Empty Calorie Foods Research Articles

Assessing the Role of Nutrition Knowledge in Shaping Dietary Practices Among Secondary Level School Students: Implications for Healthcare Management

Introduction: This study investigates the nutrition knowledge and dietary practices among secondary-level school students, a demographic prone to unhealthy habits such as junk food consumption, meal skipping for weight loss, and non-compliance with balanced diets. These behaviors increase the risk of non-communicable diseases like obesity and diabetes in adolescents. This study has aims to examine the nutrition knowledge and dietary practices of secondary-level school students, a demographic that is increasingly susceptible to unhealthy eating habits. Specifically, it focuses on behaviors such as junk food consumption, meal skipping for weight loss, and the neglect of balanced diets. These specific practices contribute to a heightened risk of non-communicable diseases, including obesity and diabetes, among adolescents. Methodology: The quantitative research approach was employed an exploratory design, analyzing data from 121 students in Kathmandu valley using a close-ended questionnaire during 7th April to 28th May 2024. The systematic sampling technique was used, and respondents were selected by using a lottery system. As a result, Grade 11 was picked up randomly. Descriptive analyses were made to describe the practices of the students. Result (s): Study indicates that out of 121 respondents, about near to half (48.8%) were male and little more than half (51.2%) were female. Similarly, there were no significant relationship exists between nutrition knowledge and dietary practices among the students. Likewise,, independent variables such as age, gender, and religion do not significantly influence either nutrition knowledge or dietary practices. Despite the students' understanding of nutrition, this knowledge does not translate into healthier eating behaviors. Conclusion and recommendation: The study reveals that there are notable gaps in their knowledge, particularly regarding the energy content of fat-free foods, the role of dietary fiber, and the impact of empty-calorie foods and meal-skipping on health. Likewise, findings highlight the disconnect between what students know about nutrition and how they apply it in their daily lives, suggesting the need for more effective interventions to encourage healthier dietary practices. Moreover, targeted nutritional education programs at school could address these gaps in knowledge and encourage healthier dietary practices.

Association between Diet Quality and Eating Behavior in Type 2 Diabetes Adults: A Cross-Sectional Study.

Type 2 diabetes mellitus (T2DM) has become a global epidemic. To effectively control T2DM, individuals must adhere to a high-quality diet that encompasses not only healthy dietary patterns but also promotes positive eating behaviors. We conducted a cross-sectional study on 314 patients with T2DM, and we evaluated the diet quality and also examined the associations between eating behavior, diet quality, and anthropometric and clinical factors in T2DM patients. We used the Diet Quality Index-International and Dutch Eating Behavior Questionnaire to assess dietary characteristics. We found that women had a significantly higher diet quality than men (61.40 vs. 58.68, p = 0.002) but were also more prone to emotional eating (2.00 vs. 1.53, p < 0.001) and restrained eating (2.39 vs. 2.05, p = 0.002). Restrained eating correlated with duration of diabetes (r = -0.169, p = 0.003), body mass index (r = 0.182, p = 0.001), and external eating with glycated hemoglobin (r = 0.114, p = 0.044). Patients with emotional eating had a higher vitamin C adequacy score (β = 0.117, p = 0.045). External eating was positively associated with grain adequacy (β = 0.208, p < 0.001) and negatively associated with empty-calorie food moderation score (β = -0.125, p = 0.032). For restrained eating, we found associations with vitamin C adequacy (β = -0.138, p = 0.017) and fruit adequacy (β = 0.125, p = 0.033). In conclusion, the results of this study provide valuable insight into dietary behavior and emphasize the importance of promoting healthy eating habits for T2DM patients.

Assessment of Diet Diversity among College Students at STIKes Mitra Keluarga

Students in health college are addressed to have healthy lifestyle, such as having good food habit. Good food habit can be shaped from consuming variety of food. Varied food can prevent nutrient deficiency, one of them is anemia that suffered by one-third women in Indonesia. This study aims to assess diet diversity among college students at STIKes Mitra Keluarga. This study is cross sectional study. About 225 respondents join the study, give information about what their eat during 24 hours, twice, with questionnaire from Minimum Dietary Diversity for Women (MDD-W). The formular consists of 14 food groups and 4 additional groups. The results show 9.4% students with score 5 out of 14. The highest score is 13, and the lowest is 2. The biggest proportion is staple food group, followed by green leafy vegetable group, egg group, and dairy product. Hal of students consumed salty snack and fried snack also sweets. Around 71.9 respondents have habit to consume supplements such as vitamin C, multivitamin, and multimineral. Based on the study, it concludes that some students already have diverse dietary habit, but there are still some students consume not many types of food, include consuming empty calorie food.

