Food Preparation Behaviors Research Articles

Statistical analysis plan for cluster randomised trial to evaluate a community-level complementary food safety and hygiene and nutrition intervention in Mali: the MaaCiwara study

BackgroundDiarrheal disease is a significant cause of morbidity and mortality in under-fives in many low- and middle-income countries. Changes in food safety, hygiene practices, and nutrition around the weaning period may reduce the risk of disease and improve infant development. The MaaCiwara study aims to evaluate the effectiveness of a community-based educational intervention designed to improve food safety and hygiene behaviours, as well as child nutrition. This update article describes the statistical analysis plan for the MaaCiwara study in detail.Methods and designThe MaaCiwara study is a parallel group, two-arm, superiority cluster randomised controlled trial with baseline measures, involving 120 clusters of rural and urban communities. These clusters are randomised to either receive the community-based behaviour change intervention or to the control group. The study participants will be mother–child pairs, with children aged between 6 and 36 months. Data collection involves a day of observation and interviews with each participating mother–child pair, conducted at baseline, 4 months, and 15 months post-intervention.The primary analysis aims to estimate the effectiveness of the intervention on changes to complementary food safety and preparation behaviours, food and water contamination, and diarrhoea. The primary outcomes will be analysed generalised linear mixed models, at individual level, accounting for clusters and rural/urban status to estimate the difference in outcomes between the intervention and control groups. Secondary outcomes include maternal autonomy, enteric infection, nutrition, child anthropometry, and development scores. In addition, structural equation analysis will be conducted to examine the causal relationships between the different outcomes.Trial registrationInternational Standard Randomised Controlled Trial Number (ISRCTN) register: ISRCTN14390796. Registered on 13 December 2021.

Building Family Economic Resilience through Food Preparation Behavior in the Maqhasid Sharia Perspective

Consumption patterns that tend to be excessive have implications for the inability of families to cope with excessive spending. Of course if this is not addressed immediately, it can threaten the ability and economic resilience of a family. In overcoming this, it is necessary to have a breakthrough in public behavior in helping overcome the problem of inappropriate consumption. The food preparation method is intended as the right step in determining healthy and economical consumption patterns for family members. Of course, if this is explored in terms of Sharia, then food preparation techniques can be categorized into 3 levels of basic needs for a Muslim, namely dharuriyah, hajjiyah, and tahsiniyah. In this case, food preparation as a dharuriyah need as a basic food need that must be fulfilled. Then the needs of hajjiyah and tahsiniyah are classified into secondary and tertiary needs in fulfilling the peace of life of a Muslim. Then if viewed based on its purpose, food preparation is classified as a basic need in protecting property (hifzul maal), protecting the soul (hifzun Naas), protecting offspring (Hifzun nasl), protecting religion (hifzu Din).

Avaliação dos hábitos alımentares de pré-escolar e atitudes dos pais

ABSTRACT Objective The purpose of this study is to investigate preschoolers’ eating behaviors and parents’ attitudes. Methods This descriptive observational study employed a convenience sampling method to investigate the eating behavior of preschool children aged 3-6 years. Data was collected through a Personal and Parent Information Form and the Children’s Eating Behavior Inventory. The study included 206 participants, and the findings provide insights into parental attitudes toward feeding and children’s eating behaviors in 3-6 age group. Results The study sample included 206 parents of children between the ages of 3 and 6, with the majority of children having a normal weight. Parents’ responses to the survey questions revealed significant correlations between children’s weight percentiles and parental education level, maternal body mass index level, and income level. Positive eating behaviors in children were positively correlated with parental age and education level, income level, child age, and child percentile level, while negative eating behaviors were negatively correlated with parental age, educational status, income level, and positively correlated with maternal body mass index level. Gender differences were observed, with male children exhibiting lower mean scores in negative eating behaviors, maternal views and behaviors, child food preparation behavior, and negative meal situations compared to female children. Conclusion We found that parental education level and income level were correlated with children’s positive eating behavior, while they were negatively associated with negative eating behavior. Negative eating behavior and food preparation behavior were lower in boys than in girls.

