# The Influence of Quick-Service Restaurants on Children's Diets

> **NIH NIH K01** · MERRIMACK COLLEGE · 2020 · $126,764

## Abstract

7. Project Summary/Abstract
Addressing childhood obesity remains one of the greatest public health priorities in the U.S., particularly among
minority and lower socioeconomic status (SES) populations where the prevalence of obesity is highest. Studies
have found a positive association between quick-service restaurant (QSR) food consumption and body mass
index (BMI) among children. This is likely due in part to the high caloric content of foods from QSRs, especially
the traditional side dishes and beverages (i.e. fried potato products and sugar-sweetened beverages) which
can provide up to 350 additional calories per children’s meal compared with the healthier options available.
Therefore, understanding the factors that influence the selection of healthier or less healthy children’s meal
side dishes and beverages can have important implications for addressing obesity and health disparities.
The proposed research will examine QSR environments (both the physical environment and verbal prompts),
as well as parent-child interactions, that promote or discourage the selection of healthier children’s meal side
dishes/ beverages. Additionally, we will analyze the impact of healthier side dish/beverage selection on overall
meal consumption. Environmental assessments will occur in 136 QSRs in socioeconomically and ethnically
diverse communities. Interactions when ordering will be observed among 64 parent-child pairs, and overall
meal consumption will be assessed using plate waste methodology among 850 children.
Expanding upon Dr. Cohen’s prior nutrition and plate waste research in low-income school districts, this
Mentored Research Scientist Development Award will provide additional training in behavior change
techniques, qualitative data collection, analyses involving mixed-methods, behavioral/ family-centered theories,
and conducting research to address health disparities. Dr. Cohen has the full support of The School of Science
and Engineering at Merrimack College, as well as her exceptional, multidisciplinary team of mentors, who are
committed to helping Dr. Cohen successfully complete the proposed training and research and become a
successful independent researcher. Study results will be used to inform future intervention studies involving
both QSRs and families to improve children’s selection/consumption of healthier QSR foods. This award will
provide Dr. Cohen with the skills necessary to become an independent investigator conducting cross-
disciplinary research that uses behavior change techniques and is informed by studying both environmental
influences and the role of parents (applying qualitative, quantitative, and mixed methods research) to improve
the diets of underserved children and reduced their risk of obesity.

## Key facts

- **NIH application ID:** 10007786
- **Project number:** 5K01DK107810-05
- **Recipient organization:** MERRIMACK COLLEGE
- **Principal Investigator:** Juliana FW Cohen
- **Activity code:** K01 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2020
- **Award amount:** $126,764
- **Award type:** 5
- **Project period:** 2016-08-29 → 2022-01-28

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10007786

## Citation

> US National Institutes of Health, RePORTER application 10007786, The Influence of Quick-Service Restaurants on Children's Diets (5K01DK107810-05). Retrieved via AI Analytics 2026-05-24 from https://api.ai-analytics.org/grant/nih/10007786. Licensed CC0.

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