L'exposition à la lumière des solutions de nutrition parentérale (NP) génère des peroxydes tels que l'H2O2 et l'ascorbylperoxyde (AscOOH). Cette absence de photo-protection provoque une augmentation des triglycérides (TG) plasmatique chez les enfants prématurés et chez un modèle animal, ayant un stress oxydatif et une stéatose hépatique indépendante de l’exposition au H2O2. Nous pensons que l'AscOOH est l'agent actif conduisant à l'élévation des TG. Le but est d'investiguer le rôle de l'AscOOH sur les métabolismes du glucose et des lipides à l'aide d'un modèle animal néonatal de NP. / The light exposure of parenteral nutritive solutions generates peroxides such as H2O2 and ascorbylperoxide. This absence of photo-protection is associated with higher plasma triacylglycerol concentration (TG) in premature infants and, in animals, with oxidative stress and a H2O2 independent hepatic steatosis. We hypothesized that ascorbylperoxide is the active agent leading to high TG. The aim was to investigate the role of ascorbylperoxide on glucose and lipid metabolism in an animal model of neonatal parenteral nutrition.

Contexte: Le Bénin est atteint par le double fardeau nutritionnel : dans le même pays, et parfois dans le même ménage, il y a des personnes malnutries et d’autres aux prises avec des maladies chroniques. Ces conditions, au moins pour partie, peuvent être prévenues si la population est sensibilisée à de bonnes habitudes alimentaires. Pour ce faire, les professionnels de la santé ont besoin d’outils comme un guide alimentaire (GA) pour faciliter l’apprentissage de bonnes pratiques alimentaires. Ce dernier nécessite plusieurs étapes à son élaboration, dont la définition des groupes alimentaires, la présentation visuelle et la quantification des portions d'aliments. Objectif : Ce travail a eu pour but de proposer et d’homologuer des portions quotidiennes d’aliments dans chaque groupe alimentaire pour différents groupes d’âge de Béninois. Méthode : Elle consiste à : 1) Caractériser la consommation alimentaire locale; 2) Optimiser le profil moyen de consommation alimentaire quotidienne à l’aide de la programmation linéaire (PL); 3) Traduire les résultats en termes de nombre et taille de portions d’aliments de chaque groupe à consommer quotidiennement; 4) Illustrer les recommandations au moyen d’exemples de menus journaliers; 5) Homologuer le prototype du GA avec des experts béninois. La PL a permis de déterminer les choix d’aliments et quantités optimales à recommander à partir des enquêtes transversales récentes et des recommandations nutritionnelles de l’OMS. Résultats : Les quantités et portions d'aliments recommandées à la consommation ont été déterminées. Les résultats ont été partagés avec les personnes-ressources en nutrition au Bénin. Le premier prototype du GA a été développé pour restitution subséquente aux autorités du Bénin. / Context: Benin is affected by a double burden of malnutrition: undernourishment and over-nutrition. In the same country and sometimes in the same household, undernourished individuals and individuals living with diseases related to over-nutrition can be found. This malnutrition burden can be prevented, at least in part, if the population is made aware of proper eating habits. To this end, local health professionals need educational tools like a food guide to teach proper dietary practices. The elaboration of a guide is a stepwise process: 1)Definition of food groups;2) Identification of a visual representation for the food guide and 3) Quantification of food serving size to recommend. Objective: To determine the daily number of servings per food group and serving sizes of foods to be recommended for different age and sex groups in Benin. Methods: 1) Characterization of local dietary patterns with data from two recent cross-sectional studies; 2) Optimisation of average local diet with linear programming (LP) and WHO recommended nutrient intakes; 3) Translation of the results of LP in terms of number and size of daily servings per food group; 4) Illustrating the recommendations with examples of daily menus; 5) Validation of the food guide prototype with local decision makers in nutrition. Results: The number and size of servings per food group to recommend was determined using LP. Results were shared with local experts in Benin. The first food guide prototype was developed for subsequent restitution to local authorities.

