Main Sources Of Nutrition Information Research Articles

Nutritional knowledge of in-school adolescents in Sokoto, North-Western Nigeria

Background: Good nutrition knowledge is a modifiable determinant of dietary behaviours and contributes to strengthen the skills and abilities needed to resist the environmental influences leading to poor dietary habits among adolescents. Objectives were to assess the nutrition knowledge of in-school adolescents in Sokoto, Nigeria and associated factors. Methods: A cross-sectional survey of adolescents selected through multistage random sampling. Data was obtained using pre-tested semi-structured interviewer administered questionnaire. Data was analyzed using IBM® SPSS version 25. Results: A total of 389 subjects were recruited with a mean age of 15.46±1.67 SD and most of them 231 (59.4%) were females. Most 300 (77.1%) of the participants were Hausa, 350 (90%) were Muslims, 278 (71.5%) were from the senior class, and majority 360 (92.5%) resided in urban areas. A large proportion 312 (80.2%) of the participants had good knowledge about classes of food. Only 40 (10.3%) had good knowledge of energy rich food. Two hundred and ninety-eight (76.6%) and 89 (22.9%) had knowledge on high protein diet and good fat diet respectively. Only 107 (27.5%) had good knowledge on minerals and vitamins that are good for bone development. Majority 317 (81.5%) and 341 (87.7%) of the respondents knew eating balanced diet is important and could prevent diseases, respectively. Age category (p=0.007) was the only factor that predicted nutrition knowledge. The main source of nutrition information of the adolescents was teachers 336 (86.4%). Conclusions: Respondents had good knowledge of classes of food. There is however, the need to emphasize on teaching adolescents in the study area about specific nutrient providing meals such as energy rich food, good fat, minerals and vitamins.

Nutrition education incorporation into mainstream primary school curriculum in Ghana: Stakeholders' sources of nutrition information and perceived barriers.

IntroductionNutrition literacy has been cited as a crucial life skill. Nutrition education as a primary school subject has been treated inconsequentially when compared to other subjects. We investigated an aspect of the current state of nutrition education in Ghana by engaging stakeholders about their sources of nutrition information and the perceived barriers in implementing nutrition education in mainstream primary schools.MethodsThree hundred and fifty one (351) primary school children, 121 homebased caregivers, six schoolteachers, two headteachers, two Ghana Education Service (GES) officials, and six school cooks were involved in the study. Surveys were used to collect data on nutrition information acquisition behaviors and to record perceived barriers. Key Informant Interviews were conducted among GES officials, headteachers, schoolteachers and school cooks, while Focus Group Discussions were used among homebased caregivers and children to gather qualitative information.ResultsOnly 36.3% of the primary school children had heard about nutrition, and 71% of those got nutrition information from their family members. About 70% of homebased caregivers had heard or seen nutrition messages, and their source of nutrition information was predominantly traditional media. Schoolteachers mostly received their nutrition information from non-governmental organizations and the Internet, while most of the school cooks stated their main source of nutrition information was hospital visits. Perceived barriers included schoolteachers’ knowledge insufficiency, and lack of resources to adequately deliver nutrition education. Lack of a clear policy appeared to be an additional barrier.ConclusionThe barriers to the implementation of nutrition education in the mainstream curriculum at the primary school level that were identified in this study can be resolved by: providing schoolteachers with learning opportunities and adequate nutrition education resources for practical delivery, having specific national policy framework, and including family members and school cooks in the nutrition education knowledge and information dissemination process.

Contents of nutrition care services among pregnant women attending antenatal clinic: An Exit interview.

