Food choice,nutrition education and parental influence on British and Korean primary school children

The nutritional status of children can influence their health and the risk factors for developing chronic diseases later in life. Korea is unique in that it is relatively westernized and yet maintains much of the traditional foods and cooking methods. Effective nutrition education should help children to choose a healthy diet through the establishment of positive dietary practices and habits. The main purpose of this research is to compare awareness towards nutrition education between primary schools in the UK and Korea and nutritional knowledge that children and parents have in these countries. Dietary and healthy eating knowledge data were collected by a questionnaire as part of a case study comparison using one primary school in Manchester, UK, and one in Seoul, Korea. A total of 171 primary school children and 124 parents of the children were recruited. The results indicated that children and parents appeared to be aware of the importance of limiting fat, sodium and sugar intakes, and requiring non‐starch polysaccharide (NSP). However, in the case of some foods they did not have satisfactory nutritional knowledge of which foods were high in fat, salt, sugar and NSP. British children had a better understanding of the health implication of fat than Korean children, whereas more Korean children considered excessive salt intake harmful than British children. There seemed to be differences in dietary pattern and familiarity with food between the two countries. Children identified parents as the main source of nutritional information. Therefore, parents as well as children need to learn about nutrition in order to give appropriate information or advice to improve the diets of their children. Children preferred exciting, fun, positive and a practical approach to learning about nutrition, such as computer packages and cookery classes. Parents wanted schools to give their children more information about nutrition. This research has shown that nutrition education in schools should be concerned not only to provide nutritional knowledge but also to encourage children to choose healthy food by redesigning nutrition education and school meals.     

Exploring the nutrition and lifestyle knowledge,attitudes and behaviour of student home economics teachers: baseline findings from a 4‐year longitudinal study

It is widely acknowledged that obesity linked with reduced exercise contributes to health problems, and that, conversely, individuals who embark on weight reducing diets may become deficient in key nutrients. It is often advocated that these problems, which can be grouped together as poor dietary practice, be tackled through education. This study attempts to examine the relationship between nutrition education and lifestyle behaviours in a select group of third level students. The Irish Home Economics curriculum aims to teach secondary school pupils about nutrition and lifestyle practices conducive to health. However, the attitudes and lifestyle practices of those teaching this subject have never been examined in Ireland. The purpose of the present 4‐year longitudinal study, whose first year findings are presented here, is to investigate the nutrition and lifestyle knowledge, attitudes and behaviours of a cohort of Irish student home economics teachers over the 4 years of their Bachelor of Education (Home Economics) degree course. The study was designed to explore possible changes in knowledge, attitudes and practices over the course of their professional education. Nutritional knowledge was measured using a 220‐question adapted version of the test devised by Parmenter and Wardle. Attitudes were measured using a questionnaire adapted from the Pan‐EU Survey on Consumer Attitudes to Physical Activity, Body‐weight and Health. Food, alcohol consumption and exercise were measured using a 7‐day reported dietary/exercise diary. Nutrient intake data were determined using dietary analysis. Weight, height and waist circumference were measured and body mass index (BMI) calculated. When starting college, student home economics teachers have broadly similar anthropometric, dietary and lifestyle characteristics to those of their contemporaries. Mean BMI was identical [24.4 kg/m² (SD 4.3)] to that reported in the North/South Ireland Food Consumption Survey (NSIFCS) for those aged 18–35 years, although energy intakes were significantly higher in the cohort of student teachers (P = 0.000). Thirty‐eight per cent were overweight or obese vs. 33.6% in the NSIFCS. Only 17% (n = 6) of students achieved an intake of 300 µg/day of folate as recommended by the Food Safety Authority of Ireland and only one the recommended intake of non‐starch polysaccharides (18 g/day). One in three students in this study smoke (16 of 48) and alcohol consumption was high. Only one student was very active. Students scored a mean of 55% (SD 8%) on the knowledge test, with similar scores attained for specific aspects of nutritional knowledge (i.e. food groups, constituents of foods, current dietary advice, nutrients, lifestyle practices). However, knowledge of nutrition definitions was weaker with a mean score of 31% (SD 8.6%). Students had a positive attitude towards food choice, the link between food and health and control over their own diet. Similar attitudes towards exercise, smoking and alcohol consumption were displayed despite students perceiving themselves as not having a balanced diet, having insufficient exercise and having regretted something done as a result of consuming alcohol. They appear to display optimistic bias in relation to health risks. These findings provide baseline data for the longitudinal study and indicate that those choosing to pursue a career as a home economics teacher in Ireland have similar nutritional and lifestyle characteristics to those of their contemporaries.     

