Marital food interaction and dietary behavior

Schafer, Robert B.; Schäfer, Elisabeth; Dunbar, Martin; Keith, Pat M.

doi:10.1016/s0277-9536(98)00377-3

Cited by 59 publications

(44 citation statements)

References 42 publications

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“…Ley and Young 1998;Zimmerman and Risemberg 1997;Evans et al 1997). Schafer, Schafer, Dunbar, and Keith (1999) find that having meals together as a family also contributes to healthy eating behavior among adults. Other literature finds that spending mealtime together as a family leads to greater family cohesion and social control (Dryer and Dryer 1973).…”

Section: Eating Meals Togethermentioning

confidence: 87%

Individual Wealth Accumulation: Why Does Dining Together as a Family Matter?

Chatterjee¹,

Palmer²,

Goetz³

2015

SSRN Journal

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This study uses data from the Panel Study of Income Dynamics to examine whether selfregulation, proxied by regularly dining together with family, is associated with better financial preparedness and greater wealth accumulation across time among households. Findings reveal that individuals who had sufficient self-regulation to regularly eat meals together with their family, increased wealth at a faster rate than others between 1994 and 2004. Moreover, those who exhibited self-regulation by frequently spending mealtime with their family showed greater preference for investment portfolio diversification. Consistent with other studies, results indicate that wealth accumulation increased with age, income, and educational attainment.

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Section: Eating Meals Togethermentioning

confidence: 87%

Individual Wealth Accumulation: Why Does Dining Together as a Family Matter?

Chatterjee¹,

Palmer²,

Goetz³

2015

SSRN Journal

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“…Moreover, a dietary intervention programme may exert a beneficial effect on the participant's spouse (3)(4)(5)(6)(7) . Family environment also appears to significantly affect compliance (8,9) . As eating patterns are likely to be similar across family members (10,11) , adherence and maintenance of certain eating patterns might be associated with the level of household support for healthy eating (8,9) .…”

mentioning

confidence: 99%

“…Family environment also appears to significantly affect compliance (8,9) . As eating patterns are likely to be similar across family members (10,11) , adherence and maintenance of certain eating patterns might be associated with the level of household support for healthy eating (8,9) . A combined worksite and family intervention is more successful in changing nutritional patterns than worksite intervention alone (12)(13)(14) .…”

mentioning

confidence: 99%

Halo effect of a weight-loss trial on spouses: the DIRECT-Spouse study

Golan

Schwarzfuchs²,

Stampfer

et al. 2009

Public Health Nutr.

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Objective: We examined the halo effect of a 2-year weight-loss diet trial, the Dietary Intervention Randomized Controlled Trial (DIRECT), on the weight and nutritional patterns of participants' spouses. Design: DIRECT participants in a research centre workplace were randomly assigned to one of three diets: Low-fat, Mediterranean or Low-carbohydrate. A sample of wives of the DIRECT participants, who attended support update meetings specific to their husband's diet during the first 6 months, were followed for 2 years. Setting: South Israel. Subjects: Seventy-four women (mean age 5 51 years, mean BMI 526?6 kg/m 2 ). Results: Among the wives of husbands randomised to the Low-fat, Mediterranean and Low-carbohydrate diet, self-reported weight change was respectively 21?48 kg, 22?30 kg and 24?62 kg after 6 months, and 10?39 kg, 23?00 kg and 22?30 kg after 2 years. Weight loss among wives whose husbands were in the alternative diet groups combined (Mediterranean1Low-carbohydrate) was significantly greater than among wives whose husbands were in the Low-fat group after 6 months (P 5 0?031) and 2 years (P 5 0?034). Overweight wives experienced more weight loss. The weight change of couples was significantly correlated (r 5 0?42, P , 0?001). Across all dietary groups, wives had significant improvement in their dietary patterns in all food groups according to their husbands' diets, mainly by a larger significant decrease in carbohydrate consumption in the Low-carbohydrate group (P 5 0?013 compared to Low-fat). Sixmonth weight change among the seventy-four DIRECT participants whose wives took part in the group support sessions was 25?2 kg, compared to 23?5 kg among the 248 DIRECT participants whose wives did not take part in these sessions (P 5 0?020). Conclusions: Focusing on the couple as a unit could provide a cost-effective approach to weight-loss programmes.

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“…Gender appears to have a pervasive influence. Women tend to take more responsibility for food selection and preparation than men 3 . They are thus likely to be more knowledgeable about nutrition 4,5 and more likely to acquire health-related knowledge than men 6 -8 .…”

mentioning

confidence: 99%

The relationship between education and food consumption in the 1995 Australian National Nutrition Survey

Worsley

Blasche

Ball

et al. 2004

Public Health Nutr.

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Objective: To assess the relationship between education and the intake of a variety of individual foods, as well as groups of foods, for Australian men and women in different age groups. Design: Cross-sectional national survey of free-living men and women. Subjects: A sample of 2501 men and 2739 women aged 18 years and over who completed the National Nutrition Survey (NNS) 1995. Methods: Information about the frequency of consumption of 88 food items was obtained using a food-frequency questionnaire in a nation-wide nutrition survey. Irregular and regular consumers of foods were identified according to whether they consumed individual foods less than or more than once per month. The relationship between single foods and an index of education (no post-school qualifications, vocational, university) was analysed via contingency table chi-square statistics for men and women. Food group variety scores were derived by assigning individual foods to conventional food group taxonomies, and then summing the dichotomised intake scores for individual foods within each food group. Two-way analyses of variance (education by age groups) were performed on food variety scores for men and women, separately. Results: While university-educated men and women consumed many individual foods more regularly than less-educated people, they were less likely to be regular consumers of several meat products. The relationship between education and food consumption was less apparent when individual food scores were aggregated into food group scores. University-educated men and women exhibited higher scores on total food group variety than the other educational groups. Conclusions: Higher education is associated with the regular consumption of a wider variety of foods. Aggregation of individual food consumption indices into food variety scores may mask the apparent effects of educational background on food consumption.

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Marital food interaction and dietary behavior

Cited by 59 publications

References 42 publications

Individual Wealth Accumulation: Why Does Dining Together as a Family Matter?

Individual Wealth Accumulation: Why Does Dining Together as a Family Matter?

Halo effect of a weight-loss trial on spouses: the DIRECT-Spouse study

The relationship between education and food consumption in the 1995 Australian National Nutrition Survey

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