Focused antenatal care currently implemented in Tanzania recommends that women receive nutrition care during routine clinic visits. However, little detail is documented in regard to the nutrition information provided to pregnant women during these visits. The present study aimed to investigate whether pregnant women recalled nutrition information or support provided and, if so, who provided this during routine antenatal clinic visits. The secondary aim was to determine how pregnant women intended to implement the information and what mode of delivery was preferred for receiving nutrition information. An exploratory cross-sectional study comprising exit interviews was conducted with 50 pregnant women attending antenatal clinics in three regional referral hospitals in Dar es Salaam, Tanzania. All participants (n=50) reported receiving nutrition care from healthcare workers in regard to; haemoglobin checks (79% of participants), iron and folic acid supplementation (70%), weight measurement (70%), eating advice (60%), and dietary intake assessment (38%). However, the information recalled on each category was inconsistent. For 60% of participants, nurses were reported as the source of nutrition care during pregnancy, followed by medical doctors (22%). The most preferable mode for receiving nutrition information was reported as individual face-to-face sessions with health practitioners, followed by mobile phone. All of the participants who received nutrition information indicated that they intended to implement. Nurses were the main source of nutrition information for pregnant women attending antenatal clinics, followed by medical doctors. However, the content of nutrition information recalled by participants was inconsistent. Healthcare facilities need to implement strategies to ensure pregnant women understand and can implement nutrition information provided by healthcare workers during routine antenatal care.

Sports nutrition knowledge and perceptions among professional basketball athletes and coaches in Lebanon-a cross-sectional study

BackgroundBasketball is the most popular sport in Lebanon. Adequate nutrition has been established to be a key component of optimal athletic performance, recovery from exercise and exercise-induced injury and documented to be associated with adequate nutrition knowledge (NK). In Lebanon, nutrition education is not incorporated into the basketball player training program and there is no established position for sports nutritionists in basketball clubs. To our knowledge, the present study is the first to evaluate the NK status of Division I Basketball (D1B) players /coaches in Lebanon. The objectives of this study are to assess the prevalence of inadequate NK; identify the gaps in NK, main sources of nutrition information, perceptions on sports nutrition and independent predictors of inadequate NK among D1B players and coaches in Lebanon.MethodsAll D1B players (n = 184) and coaches (n = 16) in Lebanon were invited to participate in the study. Study participants were asked to complete a questionnaire that included questions on NK, resources and perceptions. A percentage of ≥60% of NK questions answered correctly was used as indicative of having adequate NK. Descriptive statistics were used to summarize the sample characteristics. The T-test and chi square test were used for comparisons of means and proportions, respectively. Logistic regression was used to explore the predictors of inadequate NK in D1B players.ResultsThe sample consisted of 178 D1B players (nM = 126; nF = 52) and 11 male coaches, resulting in survey response rates of 97 and 69%, respectively. Inadequate NK was found among about 80 and 54% of D1B players and coaches, respectively. Inadequate NK was found to be independently associated with lack of nutrition education in D1B players.ConclusionsDespite widespread lack of adequate NK among D1B players and coaches in Lebanon, our sports clubs do not have dietitians. Basketball sports clubs in Lebanon should start to budget for hiring a dietitian or carrying out nutrition education campaigns that are based on analyses of incorrect responses of our study participants. Findings of this study are of tremendous significance to D1B players in Lebanon in terms of improving the athletes’ physical health and performance.

Elite squash players nutrition knowledge and influencing factors

BackgroundThere is a reported mismatch between macronutrient consumption and contemporary macronutrient guidelines in elite standard squash players. Suboptimal dietary practices could be due to a lack of nutrition knowledge among players. Subsequently, the purpose of this study was to assess the sports nutrition knowledge of elite squash players through the Nutrition for Sport Knowledge Questionnaire (NSKQ) and provide an indication of whether players require nutrition support to increase their nutrition knowledge.MethodsThis cross-sectional study assessed the nutrition knowledge of 77 elite squash players via the NSKQ over the period of June 2020 to August 2020.ResultsPlayers conveyed average nutrition knowledge with a mean NSKQ score of 48.78 ± 10.06 (56.07% ± 11.56%). There were no significant differences in NSKQ score between male and female players (p = .532). There was found to be a weak positive association between world ranking and NSKQ score (r = .208) and age and NSKQ score (r = .281). Players who had a relevant undergraduate degree (e.g. BSc Sport & Exercise Science) had significantly greater NSKQ score than players with no relevant qualifications (p = .022). Players who consulted a sports nutritionist to obtain their main source of nutrition information were shown to have significantly greater knowledge than those who acquired knowledge from a sports scientist (p = .01) or the internet / social media (p = .007).ConclusionsPlayers should consult with a sports nutritionist to increase their sport nutrition knowledge. Future research should quantify the effectiveness of a nutritional education intervention at increasing nutrition knowledge in players.

