Ground turkey samples were prepared with different fat levels, fat types, percent mechanically deboned meat and grind. All samples were analyzed at three different time-intervals. Samples were evaluated by chemical, sensory, and physical measurements, in term of stability, water content, fat content, press fluid, water loss, flavor, texture, and hedonic values. Significant differences were determined by analysis of variance. Coarse ground (5/8") samples showed significantly higher TBA numbers, fat content, total loss, and juiciness. Water content, flavor scores, amount of press fluid, texture scores, and hedonic scores were lower when compared to the fine and medium ground samples. Results of adding different percents deboned meat showed that TBA number and water content increased as the percent deboned meat increased. Decreases in flavor score, fat content, press fluid, total loss, and juiciness were obtained with increased percent deboned meats. However, sensory panelists preferred the samples with 10 percent added deboned meat to other deboned levels regardless of grind. The results of adding different types and levels of fat indicated that samples containing vegetable fat had the lowest TBA numbers while the samples containing beef fat showed the highest value. As the level of fat and length of storage increased, TBA numbers increased significantly. Sensory panel scores for juiciness and press fluid of the individual treatments fluctuated with level of added fat. As the fat levels were increased, juiciness scores and the amount of press fluids increased significantly. Loss due to cooking and thawing was highest for samples containing vegetable fat and lowest for samples containing pork fat. An increase in total loss was observed as fat levels were increased. Samples with turkey and beef fat received the high texture scores. The low texture scores appeared as the level of any type of fat increased. All samples with 10 percent added fat received the highest s core for overall acceptability.

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No description available.

Distance education (DE) can address barriers to training nutrition professionals by offering a convenient, flexible and efficient way of learning. One particularly valuable teaching tool in DE is the use of computer-based simulations (CBS). CBS stimulates confidence building, acquisition of new knowledge, exposure to new and challenging patient cases in a safe learning environment, development of communication and critical thinking skills, and the cultivation of sensitivity towards patient needs. Despite the benefits, there is a lack of research examining dietetic educator’s perceptions of and experience with CBS. Goals of this study were to determine: 1) whether dietetic program educators were open to the idea of using CBS and how these responses varied in relation to different factors, and 2) dietetic program educators’ perceptions of the benefits and barriers of using CBS. Secondary data analyses were conducted on a15-item survey developed by the American Dietetic Association (ADA). Surveys contained two qualitative questions and 13 quantitative questions related to CBS. Surveys were e-mailed via the ADA listserv to 535 program directors, including Dietetic Internship Programs (DI), Coordinated Programs in Dietetics (CP), Didactic Programs in Dietetics (DPD), and the Dietetic Technician Programs (DT). A total of 165 individuals responded to the survey. The majority of respondents were open to the use of CBS (n=117) and a small number were not open (n=24). Respondents open to CBS were more likely to 1) not prefer face-to-face communication with their students and colleagues 2) currently be using online case studies and simulations 3) be using standardized patients in supervised practice 4) believe that dietetics education needs alternatives to traditional supervised practice such as CBS 5) believe that they have IT and financial support from their administration 6) have medical simulation laboratories available for dietetics students 7) believe that they had the technological skills needed to use CBS. Educators commented on the potential for CBS to address the shortage of preceptors and facilities available for supervised practice, in addition to enhancing and expediting learning in various settings. Perceived barriers, included the idea that technology impedes learning and a concern about the resources needed to implement CBS. Understanding the perspectives and practices of education program directors is a crucial component of furthering the process of incorporating CBS into nutrition education. This is exciting new terrain for nutrition education and moving forward with research in both distance education and CBS will be beneficial to enhancing nutrition and dietetics education in DE, traditional classroom settings and in supervised practice.

No description available.

Less than 5% of registered dietitians are African-American individuals. Little has been done to investigate reasons for the paucity of African-American professionals in the dietetics field. The specific aim of this study was, therefore, to explore facilitators and barriers to the selection of dietetics as a major by African-American students. Individual elicitation interviews and focus group discussions with African-American students currently enrolled as dietetics and non-dietetics majors at Virginia Tech were conducted. It was hypothesized that African-American students who chose to major in dietetics did so primarily for altruistic reasons, whereas African-American students who did not major in dietetics did so, in part, because of a lack of awareness of the major. Forty African-American students (mean ± SD age = 21.4 ± 1.4 years) participated in individual elicitation interviews and focus group discussions. Hypotheses were supported. In addition, personal interest was indicated by both dietetics and non-dietetics students as a factor in selection of major. Non-dietetics students believed that barriers to the selection of dietetics as a major included poor advertising and poor recruitment efforts. Directors of didactic programs in dietetics may need to create more visible recruitment and retention programs to increase the number of African-American students majoring in dietetics. / Master of Science

