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Breit M, Padia J, Marden T, Forjan D, Zhaoxing P, Zhou W, Ghosh T, Thomas G, McCrory MA, Sazonov E, Higgins J. The spectrum of eating environments encountered in free living adults documented using a passive capture food intake wearable device. Front Nutr 2023; 10:1119542. [PMID: 37252243 PMCID: PMC10212618 DOI: 10.3389/fnut.2023.1119542] [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] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 03/29/2023] [Indexed: 05/31/2023] Open
Abstract
Introduction The aim of this feasibility and proof-of-concept study was to examine the use of a novel wearable device for automatic food intake detection to capture the full range of free-living eating environments of adults with overweight and obesity. In this paper, we document eating environments of individuals that have not been thoroughly described previously in nutrition software as current practices rely on participant self-report and methods with limited eating environment options. Methods Data from 25 participants and 116 total days (7 men, 18 women, Mage = 44 ± 12 years, BMI 34.3 ± 5.2 kg/mm2), who wore the passive capture device for at least 7 consecutive days (≥12h waking hours/d) were analyzed. Data were analyzed at the participant level and stratified amongst meal type into breakfast, lunch, dinner, and snack categories. Out of 116 days, 68.1% included breakfast, 71.5% included lunch, 82.8% included dinner, and 86.2% included at least one snack. Results The most prevalent eating environment among all eating occasions was at home and with one or more screens in use (breakfast: 48.1%, lunch: 42.2%, dinner: 50%, and snacks: 55%), eating alone (breakfast: 75.9%, lunch: 89.2%, dinner: 74.3%, snacks: 74.3%), in the dining room (breakfast: 36.7%, lunch: 30.1%, dinner: 45.8%) or living room (snacks: 28.0%), and in multiple locations (breakfast: 44.3%, lunch: 28.8%, dinner: 44.8%, snacks: 41.3%). Discussion Results suggest a passive capture device can provide accurate detection of food intake in multiple eating environments. To our knowledge, this is the first study to classify eating occasions in multiple eating environments and may be a useful tool for future behavioral research studies to accurately codify eating environments.
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Affiliation(s)
- Matthew Breit
- Department of Medicine, Division of Endocrinology, Metabolism, and Diabetes, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Jonathan Padia
- Colorado Clinical and Translational Sciences Institute, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Tyson Marden
- Colorado Clinical and Translational Sciences Institute, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Dan Forjan
- Colorado Clinical and Translational Sciences Institute, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Pan Zhaoxing
- Research Institute Biostatistics Core, Department of Pediatrics, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Wenru Zhou
- Research Institute Biostatistics Core, Department of Pediatrics, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
| | - Tonmoy Ghosh
- Department of Electrical and Computer Engineering, The University of Alabama, Tuscaloosa, AL, United States
| | - Graham Thomas
- Department of Psychiatry and Human Behavior, Weight Control and Diabetes Research Center, Alpert Medical School of Brown University and The Miriam Hospital, Providence, RI, United States
| | - Megan A. McCrory
- Department of Health Sciences, Boston University, Boston, MA, United States
| | - Edward Sazonov
- Department of Electrical and Computer Engineering, The University of Alabama, Tuscaloosa, AL, United States
| | - Janine Higgins
- Department of Medicine, Division of Endocrinology, Metabolism, and Diabetes, University of Colorado Anschutz Medical Campus, Aurora, CO, United States
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Enriquez JP, Gollub E. Snacking Consumption among Adults in the United States: A Scoping Review. Nutrients 2023; 15:nu15071596. [PMID: 37049435 PMCID: PMC10097271 DOI: 10.3390/nu15071596] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 02/10/2023] [Revised: 03/15/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Snacks are a staple of the American diet, contributing to approximately 20% of energy intake. Most U.S. adults consume one to three snacks/day, yet few reviews have focused on snacking among this population. This scoping review was conducted to characterize snacks and snacking occasions among U.S. adults to further inform healthy eating practices. The protocol was prepared following the PRISMA-Extension for Scoping Reviews. Three web databases were used to identify articles using snacking or eating occasions as primary or secondary outcomes among U.S. adults. A search strategy was developed using subject headings, truncation, and phrase searching in the title and abstract of articles published between 2010 and 2022. A two-stage, multi-step screening process identified 31 of 4795 publications as meeting the inclusion criteria. Findings included identification of snacking themes, e.g., cues and motivations; diet composition; and weight management. Food quality, time of consumption, and convenience emerged as characteristics of snacking; time of day was found to influence food choice. Snacks contribute to or detract from a healthy diet. Strategic selection of healthy snack options can improve diet quality. Applied to nutrition education, this information can help strengthen programs or policies, ultimately contributing to health and wellbeing.
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Lee SH, Park S, Lehman TC, Ledsky R, Blanck HM. Occasions, Locations, and Reasons for Consuming Sugar-Sweetened Beverages among U.S. Adults. Nutrients 2023; 15:nu15040920. [PMID: 36839277 PMCID: PMC9968197 DOI: 10.3390/nu15040920] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
Frequent intake of sugar-sweetened beverages (SSBs) is associated with adverse health outcomes such as obesity, type 2 diabetes, and cardiovascular disease. Little is known about when, where, and why U.S. adults consume SSBs. This study, using data from an online survey distributed in 2021, examined the occasions, locations, and reasons for consuming SSBs and the characteristics of the adults who consume them. Nearly 7 of 10 adults reported consuming a SSB (1-6 times) in the past 7 days, and more than a third (38%) reported doing so once or more per day (on average). For comparative purposes, the sample was limited to adults who reported consuming SSBs within the last 7 days. Mealtimes were reported as the most frequent occasion for the intake of SSBs (43%) and SSBs were most often consumed at home (70%). Over half of respondents (56%) reported they consume SSBs because they enjoy the taste. Younger adults (18-34 years old) were more likely to consume SSBs in social settings than older adults (≥50 years old). Hispanic adults were less likely to consume SSBs at the beginning of the day compared to non-Hispanic White adults. Younger (18-34 years old) and middle-aged (35-49 years old) adults were more likely to consume SSBs in restaurants, at work, and in cars than older adults (≥50 years old). Women were less likely to consume SSBs at work than men. Hispanic adults were less likely to consume SSBs in cars than non-Hispanic White adults, while those earning USD 50,000-<USD 100,000 were more likely to consume SSBs in cars than those earning ≥USD 100,000. Younger and middle-aged adults were more likely to consume SSBs due to cravings and enjoyment of the carbonation compared to older adults. These findings provide insights on specific populations for whom to tailor messaging and adapt interventions to help reduce SSB intake.
