Home Meal Research Articles

Infant emotional distress, maternal restriction at a home meal, and child BMI gain through age 6 years in the Colorado Adoption Project

Infant temperament and parental feeding practices may be risk factors for childhood obesity, however most studies have relied upon parent-report assessments. We tested whether infant emotional distress and maternal restrictive feeding at 12-months of age, assessed observationally at a home feeding interaction, predicted child BMI through age 6years. We conducted a prospective observational study of 86 children (34 girls and 52 boys, from 55 adoptive and 31 non-adoptive families) enrolled in the Colorado Adoption Project. Mother-infant feeding interactions were video-recorded during a home snack or meal at year 1, and child anthropometrics (length or height, and weight) were assessed at years 1 through 6. The main outcome measures were child weight-for-length at year 1 and body mass index (BMI: kg/m2) at years 2–6. Results of generalized linear models indicated that greater infant emotional distress at 12-months predicted greater increases in child weight status through age 6years, B=0.62 and odds ratio (OR)=1.87. In separate analyses, restrictive feeding interacted with child sex in predicting weight status trajectories (p=.012). Male infants whose mothers displayed any compared to no restriction at year 1 showed a downward BMI trajectory from 2 to 6years; for female infants, exposure to any compared to no restriction prompts predicted increasing BMI from 4 to 6years. In sum, early obesity prevention strategies should pay greater attention to infant temperament, especially distress and negative affect, and how parents respond to such cues. Additionally, ‘responsive feeding’ strategies that provide an alternative to restriction warrant greater research during infancy.

The relation between child feeding problems as measured by parental report and mealtime behavior observation: A pilot study

Because feeding problems have clear negative consequences for both child and caretakers, early diagnosis and intervention are important. Parent-report questionnaires can contribute to early identification, because they are efficient and typically offer a ‘holistic’ perspective of the child's eating in different contexts. In this pilot study, we aim to explore the concurrent validity of a short screening instrument (the SEP, which is the Dutch MCH-FS) in one of its target populations (a group of premature children) by comparing the total score with the observed behavior of the child and caretaker during a regular home meal. 28 toddlers (aged 9–18 months) and their caretakers participated in the study. Video-observations of the meals were coded for categories of eating behavior and parent–child interaction.The results show that the total SEP-score correlates with food refusal, feeding efficiency, and self-feeding, but not with negative affect and parental instructions. This confirms that the SEP has a certain degree of concurrent validity in the sense that its total score is associated with specific ‘benchmark’ feeding behaviors: food refusal, feeding efficiency and autonomy. Future studies with larger samples are needed to generalize the findings from this pilot to a broader context.

Shaping nursing home mealtimes

ABSTRACTA number of studies stress the importance of positive mealtime experiences for nursing home residents. However, the components that comprise an ideal nursing home meal remain unclear, reflecting the ambiguity of whether nursing homes should be framed as institutions, domestic settings or a type of hotel. In this study, nursing home meals were viewed as situations that the involved parties could continuously modify and ‘work on’. The aim was to analyse how the staff and residents shaped mealtimes by initiating frames and acting according to established social scripts. The study was based on semi-structured interviews with staff and residents and on ethnographic data, consisting of 100 hours of observations at two nursing home settings in Sweden. The analysis revealed how staff and residents interactively shaped meals using institutional, private or restaurant frames. There were three important findings: (a) an institutional meal frame was dominant; (b) there were substantial difficulties in introducing private frames and established private scripts for meals, since such meal versions are personal and not easy to transport into collective settings; (c) successful creation of private or home-like meal situations illustrates an often overlooked skill in care work. Making meals as ‘care-free’ as possible can be viewed as a way to operationalise the goal of providing a non-institutional environment in nursing homes.

Effects of 12-week Vegetarian Diet on the Nutritional Status, Stress Status and Bowel Habits in Middle School Students and Teachers.

