<p> Physiologic insulin protocols are replacing conventional sliding-scale practices in hospitals because of their flexibility in adapting doses to the patient's nutritional intake and insulin sensitivity. Although many noncritical wards have updated their prandial therapy to insulin-to-carbohydrate ratios, most hospitals continue fixed preprandial dosing. If patients are receiving fixed dose insulin based on prescribed nutrition and they are not consuming what is provided, the obvious outcome is an increased risk for hypoglycemia. Despite this, there are no studies aimed at profiling nutritional intake for patients with diabetes in the noncritical setting. This study was conducted for that purpose. The results validated the positivistic knowledge that these patients do not generally eat all of their rations. Further, this study included an ancillary investigation for the quality of compliance to new diabetic protocols as recorded in paper-based patient records compared to computerized medical records.</p>

The purpose of this study was to investigate the issues surrounding implementation of a School Fruit and Vegetable Snack Program (SFVSP). Ten schools were selected to participate in the SFVSP, nine schools were elementary schools (kindergarten to grade seven), and one school was a comprehensive school (kindergarten to grade 12). These schools were selected by the project Provincial Advisory Committee to provide maximal variation across schools on geographical location and socioeconomic status (SES). Free fruit and vegetables (F&Vs) were delivered twice a week to the schools, combined with educational materials promoting locally grown produce. Data were collected by focus groups and interviews with teachers, administrators, and in-school coordinators (ISC). Facilitators, barriers, and other issues regarding the program were explored to provide insight on the implementation of the program. Fidelity and feasibility of the program were also examined. Results were analyzed using Nvivo qualitative software. Line by line coding, and memoing was conducted. Themes emerged from the qualitative data collected. Teachers, administrators, and ISCs expressed the same key facilitators, and barriers to implementation. There were 18 key themes that emerged and they could be organized into three higher order themes: observability, complexity, and compatibility. Themes were consistent with components of implementation and diffusion of innovations theory. Data also revealed that the response to the program was mostly positive, was feasible as it was implemented, and fidelity to the program was maintained at a high level. Recommendations for future research are presented and suggestions to improve the current program are also discussed.

Measles virus (MV) infects an estimated 30 million individuals each year, leading to &sim;880,000 deaths. The mechanisms that underlie both MV-associated immunosuppression and the dramatic benefit of vitamin A remain poorly understood. Vitamin A supplements are also important for the eradication of vitamin A deficiency, which is implicated in the death of &sim;1 million children each year, due to blindness and severe infections. In recent years, there has been increasing pressure to include vitamin A supplements in "universal" childhood vaccination programs in the developing world (e.g.: EPI). In this thesis, three studies dealing with the relationship between measles virus, vitamin A and the immune system are presented. First, the induction of PBMC apoptosis by MV is described and correlated with viral output and proliferation of these cells. In the second study, the results from a large trial of vitamin A supplementation at the time of MV vaccination are presented. Finally, as part of ongoing studies into the mechanism underlying the beneficial effect of vitamin A supplementation in MV infections, changes in the retinoid (vitamin A) signaling cascade during MV infection of a monocytic cell line (U937) were measured. (Abstract shortened by UMI.)

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006. / Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3516. Adviser: Carl M. Parsons. Includes bibliographical references. Available on microfilm from Pro Quest Information and Learning.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006. / Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3717. Adviser: Jan Novakofski. Includes bibliographical references. Available on microfilm from Pro Quest Information and Learning.

abstract: "Globesity," as defined by the World Health Organization, describes obesity as a pandemic affecting at least 400 million people worldwide. The prevalence of obesity is higher among women than men; and in non-Hispanic black and Hispanic populations. Obesity has been significantly associated with increased all-cause mortality, and mortality from cardiovascular disease, obesity-related cancers, diabetes and kidney disease. Current strategies to curb obesity rates often use an ecological approach, suggesting three main factors: biological, behavioral, and environmental. This approach was used to develop four studies of obesity. The first study assessed dietary quality, using the Healthy Eating Index (HEI)-2005, among premenopausal Hispanic and non-Hispanic white women, and found that Hispanic women had lower total HEI-2005 scores, and lower scores for total vegetables, dark green and orange vegetables and legumes, and sodium. Markers of obesity were negatively correlated with total HEI-2005 scores. The second study examined the relationship between reported screen time and markers of obesity among premenopausal women and found that total screen time, TV, and computer use were positively associated with markers of obesity. Waist/height ratio, fat mass index, and leptin concentrations were significantly lower among those who reported the lowest screen time versus the moderate and high screen time categories. The third study examined the relationship between screen time and dietary intake and found no significant differences in absolute dietary intake by screen time category. The fourth study was designed to test a brief face-to-face healthy shopping intervention to determine whether food purchases of participants who received the intervention differed from those in the control group; and whether purchases differed by socioeconomic position. Participants in the intervention group purchased more servings of fruit when compared to the control group. High-income participants purchased more servings of dark green/deep yellow vegetables compared to those in the low-income group. Among those who received the intervention, low-income participants purchased foods of lower energy density, and middle-income participants purchased food of higher fat density. The findings of these studies support policy changes to address increasing access and availability of fruits and vegetables, and support guidelines to limit screen time among adults. / Dissertation/Thesis / Ph.D. Nursing and Healthcare Innovation 2010

