Journal of Nutrition Education and Behavior

Empowering Nutrition Gatekeepers: The Products

Brian Wansink — 2012-01-01

In the last 20 years, the food industry has given us Chubby Hubby ice cream, Monster burgers, and deep-fried Snickers bars. Yet during the same time, the industry has innovatively helped us eat better and to eat less. Packaging innovations, such as resealable packaging and 100-calorie servings, have helped us better control our portions. Product innovations, such as increased fiber, protein, and whole grain content, has helped us feel more sated with less food.

ScienceDirect: Your Link to JNEB

Karen Chapman-Novakofski — 2012-01-01

ScienceDirect is one of the largest online collections of journals in the world, operated by our JNEB publisher, Elsevier. What does that mean to you? If you are an SNEB member, you have access to all of JNEB online through www.jneb.org. If you are not an SNEB member, you may still have access to all of JNEB through ScienceDirect. Most universities and many institutions have contracts with Elsevier for journal subscriptions. How can you tell?

Measurement Properties of Psychosocial and Environmental Measures Associated with Fruit and Vegetable Intake among Middle School Adolescents

Michelle L. Granner, Alexandra E. Evans — 2011-08-19

Abstract: Objective: To assess the measurement properties of several scales modified or created to assess factors related to fruit and vegetable intake within a young adolescent population.Design: Cross-sectional with data collected via self-report.Setting: Data were collected in regularly scheduled classes in the school setting.Participants: African American and Caucasian middle school students (ages 11-15 years).Variables Measured: Self-efficacy, modeling, outcome expectations, normative beliefs, parental food management practices, and influences on food choice.Analysis: Pearson correlations, factor analysis, and Cronbach α.Results: Subscales with adequate to good internal consistencies (0.65-0.88) were established. Fruit and vegetable intake was significantly correlated with self-efficacy, parent and peer modeling, family and peer normative beliefs, and social and health outcome expectations. Fruit and vegetable intake was not significantly correlated with permissive eating, food self-preparation, or the 3 subscales measuring influences on food choice (social influence, avoiding weight-gain food, and appeal and access).Conclusions and Implications: These measures, most originally developed for children and adults and modified for this study, demonstrated adequate measurement properties for an adolescent sample.

Developing a Measure of Behavior Change in a Program to Help Low-Income Parents Prevent Unhealthful Weight Gain in Children

2011-10-14

Abstract: Objective: To develop and test a brief measure of changes in eating, active play, and parenting practices after an intervention to help parents shape children’s choices and home environments.Design: Sequential phases of development and testing: expert panel review, cognitive testing interviews, field testing, test-retest study, and assessment of convergence with detailed previously validated instruments.Setting and Participants: Expanded Food and Nutrition Education Program (EFNEP), New York State. Low-income parents of 3- to 11-year-old children; Cooperative Extension nutrition and parenting educators.Main Outcome Measures: Questionnaire reliability, validity, respondent comprehension, and feasibility of use in program contexts.Analysis: Qualitative analysis of item comprehension. Correlational analysis of test-retest reliability and convergent validity.Results: A behavior checklist was developed to assess change in parent-reported family eating, physical activity, and parenting practices addressed by an intervention. The checklist was feasible for use in EFNEP and questions were understood as intended. Test-retest reliability was good (r = 0.83) and scores correlated significantly (range, 0.25 to –0.60; P < .05) with detailed measures of dietary habits, parental modeling, physical activity, and home environment.Conclusions and Implications: Development and testing in a program context produced a tool community nutritionists can use to evaluate educational interventions aimed at helping parents promote healthful eating and activity.

The Effect of a Mindful Restaurant Eating Intervention on Weight Management in Women

Gayle M. Timmerman, Adama Brown — 2012-01-01

Abstract: Objective: To evaluate the effect of a Mindful Restaurant Eating intervention on weight management.Design: Randomized control trial.Setting: Greater metropolitan area of Austin, Texas.Participants: Women (n = 35) 40-59 years old who eat out at least 3 times per week.Intervention: The intervention, using 6 weekly 2-hour, small group sessions, focused on reducing calorie and fat intake when eating out through education, behavior change strategies, and mindful eating meditations.Main Outcome Measures: Weight, waist circumference, self-reported daily calorie and fat intake, self-reported calories and fat consumed when eating out, emotional eating, diet related self-efficacy, and barriers to weight management when eating out.Analysis: General linear models examined change from baseline to final endpoint to determine differences in outcomes between the intervention and control group.Results: Participants in the intervention group lost significantly more weight (P =.03), had lower average daily caloric (P = .002) and fat intake (P = .001), had increased diet-related self-efficacy (P = .02), and had fewer barriers to weight management when eating out (P = .001).Conclusions and Implications: Mindful Restaurant Eating intervention was effective in promoting weight management in perimenopausal women.

