Nutrition Concern Research Articles

Triple Nutrition Concerns of Female Athletes

Triple Nutrition Concerns of Female Athletes

Food and Nutrition Concerns in Aceh after the Tsunami

Food and Nutrition Concerns in Aceh after the Tsunami

Association of nutrition concerns and socioeconomic status with exercise habits

AbstractThe purpose of this study was to examine the association between socio‐economic characteristics and individual health behaviour patterns. Specifically, we looked at how individual demographics (i.e. age, gender, race, marital status, geographic location of households), socio‐economic status (i.e. education, income, children in the households) and respondents’ nutrition concern were related to the major health behaviour (i.e. exercise). Telephone interviews were conducted to collect the data from 2880 US households. A Poisson regression model was estimated to analyse the factors influencing physical exercise habits of adults. Results showed that the key socio‐economic variables influencing the exercise habit of US population were household income, education and family composition. The direct association of nutrition concern with exercise habits implied that health and nutrition programmes should emphasize good eating habit as well as healthy lifestyle.

Nutrition Concerns of Low-Income Elderly Women and Related Social Support

The objectives of this study were to ascertain what low-income, older adults who live in government-assisted housing perceived as barriers to good nutrition and to delineate the types of support they found helpful in overcoming those barriers. Four focus groups (n = 35) and 12 in-depth interviews were conducted with widows, age 75-90 years. All discussions were audiotaped, transcribed, and content analyzed following an interpretivist approach. The women described 17 sources of stress related to nutrition. The most common were limited finances, modified diets, transportation, functional impairments, and depressed affect. Most participants reported little support for financial difficulties or mental health. The women described instrumental support for help with food acquisition, and informational and emotional support for help following modified diets. Nutrition programs should re-examine and perhaps re-focus objectives to better match the perceptions of elders regarding nutrition stress and nutrition support.

Nutrition Concerns and Food-safety Concerns Occur Independently Among Adults

Nutrition Concerns and Food-safety Concerns Occur Independently Among Adults

Case Problem: Nutrition Concerns Related to the Performance Of A Baseball Team

Case Problem: Nutrition Concerns Related to the Performance Of A Baseball Team

Weight and Nutrition Concerns in Early-Stage Breast Cancer

Weight and Nutrition Concerns in Early-Stage Breast Cancer

Patterns of nursing home referrals to consultant dietitians.

A survey was conducted to evaluate nursing home referrals to consultant dietitians of residents with nutrition-related concerns, the frequency of such referrals, and the timeliness of dietitians' responses. The results showed that, although residents with significant weight loss and pressure ulcers constituted a higher proportion of nutrition concerns referred to the dietitian, most referrals were made from a week to a month after the nutrition concern was identified. Residents with tube feedings or dysphagia concerns were more likely to be referred in a more timely manner, within 1 to 2 days.

Consumer Guide to Fast Foods Based On Caloric and Fat Gram Limitations

The purpose of this project was to develop an educational tool for consumers frequenting fast food restaurants. The Fast Food Freeway Guide TM was developed to help people select SizeWise TM meals that would keep them below a certain level of calories and grams of fat. Surveys show that dietary fat is the number one consumer nutrition concern. It consistently ranks higher than concern for salt, cholesterol, sugar, and caloric intake. According to the Prevention Index, the majority of adults are trying to avoid too much fat. However, according to The Third Report on Nutrition Monitoring, there does not appear to be sufficient public knowledge on how to reduce dietary fat from various sources. Consumers also complain of hearing about “what not to eat” rather than “what they should eat,” and state by a 62 percent margin that they would prefer to learn how to choose foods rather than about individual nutrients. The Fast Food Freeway Guide TM addresses these issues by providing consumers with SizeWise TM meals they can consume while on the road that are below 400 calories/15 grams of fat for women and 600 calories/25 grams of fat for men.

The effect of intermittent heating on some chemical parameters of refined oils used in Egypt. A public health nutrition concern

As part of a public health campaign in Egypt, various chemical parameters of oil which are considered good indices in assessing the degree of thermal abuse, oxidation and overall quality (acid values, iodine values, peroxide values, etc.) were studied with respect to different frying oils. Ingestion of decomposition products formed as a results of thermal abuse and oxidation of frying oils are known to lead to a variety of symptoms and diseases (allergies, atherosclerosis, coronary heart disease). Results show that the oil most commonly used by street vendors in Egypt (blend of cotton seed and sunflower oil) is the least suitable for frying, while palm oil on the basis of the various chemical parameters studied, is the ideal choice. However, from the nutritional and public health stand point, the use of saturated oils is to be discouraged. Corn oil is therefore the next best choice from both the chemical and nutritional stand point, and is recommended for public use in a country in which deep-fried vegetable patties (‘fallafel’) forms the staple food item in the diet.

