ORCID Profile
0000-0001-7933-3024
Current Organisation
The University of Newcastle
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Publisher: Wiley
Date: 24-04-2019
DOI: 10.1111/JHN.12660
Abstract: Elevated blood glucose levels in pregnancy increases the risk of adverse pregnancy outcomes. Modifying consumption of carbohydrate-rich foods is important for blood glucose regulation however, the tools commonly used to assist in guiding portion control are impractical. The present study aimed to evaluate usability of ServARpreg, a mobile phone-based nutrition tool, and its effectiveness with respect to improving carbohydrate and standard serve size knowledge in pregnant women. A baseline survey assessed knowledge of carbohydrates and standard serve sizes of pregnant women. A subset of women living in Newcastle were invited to use ServARpreg, containing pregnancy nutrition information and augmented reality guidance on portion control. A follow-up survey was sent to all women 4 weeks after baseline and women who received ServARpreg also received a process evaluation survey after 10 weeks. Responses were received from 186 pregnant women for the baseline survey, with 97 completing the follow-up (52.2%). Of the 56 women eligible to receive ServARpreg in the sub-study, 47 accepted (83.9%) and, of these, 40 completed the process evaluation survey (85.1%). At follow-up, there was a significant group × time interaction in favour of the ServARpreg group for carbohydrate quantification knowledge (F ServARpreg has shown potential to educate pregnant women about carbohydrate quantification and increase portion size awareness. Further refinement of the tool and evaluation is needed to improve standard serve size knowledge.
Publisher: Wiley
Date: 10-10-2019
Abstract: While diet quality has declined globally, the promotion of cooking skills as a potential target to counter the decline has been proposed. The aim of the current study was to investigate the relationship between food and cooking skills and diet quality in Australian adults. A s le of 910 Australian adults completed an online cross-sectional survey to evaluate their level of cooking and food skills confidence, food related psychological variables, diet quality using the Australian Recommended Food Score (ARFS) and sociodemographic characteristics. Analysis of variance with post hoc analysis, Pearson's correlations and hierarchical multiple regressions were conducted using IBM SPSS V25, with statistical significance set at P < .05. Older respondents and females reported higher levels of both cooking and food skills confidence compared to younger and male participants, all P < .001. Cooking and food skills confidence scores were highly correlated (r = .70, P < .001), but weakly correlated with ARFS (r = .22, P < .001 r = .31, P < .001, respectively). Participants with higher diet quality scores had greater cooking and food skills confidence and they consumed less takeaway food (P < .001 and P = .006, respectively). Sixteen percent of the variance in ARFS was accounted for, with age, sex, food creativity and food skills confidence contributing the most variability. Strategies to improve food skills confidence could potentially enhance diet quality and variety to a greater degree than focusing on cooking skills alone. However, development of both skills sets should be encouraged within education programs and targeted to differing aspects of diet quality. Tailoring interventions to specific population groups with low confidence in their skills, including younger adults and males, may facilitate in iduals in making healthy food choices.
Publisher: Wiley
Date: 20-10-2016
DOI: 10.1071/HE16011
Publisher: Wiley
Date: 29-06-2019
DOI: 10.1002/HPJA.270
Abstract: Smartphone apps have emerged as a mode for provision of information to women during pregnancy. More apps are available for pregnancy than for any other medical topic. This review aimed to assess the quality of Android pregnancy apps, including pregnancy-specific nutrition information. A keyword search was conducted in the Google Play Store followed by the screening of app title, app store description and the downloaded app. To be included, apps needed to be free, in English, aimed at pregnant women and contain nutrition information. App quality was assessed using the Mobile Application Rating Scale (MARS) and the presence of nutrition topics was reported. A total of 76 apps were included in the analysis. Mean overall MARS quality score was 3.52 (max 5 SD: 0.58) ("1" = inadequate and "5" = excellent). The functionality subscale scored the highest (mean 4.06) and information scored the lowest (mean 3.23). The median number of pregnancy-specific nutrition topics per app was four (range: 0-6), with the most common related to caffeine consumption (n = 55, 72% of apps) and fish intake (n = 53, 69%), although the quality and quantity of nutrition information varied greatly between apps. Although there are a large number of pregnancy apps available, few are of high quality and most contain only a small number of pregnancy-focused nutrition topics. It is important to be aware of the limitations of current apps in providing dietary advice during this key life stage. SO WHAT?: The current review does not support the use of freely available android apps currently on the market as an appropriate nutrition resource for pregnant women.
Publisher: Wiley
Date: 06-02-2019
DOI: 10.1111/MCN.12768
Publisher: Springer Science and Business Media LLC
Date: 19-04-2021
Publisher: Wiley
Date: 13-10-2016
DOI: 10.1071/HE15137
Publisher: Oxford University Press (OUP)
Date: 14-08-2018
Abstract: In recent decades, portion sizes have increased significantly. Although previous research indicates that food labels impact on product choice and healthiness perception, their impact on portion sizes consumed is less clear. This systematic review examined whether food label information influenced portion size consumption. A search of 7 major electronic databases for studies published from 1980 to April 2016 was conducted. Two reviewers independently screened 11 128 abstracts. Data were extracted from 32 articles (comprising 36 studies). Based on the test food used, the overall effects were found to be: no effect, a positive effect, or a negative effect. Labels displaying energy content (n = 15 studies, 17 effects) and fat content information (n = 13 studies, 14 effects) were evaluated most commonly, with exercise equivalent labels evaluated least (n = 2 studies, 2 effects). Nutrition and health information presented on food labels has varying impacts on portion sizes consumed, from increased to decreased intake. Recommendations for future research include evaluating more recent food label types and achieving more consistent reporting standards.
No related grants have been discovered for Hannah Brown.