Changing eating behaviors through a cooking-based website for the whole family

This paper reports on the results of a study investigating how nutritional eating behaviors can be improved by presenting a cooking-based website for parents to use with their children. Participants' eating behaviors were closely monitored via questionnaires and food diaries. Results show that over the course of the study, children's willingness to consume fruit and vegetables had improved and they enjoyed participating in food preparation. This was supported by the participants' food diaries, which showed a statistically significant increase in the number of portions of fruit and vegetables consumed by both children and parents. An attempt was made to place participants in a stage of change before and after the study (Transtheoretical Model). This was flawed, however, due to inaccurate measurements and the short study duration. Overall, this study provides support for the use of educational websites, in particular a cooking website, to improve nutritional eating behaviors in children. © 2013 Springer-Verlag Berlin Heidelberg

The Effects of Kids’ Cooking Camps on Native American Children’s Knowledge and Habits Related to Food Safety, Preparation, and Nutrition

A pilot research study was conducted to determine if cooking camps could increase knowledge and improve habits of Native American children related to food safety, nutrition, and reported food and exercise habits. Forty Native American youth were recruited for participation in one of four kids’ cooking camps. Each child took a pre-assessment upon their arrival at camp and a post-assessment on the last day of camp, as well as a pre- and post-test for each lesson. The children participated in lessons and food preparation activities during the six hours per day, four day camp. The thirty subjects taking both the pre- and post-assessment had significant increases in physical activity and food safety knowledge. Parents/guardians provided their input through focus groups and phone interviews. Parents reported their children increased consumption of fruits and vegetables after camp

Use of Formative Research to Develop a Healthy Eating Social Marketing Campaign for Low Resource Families in Mississippi

Mississippi leads the nation in chronic disease, obesity, poverty, and food insecurity. Preventing further growth in disease rates, requires a cultural shift towards a ‘healthy eating’ environment. Healthy patterns of food consumption along with physical activity can prevent and reduce these rates. A state-wide ‘healthy eating’ social marketing campaign could motivate voluntary population behavioral change. Three different methodologies were used to develop a strategy for Mississippi: a systematic review of the literature, a state-wide phone survey (quantitative), and focus groups (qualitative). A systematic review of articles published since January 2007 was conducted, using PRISMA guidelines. Five databases were searched with key terms. Past healthy eating campaigns in the US focused on children and parents as the target audiences and consumption of fruits and vegetables as the behavioral outcome. A web-based campaign from Oregon, was one of the successful models; in 2015, their website had over 125,000 monthly users. This campaign appeals to mothers as its primary audience and produces recipes that are tested and ‘kid-approved’; almost all the recipes include fruits and/or vegetables. The phone survey data was analyzed for participants who were responsible for children under the age of 18 in their homes. Values, attitudes, beliefs and barriers were analyzed using univariate frequencies. Chi Square tests were conducted to investigate the differences between demographic groups. The survey found that Mississippi SNAP-eligible and recipients have positive beliefs and attitudes towards ‘healthy eating.’ A majority (60%) agreed that cost was a barrier to ‘healthy eating’ while 35% thought that access to quality fruits and vegetables was lacking. Focus groups (n=17), from 12 counties were conducted with mothers, grandmothers, aunts who were caretakers of young children. Findings indicated participants had a broad range of perceptions and practices for ‘healthy eating.’ They were motivated to eat healthy for their personal health and for their children. Mothers and guardians are motivated to satisfy their children’s hunger, often a barrier to healthy eating. The findings indicate that time, convenience, and cost are also barriers. A consumer-oriented, culturally appropriate social marketing campaign in Mississippi should resonate with mothers and their need to satisfy their children

Plant-Powered: A Digital Plant-Based Nutrition Intervention for Low-Income Patients with Type II Diabetes

