Nutrition Knowledge Questions Research Articles

Nutrition Education Curriculum Promotes Adolescent Runners’ Self-Efficacy, Knowledge, and Intake of Nutrient-Rich Carbohydrate Foods

Background: Endurance runners exhibit an elevated prevalence of low bone mass and characteristics consistent with undernourishment. Objective: This quasi-experimental, pretest-posttest design study evaluated the efficacy of a 4-week nutrition education curriculum to optimize nutrition knowledge, self-efficacy, and the intake of nutrient-rich carbohydrate foods. Methods: Forty-eight adolescent endurance runners, age 15.7 ± 1.2 y, from two high schools in Southern California were recruited to complete four, weekly lessons addressing the quantity, quality, and timing of carbohydrate intake. Differences in pre- compared to post-intervention nutrition knowledge and self-efficacy to consume nutrient-rich carbohydrate foods were evaluated using paired samples t-tests. Qualitative coding of open-response questions explored changes in food intake behaviors reported by runners during the intervention. Results: The percent of nutrition knowledge questions answered correctly increased after Lessons 1 and 2 (59.0% ± 20.0% pre- vs. 81.9% ± 22.8% post-Lesson 1; 44.7% ± 13.7% pre- vs. 74.5% ± 17.4% post-Lesson 2, P<.001) and the number of identified nutrient-rich carbohydrate foods (8.7 ± 2.7 vs. 12.4 ± 2.3, P < 0.001). Self-efficacy scores improved after all lessons (P<.001). After Lesson 2, 84% (n = 27/32) of runners increased the carbohydrate included in a snack or meal; after Lesson 4, 85% (n = 29/34) added a post-exercise snack. Frequent themes identified from questions addressing dietary changes included increasing quantity and quality of carbohydrates in snacks and meals and being more aware of food choices.Conclusions: Findings suggest that the curriculum enhanced nutrition knowledge, self-efficacy, and dietary behaviors related to intake of nutrient-dense carbohydrate foods in adolescent runners.

Nutrition knowledge assessment tools for older adults and their carers: a scoping review.

Poor nutritional intake is common among older adults. Given that nutrition knowledge is an important determinant of eating behaviour and nutritional status, understanding areas of inadequate knowledge can guide educational interventions to reduce risk of nutritional deficiencies and promote healthy ageing. This review investigated tools assessing general nutritional knowledge of older adults and their carers. Following the Joanna Briggs for Scoping Reviews guidelines, 4 databases (MEDLINE, CINAHL, Global Health and Embase) and grey literature were searched. Studies of any type containing general nutrition knowledge assessment tools for older adults or their carers were included. In total, 6934 articles were identified, of which 24 met the eligibility criteria, and 23 unique nutrition knowledge assessment tools were included. Of these tools, 14 were original, 6 were modified from other tools and 3 used dietary-related responses from national dietary survey questions. 6 tools were developed for carers (mostly nurses) and 17 tools for older adults. Tools had between 4 and 110 items. The most common topics for general nutrition knowledge questions were related to nutrients and roles, food sources of nutrients, and diet-disease relationships. 8 tools were developed prior to 2000. Most studies did not specify or assess psychometric properties of the tool, with only 9 (38 %) and 6 (26 %) studies testing for reliability and validity, respectively, and only 1 tool was considered reliable. Additional research for the development of reliable and validated tools or the validation of existing tools to assess nutrition knowledge of older adults and their carers is needed across different healthcare settings.

