The effectiveness of nutrition education on the nutrition knowledge of future aerobic instructors was studied. Forty-seven subjects participated in the study. The experimental group (n=31) chose to and paid for a two-hour per week session of structured nutrition education for four weeks, the control group (n=16) did not. A nutrition knowledge test was completed by all subjects before and after the intervention. Results were analyzed for relationships between subject's nutrition knowledge and age, gender, educational background, income, and body mass index. No significant differences were found between the groups. The results showed that prior to any formal nutrition education, fitness instructors in the experimental and control groups had low nutrition knowledge (8.06%±16.4% and 4.38%±4.12%, respectively). Post-intervention nutrition knowledge significantly improved (p

This study investigated the impact of an acute bout of physical activity on postexercise energy intake (PE-EI) in overweight females who were dieting with high restraint (D-HR) and non-dieting with either high restraint (ND-HR) or low restraint (ND-LR). PE-EI at lunch and 12-hours after was compared on the exercise (E) and a nonexercise (NE) day. There was a significant interaction (F (2,33)= 4.12, p = 0.025) of dieting/restraint status and condition (E vs. NE day) on the 12-hour El. The D-HR ate 519 ± 596 kcal more on the E than on the NE day; while the ND-HR ate 177 ± 392 kcal less on the E than on the NE day. The results of this study demonstrate that the impact of exercise on PE-EI is determined by both a physiological and psychological response. Dieting status, dietary restraint, level of disinhibition and cognitive factors may influence PE-EI and weight.

The objective was to develop and validate a method for estimating food intake of nursing home residents. The study was conducted with certified nursing assistants (CNAs) at a 180-bed nursing facility. CNAs assisted in the development of the new method by providing feedback on existing estimation methods. Four simulated resident trays were used to estimate both food intake and overall meal intake. Twelve CNAs' intake estimates for 34 simulated food items (n=384 estimates) were compared to weighed values. Eightyfive percent of the 384 intake estimates for the simulated food items were correct; Cohen's kappa was 0.80, p

The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other 3 vegetables tested. These findings provide some evidence that MSG can be used to increase the palatability of vegetables served at congregate meal sites. However, these results suggest that older adults may not find the palatability of some vegetables to be improved by MSG and that optimal flavor enhancement cannot be achieved by adding the same amount of MSG to every vegetable.

Fat modified foods are widely available and have the potential to help individuals with diabetes, including children, achieve a lower total fat and saturated fat intake. Sixty-three pre-adolescents (10-13 years) with insulin-dependent diabetes mellitus (IDDM or Type I), and 60 without diabetes (boys, n=54; girls, n=69) were tested to determine their beliefs and attitudes towards high-fat and reduced-fat foods. In addition, both children and parents were asked about the child's use of low fat foods i.e., how often the parent bought or encouraged their child to eat reduced-fat food; how strongly the doctor or dietitian promoted the use of reduced-fat foods, and the child's concern about dietary fat. In this study, preadolescents with diabetes were not more likely than those without diabetes to use fat-modified foods. Parental and health care practitioner encouragement is associated with greater use of these products by children.

Use of "Nutrition Facts" panel on food labels was studied in the selection of healthier substitutes for foods normally consumed by 276 undergraduates, mean age, 19.7+2.5 years. Among 1095 label pairs (3.97 per student), 80.6% included a "healthier" substitute. Most common food categories were cookies/bars/tarts (12.8%), cereal (11.8%), chips/crackers (11.1%), beverages (10.2%) and breads/muffins (9.1%). Up to three errors were recorded per label pair, with 384 total errors made, including failure to adjust for serving size (34%), use of pre-NLEA labels (30%), comparison of unlike foods (16%) and unclear comparisons or missing labels (19%). Among 3295 nutrient comparisons, total fat (23.6%), calories (18.4%) and sodium (11.7%) were cited most often. Substitutes were a little (1-10% difference) to a lot healthier (>51% difference) for 83% of nutrients. Sixty percent would purchase healthier foods again or look for other substitutes and 47% stated they preferred the substitute's taste or thought it equivalent.