Nutrition Care Services for Adult Obesity in Primary Health Care: Time to Revisit and Define the Role of Detitian

Abstract Objectives To survey the nutrition care services for adults overweight and obese in primary health care in Jeddah city, Saudi Arabia in 2019 with comparison for the surveyed services in 2016. Methods The study is a cross sectional service evaluation survey. The design and conduct survey was exclusively to define and judge nutrition care services those provided to overweight and obese adults at the governmental-operated primary health care (PHC) in 27 centers in 2019 after integration of the registered dietitians (RD) to the services. Services evaluation used no reference to a standard but 18 of the surveyed PHC in 2019 were previously visited in 2016 to assess the provided nutrition care services for patients in PHC, including obese patients. The re-visit survey was to investigate improvements in services achieved in the year 2019. The survey tool was a structured questionnaire. A paired sample T-Test was used to compare results of the 2016 survey with the 2019 re-visit survey with reference to obesity management. Results Results of comparison showed a significant difference in the provided nutrition care services in the 2016 and 2019 re-visit surveys. Although employing of dietitians in the PHC has improved. However, it did not reach a significant different when compared to the situation in 2016 (P = .088). The 2019 re-visit survey showed a high significant changes considering other health professionals as the main source of nutrition information in PHC as dietitians were noticed to be the main source of nutrition information (P value < .000), when compared to the situation in the 2016 survey. Conclusions The nutrition care services and the integration of RDs in the multidisciplinary approach to manage adults obesity was measured using a service evaluation survey approaches. The incorporation of nutrition care services into primary care will enhance a collaborative patient-centred approach to primary care management of obesity and power all involved health practitioners including RDs to tackle the problem in Saudi Arabia. Funding Sources The Deanship of Scientific Research at King Abdulaziz University, Jeddah, Saudi Arabia.

Nutrition information in pregnancy: Where do women seek advice and has this changed over time?

Nutrition during pregnancy is fundamental to both the health of the mother and her baby. Sources of nutrition-related information are available via many sources but their accuracy is unknown. The present study aimed to (a) identify where women source their nutrition information during pregnancy and (2) assess the accuracy of nutrition information for pregnancy that is available on the internet. A survey instrument that identified the main sources of nutrition information was administered to 68 pregnant women recruited online. Data from this survey were compared to previous similar surveys conducted with pregnant mothers across years 2008, 2011 and 2014. A content analysis of websites was simultaneously conducted to assess the accuracy of available information. The main source of nutrition information for a variety of topics was verbal communication from health professionals (% responses affirmative for that source ranged from 6.6% to 69% across survey years). There was an increasing trend in internet sourced information for most nutrition topics, but this source remained low for iodine across all years (range: 7.3%-15.9%). The internet was the main source of information for listeria/food safety (15.3%-32.4%) and healthy eating (25%-42%). Of the n = 165 websites identified by the content analysis, 82.4% (n = 136) were rated as accurate, with government (96.9%) and business/company (100%) sites having the highest accuracy. Verbal communication from health professionals remains the most important source of nutrition information for pregnancy. The high credibility of websites indicates this to be an additional resource. Further study into health literacy levels among women visiting these sites is needed to assess impact on dietary behaviour.

Nutritional Knowledge and Practice among Patients with Non-communicable Diseases Attending Mbale Regional Referral Hospital in Eastern Uganda: A Cross Sectional Study

Aim: To determine nutritional knowledge and practices among patients with Non-Communicable Diseases (NCD) attending Mbale Regional Referral hospital, in Eastern Uganda.
 Study Design: A mixed methods cross sectional study design was used.
 Place and Duration of Study: Mbale Regional Referral Hospital among patients attending the NCD clinic from May to July 2017.
 Methodology: Two hundred sixty clients were recruited for the study. Quantitative data was collected through structured administered questionnaires. Quantitative data was analyzed at univariate, bivariate and multivariate levels. Chi square test and logistic regression were used to determine the association between nutrition knowledge and utilization. Qualitative data was coded first and summarized according to the themes.
 Results: The mean age of the respondents was 55 years (SD= 14) and hospital was the main source of nutrition information (n=156, 60%). Most respondents (n=156, 60%) had a high level of nutrition knowledge, however only 48.8% (n=127) were utilizing the knowledge. Those who had attained secondary level of education were 2.308 more likely to utilize the nutrition knowledge than those who had never studied P value of .028, 95CI (1.093-4.874). Those with tertiary education were even 9.261 times more likely to utilize the knowledge P value <.001 95CI (2.721-31.522). Those with adequate knowledge were about 1.6 times most likely to utilize the nutrition knowledge compared to those with inadequate knowledge level, however, with the adjusted odd ratio of 1.573 at 95% CI (0.923- 2.868) the results were not statistically significant (P value .098).
 Conclusion: NCD patients had adequate knowledge, with a few of them utilizing the knowledge. High education level was associated with better nutrition practices.

