Abstract
Background
Cross-sectional research in adolescents has found that eating family meals is associated
with better nutritional intake.
Objective
To describe meal patterns of young adults and determine if family meal frequency during
adolescence is associated with diet quality, meal frequency, social eating, and meal
structure during young adulthood.
Design
Population-based, 5-year longitudinal study in Minnesota.
Subjects/setting
Surveys and food frequency questionnaires were completed by 946 female students and
764 male students in high school classrooms at Time 1 (1998-1999; mean age 15.9 years)
and by mail at Time 2 (2003-2004; mean age 20.4 years).
Statistical analyses performed
Multiple linear regression models were used to predict mean levels of young adult
outcomes from adolescent family meal frequency. Probability testing of trends in each
outcome across ordered categories of family meal frequency used linear contrasts.
Results
Family meal frequency during adolescence predicted higher intakes of fruit (P<0.05), vegetables (P<0.01), dark-green and orange vegetables (P=0.001), and key nutrients and lower intakes of soft drinks (P<0.05) during young adulthood. Frequency of family meals also predicted more breakfast
meals (P<0.01) in females and for both sexes predicted more frequent dinner meals (P<0.05), higher priority for meal structure (P<0.001), and higher priority for social eating (P<0.001). Associations between Time 1 family meals and Time 2 dietary outcomes were
attenuated with adjustment for Time 1 outcomes but several associations were still
statistically significant.
Conclusions
Family meals during adolescence may have a lasting positive influence on dietary quality
and meal patterns in young adulthood.
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Biography
N. I. Larson is a doctoral degree candidate, D. Neumark-Sztainer and M. Story are professors, and P. J. Hannan is a senior research fellow, Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis.
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© 2007 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
