Evidence of short-term impacts of the coronavirus disease 2019 (COVID-19) pandemic on family life is emerging. Continued research can shed light on potential longer-term impacts. An online survey of U.S. parents with 4- to 8-year-old children (n = 1000) was administered in October 2020. The survey examined parent-reported impacts of COVID-19 on lifestyle (e.g., work, child-care, grocery shopping), as well as current family food acquisition and eating behaviors (e.g., cooking, restaurant use). Descriptive statistics were calculated, incorporating sampling weights based on sociodemographics. In terms of COVID-19 impacts, parents reported increases in working from home, decreased work hours, and increased child care and instruction, with most children attending school or receiving care at home. Parents reported increased home cooking and online grocery shopping; only 33% reported increased take-out or delivery from restaurants. About half of parents reported that their child dined at restaurants, 62% reported getting take-out, and 57% reported delivery from restaurants at least 2–3 times per month. About half viewed dining at restaurants as safe, while take-out and delivery were seen as safe by around three-quarters. Approximately two-thirds reported recent food insecurity. These nationally-representative results illustrate possible longer-lasting shifts in family life, with the potential to impact health and well-being. Sociodemographic differences and research and policy implications are discussed.

Disordered eating symptoms (DES) are common among women veterans. While integrated primary care (IPC) may be an important venue to treat DES, little is known on patients' treatment preferences. The purpose of this study was to gather patient feedback on factors that may influence women veterans' DES and preferences for IPC services. We conducted semistructured interviews with purposefully sampled women who reported DES using the Eating Disorder Examination Questionnaire (EDE-Q). Twelve veterans (M_age = 54.0, SD = 8.38 years, 83.3% Caucasian, M_{EDE-Q Total} = 3.87, SD = .77) enrolled in Veterans Health Administration primary care participated. Interviews gathered opinions on weight, appearance, and eating behaviors; experiences and preferences in addressing DES; and opinions on ways to improve their health care experience. Responses were analyzed via a directed content analysis that utilized a priori codes pertaining to health care utilization and compensatory health beliefs. Results revealed longstanding DES of various types, including those consistent with restriction, binge eating, and bulimia. However, past experiences with symptom management primarily involved self-management vs. clinical management. Participants also endorsed multiple perceived treatment facilitators and barriers. Among facilitators were strong provider relationships, patient-centered communications, personalized goal setting, and skill-focused whole-person care. Barriers included feeling judged by others (including providers), amotivation, and financial and time limitations. While IPC may be an important venue to identify and treat DES, multiple factors are likely to influence patients' use of these services. Future work should explore the potential for multidisciplinary IPC teams to address DES. (PsycInfo Database Record (c) 2023 APA, all rights reserved).

Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service restaurant (QSR) and to describe bundled kids’ meals with evidence of both taste acceptability and consistency with nutrition guidelines. Thirty-seven 4-to-8-year-old children completed taste tests of ten healthier main and side dish options. Liking and preference were assessed using standard methods after children tasted each food. Children also reported their ideal kids’ meal. Results show the majority of children liked and preferred three main (turkey sandwich, chicken strips, peanut butter/banana sandwich) and side dishes (yogurt, applesauce, broccoli), with rank order differing slightly by age group. Accepted foods were combined into 11 bundles meeting nutritional criteria. Results highlight healthier kids’ meals with evidence of appeal among children in a QSR. Findings can inform future research and may increase the success of healthy eating interventions in these settings.