Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Berge, Jerica M.; MacLehose, Richard F.; Larson, Nicole; Laska, Melissa N.; Neumark‐Sztainer, Dianne

doi:10.1016/j.jadohealth.2016.06.007

Cited by 92 publications

(87 citation statements)

References 35 publications

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“…This finding supports previous qualitative work in Flint in which caregivers, who perceived the prescription program to have a positive influence on child consumption of fresh produce, described child preferences for fruits, particularly "new" fruits that farmers' market vendors encouraged children to taste for the first time while using their prescriptions [6]. These findings support accumulating evidence that child participation in food selection and preparation are effective in improving diet quality [67][68][69][70]. Future research will investigate the specific influence of a cooking and nutrition program on vegetable consumption among pediatric fruit and vegetable prescription program recipients.…”

Section: Discussionsupporting

confidence: 85%

Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

Saxe-Custack

LaChance²,

Hanna‐Attisha³

2019

Nutrients

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Public health recommendations suggest limiting child consumption of fruit juice in favor of whole fruit due to juice's high sugar content, lack of fruit fiber, and potential for excess intake. However, replacing juice with whole fruit may be particularly challenging for low-income and minority children, who report the highest intake of 100% juice. To address access and affordability challenges among low-income children, researchers partnered with pediatricians in an urban food desert community, to introduce a fruit and vegetable prescription program (FVPP) that provided a $15 prescription for fresh produce to every child during each office visit. Participating vendors included a farmers' market and local mobile market. This study assessed changes in daily consumption of total fruit and whole fruit among 108 pediatric patients following six months of exposure to the FVPP. Child-reported mean daily intake of whole fruit increased significantly from the baseline to the 6-month follow-up (p = 0.03): 44% of children reported an increased intake of at least 1 4 cup per day, and 30% reported an increased intake of at least 1 2 cup per day. Changes in total fruit intake (including fruit juice) were not significant. Results suggest a pediatric FVPP may have meaningful impacts on children's dietary behaviors, particularly with regard to the intake of whole fruits.

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Section: Discussionsupporting

confidence: 85%

Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

Saxe-Custack

LaChance²,

Hanna‐Attisha³

2019

Nutrients

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“…Another survey study of 2029 Minnesota adolescents used a similar general frequency of food preparation assessment as above, and found 42.2% of girls and 28.4% of boys reported helping prepare meals at least 3 times per week [23]. Future studies with imaging technology = # of participants between the ages of 9-11 demonstrating behavior (# participants/total number of 9-11 year olds (n = 18)) b = # of participants between the ages of 12-13 demonstrating behavior (# participants/total number of 12-13 year olds (n = 13)) c = total # of participants demonstrating behavior in all age groups (# participants/total sample (n = 31)) using larger sample sizes should consider examining food and meal behaviors by sex over longer periods of time.…”

Section: Discussionmentioning

confidence: 99%

“…The benefits of family meals and home cooking may be amplified by the inclusion of children in food preparation. For example, adolescent involvement in meal preparation has been associated with increased fruit, vegetable, iron, calcium, vitamins D and C, and folate intake, however these trends were not detected when parents prepared meals without their child's assistance [23]. Similarly promising effects have been observed in younger children [24][25][26].…”

Section: Introductionmentioning

confidence: 99%

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Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

Raber

Patterson

Jia

et al. 2018

Nutr J

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Background: Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self-or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. Purpose: This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre-and early adolescents (ages 9 to 13). Methods: This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre-and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement.

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“…Ainda que outros estudos tenham demonstrado associação significativa entre habilidades culinárias e variáveis sociodemográficas, como sexo (CARAHER et al, 1999;LANG;CARAHER, 2001; SIEGRIST, 2011;MORIN et al, 2013;MILLS et al, 2017), raça/cor (VIRUDACHALAM et al, 2014;BERGE et al, 2016), escolaridade, situação de trabalho, número de pessoas na casa (BERGE et al, 2016), renda e estrutura familiar (VIRUDACHALAM et al, 2014), no presente estudo apenas a renda esteve associada ao IHC e, ainda assim, nas análises ajustadas essa associação não se manteve.…”

Section: Discussionunclassified

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

Martins¹

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AGRADECIMENTOSAo meu orientador, Carlos, pela oportunidade ímpar proporcionada, por acreditar e viabilizar este trabalho e por todo aprendizado compartilhado. À instituição parceira, pela parceria estabelecida que proporcionou o desenvolvimento desta pesquisa. E também à equipe dessa instituição, pela competência e dedicação durante todo o período da pesquisa. À Fundação de Amparo à Pesquisa do Estado de Às componentes da banca, professoras Inês Rugani, Semíramis Domene, RosaWanda Diez-Garcia e Patrícia Jaime, pesquisadoras de excelência que agregaram importantes contribuições a este trabalho. Introduction -Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Às inspiradoras RenataAcross the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables. Linear regression analysis was used to test the association between the parents' cooking skills and the contribution of ultraprocessed foods to the total children's dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents' cooking skills and on children's diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models. Results -The CSI presented Cronbach's alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8.Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ...

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Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Cited by 92 publications

References 35 publications

Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

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