C. Bednar

Cafeteria Factors That Influence Milk-Drinking Behaviors of Elementary School Children: Grounded Theory Approach

This study was conducted to identify factors that influenced milk-drinking behaviors of elementary school children in North Texas. Ten focus groups with a total of 41 children aged 6 to 11 years were conducted using a grounded theory approach. Based on the principles of Social Learning Theory, milk preferences and health beliefs were identified as personal factors that influenced drinking. Cafeteria rules, milk flavor, product packaging, modeling by adults, and shared experiences were environmental factors. The data suggest that school cafeterias can capitalize on their unique position to offer milk-drinking opportunities that children can share to combine nutrition education with sensory experience.

CD-ROM Nutrient Analysis Database Assists Self-monitoring Behavior of Active Duty Air Force Personnel Receiving Nutrition Counseling for Weight Loss

This study observed the effect of using a computerized vs manual method of self-monitoring among Air Force personnel receiving nutrition counseling for weight loss. Subjects who enrolled during the first 2 weeks of the 4-week recruitment period completed food records for 6 weeks using a CD-ROM nutrient database (intervention group) whereas those who enrolled during the last 2 weeks used a food record booklet (comparison group). Of the 42 subjects (n = 23 intervention group and n = 19 comparison group), only 113 intervention and 11 comparison group subjects (57% of study enrollees) submitted at least 1 food record during the study and were included in the analysis, which included review of pre- and poststudy questionnaires, food records, and focus group data. There were no significant differences between the number of days per week documented or average number of items recorded daily. All 9 intervention as compared to 2 comparison group subjects who completed a poststudy questionnaire searched for lower-energy and lower-fat items and reported changing their dietary intake as a result. All intervention group subjects who participated in a focus group (n=6) had favorable comments about using the CD-ROM for monitoring and changing eating habits, indicating that it is a beneficial self-monitoring tool. Participants enjoyed the immediate dietary feedback, and computerized food records may be easier to interpret by nutrition counselors. A number of computerized nutrient databases are available to assist patients and consumers in managing nutritional concerns.

Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers

In recent years, public concern has focused on the need to reduce the fat content of school lunches. This study was designed to determine the effects of three preparation methods (baking, deep-fat frying, and hot-air frying) on moisture, fat content, and sensory characteristics of chicken nuggets and beef steak fingers. Chicken nuggets and beef steak fingers that were hot-air fried had a higher moisture content (p < .01) than those that were deep-fat fried. Both hot-air frying and baking caused a lower fat content (p < .01) in chicken nuggets than deep-fat frying. However, fat content of beef steak fingers was not significantly affected by preparation methods. Paired preference sensory testing was conducted using 40 volunteer panelists for each test. These tests indicated that most panelists preferred (p < .05) the deep-fat fried products over baked or hot-air fried products for flavor, crispness, mouth feel, and overall likability.

Effect of Preparation Methods on Moisture Content, Fat Content and Sensory Characteristics of Breaded Food Items Served in School Lunches

Abstract LEARNING OUTCOME: To determine effects of three preparation methods on moisture content, fat content and sensory characteristics of chicken nuggets and beef steak fingers. Level of fat in school lunches is a current concern of many nutrition professionals. Purpose of this study was to determine effect of preparation methods on moisture content, fat content and sensory characteristics of convenience breaded food products commonly served to school children. Chicken nuggets and beef steak fingers were prepared by baking, deep fat frying and hot air frying. Hot air frying is an innovative variation of convection baking that uses a hot air fryer. Samples were dried in a vacuum oven to determine moisture content before fat was measured by Goldfisch fat extraction method. Preparation methods caused moisture content of products to decrease in an almost inverse proportion to increase in fat content. Fat content of chicken nuggets (initially 14.9g per 100g of dry sample) decreased to 12.6g after baking and 8.2g after hot air frying while deep fat frying caused an increase to 18.4g. Fat content of beef steak fingers (initially 19.8g per 100g of dry sample) decreased to 19.1g after hot air frying, but increased to 20.9g after baking and 22.4g after deep fat frying. Untrained panelists compared the appearance, flavor, crispness, mouthfeel and over-all likability of products using paired preference tests. A significant number of panelists preferred deep fat fried products over baked and hot air fried product for most attributes. However, tests comparing hot air fried and deep fat fried chicken nuggets showed no significant panelist preference for either product on over-all likability, flavor and appearance. Hot air frying can be recommended as a method which will reduce fat content of chicken nuggets without having a significant effect on consumer preferences.