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.

Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists' attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.

Caregiver Nutritional Health Outcomes of the Simple Suppers Study: Results from a 10 Week, Two-Group Quasi-Experimental Family Meals Intervention.

Individuals from racial minority backgrounds, especially those in low income situations, are at increased risk for obesity. Family meals positively impact child nutritional health; however, there is limited evidence examining the impact on caregivers, particularly racial minority and income-restricted individuals. The objective of this intervention study was to determine the effect of Simple Suppers, a 10 week family meals program, on caregiver diet and nutrition outcomes. Intervention versus waitlist control participants were compared from baseline (T0) to post-intervention (T1). In addition, intervention participants were assessed at a 10 week follow-up time point (T2). This study was a two-group quasi-experimental intervention trial. Lessons (10 total) were delivered on a weekly basis for 90 min. Data were collected from intervention and waitlist control participants at T0 and T1, and intervention participants at T2. After baseline (T0) data collection, families enrolled in the immediate upcoming session of Simple Suppers (intervention group) or waited for 10 weeks (waitlist control group) to begin the program. Participants were caregivers of children ages 4–10 years. This study was conducted in a faith-based community center for underserved families in Columbus, Ohio. Primary outcomes were: diet quality assessed by Healthy Eating Index (HEI) total and component scores, and total energy intake (kcal/day); body mass index (BMI) (kg/m2), waist circumference (cm), systolic and diastolic blood pressure (BP) (mmHG); and self-efficacy for having healthy meals and menu planning (both scalar). The impact of the intervention (T0:T1) was assessed using generalized mixed-effects linear regression models. Maintenance of change in study outcomes among intervention participants (T1:T2) was examined with paired t-tests. 109 caregivers enrolled in this study. The retention rate at T1 was 90% (i.e., 98 participants). 56 of 68 intervention participants completed T2, resulting in a retention rate of 82%. Almost all (99%) were female, 61% were Black, and 50% were between 31 and 40 years old. In total, 40% had low income and 37% had low or very low food security. At T1, intervention vs. waitlist controls had a lower daily energy intake (p = 0.04), but an HEI-2010 component score for fatty acids (adequacy) that was lower indicating a lower dietary intake of fatty acids (p = 0.02), and a component score for empty calories (moderation) that was significantly lower indicating a higher intake of empty calorie foods (p = 0.03). At T1, intervention vs. waitlist controls also had a lower BMI (p < 0.001) and systolic BP (p = 0.04), and higher self-efficacy (p = 0.03). There were no group differences in other outcomes. At T2, intervention participants maintained the changes in daily energy intake, BMI, systolic BP, and self-efficacy that improved during the intervention period. There was no change (improvement) in the component score for fatty acids; however, the component score for empty calories significantly improved (p = 0.02). Engagement in the Simple Suppers program led to improvements in caregivers’ daily caloric intake, weight status, systolic blood pressure, and self-efficacy for family meals. Future research should further explore the dietary and nutritional health benefits of family meals among caregivers at the highest risk for obesity.

Diet Quality, Nutritional Status, and Haemoglobin Level of Female Adolescent Athletes in Endurance and Non Endurance Sports

Background: Based on the duration and intensity of the exercise, sports can b classified into two types: endurance and non endurance (strength and power). Endurance sports is a high risk sport with low diet quality, nutritional status (body mass index (BMI) and body fat percentage), and haemoglobin level. Objectives: The aimed of this study is to analyze the differences of diet quality, nutritionl status, and haemoglobin level of female adolescent athletes in endurance and non endurance sports. Methods: An observational study with a cross-sectional design was conducted on 23 endurance athletes and 21 non endurance athletes in BBLOP Central Java, UNNES swimming and athletic sports club, and Salatiga atlhetic sports club. Subjects were selected by purposive sampling. BMI and body was measured by Bioelectrical Impedance Analysis (Tanita DC-360). Haemoglobin level was assessed by cyanmethemoglobin method. Diet quality was measured by semi quantitative food frequency questionnaire (SQ-FFQ) and diet quality index-international (DQI-I) form. Data was analyzed by independent t-test and Mann-Whitney. Results: The majority of nutritional status based on BMI and perventage body fat in endurance and non endurance athlete were normal. About 9,5% of non endurance athlete had anemia. There were significant difference in diet quality (p=0,029) and variety of protein source, iron, vitamin C, and empty calorie foods intake (p&lt;0,001; p=0,028; p=0,045; p&lt;0,001) of endurance and non endurance athletes, but no significant difference in body fat percentage (p=0,573) and haemoglobin level (p=0,714). Conclusion: There were significant difference on diet quality, variety of protein source, iron, vitamin C, and empty calorie foods intake between endurance and non endurance athletes.

