(PO16-45-22) Exploring the Associations Between Child Temperament, the Home Food Environment, and Body Mass Index in Four-Year-Old Children

The ePoster content is available to NUTRITION 2022 LIVE ONLINE attendees who are logged in.<br><br>If you are registered, log in and then come back here to use this button.

Presenting Author(s)

Elizabeth I. Kielb, M.S.
– Graduate Student Research Assistant, Purdue University, West Lafayette, Indiana, United States

Co-Author(s)

KM

Kameron Moding, PhD
– Assistant Professor, Purdue University, West Lafayette, Indiana, United States

Disclosure(s):

Elizabeth I. Kielb, M.S.: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: Given the stability of obesity from childhood into adulthood, it is critical to identify risk factors in early life. The objective of this study was to examine the associations between child temperament, the home food environment, and BMI in four-year-old children.

Methods: Child-caregiver dyads (n=109, 53% male children, 91% Non-Hispanic White) completed lab visits when children were 4.5 years of age (Mage=4.6 years, ±.09 years). During lab visits, children completed a variety of tasks designed to assess child temperament, executive function, and emotion regulation. Temperament (i.e., surgency, regulation) was assessed by researchers after the visit using the Observed Child Temperament Scale ([OCTS]; Stifter, Willoughby, & Towe-Goodman, 2008). The 1) surgency and 2) regulation composite scores were created by summing 1) activity level, reaction to novel persons, frustration, positive affect, and (reverse) shyness, and 2) compliance and task persistence. Child height and weight were used to calculate BMI-for-age z-scores according to the CDC growth charts. Prior to the lab visit, caregivers completed a questionnaire to assess their home food environment (Home Food Inventory [HFI]; Fulkerson et al., 2008). The unhealthy kitchen access subscale was created by summing the number of full fat/white bread products, prepared desserts (e.g., cookies), regular soda, dry cereal, and salty snacks (e.g., chips) available in the family’s kitchen.

Results: Regression models were used to test the associations between child temperament (i.e., surgency, regulation) and unhealthy kitchen access on concurrent child BMI. Surgency (β=.31,t=2.11,p < .05) and unhealthy kitchen access (β=.15,t=2.21,p < .05) were significantly associated with child BMI. Regulation and the interactions between child temperament and unhealthy kitchen access were not significantly associated with child BMI.

Conclusions: This study contributes to our understanding of early obesity risk by identifying child characteristics and aspects of the home food environment associated with concurrent BMI. By identifying predictors at multiple levels of influence, prevention efforts can more effectively target children at risk for the development of overweight/obesity.

Funding Sources: This study was supported by a grant from the National Institute of Diabetes and Digestive and Kidney Diseases.