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The American population is aging; by 2030, people over the age of 65 may comprise as much as 20% of the population (Niedert, 2006). As many as 80% of the people in this age group live with at least one chronic illness, and 4.5% of elderly persons in the United States live in nursing homes (Boyle & Holben, 2006). As individuals age into late adulthood, they may experience lessening abilities to think clearly and to move as dexterously as well as a decline in bodily functions that may inhibit their ability to perform tasks of daily living (Boyle & Holben, 2006). These experiences also hinder nutrient intake.

The prevalence of hypertension in the U.S. and similar industrialized countries continues to rise. Millions of people are affected in America alone. Usual treatment includes a low sodium diet, weight loss if needed, and drug therapy. Some health providers also encourage stress management as an adjunct to therapy. These treatments have been shown to be effective but patient compliance continues to be poor. Past research has explored the relationships between dietary calcium and hypertension and has found that there is an interaction between blood calcium levels and high blood pressure. The research reported here was a test of the relationship between dietary calcium and hypertension. Using data gathered by the U.S. Health and Nutrition Examination Survey, the author compared subjects (n=3854) on the basis of daily calcium intake and blood pressure levels. Findings supported previous research: high calcium intake was associated with lower blood pressure levels. Further study is needed before definite recommendations can be made. Discussion includes the implications for therapy, compliance, and treatment success.

Background: Body composition measures include fat mass (FM), fat free mass (FFM), and percent body fat (%BF), which are markers of health status and disease risk. Accurate body composition assessment is needed to evaluate an individual’s health and the efficacy of treatment strategies. Objective: Compare body composition estimates obtained from the Norland DXA, BodPod®, and iDXA before and after a 12-week exercise intervention. Subjects/setting: Overweight to obese (BMI 25–35 kg/m2) sedentary men and women (n=30) aged 18 to 40 years were recruited from central KY. Main outcome measure: Agreement in FM, FFM, and %BF between Norland DXA, iDXA, and BodPod®. Statistical analysis: Bland Altman plots evaluated mean bias and limits of agreement between iDXA vs Norland DXA, BodPod® vs Norland, and BodPod® vs iDXA. T-tests determined if each mean bias was different from zero. Results: Compared to the iDXA, Norland DXA overestimated BF% and FM at baseline and post intervention (P < 0.01), without differences in FFM (P > 0.05). The BodPod® underestimated BF% and FM and overestimated FFM compared to both DXA machines(all P < 0.01). Conclusion: The Norland and iDXA produce different measures of FM but similar measures of FFM. As well, the BodPod® measures FM and FFM differently than either DXA machine.

Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 16, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisor: Dr. Kent S. Gates. Vita. Includes bibliographical references.

This study analyzed the memory retention of University of Kentucky Dietetic and Hospitality students as it relates to food safety and sanitation knowledge originally presented on the ServSafe® certification exam. Dietetic and hospitality students take the ServSafe® certification course during the sophomore year of their degree program, but they are responsible for the sanitation and food safety information throughout their entire program of undergraduate study. The final sample consisted of 25 participants, with 84% (n=21) in the Dietetics program and 16% (n=4) in the Hospitality, Management and Tourism program. The mean difference in total score, domain one, domain two, domain three, domain four and domain five were statistically significant with a p-value <0.05. Domain three was the domain students recalled the most with a difference of 16.52%. Domains four and five were recalled least by students with a difference of 35.8% and 35.65%. The information found in this study can be used in the Department of Dietetic and Human Nutrition (DHN) and the Department of Hospitality, Management and Tourism (HMT) to enhance the food sanitation knowledge of students throughout their courses.