Purpose: This project aimed to measure the acceptability and feasibility of plant-based diets among low-income individuals with type II diabetes at the Samaritan House Food Pharmacy and to create a user-centered pilot program to encourage the adoption of a plant-based diet. Background: Plant-based diets are effective for preventing, treating, and reversing type II diabetes, but there is not much evidence about the acceptability and feasibility of these diets. Methods: Focus groups were used to gather qualitative data about the acceptability and feasibility of plant-based diets in the target population. The researcher conducted interviews with Food Pharmacy program leaders to learn about their vision for the program and gather feedback about the proposed digital nutrition education platform. Food Pharmacy clients were asked to engage in usability testing of the pilot plant-based nutrition education website. Results: An emerging theme in the focus groups was that Food Pharmacy clients were concerned about being able to attend in-person nutrition education meetings due to busy and unpredictable schedules. The leader interviews established several key priorities for the Food Pharmacy: increased sustainability, increased access, and increased convenience of the program. Usability testing with Food Pharmacy clients revealed that the pilot plant-based nutrition education website was highly acceptable. Conclusion: Plant-based diets are feasible and acceptable among Food Pharmacy clients, and a digital plant-based nutrition education platform is recommended for increasing access

Motivational Strategies for Improving Healthy Eating Habits: A Thematic Analysis of a MyPlate Twitter Campaign

This study examined the #MyPlateMyWins Twitter campaign from ChooseMyPlate.gov to understand the motivational strategies used to influence people to change their eating habits. Although studies have explored healthy diet promotion in a variety of contexts, researchers have been slower to explore how Twitter is used in this regard. Applying Uses and Gratification (U&G) theory and using a thematic analysis, this paper found three major strategies used by the campaign: Starting with small changes in health behavior; being a healthy eating role model for kids; and, remaining physically active. These findings should be helpful for organizations or individuals to design effective strategies on social media platforms to advocate people to change their healthy eating behavior. A major limitation of this research is that it used data from only one campaign and one hashtag. Accordingly, I suggested conducting future research using persuasive contents from more than one campaign and hashtag to find the more refined outcome

An Exploration of College Students’ Cooking Behavior and Factors That Influence That Behavior Using Social Cognitive Theory

Patterns of weight gain and poor diets in young adulthood, along with associations between cooking involvement, frequency, and skills and improved dietary intake, suggest that exploration of cooking knowledge, attitudes, and behavior among college students is warranted. This research employed a concurrent parallel mixed methods design and a social cognitive theory framework to study cooking perceptions among college students at a public university in a southern state with obesity rates among the highest in the U.S. Survey respondents (N=159) scored 9.3+1.1/10 on cooking knowledge, and mean ratings on SCT-related cooking constructs were 39.2+7.4/48 (skill); 8.1+3.2, 9.3+3.4, and 10.1+4.2 out of 18 (willingness to invest time, physical effort, and mental effort, respectively); 32.5+6.9/42 (outcome expectations); 21.7+4.0/36 (attitudes, expectancies, expectations); and 15.7+3.0/20 (confidence). In the SCT construct model (F=5.417, R2=.225), only cooking skill was a significant predictor of cooking behavior, whereas in the model that also included demographics (F=5.062, R2=.613), no SCT constructs were significant and living off-campus was the strongest predictor (p Several themes emerging from focus groups (N=15) suggested approaches that universities might take within the context of wellness programming to encourage healthy eating. Most respondents lacked basic culinary skills, suggesting cooking programs or classes start with the basics. Benefits of cooking identified in both study components could be used in developing and promoting cooking classes. Cooking providing control over what is eaten was most strongly affirmed, and health benefits, desirable social experiences, and opportunities for creativity were other outcome expectations. Outcome expectancies relevant to choosing to cook included the desire to save time and effort in light of other priorities while in school, and cooking as a life skill needed to live on their own. Lack of facilities/equipment in their campus living situation was seen as a barrier to cooking, and media sources like cooking videos and cable television programs provided opportunities for observational learning that could be easily accessed. With many students not acquiring skills in their homes growing up, an inclusion of cooking classes and resources as part of university wellness programming may help young adults develop a life skill important for healthy food consumption

UNDERSTANDING FOOD LITERACY AND ITS USE IN A TECHNOLOGY-DRIVEN NUTRITION EDUCATION PROGRAM FOR ADOLESCENTS.

