Journal of Nutrition Education and Behavior最新文献

{"title":"A Comparison of Dietary Intake Among Rural Americans With and Without Diabetes","authors":"Christian A. Koziatek MD ,&nbsp;Melissa Rony MS ,&nbsp;Carolina Quintero Arias ,&nbsp;Tammy Flores ,&nbsp;Matthew Heider ,&nbsp;Molly Smith ,&nbsp;Sadakat Chowdhury MD ,&nbsp;Haley Motola MS ,&nbsp;Jill Hubert-Simon MS ,&nbsp;Karen Holden ,&nbsp;David C. Lee MD, MS","doi":"10.1016/j.jneb.2025.01.011","DOIUrl":"10.1016/j.jneb.2025.01.011","url":null,"abstract":"<div><h3>Objective</h3><div>To compare alternative Healthy Eating Index (aHEI) scores among residents with or without diabetes in a rural county and analyze food/drink subgroups for notable differences between the 2 groups.</div></div><div><h3>Methods</h3><div>We performed cross-sectional surveys and validated food frequency questionnaires among rural residents in Sullivan County, New York. We compared total aHEI and component scores between participants with and without diabetes.</div></div><div><h3>Results</h3><div>The 155 respondents with diabetes were older, less frequently non-Hispanic White, and had higher mean body mass index than the 961 respondents without diabetes. We found lower aHEI scores among participants with diabetes (54.1) than those without (56.7) (<em>P</em> = 0.001). Respondents with diabetes had significantly lower component scores for alcoholic beverages, red meat, nuts/legumes, and trans-fats than those without diabetes.</div></div><div><h3>Conclusions and Implications</h3><div>Our findings highlight the need for nutrition education in high-risk rural communities. We also identified specific food/drink categories among rural residents with diabetes that should be targeted to improve glycemic control.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 435-440"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143525212","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}

{"title":"Let's Stay Informed to Stay Ahead","authors":"Lauren Haldeman PhD","doi":"10.1016/j.jneb.2025.03.009","DOIUrl":"10.1016/j.jneb.2025.03.009","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Page 373"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903358","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}

{"title":"Immersive Virtual Reality Dietitian Improves Portion Control Self-Efficacy and Portion Size Estimation Accuracy","authors":"Bianca C. Braga PhD ,&nbsp;John Long ,&nbsp;Sara Maksi PhD ,&nbsp;Pejman K. Sajjadi PhD ,&nbsp;Alexander Klippel PhD ,&nbsp;Travis D. Masterson PhD","doi":"10.1016/j.jneb.2025.01.010","DOIUrl":"10.1016/j.jneb.2025.01.010","url":null,"abstract":"<div><h3>Objective</h3><div>To compare the impact of a nutrition education program delivered in person and within an immersive virtual reality (iVR) nutrition education experience application called immersive virtual alimentation and nutrition (IVAN). To compare IVAN with its updated version, IVAN 2, and develop a portion size estimation task for use within iVR.</div></div><div><h3>Design</h3><div>Two randomized controlled experiments.</div></div><div><h3>Setting</h3><div>Laboratory.</div></div><div><h3>Participants</h3><div>Ninety-two adults (aged 29 ± 14) years) enrolled. In experiment 1, 25 adults were randomized to in-person and 20 to the IVAN condition. In experiment 2, 25 adults were randomized to IVAN 1, and 22 adults were randomized to IVAN 2 conditions.</div></div><div><h3>Intervention</h3><div>Nutrition education materials delivered in person by IVAN 1 and IVAN 2.</div></div><div><h3>Main Outcome Measures</h3><div>Changes in portion control self-efficacy and portion-size overestimation.</div></div><div><h3>Analysis</h3><div>Linear mixed-effects models and t tests.</div></div><div><h3>Results</h3><div>In experiment 1, the portion size self-efficacy improved for both conditions (B = 2.40; SE = 0.61; <em>P</em> &lt;0.001) with no difference between conditions. In experiment 2, the portion size self-efficacy improved for both conditions (B = 1.23; SE = 0.55; <em>P</em> = 0.03), as did the portion-size overestimation value (B = −21.51; SE = 4.97; <em>P</em> &lt;0.001), with no difference between conditions.</div></div><div><h3>Conclusions and Implications</h3><div>Portion-size education material shows similar efficacy delivered through IVAN and in person. The efficacy of IVAN 2 was higher than IVAN 1. Portion size estimation tasks within iVR may be useful for the assessment of participants’ ability to estimate portion sizes.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 395-406"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143523557","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}