COVID-19 PANDEMİSİNDE YETİŞKİNLERİN GIDA TERCİHLERİNDEKİ DAVRANIŞLARI, ALGILANAN STRES DURUMLARI VE ETKİLEYEN FAKTÖRLER

Amaç: COVID-19 pandemisinde yetişkinlerin gıda tercihlerindeki davranışları incelemek ve algıladıkları stres durumlarını etkileyen faktörleri saptamak amaçlandı.
 Yöntem: Tanımlayıcı tipteki bu araştırma ikinci kapanma sonrasında 40-64 yaş arası 372 yetişkin ile Türkiye’de e-survey olarak gerçekleştirildi. Çalışmada Algılanan Stres Ölçeği (ASÖ) ve tanımlayıcı form kullanıldı.
 Bulgular: COVID-19 pandemi sürecinde grubun %59.1’i hiç sipariş ile gıda alışverişi yapmamıştı. Bu süreçte en fazla tercih edilen gıdalar yumurta (%86.3), et ve et ürünleri (%85.8), süt ve süt ürünleri (%85.5), taze sebze (%84.4) ve taze meyveydi (%83.3). Katılımcıların %58.9’unun market, pazar gibi kalabalık yerlerde alışveriş yapmak istemediği, %79.6’sının gıda fiyatlarının artmasından endişe ettiği, %78.8’inin panikle gıda satın aldığı, %90.1’inin yiyecek stokladığı belirlendi. COVID-19 pandemi sürecinde en fazla stoklanan gıdalar kuru baklagiller (%58.9) ve tahıllardı (%52.2). Katılımcıların %38.7’si yeterli gıda bulunabilirliği endişesinin ve %27.7’si gıda güvenliği endişesinin arttığını belirtti. COVID-19 pandemi sürecinde panikle satın alma yapan (p=0.018) ve gıda güvenliği endişesi artan (p=0.000) katılımcıların ASÖ toplam puan ortalamalarının daha yüksek olduğu saptandı. Gıda israfı farkındalığı (p=0.003), evde yemek hazırlama davranışı (p=0.024), yeterli gıda bulunabilirliği endişesi (p=0.034) ve gıda güvenliği endişesi (p=0.000) artan katılımcıların yetersiz özyeterlilik alt boyut puan ortalamaları düşük saptandı. COVID-19 pandemi sürecinde hem kendisi hem de sipariş ile alışveriş yapan (p=0.015), panikle satın alma davranışı gösteren (p=0.000), internet aracılığı ile sipariş yapma davranışı artan (p=0.002), gıda israfı farkındalığı artan (p=0.000), evde yemek hazırlama davranışı artan (p=0.000), yeterli gıda bulunabilirliği endişesi yaşayan (p=0.000) ve gıda güvenliği endişesi yaşayan (p=0.000) katılımcıların stres/rahatsızlık alt boyut puan ortalamaları yüksekti.
 Sonuç: COVID-19 pandemisi gibi olağan dışı durumlarda gıda tüketicilerinin davranışlarının incelenmesi hem sağlık hem de sosyal boyutuyla önem taşımakta olup, gıda ve ekonomi politikalarının planlanmasını daha kolaylaştıracaktır.

Reflecting on COVID-19 for integrated perspectives on local and regional food systems vulnerabilities

The COVID-19 pandemic has highlighted multiple vulnerabilities and issues around local and regional food systems, presenting valuable opportunities to reflect on these issues and lessons on how to increase local/regional resilience. Using the Fraser Valley Regional District (FVRD) in Canada as a case study, this research employs integrated planning perspectives, incorporating comprehensive-systems, regional, place-based, and temporal considerations, to (1) reflect upon the challenges and vulnerabilities that COVID-19 has revealed about local and regional food systems, and (2) examine what these reflections and insights illustrate with respect to the needs for and gaps in local/regional resilience against future exogenous shocks. The study used a community-based participatory approach to engage local and regional government, stakeholders, and community members living and working in the FVRD. Methods consisted of a series of online workshops, where participants identified impacts related to the food production, processing, distribution, access, and/or governance response components of the local and regional food systems and whether these impacts were short-term (under 3 months), medium-term (3 to 12 months), or long-term (over 1 year) in nature. Findings from the study revealed that food systems and their vulnerabilities are complex, including changes in food access and preparation behaviours, lack of flexibility in institutional policies for making use of local food supply, cascading effects due to stresses on social and public sector services, and inequities with respect to both food security impacts and strategies/services for addressing these impacts. Outcomes from this research demonstrate how including comprehensive-systems, regional, place-based, and temporal considerations in studies on food systems vulnerabilities can generate useful insights for local and regional resiliency planning.

