Nutrition Concepts Research Articles

Potential Development of Anti-Heat Stress Broiler Feed Using Dried Rice Waste: A Review

Objective: The objective of this review is to explore the potential development of anti-heat stress broiler feed using dried rice, with the aim of mitigating the adverse effects of heat stress on broiler performance and welfare while improving feed efficiency. Theoretical Framework: This study is grounded in the concepts of poultry nutrition, focusing on Metabolizable Energy (ME) reduction and the inclusion of resistant starch from dried rice. These approaches align with strategies for heat stress management in livestock during extreme weather conditions. Method: This review synthesizes findings from various studies on the use of dried rice as a functional feed ingredient. The approach involves formulating broiler feed with reduced ME by lowering caloric content and incorporating high resistant starch to optimize nutrient absorption and minimize body heat production during heat stress Results and Discussion: The findings indicate that feed formulations with low-calorie and high-resistant starch content effectively reduce heat stress in broilers. These formulations improve productivity, support optimal nutrient absorption, and enhance overall welfare. The discussion highlights the practical application of these formulations and their cost-effectiveness, addressing heat stress challenges in broiler farming. Research Implications: This review provides insights for feed formulation strategies to combat heat stress in poultry, with implications for improving animal welfare, reducing production losses, and promoting sustainable livestock practices. Originality/Value: This study contributes to the literature by emphasizing the innovative use of dried rice, an organic waste product, as a sustainable and functional feed ingredient for broilers under heat stress conditions.

Critical analysis of updated international recommendations on nutrition of patients with cystic fibrosis

The aim of the review is to analyse the Guidelines in the updated version of the ESPEN-ESPGHAN-ECFS 2024 Guidelines on infant, child and adult nutrition in cystic fibrosis (CF). The previous version of the Guideline was published in 2016. An expert working group of physicians, dietitians, and patient community representatives updated the nutritional recommendations, including methods for nutritional assessment and management at all ages. Chapters on pregnancy, liver disease, CF-related diabetes, bone disease, nutritional and mineral supplements, and probiotics have been expanded. There are new chapters on nutrition in the use of highly effective CFTR modulator (targeted) therapies and nutrition after organ transplantation. The main point is the change in the concept of nutrition in the era of targeted therapy from a hypercaloric high-fat diet for all patients to ‘healthy eating’ as the main recommendation. The ESPEN-ESPGHAN-ECFS 2024 Guidelines on nutrition in CF contain a number of important provisions that will be useful to paediatricians and general practitioners, pulmonologists, gastroenterologists and dietitians specialising in CF. Significant differences in the clinical and epidemiological situation in the Russian Federation should be taken into account when diagnosing disturbances of nutritional status and determining the tactics of nutritional support for patients with CF.

A Strengths-Based Approach to Increasing Nutrition Knowledge in Student-Athletes: The 'Eat 2 Win' Pilot Program.

Background and Objectives: Proper nutrition and hydration are essential for the health, growth, and athletic performance of student-athletes. Adequate energy availability and sufficient intake of macro- and micronutrients support adolescent development, prevent nutrient deficiencies, and reduce the risk of disordered eating. These challenges are particularly relevant to student-athletes, who are vulnerable to nutrition misinformation and often exhibit limited nutrition knowledge. This study aimed to evaluate the feasibility and acceptability of the 'Eat 2 Win' nutrition education pilot program for high school student-athletes and assess changes in nutrition knowledge using the Nutrition for Sport Knowledge Questionnaire-Adolescents (NSKQ-a). Methods: Fifty-five high school student-athletes (14.1 ± 2.2 years; 53% male, 47% female) from the Bremer State High School Sports Academy participated in the 'Eat 2 Win' program. The curriculum was tailored to align with the nutritional needs of Australian high school student-athletes and included three interactive workshops on sports nutrition concepts, practical cooking classes, and online learning modules. Sessions were delivered onsite at the school over three consecutive weeks, once per week. Twenty-four participants (43.6%) completed all program components. Results: The program was feasible and well-accepted by participants. Nutrition knowledge, assessed in 16 participants using the NSKQ-a, revealing an overall knowledge increase of 9.7%, with sub-category improvements ranging from 3.1% to 34.4%. Conclusions: The 'Eat 2 Win' pilot program improved student-athletes' nutrition knowledge, particularly in macronutrients and hydration. Participant feedback highlighted enjoyment and positive impacts. Targeted nutrition education programs like 'Eat 2 Win' can empower student-athletes to make informed dietary choices by addressing knowledge gaps, debunking nutrition myths, and fostering positive dietary behaviours. Future programs should emphasize energy intake, practical skills, and accessible, actionable information.