EVALUATION OF NUTRITION AND HEALTH RELATED NUTRITIOUS INTAKE KNOWLEDGE AMONG ATHLETES’ TRAINERS

Background: Individuals who have valuable knowledge on how the importance of adequate and balanced diet and this knowledge will on their behaviors which eventually considered to be more successful in sports life. The present study aims to evaluate the nutrition and nutrients imbalance related to the health knowledge among trainers’ athletes. Methods: The study sample consists of 203 voluntary trainers from the sport clubs and gyms. Modified questionnaire was used in the study and Chi-square and Pearson correlation test was used. Results: Athletes related fields were determined to have the lack of knowledge on nutrition and also nutrients deficit related to ill-health questions. It was more likely the trainers know some aspects of foods and nutrients such as role and sources of some foods, but the overall score showed 40-50% for nutritional knowledge questions. Furthermore, questions related to ill-health showed poor score (&lt; 40%). There was no gender difference in related nutrition knowledge questions and also questions for nutrient and ill-health. However, significant differences were found between education levels in which positive correlation R= 0.2 (P&lt;0.05) between question for nutrition knowledge, nutrient related to health outcomes and high levels of education. Conclusion: The athlete’s trainers have regular nutrition knowledge and poor health related nutrients disorders knowledge. While gender differences did not influence neither nutrition knowledge nor health related nutrients deficient questions, the education levels found to have significant impact on both nutrition knowledge and health related nutrients deficient. Furthermore, dietitians with an expertise in athletes’ nutrition are qualified professionals who should be the primary source for obtaining diet information and subsequently monitoring. &#x0D; &#x0D; &lt;p&gt; &lt;/p&gt;&lt;p&gt;&lt;strong&gt; Article visualizations:&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;img src="/-counters-/edu_01/0895/a.php" alt="Hit counter" /&gt;&lt;/p&gt;

Nutritional Awareness and Weight Status of Nursing College Students during COVID 19 Lockdown

Aim: The present study aim was to assess the BMI status and level of nutrition knowledge among nursing college students during covid19 lockdown&#x0D; Methods: This cross sectional survey was carried out during covid19 lockdown period in Tamil Nadu among 247 nursing college students .The tool used in the data collection comprised of a Google link form structured questionnaire with two sections. Section an included height, weight, socio-demographic variables and Section B elicited 45 Nutrition knowledge questions with 3 sub sections. Data were tabulated and analyzed statistically.&#x0D; Results: The nutrition knowledge level results showed that majority of 54.8% had moderate knowledge, 35.7% had adequate knowledge and only 9.6% of students had inadequate knowledge. Body mass index (BMI) status revealed that 58.5% of the students were in obese II stage,36% were in obese I stage, 3.7% were overweight, 1.1% were normal and 0.7% were found to be under weight .No significant association was found between level of nutritional knowledge and body mass index at 5% level (p=0.079). High significant association was found between “programme (p = 0.000), year of study (p = 0.000) and the level of nutritional knowledge at 1% level. There was significant association between Age (p = 0.020) Family income (p = 0.021) and the level of nutritional knowledge at 5% level.&#x0D; Conclusion: Students had moderate level of nutritional knowledge and majority of them were found to be Obese. No significant association and correlation was found between level of nutritional knowledge and body mass index. Transformation of nutritional knowledge into practice and creating awareness about impact of obesity, healthy life style and dietary habits would enhance their knowledge and create positive attitude towards health challenges

Development and Validity of the Sports Food Literacy Assessment Tool for Collegiate Athletes