Review of nutritional guidelines "Nutrition First" for adolescent, pregravid and postpartum periods by International Federation of Gynaecology and Obstetrics

Nutrition during adolescence, pregravid and postpartum is a major public health challenge, as it affects not only the health of adolescents and women, but also the health of future generations. Therefore, the International Federation of Gynaecology and Obstetrics' guidelines aim to address a number of nutritional concerns for adolescents and young women before, during and after pregnancy. Health care providers should think about nutrition first, with a focus on optimizing the nutrition and health of adolescents and mothers from the pre-conception period. This approach will help to achieve significant positive results in ensuring the health of women and their children, as well as in ensuring the health, life expectancy and well-being of future generations. The main findings on the use of micronutrients (vitamins and minerals) are presented. It is known that the number of calories required for the development of a child during pregnancy does not increase significantly, while the requirements for vitamins and minerals increase significantly. Therefore, pregnant women should focus on increasing their micronutrient intake and try to limit their intake of empty calorie foods.

Associations between Daily Work Hassles and Energy-Balance Behaviors in Female African American Workers: An Ecological Momentary Assessment Study.

Despite their high rate of labor force participation, African American women earn less and are overrepresented in service jobs that tend to have fewer benefits, longer work hours, and less flexibility. The aim of our study was to examine associations between work-related daily hassles and energy balance behaviors among female African American workers. A secondary analysis of a 7-day intensive longitudinal study using ecological momentary assessment (EMA). Metropolitan area of Chicago, Illinois, United States; July 2012 through January 2013. A convenience sample of 70 female African American workers. EMA was used to collect information over seven days on work hassles and energy balance behaviors: empty calorie food intake; moderate-to-vigorous physical activity (MVPA); sedentary behavior; sleep duration; and sleep disturbance. Within-person associations between daily work hassles and each of these daily energy balance behaviors were analyzed using person fixed-effects regression. A total of 334 person-day observations from 70 female African American workers were included in the final analysis. Reporting at least one daily work hassle was associated with same-day higher empty calorie food intake (OR: 2.2, 95% CI: 1.0, 4.6) and more daily minutes of sedentary behavior (b: 35.8, 95% CI; .2, 71.3). However, no significant associations were found between prior-day work hassles and either food intake or sedentary behavior. Daily work hassles were not related to MVPA, sleep duration, or sleep disturbance. Our study showed that daily work hassles were associated with female African American workers' empty calorie food intake and sedentary behaviors. Strategies to eliminate daily work hassles may help to improve their energy balance behaviors.

Sources of Energy, Empty Calories, Added Sugars, and Solid Fats Among Children and Adolescents 2–18 Years in the United States

