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从青少年到成年早期,参与食物准备是否具有持续性,并且与更好的饮食质量相关?一项长达 10 年的纵向研究结果。

Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

机构信息

School of Public Health, Division of Epidemiology and Community Health, University of Minnesota, 1300 S. 2nd Street, Minneapolis, MN 55454, USA.

出版信息

Public Health Nutr. 2012 Jul;15(7):1150-8. doi: 10.1017/S1368980011003004. Epub 2011 Nov 29.

Abstract

OBJECTIVES

To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning.

DESIGN

Population-based, longitudinal cohort study.

SETTING

Participants were originally sampled from Minnesota public secondary schools (USA).

SUBJECTS

Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321).

RESULTS

Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P < 0·01); those who frequently prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P < 0·001), but not as adolescents. Emerging adult food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results.

CONCLUSIONS

Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

摘要

目的

探究青少年(15-18 岁)、成年初期(19-23 岁)和 24-28 岁之间,以及在 24-28 岁之间,个体参与食物准备的情况是否会随时间变化,以及家庭食物准备、饮食质量和用餐模式之间是否存在 10 年纵向关联。

设计

基于人群的纵向队列研究。

地点

参与者最初从美国明尼苏达州公立中学抽取。

研究对象

参与 EAT(青少年和年轻人的饮食)研究 I、II 和 III 期的项目的青少年(n=1321)。

结果

大多数处于 24-28 岁的参与者表示喜欢烹饪(男性中 73%,女性中 80%);然而,很少有人每周几天都准备包括蔬菜的膳食(男性中 24%,女性中 41%)。喜欢烹饪的处于 24-28 岁的参与者更有可能在青少年和成年初期参与食物准备(P<0·01);那些经常准备包括蔬菜的膳食的参与者更有可能在成年初期参与食物准备(P<0·001),但不是在青少年时期。成年初期的食物准备预测五年后 24-28 岁时的饮食质量更好,包括水果、蔬菜和深绿色/橙色蔬菜摄入量更高,以及含糖饮料和快餐消费减少。青少年时期的食物准备与以后的饮食质量之间的关联只有少数有显著结果。

结论

食物准备行为似乎随时间推移而变化,成年初期的参与与 24-28 岁时更健康的饮食摄入有关,而青少年时期的参与则不然。需要进行干预研究,以了解促进健康的食物准备是否会改善成年过渡期的饮食模式。

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