ObjectivesFood literacy, the interrelated knowledge, skills, and behaviors needed to successfully navigate a complex food-choice environment, has yet to be formally explored in athletes. However, it is important for this population to understand and apply specialized food-related recommendations to optimize health and performance outcomes. The goal of this study was to develop and test the validity of the Sports Food Literacy Assessment Tool (SFLAT) to evaluate food literacy concepts relevant to National Collegiate Athletic Association (NCAA) athletes. MethodsThe SFLAT was developed based on current food literacy definitions, items from validated food literacy and sports nutrition knowledge assessment tools, and current sports nutrition recommendations. Content validity was assessed using a 2-round modified Delphi expert panel of Registered Dietitians (RDs, n = 16) who gave comments and rated items based on importance. Content Validity Ratios (CVRs) were calculated for each item based on these ratings and used along with participant comments to improve items after each round of rating. In-depth interviews (n = 5) and written comments (n = 6) from collegiate athletes were used to assess face validity, and feedback was used to improve item wording and clarity. ResultsThe first draft of the SFLAT contained demographic, food frequency, behavior frequency, self-efficacy, and nutrition knowledge questions. The expert panel of RDs had 2 to 27 years of experience working with NCAA Division I athletes. Their expert feedback led to addition, adjustment, and removal of items, and an increase in average CVR of the SFLAT from 0.58 to 0.68. Comprehension was high among face validity participants, all of which were NCAA Division 1 collegiate athletes. Comments were used to make minimal wording changes and combine two questions. The final draft of the SFLAT contained 108 items. ConclusionsThe SFLAT has adequate content and face validity and, with further reliability tests, may be used to identify gaps in food choice-related knowledge, skills, and behaviors specific to collegiate athletes, which can inform the development of more effective nutrition interventions in this population. Funding SourcesNo funding.

Medical Students Pilot Nutrition and Cooking Program for Children in Underserved Communities

Abstract Background: To describe the development and implementation of a pilot pediatric nutrition curriculum created by medical students for underserved communities. Methods: Medical students designed an interactive cooking and nutrition curriculum for children to address local community needs. Children participated in the four-module pilot program offered over the summer. Participants completed pretest and posttest surveys before and after the four-week curriculum. A post curriculum implementation survey was filled out by parents to assess long-term effectiveness of the program. Results: The course was divided into four themed nutrition classes that represented major staples of the diet. Within each themed class existed supporting objectives involving kitchen safety, serving sizes, nutrition labels, etc. The pretest group (n=44) scored an average of 59% (n= 3.55/6) on six nutrition knowledge questions. The posttest group (n=21) scored an average of 68% (n = 4.1/6). Post implementation survey response rate was 16% (n = 7/44) with 100% (n = 7/7) of respondents reporting that they would definitely recommend the program. Using a ranking scale (1–5), parents strongly agreed (4.6–5.0) that their children exhibited more confidence in the kitchen (5.0), developed more interest in preparing meals and snacks (4.7), demonstrated greater awareness of kitchen safety (4.7) and displayed more knowledge about nutrition (4.6) after participating in the nutrition program. Conclusion: After piloting the program for two seasons, surveys identified baseline participant characteristics, nutrition knowledge, expected retention rates and longitudinal behavior changes. Further optimization of surveys is needed to better assess the efficacy of the program.

Nutritional knowledge of youth academy athletes

BackgroundYouth athletes are under increasing pressures to excel in their chosen sport and many turn to nutritional supplements in order to enhance sports performance. However, athletes may obtain their nutritional information via illegitimate sources such as the internet, media, and other athletes, representing miscommunication between sound scientific information and anecdotal experiences. The objective of this investigation was to examine nutrition knowledge of elite youth athletes from a non-residential regional academy of sport.MethodsA previously validated two-part nutrition knowledge questionnaire (NKQ) was administered to 101 (37 male and 64 female) non-residential regional Academy of Sport elite youth athletes at an annual training camp. Part 1 of the NKQ presented demographic questions. Part 2 presented 90 sports nutrition knowledge questions in seven knowledge subcategories (1) Nutrients; (2) Dietary reference intakes (DRI); (3) Fluids/Hydration; (4) Recovery; (5) Weight gain; (6) Weight loss; and (7) Supplements.ResultsThe mean NKQ score of all athletes was 43.8% (± 11.4). No gender differences observed between nutritional knowledge total scores, however female athletes recorded more ‘correct’ responses than males (p = 0.02) in the Nutrients subcategory. Majority of athletes had difficulty identifying correct DRI with this subcategory featuring the lowest percentage of ‘correct’ to ‘incorrect’ responses (27.1% ± 2.3; p = 0.02). Supplements subcategory displayed much uncertainty with significantly more ‘unsure’ than ‘incorrect’ responses (42.4% ± 20.3; p < 0.05).ConclusionsIn agreement with previous research, results of the current study indicate that elite youth athletes lack fundamental nutritional knowledge, specifically related to DRI and supplementation. These data provide further support of current recommendations that Academy of Sport youth athletes may benefit from integrated nutrition education conducted by qualified nutrition professionals.

