Objectives: Home food environments are created when families stock their kitchens with food, which contributes to their dietary patterns and weight management. Native Hawaiians and Pacific Islanders (NPHIs) have a high prevalence of overweight and obesity. A description of their home food environment can help nurses understand NHPIs' dietary patterns. Our purpose was to describe NHPIs' home food environments by analyzing grocery store and restaurant receipts. Design and Sample: This descriptive study used analyzed qualitative and quantitative data from eight NHPI families, collected over an 8-week period. Measures: Grocery store and restaurant receipts were analyzed with descriptive statistics. Families' dietary patterns were studied with open-ended questions and compared to receipt data. Results: Food groups with the highest percent expenditures included combination foods (20%), protein foods (19%), and empty calorie food and drinks (11%). The lowest percent expenditures included fruits (8%), grains (7%), vegetables (7%), and dairy (6%). Families visited restaurants zero to 10 times (M = 2) per week. Conclusions: Results can help nurses address NHPIs' home food environment challenges by increasing their awareness of typical food purchases and helping NHPIs assess their own grocery and restaurant purchases and improve their own home food environments.
College and Department
BYU ScholarsArchive Citation
Ruda, Petr, "What Do You Want to Eat? A Descriptive Study of Native Hawaiian and Pacific Islanders' Home Food Environment" (2015). All Theses and Dissertations. 5813.
home food environment