Bakgrund: Menstruell hälsa är en viktig del för flickor, kvinnors och livmoderbärares livskvalitet och något som bör vara en del i arbetet för jämställdhet. Livsmedelsval och kostinterventioner har visat sig ha påverkan på menscykelns uttryck och individers upplevelse av premenstruella symtom.  Syfte: Syftet med denna studie är att undersöka om det finns associationer mellan olika typer av livsmedelsval samt andra livsstilsfaktorer och graden av upplevda premenstruella symtom. Metod: Kvantitativ webenkät. Enkätsvar insamlades från menstruerande personer mellan 15–40 år genom rekrytering via inlägg i Facebookgrupper och planscher på Umeå universitetscampus under den 13–21 september 2023. Sammanlagt analyserades 105 enkätsvar. Grad av symtom för symtomgrupper och dysmenorré analyserades mot intagsgrupper av livsmedel (”inget”, ”lågt” och ”högt”) för att undersöka om skillnader fanns. De statistiska metoder som användes var Kruskal-Wallis test och Wilcoxon rangsummetest för att se mellan vilka grupper skillnad fanns. Resultat: Grupper med högt intag av ”Energidricka”, ”Vego-mejerier”, ”Vego-kött”, ”Söta snacks”, ”Kaffe” och ”Mejerier” hade högre grad av symtom i en eller flera av symtomgrupperna. Individer med högre intag av ”Fet fisk” och ”Vitt kött” hade lägre grad av dysmenorré. Slutsats: Resultatet av denna studie indikerar att livsmedelsval och människors upplevelser av deras menscykler och symtom berörs av varandra. Dock kan inte dessa resultat tolkas som att vissa livsmedelsval orsakar högre eller lägre symtomgrad. Resultaten från denna studie är i linje med vissa tidigare studier samt ger ytterligare bekräftelse att fler observationsstudier och interventionsstudier behövs för att komma fram till potentialen som livsmedelsval och kosthållning kan ha på flickor, kvinnor och livmoderbärares upplevda symtom vilket i sin tur kan påverka deras livskvalitet. Hur och i vilken utsträckning kostförändringar skulle kunna användas som behandlingsalternativ för premenstruella symtom är till stor del outforskat och en möjlighet för dietister att utöka sitt arbetsområde. / Background: Menstrual health is a crucial aspect of the quality of life for girls, women and individuals with a uterus and should be a part of the work for gender equality. Food choices and dietary interventions have been shown to influence the expression of the menstrual cycle and individuals’ experience of premenstrual symptoms. Objective: The aim of this study is to investigate potential associations between different types of food choices and other lifestyle factors with the degree of perceived premenstrual symptoms. Method: A quantitative online survey was conducted. Survey responses were collected from menstruating individuals aged 15 to 40 years through recruitment via posts in Facebook groups and posters placed on the Umeå University campus between September 13 and September 21, 2023. In total, 105 survey responses were analyzed. The severity of symptoms in different symptom groups and dysmenorrhea were analyzed in relation to categories of food intake (“none”, “low”, and “high”) to explore differences and potential correlations. The analytical techniques utilized included the Kruskal-Wallis test and the Wilcoxon rank-sum test. Results: Higher consumption of “Energy drinks”, “Plant-based dairy”, “Plant-based meat”, “Sweet snacks”, “Coffee”, and “Dairy” was associated with a higher degree of symptoms in one or more symptom groups. Individuals with higher consumption of “Fatty fish” and “White meat” experienced a lower degree of dysmenorrhea.Conclusion: The results of this study suggest a strong interconnection between food choicesand individuals’ experiences of their menstrual cycles and symptoms. However, it is important to emphasize that these findings do not imply causation between food choices and symptom severity. This study’s findings are consistent with some prior research and provide additional support for the necessity of further observational and intervention studies to uncover the potential impact of food choices and nutrition on the perceived symptoms of girls, women, and individuals with a uterus, which in turn can influence their overall quality of life. How and to what extent to which dietary modifications could be employed as a treatment option for premenstrual symptoms remains largely unexplored, presenting an opportunity for dietitians to expand their professional scope of practice.

