Religion and Body Weight Among African-American Adults Attempting to Lose Weight: An Exploratory Study.

Religion and body weight was explored at two time points among overweight and obese African-American adults. Baseline and follow-up data were collected from 26 adults participating in a weight loss intervention and analyzed using multiple regression analyses of religious measures, body weight, and other variables. Frequent church attendance was significantly associated with greater weight lost from baseline to 16-week follow-up. In this exploratory study, religious interactions and experiences may be involved in shaping body weight among African-Americans attempting to lose weight.

Do Adults Draw Differently-Sized Meals on Larger or Smaller Plates? Examining Plate Size in a Community Sample.

BACKGROUND: Prior research has reported that plate size may influence an individual's perceptions and recall of food and meal size. Therefore, manipulating plate size could influence projected meal quantities and portion size among community dwelling adults. METHODS: The present study interviewed 281 adult parents in their own homes in a medium-sized city in the United States. Participants were asked to accurately draw and label the foods they expected to eat for dinner that night, drawing on either a 23 cm or 28 cm paper plate. The respondents were then asked to label each food drawn in order to ensure proper recording of meals. RESULTS: Results showed clear differences in drawn food sizes between plate sizes as well as between sexes. Larger plates had about 24% more food drawn on them than small plates. Men drew their meals on 28 cm plates to be 37% larger than men who received 23 cm plates, while women with 28 cm plates drew their meals to be about 17% larger than women given 23 cm plates. Most (60%) of the overall differences in food size between plates came from the biggest food that was drawn. Women and men both drew bigger meat portions on 28 cm plates when compared to the meat portions on 23 cm plates. CONCLUSIONS: Overall, these findings support the concept that adult participants' estimates of dinner meal size may be shaped by plate size. The effect of differing plate sizes appears to be more powerful for men than women, and may encourage greater food consumption among men, primarily as meat products.

Draw Your Dinner: A Longitudinal Study of Perceptions of Meal Size with Different Plate Sizes.

Objectives: In this study, we examined the role of plate size in an individual's ability to draw what they had for dinner the previous evening. Methods: A sample of 199 students at one US university were given large pieces of paper with the image of a plate printed on them and asked to make an accurate drawing on the plate of what they had for dinner the previous evening once per week for 10 weeks. The sizes of the printed plates either stayed constant at 10.5 inches or 8.5 inches or started at 10.5 inches and decreased in small weekly increments to 8.5 inches. We hypothesized that participants given the changing size plates would unknowingly alter their drawn meal sizes in relation to the size of the plate offered. Results: Participants drew more food on larger plates than smaller plates. Participants given plates that decreased in size also decreased the size of their drawings and reported consuming a total of 69 square inches less food on the decreasing than the large plates. Conclusion: These findings suggest that changes in plate size may be useful in influencing food portion sizes over time when the size of the plates is decreased incrementally.

Trust in Physicians and Medical Experience Beliefs Differ Between Women With and Without Polycystic Ovary Syndrome.

CONTEXT: Women with polycystic ovary syndrome (PCOS) report dissatisfaction with their early medical care. Little is understood about factors that can encourage stronger patient-provider relationships and promote treatment adherence. OBJECTIVE: To compare trust in physicians and beliefs about social support from health care providers between women with and without PCOS. DESIGN: Cross-sectional study with online questionnaire. SETTING: Medical clinic referral or broader community recruitment via advertising and websites. PARTICIPANTS: Three hundred thirty-two US-based women with PCOS or with regular menses (n = 134 and n = 198, respectively). MAIN OUTCOME MEASURES: Trust and social support toward health care providers [primary care physicians (PCPs), specialists, and/or nurse practitioners and physician assistants]. RESULTS: PCOS was associated with greater distrust in the PCP's opinion (P < 0.01) and greater confidence about the PCP's prioritization of general health concerns (P = 0.04) than the comparison group. Patients with PCOS felt that the PCP spent less effort and were less qualified to treat PCOS health concerns than general health concerns (both P < 0.001). No significant associations were observed between PCOS diagnosis and trust in specialists. When examining social support, women with PCOS felt they had more arguments with their health care providers than the comparison group (P = 0.02). CONCLUSION: Women with PCOS reported greater overall distrust in the PCP's opinions and more arguments with their health care providers than women without PCOS. These findings support a need to identify additional areas of improvement in the patient-provider relationship to ensure continuity of care for patients with PCOS who require life-long surveillance.

