Osteoporosis is responsible for approximately 1.3 to 1.5 million fractures per year in the United States. The risk of osteoporosis increases with age, especially among postmenopausal women, and with lifestyle factors such as the use of certain drugs, heavy alcohol consumption, cigarette smoking, high caffeine intake, and sedentary living. Genetic factors that may influence susceptibility to osteoporosis include a positive family history of the disease, or a low weight - for-height ratio. In some cases, race and geographic location may increase or decrease the risk of osteoporosis. Known protective factors include obesity, estrogen replacement therapy, weight bearing exercise, and possibly calcium, fluoride, and Vitamin D. Although several studies have examined multiple factors in single populations, few comparisons have been made between populations within the same country. Recent epidemiological studies have shown that the Utah population has lower rates of some chronic diseases than the national average. In this study, we used a questionnaire approach to relate the incidence of osteoporotic fracture to 28 lifestyle, dietary, physical, and geographic factors in postmenopausal women between a Utah population and a combined population from North Dakota, South Dakota, and Colorado. Logistic regressions were used to determine the probability of osteoporosis for these two populations and to determine which factors significantly (P ≤ 0.05) increased or decreased the incidence of osteoporosis. The following factors were significantly related to the occurrence of osteoporosis: age, race, arthritis, cortisone, and fluoridated water. Dietary factors, including calcium, were not significantly related to osteoporosis in this study. The model successfully predicted the occurrence of an osteoporotic event in 72% of the cases.

Lactococcus is an economically important group in lactic acid bacteria (LAB) that are often used in the dairy industry as starters for cheese production. Good starter strains should possess the ability to grow, ferment milk sugar, and produce desirable flavor compounds during cheese making. Therefore, it is essential to understand the physiology of these starters during cheese processing in order to obtain high-quality cheese products. Cheese manufacturing compromises several stress factors that affect the growth of starter lactococci. Among these stressed environmental parameters, sugar starvation is the most important one to overcome to obtain energy for cellular processes. It is known that degradation of arginine produces energy. In this study, we investigated arginine utilization by Lactococcus lactis ssp. lactis strain ML3 via the arginine deiminase (ADI) pathway to see its influence on cellular physiology after exhaustion of a primary energy source. During the cell growth in a carbohydrate-limited environment, we observed that metabolic pathways switched between lactose utilization arginine degradation. The statistical model described in this study suggested lactose and arginine were co-metabolized during cell growth. These results initially showed arginine was a good candidate of secondary energy source after exhaustion of primary energy source (lactose). To confirm these observations, cell counts, cellular ATP levels, ADI enzyme activities, and total protein expression were compared in arginine-positive L. lactis ssp. lactis ML3 and arginine-negative L. lactis ssp. cremoris Sl grown in medium containing 0.2% lactose and 2% arginine. Results showed ATP levels remained high in strain ML3, in which a transition stage of protein expression pattern was also observed. This physiological evidence highlights the important roles of arginine degradation in starved ML3, perhaps by producing extra ATP and modulating external pH. The genes involved in the ADI pathway of strain ML3 were cloned, sequenced, and characterized. Genes involved in this pathway formed a unique multi-operon cluster structure that we termed MOC. It was organized as arcA, arcBD1, arcC1C2, and arcTD2. The influence of different environmental parameters including pH, various amino acids, and phosphate (organic and inorganic) on the expression of the ADI MOC was tested. No single factor regulated the entire MOC simultaneously. It is concluded that the unique structure of the MOC appears to allow the ADI pathway to occur in discrete sections in response to fluctuated external conditions, such as sugar starvation and low environmental pH.

Improved weight loss interventions are needed to help reduce obesity. One dietary factor that has been effective in increasing weight loss is increased dietary structure. One method for increasing dietary structure is prescribing the frequency in which eating bouts (meals and snacks) occur. Eating frequency (EF) has been inversely related to body mass index (BMI) but the impact of EF on weight loss is unclear. This randomized controlled trial examined the effect of EF on hunger, the relative-reinforcing value of food, energy intake (EI), and weight loss during a 6 month behavioral weight loss intervention. Participants (age: 51.0 ± 9.9 yrs, BMI: 35.5 ± 4.8 kg/m2, 57.8% female, 94.1% white) were randomized to one of two EF prescriptions: 1) Three Meal (n=25): three eating bouts/day; or 2) Grazing (n=26): eat at least 100 kcals every 2-3 hrs. Both groups attended 20 sessions and had identical dietary (1200–1500 kcals/day, < 30% kcals from fat) and physical activity (200 minutes/wk) goals. Hunger, relative-reinforcing value of food, diet, and anthropometric data were collected at 0 and 6 months. Using intent-to-treat analyses, Grazing reported a greater EF (eating bouts in which > 25 kcals were eaten/day) than Three Meal at 6 months (5.8 ± 1.1 eating bouts vs. 3.2 ± 0.6 eating bouts, p<0.001). On a 100-mm visual analogue scale Grazing reported significantly less hunger at 6 months as compared to 0 months (47.9 ± 18.5 mm vs. 56.3 ± 15.7 mm, p<0.05), while Three Meal did not report any changes. There were no significant differences in the relative-reinforcing value of food between groups or over time. EI and BMI were significantly (p<0.001) reduced from 0 to 6 months (EI: 0 months = 2198 ± 692 kcals/day vs. 6 months = 1266 ± 353 kcals/day; BMI: 0 months = 35.5 ± 4.8 kg/m2 vs. 6 months = 30.6 ± 4.9 kg/m2). There were no significant differences in EI or BMI between the groups. An EF of approximately six eating bouts/day may decrease hunger more so than an EF of three meals/day while consuming a low-kcal diet during a behavioral weight loss intervention.