Use of Nutrition Outcomes Monitors in the Intensive Care Nurseries

LEARNING OUTCOME: To identify a method of completing and applying nutrition outcomes monitors for very-low-birth-weight infants. Nutrition monitors were developed for the special care nurseries using growth as the outcome measure of nutrition therapy. Weekly weights, energy, and protein intakes are collected on all infants born weighing less than 1300 g. Growth and average nutrient intakes are calculated for four feeding intervals: parenteral (age 0-14 days), transition (age 15-35 days), early (age 35-56 days), and late enteral (age 57 days to term). The initial monitor period (Period A: 9/94-5/95) showed reduced energy and protein intakes in all feeding intervals and a concurrent suboptimal rate of growth. Areas of nutrition concern included: fluid restrictions, limited protein content of current preterm infant feedings, late initiation of enteral feeds, and a delay in adjusting feeding volumes for growth. Specific nutrition interventions were implemented including standards of care, general feeding protocols, physician and medical resident nutrition education, and weekly follow-up nutrition assessments. A recent monitoring period (Period B: 6/96-13/96) showed a tendency toward increased energy and protein intakes in the parenteral as well as late enteral feeding intervals which improved overall growth rates. Feeding Interval Energy (kcal/kg) Protein (g/kg) Growth (g/kg) Parenteral 75/87 ** 1.9/2.6 1.5/3.3 Transition 99/99 2.5/2.7 14.3/17.3 Early Enteral 108/107 2.7/2.7 18.8/22.4 Late Enteral 110/113 2.7/3.0 20.6/24.4 **Period A/Period B Work still remains to improve intakes in the later intervals with growth remaining below goal rates throughout hospitalization. Outcome monitors can help identify feeding concerns, establish nutrition goals, and achieve optimal nutrition and growth for high risk patients.

Nutrition Concerns for the Athlete With HIV/AIDS

Nutrition Concerns for the Athlete With HIV/AIDS

Impact of fat substitutes on fat intake.

Dietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced-fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced-fat versions of regular food products. To generate reduced-fat or fat-free products that have the same organoleptic characteristics of the regular fat version, food manufacturers frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein, or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy lifestyle which includes regular exercise.

Dietary helplessness and disinhibition in weight cyclers and maintainers.

The primary purpose of this study was to compare obese versus nonobese adults and weight cyclers versus maintainers on measures of dietary helplessness, nutrition concern, dietary restraint, and disinhibition. Dietary helplessness, nutrition concern, dietary restraint, and disinhibition were assessed in 385 healthy obese and nonobese men and women in the RENO Diet-Heart Study, a 5-year prospective investigation of cardiovascular risk factors, weight cycling, and lifestyle. The results indicated that dietary helplessness and disinhibition were significantly greater in obese individuals, subjects with a history of weight cycling, and weight fluctuators (prospectively measured). Women were found to score significantly higher than men on measures of dietary helplessness, disinhibition, and cognitive restraint. The role of nutrition attitudes is discussed in relation to dietary self-regulation, weight fluctuation, and management of body weight.

Benefits and barriers to fruit and vegetable intake: relationship between attitudes and consumption

Consumption of fruits and vegetables is suggested to be beneficial in cancer prevention. However, surveys indicate that a large percentage of the population does not consume the recommended intake of fruits and vegetables. A mail survey was conducted in 1990 to examine attitudes toward nutrition and reported fruit and vegetable intake among randomly sampled Washington state residents (n = 1069; age range = 20–88 years). Individuals in low-income and low-education categories and males had significantly higher scores measuring barriers to fruit and vegetable intake compared to the highest income and education groups or females. All respondents had high nutrition concern despite income or education level. Nutrition behavior scores were significantly higher for individuals with high income. Results of the multiple regression analysis indicated that 16% of the variance in fruit and vegetable intake was accounted for by attitude variables. Barriers to fruit and vegetable intake were the largest component of variability in actual fruit and vegetable consumption. Results suggest a relationship between attitudes about barriers to fruit and vegetable intake and nutrition behaviors. Additionally, males and individuals with limited education and lower income may benefit from education directed toward reducing barriers to fruit and vegetable intake.

Nutrition attitudes, dietary intake and supplement practices in a health conscious population

A group of supplement users (N=243; 139 females, 104 males) and non-users (N=262; 111 females, 151 males) were examined with respect to nutrition attitudes and dietary intake. Nutrition attitudes were assessed utilizing the “Nutrition Concern” scale of the Nutrition Attitude Survey. Dietary intake was based on 24 hr recalls. Subjects were healthy adults (mean age = 44.1 ± 14.1 yrs) participating in the RENO Diety-Heart Study. The sample included equal numbers of normal weight and obese individuals; 40.6% had at least some college education and the majority rated their health as good (47%) or excellent (43%). It was hypothesized that within this self reported healthy group, supplement users would exhibit a higher degree of health/nutrition concern that would translate into higher scores on the “Nutrition Concern” scale and a healthier diet, i.e. one that provided per day less than 30% of kcals from fat, less than 300 mg cholesterol and met at least 23's RDA for calcium, iron and vitamin C. To ascertain differences between types of supplementers, the supplementer users group was divided into multiple vitamin users, vitamin + mineral users, and users of single supplements such as vitamin C. Measures of healthiness were not related to type of supplementation. However, differences were noted between supplement users and nonusers: A significant difference was noted for the “Nutrition Concern” scale with supplement users scoring higher, (p ≤ 0.01). Supplement users also had a slightly lower, but significant (p ≤ 0.03) intake of fat kcals (36% vs 38%). In addition, even though the differences were not significant, users tended to consume less cholesterol (305 vs 323 mg), more vitamin C (111 vs 103 mg) and calcium (865 vs 834 mg); iron intakes were comparable (14 vs 15 mg). Hence, supplement use may relate to healthy diets.

