Background: The effects of psychological stress on eating behaviors either through psychological/social influences (i.e. comfort foods, learned behaviors) or psychoneuroendocrine pathways have been studied for many years; however, a review of current research is lacking. The purpose of this study is to conduct a systematic literature review of the relationship between stress and eating behaviors with a concentration on how stress and eating behaviors are measured. Methods: PubMed and PsycINFO databases were searched to identify peer-reviewed English-language human studies published between 1966 and March 2006. Keywords and subject headings used were: stress, eating, feeding behaviors, food habits, energy intake, diet, appetite, stress-related eating, stress eating, stress induced eating, and dietary restraint. This resulted in the retrieval of 1025 citations. Numerous exclusion criteria were applied and after review, 50 articles were deemed relevant and included in the study. Results: There is little consistency in either measurement of stress or measurement of eating behavior. Despite the heterogeneity in both exposure and outcomes, studies have found some relationships between stress and eating. Stress may impact intake by increasing or decreasing frequency of eating or increasing selection of foods high in fat, sugar, and/or salt.Conclusions: The variety in the measurement of both stress and eating behavior in the stress-eating literature has produced wide-ranging and somewhat inconsistent results. Oftentimes the participants are studied in either a laboratory setting or at only one point in time, both of which are insufficient to measure overall changes in diet caused by stress. Further research, including more comprehensive assessment of eating behavior changes caused by stress, is needed to better understand the stress-eating relationship and its possible health effects. In the fast-paced society we live in, many individuals experience high levels of stress on a daily basis, creating the potential to significantly contribute to unhealthy dietary behaviors both immediately and long-term.

Adipose tissue is well recognized as an endocrine organ and a source of proinflammatory molecules 1. We recently demonstrated calcitriol stimulates adipocte reactive oxygen species (ROS) production and inflammatory stress (IS), while dietary calcium suppression of calcitriol exerted the opposite effect. These effects are mediated, in part, by calcitriol modulation of intracellular calcium (Ca2+) signaling and mitochondrial potential. However, adipocytes contain a functional RAS, and angiotensin II (ANGII) modulates ROS and IS. Accordingly, we investigated the role of ANGII in mediating calcitriol effects. Calcitriol (1 nM) stimulated NOX4 expression and ROS production in 3T3-L1 adipocytes by 67% (p<0.01), while these effects were reversed by ACE inhibition (enalipril) or antagonism of either ANGII type 1 receptor (AT1R) or ANGII type 2 receptor (AT2R), antagonism. Similarly, ANG (0-.1-1.0 nM) stimulated NOX4 expression (p<0.03) and this effect was reversed by AT1R or AT2R antagonism. Calcitriol and ANGII both suppressed adiponectin expression (p<0.04) and increased IL6 and MCP-1 expression ~2 fold (p<0.03), and these effects were reversed with enalapril or AT2R, but not AT1R, antagonism. These data demonstrate that calcitriol modulation of adipocyte ROS production and IS is modulated, in part, by the adipocyte RAS.

Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.

<p> The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe. </p><p> The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten free diet often suffer from due to their lack of nutrition education about how to implement this diet in a healthy manner. The cookbook consists of recipes for five gluten free grains, divided into breakfast, lunch, and dinner categories for each grain chapter. An expert panel reviewed the curriculum, having critiqued the literature, and provided feedback. End-of chapter quizzes were created to assess the overall value of the cookbook as an educational tool.</p>

<p>The objectives of the study were to define the dose-response relation of the amount of added oil and: 1) the absorption of carotenoids, phylloquinone and tocopherols in salad vegetables and 2) the absorption of retinyl palmitate formed from the ingested provitamin A carotenoids, |A- and |A-carotene. Women (n = 12) each consumed 5 salads containing equivalent amounts of carrot, cherry tomato, romaine lettuce and spinach. The salads with salad dressings containing 0, 2, 4, 8 or 32 g tocopherol-stripped soybean oil were ingested in random order separated by !Y 2 weeks. Blood samples were collected at baseline and 2, 3.5, 5, 7, and 9.5 h postprandially. Chylomicron fractions were extracted and analyzed by HPLC with coulometric array electrochemical detection. When the salads were ingested with 0 g oil, there was negligible absorption of |A- and |A-carotenes, lutein, lycopene, phylloquinone, retinyl palmitate, |A- and |?-tocopherols. For |A- and |A-carotenes, lycopene, retinyl palmitate, and |A- and |?-tocopherols, absorption was increased with each amount of oil compared with 0 g oil (P <0.05). Starting from 4 g oil, all analytes (|A-carotene, |A-carotene, lutein, trans-lycopene, vitamin A, |A-tocopherol, |?-tocopherol, and vitamin K1) showed significant increases in absorption compared with 0 g oil salad dressing. The absorption of each carotenoid and fat-soluble vitamin was highest with 32 g ingested oil (P < 0.002).

