当前位置: X-MOL 学术BMC Nutr. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures
BMC Nutrition Pub Date : 2019-03-02 , DOI: 10.1186/s40795-019-0286-7
Melissa Pflugh Prescott 1 , Barbara Lohse 2 , Diane C Mitchell 3 , Leslie Cunningham-Sabo 4
Affiliation  

Cooking interventions have the potential to improve child diet quality because cooking involvement is associated with positive changes in dietary behavior. Valid and reliable instruments that are low-cost and convenient to administer are needed to feasibly assess the impact of cooking interventions on dietary behavior. The purpose of the current research is to examine the validity of fruit and vegetable preferences, cooking attitudes and self-efficacy assessments to predict targeted Healthy Eating Index-2010 (HEI) scores among 4th-grade youth. Child fruit and vegetable preferences, cooking attitudes, self-efficacy, age, sex and race/ethnicity were collected with the Fuel for Fun survey in classroom settings using a standardized administration protocol. Child dietary assessment data consisted of three 24-h dietary recalls collected by telephone over a 2–4 week period by trained interviewers using a standard protocol. Bootstrapped linear regressions examined the predictive validity of fruit and vegetable preference, cooking attitudes and cooking self-efficacy for the Total and 4 targeted HEI components: whole fruit, total vegetables, green vegetables and beans, and empty calories. Logistic regressions were used to confirm the relationships between Fuel for Fun survey items and HEI components. Sex and a categorical variable for race/ethnicity were included as a priori controls in each regression model. Vegetable preference predicted positive associations with HEI Total Score, Total Vegetables, and Green Vegetables and Beans (p < 0.05) Each additional 2 point increase in cooking self-efficacy was associated with a 1.33 point HEI Score increase, even after including BMI z-score as a control (b = 0.667, p = 0.003). Fruit preference and cooking attitudes did not significantly predict HEI total or component scores. This study provides evidence that low-cost, validated measures of vegetable preferences and cooking self-efficacy predict diet quality in 4th grade children. These results also reinforce the relationship between cooking and healthful dietary behavior.

中文翻译:

儿童对蔬菜偏好和烹饪自我效能的评估显示出有针对性的饮食质量测量的预测有效性

烹饪干预有可能改善儿童的饮食质量,因为烹饪参与与饮食行为的积极变化有关。需要有效且可靠的低成本且易于管理的工具来切实评估烹饪干预对饮食行为的影响。当前研究的目的是检验水果和蔬菜偏好、烹饪态度和自我效能评估的有效性,以预测四年级青少年的目标健康饮食指数 2010 (HEI) 分数。儿童水果和蔬菜的偏好、烹饪态度、自我效能感、年龄、性别和种族/民族是通过使用标准化管理协议在课堂环境中进行的“娱乐燃料”调查收集的。儿童饮食评估数据由训练有素的采访者使用标准协议在 2-4 周内通过电话收集的三个 24 小时饮食回忆组成。自举线性回归检验了水果和蔬菜偏好、烹饪态度和烹饪自我效能对 Total 和 4 个目标 HEI 成分的预测效度:整个水果、总蔬菜、绿色蔬菜和豆类以及空卡路里。逻辑回归用于确认 Fuel for Fun 调查项目与 HEI 组件之间的关系。性别和种族/民族的分类变量被包括在每个回归模型中作为先验控制。蔬菜偏好与 HEI 总分、总蔬菜量、绿色蔬菜和豆类呈正相关(p < 0. 05)烹饪自我效能每增加 2 点与 HEI 得分增加 1.33 点相关,即使在将 BMI z 得分作为对照后也是如此(b = 0.667,p = 0.003)。水果偏好和烹饪态度并不能显着预测 HEI 总分或成分分。这项研究提供的证据表明,低成本、经过验证的蔬菜偏好和烹饪自我效能测量可以预测四年级儿童的饮食质量。这些结果也强化了烹饪与健康饮食行为之间的关系。蔬菜偏好和烹饪自我效能的有效测量可预测四年级儿童的饮食质量。这些结果也强化了烹饪与健康饮食行为之间的关系。蔬菜偏好和烹饪自我效能的有效测量可预测四年级儿童的饮食质量。这些结果也强化了烹饪与健康饮食行为之间的关系。
更新日期:2019-03-02
down
wechat
bug