Nutrition practices and knowledge among NCAA Division III football players

BackgroundParticipation in collegiate American football is physically demanding and may have long-term health implications, particularly in relation to cardiovascular and neurological health. National Collegiate Athletic Association (NCAA) Division III (DIII) football players are a relatively unstudied population, particularly in terms of their dietary habits and knowledge. The aim of the present study was to descriptively evaluate the dietary intake of DIII football players including a subset of linemen and assess the nutritional knowledge and sources of information of these athletes.MethodsThe study sample was 88 DIII football players including a subset of nine linemen. All participants completed a food frequency questionnaire, and a nutritional knowledge questionnaire that included a quiz and questions about their main sources of nutrition information. Heights and body masses were also recorded. The linemen submitted written 3-day diet records for assessment of their dietary intake.ResultsOf the 88 participants, >50% reported consuming starches/grains, meat and dairy daily, but <50% reported consuming fruits and vegetables daily. Protein powders were the most commonly used supplements (33% reported daily use). Compared to dietary recommendations, linemen consumed high amounts of total fat, saturated fat, dietary cholesterol, sodium, and potassium, but were low in carbohydrates, fiber, and essential fats. The mean nutrition knowledge quiz score for the 88 participants was 55.2%. Those who had taken a nutrition or health course in college scored significantly higher on the quiz than those who had not. Participants reported relying primarily on coaches, websites, and athletic trainers (ATs) for nutritional guidance; ATs were the most trusted source.ConclusionsDIII football players had dietary habits that may both mitigate and increase their risk of chronic diseases. These athletes have room to improve their nutrition knowledge. Their reliance on athletic team staff for nutrition guidance highlights the importance of nutrition education for both athletes and staff and the potential role of a registered dietitian nutritionist.

Protocol for a Randomized Trial Assessing Consumer Evaluations of Pre-Packaged Foods that Systematically Vary by Nutrition Information and Product Attributes

BackgroundNutrition information is increasingly provided on pre-packaged foods as a public health measure to help consumers make healthier food choices. Many studies have looked at the independent effects of three main sources of nutrition information: the Nutrition Information Panel (NIP), front-of-pack labels and health claims. However, few studies have considered their interactive effects. A better understanding of how these different sources of nutrition information interact with each other is important given they frequently appear together on food packs. There are also policy implications since many countries specifically mandate the provision of an NIP whenever a health claim is made.MethodsThis paper outlines a protocol for an experimental study assessing how nutrition information (FoPLs, health claims and NIP), in combination with food type, price and product healthiness interact to affect consumers’ product evaluations. Consumers’ global impressions, perceptions of healthiness, purchase intentions and assumptions relating to the amount of the product that is appropriate/desirable to consume will be assessed. The nutrition information presented will include NIPs, front-of-pack labels (Daily Intake Guide, Multiple Traffic Light system, Health Star Rating system) and health claims (nutrient content, general level, higher level). A diverse sample of approximately 2000 Australians will be recruited to complete an online survey that will require them to evaluate a range of hypothetical products with varying nutrition and price attributes. All attribute levels will be fully crossed with each other, resulting in a full factorial design. This design has not been used in past studies and offers a higher level of control than achieved previously due to the ability to explore interactions between all attribute levels.DiscussionStudy results will indicate (1) the independent and combined effects of each attribute on consumer evaluations, (2) which front-of-pack labels are more effective at helping consumers distinguish between healthier and less healthy foods and (3) how health claims affect perceptions of healthiness. The study will also provide crucial information on the effectiveness of the new Health Star Rating system, for which quantitative research is currently lacking.Trial registrationAustralian and New Zealand Clinical Trials Registry ACTRN12616000626460. Retrospectively registered: 16 May, 2016.

