TY - JOUR
T1 - Characteristics of Youth Food Preparation in Low-Income, African American Homes
T2 - Associations with Healthy Eating Index Scores
AU - Sattler, Melissa
AU - Hopkins, Laura
AU - Anderson Steeves, Elizabeth
AU - Cristello, Angelica
AU - Mccloskey, Morgan
AU - Gittelsohn, Joel
AU - Hurley, Kristen
N1 - Funding Information:
The project described was supported by Grant Number U54HD070725 from the Eunice Kennedy Shriver National Institute of Child Health & Human Development (NICHD). The project is co-funded by the NICHD and the Office of Behavioral and Social Sciences Research (OBSSR). The content is solely the responsibility of the authors and does not necessarily represent the official views of the NICHD or OBSSR. Support from the Kruse Family Publications Award, Abell Foundation, and Healthy Mondays Campaign is gratefully acknowledged.
Publisher Copyright:
Copyright © Taylor & Francis Group, LLC.
PY - 2015/7/4
Y1 - 2015/7/4
N2 - This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9–15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).
AB - This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9–15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).
KW - Baltimore City
KW - childhood obesity
KW - cooking
KW - diet quality
KW - food preparation
KW - healthy eating index
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U2 - 10.1080/03670244.2014.1001982
DO - 10.1080/03670244.2014.1001982
M3 - Article
C2 - 25706350
AN - SCOPUS:84930930625
SN - 0367-0244
VL - 54
SP - 380
EP - 396
JO - Ecology of Food and Nutrition
JF - Ecology of Food and Nutrition
IS - 4
ER -