Journal of Nutrition Education and Behavior最新文献

{"title":"Exploring Unhoused Participants' Perceived Acceptance of a Food Distribution Program and Food Utilization Barriers","authors":"Erica Tovar BS,&nbsp;Mi Zhou MPH, PhD,&nbsp;Susan Chen PhD","doi":"10.1016/j.jneb.2024.05.009","DOIUrl":"10.1016/j.jneb.2024.05.009","url":null,"abstract":"<div><h3>Background</h3><p>Community food assistance programs are vital to addressing food security (FS) among unhoused individuals, yet limited research on barriers to utilizing foods obtained from these programs exists for this population.</p></div><div><h3>Objective</h3><p>To explore the perceived acceptance of a food distribution program (FDP) and related food utilization barriers (FUB) for unhoused individuals in Felton, California.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A mixed-methods interview was conducted with individuals utilizing an FDP. The inclusion criteria were English-speaking adults over 18 years of age who met FDP eligibility and utilized the program. The interview guide contained five open-ended items on program acceptability and 14 validated quantitative items to assess FS and FUB. Probing questions prompted participants to elaborate upon FUB. Interviews were conducted until data saturation was met.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Interviews were audio recorded and transcribed verbatim. Descriptive data on demographics, FUB, and FS levels were analyzed using SPSS. FDP acceptability and probing questions about FUB were analyzed using inductive thematic analysis.</p></div><div><h3>Results</h3><p>Participants (N=10) mentioned high program acceptance and reported high FUB (n=7, 70%) and very low FS (n=8, 80%). Themes included: program appreciation and enhancement; FUB and enablers; external food-related factors; and community belonging. Participants appreciated the staff, yet offered suggestions for available food items. Common FUBs included the lack of refrigeration, cooking utensils, and large kitchen appliances. Participants commented on the increased cost of food and extreme weather as external barriers to their food supply; however, sharing food among community members and group cooking were mentioned as positive factors.</p></div><div><h3>Conclusions</h3><p>This research revealed how unhoused populations manage their food supply despite facing multiple adversities. Despite the high acceptance of the local FDP, participants experienced very low FS and high FUB levels. Further research should explore the impact of climate change and community belonging on FUB and FS levels. Policies and programs could focus on systemic changes to address the root causes of FUB and food insecurity for unhoused populations.</p></div><div><h3>Funding</h3><p>San Jose State University Circle of Friends Research Assistance Award</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S2"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953588","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":"Assessing MC4R Gene Variants and Body Composition in a Heterogenic Population","authors":"Giti Bayhaghi MS,&nbsp;Zubair Karim PhD,&nbsp;Jeane Silva PhD, EdD","doi":"10.1016/j.jneb.2024.05.015","DOIUrl":"10.1016/j.jneb.2024.05.015","url":null,"abstract":"<div><h3>Background</h3><p>Obesity is a medical condition assessed by increased body mass index (BMI) and adipose tissue resulting from a complex interaction between genetic and environmental factors. The genes responsible for obesity are related to the leptin axis and the melanocortin pathway, specifically the melanocortin-4 receptor (MC4R) gene. MC4R gene mutations represent the most common monogenic cause of obesity.</p></div><div><h3>Objective</h3><p>Our study aimed to investigate whether mutations in the MC4R gene increase calorie intake, possibly leading to obesity.</p></div><div><h3>Study Design, Settings, Participants</h3><p>We genotyped fifty subjects for common MC4R polymorphisms and subsequently evaluated their anthropometric measurements, daily macronutrient intake, and other pertinent factors.</p></div><div><h3>Results</h3><p>According to our findings, the percentage of genotype carriers (rs34114122, rs61741819, and rs6567166) was higher in the African-American population. In comparison to their Caucasian counterparts, this particular demographic exhibited elevated body fat percentage, body volume, and body density. Conversely, their fat-free mass was observed to be comparatively lower. Furthermore, the African-American population presented with lower thoracic gas. We observed that individuals carrying the genotypes rs34114122, rs61741819, and rs6567166 tended to have higher body fat percentages associated with increased calorie intake.