Objective:
To identify factors influencing Black immigrant mothers’ perceptions and concerns about child weight, and to compare children’s diet quality according to these perceptions and concerns.
Design:
Mothers’ perceptions and concerns about child weight were assessed with sex-specific figure rating scales and the Child Feeding Questionnaire, respectively. Participants’ weights and heights were measured and characterized using World Health Organization references. Children’s dietary intakes were estimated using a 24-hour dietary recall. Children’s diet quality was evaluated using the relative proportion of their energy intake provided by ultra-processed products, which were identified with the NOVA classification. Chi-square tests, multivariate logistic regressions and t-tests were performed.
Setting:
Ottawa, Ontario, Canada.
Participants:
Black immigrant mothers of Sub-Saharan African and Caribbean origin (n=186) and their 6-12-year-old children.
Results:
Among mothers, 32.4% perceived their child as having overweight while 48.4% expressed concerns about child weight. Girls and children with overweight or obesity were significantly more likely to be perceived as having overweight by their mothers than boys and normal-weight children, respectively. Mothers of children living with obesity, but not overweight, were significantly more likely to be concerned about their child’s weight than mothers of normal-weight children. Children’s diet quality did not differ according to mothers’ perceptions and concerns.
Conclusion:
Children’s gender and weight status were major determinants of perceptions and concerns about child weight among Black immigrant mothers. Including knowledge about mothers’ perceptions and concerns about child weight will help nutrition professionals develop interventions tailored to specific family needs within the context of their cultural backgrounds.
The successful implementation of the pilot is a good example of residents, families and staff embracing technology to enhance the meal service experience of the residents in long term care while reducing food waste and improving menu options. Further advances in technology can enable us to monitor food and fluid intake of residents more accurately and increase efficiency in service allowing more time for staff to offer residents needed assistance with eating.
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