This investigation examined acute energy compensation and macronutrient intake in habitually active and sedentary, college-aged males, following an exercise session as compared to a resting (control) session, to see if habitually active males compensate intake better to an energy deficit incurred by exercise, than sedentary males. Participants were males, aged 18-30 years, of a normal percent body fat and body mass index, and exercised < 60 min per week (sedentary) or > 150 min per week (habitually active). Participants came in for two sessions: 1) 45 minutes of resting (control) and then eating an ad libitum meal; and 2) riding a cycle ergometer for 45 minutes (exercise) and then eating an ad libitum meal. Sessions were counterbalanced across participants. Energy and macronutrient intake were calculated for the meal and over the remaining part of the day. Sedentary individuals ate significantly less during the meal in the exercise session (which expended a mean of 453.5 kcals across both groups) as compared to the control session (934.8 + 222.0 kcals vs. 1073.9 + 470.3 kcals, p < 0.03), which demonstrated negative energy compensation (-30.6%). The habitually active group showed no significant difference in energy intake between sessions at the meal (1016.8 + 396.7 kcal [control] vs. 1105.6 + 389.2 kcal [exercise]). While the habitually active group showed no significant difference in intake at the meal, the slight increase in intake at the meal in the exercise session demonstrated some energy compensation (19.6%), which was significantly better (p < 0.03) than that in the sedentary group. No differences in macronutrient intake at the meal were found between the sessions. Over the day following the sessions, both groups reported a significant increase in energy intake after the exercise session as compared to the control session (1457.5 + 646.2 kcals vs. 1356.1 + 657.2 kcals, p < 0.04), with no difference in macronutrient intake between the sessions. These results indicate that, although complete acute compensation did not occur, the habitually active group acutely compensated intake significantly more so than the sedentary group, demonstrating better energy regulation ability.

This investigation examined acute energy compensation and macronutrient intake in habitually active and sedentary, college-aged males, following an exercise session as compared to a resting (control) session, to see if habitually active males compensate intake better to an energy deficit incurred by exercise, than sedentary males. Participants were males, aged 18-30 years, of a normal percent body fat and body mass index, and exercised < 60 min per week (sedentary) or > 150 min per week (habitually active). Participants came in for two sessions: 1) 45 minutes of resting (control) and then eating an ad libitum meal; and 2) riding a cycle ergometer for 45 minutes (exercise) and then eating an ad libitum meal. Sessions were counterbalanced across participants. Energy and macronutrient intake were calculated for the meal and over the remaining part of the day. Sedentary individuals ate significantly less during the meal in the exercise session (which expended a mean of 453.5 kcals across both groups) as compared to the control session (934.8 + 222.0 kcals vs. 1073.9 + 470.3 kcals, p < 0.03), which demonstrated negative energy compensation (-30.6%). The habitually active group showed no significant difference in energy intake between sessions at the meal (1016.8 + 396.7 kcal [control] vs. 1105.6 + 389.2 kcal [exercise]). While the habitually active group showed no significant difference in intake at the meal, the slight increase in intake at the meal in the exercise session demonstrated some energy compensation (19.6%), which was significantly better (p < 0.03) than that in the sedentary group. No differences in macronutrient intake at the meal were found between the sessions. Over the day following the sessions, both groups reported a significant increase in energy intake after the exercise session as compared to the control session (1457.5 + 646.2 kcals vs. 1356.1 + 657.2 kcals, p < 0.04), with no difference in macronutrient intake between the sessions. These results indicate that, although complete acute compensation did not occur, the habitually active group acutely compensated intake significantly more so than the sedentary group, demonstrating better energy regulation ability.

