Food-related behavior and intake of adult main meal preparers of 9–10 year-old children participating in iCook 4-H: A five-state childhood obesity prevention pilot study
It is important to understand adult outcomes in childhood obesity prevention programs as parents and caregivers have a significant influence on the eating and physical activity habits of youth. Grounded in the social cognitive theory, the iCook 4-H study was centered on a dyad model (9–10 year-olds...
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| Veröffentlicht in: | Appetite 2016-06, Vol.101, p.163-170 |
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| creator | Miller, Ashley Franzen-Castle, Lisa Aguirre, Trina Krehbiel, Michelle Colby, Sarah Kattelmann, Kendra Olfert, Melissa D. Mathews, Douglas White, Adrienne |
| description | It is important to understand adult outcomes in childhood obesity prevention programs as parents and caregivers have a significant influence on the eating and physical activity habits of youth. Grounded in the social cognitive theory, the iCook 4-H study was centered on a dyad model (9–10 year-olds and their primary meal preparers) to teach healthy cooking skills, shopping and meal habits, and being active as a family. The program took place in five states and dyads (n = 54) were recruited through flyers, e-mails, and in-person contact. The focus of this article is to provide findings from adult program participants. Demographics and self-reported food intake, procurement, preparation and safety practices, feeding relationships, mealtime routines, and height and weight were collected through surveys at baseline and program completion, which spanned 3 months. Descriptive statistics including two-related samples tests and paired samples t tests were used to assess pre- and post-program survey data responses at p |
| doi_str_mv | 10.1016/j.appet.2016.03.006 |
| format | Article |
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Grounded in the social cognitive theory, the iCook 4-H study was centered on a dyad model (9–10 year-olds and their primary meal preparers) to teach healthy cooking skills, shopping and meal habits, and being active as a family. The program took place in five states and dyads (n = 54) were recruited through flyers, e-mails, and in-person contact. The focus of this article is to provide findings from adult program participants. Demographics and self-reported food intake, procurement, preparation and safety practices, feeding relationships, mealtime routines, and height and weight were collected through surveys at baseline and program completion, which spanned 3 months. Descriptive statistics including two-related samples tests and paired samples t tests were used to assess pre- and post-program survey data responses at p < 0.05 significance level. Most had a bachelor's degree (31%) or some college (29%), about half were white, 66% were married, about 30% of households participated in assistance programs, and 82% were female. At program conclusion, participants significantly improved meal planning, prioritizing healthy meal choices, shopping with a grocery list, and reading Nutrition Facts Labels. There were also significant, positive differences noted in cooking skill confidence (p = 0.015), desire to cook more meals at home, and fewer fast food meals. Adult-youth feeding interactions also significantly improved. There were also significant increases in fruit juice (100%), vegetable soup, and whole grain consumption. Based on results, adults reported improvements in meal planning, cooking, and purchasing skills that were taught in classes.</description><identifier>ISSN: 0195-6663</identifier><identifier>EISSN: 1095-8304</identifier><identifier>DOI: 10.1016/j.appet.2016.03.006</identifier><identifier>PMID: 26970294</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adult ; Adults ; Body Mass Index ; Body Weight ; Child ; Child Behavior ; Choice Behavior ; Cooking ; Cooking skills ; Diet ; Eating ; Educational Status ; Exercise ; Fast Foods ; Female ; Food Preferences ; Fruit ; Fruit and Vegetable Juices ; Health Behavior ; Health Promotion - methods ; Healthy Diet ; Humans ; Income ; Male ; Meal planning ; Meals ; Middle Aged ; Nutrition Surveys ; Obesity prevention ; Parent-Child Relations ; Pediatric Obesity - prevention & control ; Pilot Projects ; Surveys and Questionnaires ; United States ; Vegetables ; Whole Grains</subject><ispartof>Appetite, 2016-06, Vol.101, p.163-170</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. 