This study investigated the effect of switching normal diet to vegetarian diet rich in vegetables and fruits for school foodservice and home meal on the nutritional status, bowel habit improvement and stress reduction of teachers and adolescents. A total of 40 research subjects (26 students, 14 teachers) from one middle school voluntarily participated in the research. Questionnaire surveys and blood analysis were conducted before and after a 12-week vegetarian diet period. The participants were asked on their dietary habit, bowel habit and stress measurement. After 12 weeks, reduction of BMI (kg/m2) in the students (p < 0.05) and reduction of TC (mg/dL) in both teachers and students (p < 0.05) were observed. Also reduction of LDL-C (mg/dL) was observed in the teachers (p < 0.05) whereas serum calcium and Vitamin B12 was increased in the students and teachers (p < 0.005). The teacher's stress level was reduced (p < 0.05) after the 12-week vegetarian diet. As for the changes in bowel habit, the number of the students and teachers classified as experiencing functional constipation was decreased respectively from 10 to 7, from 7 to 5. Based on the result, it is considered that the vegetarian diet rich in fruits and vegetables improved general health status of study subjects suggesting that such a dietary habit would substantially contribute to improving nutritional status and bowel habit.

FACTORS ASSOCIATED WITH NUTRITIONAL RISK AMONG HOMEBOUND OLDER ADULTS WITH DEPRESSIVE SYMPTOMS

This study used the Evans model of public health determinants to identify factors associated with nutritional risk in older adults. The Evans model domains (physical and mental well-being, social/environmental statuses, individual choice, and economic security) were measured in a sample of homebound older adults. Regularized logistic regression analysis with LASSO penalty function was used to determine the strongest domain of the Evans model. Using traditional logistic regression, individual variables across all domains were compared to identify the significant predictors. Older adults receiving home meal services were referred to the study by community program staff. Participants included 164 homebound older adults (age > 60) who endorsed at least one gateway symptom of depression. Measurements: Nutritional risk was determined using the Mini Nutritional Assessment. Domains of the Evans model were measured using the MAI Medical Condition Checklist, items from the IADL scale, the Structured Clinical Interview for DSM-IV Axis I Disorders, the Duke Social Support Index, living arrangements, marital status, the Alcohol Use Disorders Identification Test, items from the SCID Screening Module, and a self-report of perceived financial security. Poor mental well-being, defined by a diagnosis of major depressive disorder, was identified as the strongest Evans model domain in the prediction of nutritional risk. When each variable was independently evaluated across domains, instrumental support (Wald’s Z=-2.24, p=0.03) and a history of drug use (Wald’s Z=-2.40, p=0.02) were significant predictors. The Evans model is a useful conceptual framework for understanding nutritional health, with the mental domain found to be the strongest domain predictor of nutritional risk. Among individual variables across domains, having someone to help with shopping and food preparation and a history of drug use were associated with lower nutritional risk. These analyses highlight potential targets of intervention for nutritional risk among older adults.

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

ObjectivesThe sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. MethodsWe implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests. ResultsThis study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias. ConclusionTo make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.

성별에 따른 대학생들의 친환경 식재료를 활용한 간편 가정식 구매의향 및 중요도-만족도 분석

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered ‘ready to eat’. Almost all respondents spent ‘less than 10,000 won’ each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered ‘convenience store’ and ‘discount retail chain store’. In terms of improvements needed for HMR, the highest percentage of males answered ‘development of a variety of menus’ while the highest percentage of females answered ‘change in food ingredients’ at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of ‘safety of food ingredients’, which was located close to the second quadrant. To improve performance for ‘safety of food ingredients’, safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.

