<p> The purpose of this study was to investigate factors that influence consumer choice in menu items at fast food chain restaurants. The study utilized social media, specifically Facebook, to collect data from various areas of the United States.</p><p> Previous literature on the effectiveness of nutrition menu labeling on decreasing calories ordered reported mixed results. Some studies point to groups that may be least affected by menu labeling: men, individuals of certain races, obese individuals, individuals of lower socioeconomic status, unemployed individuals, and individuals who dine outside of the home frequently.</p><p> The results of this study indicated that men and individuals who dine outside of the home more than three times per week are less influenced by nutrition information than their counterparts. Additionally, about half the participants in this study reported that they do not notice or look for nutrition information. Further research and outreach programs are needed in this area.</p>

<p> The purpose of this project was to create a 6-week nutrition education and culinary skill curriculum for use by educators of middle-school adolescents in conjunction with use of an existing school-based educational garden and kitchen facility. Specifically, this project provides guidelines for delivering education regarding an overall healthy lifestyle during the adolescent years, optimal nutrition, food safety, meal plans, and kitchen skills, two times per season for each of the major seasons (fall, winter, spring) coinciding with the typical Pacific Northwest school calendar.</p><p> The curriculum was designed to provide educators with age appropriate lessons based on scientifically-founded information. The curriculum was reviewed by an expert panel and modifications were made based on their recommendations. The final curriculum was not pilot tested.</p>

<p> The purpose of this study was to develop an education-based curriculum comprised of three sessions, 1 hour each, to educate Registered Dietitians and Dietetic Interns about vegetarian eating patterns and the benefits of soy in vegetarian diets. Specific objectives of the study were: (a) To review the literature and depth of the problem, (b) To review existing similar curriculum, (c) To develop an education-based curriculum to educate RDs and DIs about vegetarianism and soy, and (d) To develop tools to measure learner comprehension of the information presented in the curriculum.</p><p> The nutrition curriculum was developed to help RDs and DIs understand vegetarianism and benefits of soy in a vegetarian eating pattern. An expert panel reviewed the curriculum and modifications were made based on their suggestions. PowerPoint slides, discussions and handouts were used to educate 12 DIs. An increase in knowledge and positive comments occurred.</p><p> The curriculum will help RDs and DIs educate their vegetarian clients in an evidence-based manner.</p>

<p> The purpose of this project was to create a cardiac rehabilitation nutrition education program with relevant nutrition topics. This program aimed to educate cardiac rehabilitation participants about Eating Heart Healthy as it relates to various topics leading to successful lifestyle changes. Therefore, this program may be used as a secondary prevention tool for post-cardiac event patients.</p><p> The eight-week nutrition education program consists of three modules: general dietary guidelines, dietary factors associated with heart disease, and food selection and preparation. Each lesson includes research-based curriculum, in-class activities, take home activities, and supplemental handouts to foster multiple learning styles. Evaluation forms for each session and the program overall were included.</p>

<p> The purpose of this thesis was to conduct a policy analysis of Title III of the Older Americans Act of 1965 (P.L. 106-501 ). The policy was enacted to assist older adults in combating food insecurity and malnutrition. The policy specifies that federal funding be allocated to states, in order for the states to provide both congregate meal programs and home-delivered meal services to older adults. For this reason, a more in-depth analysis of Title III of the Older Americans Act was conducted in this project, in order to better understand the nutritional needs of older adults, and the need for nutritional services for the older adult population. This study utilized David Gil's policy analysis framework to analyze Title III of the Older Americans Act of 1965 and the analysis indicated that its implementation has not produced the policy's intended outcomes and has not produced its intended goals of reducing food insecurity within the U.S. older adult population. </p>

<p> Vitamin D insufficiency/deficiency is widespread in asthma, and epidemiological studies point to an association between low serum 25-hydroxyvitamin D level and poor asthma control and increased severity. In humans, vitamin D is principally derived from sunlight induced cutaneous conversion of 7-dehydrocholesterol to vitamin D and oral supplementation. We sought to determine if established and chronic-persistent adult asthma patients from a South-Florida pulmonary patient population, with abundant sunshine availability and oral vitamin D supplementation exhibit vitamin D insufficiency/deficiency. A trend to vitamin D insufficiency was observed in approximately 65% of both adult asthma patients and apparently healthy (non-asthmatic) volunteers. Among asthma patients, serum 25-hydroxyvitamin D levels positively correlated with the control of their disease as ascertained by a questionnaire.</p><p> The role of vitamin D in regulating highly inflammatory Th9 memory lymphocytes in adult chronic human asthma is largely unknown. To this end, purified memory T cells from the blood of adult asthmatics were polarized to the Th9 phenotype using cytokines mimicking those found in the chronic asthmatic lung fluids and stimulated/expanded non-specifically with anti-CD3, anti-CD28 monoclonal antibodies. Following the Th9 polarization protocol adult asthmatics exhibited a higher percentage of IL-9+ memory T-cells compared to healthy controls. Both storage and active forms of vitamin D decreased the percentage of cells positive for IL-9, as well as those positive for other cytokines/chemokine IL-5, IL-8, and IL-17. The transcription factors required for Th9 conversion, PU.1 and IRF-4, were down-regulated by vitamin D. The generation of Th9 cells was inhibited equally by vitamin D and dexamethasone when used alone, but the effect was additive when both steroids were used in combination.</p><p> Our studies using non-specifically stimulated cells were extended by analyzing the effect of vitamin D on allergen specific stimulation. The response of CD4+ T cells obtained from the blood of house dust mite positive asthmatics was studied. House dust mite allergen elicited a classical Th2 phenotype response (IL-4, IL-5, IL-9, and IL-13 cytokine profile) and vitamin D effectively inhibited those key Th2 cytokines.</p><p> We conclude that vitamin D appears to be of significant clinical benefit in our cohort of patients, i.e., established chronic adult human asthma, by down-regulating key immune cells including Th9, Th17, and Th2 involved in this disorder.</p>

