Who is teaching the kids to cook? Results from a nationally representative survey of secondary school students in New Zealand

Learning how to cook is an important skill for developing healthy eating behaviors. Moreover, involvement in home cooking may offer young people opportunities for skill building, identity development and social engagement with their families. Recently, there have been concerns that the current generation of young people may not have the opportunities to develop sufficient cooking skills. These concerns have been addressed by the initiation of numerous, localized interventions. Yet, little is known about where the current generation of young people learn cooking skills. The objective of this study was to describe where the current generation of young people report learning to cook, drawing on nationally representative data from New Zealand. Data were collected as part of Youth2012, a nationally representative survey of secondary school students (n = 8500) in New Zealand. Almost all students reported learning to cook and from multiple sources. Almost all students reported learning to cook from a family member (mother, father, or other family member), approximately 60% of students reported that they learned to cook from certain media (cookbooks, TV, or the Internet) and half of all students reported learning to cook at school. There were numerous differences in where students learned to cook by socio-demographic characteristics. Findings from the current research highlight the important role that families play in teaching young people to cook and will be useful for those working with young people to develop these skills

Work site food purchases among healthcare staff: Relationship with healthy eating and opportunities for intervention

AIM: The current study describes food‐purchasing behaviours of healthcare staff, determines whether purchasing food at work is associated with overall indicators of healthy eating, and explores opportunities for improving the hospital food environment. METHODS: A secondary analysis of a health and wellbeing survey of healthcare workers (n = 501) in Queensland, Australia. Multiple regression models describe the associations between food purchases and indicators of healthy eating, while controlling for age, gender and work role. RESULTS: More than 60% of staff purchased food/drinks at work in the past week, and this was inversely associated with indicators of healthy eating. For example, among those purchasing food/drinks at work on most days, only 18% reported their overall diet as excellent or very good, compared to 50% of those who do not purchase food/drink at work (odds ratio [OR] = 0.24; 95% confidence interval [CI] = [0.12,0.48] in adjusted models). Staff feedback prioritised strategies to make healthy meals more accessible and affordable. CONCLUSION: Improvements to the retail food environment in hospitals could have a positive impact on the overall nutritional wellbeing of staff

Relationships between frequency of family meals, BMI and nutritional aspects of the home food environment among New Zealand adolescents

<p>Abstract</p> <p>Background</p> <p>Previous research has documented the positive effects of family meals on the dietary quality of adolescents. The objective of the current study is to examine associations between frequency of family meals and body mass index (BMI), other aspects of the home food environment, and related nutrition behaviors.</p> <p>Methods</p> <p>Data were collected during baseline measurements of the Pacific Obesity Prevention In Communities study. In total, 3245 ethnically diverse students completed a questionnaire about their nutrition behaviors and were weighed and measured for height.</p> <p>Results</p> <p>In total, 42% of adolescents ate a family meal on all of the previous five school nights. Frequency of family meals was modestly associated with BMI in bivariate analysis (p = 0.045), but lost significance when demographic characteristics were included in the model. Frequency of family meals was associated with many positive aspects of home food environment and positive nutrition behaviors, including parental support for healthy eating, limits on television use, having fruit available at home, consuming five fruits and vegetables a day, eating breakfast, and bringing lunch from home. Surprisingly, no relationships were observed between frequency of family meals and accessibility and consumption of many high fat/high sugar foods.</p> <p>Conclusion</p> <p>Our findings suggest that the positive effect of family meals may reflect an overall positive home food environment. Families who have meals together have more healthful foods available at home and support their child in eating healthfully. There were no relationships between family meals and high fat/high sugar foods; this suggest that while families may prioritize eating together, messages about limiting the availability and consumption of these snack foods are not getting through.</p

Specific food intake, fat and fiber intake, and behavioral correlates of BMI among overweight and obese members of a managed care organization

