Home-prepared Meals Research Articles

What shapes parental feeding decisions over the first 18 months of parenting: Insights into drivers towards commercial and home-prepared foods among different socioeconomic groups in the UK

Infants born into families experiencing socioeconomic disadvantage follow a high-risk trajectory for obesity and poor health in later life. Differences in early childhood food experiences may be contributing to these inequalities. This study aimed to explore the factors that influence parental decisions on when, how and what food to introduce over the first 18 months of their child's life and identify differences according to families' social position. Particular attention was given to social and environmental determinants within and outside the home. This research utilised a longitudinal qualitative methodology, with interviews and photo-elicitation exercises completed by participants when their children were 4–6; 10–12 and 16–18 months of age. Participants were parents (61 mothers; 1 father), distributed across low, medium and high socioeconomic position (SEP). During analysis, observable differences in factors directing parents to home-prepared or commercial foods were identified. Factors that undermined the provision of home-prepared meals included lack of time after returning to work, insufficient support from partners, uncertainty around infant and young child feeding (defined as the introduction and provision of solids) and an implicit trust in the messaging on branded products. These factors directed parents towards commercial foods and were most persistent among families experiencing socioeconomic disadvantage due to barriers accessing formal childcare, less flexible working conditions and fathers being less involved in infant feeding. To facilitate an enabling environment for healthy infant and young child feeding practices and address dietary inequalities, immediate steps that policy makers and healthcare providers can take include: i) changing the eligibility criteria for shared parental leave, ii) aligning claims on commercial infant food labels with international best practices, and iii) improving access to formal childcare.

Home-prepared meals among college students at-risk for food insecurity: A mixed-methods study

The ability to prepare meals at home is an important life skill with potential to improve dietary quality and reduce costs and thus may be particularly important for college students with food insecurity. However, heavy time demands, limited financial resources, and therefore other barriers such as lack of motivation to follow a healthy diet may constrain meal preparation skills. To gain greater insight into this issue, we conducted a mixed-methods study. The quantitative component assessed relationships among food security, motivation, and meal preparation skills. The qualitative component used focus groups to more closely consider college students’ perceptions, values, and barriers surrounding preparing meals at home, including current practices, desired future practices, and the ways in which the campus could support their efforts. The survey (n = 226) assessed food security, meal preparation skills, and motivation (i.e., perceived ability and willingness) to consume a healthy diet. Ten focus groups (n = 60) discussed food choice, meal preparation practices, and ways in which the campus could help students develop meal preparation skills. Students with food insecurity had lower meal preparation skills and lower perceived ability to consume a healthy diet. However, a) willingness to consume a healthy diet and b) the impact of both willingness and perceived ability did not differ by food security status. Focus group data indicated that in-person and online cooking classes, information cards in the food pantry, and incentives (e.g., kitchen equipment and vouchers from local grocery stores) were popular ideas for improving home-meal preparation. A greater understanding of meal preparation skills and their interconnectedness to food choice and the campus environment may inform effective ways to support the ability and willingness of college students with food insecurity to prepare meals at home.

Perception and Awareness of Diabetes Risk and Reported Risk-Reducing Behaviors in Adolescents

