Healthy helpers: using culinary lessons to improve children's culinary literacy and self-efficacy to cook

Background

Children do not eat the recommended amounts of vegetables, and school-based nutrition education has not been found to impact this behavior. Cooking education is associated with improved children's culinary literacy (CL) and eating behaviors. This study investigated the impact of a culinary literacy (CL) curriculum on children's acceptance of vegetable-added (mushrooms) recipes, CL, self-efficacy to cook (SE), and willingness to try vegetables (WV).

Methods

A convenience sample of 39 fourth and fifth graders were exposed to a six-lesson virtual CL curriculum that taught basic cooking skills and how to prepare six recipes, including three traditional recipes and the same recipes with added vegetables.

Results

Children who participated in the CL curriculum accepted vegetables added to pizza pockets, but vegetables added to macaroni and cheese and fajitas negatively affected the acceptance of recipes. Children improved their CL and SE but did not show a significant change in their WV.

Conclusion

Findings suggest that CL programs focusing on vegetables may drive factors associated with dietary behavior change, SE, and acceptance of vegetables. Future studies should consider CL as a potential method to improve vegetable intake in children in tandem with nutrition education or as a sole intervention. The study was limited by its small sample size, the virtual setting, and the use of mushrooms as the primary vegetable source. Future studies should be conducted with a larger sample size, in a traditional classroom setting, use a variety of vegetables, and collect qualitative data on the sensory characteristics affecting children's WV.

Increasing Vegetable Intake by Emphasizing Tasty and Enjoyable Attributes: A Randomized Controlled Multisite Intervention for Taste-Focused Labeling

Healthy food labels tout health benefits, yet most people prioritize tastiness in the moment of food choice. In a preregistered intervention, we tested whether taste-focused labels compared with health-focused labels increased vegetable intake at five university dining halls throughout the United States. Across 137,842 diner decisions, 185 days, and 24 vegetable types, taste-focused labels increased vegetable selection by 29% compared with health-focused labels and by 14% compared with basic labels. Vegetable consumption also increased. Supplementary studies further probed the mediators, moderators, and boundaries of these effects. Increased expectations of a positive taste experience mediated the effect of taste-focused labels on vegetable selection. Moderation tests revealed greater effects in settings that served tastier vegetable recipes. Taste-focused labels outperformed labels that merely contained positive words, fancy words, or lists of ingredients. Together, these studies show that emphasizing tasty and enjoyable attributes increases vegetable intake in real-world settings in which vegetables compete with less healthy options.

Tasting with your eyes: Sensory description substitutes for portion size

A field study conducted in a diner explored whether a sensory rich description of an indulgent dessert prompts consumers to be willing to pay just as much for a small serving as for a large serving. Diner customers (N = 809) who ordered an entrée received a free piece of chocolate cake if they filled out a questionnaire indicating the amount of cake they ate, their willingness to pay (WTP) for the cake, their fullness after eating, and other measures. A between-subjects 2 × 3 design varied the serving size of the cake (6 oz. vs. 12 oz.) and the description of the cake (no description control, nutrition description, or sensory description). Self-reported amount eaten showed a smaller portion size effect in the nutrition description condition than in the other two conditions. Of primary interest, relative to the other conditions, the sensory description caused customers to be willing to pay as much for the small piece as for the large piece and to feel almost as full after eating from the small piece as from the large piece. These results indicate that a sensory rich description makes customers' evaluations of an indulgent dessert less sensitive to serving size. As a result, sensory descriptions can be used to make customers just as content with a small dessert as they would be with a large dessert.

Targeted Calorie Message Promotes Healthy Beverage Consumption Better than Charity Incentive

OBJECTIVE

Sugar-sweetened beverage (SSB) consumption is cited as a major contributor to the U.S. obesity epidemic. The objective of this paper was to leverage insights from behavioral economics to examine whether nudges would entice college students to save meal calories by choosing water over SSBs.

METHODS

Three message-based nudge interventions, with washout periods between, were used during the 7-week study. Calorie savings (self-interest), charity (prosocial), or charity-plus-calorie message posters were displayed in a college-based food franchise. Multilevel logistic regressions compared the proportions of students choosing water during three experimental conditions. This study assessed whether the frequency of dining establishment visits over the study period moderated effects of the experimental conditions on beverage choices. Multiple data points from the same customer were treated as repeated measures.

