Skip to main content
ARS Home » Plains Area » Houston, Texas » Children's Nutrition Research Center » Research » Publications at this Location » Publication #139001
Title: FAT PRACTICES AND CONSUMPTION AMONG AFRICAN-AMERICAN ADOLESCENT BOY SCOUTS: THE IMPACT OF MEAL SOURCE.

Author
item Cullen, Karen
item BISHOP, REYNA - ILEX ONCOLOGY SERV
item DE MOOR, CARL - UNV TX MD ANDRS CC

Submitted to: Ethnicity and Disease
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/9/2001
Publication Date: 4/30/2002
Citation: Cullen,K.W., Bishop,R.G., De Moor,C. 2002. Fat practices and consumption among African-American adolescent Boy Scouts: the impact of meal source. Ethnicity and Disease. 12(2):193-198.

Interpretive Summary: This study investigated the fat consumption and dietary fat practices of 183 African-American Boy Scouts, members of urban (low socioeconomic status [SES]) and church-affiliated (middle SES) troops by meal source. The scouts completed 2 24-hour dietary recalls. Total kilocalories (kcal), % kcal from fat and saturated fat, and high and low fat practices were calculated by meal location (home, school, restaurant). About 50% of all meals were eaten at home, 35% at school, and 15% in restaurants. Scouts consumed greater than the recommended amounts of total kcal from fat and saturated fat at all meal locations. Low SES scouts reported more school meals, and fewer home and restaurant meals compared with middle SES scouts. For all scouts, restaurant meals were associated with less healthy dietary fat behaviors and higher kcal consumption. Scouts consuming 2 school meals reported more low fat practices compared to those eating one school meal. Interventions targeting African-American adolescents should focus on building skills for choosing low-fat foods at all meal locations, particularly restaurants.

Technical Abstract: This study investigated the fat consumption and dietary fat practices of 183 African-American Boy Scouts, members of urban (low socioeconomic status [SES]) and church-affiliated (middle SES) troops by meal source. The scouts completed 2 24-hour dietary recalls. Total kilocalories (kcal), % kcal from fat and saturated fat, and high and low fat practices were calculated by meal location (home, school, restaurant). About 50% of all meals were eaten at home, 35% at school, and 15% in restaurants. Scouts consumed greater than the recommended amounts of total kcal from fat and saturated fat at all meal locations. Low SES scouts reported more school meals, and fewer home and restaurant meals compared with middle SES scouts. For all scouts, restaurant meals were associated with less healthy dietary fat behaviors and higher kcal consumption. Scouts consuming 2 school meals reported more low fat practices compared to those eating one school meal. Interventions targeting African-American adolescents should focus on building skills for choosing low-fat foods at all meal locations, particularly restaurants.