Healthy eating index-C is positively associated with family dinner frequency among students in grades 6–8 from Southern Ontario, Canada

Woodruff, Sarah J.; Hanning, Rhona M.; McGoldrick, Kathryn E.; Brown, Karen

doi:10.1038/ejcn.2010.14

Cited by 73 publications

(69 citation statements)

References 31 publications

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“…FDF at pre-and post-test was much higher than previous findings in the United States (Boutelle et al 2001;Eisenberg et al 2004), and slightly higher than those others in similar regions in Canada (Woodruff and Kirby 2013;Woodruff et al 2010). Previous research suggested FDF decreased as a function of age, regardless of ethnicity or sex (Fulkerson et al 2010b), whereas others found FDF was affected by sex (females reported higher FDF) and age (inverse relationship with age) (Eto et al 2011).…”

Section: Discussioncontrasting

confidence: 50%

“…Increased frequency of family meals (e.g., breakfast and dinner) have been associated with many aspects of adolescent health, including positive impacts on vocabulary and intellectual development (Eisenberg et al 2004;Fruh et al 2011); grade point average (Eisenberg et al 2004); self-esteem; lower levels of depressive symptoms, suicidal ideation, and suicide attempts (Eisenberg et al 2004); and a lower likelihood of engaging in risky behaviours, such as cigarette smoking and alcohol consumption (Eisenberg et al 2004). Further, frequent family meals have been commonly associated with healthy food intake and nutrient consumption in children and adolescents (Burgess-Champoux et al 2009;Gillman et al 2000;Woodruff and Hanning 2009;Woodruff et al 2010). Limited family meal interventions have been reported in the literature; however, those that have been published suggest improved vegetable and fruit consumption (Fulkerson et al 2010a), a reduction in the consumption of high-fat foods and high-sugar foods and beverages served at family meals and their availability at home (Gillman et al 2000), and improved food preparation techniques (Fulkerson et al 2010a).…”

Section: Introductionmentioning

confidence: 99%

“…Approximately two-thirds of YAs (aged 10 to 14 years old) reported 6 or more family dinners a week (Fulkerson et al 2010b;Veugelers and Fitzgerald 2005;Woodruff et al 2010;Woodruff and Kirby 2013) yet one-third reported less than 2 per week (Neumark-Sztainer et al 2003;Utter et al 2008). Increased frequency of family meals (e.g., breakfast and dinner) have been associated with many aspects of adolescent health, including positive impacts on vocabulary and intellectual development (Eisenberg et al 2004;Fruh et al 2011); grade point average (Eisenberg et al 2004); self-esteem; lower levels of depressive symptoms, suicidal ideation, and suicide attempts (Eisenberg et al 2004); and a lower likelihood of engaging in risky behaviours, such as cigarette smoking and alcohol consumption (Eisenberg et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Santarossa

Ciccone

Woodruff

2015

Appl. Physiol. Nutr. Metab.

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Abstract:Recently, public health messaging has included having more family meals and involving young adolescents (YAs) with meal preparation to improve healthful diets and family dinner frequency (FDF). Kinect-Ed, a motivational nutrition education presentation was created to encourage YAs (grades 6-8) to help with meal preparation and ultimately improve FDF. The purpose of this study was to evaluate the Kinect-Ed presentation, with the goals of the presentation being to improve self-efficacy for cooking (SE), food preparation techniques (TECH), food preparation frequency (PREP), family meal attitudes and behaviours, and ultimately increase FDF. A sample of YAs (n = 219) from Southern Ontario, Canada, completed pre-and postpresentation surveys, measuring FDF, PREP, SE, and TECH. Kinect-Ed successfully improved participants' FDF (p < 0.01), PREP (p < 0.01), SE (p < 0.01), and TECH (<0.01). Overall, goals of the presentation were met. Encouraging YAs to help prepare meals and get involved in the kitchen may reduce the time needed from parents to prepare meals, and, in turn, allow more time for frequent family dinners.

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Section: Discussioncontrasting

confidence: 50%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Santarossa

Ciccone

Woodruff

2015

Appl. Physiol. Nutr. Metab.

