Ontology type: schema:ScholarlyArticle Open Access: True
2021-10-28
AUTHORSSachie Mori, Keiko Asakura, Satoshi Sasaki, Yuji Nishiwaki
ABSTRACTBackgroundAlthough long maternal working hours are reported to have a negative effect on children’s dietary habits, few studies have investigated this issue in Japan. Healthy dietary habits in childhood are important because they may reduce the risk of future disease. Here, we examined the relationship between maternal employment status and children’s dietary intake in 1693 pairs of Japanese primary school 5th and 6th graders and their mothers.MethodsThe survey was conducted using two questionnaires, a brief-type self-administered diet history questionnaire and a lifestyle questionnaire. The analysis also considered mothers’ and children’s nutrition knowledge, attitudes toward diet, and some aspects of family environment.ResultsLonger maternal working hours were associated with children’s higher intake of white rice (g/1000kcal) (β 11.4, 95%CI [1.0, 21.9]; working ≥8h vs. not working), lower intake of confectioneries (g/1000kcal) (β −4.0 [−7.6, −0.4]), and higher body mass index (BMI) (kg/m2) (β 0.62 [0.2, 1.0]). Although maternal employment status was not significantly associated with lower intake of healthy food (e.g., vegetables) or higher intake of unhealthy food (e.g., sweetened beverages) in the children, in contrast with previous studies, it may have affected children’s energy intake through their higher intake of white rice. Further, children’s nutrition knowledge and attitudes toward diet, mothers’ food intake, and some family environment factors were significantly associated with intakes of vegetables and sweetened beverages in the children.ConclusionsLonger maternal working hours were significantly associated with higher intake of white rice and lower intake of confectioneries, as well as higher BMI among children. Even when a mother works, however, it may be possible to improve her child’s dietary intake by other means such as nutrition education for children or enhancement of food environment. More... »
PAGES106
http://scigraph.springernature.com/pub.10.1186/s12199-021-01026-z
DOIhttp://dx.doi.org/10.1186/s12199-021-01026-z
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