Medicul de familie şi educaţia terapeutică a familiei şi a bolnavului cu boala Alzheimer

Alzheimer’s disease is the disease responsible for dementia and is a major concern for public health in all countries of the world. People over the age of 65 have a prevalence of the disease of about 5%. The disease is chronic, with an evolution of many years after the diagnosis was made. The duration can be of 4-8 years, depending on the age of the patient and the stage of the diagnosed disease. The number of cases grows constantly along with the rise in number of elders and life expectancy. It is expected, based on the years 2010-2015, a bigger rise in case numbers. The nursing costs is also rising. Dementia of Alzheimer’s disease has a common characteristic of global malfunctioning cognitive functions, bringing a loss of functional independence. The patient need a caregiver for the normal life: budget management, using the phone, public transport, cooking a meal. The patient’s autonomy loss obliges the entourage to mobilize in order to measure the disease’s evolution and the loss of independence. Patients have behavioral disorders and/or of the psychiatric simptomes. In advanced stages, the verbal communication with the pacient becomes difficult, leading to language disorders and agnosia. The treatment of Alzheimer’s disease relies on inhibitors of acetylcholinesterase and memantine. Sometimes psychotropics are needed. Along with these, care like: trained caregiver, home meal delivery, legal advice, psychological support, information about the disease, the staff training and knowledge of pursuing the best and efficient international studies about the disease. Conclusion. The social and healthcare system and preserving the balance between these difficult situations will be in accordance with the growth of knowledge in the field and will lead to the integration of therapeutic education of families and of the people with Alzheimer’s disease, in which the family’s physician has an important role.

Improving Mental Health Treatment Initiation among Depressed Community Dwelling Older Adults

Depression screening has been widely implemented in community settings to increase detection of late-life depression. Rates of treatment initiation are low without additional structured follow-up, however. The current study evaluates the effectiveness of a brief psychosocial intervention, Open Door, designed to improve initiation of mental health treatment among clients of aging service meals programs. Older adult social service clients with depressive symptoms were randomized to either the Open Door intervention or a Service Referral control condition. In Open Door, the counselor collaborates with the client to identify and address both attitudinal and structural barriers to seeking mental health treatment. Independent research assessments were conducted 12 and 24 weeks after baseline to document treatment initiation (at least one session). At follow up, 64.6% (104 out of 161) of participants had initiated a provider visit. Participants in Open Door were more likely to initiate treatment compared with those in the control condition (χ(2) = 5.83, df = 2, p = 0.016). Among participants with at least mild depressive symptoms, Open Door remained significantly more effective than the control condition (p < 0.05). In multivariate analyses controlling for gender differences, both participation in the Open Door group and depression severity predicted treatment initiation (χ(2) = 15.18, df = 3, p = 0.002). High rates of depression have been documented among older adults receiving social services (case management or home meals). The Open Door program offers a useful strategy to overcome the barriers to treatment initiation while fitting within the responsibilities of aging service staff. The intervention can improve initiation of late-life depression care.

ATCT-28THE MODIFIED ATKINS DIET IN RECURRENT GLIOMA: A RETROSPECTIVE REVIEW

BACKGROUND: Glioblastoma (GBM) generates ATP via glycolysis even under oxygenation (Warburg effect). A strict ketogenic diet (KD) reduces glucose availability and increases ketone bodies. KD also reduces reactive oxygen species and downregulates signaling pathway genes associated with GBM growth (Scheck AC. 2012). Efficacy of KD as compared to standard diet is demonstrated in mouse GBM xenograft models (Abdelwahab MG. 2012). Rieger (Rieger J. 2014) demonstrated compliance in 17/20 recurrent GBM patients treated with a modified KD (up to 60 gm/day carbohydrate allowed). We report our experience with the modified Atkins diet (MAD) a high fat, carbohydrate-restricted (2-5% of total calories) diet in recurrent glioma patients. METHODS: Retrospective review of glioma patients treated with MAD at our institution. RESULTS: 13 patients aged 23-72 years with recurrent gliomas (7 GBM, 4 low grade, 2 anaplastic) were treated with MAD. IDH 1 was negative in 10/11 available tumor specimens. Diet was combined with chemotherapy or targeted agents in 9 patients. All created home meal plans. Two intermittently used a prepared food supplement to achieve diet guidelines. Time on diet ranged 1-21 mos.; 4 continue at 1.5 to 21 months. Two patients were noncompliant. Diet was discontinued because of disease progression in 4 (at 1-12 months). Two others discontinued the diet because of weight loss (1) and inconvenience (1). One experienced a serious adverse event (SAE) of renal calculus at 11 months. CONCLUSIONS: The MAD was tolerated in the majority of patients with recurrent glioma. There was one SAE. We are unable to correlate outcome with tumor IDH1 mutational status: IDH1 was negative in all but one tumor studied. The benefit of MAD and optimal combination with radiation and/or chemotherapy requires prospective study.

Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study.

BackgroundAlthough culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends.MethodsThe importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models.ResultsFive dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3 %), constraints (19.0 %), pleasure (12.1 %), specific diets (11.0 %) and organization (9.6 %). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p < 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics.ConclusionThis study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation.Electronic supplementary materialThe online version of this article (doi:10.1186/s12966-015-0270-9) contains supplementary material, which is available to authorized users.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements.

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions

Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions

The Impact of Culinary Skills Training on the Dietary Attitudes and Behaviors of Children and Parents

Background: Summer camps can serve as a modality for dietary interventions. However, camp-based strategies that improve dietary behaviors of children are unclear. Poor diet disproportionately affects low-income and minority children, making the examination of camp-based dietary interventions an important focus. Purpose: To assess the impact of a camp's culinary skills sessions on perceptions of child involvement in meal preparation and changes in attitudes and self-efficacy related to cooking. Methods: A mixed-methods design with quantitative pre–post assessments and interviews. Results: Parents positively received the program, especially lessons on kitchen safety. Participants and parents highlighted the camp's focus on healthy eating as important. They also noted increases in participants' enjoyment of cooking, willingness to try new foods, and culinary abilities. Quantitative data showed increases in participants' frequency of involvement in home meal preparation and self-efficacy for culinary skills. Discussion: Incorporating hands-on, culinary training in a summer camp aimed at low-income, minority children was feasible and well accepted, and showed improvements in dietary behaviors. Future studies should focus on increasing parent involvement and incorporating take-home lessons. Translation to Health Education Practice: Hands-on, culinary skills training should be incorporated into camps aimed at dietary change to increase children's self-efficacy and potentially influence home food environments.

Food and Nutrition Students' Evaluation for Home Meal Replacement Quality Using Importance-Performance Analysis

Purpose - This study attempts to identify the attributes of home meal replacements (HMR) from the perspective of con-sumers as well as suggest some...

Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement

Abstract We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF ‐343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced‐sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium‐reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added ( p<0.05). Key words: antioxidant, sensory, AF‐343, HMR, bibimbap

Personality, Personal Values, and Consumer Participation in Self‐Production: The Case of Home Meal Preparation

ABSTRACTThis study investigates the simultaneous influence of personality and personal values on attitude toward self‐production, and how self‐production attitude influences use of time and depth of self‐production behavior in home meal preparation. The results show that self‐control and agreeableness personality traits positively influence attitude toward self‐production, while the resultant self‐enhancement value dimension has a negative effect. Moreover, self‐control negatively moderates the influence of resultant self‐enhancement on self‐production attitude. Attitude toward self‐production has positive influences on both dimensions of self‐production behavior, with a stronger effect on the depth dimension than on the time use dimension. The results support the proposed hierarchical model that personality and personal values relate to more specific self‐production attitude and behavior in a food preparation context.