Who Uses the Internet as a Source of Nutrition and Dietary Information? An Australian Population Perspective.

BackgroundThe Internet contains a plethora of nutrition information. Health organizations are increasingly using the Internet to deliver population-wide health information and interventions. Effective interventions identify their target population and their needs; however, little is known about use of the Internet as a source of nutrition information.ObjectiveThe aim was to assess the change in prevalence and demographic characteristics of Western Australian adults accessing the Internet as a source of nutrition information and identify specific information needs.MethodsData were pooled from the Western Australian Department of Health’s 3-yearly Nutrition Monitoring Survey Series telephone survey between 1995 and 2012 of 7044 participants aged 18 to 64 years. Outcome variables were the main sources of nutrition information used in the last year and yes/no responses to 4 suggestions to what would make it easier to eat a healthy diet. Sociodemographic variables were collected.ResultsThe proportion of respondents using the Internet for nutrition information increased from <1% in 1995-2001 to 9.1% in 2004 and 33.7% in 2012. Compared to 2004, logistic regression showed that the odds of using the Internet for this information increased significantly in 2009 (OR 2.84, 95% CI 2.07-3.88) and 2012 (OR 5.20, 95% CI 3.86-7.02, P<.001). Respondents using the Internet as a source were more likely to be female (OR 1.30, 95% CI 1.05-1.60, P=.02), live in a metropolitan area (OR 1.26, 95% CI 1.03-1.54, P=.03), born in countries other than Australia/UK/Ireland (OR 1.41, 95% CI 1.07-1.85, P=.02), more educated (university: OR 2.46, 95% CI 1.77-3.42, P<.001), and were less likely to be older (55-64 years: OR 0.38, 95% CI 0.25-0.57, P<.001). The majority of respondents agreed the following information would assist them to make healthier choices: more ways to prepare healthy foods (72.0%, 95% CI 70.7-73.3), quicker ways to prepare healthy foods (79.0%, 95% CI 77.8-80.1), how to choose healthy foods (68.8%, 95% CI 67.5-70.1), and knowing more about cooking (54.7%, 95% CI 53.3-56.1). Those using the Internet for nutrition information were more likely than nonusers to want to know quicker ways to prepare healthy foods (83.0% vs 78.1%, P=.005) and information on choosing healthy foods (76.3% vs 67.3%, P<.001).ConclusionsUse of the Internet as a main source of nutrition information has grown rapidly since 2004; one-third of Western Australian adults reported using the Internet for this purpose in 2012. Information on preparing healthy foods (ideas, quicker ways), choosing ingredients, and knowing more about cooking would make it easier to eat a healthy diet. For Internet users, emphasis should be on quicker ways and choosing ingredients. These finding have implications for policy makers and practitioners and suggest that traditional health promotion tactics should continue to be used to reach the broader population.

Assessment of Nutritional Knowledge, Dietary Habits and Nutrient Intake of University Student Athletes

Despite the importance of physical activity and training, the optimum nutrient intake and good nutritional knowledge have been recognized as important factors in improving the athletic performance and health status of athletes. The present study was conducted to assess the nutritional knowledge, dietary habits, nutrient intake and nutritional status of Sultan Qaboos University student athletes. A cross-sectional study design was used to achieve the objectives. Seventy one (49 male and 22 female) student athletes with a mean age of 21.0±1.81 and 19.32±0.72 years and body mass index (BMI) of 22.51±1.98 and 20.34±2.97 kg/m for male and female respectively, participated in study. All subjects were interviewed in person. The 2 study questionnaire consisted of questions related to demographic information, nutritional knowledge and a 7-days food diary to identify nutrient intake, food frequency and variety of food consumption. Significant differences (p<0.05) were observed in the main sources of nutrition information used by the male and female athletes. The male subjects had most of the nutrition information from friends (17%) as compared to female subjects who relied on the family members (20%). Significant (p<0.05) differences were also observed in nutritional knowledge and dietary habits scores of male and female athletes (57 and 49%, respectively). Male athletes were classified to have fair nutritional knowledge and dietary habits, whereas the female athletes had poor nutritional knowledge and dietary habits. Mean daily energy (2595±358 kcal/day) as well as the macronutrients intake in male student athletes was within the recommended dietary intake allowance. Study identified some gaps in nutritional knowledge, dietary habits and barriers in physical activity among student athletes and suggests a need for developing strategies in counseling and teaching of athletes to improve their athletic performance and health promotion.

