| Titre : | Feasibility of Implementing a Food Skills Intervention (2022) |
| Auteurs : | Amanda K. Fultz ; Sandra Baker ; Elizabeth T. Anderson Steeves ; Jillian Trabulsi ; Adriana Verdezoto Alvarado ; Shannon M. Robson |
| Type de document : | Article |
| Dans : | Journal of the academy of nutrition and dietetics (Vol. 122, n°8, August 2022) |
| Article en page(s) : | p. 1525-1533.e4 |
| Note générale : | https://doi.org/10.1016/j.jand.2022.02.015 |
| Langues: | Anglais |
| Descripteurs : |
HE Vinci Consommation alimentaire ; Enfant (6-12 ans) ; Etudes de faisabilité ; Famille ; Parents ; Psychologie ; Repas |
| Mots-clés: | Compétences alimentaires ; Planification des repas ; Liste d'épicerie ; Intervention comportementale |
| Résumé : | Background Food skills are defined as meal planning, preparation, shopping, budgeting, resourcefulness, and label reading/consumer awareness. To date, food skills have not been tested in intervention-based studies. Objective To evaluate the feasibility of implementing a food skills intervention. Design This was an 8-week prospective food skills intervention. Study measures were completed through questionnaires provided before the start of the intervention and after the intervention was completed. For questionnaires, the web platform REDCap was used. Participants and setting Thirty parents (aged 18 years or older) with at least one child (aged 2 to 12 years), attended weekly virtual intervention sessions via Zoom. The intervention took place from August to October 2020 with assessment measures collected within 2 months of the start and end date of the intervention. Participants were from the mid-Atlantic region of the United States Intervention A food skills intervention based on behavior modification strategies from the Social Cognitive Theory was implemented. Intervention goals included meal planning (six of seven dinner meals per week), meal plan implementation (at least four of six planned dinner meals), and always using a grocery list when shopping. Main outcome measures Feasibility was evaluated based on parent attendance, number of self-monitoring booklets completed, adherence to goals, implementation fidelity, and qualitative responses to interviews. Change in food skills confidence and nutrition knowledge were also assessed. Statistical analysis Descriptive statistics and qualitative responses were used to describe feasibility. Paired t tests were used to evaluate change in food skills confidence and nutrition knowledge from baseline to 8 weeks. Results Parents attended a mean of 7.6 + 1.0 (out of eight) sessions and completed a mean of 6.2 + 1.7 (out of seven) self-monitoring booklets. Parents planned a mean of 6.1 + 1.5 dinners per week and implemented a mean of 4.7 + 1.6 of the six planned dinners, achieving the intervention goals. Of the mean 1.2 + 0.6 trips/week to the grocery store reported, grocery lists were used a mean of 1.1 + 0.6 times. Mean food skills confidence score increased significantly from baseline to 8 weeks (baseline = 86.5 + 18.0; 8 weeks = 101.4 + 15.3; P |
| Disponible en ligne : | Oui |
| En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267222001071 |
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