The Sosialisasi Gizi Seimbang Dalam Memilih Makanan Sehat di Sekolah Dasar Negeri Mandiro 2

Nutrition issues in primary school-age children are still a major concern, with many students not understanding the concept of balanced nutrition and often consuming unhealthy foods. The socialization activity regarding balanced nutrition and healthy food selection at Sekolah Dasar Negeri Mandiro 2 aims to increase students' knowledge about the importance of balanced nutritional intake and healthy food selection in supporting their growth and development. The methods used in this socialization are interactive lectures and interesting educational media, such as pictures and videos to explain the types of healthy foods. The results of this socialization are expected to provide students with a better understanding of healthy eating patterns and encourage them to apply balanced nutrition in their daily lives.

Improve the quality of end-of-life in cancer patients using social representations of nutrition.

The problems related to nutrition generate great concern in palliative cancer patients and their caregivers. Literature has analyzed the psychological and social problems that nutrition causes. From patient-centered orientation, there are protocols for nutritional care. This psycho-health information is a source of discomfort among patients and families and its absence generates many problems related to nutrition with negative clinical repercussions. Thus, this study aims to analyze the concept of nutrition in advanced cancer patients with palliative care and their caregivers. Furthermore, given that food has an important cultural component as important as it is nutrition, the sociocultural influence on the social representation of nutrition will also be analyzed. The study design was qualitative and cross-sectional with a recruitment period lasting 18 months. After the informed consent, a sample of advanced cancer patients (N=57) and their caregivers (N=57) were interviewed individually. The data was analyzed using content analysis and descriptive analysis. The existence of statistical differences between groups (patients and caregivers) was tested by Chi-Square statistics. Results showed that the perception of nutrition was structured in five categories: health/survival/life (e.g. "healthy"), social relationship (e.g. "intimate relationship"), care (e.g. "care role"), foodstuff (e.g. "vegetables"), and others ("anything"). There were significant differences (p-Value>0.05) in the uses of nutrition between patients and their caregivers and caregivers had higher scores. Then, nutrition was perceived as an act of care and, therefore, patients were expected to strive to eat despite the loss of appetite. This study is one of the first to explore the perception of nutrition emphasize the insufficient consideration of patients' and caregivers' needs and perceptions regarding food, as well as the significance of this knowledge in patient-centered care approaches. In this way, it could intervene by first understanding the behavior concerning food and, secondly, redirecting the behavior if it is harmful to the patient or family relationships regarding the health care and well-being of patients with advanced cancer with palliative care.

The Relationship Between Students' Critical and Creative Thinking Skills in Nutrition Concepts Within the Framework of Education for Sustainable Development

In the context of the Fourth Industrial Revolution, equipping students with critical and creative thinking skills within the framework of Education for Sustainable Development is essential but remains insufficiently explored, particularly in relation to nutrition concepts. This study evaluates the critical and creative thinking skills of eighth-grade students at a private junior high school and examines the relationship between these skills in the context of Education for Sustainable Development and nutrition. A total of 62 students participated in the study, which employed a correlational design to analyze data from a written test comprising fifteen multiple-choice questions on critical thinking and eight essay questions on creative thinking. To minimize guessing, the critical thinking test included well-designed distractors. Descriptive analysis was followed by the application of the Spearman test to determine the correlation between critical and creative thinking skills. The results indicated low performance in both areas, with average scores of 31.61 for critical thinking and 43.34 for creative thinking. Furthermore, no significant correlation was found between the two skills, as the significance value of 0.126 exceeded the threshold of 0.05. The findings suggest that systematic planning and continuous learning are necessary to enhance these skills and improve academic performance. The study emphasizes the need for structured educational strategies to develop critical and creative thinking concurrently, thereby informing curriculum development to support Education for Sustainable Development goals and prepare students to address future sustainability challenges.

