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Jean Adams - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of individuals with low versus high consumption of Home-prepared Food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)
    International Journal of Behavioral Nutrition and Physical Activity, 2019
    Co-Authors: Chloe Clifford Astbury, Tarra L. Penney, Jean Adams
    Abstract:

    Background Despite inconclusive evidence, the idea that a lack of Home Food Preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study was to determine whether substantial consumption of Home-prepared Food is necessary for high dietary quality by exploring whether individuals can eat healthily while eating little Home-prepared Food. The diets of these individuals were characterised, and socio-demographic characteristics and prevalence of obesity were also explored. Methods Cross-sectional analysis of UK dietary survey data with objectively measured height and weight and a 4-day Food diary for each participant was conducted. A subsample ( N  = 1063, aged ≥19 years) with a high dietary quality (determined using a score derived from the Dietary Approaches to Stopping Hypertension (DASH) diet) was analysed. Within this, participants were grouped as either high or low Home Preparation based on the proportion of energy derived from Home-prepared Food. Regression models were used to determine whether and how those in the high and low Home Preparation groups differed in terms of socio-demographic characteristics, DASH score, energy intake, prevalence of obesity, and dietary composition. Results The low Home Preparation group included 442 participants, while 621 participants were in the high Home Preparation group. The low Home Preparation group were more likely to be older and white, and less likely to have a degree level education. After adjustment for socio-demographic characteristics, there were no differences in DASH score, energy intake or obesity prevalence between the groups. After adjustment, the low Home Preparation group consumed more fruit (30.8 additional g/day, 95% CI 5.5–56.1), more low-fat dairy Foods (24.6 additional g/day, 95% CI 1.7–47.5) and less red meat (10.4 fewer g/day, 95% CI 4.3–16.6), but also more sugar (11.6 additional g/day, 95% CI 7.5–15.6) and sodium (107.8 additional mg/day, 95% CI 13.8–201.8). Conclusion Home Food Preparation should not be presented as a prerequisite to a high quality diet. The public health community should recognise the existence of a set of Food practices which allows individuals to achieve a healthy diet with little contribution from Home-prepared Food, and make space for it in the design of their policies and interventions.

  • Comparison of individuals with low versus high consumption of Home-prepared Food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)
    The international journal of behavioral nutrition and physical activity, 2019
    Co-Authors: Chloe Clifford Astbury, Tarra L. Penney, Jean Adams
    Abstract:

    Despite inconclusive evidence, the idea that a lack of Home Food Preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study was to determine whether substantial consumption of Home-prepared Food is necessary for high dietary quality by exploring whether individuals can eat healthily while eating little Home-prepared Food. The diets of these individuals were characterised, and socio-demographic characteristics and prevalence of obesity were also explored. Cross-sectional analysis of UK dietary survey data with objectively measured height and weight and a 4-day Food diary for each participant was conducted. A subsample (N = 1063, aged ≥19 years) with a high dietary quality (determined using a score derived from the Dietary Approaches to Stopping Hypertension (DASH) diet) was analysed. Within this, participants were grouped as either high or low Home Preparation based on the proportion of energy derived from Home-prepared Food. Regression models were used to determine whether and how those in the high and low Home Preparation groups differed in terms of socio-demographic characteristics, DASH score, energy intake, prevalence of obesity, and dietary composition. The low Home Preparation group included 442 participants, while 621 participants were in the high Home Preparation group. The low Home Preparation group were more likely to be older and white, and less likely to have a degree level education. After adjustment for socio-demographic characteristics, there were no differences in DASH score, energy intake or obesity prevalence between the groups. After adjustment, the low Home Preparation group consumed more fruit (30.8 additional g/day, 95% CI 5.5–56.1), more low-fat dairy Foods (24.6 additional g/day, 95% CI 1.7–47.5) and less red meat (10.4 fewer g/day, 95% CI 4.3–16.6), but also more sugar (11.6 additional g/day, 95% CI 7.5–15.6) and sodium (107.8 additional mg/day, 95% CI 13.8–201.8). Home Food Preparation should not be presented as a prerequisite to a high quality diet. The public health community should recognise the existence of a set of Food practices which allows individuals to achieve a healthy diet with little contribution from Home-prepared Food, and make space for it in the design of their policies and interventions.