P120 Nutrition Knowledge of Vegetarian Diets in College Students

Background Since the vegetarian diet is becoming more accessible to students, there is a greater need for individuals to have an adequate understanding of this diet. Further input regarding students’ knowledge can help assist in reaching this population and aid in the creation of healthy eating behaviors. Objective To determine the nutrition knowledge of vegetarian diets between male and female vegetarian and non-vegetarian undergraduate college students. Study Design, Settings, Participants Online survey including demographic and nutrition knowledge questions. Undergraduate college students (n = 1191) at a Midwestern University enrolled in courses on the Main Campus were recruited through their university email. Measurable Outcome/Analysis College student's level of nutrition knowledge according to gender (male and female) and current diet type (vegetarian and non-vegetarian). Data was analyzed using descriptive statistics and Factorial ANOVA. P Results There were no significant results regarding nutrition knowledge between either gender (P = .435) or diet type (P Conclusion Low nutrition knowledge of vegetarianism creates information dietitians can use to better frame their advice and instructions while working toward improving this population's overall health status and behavior toward the vegetarian diet. Funding None.

An Educational Intervention Expands Sports Nutrition Knowledge in Division II Athletic Staff

College athletic staff are confronted with numerous day to day perils in attempting to advance the performance of their athletes with suitable nutrition playing a dynamic role in that task. Having adequate nutrition knowledge is key to providing satisfactory and appropriate information to improve performance. The ideal providers of such knowledge are Registered Dietitians with a specialty in Sports Dietetics who may not be obtainable or have scarce contact to athletes on a smaller, less resourced Division II campus. PURPOSE. First establish the knowledge base of those that have regular contact, who consistently provide nutrition education to athletes and formally explore if 3 nutrition education sessions can advance that knowledge. METHODS. Division II athletic staff were asked 20 sports nutrition knowledge questions focusing on macronutrients, micronutrients, supplements, weight management, eating disorders, and hydration relating to sport performance in an online pre-survey. Three nutrition education sessions focusing on the survey material were administered to athletic staff by a Registered Dietitian. Succeeding education, post-surveys (same as pre-surveys) were taken online. Total percent correct finalized survey results. A Likert scale range measured self-efficacy, 1-not at all confident to 4-very confident. Pearson correlations and linear regressions were utilized to compare pre-/post-survey results and self-efficacy. RESULTS. Twenty-six pre-surveys were completed (39.7±13.6 yo). There were no relationships with pre-surveys to age, gender, or title of participants. Ten pre-survey participants (41.7±12.9yo) likewise completed post-surveys. Percent total scores improved from pre-surveys (64.5±6.9) to post surveys (76.0±9.4), p=0.017. Self-efficacy increased from pre-surveys (2.7 ±0.4) to post-surveys (3.0±0.4), p=0.012. No differences in knowledge were seen between gender, title, or education level, in pre- vs post-survey results. CONCLUSION. Educating an athletic staff with 3 nutrition education interventions amplifies their knowledge base and self-efficacy; regardless of gender, title, or education level. This study warrants the need for further research to examine the implementation of this new knowledge base from the athletic staff to the athletes.