Lifestyle change is central to diabetes risk reduction in youth with overweight or obesity. Feeling susceptible to a health threat can be motivational in adults. To evaluate associations between diabetes risk perception and/or awareness and health behaviors in youth. This cross-sectional study analyzed data from the US National Health and Nutrition Examination Survey 2011 to 2018. Participants included youths aged 12 to 17 years with body mass index (BMI) in the 85th percentile or higher without known diabetes. Analyses were conducted from February 2022 to February 2023. Outcomes included physical activity, screen time, and attempted weight loss. Confounders included age, sex, race and ethnicity, and objective diabetes risk (BMI, hemoglobin A1c [HbA1c]). Independent variables included diabetes risk perception (feeling at risk) and awareness (told by clinician), as well as potential barriers (eg, food insecurity, household size, insurance). The sample included 1341 individuals representing 8 716 794 US youths aged 12 to 17 years with BMI in the 85th percentile or higher for age and sex. The mean age was 15.0 years (95% CI, 14.9-15.2 years) and mean BMI z score was 1.76 (95% CI 1.73-1.79). Elevated HbA1c was present in 8.6% (HbA1c 5.7%-6.4%: 8.3% [95% CI, 6.5%-10.5%]; HbA1c ≥6.5%: 0.3% [95% CI, 0.1%-0.7%]). Nearly one-third of youth with elevated HbA1c reported risk perception (30.1% [95% CI, 23.1%-38.1%), while one-quarter (26.5% [95% CI, 20.0%-34.2%]) had risk awareness. Risk perception was associated with increased TV watching (β = 0.3 hours per day [95% CI, 0.2-0.5 hours per day]) and approximately 1 less day per week with at least 60 minutes of physical activity (β = -1.2 [95% CI, -2.0 to -0.4) but not with nutrition or weight loss attempts. Awareness was not associated with health behaviors. Potential barriers had mixed associations: larger households (≥5 members vs 1-2) reported lower consumption of non-home-prepared meals (OR 0.4 [95% CI, 0.2-0.7]) and lower screen time (β = -1.1 hours per day [95% CI, -2.0 to -0.3 hours per day), while public insurance (vs private) was associated with approximately 20 fewer minutes per day of physical activity (β = -20.7 minutes per day [95% CI, 35.5 to -5.8 minutes per day]). In this cross-sectional study including a US-representative sample of adolescents with overweight or obesity, diabetes risk perception and awareness were not associated with greater engagement in risk-reducing behaviors in youth. These findings suggest the need to address barriers to engagement in lifestyle change, including economic disadvantage.

Effect of iron fortification on anaemia and risk of malaria among Ghanaian pre-school children with haemoglobinopathies and different ABO blood groups

BackgroundHaemoglobinopathies such as sickle cell disorder and glucose-6-phosphate dehydrogenase (G6PD) deficiency as well as differences in ABO blood groups have been shown to influence the risk of malaria and/or anaemia in malaria-endemic areas. This study assessed the effect of adding MNP containing iron to home-made weaning meals on anaemia and the risk of malaria in Ghanaian pre-school children with haemoglobinopathies and different ABO blood groups.MethodsThis study was a double-blind, randomly clustered trial conducted within six months among infants and young children aged 6 to 35 months in rural Ghana (775 clusters, n = 860). Participants were randomly selected into clusters to receive daily semiliquid home-prepared meals mixed with either micronutrient powder without iron (noniron group) or with iron (iron group; 12.5 mg of iron daily) for 5 months. Malaria infection was detected by microscopy, blood haemoglobin (Hb) levels were measured with a HemoCue Hb analyzer, the reversed ABO blood grouping microtube assay was performed, and genotyping was performed by PCR–RFLP analysis.ResultsThe prevalence of G6PD deficiency among the study participants was 11.2%. However, the prevalence of G6PD deficiency in hemizygous males (8.5%) was significantly higher than that in homozygous females (2.7%) (p = 0.005). The prevalence rates of sickle cell traits (HbAS and HbSC) and sickle cell disorder (HbSS) were 17.5% and 0.5%, respectively. Blood group O was dominant (41.4%), followed by blood group A (29.6%) and blood group B (23.3%), while blood group AB (5.7%) had the least frequency among the study participants. We observed that children on an iron supplement with HbAS had significantly moderate anaemia at the endline (EL) compared to the baseline level (BL) (p = 0.004). However, subjects with HbAS and HbAC and blood groups A and O in the iron group had a significantly increased number of malaria episodes at EL than at BL (p < 0.05). Furthermore, children in the iron group with HbSS (p < 0.001) and the noniron group with HbCC (p = 0.010) were significantly less likely to develop malaria.ConclusionsIron supplementation increased anaemia in children with HbAS genotypes and provided less protection against malaria in children with HbAC and AS and blood groups A and O.Trial registrationclinicaltrials.gov Identifier: NCT01001871. Registered 27/10/2009.Registration number: https://clinicaltrials.gov/ct2/show/record/NCT01001871.

