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Sahye-Pudaruth S, Ma DWL, Prashad M, Haines J. Early life involvement in food skills is associated with children's cooking skills: a longitudinal analysis. Appl Physiol Nutr Metab 2024; 49:718-722. [PMID: 38224581 DOI: 10.1139/apnm-2023-0497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Engaging young children in food skills such as food planning and preparation early in life may be an important predictor of later child cooking skills. The aim of this study was to examine whether early life involvement in food skills (mean age at baseline = 3.6 years) is prospectively associated with cooking skills among a sample of 60 children (mean age at follow-up = 10.0 years; 83% White) from the Guelph Family Health Study, an ongoing cohort study examining the effect of a home-based obesity prevention intervention. Early life involvement in food skills, i.e., child involvement in grocery shopping and meal preparation, was reported by parents at baseline. Children self-reported their cooking skills at follow-up. After adjusting for child age, child sex, parent age, household income, and intervention status, early life involvement in food skills was significantly associated with later child cooking skills (β = 0.24, 95% CI (0.02-0.45), p = 0.03). Future studies with larger and more socioeconomically, geographically, and racially diverse samples are needed to confirm these findings.
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Affiliation(s)
- Sandhya Sahye-Pudaruth
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - David W L Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Michael Prashad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Jess Haines
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
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Dimple D, Ramesh G. Cooking and Its Impact on Childhood Obesity: A Systematic Review. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:677-688. [PMID: 37516953 DOI: 10.1016/j.jneb.2023.06.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 07/31/2023]
Abstract
INTRODUCTION This systematic review aimed to study the effect of a cooking intervention on obesity among children and adolescents aged < 18 years. METHODS Articles that studied the effect of cooking intervention with at least 4 sessions among children and adolescents on obesity (from January, 2000 to December, 2021) were included for analysis. Of the 500 articles identified through PubMed and ScienceDirect database, 9 studies qualified to be included in this review. RESULTS One-third of the studies found a positive effect of a cooking intervention on obesity among children and adolescents. School-based studies conducted among elementary school students were promising. Centers for Disease Control and Prevention body mass index percentile was the most common tool used to identify children and adolescents with overweight and obesity. The majority of the studies had a strong methodology. DISCUSSION All studies showed improvement in diet-related factors. Active participation of parents is crucial in making childhood interventions successful. It is difficult to delineate the effect of cooking alone on obesity as almost all studies had multicomponent interventions. IMPLICATIONS FOR RESEARCH AND PRACTICE These diverse results highlight the need for longitudinal studies in natural settings to comprehend the effect of long-term cooking on obesity in children and adolescents.
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Affiliation(s)
- Devilal Dimple
- Department of Home Science, Women's Christian College, Chennai, India.
| | - Gowri Ramesh
- Department of Home Science, Women's Christian College, Chennai, India
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Haddad J, Vasiloglou MF, Scheidegger-Balmer F, Fiedler U, van der Horst K. Home-based cooking intervention with a smartphone app to improve eating behaviors in children aged 7-9 years: a feasibility study. DISCOVER SOCIAL SCIENCE AND HEALTH 2023; 3:13. [PMID: 37275348 PMCID: PMC10233529 DOI: 10.1007/s44155-023-00042-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 05/18/2023] [Indexed: 06/07/2023]
Abstract
Objective To develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group). Methods A ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes. Each recipe emphasized one of two generally disliked foods (Brussels sprouts or whole-meal pasta). Parents photographed and weighed the food components from the child's plate and reported whether their child liked the meal and target food. The main outcome measures were target food intake and acceptability analyzed through descriptive analysis for pre-post changes. Results Of 24 parents who completed the baseline questionnaires, 18 parents and their children (median age: 8 years) completed the evaluation phase. Mean child baseline Brussel sprouts and whole-meal pasta intakes were 19.0 ± 24.2 g and 86.0 ± 69.7 g per meal, respectively. No meaningful differences in intake were found post-intervention or between groups. More children reported a neutral or positive liking towards the whole-meal pasta in the intervention group compared to those in the control group. No change was found for liking of Brussel sprouts. Conclusions for practice The intervention was found to be feasible however more studies on larger samples are needed to validate feasibility. Integrating digital interventions in the home and promoting meal preparation may improve child reported acceptance of some healthy foods. Using such technology may save time for parents and engage families in consuming healthier meals.