Health-related knowledge, beliefs and self-efficacy in women with polycystic ovary syndrome.

STUDY QUESTION: Do health-related knowledge, beliefs and self-efficacy differ between women with and without polycystic ovary syndrome (PCOS)? SUMMARY ANSWER: Women with PCOS felt at greater risk for adverse health outcomes, yet believed a healthy lifestyle was less beneficial to prevent weight gain relative to a comparison group. WHAT IS KNOWN ALREADY: Diet and physical activity are often used to treat PCOS, but there are high attrition rates and less engagement in self-help methods. It is unclear whether there are unique psychosocial considerations in PCOS that should be incorporated into these interventions. STUDY DESIGN, SIZE, DURATION: This cross-sectional study enrolled 475 women with (N = 255) and without PCOS (N = 220). PARTICIPANTS/MATERIALS, SETTING, METHODS: Female participants were recruited through paper and web-based advertisements across the US (mean age: 28.1 ± 5.4 years). Participants were either diagnosed with PCOS by a healthcare professional (PCOS group) or had self-reported regular menstrual cycles (comparison group). A reliable and valid online instrument about health-related knowledge, beliefs and self-efficacy was administered to these participants. MAIN RESULTS AND THE ROLE OF CHANCE: Most women with PCOS had a basic understanding of nutrition (96%), but had misconceptions about diagnostic criteria for PCOS (≥86%). PCOS was associated with greater perceived susceptibility for disease and weight gain and poorer perceived control over these health outcomes (all P < 0.05), in relation to the comparison group. Women with PCOS also perceived fewer benefits of healthy behaviors on weight gain (P = 0.03) with less than half of the PCOS group attempting to follow government diet recommendations (47%). There were no differences in the self-efficacy of dietary behaviors between groups. LIMITATIONS, REASONS FOR CAUTION: It is likely that participant self-selection occurred due to the nature of recruitment in this study and results may have limited generalizability since most participants identified as Caucasian. Additionally, it is unclear whether some results may be clinically meaningful due to small effect sizes. WIDER IMPLICATIONS OF THE FINDINGS: These findings support that behavioral interventions should incorporate the unique psychosocial considerations associated with PCOS to encourage patient participation in lifestyle interventions. STUDY FUNDING/COMPETING INTEREST(S): This manuscript was partially supported by Cornell University Human Ecology Alumni Association and College of Agriculture and Life Sciences Alumni Association. The authors have no competing interests. TRIAL REGISTRATION NUMBER: NCT01859663.

Religion and body weight: a review of quantitative studies.

Increasing interest in relationships between religion and health has encouraged research about religion and body weight, which has produced mixed findings. We systematically searched 11 bibliographic databases for quantitative studies of religion and weight, locating and coding 85 studies. We conducted a systematic review, analysing descriptive characteristics of the studies as well as relevant religion-body weight associations related to study characteristics. We summarized findings for two categories of religion variables: religious affiliation and religiosity. For religious affiliation, we found evidence for significant associations with body weight in both cross-sectional and longitudinal studies. In particular, Seventh-Day Adventists had lower body weight than other denominations in cross-sectional analyses. For religiosity, significant associations occurred between greater religiosity and higher body weight in both cross-sectional and longitudinal studies. In particular, greater religiosity was significantly associated with higher body weight in bivariate analyses but less so in multivariate analyses. A greater proportion of studies that used a representative sample, longitudinal analyses, and samples with only men reported significant associations between religiosity and weight. Evidence in seven studies suggested that health behaviours and psychosocial factors mediate religion-weight relationships. More longitudinal studies and analyses of mediators are needed to provide stronger evidence and further elucidate religion-weight relationships.

Types and Characteristics of Fish and Seafood Provisioning Scripts Used by Rural Midlife Adults.

OBJECTIVE: To examine rural New York State consumers' cognitive scripts for fish and seafood provisioning. DESIGN: A cross-sectional design with in-depth, semistructured interviews. SETTING: Three rural New York State counties. PARTICIPANTS: Adults (n = 31) with diverse fish-related experiences were purposefully recruited. PHENOMENON OF INTEREST: Scripts describing fish and seafood acquisition, preparation, and eating out. ANALYSIS: Interview transcripts were coded for emergent themes using Atlas.ti. Diagrams of scripts for each participant were constructed. RESULTS: Five types of acquisition scripts included quality-oriented, price-oriented, routine, special occasion, and fresh catch. Frequently used preparation scripts included everyday cooking, fast meal, entertaining, and grilling. Scripts for eating out included fish as first choice, Friday outing, convenient meals, special event, and travel meals. Personal values and resources influenced script development. Individuals drew on a repertoire of scripts based on their goals and resources at that time and in that place. Script characteristics of scope, flexibility, and complexity varied widely. CONCLUSIONS AND IMPLICATIONS: Scripts incorporated goals, values, and resources into routine food behaviors. Understanding the characteristics of scripts provided insights about fish provisioning and opportunities to reduce the gap between current intake and dietary guidelines in this rural setting.