Food Allergy Management Competence in Greek Schools

Schoolchildren are likely to consume meals and snacks at school, with a possibility of allergic food reactions and anaphylaxis in the school environment. The school personnel should be informed of the presence of schoolchildren with food allergy (FA) and need to be trained in the management of allergic reactions, as to prepare them to intervene appropriately when necessary. Limited knowledge of FA and its management is documented globally among school staff and there is no uniform protocol in schools. In this observational cross-sectional study, teachers at state schools throughout Greece completed an online anonymous questionnaire on their awareness of FA reactions and the plans for the management of medical emergencies in their schools of employment. Among the 289 teachers who responded the online invitation, 203 (70.24%) were female and 157 (54%) were aged under 40 years. Females expressed a higher level of concern about the presence of school personnel trained to manage FA symptoms (p = 0.001), written instructions, and the availability of adrenaline (epinephrine) at school (p < 0.001). A younger age was associated with a higher level of both interest and knowledge on FA management in schools. School directors were more certain about the availability of a special record of children with FA at school (p = 0.01), the availability of adrenaline (p = 0.006), and written guidelines on the management of serious health incidents at school (p = 0.04). Written guidelines instructing children to avoid sharing cutlery, glasses, home-prepared meals, and snacks bought from the school canteen were more common in schools in urban areas (p = 0.015). Only 20% of respondents could confirm with certainty that adrenaline autoinjectors (AAIs) were available at their schools, for the purpose of administering to children in the case of a severe FA reaction. Approximately 3/4 of the participating teachers stated that completion of this questionnaire raised their awareness of the risk of FA reactions in children at school. This study, the first in Greece to explore the knowledge of teachers about FA in schoolchildren, revealed the following absences in many schools: a process for identifying children with FA, a written emergency treatment plan, and immediate access to emergency AAI. School FA guidelines are necessary in Greece, and training, which includes the use of AAIs, is required to prepare teachers to manage FA reactions in children at school.

Home-Prepared Meal Consumption Is Associated with Healthy Food Choices in Pregnant Women Followed Up by Primary Health Care.

The act of preparing food, especially at home, may be related to improvement in healthy eating patterns. This study analyzed the association between home-prepared meals consumption and the food markers consumption, and weight gain in pregnant women followed up in Primary Health Care in the Federal District (DF), Brazil. This is a cross-sectional study, conducted with pregnant women of all gestational ages. The characteristics of meals preparation and intake, as well as the consumption of food markers, were evaluated through structured questionnaires. Gestational weight gain was evaluated based on data recorded in the pregnant woman's booklet. Variables related to pregnancy, health, lifestyle, and socioeconomic status were analyzed as covariates. A total of 233 pregnant women were included in this study, with a mean age of 28.50 (SD = 6.32) years. Inadequate gestational weight gain was found in 46% of pregnant women. Consumption of soft drinks was 49% lower in pregnant women who prepared all meals at home. Eating home-prepared meals was inversely associated with a high score for unhealthy foods. Home-prepared meals consumption could be an effective health promotion strategy in Primary Health Care, helping to increase the chances of vegetable consumption, and decrease the consumption of soft drinks.

Factors Influencing the Consumption of Seaweed amongst Young Adults.

Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with n = 1403 young (19–30 years) Australian seaweed consumers was conducted. The 19-item survey included closed-ended, open-ended, and Likert scale responses. Most respondents were female (89.0%), with tertiary level education or above (57.7%). Seaweed was eaten mostly as a snack (87.7%) and in home-prepared meals (30.7%). The key advantages to consumption were flavour (89.1%), nutrient content (49.1%), and health benefits (44.6%), whilst the key barriers were poor accessibility (59.5%), unaffordable pricing (46.5%), and undesirable packaging (19.0%). The consumers reported wanting more promotion to improve their knowledge about seaweed, in addition to environmentally sustainable packaging and sourcing. Pathways to overcome barriers and encourage greater seaweed consumption are discussed. Most critically, improving the promotion and environmental sustainability of seaweed products will improve intake amongst current and future consumers.

Adolescent Knowledge, Attitudes and Practices of Healthy Eating: Findings of Qualitative Interviews among Hong Kong Families.