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Most had a bachelor's degree (31%) or some college (29%), about half were white, 66% were married, about 30% of households participated in assistance programs, and 82% were female. At program conclusion, participants significantly improved meal planning, prioritizing healthy meal choices, shopping with a grocery list, and reading Nutrition Facts Labels. There were also significant, positive differences noted in cooking skill confidence (p = 0.015), desire to cook more meals at home, and fewer fast food meals. Adult-youth feeding interactions also significantly improved. There were also significant increases in fruit juice (100%), vegetable soup, and whole grain consumption. Based on results, adults reported improvements in meal planning, cooking, and purchasing skills that were taught in classes.</description><subject>Adult</subject><subject>Adults</subject><subject>Body Mass Index</subject><subject>Body Weight</subject><subject>Child</subject><subject>Child Behavior</subject><subject>Choice Behavior</subject><subject>Cooking</subject><subject>Cooking skills</subject><subject>Diet</subject><subject>Eating</subject><subject>Educational Status</subject><subject>Exercise</subject><subject>Fast Foods</subject><subject>Female</subject><subject>Food Preferences</subject><subject>Fruit</subject><subject>Fruit and Vegetable Juices</subject><subject>Health Behavior</subject><subject>Health Promotion - methods</subject><subject>Healthy Diet</subject><subject>Humans</subject><subject>Income</subject><subject>Male</subject><subject>Meal planning</subject><subject>Meals</subject><subject>Middle Aged</subject><subject>Nutrition Surveys</subject><subject>Obesity prevention</subject><subject>Parent-Child Relations</subject><subject>Pediatric Obesity - prevention & control</subject><subject>Pilot Projects</subject><subject>Surveys and Questionnaires</subject><subject>United States</subject><subject>Vegetables</subject><subject>Whole Grains</subject><issn>0195-6663</issn><issn>1095-8304</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFu1DAUhi0EokPhBEjISzYJz3FiJ0gsqhGllSqxgbXl2C-Mp0kcbM9Is-sduAAH4BQchZPUwxSWsPKz_P3_b72fkJcMSgZMvNmWelkwlVW-lMBLAPGIrBh0TdFyqB-TFbA8CyH4GXkW4xYAeCPlU3JWiU5C1dUr8uPSe1sEHHVCS3vc6L3zgerZUjcnfYvUD1Tb3ZjopN1MJ9QjXQIuOmCIx8fu1903Bj-_H1CHwo-Wmo0bbcCZZiY54xad3Pwl21G39v6W1sXVW3pBB7fHIqace1Js8keo7zG6dDgm7HFOzmcXN_pEY9rZw3PyZNBjxBcP5zn5fPn-0_qquPn44Xp9cVOYmstUiGYQhgGwuut7qbEywtSN4CBNK62uxGA6y1nXDlUrWl7JpuGmhqoXdW04k_ycvD75LsF_3WFManLR4DjqGf0uKtYy1kEL0P0flS00jLGGZZSfUBN8jAEHtQQ36XBQDNSxUbVVvxtVx0YVcJUbzapXDwG7fkL7V_Onwgy8OwGYN7J3GFQ0DmeD1gU0SVnv_hlwD9P3tTY</recordid><startdate>20160601</startdate><enddate>20160601</enddate><creator>Miller, Ashley</creator><creator>Franzen-Castle, Lisa</creator><creator>Aguirre, Trina</creator><creator>Krehbiel, Michelle</creator><creator>Colby, Sarah</creator><creator>Kattelmann, Kendra</creator><creator>Olfert, Melissa D.</creator><creator>Mathews, Douglas</creator><creator>White, Adrienne</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7TS</scope></search><sort><creationdate>20160601</creationdate><title>Food-related behavior and intake of adult main meal preparers of 9–10 year-old children participating in iCook 4-H: A five-state childhood obesity prevention pilot study</title><author>Miller, Ashley ; Franzen-Castle, Lisa ; Aguirre, Trina ; Krehbiel, Michelle ; Colby, Sarah ; Kattelmann, Kendra ; Olfert, Melissa D. ; Mathews, Douglas ; White, Adrienne</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c437t-65f6c100149bb7ae2c6c456307c87da26fc9d3198f2868327553c402b644c3173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Adult</topic><topic>Adults</topic><topic>Body Mass Index</topic><topic>Body Weight</topic><topic>Child</topic><topic>Child Behavior</topic><topic>Choice Behavior</topic><topic>Cooking</topic><topic>Cooking skills</topic><topic>Diet</topic><topic>Eating</topic><topic>Educational Status</topic><topic>Exercise</topic><topic>Fast Foods</topic><topic>Female</topic><topic>Food Preferences</topic><topic>Fruit</topic><topic>Fruit and Vegetable Juices</topic><topic>Health Behavior</topic><topic>Health Promotion - methods</topic><topic>Healthy Diet</topic><topic>Humans</topic><topic>Income</topic><topic>Male</topic><topic>Meal planning</topic><topic>Meals</topic><topic>Middle Aged</topic><topic>Nutrition Surveys</topic><topic>Obesity prevention</topic><topic>Parent-Child Relations</topic><topic>Pediatric Obesity - prevention & control</topic><topic>Pilot Projects</topic><topic>Surveys and Questionnaires</topic><topic>United States</topic><topic>Vegetables</topic><topic>Whole Grains</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Miller, Ashley</creatorcontrib><creatorcontrib>Franzen-Castle, Lisa</creatorcontrib><creatorcontrib>Aguirre, Trina</creatorcontrib><creatorcontrib>Krehbiel, Michelle</creatorcontrib><creatorcontrib>Colby, Sarah</creatorcontrib><creatorcontrib>Kattelmann, Kendra</creatorcontrib><creatorcontrib>Olfert, Melissa D.