Bakgrund: Försäljningen av energidryck har ökat med 160 % mellan 2009 och 2016, och konsumtion av energidryck bland ungdomar fortsätter att öka. Watt et al. (2023) diskuterar hur sociala medier, marknadsföring och reklam har en betydande påverkan på inköp av energidryck och har spelat en central roll för den framgångsrika lanseringen av energidrycken Prime.   Syfte: Syftet med denna uppsats är att beskriva konsumtionen av energidryck bland elever i årskurs 9 samt att undersöka orsak bakom deras konsumtion och deras inställning till att dricka energidryck i samband med idrottsaktiviteter.   Metod: En kvantitativ metod valdes för denna studie. Elever i årskurs 9 blev tillfrågade att besvara en webbenkät som utformades med avseende för studiens syfte. Studien genomfördes på två stycken olika skolor i mellersta Sverige och insamlad data presenteras deskriptivt.   Resultat: I den här studien dricker tjejer (n=44), killarna (n=41) och annat (n=5) energidryck någon gång i månaden och orsak till att första gången prova energidryck var att det var gott (n=41) och/eller en nyfikenhet att prova (n=39). Där den främsta orsaken till att de fortsatte att dricka energidryck var att de var gott (n=73). Fördelningen mellan tjejer och killar var över lag jämn på alla svarsalternativ vid konsumtion gånger/vecka och konsumtion per dag. Den vanligaste svaren om ungdomar drack energidryck vid idrottsaktivitet i skolan eller på fritiden var att de gjorde det ganska ofta (n=26) och orsaken var att öka på energinivån (n=54).   Slutsats: Studien visar att många ungdomar konsumerar energidryck regelbundet, vilket kräver en förståelse och hantering av deras konsumtionsbeteende. Ungdomar dras främst till energidrycker på grund av deras goda smak. Det är oroande att vissa ungdomar överkonsumerar energidrycker, vilket kräver åtgärder för att begränsa tillgången för dem. Många ungdomar kopplar energidrycker till idrottsaktiviteter och använder dem för att öka energinivån. Sammantaget pekar slutsatserna på behovet av en integrerad strategi för att hantera energidryckskonsumtion bland ungdomar.

Practice and knowledge of upper‐level human nutrition and dietetics students (juniors and seniors, n=96) attending a midwestern university were compared to their comprehension and application of the Scope of Dietetics Practice. The sample consisted of 96 students, primarily (72%) in the 21 – 23 age category; females made up 83% and males comprised the remaining 17% of the sample. In this sample, 70% of the participants reported dietetics as their current major, and 30% stated that their major was human nutrition. Overall, students majoring in human nutrition responded neutrally to the questions concerning comprehension, knowledge, and implementation of the Scope of Dietetics Practice, while participants majoring in dietetics reported better knowledge, comprehension, and implementation of the Scope of Dietetics Practice. However, students majoring in human nutrition reported increased use of nutrition information to diagnose others than were students studying dietetics. In general, participants responded to questions regarding their practice and application of nutrition knowledge to themselves and others as would be expected, though there were differences between the students studying human nutrition and those studying dietetics.

Aim. The aim of this study was to document and provide a critical analysis of the South African Food-Based Dietary Guidelines (FBDGs) development process, and to assess the appropriateness of the proposed South African FBDGs. To achieve this aim, specific study objectives included the following : (1) To document and critically analyse the South African FBDGs process in relation to the 10-step development process recommended by the FAO/WHO. (2) To assess the appropriateness of the proposed South African FBDGs in terms of consumer comprehension (perceptions, general understanding and specific interpretations), and application of the guidelines (ability to apply the guidelines when planning a typical day' s meals for their families). (3) To assess the compatibility of the proposed South Africa FBDGs in terms of food categorisation as perceived by consumers, and as depicted in the food guides that are commonly used. Methodology. An extensive literature review on the development of international dietary guidelines, the emergence of FBDGs and the FAO/WHO FBDGs process, together with documentation of the South African FBDGs process, was used to critically analyse the process used for developing the proposed South African FBDGs. Focus group discussions (n=15) and structured individual interviews (n=230) were held in ten magisterial districts within KwaZulu Natal (KZN), randomly selected according to settlement strata (rural, urban informal, urban formal) and ethnicity (Black, Indian, White) to reflect the KZN population. Participants were women with no formal nutrition training, who made the food purchasing and preparation decisions in the household. A total of 103 women participated in the focus group discussions and 230 women in the structured individual interviews. Results. The process followed by the SA FBDG Work Group has ensured that the proposed South African FBDGs are country-specific in that each FBDG is evidence-based and relates to specific nutrition-related public health concerns of South Africans. Except for the "Eat healthier snacks" FBDG, participants understood and interpreted the FBDGs as intended by health professionals, and could construct a day's meals to reflect the FBDGs. Only two other FBDGs were identified as confusing in terms of terminology used, namely, "legumes" and "foods from animals". By rewording these guidelines the FBDGs would be highly compatible in terms of personal food categorisation. Use of food guides was low, mainly due to a lack of knowledge about how to use them. In terms of food categorisation as depicted by the reportedly most commonly used food guides (3- and 5- Food Group Guides), these food guides are incompatible with the proposed FBDGs. Conclusions. Within the South African context, the FAO/WHO FBDGs development process was feasible and practical to implement. However, to ensure sustainability of the South African FBDGs process, it is strongly recommended that the Department of Health appoint a representative scientific committee specifically for the purpose of reviewing and reformulating the South African FBDGs. Results indicate that a single set of FBDGs can be appropriate for all South Africans provided that certain guidelines are reworded as suggested; and that all the guidelines are accompanied by explanatory information citing commonly consumed foods/drinks as well as practical examples of how to apply the guidelines in light of perceived barriers. In terms of the appropriateness of food guides commonly used in South Africa, there is a need to either move away from the concept of food groups and/or to develop a new South African food guide that is compatible with the proposed FBDGs. / Thesis (Ph.D.)-University of Natal, Pietermaritzburg, 2002.