Diet Quality of Community Café Meals Among Guests With Food Insecurity

IF 2.3 3区医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES

Journal of Nutrition Education and Behavior Pub Date : 2024-08-01 DOI:10.1016/j.jneb.2024.04.009

Alexandra L. MacMillan Uribe PhD, RDN , Jacob Szeszulski PhD , Lori Borchers PhD , Heather A. Eicher-Miller PhD , Rebecca A. Seguin-Fowler PhD, RDN, LD, CSCS , Erika Largacha Cevallos MS

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引用次数: 0

Abstract

Objective

Compare the diet quality of a meal consumed at a community café (café meals), a pay-what-you-can restaurant, to a meal consumed for an equivalent eating occasion on the day before (comparison meal) by guests with food insecurity.

Methods

Dietary recalls were collected from café guests with food insecurity to determine the Healthy Eating Index-2020 (HEI-2020) total and component scores. Healthy Eating Index-2020 scores were compared between meals using paired-sample t tests and Wilcoxon signed-rank tests.

Results

Most participants (n = 40; 80% male; 42.5% Black) had very low food security (70.0%). Café meal had a higher HEI-2020 total score (46.7 ± 10.5 vs 34.4 ± 11.6; P < 0.001) and total vegetables (2.6 ± 2.0 vs 1.2 ± 1.7; P = 0.004), total fruits (2.1 ± 2.2 vs 0.6 ± 1.5; P < 0.001), whole fruits (1.6 ± 2.0 vs 0.3 ± 0.9; P < 0.001), and refined grains (7.8 ± 3.5 vs 3.9 ± 3.9; P < 0.001) scores than comparison meals.

Conclusions and Implications

The café meal had better diet quality than the comparison meal, suggesting its potential for improving diet quality among guests with food insecurity.

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食物无保障客人在社区咖啡馆用餐的饮食质量。

目标：比较食物无保障的客人在社区咖啡馆（即现付餐厅）用餐（咖啡馆餐）与前一天同等用餐场合用餐（对比餐）的饮食质量：方法：收集食物无保障的咖啡馆客人的饮食回忆，以确定健康饮食指数-2020（HEI-2020）的总分和部分分数。使用配对样本 t 检验和 Wilcoxon 符号秩检验比较不同膳食之间的健康饮食指数-2020 分数：大多数参与者（n = 40；80% 为男性；42.5% 为黑人）的食品安全程度很低（70.0%）。咖啡厅餐的 HEI-2020 总分较高（46.7 ± 10.5 vs 34.4 ± 11.6；P < 0.001），蔬菜总分较高（2.6 ± 2.0 vs 1.2 ± 1.7；P = 0.004），水果总分较高（2.1 ± 2.2 vs 0.6 ± 1.5; P < 0.001）、全果（1.6 ± 2.0 vs 0.3 ± 0.9; P < 0.001）和精制谷物（7.8 ± 3.5 vs 3.9 ± 3.9; P < 0.001）的得分均高于对比餐：咖啡馆餐的饮食质量优于对比餐，这表明咖啡馆餐有可能改善食物不安全人群的饮食质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Nutrition Education and Behavior 医学-学科教育

CiteScore

4.20

自引率

11.50%

发文量

379

审稿时长

44 days

期刊介绍： The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas. The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.