Volume 8, Issue 4 (Oct-Dec 2019)                   JCHR 2019, 8(4): 237-244 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rakhshanderou S, Ghaffari M, pooresmaeilidorosteh A. Determinants of Preparing Healthy Breakfast and Snacks for School Children by Mothers. JCHR. 2019; 8 (4) :237-244
URL: http://jhr.ssu.ac.ir/article-1-513-en.html
1- 1. Environmental and Occupational Hazards Control Research Center, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- 1. Environmental and Occupational Hazards Control Research Center, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (818 Views)
Introduction: An unhealthy breakfast and the consumption of low-value meals among students are associated with adverse health consequences and chronic diseases in adulthood. The main purpose of this study was to identify the determinants of preparing healthy breakfast and snacks for school children by mothers in the city of Islamshahr.
Methods: 320 boys and girls were selected by cluster random sampling and their mothers were invited to participate in the study. Data were collected using the researcher-made questionnaire that included demographic characteristics, questions were related to knowledge, attitude, perceived benefits, perceived barriers and behavior. The reliability was assessed through the test-retest method, and in order to assess internal consistency, Chronbach’s alpha coefficient was used. Data were analyzed by SPSS 16 software, and Descriptive statistics (Percent & Frequency), Multiple regression and Kendall’s tau-b correlation tests were used.
Results: Based on the findings of this study, none of the demographic characteristics had a significant correlation with the behavior of the mother's healthy breakfast and meal (p>0.05) and among variables, knowledge (p<0.001, B=0.40) and perceived barriers (p<0.001, B=0.33) were strong and positive predictors of preparing breakfast and healthy snacks by mothers. Knowledge and perceived barriers predict %28 of variance in mothers’ behavior in preparing breakfast and healthy snacks (p<0.001, R= 0.527, R2=0.278).
Conclusion: It is better to put more emphasis on the strategies to promote the knowledge of mothers and reduce their perceived barriers in designing nutritional interventions aiming to prepare breakfast and healthy snacks for children.
 
Full-Text [PDF 632 kb]   (225 Downloads) |   |   Full-Text (HTML)  (22 Views)  
Review: Research | Subject: Health education
Received: 2019/03/15 | Accepted: 2019/12/29 | Published: 2019/12/29