Nutrition Education for Babies and Toddlers

Purpose: Providing education to the community so that partner communities have the ability and success in implementing efforts and actions to prevent malnutrition in Balerejo Village, Kawedanan District, Magetan Regency. Method: The method of this activity is providing education and motivation with the theme "Education about Balanced Nutrition for Babies/Toddlers in Balerejo Village, Kawedanan District, Magetan Regency". This community service uses lecture and leaflet methods. Practical Applications: With this balanced nutrition education, it is hoped that mothers of babies and toddlers in Balerejo village will know about fulfilling balanced nutrition for babies and toddlers and the concept of balanced nutrition in "fill my plate" to prevent malnutrition in babies and toddlers. It is also hoped that mothers of babies and toddlers can be motivated to continue monitoring and providing balanced nutrition for their babies and toddlers. Conclusion: The results of the program that has been implemented are that the majority of people in Balerejo Village understand and understand the problem of malnutrition in babies and toddlers, starting from counseling and education on balanced nutrition for mothers of babies and toddlers. And the impact that will occur on the community in the future after the program is implemented can increase the interest of the elderly community in Balerejo Village to carry out early detection and prevention of malnutrition problems in babies and toddlers. Apart from that, the program that has been implemented has become a good habit in the community, so that it can improve health status.

Assessment of the General Nutrition Knowledge of Students from the University of Novi Sad (Vojvodina, Serbia).

Background: Healthy nutrition is necessary for a good quality of life and reduction in the risk of developing diseases. Research indicates that students do not usually have healthy eating habits. Knowledge about nutrition, dietary guidelines, food groups and the nutrients they contain, the selection and adequate preparation of food, and the health consequences of unhealthy nutrition can influence the eating habits of students. Until recently, no research had been conducted on university-level students' nutrition knowledge in Serbia. The aim of this study was to determine the nutrition knowledge of students from the University of Novi Sad (Vojvodina, Serbia) in relation to gender, year of study, academic field of study, and nutritional status. Methods: A cross-sectional study was conducted in the period from December 2021 to July 2022, on 898 students (72.9% female and 27.1% male, with an average age of 22.87 ± 3.092). An online survey questionnaire was used as the research instrument. An assessment of nutrition knowledge was performed using the General Nutrition Knowledge Questionnaire (GNKQ) for the following domains: dietary recommendations; food groups and the nutrients they contain; healthy food choices; and diet, disease and weight associations. Results: Significant differences in students' assessed knowledge levels were determined across various domains of healthy nutrition. The highest level of nutrition knowledge was in healthy food choices, and the lowest was in understanding food groups and nutrient composition. The total determined knowledge about healthy nutrition correlated most with self-assessed knowledge of food groups, and least with knowledge of dietary recommendations. Female gender and higher years of study were associated with higher nutrition knowledge. Students from the Faculty of Medicine had the highest nutrition knowledge, followed by students from the Faculty of Technology and the Faculty of Science, compared to students from other faculties. Conclusions: Our findings highlight the need for targeted interventions aimed at improving students' understanding of specific nutritional concepts, ultimately empowering them to make informed dietary decisions for lifelong health and wellbeing.

Control of Starch Molecular Weight by Enzyme Treatment Facilitates the Formation of V-Type Starch-Resveratrol Complexes in a High-Pressure Homogenization Environment and Their Modulation Effects on the Gut Microbiota.

As the concept of precision nutrition has been gradually popularized in recent years, the relationship between the structure of starch-polyphenol complexes with significant health effects and their nutritional functions has been progressively investigated. In this study, G50 high-amylose maize starch with different molecular weights was first prepared by pullulanase and α-amylase, and their effects on the structural formation, digestion properties, and release behaviors of the starch-resveratrol (RA) complex were discussed. The results confirmed that enzyme-treated starch could enhance intermolecular hydrogen bonding and hydrophobic interactions between starch and RA in a high-pressure homogeneous (HPH) environment, forming stable single-helix and V-type crystalline structures while reducing the B-type crystalline structures. Meanwhile, the in vitro experiment showed that when the RA addition was 3%, the resistant starch content of the starch-RA complex could reach 60.3%, and its RA colonic transport rate could reach more than 97%. Interestingly, the starch-RA complex with a relatively higher V-type crystalline structure content contributed to the production of short-chain fatty acids (SCFAs), especially butyrate, and it might be effective in carbohydrate metabolism and immunometabolism by promoting the functions of Phascolarctobacteriu and Alistipes. These findings provide new ideas for the design of the nutritional functions of RS.

An Assessment of Rural Midwestern Schoolteachers' Nutrition Literacy and MyPlate Knowledge: Implications for Current Practice and Policy.