Plant seed flours are applied in several foods; still an extensive comparative study of seed flour functional properties has not been performed to date. Purpose of the current investigation was to assess functional properties of 16 full fat and defatted seed flours of various seed groups; tree nuts, legumes, oil seeds and cereals. Tree nut and oil seed full fat flours have lower bulk densities than legume and cereal flours. Defatting caused a decrease over a wide range (e.g. 0.49% in millet to 67.20% in Brazil nut). Rice flour was the lightest (L* = 89.62) while pecan flour was the darkest (L* = 53.71). As some the plant pigments are oil soluble, loss in color, hue and chroma was observed after defatting. Full fat almond flour registered highest oil holding capacity (OHC) of 1.38 g/g however, after defatting macadamia flour registered maximum OHC of 3.11 g/g. Full fat (2.74 g/g) and defatted (3.17 g/g) soybean flour had the highest water holding capacities (WHCs). Water and oil holding capacity of defatted flours was typically greater than their full fat counterparts. Almost all of the defatted flours held greater amount of water and oil than their own weight. In general, defatting improved tested functional properties of all the flours likely due to the increased proportion of protein and carbohydrates when compared to their corresponding full fat counterparts. Three blackgram vicilin genes (BGV, BGV-1 and BGV-2) were isolated from blackgram cDNA library using rabbit anti-whole black gram seed proteins polyclonal antibodies and PCR screening methods. BGV, BGV-1 and BGV-2 have 445, 452 and 445 amino acids respectively with theoretical pI values 5.54, 5.94 and 5.59 respectively. Signal peptide cleavage site was predicted to be between 25th and 26th amino acid of the derived amino acid sequences of BGV, BGV-1 and BGV-2. The estimated molecular weights of mature BGV, BGV-1 and BGV-2 were 48.30, 48.77, and 48.29 kDa respectively. Isolated genes exhibited more than 90% sequence similarity with various vicilins including Vigna radiata , Vigna unguiculata, Glycin max, Vigna angularis, Vigna luteola, Lens culinaris. / A Thesis submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science. / Spring Semester, 2012. / March 13, 2012. / Blackgram, Functional Properties, Phaseolus mungo, Seed Flours, Vicilin gene, Vigna mungo / Includes bibliographical references. / Shridhar K. Sathe, Professor Directing Thesis; Yun-Hwa Peggy Hsieh, Committee Member; Kenneth H. Roux, Committee Member.

Background: Osteoporosis and obesity are global health problems. Milk is high in n-3 alpha-linolenic acid (ALA), conjugated linoleic acid (CLA), and calcium, all of which are regarded as health beneficial by promoting bone formation and decreasing adiposity. This study examined the interaction among these milk components and the mechanisms underlying this regulation. Methods: Mouse ST2 stromal, MC3T3-L1 adipocyte-like, and MC3T3-E1 osteoblast-like cells were treated with: 1) ALA with LA:ALA=1-5:1; 2) individual/combinations of 20 µM cis-9,trans-11 (9,11) and trans-10,cis-12 (10,12) CLA isomers (80:10, 90:10, or 90:5%); 3) calcium phosphate (0.5-3.0 mM); or 4) combinations of ALA, CLAs, and calcium, with a slight modification, accordingly, during proliferation (8 days) and adipogenic and/or osteoblastic differentiation (6 days). Following the oil red O and alizarin red S staining, quantification of triglyceride accumulation and calcium deposition was performed. Secretion of eicosanoids and growth factors was determined from differentiation media. Results: ALA with LA:ALA=1-5:1 constantly inhibited proliferation/differentiation of MC3T3-L1 but facilitated MC3T3-E1 cell differentiation, showing maximal osteoblastogenesis and minimal adipogenesis at LA:ALA=4:1. At this level, insulin-like growth factor-1 (IGF-1) and IGF binding protein-3 (IGFBP-3) production was lowest in MC3T3-L1 cells, implying that ALA may regulate adipocyte differentiation via IGF-1/IGFBP-3 signaling pathway. Various combinations of 9,11/10,12-CLA mixtures had a tendency to inhibit MC3T3-L1 and MC3T3-E1 cell proliferation. During differentiation, combined 9,11-/10,12-CLAs, unlike individual isomers having a negligible effect on both cell growth, exerted a promising outcome by further decreasing adipocytic and increasing osteoblastic differentiation. In both cells, most of CLA isomer mixtures resulted in increased (but not significant) production of prostaglandin E2 (PGE2). The 1.5-2.5 mM calcium level was the best by promoting ST2 and MC3T3-E1and inhibiting MC3T3-L1 cell proliferation. Incorporation of ALA, CLA isomers, and calcium generally decreased ST2 and MC3T3-E1 but not MC3T3-L1 cell proliferation. During differentiation, however, ALA (4:1)+CLA (90:10%)+calcium (2.0 mM) significantly attenuated lipid accumulation in MC3T3-L1 and increased calcium deposition in MC3T3-E1 cells, in which PGE2 and leukotriene B4 (LTB4) production was increased in MC3T3-L1, whereas IGF-1 secretion was decreased in MC3T3-E1 cells, implying the possible benefit of this dietary regimen in promoting bone health by facilitating bone formation and reducing adiposity. Conclusions: These findings suggest that a diet with LA:ALA=4:1 is optimal to improve bone health, which can be further enhanced when incorporated with CLA (9,11:10,12=90:10%) and high calcium (2.0 mM). / A Dissertation submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy. / Fall Semester, 2011. / October 17, 2011. / Alpha-Linolenic Acid, Calcium, Conjugated Linoleic Acid, Obesity, Osteoporosis / Includes bibliographical references. / Jasminka Z. Ilich-Ernst, Professor Directing Dissertation; Robert Contreras, University Representative; Peggy Y. Hsieh, Committee Member; Michael Ormsbee, Committee Member; Maria Spicer, Committee Member.