To tackle unhealthy eating among adolescents, it is crucial to understand the dietary knowledge, attitudes, and practices (KAP) on which adolescent eating habits are based. This qualitative study identifies the gaps in KAP by exploring what Chinese adolescents know, perceive, and practice regarding healthy eating to better inform targeted interventions for this important health problem. Parent–adolescent dyads were purposively sampled based on, for example, the dietary intake, age, and gender of the adolescent and household income, and each completed a 30 to 60 min interview. Twelve themes were synthesized: knowledge: (1) dietary recommendations, (2) health outcomes of healthy eating, (3) nutrition content in food, and (4) access to healthy meals; attitudes: (5) outcome expectation for healthy eating, (6) food preferences, and (7) self-efficacy regarding adopting healthy eating; and practices: (8) going grocery shopping for healthy food, (9) eating home-prepared meals. (10) eating out in restaurants or consuming takeaway food, (11) fruit and vegetable consumption, and (12) snacking, perceived unhealthy eating to be low risk, made unhealthy choices regarding snacking and eating out, and had insufficient fruit and vegetable intake. Programs should emphasize the positive short-term health outcomes of healthy eating and empower adolescents to acquire food preparation skills to sustain healthy eating habits.

Consumption of home-prepared meal at workplace as a predictor of glycated haemoglobin among people with type 2 diabetes in Hong Kong: a mixed-methods study

ObjectivesThere is increasing attention on association between eating patterns and diabetes control following global changes in eating patterns. There had been very limited research on the eating patterns of diabetic patients with employment, although working age population has seen the highest increase in diabetes incidence. This study aimed to identify workplace eating patterns in relation to glycaemic control among type 2 diabetic patients with employment.MethodsThis is a sequential mixed-methods study. The exploratory qualitative study involved focus group interviews with 31 type 2 diabetic patients with employment, which guided the design of a subsequent cross-sectional investigation involving 185 patients with employment. Thematic analysis was conducted on the qualitative data to identify workplace eating patterns most relevant to glycaemic control. Hierarchical multiple linear regression was performed to examine association between workplace eating pattern and glycaemic control, proxied by HbA1c.ResultsThe focus group interviews identified frequency in the consumption of home-prepared meals (HPM) and meal hours as the major workplace eating patterns that affected glycaemic control. The cross-sectional study confirmed that regular consumption of HPM at workplace could explain variance of HbA1c, independent of socio-demographic factors, lifestyle factors and disease condition, with R2 = 0.146, F(14, 170) = 2.075, p = 0.015; adjusted R2 = 0.076. Patients who were female, in non-skilled occupation, on shift, with fixed work location and had break during work were more likely to consume HPM.ConclusionsConsumption of HPM at workplace should be promoted to facilitate better glycaemic control by type 2 diabetic patients with employment, possibly through more practical dietary advice, and workplace accommodation in terms of space and facilities. In the context of COVID-19 pandemic, consumption of HPM also meant additional protection for diabetic patients through reducing close contact exposures in restaurants.

Estimates of the Nutritional Impact of Non-Participation in the National School Lunch Program during COVID-19 School Closures.

The COVID-19 pandemic resulted in widespread school closures, reducing access to school meals for millions of students previously participating in the US Department of Agriculture (USDA) National School Lunch Program (NSLP). School-prepared meals are, on average, more nutritious than home-prepared meals. In the absence of recent data measuring changes in children’s diets during the pandemic, this article aims to provide conservative, back-of-the-envelope estimates of the nutritional impacts of the pandemic for school-aged children in the United States. We used administrative data from the USDA on the number of NSLP lunches served in 2019 and 2020 and nationally representative data from the USDA School Nutrition and Meal Cost Study on the quality of school-prepared and home-prepared lunches. We estimate changes in lunchtime calories and nutrients consumed by NSLP participants from March to November 2020, compared to the same months in 2019. We estimate that an NSLP participant receiving no school meals would increase their caloric consumption by 640 calories per week and reduce their consumption of nutrients such as calcium and vitamin D. Because 27 to 78 million fewer lunches were served per week in March–November 2020 compared to the previous year, nationally, students may have consumed 3 to 10 billion additional calories per week. As students return to school, it is vital to increase school meal participation and update nutrition policies to address potentially widening nutrition disparities.

