Background As the world population grows to 9.1 billion people, there is a need to feed all of these people. Agriculture will need to produce more food to feed the world. Agriculture is pressured by climate change with droughts and changes in seasonal patterns and needs to adapt to these changes. For nutritionists, there is a need to address non-communicable chronic diseases, such as obesity and diabetes. These diseases are highly problematic in the developed parts of the world. Additionally, addressing food security is also an issue as part of the world, a large portion of developing countries, experience hunger and diseases related to not having adequate nutritious foods. Sustainable diets are working to address the issues mentioned above. This idea of having a sustainable diet is not new and dates back to a 1986 commentary by Gussow and Clancy. However, it was later in 2010, that a definition was developed by the Food and Agriculture Organization of the United Nations (FAO). This general definition has provided research with a focus on what a sustainable diet is and which food groups are parts of a sustainable diet. Purpose The purpose of this study was to learn about the current knowledge of sustainable diets through conducting a search of peer-reviewed literature about what sustainable diets are and what foods are included. Finally, this study assessed what nutrition educators know about and what their perceptions are of sustainable diets. Methods A literature search was conducted using several databases, including PubMed and EBSCO Host, yielding a few thousand results. After reviewing the literature, questions were developed for a focus group (n=8 participants), interviews (n=9 participants), and a short survey (n=54 participants). The project participants were from the University of Arizona’s Department of Nutritional Sciences, Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Expanded Food and Nutrition Education Program (EFNEP). Participants were asked to participate in one of the session: focus group, interview, or short survey. Results Participants from the focus group and interviews indicated that there was potential for people to be healthy by participating in sustainable diet activities. There also was concern about cost of sustainable diets. Sustainable diets need to be culturally acceptable to get consumers to practice them. Finally, eating seasonally was important component of a sustainable diet. If nutrition educators were asked to teach sustainable diets to others many felt they need more information or resources on sustainable diets or need to research the topic. Participants in the short surveys indicated concerns about costs, nutritional adequacy and showed mixed results when asked about what foods would be part of a sustainable diet. Educators who took the survey also showed great interest in having more education to learn about sustainable diets. Conclusions Nutrition educators have concerns about sustainable diets, such as being nutritionally adequate and affordable to all people. Educators in the focus group and interviews showed that there is potential for people to be healthy by following sustainable dietary practices, like gardening. However, there seemed to be a need for more education on sustainable diets. Nutrition educators have limited knowledge of sustainable diets. Some have an idea of what sustainable diets are, while others have stated that they have not heard of sustainable diets. Nutrition educators surveyed show a great interest in attending a seminar, if offered, on this topic. In summary, sustainable diets are gaining attention of nutrition educators, especially if sustainability and food become part of the new dietary guidelines. A need for providing sustainable diet education to nutrition educators will be part of the future. Further research on knowledge of nutrition educators on different components of sustainable diets and development of an educational curriculum is necessary.

