Mothers play a vital role in providing healthy food choices for their preschool children. This role has become more complex in the present obesity-producing environment that has contributed to the increasing prevalence of childhood overweight and obesity in Canada. Childhood overweight and obesity is a significant public health issue in Nova Scotia where the percentage is higher than the national average. The purpose of this study was to generate a theoretical understanding of the process in which 18 mothers living within the Cape Breton Regional Municipality engaged while making food choices for their preschool children. Constructivist grounded theory methodology informed by sensitising constructs from symbolic interaction and the socio-environmental health promotion perspective facilitated a multilevel exploration of the factors that affect mothers’ food choice practices for their preschoolers. Data collection took place over 16 months. Thirty-five interviews were completed. Grounded theory methods were used to analyze the data and a substantive theory of how mothers made food choices for their preschool children was co-constructed with the participants. The substantive theory, Persistent Optimizing, consists of three main integrated conceptual categories. In the first conceptual category, Acknowledging Contextual Constraints, mothers acknowledged various individual, interpersonal, and socio-environmental contextual factors that hindered their ability to make intended, healthier food choices for their children. In the second conceptual category, Stretching Boundaries, mothers developed and enacted moderating strategies to lessen the impact of contextual constraints, thereby increasing the number of food choices available to them. In the third conceptual category, Strategic Positioning, mothers developed and enacted a variety of optimizing strategies to get them closer to making the optimal food choice for their children in a given situation. Mothers in this study struggled continuously with varying degrees of success to provide the foods they believed their children needed. The findings suggest that in practice, policy, research, and education, community health nurses must work independently and collaboratively at all levels of influence to facilitate, mediate, and advocate for social, economic, and physical environments that improve mothers’ ability to make food choices that promote their children’s health and reduce their risk of becoming overweight and obese.

The Linnean Society of London Milnesium, with its relatively short and wide buccal tube, is considered carnivorous. Species in this genus exhibit differences in buccal tube length, standard buccal tube width, and the buccal tube length/width ratio. To determine whether buccal tube size is correlated with the type of prey, ˜4000 specimens of various Milnesium species were examined. Among those with identifiable gut contents, ˜97% contained tardigrades, rotifers, or both, whereas only ˜3% contained nematodes or amoebas. In total, 189 females with guts containing only tardigrades, only rotifers, or both were analysed with general linear model multivariate analysis. Milnesium specimens containing only tardigrade remnants were larger and had longer and wider buccal tubes than those containing only rotifers. Those with only tardigrades in the gut also had a significantly lower buccal tube length to width ratio than those with only rotifers in the gut. Specimens with a mixed diet (rotifers and tardigrades) had intermediate values of buccal tube width and length, and these differed significantly from individuals containing rotifers or tardigrades only. Variation in buccal tube dimensions was linked with interspecific and age (size)-related factors, and differences in buccal tube dimensions associated with gut content remained significant, even when the analysis was controlled for the interspecific variation. No evidence of cannibalism was observed.

Magister Artium (Development Studies) - MA(DVS) / Multiple studies have explored aspects of food choice; however, few have used a gendered approach. Understanding issues relating to food from a gendered perspective has become crucial in terms of combating and preventing diseases and epidemics such as obesity and malnutrition within the 21st century. The notion that men and women have different perspectives in terms of food has become apparent in recent literature.

