Eating among teens: Do family mealtimes make a difference for adolescents' nutrition?

Neumark‐Sztainer, Dianne

doi:10.1002/cd.157

Cited by 28 publications

(21 citation statements)

References 23 publications

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“…The reality of the sample of adolescents in this study and many others like them is that frozen, prepackaged food and snacks as well as fast food comprise the daily meal menu far too often. This is evidenced by the finding from the U.S. Department of Agriculture that 94% of teenagers consume low-quality diets [28]. Therefore, knowledge of healthier eating, combined with healthier eating, weight, and more rigorous physical activity goals, addresses the call of Lobstein and colleagues [2] to reduce the overweight and obesity rates among adolescents.…”

Section: Discussionmentioning

confidence: 99%

Modifying the Diabetes Prevention Program to Adolescents in a School Setting: A Feasibility Study

et al. 2012

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The growing epidemic of overweight children has led to a higher prevalence of youth being diagnosed with diabetes, particularly type 2 diabetes. The current study modified the Diabetes Prevention Program (DPP) for use with 7th-10th graders in a school setting. The DPP is an evidence-based lifestyle intervention program that has been translated successfully in various adult settings. Yet the feasibility of modifying the DPP for use with middle and high school students has not been documented. A multidisciplinary university research team collaborated with a local charter school to include a modified DPP as part of the curriculum for one semester. Pre-and posttests included food knowledge, health locus of control, BMI, and performance on the 12-minute Cooper walk/run test. Findings suggest tentatively that the modified DPP was successful at increasing food knowledge and awareness of more rigorous physical activity as well as their association to improved health outcomes. Equally as important, results demonstrate that it is feasible to conduct interventions targeting healthy weight among adolescents in school-based settings by incorporating them in the curriculum.

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Section: Discussionmentioning

confidence: 99%

Modifying the Diabetes Prevention Program to Adolescents in a School Setting: A Feasibility Study

et al. 2012

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“…10 n = 240. 11 One missing value for caregiver outcomes only. 12 jn.nutrition.org the healthiness of youth food preparation methods score was created by summing the preparation method scores for each food prepared and dividing by the total number of foods prepared.…”

Section: Participants and Methodsmentioning

confidence: 99%

“…In particular, conflicting findings about the effects of home food preparation and family meals on youth weight and diet quality (11)(12)(13)(14) point to the need to further investigate these relationships, especially in minority households.…”

Section: Introductionmentioning

confidence: 94%

Healthier Home Food Preparation Methods and Youth and Caregiver Psychosocial Factors Are Associated with Lower BMI in African American Youth ,

Kramer

Coutinho

Vaeth

et al. 2012

The Journal of Nutrition

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Obesity disproportionately affects African American (AA) children and adolescents and leads to an increased risk of adult chronic diseases. Eating few meals at home has been implicated as a cause of obesity among youth, but to our knowledge, previous studies have not specifically investigated this relationship in AA adolescents or looked at both the healthfulness and frequency of home meals in AA households. The objective of the present study was to investigate the relationship between home food preparation and adolescent BMI in a sample of 240 AA adolescents aged 10-15 y and their caregivers. Multiple linear regressions were used to model psychosocial characteristics, household factors, and adolescent and caregiver food preparation behaviors as predictors of adolescent BMI, and psychosocial and household factors as predictors of food preparation behavior. Adolescents in the sample had a mean BMI-for-age percentile of 70.4, and >90% of the sample families received at least one form of food assistance. Adolescent children of caregivers who used healthier cooking methods were more likely to use healthy cooking methods themselves (P = 0.02). Having more meals prepared by a caregiver was predictive of higher BMI-for-age percentile in adolescents (P = 0.02), but healthier cooking methods used by the caregiver was associated with reduced risk of adolescent overweight or obesity (P < 0.01). Meals prepared at home in AA households do not necessarily promote healthy BMI in youth. Family meals are a promising adolescent obesity prevention strategy, but it is important to target both frequency and healthfulness of meals prepared at home for effective health promotion in AA families.

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“…La mayoría de los adolescentes tiene la compañía de padres, hermanos o abuelos a la hora de las comidas, lo cual es similar a los resultados de un estudio con adolescentes turcos (45). Cuando la madre permanece en la casa, o cuando la familia es extensa y conviven con familiares como el papá o la abuela, los adolescentes consumen alimentos tradicionales (carnes, lácteos, frutas, verduras, cereales y leguminosas), igual pasa con adolescentes de Costa Rica y Estados Unidos, donde se encontraron correlaciones positivas entre los tiempos de comida compartidos con la familia y la calidad de las dietas de los adolescentes (46,47 Unidos, donde las comidas en familia raramente se dan debido a la programación de los adolescentes y de sus padres (46), esto lleva a que en algunos casos estos jó-venes no consuman los alimentos y a que se aumente el riesgo de trastornos de la conducta alimentaria (48). En otros casos, los adolescentes compran y consumen en la calle alimentos diferentes a los tradicionales (generalmente comidas rápidas y gaseosas); en estos casos no hay control del consumo por parte de los padres o adultos responsables.…”

Section: Resultsunclassified

Teenage Diet: Context and Companions Determine Eating Habits

Osorio-Murillo

Amaya-Rey

2011

Aquichan

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Objetivo: presentar los significados de la alimentación y las prácticas relacionadas de un grupo de adolescentes escolarizados del colegio Nuestra Señora de Guadalupe, de Cali, Colombia. Método: estudio con abordaje cualitativo de tipo exploratorio, orientado por la hermenéutica dialéctica, utilizando como técnica el análisis de contenido. Se tuvieron en cuenta los espacios familiares, escolares y de la calle, donde los adolescentes interactúan con sus pares o amigos. Participaron 31 adolescentes (17 mujeres y 14 hombres), 10 familiares (6 madres, 2 padres y 2 abuelas), 3 profesores y la administradora de la cafetería. Resultados: de acuerdo con el espacio y la compañía se establecieron subcategorías que determinan e influyen en el tipo de alimentos que consumen los adolescentes, así: en la familia, las tradiciones; en el colegio, la autonomía, la disponibilidad económica, las preferencias del grupo y la oferta de alimentos en la cafetería; en la calle, el género, la amistad y el amor inciden en la elección e ingesta de alimentos. Conclusiones: el espacio y la compañía determinan el tipo y la calidad de los alimentos ingeridos por los adolescentes.

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Eating among teens: Do family mealtimes make a difference for adolescents' nutrition?

Cited by 28 publications

References 23 publications

Modifying the Diabetes Prevention Program to Adolescents in a School Setting: A Feasibility Study

Modifying the Diabetes Prevention Program to Adolescents in a School Setting: A Feasibility Study

Healthier Home Food Preparation Methods and Youth and Caregiver Psychosocial Factors Are Associated with Lower BMI in African American Youth ,

Teenage Diet: Context and Companions Determine Eating Habits

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