Morris Healthy Eating Community Food Assessment

The Morris Healthy Eating Community Food Assessment documents an engaged and enthusiastic community ready for greater access to affordable fresh fruits, vegetables, and other healthy foods. A yearlong comprehensive community food assessment shows: college students and community members with an interest in better health and in eating healthy foods; abundant community food and health resources; some barriers to healthy eating; a host of opportunities to provide great access to affordable healthy foods. The report summarizes the work of the Morris Healthy Eating team since its founding in 2009. Its recommendations offer a map to a healthier future for the University of Minnesota, Morris, the city of Morris, and Stevens County

Interventions for healthy eating and physical activity among obese elementary schoolchildren : observing changes of the combined effects of behavioral models

The aim of this experimental research was to examine the effectiveness of the SSII-Healthy Eating Intervention and Physical Activity intervention programs at the end of intervention implementation in term of combined effects. The sample of this study was 21 students in Sawadeewittaya School, aged 9-11 years, who met the inclusion criteria and consented to participate in the study. The dependent variables included knowledge about obesity-related Type 2 diabetes, healthy eating behavior, healthy eating self-efficacy, healthy eating self-control, and BMI. The study interventions were the SSII-Healthy Eating Intervention Program, and the SSII-Physical Activity Intervention Program. Each of the two interventions was created using the self-efficacy, self-control, and implementation intention principles. The sample was first implemented with the SSII-Healthy Eating Intervention Program, followed by the SSII-Physical Activity Intervention. Data analysis was performed using SPSS for Windows. The statistical tests were descriptive statistics and One-way repeated measures ANOVA. Results showed that: 1) after the individual SSII-Healthy Eating Intervention Program; mean scores of knowledge about obesity-related Type 2 diabetes, healthy eating self-efficacy, healthy eating self-control, and healthy eating behavior significantly increased from the baseline and BMI significantly decreased. 2) The combined effect of the SSII-Healthy Eating and Physical Activity Intervention Programs on healthy eating behavior was greater than that of the individual SSII-Healthy Eating Intervention, but not for BMI

Adolescents' views of food and eating: Identifying barriers to healthy eating

This is a postprint version of the article. The official published version can be accessed from the link below - © 2006 The Association for Professionals in Services for Adolescents Published by Elsevier Ltd.Contemporary Western society has encouraged an obesogenic culture of eating amongst youth. Multiple factors may influence an adolescent's susceptibility to this eating culture, and thus act as a barrier to healthy eating. Given the increasing prevalence of obesity amongst adolescents, the need to reduce these barriers has become a necessity. Twelve focus group discussions of single-sex groups of boys or girls ranging from early to-mid adolescence (N = 73) were employed to identify key perceptions of, and influences upon, healthy eating behaviour. Thematic analysis identified four key factors as barriers to healthy eating. These factors were: physical and psychological reinforcement of eating behaviour; perceptions of food and eating behaviour; perceptions of contradictory food-related social pressures; Q perceptions of the concept of healthy eating itself. Overall, healthy eating as a goal in its own right is notably absent from the data and would appear to be elided by competing pressures to eat unhealthily and to lose weight. This insight should inform the development of future food-related communications to adolescents. (c) 2006 The Association for Professionals in Services for Adolescents.Funding from Safefood: the food safety promotion board is acknowledged

Factors influencing Healthy Eating Habits among Low-Income African Americans in Tennessee

Introduction: Poor nutrition and diet are significant contributors to the development of chronic illnesses such as cancer and diabetes, particularly among individuals of lower socioeconomic status (SES).This study examined demographic and lifestyle factors that influenced decisions to engage in healthy eating behaviors among low-income African Americans in three urban Tennessee cities. Methods: As part of the Meharry Community Networks Program (CNP) needs assessment, a 123-item community survey was administered to assess demographic characteristics and eating behaviors among low-income African Americans. The total sample size was 1116. The primary outcome of interest was the healthy eating habits score which was calculated from a 13-item questionnaire that was part of the community survey. Results: Several statistically significant differences were observed between the mean healthy eating habits scores by sociodemographic variables such as marital status, age, education, and geographic location (P \u3c 0.05). Additionally, significant differences were observed by strategies used for maintaining weight including reducing fat and carbohydrate intake and exercising (P \u3c 0.05). There were also significant differences observed by obstacles to eating low fat foods including family habits and food preparation time (P \u3c 0.05). Discussion: Educational interventions aimed at weight-loss and improving healthy eating should incorporate information about obstacles and predictors to healthy eating

Key Lessons From California Schools Working to Change School Food Environments

Shares early lessons from the California Endowment's Healthy Eating, Active Communities program on how to make healthy eating part of the daily lives of children while they are in school

Increased plasticity of the bodily self in eating disorders

Background: The rubber hand illusion (RHI) has been widely used to investigate the bodily self in healthy individuals. The aim of the present study was to extend the use of the RHI to examine the bodily self in eating disorders. Methods: The RHI and self-report measures of eating disorder psychopathology (EDI-3 subscales of Drive for Thinness, Bulimia, Body Dissatisfaction, Interoceptive Deficits, and Emotional Dysregulation; DASS-21; and the Self-Objectification Questionnaire) were administered to 78 individuals with an eating disorder and 61 healthy controls. Results: Individuals with an eating disorder experienced the RHI significantly more strongly than healthy controls on both perceptual (i.e., proprioceptive drift) and subjective (self-report questionnaire) measures. Furthermore, both the subjective experience of the RHI and associated proprioceptive biases were correlated with eating disorder psychopathology. Approximately 20% of the variance for embodiment of the fake hand was accounted for by eating disorder psychopathology, with interoceptive deficits and self-objectification significant predictors of embodiment. Conclusions: These results indicate that the bodily self is more plastic in people with an eating disorder. These findings may shed light on both aetiological and maintenance factors involved in eating disorders, particularly visual processing of the body, interoceptive deficits, and self-objectification

