Dietetics and Clinical Nutrition Commons^™

Associations Of Cooking Self-Efficacy And Frequency Of Icook-4h Youth Participants With Dietary Quality And Bmi At Baseline, Amber Donaldson Ford

Masters Theses

Background: With increased obesity has come increased ready-made and fast food consumption and decreased homemade food consumption. Previous studies have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight status. Cooking interventions have shown positive associations with dietary outcomes, such as increased fruit and vegetable intake and decreased fast food consumption. There is still much unknown about SE and CF, especially among youth.

Objective: The objective of this project was to determine baseline SE and CF and the associations with dietary quality and body mass index (BMI) of youth enrolled in iCook 4-H.

Methods: …

Nutrition Marketing On The Front-Of-Package: 2007-2014, Ana Elizabeth Hoffmann

Masters Theses

Objective: The objectives of this research were to describe the proportion of packaged foods with front-­‐of package nutrition marketing or marketing to children that were high in saturated fat, sodium, and/or sugar content, and to delineate changes in the proportions of these foods from 2007 to 2014.

Methods: Front-­‐of-­‐pack nutrition marketing, child marketing, and nutrient criteria from the Nutrition Facts Label on all packaged food items in a large Midwestern supermarket were recorded in 2007 (n = 5,500) and again in 2014 (n = 6,324). Products were coded as high/not high in saturated fat, sodium, and/or sugar according to agreed …