Nutrition in Health and Disease

Introduction:Teachers are one of the most influential groups in elevating social health, and their teaching nutritional points to the students can both affect students’ awareness and the transferring of such nutritional education to the families. This study was undertaken tosurvey the influence of nutrition and nutritional health education on the awareness of female elementary school teachers.Materials and Methods:Fifty-seven female elementary school teachers were chosen from the Ferdows City for this quasi-experimental study. Prior to the outset of the educational workshop, they were asked to fill out a questionnaire about nutrition and nutritional health, which was followed by the two-day workshop. After two months, they were given a second questionnaire. The results were analyzed by paired t-test, ANOVA, and McNemar. In all the tests, a significance level α = 0.05 was considered.Results:Findings of the study showed that the mean score of awareness before interference was 10.98%, which reached up to 18.2% after the interference (P < 0.001). With regard to theimportance of breakfast intake, the teachers’ awareness increased from 57.9 to 98.2% from before to after intervention, respectively.Conclusion:Applying interventional methods of education in teacher training centers in conjunction with medical and educational centers, with regard to nutrition and nutritional health, can elevate the health of students.

IntroductionSince the global financial crises of 2008, there has been a rise in the number of people experiencing food insecurity. The COVID-19 pandemic has exacerbated this. Many more are unable...

I. Synergistic Relationships Between Nutrition and Health Impact of Dietary Quality and Nutrition on General Health Status Connie C. Mobley and Teresa Marshall Pregnancy, Child Nutrition, and Oral Health Connie C. Mobley and Elizabeth Reifsnider Age-Related Changes in Oral Health Status: Effects on Diet and Nutrition Carole A. Palmer Impact of the Environment, Ethnicity, and Culture on Nutrition and Health Joanne Kouba II. Synergistic Relationships Between Oral and General Health Bidirectional Impact of Oral Health and General Health Angela R. Kamer, David A. Sirois, and Maureen Huhmann Impacts and Interrelationships Between Medications, Nutrition, Diet, and Oral Health Miriam R. Robbins III. Relationship Between Nutrition and Oral Health Oral Consequences of Compromised Nutritional Well-Being Paula J. Moynihan and Peter Lingstrom Nutritional Consequences of Oral Conditions and Diseases A. Ross Kerr and Riva Touger-Decker Complementary and Alternative Medical Practices and Their Impact on Oral and Nutritional Health Ruth M. DeBusk and Diane Rigassio Radler Emerging Research and Practices Regarding Nutrition, Diet, and Oral Medicine Shelby Kashket and Dominick P. DePaola IV. Select Diseases and Conditions With Known Nutrition and Oral Health Relationships Diabetes Mellitus: Nutrition and Oral Health Relationships Riva Touger-Decker, David A. Sirois, and Anthony T. Vernillo Oral and Pharyngeal Cancer Douglas E. Morse Human Immunodeficiency Virus Anita Patel and Michael Glick Autoimmune Diseases David A. Sirois and Riva Touger-Decker Osteoporosis Elizabeth A. Krall Wound Healing Marion F. Winkler and Suzanne Makowski V. Education and Practice Approaches to Oral Nutrition Health Risk Assessment Riva Touger-Decker and David A. Sirois Oral Medicine and Nutrition Education Riva Touger-Decker and David A. Sirois Appendices Index

This scoping review examined the influence of hardiness on the health outcomes of military personnel using the U.S. Army’s Holistic Health and Fitness framework, which includes mental, physical, sleep, nutritional, and spiritual health domains. Forty-eight studies published between 1990–2025 were analyzed. Most studies focused on mental and physical health, with fewer examining sleep, nutritional, and spiritual health. Findings indicated that lower hardiness levels were associated with adverse health outcomes, often mediated by maladaptive coping strategies. Hardiness also appeared to buffer the effects of stress on mental, physical, and nutritional health. However, most studies were cross-sectional (63%). Research on how hardiness influences underexplored health domains and how it may be enhanced through targeted training is limited. Future studies should use longitudinal and experimental designs to clarify causal pathways and inform potential applications. Such research could pave the way for evidence-based hardiness interventions that support the holistic health of military personnel.

PurposeThe purpose of this study was to investigate the views of school staff on a nutrition health project implemented via an ICT‐based learning environment in a secondary school (7th to 9th grades).Design/methodology/approachThe study was a part of the wider European Network for Health Promoting Schools programme (ENHPS; since 2008, Schools for Health in Europe SHE) in Finland, and particularly its sub‐project, From Puijo to the World with Health Lunch, which sought to renew secondary schools' nutrition health education by developing and utilising an ICT‐based learning environment using participatory action research. The data were collected by means of recall interviews conducted with 12 teachers, two school health nurses and two school catering managers after the nutrition health project ended. The data were analysed with qualitative content analysis using Atlas.ti software.FindingsThe findings regarding the views of the school staff – teachers, school health nurses and school catering managers – on the nutrition health project implemented via an ICT‐based learning environment at the end of the three‐year educational development project revealed five main categories: the basis of multidisciplinary education in nutrition health, motivation to lifelong nutrition health learning, school community support of nutrition health activities, operational ICT culture in the nutrition health project and ICT for the nutrition health project process.Research limitations/implicationsThe sample of school staff consisted of two secondary schools in Eastern Finland, and the results cannot be generalised widely due to the small, geographically defined sample. However, the results are suggestive for other schools elsewhere in Finland.Originality/valueDevelopment of a nutrition health project via an ICT‐based learning environment as a project involves the entire school staff and all the pupils. It also enables renewing of the nutrition health curriculum. Pupils use ICT in their everyday activities, thus the school staffs have to manage and update their knowledge and skills in ICT and new action environments to promote pupils' nutrition health learning today and in the future.

