Journal of Nutrition Education and Behavior最新文献_第3页

Acceptability of Pilot School-based Food Pantries Compared With Weekend Feeding BackPack Programs Among Food Pantry Clients in Rural Tennessee: A Mixed-Methods Approach. 田纳西州农村地区食品储藏室客户对校内食品储藏室试点与周末喂养背包计划的接受程度比较：混合方法。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-16 DOI: 10.1016/j.jneb.2024.09.002

Marissa McElrone, Kimberly Osment, Emory Evans, Shelby Gillian

{"title":"Acceptability of Pilot School-based Food Pantries Compared With Weekend Feeding BackPack Programs Among Food Pantry Clients in Rural Tennessee: A Mixed-Methods Approach.","authors":"Marissa McElrone, Kimberly Osment, Emory Evans, Shelby Gillian","doi":"10.1016/j.jneb.2024.09.002","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.09.002","url":null,"abstract":"<p><strong>Objective: </strong>To explore the client acceptability and perceived impact of pilot school-based food pantries (SBFPs) and compare client preference between SBFPs and BackPack programs (locally termed Sack Pack) in 3 rural Tennessee elementary schools.</p><p><strong>Methods: </strong>A mixed-method design, including cross-sectional surveys (n = 25) and semistructured interviews (n = 11), was used to assess and compare program acceptability.</p><p><strong>Results: </strong>Client satisfaction was uniformly positive for both programs; however, a majority preferred the food quantity (84%), nutritional value (76%), variety (68%), quality (68%), and convenience (64%) of SBFPs. Clients reported feeding more household members with SBFPs (3.9 ± 0.9 vs 3.0 ± 1.0) compared with Sack Pack. When exploring SBFPs vs Sack Pack, 3 primary themes emerged from interviews and were supported by survey data: preferences for different program elements; food acceptability; and SBFP impact and expansion.</p><p><strong>Conclusions and implications: </strong>Findings support continuing SBFPs in rural schools. Studies on expanding the use of trusted and accessible schools as potential healthful food distribution sites are warranted to support broader community food access in rural areas.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":" ","pages":""},"PeriodicalIF":2.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142479401","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

School Meal Charge Policies Lack Consistency 学校膳食收费政策缺乏一致性。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.010

Albert Pan BSPH, Jessica Soldavini PhD, MPH, RD, LDN

引用次数: 0

Editorial Board/Board of Directors 编辑委员会/董事会

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/S1499-4046(24)00426-3

引用次数: 0

Why Early Career Researchers Should Engage in the Peer Review Process 为什么早期职业研究人员应参与同行评审过程？

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.08.005

Alexandra MacMillan Uribe PhD, RDN

引用次数: 0

Understanding Foodways: Learning, Growing and Sustaining 了解饮食习惯：学习、成长和持续。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.08.004

Susan Stephenson-Martin MS

引用次数: 0

Evaluation of Interprofessional Cooking Classes and Home Gardens in Group Homes 评估集体之家的跨专业烹饪课程和家庭菜园。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.011

Dara L. LoBuono PhD, RD , Leslie Spencer PhD, NBC-HWC , Jenna Bottiglieri MA , Mary Kientz OTD, MS, OTR , M. Alysia Mastrangelo PT, PhD, FACSM , Mahbubur Meenar PhD , Devorah Berman BA

引用次数: 0

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

Tara Kelly MS, RDN , Greg Pavela PhD

{"title":"Food Insecurity, MyPlate Recognition, and Meal Preparation Confidence Among College Food Pantry Users","authors":"Tara Kelly MS, RDN , Greg Pavela PhD","doi":"10.1016/j.jneb.2024.06.002","DOIUrl":"10.1016/j.jneb.2024.06.002","url":null,"abstract":"<div><h3>Objective</h3><div><span>This study examined college students’ food security status, Choose </span>MyPlate familiarity, and confidence in preparing healthy meals using food pantry ingredients.</div></div><div><h3>Methods</h3><div>A sample of 354 student users of a college food pantry in the US southeastern region were surveyed before using the food pantry for the first time.</div></div><div><h3>Results</h3><div>Of the respondents, 81.3% were food insecure, and 47% of the overall sample experienced very low food security. About one-third (37.3%) recognized MyPlate; of those, 89.4% stated intention to use MyPlate knowledge making pantry selections. Students familiar with MyPlate (<em>P</em> = 0.003) and intending to use MyPlate when making food selections (<em>P</em> = 0.02) exhibited greater confidence. Differences were not observed on the basis of food security status.</div></div><div><h3>Conclusions and Implications</h3><div>These findings suggest that familiarity with simple nutritional guidelines such as MyPlate may improve students’ intended food pantry selections and healthy meal selection confidence.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 10","pages":"Pages 703-709"},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141604441","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

