Treatment for childhood obesity is characterised by high attrition rates and failure to achieve weight maintenance. It is therefore important to develop more effective programmes. The aim of the present qualitative study was to explore the views of parents, children and health trainers to identify issues which can inform the development of more effective programmes.

A qualitative study combining in-depth interviews and focus groups. Participants were selected purposively from current and past attendees.

WATCH-IT, a UK-based community child weight management programme.

Twenty-three families who had previously attended (or were currently attending) WATCH-IT were interviewed. Focus groups with ten trainers explored their views of the intervention.

Parents and children had different goals for involvement, with parents focusing on psychological benefits, while children concentrated on goals relating to weight loss and physical fitness. Parents were found to struggle to provide consistent support to their children and this was exacerbated by family dynamics. The child's commitment to lose weight, support from their family and a good relationship between the child and their trainer were viewed as important keys to successful weight management.

The study will guide the design of existing and future programmes by providing insights into issues that challenge successful engagement. It highlights the possible value of exploring the therapeutic relationship between trainers and participants.

Literature on food environments has expanded rapidly, yet most research focuses on stores and community characteristics without integrating customer-level data. The present study combines customer shopping behaviour with store food inventory data.

Face-to-face interviews were conducted with customers shopping in corner stores to measure food shopping behaviour, household food security and demographics. Store inventories were conducted to measure availability of healthy food in corner stores. Multilevel logistic regression models estimated the probability of customers purchasing a food item given the availability of that item in the store.

Nineteen corner stores in Hartford, CT, USA, average size 669 ft2 (62·15 m2).

Sample of 372 customers.

The majority of customers were Black or Hispanic (54 % and 40 %, respectively) and 61 % experienced food insecurity. For each additional type of fruits or vegetables available in the store, the estimated odds of a customer purchasing fruits increased by 12 % (P = 0·03) and the odds for purchasing vegetables increased by 15 % (P = 0·01). Customers receiving the Supplemental Nutrition Assistance Program (SNAP) were 1·7 times as likely to purchase fruit as those not receiving SNAP (P = 0·04). Greater availability of reduced-fat milk was not associated with increased likelihood of customers purchasing reduced-fat milk.

There is a positive association between fruit and vegetable variety and the probability that a customer purchases fruits and vegetables. Increasing the selection of produce in corner stores may increase their consumption by food-insecure and low-income residents at risk for health disparities. These findings have implications for future store interventions and food policies.

To assess the contribution of street foods to the energy and nutrient needs of street food vendors.

A cross-sectional descriptive study was conducted. Food intake for the street food vendors was measured using the 24 h recall method and a semi-quantitative FFQ with emphasis on the source of all foods consumed.

Kampala, Jinja and Masaka districts, Uganda.

The study included 225 street food vendors trading in prepared cooked foods.

The majority of vendors (87·6 %) were women with age range of 21–50 years. Traditional dishes were the most commonly prepared foods and classified into main meals, sauces, vegetables and snacks. The food groups consumed most commonly by street food vendors fall under energy-giving and body-building foods (0·26 (sd 0·81)). The mean daily intake of energy from street foods varied between 22·4 % and 25·6 % (2412 kJ). Carbohydrates contributed the highest proportion of energy (70·1 % to 93·4 %), followed by protein (38·6 % to 44·9 %) and fat (21·9 % to 26·3 %). Street food vendors obtained 24·0 % to 32·5 % of their RDA for Ca from street vended foods, with the lowest intake in Jinja (11·2 % to 23·9 %, P < 0·05). Niacin and thiamin intakes from street foods were respectively above 74 % and 150 % of the RDA. The contribution of street foods to the RDA for Zn ranged from 81·9 % to 190·9 %, and from 3·5 % to 4·9 % for retinol. Fe intake from street vended foods was 40·9 % to 49·7 % of the RDA.

Street foods contribute to sources of dietary energy and other nutrients among street food vendors in Uganda.

Impact of mandatory trans fat labelling on US snack food introductions is examined.

Using label information, lipid ingredients and fat profiles are compared pre- and post-labelling.

Key products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates.

Composition data for more than 5000 chip and cookie products introduced for sale between 2001 (pre-labelling) and 2009 (post-labelling) were analysed.

One-way ANOVA was used to test for significant changes in saturated fat content per serving and the ratio of saturated to total fat. The shares of chip and cookie introductions containing partially hydrogenated vegetable oil declined by 45 and 42 percentage points, respectively. In cookies, there was an increase of 0·49 (98 % CI 0·01, 0·98) g in the average saturated fat content per 30 g serving and an increase of 9 (98 % CI 3, 15) % in the average ratio of saturated to total fat. No statistically significant changes in fat content were observed in chips.

This research suggests that, holding other factors constant, the policy has resulted in a decreased use of partially hydrogenated vegetable oil in chip products without a corresponding increase in saturated fat content, but led to significantly higher levels of saturated fat and ratio of saturated fat to total fat in cookie products.

To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.

Within-subject design.

Sensory laboratory.

Participants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.

Reduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.

Emphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

To evaluate the current and ideal body weight perceptions of schoolchildren in relation to their actual body weight and socio-economic status (SES).

Baseline evaluation of schoolchildren from January 2008 to April 2008 as part of a 3-year longitudinal study.

City and non-city locations, Karnataka State, South India.

Schoolchildren (n 1877) aged between 8 and 14 years.

Girls, children of more educated parents and city dwellers were more likely to be overweight (P < 0·001). Younger children aged <10 years and those of lower SES were more likely to perceive themselves as underweight (adjusted OR = 1·63, 95 % CI 1·25, 2·11 and adjusted OR = 1·87, 95 % CI 1·32, 2·65). Underweight children were ten times more likely to overestimate their current weight status, while overweight children were four times more likely to underestimate it. The odds of children of lower SES underestimating their weight, as well as desiring a higher weight, were higher than those of higher-SES children.

SES is associated with body weight perception. Underweight children are more likely to overestimate their weight status and overweight children more likely to underestimate it.

The objective of the present research was to test the efficacy of Fruit & Veg $ense sessions in increasing fruit and vegetable consumption.

A wait-list randomised controlled trial was conducted (n 292). Intervention participants attended a Fruit & Veg $ense session and received newsletters at weeks 2 and 5 after attending the session. All participants completed an FFQ and a questionnaire measuring knowledge, attitudes, barriers and stage of change for fruit and vegetable consumption at baseline and 6 weeks.

Hunter region of New South Wales, Australia.

Two hundred and ninety-two parents with children of primary school age.

The intervention group significantly increased its mean consumption of fruit and vegetables by 0·62 servings compared with 0·11 in the control group (difference of 0·51, P = 0·001). Compared with the control group, there were significant increases in intervention participants’ knowledge of daily recommended servings (for fruit and vegetables) and serving size (for vegetables), improvement in stage of change for vegetable consumption and a decrease in the number of perceived barriers to fruit and vegetable consumption.

Fruit & Veg $ense is efficacious in increasing fruit and vegetable consumption among parents of primary-school children. The study adds significantly to the limited evidence regarding fruit and vegetable interventions and the feasibility of engaging peer educators to deliver community education sessions. A broader implementation trial to test the effectiveness of Fruit & Veg $ense is recommended.