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Affiliation(s)
- Seung Hee Lee
- Division of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA 30341, USA
- Correspondence: ; Tel.: +1-770-488-6020
| | - Sohyun Park
- Division of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA 30341, USA
| | - Thomas C. Lehman
- FHI 360, Social Marketing and Communication, Washington, DC 20009, USA
| | - Rebecca Ledsky
- FHI 360, Social Marketing and Communication, Washington, DC 20009, USA
| | - Heidi M. Blanck
- Division of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA 30341, USA
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Lee SH, Zhao L, Park S, Moore LV, Hamner HC, Galuska DA, Blanck HM. High Added Sugars Intake among US Adults: Characteristics, Eating Occasions, and Top Sources, 2015-2018. Nutrients 2023; 15:nu15020265. [PMID: 36678136 PMCID: PMC9867287 DOI: 10.3390/nu15020265] [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: 12/05/2022] [Revised: 12/23/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
The 2020−2025 Dietary Guidelines for Americans (DGA) recommends less than 10% of total daily calories come from added sugars. However, many adults overconsume added sugars putting them at risk for poor health outcomes. We examined characteristics of high added sugars consumers among US adults (≥20 years) and described their top 10 sources of added sugars intake using National Health and Nutrition Examination Survey 2015−2018 data (n = 9647). We defined high consumers as consuming >15% of daily calories from added sugars (1.5 times higher than the DGA). We used the National Cancer Institute method to estimate usual intake of energy and percent of calories from added sugars. Top 10 sources were identified based on their percentage contribution to total added sugars intake on a given day. T-tests were used to examine differences by age, sex, race/ethnicity, education, income, marital status, and weight status. Overall, mean usual total energy intake and added sugars intake was 2068 kcal/day and 264 kcal/day, respectively, and 30% of adults were classified as high consumers. The prevalence of high added sugars consumers was significantly higher among 20−30-year-olds (29%), 31−50-year-olds (33%), and 51−70-year-olds (29%) than those aged ≥70 years (22%); non-Hispanic Black (39%) and non-Hispanic White (31%) adults than Hispanics (26%); adults with <high school (37%), high school/GED (38%), or some college (34%) than adults with college or higher (15%); adults living in lower-income households (39% for federal poverty income ratio < 130% and 35% for 130%−<350%) than high-income households (21%). The prevalence of high consumers did not differ by sex or weight status. Top sources of added sugars were sweetened beverages (42%), tea (12%), sweet bakery products (11%), and jams/syrups/sugars (7%). Our findings can inform intervention efforts to decrease added sugars intake to support health.
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Bezares N, McClain AC, Tamez M, Rodriguez-Orengo JF, Tucker KL, Mattei J. Consumption of Foods Away from Home Is Associated with Lower Diet Quality Among Adults Living in Puerto Rico. J Acad Nutr Diet 2023; 123:95-108.e10. [PMID: 35738537 PMCID: PMC9763551 DOI: 10.1016/j.jand.2022.06.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/08/2022] [Accepted: 06/14/2022] [Indexed: 01/21/2023]
Abstract
BACKGROUND Consuming foods away from home (FAFH) is ubiquitous, yet, it is unclear how it influences diet in diverse populations. OBJECTIVE The study aimed to evaluate the association between frequency and type of consumption of FAFH and diet quality. DESIGN The study had a cross-sectional design. Participants self-reported the frequency of consuming FAFH as "rarely" (≤1 time per week) vs "frequently" (≥2 times per week) at various commercial establishments or noncommercial FAFH (ie, friends' or relatives' homes). PARTICIPANTS/SETTING Participants were adults (aged 30 through 75 years) from the PRADLAD (Puerto Rico Assessment of Diet, Lifestyle, and Diseases) study conducted in San Juan, Puerto Rico metro area (n = 239) in 2015. MAIN OUTCOME MEASURES A validated food frequency questionnaire captured dietary intake. The Alternate Healthy Eating Index-2010 defined diet quality. Secondary outcomes included whether participants met 2015-2020 Dietary Guidelines for Americans recommendations for sodium, added sugars, saturated fat, dietary fiber, total energy, and alcohol. STATISTICAL ANALYSES PERFORMED Linear or logistic regression models adjusted for age, sex, employment, income, education, and food insufficiency tested differences in mean Alternate Healthy Eating Index-2010 scores or odds of meeting (vs not meeting) intake recommendations by FAFH type and frequency. RESULTS Overall, 54.4% and 37.2% of participants reported consuming commercial FAFH and noncommercial FAFH "frequently," respectively. Consuming FAFH "frequently" (vs "rarely") was associated with lower mean Alternate Healthy Eating Index-2010 scores for both commercial FAFH (57.92 vs 63.58; P = .001) and noncommercial FAFH (56.22 vs 62.32; P < .001). Consuming commercial FAFH "frequently" (vs "rarely") at any type of food establishment was associated with lower odds of meeting the dietary fiber Dietary Reference Intakes (odds ratio 0.43; 95% CI 0.23 to 0.81). Consuming noncommercial FAFH "frequently" was associated with lower odds of meeting recommendations for sodium (odds ratio 0.30; 95% CI 0.11 to 0.79) and added sugars (odds ratio 0.41; 95% CI 0.18 to 0.93). CONCLUSIONS Frequent consumption of FAFH is associated with lower diet quality and lower adherence to dietary recommendations in Puerto Rico. Future studies should explore whether diet quality can be improved by prioritizing healthy at-home meals and reformulating the quality of commercial FAFH.
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Affiliation(s)
- Nayla Bezares
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
| | - Amanda C. McClain
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA
| | - Martha Tamez
- Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA
| | | | - Katherine L. Tucker
- Department of Biomedical and Nutritional Sciences, Center for Population Health, University of Massachusetts, Lowell
| | - Josiemer Mattei
- Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA.
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Bezerra IN, Verde SMML, Almeida BDS, de Azevedo CV. Carbon Footprint of Away-From-Home Food Consumption in Brazilian Diet. Int J Environ Res Public Health 2022; 19:16708. [PMID: 36554589 PMCID: PMC9778906 DOI: 10.3390/ijerph192416708] [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] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
Environmentally unsustainable diets are often characterized by being high in calories, processed foods, and red meats, characteristics related to away-from-home food (AFHF). The aim of this study is to evaluate if AFHF consumption is related to environmental sustainability. Data of 20,780 adults from 24 h recalls collected in the 2017-2018 Brazilian National Dietary Survey (NDS) were used to estimate carbon footprint coefficients. The mean carbon footprint was estimated among individuals who consumed AFHF and non-consumers. Linear regression models were used to evaluate differences between away-from-home eating and the carbon footprint of the diet, adjusting for age and income. A total of 41% of Brazilians consumed AFHF during the previous day. The mean carbon footprint from foods consumed away from home represented 18% of the total carbon footprint. AFHF was positively associated with increased total carbon footprint (β: 204.1; p-value: 0.0145). In conclusion, the consumption of foods away from home in urban areas of Brazil was associated with atmospheric greenhouse gas emissions independently of age and income. Away-from-home food consumption should be considered to reinforce the influence of diet on individual and planet health.