  • Is eating Home-prepared Food a necessary condition for high dietary quality? Cross-sectional analysis of the UK National Diet and Nutrition Survey, 2008–16
    The Lancet, 2018
    Co-Authors: Chloe Clifford Astbury, Tarra L. Penney, Jean Adams
    Abstract:

    Abstract Background Despite inconclusive evidence, the idea that Home Food Preparation and skills are a limiting factor in achieving a healthy diet is widespread, and corresponding skills interventions and dietary guidelines proliferate. The aim of this study was to determine whether eating Home-prepared (HP) Food is a necessary condition for high dietary quality by exploring whether individuals can eat healthily while consuming little HP Food. Methods A cross-sectional analysis of a subsample of the UK National Diet and Nutrition Survey (2008–16) was conducted. Adult participants were included if they were in the top tertile of diet quality (determined with a Dietary Approaches to Stopping Hypertension [DASH] index derived from 4-day Food diaries), and in the bottom or top tertile of proportion of energy from HP Food. Regression models were used to determine whether belonging to the low HP group was associated with sociodemographic characteristics, DASH score, energy intake, prevalence of obesity, and dietary composition, relative to the high HP reference group. Findings Of the total adult survey sample (n=6364), 1063 were in the top tertile of diet quality (442 [7·0%] low HP, high diet quality group, 621 [9·8%] high HP, high diet quality group). Participants in the low HP group were more likely to be older and white, and less likely to have a degree-level education, than those in the high HP group. After adjustment for these factors, there were no differences in DASH score, energy intake, or obesity prevalence between the groups. Participants in the low HP group consumed more fruit (additional 30·81 g per day, 95% CI 5·51–56·11) and less red meat (−10·43, −4·31 to −16·56) than did participants in the high HP group, but also more sugar (11·58, 7·54–15·61) and sodium (107·78, 13·79–201·76). Interpretation We found that eating HP Food is not a prerequisite for high dietary quality. Interventions should learn from individuals who eat well with minimal contribution from HP Food, and support all types of eaters to eat healthily. Funding Centre for Diet and Activity Research, a UKCRC Public Health Research Centre of Excellence (for CCA, JA, and TP).

  • Home Food Preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.
    PloS one, 2017
    Co-Authors: Susanna Mills, Martin White, Wendy L. Wrieden, Heather Brown, Martine Stead, Jean Adams
    Abstract:

    Food-related choices have an important impact on health. Food Preparation methods may be linked to diet and health benefits. However, the factors influencing people's Food choices, and how they are shaped by Food Preparation experiences, are still not fully understood. We aimed to study Home Food Preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic Food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared Foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on Food Preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their Food Preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home Food Preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change, with careful targeting to stimulate personal motivation and social norms, may prove effective in encouraging Home Food Preparation.

  • association between Home Food Preparation skills and behaviour and consumption of ultra processed Foods cross sectional analysis of the uk national diet and nutrition survey 2008 2009
    International Journal of Behavioral Nutrition and Physical Activity, 2017
    Co-Authors: Jean Adams
    Abstract:

    ‘Ultra-processed Foods’ (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other Foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor Home Food Preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between Home Food Preparation skills and behaviour and consumption of UPF. We used data from adults in the UK National Diet & Nutrition Survey 2008–09. Home Food Preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 Foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals’ UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition. In fully adjusted models, individuals who were confident with all 10 Foods (adjusted beta (95% CI) = −3.76 (−6.02 to −1.50)), able to bake cakes or biscuits without help (−3.87 (−6.62 to −1.12)), and cooked a main meal at least five days a week (−2.84 (−5.43 to −0.24)) consumed a lower percentage of dietary energy from UPF. In UK adults better Home Food Preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.

Barry M Popkin - One of the best experts on this subject based on the ideXlab platform.

  • dietary potassium intake remains low and sodium intake remains high and most sodium is derived from Home Food Preparation for chinese adults 1991 2015 trends
    Journal of Nutrition, 2020
    Co-Authors: Huijun Wang, Bing Zhang, Barry M Popkin
    Abstract:

    BACKGROUND Intervention strategies to reduce sodium intake and increase potassium intake may decrease blood pressure; however, most are focused on reducing sodium in processed Food globally. OBJECTIVES We attempt to fill important gaps in understanding the dynamics of these dietary determinants of hypertension in China. METHODS We used data on 29,926 adults aged ≥20 y between 1991 and 2015 from an ongoing cohort, the China Health and Nutrition Survey. We collected detailed diet data with use of weighing methods with 3 consecutive 24-h recalls. With panel data random-effects models, we analyzed factors associated with sodium and potassium intakes and sodium to potassium (Na/K) ratios. RESULTS Sodium intake decreased from 6.3 g/d in 1991 to 4.1 g/d in 2015, still twice the tolerable upper intake recommended by the WHO. Potassium intake was 1.7 g/d in 1991 and 1.5 g/d in 2015, below half that recommended by the WHO. The Na/K ratio decreased from 4.1 (ratios in g) in 1991 to 3.1 in 2015, 5 times the recommendation of the WHO. More than two-thirds (67%) of sodium intake was from salt added during Food Preparation, with 8.8% from processed Foods in 2015, up from 5.0% in 1991. The most at-risk populations lived in China's central region and rural areas, were middle aged, had lower educations, or were farmers. CONCLUSIONS Sodium intake is very high across all regions in China. As part of sodium reduction efforts, China should target people living in the central region and adults aged above 60 whose sodium intakes are much higher. Strategies to decrease sodium intake and increase potassium intake should be different from those applied in the Western world where the major source is processed Food. Reduced sodium higher potassium salts should become a major policy initiative in China.

  • resistant to the recession low income adults maintenance of cooking and away from Home eating behaviors during times of economic turbulence
    American Journal of Public Health, 2014
    Co-Authors: Lindsey P Smith, Barry M Popkin
    Abstract:

    Objectives. We examined the effects of state-level unemployment rates during the recession of 2008 on patterns of Home Food Preparation and away-from-Home (AFH) eating among low-income and minority populations.Methods. We analyzed pooled cross-sectional data on 118 635 adults aged 18 years or older who took part in the American Time Use Study. Multinomial logistic regression models stratified by gender were used to evaluate the associations between state-level unemployment, poverty, race/ethnicity, and time spent cooking, and log binomial regression was used to assess respondents’ AFH consumption patterns.Results. High state-level unemployment was associated with only trivial increases in respondents’ cooking patterns and virtually no change in their AFH eating patterns. Low-income and racial/ethnic minority groups were not disproportionately affected by the recession.Conclusions. Even during a major economic downturn, US adults are resistant to Food-related behavior change. More work is needed to underst...

  • ResistanttotheRecession:Low-IncomeAdults' MaintenanceofCookingandAway-From-HomeEating BehaviorsDuringTimesofEconomicTurbulence
    2014
    Co-Authors: Lindsey P Smith, Barry M Popkin
    Abstract:

    Objectives. We examined the effects of state-level unemployment rates during the recession of 2008 on patterns of Home Food Preparation and away-fromHome (AFH) eating among low-income and minority populations. Methods. We analyzed pooled cross-sectional data on 118 635 adults aged 18 years or older who took part in the American Time Use Study. Multinomial logistic regression models stratified by gender were used to evaluate the associations between state-level unemployment, poverty, race/ethnicity, and time spent cooking, and log binomial regression was used to assess respondents’ AFH consumption patterns. Results. High state-level unemployment was associated with only trivial increases in respondents’ cooking patterns and virtually no change in their AFH eating patterns. Low-income and racial/ethnic minority groups were not disproportionately affected by the recession. Conclusions. Even during a major economic downturn, US adults are resistant to Food-related behavior change. More work is needed to understand whether this reluctance to change is attributable to time limits, lack of knowledge or skill related to Food Preparation, or lack of access to fresh produce and raw ingredients. (Am J Public Health. 2014;104:840‐846. doi:10.

  • trends in us Home Food Preparation and consumption analysis of national nutrition surveys and time use studies from 1965 1966 to 2007 2008
    Nutrition Journal, 2013
    Co-Authors: Lindsey P Smith, Barry M Popkin
    Abstract:

    It has been well-documented that Americans have shifted towards eating out more and cooking at Home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote Home cooking. The objective of this study is to examine how patterns of Home cooking and Home Food consumption have changed from 1965 to 2008 by socio-demographic groups. This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by Food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. The percentage of daily energy consumed from Home Food sources and time spent in Food Preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, Foods from the Home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from Home sources and spent more time cooking than high income individuals in 2007–2008 (p ≤ 0.001). US adults have decreased consumption of Foods from the Home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the Home Food supply, yet only slightly more than half spend any time cooking on a given day. Efforts to boost the healthfulness of the US diet should focus on promoting the Preparation of healthy Foods at Home while incorporating limits on time available for cooking.

