Journal of Nutrition Education and Behavior最新文献_第2页

Food Insecurity, MyPlate Recognition, and Meal Preparation Confidence Among College Food Pantry Users 大学食品储藏室使用者的食品不安全状况、对 MyPlate 的认可度以及对膳食准备的信心。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.002

引用次数: 0

Weight-Inclusive Podcasts Improved Intuitive Eating, Body Appreciation, and Anti-Fat Attitudes Among Nutrition Students 体重包容性播客改善了营养专业学生的直觉饮食、身体欣赏和反胖态度。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.003

{"title":"Weight-Inclusive Podcasts Improved Intuitive Eating, Body Appreciation, and Anti-Fat Attitudes Among Nutrition Students","authors":"","doi":"10.1016/j.jneb.2024.06.003","DOIUrl":"10.1016/j.jneb.2024.06.003","url":null,"abstract":"<div><h3>Objective</h3><div>Assess the impact of a weight-inclusive podcast (WIP) intervention on body appreciation, intuitive eating (IE), anti-fat attitudes, and weight and health attitudes in university students enrolled in an upper-division nutrition course.</div></div><div><h3>Methods</h3><div>Quasi-experimental design: Intervention participants listened to 8 weekly WIP episodes (n = 16); the comparison group listened to 8 weekly general nutrition podcasts (<em>n</em> = 29). Intuitive eating, body appreciation, anti-fat attitudes, and general weight and health attitudes were measured preintervention and postintervention.</div></div><div><h3>Results</h3><div>Two-way, repeated measures analysis of variance revealed significant interaction effects of time × group, with participants in the WIP group experiencing significantly greater improvements in body appreciation (<em>P</em> = 0.03) and IE (<em>P</em> = 0.02) and greater reductions in anti-fat attitude scores (<em>P</em> = 0.006) than the comparison group.</div></div><div><h3>Conclusions and Implications</h3><div>Podcasts may be a cost-effective tool to improve body appreciation and IE and reduce anti-fat attitudes in future nutrition professionals. Future research would benefit from recruiting prehealth professionals across different majors.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141753254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Spending Longer Time in the Kitchen Was Associated With Healthier Diet Among Japanese Older Women With Frailty 日本年老体弱妇女在厨房花费较长时间与更健康的饮食有关。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.008

{"title":"Spending Longer Time in the Kitchen Was Associated With Healthier Diet Among Japanese Older Women With Frailty","authors":"","doi":"10.1016/j.jneb.2024.06.008","DOIUrl":"10.1016/j.jneb.2024.06.008","url":null,"abstract":"<div><h3>Objective</h3><div>To evaluate the conditional effect of time spent in the kitchen on the association between frailty status and healthy diet among older women.</div></div><div><h3>Design</h3><div>Secondary analysis of an online cross-sectional survey conducted in January 2023.</div></div><div><h3>Participants</h3><div>Six hundred Japanese women (aged ≥ 65 years).</div></div><div><h3>Main Outcome Measure(s)</h3><div>Frailty status evaluated using the Kihon Checklist (25 affirmative questions assessing daily functions, weight status, and mental condition); healthy diet assessed by the days of consuming ≥ 2 meals that include staple, main and side dishes in a meal (SMS meal) in a day; and time spent in the kitchen.</div></div><div><h3>Analysis</h3><div>Moderation analysis was used to evaluate the conditional effect of time spent in the kitchen on frailty status and SMS meal intake. Chi-square tests for independence were used to evaluate the differences in the Kihon Checklist items by frailty status.</div></div><div><h3>Results</h3><div>Spending longer time in the kitchen indicated more frequent SMS meal intake and the trend was stronger among older women with frailty than those with robustness. All items except for 1 item regarding weight status (<em>P</em> = 0.15) were significantly associated with frailty status (<em>P</em> < 0.001).</div></div><div><h3>Conclusions and Implications</h3><div>Further studies are needed to evaluate the causal relationship between frailty status, healthy diet, and kitchen use.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141735478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Behavioral Frameworks and Translational Applications of Culinary Medicine and Culinary Nutrition 烹饪医学和烹饪营养学的行为框架和转化应用。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.07.001