Abstract Objectives To identify top dietary sources of energy, empty calories, added sugars, and solid fats among 2–18 year old children and adolescents in the U.S. and describe trends. Methods Day 1 24-hour dietary recalls from the NHANES Survey were categorized according to the What We Eat in America Food categories and used to examine food sources (percentage contribution and mean intake) of total energy and energy from added sugars and solid fats (collectively, empty calories). Trends over time between 2007–2016 were examined in 2–18-year-olds. Significance was set at P &amp;lt; 0.05. Results The top five sources of energy overall from 2007–2016 for 2–18-year-olds were pizza (5.8%), other sandwiches (3.9%), soft drinks (3.4%), cakes and brownies (3.1%), and flavored milk (2.6%). Energy intake decreased between 2007–08 to 2015–16, largest decrease between 2011–12 to 2015–16 for 2–3-year-olds (–8.7%, P = 0.02) and for 4–8-year-olds (–6.8%, P = 0.0005); and from 2009–10 to 2015–16 for 14–18-year-olds (–7.0%, P = 0.005). In all age groups, empty calories declined, regardless of energy intake. Nevertheless, in all age groups, &amp;gt;25% of total energy intake came from empty calories: 2–3-year-olds (26.1%–30.0%), 4–8-year-olds (30.0%–33.6%), 9–13-year-olds (30.2%–34.4%), and 14–18-year-olds (30.5%–35.5%). Over time the top sources of energy and empty calories did not vary greatly within each age group, but with increasing age, there was a shift from beverages to solid foods, and in types of beverages. For example, of the top five energy sources among 2–3 year-olds, four were beverages (flavored milk, 3.9–5.7%; whole milk, 3.4–5.4%; reduced fat milk, 4.2–5.3%, and fruit drinks, 2.9–3.1%), among 4–8 year-olds, two were beverages (flavored milk, 3.2–4.7% and fruit drinks, 3.1–3.3%), and among 9–13 year-olds and 14–18 year-olds, mainly soft drinks (3.4–4.7% and 4.1–6.3%, respectively), and in some years, fruit drinks (2.7% and 2.9%, respectively). Conclusions There is an overlap in top sources of energy and empty calories: flavored milk, fruit drinks, whole milk, reduced fat milk, soft drinks, pizza, cookies and brownies, and other sandwiches. Continued research on how the sources of empty calories transition from early childhood into adolescence can inform how to modify the food landscape to include fewer empty calorie foods and potentially address excess energy intake. Funding Sources N/A.

Shift work relationships with same- and subsequent-day empty calorie food and beverage consumption.

Objectives:Shift work may contribute to unhealthy eating behaviors. However, the evidence is built mainly on comparisons of eating behaviors between shift and non-shift workers. Growing research has suggested daily experiences and exposures may contribute to daily fluctuations in people’s food consumption. The purpose of this study was to examine within-person associations between shift work and same- and subsequent-day empty calorie food/beverage consumption.Methods:This was a 14-day intensive longitudinal study using ecological momentary assessment. A convenience sample of 80 hospital registered nurses working a rotating shift in Taiwan completed a 21-item food checklist assessing their empty food/beverage consumption (ie, fast/fried food, sweet and salty snacks, sugar-sweetened beverages) four times at random daily. Daily shift work (ie, day, evening, or night shift) was derived from the registry-based work schedule. Three-level mixed-effects regression models were employed for hypothesis testing.Results:A total of 77 participants with 2444 momentary assessments were included in the final analysis. The results suggested that participants on night compared to day shifts had higher likelihoods of fast/fried food intake [adjusted odds ratio (ORadj) 1.7, 95% CI 1.2–2.6] and sugar-sweetened beverage consumption (ORadj 1.5, 95% CI 1.0–2.1). However, there were no significant associations between shift work and subsequent-day empty calorie food/beverage consumption.Conclusions:Night shift work is associated with same-day increased empty calorie food/beverage consumption among workers. Strategies that help to prevent unhealthy eating behaviors on night shifts may help to reduce rotating shift workers’ empty calorie food/beverage consumption and ultimately improve their health.

Portuguese adolescents diet quality, lifestyle variables and body composition, in relation to precise measures of maturity

BACKGROUND:A healthy diet reflects other healthy behaviours and contributes to better health outcomes. OBJECTIVE:This study aimed to describe the diet quality of Portuguese adolescents and its associations with physical activity, screen-time, sleep duration, and socioeconomic status, considering bo dy composition and maturity. METHODS:A cross-sectional study included 669 participants aged 10–17 years from four state schools in the Lisbon area, Portugal. The diet quality was obtained through the Diet Quality Index-International (DQI-I), adapted for the Mediterranean diet. The lifestyle variables (physical activity, screen-time, sleep duration, and socioeconomic status) were reported in the Biosocial and Life Routine Questionnaire (RAPIL II). The fat mass (FM) was estimated from skinfolds thickness and body mass index (BMI) was calculated using the World Health Organization criteria. Maturity indicators were predicted and objectively measured. Analyses were stratified by sex. RESULTS:Participants showed a mean DQI-I of 50.0% and a high compliance with protein, iron, vitamin C, and cholesterol recommendations. More than 50% exhibit low vegetables and fruit consumption and high saturated fat, sodium and “empty calorie foods” intakes. Fruit, grain, fibre, iron, calcium, cholesterol, sodium, “empty calorie foods”, and fatty acid ratio showed significant sex differences (p < 0.05), mainly due to age and physical activity. CONCLUSIONS:Overall adolescents showed low diet quality. Most participants reported not to meet vegetable, fruit, grain, and fibre recommendations. Both, the older boys and with the lowest FM showed better adequacy for grain and fibre intakes, whereas worse compliance for cholesterol. Among girls, higher grain and calcium intake reflect higher levels of physical activity.

