Promoting Better Family Meals for Girls Attending Summer Programs

Rosenkranz, Richard R.; Dzewaltowski, David A.

doi:10.1016/j.jneb.2008.02.003

Cited by 15 publications

(11 citation statements)

References 12 publications

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“…Two smaller-scale interventions also successfully promoted family meals. Rosenkranz and Dzewaltowski 17 reported on a 4-week intervention for 100 girls (aged 6–12) attending a summer program. All girls received one 2-hour intervention session per week that promoted abilities to contribute to healthy family mealtimes, including cooking, preparing fruits and vegetables, and asking parents for healthy mealtime changes (eg, drinking water and eating fruits and vegetables during meals).…”

Section: Resultsmentioning

confidence: 99%

“…In four out of six interventions, family meal frequency was promoted as a result of the intervention. Successful interventions were varied in setting, and involved promoting youth involvement in family meals over the course of a 4-week program, 17 delivering a 6-month family meals module to clients of WIC agencies, 15 6 months of group sessions for teens, accompanied by support from parents and pediatricians for overweight teens, 18 and a 12-week online program delivered to employees. 16 Interventions, including those that both did and did not promote family meals, were implemented in several settings (home, community and medical settings, workplace, and the Internet), and varied as to whether they targeted the parent, adolescent, or family.…”

Section: Discussionmentioning

confidence: 99%

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Promoting family meals: a review of existing interventions and opportunities for future research

Dwyer¹,

Oh²,

Patrick³

et al. 2015

AHMT

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Evidence suggests that regular family meals protect against unhealthy eating and obesity during childhood and adolescence. However, there is limited information on ways to promote family meals as part of health promotion and obesity prevention efforts. The primary aim of this review was to synthesize the literature on strategies to promote family meals among families with school-aged children and adolescents. First, we reviewed interventions that assess family meals as an outcome and summarized strategies that have been used in these interventions. Second, we reviewed correlates and barriers to family meals to identify focal populations and target constructs for consideration in new interventions. During May 26–27, 2014, PubMed and PsycInfo databases were searched to identify literature on family meals published between January 1, 2000 and May 27, 2014. Two reviewers coded 2,115 titles/abstracts, yielding a sample of 139 articles for full-text review. Six interventions and 43 other studies presenting data on correlates of or barriers to family meals were included in the review. Four interventions resulted in greater family meal frequency. Although there were a small number of interventions, intervention settings were diverse and included the home, community, medical settings, the workplace, and the Internet. Common strategies were goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested strategies for future research.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Promoting family meals: a review of existing interventions and opportunities for future research

Dwyer¹,

Oh²,

Patrick³

et al. 2015

AHMT

View full text Add to dashboard Cite

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“…The educational curriculum consisted of eight modules, delivered over the course of about four months. This intervention curriculum is an expanded version of our previously published work used in summer programs [30]. …”

Section: Methodsmentioning

confidence: 99%

A group-randomized controlled trial for health promotion in Girl Scouts: Healthier Troops in a SNAP (Scouting Nutrition & Activity Program)