Discussion: diet and nutrition in dental health and disease

O6 Meals on Wings: A Food Recovery Meal Program to Improve the Nutritional Health and Well-Being of Seniors

BackgroundPregnancy and the first year after giving birth are marked by physiological and psychological changes. While it is well known that energy requirements change during this time, the question of how a woman’s diet actually changes from pregnancy until 1 year postpartum has been left virtually unexplored. The present study employs a longitudinal design to investigate these changes.MethodsData were collected within the framework of the LIFE Child study (Leipzig, Germany). The diet composition and culture of eating of 110 women were assessed at 3 time points: in the 24th week of pregnancy, 3 months after giving birth (breastfeeding period), and 12 months after giving birth (after weaning). We assessed differences in nutritional health (Nutritional Health Score, NHS) and the consumption of different food items at each of these time points. We also investigated associations between nutritional health and age, socio-economic status (SES), BMI before pregnancy, and previous births at all three time points.ResultsThe analyses revealed high correlations in the NHS values between the three time points (rhot0/t1 = .55, rhot0/t2 = .60). On average, nutritional health was lower in the breastfeeding period than during pregnancy. In more detail, women reported less healthy levels of treats and white bread consumption and a higher frequency of snacking in the breastfeeding period than during pregnancy. In contrast, overall nutritional health did not differ significantly between pregnancy and the time after weaning. Increased age was associated with a healthier diet during pregnancy, and a high SES was associated with healthier diet after weaning. Furthermore, the increase in nutritional health from the breastfeeding period to the time after weaning was significantly stronger in women with a higher BMI. We observed no significant associations between dietary nutritional health and previous births.ConclusionsThe present findings suggest that higher energy requirements in the breastfeeding period are met by consuming high-calorie and unhealthy food products rather than healthy and nutrient-rich food. Young mothers should be supported in taking care of their own nutritional health during the challenging time of breastfeeding and caring for a newborn child.

Ensuring nutritional health for elders has been shown to reduce healthcare costs and enhance quality of life. Studies, however, have shown that malnutrition is present in 2% to 51% of community-dwelling elders, depending on the definition used and the population studied. An empirically tested framework for studying nutritional health in community-dwelling elders is not yet available. To test the goodness-of-fit exhibited by the framework of nutritional health among community-dwelling elders based on the Roy Adaptation Model using structural equation modeling (SEM). A population-based study investigated 243 elders dwelling in public housing. Demographics, polypharmacy, chronic illness, oral health, depressive symptoms, functional status, and satisfaction with social support were assessed to test their relation with nutritional health according to the propositions of the Roy Adaptation Model and scientific evidence. The SEM analysis indicated that functional status, oral health, depressive symptoms, and satisfaction with social support affect nutritional health directly. Oral health, depressive symptoms, functional status, and satisfaction with support mediated the effects of age, ethnicity, education, and number of medications and chronic illnesses on nutritional health. The model accounted for 35% of the variance in nutritional health and demonstrated a good fit with the data and with the values for Bentler's Comparative Fit Index (0.94) and chi (1.76). The propositions of the Roy Adaptation Model were supported, and the findings showed that this framework of nutritional health among community-dwelling elders could serve as a theoretical and empirical base for future inquiry.

Refeeding Syndrome: Recognition Is the Key to Prevention and Management

Dietetic Workforce Capacity Assessment for Public Health Nutrition and Community Nutrition