The Food Doctors: A pilot study to connect urban children and medical students using nutrition education

Background:Children in the USA face increasing nutrition-related health risks, including obesity rates of 16.9% – a figure that has more than tripled over the past four decades. Nutrition education is beneficial to improve children’s health through obesity prevention and the promotion of healthy habits, and the elementary school years are a key time to implement health education interventions.Objective:To develop a medical student created and operated nutrition education intervention for urban underserved elementary school students.Design:The Food Doctors (TFD) programme is a hands-on, interactive, in-class nutrition education pilot initiative for elementary school students and adheres to the established tenets of effective in-class nutrition education whenever possible: (1) interactive hands-on curriculum, (2) use of culturally relevant topics and (3) the inclusion of effective evaluation techniques.Setting:Urban elementary school classrooms in Milwaukee, Wisconsin, USA.Method:A literature review and feedback from partner schools’ needs informed curriculum development. Institutional review board approval was sought and study materials prepared. The pilot programme was carried out at partner schools during class time.Results:A total of 83 students participated in the pilot study: 46 third-grade students and 37 fourth graders. Evaluation focused on assessing student baseline knowledge and exploring post-programme nutrition knowledge gains.Conclusion:TFD pilot programme demonstrated gaps in baseline nutrition knowledge among elementary school students and showed improved post-programme ability to correctly answer basic nutrition knowledge questions.

Nutrition Education Works: Increasing Nutrition Literacy and Promoting Healthy Eating in Israeli Adolescents

Currently, nutrition is not taught in most Israeli schools. However, 9th-grade Biology teachers can include 4 hours of nutrition topics. This study evaluated changes in nutrition literacy and eating behaviors following the addition of 20 hours of nutrition education to the current science curriculum. Junior high school students (n=181), aged 14-15 years, 50% males, participated in a controlled prospective study at intervention schools (n=131) or a control school (n=50). Students completed semi-structured questionnaires before and after the program and at 2 month follow-up. Activities were carried out in a classroom setting and were based on social cognitive theory, emphasizing self-efficacy. Frontal lectures, class discussions, games and experiential activities including food preparation were used to present a wide range of nutritional topics. Data was analyzed using student’s t-test (control vs experimental) and paired t-tests for pre-post evaluation in the intervention group. Baseline data was similar for control and intervention groups. Students participating in the expanded program improved their ability to correctly answer nutrition knowledge questions from 70% to 86% (P≤0.05). Significantly greater consumption of fruits and vegetables (∼3 servings daily to ∼5 servings), increased use of food labels and overall better food choices were also reported. Almost all students (91%) reported making at least one dietary change. No significant changes were observed in controls. This study supports the efficacy of school-based nutritional programs for improving literacy and promoting healthy eating in adolescents. It is recommended that the Israel Ministry of Education expand nutrition education in this age group.

Utilizing High-Fidelity Simulation to Teach Pediatric Residents Clinical Nutrition

Background. Pediatric nutrition concepts, important competencies for pediatric residents, are often incompletely taught in lectures. Objective. Demonstrate use of simulation as an effective and well-received method to teach nutrition to pediatric residents. Design. This qualitative study was designed to describe the learning needs of residents and gain insight into how residents receive nutrition information using a simulation. A survey containing nutrition knowledge questions and self-assessed comfort level was administered to residents during two conferences. Upon completion of the simulation, feedback from residents regarding its utility was collected. Participants/Setting. During their inpatient service, twenty-four residents participated in monthly simulations between January 2014 and February 2015. Intervention. Based on the needs assessments, learning objectives were derived leading to development of a simulation scenario with scripted roles and debriefing points led by experts in simulation and nutrition. Main outcome measures. The primary outcome measure obtained was the pediatric residents’ rating of the simulation. Statistical analyses performed. Using SPSS software (Chicago, IL), averages/standard deviations were calculated, and a one-way analysis of variance was done to compare test results across different resident levels. Results. 96% (23/24) strongly agreed the experience will improve performance in clinical settings. 100% (24/24) strongly agreed the simulation was a valuable learning experience and 92% (22/24) strongly agreed the debriefing was valuable. Learning themes that emerged aligned with learning objectives and included: manifestations of trace element deficiencies, nutrition history, infant formula preparation/storage, and cultural differences in feeding practices. Conclusion: Nutrition simulation appears to be a well-received educational method for pediatric residents.