Does measuring body weight impact subsequent response to eating behavior questions?

OBJECTIVES: If being weighed impacts perceptions of eating behavior, it is important that the order of questionnaires and weighing be considered in research and practice. A quasi-experimental study was performed to examine whether being weighed immediately prior to completing a questionnaire affects responses to eating behavior questions. It was hypothesized that being weighed would serve as a priming stimulus and increase measures of dietary restraint, disinhibition, and hunger. METHODS: Trained researchers collected a sample of volunteers (n = 355) in 8 locations in the United States on two Saturdays in the summer of 2011. Half of the participants were weighed immediately prior to completing the Three Factor Eating Questionnaire (TFEQ), with the remaining half weighed immediately after TFEQ completion. RESULTS: A priori hypotheses were not supported despite replicating known relationships between weight, dietary restraint and disinhibition. Results indicated that being weighed first produced a difference in differences on disinhibition scores between low restraint score (95% CI = 4.65-6.02) and high restraint score (95% CI = 6.11-7.57) compared to being weighed after questionnaire completion (p = 0.003). However, this relationship was not significant when modeling restraint as a continuous variable, questioning the use of dichotomization. CONCLUSIONS: Being weighed is unlikely to be a strong enough prime to significantly change scores on eating behavior questionnaires for everyone, but may allow differences in restraint status to become more evident. Researchers assessing dietary restraint should be wary of the possibility of producing different results when treating restraint as continuous or dichotomous, which could lead to different interpretations.

Eating Together at the Firehouse: How Workplace Commensality Relates to the Performance of Firefighters.

Cooperative activities among coworkers can provide valuable group-level benefits; however, previous research has often focused on artificial activities that require extraordinary efforts away from the worksite. We investigate organizational benefits that firms might obtain through various supports for coworkers to engage in commensality (i.e., eating together). We conducted field research within firehouses in a large city to explore the role that interacting over food might have for work-group performance. Using a mix of qualitative and quantitative methods, our field research shows a significant positive association between commensality and work-group performance. Our findings establish a basis for research and practice that focuses on ways that firms can enhance team performance by leveraging the mundane and powerful activity of eating.

The impact of a supermarket nutrition rating system on purchases of nutritious and less nutritious foods.

OBJECTIVE: The current study examines the impact of a nutrition rating system on consumers' food purchases in supermarkets. DESIGN: Aggregate sales data for 102 categories of food (over 60 000 brands) on a weekly basis for 2005-2007 from a supermarket chain of over 150 stores are analysed. Change in weekly sales of nutritious and less nutritious foods, after the introduction of a nutrition rating system on store shelves, is calculated, controlling for seasonality and time trends in sales. SETTING: One hundred and sixty-eight supermarket stores in the north-east USA, from January 2005 to December 2007. SUBJECTS: Consumers purchasing goods at the supermarket chain during the study period. RESULTS: After the introduction of the nutrition ratings, overall weekly food sales declined by an average of 3637 units per category (95 % CI -5961, -1313; P<0·01). Sales of less nutritious foods fell by 8·31 % (95 % CI -13·50, -2·80 %; P=0·004), while sales of nutritious foods did not change significantly (P=0·21); as a result, the percentage of food purchases rated as nutritious rose by 1·39 % (95 % CI 0·58, 2·20 %; P<0·01). The decrease in sales of less nutritious foods was greatest in the categories of canned meat and fish, soda pop, bakery and canned vegetables. CONCLUSIONS: The introduction of the nutrition ratings led shoppers to buy a more nutritious mix of products. Interestingly, it did so by reducing purchases of less nutritious foods rather than by increasing purchases of nutritious foods. In evaluating nutrition information systems, researchers should focus on the entire market basket, not just sales of nutritious foods.

Consumer food system participation: a community analysis.