RESULTS

A total of 2,393 unique students purchased 6,730 meals. Posters displaying calorie information increased water choice relative to washout periods, while the poster without calorie information (charity only) had no effect. Controlling for fixed effects produced the same results. The calorie message poster influenced less frequent diners more than frequent diners.

CONCLUSIONS

Food-service operations can nudge college students to substitute water for SSBs with a simple calorie-based message to save hundreds of calories per meal.

Put the healthy item first: Order of ingredient listing influences consumer selection

This study examined effects of an order form intervention on choice of healthy ingredients among college students ordering submarine sandwiches (subs). Over eight weekly sub-nights, college students submitted 9765 orders. The order form format was manipulated in one condition making the healthier selections more salient. Main outcome measures were selection of ingredients. Multi-level logistic regression, chi square, and analysis of variance were used to examine the effect of experimental conditions on selection of ingredients. The health-salient form increased selection of healthier and decreased selection of unhealthy ingredients. The manipulation increased fiber, decreased sodium, but did not impact calorie/fat levels of the subs served.

Development and evaluation of a university campus-based food safety media campaign for young adults

Food safety information campaigns are more likely to be most effective if the messages are tailored to the needs of a specific audience. Designing effective campaigns involves careful study of the target population and working with them using a community-based participatory research model. Thus, the development of the campaign materials for a university campus-based food safety media campaign for young adults followed intense efforts of working with the target audience to gather the baseline data needed to characterize this audience, to identify the most salient messages for college students, and to create materials and events that would resonate with them. This campaign was implemented and evaluated on eight university campuses in the United States. The results indicate that the campaign significantly increased self-ratings of food safety knowledge and skill, actual food safety knowledge, food safety self-efficacy, stage of change for safe food handling, and reported hand washing behaviors of a geographically and racially diverse group of college students. The positive study outcomes support the value of engaging in these research and development efforts and reflect the usefulness of the audience-specific materials and activities developed for the campaign. The findings also demonstrate the versatility and utility of the materials on different campuses. Developing health media campaigns specifically for unique populations is key to ensuring health messages reach the target audience and, even more importantly, appeal to them. The detailed overview of the development of a food safety media campaign aimed at young adults presented in this article illustrates how health professionals can work with their target population to develop a focused, effective health promotion campaign.

Energy metabolism and body composition in long-term recovery from anorexia nervosa

OBJECTIVE

The aim of this study was to determine if energy metabolism and body composition differ between women recovered from anorexia nervosa for 2 or more years (RAN) and control (C) women.

METHOD

Using a cross-sectional design, 16 RAN and 18 C women were studied. Respiratory quotient (RQ) and resting energy expenditure (REE) were measured using indirect calorimetry and body composition using dual energy X-ray absorptiometry.

RESULTS

The REE between RAN and C women was not significantly different, even when adjusted for body composition. However, RAN women had a higher rate of fat oxidation (p = .015), controlling for diet and body composition. There were no significant differences between the groups for body composition, percent body fat, or percent truncal fat mass.

DISCUSSION

Although RAN women have a higher rate of fat oxidation, there were no significant differences in REE or body composition when compared with C women.

Changes in body weight and fat mass of men and women in the first year of college: A study of the "freshman 15"

Students entering their first year of college are faced with many stresses and changes, including changes in eating and exercise behavior. A common but often undocumented myth among college students is that there is a high risk of gaining 15 pounds of weight during freshman year. The objective of this study was to measure changes in body weight and percentage of body fat among first-year college students. Using a digital scale with bio-electrical impedance, the authors measured height, weight, and percentage of body fat for a sample of students who volunteered to be weighed during a health assessment in the university dining halls. The authors sent e-mails inviting those same students to complete a second measurement in February of the academic year. Sixty-seven of the 217 students who volunteered for the health assessment agreed to undergo a second set of measurements in the spring. The mean change in body weight was 2.86 pounds (1.3 kg, SD = 4.0 kg), and the mean change in percentage of body fat was 0.7% (SD = 4.0%). For those students who gained weight only, the mean increase in body weight (as measured by body mass index, weight divided by height in kg/m2) was 6.82 pounds (3.1 +/- 2.4 kg) and percentage of body fat was 0.9 +/- 3.8%. The authors found that the first year of college is a period in which weight and fat gain may occur. The exact causes behind these changes are unclear and warrant further research to plan or improve intervention and prevention.

