Mean daily nutrient intake was calculated for 64 obstetrical patients from three-day selective menus. Judged by the standard of the 1974 Recommended Dietary Allowances, the mean intake of 27 lactating subjects was adequate in energy and all nutrients; the intake of 37 non-lactating subjects met the allowance for all nutrients with the exception of iron. Mean intake of these subjects was higher than similar groups in national surveys for all nutrients with the exception of thiamin. Higher nutrient density was in ratio to higher caloric intake. Relationship of nutrient intake to age education of subjects, and occupation of household head was investigated. Nutrient intake below the allowance was observed at all age and educational levels and in all occupational classifications . Nutrient intake was positively associated with lower age groups (15-22 years) and higher educational levels. Association with occupation was not as positive. Percentage of calories in the diet from protein sources was similar to the average North American diet. Distribution of calories from carbohydrates was similar to the average United States dietary pattern, and from fat was slightly lower. / Master of Science

Overweight and obesity are influenced by many factors, however, food and beverage advertising and its influence on the dietary preferences and choices of youth is important. Models providing explanations for the association between advertising and youth outcomes have been proposed, yet few have been tested. Therefore, the purpose of this study was to examine how objective measures of attention to food and beverage advertising were associated with the (1) unhealthy food and beverage preferences (2) unhealthy food and beverage choices and (3) overweight/obesity status of youth, and how susceptibility to food and beverage advertising moderated these associations. Participants included 102 youth (m age = 11.6; 56.4% Caucasian; 43.1% female) who viewed 40 food and beverage advertisements on a computer and had their eye movements recorded. Attention measures included total time, total unhealthy time, fixation length (animated characters/branded logos, unhealthy food and beverage items), and fixation count (animated characters/branded logos, unhealthy food and beverage items). Participants self-reported susceptibility to food and beverage advertising, unhealthy food and beverage preferences, unhealthy food and beverage choices, and overweight/obesity. Regression models, controlling for gender, and moderation analyses were conducted. Fixation length and count for unhealthy food and beverage items were each positively and significantly associated with unhealthy food and beverage preferences. Fixation count for unhealthy food and beverage items was positively and marginally associated with unhealthy food and beverage choices. Findings indicate that individuals who look longer and more frequently at unhealthy food and beverage items appear to prefer them, and may also choose them. Susceptibility to food and beverage advertising moderated the association between fixation count for animated characters/branded logos and BMI z-score, suggesting that under conditions of high susceptibility to food and beverage advertising, those with a higher fixation count for animated characters/branded logos had a lower BMI z-score. Future research should include longitudinal studies, as well as work which examines the role of other potential moderating variables. Findings may have important implications for use in intervention programs, in the development of advertising messages for healthy food and beverage items, and/or policy initiatives aimed at changing the landscape of food and beverage advertising. / text

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This thesis describes a Research through Design process of building a concept of an interactive Virtual Reality experience. It oscillates around the topic of sustainability and mindful food choices. The initial background research led to constructing the main research question: How should a concept of an interactive virtual reality experience be designed, so that it initiates reflection on the user’s consumption of food products? The subject of reflection and the elements needed to induce it are explored and studied throughout the whole design process starting with choosing suitable theories and methods for the development of the concept. Various narratives are developed and built through co-designing with future users and result in creating video prototypes. The final evaluation of the resultant artefact provides a basis for using VR technology in order to initiate reflection on people’s dietary choices and their impact on the environment. The assessment shows that VR can be described as one of the potential media, which can extend the outreach of information and help mitigate the negative consequences of our actions towards the environment. / <p>Examensarbetet är utfört vid Institutionen för teknik och naturvetenskap (ITN) vid Tekniska fakulteten, Linköpings universitet</p>

This study was a follow-up of the Christiansen study which was completed in 1967. Dr. Christiansen's 26 subjects ranged in age from 33 to 60 years. Ten were designated as controls and the other 16 were placed on a high polyunsaturated fatty acid (PUFA) diet for a period of 26 weeks . The purpose of doing a follow-up was to determine what effect the study had on present dietary patterns, serum lipid levels and rate of erythrocyte hemolysis. Eighteen of the original subjects participated in this study. Of these 18, nine were from the control group and nine were from the experimental group. There were nine women and nine men. The serum cholesterol and triglyceride levels, rate of erythrocyte hemolysis and blood pressure reading were determined. General health status and dietary pattern were determined through the use of a questionnaire. The results of the questionnaire indicate that the experimental diet of the original study had influenced the present diet of the study's subjects. The use of vegetable oils was increased and the consumption of eggs and whole milk was decreased. The study had little effect on the consumption of beef, pork, fish and chicken. The rate of erythrocyte hemolysis was greater for the control group (non-instructed) than for the experimental group (instructed). The mean values were 12. 65 and 9. 49 percent, respectively. The results indicate that there was no depletion of tocopherol levels due to continued use of PUFA. Serum triglyceride levels varied from 60 to 72 mg percent. Mean values for men were slightly higher than for the women. The means for the instructed and non-instructed groups were almost the same (6 7. 2 and 6 7. 0 mg percent, respectively). The cholesterol values ranged from 139 to 252 mg percent. The mean values were close to those at the end of the previous study (192 and 188 mg percent, respectively). There was no correlation between cholesterol values and the rate of erythrocyte hemolysis or triglyceride values.

Thesis advisor: John Michalczyk / Why do we eat the foods that we do? This question is one that is not often considered by individuals as they go about their daily lives, but can have large implications on public health – for, there is a strong, physiological connection between food consumption and one’s health and wellbeing. Accordingly, when reflecting upon the health of a nation it is often important to consider its nutritional status. Ultimately, many determinants can contribute to how and why an individual eats certain foods, as can be seen in Ecuador. In this Latin American country, for instance, historical, socioeconomic, cultural, behavioral, socioeconomic, and environmental factors (among others) can be seen to influence the different diets – and by extension, the nutritional statuses – of different ethnic, regional, and geographic populations. Though common across Ecuador, discrepancies among these groups are particularly noticeable in the highland region, the Sierra. Overall, this paper examines the different forms of malnutrition, their implications on one’s health, and their prevalence across Ecuador. Additionally, it considers how the Ecuadorian diet was shaped, and how different subcuisines lend themselves to varying forms of malnutrition. Specifically, this paper focuses on the Sierra, given that levels of malnutrition are noticeably higher in this region, and that this highland area is home to large rural and indigenous communities who are most significantly impacted by the region’s nutritional conditions. / Thesis (BS) — Boston College, 2017. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Arts and Sciences Honors Program. / Discipline: .