ResearchOriginal ResearchThe Healthy Cooking Index: Nutrition Optimizing Home Food Preparation Practices across Multiple Data Collection Methods
Section snippets
Materials and Methods
This observational study was conducted between October 2017 and June 2018 in Houston and Austin, TX. Recruitment and data collection were conducted on a rolling basis throughout the study period.
Participants
A total of 40 parent–child dyads completed this study. Participant characteristics are shown in Table 2. The majority of child participants were under 14 years, females, and non-Hispanic white or Hispanic. Most parents were highly educated, completing college or postgraduate study, and socioeconomically stable with the majority owning their homes and earning above $60,000 per year (median household income in Houston=$49,399; Austin=$63,717).38 Although participants made a variety of main dishes
Discussion
This study examined the quantification of healthy home cooking practices using the HCI across multiple data collection methods. The accuracy of self-report (HCQ) and wearable camera (eButton) data collection methods were assessed against recorded audio or visual observations of meal preparation events in 40 parent–child dyads. The eButton was more accurate, with no significant difference between HCI scores computed from unit images and observations. The self-report data had significant
Conclusions
Novel findings were obtained regarding nutrition optimizing home cooking practices that support the development of more robust cooking program evaluation tools. The eButton demonstrated potential as an accurate primary or reference measure of home cooking behaviors. As wearable technology further develops, automatic identification of food preparation practices may be wired into image-analyzing software to increase the wider utility of these devices in research and community program evaluation.
M. Raber is a graduate research assistant, Department of Pediatrics Research, University of Texas MD Anderson Cancer Center, Houston, TX
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2022, International Journal of Gastronomy and Food ScienceCitation Excerpt :But there is a paucity of methods for the assessment of culinary recipes' healthiness that can be easily applied in different settings, from research to practice. Two recently published methods are limited in their practical application (Forner et al., 2020; Raber et al, 2016, 2020). One of them focuses on nutrients and bioactive compounds quantities, requiring the availability of a complex set of information such as exact ingredients quantities, number of serving portions, and specific nutrient database, implying a complex assessment of data (Forner et al., 2020).
M. Raber is a graduate research assistant, Department of Pediatrics Research, University of Texas MD Anderson Cancer Center, Houston, TX
K. Crawford is a research dietitian, Department of Pediatrics Research, University of Texas MD Anderson Cancer Center, Houston, TX
E. Steinman is a summer research intern, Department of Pediatrics Research, University of Texas MD Anderson Cancer Center, Houston, TX
J. Chandra is an associate professor, Department of Pediatrics Research, University of Texas MD Anderson Cancer Center, Houston, TX
T. Baranowski is a professor, Department of Pediatrics, USDA/ARS Children’s Nutrition Research Center, Baylor College of Medicine, Houston, TX
S. V. Sharma is an associate professor, Department of Epidemiology, Department of Community Health Practice, The University of Texas Health Science Center at Houston (UTHealth) School of Public Health, Houston, TX
V. Schick is an assistant professor, Department of Community Health Practice, The University of Texas Health Science Center at Houston (UTHealth) School of Public Health, Houston, TX
C. Markham is an associate professor, Department of Health Promotion and Behavioral Science, The University of Texas Health Science Center at Houston (UTHealth) School of Public Health, Houston, TX
W. Jia is an assistant professor, Department of Neurological Surgery, University of Pittsburgh, UPMC Presbyterian, Pittsburgh, PA
M. Sun is a professor, Department of Neurological Surgery, University of Pittsburgh, UPMC Presbyterian, Pittsburgh, PA
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This research was funded by a grant from the National Institutes of Health, National Cancer Institute (5 R21 CA172864; R01CA165255; R25CA057730) and Cancer Center Support Grant (P30-CA16672); National Heart, Lung and Blood Institute (U01HL91736); institutional support from the US Department of Agriculture, Agricultural Research Service (Cooperative Agreement 58–3092–5-001); the MD Anderson Center for Energy Balance in Cancer Prevention and Survivorship, and the James and Lois Archer Foundation. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
ACKNOWLEDGEMENTS We acknowledge all participants that took part in this research. We also acknowledge Michael Roth, MD, Grace Yang, Allison Marshall, Emily Kelly and Mike Pomeroy, who assisted with study recruitment and data collection.
AUTHOR CONTRIBUTIONS M. Raber managed this project, completed data collection and analysis, and wrote the first draft of the manuscript. T. Baranowski guided the data analysis approach and contributed to subsequent manuscript drafts. K. Crawford participated in data collection. S. V. Sharma, C. Markham, and V. Schick contributed to study design, recruitment, and data analysis. W. Jia managed the creation of the eButton and analysis software. M. Sun created the eButton. E. Steinman contributed to data analysis. J. Chandra supervised all aspects of this project including study design, data collection, data management, and manuscript development. All authors reviewed repeated drafts of this manuscript and approved the final draft.