Jeannette Endres

Nutrition Education, Body Composition, and Dietary Intake of Female College Athletes.

In brief: This study examined the effects of nutrition education (through individual counseling) on the body composition and diet patterns of 39 female college athletes. Anthropometric and diet data were collected before and after the playing season. Ten of the athletes received individual nutrition counseling during the season and comprised group 1; the other 29 made up group 2. Neither group met the recommended dietary allowance for energy before or after the season, but group 1 significantly lowered fat and cholesterol levels and increased carbohydrate and fiber intakes. The findings suggest that individual counseling is effective in improving the diet quality of female athletes.

Use of a Computerized Kiosk in an Assessment of Food Safety Knowledge of High School Students and Science Teachers

A multimedia touch-screen kiosk was used to assess food safety knowledge and convey food safety principles to 93 high school science teachers and 165 students. The kiosk program based on the FightBAC messages informed users of correct responses and reasons for the response. Teachers correctly answered more questions than students; however, for the areas of hand washing, sources of foodborne illness, and handling of leftover foods, at least 40% of both students and teachers provided incorrect answers.

A FACTOR ANALYTIC STUDY OF WPPSI SCORES OF EDUCATIONALLY DEPRIVED AND NORMAL. CHILDREN

The Wechsler Preschool and Primary Scale of Intelligence was administered to 372 children, one group being educationally deprived and the other normal, all being Caucasian. Factor analysis showed a three-factor structure: Verbal, Performance, and Picture Completion. There were no significant differences in factor structure of the two groups, suggesting similarity of factor structures. Apparently, the homogeneity of groups on cultural and demographic variables outweighed their arbitrary assignment to differential educational experiences on the basis of existing Title I definitions of educational deprivation.

Diabetics in Long‐Term Care: Effect of Sweetness on Dietary Intake

This study reported on the dietary intake of the institutionalized diabetics consuming low-kilocalorie sweeteners or fructose. The dietary intake was comparable to that for nondiabetics and consistent with the data from NHANES II. Nutrient intakes for diabetics met 100% of the RDA when either sweetener was used. Because of the increase in carbohydrates from fructose, the percentage of calories from fat approximated more closely the 30% recommended for diabetic adults. When fructose diets were used, there was a decrease in sucrose intake, which may help keep serum glucose and insulin responses within a normal range. The additional energy from fructose probably had little negative effect on the institutionalized diabetic population (which was not obese) and may have provided energy for weight maintenance. The use of calorie-dense sweeteners with the general population of diabetics who tend to be overweight requires further study.

Crude Fiber and Nutrients in the Diets of Preschoolers

Diet records of 169 preschool children were analyzed to determine the characteristics of diets with crude fiber values above 2.4 grams (upper quartile) and below 1.5 grams (lower quartile). Children whose diets contained 2.5 to 5.9 grams of crude fiber consumed a wider variety of foods, ate more servings of each food, and tended to have diets which met or exceeded two- thirds of the RDA for all nutrients except iron. The diets of the upper quartile group had higher energy values, but the proportion of energy contributed by fat, carbohydrate, and pro tein was similar for the total, upper, and lower quartiles. The diets of the upper quartile group were calculated to have proportionately more crude fiber and vitamins A and C, resulting from greater consumption of fruits and vegetables, while the reported diets of the lower quartile group had more calcium and riboflavin as a result of greater consumption of milk and milk products. At least 13 fiber-contributing foods (10 fruits and vegetables, peanut butter, dried cooked beans, and whole wheat bread and rolls) reported in the childrens diets accounted for 9.6 percent of the total foods. It did not appear that children in the upper versus lower quartile in this study received a large percentage of crude fibers from phytate-rich foods, and the likelihood of this factor in hibiting iron utilization in the population would be doubtful.

Procedures for Use of Soy Protein in Long-Term Care Menus

ABSTRACT Incorporating soy products into long-term care foodservice can be successful. This article discusses how planning for the use of soy needs to include the menu system, the nutritional guidelines, staffing patterns and issues concerning ready-made soy products versus adjusting current recipes. Many types of soy ingredients and products are described along with usage ideas. A one-week sample menu is included.

Soy-Enhanced Products can Increase Protein Intake of Long-Term Care Residents

Abstract The importance of sufficient protein intake of the elderly, especially those in long-term care facilities (LTCF), is well established. Marginal protein intake has been shown to result in loss of lean muscle mass and immune function. Soy is a complete, high quality protein, which can be added to a wide variety of products to enhance the texture and nutritional quality of foods such as meats, breads, desserts, and cereals. This study was conducted with 74 residents having a mean age of 78 years in a 460 bed LTCF. The study consisted of two, three-week cycle menus where either traditional or soy-enhanced cycle menus were served. During the soy enhanced weeks, four to six items per day from the traditional menus were replaced with similar soy-enhanced products, reaching a goal of 30 grams of soy per day. To determine amounts served, five random trays were selected and individual food items were weighed for each meal. Plate waste measurements from the 9,298 trays over the six-week study provided data on differences in acceptance of the respective cycle menus. Nutritional content of foods was calculated using the NDS system developed by the University of Minnesota. Data were subjected to an analysis of covariance to test for differences between the traditional and soy-enhanced menus regarding amount eaten, energy values, and protein values in matched meals. There was no significant difference in amount of food or energy consumed between study weeks, although the soy-enhanced products were more protein dense. The amount of protein consumed increased (p≤0.01) by 19.6% per day (13.2 grams) in the soy-enhanced compared with traditional menus. In conclusion, the energy and protein content of the foods consumed during the traditional and soy-enhanced weeks was comparable to that reported in the literature for similar populations. Soy-enhanced products incorporated into traditional LTCF menus can significantly enhance the overall protein consumption by the elderly.

Nutrients and Fiber In Supplemented Diets Of Low Income Preschoolers

The purpose of this study was to report on the energy, nutrient, and fiber values from dietary intakes of low income children receiving supplemental foods. Di etary records for 434 preschool children participating in the Supplemental Food Program for Women, Infants, and Children (WIC) were collected. The sample was divided into the upper and lower quartiles based on fiber values. The upper quartile met the RDA for energy and also had more nutrient dense diets for car bohydrate, fiber and magnesium due to larger quantities and more frequent servings of fruits, vegetables, grains and legumes. The diets of the lower quartile were more nutrient dense for fat, vitamins B12, and D due to larger servings of meats, desserts and high-fat snacks. The upper group reported a larger quantity of WIC foods, especially the approved cereals, which contributed some fiber to the diets. Overall, WIC foods supplied higher values for many nutrients, espe cially iron, but provided only small quantities of fiber.