Ann Tinsley

What young adults say about factors affecting their food intake

Little research has been conducted examining the food choice behaviors of young adults. The few studies reported have been limited to college students and used survey questionnaire techniques. This study sought to describe a broader sample of young adults and to gather information about reasons for food choice behavior using a qualitative method. Fifty‐seven focus group interviews were conducted across seven states with 270 young adult participants. The interviews were focussed on discussions of food‐related behaviors. Across all states consistent responses were given regarding time constraints, financial barriers and health concerns impacting food choice. Varying responses between states seemed related to racial and ethnic differences among participants. These results suggest that the effectiveness of efforts to promote positive food behavior change among young adults may be improved by incorporating means to overcome common barriers.

Converting focus group data on food choices into a quantitative instrument

ROSALIEAMOS,3 NANCY BETTS,4 CONSTANCE GEORGIOU,S SHARON HOERR,6 RAO IVATURI,7 AND JANE VOICHICK 2 lDepartment of Nutritional Sciences, Shantz 309, The University of Arizona, Tucson, Arizona 85721; 2Department of Nutritional Sciences, University of Wisconsin-Madison, 1415 Linden Drive, Madison, Wisconsin 53706; 3Department of Family and Consumer Sciences Ed., 220C Mackay Hall, Iowa State University, Ames, Iowa 50011; 4202 Ruth Leverton Hall, University of Nebraska, Lincoln, Nebraska 68583-0806; SNutrition and Food Management, Milam Hall 108, Oregon State University, Corvalis, Oregon 97331-5103; 6Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824-1224; 7Department of Home Economics, Indiana State University, Terre Haute, Indiana 47809

Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures

Tepary bean (Phaseolus acutifolius var. latifolius), a native North American legume adapted to arid/semiarid lands was partially evaluated as a potential food source for people of African and Middle Eastern regions. To indicate the acceptability of these pulses, traditional Nigerian and Saudi Arabian foodstuffs were formulated with teparies substituted for beans commonly used in these regions. Organoleptic evaluation of these food products by students native to the area of recipe origin indicated the dishes to be moderately to highly acceptable. Chemical analyses of this species revealed tepary beans to be very similar in proximate composition, amino acid profile and content of various minerals to other grain legumes (cowpeas, chickpeas and fava beans) of the African/Middle Eastern region. Protein contents of tepary samples averaged 23.0%, whereas protein quality was found limiting in sulfur amino acids. Laboratory examination of raw tepary samples for antinutritional factors uncovered levels of flatulent oligo saccharides, trypsin inhibitors and phytic acid commonly associated with grain legumes. However, lectin assays revealed greater agglutination associated with tepary composites than in fava, chickpea and cowpea samples. All bean samples were simmered resulting in fully cooked materials which exhibited low levels of nutritional antagonists. Cooked beans were considered safe and nutritionally acceptable.

Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists

Tepary samples were examined for patterns of hydration, dry matter losses during the processes of soaking and cooking, residual hardness in partially cooked samples and heat lability of endogenous proteinaceous antinutritional factors. At 24 °C, teparies imbibed water equivalent to their weight (100% hydration) in 4 h and continued to absorb water rapidly for an additional 4 h before reaching an equilibrium hydration. During the processes of soaking and cooking, materials leached from raw beans represented 7.3 and 13.5% of their dry weight, 4.3 and 12.4% of their protein content, 7.1 and 12.2% of their stored carbohydrate and 22.4 and 33.4% of their mineral levels, respectively. In samples prepared at different cooking times (60, 90, 120, 150, 180 min) and cooking temperatures (80, 85, 90, 95°C), longer times and higher temperatures resulted in greater reductions in residual bean hardness; interactive effects of time and temperature treatments were significant. Residual activity of trypsin and chymotrypsin inhibitors in partially-cooked samples appeared to be negligible. In addition, at least 80% of the original hemaglutinating activity of lectins in raw beans was lost during partial-cooking of samples under all cooking regimes.

From qualitative to quantitative : development of an instrument to assess food choice influences of young adults

This paper provides a detailed description of the use of qualitative data to develop a sophisticated quantitative instrument to measure food choice influences of young adults. Focus group data were analyzed using domain and taxonomic analysis procedures and developed into Likert‐type scales. Pilot testing determined reliability by Cronbachs alpha and test‐retest. Factor analysis was used to explore construct validity and identify influences. The revised survey met Preliminary Assessment criteria for clarity, apparent internal consistency and content validity. Focus group data suggested that young adults from minority backgrounds include culture as a food choice influence while young Caucasian adults discuss their childhood food exposure as an influence. Factor analysis revealed seven food choice influences: Health, price, taste, convenience, appearance of food, calorie content and brand. Qualitative data assisted survey development numerous times and contributed to higher reliability and validity of the ...

Nutrition education for older adults: how title III-C program participants perceive their needs

Abstract A nutrition education interest survey was conducted among Title III-C program recipients in a large county in a Southwestern state to ascertain the current level of nutrition knowledge, beliefs in food-related myths, nutrition misinformation of participants, and demographic data. Data were collected using a self-administered questionnaire, with a proportionate random sampling of 175 being drawn. Findings suggested current nutrition education was inadequate. A significant positive relationship was found between nutrition knowledge scores and multiple sources of nutrition information (p ≤ 0.01), educational level (p ≤ 0.001), and ethnicity (p ≤0.001). Positive relationships were found between the extent of nutrient or food supplementation and income, educational level, and ethnicity.

A nutrition and physical fitness test for fifth and sixth graders

Abstract This paper reports the development of a written measure of nutrition and physical fitness knowledge for use with upper elementary school students. The objectives of the curriculum for which the test was developed derive from the basic concepts for nutrition education as proposed by the 1969 White House Conference on Food, Nutrition, and Health. Evaluation by a professional review committee of the adherence of the test to a table of specifications ensured content validity. Significantly greater gains by instructed students than by uninstructed students established criterion validity. Internal consistency reliability was 0.814 as measured by Cronbachs alpha. The authors believe the test should have wide application in assessing general knowledge in the area of nutrition and fitness education.