Elisabeth Schafer

A College Nutrition Science Course As An Intervention To Prevent Weight Gain In Female College Freshmen

The objective of this study was to test the hypothesis that a nutrition course that stresses fundamental principles of human physiology, energy metabolism, and genetics helps prevent weight gain during the first 16 months of college life. A randomized control trial was conducted from January 1997 to May 1998 using volunteers. Forty female college freshmen participated in the intervention (college course, n = 21) and control (no course, n = 19) groups. The intervention was a one-semester nutrition science college course. Body weight, nutrient intakes, and knowledge were measured at baseline, the end of the intervention (4 months from baseline), and 1 year later (16 months from baseline). Statistical analysis was conducted using a repeated-measure analysis of variance. Higher Body Mass Index (BMI) students (BMI > 24) in the intervention group (n = 11) reported lower fat (p =.04), protein (p =.03), and carbohydrate (p =.008) intakes compared with the higher BMI students in the control group (n = 6). Dietary changes reported by the higher BMI intervention students were associated with the maintenance of baseline body weight for 1 year in contrast with the higher BMI control students who gained 9.2 6.8 kg (p =.012). The findings suggest that nutrition education emphasizing human physiology and energy metabolism is an effective strategy to prevent weight gain in at-risk college students.

Food safety: An application of the health belief model

Abstract The safety of the food supply is a growing health concern in the United States. This makes it important to determine what food safety actions people usually take and what factors predict these actions. The present analysis examines the application of the health belief model to food safety. Randomly selected adults in a midwestern state responded to a mailed questionnaire asking their attitudes and behaviors concerning food safety. The findings provided evidence that actions were being taken to assure the safety of food. These actions centered on information seeking, food preparation, and food purchase. Factors that predicted food safety actions were derived from the health belief model. These included the perception that unsafe food is a personal health threat, the perception that one could do something about the threat (self-efficacy), and the motivation to maintain good health. Interaction effects of self-efficacy with perceived threat were examined. Those who feel a personal threat and believe they can do something about it are more likely to engage in food safety behavior. In addition, the sociodemographic factors of age, gender and household size are related to food safety behavior.

Relationship between gender and food roles in the family

Abstract The purpose of this study was to examine male and female roles in the performance of food-related household tasks. A total of 336 couples in four life-cycle stages — young families, maturing families, middle-age empty-nest families, and retirement families — were interviewed in their homes. Despite major societal changes in sex-role definitions and the increased employment of women outside the home, husbands and wives at all life-cycle stages agreed that food selection and preparation should be the domain of women. Consistent with the normative expectation, spouses reported that food-related activities were conducted primarily by wives, with only minor help from husbands. There was little or no marital conflict over the equity of the role expectation and performance. Husbands in the younger life-cycle stages thought that they should do more food preparation, and did in fact do slightly more cooking than husbands in later life cycles, but no more food selection; younger wives also thought that husbands should do more in food-related tasks. Husbands in older families tended to be more involved in food shopping and food budget decisions.

Predicting fat in diets of marital partners using the health belief model

The objective of this investigation is to use the health belief model (HBM) to explain the percentage of calories from fat in the diet (PCF) for marital partners. The model includes four sets of determinate variables: perceived threat of a high-fat diet, barriers to a healthier diet, food choices made for health reasons, and self-efficacy, as well as sociodemographic background factors. One hundred fifty-five married couples were selected by a random area sample from the state of Iowa. Husbands and wives were interviewed separately in the home. The results partially support the HBM as applied to a nutrition domain and revealed interesting gender differences. For wives the cost of healthy diet changes had an effect on PCF. For husbands, perceived threat and self-efficacy had an effect on PCF. The differences are discussed on the basis of gender roles in the home and gender socialization.

Self-Esteem and Fruit and Vegetable Intake in Women and Men

Abstract Influences on food choices are multifactorial, and limited research has been reported on the role of social-psychological variables. Earlier studies have linked self-esteem with a variety of health behaviors. The purpose of this study was to extend the research to examine the relationship of self-esteem to dietary behaviors, specifically the intake of fruits and vegetables and their key nutrients. Subjects were 155 married couples in a stratified random sample of households in one mid-western state. Husbands and wives were interviewed separately in their own homes. Independent variables were age, education, income, body mass index, and self-esteem.The dependent variables were number of servings and variety of vegetables and fruits per week and energy-adjusted intakes of fiber, folate, and vitamins A and C. Self-esteem was measured by the Rosenberg questionnaire, while dietary intake was assessed by a semiquantitative food frequency questionnaire. Women reported significantly more servings of fruits per week, greater variety in both fruit and vegetable choices, and higher energy-adjusted nutrient intakes than did their husbands. Women met Food Guide Pyramid (FGP) recommendations for fruit intake and approached the recommendation for vegetable servings. Men fell short of FGP recommendations for both fruit and vegetables. After adjustment for age, education, income, and body mass index, self-esteem was a significant predictor of vitamin C and folate intake among women and folate intake among men. No other dietary variables were associated with self-esteem, although for men there was a trend for increased weekly servings of vegetables and increased variety in vegetable choices with higher self-esteem. One implication for practice is that age and education appear to be far stronger factors contributing to fruit and vegetable intake than is self-esteem. Additional research is needed to clarify the strength of self-esteem as a factor in specific food choices, especially among subpopulations.

