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Yin T, Ye R, Wang Q, Wang L, Xu W, Tu W, Xu G. Difficulties in eating out of home while diagnosed with inflammatory bowel disease: A qualitative interview study from China. PLoS One 2023; 18:e0288908. [PMID: 38051719 DOI: 10.1371/journal.pone.0288908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 07/06/2023] [Indexed: 12/07/2023] Open
Abstract
BACKGROUND Meeting healthy dietary needs while eating out can be a challenging experience for adults with inflammatory bowel disease. This study examined the barriers experienced by adults with inflammatory bowel disease (IBD) when eating out. OBJECTIVE This study aimed to explore the perceptions of people with IBD on eating out barriers. DESIGN A qualitative study among individuals affected by IBD was conducted through semi-structured interviews. RESULTS Sixteen adults from China were diagnosed with IBD between 6 months and 20 years prior to the study. They were recruited from four tertiary care hospitals in Nanjing, China. The participants completed a semi-structured interview between April and September 2022. Self-perceived difficulties with eating and drinking when eating out were varied. After thematic analysis of the data, five main themes emerged: limited access to healthy and hygiene food; no pleasure of food enjoyment; financial strain; not feeling loved, supported or understood; and coping strategies for not meeting demand. CONCLUSIONS This study highlights the various barriers encountered by patients with inflammatory bowel disease when eating out. These findings will help people with IBD to encourage the formation of targeted health and well-being-related interventions. Knowledge of nutrition and diet should be provided in education and training programs administered to IBD.
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Affiliation(s)
- Tingting Yin
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Ran Ye
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Qiuqin Wang
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Lulu Wang
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Wenjing Xu
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Wenjing Tu
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Guihua Xu
- Nanjing University of Chinese Medicine, Nanjing, China
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Fraser K, Love P, Laws R, Campbell KJ, Spence A. Meal kit subscription services and opportunities to improve family vegetable consumption. Health Promot Int 2023; 38:daad155. [PMID: 37991401 PMCID: PMC10664410 DOI: 10.1093/heapro/daad155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2023] Open
Abstract
Popular commercial meal kit subscription services (MKSSs) may support families to overcome barriers to cooking and eating at home, and facilitate improved vegetable consumption. The global meal kit market has expanded rapidly creating a gap in our understanding of the health-promoting potential of MKSSs. This paper describes the contemporary MKSS market in Australia and provides a vegetable-specific content analysis of a sample of recipes. A 1-week subscription was purchased for all Australian-based MKSSs (n = 9) and websites were systematically reviewed to document key characteristics and recipe features. Vegetable content of all available recipes within a 1-week period were analysed. Our findings highlight the rapid expansion and evolution of MKSS market offerings over the past decade and their potential to support family vegetable consumption. Across all analysed recipes (n = 179), MKSSs provided a median of 2.5 vegetable serves per person (range 0.7-7.5 serves) and a median of 3 different types of vegetables from 2 vegetable subgroups (i.e. dark green, red and orange, starchy, legumes and all other vegetables). This suggests that MKSSs may support family vegetable consumption if families select recipes with a greater number and variety of vegetables. However, an opportunity remains for MKSSs to improve both vegetable quantity and variety to positively influence population health. Further research is required to describe how families use meal kits promoting a greater understanding of their potential to improve family nutrition.