Introduction: The aim of this research was to establish the attitudes, knowledge, job satisfaction and professional development of community service dietitians because negative attitudes, poor knowledge, low levels of job satisfaction and poor professional development would be detrimental to the process of community service and ultimately to the provision of health services. Methodology: Three distinct annual intakes of qualified dietitians completing compulsory community service were the subjects of an analytical cross sectional survey conducted biannually for the period 2003-2005. Data collection methods included telephone interviews, mail, emailed questionnaires and focus group discussions. Individual factors: sex, population group, language, university attended; institutional factors: organisation of community service, mentorship rating, hospital manager support type of facility, rural allowance, hospital location, access to resources, working and living conditions and personal safety and other factors: attitude, community nutrition knowledge, job satisfaction and professional development were included in the data set. Management of data: Data were divided into 2003 cohort (n=20) and 2004-2005 cohorts (n=26). Analysis of the demographic details for 2003 and 2004-2005 cohorts were, respectively: mean ages 23.6 (±0.99) and 24.05(±4.96) years, 60 percent and 73 percent white, 90 percent and 96 percent female, 35 percent and 73 percent University of KwaZulu-Natal graduates and 65 percent of both cohorts were placed in rural facilities. Results: Community nutrition knowledge of the 2003 cohort was unacceptable but improved in the 2004-2005 cohort. Subjects had a generally positive attitude towards community service. Community nutrition levels of knowledge of the 2003 ranged between 60 percent at entry and 67 percent at exit and for the 2004-2005 between 72.8 percent and 78.42 percent. The job satisfaction level of the 2003 cohort at exit was 13.65 (±3.573). In the 2004-2005 cohort job satisfaction was 15.75(±3.360) at entry and 15.75 (±3.360) at exit. 85 percent of the 2003 cohort rated their professional development positively whereas 65 percent of the 2004-2005 cohort rated theirs' positively. This decline and associated problems were to some extent shown in the interview responses. The 2004-2005 cohort did however show a tendency for improvement in the professional practitioner ranking (p=0.088). The majority (95%) of the 2004-2005 cohort rated the dietetic services positively. Focus group discussions highlighted problems that the community service dietitian (CSD) encountered such as lack of supervision and support, lack of basic facilities, poor hospital administration, problems with transport, work overload and problem with their professional role in the community and health facility. A model showing the results of the research indicated that the objectives of the Department of Health for improved service in rural areas were obtained but the retention of health professionals and capacity was lost due to annual rotation of subjects. Community service as a strategy to overcome service delivery has merit provided identified problems are addressed. / Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2006.

Inadequate nutrition in preschool-aged children in an urban indigenous community outside of Santo Domingo, Ecuador has a negative impact on growth and development. Nutritional assessments have shown that children are underweight and that there are some effects of stunting and wasting in the population. This study was conducted to assess the extent of food security in this indigenous community in preparation for addressing two of the Millennium Development Goals for 2015: reducing the under-five child mortality rate by two-thirds and eradicating extreme poverty and hunger. An aim was to validate on-site assessment measures in this indigenous community regarding geographic circumstances, transportation, food culture systems and other barriers to food intake. These are interrelated and impact nutritional data collected on Tsáchila families in Ecuador. Mixed methods research were conducted to examine the factors that contribute to nutritional intake. The results showed observed food intake was less than food intake reported on the FFQ. Micronutrient and macronutrient levels, weight-for-height and height-for-age measures were below the WHO standard deviations for Z-scores for this population.

The purpose of this study is to gain a deeper understanding of the dynamic of perceived benefits and barriers associated with cooking meals at home. The findings will be used to design a social marketing campaign promoting healthy home-cooked meals. Participants included 64 SNAP-eligible mothers throughout the state of Kentucky aged 21-49 years with young children. Eight focus groups were conducted in four metro and four non-metro counties. A mixed methods approach was used to examine behaviors such as where families purchase foods, the types of foods purchased, family cooking skills and habits, and family time management. Results from this study show women regularly incorporate home-cooked meals into their lives. Three major themes evolved from analysis: learning more about preparing healthy, home-cooked family meals; the important relationship of families and cooking, and the dread of kitchen cleanup following a meal. Data from the written survey provided information regarding eating and cooking patterns in a week, important meal characteristics, relative confidence in cooking skills, and Internet and social media use.

Abnormal cortisol levels may be an important factor in the ability of an individual to lose weight and maintain weight loss. This study examined overweight and obese individuals who participated in a weight loss program. Cortisol, physical activity, and weight loss were measured at regular intervals and examined for possible relationships