Browsing by Author "Smith, Teresa M."

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Assessing foods offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010
(2015-08) Byker Shanks, Carmen; Smith, Teresa M.; Ahmed, Selena; Hunts, Holley
Objective To assess the nutritional quality of food packages offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010 (HEI-2010). Design Data were collected from the list of the food products provided by the US Department of Agriculture’s Food and Nutrition Handbook 501 for FDPIR. Nutritional quality was measured through a cross-sectional analysis of five randomly selected food packages offered through FDPIR. HEI-2010 component and total scores were calculated for each food package. ANOVA and t tests assessed significant differences between food packages and HEI-2010 maximum scores, respectively. Setting This study took place in the USA. Subjects Study units included food products offered through FDPIR. Results The mean total HEI-2010 score for the combined FDPIR food packages was significantly lower than the total HEI-2010 maximum score of 100 (66·38 (sd 11·60); P<0·01). Mean scores for total fruit (3·52 (sd 0·73); P<0·05), total vegetables (2·58 (sd 0·15); P<0·001), greens and beans (0·92 (sd 1·00); P<0·001), dairy (5·12 (sd 0·63); P<0·001), total protein foods (4·14 (sd 0·56); P<0·05) and refined grains (3·04 (sd 2·90); P<0·001) were all significantly lower than the maximum values. Conclusions The FDPIR food package HEI-2010 score was notably higher than other federal food assistance and nutrition programmes. Study findings highlight opportunities for the FDPIR to modify its offerings to best support lifestyles towards prevention of diet-related chronic disease.
Food assistance programs for children afford mixed dietary quality based on HEI-2010
(2015-01) Byker Shanks, Carmen; Smith, Teresa M.
Backpack programs across the United States distribute easy-to-prepare foods in a backpack to potentially food-insecure students on Fridays to help reduce weekend hunger. This study used Healthy Eating Index 2010 (HEI-2010) to assess foods provided in Montana backpack programs. Healthy Eating Index 2010 measures compliance with the 2010 Dietary Guidelines and is a tool to assess the diet quality of foods provided in supplemental food assistance programs. We hypothesized that HEI-2010 scores would be of average dietary quality. One randomly selected menu was collected from each Montana backpack program (n = 5) from the 2011-2012 academic year. Each food provided was analyzed for diet quality using HEI-2010 to obtain component and total scores. Descriptive statistics and t tests were calculated to assess whether mean HEI-2010 component scores and total scores differed significantly (P < .05) from the maximum scores. The mean total score for HEI-2010 was significantly lower than the maximum score of 100 (58.65; SD, 15.59; P = .004). Analysis resulted in significantly lower mean scores for total vegetables (2.26; SD, 1.37; P = .011), greens and beans (0; SD, 0; P < .001), fatty acids (0; SD, 0; P < .001), and sodium (3.90; SD, 2.52; P = .006). Dietary quality of backpack programs may further improve with information sharing between programs about the availability of specific food group items. To better suit children's nutritional needs and increase HEI-2010 scores, researchers, practitioners, and the food industry should identify food options for the backpack program that are easy to prepare, appealing, and affordable.
Fruit and vegetable desirability is lower in more rural built food environments of Montana, USA using the Produce Desirability (ProDes) Tool
(2018-02) Ahmed, Selena; Byker Shanks, Carmen; Smith, Teresa M.; Shanks, Justin D.
The main objective of this study is to present a food environment measure, the Produce Desirability (ProDes) Tool, to assess consumer desirability of fruits and vegetables (FVs) based on generalizable sensory characteristics that can be applied in diverse socio-ecological contexts. We implemented the ProDes Tool in rural and urban built food environments (grocery stores) in 11 counties in the frontier state of Montana, United States, towards elucidating access gaps to desirable produce based on rurality of location. Total ProDes scores were calculated by averaging the five sensory parameters of the tool (overall desirability, visual appeal, touch and firmness, aroma, and size) for individual and total FVs. We statistically analyzed the relationship of ProDes scores by FV type, rurality, Nutrition Environment Measurement Scores for Stores (NEMS-S), and price. Mean Total ProDes scores for all produce was 3.5 (SD = 0.7), or low to moderate, on a 7-point scale (0 to 6). Significant differences (p < 0.0001) in means of Total ProDes scores were found on the basis of rurality with FVs from the rural food environments having lower scores compared to the urban food environments. There was no significant relationship for Total ProDes Scores by NEMS-S Total Scores (p = 0.880; r = -0.019), NEMS-S Availability scores (p = 0.926; r = 0.012), NEMS-S Quality scores (p = 0.457; r = 0.095), and for the majority of NEMS-S acceptable ratings for individual produce. A significant negative relationship was found between price and the ProDes sensory parameter of touch and firmness (p < 0.0029) for total fruit. Findings support our overall hypothesis that FV desirability as measured by the ProDes Tool varies based on rurality of location of the built food environment in Montana. The lack of correlation of Total ProDes scores with NEMS-S scores rationalizes the need of the ProDes Tool to accompany existing food environment tools to more comprehensively characterize the food environment.
Fruits and vegetables as a healthier snack throughout the day among families with older children: Findings from a survey of parent-child dyads
(2015-04) Smith, Teresa M.; Pinard, Courtney A.; Byker Shanks, Carmen; Wethington, Holly; Blanck, Heidi M.; Yaroch, Amy L.
Most U.S. youth fail to eat the recommended amount of fruits and vegetables (FV) however many consume too many calories as added sugars and solid fats, often as snacks. The aim of this study was to assess factors associated with serving FV as snacks and with meals using parent–child dyads. A cross-sectional sample of U.S. children aged 9 to 18, and their caregiver/parent (n = 1522) were part of a Consumer Panel of households for the 2008 YouthStyles mail survey. Chi-square test of independence and multivariable logistic regression were used to assess associations between serving patterns of FV as snacks with variations in serving patterns, and covariates including dietary habits. Most parents (72%) reported serving FV at meals and as snacks. Fruit was most frequently served as a snack during the day (52%) and vegetables were most frequently served as a snack during the day (22%) but rarely in the morning. Significant differences in child FV intake existed among FV as a snack serving patterns by parents. Compared to children whose parents served FV only at meals, children whose parents reported serving FV as snacks in addition to meals were significantly more likely to have consumed FV the day before (using a previous day screener), P < 0.05. Contributing to the growing collection of literature describing parent–child dyad dietary behaviors, these findings suggest promoting FV access and intake throughout the day, not only at meals, by including serving as snacks, may increase FV intake among older children and adolescents.