Dietary Habits and Nutrition Knowledge among Athletes and Non-Athletes in National University of Malaysia (UKM)

Nutrition knowledge is vital in determining the pattern of food intake of a particular individual in daily life. The main purpose of this study was to determine the dietary habits and nutrition knowledge among athletes and non-athletes in National University of Malaysia (UKM). This study was also aimed to determine the relationship between the body mass index (BMI), dietary habits and nutrition knowledge. The total number of respondents was 200 people with 100 athletes were selected from 7 types of sports and 100 non-athletes were selected at random from non-athletes in UKM. Anthropometric measurement included height and weight. Questionnaire was used to assess the socio demographic variables, nutrition knowledge and dietary habits. The results showed that the mean score of dietary habits for athletes (48.9±5:08) was significantly lower, compared to non-athletes (50.4±4.35) (p 0.05) than non-athletes (83.5±6:23). The main sources of nutrition information for athletes was from the internet (82%), newspapers or magazines (70%), families or friends or neighbours (65%), television (60%) and coaches (52%). This was quite similar to non-athlete s but they did not choose coaches as a source of information. The BMI of athletes and non-athletes did not show a significant relationship with dietary habits and nutrition knowledge. However, it was found that there was a weak significant positive relationship between nutrition knowledge and dietary habits of athletes (r = 0.328, p<0.01) but had no significant relationship to non-athletes. In conclusion, non-athletes displayed healthier dietary habits than athletes but no significant difference in nutrition knowledge between both groups.

Evaluation of Iranian College Athletes’ Sport Nutrition Knowledge

The purpose of this study was to assess the nutrition knowledge and the factors determining this knowledge in Iranian college basketball and football athletes. By highlighting gaps in nutrition knowledge of these athletes, sport nutrition professionals may begin to address these gaps by educating athletes with a view toward minimizing injury and enhancing sport performance. Sixty-six basketball and 141 football players (response rate 78.4%) from 4 medical and 8 nonmedical universities in Tehran agreed to participate in this cross-sectional study. A 2-part questionnaire was used; the first part comprised questions identifying demographic information, and the second part comprised a previously well-validated questionnaire on sport nutrition knowledge. The overall knowledge score was 33.2% (+/- 12.3%). Men scored 28.2% (+/- 12.7%), and women, 38.7% (+/- 14.2%). In both genders, the highest score was obtained for the nutrients subcategory, and the supplements subcategory was the most poorly answered. When compared with their peers, a significantly higher score was obtained by women (p < .001), athletes at medical universities (p < .001), and those obtaining nutrition information from reputable sources (p = .03). The coach was cited by 89.4% of athletes as their main source of nutrition information. This study showed that the sport nutrition knowledge of these athletes is inadequate. Considering that this substandard level of knowledge may contribute to poor dietary behaviors, these athletes would benefit from nutrition-related training and education.

Evaluation of a Nutrition Education Component Nested in the NutriSTEP™ Project

Parents' health literacy skills include food and nutrition knowledge, as well as the ability to read, comprehend, and use information related to their children's health. The evaluation of a nutrition education booklet within the NutriSTEP (Nutrition Screening Tool for Every Preschooler) Project was conducted. Parents' nutrition education needs and their sources of nutrition information were also assessed. Eight dietitians from four provinces conducted in-person interviews with a sample of 322 parents. Parents were asked their perception of the booklet and reported learning. Dietitians' written feedback on the booklet and their recorded comments and nutrition advice to parents were gathered. Collated feedback led to significant revisions to the booklet. Parents reported increased knowledge from the booklet; 38% wanted more information on nutrition, while 25% wanted to know more about preschoolers and physical activity. The top three sources of nutrition advice for this parent sample were physicians, dietitians, and public health units. Written materials must be evaluated with the target audience to improve readability and comprehension. Further nutrition education efforts should be targeted through parents' main sources of nutrition information. Further research is needed on nutrition education intervention effectiveness to promote positive health outcomes.