This study examined the prevalence, patterns, and health associations of consumer participation in different stages of the food system using a survey of 663 adults in one U.S. county. Consumer food system participation by stage was 43% in food production, 47% in food processing, 65% in food distribution, 62% in food acquisition, 61% in food preparation, and 100% in food consumption. Consumers participated in an average of 3.7 of these 6 possible stages. Women and unmarried people participated in more stages. Food system participation was associated with few health problems, although people reporting some illnesses had higher food system participation.

Using plate mapping to examine portion size and plate composition for large and small divided plates.

Does the size of a plate influence the serving of all items equally, or does it influence the serving of some foods - such as meat versus vegetables - differently? To examine this question, we used the new method of plate mapping, where people drew a meal on a paper plate to examine sensitivity to small versus large three-compartment divided plates in portion size and meal composition in a sample of 109 university students. The total drawn meal area was 37% bigger on large plates than small plates, which showed that the portion of plate coverage did not differ by plate size. Men and women drew bigger vegetable portions and men drew bigger meat portions on large plates when compared to small plates. These results suggest that men and women are differentially sensitive to plate size for overall meal size and for meal composition. Implications for decreasing portion size and improving meal balance are that plate size may influence portion size and change the proportions of foods served.

Family dinner frequency, settings and sources, and body weight in US adults.

Contemporary families and food systems are both becoming more dynamic and complex, and current associations between adult family meals and body mass index (BMI) are not well understood. This investigation took a new approach by examining diverse settings and sources of food for family dinners in relationship to BMI in a cross-sectional nationally representative survey of 360 US adults age 18-85 living with family members. In this sample, 89% of adults ate family dinners at least 5 days per week and almost all ate family dinners cooked and eaten at home. About half of these adults also ate family dinners at restaurants, fast food places, or ate takeout food at home, and less common were family dinners at homes of relatives or friends. Family dinners eaten at fast food places, but not other settings or sources, were significantly associated with higher BMI. Overall, adult family dinners were commonplace, usually involved home cooking, and when at fast food places may be related with higher adult body weights.

Marital status and body weight, weight perception, and weight management among U.S. adults.

Married individuals often have higher body weights than unmarried individuals, but it is unclear how marital roles affect body weight-related perceptions, desires, and behaviors. This study analyzed cross-sectional data for 4,089 adult men and 3,989 adult women using multinomial logistic regression to examine associations between marital status, perceived body weight, desired body weight, and weight management approach. Controlling for demographics and current weight, married or cohabiting women and divorced or separated women more often perceived themselves as overweight and desired to weigh less than women who had never married. Marital status was unrelated to men's weight perception and desired weight change. Marital status was also generally unrelated to weight management approach, except that divorced or separated women were more likely to have intentionally lost weight within the past year compared to never married women. Additionally, never married men were more likely to be attempting to prevent weight gain than married or cohabiting men and widowed men. Overall, married and formerly married women more often perceived themselves as overweight and desired a lower weight. Men's marital status was generally unassociated with weight-related perceptions, desires, and behaviors. Women's but not men's marital roles appear to influence their perceived and desired weight, suggesting that weight management interventions should be sensitive to both marital status and gender differences.

Weight and weddings. Engaged men's body weight ideals and wedding weight management behaviors.

Most adults marry at some point in life, and many invest substantial resources in a wedding ceremony. Previous research reports that brides often strive towards culturally-bound appearance norms and engage in weight management behaviors in preparation for their wedding. However, little is known about wedding weight ideals and behaviors among engaged men. A cross-sectional survey of 163 engaged men asked them to complete a questionnaire about their current height and weight, ideal wedding body weight, wedding weight importance, weight management behaviors, formality of their upcoming wedding ceremony, and demographics. Results indicated that the discrepancy between men's current weight and reported ideal wedding weight averaged 9.61 lb. Most men considered being at a certain weight at their wedding to be somewhat important. About 39% were attempting to lose weight for their wedding, and 37% were not trying to change their weight. Attempting weight loss was more frequent among men with higher BMI's, those planning more formal weddings, and those who considered being the right weight at their wedding as important. Overall, these findings suggest that weight-related appearance norms and weight loss behaviors are evident among engaged men.

Using plate mapping to examine sensitivity to plate size in food portions and meal composition among college students.

