OBJECTIVE: The main objective of the study is to evaluate the effect of short-term use of Phentermine on weight loss in subjects with diabetes compared to those without. STUDY DESIGN AND PARTICIPANTS: This retrospective cohort study followed a group of individuals with obesity in a non-surgical weight management program who took Phentermine for an average of 3 continuous months. Of the 605 eligible patients who have started taking Phentermine between January 2015 and June 2015, 285 patients were included in the study. Patients taking other weight loss medications, patients with missing data [height, weight, hemoglobin A1c (HbA1c)], patients lost to follow up, and patients under the age of 21 or over 65 were excluded from the study. MAIN OUTCOMES AND MEASURES: The primary outcome is percentage weight loss after an average of 3 months of continuous use of Phentermine. Clinical variables obtained from medical records included HbA1c level, home medications, labs, gender, age, first date of Phentermine prescription, date of Phentermine discontinuation, and weight at each visit. RESULTS: Most participants (91.58%) lost weight. Among those with a normal HbA1c level (HbA1c <5.7) (n=155), 89.68% lost weight, while 93.33 % of pre-diabetics (HbA1c >=5.7 and <6.5) (n=90) lost weight, and 92.5% of diabetics (HbA1c >=6.5) (n=40) lost weight. The mean % weight loss for all participants (n=285) was 5.47% (SD=4.39). Those without diabetes or pre-diabetes had a mean % weight loss of 5.59% (SD=4.78); pre-diabetics lost 5.67% (SD=4.17) on average while diabetics lost 4.53 %(SD=3.06) of their total body weight (P-value for between group difference in percent weight loss=0.3413). The Bonferroni post hoc test also indicated that there was no significant difference in % weight loss between groups. CONCLUSION: Diabetic patients had a lower percentage weight loss compared to those with no diabetes or pre-diabetes after short-term use of continuous Phentermine. However, this finding did not provide statistical significance between the groups. Our finding also provided additional insight that the average age, months, and initial BMI between the groups were potential confounders in our study.

<p> There is a disproportionate burden of low diet quality among young adults compared to other adult sub-populations, but there is limited understanding of this low diet quality and reasons for it. To fill this gap, data from a sample of young adults (<i>N</i> = 1261) from the National Health and Nutrition Examination Survey (NHANES), 2013-2014, were used to explore relationships between self-rated diet quality and objective diet quality, as measured by Healthy Eating Index (HEI) scores. Multiple regression analysis showed that excellent (<i>b</i> = 8.445, <i>p</i> &lt; .001), very good (<i>b</i> = 9.256, <i>p</i> &lt; .001), and good (<i>b</i> = 5.438, <i>p</i> &lt; .001) perceived diet quality are significant predictors of total HEI score compared to the referent category of poor perceived diet quality, but the full model only predicted 16.7% of the variance in total HEI score suggesting other factors may also be at play. Results of the ordered logit showed that whole fruit (OR=1.092, <i>p</i> = .033), whole grains (OR= 1.044, <i>p </i> = .035), and empty calories (OR=1.053, <i>p</i> = .001) have a statistically significant effect on the odds of having a higher rating of perceived diet quality (fair, good, very good, excellent) instead of a poor rating of diet quality, but the increase in odds is low. Overall the findings suggest that there are significant relationships between perceived and objective diet quality, but other variables play a substantial role in explaining these two types of diet quality.</p><p>

<p> The purpose of this study is to analyze the relationship between social media use, in terms of time spent and intensity, and attitudes towards eating and body image in female adolescents. With social media use at an all-time high, investigating this relationship among female adolescents is essential. This study will explore what social media sites are used and how much the female adolescents observe in the media using an adapted survey about social media use, body satisfaction using the Body Acceptance Scale and eating competence using the Satter Eating Competence Scale. There were 13 female eighth grade students from Long Beach, California that participated in this study. It was found that there is a significant negative correlation between time spent on social media and body appreciation. However, the social media intensity score was not significantly correlated with body appreciation or eating competence. In conclusion, this suggested relationship between time spent on social media and body image represents the current social media landscape. These data can be used to further study how social media may be affecting its users and help create interventions.</p><p>

