Patterns in Child and Adolescent Consumption of Fruit and Vegetables: Effects of Gender and Ethnicity across Four Sites

Reynolds, Kim D.; Baranowski, Tom; Bishop, Donald B.; Farris, Rosanne P.; Binkley, Dianne; Nicklas, Theresa A.; Elmer, Patricia J.

doi:10.1080/07315724.1999.10718859

Cited by 90 publications

(69 citation statements)

References 23 publications

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“…It was also noted in another study undertaken in the USA that fruit and vegetable consumption was greater in girls than in boys. 26 Alcohol consumption was significantly greater in male teenagers than females, in this Birmingham UK sample; this is in agreement with a USA study of 12-17-year-olds. 27 However, the current study showed a higher general consumption rate at 23%, in contrast to the US investigation which reported that 7.7% had already 'binged' on alcohol and 2.7% were heavy drinkers.…”

Section: Variable Significance (Sig)supporting

confidence: 79%

Dental erosion in a group of British 14-year-old school children Part II: Influence of dietary intake

2001

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Section: Variable Significance (Sig)supporting

confidence: 79%

Dental erosion in a group of British 14-year-old school children Part II: Influence of dietary intake

2001

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“…CUNNINGHAM-SABO AND LOHSE literature reporting that girls have higher preferences for fruits and, especially, vegetables, 10,11 we found no gender differences among the students in the present study.…”

contrasting

confidence: 46%

Cooking with KidsPositively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

2013

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Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly lowincome Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure.Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience.Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with g p 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience.Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention.

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“…Some studies have obtained reasonable 24 hdr from 8 year old girls (Cullen et al, 2004), while food frequencies have elicited data similar to that from adults only with children 13 years and older (Field et al, 1999). Girls may be more reliable than boys (Prochaska, Sallis & Rupp, 2001); differences might be associated with ethnic groups (Reynolds et al, 1999); and underreporting has been associated with obesity (Briefel, Sempos, McDowell, Chien & Alaimo, 1997).…”

Section: Introductionmentioning

confidence: 99%

Mixed foods are similarly categorized by 8–13 year old children

et al. 2008

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Food search in a computerized 24 hour recall (24hdr) for children should be easiest when the categories reflect children's categorization of foods, in contrast to professional categories. This study assessed how 8-13 year old children categorized and labeled mixed foods (e.g. fried rice, lasagna), and how these were influenced by child characteristics. A set of 48 cards with pictures and names of mixed foods from 14 professionally defined food groups was sorted by each child into piles of similar foods. Participants (n= 146), including 8 to13 year old 130 English speaking, and 16 Spanish speaking children, attended data collection in the summer, 2006. One way ANOVA, pairwise comparisons and Robinson matrices for identification of clusters were used. Children created an average of 10.5 (± 5.5) piles with 6.0 (±4.1) cards per pile. No substantial differences in Robinson clustering were detected across subcategories for each of the demographic characteristics, body mass index, or 6-n-propylthiouracil sensitivity. For the majority of the piles, children provided "Taxonomic-Professional" (26.0%) labels, such as Vegetables, Sandwiches and Drinks, or "Specificfood item" (23.0%) labels, i.e. the name of the food. These categories may be used to facilitate mixed food search in a computerized 24hdr for children in this age group.

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Patterns in Child and Adolescent Consumption of Fruit and Vegetables: Effects of Gender and Ethnicity across Four Sites

Cited by 90 publications

References 23 publications

Dental erosion in a group of British 14-year-old school children Part II: Influence of dietary intake

Dental erosion in a group of British 14-year-old school children Part II: Influence of dietary intake

Cooking with KidsPositively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

Mixed foods are similarly categorized by 8–13 year old children

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