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“…It is likely that the evening meal intake of all participants' family members was influenced on days receiving CTA. A supportive home environment with access to healthy foods has been found to be an important determinant of healthy eating habits among children and adolescents (34,35) , and Jabs et al argue that there is a need to develop healthful, affordable, child-acceptable, quickly prepared food that could help parents feel good about the way they feed their families (36) . Providing take-away meals from the worksite could provide an alternative convenient and more nutritious food source (37) that consumers also might place more trust in compared to other ready meals from the industry (32) .…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Lassen

Ernst

Poulsen

et al. 2011

Public Health Nutr.

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Objective: To investigate the effectiveness of a relatively novel concept of providing employees with healthy ready-to-heat meals to bring home to their families, here referred to as Canteen Take Away (CTA). Design: Employees' dietary intake on two weekdays when they received free CTA was compared with that on weekdays when they did not receive CTA. Four nonconsecutive 24 h dietary recalls were applied to assess dietary intake on a daily basis. Moreover, a digital photographic method was used to assess evening meal intake for three consecutive weeks. Data were analysed using a mixed-effects model. Setting: A financial worksite offering CTA. Subjects: Twenty-seven employees. Results: Overall dietary quality as expressed by the energy density of the food (excluding beverages) was found to be significantly lower on days consuming CTA meals compared to days not consuming CTA with regard to evening meal intake (average difference: 2187 (95 % CI 2225, 2149) kJ/100 g) and on a daily basis (average difference: 277 (95 % CI 2132, 221) kJ/100 g). Other favourable differences included increased vegetable intake (average difference: 83 (95 % CI 67, 98) g/evening meal, 109 (95 % CI 62, 155) g/d).Conclusion: The present study shows that providing healthy take-away dinners has potential for promoting healthy dietary habits among employees. This reinforces the importance of availability and convenience as effective tools to promote healthy eating habits.

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“…,837 kJ/d (,200 kcal/d) or .25 104 kJ/d (.6000 kcal/d)) and/or food group intakes (e.g. determined to be false on visual inspection of any record with more than three times the upper servings recommendation) (22)(23)(24)(25) . Further, a measure of under-reporting was calculated using the ratio EI:BMR est of self-reported energy intake to BMR as estimated using the age-and sex-specific formulae outlined by the WHO (26) .…”

Section: Methodsmentioning

confidence: 99%

Associations among blood pressure, salt consumption and body weight status of students from south-western Ontario

Woodruff

Fryer

Campbell

et al. 2013

Public Health Nutr.

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Objective: The purpose was to examine the associations among body weight status, blood pressure and daily Na intake among grade 7 students from south-western Ontario, Canada. Design: Cross-sectional. Data were collected using the Food Behaviour Questionnaire, including a 24 h diet recall. Measured height and weight were used to determine BMI. Blood pressure was taken manually using mercury sphygmomanometers. Setting: Twenty-six schools in south-western Ontario, Canada. Subjects: Grade 7 students (n 1068). Results: Body weight status indicated 1 % were underweight, 56 % normal weight, 23 % overweight and 20 % were obese. Mean systolic blood pressure (SBP) and diastolic blood pressure (DBP) were 108?3 (SD 10?3) mmHg and 66?0 (SD 7?5) mmHg, respectively, and mean Na intake was 2799 (SD 1539) mg/d. Bivariate analyses suggested that SBP (P , 0?001) and DBP (P , 0?001) were significantly different by body weight status, yet no associations were observed for Na. Adjusted for gender, ethnicity and under-reporting, participants were more likely to be overweight/obese if they had higher SBP (v. lower: OR 5 1?06, 95 % CI 1?05, 1?08, P , 0?001), higher DBP (v. lower: OR 5 1?02, 95 % CI 1?00, 1?04, P 5 0?043) and higher intakes of Na (3rd v. 1st quartile: OR 5 1?72, 95 % CI 1?14, 2?59, P 5 0?009; 4th v. 1st quartile: OR 5 2?88, 95 % CI, 1?76, 4?73, P , 0?001). Conclusions: High intakes of Na, coupled with high SBP and DBP, were associated with overweight and obesity status among the grade 7 sample from south-western Ontario, Canada.

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Healthy eating index-C is positively associated with family dinner frequency among students in grades 6–8 from Southern Ontario, Canada

Abstract: Increased family dinner meals were positively associated with daily diet quality and negatively associated with breakfast and lunch skipping. Promoting family dinner meals in healthy living intervention strategies is advised.

Cited by 73 publications

References 31 publications

An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6–8

Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Associations among blood pressure, salt consumption and body weight status of students from south-western Ontario

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