Effect of Mycobiome Diet on Gut Fungal and Bacterial Communities of Healthy Adults

Introduction: This study was conducted to evaluate the effectiveness of the mycobiome diet (as presented in the book Total Gut Balance) on the human gut microbiome in general and the gut mycobiome (fungal community) in particular. Enrolled subjects were evaluated for improved health, gastrointestinal symptoms, and weight loss, as well as subjective reports of changes in energy, fatigue, and sleep. Method: Ten healthy volunteers (six males and four females ranging in age from 30 to 70) were enrolled in this 28-day protocol. Participants completed a food journal, checking off daily and weekly required foods, as well as noting bowel movements, weight, and any digestive-related complications. Fecal samples were collected at the beginning and end of the study, with mycobiome and bacteriome profiles sequenced using ITS and 16S regions, respectively. Results: The mycobiome diet was highly successful at reducing pathogenic Candida species. Within two weeks, Candida species overall decreased by 72.4%; C. albicans in particular decreased 1.42-fold, while C. tropicalis was undetected after 4 weeks. Subjects significantly increased their levels of beneficial bacteria, specifically Faecalibacterium prausnitzii, Bifidobacterium, Roseburia, Lactobacillus, and Bacteroides. Furthermore, pathogenic bacteria decreased significantly, including Escherichia coli, Bacteroides fragilis, and Clostridium. The changes in the microbiome structure were accompanied with improvement in digestive symptoms, weight loss, less fatigue, more energy, better sleep, and fewer cravings for empty-calorie foods. Conclusion: Our data showed that adhering to the mycobiome diet for 4 weeks led to positive shifts in fungal and bacterial microbiome communities concurrently with positive improvement in GI symptoms and overall health.

Nutritional Composition of Little Millet Flour

Modern man is facing a large number of dreadful diseases and disorders which were not known even known to ancient man. Dietary patterns were solely responsible for this ruinous situation. Hence replacement of empty calorie foods with nutritious grains- Millets helps to reduce the dual burden of malnutrition and also prevents and manages modern metabolic disorders. Hence the present study focuses on the evaluation of the nutritional composition of Little millet flour. Proximate and dietary fibre of flour was evaluated by the standard procedures of AOAC. The moisture content was 9.75 ± 0.07%, protein was 8.42 ± 0.27%, fatwas 2.10 ± 0.99%, ash was 1.75 ± 0.10%, energy was 351.65 ± 1.1 K. Cal, carbohydrate was 74.75 ± 0.36%, crude fibre was 3.20 ± 0.15% and dietary fiber was 12.51± 0.31%. Hence, it is suggestive that diversification of diet with little millet-based products would help to achieve food and nutritional security effectively and economically.

Associations between shift work and empty calorie food/beverage consumption

TPS 771: Diet and lifestyle, Exhibition Hall, Ground floor, August 26, 2019, 3:00 PM - 4:30 PM Background: Unhealthy eating behaviors may be a pathway by which shift work increases risk of chronic diseases. Recent studies have shown that people’s empty calorie food/beverage consumption can vary day-to-day based on their daily experiences. Yet, the majority of evidence focused on the between-person associations. Aim To examine within-person associations between shift work and daily empty calorie food/beverage consumption. Methods: A 14-day intensive longitudinal study design with ecological momentary assessment (EMA) was employed to collect information on empty calorie food/beverage consumption. During study period, participants were prompted to complete surveys on a smartphone four times daily. Daily empty calorie food/beverage consumption was assessed with a 21-item food checklist based on the top sources of empty calorie foods and beverages reported in the 2003-2006 National Health and Nutrition Examination Survey and the Nutrition and the 2005-2008 Health Survey in Taiwan. The registry-based work schedule was employed as the primary approach to measure shift work. Person fixed-effect negative binomial regression models were used to examine within-person associations between shift work and empty calorie food/beverage consumption. Results: A total of 2,448 observations from 77 Taiwanese registered nurses were included in the final analysis. On days when working an evening shift (Adj. Coeff.: 0.18, 95% CI: 0.01, 0.35) or a night shift (Adj. Coeff.: 0.24, 95% CI: 0.06, 0.41), nurses’ empty calorie food/beverage consumptions were higher compared to days when working a day shift. However, shift work on a day was insignificantly associated with empty calorie food/beverage consumption on the following day. Conclusions: Findings in this study showed that shift work is concurrently associated with shift workers’ daily empty calorie food/beverage consumption. Shift work is unavoidable for certain types of industries (e.g., healthcare). Thus, strategies to improve shift workers’ eating behaviors on days when working on an evening or a night shift are warranted.

