Body Size and Body Esteem in Women: The Mediating Role of Possible Self Expectancy.

Body size and body esteem in women: The mediating role of possible self expectancy.

Body Image. 2013 Apr 8;
Dalley SE, Pollet TV, Vidal J

We predicted that an expectancy of acquiring a feared fat self and an expectancy of acquiring a hoped-for thin self both mediate the impact of body size on women’s body esteem. We also predicted that the mediating pathway through the feared fat self would be stronger than that through the hoped-for thin self. A community sample of 251 women reported their age, height, weight, and completed measures of body esteem and expectancy perceptions of acquiring the feared fat and hoped-for thin selves. Bayesian Structural Equation Modeling (SEM) demonstrated that expectancies about the feared fat self and about the hoped-for thin self mediated the relationship between body size and body esteem. Bayesian SEM also revealed that the pathway through the feared fat self was stronger than that through the hoped-for thin self. Implications for future research and the development of eating pathology are discussed. HubMed – eating

Supermarket and grocery store-based interventions to promote healthful food choices and eating practices: a systematic review.

Prev Chronic Dis. 2013; 10: E50
Escaron AL, Meinen AM, Nitzke SA, Martinez-Donate AP

Increasingly high rates of obesity have heightened interest among researchers and practitioners in identifying evidence-based interventions to increase access to healthful foods and beverages. Because most food purchasing decisions are made in food stores, such settings are optimal for interventions aimed at influencing these decisions. The objective of this review was to synthesize the evidence on supermarket and grocery store interventions to promote healthful food choices.We searched PubMed through July 2012 to identify original research articles evaluating supermarket and grocery store interventions that promoted healthful food choices. We categorized each intervention by type of intervention strategy and extracted and summarized data on each intervention. We developed a scoring system for evaluating each intervention and assigned points for study design, effectiveness, reach, and availability of evidence. We averaged points for each intervention category and compared the strength of the evidence for each category.We identified 58 articles and characterized 33 interventions. We found 7 strategies used alone or in combination. The most frequently used strategy was the combination of point-of-purchase and promotion and advertising (15 interventions); evidence for this category was scored as sufficient. On average, of 3 points possible, the intervention categories scored 2.6 for study design, 1.1 for effectiveness, 0.3 for reach, and 2 for availability of evidence. Three categories showed sufficient evidence; 4 showed insufficient evidence; none showed strong evidence.More rigorous testing of interventions aimed at improving food and beverage choices in food stores, including their effect on diet and health outcomes, is needed. HubMed – eating

Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008.

Nutr J. 2013 Apr 11; 12(1): 45
Smith LP, Ng SW, Popkin BM

BACKGROUND: It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. METHODS: This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. RESULTS: The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p <= 0.001), with the largest declines occurring between 1965 and 1992. In 2007--2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2008--2008 (p <= 0.001). CONCLUSIONS: US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990's. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only slightly more than half spend any time cooking on a given day. Efforts to boost the healthfulness of the US diet should focus on promoting the preparation of healthy foods at home while incorporating limits on time available for cooking. HubMed – eating

[Presence and adequacy of the nutritional and eating disorders terminology in the Spanish and English editions of the Wikipedia].

Nutr Hosp. 2012 Nov; 27 Suppl 2: 54-8
Sanz-Valero J, Guardiola-Wanden-Berghe R, Castiel LD

Objective: To determine the presence and to assess the adequacy of the nutritional and eating disorders descriptors in the English and Spanish Wikipedia. Method: The terms were obtained from the thesaurus: Medical Subject Headings (MeSH) and APA-Terms. The existence of the terms was confirmed accessing to the Spanish and English editions of Wikipedia via the Internet (http://es.wikipedia.org/). The last date for consultation and calculations was June 8, 2012. Results: A total of 89 descriptors were identified, being 56 (62.92%) of them as terms in the Wikipedia: 42 (47.19%) in the Spanish edition and 56 (62.92%) in English. Significant differences between the two editions were assessed (chi-square = 9.41, df = 1, P <0.001). At the same time, differences between both editions according to the number of references in each term were observed (t-Student = -2,43; gl = 84,87; p = 0,017). However, there were not differences in the status of information being update/obsolete, neither in the number of queries. Conclusions: the entries related to nutritional and eating disorders terms have not yet reached an optimum level. Differences between english and spanish Wikipedia editions are more related to criteria of content principles (term existence) than adequacy of information. The English edition of Wikipedia has a more scientific endorsement, through the references cited, than the Spanish edition. HubMed – eating