Perceptions of Menthol Cigarettes and Reasons for Unsuccessful Quits in an African American Community Sample.

This study aimed to better understand African Americans' perceptions of menthol tobacco and reasons for unsuccessful quit attempts among menthol smokers. A cross-sectional survey of 407 U.S.-born African American adults from Minnesota assessed menthol perceptions and experiences trying to quit menthol cigarettes. A majority of the sample (59%) was either unsure of the relative harm of menthol cigarettes or perceived that menthol cigarettes are less harmful than non-menthol cigarettes. Menthol smokers were more likely than nonsmokers to perceive that menthol makes it easier to start smoking and harder to quit, and that menthol cigarettes are marketed to African Americans more than other groups (ps < .05). Nearly half (45%) of menthol smokers who reported a failed quit attempt identified cravings as a reason why they were unsuccessful. Media campaigns and educational interventions that highlight the dangers of menthol and promote cessation resources are needed to help reduce the pernicious effects of menthol in the African American community.

The Impact of Multiple Strategies to Encourage Fruit and Vegetable Consumption During School Lunch.

BACKGROUND: Hennepin County partnered with schools to implement lunchroom strategies to encourage fruit and vegetable consumption. An in-depth evaluation measured changes in consumption following implementation of encouragement strategies including slicing apples and attractive labels. METHODS: A pre-post prospective evaluation measured changes in average fruit and vegetable consumption at 2 elementary schools. The plate waste method was used to weigh individual waste. To measure consumption, 373 students were matched pre/post. Additional measures included change in fruit and vegetable selection, change in whole servings consumed and apple consumption. RESULTS: Average fruit consumption increased by 3.0 g (p = .09), average vegetable consumption increased by 1.1 g (p = .27), neither significantly. The number of students selecting fruit significantly increased (p = .02), while the number taking vegetables increased, but not significantly (p = .28). The number of students consuming an entire serving of fruit (p = .15) or vegetables (p = .45) both increased but not significantly. Apple consumption more than doubled at one school. CONCLUSIONS: Implementing lunchroom changes can increase the number of students selecting fruit, and changes including slicing can increase consumption of apples. Additional strategies are needed to increase vegetable selection and fruit and vegetable consumption.