Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania

Barbara Lohse, Regan L. Bailey, Jodi Stotts Krall, Denise E. Wall, Diane Crisman Mitchell

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Women participants of two federally administered nutrition education programs (n= 149, 56% white, 64% food secure, 86% 18-50. years of age,) completed telephone interviews that included three 24-hour dietary recalls and the Satter Eating Competence Inventory. Eating competence is delineated by an Inventory score ≥ 32. Competent eaters had significantly greater intakes of fiber, vitamin A, vitamin E, vitamin C, most B-vitamins, magnesium, iron, zinc, potassium and a higher Healthy Eating Index. Two dietary patterns defined as Prudent and Western were observed. The Prudent pattern was correlated with eating competence and characterized by more healthful foods such as fruits, vegetables and low-fat dairy products. The Western pattern, characterized by foods higher in fat, salt, and sugar, was not related to eating competence. Findings suggest that dietary guidance using an eating competence approach for low-income women is compatible with goals to improve dietary quality and eating patterns.

Original languageEnglish (US)
Pages (from-to)645-650
Number of pages6
JournalAppetite
Volume58
Issue number2
DOIs
StatePublished - Apr 1 2012

Fingerprint

Mental Competency
Eating
Diet
Food
Fats
Equipment and Supplies
Vitamin B Complex
Dairy Products
Vegetables
Magnesium
Ascorbic Acid
Zinc
Fruit
Potassium
Iron
Salts
Interviews
Education

All Science Journal Classification (ASJC) codes

  • Nutrition and Dietetics
  • Psychology(all)

Cite this

Lohse, Barbara ; Bailey, Regan L. ; Krall, Jodi Stotts ; Wall, Denise E. ; Mitchell, Diane Crisman. / Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania. In: Appetite. 2012 ; Vol. 58, No. 2. pp. 645-650.
@article{26da6f5dcd8a42c5a61e2462375f2e62,
title = "Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania",
abstract = "Women participants of two federally administered nutrition education programs (n= 149, 56{\%} white, 64{\%} food secure, 86{\%} 18-50. years of age,) completed telephone interviews that included three 24-hour dietary recalls and the Satter Eating Competence Inventory. Eating competence is delineated by an Inventory score ≥ 32. Competent eaters had significantly greater intakes of fiber, vitamin A, vitamin E, vitamin C, most B-vitamins, magnesium, iron, zinc, potassium and a higher Healthy Eating Index. Two dietary patterns defined as Prudent and Western were observed. The Prudent pattern was correlated with eating competence and characterized by more healthful foods such as fruits, vegetables and low-fat dairy products. The Western pattern, characterized by foods higher in fat, salt, and sugar, was not related to eating competence. Findings suggest that dietary guidance using an eating competence approach for low-income women is compatible with goals to improve dietary quality and eating patterns.",
author = "Barbara Lohse and Bailey, {Regan L.} and Krall, {Jodi Stotts} and Wall, {Denise E.} and Mitchell, {Diane Crisman}",
year = "2012",
month = "4",
day = "1",
doi = "10.1016/j.appet.2011.11.022",
language = "English (US)",
volume = "58",
pages = "645--650",
journal = "Appetite",
issn = "0195-6663",
publisher = "Academic Press Inc.",
number = "2",

}

Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania. / Lohse, Barbara; Bailey, Regan L.; Krall, Jodi Stotts; Wall, Denise E.; Mitchell, Diane Crisman.

In: Appetite, Vol. 58, No. 2, 01.04.2012, p. 645-650.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Diet quality is related to eating competence in cross-sectional sample of low-income females surveyed in Pennsylvania

AU - Lohse, Barbara

AU - Bailey, Regan L.

AU - Krall, Jodi Stotts

AU - Wall, Denise E.

AU - Mitchell, Diane Crisman

PY - 2012/4/1

Y1 - 2012/4/1

N2 - Women participants of two federally administered nutrition education programs (n= 149, 56% white, 64% food secure, 86% 18-50. years of age,) completed telephone interviews that included three 24-hour dietary recalls and the Satter Eating Competence Inventory. Eating competence is delineated by an Inventory score ≥ 32. Competent eaters had significantly greater intakes of fiber, vitamin A, vitamin E, vitamin C, most B-vitamins, magnesium, iron, zinc, potassium and a higher Healthy Eating Index. Two dietary patterns defined as Prudent and Western were observed. The Prudent pattern was correlated with eating competence and characterized by more healthful foods such as fruits, vegetables and low-fat dairy products. The Western pattern, characterized by foods higher in fat, salt, and sugar, was not related to eating competence. Findings suggest that dietary guidance using an eating competence approach for low-income women is compatible with goals to improve dietary quality and eating patterns.

AB - Women participants of two federally administered nutrition education programs (n= 149, 56% white, 64% food secure, 86% 18-50. years of age,) completed telephone interviews that included three 24-hour dietary recalls and the Satter Eating Competence Inventory. Eating competence is delineated by an Inventory score ≥ 32. Competent eaters had significantly greater intakes of fiber, vitamin A, vitamin E, vitamin C, most B-vitamins, magnesium, iron, zinc, potassium and a higher Healthy Eating Index. Two dietary patterns defined as Prudent and Western were observed. The Prudent pattern was correlated with eating competence and characterized by more healthful foods such as fruits, vegetables and low-fat dairy products. The Western pattern, characterized by foods higher in fat, salt, and sugar, was not related to eating competence. Findings suggest that dietary guidance using an eating competence approach for low-income women is compatible with goals to improve dietary quality and eating patterns.

UR - http://www.scopus.com/inward/record.url?scp=84856319527&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84856319527&partnerID=8YFLogxK

U2 - 10.1016/j.appet.2011.11.022

DO - 10.1016/j.appet.2011.11.022

M3 - Article

VL - 58

SP - 645

EP - 650

JO - Appetite

JF - Appetite

SN - 0195-6663

IS - 2

ER -