Nutrition-Related Practices and Attitudes of Kansas Skipped-Generation(s) Caregivers and Their Grandchildren 英文参考文献.docVIP
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Nutrition-Related Practices and Attitudes of Kansas Skipped-Generation(s) Caregivers and Their Grandchildren 英文参考文献
Nutrients 2010, 2, 1188-1211; doi:10.3390/nu2121188
OPEN ACCESS
nutrients
ISSN 2072-6643
/journal/nutrients
Article
Nutrition-Related Practices and Attitudes of Kansas
Skipped-Generation(s) Caregivers and Their Grandchildren
Mary Meck Higgins 1,* and Bethany J. Murray 2
1
Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506, USA
2
Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, HECO Building,
Lincoln, NE 68583, USA; E-Mail: bethanymurray@
* Author to whom correspondence should be addressed; E-Mail: mhiggins@;
Tel.: +1-785-532-1671; Fax: +1-785-532-1678.
Received: 15 October 2010; in revised form: 17 November 2010 / Accepted: 22 November 2010 /
Published: 30 November 2010
Abstract: Despite growing numbers, the nutrition practices and attitudes of
skipped-generation(s) kinship caregivers regarding feeding the dependent children in their
care have not been examined. In this qualitative study, transcriptions of semi-structured
interviews with 19 female and four male skipped-generation(s) Kansas caregivers (ages 47
to 80, 92% non-Hispanic whites, 83% female, 78% grandparents and 22% great-aunt or
great-grandparent caregivers; caring for a range of one to four children, ages three to 18,
for an average of nine years) were content analyzed for how their nutrition-related practices
and attitudes had changed since parenting the first time. Sub-themes regarding practices
included: being more nutrition and food safety conscious now, and shifting their child
feeding style. The children seemed to be adversely affected by an on-the-go lifestyle and
the use of more electronics. Caregivers described their sources for child feeding advice as
being based mostly on information from their mothers, physicians, and their past parenting
experiences. Sub-themes for attitudes included opinions that nutrition and safe food
handling are
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