Food, fat, family and friends : studies on the impact of the social environment on dietary intake

The impact of the social environment on food and fat intake was investigated in several samples including family members, close friends, and meal time companions in the Netherlands. Firstly, a food frequency questionnaire to assess the intake of fat, fatty acids and cholesterol was developed. Biomarker-based validity (n = 99), relative validity against a dietary history (n = 191), and reproducibility (n = 93) were satisfactory for adults.Up to 40% of the variance in fat intake, expressed as % of energy intake, could be explained by influences from the social environment. This maximum value was derived from resemblances in fat intake within social networks, including nuclear family members and friends. Associations in fat intake in 1077 nuclear families, based on two-day diet records, ranged between 0.50 and 0.60 between spouses and between siblings, and around 0.40 between parents and children. Resemblance in fat intake was high for food consumed at home and weak for food consumed elsewhere. In another study, fat intake in the last four weeks was assessed with the food frequency questionnaire in 361 social networks, consisting of at most six subjects: a 15 year old adolescent; father; mother; and their best friends. Fat intake was significantly related between nuclear family members (r = 0. 18 to r = 0. 30), but not between best friends.Specific influences from the social environment were quantified: the subjective norm; modelling; and social facilitation. The subjective norm, reflecting the perceived pressure from the social environment, explained 1 % of the variance in fat intake of adolescents (n = 122). The subjective norm appeared to influence fat intake in this group by modifying attitudes towards fat intake. Modelling behaviour explained 6% of the variance in fat intake of adolescents. Mothers were more influential than fathers and best friends. Social facilitation of dietary intake explained up to 5% of the variance in energy intake in young adults (n = 50): spontaneous meal size increased when more others were present, due to an increased meal duration. Focus group and family interviews (n = 14) showed that social influences are embedded in family food rules and interact with other determinants of food intake.In conclusion, social influences have considerable effects on dietary intake. Members of nuclear families are more powerful in affecting each others fat intake than best friends. Future research should focus on changes in dietary intake in relation with changes in social environment

Barriers for progress in salt reduction in the general population. An international study

Salt reduction is important for reducing hypertension and the risk of cardiovascular events, nevertheless worldwide salt intakes are above recommendations. Consequently strategies to reduce intake are required, however these require an understanding of salt intake behaviours to be effective. As limited information is available on this, an international study was conducted to derive knowledge on salt intake and associated behaviours in the general population. An online cohort was recruited consisting of a representative sample from Germany, Austria, United States of America, Hungary, India, China, South Africa, and Brazil (n=6987; aged 18-65. years; age and gender stratified). Participants completed a comprehensive web-based questionnaire on salt intake and associated behaviours. While salt reduction was seen to be healthy and important, over one third of participants were not interested in salt reduction and the majority were unaware of recommendations. Salt intake was largely underestimated and people were unaware of the main dietary sources of salt. Participants saw themselves as mainly responsible for their salt intake, but also acknowledged the roles of others. Additionally, they wanted to learn more about why salt was bad for health and what the main sources in the diet were. As such, strategies to reduce salt intake must raise interest in engaging in salt reduction through improving understanding of intake levels and dietary sources of salt. Moreover, while some aspects of salt reduction can be globally implemented, local tailoring is required to match level of interest in salt reduction. These findings provide unique insights into issues surrounding salt reduction and should be used to develop effective salt reduction strategies and/or policies. © 2013 The Authors

Public health nutrition communication in the Netherlands: From information provision to behavior change

Public healthnutrition is concerned with the promotion and maintenance of good health through nutrition and the prevention of nutrition-related illness in humans. Nutrition communication plays an important role in the dissemination of credible and practical dietary advice and promoting healthful dietary behaviors. The purpose of this chapter is to provide insight in the changes in public health nutrition communication, by addressing the history, key themes, concepts, and approaches of nutrition communication in the Netherlands. The chapter concludes with a broader view of the challenges of public health nutrition communication and presents potential future directions for this field