Comprando Rico y Sano: Increasing Latino Nutrition Knowledge, Healthful Diets, and Food Access Through a National Community-Based Intervention.

Evaluation findings from Comprando Rico y Sano (CRS), a culturally relevant, community-based intervention addressing nutrition knowledge and food access are presented. No-control quasi-experimental intervention with pre, post, and follow-up assessments. CRS was promotores-led through UnidosUS's Affiliate Network of community-based partners. Low-income Latino adults (N = 966) receiving services at 25 partner sites. CRS was a six-hour intervention focused on nutrition knowledge and consumption of fruits, vegetables, and home-prepared meals. It also provided guidance for health-conscious grocery shopping, Supplemental Nutrition Assistance Program (SNAP) information, and enrollment assistance. Self-report surveys assessed nutrition knowledge; intention to change; and frequency of fruit, vegetable, and home-prepared meal consumption. Sites reported monthly SNAP enrollment data. Paired-samples t-tests and repeated-measures ANOVAs assessed changes in knowledge, intentions, and behavior from pre-to-post (n = 960) and pre-to-follow-up (n = 115). Pre-to-follow-up increases in nutrition knowledge (P < .001) were observed. Intention to consume more vegetables (P = .027) and home-prepared meals (P < .001) also improved between pre- and follow-up. Increases from pre-to-follow-up were observed for frequency of consuming fruits (P = .007), vegetables (P = .001), and home-prepared meals (P < .001). Across 16 months, 24,359 Latinos enrolled for SNAP. Large-scale community collaborations to deliver culturally relevant nutrition education and SNAP enrollment assistance can increase food access, health literacy, and promote healthful diets for Latinos.

P76 Engaging New Audiences Through the Healthy Food Fast: Using your Multi-Cooker Program

<h3>Objective</h3> Provide an overview of Healthy Food Fast: Using your Multi-Cooker (HFF) as an effective one-time program for adults to increase knowledge and intentions for eating healthier, home-prepared meals. <h3>Use of Theory or Research</h3> Home cooking levels have steadily declined, leading to shifts in family meal frequency and form (Holm & Lund, 2019). Americans have decreased time spent on food preparation and increased reliance on convenience and takeout meals (Wang & Beydoun, 2007). However, research shows many households still view family meals as a priority (Smith et al, 2013). <h3>Target Audience</h3> Adults (19+ years) wanting to improve food preparation knowledge and skills, specifically on multi-cookers. <h3>Program Description</h3> HFF incorporates hands-on lessons and recipes to familiarize attendees with multi-cookers. Settings primarily included community organizations and centers, libraries, healthcare, faith-based organizations, and worksites. From 2019-2020, 45 one-time sessions were conducted (93% in-person; 3% virtually). <h3>Evaluation Methods</h3> Surveys (post-pre format) were conducted immediately post-program either in-person or online and included demographic, food preparation self-efficacy, and food safety questions. Significant differences were detected at <i>P</i> < 0.05 level based on 2 related samples Wilcoxon signed ranks test using SPSS. <h3>Results</h3> Survey respondents (n = 466; 42% return rate) were mostly female (95%) and ranged from 19 to 70 plus years (56% in 50–69-year-old range). Prior multi-cooker experience included: no experience using 1 (54%); using 1 <5 times (24%); and using 1 ≥5 (22%). Respondents reported significant (<i>P</i> < 0.001), positive increases across all food preparation self-efficacy/multi-cooker specific questions and 75% of food safety questions. Post-program, 75% planned to cook meals at home in their multi-cooker 1-5 times per week. Themes from open-ended comments were feeling less intimidated/scared, excited to experiment, enjoyed their experience, learned new ideas and/or healthy meal ideas/recipes, and improved multi-cooker operating knowledge. <h3>Conclusion</h3> HFF introduced attendees to the multi-cooker in a casual learning environment that was associated with improved self-efficacy. These one-time lessons have been effective at introducing adult community members to Extension who may not have been involved in programming previously.