Qualitative Description of College Students' Dinner Groups

Brita Ball, Lora Beth Brown — 2011-11-14

Abstract: Objective: To discover how college students conduct dinner groups and perceptions of the benefits and difficulties of participation.Design: Qualitative study conducted with 7 focus groups.Setting and Participants: A university campus, with 36 students participating in dinner groups, defined as a group of 3 people or more cooking for one another (or together) and eating together at least 4 times a week.Main Outcome Measure: Dinner groups.Analysis: The focus group recordings were transcribed, coded, and reconciled. NUDIST NVivo software (version 8, QSR International, Victoria, Australia, 2008) assisted in coding data to identify themes and subthemes.Results: Dinner groups were composed of roommates or students living nearby. They rotated who made each dinner. Benefits identified included social interaction, increasing confidence in cooking, saving money and time, and eating more varied and healthful foods. Difficulties, which were uncommon, included increased time spent on days the student cooked and stresses related to cooking on a schedule. Students found that the benefits far outweighed the difficulties and universally wanted to continue in a dinner group.Conclusions and Implications: College students enjoyed dinner groups, and promoting them may be an option for improving college students’ eating habits. Nearly all students believed that they ate better in a dinner group, but research is needed to assess actual intake.

Impact of a Community-based Intervention on Serving and Intake of Vegetables among Low-income, Rural Appalachian Families

Tionni R. Wenrich, J. Lynne Brown, Robin Taylor Wilson, Eugene J. Lengerich — 2011-10-24

Abstract: Objective: To evaluate the effectiveness of a community-based intervention promoting the serving and eating of deep-orange, cruciferous, and dark-green leafy vegetables.Design: Randomized, parallel-group, community-based intervention with a baseline/postintervention/3-month follow-up design.Setting and Participants: Low-income food preparers (n = 50) and their partners (n = 50) in rural Appalachia Pennsylvania.Intervention: Experimental food preparers attended 8 weekly interactive lessons; control food preparers received 8 weekly mailings that included similar recipes and handouts.Main Outcome Measures: Target vegetable intake and frequency of serving by experimental and control treatment groups and by high and low meal diary scores, a measure of recipe acceptability.Analysis: Linear mixed-model analysis with repeated measures.Results: No significant differences resulted between the original experimental and control treatment groups. When grouped by high and low meal diary scores, more experimental families had high scores than in controls. High scores were associated with significant changes in frequency of serving and intake of the target vegetables.Conclusions and Implications: Meal diary use may foster food preparer negotiation with partners and children to become involved in vegetable dish evaluation. Tools to help the trained food preparer draw family members into recipe evaluation, such as the meal diary, are useful and needed.

Exploratory Research to Design a School Nurse-Delivered Intervention to Treat Adolescent Overweight and Obesity

2011-09-30

Abstract: Objective: In preparation for a pilot study to evaluate the efficacy of a school nurse-delivered intervention, focus groups were conducted to gain insight into the perceptions of stakeholders regarding the design and implementation of the intervention.Setting and Participants: Fifteen focus groups at participating schools. One hundred subjects, including overweight and obese high school students, parents, high school nurses, and staff.Main Outcome Measure: Stakeholders’ perceptions.Analysis: Focus groups were audiotaped and transcribed verbatim. Theme instances related to the research aim were identified, coded, and sorted into theme categories.Results: Major topics discussed included teen issues, family support, intervention implementation–related concerns, and curriculum content. Teen issues included dealing with peer pressure, avoiding emotional eating, and support from friends. Many participants thought it should be the teen’s choice to involve parents. Confidentiality was the most commonly identified potential barrier to implementation. Recommendations for nutrition and physical activity curriculum content focused on concrete, practical strategies.Conclusions and Implications: Results of this research provided insight into stakeholder’s needs and perceptions regarding the content and structure of a school nurse-delivered intervention to treat adolescent overweight and obesity. Findings were used in the design and implementation of intervention protocols and materials.