Bakgrund Livsmedelsval som människor gör påverkar både hälsan och miljön. FN:s klimatpanel har fastställt att de globala utsläppen behöver minska med nästan 50% fram till 2030. Det krävs att konsumenter reflekterar över sina livsmedelsval för att samhället ska uppnå en mer hållbar konsumtion och produktion. Det finns ett behov att undersöka människors tankar gällande livsmedels miljöpåverkan och om miljö tas i åtanke eller inte i livsmedelsvalet. Syfte Syftet med studien är att, ur ett miljöperspektiv, undersöka vilka faktorer som har betydelse när människor väljer livsmedel. Metod En kvantitativ enkätstudie utfördes, enkäten delades på sociala medier och via QR-koder som sattes upp på utbildningsorten. Insamlade data analyserades för att undersöka om det fanns signifikanta skillnader mellan olika demografiska grupper. Resultat Resultatet visar på att det finns stora skillnader mellan åldersgrupper i vilka faktorer människor tar hänsyn till i valet av livsmedel. Yngre tog framförallt hänsyn till pris medan äldre tog större hänsyn till miljöfaktorer som bland annat produktionsmetoder. Överlag sågs inga större skillnader i de övriga demografiska grupperna i vad människor tar hänsyn till när de väljer livsmedel. Olika grupper influerades av olika faktorer i livsmedelsvalet, där sociala medier och utbildning var framträdande. Slutsats Informationen till konsumenter kring livsmedels miljöpåverkan behöver förbättras. Resultatet antyder att det krävs fler ingående studier för att undersöka skillnader och vad som ligger bakom dessa influerande faktorer, samt att det kan finnas ett behov av större insatser från alla inblandade aktörer, såsom konsumenter, producenter och regeringen, om miljömålen ska nås. / Background People’s food choices affect both health and the environment. The UN climate panel has determined that global emissions need to be reduced by almost 50% by 2030. Consumers need to reflect on their food choices for society to achieve more sustainable consumption. There is a need to examine people's thoughts on the environmental impact of food and whether the environment is considered in food choices. Objective The aim of the study is to investigate, from an environmental perspective, the factors that are important for consumers’ food choices. Method A quantitative survey study was conducted; the survey was shared on social media and via QR codes posted at the place of education. The collected data was analyzed to examine whether there were significant differences between different demographic groups. Results In total, 212 participated in the study. The results showed that there were large differences between age groups in which factors people take into account when choosing foods. Younger people mainly took price into consideration, while older people took environmental factors such as production methods into greater account. Overall, no major differences were seen in the other demographic groups in what people took into account when choosing foods. Different groups were influenced by different factors in their food choices, with social media and education being prominent. Conclusion Information for consumers about the environmental impact of food needs to be improved. The results suggest that more in-depth studies are needed to investigate differences and the reasons behind these influencing factors, and that there may be a need for greater efforts from all stakeholders involved, such as consumers, producers and the government, if environmental objectives are to be achieved.

No description available.

Osteoporosis is a debilitating disease that afflicts an estimated 25 million Americans, especially women. Suboptimal intakes of calcium, phosphorus, and vitamin D contribute to development of osteoporosis. Results from the Third National Health and Nutrition Examination Survey (NHANES III) indicate that adult women do not meet the Recommended Dietary Allowance (RDA) for calcium. Results from other national studies indicate that adult women consume less than the recommended number of servings of dairy foods per day. Focus groups were conducted in rural and urban areas of Virginia to gain insight into middle aged women's perceptions of dairy foods. Four focus groups were conducted with a total of 39 women. The majority of the women were between the ages of 35 to 50 years; all were non-Hispanic white women. All had a minimum of a high school education, and the majority had some education beyond high school. Discussion questions addressed preferences for dairy foods, advantages and disadvantages of dairy foods, factors that influence dairy food choices, and possibilities for product improvements. Focus group discussions were audio taped and transcribed by the moderator. The moderator identified major and minor themes; women's responses were organized thematically. Results were reported in the following broad theme categories: perceptions of health and nutrition that influenced dairy food choices and factors that influenced dairy food choices. The predominant negative perception of dairy foods was that dairy foods were high in fat. Women also negatively associated dairy foods with lactose intolerance and kidney stones. The predominant positive perception of dairy foods was that dairy foods were a good source of calcium. Women also believed dairy foods were a good source of vitamins, although they were unsure of specific vitamins found in dairy foods. Participants were aware of osteoporosis, but many were not knowledgeable about risk factors or prevention related to osteoporosis. Many women used calcium supplements or vitamin-mineral supplements to help meet dietary calcium requirements. Results indicate a need for education on the role of dairy foods in osteoporosis prevention. Women's preferences for dairy foods influenced dairy food choices. Product characteristics, such as sensory attributes, convenience, cost, availability, and packaging, were mentioned as factors that greatly influenced dairy food choices. The majority of women stated that other household members influenced dairy food choices. Women also mentioned that physicians and media sources, such as magazine advertisements and television commercials, influenced their dairy food choices. Nutrition education for this population should continue to promote the view that "all foods can fit" into a healthy eating pattern. Nutrition education should be geared toward the fast paced lifestyle these women lead. Product development should focus on convenience items. / Master of Science