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Affiliation(s)
- Ilana Nogueira Bezerra
- Postgraduate Program in Nutrition and Health, Ceara State University, Av. Dr. Silas Munguba, 1700, Fortaleza 60714-903, Brazil
| | - Sara Maria Moreira Lima Verde
- Postgraduate Program in Nutrition and Health, Ceara State University, Av. Dr. Silas Munguba, 1700, Fortaleza 60714-903, Brazil
| | - Bruno de Sousa Almeida
- Postgraduate Program in Nutrition and Health, Ceara State University, Av. Dr. Silas Munguba, 1700, Fortaleza 60714-903, Brazil
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Hess JM. Understanding the link between frequency of eating and cardiometabolic health outcomes in Americans who "snack". JDS Commun 2022; 3:462-466. [PMID: 36465516 PMCID: PMC9709599 DOI: 10.3168/jdsc.2022-0289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 08/13/2022] [Indexed: 06/17/2023]
Abstract
On average, Americans ages 2 yr and older eat 5 or more times per day and consume nearly a quarter of their daily energy outside of breakfast, lunch, and dinner. Frequency of eating (FOE) has been identified by both the 2020 Dietary Guidelines for Americans Scientific Advisory Committee and the American Heart Association as an important area of study to improve the dietary patterns and overall health of the American public. However, the current evidence on FOE is conflicting; it does not indicate whether eating more frequently is a healthful behavior or not. Clinical and prospective studies have shown that FOE has an inverse relationship with some cardiometabolic health markers, including total cholesterol and low-density lipoprotein cholesterol concentrations, but the relationship between FOE and other health markers such as high-density lipoprotein cholesterol concentrations, blood pressure, obesity, and coronary heart disease incidence remains unclear. Several factors may affect the relationship between FOE and cardiometabolic health including the types of foods consumed, time of day, motivation to eat, cultural background, age, sex, and food security status. Another factor affecting both the relationship between FOE and health as well as the research on FOE and health is how eating occasions are labeled. Many definitions have been proposed and used in research to delineate between meals and snacks, but a consistent definition is not currently used for "snacks," even in official dietary guidance. With the current limitations in the body of research, conclusions about the healthfulness of frequent eating cannot be drawn. In addition, conclusions cannot be drawn on the healthfulness of eating snacks (as an eating occasion) or more than 3 meals per day. More directed research is required to understand the relationships between the labels used for an eating occasion and cardiometabolic health outcomes as well as the health impacts of frequent food and beverage consumption and how and why they may vary among different population groups.
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Mackenbach JD, Hobbs M, Pinho MG. Where do Dutch adults obtain their snack foods? Cross-sectional exploration of individuals' interactions with the food environment. Health Place 2022; 75:102802. [PMID: 35462182 DOI: 10.1016/j.healthplace.2022.102802] [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] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 03/28/2022] [Accepted: 04/08/2022] [Indexed: 11/16/2022]
Abstract
We investigated frequency of consumption and location of obtaining snack foods and sociodemographic differences therein. Data: cross-sectional survey data (N = 1784 Dutch adults 18-65 years) on the frequency of consumption of 10 snack foods and where they obtained them. Adjusted logistic regression analyses revealed notable differences in the frequency of snack food consumption between younger and older adults and between those with low vs. high socioeconomic position (SEP). The location of obtaining snack foods also differed between sociodemographic groups with supermarkets forming an important point-of-purchase for snack foods, especially for those with low SEP and with children in their household.
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Affiliation(s)
- Joreintje D Mackenbach
- Amsterdam UMC, Vrije Universiteit Amsterdam, Department of Epidemiology and Data Science, Amsterdam Public Health Research Institute, De Boelelaan, 1117, Amsterdam, the Netherlands; Upstream Team, www.upstreamteam.nl, Amsterdam, UMC, the Netherlands.
| | - Matthew Hobbs
- Health Sciences, College of Education, Health and Human Development, University of Canterbury, Christchurch, Canterbury, New Zealand; GeoHealth Laboratory, University of Canterbury, Christchurch, Canterbury, New Zealand.
| | - Maria Gm Pinho
- Amsterdam UMC, Vrije Universiteit Amsterdam, Department of Epidemiology and Data Science, Amsterdam Public Health Research Institute, De Boelelaan, 1117, Amsterdam, the Netherlands; Upstream Team, www.upstreamteam.nl, Amsterdam, UMC, the Netherlands.
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Shin WY, Cho SH, Kim JH. Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study. Nutr Res Pract 2022; 16:248-259. [PMID: 35392525 PMCID: PMC8971818 DOI: 10.4162/nrp.2022.16.2.248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 05/10/2021] [Accepted: 08/09/2021] [Indexed: 11/04/2022] Open
Affiliation(s)
- Woo-young Shin
- Department of Family Medicine, Chung-Ang University Medical Center, Seoul 06973, Korea
| | - Soo Hyun Cho
- Department of Family Medicine, Chung-Ang University Medical Center, Chung-Ang University College of Medicine, Seoul 06973, Korea
| | - Jung-ha Kim
- Department of Family Medicine, Chung-Ang University Medical Center, Chung-Ang University College of Medicine, Seoul 06973, Korea
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Casey C, Huang Q, Talegawkar SA, Sylvetsky AC, Sacheck JM, Dipietro L, Lora KR. Added sugars, saturated fat, and sodium intake from snacks among U.S. adolescents by eating location. Prev Med Rep 2021; 24:101630. [PMID: 34976683 PMCID: PMC8684031 DOI: 10.1016/j.pmedr.2021.101630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 09/13/2021] [Accepted: 11/03/2021] [Indexed: 11/22/2022] Open
Abstract
Added sugar, saturated fat, sodium intake higher from snacks eaten at home vs. away. Snacks eaten at home provided about one fourth of daily calories from added sugars. With few exceptions, snack types consumed were similar at home and away from home.
