Kathryn Silliman

Accuracy of self-reported weight and role of gender, body mass index, weight satisfaction, weighing behavior, and physical activity among rural college students.

This study measured accuracy of self-reported body mass index (BMI), particularly weight, in a college population. The main purpose was to examine the role of gender, BMI, body weight satisfaction, weighing frequency and physical activity level in accuracy (weight difference, percent weight difference, and absolute weight difference). Students (N=405; 56% female) completed a questionnaire and 325 agreed to have their height and/or weight measured. Gender, BMI and activity level were significantly associated with weight difference and percent weight difference while BMI, activity level and weighing frequency were associated with absolute weight difference. However, interactions between BMI and physical activity were found. Our findings indicate that women and heavier individuals underestimate weight.

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains. Findings Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods. Research limitations/implications The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed. Practical implications Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed. Originality/value Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.

No Apparent Impact of Meal Glycemic Index on Postprandial Lipid Response in Lean and Abdominally Obese Women

The objective of this study was to investigate effects of a low and high glycemic index (GI) meal and abdominal obesity on postprandial lipid response. Twenty-six obese and 15 lean women consumed a high (66) or low GI (44) meal of similar macronutrient and energy composition and then returned one to two weeks later to consume the other meal. Blood samples (0, 1, 3, 5 hour) were analyzed for insulin; free fatty acids; and total-, and chylomicron (CM)- triglycerides. Both groups (obese and lean, respectively) had significantly (p<0.05) greater insulin AUCs after consuming the high GI meal (1264 ± 889 vs. 653 ± 431 pmol/L) than the low GI meal (764 ± 708 vs. 320 ± 243). Meal type had no effect on the AUC for total-, or CM-triglyceride. Obese subjects had higher postprandial insulin (p<0.05), free fatty acid ((p<0.05), total- (p=0.06) and CM-triglycerides (p<0.05). QUICKI, an index of insulin sensitivity, was used to compare subjects from the upper and lower quartiles. Subjects with a QUICKI  0.31 (n=10) had higher AUCs for insulin (3-fold) and triglyceride (2.5-fold); and TG/HDL-C (3-fold) than subjects with a QUICKI ≥ 0.35 (n=9). These later subjects had a slightly reduced triglyceride AUC after the high GI meal (p=0.12). Women with abdominal obesity and insulin resistance have greater postprandial triglyceride response. The high GI meal increased the postprandial insulin response but appeared to have no effect on postprandial lipids. In this study, single meal GI had no effect on postprandial lipids but more research is needed, both short- and long-term studies.