Location
Philadelphia, PA
Start Date
17-4-2026 1:30 PM
End Date
17-4-2026 2:30 PM
Description
Introduction: Obesity is a nationwide health crisis that predisposes individuals to a host of other diseases including hypertension and diabetes. In Philadelphia alone, approximately 41% of children between the ages of 6-17, and 33% of adults are obese. It has been shown that education on nutrition positively correlates with healthy eating behaviors, which can minimize the chances of obesity developing into its comorbidities. This study aims to see if food demonstrations and healthy recipe samples will lead to patients incorporating new foods into their diets. Adult patients in a combined adult and pediatric primary care office are offered three healthy recipes to sample and are provided with a printout of the recipes and nutrition facts to replicate the recipe at home.
Methods: A survey is conducted to see how likely the patients are to make the recipe again at home and if they have tried a key ingredient, such as chickpeas, before.
Results: Preliminary results suggest that almost all patients are more than 50% likely to make these recipes again at home.
Discussion: This data suggests that most patients are willing to try the new foods and adopt them into their diets, which can kickstart healthier eating habits within the home. This study serves as a springboard for future research on Philadelphia patient populations, their current diets, their willingness to implement new food groups into their diets, and the impact these changes may have on obesity and its comorbidities.
Embargo Period
6-3-2026
Included in
A preliminary investigation on the relationship between established dietary habits and willingness to adopt new food groups
Philadelphia, PA
Introduction: Obesity is a nationwide health crisis that predisposes individuals to a host of other diseases including hypertension and diabetes. In Philadelphia alone, approximately 41% of children between the ages of 6-17, and 33% of adults are obese. It has been shown that education on nutrition positively correlates with healthy eating behaviors, which can minimize the chances of obesity developing into its comorbidities. This study aims to see if food demonstrations and healthy recipe samples will lead to patients incorporating new foods into their diets. Adult patients in a combined adult and pediatric primary care office are offered three healthy recipes to sample and are provided with a printout of the recipes and nutrition facts to replicate the recipe at home.
Methods: A survey is conducted to see how likely the patients are to make the recipe again at home and if they have tried a key ingredient, such as chickpeas, before.
Results: Preliminary results suggest that almost all patients are more than 50% likely to make these recipes again at home.
Discussion: This data suggests that most patients are willing to try the new foods and adopt them into their diets, which can kickstart healthier eating habits within the home. This study serves as a springboard for future research on Philadelphia patient populations, their current diets, their willingness to implement new food groups into their diets, and the impact these changes may have on obesity and its comorbidities.
Comments
Presented by Rasika Singh.