The beta subunit of human chorionic gonadotropin is encoded by multiple genes

Two recombinant phage clones bearing sequences corresponding to the beta subunit of human chorionic gonadotropin (hCG beta) were isolated from a human genomic library. The beta sequences were mapped by blot hybridization of restriction digests of these phage DNAs and the nonoverlapping inserts were subcloned in pBR322 and sequenced. The nucleotide-sequencing data show that the hCG beta subunit is encoded by at least three nonallelic genes. Moreover, based on restriction analyses of human placental DNA, these genes may be linked in a single cluster with four other hCG beta-like genes. The sequenced genes all differ in their 5' flanking regions, and none of them is completely homologous in sequence to either of two hCG beta cDNA clones used here. In the translated region of one of these genes, three base substitutions result in two changes from the reported amino acid sequence. In the family of beta-containing glycoprotein hormones, the hCG beta subunit is unique in that it contains an extension of 29 amino acids at its COOH end. The DNA sequence corresponding to this region in the sequenced genes is part of a larger exon. These data show that the COOH-terminal extension does not result from splicing of the primary RNA transcript.

Evidence for a signal sequence at the N terminus of the common precursor to adrenocorticothrophin and beta-lipotropin in mouse pituitary cells

The precursor to corticotropin and beta-endorphin was synthesized in a reticulocyte cell-free system under the direction of mRNA from mouse AtT-20 pituitary tumor cells in the presence of [3H]proline, [3H]phenylalanine, [3H]leucine, [3H]valine, [3H]isoleucine or [35S]methionine. Automatic Edman degradation of the radioactive cell-free product showed the following N-terminal sequence: Pro-1, Met-2, Leu-11, Leu-12, Leu-13, Leu-15, Leu-16, Leu-17, Ile-21 and Val-23. The corticotropin-endorphin precursor was also labeled in AtT-20 cells with [3H]valine, [3H]leucine, [3H]tryptophan, [3H]serine, [35S]methionine or [35S]cysteine. Automatic Edman degradation of the radioactive intact cell form gave the following N-terminal sequence: Trp-1, Cys-2, Leu-3, Ser-5, Ser-6, Val-7, Cys-8, Leu-11, Leu-17, Leu-18 and tentatively Met-27. The sequence of the intact cell form from AtT-20 cells matches the sequence of the cell-free form of bovine pituitary precursor beginning at Trp-27, as determined by recombinant DNA technology [Nakanishi, S., Inoue, A., Kita, T., Nakamura, M., Chang, A. C. Y., Cohen, S. N., and Numa, S. (1979) Nature (Lond.) 278, 423-427]. The sequence of the mouse pituitary mRNA-directed cell-free translation product also matches the bovine precursor beginning at Pro-2. The results suggest that both the mouse and bovine precursors possess a signal sequence of 26 amino acids which is cleaved in intact cells. CNBr cleavage of [35S]cysteine-labelled intact cell precursor gave rise to an N-terminal fragment of a size compatible with the presence of a methionyl residue at or near position 27.

A Cellular Basis for the Differences in Regulation of Synthesis and Secretion of Acth/Endorphin Peptides in Anterior and Intermediate Lobes of the Pituitary

The focus of research in our laboratory over the past few years has been the regulation of synthesis, processing and release of the ACTH/LPH family of peptides. These peptides are derived from a common precursor protein that is found in both the anterior and intermediate lobes of the pituitary (Roberts et al. 1978) and in the hypothalamus (Liotta et al. 1979). In the anterior lobe this protein gives rise to α(1–39)ACTH, β-lipotropin and an N-terminal fragment of undefined function. In addition, a variety of intermediate lobe pituitary peptides can be derived from the precursor by further processing of ACTH and β-LPH. In this paper we compare the structure of the precursor in the anterior and intermediate lobes of mouse and rat pituitary. Processing of the precursor to its constituent hormones is then contrasted in primary cultures of anterior and intermediate lobe cells using pulse label and pulse chase techniques with radioactive amino acids and sugars. Finally, we discuss the difference in behaviour of anterior and intermediate lobe cells in culture with regard to their rates of secretion and intracellular turnover of hormones and regulation of these processes by hypothalamic factors, glucocorticoids and catecholamines.