Healthy Eating Index-2010 and General/Central Obesity Among Adult Women Living in Tehran, Iran

Background: The prevalence of central and general obesity is increasing to epidemic levels and turning to a social health problem. A possible association may exist between nutritional adequacy and obesity. Objectives: This study aimed to investigate the relationship of general and central obesity with diet quality in Iranian women by 2010 version of Healthy Eating Index (HEI-2010). Methods: A total of 460 women aged 20 - 50 years old participated in this cross-sectional study. Dietary intake data was collected using a validated food frequency questionnaire. Anthropometric assessment was performed by standard methods and HEI-2010 was used to investigate diet quality. The association between HEI-2010 and general/central obesity was analyzed by logistic regression. Results: The frequency of general and central obesity was 31 (15.1%) and 95 (21.5%), respectively. Of the participants, 330 (74.8%) had a low HEI-2010 total score. After adjusting for confounders, those with the high HEI-2010 total score had lower risk of central obesity (OR = 0.3; CI 95%: 0.14 - 0.70); however, the results were not significant for general obesity. Among the components of HEI-2010, the scores of dairy, total vegetables, empty calorie foods, refined grains and sodium were negatively associated with both general and central obesity (P ≤ 0.05). Conclusions: Lower risk of general and abdominal obesity is associated with a higher quality of dietary intake. Furthermore, the nutrition education programs for preventing obesity should be emphasized to promote higher intakes of dairy, fruits and vegetables and preventing high consumption of energy-dense foods and sodium.

A practical model for identification of children at risk of excess energy intake in the developing world.

We describe diet quality by demographic factors and weight status among Barbadian children and examine associations with excess energy intake (EI). A screening tool for the identification of children at risk of excess EI was developed. In a cross-sectional survey, the Diet Quality Index-International (DQI-I) was used to assess dietary intakes from repeat 24h recalls among 362 children aged 9-10 years. Participants were selected by probability proportional to size. A model to identify excess energy intake from easily measured components of the DQI-I was developed. Barbados.ParticipantsPrimary-school children in Barbados. Over one-third of children were overweight/obese, and mean EI for boys (8644 (se 174·5) kJ/d (2066 (se 41·7) kcal/d)) and girls (8912 (se 169·9) kJ/d (2130 (se 40·6) kcal/d)) exceeded the RDA. Children consuming a variety of food groups, more vegetables and fruits, and lower percentage energy contribution from empty-calorie foods showed reduced likelihood of excess EI. Intake of more than 2400 mg Na/d and higher macronutrient and fatty acid ratios were positively related to the consumption of excess energy. A model using five DQI-I components (overall food group variety, variety for protein source, vegetables, fruits and empty calorie intake) had high sensitivity for identification of children at risk of excess EI. Children's diet quality, despite low intakes of fruit and vegetables, was within acceptable ranges as assessed by the DQI-I and RDA; however, portion size was large and EI high. A practical model for identification of children at risk of excess EI has been developed.

Determinants of the Double Nutritional Burden of the Children of the Early Childhood Program of the Municipality of Barranquilla 2016

The objective of this research is to present the determinants of the double nutritional burden in the homes of children of the Early Childhood Program of the Mayor's Office of Barranquilla. A cross-sectional descriptive study was carried out in a sample of 295 boys and girls, selected by simple random sampling. The source of information was primary, tabulated and mechanically presented the results. The macro variables studied were the sociodemographic, economic and food characteristics, the anthropometric nutritional status, household food security and the physical activity of the mother or caregiver. The frequency of the double nutritional burden was 26.4%, which prevails in the families of mothers with an average educational level, the female head of household, mothers between 18 and 29 years old with 56.6%, the average Age was 30.0 years with a standard deviation of ±10.2 years. Children between three and four years, the mean age was 2.9 years, with a standard deviation of ±1.2 years and socioeconomic level low. Likewise, it observed that households with a double nutritional burden consume a higher proportion of carbohydrate, fat and empty calorie foods and present a degree of food insecurity in 75%. The double nutritional burden in early childhood shows a complicated situation of deficit and excess that forces us to continue looking for strategies that allow the approach of this problem in a comprehensive and intersectoral manner.