244 Kim's Word Book helps the dialogue between parents and their 3 to 5 year-old child affected by cystic fibrosis

A survey carried out by the psychologist among parents (P) of toddlers revealed their difficulty to approach the illness with their child and the reason why they come to hospital. They expressed the need to be helped by an adapted support. Objective To create a document to help the dialogue by approaching gently the specific needs of daily life with CF. Methods A word book (WB), recreational and interactive, which shows Kim a little girl affected by CF, has been put together by the CF centre team, then validated by the French Educational Working Group (GETHEM) and tested amongst families to lead to its final presentation. The WB comes with some advice for the CF team who gives it to the P. Results After a short introduction aimed at the P, in the following pages the child follows Kim's daily life: at home (meals, bathtime, bedroom), at school (classroom, playtime, meal, naptime), in hospital (visit, physiotherapy, annual check-ups) and holidays. As the child turns the pages, he identifies himself to Kim with the help of pictures associated to specific elements of his life due to his illness (medicine, food, water, salt, hygiene, etc.) which prompts a dialogue with the P. The last page is a text hidden by images re-telling the story of Kim and naming her illness for the first time. The book can be used at home or with the CF team, especially when preparing first school entry or visiting the hospital. Conclusion Kim's WB is an answer to parental demand to talk about CF with toddlers. It will be given out in all the French CF centres. The benefit of this new therapeutical educational tool will be assessed. Funded by a patient's family and Vaincre la Mucoviscidose.

‘Don't give us an assignment where we have to use spinach!’: food choice and discourse in home and consumer studies

AbstractThe aim of the study was to describe classroom Discourses about vegetables during the planning, cooking, eating and evaluation of meals in the Swedish school subject Home and Consumer Studies. Fifty‐nine students and five teachers were recruited from five northern Swedish villages and towns, and then observed, recorded and in some cases video‐taped during lessons that took place between 2010 and 2012. Based on 56 instances of talk about vegetables, four Discourses were identified and related to the three aspects of Belasco's culinary triangle of contradictions: identity, responsibility and convenience. The results indicated that the identity‐basedsensoryandculturalDiscourses sometimes clashed with the more responsibility‐orientedhealthandevaluationDiscourses. ThehealthDiscourse was only used when there was an element ofevaluation, with assignments connected to grades. In all other cases, thesensoryandculturalDiscourses guided vegetable use. Sometimes different sensory or cultural assumptions could clash with each other, for example when the teacher insisted on the use of a specific recipe regardless of a student's taste preferences. Since these preferences did not always harmonize with curricular demands for responsibility, there might be a risk of basing grades on aspects of students’ identity. Alternatively, students might feel constrained to argue against their own identity in order to be favourably evaluated. Then again, if teachers always bow to student tastes, this limits their chances of learning about food and physical health. Viewing the dilemma through the lens of the culinary triangle of contradictions may help teachers and researchers develop teaching methods that take all aspects of food choice into account.

Exploring Adolescent Involvement in Home Meal Preparation

In low‐income households with multiple children, older siblings may assume adult roles including primary care provider for siblings. A qualitative study was conducted to explore if these adultified roles extended to meal preparation. At the conclusion of a randomized controlled trial involving families on food assistance, if an adolescent (13‐18 years) was present in the home, he or she was invited to participate in a semi‐structured interview. Interviews (n= 19) were analyzed using grounded theory methodology. Seventeen adolescents reported participating in meal preparation at one of three levels of involvement. Many described a low level of assistance, whereas a few described occasionally sharing cooking responsibilities (e.g., cooking for siblings monthly while parent is at work). A few also described themselves as independent food preparers, playing a major role in meal preparation, often more so than their parents. These adolescents were independent out of family obligation and indicated that the additional responsibilities produced stress, although they were confident in their ability to cook without the assistance of an adult. They served as surrogate parents in a utilitarian manner, as their primary goal was getting everyone fed, not necessarily preparing healthy meals. They were focused on preparing foods that siblings preferred which was consistent with parental expectations. Findings suggest that the level of adolescent involvement in meal preparation varies and additional research is needed to further explore the experience of independent adolescent food preparers and the impact on dietary intake of younger siblings. Funding: HFHL Institute, UMN. USDA‐AFRI 2012‐68001‐19631