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Full-Text Articles in Medicine and Health Sciences
Influence Of The Request And Purchase Of Television Advertised Foods On Dietary Intake And Obesity Among Children In China, Jinli Xian, Mao Zeng, Zhengjie Cai, Changxiao Xie, Yuqian Xie, Manoj Sharma, Yong Zhao, Zumin Shi
Influence Of The Request And Purchase Of Television Advertised Foods On Dietary Intake And Obesity Among Children In China, Jinli Xian, Mao Zeng, Zhengjie Cai, Changxiao Xie, Yuqian Xie, Manoj Sharma, Yong Zhao, Zumin Shi
Environmental & Occupational Health Faculty Publications
Background: This study aims to examine the effects of the request and purchase of Television (TV) advertised foods on children’s dietary intake, overweight and obesity in China. Methods: Data from 1417 children (aged 6–17 years) in the 2011 China Health and Nutrition Survey were analysed. The request and purchase of TV advertised foods were assessed through the frequency of children’s requests to purchase TV advertised foods and the frequency of parents’ purchases of these advertised foods, as well as the frequency of children’s purchases of TV advertised foods. The height and weight of children were measured. Logistic regression models were …
Patterns Of Commodity Food Use Among American Indians, Michelle Chino, Darlene R. Haff, Carolee Dodge Francis
Patterns Of Commodity Food Use Among American Indians, Michelle Chino, Darlene R. Haff, Carolee Dodge Francis
Environmental & Occupational Health Faculty Publications
Objectives: To better understand risks for obesity and diabetes among American Indians.
Methods: Adults from tribes across the country surveyed to explore commodity food use patterns and food choice.
Results: Respondents reported second and third generation commodity food use. Current commodity users stated preferences for canned and packaged meals and were more likely to participate in other federal food programs.
Conclusions: Low-income, nutritionally stressed families relying on federal food programs may be at increased risk of obesity and diet-related chronic conditions due to long-term use of foods that are high in fat and calories and low in fiber.