Nancy M. Lewis

FOOD CHOICES OF YOUNG COLLEGE WOMEN CONSUMING LOW- OR MODERATE-CALCIUM DIETS

Abstract The purpose of this research was to investigate the eating habits of young college women, particularly the habits that affect calcium intake, and to identify methods that might be used to increase that intake. Twenty-three female college students 19 to 24 years of age attended one of four focus group interviews. Women attending two of the focus groups consumed low-calcium diets ( 800 mg/day). Low-calcium consumers appeared to have random eating patterns and ate away from home more often than women with moderate-calcium intakes. Women suggested they would eat high-calcium foods, if the foods fit into an active lifestyle, and were low in calories. They would choose milk at a fast-food restaurant, if it was not packaged in a cardboard carton and if the restaurant advertising showed pictures of milk with meals. Graphic representation on the nutrition label showing the calcium content of the food and the portion of a womans needs that are met by the food would be helpful. This information can be used to design new strategies for increasing the calcium consumption of young college women.

Calcium intake, attitudes toward calcium-containing foods, and number of risk factors for osteoporosis in two groups of 18- to 35-year-old women☆

Calcium intake, attitudes toward calcium-rich foods, and a number of risk factors for osteoporosis were identified and compared in women aged 18 to 35 from Kansas State University (KSU) and the Expanded Food and Nutrition Education Program (EFNEP). Each participant responded to questionnaires that assessed frequency of consumption of calcium-rich foods, attitudes toward calcium-rich foods, and level of risk for osteoporosis. Generally, the participants in EFNEP were older and had a higher body mass index than the KSU participants. Calcium intake was higher for EFNEP participants than for KSU participants. Almost 24% of KSU participants consumed less than two-thirds of the RDA for calcium compared to 12% of the EFNEP participants. Many attitudes toward calcium-rich foods were similar in the two groups, but differences occurred in attitudes related to health and the enjoyment of drinking milk. Based on a risk assessment questionnaire the EFNEP group had more lifestyle-related risks for osteoporosis that can be controlled, whereas the KSU group had more risks for osteoporosis associated with heritage or lack of bearing children, areas that cannot be controlled by educational programs. We conclude that these groups may need different approaches to calcium education because risk factors for osteoporosis were different and some attitudes also were different between the groups and among women in various calcium intake categories.

Validity and reliability of an omega-3 fatty acid food frequency questionnaire for first-generation Midwestern Latinas.

This study tested the hypothesis that a culturally developed omega-3 (n-3) fatty acid food frequency questionnaire (FFQ) could be an accurate instrument to capture n-3 fatty acid food intakes of first-generation Midwestern Latinas. The goal of the study was to assess validity and test-retest reliability of an FFQ to estimate total n-3 fatty acid (total n-3), α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) intakes. An n-3 FFQ was developed and pilot tested. Two FFQs and 3 nonconsecutive 24-hour recalls were collected from 162 participants. Pearson correlation and paired t test were used to test the hypothesis. Correlation of the 2 FFQs was 0.71 for total n-3, 0.65 for ALA, 0.74 for EPA, and 0.54 for DHA (P < .01). The means of the 2 FFQs and of the 24-hour recalls were not significantly different for total n-3 and ALA (P > .05), but were significantly different for EPA and DHA. The n-3 FFQ had acceptable reliability, validated only total n-3 and ALA, and provided relevant findings about the n-3 eating habits of Midwestern Latinas.

Consumption of Omega-3 Fatty Acid-Enriched Eggs and Serum Lipids in Humans

ABSTRACT This study examined the effectiveness of consuming omega-3 fatty acid-enriched eggs (Omega Eggs) in increasing total dietary omega-3 fatty acids. Also examined was the impact of Omega Egg consumption on serum lipids. Sixteen hypercholesterolemic men and women with baseline serum total cholesterol concentrations of 5.17–7.76 mmol/L (200–300 mg/dL) followed the National Cholesterol Education Program Step I diet guidelines under the following conditions: (a) Step I diet without eggs, (b) Step I diet plus 12 regular eggs per week, and (c) Step I diet plus 12 Omega Eggs per week. The study design was a repeated 3X3 Latin square so that each subject received each of the three diet treatments. Consumption of Omega Eggs significantly increased omega-3 fatty acid intake (1.18 g/day) compared to consumption of regular eggs (0.71 g/day) or no eggs (0.81 g/day). The Omega Egg treatment did not significantly alter serum cholesterol or triacylglycerol concentration when all 16 subjects were included in the analysis. However, three subjects showed a significant increase in serum total cholesterol concentration when consuming regular eggs relative to no eggs. When these “responders” consumed Omega Eggs, serum total cholesterol concentration did not increase, despite a 3-fold increase in cholesterol intake relative to no egg treatment. These data suggest that Omega Eggs (12/week) can be included in the National Cholesterol Education Program Step I diet without increased serum total cholesterol or triacylglycerol concentration. In this way, the nutritional benefits of eggs could be realized without the detrimental effects of increased cholesterol intake.

Vegetable Choices and Cookery Methods of Nebraskans

A telephone survey of a random sample of adult Nebraskans was conducted to identify the vegetables they consumed and the methods they used to cook these vegetables. Subjects were called in the evening after the last meal of the day, and were asked to respond to questions about the vegetables they had eaten that day. Results indicated 15% of the 538 respondents did not eat a vegetable on the day they were contacted, 26% ate 1 vegetable, 25% ate 2 vegetables, and 34% ate 3 or more vegetables. Mean vegetable consumption was 2.2 vegetables per person per day. Twenty-one different vegetables were eaten and 4 of these, potatoes, lettuce, carrots, and tomatoes, accounted for 48% of vegetables consumed. One third of the vegetables were eaten raw. When they were cooked, the cookery method used most often was on the stove top (i.e., boiling). This method was used more than twice as often as the microwave for cooking vegetables. Results of this survey indicate that nutrition education programs need to encourage increased vegetable consumption and the use of vegetable cookery methods that maximize nutrient retention.