引用次数: 0

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.07.003

引用次数: 0

Home Delivery Meal Kits Online Food Safety-Related Information: A Perspective 网上食品安全相关信息：透视。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.009

引用次数: 0

Assessment of Interest in a Virtual Avatar-Based Nutrition Education Program Among Youth-Serving Community Partners 评估青少年服务社区合作伙伴对基于虚拟头像的营养教育计划的兴趣。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.005

{"title":"Assessment of Interest in a Virtual Avatar-Based Nutrition Education Program Among Youth-Serving Community Partners","authors":"","doi":"10.1016/j.jneb.2024.06.005","DOIUrl":"10.1016/j.jneb.2024.06.005","url":null,"abstract":"<div><h3>Objective</h3><div>Examine the appeal of a virtual avatar-led nutrition education program among youth-serving community partners in North Carolina.</div></div><div><h3>Methods</h3><div>We surveyed community partners using the Diffusion of Innovation Theory constructs of relative advantage, compatibility, and complexity. Logistic regression evaluated the appeal and likelihood of the program's future use.</div></div><div><h3>Results</h3><div>Community partners (n = 100) agreed that the program was an innovative (87%) and convenient (85%) way for youth and parents to learn about nutrition. Partners who perceived the program as a relative advantage to current programs had significantly higher odds of future use intention (<em>P</em> = 0.005). Those who found it compatible with organizational and personal values had significantly higher odds of future use (<em>P</em> < 0.001).</div></div><div><h3>Conclusions and Implications</h3><div>A nutrition education virtual avatar program is of interest to youth-engaged community partners. Future research examining the potential integration of this type of program within community organizations is warranted.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141735477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Healthy Eating in K-12 Schools: Assessing Readiness and Capacity to Guide SNAP-Ed Programming in Ohio. K-12 学校中的健康饮食：评估俄亥俄州指导 SNAP-Ed 计划的准备情况和能力。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-09-25 DOI: 10.1016/j.jneb.2024.08.001

Callie Ogland-Hand, Jillian Schulte, Lindsay M Osborn, Owusua Yamoah, Pat Bebo, Darcy A Freedman

{"title":"Healthy Eating in K-12 Schools: Assessing Readiness and Capacity to Guide SNAP-Ed Programming in Ohio.","authors":"Callie Ogland-Hand, Jillian Schulte, Lindsay M Osborn, Owusua Yamoah, Pat Bebo, Darcy A Freedman","doi":"10.1016/j.jneb.2024.08.001","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.08.001","url":null,"abstract":"<p><strong>Objective: </strong>Identify themes essential to implementing policy, system, and environmental (PSE) interventions within kindergarten to 12th-grade (K-12) settings and provide associated indicators of readiness and capacity to support healthy eating PSE work among Supplemental Nutrition Assistance Program-Education (SNAP-Ed) practitioners in Ohio.</p><p><strong>Design: </strong>Interview data were collected in Ohio from December, 2020 to May, 2021.</p><p><strong>Participants: </strong>Ohio SNAP-Ed practitioners (n = 12), community residents with low income (n = 26), and K-12 experts statewide (n = 10) and nationally (n = 3).</p><p><strong>Phenomenon of interest: </strong>Healthy eating PSE implementation.</p><p><strong>Analysis: </strong>We conducted a qualitative analysis to identify themes and indicators related to implementing healthy eating PSEs in schools. During virtual consensus conferences (December, 2021-April, 2022), themes and indicators were sorted and ranked by perceived importance to PSE implementation.</p><p><strong>Results: </strong>Four themes and 14 indicators were identified. Expert-derived weights quantified the themes' importance to PSE implementation efforts in K-12. Themes included: (1) school system support and capacity (weight 0.372), (2) school food environment (0.278), (3) SNAP-Ed practitioner capacity and resources (0.192), and (4) familial influence and awareness (0.158).</p><p><strong>Conclusions and implications: </strong>Findings provide guidance for tailoring healthy eating PSEs in K-12 schools using local levels of readiness and capacity. Results highlight targeted areas of focus to support the implementation of healthy eating PSE interventions in K-12 schools through SNAP-Ed programming in diverse contexts. Future research is needed on the applicability of these findings based on feedback from school district staff and community members with children in different school settings.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142331445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food Insecurity Knowledge and Training Among College Students in Health Majors. 健康专业大学生的食品不安全知识和培训。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-09-24 DOI: 10.1016/j.jneb.2024.08.003

