L. McProud

Changes in Body Weight, Body Composition and Resting Metabolic Rate (RMR) in First-Year University Freshmen Students

Objectives: The purpose of the present study was to document any changes that might occur in body weight, body composition, RMR, and dietary intake in newly enrolled college freshmen. Methods: Body weight, RMR by ventilated O2 consumption, body composition by bioelectrical impedance and dietary intakes were recorded in 27 first-year college freshmen during their initial 16-week semester. Results: Mean body weight increased significantly with time (3.0 lbs; p < 0.001); 16 subjects (59%) gained ≥ 3.0 lbs, while 6 subjects (22%) gained ≥ 6 lbs. Percent fat mass significantly increased (p < 0.001), while lean body mass decreased (p < 0.001). Changes in RMR failed to reach statistical significance; however, there was a significant correlation between changes in weight and RMR (r = 0.45; p < 0.02). Mean reported calorie intake did not differ significantly between the beginning (1905 ± 664 kcal) and end (1960 ± 687 kcal) of the study. However, the differences (≈55 kcal) are in the range necessary to support the mean 3 lb. weight gain. Conclusions: The present study supports the notion that freshmen students, on average, gain weight during their first semester; however, this weight gain may be more modest than generally perceived. The study also provides important new data on changes in diet, body composition and RMR.

Food Label Effects on Customer Purchases in a Hospital Cafeteria in Northern California

The purpose of this study was to determine if nutrient food labels helped increase purchases of healthier entrées in a hospital cafeteria. Thirty-two recipes consisting of healthy picks (HP) and regular menu (RM) entrées were developed, analyzed, and standardized. Results showed that the mean sales for HP increased from 41.8% (n = 47) to 42.5% (n = 40) as compared to decrease in RM sales from 58.2% (n = 64) to 57.5% (n = 54) at the end of the intervention period. RM entrées provided a mean of 657 Kcals while HP entrées provided 395 Kcals. Food labels may be a cost-effective way to promote healthier food choices.

Microwave Cooking: Knowledge, Attitudes, and Practices of California Foods Teachers.

Foods teachers in major metropolitan areas of California were surveyed, utilizing a mail questionnaire, to assess their microwave knowledge, attitudes, practices, and needs with regard to microwave educational resources. Results indicated that respondents thoroughly understood basic microwave principles and techniques. Over 90% correctly identified factors critical to successful microwave cooking, such as food shape, amount, density, and starting temperature. Two-thirds or less understood the more complex principles relating to power output, microwave penetration of food, and shielding with aluminum foil. Respondents showed positive attitudes toward cooking foods by microwave and microwave oven safety, but showed less positive attitudes toward microwaving beef. Teachers surveyed indicated a greater degree of ownership and usage of microwave ovens than that of the general population. The majority of teachers included microwave instruction in their classroom lessons. Many indicated that the major obstacle to microwave instruction was a lack of microwave ovens; most indicated a need for additional microwave education materials.

Culture change: Improving quality of life by enhancing dining experience in a skilled nursing facility

ABSTRACT Serious concerns revolve around the nutritional status and quality of life of residents in skilled nursing facilities. The purpose of this study was to improve the quality of life of the residents of a skilled nursing facility in the San Francisco Bay Area through culture change by creating a home environment and also enhancing dining services through buffet service, beverage/snack service, and diet liberalization. This quantitative study utilized 5-point Likert scale resident satisfaction surveys, weight variance data, and average percentages of food intake. A positive impact of culture change on the nutritional status and satisfaction levels of the residents was observed, hence improving their quality of life in the future.