C.J. Heiss

A Comparison of Nutrient Intake and Eating Behaviors of Boys With and Without Autism

The purpose of this project was to compare the nutrient intakes and eating behaviors of boys with and without autism. Parents of 20 boys with autism and 18 controls aged 7–10 years completed an eating behaviors questionnaire and 3-day food record. There were no differences in nutrient intake between the groups. The control group consumed a greater variety of foods; boys with autism based food choices on texture to a greater degree than the boys without autism, and more parents of boys with autism indicated difficulty getting their child to eat (P < .05). Thus, eating behaviors differ between boys with and without autism.

Resting Energy Expenditures in Asian Women Measured by Indirect Calorimetry are Lower than Expenditures Calculated from Prediction Equations

OBJECTIVE Measured resting energy expenditure (REE) and REEs calculated using the Harris-Benedict equation, Food and Agriculture Organization/World Health Organization/United Nations University (FAO/WHO/UNU) equations (FAO equations), and the Liu equation were compared in Asian women. DESIGN REEs were measured using indirect calorimetry in the morning after an overnight fast and compared with REEs calculated using the Harris-Benedict equation, the FAO equations, and the Liu equation. Height, weight, and 3-day diet records were also obtained. SUBJECTS Thirty-six healthy, free-living Asian women aged 19 to 52 years and living in the United States were recruited from Washington State University, Pullman, and completed the study. STATISTICAL ANALYSES Paired t tests, stepwise regression, one-way analysis of variance, and Pearson correlation coefficients were used for the statistical analyses. Significance was set at P < or = .05. RESULTS A significant correlation was found between measured REE and REE derived from the Harris-Benedict equation (R = 0.67, P < .0001), the FAO equations (R = 0.70, P < .0001), and the Liu equation (R = 0.70, P < .0001). However, measured REE was significantly lower than REE calculated using the Harris-Benedict and FAO equations by 8.5% (P < .001) and 5.4% (P < .01), respectively. No significant difference was noted between measured REE and REE derived from the Liu equation. APPLICATIONS Caution must be taken when predicting REE of Asian women using the Harris-Benedict equation or the FAO equation. Indirect calorimetry or an equation specific to Asians, such as the Liu equation, is recommended when an accurate estimate is necessary.

Right and left proximal femur analyses: is there a need to do both?

The purpose of this study was to determine if differences existed between right and left proximal femur bone mineral density (BMD) in a group of women. Participants for the study were 198 women ranging in age from 16 to 73 years. Bone mineral densities of both proximal femurs (femoral neck, Wards area, and trochanter) were assessed using dual energy X-ray absorptiometry (Lunar DPX). Mean (±SD) age, height, and weight of the participants were 32.9±18 years, 164±7.4 cm, and 64.9±12.1 kg, respectively. Significant differences between right and left femoral BMDs were found only in the trochanter. Overall, mean differences in BMD were low (neck=0.7%, Wards =0.2%, and trochanter=1.9%) but individual variations were as high as 22%. Based on BMD z-scores of <−1.0, 84 women were classified as “at risk” for osteoporosis. When right and left z-scores were compared, misclassifications of at risk women were 4, 15, and 11 for neck, Wards area, and trochanter, respectively. In conclusion, analyses of both right and left proximal femurs may not be necessary for either the researcher or the clinician.

Eating attitudes and body image of asian and caucasian college women

Abstract Very few studies have investigated eating disorders among immigrants to the United States. The purpose of this study was to compare eating attitudes and behaviors, fear of fat, and body image in Asian and Caucasian women. Eating attitude and fear of fat were assessed with validated instruments, and body size perception was assessed with body mass index silhouettes. Both groups identified a similar, underweight body silhouette as the “ideal,” and both groups overestimated actual body size. Our results suggest that Asians in the United States have similar eating attitudes and behaviors and body dissatisfaction but a greater fear of fat than Caucasians, indicating a need for eating disorder awareness programs targeted to female Asian immigrants.