A mobile farmers’ market brings nutrition education to low-income students

Purpose – The purpose of this paper is to examine the impact of a nutrition-education intervention delivered at low-income middle schools in Washington, DC in the USA, using a mobile farmers’ market to bring hands-on lessons to schools. The program was a partnership between a local farm and university and was funded by the United States Department for Agriculture (USDA) Team Nutrition grant. Design/methodology/approach – Seven low-income middle schools received the intervention, which included 45-minute lessons focussed on nutrition education and sustainable farming concepts. The farmers’ market was delivered via a converted school bus, allowing for full market setup at each school to provide local fruits and vegetables as teaching tools. The nutrition-education lesson focussed on the USDA MyPlate and healthy meal planning. The farm education component focussed on organic farming principles, sustainability of local food systems, and seasonality. A six question pre- and post-survey was administered to 408 participating middle school students to assess changes in knowledge. Findings – Overall, average scores increased from 51 to 58 percent. Nutrition knowledge questions increased from 58 to 74 percent, while agriculture questions remained constant at 43 percent. Both increases significant using a two-sample t-test (p&lt;0.001). This suggests that students gained more nutrition education concepts in this format as compared to the agricultural concepts. Originality/value – Childhood obesity is a growing epidemic that affects low-income communities disproportionally. Innovative strategies must be implemented to increase healthy food consumption. This case study presents such an approach and its value in increasing student knowledge of healthy behavior.

Nutrition-Related Knowledge, Attitudes, and Dietary Behaviors among Head Start Teachers in Texas: A Cross-Sectional Study

Head Start teachers are responsible for providing nutrition education to over 1 million low-income children annually, yet little is known about their nutrition-related knowledge, attitudes, and behaviors. The purpose of this study is to assess the self-reported nutrition knowledge, attitudes, and behaviors among Head Start teachers from one urban Head Start organization in Harris County, TX. A cross-sectional, descriptive analysis was conducted using baseline surveys in the 2008-2009 school year. One hundred eighty-one Head Start teachers completed self-reported surveys of their nutrition knowledge, attitudes, behaviors, weight status, and other weight-related behaviors. The sample was predominantly female (97%) and minority (93%); 24% were overweight and 55% were obese. One fourth of the sample did not consume fruit (26%) or vegetables (23%) the previous day. Half of the teachers reported consuming french fries (52%) and soda (44%), and one fourth consumed fried meat (28%) at least once on the previous day. Only four teachers (3%) answered at least four of the five nutrition knowledge questions correctly. Half of the teachers (54%) agreed that it was hard to know which nutrition information to believe, and only 9% reported that their nutrition habits were healthy. A majority of teachers were trying to lose weight (71%) and said they would like to weigh less (81%). This study underscores the importance of providing nutrition education and wellness opportunities to Head Start teachers to better enable them to teach nutrition education to their students and to improve their own health.

Sports Nutrition Knowledge Among Collegiate Athletes, Coaches, Athletic Trainers, and Strength and Conditioning Specialists

