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New Philadelphia, PA, United States

Erinosho T.O.,University of North Carolina at Chapel Hill | Beth Dixon L.,New York University | Young C.,Food Trust | Brotman L.M.,New York University | Hayman L.L.,University of Massachusetts Boston
Public Health Nutrition | Year: 2013

Objective To evaluate whether food behaviours of parents are associated with children's dietary intakes outside the child-care setting, and to compare children's dietary intakes at home with foods and beverages consumed when they are at child-care centres. Design In 2005-2006, a survey was completed by parents of at least one child between 3 and 5 years old who attended group child-care centres. Surveys about nutrition practices were completed by centre directors. Research assistants observed foods and beverages consumed by children at lunchtime at the centres. Setting Sixteen licensed group child-care centres in three underserved New York City communities (South Bronx, East/Central Harlem, Central Brooklyn) and the Lower East Side of Manhattan. Subjects Two hundred parents. Results Children were more likely to consume healthful foods including fruits or vegetables if parents reported purchasing food from produce stands/farmers' markets, shopped for frozen or canned fruits frequently and ate family meals or meals prepared at home daily. Children were more likely to consume less healthful foods such as French fries, or fruit drinks, more frequently if parents reported eating meals from fast-food or other restaurants at least once weekly, or if children ate while watching television. Types of foods and beverages offered to children at home (e.g. higher-fat milk, soft drinks and desserts) were less healthful than those offered at child-care centres. Conclusions Children's dietary intakes at home need to be improved. Parents need to understand the importance of providing home environments that support healthful food behaviours in children. © 2012 The Authors. Source


Karpyn A.,Food Trust | Treuhaft S.,National Research and Action Institute
Health Affairs | Year: 2010

In 2001 the Food Trust, a nonprofit organization committed to ensuring access to affordable, nutritious food, focused attention on the lack of access to healthy foods in Philadelphia by creating food access maps and convening a task force. The campaign led to the creation of a statewide initiative that to date has funded seventy-eight fresh food outlets in Pennsylvania, increasing food access for 500,000 children and adults. This success has led to interest from other states and the federal government in expanding the initiative. Here we present the Food Trust's five-step framework for increasing access to fresh, healthy food in other locales. © 2010 Project HOPE-The People-to-People Health Foundation, Inc. Source


Gittelsohn J.,Center for Human Nutrition | Laska M.N.,University of Minnesota | Karpyn A.,Food Trust | Klingler K.,Minneapolis | Ayala G.X.,San Diego State University
American Journal of Health Behavior | Year: 2014

Objectives: To document implementation challenges and opportunities associated with small store interventions. Methods: Case study analysis of small store interventions conducted in 4 regions of the US. We systematically generated matrices to compare and contrast lessons learned to advance implementation science. Results: Seven thematic areas were identified including: establishing relationships with stores, store owner and customer relationships, selection of intervention approaches, stocking healthier foods, evaluation, maintenance of changes, and dissemination. Conclusions: This information provides guidance to researchers and practitioners wishing to design, implement, and evaluate small store interventions. Copyright (c) PNG Publications. All rights reserved. Source


Auchincloss A.H.,Drexel University | Young C.,Food Trust | Davis A.L.,Drexel University | Wasson S.,Drexel University | And 2 more authors.
Public Health Nutrition | Year: 2013

Objective: Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers' noticing and using menu labelling.Design: Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants.Setting: Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011.Subjects: Focus group participants were mostly female, African American, with incomes <$US 60 000, mean age 36 years and education 14·5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu.Results: Three themes characterized influences on label use in restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities.Conclusions: Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items. Copyright © 2013 The Authors. Source


Lucan S.C.,Yeshiva University | Karpyn A.,Food Trust | Sherman S.,Food Trust
Journal of Urban Health | Year: 2010

Corner stores are part of the urban food environment that may contribute to obesity and diet-related diseases, particularly for low-income and minority children. The snack foods available in corner stores may be a particularly important aspect of an urban child s food environment. Unfortunately, there is little data on exactly what snack foods corner stores stock, or where these foods come from. We evaluated snack foods in 17 Philadelphia corner stores, located in three ethnically distinct, low-income school neighborhoods. We recorded the manufacturer, calories, fat, sugar, and sodium for all snack items, excluding candy and prepared foods. We then compared the nutritive content of assessed snack items to established dietary recommendations and a school nutrition standard. In total, stores stocked 452 kinds of snacks, with only 15% of items common between all three neighborhoods. Total and unique snacks and snack food manufacturers varied by neighborhood, but distributions in snack type varied negligibly: overall, there were no fruit snacks, no vegetable snacks, and only 3.6% of all snacks (by liberal definition) were whole grain. The remainder (96.4% of snacks) was highly processed foods. Five of65 manufacturers supplied 73.4% ofall kinds ofsnack foods. Depending on serving size definition, 80.0-91.5% of snack foods were "unhealthy" (by the school nutrition standard), including seven of 11 wholegrain products. A single snack item could supply 6-14% ofa day s recommended calories, fat, sugar, and sodium on average (or 56-169% at the extreme) for a "typical" child. We conclude that corner store snack food inventories are almost entirely unhealthful, and we discuss possible implications and next steps for research and intervention. © 2010 The New York Academy of Medicine. Source

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