Background: Nighttime eating is often associated with metabolic syndrome and poor body composition and these conditions may be influenced by the natural decline in metabolism that occurs during sleep. However, only limited research has been conducted to determine the role of individual macronutrients at night. Previous research indicates that protein consumption increases metabolic rate more than carbohydrates or fat, and therefore may attenuate this decline when consumed at night before bed. In addition, digestion and absorption kinetics of a fast protein such as whey protein (WP) and a slow protein such as casein protein (CP) may independently influence appetite and body composition. Therefore, nighttime eating may be a window of opportunity to influence changes in body composition, strength, cardiovascular health, metabolism and appetite (hunger, desire to eat, and satiety). Purpose: To compare the effects of isocaloric maltodextrin placebo (PLA), WP and CP supplements when consumed immediately prior to nocturnal sleep when combined with four weeks of exercise training on body composition, strength, fasting glucose and lipid profiles, metabolism and appetite. Methods: Fifty-nine sedentary, overweight and obese participants were recruited and had baseline measurements of body composition (dual energy X-ray absorptiometry (DXA)), resting metabolism (ParvoMedics TrueOne 2400 metabolic cart), strength (1RM Chest- and Leg-press), blood glucose and lipid profiles (Cholestech LDX Analyzer) and appetite questionnaires (visual analogue scale) taken after an overnight fast (0600-0900 h). Forty-eight participants completed the four-week study protocol. The participants were randomly stratified by % body fat, BMI, and gender to one of three groups: PLA (n= 14, men: 4, BMI= 34.4 ± 1.5 kg/m2, age= 28.1 ± 1.8 years), WP (n= 17, men: 3, BMI= 34.3 ± 1.3 kg/m2, age= 30.1 ± 1.6 years), CP (n=17, men: 3, BMI= 35.4 ± 1.3 kg/m2, age= 30.1 ± 1.6 years) in a double blind design. Participants were then instructed to consume their supplement at least two hours after dinner and no more than 30 minutes before bed each night for four weeks. All participants attended supervised exercise sessions (3x/week; 2 days of resistance exercise and 1 day of high-intensity cardiovascular exercise). Post-testing occurred 36-60 hours after the last supplementation and 96-144 hours after the final training session. A one-way ANOVA was performed to examine possible group differences at baseline and differences in change among groups. A two-way ANOVA with repeated measures was used to evaluate changes in dependent variables over time ([pre x post] x [PLA x WP x CP]). A Tukey test was used for post hoc comparisons. Values are reported as means ± SEM. Significance was accepted at P<0.05. Results: Eleven participants who completed baseline measurements failed to complete the four-week protocol and maintain satisfactory compliance with exercise and supplement intake (< 80% compliance). With the exception of fasting glucose, no significant group differences existed at baseline. There were no group x time interactions for resting metabolic rate (RMR), hunger, satiety, desire to eat, fat mass, lean body mass, BF%, or weight, although RMR displayed a trend (P=0.0559) towards significance with the PLA group decreasing by 74.3 ± 94.5 kcal/day and WP and CP increasing by 235.7 ± 84.5 kcal/day and 51.7 ± 79.4 kcal/day, respectively. Additionally, there was a group x time effect for VO2 with WP increasing by 0.3 ± 0.1 ml/kg/min compared with a decrease of 0.1 ± 0.1 ml/kg/min and an increase of 0.1 ± 0.1 ml/kg/min for PLA and CP, respectively. Significant time effects were measured for satiety (pre: 31.5 ± 2.3 mm, post: 40.6 ± 2.3 mm, P< 0.008) and lean body mass (LBM) (pre: 51.8 ± 0.1 kg, post: 52.3 ± 0.1 kg, P< 0.0001). Conclusion: In conclusion, our data indicate exercise three times per week for four weeks combined with nighttime eating can be a successful method for improving LBM, BF%, strength, and satiety in previously sedentary, overweight and obese individuals. Additionally, four weeks of nighttime WP supplementation may elevate VO2 36-60 hours after the last supplementation. / A Thesis submitted to the Department of Nutrition, Food & Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science. / Summer Semester, 2012. / June 21, 2012. / Carbohydrate vs. protein at night, Casein, Digestion and Absorption kinetics, Nighttime, Protein, Whey / Includes bibliographical references. / Michael J. Ormsbee, Professor Directing Thesis; Lynn B. Panton, Committee Member; Robert J. Contreras, Outside Committee Member.

