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The glycemic index (GI) of a pre-exercise meal has been shown to affect substrate oxidation during exercise and may influence exercise performance. Previous research in this area has focused on continuous, moderate intensity exercise. The purpose of this study was to examine the effects of low and high glycemic index (GI) pre-exercise meals on metabolism and performance during soccer-specific intermittent exercise. Thirteen trained male soccer players (22.3 ± 3.3 yrs) participated in four experimental trials in a repeated crossover design. Isocaloric low GI-high protein (lentils), high GI-high protein (potato + egg whites), or high GI-low protein (potato) meals were consumed two hours before a 90-minute treadmill soccer match simulation. A fasted control condition was also employed. Blood and expired gas samples were collected before and during exercise to assess markers of carbohydrate and fat metabolism. The distance covered on five 1-minute sprints (separated by 2.5 minutes of recovery) performed during the last 15 minutes of the match was used to assess performance. Serum insulin concentration at the start of exercise was higher in the high GI-low protein condition compared to all other conditions (p<0.001). During exercise, the rate of carbohydrate oxidation was significantly higher and the rate of fat oxidation was significantly lower in the high GI-low protein condition compared to control (p<0.05). The distance covered on sprints 1 and 2 was significantly greater in the low GI-high protein condition compared to control (p<0.05). The distance covered on sprint 2 was significantly greater in the high GI-high protein condition compared to control (p<0.05). There were no significant differences between conditions for sprints 3-5. Ratings of perceived exertion (RPE) throughout exercise were significantly lower in the low GI-high protein condition compared to both control and high GI-low protein conditions (p<0.05). It is concluded that low GI-high protein and high GI-high protein pre-exercise meals result in small improvements in initial repeated sprint performance compared to fasted control. Performance was not improved following a high GI-low protein pre-exercise meal compared to control, indicating that the increased carbohydrate oxidation and decreased fat oxidation in this condition may have negated any potential performance advantage of carbohydrate consumption. The lower RPE throughout exercise in low GI-high protein compared to control and high GI-low protein indicates a possible beneficial effect of consuming a low GI meal prior to soccer-specific intermittent exercise.

Canadian scientific literature lacks quantitative information on school meals, which, in Can-ada, are not regulated by law and do not have any national nutritional standard. Nutritional stan-dards and guidelines are essential in evaluation and monitoring studies to maintainor im-proveschool meals quality. This research looked at the nutritional quality of meals served by some elementary schools running a school meal program administered by CHEP Good Food Inc., a non-profit organization, in Saskatoon, SK. Data collected from 1997 until 2006 were combined to those collected in the 2007/08 school-year. Lunches were compared to 1/3 Dietary Reference Intakes (DRI), and breakfasts and snacks, to ¼ DRI. Using one-sample t-tests and ANOVA, p< 0.05, we evaluated nutrients that were suggested to be below the standard. Sas-katchewans food-based standards were also used to evaluate food group content according to the Canadas Food Guide to Healthy Eating. On-site observations in selected schools shed light on childrens choices and plate waste. Focus groups with selected nutrition coordinators (NC) provided insight into their practices. Overall, lunches and breakfasts had a good nutrient profile but were low mainly in energy, vitamin E, potassium, and, in some years, folate and calcium, particularly for 9-13 year-olds. Findings suggested that snacks seem to be below the DRI stan-dards, but they can be an opportunity for nutrition education. We observed no clear or significant trend across the years. All meals offered good amounts of fruits and vegetables, grains, and dairy products. Plate waste was low and related to NCs practices. Analysis of the interviews exposed some possible explanations for the quantitative results and allowed some recommendations. Findings from this study provide support for future establishment of school meals nutritional standards and for possible changes and improvements of the program, and will enrich knowledge regarding school meals.

