alexa Nutrition knowledge and attitudes towards high-fat foods and low-fat alternatives in three generations of women.


Journal of Nutrition & Food Sciences

Author(s): Stafleu A, Van Staveren WA, De Graaf C, Burema J, Hautvast JG

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Abstract OBJECTIVES: To assess family resemblance in food habits in three generations of maternally related family members. DESIGN AND SUBJECTS: Ninety-seven adult women, their mothers and grandmothers were asked about nutrition knowledge, attitudes and fat intake. Nutrition knowledge and attitudes were determined by means of a self-administered questionnaire. A food frequency questionnaire was used to assess fat intake. RESULTS: Mean percentage energy derived from fat was 39\% for the younger generation, and 40\% for their mothers and grandmothers. Generations differed in their nutrition knowledge score (P <0.0001), the grandmothers having a lower nutrition knowledge than the other generations. Correlations of nutrition knowledge scores were 0.30 (95\% confidence limits (c.l.) 0.10 and 0.48) between the younger and middle generations, 0.35 (95\% c.l. 0.16 and 0.52) between the middle and older generations, and 0.14 (95\% c.l. -0.06 and 0.34) between the younger generation and their grandmothers. For attitudes towards high-fat foods and their low-fat alternatives these figures were 0.27 (95\% c.l. 0.07 and 0.45), 0.22 (95\% c.l. 0.01 and 0.41), and 0.17 (95\% c.l. - 0.03 and 0.36), respectively, while for energy percentage of fat intake the correlations were only 0.19 (95\% c.l. -0.01 and 0.37), -0.02 (95\% c.l. -0.22 and 0.18), and 0.12 (95\% c.l. limits - 0.08 and 0.31), respectively. Within generations the correlations between attitudes and nutrition knowledge or percentage energy derived from fat were found to be higher in the middle generation than in other generations. No statistically significant correlations were found between nutrition knowledge and percentage energy derived from fat. CONCLUSIONS: From this study it can be concluded that mothers and their adult daughters resemble each other in nutrition knowledge and attitudes.
This article was published in Eur J Clin Nutr and referenced in Journal of Nutrition & Food Sciences

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