{"title":"美国年轻人的食物选择:范围界定综述。","authors":"Patricia K Powell , Jo Durham , Sheleigh Lawler","doi":"10.1093/advances/nmy116","DOIUrl":null,"url":null,"abstract":"<div><p>Understanding food choice is critical to developing effective health promotion efforts to counter the leading causes of morbidity and mortality in the United States. Although physiologic, environmental, and social factors influence the development of health conditions, routine decisions, such as food choice, also contribute substantially over time. Behavioral scientists believe that these routine decisions represent a key opportunity to improve population health. We conducted a scoping review of both health and business literature to identify themes in the food choices of young adults aged 19–24 y in the United States. Informed by the Joanna Briggs Institute processes for scoping reviews, we conducted a structured search of 8 health and business databases on 18 April 2017. The databases were PubMed, Business Source Complete, PsycInfo, Cochrane Library, CINAHL, Web of Science, SCOPUS, and ABI/Inform Collection. Eligible literature captured real-world dietary choices of the general population of young adults between 1 January, 2007 and 31 December, 2017. Records were screened in Covidence. Data was extracted into Excel and key findings thematically analyzed. The search returned 9085 records. Ninety-nine records met the eligibility criteria. Themes identified in the foods chosen by young adults include inadequate fruit and vegetable consumption, choosing international flavors and food formats, convenience foods, frequent snacking, the selection of healthy foods based on perceptions of what is healthy rather than the nutrient or calorie content of foods, an interest in sustainable production methods, the desire to customize/tailor foods, foods young people find interesting, and regional foods. This research identified common food choices that can help inform the tailoring of health promotion efforts; however, more research is needed to understand the underlying mechanisms and principles shaping these choices.</p></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"10 3","pages":"Pages 479-488"},"PeriodicalIF":8.0000,"publicationDate":"2019-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1093/advances/nmy116","citationCount":"21","resultStr":"{\"title\":\"Food Choices of Young Adults in the United States of America: A Scoping Review\",\"authors\":\"Patricia K Powell , Jo Durham , Sheleigh Lawler\",\"doi\":\"10.1093/advances/nmy116\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Understanding food choice is critical to developing effective health promotion efforts to counter the leading causes of morbidity and mortality in the United States. Although physiologic, environmental, and social factors influence the development of health conditions, routine decisions, such as food choice, also contribute substantially over time. Behavioral scientists believe that these routine decisions represent a key opportunity to improve population health. We conducted a scoping review of both health and business literature to identify themes in the food choices of young adults aged 19–24 y in the United States. Informed by the Joanna Briggs Institute processes for scoping reviews, we conducted a structured search of 8 health and business databases on 18 April 2017. The databases were PubMed, Business Source Complete, PsycInfo, Cochrane Library, CINAHL, Web of Science, SCOPUS, and ABI/Inform Collection. Eligible literature captured real-world dietary choices of the general population of young adults between 1 January, 2007 and 31 December, 2017. Records were screened in Covidence. Data was extracted into Excel and key findings thematically analyzed. The search returned 9085 records. Ninety-nine records met the eligibility criteria. Themes identified in the foods chosen by young adults include inadequate fruit and vegetable consumption, choosing international flavors and food formats, convenience foods, frequent snacking, the selection of healthy foods based on perceptions of what is healthy rather than the nutrient or calorie content of foods, an interest in sustainable production methods, the desire to customize/tailor foods, foods young people find interesting, and regional foods. 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引用次数: 21
摘要
了解食物选择对于开展有效的健康促进工作以应对美国发病率和死亡率的主要原因至关重要。尽管生理、环境和社会因素会影响健康状况的发展,但随着时间的推移,日常决策,如食物选择,也会产生重大影响。行为科学家认为,这些常规决策代表了改善人群健康的关键机会。我们对健康和商业文献进行了范围审查,以确定美国19-24岁年轻人的食物选择主题。根据乔安娜·布里格斯研究所的范围界定审查流程,我们于2017年4月18日对8个健康和商业数据库进行了结构化搜索。数据库包括PubMed、Business Source Complete、PsycInfo、Cochrane Library、CINAHL、Web of Science、SCOPUS和ABI/Inform Collection。符合条件的文献记录了2007年1月1日至2017年12月31日期间年轻人的真实饮食选择。Covidence对记录进行了筛选。数据被提取到Excel中,并对关键发现进行主题分析。搜索返回了9085条记录。九十九份记录符合资格标准。年轻人选择的食物中确定的主题包括水果和蔬菜消费不足、选择国际风味和食物形式、方便食品、经常吃零食、根据对健康的看法而不是食物的营养或卡路里含量来选择健康食品、对可持续生产方法的兴趣、,定制/定制食物、年轻人感兴趣的食物和地区性食物的愿望。这项研究确定了常见的食物选择,有助于为健康促进工作的量身定制提供信息;然而,还需要更多的研究来理解形成这些选择的潜在机制和原则。
Food Choices of Young Adults in the United States of America: A Scoping Review
Understanding food choice is critical to developing effective health promotion efforts to counter the leading causes of morbidity and mortality in the United States. Although physiologic, environmental, and social factors influence the development of health conditions, routine decisions, such as food choice, also contribute substantially over time. Behavioral scientists believe that these routine decisions represent a key opportunity to improve population health. We conducted a scoping review of both health and business literature to identify themes in the food choices of young adults aged 19–24 y in the United States. Informed by the Joanna Briggs Institute processes for scoping reviews, we conducted a structured search of 8 health and business databases on 18 April 2017. The databases were PubMed, Business Source Complete, PsycInfo, Cochrane Library, CINAHL, Web of Science, SCOPUS, and ABI/Inform Collection. Eligible literature captured real-world dietary choices of the general population of young adults between 1 January, 2007 and 31 December, 2017. Records were screened in Covidence. Data was extracted into Excel and key findings thematically analyzed. The search returned 9085 records. Ninety-nine records met the eligibility criteria. Themes identified in the foods chosen by young adults include inadequate fruit and vegetable consumption, choosing international flavors and food formats, convenience foods, frequent snacking, the selection of healthy foods based on perceptions of what is healthy rather than the nutrient or calorie content of foods, an interest in sustainable production methods, the desire to customize/tailor foods, foods young people find interesting, and regional foods. This research identified common food choices that can help inform the tailoring of health promotion efforts; however, more research is needed to understand the underlying mechanisms and principles shaping these choices.
期刊介绍:
Advances in Nutrition (AN/Adv Nutr) publishes focused reviews on pivotal findings and recent research across all domains relevant to nutritional scientists and biomedical researchers. This encompasses nutrition-related research spanning biochemical, molecular, and genetic studies using experimental animal models, domestic animals, and human subjects. The journal also emphasizes clinical nutrition, epidemiology and public health, and nutrition education. Review articles concentrate on recent progress rather than broad historical developments.
In addition to review articles, AN includes Perspectives, Letters to the Editor, and supplements. Supplement proposals require pre-approval by the editor before submission. The journal features reports and position papers from the American Society for Nutrition, summaries of major government and foundation reports, and Nutrient Information briefs providing crucial details about dietary requirements, food sources, deficiencies, and other essential nutrient information. All submissions with scientific content undergo peer review by the Editors or their designees prior to acceptance for publication.