<p> The purpose of this project was to develop a facility-specific dietary training program for diet technicians at Center for Discovery, a residential eating disorder treatment program. This dietary training program aimed to educate new diet technicians on how to effectively treat, communicate, and work with individuals with eating disorders.</p><p> The dietary training program consists of 10 lessons, each consisting of a lecture, discussion and activity component. Based on current research, this is the most effective lesson format when educating the adult population. Each lesson includes handouts for further reading and a pre- and post-program questionnaire to determine the effectiveness of the program.</p><p> An expert panel reviewed the program and provided feedback and recommendations for revisions. For the purpose of this project, the program was not pilot-tested but should be prior to its implementation.</p>

<p>Malnutrition is a significant problem linked to higher mortality rates in maintenance hemodialysis (MHD) patients. Low protein intake, high phosphorus intake, high phosphorus to protein ratio (PPR), decreased lean body mass (LBM) and poor nutrition education on these topics are associated with malnutrition in the population. Provision of meals during dialysis and modified nutrition education to combat these issues have not been well described in hypoalbuminemic MHD patients. </p><p> Participants were adult, hypoalbuminemic (albumin &lt; 4.0 g/dL) hemodialysis patients who participated in a randomized, controlled study with provision of meals during dialysis and modified nutrition education. Pre- and post-study, a registered dietitian (RD) assessed LBM by dual-energy x-ray absorptiometry (DEXA), and determined protein and phosphorus intake by a 3-day food record. Blood draws to measure serum albumin occurred at the patient&rsquo;s dialysis center. No significant difference was found in serum albumin, PPR, dietary intake or LBM when comparing treatment and control patients pre- and post-study. </p>

<p> In the United States, the prevalence of vitamin B12 deficiency is 3-26%, depending on the diagnostic criteria used. Although the value placed on vitamin B12 concentrations in the blood has focused on the vitamin's role in preventing anemia, the prevention of low and marginal vitamin B12 status also is important because these conditions can lead to serious neurologic and neuropsychiatric abnormalities in adults and the elderly, even without associated anemia. Besides malabsorption, adherence to a vegetarian diet may contribute to inadequate vitamin B12 intake. </p><p> The objectives of this study were to examine: 1) the association between dietary factors (B12 from supplements, fortified foods, and foods from animal sources) and biomarkers of vitamin B12 status (holotranscobalamin or holoTC and serum vitamin B12 concentrations) among vegetarian and non-vegetarian participants of the Adventist Health Study-2 (AHS-2) Calibration Study after adjusting for confounding variables; and 2) to identify which nutrients and demographic characteristics are associated with homocysteine concentration after adjusting for confounding factors. </p><p> A cross-sectional analysis was conducted using secondary data from the calibration study (n=1,011) of the Adventist Health Study 2. Descriptive statistics, correlations, and multiple linear regressions were used for analyses. Study participants had a median age of 58 years (age range 29 to 94 years), approximately 50% were white, and 66% were females. </p><p> Study results showed that supplements containing vitamin B12 were positively associated (p&lt;0.001) with plasma vitamin B12 concentrations, particularly in the upper tertile. Vitamin B12 from fortified foods and milk substitutes was positively associated with plasma B12 concentrations in all subjects, and B12 from milk substitutes was positively associated with holoTC in non-vegetarians but not in lacto-ovo vegetarians. Among those who did not use B12 supplements, B12 from fortified foods was positively associated (p=0.004) with holoTC and serum B12 (p=0.033), while B12 from milk substitutes was positively associated (p=0.001) with holoTC and serum B12 (p=0.007). </p><p> Age (p &lt;0.001 for all subjects) and gender (p&lt;0.001) were significant demographic characteristics associated with homocysteine concentrations within this population. Total folate intake from diet and supplements (p&lt;0.001) were strongly inversely associated with homocysteine independent of confounding factors, followed by total vitamin B12 (p=0.001), and B6 intake (p&lt;0.001) among all subjects. Intake of vitamin B12 was significantly inversely associated with homocysteine in non-vegetarians, but serum vitamin B12 and holoTC were significantly inversely associated with homocysteine in all subjects. </p><p> In conclusion, B12 from supplements, fortified foods, and milk substitutes may improve the vitamin B12 status of the population. Besides age and gender, intake of total folate, and vitamins B12 and B6 were inversely associated with homocysteine levels. </p>

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

Diets containing unheated and heat polymerized herring and linseed oils were fed to male white rats. The oils were incorporated in the diets at 20$ (herring and linseed) and 10$ (linseed) levels. Linseed oil, segregated by propanol or with additions of antioxidants were tested. Supplements of sheep feces and dried brewers yeast were fed with linseed oil diets to determine their prophylactic and curative properties. Heat polymerization decreased the nutritive value of the oils as assessed by the growth rates, feed consumption, and the physical condition of the animals. Increasing the heated oil content of the diet from 10 to 20% resulted in lower growth rates. Propanol segregation or the additions of antioxidants to the heated linseed oil showed no effect on the nutritive value. Yeast was found to have slight prophylactic and curative properties when fed with heated oil diets.