Influence of family meals on obesity and dietary behaviors among adolescents in India

The study objectives were to (i) Describe the frequency and priority of family meals, (ii) Compare the family mealtime environment by gender and SES, (iii) Examine the association between family meals and weight status among adolescents living in New Delhi, India, (iv) Examine the association between family meals and eating patterns (healthy/unhealthy) among adolescent boys and girls living in New Delhi, India. Survey and anthropometric data were collected from 8th and 10th grade students (n=1818) from four Government (public) schools and four private schools who participated in the HRIDAY study. Chi-square tests were used to evaluate if the distributions of outcomes and exposure varied by gender and SES groups. Logistic regression models were used to obtain the association of weight status (underweight / normal weight Vs overweight / obese) with frequency of family meals as the main exposure. Overall the prevalence of obesity was more among the mid- high SES group and in boys. Over half of the participants had 7 or more family meals in the past week. There was no statistically significant association seen between family meals and weight status. Majority of the participants believed that eating healthy food and maintaining a healthy weight was important and eating at least one family meal was important. Majority of the participants who ate more than 3 or more family meals eat healthy food and also ate fast food. Intervention strategies should focus on the high risk group. Private schools are appropriate settings for interventions. Eating with families should be encouraged and future research should examine family meal patterns.^

Effects of a health advocacy program to promote physical activity and nutrition behaviors among adolescents: An evaluation of the Young Leaders for Healthy Change program

Background. This study was designed to evaluate the effects of the Young Leaders for Healthy Change program, an internet-delivered program in the school setting that emphasized health advocacy skills-development, on nutrition and physical activity behaviors among older adolescents (13–18 years). The program consisted of online curricular modules, training modules, social media, peer and parental support, and a community service project. Module content was developed based on Social Cognitive Theory and known determinants of behavior for older adolescents. ^ Methods. Of the 283 students who participated in the fall 2011 YL program, 38 students participated in at least ten of the 12 weeks and were eligible for this study. This study used a single group-only pretest/posttest evaluation design. Participants were 68% female, 58% white/Caucasian, 74% 10th or 11th graders, and 89% mostly A and/or B students. The primary behavioral outcomes for this analysis were participation in 60-minutes of physical activity per day, 20-minutes of vigorous- or moderate- intensity physical activity (MVPA) participation per day, television and computer time, fruit and vegetable (FV) intake, sugar-sweetened beverage intake, and consumption of breakfast, home-cooked meals, and fast food. Other outcomes included knowledge, beliefs, and attitudes related to healthy eating, physical activity, and advocacy skills. ^ Findings. Among the 38 participants, no significant changes in any variables were observed. However, among those who did not previously meet behavioral goals there was an 89% increase in students who participated in more than 20 minutes of MVPA per day and a 58% increase in students who ate home-cooked meals 5–7 days per week. The majority of participants met program goals related to knowledge, beliefs, and attitudes prior to the start of the program. Participants reported either maintaining or improving to the goal at posttest for all items except FV intake knowledge, taste and affordability of healthy foods, interest in teaching others about being healthy, and ease of finding ways to advocate in the community. ^ Conclusions. The results of this evaluation indicated that promoting healthy behaviors requires different strategies than maintaining healthy behaviors among high school students. In the school setting, programs need to target the promotion and maintenance of health behaviors to engage all students who participate in the program as part of a class or club activity. Tailoring the program using screening and modifying strategies to meet the needs of all students may increase the potential reach of the program. The Transtheoretical Model may provide information on how to develop a tailored program. Additional research on how to utilize the constructs of TTM effectively among high school students needs to be conducted. Further evaluation studies should employ a more expansive evaluation to assess the long-term effectiveness of health advocacy programming.^

A geographic information science (GIS) approach to conducting comparative area-level community assessments in the Texas CORD Study