Snacking away from home is thought to contribute to excess intake of energy, added sugars, saturated fat, and sodium compared to snacking at home. Using data from the National Health and Nutrition Examination Survey 2009–2016, we examined associations between location of snack consumption (at home or away from home) and added sugars, saturated fat, and sodium intake from food and beverage snacks in U.S. adolescents aged 12–19. We also compared top snack contributors to intakes of these nutrients by location of consumption. Nutrient intake (added sugars, saturated fat, and sodium) from food and beverage snacks was estimated by the average intake from two 24-hour dietary recalls, and location of consumption for each snack was reported by participants as at home or away from home. Adjusted mixed effects models were performed to examine associations between nutrient intakes and the location of consumption. Adolescents (n = 3,869) had lower intakes of added sugars (−5.20 g/day), saturated fat (−2.06 g/day) and sodium (−170.15 mg/day) from food snacks consumed away from home compared to at home (p < 0.0001). Similarly, adolescents had lower intake of added sugars (−2.74 g/day), saturated fat (−0.32 g/day) and sodium (−16.04 mg/day) from beverage snacks consumed away from home compared to at home (p < 0.0001). The top contributors to the target nutrients were similar irrespective of location. Taken together, our results demonstrate that adolescents consumed more target nutrients from snacks at home than away from home. Larger snack portion sizes and higher frequency of snacking at home may explain these findings and requires further study.
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Beun RJ, Luiten C, Verbeek C, Poelman MP. A Rationale for a Gamified E-Coach Application to Decrease the Consumption of Sugar Sweetened Beverages. Front Digit Health 2021; 2:564529. [PMID: 34713037 PMCID: PMC8521872 DOI: 10.3389/fdgth.2020.564529] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 12/22/2020] [Indexed: 11/13/2022] Open
Abstract
The design and implementation of applications for behavior change should be preceded by careful analysis of the behavior change process and the target population. We, therefore, present on the basis of a blended research approach a rationale, opportunities and basic requirements for an application that offers a program for reducing intake of sugar sweetened beverages (SSB) by adolescents. This paper discusses the role of e-coaching and gamification as two high-touch design patterns in the behavior change process. Both design patterns aim at supporting the individual in a transformational journey from a current state toward a desired state where the detrimental behavior should be replaced by healthy alternative behavior. First, an elementary behavior scheme is introduced that frames three empirical studies. In the first study (plenary focus groups; n = 13), participants advised to include system recommendations for alternative healthy behavior, stressed the need for personalization of the e-coach and showed strong appreciation for the inclusion of gamification elements. The second study (online survey; n = 249) showed that SSB-intake is highly contextual and that reasons for (limiting) consumption SSB varies greatly between individuals, which the e-coach application should take into account. In a final small-scale pilot study (n = 27), we observed the potential of the inclusion of gamification elements, such as challenges and rewards, to increase compliance to the self-monitoring process of SSB consumption. Building upon these insights and prior studies, we argue that an e-coach mimics the collaborative practice of the program; its main task is to enrich the interaction with cooperative conversational experiences, in particular with respect to the alignment between user and system, motivational encouragement, personalized advice, and feedback about the activities. In addition, we outline that gamification not only has the potential to increase self-monitoring of the target behavior, user engagement, and commitment with the intervention program, but also enables a designer to shift long-term negative outcome of excessive intake in real life to short-term consequences in a virtual environment. In future larger follow-up studies, we advise to integrate the two design patterns within a social network of virtual and human agents that play a variety of competitive, normative and supportive roles.
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Affiliation(s)
- Robbert Jan Beun
- Department of Information and Computing Sciences, Utrecht University, Utrecht, Netherlands
| | - Claire Luiten
- Department of Human Geography and Spatial Planning, Faculty of Geosciences, Utrecht University, Utrecht, Netherlands
| | - Chris Verbeek
- Faculty of Science, Informatics Institute, University of Amsterdam, Amsterdam, Netherlands
| | - Maartje P Poelman
- Chair Group Consumption and Healthy Lifestyles, Wageningen University & Research, Wageningen, Netherlands
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Immink V, Kornelis M, Van Kleef E. Vegetable interventions at unconventional occasions: the effect of freely available snack vegetables at workplace meetings on consumption. IJWHM 2021. [DOI: 10.1108/ijwhm-06-2020-0108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeSnacks at work are often of poor dietary quality. The main objective of the current study is to examine the effect of making vegetable snacks available at workplace meetings on consumption.Design/methodology/approachIn three between-subjects field experiments conducted at a hospital and three ministries in the Netherlands, with meeting as the unit of condition assignment, attendees were exposed to an assortment of vegetables, varying in vegetable variety and presence of promotional leaflet in study 1 (N = 136 meetings), serving container in study 2 (N = 88 meetings) and additional presence of cookies in study 3 (N = 88 meetings). Consumption of vegetables and cookies was measured at meeting level to assess grams consumed per person.FindingsAcross the three studies, average consumption per meeting attendee was 74 g (SD = 43) for study 1; 78 g (SD = 43) for study 2 and 87 g (SD = 35) for study 3. In the first study, manipulation of perceived variety and information leaflets did not affect intake. In the second study, significantly more vegetables were eaten when they were offered in single sized portions (M = 97 g, SD = 45) versus in a shared multiple portions bowl (63 g, SD = 38) (p < 0.001). In the third study, no effect was found of the additional availability of cookies on vegetable consumption during the meeting.Practical implicationsThe present studies show how availability of vegetables at unconventional occasions makes meeting attendants consume considerable portions of vegetables on average. As such, offering healthy snacks at the workplace may be a valuable part of workplace health promotion programs and positively change the “office cake culture”.Originality/valueVegetable intake is less than recommended in many countries worldwide. Many snacking occasions are at work, which makes office meetings a potential consumption occasion to encourage vegetable intake. Hence, the aim of this study is to examine whether free availability of vegetable snacks during meetings contributes to their consumption among meeting attendees and under what conditions consumption is optimal.
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Almoraie NM, Saqaan R, Alharthi R, Alamoudi A, Badh L, Shatwan IM. Snacking patterns throughout the life span: potential implications on health. Nutr Res 2021; 91:81-94. [PMID: 34144310 DOI: 10.1016/j.nutres.2021.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 05/02/2021] [Accepted: 05/11/2021] [Indexed: 12/16/2022]
Abstract
Eating outside the three main meals - in other words, snacking - is a part of the dietary pattern of individuals in all stages of life. The quality and pattern of snacking have an impact on health during the life span. Thus, the aim of this review was to evaluate various patterns and health outcomes of the snacking habits of different demographical groups, from children to the elderly, throughout their life span. We discuss the snacking pattern among children and adolescents, which is characterized by consuming high energy foods with low nutrient value, and which is associated with increased risk of obesity. During university years, study stress and lack of time were obstacles to a healthy dietary pattern involving nutritious snacks, although awareness of the importance of healthy snacks was higher in this group than among younger age groups. Employment status and skipping regular meals were important factors affecting snacking quality and patterns in adulthood. Unhealthy snacks, high in energy, sugar, and salt and low in nutrients, were demonstrated to have a negative impact on individuals' health, such as oral health, blood pressure, obesity, and diabetes. In conclusion, encouraging individuals to consume healthy snacks that are high in nutrients through education to help them plan for their snacks is important to enhance health and reduce disease risk.