Drunchies Hangover

Background and Purpose: Alcohol intoxication affects college students' eating patterns. Yet, little is known about dietary habits on the day after heavy alcohol consumption. The purpose of this study was to examine college students’ dietary choices during alcohol consumption and on the following day by gender and level of alcohol consumption (including none). Methods: Ethnically diverse undergraduates (N = 286; 52% male, 48% female, M age = 19, SD age = 1) at a public university in the Midwest completed an anonymous on-line survey. The survey included Behavioral Risk Factor Surveillance System nutrition items, items on consumption of "empty calorie foods," and open-ended response items on dietary choices that were coded by a nutritionist. Results: Participants reported differences in the likelihoods of consuming non-nutrient dense foods after drinking alcohol both before sleeping and the next day compared to at other times when they were not consuming alcohol. Conclusion: College students are more likely to eat after drinking alcohol and tend to consume less healthy foods. These dietary practices necessitate the need for customized interventions focusing on the dietary influences of alcohol consumption.

Special Concerns Through an Early Pregnancy Journey

Nutrition and supplementation in the woman of reproductive age can have profound and lasting effects on her child’s health. Preconceptional planning for all women should include advice to begin folic acid supplementation at 400 μg/d as a means to prevent neural tube defects. Under some circumstances, it is recommended that a woman take a higher dose. Lifestyle interventions include reaching a healthy body weight before conception. The focus of preconceptional weight loss should be on cutting empty-calorie foods and increasing nutrient-dense foods such as fruits and vegetables, whole grains, dairy and lean meats, poultry, and fish. Increasing physical activity before becoming pregnant will have benefits in helping cope with some of the unpleasant side effects associated with pregnancy. Some women require physician assessment to determine the appropriate program. One of the most common side effects of pregnancy is “morning sickness,” with up to 80% of women experiencing nausea and vomiting at some point, usually beginning between the 4th and 7th weeks after their last menses and ending for most by the 20th week. For 10% of those women, it remains an ongoing battle throughout the pregnancy. Some women self-treat with herbs. Healthcare professionals should become skilled in patient activation and culturally appropriate counseling skills. We present a case from our Family Medicine practice to demonstrate an approach to the issues of prevention of neural tube defects and treatment of morning sickness in an overweight Hispanic woman living in a rural area of the United States.

Cross-sectional analysis of food choice frequency, sleep confounding beverages, and psychological distress predictors of sleep quality.

Poor sleep quality is a significant public health problem. The role of nutrition in predicting sleep quality is a relatively unexplored area of inquiry. The purpose of this study was to evaluate the capacity of 10 food choice categories, sleep confounding beverages, and psychological distress to predict the sleep quality of college students. A logistic regression model comprising 10 food choice variables (healthy proteins, unhealthy proteins, healthy dairy, unhealthy dairy, healthy grains, unhealthy grains, healthy fruits and vegetables, unhealthy empty calories, healthy beverages, unhealthy beverages), sleep confounding beverages (caffeinated/alcoholic beverages), as well as psychological distress (low, moderate, serious distress) was computed to determine the capacity of the variables to predict sleep quality (good/poor). The odds of poor sleep quality were 32.4% lower for each unit of increased frequency of healthy proteins consumed (p<0.001; OR=0.676), 14.1% lower for each unit of increased frequency of healthy dairy food choices consumed (p=0.024; OR=0.859), 13.1% higher for each unit of increased frequency of empty calorie food choices consumed (p=0.003; OR=1.131), and 107.3% higher for those classified in the moderate psychological distress (p=0.016; OR=2.073). Collectively, healthy proteins, healthy dairy, unhealthy empty calories, and moderate psychological distress were moderately predictive of sleep quality in the sample (Nagelkerke R2=23.8%). Results of the study suggested higher frequency of consumption of healthy protein and healthy dairy food choices reduced the odds of poor sleep quality, while higher consumption of empty calories and moderate psychological distress increased the odds of poor sleep quality.