- Email: [email protected]
From mothers to daughters: How eating and body size norms are communicated to next generation
MONDAY,OCTOBER22 ORIGINALCONTRIBUTIONS:NUTRITIONTHROUGHOUTTHE LIFE CYCLE--WOMEN BONE MINERAL DENSITY DOES NOT DIFFER BETWEEN TITLE: WOMEN WHO CONSUME MODERATE AMOUNTS OF SOFT DRINKS AND WOMEN WHO ABSTAIN FROM SOFT DRINK CONSUMPTION AUTHOR(S): S.M. Nickels-Richardson, Phi), RD, M.K. Zack, J.M. Beiseigel, MS, Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA. LEARNING OUTCOME: To identify differences in anthropometric variables, body composition and bone mineral density measurements, dietary calcium intake, and physical activity between women who consume soft drinks and women who abstain from soil drink consumption. ABSTRACT TEXT: Consumption of soft drinks has been associated with low bone mineral density (BMD) and osteoporosis. The purpose of this study was to examine differences in body composition variables, including BMD, calcium intake, and hours of very hard physical activities per week between women who did (SODA; n = 17) and did not (CON; n = 18) consume soft drinks on a daily basis. Body height and weight were measured. Fat (FM) and fat-free soft tissue (FFST) masses and percent body fat were measured by dual energy X-ray absorptiometry (DXA) as were whole body, lumbar spine, nondominant total proximal femur and femoral neck BMD. Mean daily dietary calcium intake was estimated from an investigator-designed calcium foods frequency questionnaire (including calcium from supplements). A physical activity recall was used to estimate hours engaged in very hard physical activities per week. Participants were divided into SODA (> 0 ounces per day; mean + SEM = 9.6 _+0.2 ounces per day) and CON (0 ounces per day) groups based on self-reported consumption of soft drinks. Women using hormone therapies and women with bone disorders were excluded. Women in the SODA group were younger (t-test, p < 0.05) compared to women in the CON group (mean + SEM age = 43.1 + 1.3 vs. 48.7 =1= 1.4 years, respectively). Statistically significant differences (t-tests) in body height, weight, FM, FFST mass, percent body fat, BMD (at any site), daily dietary calcium intake, and physical activity were not found between groups. In conclusion, women who consumed soft drinks on a daily basis were younger than women who did not, but women in these groups did not differ in any other variable examined. These findings suggest that an average of 9 ounces of soft drinks may be incorporated into a woman's daily diet without adverse outcomes on BMD, provided that she consume -1250 mg of ealciam per day and engage in at least 3 hours of very hard physical activity per week.
TITLE: FROM MOTHERS TO DAUGHTERS: HOW EATING AND BODY SIZE NORMS ARE COMMUNICATED TO NEXT GENERATION AUTHORS: DB Wilson, EdD, RD, Medical University of South Carolina, Charleston, SC; MS McLellan, MS, RD, Medical University of South Carolina, Charleston, SC; C Musham, PhD, Medical University of South Carolina, Charleston, SC. LEARNING OUTCOME: To better understand how eating and body size norms are learned by daughters through mothers' verbal and nonverbal messages in two racial/ethnic groups. ABSTRACT TEXT: Mothers are the primary source of information on eating and diet and are significant role models for their children's eating habits. Recent studies have shown that girls, even as young as five years old, are highly influenced by their mothers' food attitudes. Little is known about the process by which information is transferred, particularly non-verbally, from mother to daughter. This study used focus groups to explore women's perspectives on how they learned about nutrition and body size norms from their mothers. Six focus groups were conducted for women either 25-44 years or 45-65 years old, four among African American women and two among White women in local churches. A skilled moderator posed questions such as "What nutrition advice or words of wisdom did your mother give you when you were growing up?" "What did you learn about food by the example your mother set for you?" "Did your mother have concerns abont her body size?" Analyses of the women's opinions showed that across cultural groups, older women grew up being grateful for food served, without emphasis on particular foods being healthier than others. As children, they were not allowed to help themselves to food in the kitchen, this group reflected learning a lot by watching their mothers in the kitchen. Younger women's current eating patterns were quite different from those they learned as children. African American older women said that dieting was not an issue among their mothers, younger Black women mentioned that their mothers worried about them if they lost weight but not if they gained weight. Young white women recalled their mothers being on weight loss programs. Results of this study indicate that using adult role modeling as a positive vehicle to reinforce healthy eating can enhance nutrition education. Helping young mothers to tmderstand the impact their own eating habits and attitudes have on their daughters is important for dietitians to address as they provide nutrition counseling to their clients.