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Affiliation(s)
- Noha M Almoraie
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Rula Saqaan
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Razan Alharthi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amal Alamoudi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Lujain Badh
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Israa M Shatwan
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
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Abstract
We aimed to evaluate the association between eating context patterns and ultraprocessed food consumption at two main meal occasions in a representative sample of UK adolescents. Data were acquired from 4-d food records of adolescents aged 11-18 years, who participated in the 2014-2016 UK National Diet and Nutrition Survey (n 542). The eating context was assessed considering the location of the meal (lunch and dinner) occasion, the individuals present, whether the television was on and if the food was consumed at a table. Ultraprocessed foods were identified using the NOVA classification. Exploratory factor analysis was used to identify eating context patterns for lunch and dinner. Linear regression models adjusted for the covariates were utilised to test the association between eating context patterns and the proportion of total daily energy intake derived from ultraprocessed foods. Their contribution was about 67 % to energy intake. Three patterns were retained for lunch ('At school with friends', 'TV during family meal' and 'Out-of-home (no school)'), and three patterns were retained for dinner ('Watching TV alone in the bedroom', 'TV during family meal' and 'Out-of-home with friends'). At lunch, there was no significant association between any of the three patterns and ultraprocessed food consumption. At dinner, the patterns 'Watching TV alone in the bedroom' (coefficient: 4·95; 95 % CI 1·87, 8·03) and 'Out-of-home with friends' (coefficient: 3·13; 95 % CI 0·21, 6·14) were associated with higher consumption of ultraprocessed food. Our findings suggest a potential relationship between the immediate eating context and ultraprocessed food consumption by UK adolescents.
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Breathnach S, Llewellyn CH, Koutoukidis DA, van Rugge CR, Sutherland A, Lally P. Experience of Using an Online Pre-Ordering System for A Workplace Canteen That Offers Lower-Energy Swaps: A Think-Aloud Study. Nutrients 2020; 12:nu12123878. [PMID: 33353077 PMCID: PMC7767311 DOI: 10.3390/nu12123878] [Citation(s) in RCA: 4] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/10/2020] [Accepted: 12/15/2020] [Indexed: 11/16/2022] Open
Abstract
Online systems that allow employees to pre-order their lunch may help reduce energy intake. We investigated the acceptability of a pre-ordering website for a workplace canteen that prompts customers to swap to lower-energy swaps and the factors influencing swap acceptance. Employees (n = 30) placed a hypothetical lunch order through a pre-ordering website designed for their canteen while thinking aloud. Semi-structured interview questions supported data collection. Data were analysed using thematic analysis. Acceptability was generally high, but potentially context dependent. Practical considerations, such as reminders to pre-order, user-friendliness, provision of images of menu items and energy information while browsing, an ability to reserve pre-ordered meals, and a swift collection service facilitated acceptability. The restrictive timeframe within which orders could be placed, a lack of opportunity to see foods before ordering, and prompts to swap being perceived as threatening autonomy were barriers to acceptability. Swap acceptance was facilitated by the provision of physical activity calorie equivalents (PACE) information, and swap similarity in terms of taste, texture, and expected satiety as well as the perception that alternatives provided meaningful energy savings. Online canteen pre-ordering systems that prompt lower-energy swaps may be an acceptable approach to help reduce energy intake in the workplace.
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Affiliation(s)
- Sarah Breathnach
- Research Department of Behavioural Science and Health, Institute of Epidemiology & Public Health, 1-19 Torrington Pl, Fitzrovia, University College London, London WC1E 7HB, UK; (S.B.); (C.H.L.)
- Behavioural Insights Team, 4 Matthew Parker Street, London SW1H 9NP, UK;
| | - Clare H. Llewellyn
- Research Department of Behavioural Science and Health, Institute of Epidemiology & Public Health, 1-19 Torrington Pl, Fitzrovia, University College London, London WC1E 7HB, UK; (S.B.); (C.H.L.)
| | - Dimitrios A. Koutoukidis
- Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Observatory Quarter, Woodstock Road, Oxford OX2 6GG, UK;
- NIHR Oxford Biomedical Research Centre, Oxford University Hospitals NHS Foundation Trust, Oxford OX3 9DU, UK
| | - Christopher R. van Rugge
- Faculty of Behavioural and Social Sciences, University of Groningen, Grote Kruisstraat 2/1, 9712 TS Groningen, The Netherlands;
| | - Alex Sutherland
- Behavioural Insights Team, 4 Matthew Parker Street, London SW1H 9NP, UK;
| | - Phillippa Lally
- Research Department of Behavioural Science and Health, Institute of Epidemiology & Public Health, 1-19 Torrington Pl, Fitzrovia, University College London, London WC1E 7HB, UK; (S.B.); (C.H.L.)
- Correspondence: ; Tel.: +44(0)20-7679-1691
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Vatanparast H, Islam N, Masoodi H, Shafiee M, Patil RP, Smith J, Whiting SJ. Time, location and frequency of snack consumption in different age groups of Canadians. Nutr J 2020; 19:85. [PMID: 32799862 PMCID: PMC7429728 DOI: 10.1186/s12937-020-00600-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 07/31/2020] [Indexed: 01/06/2023] Open
Abstract
Background The location and time of snack consumption may influence the composition, nutrient content and portion sizes of snacks. In this study, we aimed to determine and compare the time, location and frequency of snack consumption among different age groups of Canadians. Methods Nationally representative dietary data from the 2015 Canadian Community Health Survey (CCHS) were used (19,677 participants aged ≥2 years). Dietary data were obtained using 24-h dietary recalls. Participants were categorized according to the frequency of snack consumption (1 time, 2–3 times, ≥4 times). The snack consumption over 24 h was divided into four time periods: before 10 am, 10 am to 3 pm, 3 pm to 8 pm and 8 pm to 12 am. Meal and snack location was categorized as at home; someone else’s home; restaurants; and other. Results Snacking 2–3 times per day was the most common reported frequency (53.0%). Snacking at home (73.0%) was more prevalent than snacking away from home (27.0%). The most frequently reported time for snacking among Canadians was 3 pm to 8 pm (36.3%), and the least frequently reported time was before 10 am (8.1%). Snacking contributed to a high proportion of Milk and Alternatives (23.7%) and Vegetables and Fruit (23.4%) food groups and lesser proportions of Grain Products (15.4%) and Meat & Alternatives (9.4%) food groups among Canadians. Conclusions Home is the main location, 3 pm to 8 pm is the main time, and 2–3 times per day is the most common reported frequency for snacking. A full understanding of snacking behaviors is needed in order to develop targeted strategies to improve the quality of snack food choices.