This study assessed and compared sociodemographic and income characteristics along with food and physical activity assets (i.e. grocery stores, fast food restaurants, and park areas) in the Texas Childhood Obesity Research Demonstration (CORD) Study intervention and comparison catchment areas in Houston and Austin, Texas. The Texas CORD Study used a quasi-experimental study design, so it is necessary to establish the interval validity of the study characteristics by confirming that the intervention and comparison catchment areas are statistically comparable. In this ecological study, ArcGIS and Esri Business Analyst were used to spatially relate U.S. Census Bureau and other business listing data to the specific school attendance zones within the catchment areas. T-tests were used to compare percentages of sociodemographic and income characteristics and densities of food and physical activity assets between the intervention and comparison catchment areas.^ Only five variables were found to have significant differences between the intervention and comparison catchment areas: Age groups 0-4 and 35-64, the percentage of owner-occupied and renter-occupied households, and the percentage of Asian and Pacific Islander residents. All other variables showed no significant differences between the two groups. This study shows that the methodology used to select intervention and comparison catchment areas for the Texas CORD Study was effective and can be used in future studies. The results of this study can be used in future Texas CORD studies to confirm the comparability of the intervention and comparison catchment areas. In addition, this study demonstrates a methodology for describing detailed characteristics about a geographic area that practitioners, researchers, and educators can use.^

Los espacios del consumo en la globalización : Las imágenes móviles de "super size me" en la enseñanza de la geografía escolar

En la actualidad, la reconfiguración y re-significación de las formas tradicionales de alimentación no sólo pasan por el proceso de producción de comidas, sino también por su adaptación a ciertas formas globalizadas de consumo y sociabilidad (comida rápida) características de la vida urbana. La presente propuesta fue desarrollada con los alumnos del Colegio Secundario dependiente de la UNICEN Colegio Nacional Ernesto Sabato. Es un trabajo relacionado con el espacio social del consumo, para el que se empleó la perspectiva cualitativa en ciencias humanas para su análisis e interpretación en la geografía escolar. A través de la proyección de la película "Super Size Me", como estrategia didáctica, se exploran las complejas relaciones entre el consumo, el territorio y la sociedad, en el actual contexto de crecientes prácticas sociales de consumo del mundo y del lugar. El trabajo constituye una aproximación cualitativa desde las imágenes visuales móviles a los comportamientos de los consumidores, sus motivaciones y hábitos en el consumo, en los espacios de recreación y consumo de comidas en el medio urbano

Los espacios del consumo en la globalización : Las imágenes móviles de "super size me" en la enseñanza de la geografía escolar

En la actualidad, la reconfiguración y re-significación de las formas tradicionales de alimentación no sólo pasan por el proceso de producción de comidas, sino también por su adaptación a ciertas formas globalizadas de consumo y sociabilidad (comida rápida) características de la vida urbana. La presente propuesta fue desarrollada con los alumnos del Colegio Secundario dependiente de la UNICEN Colegio Nacional Ernesto Sabato. Es un trabajo relacionado con el espacio social del consumo, para el que se empleó la perspectiva cualitativa en ciencias humanas para su análisis e interpretación en la geografía escolar. A través de la proyección de la película "Super Size Me", como estrategia didáctica, se exploran las complejas relaciones entre el consumo, el territorio y la sociedad, en el actual contexto de crecientes prácticas sociales de consumo del mundo y del lugar. El trabajo constituye una aproximación cualitativa desde las imágenes visuales móviles a los comportamientos de los consumidores, sus motivaciones y hábitos en el consumo, en los espacios de recreación y consumo de comidas en el medio urbano

Los espacios del consumo en la globalización : Las imágenes móviles de "super size me" en la enseñanza de la geografía escolar

