Capturing the spectrum of household food and beverage purchasing behavior: a review.

The household setting may be the most important level at which to understand the food choices of individuals and how healthful food choices can be promoted. However, there are few available measures of the food purchase behaviors of households and little consensus on the best way to measure it. This review explores the currently available measures of household food purchasing behavior. Three main measures are described, evaluated, and compared: home food inventories, food and beverage purchase records and receipts, and Universal Product Code bar code scanning. The development of coding, aggregation, and analytical methods for these measures of household food purchasing behavior is described. Currently, annotated receipts and records are the most comprehensive, detailed measure of household food purchasing behavior, and are feasible for population-based samples. Universal Product Code scanning is not recommended due to its cost and complexity. Research directions to improve household food purchasing behavior measures are discussed.

Use of a Web-based component of a nutrition and physical activity behavioral intervention with Girl Scouts.

This study describes the development and usage of a Web-based component of a nutrition and physical activity behavioral intervention to promote bone health among preadolescent girls. Thirty Girl Scout troops were randomized to either an intervention or control group for a 2-year period. Girls in the intervention troops (aged 10 to 12 years, N=194) were exposed to grade-specific Web sites that were developed to reinforce the content of the broader, face-to-face intervention. In 5th grade, 82% of the girls logged on once and 48% logged on more than once, compared to 56% and 23% of 6th graders, respectively. Results suggest that although Web-site usage decreased over time, a Web-site program may be useful as a component of a face-to-face, multicomponent intervention. More research is needed to determine ways to enhance and maintain Web-site use over time among youth in health-behavior intervention programs.

Food environment in secondary schools: a la carte, vending machines, and food policies and practices.

OBJECTIVES: This study described the food environment in 20 Minnesota secondary schools. METHODS: Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs). RESULTS: Approximately 36% and 35% of foods in ALC areas and in VMs, respectively, met the lower-fat criterion (< or = 5.5 fat grams/serving). The chips/crackers category constituted the largest share of ALC foods (11.5%). The median number of VMs per school was 12 (4 soft drink, 2 snack, 5 other). Few school food policies were reported. CONCLUSIONS: The availability of healthful foods and beverages in schools as well as school food policies that foster healthful food choices among students needs greater attention.