{"title":"Language Spoken at Home and Preschooler Dietary Quality at Early Care and Education Facilities that Serve Children from Families with Low Income","authors":"Marisa Gutierrez MS, RDN, CD ,&nbsp;Meg Bruening PhD, MPH, RD ,&nbsp;Michael Todd PhD ,&nbsp;Clare Schuchardt MPH, RN ,&nbsp;Corrie Whisner PhD ,&nbsp;Rebecca E. Lee PhD","doi":"10.1016/j.jneb.2025.01.015","DOIUrl":"10.1016/j.jneb.2025.01.015","url":null,"abstract":"<div><h3>Objective</h3><div>Examine the association between language spoken at home and diet quality in preschoolers with low income.</div></div><div><h3>Design</h3><div>Cross-sectional secondary data analysis.</div></div><div><h3>Setting</h3><div>Early care and education (ECE) (n = 26) facilities participating in the <em>Child and Adult Care Food Program</em> in neighborhoods with low income and a high Hispanic population.</div></div><div><h3>Participants</h3><div>Children and their parents (n = 169 dyads).</div></div><div><h3>Main Outcomes Measures</h3><div>We observed children's dietary intake for 1 full ECE day and used the Nutrition Data System for Research database to extract the following diet quality variables: daily energy intake, total fat, saturated fat, added sugars, sodium, and servings of fruits and vegetables.</div></div><div><h3>Analysis</h3><div>Mixed-effects linear and logistic regression models treated diet quality measures as separate outcomes.</div></div><div><h3>Results</h3><div>Children from English-speaking homes consumed 7.4 g more total fat and 2.5 g more saturated fatty acids during the ECE than those from Spanish-speaking homes. Children in English-speaking homes consumed more sodium than those in bilingual and Spanish-speaking homes (211 mg and 317 mg, respectively). Children of bilingual homes were more likely than those of Spanish-speaking homes to consume any vegetables.</div></div><div><h3>Conclusions and Implications</h3><div>Language spoken at home (an indicator of acculturation) was related to total fat, saturated fat, and sodium intake during the ECE day. Greater energy consumption at ECE facilities may indicate improved dietary quality or overeating foods high in fat and sodium, thereby contributing to later poor health outcomes.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 407-415"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143732670","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}

{"title":"Child Beverage Consumption in US Early Care and Education Settings, 2008–2020","authors":"Daniel A. Zaltz PhD, MPH ,&nbsp;Roni A. Neff PhD, ScM ,&nbsp;Lorrene D. Ritchie PhD, RD ,&nbsp;Jamie F. Chriqui PhD, MHS ,&nbsp;Sara E. Benjamin-Neelon PhD, JD, RD, MPH ,&nbsp;the ECE Beverage Collective","doi":"10.1016/j.jneb.2025.01.005","DOIUrl":"10.1016/j.jneb.2025.01.005","url":null,"abstract":"<div><h3>Objective</h3><div>Describe young children's beverage intake in early care and education (ECE) settings between 2008 and 2020 across multiple states in the US.</div></div><div><h3>Methods</h3><div>Multivariable-adjusted, age-stratified estimates of beverage consumption among children aged 12–60 months (n = 4,457) in ECE centers and homes (n = 846).</div></div><div><h3>Results</h3><div>During any given day in ECE, younger children had a 79.7% per-meal probability of consuming milk, 8.9% water, 19.8% 100% juice, and 3.2% sugar-sweetened beverages (SSBs), and a per-meal mean intake of 1.5 oz milk, 1.7 oz water, 2.2 oz 100% juice, and 2.9 oz SSBs. Older children had an 87.2% probability of consuming milk, 0.6% water, 2.9% 100% juice, and 4.2% SSBs, and a mean intake of 4.2 oz milk, 2.3 oz water, 3.6 oz 100% juice, and 5.9 oz SSBs.</div></div><div><h3>Conclusions and Implications</h3><div>There is room to improve beverage intake in ECE, with a focus on increasing water and decreasing juice and SSB consumption. These results may justify policies to limit or prohibit juice consumption in ECE.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 416-424"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143076164","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}

{"title":"Cooking Matters for Diabetes: A Curriculum to Support Diabetes Self-Management Among Individuals Facing Food Insecurity","authors":"Jennifer A. Garner PhD, RD ,&nbsp;Jennifer C. Shrodes RD, LD, CDCES ,&nbsp;Katharine Garrity MS, RD ,&nbsp;Songzhu Zhao MS ,&nbsp;Emmanuella Aboagye-Mensah MPH ,&nbsp;Amaris Williams PhD ,&nbsp;Guy Brock PhD ,&nbsp;Jennifer Hefner PhD, MPH ,&nbsp;Daniel M. Walker PhD, MPH ,&nbsp;Joshua J. Joseph MD, MPH","doi":"10.1016/j.jneb.2025.01.017","DOIUrl":"10.1016/j.jneb.2025.01.017","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 460-466"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143711953","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}

{"title":"Editorial Board/Board of Directors","authors":"","doi":"10.1016/S1499-4046(25)00080-6","DOIUrl":"10.1016/S1499-4046(25)00080-6","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Page A3"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903356","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}

