The Influence of Quick-Service Restaurants on Children's Diets

快餐店对儿童饮食的影响

• 批准号: 9330843
• 负责人: Juliana FW Cohen
• 金额: $ 12.66万
• 依托单位: MERRIMACK COLLEGE
• 依托单位国家: 美国
• 财政年份: 2016
• 资助国家: 美国
• 起止时间: 2016-08-29 至 2021-08-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9330843
• 关键词: Address; Area; Award; Behavioral; Beverages; Body mass index; Calories; Child; Collaborations; Communities; Consumption; Cues; Data; Data Collection; Decision Making; Development; Diet; Diné Nation; Eating; Employee; Energy Intake; Energy-Generating Resources; Engineering; Environment; Family; Fiber; Food; Food Energy; Food Selections; Fostering; Foundations; Future; Growth; Health; Health Food; Intervention; Intervention Studies; Interview; Low income; Mentored Research Scientist Development Award; Mentors; Methodology; Methods; Minority; Nutrient; Obesity; Overweight; Parent-Child Relations; Parents; Physical environment; Policies; Population; Potato; Prevalence; Research; Research Methodology; Research Personnel; Restaurants; Risk; Schools; Science; Services; Side; Sodium; Techniques; Training; United States; Universities; Visual; Weight Gain; Work; base; behavior change; behavior influence; college; court; ethnic diversity; food consumption; health disparity; improved; low socioeconomic status; multidisciplinary; nutrition; obesity in children; obesity prevention; obesity risk; parental influence; parental involvement; parental role; public health priorities; saturated fat; school district; skills; socioeconomics; sugar; sweetened beverage; theories; wasting

7. Project Summary/Abstract Addressing childhood obesity remains one of the greatest public health priorities in the U.S., particularly among minority and lower socioeconomic status (SES) populations where the prevalence of obesity is highest. Studies have found a positive association between quick-service restaurant (QSR) food consumption and body mass index (BMI) among children. This is likely due in part to the high caloric content of foods from QSRs, especially the traditional side dishes and beverages (i.e. fried potato products and sugar-sweetened beverages) which can provide up to 350 additional calories per children’s meal compared with the healthier options available. Therefore, understanding the factors that influence the selection of healthier or less healthy children’s meal side dishes and beverages can have important implications for addressing obesity and health disparities. The proposed research will examine QSR environments (both the physical environment and verbal prompts), as well as parent-child interactions, that promote or discourage the selection of healthier children’s meal side dishes/ beverages. Additionally, we will analyze the impact of healthier side dish/beverage selection on overall meal consumption. Environmental assessments will occur in 136 QSRs in socioeconomically and ethnically diverse communities. Interactions when ordering will be observed among 64 parent-child pairs, and overall meal consumption will be assessed using plate waste methodology among 850 children. Expanding upon Dr. Cohen’s prior nutrition and plate waste research in low-income school districts, this Mentored Research Scientist Development Award will provide additional training in behavior change techniques, qualitative data collection, analyses involving mixed-methods, behavioral/ family-centered theories, and conducting research to address health disparities. Dr. Cohen has the full support of The School of Science and Engineering at Merrimack College, as well as her exceptional, multidisciplinary team of mentors, who are committed to helping Dr. Cohen successfully complete the proposed training and research and become a successful independent researcher. Study results will be used to inform future intervention studies involving both QSRs and families to improve children’s selection/consumption of healthier QSR foods. This award will provide Dr. Cohen with the skills necessary to become an independent investigator conducting cross- disciplinary research that uses behavior change techniques and is informed by studying both environmental influences and the role of parents (applying qualitative, quantitative, and mixed methods research) to improve the diets of underserved children and reduced their risk of obesity.

7. 项目总结/摘要 解决儿童肥胖问题仍然是美国最重要的公共卫生优先事项之一，特别是在美国 少数族裔和社会经济地位较低 (SES) 人群的肥胖率最高。研究 发现快餐店 (QSR) 食物消耗与体重之间呈正相关 儿童指数（BMI）。这可能部分是由于快餐食品的热量含量高，尤其是 传统配菜和饮料（即炸薯制品和含糖饮料） 与现有的更健康的选择相比，每份儿童餐可额外提供多达 350 卡路里的热量。 因此，了解影响选择更健康或不健康儿童餐的因素 配菜和饮料对于解决肥胖和健康差异具有重要意义。 拟议的研究将检查 QSR 环境（物理环境和口头提示）， 以及亲子互动，促进或阻止选择更健康的儿童餐食 菜肴/饮料。此外，我们将分析更健康的配菜/饮料选择对整体的影响 餐食消费。环境评估将在社会经济和种族方面的 136 个 QSR 中进行 多元化的社区。将观察 64 对亲子对订购时的互动，总体而言 将使用餐盘废物方法对 850 名儿童的膳食消耗进行评估。 扩展了科恩博士之前在低收入学区的营养和餐盘废物研究， 指导研究科学家发展奖将提供行为改变方面的额外培训 技术、定性数据收集、涉及混合方法的分析、行为/以家庭为中心的理论、 并进行研究以解决健康差异。科恩博士得到理学院的全力支持 梅里马克学院的工程和工程，以及她杰出的多学科导师团队，他们是 致力于帮助科恩博士成功完成拟议的培训和研究，并成为一名 成功的独立研究员。研究结果将用于为未来的干预研究提供信息 QSR 和家庭共同改善儿童对更健康 QSR 食品的选择/消费。该奖项将 为科恩博士提供成为一名独立调查员所需的技能，进行跨学科研究 使用行为改变技术并通过研究环境 父母的影响和作用（应用定性、定量和混合方法研究）以提高 改善服务不足儿童的饮食并降低他们肥胖的风险。