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Research Project: Interplay of the Physical Environment, Social Domain, and Intrapersonal Factors on Nutrition and Physical Activity Related Health Behaviors in Children and Adolescents

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Title: Diet quality differences among Mexican Americans and other Hispanics using two different acculturation measures: NHANES 2015-2018

Author
item Walls, Tameka
item LANDRY, ALICIA - University Of Central Arkansas
item Thomson, Jessica

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/3/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Objectives: Determine if diet quality differences among acculturation levels (using different language variables) were dissimilar within Mexican Americans and other Hispanics and between the two ethnicities. Methods: Two cycles of NHANES data, 2015-2018, were analyzed for Mexican American and other Hispanic participants =16 years of age (N= 1733, 1191). Healthy Eating Index 2015 total and component scores were computed based on two 24-hour dietary recalls. Two acculturation scales based on nativity/residence length, approximate age at immigration, language spoken at home (HH, measure 1) and language of dietary recall (DR, measure 2) were created and classified as low (LA), moderate (MA), or high (HA) acculturation. Results: For Mexican Americans, 8%, 35%, and 58% had LA, MA, and HA on the HH scale vs 8%, 30%, and 62% on the DR scale. For other Hispanics, 17%, 39%, and 43% had LA, MA, and HA on the HH scale vs 18%, 34%, and 48% on the DR scale. Within Mexican Americans, only acculturation level differences for saturated fats mean scores were dissimilar between acculturation scales (HH: LA, MA > HA vs DR: MA > HA). For other Hispanics, only acculturation level differences in mean scores for total fruits (HH: LA, MA > HA vs DR: MA > LA > HA) and total protein foods (HH: MA > LA, HA vs DR: no differences) were dissimilar between acculturation scales. Between the two ethnicities, dissimilarities in acculturation level mean score differences were apparent for whole grains, total protein foods, fatty acids, refined grains, added sugars, and total score for both the HH and DR scales. Additional dissimilarities were apparent for total fruits and saturated fats on the DR scale. Conclusions: Few dissimilarities in diet quality differences among acculturation levels were observed between acculturation scales suggesting that use of either language variable may yield similar diet quality results when comparisons are made within Mexican American and other Hispanic ethnicities. However, the additional dissimilarities in diet quality differences observed among acculturation levels between the two ethnicities using the scale based on dietary recall language suggests the scale may be more appropriate when studying relationships among Hispanic ethnicity, acculturation, and diet quality.