Master of Science / Department of Hotel, Restaurant, Institution Management and Dietetics / Carol W. Shanklin / The purposes of this study were to explore factors associated with residents’ dining experience in assisted living facilities and to investigate the influence that these factors had on perceived quality and residents’ satisfaction with their dining experience. Food quality, service quality, mealtime customization, and dining room environment were the four constructs explored. Focus groups were conducted with residents of three assisted living facilities to determine attributes of the constructs that were important to them. A total of 22 residents participated in the three focus groups. A questionnaire developed by Huang was revised to include measurement items identified in the focus groups. The questionnaire was distributed to residents of 16 randomly selected assisted living facilities within a 110 mile radius of the research institution. Of the 492 residents in 16 facilities, 246 completed the questionnaire for a response rate of 50%. Residents evaluated the attributes on a 5-point likert scale (1-strongly disagree; 5-strongly agree). Service quality (4.03) and dining room environment (3.97) attributes were rated significantly higher than food quality (3.64) and customization attributes (3.42). Resident satisfaction also was evaluated on a 5-point scale (1-very dissatisfied; 5-very satisfied). Residents were satisfied with the overall dining experience (3.94) and the overall facility (3.97). Residents were less satisfied with food served (3.67) or the amount of choices they had at meals (3.58). Residents were satisfied with services (3.95) and the dining room atmosphere (3.98). Satisfaction with services and the dining room atmosphere were significantly higher than food served and amount of choices at mealtimes. Residents’ perceptions of food quality, service quality, level of customization, and dining room environment had a positive influence on their satisfaction with the overall dining experience. Residents’ perceptions of food quality had a positive influence on satisfaction with the food served, service quality impacted satisfaction with services, level of customization effected satisfaction with the amount of choices, and dining room environment influenced satisfaction with the dining room atmosphere. Administrators, foodservice directors, and dietitians employed in assisted living facilities can use the results to improve the dining experience for residents and ultimately improve residents’ quality of life.

Master of Science / Department of Human Nutrition / Valentina Remig / The use of computer-based and personal assistive technology is projected to increase as the boomer generation continues to age. Technology is infiltrating and improving the lives of older adults, including their education. This study determined older adults’ preferences toward the use of technology to learn about nutrition and health. The sample included 132 volunteer subjects, mostly female, white non-Hispanic, ranging in age from 65−92 years, recruited from local organizations, senior centers, churches, and senior apartments. All participants completed a newly developed, 32-item pilot tested questionnaire that included demographic and self-rated health characteristics, current use of technology, factors that motivate and/or influence attitudes and interest toward use of technology, and preferred formats and topics of interest for nutrition and health education information. The results indicated that, overall, these older adults self-rated their health as either excellent or good, and that those who were younger and among the higher income brackets and education levels were more likely to use computers than those who were older, with less income, and education levels. Findings also indicated that older adults were interested and willing to learn about technology, had positive attitudes toward it and showed a high demand for user-friendly programs and training. Finally, results show that although newsletters, magazines and television were mostly preferred by older adults, computers were also considered very helpful and were used to learn about nutrition and health information.

Master of Science / Department of Grain Science and Industry / Charles E. Walker / Potassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium bromate has been banned in many countries, many researchers have studied in this area to find a replacement. Ascorbic acid was often combined with potassium bromate in frozen dough making as an oxidant dough additive. In addition, ascorbic acid has different chemical oxidant activity, and its function in yeast leavened dough is not as strong as is potassium bromate. More dough additives have been found, such as enzymes. Enzymes play key roles in bread making. In recent years, enzyme usage in bread making has been increasing, especially for shelf-life extension. Based on the results from this research, potassium bromate use can be replaced by a combination of ascorbic acid and hemicellulase/endoxylanase. However, using hemicellulase/endoxylanase alone cannot benefit frozen dough quality such as finer crumb cell or increasing final bread volume. These experimental results also show that using a combination of ascorbic acid and hemicellulase/endoxylanase can delay the development of bread firmness (staling) after baking. As frozen storage time increased, the firmness of frozen dough bread increased, and the bread tended to have a coarser texture. Hence, larger and uneven grain cells reflect a gray or dark crumb color.

The purpose of this study was to develop a better understanding of the body image, eating habits, and health perceptions of girls in a rural Ontarian elementary school using the Comprehensive School Health program. A case-study design was used for this project. Two interviews were conducted with the principal and with the 6th grade teacher. In addition, two focus groups were held with the girls of the 6th grade. The focus groups consisted of group discussions with the girls, the administration of the Collins Body Figures Scale (Collins, 1991), as well as a shortened version of the Children's Eating Attitude Test-26 questionnaire (ChEAT-26) (Maloney, McGuire, & Daniels, 1988). The results showed that there were very few health education initiatives related to body image and nutrition for the grade 6 class of the school, and suggested that the girls had healthy eating habits and low levels of body dissatisfaction.