Background: Childhood, adolescent, and adult obesity is a major health and economic concern affecting the United States and various countries across the globe. Obese children and adolescents are at a potential risk for developing certain chronic diseases as they transition into adulthood. There are community-based cooking intervention programs designed to increase children and adolescents' intake of fruits, vegetables, and whole grains, whether these programs improve self-efficacy and perceptions related to food and eating behaviors is not currently known. Objective: The aim of the study was to evaluate the effectiveness of Teen Cuisine, an Extension-based cooking program on self-efficacy with cooking and perceptions of their eating behaviors in a diverse group of adolescents across the Commonwealth of Virginia. Subjects: Students involved in the 4-H Teen Cuisine Program during the 2013-2015 academic years. Cooking Program: Teen Cuisine is a six-week 90-minute extension-based cooking program created by the Virginia Family Nutrition Program targeting adolescents and teens throughout the Commonwealth of Virginia. The program focused on kitchen safety and sanitation, knife skills, food preparation, and nutrition education. Measures: A survey was used to assess n=531 student's self-efficacy for general nutrition knowledge, food choices, and cooking skills as a result of the 4-H Teen Cuisine Program during the academic year of fall 2013 to spring 2015. Methods: Surveys were administered upon completion of the Teen Cuisine program to assess students' self-efficacy and perceived gains in kitchen skills, dietary patterns and preferences, and nutrition knowledge. Results: Teens that self-reported living in rural areas throughout the Commonwealth of Virginia perceived gains (p < 0.05) in an increased consumption of fruits and vegetables. Teens also indicated an increased frequency in cooking and a decrease in their consumption of soda/soft drinks. Conclusion: Overall Teen Cuisine was found to be effective in improving perceptions of curriculum specific health behaviors, cooking skills, food safety and sanitation, and perceived gains in self-efficacy in the kitchen. / Master of Science / Over the past 10 years, 4-H has delivered numerous childhood obesity prevention programs across the state of Virginia. 4-H Extension Agents expressed a need and for a curriculum targeting tweens and teens. Based on a national search, no programs existed. As a result, the Virginia Family Nutrition Program developed Teen Cuisine, a skilled and cooking based curriculum that focuses on nutrition education, food preparation and safety. In 2011, the Teen Cuisine program was targeted for low-income youth. The aim of this study was to create a culinary and nutrition education foundation to aid in the prevention of chronic diseases. Once students completed the six 90 minute lesson program, a posttest was distributed to students throughout the state of Virginia who participated in Teen Cuisine. Results were evaluated using the 4-H Common Measures Evaluation Instruments. Based on evidence from Teen Cuisine 72.1% of students agreed they consume more fruits and vegetables. While 73.0% agreed they drink fewer soft drinks. Students who successfully completed Teen Cuisine significantly improved their knowledge in nutrition education, physical activity, food safety and sanitation, acquired knife skills, and are now more conscious of their eating behaviors. Reinforcing the Dietary Guidelines and MyPlate, teens now have a road map to how their plate should look, and how to maintain a healthy weight.