Home Cooking Quality Assessment Tool Validation Using Community Science and Crowdsourcing Approaches

ObjectiveTo refine a measure of home cooking quality (defined as the usage level of practices with the potential to influence the nutrient content of prepared foods) and conduct a construct validation of the revised tool, the Healthy Cooking Questionnaire 2 (HCQ2). DesignTwo validation approaches are described: (1) a community science approach used to refine and validate Healthy Cooking Questionnaire (HCQ) constructs, and (2) responses to the revised HCQ (HCQ2) in a sample of Amazon Mechanical Turk (MTurk) workers to determine questionnaire comprehension. SettingThe Community Scientist Program at the University of Texas MD Anderson Cancer Center facilitated discussion groups to refine the HCQ questions and validate constructs. MTurk workers were subsequently recruited to complete the refined survey so that comprehension and associations with demographic variables could be explored. ParticipantsTen community scientists participated in the refinement of the HCQ. The revised tool (HCQ2) was completed by 267 adult US-based MTurk workers. Variables MeasuredDemographics, HCQ concepts, HCQ2, Self-Reported Questionnaire Comprehension. AnalysisComprehension items were examined using descriptive statistics. Exploratory analysis the relationships between cooking quality and demographic characteristics, meal type, cooking frequency, as well as patterns of food preparation behavior was conducted on the MTurk sample ResultsThe HCQ was refined through activities and consensus-building. MTurk responses to the HCQ2 indicated high comprehension and significant differences in cooking quality scores by demographic factors. Conclusions and ImplicationsThis study refined and validated a self-report measure of cooking quality. Cooking quality measures offer critical evaluation methods for culinary programs.

O12 The Inside Scoop: Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes

<h3>Background</h3> Federal nutrition education programs such as the Expanded Food and Nutrition Education Program (EFNEP) and the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) utilize a peer educator model to teach low-income Americans about healthy eating behaviors. Recipe demonstrations are an important part of such programs and may influence participants' eating and food preparation behaviors at home. Little is known about how peer educators perceive program recipes and related participants' recipe acceptability and preparation behaviors. <h3>Objective</h3> To examine peer educators' acceptability of recipes through evaluation of sensory attributes (appearance, flavor, texture, and saltiness or sweetness), preparation behaviors, and participants' perceived behaviors. <h3>Study Design, Setting, Participants</h3> Eight online surveys were conducted with peer educators (100% female, 47% African American, 14-28 responses per recipe) in the University of Georgia EFNEP and SNAP-Ed programs. Educators completed the surveys independently in a location of their choice. Survey links were sent to educators in a single document, and weekly reminders paced them to complete 2 surveys per week. <h3>Measurable Outcome/Analysis</h3> Sensory acceptability of 16 recipes was evaluated on a 9-point hedonic scale (0=Dislike Extremely; 5=Neither Like nor Dislike; 9=Like Extremely). Preparation intent and behaviors of educators and participants were evaluated on a similar scale. Standard range of acceptability is ≥7. <h3>Results</h3> Thirteen recipes received acceptable ratings on most sensory attributes and preparation questions. Three recipes (Curly Noodles Supreme, Easy Cheesy Broccoli Soup, and Ranch Sauce) received unacceptable ratings. Across all recipes, recipe acceptability, preparation intent, and program participant perception were not significantly different by educators' program, length of employment, and quadrant district in Georgia. <h3>Conclusion</h3> The findings suggest that peer educators for the nutrition education of low-income Georgians reported overall acceptable sensory attributes and preparation behaviors related to the program recipes and indicate areas for improvement in select recipes. Sensory evaluation methodology could be used to improve nutrition education recipes for higher acceptability and healthier recipe preparation behaviors in low-income participants.

Momentary and personal characteristics predicting maternal fruit and vegetable preparation for children using ecological momentary assessment