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Affiliation(s)
- Joyce Haddad
- Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics, Murtenstrasse 10, 3008 Bern, Switzerland
| | - Maria F. Vasiloglou
- AI in Health and Nutrition Laboratory, ARTORG Center for Biomedical Engineering Research, University of Bern, Bern, Switzerland
| | - Franziska Scheidegger-Balmer
- Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics, Murtenstrasse 10, 3008 Bern, Switzerland
| | - Ulrich Fiedler
- Institute ICE, School of Engineering and Computer Science, Bern University of Applied Sciences, Biel/Bienne, Switzerland
| | - Klazine van der Horst
- Bern University of Applied Sciences, School of Health Professions, Nutrition and Dietetics, Murtenstrasse 10, 3008 Bern, Switzerland
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Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements. Nutrients 2023; 15:nu15041029. [PMID: 36839386 PMCID: PMC9958962 DOI: 10.3390/nu15041029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1-2 days a week was classified as cooking, and the "cooking yet living with families" group was compared with the "not cooking and living with families" and "cooking and living alone" groups. Based on the intakes of the "cooking yet living with families" group, the "not cooking and living with families" group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the "cooking and living alone" group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.
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Doi S, Isumi A, Fujiwara T. Association between maternal adverse childhood experiences and child resilience and self-esteem: Results from the K-CHILD study. CHILD ABUSE & NEGLECT 2022; 127:105590. [PMID: 35287013 DOI: 10.1016/j.chiabu.2022.105590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/25/2022] [Accepted: 03/06/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Previous studies have found that children of mothers with adverse childhood experiences (ACEs) are more likely to have adverse mental health outcomes. However, little is known about the role of other cognitive abilities, such as resilience and self-esteem, in how children deal with stressful situations. OBJECTIVE To examine the association between maternal ACEs and resilience and self-esteem in children. PARTICIPANTS AND SETTING The data was collected as part of the population-based Kochi Child Health Impact of Living Difficulty (K-CHILD) study in 2016. Participants included 2759 in first grade, 2878 in fifth grade, 3143 in eighth grade, and 3611 children in 11th grade living in Kochi Prefecture, Japan (N = 12,391). METHODS Maternal ACEs and covariates were reported by mothers. Mothers provided information regarding their children's resilience for children in the first, fifth, and eighth grades. Children in the fifth, eighth, and 11th grades reported their own self-esteem. RESULTS Children of mothers with a larger number of ACEs had lower levels of resilience (p for trend (i.e., linear associations) < 0.001) as well as lower levels of self-esteem (p for trend <0.001), adjusting for potential confounding variables. These associations became non-significant after adjusting for potential mediators, and the relationship was mediated by variables such as maternal psychological distress, current socioeconomic status, and parenting behaviors. CONCLUSIONS There was a significant dose-response relationship between the number of maternal ACEs and children's resilience and self-esteem, and this relationship may be mediated by maternal psychological distress, current socioeconomic status, and positive parenting behaviors. Further interventional studies that break the link between maternal ACEs and resilience and self-esteem should be conducted.
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Affiliation(s)
- Satomi Doi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan.
| | - Aya Isumi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
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Callender C, Velazquez D, Adera M, Dave JM, Olvera N, Chen TA, Alford S, Thompson D. Perspectives of Black and Hispanic Children Living in Under-Resourced Communities on Meal Preparation and Grocery Shopping Behaviors: Implications for Nutrition Education. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:12199. [PMID: 34831953 PMCID: PMC8618219 DOI: 10.3390/ijerph182212199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/17/2021] [Accepted: 11/19/2021] [Indexed: 11/22/2022]
Abstract
Minority children living in under-resourced communities are at the greatest risk for obesity and poor diet quality. Child involvement in meal preparation may be a helpful strategy to improve diet quality. This paper explores minority children's perspectives regarding this. Eighteen children participated in a mixed methods study (online surveys, telephone interviews). Descriptive statistics were calculated for child demographic and psychosocial factors. Thematic analysis was used to code and analyze the interviews. Most children reported having cooking experience (83%) and cooking with family (94%) and exhibited high cooking self-efficacy (21.8 ± 2.9) and positive cooking attitudes (25.7 ± 4.4). Children reported helping with meal preparation (50%) and grocery shopping (41%) sometimes. The qualitative data further supported the results obtained from the children's psychosocial factors. Most children noted the importance of learning to cook with an emphasis on life skills. Children also shared their level of involvement in cooking and grocery shopping. Most children reported using technology when cooking to find demonstration videos and recipes. These findings highlight that minority children participate in meal preparation and grocery shopping. Their perspectives are important for the development of nutrition education programs to achieve equitable dietary outcomes in minority families living in under-resourced communities.
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Affiliation(s)
- Chishinga Callender
- USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA; (C.C.); (D.V.); (M.A.); (J.M.D.)
| | - Denisse Velazquez
- USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA; (C.C.); (D.V.); (M.A.); (J.M.D.)
| | - Meheret Adera
- USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA; (C.C.); (D.V.); (M.A.); (J.M.D.)
| | - Jayna M. Dave
- USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA; (C.C.); (D.V.); (M.A.); (J.M.D.)
| | - Norma Olvera
- Psychological, Health and Learning Sciences Department, University of Houston, 3657 Cullen Boulevard Room 491, Houston, TX 77204, USA; (N.O.); (T.A.C.)
| | - Tzuan A. Chen
- Psychological, Health and Learning Sciences Department, University of Houston, 3657 Cullen Boulevard Room 491, Houston, TX 77204, USA; (N.O.); (T.A.C.)
