Alex McIntosh

Availability of healthier options in traditional and nontraditional rural fast-food outlets

BackgroundFood prepared away from home has become increasingly popular to U.S. families, and may contribute to obesity. Sales have been dominated by fast food outlets, where meals are purchased for dining away from home or in the home. Although national chain affiliated fast-food outlets are considered the main source for fast food, fast foods are increasingly available in convenience stores and supermarkets/grocery stores. In rural areas, these nontraditional fast-food outlets may provide most of the opportunities for procurement of fast foods.MethodsUsing all traditional and nontraditio nal fast-food outlets identified in six counties in rural Texas, the type and number of regular and healthiermenu options were surveyed using on-site observation in all food venues that were primarily fast food, supermarket/grocery store, and convenience store and compared with 2005 Dietary Guidelines.ResultsTraditional fast-food outlets represented 84 (41%) of the 205 opportunities for procurement of fast food; 109 (53.2%) were convenience stores and 12 (5.8%) supermarkets/grocery stores. Although a s imilar variety of regular breakfast and lunch/dinner entrées were available in traditional fast-food outlets and convenience stores, the variety of healthier breakfast and lunch/dinner entrées was significantly greater in fast food outlets. Compared with convenience stores, supermarkets/grocery stores provided a greater variety of regular and healthier entrées and lunch/dinner side dishes.ConclusionConvenience stores and supermarkets/grocery stores more than double the potential access to fast foods in this rural area than traditional fast-food outlets alone; however, traditional fast food outlets offer greater opportunity for healthier fast food options than convenience stores. A complete picture of fast food environment and the availability of healthier fast food options are essential to understand environmental influences on diet and health outcomes, and identify potential targets for intervention.

Perceived parenting behaviors may predict young adolescents’ body fatness

The prevalence of overweight among children and adolescents has been increasing. Not only individual but also environmental factors are important in the etiology of overweight or obesity. Of the environmental factors, parents have been considered to be the greatest influence on a childs dietary behavior and body weight status. Parenting styles and their relevant dimensions have long been found to be associated with adolescents’ developmental outcomes, but little is known about associations between perceived parenting behaviors and adolescents’ body fatness. The present study examined adolescents’ perceptions of parenting behaviors and measures of body fatness. The randomly selected study sample consisted of 106 13–15 year olds from Houston MSA. Parenting style variables were created statistically including by cluster analysis and factor analysis. Indicators of body fatness included body weight, waist circumference, skinfold thickness and body mass index (BMI). A two-cluster solution for both maternal and paternal parenting style represented authoritative versus non-authoritative parenting. Two parenting factors derived were maternal/paternal nurturing and control. Maternal authoritative parenting style was associated with having adolescents who are less fat. Maternal control was positively associated with adolescents’ body weight, waist, subscapular skinfold, BMI and the tendency to be overweight. Maternal nurturing was related to BMI in the “normal” category. None of paternal parenting styles or dimensions appeared to be significantly related to adolescents’ body fatness.

FCS Editors’ Roundtable: Reflections on the Twentieth Anniversary of the Journal

Abstract To commemorate the twentieth anniversary of the journal Food, Culture and Society, current editor Amy Bentley and four of the previous editors: Alex McIntosh (1998–2003), Warren Belasco (2004–2008), Ken Albala (2008–2013), and Lisa Heldke (2008–2013) discuss the history of the journal. Topics include the beginning, growth and evolution of the journal, its place vis-à-vis the field of food studies, and prognostications for the future.