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.

Incidence of eating disorders among aerobic instructors in South Florida was studied. One hundred and three aerobic instructors participated in the study (14 males and 89 females). A 40-item questionnaire used to identify eating disorder behaviors and attitudes was completed by the subjects. Subjects were divided into groups based on gender and number of aerobic classes taught per week. Findings indicated that the incidence of anorexia was higher among aerobic instructors from South Florida (1 in 17) than in the general population. Increased number of classes taught per week was associated with an increased prevalence of eating disorder behaviors. Eating disorder “self-descriptors” were also reported more frequently by aerobic instructors who taught 10 or more classes per week. No significant differences were found among genders in reporting of eating disorder behaviors and attitudes.

The effect of commercial shortenings (butter, lard, margarine, all-purpose shortenings, soybean oil, and interesterified soybean oil) on the physical and sensory characteristics of baked products was evaluated. Results showed that lipid viscoelastic character, melting point, onset melting temperature (Ton), and melting enthalpy (ΔH) affect the physical qualities of baked products, such as batter density of cake, spread of cookies, and breaking strength of pie crust. With a larger value (less plastic character), less crystal structure is present in the lipid and fewer air bubbles were incorporated into cake batter, which results in a denser batter. With a liquid character, lipid prevents water-flour interaction by coating flour particles, which develops less gluten in pie crust, indicated by its low breaking strength. The ΔH can be extrapolated to the amount of crystalline material in the lipid: the larger ΔH, the more crystalline material. In cookie production, a low ΔH make the lubricant effect of a lipid available larger cookie spread than the one observed in cookies made with a shortening with high ΔH values. The effect of ultrasound (US)-treated interesterified soybean oil (IES) on the quality characteristics of baked goods was also evaluated. US-treated and non US-treated IES were prepared at 32°C and tempered for 48 h at 5 and 25°C. US-treated IES had smaller lipid crystals than non US-treated IES. In cakes, the highest cake batter density was obtained when non US-treated IES tempered at 5°C was used. This was a consequence of the larger lipid crystals obtained under this condition, which had less ability to incorporate air. In cookies, the fewer crystals (more fluid status) present in non US-treated IES tempered at 25°C led to a higher dough density, higher spread, and lower height in the final cookies. Similarly, in pie crust, the larger amount of lipid crystals in US-treated IES contributed to significantly higher height in final pie crust.

There is a significant relationship between nutrition, systemic disease, and oral health. The integration of both nutrition and oral health information into educational programs for dental hygiene and nutrition students is vital for each profession. The purpose of this study was to determine the knowledge levels of dental hygiene and nutrition students in regards to content material pertaining to each discipline. This study attempted to provide baseline data for those teaching in ETSU’s Dental Hygiene and Nutrition programs to determine if modifications in the curricula are needed to better prepare future students. Results indicated that there was not a significant difference between the knowledge levels of ETSU senior dental hygiene students and nutrition students. Despite the absence of a statistically significant difference in responses between dental hygiene and nutrition students, evaluating the low scores from each group of students indicated that there is room for improvement. Students demonstrated strong knowledge in some areas and lack of knowledge in other areas in regards to the relationship of diet, nutrition and oral health. Focusing on the areas where the students scored the weakest should be of interest for both programs.

To date, most research in the area of college women and eating disorders has only been conducted to determine the prevalence of eating disorders among selected college subgroups. Although such research is limited, particularly for those women that choose to join social sororities, it generally indicates that sorority women represent a subgroup with high instances of eating disorders and often presents a conflicting view of these women's eating patterns and beliefs regarding weight loss and food. The present study was designed to continue the investigation of sorority women and their eating patterns by conducting a longitudinal study, consisting of five assessments over the course of one academic year, to assess whether the sorority women who are engaging in maladaptive eating behaviors and thought processes had these problems before joining a sorority or developed them later on as a member of the sorority. Specifically, this study was designed to answer the following research questions: First, do sorority women and nonsorority women differ in regards to weight, self-objectification, eating beliefs, or eating disorder symptoms at the start of or throughout the study? Additionally, do these initial reported weights, self-objectification scores, eating beliefs, or eating disorder symptoms vary over time for either group? Finally, is sorority membership a factor in any of these changes? Participants completed self-report measures of weight, eating beliefs (EBQ), eating disorder symptoms (EDDS), and self-objectification (TSOQ). The effects of time were analyzed for sorority members and non-sorority members using a 2 (sorority membership: sorority vs. non-sorority) x 5 (time: August vs. September vs. November vs. February vs. April) repeated measures analysis of variance (ANOVA) approach for the all of the dependent variables. Additionally, the interactions of sorority membership were analyzed. Results indicated there were no significant differences for self-objectification or the eating beliefs subscales of stereotypes, superstitions, or science. However, significant findings were shown for weight, the salves eating belief subscale, and reported eating disorder symptoms across time. Results are discussed in regards to the overall lack of significant differences between the two groups.

A comprehensive analysis of precompetition dietary beliefs and behaviors of competitive bodybuilders has yet to be documented in the literature. The purposes of this study were (a) to quantify and document types of supplements competitive male and female bodybuilders consume, (b) to document how much money they spend on them each month, (c) to describe what dietary modifications and behaviors they follow in preparation for a contest and (d) to describe their nutrition beliefs associated with these habits. Three hundred and nine competitive male and female bodybuilders completed questionnaires regarding their precompetition dietary practices. It was found that bodybuilders consume a wide variety of supplements and use a multitude of dietary training practices which vary depending on the training phase. A large percentage of bodybuilders agreed with statements on supplement use and training practices that are unsubstantiated by scientific research.

There is a lack of diversity in health professionals across the United States of America, which is also reflected in the lack of minorities in the field of nutrition and dietetics. Although minorities face higher occurrences of lifestyle illnesses, most health care team members do not look like them, which often leads to health care inequities. Dietetics education programs in the United States have progressively shown a decrease in the recruitment and retention of minority dietetic students (MDS). The lack of minority dietitians not only impacts the profession at present, but it also influences the recruitment and retention of future minority dietitians. The purpose of this phenomenological qualitative study was to explore the perceptions that minority registered dietitians/nutritionists (RDN) have about the recruitment and retention of minority nutrition and dietetics students. Interviews were conducted with 21 minority participants who graduated and obtained their registered dietitian nutritionist credential in 2019 or after. Informed by Tinto's model of student retention and Schlossberg's Transition Theory, a thematic analysis of the interviews was conducted that revealed three major themes (i.e., factors) that influence the recruitment, enrollment, and retention of minority students in nutrition programs: i) Having a strong passion for health sciences and nutrition, ii) Lacking recruitment strategies in program, and iii) Building a network from different cultures with different experiences. Stakeholders and researchers need to be intentional to ensure minorities are recruited, retained, and successfully pass the credentialing exam to become a registered dietitian nutritionist.