Abstract
Background
The home food environment can shape the diets of young children. However, little is
known about modifiable factors that influence home food availability and dietary intake.
Objective
The purpose of this study was to examine the relationship between grocery shopping
frequency with home- and individual-level diet quality.
Design
This was a secondary, cross-sectional analyses of data from the Study on Children’s
Home Food Availability Using TechNology. Data were collected in the homes of participants
from November 2014 through March 2016.
Participants/settings
A purposive sample of 97 low-income African American and Hispanic or Latinx parent–child
dyads residing in Chicago, IL, enrolled in the study.
Main outcome measures
The main outcomes were home- and individual-level diet quality. Healthy Eating Index-2010
(HEI-2010) scores were calculated from home food inventory data collected in participants’
homes to assess home-level diet quality. To assess individual-level diet quality,
HEI-2010 scores were based on multiple 24-hour diet recalls from parent–child dyads.
Statistical analyses
Grocery shopping frequency was examined in relation to diet quality at the home and
individual levels. Grocery shopping frequency was defined as the number of times households
shopped on a monthly basis (ie, once a month, twice a month, 3 times a month, or 4
times or more a month). Multivariable linear regression analysis, controlling for
covariates, tested the relationships between grocery shopping frequency and HEI-2010
total and component scores at the home and individual levels.
Results
Grocery shopping frequency was positively associated with home-level HEI-2010 scores
for total diet, whole grains, and empty calories (higher scores reflect better diet
quality) and with individual-level HEI-2010 scores for total and whole fruit (parents
only), vegetables (children only), and sodium (children only).
Conclusions
Grocery shopping frequency was associated with multiple dimensions of diet quality
at the home and individual levels. These results offer a potential strategy to intervene
on home food availability and individual dietary intake.
Keywords
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Biography
J. Banks is a ResearcHStart Fellow, ResearcHStart Program, University of Illinois at Chicago, Chicago.
Biography
M. L. Fitzgibbon is a professor, Department of Pediatrics and School of Public Health, and deputy director, Institute for Health Research and Policy, and associate director, Cancer Prevention and Control University of Illinois Cancer Center, University of Illinois at Chicago, Chicago.
Biography
L. A. Schiffer is a research data analyst, University of Illinois at Chicago, Chicago.
Biography
R. T. Campbell is an emeritus professor, Epidemiology and Biostatistics, School of Public Health, University of Illinois at Chicago, Chicago.
Biography
M. A. Antonic is a research specialist, University of Illinois at Chicago, Chicago.
Biography
C. L. Braunschweig is a professor, University of Illinois at Chicago, Chicago.
Biography
A. M. Odoms-Young is an associate professor, Department of Kinesiology and Nutrition, College of Applied Health Sciences, University of Illinois at Chicago, Chicago.
Biography
A. Kong is an assistant professor, Department of Pharmacy Systems, Outcomes, and Policy, College of Pharmacy, University of Illinois at Chicago, Chicago.
Article Info
Publication History
Published online: August 19, 2020
Accepted:
June 10,
2020
Received:
February 3,
2020
Footnotes
Supplementary materials: The Figure is available at www.jandonline.org.
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This study was funded by the Eunice Kennedy Shriver National Institute of Child Health and Human Development at the National Institutes of Health (Grant No. R21HD080157 ). Funding for the researcHStart program came from philanthropic support from Debra and Ira Cohen and other generous donors to the University of Chicago Comprehensive Cancer Center.
AUTHOR CONTRIBUTIONS A. Kong, M. L. Fitzgibbon, C. L. Braunschweig, and A. M. Odoms-Young designed the study. A. Kong and M. A. Antonic collected the data. A. Kong and L. A. Schiffer prepared the data for analyses. A. Kong and J. Banks analyzed the data. A. Kong and J. Banks drafted the manuscript. All authors approved the final version.
Identification
Copyright
© 2020 by the Academy of Nutrition and Dietetics.