Registered Dietitians and Speech-Language Pathologists: An Important Partnership in Dysphagia Management

a l m a g wallowing difficulties, termed dysphagia, result in unsafe swallowing, and thus increase risk or inadequate food and fluid intake, spiration pneumonia, and decreased ognitive and internal organ function. wallowing is a complex process that elies on a series of well-timed and cordinated neuromuscular events. Initition of swallowing is voluntary, but it s completed reflexively. Swallowing ifficulties result from the delay, misirection, or miscoordination of food nd/or liquid as the material is transerred from the mouth to the stomach 1-3). Eating often requires inreased time and effort for the paient with dysphagia. Difficulties ay result in a fear of eating or rinking, which in turn can limit ood intake and lead to malnutriion, dehydration, and general deline. Dysphagia can be caused by a numer of conditions, including neurologcal disorders or damage, esophageal isorders or damage, cancers of the ead and neck, and the treatment of ead/neck cancers. In children, dyshagia can result from cerebral palsy, left lip or palate and other structural bnormalities, and a number of devel-

A Small Food or Fluid Load Has No Effect on Body Composition Measured by 3 Different Methods

The purpose of this study was to determine whether there is a difference in percent body fat measured by hand-to-hand bioelectrical impedance analysis (BIA), dual-energy x-ray absorptiometry (DXA), and air displacement plethysmography (ADP) both before and after consumption of a liquid or semisolid meal. Body composition of 32 participants was measured both before and after consumption of 350-mL Gatorade or cereal with milk. There was no significant difference in percent body fat measured before or after the food or fluid load by DXA, BIA, or ADP. Ingesting a small amount of food or fluid just before measurement does not appear to influence DXA, BIA, or ADP results.

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.

Preparing Dietetics Practitioners to Effectively Serve the Hispanic Population

I T IS CRITICAL THAT REGISTERED dietitians (RDs) who work with the Hispanic population are prepared to provide culturally and linguistically appropriate nutrition care to best serve the nutritional needs of this growing segment of the population. In addition, since the Hispanic population in the United States is growing, it is important to recruit more Hispanic individuals to the dietetics profession. This article discusses the issues of cultural competency, diversity, overcoming the language barrier, and what can be done to educate dietetics practitioners. The Hispanic population comprises the largestminority group in theUnited

Body Fat Distribution and Basal Metabolic Rate in Obese Women

Abstract The purpose of this study was to assess body fat distribution and basal metabolic rate (BMR) in a group of 19 healthy premenopausal women, age 29.5±5.4 (mean±SD), >125% ideal body weight. Subjects completed a questionnaire detailing demographic information and medical history. Abdominal adiposity was determined by 6 different methods: waist to hip circumference ratio (WHR), sagittal diameter (SD), waist circumference, sagittal diameter/height (SD/H), visceral adipose tissue (VAT), and the conicity index (CI). All measures of abdominal adiposity were significantly correlated (p

Interactive Multi-Media Nutrition Support Training

Abstract Two educational modules using interactive multimedia to assist undergraduate students in building knowledge and skills in enteral and parenteral nutrition support were developed and used as part of a clinical nutrition course at Cal Poly State University. The selection, calculation, administration, and monitoring of nutrition support systems is complex, has life and death consequences, and requires practice to achieve mastery. The interactive computer tutorials were designed as a supplement to lecture to enhance the learning of nutrition support and engage the student in the learning process in an active manner. Material in the tutorials is presented in a variety of formats including information frames, video clips, and illustrations, and interactive questions. Using the tutorials gives the student simulated experience without depending on the availability of a practice patient population and helps students gain skills and confidence before being confronted with an actual patient. Students can work through the modules independently, at their own pace, and according to their preferred mental information acquisition (linear or nonlinear). Following each module, an interactive case study is presented so that the student is required to apply information learned and further develop skills. The tutorials can be accessed by dietitians and dietetic students throughout the world via the world wide web