The junior elite female athlete is faced with the unique challenge of fuelling and hydrating for sport performance as well as growth and development. Very little published data have comprehensively described the nutrition and hydration status of adolescent female athletes, therefore, the aim of this study was to report fluid balance and sweat sodium concentration data, anthropometrics, hematological analysis as well as dietary intake of thirty-four junior elite female soccer athletes (15.7 ± 0.7 years). Hydration assessment (pre-training urine specific gravity, USG), fluid balance and sweat sodium concentration) was conducted during two 90 minute, on-field, group training sessions in mild/cool temperatures (9.8 ± 3.3 °C, 63.0 ± 12.4% relative humidity). Athletes completed four-day food records, hematological analysis (iron status markers, prealbumin and 25-hydroxyvitamin D), and anthropometric assessment. Results revealed mean body composition of players was 103.1 ± 35.2mm (sum of seven skinfolds) and 20.2 ± 5.4% body fat. The mean pre-training USG was 1.018 ± 0.009, with 45.4% of players in a hypohydrated state (USG >1.020). Players experienced a mean body mass loss of 0.84% ± 0.07%, sweat rates of 458.8 ± 284.9 ml/hour and sweat sodium concentration of 47.6 ± 11.9mmol/L during training sessions. Mean fluid intake within the 90 minute training sessions was 195 ± 0.24ml. Less than 1 litre of fluid was consumed by 100% of all participants during training sessions. Limited opportunity for fluid consumption was observed during training, with 6 of 7 sessions providing only a single fluid break. Mean energy intake was 2079 ± 460kcal/day. Mean macronutrient intake, carbohydrate (5.0 ± 1.6g/kg), protein (1.38± 0.3g/kg) and fat (29.9± 5.8%), met current Dietary Reference Intakes (DRIs) and sport nutrition recommendations however, 51.5% of athletes reported consuming <5g/kg carbohydrate. When compared to DRIs, mean intake of several micronutrients were below recommendations including pantothenic acid, vitamin D, folate, vitamin E, and calcium. The majority of athletes presented with serum 25-hydroxyvitamin D, prealbumin and iron markers within normal clinical ranges however when compared to recommendations for athletic populations, 89.3% and 50.0% of participants had suboptimal iron and 25-hydroxyvitamin D stores respectively. In summary, junior elite female soccer players experienced similar sodium losses and fluid losses to research reported in female adult players. The hypohydrated state, low consumption of fluids during training, which was typically devoid of sodium, and the limited access to fluids during training provide evidence of less than optimal hydration practices. Players were not in energy balance, and many athletes failed to meet carbohydrate and micronutrient requirements. When compared to recommendations for athletic populations, players may be at risk for iron depletion and suboptimal vitamin D status. More research is needed to confirm and support these findings and further develop an understanding of the unique nutrition and hydration needs of the female adolescent athlete. These findings can be used to inform nutrition and hydration practice guidelines and research for players, coaches and sport nutrition professionals.

No description available.

Master of Public Health / Department of Human Nutrition / Mary L. Higgins / Nutrition education programs strive to help low-income people make optimal food choices while living on a limited budget. This study addressed perceived understanding, acceptance, and usability of Food and Nutrition Bytes, a set of 12 eight- to eleven-minute online Expanded Food and Nutrition Education Program (EFNEP) lessons. Clients in EFNEP during 2005-2006 were surveyed on internet usage and interest in online nutrition lessons. Lessons were developed and assessed for reading levels using two formulas. Clients and professionals in six Kansas counties completed a Likert scale survey and gave comments after they viewed one online lesson. Fifty-five percent of 75 EFNEP clients who had internet access indicated they were interested in taking nutrition lessons online. The new lessons averaged a 6.64 grade reading level. Two lessons had content that was rated too general to be useful. For the remaining lessons, both groups ranked their perceived understanding, helpfulness of graphics and audio, and usefulness of information at the first or second most-desirable rating. They rated length and amount of information as “Just Right.” The only difference found between the groups was when clients rated one lesson as having a little too much information and professionals rated it as having not quite enough (Mann-Whitney U = 35.0, p = 0.039). Within-sample associations were measured for two lessons. Clients older than 30 years of age found the Grains lesson’s pictures and graphics to be more helpful than did younger clients (Kendall tau-b = 0.593, p = 0.002). White clients evaluated the Cooking lesson as being easier to understand than did non-white clients (Kendall tau-b = -0.477, p = 0.020). The most frequent comments pertained to the importance of portion sizes and appropriate pictures and graphics. Overall, Food and Nutrition Bytes lessons were easy to read, and perceived by both clients and professionals to be easy to understand, helpful and useful, and also optimal in length and amount of information. Despite low numbers of EFNEP clients who had internet access, over half were interested in taking lessons online. Limitations of this study include small samples, convenience samples, subjects’ time constraints, and interviewer bias.

