Abstract
Background
The home food environment is complex and has the potential to influence dietary habit
development in young people. Several factors may influence the home food environment,
including income and race/ethnicity.
Objective
To examine the relationship of income and race/ethnicity with three home food environment
factors (ie, food availability frequency, family meal patterns [frequency of family
and home cooked meals], and family food expenditures).
Design
A cross-sectional analysis of the National Health and Nutrition Examination Survey
(NHANES).
Participants
A total of 5,096 youth aged 6 to 19 years from a nationally representative sample
of US individuals participating in NHANES 2007-10.
Statistical analyses performed
Prevalence of food availability frequency was assessed for the entire sample, race/ethnicity,
poverty income ratio (PIR), and race/ethnicity stratified by PIR. Mean values of family
meal patterns and food expenditures were calculated based on race/ethnicity, PIR,
and race/ethnicity stratified by PIR using analysis of variance and least squares
means. Tests of main effects were used to assess differences in food availability
prevalence and mean values of family meal patterns and food expenditures.
Results
Non-Hispanic whites had the highest prevalence of salty snacks (51.1%±1.5%) and fat-free/low-fat
milk (39.2%±1.7%) always available. High-income homes had the highest prevalence of
fruits (75.4%±2.4%) and fat-free/low-fat milk (38.4%±2.1%) always available. Differences
were found for prevalence of food availability when race/ethnicity was stratified
by PIR. Non-Hispanic blacks had the lowest prevalence of fat-free/low-fat milk always
available across PIR groups. Differences in mean levels of family meal patterns and
food expenditures were found for race/ethnicity, PIR, and race/ethnicity stratified
by PIR.
Conclusions
Race/ethnicity and PIR appear to influence food availability, family meal patterns,
and family food expenditures in homes of youth. Knowledge of factors that influence
the home food environment could assist in developing effective strategies to improve
food environments for young people.
Keywords
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Biography
M. A. Masters is an assistant professor of nutrition, Department of Nutrition, School of Professional Studies, Metropolitan State University of Denver, Denver, CO; at the time of the study, she was a graduate student, Department of Nutrition and Health Sciences, University of Nebraska-Lincoln.
Biography
K. L. Stanek Krogstrand is an associate professor emeritus, Department of Nutrition and Health Sciences, University of Nebraska-Lincoln.
Biography
K. M. Eskridge is a professor, Department of Statistics, University of Nebraska-Lincoln.
Biography
J. A. Albrecht is a professor, Department of Nutrition and Health Sciences, University of Nebraska-Lincoln.
Article info
Publication history
Published online: June 14, 2014
Accepted:
April 24,
2014
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There is no funding to disclose.
Identification
Copyright
© 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
