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。项目摘要/摘要 解决儿童对象仍然是美国最大的公共卫生重点之一，尤其是 少数群体和较低的社会经济地位（SES）人群，肥胖症患病率最高。研究 已经发现快速服务餐厅（QSR）食物消耗与体重之间的积极关联 儿童中的索引（BMI）。这可能部分是由于QSR的食物的高热量含量，尤其是 传统的配菜和卧室（即炸土豆产品和糖甜的卧室） 与可用的更健康的选择相比，每个儿童餐点最多可提供350次额外的卡路里。 因此，了解影响更健康或健康儿童餐的选择的因素 配菜和卧室可能对解决肥胖和健康分配具有重要意义。 拟议的研究将检查QSR环境（物理环境和口头提示）， 以及促进或不鼓励选择更健康的儿童用餐方面的亲子互动 菜肴/饮料。此外，我们将分析更健康的配菜/饮料对整体的影响 用餐。环境评估将在136个QSR中进行社会经济和种族上的QSR进行 多样化的社区。在64个亲子对之间观察到订购时的相互作用，总体而言 饮食消耗将使用850名儿童中的板块垃圾方法进行评估。 扩大了科恩博士在低收入学区的先前的营养和板块废物研究，这 指导研究科学家发展奖将为行为改变提供额外的培训 技术，定性数据收集，分析涉及混合方法，行为/以家庭为中心的理论， 并进行研究以解决健康差异。科恩博士得到了科学学院的全部支持 以及梅里马克学院（Merrimack College）的工程，以及她出色的多学科导师团队 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 成功的独立研究员。研究结果将用于告知未来的干预研究 QSR和家庭都可以改善儿童选择/消费更健康的QSR食品。这个奖项将 向科恩博士提供成为独立调查员所需的技能 使用行为改变技术的纪律研究，并通过研究两个环境来告知 影响和父母的作用（应用定性，定量和混合方法研究）来改善 服务不足的儿童的饮食量降低了肥胖的风险。