Primary Source Of Nutrition Information Research Articles

Comparison of nutrition care services for adult obesity at primary care in two different periods in Saudi Arabia

BackgroundDietitians are healthcare professionals with potential roles and impacts in primary care (PC) settings when applying knowledge and expertise to educate healthcare clients at all levels and treat chronic diseases. This study seeks to compare and evaluate the nutrition care services and practices in obesity management in primary care centres for two periods (2016 and 2019) in Jeddah city, Saudi Arabia.MethodsSurveys with service self-reporting evaluation used responses from 18 and 27 centres in 2016 and 2019. Services evaluation used no reference to a standard, but 18 of the surveyed PC centres in 2019 were previously visited in 2016 to assess the provided nutrition care services for adult obesity in PC centres. The re-visit survey investigated improvements in services achieved in 2019 concerning services for adults with obesity. A chi-square test was used to compare the surveys' results in the two periods, which resulted in a significant difference in the provided nutrition care services for adult obesity between 2016 and 2019.ResultsDietitians' employment has significantly changed (P < .0001) in 2019 compared to 2016. Dietitians were significantly noticed as the primary source of nutrition information after their integration into the services (P < .0001) in 2019. Services provided for adult obesity increased significantly (P value < .0001) in the second phase. However, there was no significant difference in serving adult groups between the two periods (P = .056).ConclusionsIntegrating dietitians into the PC services significantly enhanced their role in supporting PC services for conditions relating to adult obesity, which allowed them to be the most important source of the delivered nutrition information to patients. The employment rate of PC dietitians accredited by the governing body is significantly increasing; the Saudi Commission for Health Specialties will need to monitor it to ensure that dietitians have the qualifications and skills to provide professional medical nutrition therapy to patients. Further research to evaluate the quality of PC dietetic practice and improvements in patient outcomes is required to strengthen the importance of integrating registered dietitians into the services.

Cultural Adaptation and Social Media Promotion of Healthy Eating Guides for Spanish Speakers

ObjectiveThe internet is a primary source of nutrition information in the US. Minorities and non-English speakers face a digital divide when accessing such information. We aimed to report on the reach of social media dissemination of the cultural adaptation of the evidence-based Kid's Healthy Eating Plate to Spanish-speaking Latinos and of previous versions. MethodsThe adaptation was based on the Framework for Reporting Adaptations and Modifications-Expanded and was disseminated through social media platforms (116 days). Outcomes were impressions, shares, website link clicks, number of viewers, and access country. ResultsThe kids’ culturally adapted version had 288,773 impressions and 1,227 shares on social media; the website was linked 9,763 times, predominantly through Facebook (Meta Platforms, Inc). User engagement and pageviews were mostly from Spain, Latin American countries, and the US. Conclusions and ImplicationsThe cultural adaptation of healthy eating guidelines for Spanish-speaking children was accessed in the US and worldwide. Promotion through social media had a significant impact on its reach. Cultural adaptation and paid dissemination of evidence-based materials may help close the digital divide and promote health literacy in diverse populations.

#mediterraneandiet: A Content Analysis of Mediterranean Diet – Related Information on TikTok

ObjectivesThe Mediterranean diet (MD) is associated with reduced cardiovascular disease risk and is widely recommended by heart-health organizations. A consistent definition of MD in the literature is lacking; thus, misinformation and consumer confusion about MD is likely. To examine how the MD is interpreted in popular discourse, we conducted a social media content analysis of MD-related video posts. MethodsThis is one of the first nutrition studies to apply content analysis techniques to TikTok, a social media app with over a billion active global users offering continuous streams of curated short-form videos. In August 2021, two independent coders downloaded the first-appearing 200 TikTok videos under the hashtag #mediterraneandiet. This approach resulted in a pre-varied sample that mirrored the natural experience of a new TikTok user. Each video was coded for 62 variables across four main categories: account details of posters, engagement statistics, video characteristics, and video content specific to the MD. ResultsIntercoder reliability across two coders was high (k = .84). Preliminary results suggest two main interpretations of the MD on TikTok. One set of posts presents the MD as a heart-healthy eating pattern, dominated by posters claiming medical or nutrition credentials. The other set of posts presents the MD as cuisines from countries surrounding the Mediterranean Sea. Clear examples emerged of individuals conflating these two concepts, with dieters actively promoting the MD for health, yet promoting cultural foods that are not typically considered part of the MD dietary pattern (i.e., lamb kebab and pita bread). ConclusionsAlthough promoting the MD dietary pattern may benefit those at risk of cardiovascular disease, there remains consumer confusion on social media about what the MD entails. As the internet is the primary source of nutrition information for many Americans, innovative strategies are needed to help consumers navigate potentially-misleading online content. Funding SourcesThis research was supported in part by the U.S. Department of Agriculture/Agricultural Research Service (USDA/ARS) under Cooperative Agreement No. 58-3092-0-001.