</p></div><div><h3>Conclusions</h3><p>According to our research, the influence of common MC4R variants on obesity and its metabolic disorders might be contingent upon daily dietary intake. Consequently, this could pave the way for individualized dietary regimes to prevent and address obesity and its related comorbidities.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S5"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953605","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":"Unveiling Nutrient Waste in a Private Nigerian University Cafeteria: A Sustainable Approach Towards Understanding Foodways","authors":"Ifeoma Akeredolu PhD, RD,&nbsp;Ademola Akinlade MS,&nbsp;Jummai Seriki-Mosadolorun PhD","doi":"10.1016/j.jneb.2024.05.055","DOIUrl":"10.1016/j.jneb.2024.05.055","url":null,"abstract":"<div><h3>Background</h3><p>The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.</p></div><div><h3>Objective</h3><p>The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).</p></div><div><h3>Study Design, Settings, Participants</h3><p>This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.</p></div><div><h3>Results</h3><p>The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.</p></div><div><h3>Conclusions</h3><p>The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Pages S22-S23"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953773","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":"Thirty Years of SNAP-Ed: The Transition of the Nation's Largest Nutrition Education Program Into a Pillar of the Public Health Infrastructure","authors":"","doi":"10.1016/j.jneb.2024.03.011","DOIUrl":"10.1016/j.jneb.2024.03.011","url":null,"abstract":"<div><p>This paper describes the 30-year evolution of <em>Supplemental Nutrition Assistance Program-Education</em> (SNAP-Ed) to provide evidence to support our perspective that SNAP-Ed has earned its position as a pillar of the public health infrastructure in the US. Legislatively designated as a nutrition education and obesity prevention program, its focus is the nearly 90 million Americans with limited income. This audience experiences ongoing health disparities and is disproportionately affected by public health crises. The SNAP-Ed program works to reduce nutrition-related health disparities at all levels of the Social-Ecological Model, follows a robust evaluation framework, and leverages strong partnerships between state-based practitioners, state agencies, and the US Department of Agriculture. The expansion of SNAP-Ed would enable the program to reach more Americans so that our nation can end hunger and reduce diet-related health disparities.</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Pages 588-596"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1499404624000563/pdfft?md5=980e1ce4a82e466d27ea2e55a8af7101&pid=1-s2.0-S1499404624000563-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141433257","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}

{"title":"Diet Quality of Community Café Meals Among Guests With Food Insecurity","authors":"Alexandra L. MacMillan Uribe PhD, RDN ,&nbsp;Jacob Szeszulski PhD ,&nbsp;Lori Borchers PhD ,&nbsp;Heather A. Eicher-Miller PhD ,&nbsp;Rebecca A. Seguin-Fowler PhD, RDN, LD, CSCS ,&nbsp;Erika Largacha Cevallos MS","doi":"10.1016/j.jneb.2024.04.009","DOIUrl":"10.1016/j.jneb.2024.04.009","url":null,"abstract":"<div><h3>Objective</h3><p>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.</p></div><div><h3>Methods</h3><p>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.</p></div><div><h3>Results</h3><p>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; <em>P</em> &lt; 0.001) and total vegetables (2.6 ± 2.0 vs 1.2 ± 1.7; <em>P</em> = 0.004), total fruits (2.1 ± 2.2 vs 0.6 ± 1.5; <em>P</em> &lt; 0.001), whole fruits (1.6 ± 2.0 vs 0.3 ± 0.9; <em>P</em> &lt; 0.001), and refined grains (7.8 ± 3.5 vs 3.9 ± 3.9; <em>P</em> &lt; 0.001) scores than comparison meals.</p></div><div><h3>Conclusions and Implications</h3><p>The café meal had better diet quality than the comparison meal, suggesting its potential for improving diet quality among guests with food insecurity.