The consumption of whole foods has shown to offer more synergistic health benefits as compared to foods made with highly processed ingredients. The American food industry has a variety of food products that consist of refined, isolated or artificial ingredients (e.g. bread, beverages, snack foods and others). Although the sensory properties of several products are satisfactory, many consumers desire products made with minimally processed ingredients. The primary goal of the project was to develop a satisfactory alternative ice cream for an existing brand name ice cream using minimally processed sweetener, blue agave nectar, instead of sucrose that is commonly used in the brand name ice cream. The rheological properties for consistency, melting, texture (firmness) and surface appearance (color) were compared between the experimental and the control ice cream formulae. Five sets of data were collected for 2 different batches (10 data sets) of both formulae. The paired results indicated no significant difference in the melting rate (p = .25) between the experimental (16.15 ± 2.75) and controlled formulae (17.55 ± 1.28). The average rate of flow (consistency) was also similar (p = .95) between the experimental (4.48 ± 0.92) and the controlled (4.50 ± 0.65). However, there was a significant difference (p = .001) in the exertion of force. The experimental samples averaged to be softer in texture with a Mean force of 0.30 (± 0.16) as compared to the control samples (0.63 ± 0.20) with distance and time being constant. Also, the experimental samples, on an average, were more yellow (Y glossy = 1.09) than the control (Y glossy = 0.96) as determined by the reflectometer readings. Based on the rheological tests, the experimental ice cream appears to be of comparable quality to that of the same qualities of the control. Overall, the experimental ice cream may provide an acceptable alternative to the ice cream sweetened with sucrose. However, a human sensory analysis should be conducted to determine the overall desirability of the product. KEY WORDS: Ice cream, texture, color, rheological properties, agave / A Thesis submitted to the Department of Nutrition, Food, and Exercise Sciences in partial fulfillment of the requirements for the degree of Masters of Science. / Fall Semester, 2011. / November 3, 2011. / agave, color, ice cream, rheological properties, texture / Includes bibliographical references. / Shridhar K. Sathe, Professor Directing Thesis; Penny A. Ralston, Committee Member; Doris Abood, Committee Member.