BACKGROUND: The study examined correlates of body mass index (BMI) in overweight and obese members of a managed care organization seeking treatment for obesity. It assessed intake of specific foods, dietary fat or fiber, and behaviors attempted to control weight. METHODS: Participants were 508 men and 1293 women who were > 18 years and had a self-reported BMI > 27.0. This paper reports analyses of baseline and 24-month follow-up data from a randomized weight-loss trial. Cross-sectional and prospective relationships between BMI and behaviors were examined with regression analyses controlling for age and education. RESULTS: At baseline, hamburger and beef consumption were associated with higher BMI for men; for women, hamburger, fried chicken, hot dog, bacon or sausage, egg, French fry, and overall fat consumption were associated with higher BMI, while eating high fiber cereal, fruit, and overall fiber intake were associated with lower BMI. Virtually all forms of weight control behavior were reported more often in heavier people. Subscribing to exercise magazines, however, was associated with lower BMI. Decreased fat intake and increased fruit/vegetable/fiber intake over the course of the study were associated with reductions in BMI at 24 months. CONCLUSION: The same behaviors that differentiate individuals with different body weight in the general population also differentiate between individuals of different body weights at the high end of the weight distribution. Educational efforts aimed at preventing weight gain and reducing obesity might benefit from focusing on specific foods known to be associated empirically with body weight and weight change over time

Body size and weight, and the nutrition and activity behaviors of sexual and gender minority youth: Findings and implications from New Zealand

Objective:To describe the body size and weight, and the nutrition and activity behaviors of sexual and gender minority (SGM) students, and compare them with those of exclusively opposite-sex-attracted cisgender students. Male and female SGM students were also compared. Design: Data were from a nationally representative health survey. Setting: Secondary schools in New Zealand, 2012. Subjects: A total of 7,769 students, 9% were SGM individuals. Results: Overall, weight control behaviors, poor nutrition and inactivity were common and, in many cases, more so for SGM students. Specifically, male SGM students were significantly more likely to have tried to lose weight (aOR=1.95; 95% CI 1.47, 2.59), engage in unhealthy weight control (aOR=2.17; 95% CI 1.48, 3.19), consume fast food and takeaways (aOR=2.89; 95% CI 2.01, 4.15), and be physically inactive (aOR=2.54; 95% CI 1.65, 3.92), and were less likely to participate in a school sports team (aOR=0.57; 95% CI 0.44, 0.75), compared with other males. Female SGM students were significantly more likely to engage in unhealthy weight control (aOR=1.58; 95% CI 1.20, 2.08), be overweight or obese (aOR=1.24; 95% CI 1.01, 1.53), and consume fast food and takeaways (aOR=2.19; 95% CI 1.59, 3.03), and were less likely to participate in a school sports team (aOR=0.62; 95% CI 0.50, 0.76), compared with other females. Generally, female SGM students were more negatively affected than comparable males, except they were less likely to consume fast food and takeaways frequently (aOR 0.62; 95% CI 0.40, 0.96). Conclusions: SGM students reported increased weight control behaviors, poor nutrition and inactivity. Professionals, including public health nutritionists, must recognize and help to address the challenges facing sexual and gender minorities

Pacific parents&apos; rationale for purchased school lunches and implications for obesity prevention

Pacific children and adolescents are burdened with higher prevalences of obesity compared to other groups in New Zealand. Previous research shows Pacific young people purchase their lunch food items significantly more than other groups. The aim of this study is to describe school lunch food consumption patterns and the influences on these among low-income Pacific adolescents and their parents. Using mixed-methodology design; a selfcompletion questionnaire was administered to 4216 students who participated in the New Zealand arm of the Obesity Prevention In Communities (OPIC) project. Thirty Pacific households (33 adolescents and 35 parents) were interviewed in the qualitative phase of the study. Results found a greater proportion of Pacific students purchased school food items compared to other ethnic groups. Purchasing school food was related to having higher amounts of daily food money (≥NZD 6-15) and this was associated with increased quantities of soft drink consumption and after-school food purchasing of high-fat, high-sugar snack foods. There were no differences in school food purchasing behaviour by Pacific weight status (n=2485), with both Healthy weight (67.6%) and Obese students (66.9%) sourcing lunch from school canteens or shops outside of school rather than from home. Time-constrained parents confirmed convenience, poverty compensation and valuing students&apos; independence as three reasons for choosing to make money available for students to purchase lunch food items. The social effects of poverty affect the health-promoting behaviours of Pacific communities in New Zealand. Social policies that decrease social inequities should be the intervention priority