The availability of nutrition information is an important aspect of health care and equally important is access to cultural and theoretical nutrition evidence to increase awareness on ways to manage a diet in ethnic communities. The problem was the shortage of culturally appropriate nutrition data to educate Caribbean immigrants. The purpose of the study was to acquire culturally profound nutrition information on Caribbean immigrants' distinctive philosophical perception on nutrition and food choices. A phenomenological approach was used to examine ways in which the participants integrate nutrition facts when making food choices. The theory of reasoned action was the main conceptual framework used in this study to assess the participants' dietary belief systems. A purposeful sampling approach was used to recruit participants for the study and the participants were prescreened as part of the data collection procedure. The inclusion criteria focused on adult Caribbean immigrants who had awareness on nutrition habits. The 15 participants who agreed to participate in face-to-face interviews provided data on their food habits. The interpretive phenomenological analysis approach was used to investigate and explain the participants' diet. The participants' routines included eating whole foods from plant and animal products, eating foods from all food groups in moderation, and monitoring salt and sugar intake to prevent diet-related illness. The frequently occurring themes that emerged from the study included family traditions and ethnic beliefs and values that inspired recipes and types of food the participants consume. These findings may possibly be used by health professionals to assist in planning or implementing culturally sensitive education programs to enhance nutrition awareness in Caribbean immigrant communities.

The food decisions, dietary patterns, physical activity, and weight-related convictions of African American mothers are affected by their self-perceptions and views of body weight. The gap in the literature regarding the impact of these perceptions on children's food choices, eating habits, and body image is significant. Using the health belief model as the theoretical foundation and a cross-sectional survey as the research design, this study assessed the potential relationship between mothers' and children's eating habits and whether mothers' perceptions of their children's body image were reliable indicators of childhood obesity. Eighty-six mothers provided demographic information and completed the Child Feeding Questionnaire (CFQ) and the Figure Rating Scale (FRS); 86 children completed the FRS. All 172 participants self-reported weight and height. No other measurements were taken. Logistic regression and correlation analysis were used to answer the research questions. Correlation analysis showed a significant relationship between the mothers' perceptions of their children's body image and the children's self-perceptions of their body image. The results of regression analyses indicated that the mothers' perceptions of their weight as children influenced food choices for their children as well as their children's self-perception of body image. Positive social change in the African American community may occur by having community and health care professionals offer awareness programs to African American mothers.

Policymakers, politicians, and media outlets have declared an obesity epidemic. In doing so, they have named a variety of villains, including fast food. Despite the framing of fast food as being a leading contributor to weight gain and obesity, we have yet to understand the impact that fast food has on those who work with it every day. The purpose of this dissertation is to understand the food choices, BMIs, and self perceived weights of the food service worker population. Using Pierre Bourdieu’s concepts of habitus and field, I investigate the role of the workplace and external cultural influences, such as the family, in navigating an obseogenic workplace environment that is centered on selling highly caloric food to the Canadian public in a quick and cost effective manner. The first stage of this research addresses the question: Are food service workers more likely to be overweight or obese and perceive themselves as being overweight compared to the general population? In order to do this, I analyzed secondary survey data from the Canadian Community Health Survey cycle 5.1 (2009-2010). I used logistic regression techniques to construct models that analyze the likelihood of having high BMIs and high self perceived weights in both the food service worker and general Canadian populations. In addition to this, I sought to understand the food choices that contribute to weight gain in fast food workers. To do this, I conducted forty semi-structured qualitative interviews with workers from a variety of fast food chains. The results of my research disprove my original hypothesis that food service workers are more likely to be overweight or obese because of their frequent exposure to fast food. Instead, I found that they are less likely to be overweight or obese than the general Canadian population. Additionally, they are also less likely to perceive themselves as being overweight or obese. Through the qualitative interviews, I found that these individuals participate in a process of regulation where they monitor their food intake at work. Additionally, I found that their consumption patterns stemmed from habitus generated through cultural exposures in other areas of their lives. Pierre Bourdieu (1984) argues that we develop habitus through meaningful cultural exposure. We use our habitus, or engrained dispositions, to navigate hierarchical spaces or fields. Through this research, I found that workers viewed their jobs as being temporary and their cultural consumption patterns did not seem to change from their exposures to their workplaces. The majority were part time students, working in this industry to pay for living expenses and tuition. For the most part, they were raised in middle class homes where their mothers prepared food for their families from scratch on a daily basis. Fast food was viewed as a special treat and not an item to consume on a regular basis. I conclude that the meaningful exposures we have to food and cultural norms throughout life are more important in determining our food choices than our exposure to fast food restaurants.