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Affiliation(s)
- Hassan Vatanparast
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada. .,School of Public Health, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada.
| | - Naorin Islam
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada
| | | | - Mojtaba Shafiee
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada
| | - Rashmi Prakash Patil
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada
| | - Jessica Smith
- Bell Institute of Health and Nutrition, General Mills, Minneapolis, MN, 55427-3870, USA
| | - Susan J Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, S7N 4Z2, Canada
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Bell BM, Spruijt-Metz D, Vega Yon GG, Mondol AS, Alam R, Ma M, Emi I, Lach J, Stankovic JA, De la Haye K. Sensing eating mimicry among family members. Transl Behav Med 2020; 9:422-430. [PMID: 31094447 DOI: 10.1093/tbm/ibz051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Family relationships influence eating behavior and health outcomes (e.g., obesity). Because eating is often habitual (i.e., automatically driven by external cues), unconscious behavioral mimicry may be a key interpersonal influence mechanism for eating within families. This pilot study extends existing literature on eating mimicry by examining whether multiple family members mimicked each other's bites during natural meals. Thirty-three participants from 10 families were videotaped while eating an unstructured family meal in a kitchen lab setting. Videotapes were coded for participants' bite occurrences and times. We tested whether the likelihood of a participant taking a bite increased when s/he was externally cued by a family eating partner who had recently taken a bite (i.e., bite mimicry). A paired-sample t-test indicated that participants had a significantly faster eating rate within the 5 s following a bite by their eating partner, compared to their bite rate at other times (t = 7.32, p < .0001). Nonparametric permutation testing identified five of 78 dyads in which there was significant evidence of eating mimicry; and 19 of 78 dyads that had p values < .1. This pilot study provides preliminary evidence that suggests eating mimicry may occur among a subset of family members, and that there may be types of family ties more prone to this type of interpersonal influence during meals.
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Affiliation(s)
- Brooke M Bell
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA, USA
| | - Donna Spruijt-Metz
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA, USA.,Center for Economic and Social Research, Dana and David Dornsife School of Letters, Arts and Sciences, University of Southern California, Los Angeles, CA, USA.,Department of Psychology, University of Southern California, Los Angeles, CA, USA
| | - George G Vega Yon
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA, USA
| | - Abu S Mondol
- Department of Computer Science, University of Virginia, Charlottesville, VA, USA
| | - Ridwan Alam
- Department of Electrical and Computer Engineering, University of Virginia, Charlottesville, VA, USA
| | - Meiyi Ma
- Department of Computer Science, University of Virginia, Charlottesville, VA, USA
| | - Ifat Emi
- Department of Computer Science, University of Virginia, Charlottesville, VA, USA
| | - John Lach
- Department of Electrical and Computer Engineering, University of Virginia, Charlottesville, VA, USA
| | - John A Stankovic
- Department of Computer Science, University of Virginia, Charlottesville, VA, USA
| | - Kayla De la Haye
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA, USA
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Abstract
PurposeThe purpose of this paper is to explore the characteristics of office cake (OC) consumption and the associated attitudes and behaviours among UK office workers to gain insight into the implications for workplace health.Design/methodology/approachA cross-sectional online questionnaire was completed by 940 respondents. Data were analysed using descriptive statistics and cross-tabulation withχ2tests for between-group difference.FindingsRespondents reported both positive social and negative health-related consequences of OC. OC influenced eating behaviour through increased salience and availability, and the effects of social influencing. Almost all (94.8 per cent) reported ideal OC frequency to be once/week or less. Gender and age significantly affected attitudes and behaviour.Research limitations/implicationsThe questionnaire was not validated so data accuracy could have been diminished or biased. Portion size was not examined and consumption data were self-reported which could have resulted in under-reporting. Only office workers were investigated therefore results may not be applicable to other workplaces.Practical implicationsOC appears to influence both the workplace eating environment and employee eating behaviour. It could therefore affect employee health and workplace health promotion programme efficacy. However the findings suggest that nudge-based initiatives could reduce OC consumption to make workplaces healthier while retaining social benefits.Originality/valueThe present study provides the first data on OC culture and insights on how to address it sensitively. It also highlights that sweet treats used for celebration and employee recognition should be considered a relevant part of workplace food provision alongside canteens and vending.
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Verain MC, Sijtsema SJ, Taufik D, Raaijmakers I, Reinders MJ. Motive-based consumer segments and their fruit and vegetable consumption in several contexts. Food Res Int 2020; 127:108731. [DOI: 10.1016/j.foodres.2019.108731] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 09/25/2019] [Accepted: 09/28/2019] [Indexed: 02/06/2023]
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Bazzani C, Capitello R, Ricci EC, Scarpa R, Begalli D. Nutritional Knowledge and Health Consciousness: Do They Affect Consumer Wine Choices? Evidence from a Survey in Italy. Nutrients 2019; 12:E84. [PMID: 31892198 DOI: 10.3390/nu12010084] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 12/24/2019] [Indexed: 01/02/2023] Open
Abstract
Wine is one of the few food products not subject to mandatory nutritional labelling, except for alcohol content. As such, health-related characteristics might be inferred by attributes related to production methods and alcohol content. This research focuses on the set of information currently reported on wine bottle labels, investigates the consumer’s use of such labels, and their preferences for information associated with ’naturalness’ such as clean labels and alcohol content. We conducted a survey on Italian consumers of red wine, which included a choice experiment. Results showed that health consciousness is an important driver in the use of wine labels. Estimates from a latent class model suggest that health consciousness, along with age, plays a significant role in defining consumer preference segments: the majority of our sample tended to prefer red wine characterized by ‘clean labels’, but younger and more health-conscious consumers showed a significant disutility for higher alcohol content. More traditional consumers revealed disutility for more unconventional ‘clean labels’, which were instead appreciated by a third group of consumers, called here ‘new clean trend lovers’. Preference for nutritional information such as lower alcohol content and clean labels distinguished the more health-conscious consumers, who belonged to the most likely preference class. Together, the results may suggest that nutritional information currently not mandatory for wine would be appreciated by a significant share of wine consumers.