A large body of literature on child-focused research regarding healthy eating within the family context has focused on behavioral management strategies, such as reinforcement, or parental modeling through personal intake or encouragement. However, food preparation behaviors among mothers have been understudied. Also unknown is how maternal food preparation behaviors vary across population subgroups and contexts. The study objective was to elucidate momentary characteristics (i.e., time of day, weekday, and family meals) and personal characteristics (i.e., ethnicity, working status, household characteristics, body mass index, income, and child's age) associated with maternal fruit and vegetable (F/V) preparation through ecological momentary assessment (EMA). 186 mothers (Mage = 40.81) of children (Mage = 9.61, 49.5% female) completed six semi-annual waves, each lasting seven days. Mothers completed up to eight EMA surveys a day, which assessed family meals and F/V preparation, and reported personal characteristics through paper questionnaires. Multilevel generalized estimating equations examined the likelihood of F/V preparation. Momentary, within-day characteristics (i.e., occurrence of family meals, weekdays, afternoons) were associated with greater likelihood of mothers' fresh F/V preparation (ps < 0.05). Additionally, personal characteristics such as non-Hispanic ethnicity, not working full-time, having a child aged six months to five years in the household, and lower child BMI-z were associated with greater fresh F/V preparation among mothers (ps < 0.05). Findings may inform family-based obesity and nutrition intervention programs by understanding which families and in what contexts mothers are more likely to prepare F/Vs.

To dine in or not to dine in: A comparison of food selection and preparation behaviours in those with and without food security.

Issue addressedVulnerable populations are disproportionately affected by food insecurity, resulting in heightened risk of suboptimal dietary intake. Food insecure people appear to implement several coping strategies and dietary compromises to avoid hunger. Less explored in the literature is how these strategies impact consumption of food inside and outside of the home.MethodsAn online survey was completed by adults (n = 1292) residing in one of five Australian states. The questionnaire comprised of the six‐item US Household Food Security Survey Module, 12 socio‐demographic variables and 32 questions related to elements of food literacy.ResultsFood insecure respondents were more likely to frequent fast food vs (P = .002), takeaway (P < .001) and food courts (P < .001) than their food secure counterparts. Food secure respondents reported greater use of raw (P = .043) and fresh, pre‐prepared produce (P = .002) when cooking, whereas food insecure respondents were more likely to prepare food using only frozen, pre‐packaged products (P < .001). No significant differences were found between food security status and the enjoyment and social bonding derived from cooking.ConclusionsFood insecure respondents appeared to be accessing a poorer quality of food through greater consumption of takeaway and fast food. These dietary compromises are most likely related to perceived financial, time or cooking facility constraints and to a lesser extent food literacy skills.So what?This study highlights some of the health and social inequities apparent within food insecure populations. Food insecure households should be supported to access healthy fresh food and in‐home cooking practices. While a multi strategy approach is required, healthy food environment policy, particularly in disadvantaged areas, should be considered to guarantee that all Australians have dignified access to nutritious food.

The Role of a Food Literacy Intervention in Promoting Food Security and Food Literacy-OzHarvest's NEST Program.

Food literacy interventions are widely implemented to improve the food security and health of low-socioeconomic adults. The purpose of this study was to conduct an inquiry into the value of OzHarvest’s six-week NEST (Nutrition Education and Skills Training) program in promoting food security and food literacy, and to identify the barriers and enablers that participants experienced in sustaining food security, and in utilising their food literacy skills beyond the program. A descriptive evaluation study with pre-post surveys (n = 21) and post-program interviews (n = 17) was conducted, with a convenience sample of NEST program participants living in Sydney, Newcastle, and Melbourne, Australia. Participants demonstrated improvements in food security status (p = 0.030), cooking confidence (p = 0.001), food preparation behaviours (p = 0.006), nutrition knowledge (p = 0.033), vegetable consumption (p = 0.043), and a reduction in intake of sugar-sweetened beverages (p = 0.017), and salty snack foods (p = 0.011). The interviews revealed that participants learned to stretch their food budgets and make meaningful changes to their food utilisation (a key dimension of food security). Interviews also identified enablers (e.g., social support) and barriers (e.g., health conditions) to achieving food security. Acknowledging the need for a multi-faceted approach that also addresses upstream determinants, interventions like NEST may play a role in promoting food security and food literacy.