Assessment of Sport Nutrition Knowledge, Dietary Practices, and Sources of Nutrition Information in NCAA Division III Collegiate Athletes.

Nutrition knowledge is a critical component of meeting sport nutrition guidelines. The present study aimed to evaluate the sport nutrition knowledge of National Collegiate Athletic Association (NCAA) Division III (DIII) athletes using a validated questionnaire, and to assess the dietary practices and sources of nutrition information in this population. A total of 331 student-athletes (n = 149 males, n = 181 females, n = 1 no sex indicated) completed the questionnaire. The mean score for total sport nutrition knowledge was 6.49 ± 8.9 (range −49 to 49) with a mean percent (%) correct score of 36.9 ± 19.1%. Athletes who had a previous college-level nutrition course (n = 62) had significantly higher (p < 0.05) total sport nutrition, carbohydrate, and hydration knowledge compared to those who did not (n = 268). Individual sport athletes (n = 90) scored significantly higher (p < 0.05) on hydration and micronutrients knowledge than team sport athletes (n = 237), while females scored higher than males for hydration knowledge (p < 0.05). The majority of athletes reported sensible dietary habits, such as not frequently skipping meals and eating carbohydrate and protein foods peri-workout. Athletes also reported their primary sources of nutrition information, the top three sources being social media, coaches, and athletic trainers, despite most frequently rating registered dietitians/nutritionists as “extremely knowledgeable”. Despite low sport nutrition knowledge, NCAA DIII collegiate athletes practiced seemingly prudent dietary habits but lacked exposure to high-quality sources of nutrition information.

Sports Nutrition Knowledge, Primary Sources of Nutrition Information, Perception of Nutrition for Athletic Performance and Advice Desired from a CSSD: A Survey of Student-Athletes at a DI Institution

Describe the current sports nutrition knowledge, primary sources of nutrition information, perception of nutrition for athletic performance, and the type of advice desired from a CSSD, of DI collegiate student-athletes.

Quality assessment of nutrition coverage in the media: a 6-week survey of five popular UK newspapers

ObjectivesTo investigate the quality of nutrition articles in popular national daily newspapers in the UK and to identify important predictors of article quality.SettingNewspapers are a primary source of nutrition information...

The barriers that women face when choosing food for their primary school children: A case study in the Western Cape Province, South Africa

Background . Unhealthy food choices made by mothers can impact negatively on child health and may lead to unhealthy eating behaviours that persist into adulthood. Choosing food is a complex process influenced by many factors. Objectives . To determine the factors that influence mothers’ food choices and to investigate barriers to purchasing healthy food. Methods . A cross-sectional, descriptive study, with an analytical component, was conducted. Mothers ( N =476) were recruited from three randomly selected primary schools, from a low, middle and high quintile. A self-administered questionnaire was used to collect data on demographics, knowledge, attitude and practices of mothers. Six focus groups (FG) (two per school) were conducted to investigate the factors that prevent mothers from making healthy dietary decisions. Results . The mean nutrition knowledge score for the group was 68.6%. Nutrition knowledge was significantly lower ( p <0.01) in mothers from the lower quintile school (64.0%). Primary factors influencing food purchases were cost (60%), nutritional value (37%) and time constraints (29%). Primary sources of nutrition information included magazines and health professionals at 62% and 44%, respectively. Time constraints resulted in mothers purchasing convenience foods more often ( p =0.001). The main barriers identified were mixed media messages, the school environments and supermarket layouts. Conclusion . Nutrition education campaigns should include practical advice, e.g. the preparation of economical, wholesome meals. Policymakers should monitor increasing prices of healthy foods. School and supermarket environments, as well as the food industry, can play a pivotal role in facilitating mothers to make healthy food choices

Perceptions of Athletic Trainers as a Source of Nutritional Information among Collegiate Athletes: A Mixed-methods Approach