En la actualidad, la reconfiguración y re-significación de las formas tradicionales de alimentación no sólo pasan por el proceso de producción de comidas, sino también por su adaptación a ciertas formas globalizadas de consumo y sociabilidad (comida rápida) características de la vida urbana. La presente propuesta fue desarrollada con los alumnos del Colegio Secundario dependiente de la UNICEN Colegio Nacional Ernesto Sabato. Es un trabajo relacionado con el espacio social del consumo, para el que se empleó la perspectiva cualitativa en ciencias humanas para su análisis e interpretación en la geografía escolar. A través de la proyección de la película "Super Size Me", como estrategia didáctica, se exploran las complejas relaciones entre el consumo, el territorio y la sociedad, en el actual contexto de crecientes prácticas sociales de consumo del mundo y del lugar. El trabajo constituye una aproximación cualitativa desde las imágenes visuales móviles a los comportamientos de los consumidores, sus motivaciones y hábitos en el consumo, en los espacios de recreación y consumo de comidas en el medio urbano

Acrilamida alimentar

Na oitava sessão do comité intergovernamental da UNESCO, decorrida no dia 4 de Dezembro de 2013 em Baku, capital do Azerbaijão e a propósito de uma candidatura plurinacional envolvendo 7 países (Portugal, Espanha, Marrocos, Itália, Grécia, Chipre e Croácia), a dieta mediterrânica (DM) foi considerada Património Imaterial da Humanidade. Um dos sinais da descaracterização da DM é o consumo excessivo de alimentos fritos. Para além da recorrência familiar a esta técnica culinária não descuremos a oferta de uma multiplicidade de produtos alimentares tipo snack (fritos) que aumentam o aporte lipídico na dieta (gorduras degradadas) e são veículo de substâncias potencialmente tóxicas como é o caso da acrilamida. As doenças cardiometabólicas (DCM ) afetam a qualidade de vida das populações. A funcionalidade do padrão mediterrânico na reabilitação da saúde mostra-nos o antídoto a estilos de vida nefastos (fast food, sedentarismo) numa sociedade de consumo. Num contexto de nutriprevenção, a slow food mediterrânica poderá ser a solução para atenuar o risco de doença e reduzir os custos em saúde. Constituiu objetivo principal do presente trabalho fundamentar a importância que a DM apresenta para a saúde cardiometabólica e avaliar os prejuízos decorrentes do consumo de alimentos submetidos a fritura, mais concretamente à batata frita (incaracterística da referida dieta). O desenvolvimento desta dissertação mostra que o balanço entre os efeitos benéficos da DM na saúde e as consequências nefastas de um produto de grande consumo (batata frita) apela à utilização esporádica do processo de fritura e à implementação de metodologias tecnológicas que diminuam o teor de acrilamida, apontando para a importância da educação/reeducação alimentar, estruturada a partir de conhecimentos ponderados da antropologia da alimentação.

Occupational compensation survey--pay only.

Title from caption.

Human Mobility, Exposure to the Built Environment, and Health

Thesis (Ph.D.)--University of Washington, 2016-06

Think before you eat: Calories and exercise equivalents presented on menus at point-of-choice

Although calorie information at the point-of-purchase at fast food restaurants is proposed as a method to decrease calorie choices and combat obesity, research results have been mixed. Much of the supportive research has weak methodology, and is limited. There is a demonstrated need to develop better techniques to assist consumers to make lower calorie food choices. Eating at fast food restaurants has been positively associated with weight gain. The current study explored the possibility of adding exercise equivalents (EE) (physical activity required to burn off the calories in the food), along with calorie information as a possible way to facilitate lower calorie choice at the point-of-choice in fast food restaurants. This three-group experimental study, in 18-34 year old, overweight and obese women, examines whether presenting caloric information in the form of EE at the point-of-choice at fast food restaurants, will lead to lower calorie food choices compared to presenting simple caloric information or no information at all. Methods. A randomized repeated measures experiment was conducted. Participants ordered a fast food meal from Burger King with menus that contained only the names of the food choices (Lunch 1). One week later (Lunch 2), study participants were given one of three menus that varied: no information, calorie information, or calorie information and EE. Study participants included 62 college aged students. Additionally, the study controlled for dietary restraint by blocking participants, before randomization, to the three groups. Results. A repeated measures analysis of variance was conducted. The study was not sufficiently powered, and while the study was designed to determine large effect sizes, a small effect size of .026, was determined. No significant differences were found in the foods ordered among the various menu conditions. Conclusion. Menu labeling alone might not be enough to reduce calories at the point-of-choice at restaurants. Additional research is necessary to determine if calorie information and EE at the point-of-choice would lead to fewer calories chosen at a meal. Studies should also look at long-term, repeated exposure to determine the effectiveness of calories and or EE at the point-of-choice at fast food restaurants.