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Toumpakari Z, Tilling K, Haase AM, Johnson L. High-risk environments for eating foods surplus to requirements: a multilevel analysis of adolescents' non-core food intake in the National Diet and Nutrition Survey (NDNS). Public Health Nutr 2019; 22:74-84. [PMID: 30404666 DOI: 10.1017/S1368980018002860] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE Interventions to reduce adolescents' non-core food intake (i.e. foods high in fat and sugar) could target specific people or specific environments, but the relative importance of environmental contexts v. individual characteristics is unknown. DESIGN Cross-sectional. SETTING Data from 4d food diaries in the UK National Diet and Nutrition Survey (NDNS) 2008-2012 were analysed. NDNS food items were classified as 'non-core' based on fat and sugar cut-off points per 100g of food. Linear multilevel models investigated associations between 'where' (home, school, etc.) and 'with whom' (parents, friends, etc.) eating contexts and non-core food energy (kcal) per eating occasion (EO), adjusting for variables at the EO (e.g. time of day) and adolescent level (e.g. gender).ParticipantsAdolescents (n 884) aged 11-18 years. RESULTS Only 11 % of variation in non-core energy intake was attributed to differences between adolescents. In adjusted models, non-core food intake was 151 % higher (ratio; 95 % CI) in EO at 'Eateries' (2·51; 2·14, 2·95) and 88 % higher at 'School' (1·88; 1·65, 2·13) compared with 'Home'. EO with 'Friends' (1·16; CI 1·03, 1·31) and 'Family & friends' (1·21; 1·07, 1·37) contained 16-21 % more non-core food compared with eating 'Alone'. At the individual level, total energy intake and BMI, but not social class, gender or age, were weakly associated with more non-core energy intake. CONCLUSIONS Regardless of individual characteristics, adolescents' non-core food consumption was higher outside the home, especially at eateries. Targeting specific eating contexts, not individuals, may contribute to more effective public health interventions.
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Si Hassen W, Castetbon K, Péneau S, Tichit C, Nechba A, Lampuré A, Bellisle F, Hercberg S, Méjean C. Socio-economic and demographic factors associated with snacking behavior in a large sample of French adults. Int J Behav Nutr Phys Act 2018; 15:25. [PMID: 29544552 PMCID: PMC5856366 DOI: 10.1186/s12966-018-0655-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 02/23/2018] [Indexed: 11/10/2022] Open
Abstract
Background Few studies have specifically focused on demographic and socio-economic characteristics associated with snacking in adults, whereas their identification could be useful for defining effective public health measures. The aim of our study was to assess the associations of these factors with daily snacking behavior and its dietary quality. Methods This cross-sectional study included 84,692 women and 23,491 men from the NutriNet-Santé cohort study. Occurrence of snacking, energy intake from snacks, snack nutrient, and energy densities were assessed using 24-h dietary records of weekdays at baseline. Associations between socio-economic and demographic factors (age, presence of children in the household, education, income, occupation), and snacking behavior were examined using multivariable logistic regression and analysis of covariance, stratified by sex and adjusted for total daily energy intake. Results Older individuals were more likely to snack during the day in both sexes while individuals with primary education (OR = 0.79 (0.71;0.87) in women; OR = 0.71 (0.60;0.83) in men), female employees (OR = 0.94 (0.89;0.99), and self-employed women were less likely to snack during the day. Older individuals, in particular middle-aged subjects, had higher snack nutrient density, and lower energy intake and density from snacks compared with younger adults. Presence of a child in the household was associated with higher energy density, lower nutrient density (in women), and lower energy intake from snacks (in men), compared with those who lived without a child in household. In low income individuals and manual workers, snacks had lower nutrient density and higher energy content than in higher socioeconomic categories. At last, energy intake from daily snacking occasions was higher in women with low education level. Conclusions Although snacking was less prevalent in low socioeconomic categories and young adults, their snacks had higher energy content and were of poorer nutrient density. Such findings provide useful information on mechanisms of social disparities in dietary behavior. Trial registration This study was conducted according to the guidelines laid down in the Declaration of Helsinki. All procedures were approved by the Institutional Review Board of the French Institute for Health and Medical Research (IRB Inserm No0000388FWA00005831) and the French Data Protection Authority (Commission Nationale Informatique et Libertés No.908450 and No.909216). Clinical Trial no. NCT03335644 Electronic supplementary material The online version of this article (10.1186/s12966-018-0655-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Wendy Si Hassen
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France.
| | - Katia Castetbon
- Université Libre de Bruxelles, Centre de Recherche en Epidémiologie, Biostatistique et Recherche Clinique, Ecole de Santé publique, Route de Lennik 808 - CP 598, 1070, Brussels, Belgium
| | - Sandrine Péneau
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France
| | - Christine Tichit
- Institut National de la Recherche Agronomique (INRA) - UR 1303 Alimentation et Sciences Sociales ALISS, 65 boulevard de Brandebourg, F-94025, Ivry sur Seine, France
| | - Anouar Nechba
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France
| | - Aurélie Lampuré
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France
| | - France Bellisle
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France
| | - Serge Hercberg
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France.,Département de santé publique, Hôpital Avicenne, 125 rue de Stalingrad, F-93000, Bobigny, France
| | - Caroline Méjean
- Centre de Recherche en Epidémiologie et Statistique, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Inserm (U1153), Inra (U1125), Cnam, Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny, France.,MOISA, INRA, CIRAD, CIHEAM-IAMM, Montpellier SupAgro, Université de Montpellier, Montpellier, France
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Paulsen MM, Myhre JB, Andersen LF. Beverage Consumption Patterns among Norwegian Adults. Nutrients 2016; 8:E561. [PMID: 27649236 DOI: 10.3390/nu8090561] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 08/29/2016] [Accepted: 09/06/2016] [Indexed: 11/16/2022] Open
Abstract
Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.