Comparison of Dietary Intakes of Husbands and Wives

Abstract This study was designed to examine the similarities in husbands’ and wives’ dietary intake and to investigate these similarities in relationship to the life stage of the family. A semiquantitative food frequency questionnaire was completed separately by 151 married couples. Intraclass correlation coefficients for the energy-adjusted nutrient intake of all husbands and wives ranged from 0.04 for iron intake to 0.38 for saturated fat intake. Simple linear regression of the husbands intake (dependent) on the wifes intake (independent) was significantly different from zero for most energy-adjusted nutrients. However, this pattern was not consistent across the family life stages.This suggests that although spouses’ nutrient intakes are more similar than different, one spouses nutrient intake may not be a particularly good indicator of the intake of the other spouse.These results have important implications for the design and evaluation of interventions to change the dietary habits of family members.

Ability of Social Support to Predict At-Risk Dietary Intake and Anthropometric Measures in White, Rural, Community-Dwelling Elderly Women

Abstract Using a stratified random sample of 249 rural, community-dwelling, older women, this study evaluated if higher levels of associative and functional solidarity with family and others in the community would lead to lower at-risk dietary intake and anthropometric measures. Factor analysis identified 5 factors associated with nutritional measures: contact with family members, non-family others, senior center attendance, and emotional and instrumental support. Overall, attendance at a senior center predicted adequate protein intake. For younger elderly, in addition to attending a senior center, having contact with non-family others, having a higher income, and living with someone decreased the likelihood of at-risk protein intake. For the oldest women, social factors did not predict at-risk dietary intake or anthropometric measures.

Heart*Style: A Worksite Nutrition Education Program in a Rural Setting

Abstract The purpose of the Heart*Style worksite nutrition program was to support employees in reducing diet-associated risks for cardiovascular disease. Employees of two worksites in a rural area—a small factory and a public school system—were the target audience. A total of 88 employees (59 females and 29 males) from the two worksites attended five classes at their respective workplaces and received eight self-study lessons mailed to their homes. Slightly over half of the participants lost weight during the 3-month program, and 34% of those available at the 1-year follow-up had at least maintained the loss. Plasma total cholesterol, LDL-cholesterol, and plasma triglycerides decreased significantly during the 3-month intervention. At the 1-year follow-up, plasma total cholesterol, LDL-cholesterol, and plasma triglycerides remained significantly lower than before the worksite program began. Educational interventions at the worksite are particularly valuable in a rural area where there are few other health promotion resources.

STRESS IN MARITAL INTERACTION AND DIET BEHAVIOR

The research examines the effects of stress in the marital relationship on dietary behavior. The theoretical model predicted that the marital stress of inequality and role disagreement would lead to an unfavorable reflected appraisal and low self-efficacy. The latter two variables are predicted to be related to the dietary indicator of fat consumption. One hundred and fifty-five married couples were selected by a random area sample from the state of Iowa. Husbands and wives were interviewed separately in the home. The results supported the stress model. Marital interaction stress had an effect on diet as mediated by the reflected self (how one imagines they are perceived by significant others) self-efficacy (perceived control over ones outcomes). Also, interesting gender differences were found. For husbands, reflected appraisal was related to per cent calories from fat in the diet whereas for wives, self-efficacy was related to per cent calories from fat. The differences in part reflect the changing role of women.

A nutrition home study course for food and health professionals

Professional nutritionists and dietitians have long recognized that they share nutrition education opportunities with others who mayor may not be qualified to provide nutrition advice (1, 2). Health professionals, e.g., physicians, nurses, and dentists, who have direct, personal contact with individuals at a teachable moment, provide much nutrition education. Foodservice professionals often control the food selection available to individuals. Home economists, whether they are employed in industry, education, or homemaking, find themselves viewed as an important community resource for nutrition information. While all of these groups have an understanding of basic nutrition, they need to build upon and update that knowledge (2-5). To meet this need, we have developed a home study course in intermediate nutrition. The course, entitled Nutrition Concerns and Controversies, was offered through the Cooperative Extension Service of the state university (Note 1). Our goals in offering the course were 1) to strengthen and update the nutrition knowledge of health, foodservice , and home economics professionals; 2) to support personal dietary changes consonant with the U.S. Dietary Guidelines; and 3) to improve the quality of nutrition advice and information available in the community.