Understanding children and young people's experiences pursuing weight loss maintenance using the Socio-ecological Model: A qualitative systematic literature review.

Developing a broader understanding of children and young people's experiences of long-term attempts of weight management may provide insight into both enablers and barriers to successful weight loss maintenance. This review aims to explore children and young people's perceptions of long-term attempts of weight management. Six databases were searched for qualitative studies describing young participants (<25 years, previously or currently above a healthy weight) experiences of weight management for >6 months following intentional weight loss. A thematic synthesis was undertaken. Themes were interpreted using the Socio-ecological Model. Factors supporting attempts to maintain weight loss included having clear motivation for change; developing personal skills to manage the challenges of change; family support/dynamics that encourage healthy lifestyles; and health-promoting cultures in schools/workplaces, communities, and the broader living environment. Conversely, ambivalence, difficulty coping with changes, peer pressure, challenging family dynamics, limited professional support, and unhealthy living environments were barriers to maintaining behavior change. These facilitators and barriers at each level of the Socio-ecological Model informed a model of weight loss maintenance for children and young people. Supporting children, young people, and families to develop the skills to manage the individual, social, and environmental challenges that shape attempts of long-term weight management will help to support their ability to manage their weight long term.

Neural responses to food cues in middle to older aged adults: a scoping review of fMRI studies.

AIM: Understanding neural responses through functional magnetic resonance imaging (fMRI) to food and food cues in middle-older adults may lead to better treatment options to address the growing issue of malnutrition. This scoping review aimed to determine the extent, range and nature of research using fMRI, related to reward-based regions, in response to food cues in middle to older aged adults (50 years and over). METHODS: The following databases were systematically searched in July 2019: CINAHL, CENTRAL, Embase, Dissertations and Theses, Ovid Medline, PsycINFO, PsycEXTRA, Scopus and Web of Science. Studies were eligible for inclusion if participants had a mean or median age ≥50 years, utilised and reported outcomes of either a food cue task-related fMRI methodology or resting-state fMRI. Data from included studies were charted, and synthesised narratively. RESULTS: Twenty-two studies were included. Eighteen studies utilised a task-related design to measure neural activation, two studies measured resting state neural connectivity only and an additional two studies measured both. The fMRI scanning paradigms, food cue tools and procedure of presentation varied markedly. Four studies compared the neural responses to food between younger and older adults, providing no consensus on neural age-related changes to food cues; two studies utilised longitudinal scans. CONCLUSION: This review identified significant extent, range and nature in the approaches used to assess neuronal activity in response to food cues in adults aged 50 years and over. Future studies are needed to understand the age-related appetite changes whilst considering personal preferences for food cues.

Assessing the availability, price, nutritional value and consumer views about foods and beverages from vending machines across university campuses in regional New South Wales, Australia.

ISSUE ADDRESSED: Vending machines are ubiquitous. However, there is limited evidence on the nutritional value of food and beverages vended on university campuses and on the views of potential users. This study identified the availability, price and nutritional value of food and beverages vended on regional university campuses and investigated the views of university staff and students. METHODS: The availability and price of food and beverages vended on five regional university campuses were assessed by direct observation. Volunteers (n = 222) completed an anonymous, online or paper survey to assess their perspectives on products available in campus vending machines. RESULTS: Sixty per cent of 1259 slots identified in 49 vending machines were for foods and 40% were for beverages. Almost all foods (93%) and the majority of beverages (53%) vended were categorised as "less healthy." The mean difference between the prices of healthier and less healthy foods and beverages was $0.72 and $0.16, respectively, but these differences were not statistically significant. Nearly 40% of participants were unsatisfied with the products available. CONCLUSION: Vending machines on regional university campuses contained a high proportion of energy-dense nutrient-poor foods which contribute to an obesogenic environment. Regional university staff and students desire healthier vending options. SO WHAT?: Findings can be used to inform stakeholders of the need to improve the nutritional quality of food and beverages vended on regional university campuses. Development of food policy for university settings and adoption of strategies to improve the availability and price of healthy foods would promote healthier food choices.