</creatorcontrib><creatorcontrib>Mathews, Douglas</creatorcontrib><creatorcontrib>White, Adrienne</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Physical Education Index</collection><jtitle>Appetite</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Miller, Ashley</au><au>Franzen-Castle, Lisa</au><au>Aguirre, Trina</au><au>Krehbiel, Michelle</au><au>Colby, Sarah</au><au>Kattelmann, Kendra</au><au>Olfert, Melissa D.</au><au>Mathews, Douglas</au><au>White, Adrienne</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food-related behavior and intake of adult main meal preparers of 9–10 year-old children participating in iCook 4-H: A five-state childhood obesity prevention pilot study</atitle><jtitle>Appetite</jtitle><addtitle>Appetite</addtitle><date>2016-06-01</date><risdate>2016</risdate><volume>101</volume><spage>163</spage><epage>170</epage><pages>163-170</pages><issn>0195-6663</issn><eissn>1095-8304</eissn><abstract>It is important to understand adult outcomes in childhood obesity prevention programs as parents and caregivers have a significant influence on the eating and physical activity habits of youth. Grounded in the social cognitive theory, the iCook 4-H study was centered on a dyad model (9–10 year-olds and their primary meal preparers) to teach healthy cooking skills, shopping and meal habits, and being active as a family. The program took place in five states and dyads (n = 54) were recruited through flyers, e-mails, and in-person contact. The focus of this article is to provide findings from adult program participants. Demographics and self-reported food intake, procurement, preparation and safety practices, feeding relationships, mealtime routines, and height and weight were collected through surveys at baseline and program completion, which spanned 3 months. Descriptive statistics including two-related samples tests and paired samples t tests were used to assess pre- and post-program survey data responses at p < 0.05 significance level. Most had a bachelor's degree (31%) or some college (29%), about half were white, 66% were married, about 30% of households participated in assistance programs, and 82% were female. At program conclusion, participants significantly improved meal planning, prioritizing healthy meal choices, shopping with a grocery list, and reading Nutrition Facts Labels. There were also significant, positive differences noted in cooking skill confidence (p = 0.015), desire to cook more meals at home, and fewer fast food meals. Adult-youth feeding interactions also significantly improved. There were also significant increases in fruit juice (100%), vegetable soup, and whole grain consumption. Based on results, adults reported improvements in meal planning, cooking, and purchasing skills that were taught in classes.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26970294</pmid><doi>10.1016/j.appet.2016.03.006</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0195-6663 |
| ispartof | Appetite, 2016-06, Vol.101, p.163-170 |
| issn | 0195-6663 1095-8304 |
| language | eng |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Adult Adults Body Mass Index Body Weight Child Child Behavior Choice Behavior Cooking Cooking skills Diet Eating Educational Status Exercise Fast Foods Female Food Preferences Fruit Fruit and Vegetable Juices Health Behavior Health Promotion - methods Healthy Diet Humans Income Male Meal planning Meals Middle Aged Nutrition Surveys Obesity prevention Parent-Child Relations Pediatric Obesity - prevention & control Pilot Projects Surveys and Questionnaires United States Vegetables Whole Grains |
| title | Food-related behavior and intake of adult main meal preparers of 9–10 year-old children participating in iCook 4-H: A five-state childhood obesity prevention pilot study |
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