New Study Hopes To Prove the Benefits of Family Meal Preparation
Five colleges across the country will participate in the research
The study will involve 100 Maine children ages 9 and 10 along with an adult willing to prepare meals with each child. The project will be funded by the U.S. Department of Agriculture and is designed to test how adult meal intervention with the children over a two-year period affects the youths’ body mass indexes. A meal-preparing adult will be participating with the child.
Four times over the next two years, the children will answer survey questions and have their blood pressure, waist circumference, weight and height measured. This fall, half of the children and adults will be presented with six classes in the Ellsworth and Bangor areas. The classes are oriented around ways families can cook and be physically active together.
The program is focused on increasing physical activity promoting family meals and improving culinary skills. The study will also be conducted at four other land-grant universities in West Virginia, Nebraska, Tennessee and South Dakota.
Adrienne White, a human nutrition professor and Kate Yerxa, statewide educator for nutrition and physical activity will lead the team of students, researchers and Cooperative Extension faculty members in Maine. White also wants her participants to learn how to make healthful selections at the grocery store together and look forward to eating and cooking together. These positive changes may produce happier and healthier lives she believes. “We hope people begin to cook more and eat together more and be more aware of their food,” says White. “We just want people to get back to loving food, understanding food and being able to work with food.”
About David Pulman
Dr. David Pulman (http://www.youtube.com/watch?v=ytarg_yviR0) is the GSK President of Global Manufacturing and Supply, Corporate Council Chair for the Children’s Health Fund, Newcastle alum, botany enthusiast and a proud dad & husband.
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