Bihar Rural Livelihoods Promotion Society launched the JEEViKA program in 2007 to improve livelihoods through the Self-Help Group (SHG) platform. Women's SHGs have shown members' health improvements by promoting awareness, practices and access to services. This study investigates whether Health & Nutrition (HN) interventions delivered by JEEViKA Technical Support Program (JTSP) via SHG platforms could improve maternal and newborn health and nutritional behaviors in rural Bihar. Annual Household Survey and Married Women of Reproductive Age (MWRA) studies of Bihar Technical Support Unit were used to analyze the effectiveness of JTSP on HN behaviors for mother and their infants in Bihar during 2016-21. Descriptive analysis followed by multivariable (binary and multinomial) logistic regressions were conducted to determine the distribution of and associations between various individual/community and programmatic exposures and outcomes of interest. During 2016-2021, in Bihar, statewide increase (32 to 47%) in SHG membership across all population strata and expansion of HN layering of JTSP from 101 to 349 blocks corroborated with improvements in Maternal-Newborn-Child Health & Nutrition (MNCHN) indicators in JTSP blocks and SHG members. Substantial increase was observed in ≥3ANC visit (9% points), institutional delivery (10%), skin-to-skin-care (17%), dry cord-care (23%), early initiation of breastfeeding (19%) & complementary feeding (9%). Adjusting for socio-demographic factors and Front-Line Workers' (FLWs') advice/counseling, multivariable logistic regression revealed that SHG member in JTSP blocks delivering post-intervention (2021) were more likely (vs 2016) to practice: ≥3ANC visits (Adjusted Odds Ratio: aOR = 1.48, p < 0.0001), institutional delivery (aOR = 1.71, p < 0.0001), skin-to-skin care (aOR = 3.16, p < 0.0001) and dry cord-care (aOR = 2.64, p < 0.0001), early initiation of breastfeeding (aOR = 1.61, p < 0.0001), complementary feeding (aOR6-8 months = 1.48, p < 0.0001) and minimum dietary diversity (aOR6-8 months = 1.24). Better mobility, decision making, economic independence and overall empowerment were also evident among SHG member MWRA as opposed to non-members after both phases. The results highlight successful HN integration in JEEViKA by JTSP, demonstrating its effectiveness in integrating with State Rural Livelihoods Mission community platforms. JTSP showcases collaboration within a government system and emphasizes systematic introduction and strengthening at multiple levels. This integration has enabled JEEViKA systems to self-sustain its own HN implementation processes, paving the way for cross-sectoral comprehensive delivery mechanisms for social development.

Research has shown a strong relationship between nutrition and mental health. Packed schedules and little rest time may make student-athletes more susceptible to mental health issues than the general population, but few athletes are fully aware of the effects that nutrition can have on their mental health. While collegiate athletic programs are beginning to recognize the individual contributions of nutrition and mental health to performance and are hiring sport dietitians and psychologists for their athletes, it is unclear whether these topics are ever discussed within the same context. The goal of this study was to understand the perspectives of different athletic personnel on the relationship between nutrition and mental health. 17 athletic personnel (11 Female, 6 Male) from 6 NCAA Division I universities were recruited for a 30–45-min semi-structured WebEx interview. Participants included athletic trainers, coaches, dietitians, sport psychologists, strength and conditioning coaches, and sports medicine physicians. Participants were asked questions about their educational backgrounds, resources, and perspectives on the integration of nutrition and mental health in their programs. Transcribed responses were sorted into four themes: (1) Resources, (2) Education, (3) Department Integration or Collaboration, and (4) Student and Coach Engagement. All participants reported a need for greater monetary resources and staffing. Around 59% of the participants felt they had little more than general or personal interest-level knowledge on topics pertaining to nutrition or mental health, with the exception of sports dietitians or psychologists. Each school varied in the degree to which their athletic staff regularly communicated about their work and athlete health statuses. Athletes were reportedly more or less likely to utilize the resources provided depending on coach attitudes toward nutrition or mental health. Regardless of size, reputation and annual spending, each university was reported to be in the early stages of integrating nutrition and mental health programs into their existing athletic departments. Implications of this work may be to help schools plan for ways to reallocate funding for nutrition or mental health programming.

Teaching fitness-related knowledge has become critical in developing children's healthful living behavior. The purpose of this study was to examine the effects of a science-based, constructivist physical education curriculum on learning fitness knowledge critical to healthful living in elementary school students. The schools (N = 30) were randomly selected from one of the largest school districts in the United States and randomly assigned to treatment curriculum and control conditions. Students in third, fourth, and fifth grade (N = 5,717) were pre- and posttested on a standardized knowledge test on exercise principles and benefits in cardiorespiratory health, muscular capacity, and healthful nutrition and body flexibility. The results indicated that children in the treatment curriculum condition learned at a faster rate than their counterparts in the control condition. The results suggest that the constructivist curriculum is capable of inducing superior knowledge gain in third-, fourth-, and fifth-grade children.

Purpose The purpose of this paper is to describe a collaborative service learning experience (SLE) which was part of the degree requirements of the Public Health Nutrition Graduate Program at the University of Tennessee. The SLE was collaboratively developed by the University of Tennessee's maternal and child health (MCH) nutrition leadership education and training (NLET) Program Director and the Knox County Health Department's healthy weight program manager. Description The SLE was a semester long project that included instructional time and fieldwork. Coursework focused on development of a community nutrition needs assessment, how to interpret and analyze assessment data, and how to use assessment data for program planning and policy development. Fieldwork consisted of interacting with an interprofessional team, assessing the nutrition environment at two afterschool sites, conducting a plate waste study to determine the amount of food consumed by children at the sites' dinner meals, interpreting and analyzing data, and developing and presenting recommendations for improvement. Assessment Trainees successfully completed all aspects of the SLE. They completed a community needs assessment of the neighborhoods surrounding the two afterschool program sites, conducted nutrition environment audits, including meal observations, and measured and analyzed plate waste from dinner meals served at the sites. Using the data gathered and collected, they prepared suggestions for nutrition environment improvements and policy development for community partners. Conclusion The SLE allowed trainees to develop MCH competencies and professional skills required in public health nutrition, while providing valuable data that subsequently was used to establish nutrition-related policies and interventions.