2010

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BackgroundGirl Scouting may offer a viable channel for health promotion and obesity prevention programs. This study evaluated the effectiveness of an intervention program delivered through Girl Scout Junior troops that was designed to foster healthful troop meeting environments and increase obesity prevention behaviors at home.MethodsSeven Girl Scout troops were randomized to intervention (n = 3, with 34 girls) or standard-care control (n = 4, with 42 girls) conditions. Girls ranged in age from 9 to 13 years (mean 10.5 years). Intervention troop leaders were trained to implement policies promoting physical activity (PA) and healthful eating opportunities at troop meetings, and to implement a curriculum promoting obesity-prevention behaviors at home. The primary outcome variable was child body mass index (BMI) z-score. Secondary outcomes included accelerometer-assessed PA levels in troop meetings, direct observations of snack offerings, time spent in physically active meeting content, and leader encouragement of PA and healthful eating.ResultsThe intervention was delivered with good fidelity, and intervention troops provided greater opportunities for healthful eating and PA (x2 = 210.8, p < .001), relative to control troops. In troop meetings, intervention troop leaders promoted PA (x2 = 23.46, p < .001) and healthful eating (x2 = 18.14, p < .001) more frequently, and discouraged healthful eating and PA less frequently (x2 = 9.63, p = .002) compared to control troop leaders. Most effects of the intervention on individual-level variables of girls and parents were not significantly different from the control condition, including the primary outcome of child BMI z-score (F1, 5 = 0.42, p = .544), parent BMI (F1, 5 = 1.58, p = .264), and related behavioral variables. The notable exception was for objectively assessed troop PA, wherein girls in intervention troops accumulated significantly less sedentary (x2 = 6.3, p = .011), significantly more moderate (x2 = 8.2, p = .004), and more moderate-to-vigorous physical activity, (x2 = 18.4, p < .001), than girls in control troops.ConclusionsImplementing a health promotion curriculum and supporting policies to provide more healthful environments in Girl Scout troop meetings appears feasible on a broader scale. Additional work is needed to bridge health promotion from such settings to other environments if lasting individual-level behavior change and obesity prevention remain targeted outcomes. Trial registration number: NCT00949637

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“…1–8 In multiple studies, meals prepared and eaten at home were associated with higher-quality diets and better health outcomes. 1,3,4,9–15 For example, the frequency of family dinners among adolescents had been positively associated with diet quality scores based on a modified 1995 Healthy Eating Index (HEI), 16 a measure of compliance with the Dietary Guidelines for Americans. Recent analyses of the National Health and Nutrition Examination Surveys 5,17,18 (NHANES 2007–2010) showed that frequent home-cooked dinners were associated with lower energy intakes and with lower consumption of sugar and fat.…”

Section: Introductionmentioning

confidence: 99%

Cooking at Home: A Strategy to Comply With U.S. Dietary Guidelines at No Extra Cost

Tiwari

Aggarwal

Tang

et al. 2017

American Journal of Preventive Medicine

114

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Introduction Cooking at home is associated with better diet quality. This study examined the frequency of home-cooked dinners versus eating out in relation to the Healthy Eating Index (HEI), and food expenditures. Methods The Seattle Obesity Study used a stratified random sample of 437 King County adults. In-person computer-assisted interviews collected sociodemographic and behavioral data during 2011–2013. HEI-2010 and 2005 were computed using Food Frequency Questionnaires. Multivariable regression analyses, conducted in 2015, examined associations among HEI scores, food expenditures, and frequency of cooking at home versus eating out variables. Results Frequent home-cooked dinners were associated with being married, unemployed, larger households, presence of children aged <12 years, and lower frequency of eating out, but unrelated to education or income. In adjusted models, frequent at-home cooking was associated with higher HEI-2010 (β=7.4, p<0.001), whereas frequent eating out was associated with lower HEI-2010 (β= −6.6, p<0.001). Frequent home cooking was linked with reduced per capita food expenditures overall ($330/month among low vs $273/month among high cooking group, p<0.001), and reduced away-from-home expenditures ($133 and $65, respectively), without any significant increase in at-home food expenditures. However, frequent eating out was associated with significantly higher per capita food expenditures overall ($261 in low vs $364 among high eating out group, p=0.001), and higher away-from-home expenditures. Conclusions Home-cooked dinners were associated with greater dietary guideline compliance, without significant increase in food expenditures. By contrast, frequent eating out was associated with higher expenditures and lower compliance. Home cooking may be a component of nutrition resilience.

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Promoting Better Family Meals for Girls Attending Summer Programs

Cited by 15 publications

References 12 publications

Promoting family meals: a review of existing interventions and opportunities for future research

Promoting family meals: a review of existing interventions and opportunities for future research

A group-randomized controlled trial for health promotion in Girl Scouts: Healthier Troops in a SNAP (Scouting Nutrition & Activity Program)

Cooking at Home: A Strategy to Comply With U.S. Dietary Guidelines at No Extra Cost

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