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Louie JCY, Rangan AM. Patterns of added sugars intake by eating occasion among a nationally representative sample of Australians. Eur J Nutr 2016; 57:137-154. [PMID: 27600377 DOI: 10.1007/s00394-016-1303-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 08/23/2016] [Indexed: 11/30/2022]
Abstract
PURPOSE To examine the eating occasion (EO) where most added sugars (AS) were consumed using a nationally representative dataset. METHODS Plausible dietary data from the Australian Health Survey respondents (n = 8202), collected by a multiple-pass 24-h recall, were analyzed. EO was self-reported during the recall. AS content of the foods reported was estimated using a previously published method. Proportion of daily AS consumed (%ASdaily) and the main food sources, at each EO, were calculated. Differences between children/adolescents and adults were tested by one-way ANOVA. Further stratification by age group and sex was performed. RESULTS The majority of the %ASdaily came from non-main meal occasions (NMMOs; 48.3 %, 95 % CI 47.5-49.0 %), followed by breakfast/brunch (20.6 %, 95 % CI 20.1-21.1 %). Children and adolescents consumed more %ASdaily during NMMOs compared with adults (52 vs. 47 %; p < 0.001), while girls/women consumed more %ASdaily during NMMO compared with boys (54 vs. 49 %; p = 0.002) and men (50 vs. 45 %; p < 0.001). Sugar-sweetened beverages were the top contributors to AS at lunch, dinner and NMMOs, while sugar and sweet spreads were the top contributor at breakfast/brunch. Other top contributors at NMMOs included "other foods," ice cream and cakes and biscuits, pastries and batter-based products. CONCLUSION Australians consumed nearly half of %ASdaily during NMMOs, most of which came from high-sugar energy-dense nutrient-poor foods. While the common perception that most AS come from snacks holds true, our results suggest that main meals are also important intervention targets.
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Affiliation(s)
- Jimmy Chun Yu Louie
- School of Life and Environmental Sciences and Charles Perkins Centre, University of Sydney, Sydney, NSW, 2006, Australia. .,School of Biological Sciences, Faculty of Science, University of Hong Kong, 1 Pokfulam Road, Pokfulam, Hong Kong SAR.
| | - Anna M Rangan
- School of Life and Environmental Sciences and Charles Perkins Centre, University of Sydney, Sydney, NSW, 2006, Australia
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van Lee L, Geelen A, Hooft van Huysduynen EJC, de Vries JHM, van 't Veer P, Feskens EJM. Associations between company at dinner and daily diet quality in Dutch men and women from the NQplus study. Eur J Clin Nutr 2016; 70:1368-1373. [DOI: 10.1038/ejcn.2016.123] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Revised: 05/26/2016] [Accepted: 06/01/2016] [Indexed: 02/04/2023]
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Affiliation(s)
- Wendy Wood
- Department of Psychology, University of Southern California, Los Angeles, California 90089-1061; ,
| | - Dennis Rünger
- Department of Psychology, University of Southern California, Los Angeles, California 90089-1061; ,
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Abstract
Introduction Accurate conceptualizations of neighborhood environments are important in the design of policies and programs aiming to improve access to healthy food. Neighborhood environments are often defined by administrative units or buffers around points of interest. An individual may eat and shop for food within or outside these areas, which may not reflect accessibility of food establishments. This article examines the relevance of different definitions of food environments. Methods We collected data on trips to food establishments using a 1-week food and travel diary and global positioning system devices. Spatial-temporal clustering methods were applied to identify homes and food establishments visited by study participants. Results We identified 513 visits to food establishments (sit-down restaurants, fast-food/convenience stores, malls or stores, groceries/supermarkets) by 135 participants in 5 US cities. The average distance between the food establishments and homes was 2.6 miles (standard deviation, 3.7 miles). Only 34% of the visited food establishments were within participants’ neighborhood census tract. Buffers of 1 or 2 miles around the home covered 55% to 65% of visited food establishments. There was a significant difference in the mean distances to food establishments types (P = .008). On average, participants traveled the longest distances to restaurants and the shortest distances to groceries/supermarkets. Conclusion Many definitions of the neighborhood food environment are misaligned with individual travel patterns, which may help explain the mixed findings in studies of neighborhood food environments. Neighborhood environments defined by actual travel activity may provide more insight on how the food environment influences dietary and food shopping choices.
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Affiliation(s)
- Jodi L Liu
- Pardee RAND Graduate School, RAND Corporation, 1776 Main St, Santa Monica, CA 90401-3208.
| | - Bing Han
- RAND Corporation, Santa Monica, California
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Myhre JB, Løken EB, Wandel M, Andersen LF. The contribution of snacks to dietary intake and their association with eating location among Norwegian adults - results from a cross-sectional dietary survey. BMC Public Health 2015; 15:369. [PMID: 25888253 PMCID: PMC4409996 DOI: 10.1186/s12889-015-1712-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Accepted: 03/30/2015] [Indexed: 11/24/2022] Open
Abstract
Background Snack consumption has been reported to increase over recent decades. Little is known about possible associations between snack composition and snack eating location. In the present study, we aimed to describe the contribution of snacks to dietary intake in Norwegian adults and to investigate whether the composition of snacks differed according to where they were eaten. Methods Dietary data were collected in 2010 and 2011 using two telephone administered 24 h recalls about four weeks apart. In total, 1787 participants aged 18-70 years completed two recalls. The recorded eating locations were at home, other private household, work/school, restaurant/cafe/fast-food outlet and travel/meeting. Results Snacks contributed to 17% and 21% of the energy intake in men and women, respectively. Compared with main meals, snacks had a higher fiber density (g/MJ) and contained a higher percentage of energy from carbohydrates, added sugars and alcohol, while the percentages of energy from fat and protein were lower. The top five energy-contributing food groups from snacks were cakes, fruits, sugar/sweets, bread and alcoholic beverages. Snacks were mostly eaten at home (58% of all snacks) or at work/school (23% of all snacks). Snacks consumed at work/school contained less energy, had a higher percentage of energy from carbohydrates and had lower percentages of energy from added sugars, alcohol and fat than snacks consumed at home. Snacks consumed during visits to private households and at restaurants/cafe/fast-food outlets contained more energy, had a higher percentage of energy from fat and had a lower fiber density than snacks consumed at home. Conclusions We conclude that snacks are an important part of the diet and involve the consumption of both favorable and less favorable foods. Snacks eaten at home or at work/school were generally healthier than snacks consumed during visits to other private households or at restaurants/cafe/fast-food outlets. Nutritional educators should recommend healthy snack options and raise awareness of the association between eating location and snack composition.
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Affiliation(s)
- Jannicke B Myhre
- Department of Nutrition, University of Oslo, P.O.Box 1046 Blindern, 0317, Oslo, Norway.
| | - Elin B Løken
- Department of Nutrition, University of Oslo, P.O.Box 1046 Blindern, 0317, Oslo, Norway.
| | - Margareta Wandel
- Department of Nutrition, University of Oslo, P.O.Box 1046 Blindern, 0317, Oslo, Norway.
| | - Lene F Andersen
- Department of Nutrition, University of Oslo, P.O.Box 1046 Blindern, 0317, Oslo, Norway.
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