Effective Nutrition Education for Aboriginal Australians: Lessons from a Diabetes Cooking Course

Penelope A. Abbott, Joyce E. Davison, Louise F. Moore, Raechelle Rubinstein — 2011-07-22

Abstract: Objectives: To examine the experiences of Aboriginal Australians with or at risk of diabetes who attended urban community cooking courses in 2002-2007; and to develop recommendations for increasing the uptake and effectiveness of nutrition education in Aboriginal communities.Methods: Descriptive qualitative approach using semistructured interviews with 23 Aboriginal course participants aged 19-72. Verbatim transcripts were coded using NVivo 7 software, and qualitative analysis was undertaken.Results: Engagement and learning were increased by emphasizing the social aspects of the program, holding the course in a familiar Aboriginal community-controlled health setting and using small group learning with Aboriginal peers. Partnership with a vocational training institute provided teaching expertise, but there was conflict between vocational and health promotion objectives.Conclusions and Implications: Nutrition programs for Aboriginal Australians should be social, flexible, and held in accessible, culturally appropriate settings and focus on healthful cooking techniques using simple, affordable ingredients.

Assessment of Low-Income Adults' Access to Technology: Implications for Nutrition Education

Lauren M. Neuenschwander, Angela Abbott, Amy R. Mobley — 2011-09-19

Abstract: Objective: The main objective of this study was to investigate access and use of technologies such as the Internet among Indiana's low-income population. The secondary objective was to determine whether access and use of computers significantly differed by age, race, and/or education level.Methods: Data were collected from low-income adult Supplemental Nutrition Assistance Program Education participants for a 2-year period using a cross-sectional questionnaire about access and use of technology.Results: Approximately 50% of the total respondents (n = 1,620) indicated that they had a working computer in their home, and of those, the majority (78%) had a high-speed Internet connection. Chi-square analysis revealed that younger adults who were white and had more education were more likely to have a computer (P < .001) and Internet.Conclusions and Implications: The results of this study provide evidence that using Internet-based nutrition education in a low-income population is a viable and possibly cost-effective option.

Serving Bowl Selection Biases the Amount of Food Served

Ellen van Kleef, Mitsuru Shimizu, Brian Wansink — 2011-10-10

Abstract: Objective: To determine how common serving bowls containing food for multiple persons influence serving behavior and consumption and whether they do so independently of satiation and food evaluation.Methods: In this between-subjects experiment, 68 participants were randomly assigned to either a group serving pasta from a large-sized bowl (6.9-L capacity) or a medium-sized bowl (3.8-L capacity).Results: Analysis of covariance showed that when given a large-sized bowl, diners served 77% more pasta (364.0 vs 205.5 g; P < .01) and felt more satiated (P = .03) compared with diners given a medium-sized bowl, even though the food was not rated tastier or otherwise notable (all P > .32).Conclusions and Implications: In contrast to those in studies involving larger-sized plates and spoons, people serving from larger bowls felt more satiated. These findings again highlight the role that external cues play in food consumption and show the importance of considering serving bowl size in nutrition education.

Classroom “Cupcake” Celebrations: Observations of Foods Offered and Consumed

Kathy K. Isoldi, Sharron Dalton, Desiree P. Rodriguez, Marion Nestle — 2011-10-28

Abstract: Objective: To describe food and beverage types offered and consumed during classroom celebrations at an elementary school in a low-income, urban community. In addition, to report student intake of fresh fruit provided alongside other party foods.Methods: Observations held during 4 classroom celebrations. Food and beverage items were measured and counted before and after each celebration. Consumption data were recorded in aggregate for the entire classroom and later adjusted to mean intake per student.Results: Majority of items offered were low-nutrient, energy-dense foods. Mean caloric intake during celebrations ranged from 259 to 455 cal. Fruit provided during 2 of the 4 classroom celebrations resulted in a mean intake of 1 full serving per student.Conclusions and Implications: Caloric intake from low-nutrient, energy-dense foods and beverages offered during classroom celebrations contributed 20% or more of daily caloric needs. However, fresh fruit may be a reasonable addition to the party food table.

School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods

Yen Li Chu, Mary Orsted, Len Marquart, Marla Reicks — 2011-09-23

Abstract: Objective: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals.Methods: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data.Results: Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying whole-grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as whole-grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating whole-grain foods in school meals.Conclusions and Implications: Whole-grain product labeling should be improved to enhance understanding by foodservice personnel so that whole grains are included in school meals.

Exploring Older Adults' Health Information Seeking Behaviors

Elizabeth Manafo, Sharon Wong — 2011-11-21

Abstract: Objective: To explore older adults' (55-70 years) health information-seeking behaviors.Methods: Using a qualitative methodology, based on grounded theory, data were collected using in-depth interviews. Participants were community-living, older adults in Toronto, Canada who independently seek nutrition and health information. Interview transcripts were analyzed using a qualitative thematic coding framework.Results: Twenty participants were interviewed, at which point theoretical saturation of data was achieved. Three themes describing older adults' health information-seeking behaviors emerged. This article will focus on one theme: the enabling and disabling experience of seeking nutrition and health information to support an understanding of successful aging in this population.Conclusions and Implications: These findings are framed within the context of supporting older adults' information-seeking behaviors to contribute to their health and well-being. This is a relevant issue to public health professionals given the global emphasis on successful aging strategies.

