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

快餐店对儿童饮食的影响

• 批准号: 9179785
• 负责人: Juliana FW Cohen
• 金额: $ 12.79万
• 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/9179785
• 关键词: Accounting; Address; Area; Award; Behavioral; Beverages; Body mass index; Calories; Child; Collaborations; Communities; Consumption; Cues; Data; Data Collection; Decision Making; Development; Diet; Eating; Employee; Energy Intake; 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; Research Training; Restaurants; Risk; Schools; Science; Services; Side; Sodium; Source; Techniques; Training; United States; Universities; Visual; Weight; Work; abstracting; base; behavior change; behavior influence; college; court; ethnic diversity; food consumption; health disparity; improved; low socioeconomic status; multidisciplinary; nutrition; obesity in children; obesity risk; 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 少数民族和较低社会经济地位（SES）的人群，肥胖的患病率最高。研究 已经发现快餐店（QSR）的食物消费量和体重之间存在正相关 儿童BMI指数。这可能部分是由于来自QSR的食物的高热量含量，特别是 传统的配菜和饮料（即炸土豆制品和含糖饮料）， 与现有的更健康的选择相比，每顿儿童餐可以提供高达350卡路里的额外热量。 因此，了解影响选择更健康或不健康儿童餐的因素 配菜和饮料对解决肥胖和健康差距具有重要意义。 拟议的研究将检查QSR环境（物理环境和口头提示）， 以及父母与孩子的互动，促进或阻止选择更健康的儿童餐边 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。 膳食消费。环境评估将在136个QSR中进行， 多样化的社区。排序时的相互作用将在64个亲子对中观察到， 将使用盘子浪费方法评估850名儿童的膳食消耗量。 科恩博士先前在低收入学区的营养和盘子浪费研究的扩展， 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， 并开展研究以解决健康差距问题。科恩博士得到了科学学院的全力支持 和工程在梅里马克学院，以及她的特殊，多学科的导师团队，谁是 致力于帮助科恩博士成功完成拟议的培训和研究，并成为一个 成功的独立研究者研究结果将用于指导未来的干预研究， QSR和家庭，以改善儿童对更健康的QSR食品的选择/消费。这个奖项将 为科恩博士提供必要的技能，成为一个独立的调查员进行交叉- 使用行为改变技术的学科研究，并通过研究环境 影响和父母的作用（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。