Objectives: To assess the intake of milk and alternatives, calcium, and vitamin D in on-reserve First Nations youth in Ontario, Canada; and the relationship of these nutrients to body mass index. To assess the impact of a simple food provision program on the intakes of milk and alternatives among First Nations youth in Kashechewan First Nation and Attawapiskat First Nation, Ontario, Canada. To assess the process of implementing a comprehensive school nutrition education program, as well as its effects on the intake of milk and alternatives, as well as knowledge, intentions, and self-efficacy among First Nations youth in Fort Albany First Nation, Ontario. Methods: Twenty-four hour diet recall data collected by web-based survey between November 2003 and June 2010 (including pre- and post-program) were used to assess intakes. Milk and alternatives, calcium, and vitamin D intakes were described and compared to food and nutrition standards and to intakes in the general population (CCHS cycle 2.2), and related to BMI. Data collected in different years for the same community and season were used to assess yearly effects on milk and alternatives intake (four communities). Data collected in the same year and season but from different communities were used to assess latitudinal effects on milk and alternatives intake (four community pairs). Paired change in intakes was evaluated one week-post snack program implementation in Kashechewan and Attawapiskat, as well as one year post-program in Kashechewan. Change in intakes as well as knowledge, self-efficacy, and intentions were evaluated in Fort Albany after the completion of a comprehensive school-based program. Student (grades 6-8), teacher (from grades K-8), and parent impressions were collected via questionnaires and focus groups. Results: Mean intakes of milk and alternatives, calcium, and vitamin D were below recommendations and levels seen in the general population. No relationship between body mass index and milk and alternatives, calcium, or vitamin D intake was detected. Latitudinal and yearly variation in intakes was detected in the communities under study. Pilot school food provision programs improved intakes in the short-term under close to ideal circumstances, including adequate dedicated personnel and resource support. After one week, calcium intake increased in Kashechewan (p=0.044), while milk and alternatives (p=0.034) and vitamin D (p=0.022) intakes increased in Attawapiskat. Multiple logistical barriers meant that these improvements were not sustained in the long-term. A comprehensive program in Fort Albany was successful in increasing knowledge (p=0.050) and intentions (p=0.010) towards milk and alternatives intake. Students were generally grateful for the snack programs, and especially enjoyed the hands-on lessons in Fort Albany. Teachers in Kashechewan thought that the snack program was very valuable for students and helped with their alertness and attentiveness. In Fort Albany, teachers noted that it was helpful to have an outside person who could devote all of their time to teaching the students about nutrition; they thought that the students gained a whole new perspective about nutrition via the program. Parents in Fort Albany were enthusiastic about the school nutrition program, but noted availability and cost as major barriers to healthy eating. Conclusions: The low milk and alternatives, calcium, and vitamin D intakes seen in the study population parallel results seen in studies of other Canadian Aboriginal populations. Further study is needed to clarify the relationship between milk & alternatives intake and BMI in this population. Latitudinal and yearly variations in intake were identified, and therefore should be accounted for when tailoring interventions to specific First Nations; the needs, opportunities, and barriers in each case may differ significantly. This study demonstrated that school food provision programs were valued by students, parents, and teachers; and were efficacious in improving short-term intakes. Comprehensive programs were shown to improve student knowledge and intentions to make healthy food choices. In order to support long-term effectiveness, the barriers identified through this research, including the need for adequate and sustainable resources, must be addressed.

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No description available.

Studies have indicated that weight gain, and being overweight, are risk factors for the development of cardiovascular disease. Weight management is particularly intense in cardiac rehabilitation (CR) settings where the majority of participants are medically defined as overweight or obese and often have co-morbid risk factors. CR programs in Canada focus primarily on cardiovascular fitness, but have extended their program interventions to address cardiac risk factor modification, including diet management and weight loss. Health-related research has indicated that on average, CR participants show weight neutrality (no change from baseline weight) upon CR program completion. Prior to this study there was no substantive qualitative data exploring why this occurs. This doctoral study was a concurrent analysis of a larger funded qualitative study that explored the everyday practices of people with heart disease and type 2 diabetes who were participating in one of three large urban CR programs. A total of 33 participants were enrolled in the study (17 men and 16 women). Data was collected through the use of in-depth interviews, an activity journal, and field notes. Data analysis used sociologist Chris Shillings’ work related to body projects and corporeal realism in order to explore themes related to body size, diet management, and weight loss. Study results pointed to the importance of recognizing the role of social practice in health behaviour change, and the role of social discourses in determining how healthy bodies should look and act. Participants described how their social worlds shaped their eating practices, and relayed accounts of attempting to integrate their CR prescription into their daily routines. These findings suggest that a more nuanced approach to CR programming that takes into account the medical and social influences at work on CR participants while they attempt to modify health behaviours, may further inform the development of future CR weight loss and diet programming.