Young child feeding practices and child nutritional status in rural Ghana

A study was conducted in the Manya Krobo district of Ghana with the objective of studying young child feeding practices and child nutrition situation in the area. The study was a cross‐sectional survey involving 400 mothers with young children between 0 and 18 months. A combination of methods, including structured interviews using questionnaire, dietary assessment and anthropometry, was used to collect data for the study. The data obtained were analysed using spss version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. The results revealed that although breastfeeding rates were high (97%), complementary feeding practices were less than ideal with as many as 14% of the children being introduced to complementary foods below the age of 3 months. The nutritional quality of complementary foods were poor and the prevalence of stunting among the children was high (20%). For adequate complementary feeding and improved child nutrition in this population, nutrition education intervention programmes aimed at improving nutrient intake among young children, through improved diet diversity and increased use of local foods rich in iron and other nutrients, need to be undertaken.     

宁夏农业学校学生膳食营养状况调查与分析

为了解宁夏农业学校学生膳食营养状况,为制订切实可行的干预措施提供科学依据,采用自制问卷调查的方式,通过24小时膳食回顾法与食物频率法相结合的调查方法,了解学生日常饮食的具体情况。根据中国居民膳食营养指南,分析学生膳食营养情况,运用BMI值评估学生的体质状况。结果显示,与中国居民平衡膳食宝塔的推荐量相比,宁夏农业学校学生的膳食结构中蔬菜、水果、肉类、奶类摄入量过少,膳食的能量不足;三餐比例中早餐能量摄入过少;三大产能营养素功能比例基本适宜;学生体质状况良好。宁夏农业学校学生的饮食行为存在很多问题,需及时给予适当的膳食行为干预,以提高学生的营养健康水平。     

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

The aim of this research was to examine the cost of a diet generally regarded as healthy, a Swedish version of the Mediterranean diet, and to compare it with the cost of an ordinary Swedish diet. A total of 30 individuals provided detailed dietary data collected in a randomized intervention study, examining the effect of dietary change to a Mediterranean‐style diet in patients with rheumatoid arthritis (Mediterranean group, n = 16, control group, n = 14). The data, covering 1‐month dietary intake, were examined with three different diet quality indicators to see whether the Mediterranean group consumed a healthier diet than the control group. All diet quality indicators showed that the Mediterranean group consumed a healthier diet than the control group. Consumer food prices were used to analyse the cost of the different diets. In immediate consumer cost terms, eating a healthier diet was more expensive when differences in energy intake were discounted. However, non‐energy adjusted costs showed no significant difference between the groups. Hence, if one of the reasons for choosing a healthier diet is to achieve weight loss – by consuming less energy – it is possible that healthier eating is not more expensive.     

Nutrition knowledge and lunchtime eating habits of secondary school children in Lothian

A total of 103 secondary school children attending five schools managed by Lothian Regional Council were surveyed to establish nutrition knowledge, attitudes and beliefs about healthy eating and their patterns of food consumption at lunchtime on schooldays. The results indicate that nutrition knowledge was surprisingly good and the children surveyed were proficient at identifying foods that were high in fibre and low in sugar, salt and fat. When questioned about their liking for foods, however, many identified foods that were characteristically high in fat, sugar and salt, and low in fibre. Examination of the dietary diaries kept at lunchtime confirmed that consumption of these types of foods was typically high, with very low consumption of fruit and vegetables being reported and high intakes of carbonated drinks, confectionery and chocolate. This conflict between nutrition knowledge and food choice patterns is discussed in the light of the probable future effects on health and the implications for health educators.     

The Influence of Sociodemographic and Lifestyle Factors on Consumers’ Healthy Cereal Food Choices

An increase in the dietary intake of wholegrain cereals can reduce the risk of developing certain non-communicable diseases and can play an important role in a healthy diet. However, consumption of wholegrain cereals across many countries is lower that the recommended guidelines. The main objective of this research was to gather purchase-related information from end users on different types of cereal foods. A mixed research methodology was used to identify key sociodemographic and lifestyle factors that may influence consumer acceptance of new cereal foods. Three distinct clusters were identified based on six identified lifestyle dimensions. This research suggested that the combined use of sociodemographic and lifestyle segmentation variables could help identify specific consumer segments that can be used in the market-oriented development of new cereal foods.     