Background: Athletes obtain nutrition information from a number of sources, with some being more accurate than others. Little is known about athletes’ perceptions of utilizing Certified Athletic Trainers (ATs) as a primary source of information. Objective: We sought to 1) examine the primary sources of nutrition information among a group of United States collegiate athletes and 2) understand athletes’ perceptions regarding utilization of their ATs as primary sources of nutrition information. Methods: Participants (Division II university athletes) completed an online questionnaire (n=155;n=58 males, n=97 females) assessing demographic information and ranked primary sources of nutrition information, and participated in focus groups (n=26;n=18 women, n=8 men) to better understand barriers/perceptions for using their ATs for nutrition information. Mean + SD ranking were calculated for all sources. Mann Whitney-U analyses were used to identify differences in rank order nutrition sources between genders and years of collegiate experience. Semi-structured focus groups were transcribed, coded, and themes were identified regarding barriers to utilizing ATs for nutrition-related information. Results: Parents (3.54±2.38) and the internet (3.69±2.29) had the highest mean ranks. ATs were least often ranked as the number one nutrition source (7.5%), among all sources provided. Barriers to utilizing ATs for nutritional information included discomfort, nutrition information not being within the scope of practice, lack of knowledge, the athletic trainer not caring, and lack of time. Conclusions: Participants reported utilizing ATs less than previous research indicates. Continuing education may be needed to improve the efficacy of ATs in addressing nutritional issues and being seen as a credible and accessible source. Keywords: Diet, Athlete perceptions, Barriers

Gender differences and access to a sports dietitian influence dietary habits of collegiate athletes.

BackgroundLimited research exists on the effect of a sports dietitian (SD) on athletes’ dietary habits and nutrient periodization, which is the deliberate manipulation of macronutrient intake to match training goals. Further, the difference in dietary habits between men and women collegiate athletes has been understudied. A survey questionnaire examining dietary habits and practices was administered to athletes at two universities that employed a full time SD. Not all athletes used the SD as their primary source for nutritional guidance. The purposes were to examine the effect of a SD as a primary source of nutrition information, and the effect of gender on dietary habits in collegiate athletes.MethodsThree hundred eighty-three women (n = 240) and men (n = 143) student-athletes (mean ± SD: age = 19.7 ± 1.4 years) from 10 collegiate sports took a 15-min survey consisting of questions on dietary habits and practices. Topics queried included eating habits, breakfast habits, hydration habits, nutritional supplementation use, pre-workout nutrition, post-workout nutrition, nutrition during team trips, and nutrient timing. Data were sorted by the athlete’s source of nutritional information (i.e., sport dietitian, other). Data analysis consisted of descriptive statistics and 2-way Pearson X2 analyses (p ≤ 0.10).ResultsWhen a SD was indicated as the primary nutrition information source, athletes appeared to have a greater understanding of nutrient periodization (47.12 % vs. 32.85 %), were more likely to have school-provided boxed meals while on team trips (21.29 % vs. 6.77 %), and also less likely to consume fast food while on team trips (9.90 % vs. 19.55 %). Men athletes consumed fast food or restaurant meals more frequently, had higher weekly and more frequent alcohol intake during the competitive season. Women athletes were more likely to prepare meals, eat breakfast 7 days a week, and have school-provided boxed meals.ConclusionsPositive effects on dietary habits were observed when a SD was the primary nutrition information source. Practitioners should be aware of the gender differences in alcohol intake, fast food consumption, and knowledge of nutrient periodization. Collegiate athletes and athletic staff members could benefit from SD access to safeguard against dietary habits detrimental to performance.

Tracking Beverage Nutrition Information in the News: An Evaluation of Beverage-Related Health Reports on Television News

News media are a primary source of nutrition information for the general public. Beverages are a key product category implicated in the obesity epidemic, but it is unclear how recommendations for healthy beverage consumption patterns are communicated by the news media. This study evaluated the health content of beverage-related news reports on national television newscasts from 2000 to 2008. News reports were coded to assess topic, source attribution, and confusion. Analysis revealed that beverage nutrition messages focused primarily on educating consumers or reports of prevalence. Conflicting or confusing nutrition recommendations were discussed in nearly one in three reports (29%). News reports most often discussed beverage consumption in terms of individual health decision-making, indicating a significant lack of emphasis on public health policy. The findings provide important insights into health-related beverage messages being disseminated by television news outlets and suggest avenues for nutrition researchers and practitioners to engage the media regarding nutrition policy issues.

