The Impact of Conventional Dietary Intake Data Coding Methods on Snacks Typically Consumed by Socioeconomically Diverse African American and White Urban Population: A Comparison of Coding Methods

Kuczmarski, Marie Fanelli; Mason, MA; Allegro, Deanne; Zonderman, A. B.; Evans, MK

doi:10.1016/j.profoo.2015.06.014

Cited by 1 publication

(1 citation statement)

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“…A detailed description of the snack foods consumed by the HANDLS study population can be found elsewhere. 21 Preliminary analyses revealed no significant differences in energy intakes for breakfast, lunch or dinner between individuals who snacked and those who did not consume snacks. Thus, the difference in total energy between the groups was due to foods consumed as snacks.…”

Section: Methodsmentioning

confidence: 91%

Snacking and Diet Quality Are Associated With the Coping Strategies Used By a Socioeconomically Diverse Urban Cohort of African-American and White Adults

Kuczmarski¹,

Cotugna²,

Pohlig³

et al. 2017

Journal of the Academy of Nutrition and Dietetics

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Background Stress affects health-related quality of life through several pathways including physiological processes and health behaviors. There is always a relationship between stress, the stimulus, and coping, the response. The relationship of snacking and snackers’ diet quality, to stress-coping is a topic overlooked in research. Objectives The study was primarily designed to determine whether energy provided by snacks and diet quality were associated with coping behaviors to manage stress. Design Baseline cohort of the Healthy Aging in Neighborhoods of Diversity across the Life Span study (2004–2009). Participants Sample was comprised of 2,177 socioeconomically diverse African American and White adults who resided in Baltimore, MD. Main outcome measures Energy from snacks was calculated from 2 days of 24-hour dietary recalls collected using US Department of Agriculture’s Automated Multiple Pass Method. Snack occasions were self-reported as distinct eating occasions. Diet quality was evaluated by the Healthy Eating Index (HEI)-2010. Statistical analyses performed Multiple regression analyses were used to determine whether coping factors were associated with either energy provided by snacks or HEI-2010, adjusting for age, sex, race, socioeconomic status, education, literacy, and perceived stress. Coping was measured by the Brief COPE Inventory with instrument variables categorized into three factors - problem-focused coping, emotion-focused coping, and use of support. Perceived stress was measured with the 4-item Perceived Stress Scale by Cohen. Results Adjusting for perceived stress and selected demographic characteristics, emotion-focused coping strategies were associated with greater energy intakes from snacks (P=0.020), while use of coping strategies involving support was positively associated with better diet quality (P=0.009). Conclusions Energy contributed by snacks and diet quality were affected by the strategy an individual used to cope with stress. The findings suggest that health professionals working with individuals seeking guidance to modify their eating practices should assess a person’s coping strategies to manage stress.

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Section: Methodsmentioning

confidence: 91%