Journal of Nutrition Education and Behavior最新文献

Objective: To determine whether shopper-reported availability of foods from Minnesota food shelves and the importance of cultural foods/cooking items differed by demographic characteristics.

Methods: Cross-sectional survey of food pantry shoppers (n = 4,680) who visited more than or equal monthly with choice over food selection.

Results: Hispanic and Black shoppers had higher odds of reporting produce, eggs, and cooking items were always available than White shoppers (odds ratio [OR] > 1.35; P < 0.001-0.02). The odds of Asian participants reporting that meat, poultry, and fish were always available were lower than White participants (OR, 0.55; P = 0.002). Asian, Black, Hispanic, and male shoppers had higher odds of indicating the importance of culturally-specific food and cooking item availability than their counterparts (White, females, respectively) (OR, 1.7-6.1; P <0.001).

Conclusions and implications: Inequities exist in the availability of healthy and culturally-specific foods in food pantries that could be addressed via food-sourcing policies/strategies and food bank distribution efforts.

Objective: Compare the effectiveness of instructional videos with print handouts when educating family medicine patients about the use of herbs and spices to reduce sodium, saturated fat, and added sugars during meal preparation.

Design: Enrollees were randomized to either view 5 short videos or read 3 handouts. The intervention was implemented while patients waited for their provider to begin their appointment. Postintervention surveys were completed on the patient's smartphone.

Setting: Penn State Health family medicine clinics.

Participants: Patients who attended in-person appointments between September 2022 and August 2023 (n = 102).

Main outcome measure(s): The impact of video and handout intervention on participants' interest, confidence, knowledge, and intention to use herbs and spices and their perceptions of the intervention.

Analysis: Descriptive statistics summarized sample characteristics; t tests compared video and handout groups.

Results: The video group had higher scores for interest, confidence, and intention to use herbs and spices. Participants perceived the videos as clearer (P = 0.001) and more appropriately complex (P = 0.02) than the handout materials.

Conclusions and implications: Videos were superior to handouts in promoting interest, confidence, and intention to use herbs and spices for healthier cooking. Videos may improve patient engagement and preventive health care practices in clinical settings.

Objective: To assess the changes in child nutrition status, caregivers' knowledge, and water, sanitation, and hygiene (WASH) practices following the provision of Harvest Lentil Vegetable Blend to children and a nutrition education intervention to their caregivers.

Design: Three-week pretest-posttest study.

Setting: Turkana, Kenya.

Participants: Children aged 6-59 months (n = 162) and their caregivers (n = 127) completed the intervention, representing > 70% retention.

Interventions: Provision of Harvest Lentil Vegetable Blend to children and nutrition education intervention for caregivers on child feeding and WASH practices.

Main outcomes measures: Children's anthropometric measurements, caregivers' nutrition knowledge, and WASH practices.

Analysis: Wilcoxon signed rank and McNemar tests.

Results: At baseline, 19%, 24%, and 35% of children were stunted, underweight, and wasted, respectively. At the endpoint, the weight-for-age z-scores increased by 0.61 (P = 0.04) for children 6-12 months and by 0.31 (P = 0.03) for children 13-47 months. Weight-for-height z-scores increased by 0.84 (P = 0.04) among children 6-12 months and by 0.42 (P = 0.04) among children 13-47 months. The proportion of caregivers who reported washing hands after defecation and before cooking increased by 37% and 26%, respectively (P = 0.001).

Conclusions and implications: An on-site feeding program that used nutrient-dense supplemental food was associated with positive changes in children's nutrition status within a short duration. Nutrition education intervention increased the proportion of caregivers who practiced some key WASH practices.

Objective: We documented the nutritional quality of a weekend food backpack program with 5 bag types tailored for ethnic food preferences and reported participants' satisfaction and usage of the program.

Methods: The Healthy Eating Index-2020 scores were calculated to assess the quality of the food items by bag type. We also recruited 49 caregivers of elementary school-aged children in Minnesota using multilingual flyers from December, 2022 to May, 2023. Caregivers' program satisfaction and usage were assessed through online surveys.

Results: The Healthy Eating Index-2020 total scores ranged from 67 to 83 across the bag type. Participants liked 90% of the food items and used all or some of the items in 79% of the bags.

Conclusion and implications: A tailored weekend food backpack program can provide high-quality food with high satisfaction and usage. Further research is needed to determine whether such tailored programs can improve food security and diet quality.

Objective: Develop and validate an evaluation questionnaire for sixth-12th grade Expanded Food and Nutrition Education Program (EFNEP) participants.

Design: Five-step process: domain concept prioritization, question generation, question pretesting, reliability testing, and criterion validity testing.

Setting: Community sites in 4 states and New Jersey EFNEP secondary program data.

Participants: Nineteen sixth-12th graders were interviewed; secondary data included 164 ninth-12th graders.

Variables measured: Content, face, and criterion validity; internal reliability.

Analysis: Iterative template analysis to gauge conceptual understanding; exploratory factor analysis with orthogonal Varimax rotation, interitem correlations, and Cronbach α; Spearman correlations and Bland-Altman plots against the Physical Activity Questionnaire for Adolescents and Youth Risk Behavior Survey questions.

Results: Fourteen questions with acceptable face validity were developed. One item (handwashing) had a ceiling effect and was removed. Eleven of the remaining 13 items were loaded onto 4 factors. The remaining 2 items were kept because of conceptual relevance. The questionnaire demonstrated acceptable reliability and validity overall, but subscale Cronbach α values ranged from 0.53-0.75.

Conclusions and implications: This 13-item questionnaire was presented to national EFNEP program leaders and was implemented by EFNEP in October 2023. Further research could establish temporal reliability and gold standard criterion validity estimates with a multistate sample of sixth through 12th graders.

Objective: To qualitatively evaluate the acceptability and end-user perspectives of a 3-component Fresh Produce and Healthy Eating intervention seeking to increase fruit and vegetable consumption among individuals with serious mental illnesses (SMI) in residential settings.

Methods: Twenty-seven interviews were conducted with housing residents with SMI, curriculum instructors, agency leadership, and mobile market staff. Interviews were analyzed using thematic analysis.

Results: Each intervention component had high levels of acceptability. Residents perceived improved knowledge and self-efficacy for preparing and eating produce, and instructors noted impacts on their eating habits. Barriers to program implementation included logistical hurdles. Recommendations for improvement related to kitchen space, safety protocols, transportation, and skill building.

Conclusions and implications: Findings reveal the acceptability of this novel intervention. Future research is needed to understand how this intervention may require modifications for different subpopulations of people with SMI or residential settings. Additional research is warranted to track sustainability and effectiveness in changing dietary habits.