- Health Research Institute, University of Houston, 4849 Calhoun Road, Houston, TX 77204, USA
| | - Shana Alford
- Common Threads, 222 W. Merchandise Mart Plaza, Suite 1212, Chicago, IL 60654, USA;
| | - Debbe Thompson
- USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA; (C.C.); (D.V.); (M.A.); (J.M.D.)
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Ng CM, Kaur S, Koo HC, Mukhtar F. Involvement of children in hands-on meal preparation and the associated nutrition outcomes: A scoping review. J Hum Nutr Diet 2021; 35:350-362. [PMID: 33938062 DOI: 10.1111/jhn.12911] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023]
Abstract
BACKGROUND Emerging research has explored hands-on meal preparation as a strategy to improve children's nutrition-related outcomes. This scoping review was conducted to describe the extent of studies on children's involvement in hands-on meal preparation and the related psychosocial outcomes, actual nutrition behaviour/food consumption and weight status. METHODS Scoping review methodology was used to select relevant studies, as well as extract and collate the data. Four databases (PubMed, Google Scholar, Science Direct and Cochrane Database of Systematic Reviews) were searched from the earliest available time up to December 2020. Observational studies, experimental studies and reviews that were conducted among children aged 5-12 years old and published from 2010 to 2020 were retrieved. Studies extracted involved children in hands-on healthy meal preparation activities and explored the associated nutrition outcomes. RESULTS In total, 28 studies (5 observational studies, 21 experimental studies, 2 reviews) were included in the final review. Studies conducted demonstrated improvement in children's psychosocial outcomes and actual nutrition behaviour/food consumption after participating in hands-on meal preparation activities, despite differences in methodology, programme content and settings (countries/cultural origins). Limited studies assessed children's nutrients intake and weight status. CONCLUSIONS The current review suggests that hands-on meal preparation comprises approach for instilling positive perceptions towards nutrition/healthy foods, potentially improving children's diet. Future studies should include the assessment of nutrient intake and weight status. The long-term sustainability of these nutrition outcomes should be explored.
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Affiliation(s)
- Choon Ming Ng
- Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Satvinder Kaur
- Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Hui Chin Koo
- Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
| | - Firdaus Mukhtar
- Department of Psychiatry, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang, Malaysia
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Ishikawa M, Eto K, Miyoshi M, Yokoyama T, Haraikawa M, Yoshiike N. Parent-child cooking meal together may relate to parental concerns about the diets of their toddlers and preschoolers: a cross-sectional analysis in Japan. Nutr J 2019; 18:76. [PMID: 31739787 PMCID: PMC6862729 DOI: 10.1186/s12937-019-0480-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 08/30/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Parents often have concerns about the food habits of their young children. Cooking is a frequent behavior related to dietary activities at home. We hypothesized that "a parent cooking meals together with young children might alleviate dietary concerns." The aim of this study was to identify the relationship between parental cooking practices (e.g., cooking meals together with the child) and diet-related concerns. METHODS Data were extracted from the "National nutrition survey on preschool children" conducted among nation-wide households with toddlers and preschoolers in 2015 by the Ministry of Health, Labour and Welfare of Japan. Parents were classified into two groups comprising those who cooked meals together with their children and those who did not. The following variables were compared: taking too much time to eat (slow eaters), "picky" eating (eating only certain foods), inconsistent food intake (eating too much or too little), playing with food/utensils while eating, preferring sweetened beverages and snacks over meals, eating too fast to chew well, not swallowing food, disinterested in eating, and spitting out food. The associations between parent-child cooking meals together and the concerns pertaining to the child's dietary habits and food intake were analyzed and compared between the two groups. RESULTS The concerns of "picky eating" and "playing with food/utensils while eating" were lower, while "eating too much" was higher in the parent-cooking together group. The intake frequency of fish, soybeans/soy products, vegetables, and milk among children were higher in the "cooking together" group than among those in the "not cooking together" group. Children in the "cooking together" group consumed a significantly greater variety of foods than those in the "not cooking together" group. CONCLUSIONS Cooking a meal together with a child may be related to the parent's lower concerns about the dietary habits of the child, including "picky eating" and "playing with food/utensils while eating," but may also be related to the higher concerns of "eating too much."