</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Pages 579-587"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141903432","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":"Associations of Parent Feeding Practice Profiles With Feeding Styles, Child Diet Quality, and the Home Food Environment","authors":"Amara Channell Doig PhD, MPH,&nbsp;Leah Lipsky PhD, MHS,&nbsp;Grace Shearrer PhD,&nbsp;Tonja Nansel PhD","doi":"10.1016/j.jneb.2024.05.087","DOIUrl":"10.1016/j.jneb.2024.05.087","url":null,"abstract":"<div><h3>Background</h3><p>The Comprehensive Feeding Practices Questionnaire (CFPQ) is a validated measure of 12 aspects of parent feeding that have been associated with child dietary intake and health outcomes.</p></div><div><h3>Objective</h3><p>To investigate latent profiles of CFPQ subscales (ie, patterns of individual responses) and test relationships with parental feeding styles (ie, authoritative, authoritarian, indulgent, uninvolved), child adherence to dietary guidelines, and the home food environment.</p></div><div><h3>Study Design, Settings, Participants</h3><p>Secondary analysis of data from 118 maternal-child dyads in North Carolina assessed at child ages 3 and 5 years.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Profiles of the 12 CFPQ subscales were examined using Latent Profile Analysis. Multinomial regression estimated associations of CFPQ latent profiles with feeding styles measured by the Caregiver Feeding Styles Questionnaire (CFSQ). Linear regression examined associations of profile membership with child Healthy Eating Index 2020 (HEI) overall and separately for adequacy (eg, fruit, vegetables, whole grains, HEI-adq) and moderation (eg, refined grains, sodium, HEI-mod) components. Associations of the Home Food Inventory obesogenic score (HFI-OB) and fruit/vegetable score (HFI-FV) with CFPQ latent profiles were estimated using ANOVA. Significance was set at p&lt;0.05.</p></div><div><h3>Results</h3><p>Fit indices (BIC and ICL) supported a three-profile model: 1 high supportive and low controlling practices, 2 high controlling and high supportive practices, and 3 moderate controlling and low supportive practices. CFSQ feeding styles did not predict CFPQ latent profile membership. Total HEI, HEI-adq and HEI-mod were lower in profile 1 than profile 3 (Total HEI β=-5.85, p=0.05; HEI-adq β=-3.65, p=0.06; HEI-mod β=-2.19, p=0.11). HFI-OB was lower in profile 1 than profile 2 (mean difference= -4.85, 95%CI= -9.00 - 0.70) and profile 3 (mean difference= -4.68, 95%CI= -8.40 - -0.97). HFI-FV was higher for profile 1 than profile 3 (mean difference= 3.30, 95%CI= 0.10-6.49).</p></div><div><h3>Conclusions</h3><p>Profiles of parents who have high supportive and low controlling feeding practices were associated with improved diet quality and home food environment compared to parents who had high controlling and high supportive or moderate controlling and low supportive practices.</p></div><div><h3>Funding</h3><p>NIH</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S36"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949828","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":"Restaurant Corporate Social Responsibility Commitments Are Not Associated With Nutritional Changes to Menu Offerings","authors":"Megan Mueller PhD, MPH,&nbsp;Jason Wang PhD,&nbsp;Catherine Crespi PhD,&nbsp;May Wang DPH,&nbsp;Sara Bleich PhD","doi":"10.1016/j.jneb.2024.05.080","DOIUrl":"10.1016/j.jneb.2024.05.080","url":null,"abstract":"<div><h3>Background</h3><p>Restaurants’ public commitments to health, including corporate social responsibility (CSR), have implications for menu offerings, diet, and chronic disease risk.</p></div><div><h3>Objective</h3><p>To evaluate associations between CSR commitments and the nutritional quality of menu offerings in 66 top-selling restaurant chains from 2012 to 2018.</p></div><div><h3>Study Design, Settings, Participants</h3><p>Data on restaurant CSR commitments and the nutrition content of menu offerings were abstracted from the Internet Archive database of restaurant websites and the MenuStat database.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Outcomes of interest included the nutritional quality scores of restaurant menu offerings (via a modified Nutrition Environment Measures Study-Restaurants, NEMS-R, tool) and the nutrition content of menu items (kcal, total fat, saturated fat, sugar, fiber). Generalized linear mixed models with a random effect for restaurant were used to evaluate differences in the NEMS-R score and nutrition content menu offerings between restaurants with (n=22) and without CSR (n=44) commitments, overall and by year. Sensitivity analyses were conducted using health-related CSR commitments identified by qualitative coding in a random subsample of web text sections (n=4,096) versus by keywords (health and non-health-related) in all the web text sections (n=10,615).