Perceptions of eating and food preparation behaviours for urban private school students in India

ABSTRACT Introduction: Adolescents’ perceptions of eating and culinary behaviours have important implications for their health and nutritional profiles. The purpose of the current investigation is to understand Indian adolescents’ perceptions of healthy eating and meal preparation. Methods: Year nine students (n = 1026; 35% males) aged 14–16 years from nine English-speaking private secondary schools in Kolkata, India completed a paper-based, self-reported questionnaire which included questions about facilitators and barriers to healthy eating and meal preparation. Cross-tabulation analyses were performed to examine gender differences on the healthy eating measures. Results: Overall, the adolescents highlighted a number of key facilitators and barriers to healthy eating and meal preparation. The preference for water over sugar-sweetened beverages was cited as the most popular facilitator of healthy eating by adolescents (65.7%). The most commonly perceived barrier to healthy eating was the need for strong motivation to consume a healthy diet (56.1%). The importance of using fresh produce in food preparation (76.5%) emerged as the most prominent component of meal preparation. Conversely, the use of food lists was perceived as the least important aspect of healthy meal preparation (54.2%). In general, girls showed more positive attitudes towards healthy eating and meal preparation compared to boys. Conclusion: This understanding of Indian adolescents’ perceptions of healthy eating and meal preparation suggests the development of skills-focussed nutrition education programmes to support young people in preparing and consuming healthy meals.

Exploring food preparation practices in families with and without school-aged childhood cancer survivors.

Survival rates for paediatric cancers have increased dramatically since the 1970s, but childhood cancer survivors (CCS) are at increased risk for several chronic diseases throughout life. Nutrition interventions promoting healthy family meals may support wellness for survivors, but little research has explored CCS family food preparation habits. The goal of the present study was to describe and compare food preparation practices of CCS and non-CCS families. Observational. Typical evening meal preparation events were observed and recorded in participant homes. Recordings and notes were analysed using the Healthy Cooking Index (HCI), a measure of nutrition-optimizing food preparation practices relevant to survivor wellness. Demographics, BMI and nutrient composition of prepared meals were also collected. Forty parents with a CCS or non-CCS child aged 5-17 years were recruited. There were no major differences between the CCS and non-CCS families with regard to summative HCI score or specific food preparation behaviours. Meals prepared by CCS and non-CCS families had similar nutrient compositions. The study revealed areas for practical nutrition intervention in CCS and non-CCS families. Future studies should consider adopting and tailoring nutrition intervention methods that have been successful in non-CCS communities.

Dietary patterns and practices in rural eastern Uganda: Implications for prevention and management of type 2 diabetes

BackgroundThe burden of type 2 diabetes in Sub-Saharan Africa is projected to double by 2040, partly attributable to rapidly changing diets. In this paper, we analysed how community members in rural Uganda understood the concept of a healthy or unhealthy diet, food preparation and serving practices to inform the process of facilitating knowledge and skill necessary for self-management and care for type 2 diabetes.This was a qualitative study involving 20 focus group discussions and eight in-depth interviews among those at risk, patients with type 2 diabetes and the general community members without diabetes mellitus. Data was coded and entered into Atlas ti version 7.5.12 and interpreted using thematic analysis.We identified three main themes, which revealed, the perceptions on food and diet concerning health; the social dimensions of food and influence on diet practices; and food as a gendered activity. Participants noted that eating and cooking practices resulted in unhealthy diets. Their practices were affected by beliefs, poverty and food insecurity. Women determined which foods to prepare, but men prepared only some of the foods such as delicacies like a rice dish “pilau.” New commercial and processed foods were increasingly available and consumed even in rural areas. Participants linked signs and symptoms of illness to diet as they narrated changes from past to current food preparation behaviours. Their view of overweight and obesity was also gendered and linked to social status.Participants’ perception of disease influenced by diet was similar among those with and without type 2 diabetes, and those at risk. People described what is a healthy diet was as recommended by the health workers, but stated that their practices differed greatly from their knowledge. There was high awareness about healthy and balanced diets, but food is entrenched within social and gendered paradigms, which are slowly changing. Social and gender dimensions of food will need to be addressed through interventions in communities to promote change on a society level.

P51 4-H Food Smart Families: Extension Engages Teens to Provide Youth and Families with Nutrition Education and Cooking Skills