References
1. The Food and Agriculture Organization of the United Nations. FAO's role in nutrition. Available from: http:// www. fao.org/nutrition/en/.
2. World Health Organization. Malnutrition. 2015. Available from: http: //www.emro.who. in/health- topics/ malnutrition/ index.html.
3. The Food and Agriculture Organization of the United Nations. Zambian Basic Education Course, Nutrition education, Supplementary Material. Available from: http://www.Fao.Org/docrep.
4. Healthy Eating Made Easier. Parents Get Straight A's With a Healthy Breakfast. Available from: http://www.healthyeating.org/Healthy-Kids.
5. The Food and Agriculture Organization. Feeding school-age children and youth. Available from: http://www.fao. org/ search/en.
6. Healthy Eating Made Easier. Kid-Friendly Healthy Breakfast Recipes. Available from: http://www. healthyeating. org/ Healthy-Kids.
7. Booth M, Okely AD, Denney-Wilson E, et al. NSW schools physical activity and nutrition survey (SPANS) 2004: Summary report. Sydney: NSW Department of Health. 2006.
8. Gavin M. Breakfast Basics. Kids Health Web Site. 2015. Available from: http://kidshealth.org/parent/ homework/school food/breakfast.html.
9. Ghaffari M, Rakhshanderou S, Esmaealzadeh A. Study of breakfast consumption patterns and its related with obesity among guidance schools students. Research Project of Isfahan University of Medical Sciences. 2013. [Persian].
10. Crepinsek M, Nancy R. Maternal Employment and Children's Nutrition. Burstein: 2004. Available from: https:// www.ers.usda.gov/webdocs/publications/43492/40114_efan04006-1.pdf?v=41527
11. Senanayake MP, Parakramadasa HM. Survey of breakfast practices of 4-12 year old children. Sri Lanka Journal of Child Health. 2008; 37(4): 112-117. [DOI:10.4038/sljch.v37i4.301]
12. Sahingoz SA. The Education about Breakfast and its Importance Given to Child-to-Mother in Turkey. Pakistan Journal of Nutrition. 2009; 8(4): 419-24. [DOI:10.3923/pjn.2009.419.424]
13. Herman A, Malhotra K, Wright G, et al. A qualitative study of the aspirations and challenges of low-income mothers in feeding their preschool-aged children. International Journal of Behavioral Nutrition and Physical Activity. 2012; 9(1): 132. [DOI:10.1186/1479-5868-9-132]
14. Kate A, Joanna K, Currie C. Family structure and breakfast consumption of 11-15 year old boys and girls in Scotland, 1994-2010: a repeated cross-sectional study. BMC public health. 2012; 12 (1): 228. [DOI:10.1186/1471-2458-12-228]
15. Dlvryan D. Khosravi M, Abbasids M, et al. The nutritional status of adolescent girls in the city. (2016) [Persian].
16. Van der Horst K, Oenema A, Ferreira I, et al. A Systematic Review of Environmental Correlates of Obesity-Related Dietary Behaviors in Youth. Health education research. 2006; 22 (2): 203-26. [DOI:10.1093/her/cyl069]
17. Karimi-Shahanjarini A, Omidvar N, Bazargan M, et al. Iranian Female Adolescent's Views on Unhealthy Snacks Consumption: A Qualitative Study. Iranian Journal of Public Health. 2010; 39(3): 92- 01. [Persian].
18. Karimi-Shahanjarini A, Rashidian A, Majdzadeh R, et al. Parental Control and Junk-Food Consumption: A Mediating and Moderating Effect Analysis. Journal of Applied Social Psychology. 2012; 42(5): 1241-65. [Persian]. [DOI:10.1111/j.1559-1816.2011.00885.x]
19. Salimi N, Karimi-Shahanjarini A, Roshanaei G. Regular Breakfast Consumption and its Predictors Based on the Social Cognitive Theory in Female Students of Hamadan University of Medical Sciences. journal of Education and Community Health. 2014; 1(3):20-27. [Persian]. [DOI:10.20286/jech-010351]
20. Karimi-Shahanjarini A, Sharifi M, Bashirian S, et al. Determinants of Healthy Snacks Choice by Mothers of 1-5 years old children in Hamadan Based on Social Cognitive Theory (SCT). Iranian Journal of Nutrition Sciences & Food Technology. 2015; 9(4):19-26. [Persian].
21. Alimoradi F, Barikani A, Mohammadpoor A, et al. Study of Not Eating Breakfast and Some Related Demographic Factors in 14-18 Years Old Adolescents of Sanandaj in 2013. Journal of Neyshabur University of Medical Sciences. 2015; 2 (5):57-64. [Persian].
22. Khodaveisi M, Omidi A, Farokhi S, et al. Dietary behavior status and its predictors based on the pender's health promotion model constructs among overweight women referred to Fatemieh hospital clinics in Hamedan. Journal of Nursing Education. 2016; 5(2):31-9. [Persian].
23. Vereecken K, Maes L. Young children's dietary habits and associations with the mothers' nutritional knowledge and attitudes. Appetite.2010; 54 (1):44-51. [DOI:10.1016/j.appet.2009.09.005]
24. Principles and Practice of Health Promotion: Health Promotion Models and Theories. Health knowledge Web Site. Available from: https://www.healthknowledge.org.uk/public-health-textbook/disease-causation-diagnostic/2h-principles-health-promotion/prevention-paradox
25. Jalily M, Barati M, Bashirian S, et al. Using Social Cognitive Theory to Determine Factors Predicting Nutritional Behaviors in Pregnant Women Visiting Health Centers in Tabriz, Iran. journal of Education and Community Health. 2015; 1(4): 11-21. [Persian]. [DOI:10.20286/jech-010411]
26. Sethi RK, Padhy S, Raju DV. Knowledge, attitude and practices regarding complementary feeding among mothers of children 6 to 24 months of age in Konaseema region. International Journal of Contemporary Pediatrics. 2017; 4(2): 394-8. [DOI:10.18203/2349-3291.ijcp20170451]
27. Glanz T K. Rimer BAT viswanth K. Health behavior and health eduction theory research and practice.4th ed.san Francisco: Jossy; Bass.2008; 12-71.
28. Beshara M, Hutchinson A, Wilson C. Preparing meals under time stress. The experience of working mothers. Elsevier. 2010; 55(3): 695-700. [DOI:10.1016/j.appet.2010.10.003]
29. Rezakhani H, Soheili Azad A, Razaghi M, et al. Pattern of Breakfast and Snack Consumption and Their Effective Factors among Primary School Students, Qazvin. Journal of Health. 2012; 2(4): 57-63. [Persian].
30. Smith T, Dunton G, Pinard C, et al. Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California. Public health nutrition. 2016; 19(5): 841-850. [DOI:10.1017/S1368980015001949]
31. Van Kleef E, Vingerhoeds MH, Vrijhof M, et al. Breakfast barriers and opportunities for children living in a Dutch disadvantaged neighbourhood. 2016; 107: 372-82. [DOI:10.1016/j.appet.2016.08.109]

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


© 2020 All Rights Reserved | Journal of Community Health Research

Designed & Developed by : Yektaweb