Sensory Testing of Milk With School Children

Abstract Milk is an important component of a school meal, and the temperature at which it is served may impact preferences of elementary school children for this beverage. The 1997 FDA Food Code recommends that milk be served at 41°F or below to maintain good quality and prevent bacterial growth. The purpose of this study was to discover the specific temperature range that children preferred for drinking milk. Preliminary bench testing of white and chocolate milk at various temperatures was conducted at a home day care to provide information on the ability of children to distinguish temperature differences and to establish temperature ranges for preference testing. Final sensory testing of milk was conducted at a selected elementary school in North Texas over three nonconsecutive days. Sixty children ages 6 to 11 years completed a series of three paired preference tests of 2% white milk at three temperature ranges, and an additional 60 children completed similar tests with 1% chocolate milk. Sensory testing was conducted in the school cafeteria using portable testing booths. Digital thermometers were used to periodically measure milk temperatures during testing. For each test, a majority of children preferred the milk served at a colder temperature. The children showed a significant (p

Relationships Between Estimated Life Cycle Caffeine Intake, Serum Sex Hormone Levels and Bone Mineral Analyses in Post-Menopausal Women

Abstract The purpose of this study was to assess the influence of dietary caffeine intake and serum hormones (Estrone-Sulfate, Free Testosterone and Sex Hormone-Binding Globulin), on total bone mineral density (TBMD) and total bone mineral content (TBMC). Fifty-four healthy, postmenopausal women, age 57-84 years, completed the study. Subjects completed a questionnaire detailing family history, medical, menstrual and demographic information. Current caffeine intake was determined by analysis of a five-day food record using Nutritionist IV (mean = 183±20mg/day). Caffeine intake over the life cycle was calculated based on the reported frequency of consumption during various stages of life: 14–19,20–29, 30–39, 40–55 and previous year. Current caffeine intake, determined from the food record, was significantly correlated with the calculated intake value from the frequency survey (r=0.60, p 2 ±0.11 TBMC=2163g±330) compared to those who had been postmenopausal for 10 years or less (TBMD g/cm 2 =1.12±0.10, TBMC=2306g±358). There was a significant positive correlation between caffeine intake and both TBMD (r =0.32, p=0.011) and TBMC (r =0.46, p

Web-Based Computer-Assisted Instruction (CAI) Module Study on Internet Skills for Dietetic Studeints and Dietitians

Abstract Computer assisted instruction (CAI) is an innovative teaching tool that can provide effective learning with a minimum use of resources. Background for a CAI module designed to improve computer skills of dietetic students and dietitians was obtained from a focus group which included seven dietitians with diverse backgrounds in education, health facility management, private practice and business. Based on focus group results and previous surveys of dietitians and dietetic educators, the three most important skills needed by dietitians in the future were determined to be effective Internet searching, e-mail management, and use of the Internet in nutrition education and counseling. A CAI module focusing on these skills was developed using HTML Editor Microsoft Frontpage 98. The CAI module explains how knowledge of search engines. Boolean operators, proximity operators, meta pages and subject trees can aid in searching for information on the Internet. It describes how to send, receive and sort e-mail, add attachments and zip files, and participate in a listserv. The CAI also details how knowledge of dietetic licensing laws, Internet technology, e-mail security and patient Web pages are important to dietitians wishing to conduct nutritional counseling via the Internet. The module, which is designed to take 60-90minutes to complete, incorporates examples from clinical practice and management to provide interactive learning. Review questions allow individual learners to assess progress. Following evaluation and testing by dietetic educators, other dietitians and students, this web-based module will be available nationwide.