Background. Rural schoolchildren outpace their urban counterparts in obesity and diet-related chronic disease rates. Educating students on nutrition basics may help reduce these health burdens in this focus population. Rural schoolteachers are ideally positioned to teach students about nutrition; however, to teach nutrition, one must first understand basic nutrition concepts. The nutrition literacy and knowledge of rural schoolteachers, as well as strategies to and barriers for integrating nutrition into rural classrooms, are understudied. Examining these topics may provide a deeper understanding of nutrition education in rural schools. Methods. Data were collected via an online survey of K-12 teachers (n = 153) from seven Midwestern rural school districts. This survey collected data on nutrition literacy, nutrition knowledge, and preferred methods for implementing nutrition education into current curricula. Descriptive statistics were reported; associations between nutrition literacy and knowledge were examined. Results. Nutrition literacy levels were borderline low (mean score 45.7 out of 64). Nutrition knowledge and literacy were associated (p < .001). Most teachers (n = 108, 70%) were/may be willing to change lessons to incorporate nutrition information, with hands-on and group activities being preferred strategies. Barriers to including nutrition information into curricula included lack of time, knowledge, and resources. Most teachers reported little support from administration for promoting nutrition in the classroom. Discussion. Implementing nutrition education into teachers' continuing education requirements may provide a means of improving teacher nutrition literacy and knowledge. Support from both state-level and local administration could benefit both nutrition knowledge acquisition by schoolteachers and implementation of nutrition education throughout the curriculum.

Plant nutrition challenges for a sustainable agriculture of the future.

This article offers a comprehensive review of sustainable plant nutrition concepts, examining a multitude of cutting-edge techniques that are revolutionizing the modern area. The review copes with the crucial role of biostimulants as products that stimulate plant nutrition processes, including their potential for biofertilization, followed by an exploration of the significance of micronutrients in plant health and growth. We then delve into strategies for enhancing plants' tolerance to mineral nutrient contaminants and the promising realm of biofortification to increase the essential nutrients necessary for human health. Furthermore, this work also provides a concise overview of the burgeoning field of nanotechnologies in fertilization, while the integration of circular economy principles underscores the importance of sustainable resource management. Then, with examined the interrelation between micronutrients. We conclude with the future challenges and opportunities that lie ahead in the pursuit of more sustainable and resilient plant systems.

Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour.

This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%-18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%-41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%-28.97%). Based on the analysis of these studies, using low-temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP-1 and SP-2) and found they had good brewing properties and showed shear-thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development. PRACTICAL APPLICATION: This paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry.

Parenteral nutrition in neonatology and pediatrics: physicochemical stability, risks and precautions. Narrative review

Parenteral nutrition is a high-risk therapy due to some of its components and the exceptional inclusion of drugs. It can contain more than 50 nutrients, with different characteristics of osmolarity, ionic charge, and pH, which can affect its physicochemical stability. In addition, environmental conditions such as light, temperature, and oxygen must be considered. Their prescription and administration represent a challenge for the healthcare team, especially in the pediatric and neonatal setting, due to factors such as the state of metabolic immaturity and greater susceptibility to oxidative damage. This group also requires smaller volumes with higher concentrations of nutrients, which complicates its preparation and risks of incompatibility/interactions. The objective of this article is to review current concepts of parenteral nutrition according to the criteria of the Scale for the Assessment of Narrative Review Articles (SANRA), to make recommendations on physicochemical stability according to clinical relevance. It describes how environmental conditions and inputs can affect the stability of the mixture and provides recommendations and values to reduce the risks of instability, including amino acids, lipids, cations, anions, and different calcium and phosphate salts. Given the variability in the reproduction of the same mixture due to clinical conditions and inputs, this subject constitutes an open area for research due to the methodological diversity used in the reports. Finally, the recommendations from the pediatric/neonatal sphere are the strictest in the literature, so they are valid for adults.

Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines

In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.

Hemp for health: a historical perspective on the marketing of cannabis-based foods in Sweden

Purpose The purpose of this paper is to provide the first comprehensive examination of the early cannabis-based food products industry, using Sweden as a case study. Drawing upon historical newspaper articles and advertisements from the Swedish Historical Newspaper Archive, the authors trace the short-lived development of the industry, from the initial exploitation of fears of tuberculosis in the late 19th century, followed by the “boom” in hempseed extract products and the widening of its claimed effects and, finally, increased skepticism and critiques of such products across the popular press in the early 20th century. Design/methodology/approach A rigorous search of the Swedish Historical Newspaper Archive was conducted to gather newspaper articles and advertisements on cannabis-based foods. The collected resources were scrutinized using critical discourse analysis to tease out key discourses at work, particularly around the concepts of health, nutrition and science. Findings The authors find that central to the marketization of cannabis-based foods was the construction of disease based on scientific and medical discourse, fearmongering to create a strong consumer base and individualization to place responsibility on consumers to take action to protect their family’s health. This demonstrates not only the long historical relationship between science and food marketing but also how brands’ health claims could often be fraudulent or overstated. Originality/value It is important to cast a historical lens on the commercialization of cannabis-based food products because demand for similar types of products has rapidly grown over the past decade. Now, just as before, manufacturers tap into consumers’ insecurities about health, and many of the same questions continue to be mooted about products’ safety. Paying greater attention to the broader and problematic history of commercial cannabis can, thus, serve as a reminder for both consumers and policymakers to think twice about whether hemp really is for health and if the claims it espouses are a mirage rather than a miracle.