Nutrition knowledge, attitudes, and behaviors among Latinos in the USA: Influence of language

The objectives of this study are to: (a) assess Latino's nutrition knowledge, attitudes, behaviors, and sources of nutrition information, and (b) examine the association of these with language use at home. Household‐to‐household interviews were conducted in five predominantly Latino neighborhoods in Hartford, Connecticut in households with at least one child ≤ 12 years of age. The typical Latina respondent was a woman in her early 30s who was the mother of at least one child living in the household (N = 426). The vast majority of Latinos were Puerto Rican (95.8%) and they spoke only Spanish (41.8%), only English (6.1%) or both English and Spanish (52.1%) at home. As many as 73.9% of respondents received food stamps and only 9.2% had more than high school education. Respondents were familiar with the USDA's Food Guide Pyramid (93.4%) and with food labels (93.7%). Fifteen percent knew the recommended servings for breads and cereals and 18.3% reported reading food labels always. Respondents had a positive nutrition attitude but lacked specific knowledge of terms such as “saturated fat” and “neural tube defects”, and were unable to identify good food sources of folate, calcium, and vitamin A. Friends/relatives, doctor, WIC, and television were the main sources of nutrition information. Speaking only Spanish at home (vs English or English and Spanish) was associated with nutrition knowledge and attitudes, and a more traditional pattern of food consumption.

Practice and Knowledge of Primary Caregivers Regarding Infant Feeding

Mothers and other care givers may not have complete knowledge or understanding of infant nutrition requirements. A survey was completed with caregivers of infants 3-36 months of age to determine current knowledge about feeding infants and actual practices. The validated survey was randomly mailed to 500 caregivers across the state of Nebraska. Respondents n=270 (54%) tended to be well educated, white (non-Hispanic), middle income, with only 17% participating in supplemental food programs. Caregivers lacked knowledge regarding appropriate serving sizes, common nutrient deficiencies, infant growth patterns, and the appropriateness of adding additional foods to the infant's bottle. Reported caregiver practices indicated approximately one-fourth allowed the infant to fall asleep with a bottle, added cereal with formula in a bottle, offered more food to the child than he/she would be expected to consume, and gave more than 4 ounces of juice daily to a young infant. Correlation analysis indicated relationships between knowledge and practices for portion sizes (r=−.18; p<0.05), and mixing cereal with infant formula in a bottle (r=.32; p<0.05). Main sources of nutrition information included newspapers, magazines, or books, and physicians. When asked about the type of information desired, the caregivers indicated a need for guidelines on feeding development and readiness to eat, overall nutritional needs, and tips for making mealtime a pleasant experience. Knowledge of current feeding practices by caregivers should better enable dietitians to have a positive impact on the establishment of sound eating patterns in young children.

Knowledge and Attitudes of University Female Students toward Obesity

A cross-sectional study on 203 university female students aged eighteen to thirty years was carried out to determine their knowledge and attitudes toward obesity. The findings revealed that most of the girls believed that overeating (53%) or overeating in addition to inactivity (26.1%) are the main causes of obesity. However, 50 percent of the girls reported that they did not know the health complications of obesity. In general, attitudes toward certain food fads related to obesity was found to be unsatisfactory. Only 50 percent of the girls knew their height compared to 76 percent who knew their weight. Body-weight perception was found to be inaccurate in 30 percent of girls with acceptable weight, while 80 percent of overweight girls considered themselves obese. Magazines and television are the main sources of nutrition information for these girls. Intervention programs to correct the food fads and change the food habits of adolescent girls are highly recommended.

Nutrition education and changes in nutrition behavior among the 65-74-year-old population of Eastern Finland

This study examined the sources of nutrition information in eastern Finland in 1982. We considered the quality of the information available, and the usability of this information, and reported changes in nutrition behavior among the population 65–74 years of age. The respondents identified TV and radio as the main sources of nutrition information. Compared to men, women had more often read about nutrition issues in newspapers, magazines, and books. The elderly population had been able to understand the information, but only half of them had been able to follow the instructions. The proportion of the elderly population that reported having made some changes in their nutrition habits ranged from 8% to 35% of males and from 16% to 57% of females, depending upon the habit queried. Lower fat consumption was associated not only with decreased fat intake over the previous year, but also with other reported positive changes among both sexes. Not smoking was also related to positive changes in nutrition in both sexes. The various positive health habits appear to reinforce each other, at least among the population we studied.