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Food Preparation and Psychosocial Factors Affect Dietary Intake in Native Hawaiian Communities: Baseline Results from the Healthy Foods Hawaii Intervention
Author(s) -
Gittelsohn Joel,
Ramirez Vickie,
Lee JungSheng,
Davison Nicola,
Novotny Rachel,
Murphy Suzanne,
Danigellis Ephrosine,
Higa Alicia,
Blitz Carrie,
Vijayadeva Vinutha
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a173-a
Subject(s) - environmental health , psychosocial , added sugar , pacific islanders , medicine , sugar , obesity , population , food science , intervention (counseling) , gerontology , biology , psychiatry
Native Hawaiian and Pacific Islander populations suffer disproportionately high rates of obesity and non‐communicable diseases. The Healthy Foods Hawaii (HFH) project aims to improve diet and reduce the risk for chronic disease in this population by addressing the entire food system (community, local agricultural producers, grocery stores, and distributors). We gathered baseline dietary (dietary recalls, food frequency, preparation) and psychosocial (knowledge, self‐efficacy, intentions) data on caregiver/child pairs in four communities on the islands of Oahu and Big Island (Hawaii). Children (8–12y) showed high consumption of sugar cereals, high sodium/high sugar snacks (e.g. chips, candy), canned meats (Spam & hot dogs), white bread, white rice, regular sodas, chocolate milk, ice cream and high sugar fruit drinks. Caregivers added oils and other fats during cooking and used high‐fat/high sodium condiments to add flavoring to meals. Limited time and income were factors preventing healthier food consumption. Results indicate limited familiarity with healthier preparation methods. HFH is using these findings to orient its intervention strategies. Supported by USDA 2004‐35215‐14252 & Hawaii Department of Health 03‐220.