One in three adolescents in the U.S. is overweight or obese. The dietary habits of this population are concerning as few meet current dietary recommendations for consuming fruits and vegetables. Equally troubling among this group is the consumption of sugar-sweetened beverages and the lack of physical activity. Studies that investigate the link between nutrition knowledge, attitudes, and behaviors have shown mixed results and new methods to investigate this relationship are needed. Food literacy is a new term that has risen out of the health and nutrition literacy fields. Food literacy seeks to examine the complex relationship between knowledge, attitudes, and behaviors from the perspective of food and not individual nutrients. Adolescence is a unique life stage when there is development of decision-making skills. Food literacy programs are ideally suited to this stage because the concept focuses on building capacity to operationalize healthy decisions regarding food. New methods are also needed, to help increase engagement and participation in food-related programs. Adolescents are digital natives. Eighty-seven percent have access to a computer, 88% have access to a cellphone, and 92% go online daily, from these devices. Driving the use of cellphones is social media and text messaging. In fact, 91% of adolescents use their cellphone for texting, sending an average of 67 messages/day. Adolescent’s pervasive use of technology, in particular cellphones, provides an opportunity to investigate the potential of this medium to engage participants in education about food. Another novel method to engage adolescents in food-related education is the use of community-based participatory research (CBPR). CBPR is a collaborative approach that includes community members in the research process. The approach incorporates sharing of ideas between community members and researchers, values mutual decision-making, and empowers participants to plan activities and make changes they see as beneficial to their community. CBPR is not often used with adolescents, and no current research has used CBPR to inform a technology-driven, food literacy program for low-income, ethnically diverse adolescents. Filling this gap will add to the understanding of the use of innovative programs and ideas to engage adolescents and help them develop healthy eating behaviors

Promoting Healthy Eating and Physical Activity: A Qualitative Examination of Community-Based Obesity Interventions in Rural Kentucky

Rural Americans are medically underserved groups and are at greater risk of becoming obese than urban Americans. The purpose of this qualitative study was to determine the perceived causes of obesity in six counties of rural Kentucky and to determine how to customize strategies to reduce obesity in these areas. University of Kentucky Cooperative Extension Service Agents formed coalitions in each of the six counties to assess their communities’ needs and assets to inform plans for implementing evidence-based obesity interventions. Between February and August of 2015, the coalitions were convened for a total of 11 meetings. Each of the coalition meetings was audio recorded, transcribed, and coded using NVivo 11 qualitative analysis software. Coalition members in these rural counties of Kentucky recognized aspects of their culture, poor dietary choices, and inactivity as the major reasons obesity is a problem in their county. Participants reported high prevalence of fast food restaurants, lack of access to healthy foods and physical activity resources, technology, and lack of time as barriers to healthy behaviors. These findings provide insight to inform tailored, evidence-based interventions for rural communities. Improving access to healthy foods and physical activity resources in rural areas may improve healthy behaviors and reduce obesity prevalence

First-Year College Seminar as a Tool for Nutrition Education and Food Preparation Skills

The obesity epidemic is steadily increasing and affecting all age groups. Obesity rates among young adults are scarcely reported but merit special attention as being overweight during young adulthood will likely result in being overweight or obese throughout adulthood. Because college students are still forming lifestyle patterns, the university setting is ideal for intervention and educating young adults on the importance of developing and maintaining healthy behaviors. This study evaluated whether participation in a 16-week first-year college seminar cooking course increased students’ self-efficacy in food preparation skills and dietary behaviors. Significant changes in food preparation skills were observed between before and after participation (p\u3c0.05) but self-efficacy, overall, did not increase significantly. Institutions of higher education should provide experiential learning opportunities to improve food preparation skills and hence dietary habits of young adults by developing and implementing programs such as first-year seminars focusing on hands-on food preparation basics and techniques

Diet behaviour among young people in transition to adulthood (18–25 year olds) : a mixed method study

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