{"title":"Children Accept Products Reformulated to be Healthier From a Mexican Food Assistance Program: A Basic Qualitative Research Study","authors":"Vania Lara-Mejía MPH ,&nbsp;Yatziri Ayvar-Gama MPH ,&nbsp;Carlos Cruz-Casarrubias MPH ,&nbsp;Ana Munguía MPH ,&nbsp;Lizbeth Tolentino-Mayo MSc ,&nbsp;Simón Barquera PhD, MS","doi":"10.1016/j.jneb.2025.01.014","DOIUrl":"10.1016/j.jneb.2025.01.014","url":null,"abstract":"<div><h3>Objective</h3><div>To describe children's experiences with the sensory characteristics of reformulated cereal products delivered by the <em>School Breakfast Program</em> (SBP) in Mexico following the implementation of package warning labeling regulations.</div></div><div><h3>Methods</h3><div>We conducted a basic descriptive qualitative study involving focus groups of 40 SBP beneficiary children from rural schools recruited through convenience sampling. The data were transcribed verbatim and analyzed using qualitative content analysis.</div></div><div><h3>Results</h3><div>Children presented positive experiences regarding the visual (eg, animal shapes), textural (eg, nonsticky texture), and taste (eg, peanut and amaranth combination) characteristics of reformulated SBP products. As the SBP products had no labels or warning legends, they were considered nutritious and healthy.</div></div><div><h3>Conclusions and Implications</h3><div>The results provide preliminary evidence that children accept food products reformulated to be healthier without warning labels or legends. Understanding children's sensory experiences is crucial for identifying gaps and opportunities to ensure SBP operations.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 441-449"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143450648","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}

{"title":"How Healthy and Unhealthy Food and Beverages Appear in Movies and Series for Children: A Comprehensive Content Analysis","authors":"Alice Binder ,&nbsp;Jörg Matthes ,&nbsp;Raffael Heiss ,&nbsp;Ines Spielvogel ,&nbsp;Michaela Forrai BA, MSc ,&nbsp;Helena Knupfer ,&nbsp;Melanie Saumer BA, MSc ,&nbsp;Brigitte Naderer","doi":"10.1016/j.jneb.2025.01.012","DOIUrl":"10.1016/j.jneb.2025.01.012","url":null,"abstract":"<div><h3>Objective</h3><div>Investigate which persuasive strategies are used in audiovisual media exposures of food and beverage items to children.</div></div><div><h3>Design</h3><div>Content analysis of movies and series based on questionnaire responses from children and their parents.</div></div><div><h3>Setting</h3><div>Six schools in rural as well as 6 schools in urban areas in Austria.</div></div><div><h3>Participants</h3><div>A total of 648 children (aged 5–11 years) and 559 of their parents.</div></div><div><h3>Main Outcome Measures</h3><div>Food and beverage categories (healthy = high nutritional value; unhealthy = high in fat, salt and/or sugars; mixed), composition-related, evaluative (nonverbal evaluation = facial expressions or sounds; verbal evaluation), and source-related strategies.</div></div><div><h3>Analysis</h3><div>A logistic mixed-effects regression model with random intercepts predicting nutritional classification.</div></div><div><h3>Results</h3><div>A total of 114 movies and 133 series (n = 12,320 food and beverage presentations) were coded. The study reveals that unhealthy food items are prominently featured in media aimed at children. Branded and centrally presented items had significantly higher odds of being classified as unhealthy (vs healthy; <em>P</em> &lt; 0.001). Items that were interacted with or consumed were more likely to be unhealthy (vs healthy or mixed; <em>P</em> &lt; 0.001). In addition, nonverbal positive evaluations increased the likelihood of items being unhealthy (vs healthy; <em>P</em> &lt; 0.001), whereas negative nonverbal evaluations decreased the likelihood of items being unhealthy (vs healthy or mixed; <em>P</em> &lt; 0.05). Conversely, items evaluated positively in a verbal-cognitive manner had lower odds of being unhealthy (vs healthy; <em>P</em> &lt; 0.001).</div></div><div><h3>Conclusions and Implications</h3><div>This study calls for more research on the effects of verbal and nonverbal evaluations of food depictions, particularly for diverging evaluative cues. Findings also emphasize the call to further regulate the depiction of foods and beverages in movies and series while encouraging content creators to make more mindful choices in how these items are portrayed.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 385-394"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143732657","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}

{"title":"Ensuring that Behavioral Strategies, Nutrition, and Culinary Education Are Key Components of Food is Medicine","authors":"Kelseanna Hollis-Hansen PhD, MPH,&nbsp;Marissa McElrone PhD, RDN, CPH,&nbsp;Jaclyn Albin MD, CCMS, DipABLM,&nbsp;Matthew J. Landry PhD, RDN, DipACLM, FAND, FAHA","doi":"10.1016/j.jneb.2025.03.001","DOIUrl":"10.1016/j.jneb.2025.03.001","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 5","pages":"Pages 371-372"},"PeriodicalIF":2.3,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903357","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}