Diabetes is increasing globally and nationally. Diabetes complications and costs can be reduced through modification of lifestyle risks and diabetes self-management education (DSME). The Cooperative Extension System (CES) is uniquely positioned to implement DSME. This study assessed the role and impact of the Cooperative Extension System (CES) in DSME. A survey was sent to CES professionals throughout the U.S. a total of 43 participants provided information on 73 DSME programs. Most participants were from the South (n=22, 51.16%) and Midwest (n=12, 27.91%) and most programs targeted adults with and at risk for type 2 diabetes. Most programs were developed and taught by registered dietitians and family and consumer science agents and were focused on healthy eating and cooking techniques. Few programs addressed medications, mental and physical health, influenza and pneumococcal vaccinations. Implementation challenges were related to recruitment, attrition, and funding and most suggestions for the future of CES in DSME were related to funding. CES has a wide reach in terms of DSME with over 29 states. Future CES efforts should target children with type 2 diabetes and should form/continue partnerships with health care professionals.

Childhood obesity is a major public health concern for Americans. Many school-based health interventions and campaigns have been in place in the elementary school setting to help lower the rates of childhood obesity and to make students aware of their health. This study focuses on the implementation of the Healthy Monday campaign to fourth and fifth grade students in two Kentucky elementary schools. Particularly the focal points of the campaign consist of nutrition and physical activity. The campaign highlights two spin-off campaigns from the Healthy Monday campaign titled the Monday Mile and Meatless Monday. This study looks at the effectiveness of the overall health campaign to the fourth and fifth grade students, their parents, and teachers in the two schools. Pre and post surveys were developed in order to test four components of the health campaign: campaign awareness, attitudes, nutrition knowledge, and behavior change. This study shows that the health campaign increased student’s awareness, nutrition knowledge, and behavior change. Also the parent and teacher population showed significant increase in campaign awareness and behavior change. Overall, the health campaign created awareness among all three populations.

Purpose: To compare selected food /nutrient consumption between families that educate their children at home with those that educate their children in the public school system. Methods: The study sample included 112 children aged 7-11 years in Fayette Co Kentucky. The children were divided into groups according type of education. There were 65 home-schooled children and 47 children who attend public school. Subjects recorded their dietary intake for one week. The data were analyzed using Nutrition Data Software for Research (2006). Comparisons were made for the intake of selected nutrients using two tailed independent sample t-tests. Results: The public school students had a lower intake of Total Energy (calories, P=0.01), Total Fat (P= 0.02), Total Carbohydrate (P= 0.04), Total Protein (P= 0.004) and Total Dietary Fiber (P= 0.02) and selenium (P= 0.000) than did their home-schooled counterparts. Conclusion: Interpretation of the statistical analysis indicates that differences for consumption exist between the groups. The results of this study indicate that the public school children consumed less fat, protein, carbohydrates and sucrose than did their home school cohort.

The purpose of this study is to assess the need for menu labeling of calories based on the ability of food consumers to identify lower calorie options. By surveying consumers in Kentucky and Ohio and health professionals in Kentucky about their awareness of caloric content, basic nutrition knowledge and ability to choose lower calorie options, we can predict the potential benefit of menu labeling initiatives and the amount of education that will be necessary for consumers to effectively use menu labeling to make informed decisions on calorie intake. Through online surveys, it was determined that consumers were better able to predict calorie levels of foods at common quick serve restaurants, compared to health professionals. Health professionals are more knowledgeable about daily calorie requirements and more likely to change their quick serve food order with calorie labels. Health professionals and consumers dining out 3-5 times per month were better able to determine low calorie options and daily calorie requirements. These findings suggest that show that health professionals are in no better able to predict calorie levels at restaurants. Furthermore, nutrition education is necessary to aid in the use of menu calorie labeling for consumers.

Minimal educational requirements for Registered Dietitians (RDs) include a bachelor’s degree and practice program. Recently, a master’s degree was recommended. Studies have not established whether education affects employment. A secondary analysis of 2005 Dietetics Practice Audit data determined whether job responsibility, individuals supervised, and activities differed between 1,626 bachelor’s RDs (B-RDs) and 767 master’s (M-RDs) RDs, registered ≤5 years. Chi-square and ANOVA analyzed differences between B-RDs and M-RDs, at entry-level (0-3 years experience) and beyond-entry-level (3+-5 years experience). Beyond-entry-level B-RDs (31.8%) and entry-level M-RDs (31.9%) reported “supervisor/executive” responsibility more than entry-level B-RDs (26.5%; p=0.01). A higher percentage of M-RDs supervised (29.2%) than B-RDs (24.7%; p=0.02); however, B-RDs supervised more individuals (7.38 ± 4.89) than M-RDs (6.25 ± 4.87; t=2.32; p=0.021). A master’s degree has limited benefits; experience may affect responsibility, individuals supervised, and activities more than education.