Intergenerational Transmission of Healthy Eating Behaviour and the Role of Household Income

This paper investigates the possibility of intergenerational transmission of unhealthy eating habits from parents to adult children. It uses the 2003 Scottish Health Survey and estimates the association between the present healthy eating behaviour of adult children and the past parental death from cardiovascular disease (CVD). It uses parental CVD death as an adverse health signal which may cause a healthy eating compensatory response in adult children. This response is due to increased chances and perception of genetic predisposition of adult children as well as an indicator for parental past unhealthy eating habits which may have been passed onto the adult children. Regression analysis suggests that paternal history has no impact on either sons or daughters, and maternal history influences negatively the eating behaviour of daughters only. Unhealthy eating intergenerational transmission appears to be more intense amongst lower household income individuals.intergenerational transmission, healthy eating, household income, cardiovascular disease, public health, gender

Determinants of eating behaviour in university students : a qualitative study using focus group discussions

Background: College or university is a critical period regarding unhealthy changes in eating behaviours in students. Therefore, the purpose of this study was to explore which factors influence Belgian (European) university students' eating behaviour, using a qualitative research design. Furthermore, we aimed to collect ideas and recommendations in order to facilitate the development of effective and tailored intervention programs aiming to improve healthy eating behaviours in university students. Methods: Using a semi-structured question guide, five focus group discussions have been conducted consisting of 14 male and 21 female university students from a variety of study disciplines, with a mean age of 20.6 +/- 1.7 yrs. Using Nvivo9, an inductive thematic approach was used for data analysis. Results: After the transition from secondary school to university, when independency increases, students are continuously challenged to make healthful food choices. Students reported to be influenced by individual factors (e. g. taste preferences, self-discipline, time and convenience), their social networks (e. g. (lack of) parental control, friends and peers), physical environment (e. g. availability and accessibility, appeal and prices of food products), and macro environment (e. g. media and advertising). Furthermore, the relationships between determinants and university students' eating behaviour seemed to be moderated by university characteristics, such as residency, student societies, university lifestyle and exams. Recommendations for university administrators and researchers include providing information and advice to enhance healthy food choices and preparation (e. g. via social media), enhancing self-discipline and self-control, developing time management skills, enhancing social support, and modifying the subjective as well as the objective campus food environment by e. g. making healthy foods price-beneficial and by providing vending machines with more healthy products. Conclusions: This is the first European study examining perceived determinants of eating behaviour in university students and collecting ideas and recommendations for healthy eating interventions in a university specific setting. University characteristics (residency, exams, etc.) influence the relationships between individual as well as social environmental determinants and university students' eating behaviour, and should therefore be taken into account when designing effective and tailored multilevel intervention programs aiming to improve healthy eating behaviours in university students

Meals described as healthy or unhealthy match public health education in England

Dietary guidelines for the general public aim to lower the incidence of nutrition-related diseases by influencing habitual food choices. Yet little is known about how well the guidelines are matched by the actual practices that people regard as healthy or unhealthy. In the present study, British residents were asked in a cognitive interview to write a description of an occasion when either they ate in an unhealthy way or the eating was healthy. The reported foods and drinks, as well as sort of occasion, location, people present and time of day, were categorised by verbal and semantic similarities. The number of mentions of terms in each category was then contrasted between groups in exact probability tests. Perceived unhealthy and healthy eating occasions differed reliably in the sorts of foods and the contexts reported. There was also full agreement with the national guidelines on eating plenty of fruit and vegetables, eating small amounts of foods and drinks high in fat and/or sugar, drinking plenty of water, and cutting down on alcohol. There was a tendency to regard choices of bread, rice, potatoes, pasta and other starchy foods as healthy. Reported healthy and unhealthy eating did not differ in incidences of meat, fish, eggs, beans and other non-dairy sources of protein or of dairy foods and milk. These results indicate that operationally clear recommendations by health professionals are well understood in this culture but members of the public do not make clear distinctions in the case of foods that can be included in moderate amounts in a healthy diet

Is the perception of time pressure a barrier to healthy eating and physical activity among women?

Objectives To describe the proportion of women reporting time is a barrier to healthy eating and physical activity, the characteristics of these women and the perceived causes of time pressure, and to examine associations between perceptions of time as a barrier and consumption of fruit, vegetables and fast food, and physical activity.Design A cross-sectional survey of food intake, physical activity and perceived causes of time pressure.Setting A randomly selected community sample.Subjects A sample of 1580 women self-reported their food intake and their perceptions of the causes of time pressure in relation to healthy eating. An additional 1521 women self-reported their leisure-time physical activity and their perceptions of the causes of time pressure in relation to physical activity.Results Time pressure was reported as a barrier to healthy eating by 41 % of the women and as a barrier to physical activity by 73 %. Those who reported time pressure as a barrier to healthy eating were significantly less likely to meet fruit, vegetable and physical activity recommendations, and more likely to eat fast food more frequently.Conclusions Women reporting time pressure as a barrier to healthy eating and physical activity are less likely to meet recommendations than are women who do not see time pressure as a barrier. Further research is required to understand the perception of time pressure issues among women and devise strategies to improve women’s food and physical activity behaviours