Asigbee Fiona M, Davis Jaimie N, Markowitz Annie K, Landry Matthew J, Vandyousefi Sarvenaz, Ghaddar Reem, Ranjit Nalini, Warren Judith, van den Berg Alexandra
Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX, USA.
Michael & Susan Dell Center for Healthy Living-Department of Health Promotion and Behavioral Sciences, The University of Texas Health Science Center at Houston (UTHEALTH), Austin Campus, Austin, TX, USA.
Curr Dev Nutr. 2020 Mar 3;4(4):nzaa028. doi: 10.1093/cdn/nzaa028. eCollection 2020 Apr.
Cooking interventions have been linked to reductions in obesity and improvements in dietary intake in children.
To assess whether child cooking involvement (CCI) was associated with fruit intake (FI), vegetable intake (VI), vegetable preference (VP), and vegetable exposure (VE) in children participating in the Texas, Grow! Eat! Go! (TGEG) randomized controlled trial.
Baseline data from TGEG included 1231 3rd grade students and their parents. Conducted in 28 low-income, primarily Hispanic schools across Texas, TGEG schools were assigned to: ) Coordinated School Health (CSH) only (control group), ) CSH plus gardening and nutrition intervention (Learn, Grow, Eat & Go! or LGEG group), ) CSH plus physical activity intervention (Walk Across Texas or WAT group), and ) CSH plus LGEG plus WAT (combined group). Height, weight, dietary intake, VE, VP, and CCI were collected at baseline and postintervention. Linear regressions were used to assess the relation between baseline CCI and fruit and vegetable (FV) intake, VE, and VP. A priori covariates included age, sex, race/ethnicity, and TGEG treatment group.
Children who were always involved in family cooking had higher VP and VE when compared with children who were never involved in family cooking (β = 3.26; 95% CI: 1.67, 4.86; < 0.01 and β = 2.26; 95% CI: 0.67, 3.85; < 0.01, respectively). Both VI and FI were higher for children who were always involved in family cooking compared with children who never cooked with their family (β = 2.45; 95% CI: 1.47, 3.44; < 0.01 and β = 0.93; 95% CI: 0.48, 1.39; < 0.01, respectively). VI and fruit consumption were higher for children who reported being sometimes involved in family cooking compared with children who were never involved in family cooking, (β = 1.47; 95% CI: 0.51, 2.42; < 0.01, and β = 0.64; 95% CI: 0.20, 1.08; < 0.01, respectively).
Results show a positive relation between family cooking and FV intake and preference in high-risk, minority children.
烹饪干预与儿童肥胖率降低及饮食摄入改善有关。
评估参与“德州，成长！饮食！行动！”（TGEG）随机对照试验的儿童中，儿童烹饪参与度（CCI）是否与水果摄入量（FI）、蔬菜摄入量（VI）、蔬菜偏好（VP）和蔬菜接触程度（VE）相关。
TGEG的基线数据包括1231名三年级学生及其家长。TGEG试验在德州28所低收入、主要为西班牙裔的学校开展，这些学校被分配到：）仅学校协调健康计划（CSH）（对照组），）CSH加园艺和营养干预（“学习、成长、饮食与行动！”或LGEG组），）CSH加体育活动干预（“德州步行”或WAT组），以及）CSH加LGEG加WAT（综合组）。在基线和干预后收集身高、体重、饮食摄入、VE、VP和CCI数据。使用线性回归评估基线CCI与水果和蔬菜（FV）摄入量、VE和VP之间的关系。先验协变量包括年龄、性别、种族/族裔和TGEG治疗组。
与从未参与家庭烹饪的儿童相比，经常参与家庭烹饪的儿童有更高的VP和VE（β = 3.26；95%CI：1.67，4.86；P<0.01和β = 2.26；95%CI：0.67，3.85；P<0.01）。与从未与家人一起烹饪的儿童相比，经常参与家庭烹饪的儿童的VI和FI均更高（β = 2.45；95%CI：1.47，3.44；P<0.01和β = 0.93；95%CI：0.48，1.39；P<0.01）。与从未参与家庭烹饪的儿童相比，报告有时参与家庭烹饪的儿童的VI和水果消费量更高（β = 1.47；95%CI：0.51，2.42；P<0.0；β = 0.64；95%CI：0.20，1.08；P<0.01）。
结果显示在高风险的少数族裔儿童中，家庭烹饪与FV摄入量和偏好之间存在正相关关系。