Healthy Children, Healthy Families: Parents Making a Difference! A Curriculum Integrating Key Nutrition, Physical Activity, and Parenting Practices to Help Prevent Childhood Obesity

2011-09-07

Childhood obesity remains a significant public health concern, and increasing evidence of strong relationships between parenting practices and children’s eating, physical activity, and weight status demonstrates that promotion of effective parenting is critical for prevention. The Collaboration for Health, Activity and Nutrition in Children’s Environments (CHANCE), a childhood obesity prevention program for low-income families, was developed within the Expanded Food and Nutrition Education Program to address this need.

Food and Fun for Everyone: A Community Nutrition Education Program for Third- and Fourth-Grade Students Suitable for School Wellness Programs

Deana A. Hildebrand, Theresa Jacob, Debra Garrard-Foster — 2011-10-14

In light of the call to address the issue of childhood obesity within the next generation, there is an urgent need for relevant and evidence-based programs. Although schools serve as an excellent community resource to meet the challenge, they are being asked to do more with diminishing resources and increased demands on teachers’ time. In part, this challenge is reflected by the requirement for schools participating in Child Nutrition Programs to have a school wellness policy that must include nutrition education goals. However, schools have reported lack of funding and resources to fully implement these requirements. Collaborative efforts with community-based nutrition education organizations have potential to provide schools with cost-effective and relevant strategies for ensuring that the nutrition education component of school wellness policies is implemented.

Erratum

2011-10-24

The September/October issue of The Journal of Nutrition Education and Behavior carried a research article entitled A Menagerie of Promotional Characters: Promoting Food to Children through Food Packaging (JNEB 2011; 43: 349-355). The authors would like to acknowledge an error in their data reported in the Abstract and Results.

Community Nutrition in Action: An Entrepreneurial Approach, Fifth Edition

Victoria M. Getty — 2012-01-01

This resource introduces students to program planning, policies, resources, and issues specific to community nutrition. Incorporating an entrepreneurial approach, this text encourages students to use fresh approaches to improving the public's nutrition and health status.

Nutrients, Dietary Supplements, and Nutriceuticals: Cost Analysis Versus Clinical Benefits

Kathryn M. Kolasa — 2012-01-01

An important resource for those interested in understanding or researching the costs and benefits of dietary change and dietary supplement use on chronic disease. This book from the Nutrition and Health Series focuses on what is known about cost analysis and clinical benefits of following a diet like DASH (Dietary Approaches to Stop Hypertension), the Mediterranean diet, or OMNI-Heart (Optimal Macronutrient Intake Trial for Heart Health); eating fruits and vegetables; and taking dietary supplements and nutraceuticals to prevent and/or treat chronic diseases, including obesity.

Health, Safety, and Nutrition for the Young Child, Eighth Edition

Ruth W. Gordon — 2012-01-01

This up-to-date resource addresses issues related to child nutrition as well as current topics including specific health conditions. Teachers will learn how to help students learn how to apply good nutrition practices to their lives and how to work with families for the child's health and wellness.

Share Our Strengths: Shopping Matters

Lorri Fishman — 2012-01-01

This resource is designed to be used with limited-resource audiences and provides all of the materials needed for group leaders to plan, implement, and lead grocery store tours. Handout materials are included.

Family Mealtime Conversations in Context

Barbara H. Fiese — 2012-01-01

Family mealtimes are complicated affairs. Burnier and colleagues address an important question: are arguments during family meals associated with energy intake in young children? There is a growing literature documenting the potentially important role that shared family mealtimes play in promoting health. A meta-analysis of over 180,000 children documented that sharing family meals at least 3 times a week reduces the odds of overweight by 12%, reduces the odds for eating unhealthful foods by 20%, and increases the odds for eating healthful foods by 24%. Burnier and colleagues present survey evidence that parents with lower levels of education and fewer economic resources are more likely to eat at irregular hours, to report that mealtime is only occasionally an opportunity to speak, and to often argue with their children. They conclude that no arguments between parents and children were associated with high energy intake for children. These findings are counter-intuitive and are in contrast to previous reports.

2012-01-01

Editorial Board/Board of Directors