The aim of this thesis was to explore and describe foodwork and meals for older persons with dementia and their partners in ordinary homes. Descriptive and explorative designs were used in the four papers this thesis is based on. Longitudinal data, including older home-living unlike-sex twins, were analysed using descriptive and analytical statistics. An ethnographic approach was used to describe everyday life for persons with dementia. Interviews with partners and staff were analysed using thematic analysis and qualitative content analysis, respectively. The results revealed that, among home-living older persons, there is an association between a person’s cognitive ability and nutritional status; i.e. low cognitive ability leads to increased risk of malnutrition. For home-living persons with dementia and their partners, foodwork and meals sometimes changed, meaning that shopping, preparing food and eating as well as social interaction become complicated, which seemed to lead to transitions in roles, routines and relations. There was foodwork that the persons with dementia could perform, and participants expressed a desire that abilities and independence be preserved. However, support was sometimes needed, and it was emphasized that this was based on the person’s needs, wishes and problems. In conclusion, there is an association between decreased cognitive ability and increased risk of malnutrition. Furthermore, foodwork and meals affected both persons with dementia and their partners. Therefore, early intervention whereby both partners in a couple get individually adjusted support is of importance. Consequently, a person-centred care approach can be useful in arranging the support.

The purpose of this study is to gain a deeper understanding of the dynamic of perceived benefits and barriers associated with cooking meals at home. The findings will be used to design a social marketing campaign promoting healthy home-cooked meals. Participants included 64 SNAP-eligible mothers throughout the state of Kentucky aged 21-49 years with young children. Eight focus groups were conducted in four metro and four non-metro counties. A mixed methods approach was used to examine behaviors such as where families purchase foods, the types of foods purchased, family cooking skills and habits, and family time management. Results from this study show women regularly incorporate home-cooked meals into their lives. Three major themes evolved from analysis: learning more about preparing healthy, home-cooked family meals; the important relationship of families and cooking, and the dread of kitchen cleanup following a meal. Data from the written survey provided information regarding eating and cooking patterns in a week, important meal characteristics, relative confidence in cooking skills, and Internet and social media use.

Thesis (M. Th.)--University of Stellenbosch, 2007. / Bibliography. Also available via the Internet.

Thesis (Th. M.)--Dallas Theological Seminary, 1983. / Typescript. Includes bibliographical references (leaves [61]-64).

Thesis (Th. M.)--Dallas Theological Seminary, 1983. / Typescript. Includes bibliographical references (leaves [61]-64).

Thesis--Zürich. / Vita. Includes index.

AN ABSTRACT OF THE THESIS OF Rebecca Startzer, for the Master of Science degree in Community Nutrition, presented on November 6, 2008, at Southern Illinois University Carbondale. TITLE: A PILOT STUDY ON THE EFFECT OF A COMMUNITY-BASED LIFESTYLE INTERVENTION FOR MIDDLE SCHOOL STUDENTS WHO ARE "AT RISK" FOR TYPE 2 DIABETES MAJOR PROFESSOR: Dr. Sharon Peterson The prevalence of childhood Type 2 Diabetes Mellitus (T2DM) has increased by 33% over the last 15 years (Kaufman, 2002). With the growing number of adolescents with T2DM, it is important to identify adolescents who are "at risk" for T2DM and develop programs to help delay or prevent T2DM. Our pilot study, "R .U. A. Healthy Kid?" sought to examine the relationship of middle school students "at risk" for T2DM and lifestyle factors, including family meals, physical activity, and "screen time" in an effort to reduce their risk through a community-based intervention. At baseline a significant negative correlation was found between "screen time" levels and fruit (p= 0.041) and vegetable (p = 0.046) intake and a significant positive correlation between "screen time" levels and physical activity levels (p=0.006). At three months, a significant positive correlation was found between family meals at home and vegetable intake increased (p=0.024) and a significant positive correlation between family meal frequency increased and physical activity levels (p=0.047). From baseline to three months, frequency of family meals at home decreased (p=0.021). From this study, it could be concluded that improving "at risk" adolescent's behaviors related to family meals, physical activity, and "screen time" levels are critical while developing successful interventions for adolescents "at risk" for T2DM.