201406 How do parents of preschoolers shop and prepare food for their children?

Monday, November 9, 2009: 12:30 PM

Jennifer Greenberg Seth, ScM , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
Alexandra Evans, PhD , Michael & Susan Dell Center for Healthy Living, University of Texas School of Public Health, Austin Regional Campus, Austin, TX
Karol K. Harris, PhD , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
Jennifer J. Loyo, MEd , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
Carol Spaulding, MS , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
Robin Dochen Atwood, EdD , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
Nell H. Gottlieb, PhD , Kinesiology and Health Education, University of Texas at Austin, Austin, TX
  
Background: Child obesity is a public health issue in the 21st century. With increasing food costs and the current economic downturn, parents may need to find ways to balance nutritional and economic concerns when shopping and preparing food for their children.

Objective: This study examined food shopping and preparation according to income and participation in the Special Supplemental Program for Women, Infants and Children (WIC) among an ethnically diverse sample of parents of preschoolers.

Methods: A sample of 721 households completed a 30-minute telephone interview assessing parental attitudes and behaviors regarding food shopping and meal preparation. Fifty percent of the sample was Hispanic, 46% reported some food insecurity, and 33% participated in WIC. Chi-square analyses were used to determine differences between groups.

Results: Respondents rated child preference as the most important factor in meal planning; nutritional content was rated least important. When shopping, parents were more likely to compare prices than check nutrition facts, regardless of income level. This finding was most pronounced for WIC parents. Although WIC households were larger, they spent less money per week on food (not counting food assistance) than WIC-eligible and WIC-ineligible non-WIC households. WIC children were more likely to eat daily home-cooked main meals (76%) than WIC-eligible (61%) and WIC-ineligible non-WIC (52%). In 10% of households, children prepared food for themselves.

Implications: Nutrition information competes with cost and child preference in parental decisions about what to feed children. Obesity prevention programs should emphasize low-cost ways to create nutritious meals and target young children directly.

Learning Objectives:
1)Describe the differences in food shopping and preparation among WIC and non-WIC parents. 2)Identify ways in which nutrition education and obesity prevention programs can help parents balance nutrition and economic concerns when shopping and preparing food for their children.

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I coordinated all aspects of the study, including design, field testing, roll-out, and analysis and interpretation of findings.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

See more of: The Food Environment and Childhood Obesity
See more of: Public Health Education and Health Promotion