Menumbuhkan Kesadaran Gizi Seimbang Melalui Edukasi dan Pengecekan Status Gizi pada Santriwati di Maahad Tahfiz Al-Qur’an Darul Falah, Selangor, Malaysia

Maahad Tahfiz Al-Qur’an Darul Falah, Selangor, Malaysia, is an institution focused on Qur’an memorization for female students. Due to their intense activities, including memorization requiring high concentration, balanced nutrition is essential for supporting their academic performance and health. However, their nutritional intake has not been fully optimized. Initial observations indicated that some students have limited knowledge of balanced nutrition, which may affect their health and nutritional status. This community service program aimed to raise awareness about the importance of balanced nutrition through education, nutritional status checks, and counseling. The program included three main activities: (1) Nutrition education through lectures and interactive sessions, covering basic concepts of balanced nutrition, the food pyramid, and guidelines from the Ministry of Health Malaysia; (2) Nutritional status checks through height and weight measurements to calculate Body Mass Index (BMI), identifying students' nutritional categories and related issues; and (3) Nutritional counseling, conducted after the status checks, teaching students how to achieve or maintain an ideal weight and offering advice on healthy eating and lifestyle habits. The program, which involved 40 students, found that 60% of them had a normal nutritional status, while some were underweight (12.5%), overweight (20%), and obese (7.5%). The education and counseling sessions helped improve the students' understanding of the importance of balanced nutrition and provided guidance on how to maintain or achieve a healthy weight, supporting their overall health and academic.

ҚАУЫНДЫ ҚАЙТА ӨҢДЕУ ЖОЛДАРЫН ОНТАЙЛАНДЫРУ

The paper presents the results of research on the development of technology for the production of dried products from melon fruits “Kolkhoznitsa”. Today, the market of dried products is poorly developed, but has a high investment attractiveness and one of the urgent problems is the creation of such products that meet the concept of healthy nutrition. In its solution the development of technologies of their production using melon raw materials plays an important role. As an object of research was taken melon variety “Kolkhoznitsa”, grown in the conditions of Kazakhstan. Laboratory production of dried products “kauynkak” include the following operations: washing, cleaning, cutting of raw material, its drying at constant temperature regime by IR rays. The obtained samples were subjected to organoleptic analysis. According to the results of organoleptic analysis, the sample received a fairly high average score of 4.3 points, while the taste and aroma of the product was rated at 4.9 points. The energy value of the product was 326 kcal (979.68 kJ) / 100 g. On the basis of scientific research the dependence of drying speed and drying time during drying of melon blanks was established. In the process of drying the dependence of shrinkage of melon blanks is determined and mathematical description is given. The results of the conducted research confirm high quality and safety of the product and allow to recommend it for implementation into production.

PSVII-30 Assessing writing and visual models as a pedagogical strategy for creating individual learning paths in animal nutrition