</p></div><div><h3>Results</h3><p>There were no differences in the NEMS-R score or the nutrition content of menu items in restaurants with versus without CSR commitments. Sensitivity analyses suggest modest changes in the nutrition content of menu items at restaurants with CSR commitments both overall and by year. Specifically, there was a modest decline in per-item calories offered each year (-3.4 kcals per year 95%CI: -7.0, -0.4) but a slightly higher amount of total fat and saturated fat overall by restaurants with CSR commitments vs. those without (0.09 g of fat 95%CI: 0.0, 2.1 and 0.4 g saturated fat 95%CI: 0.0, 1.1, respectively). There were small declines in saturated fat over time (-0.1 g saturated fat per year 95%CI: -0.2, 0.0) in restaurants with CSR commitments vs. those without.</p></div><div><h3>Conclusions</h3><p>CSR commitments did not translate into nutritional changes to restaurant menus that would meaningfully impact health.</p></div><div><h3>Funding</h3><p>American Heart Association</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S33"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949843","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":"The Development of a Food Waste Reduction Commitments Questionnaire Tool for Food Retailers in the United States","authors":"Ren Chan BS,&nbsp;Mi Zhou PhD, MPH,&nbsp;Susan Chen PhD","doi":"10.1016/j.jneb.2024.05.013","DOIUrl":"10.1016/j.jneb.2024.05.013","url":null,"abstract":"<div><h3>Background</h3><p>In the United States (U.S.), approximately one-third of the food supply is wasted. Although few food waste policies exist to enforce food waste reduction (FWR) in food retail settings, many food retailers (FR) have corporate social responsibility (CSR) commitments to reduce food waste. To date, no evidence-based measurement tools exclusive for evaluating FWR efforts in food retail exist.</p></div><div><h3>Objective</h3><p>To develop and validate a questionnaire to evaluate FRs’ commitments to reduce food waste.</p></div><div><h3>Study Design, Settings, Participants</h3><p>This study had two phases; 1) to review existing literature to guide questionnaire development and 2) to conduct cognitive interviews to assess face validity of the developed questionnaire. Literature on existing FWR and sustainability frameworks guided the development of questionnaire items. Feedback for the questionnaire was gathered through structured cognitive interviews. Participants were recruited via purposive sampling. Inclusion criteria were that they were older than 18 years, worked in the U.S., and worked as a food systems researcher/professional.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Participants were asked about the overall questionnaire, areas that needed clarification, and the scoring system. Interviews continued until data saturation was met. The interviews were audio recorded, transcribed using Otter.AI, de-identified, and analyzed for recurring themes using inductive thematic analysis.</p></div><div><h3>Results</h3><p>The initial questionnaire contained six domains informed by existing FWR literature. These included current FWR commitments, food waste prevention practices, food rescue practices, food recycling practices, other sustainability-informed practices, and future commitments. Participants of the cognitive interview (n=4) mentioned that the tool was comprehensive and aligned with the Environmental Protection Agency Wasted Food Scale. Suggestions for improvement included adding a domain to address retailers employee education for FWR, improving readability of the questionnaire, and including examples of public FWR policies.</p></div><div><h3>Conclusions</h3><p>This evidence-based questionnaire comprehensively addresses areas for FWR among US FR. Future researchers can use this questionnaire to assess current CSR commitments toward FWR. Additionally, FR and policymakers can use this tool to guide the development of FWR initiatives.</p></div><div><h3>Funding</h3><p>Circle of Friends</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S4"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949896","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":"Examining the Roles of Emotional Eating and Interactive Nutrition Literacy in Predicting Diet Quality Among Undergraduates","authors":"Kayla Parsons MS, RDN,&nbsp;Kelley Strout PhD, RN,&nbsp;Wenjun Zhou PhD,&nbsp;Jade McNamara PhD, RD","doi":"10.1016/j.jneb.2024.05.095","DOIUrl":"10.1016/j.jneb.2024.05.095","url":null,"abstract":"<div><h3>Background</h3><p>Literature regarding the relationship between stress and undergraduates’ dietary choices has been extensively documented, yet limited evidence recognizes the implications of emotional eating and one's ability to apply nutrition knowledge to diet quality (DQ).