Trends in the Quick Service Restaurant Industry

By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service market share. QSR has a significant role to play in the rapidly-growing global hospitality industry and is expanding into institutional food service to increase its market share. It is expected to be the dominant player in the U.S. food service industry. The authors include an analysis of current and emerging trends in this industry.

A Look at Restaurant Commissaries

Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope.

Nutrition: Whose Responsibility?

The population is spending increasing amounts of money for food away from the home. At the same time people are eating in a more healthful manner. The author discusses what the food service industry can and should do to better meet the needs and demands of consumers.

Think Before You Eat: Calories and Exercise Equivalents Presented on Menus at Point-of-Choice

Although calorie information at the point-of-purchase at fast food restaurants is proposed as a method to decrease calorie choices and combat obesity, research results have been mixed. Much of the supportive research has weak methodology, and is limited. There is a demonstrated need to develop better techniques to assist consumers to make lower calorie food choices. Eating at fast food restaurants has been positively associated with weight gain. The current study explored the possibility of adding exercise equivalents (EE) (physical activity required to burn off the calories in the food), along with calorie information as a possible way to facilitate lower calorie choice at the point-of-choice in fast food restaurants. This three-group experimental study, in 18-34 year old, overweight and obese women, examines whether presenting caloric information in the form of EE at the point-of-choice at fast food restaurants, will lead to lower calorie food choices compared to presenting simple caloric information or no information at all. Methods: A randomized repeated measures experiment was conducted. Participants ordered a fast food meal from Burger King with menus that contained only the names of the food choices (Lunch 1). One week later (Lunch 2), study participants were given one of three menus that varied: no information, calorie information, or calorie information and EE. Study participants included 62 college aged students. Additionally, the study controlled for dietary restraint by blocking participants, before randomization, to the three groups. Results: A repeated measures analysis of variance was conducted. The study was not sufficiently powered, and while the study was designed to determine large effect sizes, a small effect size of .026, was determined. No significant differences were found in the foods ordered among the various menu conditions. Conclusion: Menu labeling alone might not be enough to reduce calories at the point-of-choice at restaurants. Additional research is necessary to determine if calorie information and EE at the point-of-choice would lead to fewer calories chosen at a meal. Studies should also look at long-term, repeated exposure to determine the effectiveness of calories and or EE at the point-of-choice at fast food restaurants.

Student Independent Projects 2012: Sustainable Resource Management

Everyday Millions of disposable plates, cups and utensils are used in fast food establishments, cafeterias, restaurants and homes worldwide. These single-use disable plates, cup and utensils, when of polystyrene or plastic, do not biodegrade and decompose like fruit, vegetables or meat; they only breakdown into smaller pieces on a physical level. This lack of decomposition means that these products persist and accumulate in landfills consuming the available space and contaminate the surrounding area. With an ever growing global population, the disposable waste generated annually is increasing and landfills worldwide are rapidly filling. Therefore, more landfills are needed sooner but they are expensive to create, they consume a large amount of usable space and can harm the environment. In order to reduce the dependence on landfills, the waste can be diverted through recycling programs, reducing human consumption and purchasing reusable and/or compostable materials. These methods of waste reduction would be implemented at the municipal level but it would be possible to change provincial and state legislation so that municipalities would be required to do so rather than of their own volition. If initiated worldwide than the amount of waste produced by humans would be greatly reduced and the dependence on landfills would decrease.