Effectiveness of Nutrition Counseling in Young Adult Males

The purpose of this project was to determine if the addition of a laboratory measurement, i.e., measurement of serum cholesterol, would increase the effectiveness of nutrition counseling in young men. Subjects were a random sample of 45 healthy male students from a Midwestern university, between the ages of 20 and 25 who were consuming >30% of kcal from fat. Men were randomly assigned to one of four groups; nutrition counseling and measurement of serum cholesterol (NC + SC), nutrition counseling only (NC), measurement of serum cholesterol only (SC), or control (C). At weeks 1 and 6, participants completed a 24-hour recall, a 2-day food record, and a food frequency questionnaire. Analysis of variance and least squares means were used to compare change in dietary intake (percent calories from fat) from pre- to post-assessment. Fat intake decreased by 3.2% kcal from fat in the NC + SC group (P < 0.02), and by 2.7% kcal from fat in the NC group (P < 0.06). There were no significant changes in the SC or C groups. These results suggest that measurement of serum cholesterol may enhance the effectiveness of nutrition counseling in young adult males somewhat, however, the primary impact on reducing fat intake is from the nutrition counseling alone.

Content Validation of a Standardized Language Diagnosis by Certified Specialists in Gerontological Nutrition

Validation of the nutrition standardized language assures the language is accurate for use in practice, policy, and research, but few validation studies have been reported. The purpose of this descriptive study was to validate content of all components of the nutrition diagnostic term involuntary weight loss using experts providing care for older adults in health care settings. A Nutrition Diagnosis Validation Instrument was developed that contained the definition, etiologies, and signs and symptoms of the diagnosis plus items added from literature review. Questions on clarity and completeness of the language were included. The Nutrition Diagnosis Validation Instrument used a Likert-type scale for deriving a Diagnostic Content Validity (DCV) score for all items in the definition, etiology, and signs and symptoms components to define major, minor, and nonrelevant characteristics and a mean total DCV score for the term. In 2008, all Board Certified Specialists in Gerontological Nutrition (CSGs) were recruited by mail. CSGs (n=110, 73% response) reported 15±10 (mean±standard deviation) practice years in gerontological nutrition. The total DCV component scores were 0.80±0.17 (definition), 0.63±0.08 (etiology), and 0.69±0.12 (signs and symptoms). The mean total DCV score of the diagnostic term was 0.69±0.11. Cognitive decline, poor oral health, and impaired skin integrity were identified as missing language. In conclusion, the majority of the definition, etiologies, and signs and symptoms of the term were content-validated, including seven items derived from literature review. The validated items, including recommendations for added language, need to be retested using the same process.

Development of a Medical Nutrition Therapy Protocol for Female Collegiate Athletes

Nutrition intervention can improve athletic performance and reduce the risk of nutrition related problems in women athletes. The current healthcare environment demands that dietitians document the outcomes of the medical nutrition therapy (MNT) they provide. This requires the development and validation of MNT protocols so that outcomes can be documented and compared in similar populations across multiple settings. The purpose of this project was to develop a sports nutrition management MNT protocol for collegiate women athletes. A registered dietitian currently working with collegiate women athletes collaborated with four dietitians from the community to develop an MNT protocol. Further testing and validation using this MNT protocol will help dietitians document the outcomes of their interventions in this population.

Omega-3 Fatty Acid Intakes in Midwestern Women of Child-Bearing Age from Different Income and Education Levels

Abstract Omega-3 fatty acids are required for normal fetal development. Low intakes have been documented among low income pregnant women in certain areas of the United States. The purpose of this project was to assess the omega-3 fatty acid intake in women of child-bearing age from the Midwestern United States. Three-day food records were obtained from women (n=67) of different income and education levels. Food intake records were analyzed using the Food Processor Plus Computer Program. Mean daily intakes of omega-3 fatty acids were determined. Analysis of variance and LS Means were used to test for differences in omega-3 fatty acid consumption among two income and three education levels. Mean daily consumption of omega-3 fatty acids for the entire population was 0.59±0.38g/day. The Canadian Recommended Nutrient Intakes (RNI, 1990) recommend an omega-3 fatty acid intake of 1.1-1.2g/day for women between the ages of 19 and 49 years. Women in the low and mid/high income groups consumed 0.74 ± 0.07g/day and 0.51±0.06 g/day, respectively (p

Obtaining and Using Copyrighted Research Journal Content—Convenience vs Ethics

Members of American Dietetic Association (ADA) or those credentialed by the Commission on Dietetic Registration agree to abide by the ADA/Commission on Dietetic Registration Code of Ethics for the dietetics profession (1). A fundamental principle within the Code is to conduct dietetics practice with honor, integrity, and fairness and to comply with all laws and regulations applicable or related to the profession. Dietetics practitioners read and apply the results of research published in professional journals and other publications to guide their evidence-based practice. Authors of research articles can, in some cases, make their work more accessible to practitioners by amendment of the copyright transfer agreements required by the publisher. And practitioners working in the United States must understand and abide by the US copyright laws that govern the fair use of these resources. In this digital age, inappropriate access to and distribution of copyrighted research content can occur. This article briefly describes the key requirements of current US copyright law, generalized to situations that a dietetics practitioner might encounter, through scenarios that illustrate implications for practitioners and suggests options for the retrieval and use of copyrighted research information while abiding by the Code of Ethics. The discovery, access, and use of freely available literature (“open access”) with proper attribution of authorship is also discussed.