  • Trends in US Home Food Preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008
    Nutrition Journal, 2013
    Co-Authors: Lindsey P Smith, Barry M Popkin
    Abstract:

    Background It has been well-documented that Americans have shifted towards eating out more and cooking at Home less. However, little is known about whether these trends have continued into the 21^st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote Home cooking. The objective of this study is to examine how patterns of Home cooking and Home Food consumption have changed from 1965 to 2008 by socio-demographic groups. Methods This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by Food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T -tests were conducted to determine statistical differences over time. Results The percentage of daily energy consumed from Home Food sources and time spent in Food Preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 ( p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, Foods from the Home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from Home sources and spent more time cooking than high income individuals in 2007–2008 ( p ≤ 0.001). Conclusions US adults have decreased consumption of Foods from the Home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the Home Food supply, yet only slightly more than half spend any time cooking on a given day. Efforts to boost the healthfulness of the US diet should focus on promoting the Preparation of healthy Foods at Home while incorporating limits on time available for cooking.

Lindsey Smith Taillie - One of the best experts on this subject based on the ideXlab platform.

  • Who’s cooking? Trends in US Home Food Preparation by gender, education, and race/ethnicity from 2003 to 2016
    Nutrition Journal, 2018
    Co-Authors: Lindsey Smith Taillie
    Abstract:

    Background While US Home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines Home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Methods Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18–65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Results Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) ( p  

  • Who’s cooking? Trends in US Home Food Preparation by gender, education, and race/ethnicity from 2003 to 2016
    Nutrition journal, 2018
    Co-Authors: Lindsey Smith Taillie
    Abstract:

    While US Home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines Home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18–65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p 

  • who s cooking trends in us Home Food Preparation by gender education and race ethnicity from 2003 to 2016
    Nutrition Journal, 2018
    Co-Authors: Lindsey Smith Taillie
    Abstract:

    While US Home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines Home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18–65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p < 0.05). College-educated women who cook increased from 64.7% in 2003 to 68.7% in 2016, while women with less than high school education had no change (72.3% in 2016) (p < 0.05). Women with less education spent more time cooking per day than high-educated women, but the reverse was true for men. Among men, the percent who cook increased for all race/ethnic groups except non-Hispanic blacks. Among women, only non-Hispanic whites increased in percent who cook. Among both men and women, non-Hispanic blacks had the lowest percentage who cooked, and non-Hispanic others spent the greatest amount of time cooking. Home cooking in the United States is increasing, especially among men, though women still cook much more than men. Further research is needed to understand whether the heterogeneity in Home cooking by educational attainment and race/ethnicity observed here contributes to diet-related disparities in the United States.

Susanna Mills - One of the best experts on this subject based on the ideXlab platform.

  • Home Food Preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.
    PloS one, 2017
    Co-Authors: Susanna Mills, Martin White, Wendy L. Wrieden, Heather Brown, Martine Stead, Jean Adams
    Abstract:

    Food-related choices have an important impact on health. Food Preparation methods may be linked to diet and health benefits. However, the factors influencing people's Food choices, and how they are shaped by Food Preparation experiences, are still not fully understood. We aimed to study Home Food Preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic Food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared Foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on Food Preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their Food Preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home Food Preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change, with careful targeting to stimulate personal motivation and social norms, may prove effective in encouraging Home Food Preparation.

  • Consuming meals prepared at Home more frequently appears to reduce the risk of type 2 diabetes, weight gain and obesity
    Evidence-based medicine, 2016
    Co-Authors: Jean Adams, Susanna Mills
    Abstract:

    Commentary on : Zong G, Eisenberg DM, Hu FB, et al. Consumption of meals prepared at Home and risk of type 2 diabetes: an analysis of two prospective cohort studies. PLoS Med 2016;13:e1002052[OpenUrl][1]. Many public health strategies include promotion of cooking at Home as a method to improve diet, and reduce obesity and diseases related to diet and obesity. However, a recent systematic review found that the majority of existing studies on the relationships between Home Food Preparation and diet and health outcomes are cross-sectional, raising the possibility of reverse causation.1 The literature is also confused by poor conceptualisation and operationalisation of ‘Home Food Preparation’, with many studies focusing on the behaviour of cooking, rather than consumption of Food cooked at Home. This longitudinal analysis of two prospective cohort studies from the USA examined associations between frequency of eating meals prepared at Home (MPAH) in 1986, and incidence … [1]: {openurl}?query=rft.jtitle%253DPLoS%2BMed%26rft.volume%253D13%26rft.spage%253De1002052%26rft.genre%253Darticle%26rft_val_fmt%253Dinfo%253Aofi%252Ffmt%253Akev%253Amtx%253Ajournal%26ctx_ver%253DZ39.88-2004%26url_ver%253DZ39.88-2004%26url_ctx_fmt%253Dinfo%253Aofi%252Ffmt%253Akev%253Amtx%253Actx