<p> The purpose of this directed project was to create an infographic which compared nutrition recommendations made on social media to evidence-based research found in peer reviewed research. The target audience of this infographic was parents of children ages 4-17 who have been diagnosed with Attention-Deficit/Hyperactivity Disorder. The goals of this project were to conduct a literature review on the association between Attention-Deficit/Hyperactivity Disorder and nutrition and an additional literature review of common diet recommendations found on social media. The results of these literature reviewed were synthesized into an easy-toread and visually appealing infographic intended to be shared on social media websites. </p><p> Established ADHD specific nutrition recommendations are limited. As a result, a large percentage of parents of children with ADHD look on the internet to find dietary advice. Often times, the claims found on blog posts and articles found on websites are not cited and are not evidence-based. In the six topics researched and included on the infographic, five were determined to be false. Survey results indicate that both parents and nutrition professionals were satisfied with the infographic as a whole.</p><p>

<p> Little attention is given to children health literacy even though early nutrition has long-term effects on health. The purpose of this project was to create a visually engaging book for children that will educate them on nutrition, provide relatable story, and offer nutritious recipes for afternoon snacks or light meals. This book is divided into daily chapters accompanied by an illustration, a recipe and a nutrition education page. </p><p> Research suggests that children are capable of becoming health advocates in their families and thus it is important to start improving their health literacy at a young age. The book was designed to emphasize gentle, nonjudgmental approach on nutrition education and to avoid black-white thinking about food. The book also serves as a resource for parents. An expert panel provided feedback to strengthen the content of the book. Future projects may use similar concept with different target audience and areas of focus.</p><p>

<p> The purpose of this research project was to create a guide for nutrition and health professionals to improve their ability to identify and use credible, science-based resources on the Internet. Specifically, a Qualtrics questionnaire assessed the experience and knowledge of nutrition and health professionals that assisted in the selection of the Nutrition and Health Professional Review Committee (NHPRC). A pre-questionnaire was sent to NHPRC members assessing how they determined if a website or resource on the Internet was credible and science-based. Their post-evaluation of the final guide was comprised of eight rating components. Response categories suggested that the NHPRC members used different techniques to determine credibility of Internet information. Overall, they supported development of a guide.</p><p>

<p> Chronic constipation is a common condition that is characterized by infrequent stools, sensation of incomplete defecation, and straining to have a bowel movement. There are no clear guidelines used across healthcare disciplines to diagnose constipation. The Adequate Intake (AI) for total fiber is based on observed median fiber intake level to achieve the lowest level of observed risk of coronary heart disease; while this level may help ameliorate constipation, this outcome was not used as the basis for the AI recommendation. Constipation was defined as &lt; 3 bowel movements per week. There was a statistically significant difference in fiber intake (<i>p</i> &lt; .001), magnesium intake (<i>p</i> = .004), and fluid intake (<i>p</i> = .015) among individuals with irregular bowel movements &lt; 3 per week compared to individuals who had ? 3 bowel movements per week. No association was observed between constipation and regarding physical activity outside of work, both moderate and vigorous. Additional research is needed to address the potential of different types of fiber (soluble vs. insoluble), different fluid intakes (milk, sugar sweetened beverages, coffee, etc.), and how these factors collectively relate to constipation.</p><p>

abstract: Availability and accessibility of foods in the home influence dietary behaviors. However, much of the literature involving measurement of the home food environment (HFE) has examined only self-reported data, and home food inventory tools have not been used to assess behavior change intervention efficacy. Thus, this quasi-experimental study was conducted to test the preliminary efficacy of a 10-week dietary behavioral intervention on the HFE, measured through the presence of fruits, vegetables, and sources of sugars in the household. Participants included 23 parents (21 females; age=36±5.5) of children 6-11 years old living in an ethnically diverse community within a Southwestern metropolitan area. Sociodemographic information was collected at baseline using a survey. A modified version of the Home Food Inventory was completed in the homes of participants by trained research assistants at baseline and following termination of the intervention. Relative to baseline, the intervention resulted in significant increases in availability of different types of fruits (7.7±3.2 vs. 9.4±3.1; p=0.004) and high fiber/low sugar cereal (2.3±1.4 vs. 2.7±1.4; p=0.033). There was a significant reduction in availability of sugar-sweetened beverages (3.2±1.9 vs. 1.7±1.3; p=0.004), and an increase in the number of households with accessible 100% fruit juice (3 vs. 17 households; p=0.001) and bottled/contained water (9 vs. 22 households; p<0.001). Moreover, there were meaningful changes in the number of households with accessible chocolate milk (7 vs. 0), strawberry milk (3 vs. 0), and diet soda pop (2 vs. 0). There was a significant increase in the number of households with accessible ready-to-eat vegetables (8 vs. 19 households; p=0.007), and ready-to-eat fruit (8 vs. 17; p=0.022), and a significant reduction in available prepared desserts (3.0±2.0 vs. 1.7±1.3; p=0.005), and candy (2.0±1.7 vs. 0.6±0.7; p<0.001). There were no significant changes in availability of vegetables and sugar-laden cereals, or accessibility of fresh fruit, fresh vegetables, dry cereal, candy, soda pop, desserts, and sports/fruit drinks. Overall, results suggest that the current dietary behavior change intervention resulted in positive changes in the HFE. Further research to confirm these results in a randomized controlled trial is warranted. / Dissertation/Thesis / Masters Thesis Nutrition 2015