Support for Policies and Strategies to Promote Healthy Food Retail In-Store and Online: Perspectives From a National Sample of Supplemental Nutrition Assistance Program Participants 支持促进店内和网上健康食品零售的政策和策略：来自全国营养补助计划参与者样本的观点。

IF 2.3 3区医学

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI: 10.1016/j.jneb.2024.06.001

Carolyn Bresnahan MPH , Anna Claire Tucker MPH, RD , Sara John PhD , Joelle Johnson MPH , Julia A. Wolfson PhD

{"title":"Support for Policies and Strategies to Promote Healthy Food Retail In-Store and Online: Perspectives From a National Sample of Supplemental Nutrition Assistance Program Participants","authors":"Carolyn Bresnahan MPH , Anna Claire Tucker MPH, RD , Sara John PhD , Joelle Johnson MPH , Julia A. Wolfson PhD","doi":"10.1016/j.jneb.2024.06.001","DOIUrl":"10.1016/j.jneb.2024.06.001","url":null,"abstract":"<div><h3>Objective</h3><div>Gather perspectives on healthy retail policies and strategies from a national sample of <span><em>Supplemental Nutrition Assistance Program</em></span> (SNAP) participants.</div></div><div><h3>Design</h3><div>Anonymous web-based survey fielded in English and Spanish. The survey measured support for healthy retail policies and strategies.</div></div><div><h3>Setting</h3><div>National Qualtrics panel fielded on September 30 and October 19, 2022.</div></div><div><h3>Participants</h3><div>A total of 1,559 adult SNAP participants (in the last 12 months) participated in the Qualtrics SNAP survey panel.</div></div><div><h3>Variables Measured</h3><div>Overall support for retail policies and strategies was calculated using response frequencies and proportions.</div></div><div><h3>Analysis</h3><div><span>Cross-tabulations and chi-square tests of independence assessed differences in policy support by online shopping behavior and nutrition security status. Significance was determined at </span><em>P</em> < 0.05.</div></div><div><h3>Results</h3><div>Most SNAP participants were broadly supportive of policies and strategies to improve the healthy food retail environment. More restrictive policies were less popular than policies that expanded consumer choice. Support also varied by online shopping status and nutrition security status.</div></div><div><h3>Conclusions and Implications</h3><div>Policies and strategies that improve the healthy food retail environment are popular among a national sample of SNAP participants. Policy discussions must understand SNAP participants’ perspectives regarding changes to the retail environment that may impact their ability to access healthy foods.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 10","pages":"Pages 681-693"},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141735538","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

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

Nikole D. Squires MS, CHES, NBC-HWC, ATC , Melissa Goode MPH, RDN , Abigail Pye MPH, RDN , Natalie M. Papini PhD , Nanette V. Lopez PhD, RDN , Cristen Harris PhD, RDN, CEDS, CSSD, FAND , Julie D. Dillon MS, RDN, CEDS-C , Emma M. Laing PhD, RDN, FAND , Saemi Lee PhD , Dawn Clifford PhD, RD

{"title":"Weight-Inclusive Podcasts Improved Intuitive Eating, Body Appreciation, and Anti-Fat Attitudes Among Nutrition Students","authors":"Nikole D. Squires MS, CHES, NBC-HWC, ATC , Melissa Goode MPH, RDN , Abigail Pye MPH, RDN , Natalie M. Papini PhD , Nanette V. Lopez PhD, RDN , Cristen Harris PhD, RDN, CEDS, CSSD, FAND , Julie D. Dillon MS, RDN, CEDS-C , Emma M. Laing PhD, RDN, FAND , Saemi Lee PhD , Dawn Clifford PhD, RD","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":"56 10","pages":"Pages 710-718"},"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

Sayaka Nagao-Sato MSc, RDN , Rie Akamatsu DrPH, RD , Sakiko Yamamoto PhD , Etsuko Saito PhD

{"title":"Spending Longer Time in the Kitchen Was Associated With Healthier Diet Among Japanese Older Women With Frailty","authors":"Sayaka Nagao-Sato MSc, RDN , Rie Akamatsu DrPH, RD , Sakiko Yamamoto PhD , Etsuko Saito PhD","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":"56 10","pages":"Pages 694-702"},"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