Master of Science / Food Science Institute / Delores H. Chambers / The challenge with reduced sodium foods is finding a suitable sodium replacement that delivers a salty flavor without extraneous off flavors. Potassium chloride (KCl), a commonly used salt replacer, when used in conjunction with sodium chloride, can be perceived as salty; however to some people, KCl tastes bitter or metallic. The hypothesis for this research was the belief that a majority of people do not describe the flavors associated with KCl as bitter, metallic, or other possible negative terms. The objectives were 1) To determine the impact of KCl addition on the saltiness, bitterness, and other sensory characteristics in model soup systems using a trained descriptive analysis panel and 2) To determine what words are most frequently chosen by consumers to describe flavors associated with KCl. There were two studies conducted; 1) The first study examined the basic taste intensities in samples with varying levels (19%-41%) of total sodium ions and samples with a set total sodium ion level (19%) and varying levels of KCl (0%-0.75%) in model soup systems in order to understand the potential interaction of KCl on the perceived saltiness of NaCl. The degree to which KCl can be used in reducing total sodium ion levels without adversely affecting the basic taste sensory properties was also examined. Panelists evaluated the samples using the Sensory Spectrum® method. Salt, sour, bitter, umami, and metallic attributes were rated for chicken broth. Salt, sweet, sour, and bitter attributes were rated for tomato soup. 2) The second study examined the consumer language used to describe the flavors associated with KCl when used in a reduced sodium model soup system. Focus group participants generated the initial list of flavor descriptors for high (0.75%) KCl levels in chicken broth. A larger consumer study was conducted with subjects pre-screened for sensitivity to KCl Consumers were given reduced sodium chicken broth or tomato soup without KCl and another sample with 0.45% KCl, labelled Flavor A. Subjects then chose all of the descriptors from a pre-selected list that describe Flavor A, the flavors associated with KCl. Comparisons in language descriptor selection were made among ethnic groups (African American, Hispanic, Caucasian, and Asian), gender, and age groups. As an example, among ethnic groups, for chicken broth, Hispanics chose the salty descriptor less frequently than the other ethnic groups, whereas Asians chose the salty descriptor more frequently than the other ethnic groups. The trained descriptive analysis panel did not find an increase in bitterness perception as KCl levels increased. Consumers frequently selected characterizing flavor terms to describe flavors associated with KCl and rarely selected bitterness, metallic or other potentially negative terms to describe KCl flavor. The significance of these findings is that there may be a higher potential for sodium reduction in the food industry using KCl as a sodium ion replacer.

No description available.

Master of Science / Department of Human Nutrition / Denis M. Medeiros / Copper deficiency has been linked with many health problems, among them cardiac hypertrophy. Because of its potential for causing oxidative damage, copper within the cell must be bound to chaperone proteins. In this thesis, we examined the role of dietary copper deficiency in the regulation of select copper chaperone proteins in cardiac tissue of rats. Sixteen weanling male Long-Evans rats were randomized into treatment groups, one group receiving a copper deficient diet (< 1 mg Cu/kg diet) and one group receiving a diet containing adequate copper (6 mg Cu/kg diet) for 5 weeks. Rats were sacrificed and a small blood sample was removed to determine hematocrit. Also, heart and liver tissues were removed for subsequent analysis. Rats fed the copper deficient diet had lower body weights but greater heart weights and heart:body weight. Hematocrit levels and liver copper concentrations were markedly decreased in copper deficient rats. These variables indicated that the copper deficient diet did in fact induce a copper deficiency in these animals. Non-myofibrillar proteins from the hearts were removed and separated by SDS-PAGE. Western Blotting was used to determine the concentrations of CTR1, CCS, Cox17, SCO1, Cox1 and Cox4. No changes were observed in the concentrations of CTR1 and Cox17. CCS and SCO1 were up-regulated as a result of copper deficiency, while Cox1 and Cox4 were both down-regulated. However, use of another antibody against Cox subunits suggested that only the nuclear encoded subunits including subunit IV were decreased, but not subunits I and II. These data provide new insight into the cardiac hypertrophy observed in copper deficiency, which suggests that select chaperone proteins may be up-regulated by a dietary copper deficiency.