Abstract Self-directed learning harnesses intrinsic drive of students to create and preserve knowledge fostering comprehension of broader concepts and real-world applicability. Principles of animal nutrition, a required course in animal science curricula nationwide, is foundational to sustainable management of livestock and companion animals. Mastery of the principles governing nutrient digestion and metabolism is imperative as students progress into upper-level classes and pursue careers in the agriculture field. In this study, 304 students, enrolled in an upper-level animal nutrition class were invited to participate in an honors contract, entailing the completion of the “Explorer” project to earn honors credit. Throughout the semester, students (n = 27) researched a unique herbivore or omnivore, to create novel visual models illustrating nutrient digestion and metabolism (e.g., carbohydrates, lipids, proteins). We hypothesized that explaining these processes and models through writing would build confidence and proficiency in lecture material. The honors cohort convened weekly for 1 h sessions on campus; meetings offered scientific writing seminars, collaborative brainstorming activities, and project feedback. A Likert scale survey was generated and administered using Qualtrics software during the last weekly meeting to those who completed the “Explorer” project (88.8% response rate). Additionally, participating students completed a learning reflection addressing prompts regarding engagement, critical thinking, comparison with lecture writing assignments, and proposed design modifications. An open coding methodology was employed, utilizing MAXQDA Analytics Pro (Version 24.1.0) to analyze reflections qualitatively. Subsequently, the AI assist feature was used to enhance inter-coder reliability by generating summaries and sub-codes that aided in the exploration of common themes across reflections. Our analysis revealed that writing to learn in a nutrition course provided an authentic avenue for scientific expression, fostering skills such as communication, time management, research, comprehension of literature, and effective citation usage. Information gathering improved confidence in their ability to interpret and integrate concepts from lectures and external sources. Incorporating group activities and peer-reviews bolstered project efficacy, motivating students to revise, incorporate feedback, and consider alternative perspectives iteratively. Moreover, the learner-generated drawing enhanced critical thinking by encouraging students to dissect processes thoroughly. In conclusion, the combination of creating visual models alongside written explanations proved highly effective in simplifying complex nutritional concepts, facilitating deeper comprehension, and providing a high-impact learning experience. Future research should focus on peer teaching following similar writing activities to further improve student engagement and foster avenues for autonomy. Efforts should be made to encourage participation from a more diverse range of students that represent all backgrounds in animal science.

An innovative educational approach to teach high school students the physiological mechanisms and nutrition concepts associated with the development of obesity.

An interdisciplinary team-teaching session was introduced to high school students who participated in the Oakland University William Beaumont Future Physician Summer Enrichment Program. The rising prevalence of adolescent obesity necessitates innovative educational strategies that effectively engage high school students in understanding the complex physiologic mechanisms and nutrition concepts underlying its development. This submission presents a session that is designed to integrate the physiological concepts and nutrition that are associated with the development of obesity. Foundational information about the different food ingredients and physiology of the gastrointestinal organ system followed by concepts associated with the development of obesity and its complications were introduced. The session was delivered using combined educational approaches such as a dialogical-narrative approach and hands-on application activities by two discipline experts, physiology and nutrition. This innovative approach was well received, as evidenced by high satisfaction rates among participants. While direct measures of critical thinking and practical skills development were not captured, the positive feedback suggests that students appreciated the engaging, hands-on application of theoretical concepts. The sessions fostered an awareness of personal health responsibilities, with students actively participating and connecting learned material with practical scenarios. We believe that using combined educational approaches in interdisciplinary team-teaching sessions promotes inclusiveness and interactive engagement and enhances long-life learning.NEW & NOTEWORTHY An interdisciplinary team-teaching session was introduced to high school students who participated in the Oakland University William Beaumont Future Physician Summer Enrichment Program. The session aimed to integrate physiological concepts and nutrition that are associated with the development of obesity. The session was delivered using combined educational approaches including a dialogical-narrative approach and hands-on application activity that are guided by combined learning theories such as dialogism, narrative, theories of engagement, and multimedia active learning.

Development of a sports nutrition knowledge questionnaire for elite track and field athletes

Background: Satisfactory nutrition knowledge among athletes is important to encourage proper dietary habits to overcome deficiencies and enhance sports performance. Identifying knowledge gaps in sports nutrition is essential for improving athletes' understanding through a tool that evaluates both general nutrition knowledge (GNK) and sports nutrition knowledge (SNK). This study aims to develop the Athletic Sports Nutrition Knowledge Questionnaire (A-SNKQ) specifically for Sri Lankan track and field athletes. Methods: The development of the A-SNKQ followed an extensive step-wise approach. Firstly, a systematic literature review was conducted on existing SNK questionnaires for athletes. Secondly, sports nutrition guidelines were incorporated into the questionnaire. Thirdly, information from local literature was gathered to ensure contextual relevance. Lastly, a qualitative study involving key athletic stakeholders was conducted to gain cultural insights. Results: The final version of the questionnaire consists of 32 questions in 12 sub-sections under two main sections: GNK section covers macronutrients, micronutrients, energy balance, hydration, and weight management, SNK section addresses carbohydrate loading, pre-training, training and post-training meals, sports supplements, supplement label reading, isotonic drinks, doping, and relative energy deficiency syndrome in sports. Conclusions: The GNK section addresses the fundamental nutritional concepts, while SNK focuses on the knowledge associated with the sporting performance of athletes.