Coaches, athletic trainers (ATs), strength and conditioning specialists (SCSs), and registered dietitians are common nutrition resources for athletes, but coaches, ATs, and SCSs might offer only limited nutrition information. Little research exists about sports nutrition knowledge and current available resources for nutrition information for athletes, coaches, ATs, and SCSs. To identify resources of nutrition information that athletes, coaches, ATs, and SCSs use; to examine nutrition knowledge among athletes, coaches, ATs, and SCSs; and to determine confidence levels in the correctness of nutrition knowledge questions within all groups. Cross-sectional study. National Collegiate Athletic Association Division I, II, and III institutions across the United States. The 579 participants consisted of athletes (n = 185), coaches (n = 131), ATs (n = 192), and SCSs (n = 71). Participants answered questions about nutrition resources and domains regarding basic nutrition, supplements and performance, weight management, and hydration. Adequate sports nutrition knowledge was defined as an overall score of 75% in all domains (highest achievable score was 100%). Participants averaged 68.5% in all domains. The ATs (77.8%) and SCSs (81.6%) had the highest average scores. Adequate knowledge was found in 35.9% of coaches, 71.4% of ATs, 83.1% of SCSs, and only 9% of athletes. The most used nutrition resources for coaches, ATs, and SCSs were registered dietitians. Overall, we demonstrated that ATs and SCSs have adequate sports nutrition knowledge, whereas most coaches and athletes have inadequate knowledge. Athletes have frequent contact with ATs and SCSs; therefore, proper nutrition education among these staff members is critical. We suggest that proper nutrition programming should be provided for athletes, coaches, ATs, and SCSs. However, a separate nutrition program should be integrated for ATs and SCSs. This integrative approach is beneficial for the continuity of care, as both categories of professionals might be developing and integrating preventive or rehabilitative programs for athletes.

Nutrition knowledge and attitudes of New Zealand registered midwives

AbstractAim: The importance of nutrition for a healthy pregnancy is well established. In New Zealand, the majority of women choose midwives as their maternity provider. Therefore, it is important that midwives have an understanding of nutrition issues related to pregnancy. The purpose of the present study was to determine the nutrition knowledge of New Zealand midwives, and to assess the importance they place on nutrition during pregnancy.Methods: An 18‐question postal survey was sent to all members of the New Zealand College of Midwives (n = 1340).Results: A total of 370 questionnaires were returned (response rate of 27.6%). Less than 40% of midwives reported that they had formal nutrition education; however, nearly 75% of respondents indicated that they had received nutrition information through their midwifery education. Most midwives indicated that nutrition was important or very important during pregnancy (98.4%), and that they had a significant or very significant role in educating pregnant women (94.9%) about nutrition. Midwives generally reported a high level of confidence in dealing with nutrition‐related issues. Midwives answered most of the nutrition knowledge questions correctly. However, 64.6% of midwives (n = 369) incorrectly identified spirulina as a good source of iron for vegetarians, 28.1% (n = 104) incorrectly answered that maternal intake of cabbage and beans are often responsible for colic in breastfed infants, and 40.0% (n = 128) incorrectly answered that to reduce food allergies all lactating women should avoid peanuts and shellfish.Conclusion: Overall, midwives were knowledgeable on nutrition issues related to pregnancy and reported a high level of confidence on educating women about nutrition.

Nutrition knowledge, opinions, and practices of coaches and athletic trainers at a division 1 university.

The purpose of this investigation was to assess nutrition knowledge, opinions, and practices of coaches and trainers at a Division I university. Participants (n = 53) completed questionnaires regarding nutrition knowledge, opinions, and practices. Descriptive statistics and analysis of variance were used to analyze data. Overall, participants responded correctly to 67% of nutrition knowledge questions. Participants who coached/trained female athletes tended to score better than respondents who coached/trained male athletes. Strength and conditioning coaches and participants with greater than 15 years of experience scored higher than other participants. Nutrition opinions/practices responses revealed that nutritional supplements were provided for all but 6% of participants' athletes. Participants rated body weight as more important than body composition to athletes' performances. Over 30% of participants perceived at least one case of disordered eating within the past year. Some participants (53%) felt that athletes may consume more nutritious meals on team-sponsored trips if given larger food allowances. Thirty percent of participants reported dietitians were available to them; the same percentage reported utilizing dietitians. Coaches and trainers are knowledgeable about some appropriate nutritional recommendations, but registered dietitians or qualified sports nutrition professionals may complement the nutrition-related education and counseling of athletes (23).