TITLE: E V A L U A T I N G THE R E L A T I O N S H I P B E T W E E N THE FOOD E N V I R O N M E N T A N D E A T I N G P A T T E R N S A M O N G AFRICAN AMERICANS AUTHOR(S):M.S. N a n n e y , M S , R D ; D. H a i r e - J o s h u , PhD; R. B r o w n s o n , PhD. S a i n t L o u i s U n i v e r s i t y , School of P u b l i c H e a l t h , St. Louis, M i s s o u r i . L E A R N I N G O U T C O M E : To e x a m i n e the p e r c e p t i o n s of the food e n v i r o n m e n t and their i n f l u e n c e u p o n dietary behaviors.
ABSTRACT TEXT: The purpose of this study is to examine the associations between perceptions of the food environment and its relationship to performance of low fat dietary behaviors (i.e. modifying meat, avoiding fat as seasoning, avoiding fried foods, substituting low fat products, replacing high fat with ffnit/vegetable). African American females (n=832, MN age=29; married = 58%; high school graduate=26%) participating in the High 5, Low Fat Nutrition program, a community based cancer prevention project, completed two measures: Eating Patterns Questionnaire (EPQ), an 18 item measure of frequency of performing low fat behaviors, and a modified 5 A Day questionnaire, a 6 item measure assessing perceptions of environmental barriers to eating low fat foods and fruits and vegetables. Increased frequency of performing low fat behaviors was significantly associated (p<.01 ) with reports that local restaurants/cafeterias offer low-fat choices (r=.08) and nutrition information displayed in the produce section of usual grocery store (r=. 15). Decisions to eat low fat foods and fruits and vegetables were hindered by perceptions of availability and price of these foods and were significantly correlated with decreased frequency of low fat eating patterns; price of low fat food (r---.10), price of fruit/vegetable (r=-.08); availability of low fat food (r----.14), availability fruit/vegetable (r---. 17). These f'mdingssuggest that perceptions of barriers in the community environment may influence behaviors among these African American women. Further consideration of these factors will contribute to a more comprehensive understanding of the influences upon individual dietary patterns and inform intervention reseureh.
TITLE:
MOTIVATIONS AND FOOD CHOICES OF CURRENT AND FORMER VEGETARIANS.