Objective To engage teens as teachers to help plan and lead educational programs that equip youth and their families to make healthy living part of their everyday lives through increasing knowledge to adopt healthy eating and food preparation behaviors. Use of Theory or Research Research shows improving eating and physical activity behaviors is effective when implementing multiple changes at various levels of the Social-Ecological Model (SEM). This program focused on SEM individual factors through partnerships with in-school and out-of-school community settings. Teen ambassadors were trained using the Experiential Learning Model. Target Audience Programming focused on urban low income youth and their families in five counties across the state. Teens, 16-19 years of age, were recruited as teen ambassadors. Program Description 4-H Food Smart Families aims to empower teens through youth-adult partnerships to be leaders in their communities and advocate for healthy lifestyle choices. Youth participants were provided with 10 hours of nutrition and physical activity focused programming that utilized research-based curricula. Families were encouraged to attend Family and Community Engagement events and teen led activation events. Evaluation Methods 4-H Common Measures was utilized to collect quantitative data and evaluate program impact in participants. Survey results and qualitative success stories were entered and analyzed in either Qualtrics or the PEARS reporting system. Quantitative post survey data was captured from teens. Results Eighteen Extension professionals and 16 teen ambassadors reached over 1,140 underserved youth and 2,540 family members. Two teen activation events were successfully delivered with the support of community partners. 92% of youth (n = 816) and 100% of teens (n = 10) indicated learning about healthy food choices. 45% of youth and 100% of teens indicated giving their family healthy meal or snack ideas. Youth reported paying attention to how much fruit (64%) and how many vegetables (55%) they eat each day. Conclusions Nebraska Extension professionals were able to empower teens to help deliver healthy lifestyle programs that improved the knowledge and behaviors of participants.

Very Low Food Security Status is Related to Lower Cooking Self-Efficacy and Less Frequent Food Preparation Behaviors Among College Students

Investigate the relationships between food security status and cooking self-efficacy and food preparation behaviors among college students. Students living off campus while attending the University of Alabama completed an online survey between February and April 2016. Food security status was assessed using the Adult Food Security Survey Module. Cooking self-efficacy and food preparation behaviors were assessed using validated questionnaires. Multiple regression analysis was used to test for significant differences in cooking self-efficacy and food preparation scores by food security status. Among respondents (n = 368), 38.3% were food insecure. Very low food secure students had significantly lower cooking self-efficacy scores and food preparation scores than food secure students (P = .001). Preparing meals at home is less common for very low food secure students, and these students demonstrate less confidence in cooking ability. Further study of food-related decisions and trade-offs under resource constraints are needed.

Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort

BackgroundFood preparation behaviors may markedly determine dietary intake and consequently influence weight status. However, the few available studies have found equivocal results. No study has prospectively investigated the association between food preparation behaviors and weight change over time. We estimated the associations of food preparation behaviors with the 5-year relative weight change and the risk of developing obesity in 12,851 French adults participating in the NutriNet-Santé cohort study. The mediating effect of dietary intake was also addressed.MethodsFrequency and time for meal preparation, cooking skills, preparation from scratch, kitchen equipment, cooking enjoyment, willingness to cook better/more frequently and dietary intake were assessed at baseline using web-based questionnaire and 24 h records, respectively. Self-reported anthropometric data were collected using questionnaire, at baseline and after 5 years of follow-up. Associations of such behaviors with 5-year relative weight change and the mediation analyses were assessed through multivariate linear regression models, and obesity risk was analyzed with logistic regression, stratified by sex and adjusted for age, household composition, education, occupation, income, physical activity, smoking and history of dieting.ResultsIn women, preparation from scratch was prospectively associated with a decreased risk of obesity over the 5-year follow-up (OR = 1.32 (1.08; 2.32)) after adjustment. After including dietary mediating factors, the association between preparation from scratch and obesity risk in women did not remain significant (P = 0.08). This association appeared to be partly mediated by dietary factors with a difference of 59% of the estimate, in the group with the low score, between the adjusted model and those with mediators (OR = 1.13 (0.71; 1.77)). Regarding 5-year relative weight change, after adjustment for confounding factors, all associations between indicators of food preparation behaviors and weight change became non significant.ConclusionsIn the context from reduced time spent preparing meals that could have an impact on dietary quality and health in industrialized countries, our prospective study does not show effect of food preparation behaviors on 5-year relative weight change and obesity risk, except for preparation from scratch on obesity risk in women. Our study provides useful information about the long term implications of food preparation behaviors on health and should be corroborated by future studies, particularly on the effect of food preparation behaviors on chronic diseases such as incident diabetes, hypertension or cardiovascular diseases, compared with other determinants.Trial registrationNCT03335644 on ClinicalTrials.gov

Possible effect of maternal safe food preparation behavior on child malnutrition in Benin, Africa.