Anthropometric measures and nutrition intake, habits and perceptions of Division I women’s volleyball players

Background Volleyball is a physically demanding sport and success is based on aspects speed, power, agility, endurance, rapid processing and focus. Nutrition plays a significant role in maximizing performance and volleyball athletes need to be well-informed. Meanwhile, players can be self- conscious of body size and appearance especially in lieu of body contour revealing uniforms. At this time research-based information of this athletic population with regard to body composition, nutrition intake, habits and perceptions is limited and was studied. Methods FM% (22.1±5.7%) and FFM% (77.9±5.7%). The average energy and protein intake was 1577±451 kcal/day and 1.04±0.23 g/kg with 52%, 28%, 20% of energy derived from carbohydrate protein and fat. The average intake of Vita- min C, B1 ,B 2 ,B 3 ,B 6 B12 and zinc were above DRI recom- mendations while folate, calcium, iron and magnesium were below. Meanwhile 75% ofplayers alleged using one or more nutrition supplements ≥ 2 days/week. Only two of the players had taken a college nutrition course while seven indicated that they dedicated personal time to nutri- tion study and all ranked their coaches, friends and the internet as the primary sources of nutrition information. However, the players scored 38%±12% of the answers cor- rect on a nutrition questionnaire while ranking water (hydration), protein and then carbohydrate in order of importance to maximizing sport performance. Related to health, 67% and 33% alleged never having their blood glu- cose and blood pressure and lipids checked. Furthermore, 75% either agreed or strongly agreed that they would like to change the way their body looks and worry about becoming fat while all players disagreed that skipping meals was a good way to control weight.

Majoring in nutrition influences BMI of female college students

The objective of this study was to identify factors affecting the dietary habits and food choices of college females majoring in nutrition (NM) compared to college females who are non‐nutrition (OM) majors. Volunteers, 101 NMs and 101 OMs, enrolled at SDSU, completed a 9‐page, 152‐item written questionnaire. BMIs were significantly different between groups (P=0.005) with NMs exhibiting a lower BMI; however, BMIs for both groups were within a healthy range. Fifty‐five percent of NMs reported nutritionally great meals vs. 32% of OMs reporting great meals (P&lt;0.001). A healthier meal is the most influencing factor in 69% of NMs' meals while convenience (28%) and weight control (22%) are influencing factors in OMs' meals (P&lt;0.001). Ninety‐nine percent of NMs read nutrition labels (P&lt;0.001) and more NMs report that this affects their food choices (P=0.001). Nutrition majors get nutrition information from school education while a primary source of nutrition information for OMs is media (P&lt;0.001). Nineteen percent of female students are skipping breakfast with more OMs skipping breakfast (P=0.036). Fourteen percent of OMs choose cookies and chips as a snack vs. 5% of NMs (P=0.042). University‐level nutrition education leads to better eating habits, meal patterns, and snack choices and this may contribute to lower BMI value in nutrition majors compared to non‐nutrition majors. Supported by SDSU NUTR 302L class.

Dietary habits and health beliefsOf Chinese Canadians

Purpose: The relationships among dietary behaviours, traditional health beliefs (THB), and demographic characteristics of Chinese Canadians living in Toronto were examined, as were their primary sources of nutrition information.Methods: Through the use of probability sampling, 106 adult subjects who originated fromChina, Hong Kong, or Taiwan were recruited fromfive Chinese community organizations. A telephone interview, employing a tested questionnaire, was conducted in Cantonese orMandarin. All data were analyzed with MS Excel and SPSS statistical software.Results: Dietary acculturation is gradual and individual. Participants reported regular intakes of fruits and vegetables and fat-reducing behaviours. Most used both Chinese and Western cooking methods. Practices based on traditional Chinese health beliefs (THB), such as balancing yin and yang foods to promote health, were prevalent. Participants were grouped as THB-strong, THB-moderate, or THB-weak, on the basis of their health belief scores. Various significant relationships among the variables were identified. Chinese media, friends, and family were the primary sources of nutrition information; dietitians were identified by only 12%.Conclusions: This is the first study to apply a THB grouping for Chinese Canadians. Results will provide an important basis for nutrition interventions to encourage immigrants to make healthy food choices, using both traditional and Western foods.