AUTHOR(S): S.I. Barr, PhD, RDN and G. E. Chapman, PhD, RDN, The University of British Columbia, Vancouver, B.C., Canada. LEARNING OUTCOME: To increase awareness of the diverse motivations for vegetarianism and the potential relationships among motivations, food choices and maintenance or abandonment of a vegetarian diet. ABSTRACT TEXT: Current (CV; n=90) and former (FV; n=35) self-defined female vegetarians aged 18 - 50 were recruited through ads in community newspapers. Participants completed written questionnaires to assess the motivations for and transition to vegetarianism, foods included or excluded from the vegetarian diet, and (for FV), reasons for resuming an omnivorous diet. A subsample (n=12) completed indepth qualitative interviews. CV and FV were similar in age (32-k9 yr), education (50% university graduates) and age at first adopting a vegetarian diet (21-k8 yr). FV had been vegetarian for 3.3a-3.5 yr and CV for 9.7=t=7.6yr (p<0.01 ); 85% of CV had been vegetarian for >4 yr vs 20% ofFV. FV were more likely than CV to have made an abrupt transition to vegetarianism (50% vs 29%, p<0.05), and to rate nutrition/health reasons and family reasons as more important in deciding to become vegetarian (p<0.05). They also tended to rate weight control as more important (p=0.053) and animal rights/ethics as less important (p-0.10). While vegetarian, FV appeared to have been less restrictive than CV: more consumed eggs, fish and chicken at least weekly (57 vs 31% eggs, 40% vs 18% fish, 26% vs 3% chicken, all p<0.01). FV resumed omnivorous diets for nutrition/health concerns, missing the taste of meat, and changes in living situations. The data, supported by qualitative interview findings, suggest that women who maintain vegetarian diets are more likely to have philosophical motivations for vegetarianism, and to exclude animal foods to a greater extent. Those who do not (FV) were more likely to have had nutrition/health/weight motivations. If hoped-for benefits are not observed, they have little reason to maintain the diet. Dietitians counseling vegetarian women should be attentive to clients' motivations and the potential impact of different motivations on future dietary changes. CONFLICT OF INTEREST: Funded by a peer-reviewed unrestricted grant from the Beef Industry Development Fund, a federal/provincial initiative. Journal of THE AMERICAN DIETETIC ASSOCIATION / A-47
TITLE: FROM MOTHERS TO DAUGHTERS: HOW EATING AND BODY SIZE NORMS ARE COMMUNICATED TO NEXT GENERATION AUTHORS: DB Wilson, EdD, RD, Medical University of South Carolina, Charleston, SC; MS McLellan, MS, RD, Medical University of South Carolina, Charleston, SC; C Musham, PhD, Medical University of South Carolina, Charleston, SC. LEARNING OUTCOME: To better understand how eating and body size norms are learned by daughters through mothers' verbal and nonverbal messages in two racial/ethnic groups. ABSTRACT TEXT: Mothers are the primary source of information on eating and diet and are significant role models for their children's eating habits. Recent studies have shown that girls, even as young as five years old, are highly influenced by their mothers' food attitudes. Little is known about the process by which information is transferred, particularly non-verbally, from mother to daughter. This study used focus groups to explore women's perspectives on how they learned about nutrition and body size norms from their mothers. Six focus groups were conducted for women either 25-44 years or 45-65 years old, four among African American women and two among White women in local churches. A skilled moderator posed questions such as "What nutrition advice or words of wisdom did your mother give you when you were growing up?" "What did you learn about food by the example your mother set for you?" "Did your mother have concerns abont her body size?" Analyses of the women's opinions showed that across cultural groups, older women grew up being grateful for food served, without emphasis on particular foods being healthier than others. As children, they were not allowed to help themselves to food in the kitchen, this group reflected learning a lot by watching their mothers in the kitchen. Younger women's current eating patterns were quite different from those they learned as children. African American older women said that dieting was not an issue among their mothers, younger Black women mentioned that their mothers worried about them if they lost weight but not if they gained weight. Young white women recalled their mothers being on weight loss programs. Results of this study indicate that using adult role modeling as a positive vehicle to reinforce healthy eating can enhance nutrition education. Helping young mothers to tmderstand the impact their own eating habits and attitudes have on their daughters is important for dietitians to address as they provide nutrition counseling to their clients.
TITLE: E V A L U A T I N G THE R E L A T I O N S H I P B E T W E E N THE FOOD E N V I R O N M E N T A N D E A T I N G P A T T E R N S A M O N G AFRICAN AMERICANS AUTHOR(S):M.S. N a n n e y , M S , R D ; D. H a i r e - J o s h u , PhD; R. B r o w n s o n , PhD. S a i n t L o u i s U n i v e r s i t y , School of P u b l i c H e a l t h , St. Louis, M i s s o u r i . L E A R N I N G O U T C O M E : To e x a m i n e the p e r c e p t i o n s of the food e n v i r o n m e n t and their i n f l u e n c e u p o n dietary behaviors.