In many developing countries, faulty complementary feeding practises and frequently contaminated foods are contributing factors to child malnutrition. The aims of this study were to evaluate the nutrition status of, and clarify the maternal safe food preparation behaviors associated with malnutrition in, children aged <5 years in Cotonou, Benin. This study targeted 300 mother-child pairs visiting the University Hospital of Mother and Child Cotonou Lagoon. Mothers were interviewed using a structured questionnaire. Child height/length and weight measurements were determined and Z-scores were calculated using the 2006 World Health Organization Child Growth Standards. Children with Z-score < -2 were considered to have stunting or be underweight. On logistic regression analysis, significant variables on bivariate analysis, the associations of which were clarified in previous studies, were established as independent variables. Approximately 80% of the children who participated in this study were aged < 1 year. Being underweight was analyzed as a dependent variable. Regarding nutrition status, 11.0% of the children had stunting and 14.7% were underweight. On logistic regression analysis, underweight was correlated significantly with birthweight. As a remarkable point, food refrigeration was statistically significant. Food refrigeration can possibly be regarded as a maternal safe food preparation behavior. Maternal safe food preparation behaviors can prevent child malnutrition, even after considering biological and socioeconomic factors.

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines.

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

Mothers\u2019 Opisthorchis viverrini infection status and raw fish dish consumption in Lao People\u2019s Democratic Republic: determinants of child infection status

BackgroundOpisthorchis viverrini (Ov) infection is one of the foodborne trematodiases, which is highly endemic in Lao People’s Democratic Republic (PDR). The infection occurs especially when people eat raw fish containing Ov metacercariae. As eating raw fish is a traditional culture in Lao PDR, changing this behavior is difficult. A new approach is necessary to control Ov infection because people easily get re-infected even after taking praziquantel unless they change their behaviors. This study aimed to explore factors associated with Ov infection among children and to identify the existing behaviors and perception that might contribute to the control of Ov infection in Lao PDR. We conducted a cross-sectional study in Yommalath district, Khammouane province, in Lao PDR in August and September 2015. In this cross-sectional study, we used a semi-structured questionnaire and interviewed 348 mothers who had a child aged 5–15 years. We also collected the fecal samples from each mother-child pair and used the Kato-Katz method (three slides/sample) to detect Ov eggs.ResultsOf 284 children, 82.8% were infected with Ov. The children were more likely to be infected with Ov when their mothers were infected with Ov (adjusted odds ratio [AOR] 10.45, 95% confidence interval [CI] 3.13–34.86) or when their mothers liked raw fish dishes (AOR 2.47, 95% CI 1.07–5.69). Even though most mothers are primarily in charge of cooking family meals, fathers were also involved in the preparation of raw fish dishes.ConclusionThis study suggests that a new approach to control Ov infection should target families or communities, rather than children only. Cooking or food preparation behaviors should be investigated in more depth.

Psychosocial Determinants of Food Acquisition and Preparation in Low-Income, Urban African American Households.

Psychosocial factors are important determinants of health behaviors and diet-related outcomes, yet relatively little work has explored their relation to food-purchasing and preparation behaviors in low-income populations. To evaluate the psychosocial factors associated with food-related behaviors. Cross-sectional data collected from 465 low-income African American adult caregivers in the baseline evaluation of the B'more Healthy Communities for Kids obesity prevention trial. Questionnaires were used to assess household sociodemographic characteristics, food sources frequently used, and food preparation and food acquisition behaviors. Multiple linear regression models explored the associations between caregiver psychosocial variables and food-related behaviors, controlling for caregivers' age, sex, household income, household size, and food assistance participation. Caregivers purchased prepared food at carry-outs on average 3.8 times (standard deviation [ SD] = 4.6) within 30 days. Less healthy foods were acquired 2 times more frequently than healthier foods ( p < .001). Higher food-related behavioral intention and self-efficacy scores were positively associated with healthier food acquisition (β = 0.7; 95% confidence interval [CI] [0.09, 1.4]; β = 0.04; 95% CI [0.02, 0.06]) and negatively associated with frequency of purchasing at prepared food sources (β = -0.4; 95% CI [-0.6, -0.2]; β = -0.5; 95% CI [-0.7, -0.3]), respectively. Higher nutrition knowledge was associated with lower frequency of purchasing food at prepared food venues (β = -0.7; 95% CI: [-1.2, -0.2]). Our findings indicate a positive association between psychosocial determinants and healthier food acquisition and food preparation behaviors. Interventions that affect psychosocial factors (i.e., food-related behavioral intentions and self-efficacy) may have the potential to increase healthier food preparation and food-purchasing practices among low-income African American families.