Food appearances in children's television programmes in Sweden

Studying other television content than advertisements is necessary to better understand the association between TV viewing and dietary habits. The aim of this study was to examine the nature and extent of verbal and visual appearance of food and beverage in children's programmes in Swedish public service television. The study object was the most popular children's TV programme in Sweden, broadcast by commercial‐free public service television channel and watched almost daily by 45% of children under the age of 10 years. The analysed material consisted of 25 h, broadcast at 21 occasions over almost a 5‐month period of the most popular TV viewing season. All appearances and type of food and beverages were coded as well as the context in which the foods were discussed or appeared. Chi‐square tests were performed to analyse if the occurrence of fruits and vegetables and high‐calorie and low‐nutrient (HCLN) foods respectively were associated with the context where food appeared. Mann‐Whitney test was used to compare the representation of the two food groups in terms of degree of propensity to be consumed. Of the 287 programme sections, food or beverage appeared in 78%. Of the food appearances (n = 773), HCLN foods constituted 19%, and fruits and vegetables 39%. More than half of the HCLN food appearances are with children, while only one third of the fruits and vegetables are shown with children. HCLN foods were more often shown being consumed or actively handled, than fruits and vegetables. Food and beverages appear frequently in children's programmes in Swedish public service television. HCLN foods seem to be represented as more attractive, by to a greater extent appearing consumed or actively handled in comparison with other foods. These foods were also frequently shown together with children while fruits and vegetables more frequently appeared with adults than children.     

Dietary intake and the contribution of snacks among adolescents during the summer months

Abstract Adolescent diets are often cited as nutritionally inadequate, possibly because of their reported snacking habits. This study examined 48 adolescent diets using a 24-h diet recall and a 2-day food record during summer months. Total intake and snacks identified by the subjects were analysed for energy and nutrient content. Male and female subjects reported similar intakes of fat, cholesterol and sugar. Ninety-eight per cent of subjects reported at least one snack daily. Snacks contributed 25% to the total energy, vitamin C, calcium and magnesium intakes. Although these subjects were not adhering to national recommendations for fat and sugar, the snacks they consumed contributed positively to the nutrient content of adolescent diets.     

Using home-grown food is associated with higher nutrient intake in elderly people across Europe

Abstract: Using foods that have been grown, caught or raised at home (home-grown) was a practice of approximately half of the participants in the Survey in Europe on Nutrition and the Elderly, a Concerted Action (SENECA). This was a study of elderly persons living in traditional towns throughout Europe. The focus of this further analysis of the SENECA baseline data was to determine whether significant differences exist between those who used home-grown foods and those who did not. The study also sought to determine the impact of a series of sociodemographic measures on the use of home-grown foods, self-assessed quality of life and activity level, and levels of nutriture. The study found that using home-grown food, even if only occasionally, had positive nutritional benefits. Intakes of energy, total fat, cholesterol, vitamin A, iron, water,and an overall diet adequacy measure were all higher for men or for both men and women who used home-grown food than for those who did not. Men who used home-grown foods had higher serum vitamin D levels, and women who used home-grown foods had higher serum high-density lipoprotein (HDL)-cholesterol levels than people who did not use those foods. LISREL analysis, a form of simultaneous factor analysis, using the SPSS statistical analysis program was used to determine the extent of relationships between 12 independent sociodemographic variables and five dependent variables. Higher iron intake and haemoglobin levels were related to the use of home-grown foods. Using foods that are grown or raised at home positively affects nutrient intake of elderly people across Europe.     

The influence of age and gender on food choice: a focus group exploration

With 25% of the UK population predicted to be obese by 2010, the costs to individuals and society are set to rise. Due to the extra economic and social pressures obesity causes, there is an increasing need to understand what motivates and prevents consumers from eating a healthy diet so as to be able to tailor policy interventions to specific groups in society. In so doing, it is important to explore potential variations in attitudes, motivation and behaviour as a function of age and gender. Both demographic factors are easily distinguished within society and a future intervention study which targets either, or both, of these would likely be both feasible and cost‐effective for policy makers. As part of a preliminary study, six focus groups (total n = 43) were conducted at the University of Reading in November 2006, with groups segmented on the basis of age and gender. In order to gather more sensitive information, participants were also asked to fill out a short anonymous questionnaire before each focus group began, relating to healthy eating, alcohol consumption and body dissatisfaction. Making use of thematic content analysis, results suggested that most participants were aware of the type of foods that contribute to a healthy diet and the importance of achieving a healthy balance within a diet. However, they believed that healthy eating messages were often conflicting, and were uncertain about where to find information on the topic. Participants believed that the family has an important role in educating children about eating habits. Despite these similarities, there were a number of key differences among the groups in terms of their reasons for making food choices. Older participants (60+ years old) were more likely to make food choices based on health considerations. Participants between the ages of 18–30 were less concerned with this link, and instead focused on issues of food preparation and knowledge, prices and time. Younger female participants said they had more energy when they ate healthier diets; however, very often their food choices related to concern with their appearance. Older female participants also expressed this concern within the questionnaire, rather than in the group discussions. Overall, these results suggest that consumer motivations for healthy eating are diverse and that this must be considered by government, retailers and food producers.     