  • Systematic review of the health and social determinants and outcomes of Home cooking: protocol
    Systematic Reviews, 2015
    Co-Authors: Susanna Mills, Martin White, Heather Brown, Shannon Robalino, Wendy Wrieden, Jean Adams
    Abstract:

    Background The United Kingdom (UK) and wider world are experiencing an obesity epidemic, with lower socio-economic groups disproportionately affected. Dietary quality is also socio-economically patterned, with an estimated quarter of observed inequalities in UK mortality due to inequalities in diet. Food Preparation and eating patterns clearly have an impact on dietary intake and hence health. A growing body of evidence indicates that out of Home Food consumption and eating ready meals may be associated with negative outcomes. However, to date no systematic reviews have assessed the health and social determinants and outcomes of Home cooking. Here, Home cooking refers to the combination of actions required for preparing hot or cold Foods at Home, including combining, mixing and often heating ingredients. Methods/Design A systematic review of peer-reviewed literature on Home cooking will be undertaken. Studies will be considered for inclusion if they present qualitative or quantitative data on participants from high/very high human development index countries, including all relevant study designs. No language or date of publication restrictions will be applied. Determinants will be considered as factors that influence behaviour and outcomes as potential advantages and disadvantages of engaging in Home cooking. Electronic databases of peer-reviewed journal articles covering health, psychology, social sciences and consumer practices will be searched. Published postgraduate theses will also be considered for inclusion. Additional strategies to identify relevant studies will be used, such as citation searches of included articles, evaluation of references from relevant reviews and included articles and the ‘related/similar to’ function found in certain databases. Two independent researchers will be involved in literature screening (10% at first screen and 100% at second screen), data extraction and quality appraisal. Studies included in the review will be analysed by thematic synthesis and narrative synthesis, as appropriate for the nature of the data retrieved. Discussion This review will provide key empirical evidence to inform the development of recommendations for public health policy makers and practitioners to encourage healthier Home Food Preparation, thereby impacting on dietary-related health. Systematic review registration This protocol has been registered with the PROSPERO international prospective register of systematic reviews, reference CRD42014013984 .

  • Systematic review of the health and social determinants and outcomes of Home cooking: protocol
    Systematic reviews, 2015
    Co-Authors: Susanna Mills, Martin White, Wendy L. Wrieden, Heather Brown, Shannon Robalino, Jean Adams
    Abstract:

    The United Kingdom (UK) and wider world are experiencing an obesity epidemic, with lower socio-economic groups disproportionately affected. Dietary quality is also socio-economically patterned, with an estimated quarter of observed inequalities in UK mortality due to inequalities in diet. Food Preparation and eating patterns clearly have an impact on dietary intake and hence health. A growing body of evidence indicates that out of Home Food consumption and eating ready meals may be associated with negative outcomes. However, to date no systematic reviews have assessed the health and social determinants and outcomes of Home cooking. Here, Home cooking refers to the combination of actions required for preparing hot or cold Foods at Home, including combining, mixing and often heating ingredients. A systematic review of peer-reviewed literature on Home cooking will be undertaken. Studies will be considered for inclusion if they present qualitative or quantitative data on participants from high/very high human development index countries, including all relevant study designs. No language or date of publication restrictions will be applied. Determinants will be considered as factors that influence behaviour and outcomes as potential advantages and disadvantages of engaging in Home cooking. Electronic databases of peer-reviewed journal articles covering health, psychology, social sciences and consumer practices will be searched. Published postgraduate theses will also be considered for inclusion. Additional strategies to identify relevant studies will be used, such as citation searches of included articles, evaluation of references from relevant reviews and included articles and the ‘related/similar to’ function found in certain databases. Two independent researchers will be involved in literature screening (10% at first screen and 100% at second screen), data extraction and quality appraisal. Studies included in the review will be analysed by thematic synthesis and narrative synthesis, as appropriate for the nature of the data retrieved. This review will provide key empirical evidence to inform the development of recommendations for public health policy makers and practitioners to encourage healthier Home Food Preparation, thereby impacting on dietary-related health. This protocol has been registered with the PROSPERO international prospective register of systematic reviews, reference CRD42014013984 .