Studies have indicated that weight gain, and being overweight, are risk factors for the development of cardiovascular disease. Weight management is particularly intense in cardiac rehabilitation (CR) settings where the majority of participants are medically defined as overweight or obese and often have co-morbid risk factors. CR programs in Canada focus primarily on cardiovascular fitness, but have extended their program interventions to address cardiac risk factor modification, including diet management and weight loss. Health-related research has indicated that on average, CR participants show weight neutrality (no change from baseline weight) upon CR program completion. Prior to this study there was no substantive qualitative data exploring why this occurs. This doctoral study was a concurrent analysis of a larger funded qualitative study that explored the everyday practices of people with heart disease and type 2 diabetes who were participating in one of three large urban CR programs. A total of 33 participants were enrolled in the study (17 men and 16 women). Data was collected through the use of in-depth interviews, an activity journal, and field notes. Data analysis used sociologist Chris Shillings’ work related to body projects and corporeal realism in order to explore themes related to body size, diet management, and weight loss. Study results pointed to the importance of recognizing the role of social practice in health behaviour change, and the role of social discourses in determining how healthy bodies should look and act. Participants described how their social worlds shaped their eating practices, and relayed accounts of attempting to integrate their CR prescription into their daily routines. These findings suggest that a more nuanced approach to CR programming that takes into account the medical and social influences at work on CR participants while they attempt to modify health behaviours, may further inform the development of future CR weight loss and diet programming.

South Asians have 2-4 times higher risk of heart disease than Caucasians, African Americans, and Hispanics and India has the highest number of individuals with type 2 diabetes. National studies on South Asians chronic disease prevalence, nutrition knowledge, and dietary patterns are limited in the U.S. since all Asian subgroups are aggregated into the "Asian" category. These are particularly important for South Asians because their genetic predisposition and acculturation into the westernized lifestyle after immigration increases their risk for chronic diseases. The objectives of the study were to focus on various factors that influence dietary patterns and changes that increase the risk of diet-related diseases and general nutrition knowledge of South Asians living in the U.S. The data were collected using a survey questionnaire on dietary habits, nutrition knowledge and health of 105 South Asians (men=58, women=47). The mean age and Body Mass Index (BMI) of the participants was about 24 years and 22.8 +/- 3.5 kg/m^2 respectively. On average, respondents scored moderately on dietary habits scale. Participants reported an increase in weight after coming to the U.S. The top 3 barriers to eating healthy were "not a priority", "busy lifestyle" and "healthy foods not tasting as good." The top 3 motivators for healthy eating were "losing weight", "prevention of diseases", and "ability to find quick healthy recipes." The nutrition knowledge was assessed by qualitative and quantitative measures .Approximately half of the participants reported avoiding junk, incorporating low fat, low sugar, more vegetables, fruits and increased intake of water. Furthermore, obese individuals scored better on dietary behavior scale as compared to their peers. The multivariate regression model was significant (df=13, F=2.980, R2 =0.356, P<0.002) for Nutrition Behaviors of South Asians and 35.6% of the variance in nutrition behavior was explained by the variables in the model. Nutrition Behavior was significantly and positively related to use of food labels and BMI. With the current emphasis on cultural competency and providing culturally appropriate health services, results from this study can help to develop strategies to prevent diseases using nutritional strategies and to promote a general healthy life style among this educated South Asian group.

Microhistological analysis is a highly effective microscopic technique of determining botanical composition of animal diets by visual recognition of fecal plant fragments, and has been widely used in range studies. The objective of this study was to use microhistological techniques to predict the botanical composition of domesticated horse diets when grazing mixed cool-season pasture. Samples of tall fescue [Lolium arundinaceum (Schreb.) S.J. Darbyshire], Kentucky bluegrass (Poa pratensis L.) and orchardgrass (Dactylis glomerata L.) were evaluated for microscopically unique characteristics. Cool season pasture grazing studies were conducted in October 2006 and May 2007 in Lexington, KY. Eight thoroughbred mares were placed in individual paddocks of varying botanical compositions to graze for six days. For each percent increase of tall fescue or orchardgrass in the paddock, there was a corresponding increase of 0.44% and 0.42%, respectively, in the diet. In conclusion, microhistological analysis is a useful tool for determining botanical composition of horse diets when grazing cool season grass pastures.

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No description available.