Independent decision making of adolescents regarding food choice

The adolescence period is the stage in the life cycle in which individuals begin to develop independent decision making related to their social environment including their dietary intake. The period is fundamental in the development of longer term eating habits that may be reflected in adulthood. This study aimed to investigate the decision‐making process of adolescents and their dietary behaviour in the achievement of a balanced diet and to determine the underlying factors that may affect these choices. To meet this aim, a three phase data collection was utilized. In phase 1, a baseline questionnaire (n = 239) measured factors affecting dietary behaviour and the barriers in the achievement of a balanced diet. Phase two employed and measured respondents’ (n = 235) independent decision making by rating nineteen menu choices which reflected all options of dietary guidelines. This was analyzed through conjoint analysis. In phase three a subsample (n = 55) from the first two phases completed a food map which determined underlying reasons for food decisions and choice behaviour. Results revealed that when adolescents are given free choice they tend to follow an unbalanced diet with some diets raising concerns for their current and future health. Fifty‐seven percent of respondents displayed serious concerns in their dietary choice of which 18% were identified as requiring immediate intervention. The most noticeable factors affecting dietary choice were the desire to eat foods high in fat and carbohydrates and low in fruit and vegetable consumption. Food‐mapping indicated prior knowledge and attitudes had no effect on the choices made but that that behaviour of parents in the preparation of meals at home and peers in the selection of snack choices had the most influence on the unbalanced diet.     

The impact of conditions associated with maternal employment on the diet quality of young children

Questionnaire and dietary intake data from employed mothers with pre-school children were examined to discern the effects of employment-related conditions on the diet quality of preschool children. These conditions included role satisfaction of the mother, household support and perceived quality of child care. Multivariate analysis showed few effects of these conditions on diet quality. Role satisfaction was positively correlated with dietary fat intake and maternal education level was negatively correlated with calcium intake. Overall, this study showed that working mothers were able to provide a sound diet for their children regardless of their numerous responsibilities.     

Examination of the health‐belief model to predict the dietary quality and body mass of adults

We examined the ability of the health‐belief model to predict individuals’ dietary quality and body mass among a nationwide sample of 1319 adults in the United States. Simultaneous estimation of the structural equation model found acceptable goodness‐of‐fit to the data. Explained variance in dietary quality and body mass, however, were moderate to weak. The model included three types of nutrition knowledge: basic facts, diet–health awareness and ability to accurately self‐assess nutrient intake. None of these variables had a strong effect on dietary quality or body mass. We speculate that lifestyle characteristics, cultural habits, community infrastructure, and the politics of food production and retailing – variables found in other studies to affect dietary quality and body mass yet not available in our data – might outweigh the effects of nutrition knowledge and sociodemographic factors on estimating dietary quality and body mass. We suggest that future research and intervention programmes focus more on social, cultural and political context than on nutrition knowledge. Current collaborations among life and social scientists to design foods to improve human nutrition might also prove effective in reducing the prevalence of overweight and obesity.     

The role of parental influence and additional factors in the determination of food choices for pre‐school children