Master of Science / Department of Animal Sciences and Industry / Evan C. Titgemeyer / Two experiments analyzed effects of zilpaterol-HCl and nitrogen supplementation in the form of either dried distiller’s grains with solubles (DDGS) or urea fed to steers. In Experiment 1, steers were fed corn-based diets: control (CON; 10.2% CP), urea (UREA; 13.3% CP), or DDGS (14.9% CP). Nitrogen intake differed among treatments (99, 151, and 123 g/d for CON, DDGS, and UREA). Urea-N synthesis tended to be greater for DDGS (118 g/d) than for UREA (86 g/d), which tended to be greater than CON (52 g/d). Urinary urea-N excretion was greater ([italics]P[italics]<0.03) for DDGS (35.1 g/d) and UREA (28.6 g/d) than for CON (12.7 g/d). Gut entry of urea-N (GER) was numerically greatest for DDGS (83 g/d), intermediate for UREA (57 g/d), and least for CON (39 g/d). Urea-N returned to the ornithine cycle tended to be greater for DDGS (47 g/d) than for UREA (27 g/d) or CON (16 g/d). The percent of microbial N flow derived from recycled urea-N tended ([italics]P[italics]=0.10) to be greater for DDGS (35%) than for UREA (22%) or CON (17%). The percent of urea production captured by ruminal bacteria was greater ([italics]P[italics]<0.03) for CON (42%) than for DDGS (25%) or UREA (22%). Experiment 2 diets were identical to those used in Experiment 1. In addition, steers were also fed either 0 or 60 mg/d zilpaterol-HCl. Dietary CP was 9.6, 12.4, and 13.7% for CON, UREA, and DDGS, respectively. Zilpaterol increased ([italics]P[italics]<0.01) total DMI and N intake; however, zilpaterol did not affect urea entry rate ([italics]P[italics]=0.80) or GER ([italics]P[italics]=0.94). Urea entry rate and GER were numerically greater for DDGS than CON and UREA. In conclusion, zilpaterol did not influence urea entry rate or GER. This lack of response in the face of greater N intake was interpreted to suggest that zilpaterol may reduce urea production and GER at constant N intake.

Doctor of Philosophy / Department of Hospitality Management and Dietetics / Deborah D. Canter / The culture-change movement in skilled nursing facilities is challenging foodservices to consider their role in supporting the paradigm shift to person-centered care. Optimal nutrition for residents supports physical and emotional health of institutionalized older adults. The purpose of this study was to explore factors associated with resident dining in skilled nursing facilities that have transitioned from a traditional foodservice system to restaurant-style dining. The study investigated foodservice employee perceptions of resident satisfaction with foodservices, foodservice employee job satisfaction, and effect of the delivery system transition on employee intent to leave. The study was conducted in two phases. Phase I was a case study of one skilled nursing facility’s transition from the traditional foodservice to restaurant-style dining. Phase II consisted of a survey of residents and employees in seven skilled nursing facilities utilizing restaurant-style dining. Two questionnaires, addressing the constructs of food quality, service quality, and customization relating to resident satisfaction with foodservices, were developed and administered to residents and foodservice employees. The Phase 1 case study revealed differences in financial and unintended weight loss data from pre- to post-menu transitioning. Focus groups provided insight into resident satisfaction with food and foodservices. In both phases, residents were satisfied with restaurant-style dining. Statements regarding the ability to choose foods at meals times scored highly. Service statements such as “Being treated respectfully by employees” were rated high by the residents. Portion sizes and food quality consistency were rated lower by residents. Employee perceptions of resident satisfaction were consistent with the resident ratings of satisfaction. Foodservice employee job satisfaction was high and intent to leave was low. Job satisfaction mediated the relationship between the employee perception of resident service and their intent to leave. Overall, restaurant-style dining appears to be a positive alternative to the traditional foodservice system in skilled nursing facilities. Implications and future research are discussed.