Nutritional Knowledge and Beliefs between Fitness Room Users and Swimmers

LANGUAGE NOTE | Document text in English; abstract also in Chinese.The main purposes of the present study were to investigate the situation of nutritional knowledge and beliefs of 73 adults fitness room users (FRU) and 58 adult swimmers (SWR) and the ranged in age from 18 〜 65 years. Subjects selected from 5 different health clubs and swimming pools. It included community, commercial or corporate center and located at Hong Kong Island or Kowloon. A total 131 of adults completed the questionnaires, which included (a) background information, (b) multiple choice nutrition knowledge questions and (c) true-or-false nutrition belief statements. 2X2 ANOVA and Pearson correlation were utilized to analyze the different in between the nutritional knowledge and beliefs in exercise groups and gender. Results show that the FRU and SWR scores of nutritional knowledge and beliefs were low and no significant differences were found between exercise groups and gender. Only significant difference in relationship in nutrition knowledge and belief on swimmer group was observed.此研究目的是探討成人健身室使用者(N=73)及游泳人仕(N=58)們對營養知識及飲食信念的情況。從五間不同的健體會所及游泳池中邀請受訪者完成一份問卷調查。受訪對象的年齡介乎18至65歲。此五間會所位於香港及九龍等地，會所形式包括：社區，私人及公司所屬之會所等。共131人完成此問卷調查，而問卷分為三部份；甲部：個人資料，乙部：營養知識及丙部：飲食信念。營養知識以多項選擇的提問方式，而飲食信念以是與否作判斷問題的真確性。用2x2ANOVA 及Pearson的相關系數分析兩運動組別及性別對營養知識及飲食信念之差別。結果指出健身室使用者及游泳人仕們對營養知識及飲食信念的分數也低。唯游泳人仕對營養知及飲食信念有相互關係。

Food preferences, practices, and cancer-related food and nutrition knowledge of southwestern American Indian youth

Pathways to Health is a cancer prevention and health promotion curriculum for fifth- and seventh-grade Navajo and Pueblo students living in New Mexico. A diet and nutrition questionnaire was administered to 1007 fifth- and seventh-grade students before beginning the Pathways to Health intervention. Sections of the questionnaire included listing favorite foods, frequency of intake of selected foods (e.g., "How often do you eat vegetables?"), targeted food practices (e.g., "When you eat chicken, do you eat the skin?"), and applied dietary fat and fiber knowledge questions. Descriptive analyses were generated by grade, gender, and tribe. Students' favorite foods were pizza, hamburgers, and tacos. Only 35.7% of students reported consuming the U.S. Dietary Guidelines recommendation of two or more daily servings of fruit, with only 19.3% reporting more than once-a-day intake of vegetables. The mean score (percent correct responses) to questions identifying common food sources of dietary fat and fiber, and other cancer-related nutrition knowledge questions, was 45.2% and 57.9% for fifth- and seventh-grade students, respectively. These and related data support the need for nutrition education interventions in this population that target essential cancer prevention skills and motivational information required to make positive dietary choices.

Nutrition Knowledge and Attitudes of Former University Athletes

LEARNING OUTCOME: To assess nutrition knowledge and attitudes of former collegiate athletes.participants in this study were 400 University graduates who had participated in intercollegiate athletics within the last 10 years. They were sent a survey on athletic participation and nutrition knowledge and attitudes. The response rate was 3 5%. Scores on the general nutrition knowledge questions were 57% and on the sports nutrition knowledge questions were 79%. Eighty four percent of the respondents answered the attitude questions appropriately. The five questions which were most frequently answered correctly were attitude questions on sports nutrition; the five questions which were most frequently answered incorrectly were general nutrition knowledge questions. The 40% who had taken a nutrition course had higher general knowledge scores (81% vs 77%), and total knowledge scores (66% vs. 60%) than those who had not. All of those who had not taken a nutrition course thought one would be helpful to athletes. There was no effect of type of sport or eating in the athletic dining hall on scores for questions about sports nutrition. Scores for questions about general nutrition and nutrition attitudes were better for those athletes who had participated in individual sports than for those who had participated in team sports and tended to be better for those who did not eat in the athletic dining hall.