ABSTRACT TEXT: The purpose of this study is to examine the associations between perceptions of the food environment and its relationship to performance of low fat dietary behaviors (i.e. modifying meat, avoiding fat as seasoning, avoiding fried foods, substituting low fat products, replacing high fat with ffnit/vegetable). African American females (n=832, MN age=29; married = 58%; high school graduate=26%) participating in the High 5, Low Fat Nutrition program, a community based cancer prevention project, completed two measures: Eating Patterns Questionnaire (EPQ), an 18 item measure of frequency of performing low fat behaviors, and a modified 5 A Day questionnaire, a 6 item measure assessing perceptions of environmental barriers to eating low fat foods and fruits and vegetables. Increased frequency of performing low fat behaviors was significantly associated (p<.01 ) with reports that local restaurants/cafeterias offer low-fat choices (r=.08) and nutrition information displayed in the produce section of usual grocery store (r=. 15). Decisions to eat low fat foods and fruits and vegetables were hindered by perceptions of availability and price of these foods and were significantly correlated with decreased frequency of low fat eating patterns; price of low fat food (r---.10), price of fruit/vegetable (r=-.08); availability of low fat food (r----.14), availability fruit/vegetable (r---. 17). These f'mdingssuggest that perceptions of barriers in the community environment may influence behaviors among these African American women. Further consideration of these factors will contribute to a more comprehensive understanding of the influences upon individual dietary patterns and inform intervention reseureh.
TITLE:
MOTIVATIONS AND FOOD CHOICES OF CURRENT AND FORMER VEGETARIANS.
AUTHOR(S): S.I. Barr, PhD, RDN and G. E. Chapman, PhD, RDN, The University of British Columbia, Vancouver, B.C., Canada. LEARNING OUTCOME: To increase awareness of the diverse motivations for vegetarianism and the potential relationships among motivations, food choices and maintenance or abandonment of a vegetarian diet. ABSTRACT TEXT: Current (CV; n=90) and former (FV; n=35) self-defined female vegetarians aged 18 - 50 were recruited through ads in community newspapers. Participants completed written questionnaires to assess the motivations for and transition to vegetarianism, foods included or excluded from the vegetarian diet, and (for FV), reasons for resuming an omnivorous diet. A subsample (n=12) completed indepth qualitative interviews. CV and FV were similar in age (32-k9 yr), education (50% university graduates) and age at first adopting a vegetarian diet (21-k8 yr). FV had been vegetarian for 3.3a-3.5 yr and CV for 9.7=t=7.6yr (p<0.01 ); 85% of CV had been vegetarian for >4 yr vs 20% ofFV. FV were more likely than CV to have made an abrupt transition to vegetarianism (50% vs 29%, p<0.05), and to rate nutrition/health reasons and family reasons as more important in deciding to become vegetarian (p<0.05). They also tended to rate weight control as more important (p=0.053) and animal rights/ethics as less important (p-0.10). While vegetarian, FV appeared to have been less restrictive than CV: more consumed eggs, fish and chicken at least weekly (57 vs 31% eggs, 40% vs 18% fish, 26% vs 3% chicken, all p<0.01). FV resumed omnivorous diets for nutrition/health concerns, missing the taste of meat, and changes in living situations. The data, supported by qualitative interview findings, suggest that women who maintain vegetarian diets are more likely to have philosophical motivations for vegetarianism, and to exclude animal foods to a greater extent. Those who do not (FV) were more likely to have had nutrition/health/weight motivations. If hoped-for benefits are not observed, they have little reason to maintain the diet. Dietitians counseling vegetarian women should be attentive to clients' motivations and the potential impact of different motivations on future dietary changes. CONFLICT OF INTEREST: Funded by a peer-reviewed unrestricted grant from the Beef Industry Development Fund, a federal/provincial initiative. Journal of THE AMERICAN DIETETIC ASSOCIATION / A-47