Facilitators and barriers to preparing and offering whole grains to children diagnosed with prediabetes: qualitative interviews with low-income caregivers

BackgroundThe prevalence of U.S. youth with prediabetes and type 2 diabetes (T2D) is increasing, with those from racial/ethnic minority and low socioeconomic status (SES) backgrounds at greater risk. Dietary fiber (e.g., whole grains and vegetables) is shown to be inversely associated with T2D risk, yet dietary recommendations are not being met. Caregivers play an important role in home food availability, but low SES neighborhoods are shown to have limited access to fiber-rich foods such as whole grains. The overall aim of this qualitative study was to assess caregiver perceptions about facilitators and barriers to preparing and offering whole grains that they received as part of the 16-week Food Overcoming Our Diabetes Risk (FoodRx) pilot study.MethodsA convenience sample of 60 youth (8–17 years) with obesity and prediabetes were recruited from an urban pediatric weight management clinic to participate in the FoodRx pilot study. Caregivers accompanied youth to a baseline clinic visit and completed a survey that asked about individual and household characteristics. Exit interviews were conducted at the follow-up clinic visit with caregivers of all youth who completed the study (n = 48) in order to assess facilitators and barriers experienced when preparing and offering whole grains. Interview transcripts were coded using the constant comparative method and grounded theory approaches.ResultsCaregivers (n = 48) had a mean age of 43 years and were primarily female (n = 46) and Hispanic (71%). Main facilitators to preparing and offering whole grains in the home were caregivers’ improved knowledge of whole grain health benefits and the development of strategies to encourage their children to consume whole grains (i.e., pairing whole grains with another liked food). A main barrier for caregivers was the lack of resources available to identify and prepare the novel whole grains that they received.ConclusionFindings suggest that caregivers are receptive to incorporating more whole grains into home-prepared meals, but they may need additional nutrition and cooking education to improve their self-efficacy.

Consumption of meals prepared away from home is associated with inadequacy of dietary fiber, vitamin C and mineral intake among Japanese adults: analysis from the 2015 National Health and Nutrition Survey

BackgroundConsumption of home-prepared meals may lead to better nutritional intake. Few studies have examined the association between the frequency of consuming meals prepared away from home and the inadequacy of nutritional intake based on nutritional standards and food group intake. We therefore aimed to investigate this issue among Japanese adults.MethodsThis study was a secondary analysis of the 2015 National Health and Nutrition Survey in Japan, involving 921 men and 1300 women aged 18–64 years, conducted as a cross-sectional survey. The frequency of consuming meals prepared away from home was defined using two questions inquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. Participants were stratified into three groups based on the frequency of consuming meals prepared away from home (High, Moderate, Low). The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intakes for Japanese. Group differences in nutrients adequacy were assessed using the covariate and logistic regression analysis. Food intake was also compared across the groups by classifying each food item into 17 groups based on Standard Tables of Food Composition.ResultsThe proportion of participants who consumed home-prepared meals almost every day were 34.9% among men and 46.8% among women, and the proportion of those consuming a higher frequency of meals prepared away from home were 14.7 and 6.3%, respectively. A higher frequency of consuming meals prepared away from home was associated with inadequacy of dietary fiber, vitamin C and minerals (iron, magnesium and potassium) intake, and with lower intake of vegetables and higher intake of fat and oils.ConclusionsHigh frequency of consuming meals prepared away from home was associated with insufficient intake of dietary fiber, vitamin C and multiple minerals among Japanese adults. These nutrients may be the potential target of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.

Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: a systematic review.