<p> To promote its use in nutraceutical and functional food ingredients, jiaogulan (<i>Gynostemma pentaphyllium</i>) of different sources, genotypes and parts of the plant were investigated for their chemical profiles and biological properties. The first part of this research studied five commercial jiaogulan for their phytochemical profiles, and antioxidant, anti-proliferative and anti-inflammatory effects. It was found that individual jiaogulan samples significantly differed in their chemical and biological properties. The second part of this research further investigated phytochemical compositions and biological activities in different genotypes and parts of jiaogulan. The results indicated that different genotypes or plant parts of jiaogulan may have different biological activities. The results led to the third study to develop chromatographic fingerprinting techniques for differentiating genotypes and plant parts of jiaogulan using LC/MS. LC-MS fingerprints combined with PCA were able to differentiate diploid and tetraploid, and the leaf and whole botanical jiaogulan. The results from this research suggest the potential use of selected jiaogulan to improve human health while enhancing food agriculture economy, and indicate that HPLC fingerprinting may be a useful controlling the quality of jiaogulan.</p>

<p> The latest U.S. government surveys indicate that one in six Americans suffer from food insecurity, which means they have trouble affording adequate food. Previous research has shown that food insecurity affects adult cognitive ability, energy levels, ability to concentrate as well as child academic success. Food insecurity has been studied in college students at 4-year institutions; however, research on the community college population is sparse. This study aimed to better understand the extent and implications of food insecurity among community college students attending two community colleges in Maryland. </p><p> The research was carried out using a survey that collected data related to student food insecurity, demographics, along with self-reported Grade Point Average (GPA), energy, and concentration levels in 301 community college students. Approximately half of the students attended a suburban community college (n=151) and half of the students attended an urban community college (n=150). Data from each school were compared to examine issues affecting students attending each institution. </p><p> The study revealed that over half of the community college student respondents were food insecure and that food insecurity was slightly less prevalent among respondents at the suburban community than those from the urban community college. African American students and multiracial students were more likely to experience food insecurity than White students. Students who lived alone, with roommates or with spouses/partners were more likely to experience food insecurity than students who lived with parents or relatives. Single parents were also more likely to be food insecure than students who were not single parents. </p><p> Food insecurity was significantly associated with student GPA, energy, and concentration in the overall student sample. Food insecure students were more likely to fall into a lower GPA category than they were to fall into the highest GPA category. Food insecure students were also more likely to report lower energy and concentration levels and the degree of food insecurity appeared to affect the probability of low energy or difficulty concentrating. When considering each community college separately, food insecurity was significantly associated with GPA at the suburban community college but not at the urban community college. Also, food insecurity had a stronger association with energy and concentration at the urban community college than at the suburban community college.</p>

<p><b>Background:</b> The school food environment is critical in demonstrating and encouraging a healthy dietary pattern among children. Incorporating vegetarian options into school lunch menus is an under-examined aspect of the school food environment, but has the potential to help achieve federal nutrition standards and introduce students to diverse foods. The purpose of this research was to explore the barriers and facilitators to serving meat alternates and vegetarian meals in the school lunch program. </p><p> <b>Methods:</b> Peer-reviewed literature, grey literature, and federal documents were reviewed to summarize the current state of research and federal guidelines on meat alternates and vegetarian meals in schools. Qualitative data collection to explore school personnel perspectives on serving vegetarian options took place between November 2011 and June 2012. At the district level, 19 semi-structured interviews were completed with food service personnel in school districts across the United States representing various geographical regions, district sizes, and student demographics. At the school level, 18 semi-structured interviews with school personnel, 5 observations, and review of 10 school lunch menus took place in the Baltimore City Public School district, chosen based on its emphasis on the availability of vegetarian meals through district-wide implementation of Meatless Monday. Interview participants, schools, and districts were selected based on convenience and purposive sampling. Interview transcriptions and observation notes were coded and reviewed for key themes using ATLAS.ti 6.2. </p><p> <b>Results:</b> Key barriers to serving vegetarian options were students' food preferences, greater food waste and drop in school lunch participation rates, negative public opinion, and negative parent and personnel attitudes. Key facilitators to serving vegetarian options were demand for vegetarian meals, community support and involvement in school nutrition, providing choice and variety of well-presented vegetarian options, and flexibility of school meal guidelines. </p><p> <b>Conclusions:</b> This research demonstrates how federal school meal guidelines have evolved to provide increased flexibility in providing vegetarian options; however, achieving acceptance among some students, school personnel, and families is a challenge. Multi-level strategies involving schools, families, communities, and policy makers are needed to create and sustain a school environment that is supportive of offering vegetarian options. Future research should explore student and family perspectives. </p>

In 1988, an important Quebec chain of supermarkets organized and sponsored a campaign to promote healthy eating habits and regular physical activity. Six comprehensive articles were published weekly in a free flyer. The hypothesis underlying this study is that the program changes the buying habits of customers, as reflected by the content of their grocery carts. Data were collected at four points in time in one supermarket. Four independent samples of customers (N = 465) answered a brief questionnaire and the descriptive sales slip was used to analyze the food items in their shopping carts. The major dependent variables were the portions of various food groups, and fiber and lipid densities per dollar. Results show that, over time, customers lowered the lipid content and increased the fiber content of their purchases. This suggests that the food industry can play an effective role in improving the well-being of their clients.