Exploring food preparation practices in families with and without school-aged childhood cancer survivors

Survival rates for paediatric cancers have increased dramatically since the 1970s, but childhood cancer survivors (CCS) are at increased risk for several chronic diseases throughout life. Nutrition interventions promoting healthy family meals may support wellness for survivors, but little research h...

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Published inPublic health nutrition Vol. 23; no. 3; pp. 410 - 415
Main Authors Raber, Margaret, Crawford, Karla, Baranowski, Tom, Sharma, Shreela V, Schick, Vanessa, Markham, Christine, Roth, Michael, Chandra, Joya
Format Journal Article
LanguageEnglish
Published England Cambridge University Press 01.02.2020
Subjects
Adolescent
Age
Body Mass Index
Body Weight
Cancer
Cancer Survivors
Child
Children
Children & youth
Chronic illnesses
Cooking
Demography
Diet
Diet, Healthy
Families & family life
Family
Feeding Behavior
Female
Food
Gender
Health Behavior
Health promotion
Humans
Male
Meals
Neoplasms
Nutrients
Nutrition
Nutrition research
Nutritional Status
Parents
Parents & parenting
Schools
Survival
Survivor
United States > US
Nutrition
Survivorship
Food preparation
Childhood cancer
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Summary:Survival rates for paediatric cancers have increased dramatically since the 1970s, but childhood cancer survivors (CCS) are at increased risk for several chronic diseases throughout life. Nutrition interventions promoting healthy family meals may support wellness for survivors, but little research has explored CCS family food preparation habits. The goal of the present study was to describe and compare food preparation practices of CCS and non-CCS families. Observational. Typical evening meal preparation events were observed and recorded in participant homes. Recordings and notes were analysed using the Healthy Cooking Index (HCI), a measure of nutrition-optimizing food preparation practices relevant to survivor wellness. Demographics, BMI and nutrient composition of prepared meals were also collected. Forty parents with a CCS or non-CCS child aged 5-17 years were recruited. There were no major differences between the CCS and non-CCS families with regard to summative HCI score or specific food preparation behaviours. Meals prepared by CCS and non-CCS families had similar nutrient compositions. The study revealed areas for practical nutrition intervention in CCS and non-CCS families. Future studies should consider adopting and tailoring nutrition intervention methods that have been successful in non-CCS communities.
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Tom Baranowski, Shreela V. Sharma, Vanessa Schick, and Christine Markham: Offered guidance and content expertise throughout the development, implementation and analysis of this project; they also supported the drafting and editing of this ms.
Margaret Raber, DrPH: Developed project and research plan, conducted recruitment, data collection, study management and ms construction.
Authorship
Joya Chandra: Oversaw the development and implementation of all aspects of this project, and supervised analysis and ms production.
Michael Roth: Supported project development and patient recruitment.
Karla Crawford, RD, LD: Assisted in data collection and recruitment.
ISSN:1368-9800
1475-2727
DOI:10.1017/S1368980019002672