Every pre‐school child requires an adult to purchase and provide a variety of foods, to help ensure a balanced selection is included in the diet to avoid any nutritional deficiencies. Children under 5 years have a greater demand for nutrients and energy to support the body's requirements for growth and development than at any other time throughout their life cycle. The paper critically reviews the main factors that influence food choices made by parents on behalf of their pre‐school child. Dietary deficiencies in inner city areas remain a challenge for the government, educators and health professionals. A particular concern is iron deficiency as the prevalence of anaemia is common especially in British pre‐school children from various family backgrounds. Poor parenting skills often exacerbate the problem, especially the early introduction of pasteurized cow's milk, poor weaning practices and lack of dietary knowledge. Therefore, improving education and understanding about the importance of iron could potentially improve dietary iron intake. Phase 1 of the study was completed in West Bridgford area of Nottingham in the UK. This part of the study aimed to determine parental knowledge with regards to the feeding of their pre‐school child. A questionnaire and a 3‐day diet history method were employed. These methods enabled the diet adequacy of the pre‐schoolers to be analysed by NetWISP software. This study highlighted that iron deficiency remains a cause for concern and should be further addressed. The Sure Start programme is a possible means of education as it has the potential to access parents from all socio‐economic classes. The programme can support and empower parents to become healthier consumers. Good dietary habits, established early in life, contributes to a positive start, and can be advantageous to individuals throughout their lifetime. Such long‐term changes will help contribute to a healthier nation that the government envisages for the future.     

The contribution of discretionary salt to total salt intake

The aim of this research was to investigate sodium consumption in a group of people, compare this consumption with dietary reference values and to identify sources of sodium in the diet. Participants were given weighed salt pots which were used for 8 weeks and a fully weighed dietary survey was conducted by each subject. The average daily sodium consumption of each subject was calculated and compared with the reference nutrient intake (RNI). Daily sodium intake was found to vary considerably, ranging from 1213 mg (53 mmol) (76% of the RNI) to 10 569 mg (460 mmol) (661% of the RNI). Average daily sodium consumption was found to be 5175 mg (225 mmol), well above the RNI of 1600 mg (70 mmol). The average contribution from discretionary salt was 15.0%, from processed foods 76.5% and from naturally occurring sodium 8.4%. Males were found to consume more sodium than females and a moderate correlation between age and daily sodium intake was found.     

Determinants and adequacy of food consumption of children in La Trinidad,the Philippines

In the Philippines, vitamin A and vitamin C deficiencies, particularly among children, is a pressing health problem. This article reports the results of a research project that aimed at gaining insight into the factors in the household context that influence food intake of children and the role these factors play in vitamin A and vitamin C deficiencies. The research was carried out in La Trinidad, an urban area in the Philippines, where sufficient nutritious foods proved to be available. The results show that household income has only a minor impact on nutritional status. The nutritional status of children seems to be primarily influenced by their food preferences and the level of parental control on their food intake.     

Exploring the influence of family on adolescents’ seafood consumption choices

Seafood in the adolescent diet has many benefits, yet a number of adolescents do not consume the recommended levels. Despite this the consumption of seafood by younger consumers has received scant attention in the extant literature. Previous studies on adolescents’ food‐related behaviour tend to focus on general choice mechanisms or perceptions of food and mainly relate to fruit and vegetable intake. The present study seeks to address this gap through investigating the impact of family upon the consumption of seafood by younger consumers through exploring adolescents’ attitudes and behaviour in regard to eating seafood. Utilizing an exploratory qualitative methodology, seven focus groups of adolescents aged 13–19 years were conducted at two schools in South West England. Discussions covered a range of issues related to adolescent seafood consumption. The use of thematic content analysis found that the family, and parents in particular, exert high levels of influence over adolescents’ consumption of seafood both at home and when dining out. The parent who does the shopping and cooking has the greatest role. Sibling preferences and dietary choices also influence whether seafood is served in the home. Of value to researchers and management are the insights gleaned into the influences on adolescents’ attitudes towards and behaviour in regard to eating seafood. In particular, encouraging seafood consumption will rely upon interventions aimed at both parents and children and need to take into account adolescents’ diet and lifestyle preferences, while also acknowledging the influence of peers and the school food environment.     

Use of 12 groups of foods in households differing in size,income and receipt of food stamps

Using data from the Nationwide Food Consumption Surrey, 1977–78, this study assessed the influence of household size and composition, household income, and eligibility/participation in the Food Stamp Programme (FSP) on the weekly money value of specified food groups used from the household food supply. Mean money values of foods by food groups were calculated for various sample partitions and proportions of total food value allocated to the 12 specified food groups were analysed using ordinary least squares regression. Results indicated that household size had a statistically significant impact on household food consumption patterns. As per capita household income increased, percentage allocations to high-cost meats and beverages generally increased while percentage allocations for the other 10 food groups decreased. The money value of food used per equivalent food energy need increased with decreasing household size and with increasing per capita household income. These relationships occurred for total food and for most of the specified food groups. Households that participated in the FSP used food with higher money value per-equivalent food energy need than did households who were eligible but did not participate in the FSP.