</p></div><div><h3>Objective</h3><p>To examine the relationship between undergraduates’ emotional response to food (ERF), interactive nutrition literacy (INL), and DQ.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A cross-sectional study was conducted using an online survey among first-year nursing students enrolled in a four-year public university one week before the fall semester and at the beginning of an experiential learning program.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>The Mindful Eating Questionnaire assessed ERF, with higher scores indicating decreased influence of one's emotions on dietary choices. INL was measured using the Young Adult Nutrition Literacy Scale, with higher scores indicating higher INL. DQ was indicated by the Short Healthy Eating Index, with higher scores indicating better DQ. Complete data were used in the analysis. Hierarchical multiple linear regression was used to identify if ERF and INL predicted DQ, while controlling for gender. Significance levels were p&lt;0.05.</p></div><div><h3>Results</h3><p>Participants (N=56) were mostly white (93.5%), female (90.3%), and on average 19.1 ± 1.0 years old. Average DQ was 50.9 ± 9.6, out of 100. Average EFR was 3.11 ± 0.5 out of 5, and the average INL was 3.5 ± 0.7 out of 5. The first model was significant in predicting DQ. Significance remained when controlling for gender (F(2,55)=11.79, p&lt;0.001). Participants’ ERF (β=.24, t(55)=3.47,p=0.001) accounted for 30% variance in DQ, and INL approached significance in the model (β=.41, t(55)=1.99, p=0.052).</p></div><div><h3>Conclusions</h3><p>Findings provide evidence for interventions emphasizing mindfulness and applying nutrition knowledge through experiential learning to facilitate positive eating behaviors and improve DQ among undergraduates.</p></div><div><h3>Funding</h3><p>NIH</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Page S40"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950003","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":"Understanding Mothers’ Lived Experiences Providing Safe and Nutritious Foods for Their Families in Nigeria","authors":"Abiodun Atoloye PhD,&nbsp;Folake Samuel PhD,&nbsp;Bunmi Bamgbade MPH,&nbsp;Olufemi Aluko PhD,&nbsp;Bolanle Otegbayo PhD,&nbsp;Nkem Torimiro PhD,&nbsp;Abiodun Areola PhD,&nbsp;Andrea Bersamin PhD","doi":"10.1016/j.jneb.2024.05.031","DOIUrl":"10.1016/j.jneb.2024.05.031","url":null,"abstract":"<div><h3>Background</h3><p>Household-level food safety, which is underrepresented in research on food safety, represents a significant economic and public health concern in Nigeria. Exposure to unsafe food in the household creates a vicious cycle of diarrhea and other foodborne illnesses and threatens the nutritional status of the most vulnerable, especially infants and young children.</p></div><div><h3>Objective</h3><p>Our objective was to document mothers’ lived experiences in providing safe and nutritious foods for their families using a participatory and qualitative approach.</p></div><div><h3>Study Design, Settings, Participants</h3><p>Mothers of children &lt;5 years (n=55) were recruited from 5 local government areas in Ibadan Metropolis, Nigeria. Mothers took photos and recorded written or audio narratives using the Our Voice Discovery Tool App, following prompts about food safety vulnerability over 5 days.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>In follow-up discussions, mothers shared their photos and discussed potential solutions.</p></div><div><h3>Results</h3><p>Lack of access to resources, equipment and basic amenities; presence of pests; lack of control over food safety in eating out occasions; environmental conditions; shared kitchen and toilet facilities were identified as threats to food safety in the household. Mothers shared many of their strategies to mitigate threats and proposed solutions to improve conditions.</p></div><div><h3>Conclusions</h3><p>Mothers identified various factors at multiple levels of the socio-ecological model that contributed to or detracted from their household's food safety. These findings will be shared with key stakeholders and policymakers to identify and implement sustainable solutions.</p></div><div><h3>Funding</h3><p>USAID</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"56 8","pages":"Pages S12-S13"},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953466","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}