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Affiliation(s)
- Midori Ishikawa
- Department of Health Promotion, National Institute of Public Health, 2-3-6 Minami, Wako, Saitama, 351-0197, Japan.
| | - Kumi Eto
- Faculty of Nutrition, Kagawa Nutrition University, 3-9-21 Chiyoda, Sakado, Saitama, 350-0288, Japan
| | - Miki Miyoshi
- Department of Nutrition, Faculty of Health Sciences, Aomori University of Health and Welfare, 58-1 Mase, Hamadate, Aomori, 030-8505, Japan
| | - Tetsuji Yokoyama
- Department of Health Promotion, National Institute of Public Health, 2-3-6 Minami, Wako, Saitama, 351-0197, Japan
| | - Mayu Haraikawa
- Department of Child Studies, Faculty of Child Studies, Seitoku University, 550 Iwase, Matsudo, Chiba, 271-8555, Japan
| | - Nobuo Yoshiike
- Department of Nutrition, Faculty of Health Sciences, Aomori University of Health and Welfare, 58-1 Mase, Hamadate, Aomori, 030-8505, Japan
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Radtke T, Liszewska N, Horodyska K, Boberska M, Schenkel K, Luszczynska A. Cooking together: The IKEA effect on family vegetable intake. Br J Health Psychol 2019; 24:896-912. [PMID: 31557370 DOI: 10.1111/bjhp.12385] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 07/17/2019] [Indexed: 11/28/2022]
Abstract
OBJECTIVE Based on the idea of the 'IKEA effect', assuming that individuals like self-created objects more than objects created by someone else, this study hypothesizes that parents' involvement of their children in meal planning and preparation is positively related to vegetable intake, mediated via liking vegetables. DESIGN Longitudinal observational study with two time points (10-month interval). METHOD Nine hundred and twenty-four parent-child dyads filled out questionnaires measuring involvement, vegetable liking, vegetable intake, and further environmental and food-related determinants of vegetable intake. On average, parents were M = 36.10 (SD = 5.43) and children (54.3% girls) M = 8.24 (SD = 1.44; range 6-11) years old. Hypotheses were tested with path analyses, accounting for intra-dyadic associations among respective constructs (e.g., parents' and children's liking vegetables). RESULTS Two direct effects were found: (1) parents' involvement of their children in cooking activities impacted children's liking of vegetables and vegetable intake, and (2) liking vegetables impacted vegetable intake. The effect of involvement on vegetable intake was mediated via liking vegetables, but only for children and not for parents. CONCLUSIONS The findings emphasize the importance of parents' encouragement for involving children in the preparation of healthy meals, as this improves liking of vegetables and, thereby, increases their vegetable intake. Statement of contribution What is already known on this subject? Processes behind the effectiveness of shared cooking activities to increase vegetable intake are unclear. Previous research suggests the IKEA effect as an explanation. It assumes a higher consumption of self-created products due to a higher liking compared to third-party products. What does this study add? First test of the IKEA effect for joint cooking activities under consideration of spillover effects in families. Affirmation of the IKEA effect was found for children, not for parents. Interventions should focus on the involvement of children in cooking activities to improve vegetable intake.
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Affiliation(s)
- Theda Radtke
- Department of Psychology, Applied Social and Health Psychology, University of Zurich, Zurich, Switzerland
| | | | | | - Monika Boberska
- SWPS University of Social Sciences and Humanities, Wroclaw, Poland
| | - Konstantin Schenkel
- Department of Psychology, Applied Social and Health Psychology, University of Zurich, Zurich, Switzerland
| | - Aleksandra Luszczynska
- SWPS University of Social Sciences and Humanities, Wroclaw, Poland.,Trauma, Health, and Hazards Center, University of Colorado, Colorado Springs, CO, USA
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Quelly SB. Helping With Meal Preparation and Children’s Dietary Intake: A Literature Review. J Sch Nurs 2018; 35:51-60. [DOI: 10.1177/1059840518781235] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Most children and adolescents do not meet dietary recommendations that may result in poor diets contributing to obesity. This systematic literature review was conducted to examine associations between helping with meal preparation at home and dietary quality, intake of specific foods, and/or dietary-related perceptions among youth. A search of databases using key terms was conducted for studies meeting criteria. This literature review included 15 studies using a cross-sectional descriptive design, with two studies also including a longitudinal design. Data were self-reported (or parent-reported) using various surveys and/or interviews. Study findings supported positive associations between youth involvement in home meal preparation and improvement in overall dietary quality, increased consumption of fruits and vegetables, greater preference for vegetables, and higher self-efficacy for cooking and choosing healthy foods. Further research is needed to develop efficacious meal preparation interventions involving parents and their children to promote this mealtime behavior with many potential health benefits.
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Shopping for food with children: A strategy for directing their choices toward novel foods containing vegetables. Appetite 2018; 120:287-296. [DOI: 10.1016/j.appet.2017.09.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/24/2017] [Accepted: 09/09/2017] [Indexed: 11/18/2022]
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