Virginia B Gray, Cara Cuite, Megan Patton-López, Rickelle Richards, Mateja Savoie-Roskos, Stephanie Machado, Emily Heying, Matthew Landry, Susan Chen, Rebecca L Hagedorn-Hatfield, Georgianna Mann, Zubaida Qamar, Kendra OoNorasak, Victoria A Zigmont

{"title":"Food Insecurity Knowledge and Training Among College Students in Health Majors.","authors":"Virginia B Gray, Cara Cuite, Megan Patton-López, Rickelle Richards, Mateja Savoie-Roskos, Stephanie Machado, Emily Heying, Matthew Landry, Susan Chen, Rebecca L Hagedorn-Hatfield, Georgianna Mann, Zubaida Qamar, Kendra OoNorasak, Victoria A Zigmont","doi":"10.1016/j.jneb.2024.08.003","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.08.003","url":null,"abstract":"<p><strong>Objective: </strong>To describe current food insecurity (FI)-related training among nutrition/dietetics, public health, and social work students.</p><p><strong>Methods: </strong>A cross-sectional online survey was used among students (n = 306) enrolled in health-related programs at 12 US universities. Participants reported FI-related course-based and extracurricular experiences and rated confidence to address FI on a scale of 1-3. Open-ended questions investigated perceived definitions of FI and impactful course activities. Descriptive statistics and thematic analysis were used for data analysis.</p><p><strong>Results: </strong>Participants' FI definitions were multifaceted. Most (80.6%) reported FI being covered in at least 1 course. The overall mean confidence to address FI was 2.2 ± 0.48. Participants suggested increasing application-based opportunities and skills training.</p><p><strong>Conclusions and implications: </strong>Most students have a basic understanding of FI and report high confidence to address it in the future. Impactful FI-related experiences and participants' suggestions guide developing an FI training resource to enhance student FI competency and sensitivity.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142331444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Outcomes of Children's Cooking Programs: A Systematic Review of Intervention Studies. 儿童烹饪计划的成果：干预研究的系统回顾。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-09-24 DOI: 10.1016/j.jneb.2024.08.002

Klazine van der Horst, Samantha Smith, Amy Blom, Loan Catalano, Ana Isabel de Allmeida Costa, Joyce Haddad, Leslie Cunningham-Sabo

{"title":"Outcomes of Children's Cooking Programs: A Systematic Review of Intervention Studies.","authors":"Klazine van der Horst, Samantha Smith, Amy Blom, Loan Catalano, Ana Isabel de Allmeida Costa, Joyce Haddad, Leslie Cunningham-Sabo","doi":"10.1016/j.jneb.2024.08.002","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.08.002","url":null,"abstract":"<p><strong>Objective: </strong>To examine the factors that make such programs successful, this systematic review compared the outcomes of children's participation in cooking interventions based on intervention characteristics.</p><p><strong>Design: </strong>Systematic review of randomized controlled trials of children's participation in cooking interventions published between 1998 and 2022 guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses statement.</p><p><strong>Setting: </strong>All settings PARTICIPANTS: Children and parents.</p><p><strong>Main outcome measures: </strong>Cooking skills, food acceptance and dietary behavior.</p><p><strong>Analysis: </strong>Systematic search of 1,104 articles and review of 23 studies (42 articles) meeting inclusion criteria.</p><p><strong>Results: </strong>Interventions varied in participant age, settings, cooking sessions, and program length. Knowledge of cooking skills, self-efficacy, and child cooking involvement were the most frequent positive outcomes; improvements in dietary intake were rarely achieved. Seven studies had a high rating for research quality.</p><p><strong>Conclusion and implications for research and practice: </strong>Lack of standardized assessment, large variability in program characteristics, and insufficient intervention description made it difficult to discern best practices for children's cooking programs. Improvements in intervention development and measurement instruments are needed. Interventions that include hands-on cooking lessons seem promising in improving knowledge and self-efficacy; however, further exploration is required on the factors that make cooking programs successful in the long term.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142331446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0