Mary Story - One of the best experts on this subject based on the ideXlab platform.

  • How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults
    Public health nutrition, 2014
    Co-Authors: Melissa N Laska, Mary O. Hearst, Katherine Lust, Leslie A. Lytle, Mary Story
    Abstract:

    Objective: (i) To examine associations between young adults’ meal routines and practices (e.g. Food Preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-Food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet. Design: Cross-sectional survey. Setting: Minneapolis/St. Paul metropolitan area, Minnesota (USA). Subjects: A diverse sample of community college and public university students (n 1013). Results: Meal routines and practices most strongly associated with healthy dietary patterns were related to Home Food Preparation (i.e. preparing meals at Home, preparing meals with vegetables) and meal regularity (i.e. routine consumption of evening meals and breakfast). In contrast, factors most strongly associated with poor dietary patterns included eating on the run, using media while eating and purchasing Foods/beverages on campus. A Protective Factors Index, summing selected protective meal routines and practices, was positively associated with fruit/vegetable consumption and negatively associated with fast-Food and sugarsweetened beverage consumption (P

  • Predictors of Fruit and Vegetable Intake in Young Adulthood
    Journal of the Academy of Nutrition and Dietetics, 2012
    Co-Authors: Nicole I Larson, Melissa N Laska, Mary Story, Dianne Neumark-sztainer
    Abstract:

    Few young adults meet national recommendations to consume at least 2 c fruit and 2 to 3 c vegetables daily. Effective strategies and messaging are needed to address this disparity, but research examining influences on fruit and vegetable (F/V) intake during young adulthood has been limited and primarily cross-sectional. This study was conducted to identify 5-year and 10-year longitudinal predictors of F/V intake in young adulthood. The sample included 476 male and 654 female participants enrolled in a population-based cohort study (Projects EAT-I, II, and III [Eating and Activity in Teens and Young Adults]). Participants completed surveys and Food frequency questionnaires in Minneapolis/St Paul, MN, high school classrooms in 1998-1999 (mean age=15.8 years, adolescence) and follow-up measures in 2003-2004 (mean age=20.4 years, emerging adulthood) and 2008-2009 (mean age=26.2 years, young adulthood). In young adulthood, average daily intake was 0.9 servings of fruit (excluding juice) and 1.8 servings of vegetables (excluding potatoes). Factors examined in adolescence and in emerging adulthood that were predictive of F/V intake in young adulthood included favorable taste preferences, fewer perceived time barriers to healthy eating, higher Home availability of F/V, and limited Home availability of unhealthy Foods. Analyses also identified additional factors that were specifically relevant to fruit (eg, breakfast patterns) or vegetable intake (eg, Home Food Preparation) and of particular relevance during emerging adulthood (eg, significant other's healthy eating attitudes). Findings suggest individual and socioenvironmental factors, particularly Food preferences and Home Food availability, during adolescence and emerging adulthood may influence F/V intake in young adulthood.

  • Does involvement in Food Preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.
    Public health nutrition, 2011
    Co-Authors: Melissa N Laska, Nicole I Larson, Dianne Neumark-sztainer, Mary Story
    Abstract:

    Objectives To examine whether involvement in Food Preparation tracks over time, between adolescence (15–18 years), emerging adulthood (19–23 years) and the mid-to-late twenties (24–28 years), as well as 10-year longitudinal associations between Home Food Preparation, dietary quality and meal patterning. Design Population-based, longitudinal cohort study. Setting Participants were originally sampled from Minnesota public secondary schools (USA). Subjects Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). Results Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in Food Preparation as adolescents and emerging adults (P < 0·01); those who frequently prepared meals including vegetables were more likely to have engaged in Food Preparation as emerging adults (P < 0·001), but not as adolescents. Emerging adult Food Preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-Food consumption. Associations between adolescent Food Preparation and later dietary quality yielded few significant results. Conclusions Food Preparation behaviours appeared to track over time and engagement in Food Preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy Food Preparation results in improvements in eating patterns during the transition to adulthood.