JOURNAL ARTICLE

Examination of weight status and dietary behaviors of middle school students in Kentucky

Mary G Roseman, Wing Ka Yeung, Jen Nickelsen
Journal of the American Dietetic Association 2007, 107 (7): 1139-45
17604742

OBJECTIVE: There is growing interest in understanding the roles that fruit, vegetable, milk, breakfast, and soft drink consumption play in relation to adolescents' weight status. This study examines the relationship between weight status and dietary practices of middle school students.

DESIGN: This study consists of secondary analysis of a cross-sectional survey given to 4,049 middle school students in central Kentucky.

METHODS: Students' self-reported height and weight data, as well as 7-day recall of fruits, vegetables, milk, soft drinks, and breakfast consumption prior to completion of the survey, were collected. Self-reported height and weight were converted to body mass index (BMI) percentile according to Centers for Disease Control and Prevention's classification criteria.

OUTCOME MEASURES: Measures included dietary consumption of fruits, vegetables, milk, soft drinks, and breakfast in relation to students' BMI percentile.

STATISTICAL ANALYSES PERFORMED: Descriptive statistics were extracted on demographics, BMI percentile, and food consumption. Bivariate analyses included chi2 tests of association and Spearman rank correlation.

RESULTS: Healthy weight was associated with consuming fruits, vegetables, breakfast, and milk. Underweight and healthy-weight students consumed more fruits than students who were at risk of being overweight and overweight. Healthy-weight students consumed more "other vegetables" than students who were at risk of being overweight and more "other vegetables" and carrots than overweight students. Underweight students consumed breakfast more often than all other students, and healthy-weight students consumed breakfast significantly more frequently than students at risk of being overweight and overweight. Finally, overweight students had a significantly lower consumption of milk than all other students.

CONCLUSIONS: Parents and school foodservice personnel should take these factors into consideration by developing menu strategies and tactics to encourage more healthful eating behaviors in children.

Full Text Links

Find Full Text Links for this Article

Discussion

You are not logged in. Sign Up or Log In to join the discussion.

Related Papers

Remove bar
Read by QxMD icon Read
17604742
×

Save your favorite articles in one place with a free QxMD account.

×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"