People eat meals rather than nutrients or food groups. Plate size may influence meal size, meal composition, and food type. To examine effects of plate size on meals, we developed a method we label plate mapping. A quasi-experimental study asked university students to accurately draw what they would like to eat for dinner on either a 9″ or 11″ paper plate. Coding plate drawings for total meal size revealed that students drew an average of 26% more food on larger plates. When plates were coded for meal composition we found that the biggest three food portions drawn by students were bigger on 11″ plates, with 70% of the overall difference in food area occurring in the biggest food. Participants drew bigger portions of vegetables on larger plates, while other food types showed little change in mean size. Gender moderated plate sensitivity for food types: women drew 36% bigger vegetable portions than men on larger plates. Smaller plates may lead to smaller meal sizes, but plate size may differentially influence composition of meals for men and women. These findings suggest plate mapping can be used to reflect meal conceptualizations and assess sensitivity to plate size.

Eating maps: places, times, and people in eating episodes.

This project developed a method for constructing eating maps that portray places, times, and people in an individual's eating episodes. Researchers used seven consecutive days of qualitative eating recall interviews from 42 purposively sampled U.S. adults to draw a composite eating map of eating sites, meals, and partners for each person on a template showing home, work, automobile, other homes, and other places. Participants evaluated their own maps and provided feedback. The eating maps revealed diverse places, times, and partners. Eating maps offer a flexible tool for eliciting, displaying, validating, and applying information to visualize eating patterns within contexts.

Body weight relationships in early marriage. Weight relevance, weight comparisons, and weight talk.

This investigation uncovered processes underlying the dynamics of body weight and body image among individuals involved in nascent heterosexual marital relationships in Upstate New York. In-depth, semi-structured qualitative interviews conducted with 34 informants, 20 women and 14 men, just prior to marriage and again one year later were used to explore continuity and change in cognitive, affective, and behavioral factors relating to body weight and body image at the time of marriage, an important transition in the life course. Three major conceptual themes operated in the process of developing and enacting informants' body weight relationships with their partner: weight relevance, weight comparisons, and weight talk. Weight relevance encompassed the changing significance of weight during early marriage and included attracting and capturing a mate, relaxing about weight, living healthily, and concentrating on weight. Weight comparisons between partners involved weight relativism, weight competition, weight envy, and weight role models. Weight talk employed pragmatic talk, active and passive reassurance, and complaining and critiquing criticism. Concepts emerging from this investigation may be useful in designing future studies of and approaches to managing body weight in adulthood.

Family meals and body weight. Analysis of multiple family members in family units.

Prior research suggests that frequent family meals are associated with lower body mass index (BMI) among children and adolescents. The primary focus of this study was examining associations of reported frequency of family meals with reported BMI for multiple members of family units that included adults and adolescents. A secondary focus was examining settings for family meals and body weight (home and away from home). A cross-sectional survey recruited 327 individuals in 103 family units visiting one U.S. University. Results revealed that for individuals, frequency of family meals at home was inversely related with BMI, while frequency of family meals away from home was directly related with BMI. Family role analyses showed that frequency of family meals eaten by fathers and sons at home was inversely related to BMI, while for only fathers the frequency of family meals away from home was directly related to BMI. Full family unit analyses summed family member characteristics and found associations between family meal frequency and family BMI at home were inverse, but they were direct away from home. Multilevel regression models indicated that family level characteristics accounted for a substantial portion of the variability in body weight measures both at home and away from home. These findings reveal that meal settings, family roles, and full family units help to understand family meals and body weight.

Family meals and body weight in US adults.

OBJECTIVE: Family meals are an important ritual in contemporary societies and many studies have reported associations of family meals with several biopsychosocial outcomes among children and adolescents. However, few representative analyses of family meals have been conducted in samples of adults, and adults may differ from young people in predictors and outcomes of family meal consumption. We examined the prevalence and predictors of adult family meals and body weight outcomes. DESIGN: The cross-sectional 2009 Cornell National Social Survey (CNSS) included questions about the frequency of family meals, body weight as BMI and sociodemographic characteristics. SETTING: The CNSS telephone survey used random digit dialling to sample individuals. SUBJECTS: We analysed data from 882 adults living with family members in a nationally representative US sample. RESULTS: Prevalence of family meals among these adults revealed that 53 % reported eating family meals seven or more times per week. Predictive results revealed that adults who more frequently ate family meals were more likely to be married and less likely to be employed full-time, year-round. Outcome results revealed that the overall frequency of family meals among adults was not significantly associated with any measure of body weight. However, interaction term analysis suggested an inverse association between frequency of family meals and BMI for adults with children in the household, and no association among adults without children. CONCLUSIONS: These findings suggest that family meals among adults are commonplace, associated with marital and work roles, and marginally associated with body weight only in households with children.