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Affiliation(s)
- Kylie Fraser
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Penelope Love
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Rachel Laws
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Karen J Campbell
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Alison Spence
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
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Fraser K, Johnson BJ, Love P, Spence A, Laws R, Campbell KJ. Mapping the behaviour change potential of meal kits to positively influence parental food literacy. Public Health Nutr 2023; 27:e16. [PMID: 38037708 PMCID: PMC10825774 DOI: 10.1017/s136898002300263x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 12/02/2023]
Abstract
OBJECTIVE This study aimed to examine the theoretical potential of meal kit subscription services in Australia to promote parental food literacy using the retrospective application of behaviour change frameworks. DESIGN A one-week subscription was purchased for all Australian-based meal kit subscription services (n 9) to access content and features available to subscribers. Behaviour change techniques (BCTs) identified in the subscription and meal planning features, meal kit delivery (i.e. ingredients and recipes) and website were coded using the behaviour change technique taxonomy (BCTTv1) and associated behaviour change frameworks. Identified BCTs were mapped to the theoretical domains framework to identify potential mechanisms of action for influencing parental food literacy development. SETTING Australia. RESULTS Thirty-five BCTs were identified across the nine meal kit services reviewed, ranging from nineteen to twenty-nine BCTs per company. Sixteen BCTs were common to all meal kits services, from the hierarchical clusters of 'goals and planning', 'shaping knowledge', 'social support', 'natural consequences', 'comparison of behaviour', 'repetitions and substitution', 'associations', 'reward and threat', 'antecedents' and 'regulation'. Across the meal kit services, the most frequently identified mechanisms of action were motivation (n 27) and capability (n 19). CONCLUSION These findings support the applicability of behaviour change frameworks to commercial meal kit subscription services and provide a theory-informed process for identifying BCTs that may be relevant for promoting parental food literacy within this context. Further research is required to explore how families engage with meal kit subscription services to determine the exposure and delivery of identified BCT content and to evaluate the potential influence on food literacy development.
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Affiliation(s)
- Kylie Fraser
- School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
| | - Brittany J Johnson
- Caring Futures Institute, Flinders University, Bedford Park, SA, Australia
- College of Nursing and Health Sciences, Flinders University, Bedford Park, SA, Australia
| | - Penelope Love
- School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
| | - Alison Spence
- School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
| | - Rachel Laws
- School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
| | - Karen J Campbell
- School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, VIC3125, Australia
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Pulker CE, Aberle LM, Butcher LM, Whitton C, Law KK, Large AL, Pollard CM, Trapp GSA. Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus. Int J Environ Res Public Health 2023; 20:3998. [PMID: 36901008 PMCID: PMC10001456 DOI: 10.3390/ijerph20053998] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/13/2023] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
Preventing the rise in obesity is a global public health priority. Neighbourhood environments can help or undermine people's efforts to manage their weight, depending on availability of nutritious and nutrient-poor 'discretionary' foods. The proportion of household food budgets spent on eating outside the home is increasing. To inform nutrition policy at a local level, an objective assessment of the nutritional quality of foods and beverages on food service menus that is context-specific is needed. This study describes the development and piloting of the Menu Assessment Scoring Tool (MAST), used to assess the nutritional quality of food service menus in Australia. The MAST is a desk-based tool designed to objectively assess availability of nutrient-poor and absence of nutritious food and beverages on food service menus. A risk assessment approach was applied, using the best available evidence in an iterative way. MAST scores for 30 food service outlets in one Local Government Authority in Perth, Western Australia highlight opportunities for improvements. MAST is the first tool of its kind in Australia to assess the nutritional quality of food service menus. It was practical and feasible to use by public health nutritionists/dietitians and can be adapted to suit other settings or countries.
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Affiliation(s)
- Claire Elizabeth Pulker
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Population Health, Curtin University, Perth, WA 6845, Australia
| | | | - Lucy Meredith Butcher
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia
| | - Clare Whitton
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- School of Population Health, Curtin University, Perth, WA 6845, Australia
| | - Kristy Karying Law
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
- The George Institute for Global Health, Sydney, NSW 2042, Australia
| | - Amy Louise Large
- East Metropolitan Health Service, Kirkman House, Perth, WA 6000, Australia
| | - Christina Mary Pollard
- School of Population Health, Curtin University, Perth, WA 6845, Australia
- Enable Institute, Curtin University, Perth, WA 6845, Australia
| | - Georgina S. A. Trapp
- Telethon Kids Institute, Nedlands, WA 6009, Australia
- School of Population and Global Health, The University of Western Australia, Crawley, WA 6009, Australia
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