Frequent consumption of home-prepared meals is associated with higher diet quality in children and adults. Therefore, increasing the culinary skills of women and couples during their childbearing years may be an effective strategy for the prevention of overweight and obesity. To determine the impact of culinary nutrition-education interventions for women with or without their partners during preconception, pregnancy, or postpartum (PPP) on parental cooking skills, nutrition knowledge, parent/child diet quality, or health outcomes. Eligibility criteria were defined using a PICOS framework. A systematic search strategy was developed to identify eligible studies and was implemented in 11 electronic databases. Reference lists of selected systematic reviews were manually searched for additional studies. Study characteristics and outcomes were extracted from eligible studies by 1 reviewer and checked by a second reviewer. A narrative synthesis of the findings of eligible studies was prepared including descriptive statistics. Reporting was guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses statement and Synthesis Without Meta-Analysis in systematic reviews reporting guideline. A total of 6951 articles were identified from the search strategy and 31 studies during pregnancy or postpartum were included. By category, the number of studies with a favorable outcome per total number of studies measuring outcome were as follows: parental food/cooking skills (n = 5 of 5), nutrition knowledge (n = 6 of 11), parent/child diet quality (n = 10 of 19), infant feeding (n = 6 of 11), eating behavior (n = 2 of 5), maternal (n = 2 of 5) and child anthropometry (n = 6 of 10), mental health and development n = (2 of 3), and clinical indictors (n = 1 of 1). Culinary nutrition-education interventions during pregnancy and the postpartum period show promise in improving cooking skills, diet quality, and a variety of health-related outcomes. The precise effect of these interventions during PPP is limited by the quality and heterogeneity of study designs to date. PROSPERO registration number: CRD42020154966.

P152 - Food Insecurity, Food Skills, and Household Food Availability Among Emerging Adults

Background (Background, Rationale, Prior Research, and/or Theory): Research regarding the involvement of emerging adults in household food activities is lacking to inform strategies for reducing food insecurity. Objective: This study examines the prevalence of food insecurity among a population-based sample of emerging adults (18–25 years) and associations with food skills and household food availability. Study Design, Setting, Participants, Intervention: Household food situations are being assessed as part of EAT 2010–2018, a follow-up study of young people recruited at secondary schools in Minneapolis-St. Paul, Minnesota in 2009–2010. Follow-up survey collection will be completed in spring 2018. Preliminary data include the responses of 868 participants (59% female, 72% ethnic minority). Outcome Measures and Analysis: Participants were asked to report confidence to plan meals, follow a recipe, prepare a meal from items on hand; use basic cooking techniques, and stay within a food budget; frequency of eating home-prepared meals; food shopping involvement; and at-home healthy food availability. Analysis identified participants as food insecure if they had ever been hungry or eaten less than they should in the past year because there was inadequate money for food. Results: Preliminary analyses indicate the overall prevalence of food insecurity was 31%. Approximately one quarter to more than half of these food-insecure participants reported lacking confidence to perform food preparation activities; however, confidence in food skills did not differ by food security status. Mean frequency of eating meals prepared at home and food shopping involvement also did not differ by food security status. In contrast, food-insecure participants were less likely to report they usually had fruit, vegetables, and whole-grain bread available at home. For example, fresh fruit was usually available to approximately 70% of those who were food secure versus only about half of food-insecure participants (P < .001). Conclusions and Implications: Deficits in food skills are common but not disproportionately high among emerging adults that experience food insecurity. Funding: NIH.

Eating dinner away from home: Perspectives of middle-to high-income parents

This study sought to understand barriers and facilitators for preparing and eating dinner at home in families who report eating dinner away from home ≥3 times per week. Cross-sectional, mixed methods (focus groups, questionnaires) study. Twenty-seven parents with a child 3–10 years-old who reported eating dinner away from home ≥3 times per week from a pediatric medical center in the Midwest participated. The key concepts analytic framework guided focus group analysis. Descriptive statistics were used to characterize parent demographics, anthropometrics, attitudes and confidence toward cooking, perceptions of dinner costs and portions, and parent and child dinners. Parents reported confidence in cooking a home prepared meal, but that eating away from home was reinforcing because it provided quality family time and diminished barriers such as picky eating and perceived costs. Home cooking was also hindered by early school lunch and after-school sports as children were not hungry or home at the typical dinner hour and parents did not want to cook after 8pm. Parents estimated preparing and eating a meal at home took significantly more time than driving and eating out (80.7 min vs. 30.3 min, p < 0.001). Parents significantly (F (3, 104) = 8.80, p < 0.001) overestimated the cost of home-prepared meals compared to take-out and frozen meals. Portion size was also overestimated for a protein serving. Findings are limited to predominantly married, female parents whom are highly educated and working. To reduce eating out, interventions should address family factors (e.g., time management, quality time) and child behavior (e.g., picky eating). Innovative interventions that include experiential cooking opportunities that incorporate time management, address picky eating and enthusiasm for cooking with education on decreasing costs may be particularly beneficial for middle-to high-income families.