Knowledge of Fats/Oils and Fat Content of Foods by Fast Food Restaurant Managers

Abstract A questionnaire was developed focusing on food preparation and types of fats/oils, knowledge of fats/oils and fat content of foods. The questionnaire was validated by a group of seven foodservice professionals and was pilot tested with ten local restaurant managers. A nationwide sample of 100 fast food restaurant chains located in the 100 largest metropolitan areas of the country was selected for a telephone survey. One manager was contacted from each restaurant. Results showed that 95 out of 100 managers used an oil for frying rather than a solid shortening. About one-third were using the same amount of oil for frying as three years ago while 1/3 were using more and 1/3 less. While 83 mangers agreed that consumers think low fat foods are important, 98 felt that customers were more concerned with taste than nutrition. A majority (64) knew that the recommended amount of total fat in the diet is 30% of calories or less. However, 41 selected sugar as containing more calories than vegetable oil or potatoes, and one-half did not realize that breaded convenience products such as chicken nuggets have been pre-fried by manufacturers. Sixty-five were not familiar with trans fatty acids. Results indicate that lack of knowledge may contribute to selection of food items and preparation methods that increase fat content of menus. To promote public health, fast food restaurant chains should provide more training for managers on nutrition and preparation methods that impact fat content of foods.

Hazard Analysis Critical Control Point (HZCCP) Practices and Food Safety Education of Food Safety Education of Foodservice Personnel at Long-Term Facilities

Abstract LEARNING OUTCOME: To identify the level of food safety education and use of Hazard Analysis Critical Control Point (HACCP) practices of foodservice directors and employees at long-term care facilities. The Food and Drug Administration (FDA) estimates that between 6.5 to 33 million people in the U.S. become ill each year as a result of foodborne illness and that 9,000 die. The elderly in long-term care facilities are considered at high risk for foodborne disease. HACCP has been advocated as a system designed to reduce risk of outbreaks of foodborne illness. Purpose of the study was to determine level of food safety education and knowledge and application of HACCP among nursing home foodservice employees and directors. A mail survey was conducted using a random sample of 50 licensed nursing home facilities from a 19 county region of north Texas. Completed forms were received from 152 employees and 17 directors from 17 facilities. Results showed that the majority of the directors and supervisors had completed a 16-hour certificaiton course on food safety. However, the majority of foodservice employees were required to have only a food handlers card requiring 1-2 hours of training. Twelve of the directors indicated knowledge of HACCP, but only nine used any of the HACCP steps at their facility. The most often used HACCP step was to identify critical control points in food production and service. Results indicate that there is a need for increased education of foodservice employees and application of HACCP principles at long-term care facilities.

A Comparison of Bone Density and Dietary Intake in Postmenopausal Women who are Receiving and not Receiving Hormone Replacement Therapy

Abstract LEARNING OUTCOME: Identify dietary factors related to bone density in postmenopausal women receiving and not receiving hormone replacement therapy. Differences in bone density and dietary intake were examined in 38 postmenopausal women, aged 54 to 78 years. Fifteen were receiving hormone replacement therapy (HRT) and 23 were not (NHRT). Bone density in the lumbar spine (BDSP),femoral neck (BDN), Wards triangle (BDW) and trochanter (BDTR) were assessed using dual energy X-ray absorptiometry. Three day diet records were analyzed for average energy and nutrient intake. Average dietary intakes of calcium were adjusted for calcium content of supplements consumed. Analysis of variance was used to determine differences in bone density and dietary intake. No significant differences in bone density were found between the two groups. Mean calcium intake was significantly greater (p=0.007) in the HRT group than the NHRT group. No other significant differences in dietary intake were found. When grouped by calcium intake, eight women who consumed a daily mean of 1500mg or more of calcium had significantly lower BDW (p=0.03) than those consuming less. These women may have increased their calcium intake related to their perceived risk of osteoporosis. Pearson correlation coefficients showed calcium intake was significantly associated with BDN (p=0.02), BDW (p=0.04) and BDTR (p=0.02) but not BDSP for 30 women whose mean intake of calcium was below 1500mg.Identification of factors associated with bone density in postmenopausal women can assist in implementing education and lifestyle changes to prevent osteoporosis.