Objective: This study examined whether the experience of enjoyable mealtimes at home during childhood was related to eating behaviors and subjective diet-related quality of life in adulthood. Methods: The study used data (n = 2,936) obtained from a research program about "Shokuiku" (food and nutrition education) conducted by the Cabinet…

Objective: To evaluate associations between children's and their mothers' fruit and vegetable (FV) intake and children's FV intake and weight status. Methods: Mothers (n = 39) residing in Philadelphia, PA completed a subsection of the Diet History Questionnaire assessing their FV intake. Mothers also completed this questionnaire to estimate FV…

Objective: To characterize perceived barriers to healthful eating in a sample of obese, treatment-seeking adults and to examine whether changes in barriers are associated with energy intake and body weight. Design: Observational study based on findings from a randomized, controlled behavioral weight-loss trial. Participants: Participants were 113…

Objective: To use and review a conceptual model of process evaluation and to examine the implementation of a nutrition education curriculum, "Choice, Control & Change", designed to promote dietary and physical activity behaviors that reduce obesity risk. Design: A process evaluation study based on a systematic conceptual model. Setting: Five…

Objective: To identify whether university students who have both food-safety knowledge and beliefs perform risk-reduction behaviors. Design: Cross-sectional research using a questionnaire that included food-safety knowledge, perceptions, risk-reduction behavior, stages for the selection of safer food based on the Transtheoretical Model, and…

Objective: To examine the association between child care practices and child care provider knowledge and beliefs about their role in supporting children's healthful eating. Design: Longitudinal design using survey and observation data from baseline and year 1 of the Encouraging Healthy Activity and Eating in Childcare Environments (ENHANCE) pilot…

Objective: Examine after-school activity patterns, eating behaviors, and social environment of overweight and normal weight middle school students. Design: Eating and physical activity behaviors of 141 students, ages 10-14, were monitored. Students completed a diary documenting type of activity, location, adult supervision, accompanying…

Objective: To identify factors influencing intention to consume an indigenous nutritious grain, fonio ("Digitaria exilis"), among women in Mali. Design: A cross-sectional questionnaire survey based on the Theory of Planned Behavior and the Health Belief Model. Setting and Participants: One hundred and eight women (31.5 plus or minus 10.5…

Objective: To assess the measurement properties of several scales modified or created to assess factors related to fruit and vegetable intake within a young adolescent population. Design: Cross-sectional with data collected via self-report. Setting: Data were collected in regularly scheduled classes in the school setting. Participants: African…

Objective: This study examined test-retest reliability, internal consistency, and construct and predictive validity of the Physical Activity and Nutrition Self-Efficacy (PANSE) scale, an 11-item instrument to assess weight-loss self-efficacy among postpartum women of lower income. Methods: Seventy-one women completed the PANSE scale and…

Objective: To examine changes in motivation and the relationship of motivation to adherence to self-monitoring and weight loss in a 16-week Internet behavioral weight-loss intervention. Design: Two-group randomized design. Setting: This study was conducted over the Internet. Participants: Sixty-six women, ages 22-65, with a body mass index (BMI)…

Objective: The aim of the study was to compare the change in energy balance-related behaviors from 2000-2002 to 2004-2005 between 2 Texas regions with distinct patterns in obesity prevalence (decrease in the El Paso region [EP] and leveling off in the Rio Grande Valley region [RGV]) and to determine the role of the behaviors in the difference in…

Objective: To examine the association of microbial contamination of the meal preparer's hands with microbial status of food and kitchen/utensil surfaces during home preparation of a "Chicken and Salad" meal. Design and Setting: Observational home food safety assessment. Before starting meal preparation, participants' hands were tested to…

Objective: Develop scales to assess the impact of the "Cooking with a Chef" program on several psychosocial constructs. Methods: Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis…

Objectives: To examine the correlates of trans fat knowledge and trans fat label use; to examine the influence of trans fat knowledge, trans fat label use, and dietary attitudes on intake of high trans fat food. Design: Cross-sectional survey. Setting: An urban commuter college. Subjects: Two hundred twenty-two college students. Variables…