Associations entre la connaissance des recommandations du Programme national nutrition santé et les comportements en matière d’alimentation et d’activité physique

Escalon, Hélène; Beck, François; Bossard, Claire

doi:10.1016/j.respe.2012.05.007

Cited by 16 publications

(20 citation statements)

References 12 publications

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“…This suggests that men in low occupational groups are more rooted in the traditional allocation of household tasks, with an unequal allocation between genders, than those in the high occupational category. In addition, female manual workers and office workers reported not wanting to cook more frequently, which confirms findings of a previous French study reporting that food preparation is perceived as a duty in low occupational categories [ 47 ], as they already cook frequently and do not see the need to do more. Indeed, after adjustment for time spent preparing food, the association between willingness to cook more frequently and occupation did not remain significant.…”

Section: Discussionsupporting

confidence: 86%

“…In our study, no significant association between SEP and cooking skills was found, whatever the SEP indicator used in univariate and multivariate analyses, while results of previous work on this relationship are equivocal [ 6 , 7 , 21 , 23 , 46 ]. Due to strong cultural inheritance of French cuisine, cooking skills in France may be equally rooted in all socioeconomic classes [ 47 , 48 ], unlike countries with less strong food culture. In addition, the increasing popularity of culinary TV shows and websites have developed leisure cooking activities [ 49 ] and consequently may lead to improved cooking skills and techniques in the general population, independently of SEP.…”

Section: Discussionmentioning

confidence: 99%

“…We also found that women with low income were less likely to enjoy daily meal preparation and they did not have any desire to cook more often than women on a high income, as they already spent more time preparing meals. In a previous French study, meal preparation was perceived as a constraint for low income women compared to those with high income [ 47 ]. Adams et al [ 16 ] underlined the differential effect of time pressures between working men and women on time spent for food preparation.…”

Section: Discussionmentioning

confidence: 99%

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Social disparities in food preparation behaviours: a DEDIPAC study

Méjean

Hassen

Gojard

et al. 2017

Nutr J

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BackgroundThe specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours.MethodsA total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household.ResultsParticipants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income.ConclusionLowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.Electronic supplementary materialThe online version of this article (10.1186/s12937-017-0281-2) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Social disparities in food preparation behaviours: a DEDIPAC study

Méjean

Hassen

Gojard

et al. 2017

Nutr J

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“…in the general population (Estaquio et al, 2009). However, they do not necessarily lead to modifications towards healthier habits in the same way between different social groups and thus may fail to reduce health inequalities (Escalon, Beck, & Bossard, 2013 This study must be viewed in light of its strengths and limitations.…”

Section: Discussionmentioning

confidence: 96%

Factors associated with the introduction of complementary feeding in theFrench ELFEcohort study

Bournez

Ksiazek

Wagner

et al. 2017

Maternal & Child Nutrition

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The objectives of this study were to estimate the age of complementary feeding introduction (CFI) and investigate the related health, demographic, and socio-economic factors. Analyses were based on 10,931 infants from the French national birth cohort ELFE, born in 2011. Health, demographic, and socio-economic data concerning infants and parents were collected at birth (face-to-face interviews and medical records) and 2 months (telephone interviews). Data on milk feeding and CFI practices were collected at birth and 2 months then monthly from 3 to 10 months using online or paper questionnaires. The associations between both health and social factors and CFI age were tested by multivariable multinomial logistic regressions. The mean CFI age was 5.2 ± 1.2 months; 26% of the infants started complementary feeding before 4 months of age (CF < 4 months), 62% between 4 and 6 months of age, and 12% after 6 months of age (CF > 6 months). CF < 4 months was more likely when mothers smoked, were overweight/obese, younger (<29 years), and used their personal experience as an information source in child caregiving and when both parents were not born in France. CF < 4 months was less likely when the infant was a girl, second-born, when the mother breastfed longer, and had attended at least one birth preparation class. Mothers of second-born infants and who breastfed their child longer were more likely to introduce CF > 6 months. Couples in which fathers were born in France and mothers were not born in France were less likely to introduce CF > 6 months. CF < 4 months occurred in more than 25% of the cases. It is important to continue promoting clear CFI recommendations, especially in smoking, overweight, young, not born in France, and nonbreastfeeding mothers.

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“… 54 Although this strategy has led to an increase in the knowledge of nutritional recommendations, consumers somehow struggle to translate such advice into action. 55 56 Disseminated nutrition information is suggested to appeal more to those already having the capacity to implement nutritional knowledge (through higher education or income) and may lead to an increase in social disparities in health. 57 58 Therefore, the fact that the Nutriscore appears to appeal to subjects with low adherence to nutrition recommendations may be a key element to help translating nutritional recommendations into practice, in particular for those with low nutritional knowledge.…”

Section: Discussionmentioning

confidence: 99%

Perception of different formats of front-of-pack nutrition labels according to sociodemographic, lifestyle and dietary factors in a French population: cross-sectional study among the NutriNet-Santé cohort participants

et al. 2017

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ObjectiveFour formats for a front-of-pack (FOP) nutrition label are currently considered in France: the Nutriscore (or 5-Colour Nutrition Label, developed by a public research team), the SENS (supported by retailers), Multiple Traffic Lights (MTL, currently used in UK) and a modified version of the Reference Intakes (mRIs, supported by industry). Our objective was to investigate the perception of these FOP labels, according to sociodemographic, lifestyle and dietary factors.DesignCross-sectional study.SettingWeb-based French cohort.Main outcome measureFOP labels perception.ParticipantsParticipants in the NutriNet-Santé cohort received a specific questionnaire on the perceptions of the four label formats identified. Sociodemographic, lifestyle and dietary data (three 24-hours dietary records) were collected through self-administered questionnaires. Mutually exclusive clusters of FOP labels perception were identified through a multiple correspondence analysis followed by a hierarchical clustering procedure. Sociodemographic, lifestyle and dietary factors associated with the clusters were explored using multivariable multinomial logistic regression. All analyses were weighted according to 2009 French census data.ResultsAmong the 21,702 participants in the study, the Nutriscore received the most important number of favourable responses on positive perception dimensions by participants, followed by MTL and SENS. The five identified clusters were characterised by marked preferences for Nutriscore (cluster 1, 43.2% of participants, crude n=9,399), MTL (cluster 2, 27.3%, crude n=6,163), SENS (cluster 3, 17.05%, crude n=3,546), mRIs (cluster 4, 7.31%, crude n=1,632) and none of the presented formats (cluster 5, 5.10%, crude n=965). The cluster 1 (Nutriscore) was associated with lower adherence to nutritional recommendations, while cluster 2 (MTL) was associated with younger age and higher level of education.ConclusionThe Nutriscore appears to have a wide reach in the population and to appeal to subjects with lower adherence to nutritional recommendations.

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Associations entre la connaissance des recommandations du Programme national nutrition santé et les comportements en matière d’alimentation et d’activité physique

Cited by 16 publications

References 12 publications

Social disparities in food preparation behaviours: a DEDIPAC study

Social disparities in food preparation behaviours: a DEDIPAC study

Factors associated with the introduction of complementary feeding in theFrench ELFEcohort study

Perception of different formats of front-of-pack nutrition labels according to sociodemographic, lifestyle and dietary factors in a French population: cross-sectional study among the NutriNet-Santé cohort participants

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