Dairy product preferences, nutrition attidudes and healthful food choices

The purpose of this study was to describe the development and testing of two new questionnaires: 1) a dairy questionnaire (DQ) assessing health and nutrition beliefs and dairy product knowledge, preference, use; and 2) a brief, self-scored food habits questionnaire (FHQ) patterned on a food frequency design (past month). Two hypotheses were tested: 1) attitudes and knowledge about the relationship of nutrition to health (DQ items) would be reflected in healthy food choices (FHQ scores) and 2) dairy product preference (DQ items) would relate to overall dietary quality (FHQ scores). The study was done in two “stages” with content and stylistic revisions of both the DQ and FHQ between administrations. In the first stage, DQ (48 items) and FHQ (42 items) were completed by undergraduate students (n = 37) in a basic nutrition course. The FHQ was organized by 4 basic food groups plus ‘other’ (e.g.snacks, alcohol) and ‘fats’. Factor analysis was used with the DQ to group test items into dimensions which had explanatory power (Eigen values >5). Four DQ factors were identified and labeled to more meaningfully characterize the concepts: 1) “nutrition concern”; 2) “disbelief that fat is unhealthy”; 3) “food cures illness”; and 4) “my own eating is healthy”. A significant correlation (r=.41, p<.05) was noted between the factor 4 (my own eating is healthy) from DQ and an overall healthier food choice score on the FHQ. In the second stage, the DQ and FHQ were revised to drop ambiguous items, add items to the DQ which looked at negative influences on healthy eating (eg: personal, social, time, etc), and reorganize the FHQ to make it consistent with the USDA “food pyramid” concept. They were then administered to a second undergraduate nutrition class (n=84). Subsequent factor analysis of DQ produced 4 useful and interpretable factors labeled as follows: 1) “nutrition concern”; 2) “nutrition affects health”; 3) “food cures illness”; and 4) “my diet is poor & don't eat better due to personal stress”. “Nutrition concern” from the DQ correlated significantly with a better overall diet on FHQ (r=.41, p<.01) and with better scores in all food categories. Higher scores on Factor 4 (poor diet) related inversely to the overall FHQ score (r=−.28, p<.05) reflecting lower nutrition adequacy. Factor 4 had its strongest inverse relationship with the “other” (snacks, alcohol etc.) category (r=−.33, p<.01) indicating that poor diet due to stress was associated with intake of high fat snacks, alcohol and soft drinks with sugar. In addition to the factor scores, selection of specific dairy products on the DQ was examined. Low fat dairy preference predicted higher scores on the cereals/grains and fruit/vegetable categories (r=.26 & .34, p<.05 and .01 respectively) while dairy preference in general was associated with a poorer overall score on the FHQ (r=−.46, p<.01). The results indicate that health attitudes from a questionnaire can partially predict food choices and that the relationship of dairy product use to the healthfulness of the diet is complex, reflecting the wide range of fat content of dairy products.

Consumer characteristics, food related attitudes and consumption of meat and meat products

Consumer respondents (203) in the metro-Atlanta statistical area answered a detailed questionnaire pertaining to their attitudes and perceptions of different food groups and food uses. Factor analyses resulted in five food attitude, two food item and three food-use appropriateness factors. The food attitude factors were “Like to Cook”, “Organizational”, “Adventurous”, “Convenience driven” and “Nutrition conscious but casual meal planner”. Food item factors were “Main dish” and “Snack”, Food-use appropriateness factors were “Social”, “Satiety” and “Casual”. A significant correlation between nutrition knowledge and nutrition concern, but not food attitude scores, was found. The “Organizational” factor correlated with the most numbers of variables and “Like to Cook” the least. Results of the respondents in this study indicate that consumers in this sample are leading mobile, dynamic and service oriented lifestyles.

BERLIN

<h3>Nutrition Problems, Old and New</h3> The question of proper diet was discussed recently before the Berliner Verein für innere Medizin und Kinderheilkunde by Prof. Carl von Noorden (formerly of Frankfort-on-Main but now in Vienna), who chose as his subject "Nutrition Problems, Old and New." The topic and the reputation of the speaker attracted a large audience, such as the Langenbeck-Virchow-Haus has seldom witnessed. Among the numerous guests were Professor Madsen and Dr. Rajchmann, members of the commission on hygiene of the League of Nations. Correct nutrition constitutes, as the chairman, Geheimrat His, said in his introduction, one of the sources of strength of every nation, and the problems of nutrition concern, therefore, equally the economic expert and the physician. The origins of the knowledge of nutrition date back to the primitive instincts of the peoples inhabiting the earth; but especially during the course of the nineteenth century, with the progress