abstract: Background: Individuals in the general populations with a known gluten disorder is believed to be 6% and it is unclear why the gluten free diet (GFD) has risen sharply (28%) in recent years. However, science has revealed that gluten can cause colonic changes in those undiagnosed with a known gluten disorder. The ramifications of these changes are unknown. Three common ingredients found in gluten free products, such as pasta, are corn quinoa and rice. Evidence from the scientific literature has shown that corn and quinoa can produce more colonic hydrogen than refined wheat and rice, indicating that corn and quinoa have a reduced glycemic effect. Since rice and wheat have similar glycemic responses, corn and quinoa pastas would be expected to have a lower glycemic response than rice and wheat pasta . Aim The aim of his study was to examine the glycemic response to three different types of pasta: wheat, rice and corn. Breath hydrogen, assessment of mood states, blood glucose and insulin were collected after ingestion of these pastas to determine the glycemic effects of these foods. Methods: A double blinded crossover study design was utilized on a group of healthy individuals, and the test meals of wheat, rice and combinations of rice/corn, and corn/quinoa pastas were consumed one week apart in random order. Collections of fasting venous blood samples for insulin analysis, capillary blood from a finger stick for glucose analysis, breath hydrogen samples and satiety scales were used for glycemic response and mood states were collected prior to the meal (baseline) and then again after ingestion of the test meals. Attempts were made to explore the glycemic response of these test meals in relation to mood states. Results: The glucose response showed no significant difference at baseline (p = .683) among all groups and no significant differences were seen post treatment at 30 minutes (p = .875). However, after 60 minutes all of the glucose concentrations began to decline except for the rice pasta which peaked at 90 minutes and the wheat pasta gave the most sustained decrease. The AUC glucose values showed no significant difference at both 120 (p=0.196) and 240 (p=0.734) minutes but with wheat pasta producing the lowest mean value. The POMS scores showed no significant differences between groups over time (p=.239) but the wheat group produced the highest score (worsening moods states). Conclusion: These results indicate that the formulation and processing of gluten free pastas may affect the rate and absorption and the subsequent glycemic response after the consumption of these foods. Whether or not wheat contains an ingredient that slows absorption and/or negatively affects mood remains undetermined warrants future research in this area. / Dissertation/Thesis / Masters Thesis Nutrition 2015

abstract: There is a considerable amount of research stating that vegetarian diets have an alkalizing effect while the typical western diet is acid-forming. There is substantial evidence regarding the health benefits of an alkaline diet. Although vegetarian diets demonstrate the ability to foster these health benefits, many people are still not willing to adopt a completely vegetarian diet. PURPOSE: To evaluate the effect of following a vegan diet two or three days per week on acid-base balance in a healthy college student population aged 18-30. METHODS: In a one-week interventional design, 23 people were randomly assigned to follow a vegan diet 2 days per week (VEG2;n=7), 3 days per week(VEG3;n=8), or 7 days per week (VEG7;n=8). Urine pH and dietary PRAL were assessed in each group at baseline and after the one-week intervention. RESULTS: There was no significant difference in urinary pH between the three groups (p=0.12). The change in PRAL values after the dietary intervention was different between the 3 groups (p=0.03). CONCLUSION: Adherence to a vegan diet 2 or 3 days per week did not show a significant change in urinary pH or PRAL. / Dissertation/Thesis / Masters Thesis Nutrition 2015