Dietary Practices of People With Multiple Sclerosis

Good nutrition is important for good health, but little is known about current dietary practices of people with multiple sclerosis (MS). The purpose of this study was to determine current dietary practices and see how they relate to disability level, MS symptoms, dietary adequacy, and body mass index. The study sample consisted of 123 people with MS grouped according to mild-moderate or severe disability level. Participants completed a self-report mailed instrument regarding dietary practices and sources of nutrition information. Both disability groups reported food labels as their primary source of nutrition information; only 20% received information from a registered dietitian. The average intake for all food groups was less than recommended by Dietary Guidelines for Americans 2005 (US Departments of Health and Human Services and of Agriculture). Higher intake of whole-grain foods was shown to decrease elimination symptoms. Most respondents reported taking at least one supplement daily, especially multivitamins. Fatigue sometimes limited cooking by mild-moderately disabled and chewing by severely disabled patients. More than 50% of both groups were overweight or obese. The participants' current intake was suboptimal. Increased use of registered dietitians to educate people with MS, their care partners, and members of their health care team might result in improved dietary intake.

Intercollegiate student athlete use of nutritional supplements and the role of athletic trainers and dietitians in nutrition counseling

A survey of university student athletes was conducted to determine supplement use, perceived efficacy of supplements, availability and use of nutrition services, and perceived nutrition knowledge of athletic trainers. Results from 236 athletes showed that 88% used one or more nutritional supplements, yet perceived efficacy was moderate (2.9 or less; 5-point scale). Classes (69.4%), brochures (75%), and individual counseling (47%) were available and were used by 29.9%, 33.2%, and 17.9% of athletes, respectively. Primary sources of nutrition information were athletic trainers (39.8%), strength and conditioning coaches (23.7%), and dietitians (14.4%). Athletes perceived athletic trainers to have strong nutrition knowledge (mean=3.8±0.9; 5-point scale). Many (23.5%) did not know whether a dietitian was available. Dietitians must accelerate their marketing efforts to student athletes, work closely with athletic trainers to provide sound nutrition information, and provide services that meet the needs of a diverse population of student athletes.

Use of Qualitative Methods to Study Diet, Acculturation, and Health in Chinese-American Women

Improving the health status of minority populations in the United States is a major public health challenge. This report describes an anthropological approach to obtaining information needed for designing and evaluating a culturally appropriate dietary intervention for Chinese-Americans. Ninety-minute qualitative interviews were conducted with 30 less-acculturated Chinese-American women in their native language (Cantonese or Mandarin), soliciting information from participants regarding usual food consumption; knowledge, attitude, and beliefs about diet and disease; and factors that influence food choices. Interviews were recorded, translated, transcribed, and coded for themes. Two focus groups with 6 participants each were conducted to cross-validate the interview findings. Among our participants, breakfast was usually the first meal to be “Westernized,” largely for reasons of convenience. Food quality, cost, and availability were some of the most important predictors of dietary change after immigration to the United States. Respondents said that there was a strong connection between diet and disease. However, they were not familiar with US dietary guidelines, food labels, or other sources of dietary information, but reported that friends and Chinese newspapers were their primary source of nutrition information. We used these findings to develop quantitative dietary survey instruments adapted for Chinese-Americans. This type of qualitative groundwork is an important precursor to the design, implementation, and evaluation of dietary interventions for minorities. J Am Diet Assoc. 2000; 100: 934-940.

Nutrition Practices of Older Athletes

The purpose of this study was to identify nutrition practices of older athletes that may affect competitive performance and reflect nutrition misinformation. Statewide Senior Games participants (n=100) were surveyed on dietary practices, supplement use and sources of nutrition information. The survey instrument was previewed by an exercise physiologist and gerontology RD for content validity and pretested in a seniors exercise class. Surveys were distributed in registration packets and voluntary return was made to collection boxes at event sites. Mean age of the 38 women and 61 men who responded was 66.6 years (range=50–88). No chronic illness was reported by 47% of the sample. Body mass index was in the acceptable range for 79%. A diet change within the last 5 years was reported by 50%; 24% diet to lose weight. Ninety-four % reported drinking more liquids during activity, though only 11% consumed sports drinks. Forty-two % reported eating more when they were physically active; 47% ate more carbohydrate and 35% ate more protein. Reported supplement use was: 54% multivitamin, 46% vitamin E, 40% vitamin C, 38% calcium, 19% B vitamins, 17% no supplements, 13% herbal preparations, 4% protein drink. Other supplement use included chromium and other minerals, antioxidants (unspecified), pycogenol, garlic, wheat germ. The media and physicians were primary sources of nutrition information. However, when queried separately about sports-related nutrition information media followed by friends and fellow athletes were primary sources. Based on the survey results it appears older athletes show knowledge of fluid and energy needs, are conservative in use of ergogenic supplements and would be well served by accurate information in media sources. Given U.S. demographics, this kind of population of more active seniors may be expected to grow. Their concerns and practices increasingly need to be followed and reflected in the content and delivery of nutrition messages.