How New Consumers’ Consumption Patterns Caused Changes in Food Distribution Channels in Croatia

In general, channels of meat distribution in Croatia include (a) direct sale in open market area; (b) local stand-alone butcher shops that co-operate with some farms offering their meat there; (c) chains of butcher shops; (d) supermarkets and hypermarkets; (e) the channel of Horeca (hotels, restaurants, snack bars). The whole Croatian meat market has 300,000 tons estimated value, but it has met with changing trends in consumption because consumers have less time for home-prepared meals. Moreover, consumers prefer one-stop shopping and large-scale retailers due to their variety of merchandise offered. The main goal of the article is to find whether new consumption patterns affect the way of butchering and the choice of distribution channels in the case of the Croatian meat market. Therefore, the qualitative research among consumers and meat distributors in three Croatian regions was conducted. The research reveals consumers’ meat outlet preferences.

Experiential Cooking Classes for Underserved Audiences Empowers Families With Skills to Make Healthy and Affordable Meals

ObjectiveThe objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals.Target AudienceThe target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease.Theory, Prior Research, RationaleThe theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition.Description of Program InterventionThe program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home.EvaluationPost program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups.Conclusions and ImplicationsExperiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals.FundingSupplemental Nutrition Assistance Program - EducationAdditional FundingShare Our Strength ObjectiveThe objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals. The objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals. Target AudienceThe target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease. The target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease. Theory, Prior Research, RationaleThe theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition. The theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition. Description of Program InterventionThe program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home. The program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home. EvaluationPost program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups. Post program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups. Conclusions and ImplicationsExperiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals. Experiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals.

Abstract P412: Simple Cooking with Heart: Culinary Skill-Based Education Improves Diet Quality and Nutrition Literacy

Background: Meals eaten away from home, particularly at fast-food restaurants, tend to have more calories, saturated and trans fats, and sodium and fewer fruits, vegetables, and whole grains than meals prepared at home. This contributes to higher body mass indexes in children and adults. Objective: The objective of the American Heart Association’s Simple Cooking with Heart program is to test whether increased consumption of home-prepared meals improves the diet quality of Americans. The theoretical framework for this program is based upon the Socioecological Model and Social Cognitive Theory of behavior change, both proven to be successful in diet and lifestyle interventions. Methods: Culinary skill-building based nutrition education that provides tools, recipes, instruction for preparing low-cost, heart healthy meals was administered to low-income families, specifically women (moms) ages 29-54. The program includes experiential skill acquisition through “live” cooking demonstrations and a robust program website which includes tools, low cost recipes and instructional skill videos. A third party 2-year program evaluation measured program impact on skill acquisition, attitudinal change, change in intent, and consumption pattern change. Results: Participation in “live” cooking demonstrations was associated with positive attitudinal change and was effective in improving knowledge and skills. The program website and materials are effective interventions to improve culinary skill, attitudinal change and efficacy/confidence, and increase frequency of home prepared meals. An increase in fruits, vegetables and whole grains consumption was also observed. This presentation will include new data regarding participants’ positive gains for social cognitive measures following a 30-day online focus group. Participants experienced positive gains regarding: raised awareness of the health and economic benefits of preparing meals at home, and outcome expectations. Participants also experienced an increase in efficacy and skill aquisition: increased confidence, skills and techniques to prepare meals at home (evaluation study participants identified higher at 30 days for statements reflecting healthful behavior and attitudes, including behavioral capacity, self-efficacy, intentions, outcome expectations and future/continued engagement.) An average of 4 new skills/techniques learned, respondents’ confidence in their ability to prepare healthful meals is near universal (94%) as is their willingness to do so (94%). Conclusions: Using a culinary skill development programs is associated with improving diet quality and improving nutrition literacy.