A Content Analysis of Health-Related Information on Television: The Simpsons

Television is a persuasive, powerful, and pervasive medium for disseminating information on a plethora of topics, including health and nutrition. In fact, television is consistently ranked by Americans as their primary source of nutrition information. In addition, it is widely acknowledged that events portrayed on TV influence eating and health attitudes and behaviors. To gain an understanding of the influence of television on health attitudes and behaviors, it is important to investigate the health content of television programming. The purpose of this study was to content analyze the health-related information conveyed by The Simpsons television show. This show was selected because it is consistently listed as one of the top 20 prime-time television programs in terms of viewing audience and because a pilot test indicated this show has many embedded nutrition and health messages. A total of 63 episodes (21%), 7 from each of 9 television seasons, were videotaped and content analyzed using the instrument developed for this study. The results indicate that health-related messages occur an average of 12 times per episode, with each message being an average of 32 seconds in length. Nearly two-thirds of the health-related messages were incidental to the episode; that is, the message did not directly pertain to the plot of the episode. Data analysis indicated that messages focused mostly on nutrition, alcohol use, smoking, and body image (57%, 20%, 11%, and 5%, respectively). Only 20% of the messages that focused on nutrition were positive (i.e., practices recommended by health care professionals), while 27,48, and 5 percent were negative, neutral, or ambiguous, respectively. The overwhelming majority of messages focusing on smoking and alcohol consumption were negative. A food pyramid constructed based on the frequency foods were verbalized, shown, and eaten in The Simpsons shares little similarity to the USDA pyramid. The foods most commonly mentioned verbally by characters were beer, entree type foods, and sweets. These same foods were the most frequently shown. Foods that were consumed most often were beer, entree type foods, coffee, sandwiches, and baked desserts. Foods were eaten as snacks, rather than meals, nearly 60% of the time. Homer, an overweight character, made the most verbal references to food and was portrayed eating food more often and in greater quantities than any other character. This study indicates that many health-related messages on The Simpsons run counter to those of promoted by health professionals. The next step is to determine how health-related messages on television affect viewers’ health and nutrition attitudes and behavior.

Dietary habits of athletes in Bahrain.

This study describes the dietary habits of athletes involved in four common sports in Bahrain (football, handball, volleyball and basketball). A sample of 304 athletes was obtained from 14 first class clubs. It was found that 28% of athletes skipped breakfast, and only 39% consumed breakfast daily. Foods eaten before competition were similar to those consumed by other family members, indicating that athletes did not eat any specific diet before events. There were some differences in meal patterns among athletes of various sports. In general, athletes allowed enough time between a meal and competition (2.8-3.1 hours). About half of them consumed water only at restbreak, while the rest consumed fruit drinks, tea and oranges in addition to water. Some (3%) did not consume any fluid. A small proportion of the athletes (4%) used vitamins and protein supplements. Mass media (53.6%) and coaches (20.1%) were the primary sources of nutrition information for athletes. It is suggested that information on nutrition and physical performance should be introduced in all educational programmes for both athletes and coaches.

Dietary practices of ballet, jazz, and modern dancers

Ballet dancers have been shown to have nutrition problems and poor dietary practices. We asked dance instructors and dance directors to distribute a questionnaire to dancers involved in three dance types. Of the 106 dancers who completed the questionnaire, 71% participated in ballet, 60% in jazz, and 74% in modern dance; 31% participated in all three types of dance. The body mass index was similar for all types of dancers. More than half (60%) of the dancers used vitamin and mineral supplements, and 18% of the females reported irregular menstruation. Wide ranges existed in intake of foods from each of four food groups, caffeine, and alcohol. Printed media (magazines and books) were the primary sources of nutrition information. Dietitians may encounter many types of dancers and should be aware that dancers involved in ballet and other types of dance may have dietary practices that could improve with nutrition education and counseling.