Rhonda Dale Terry

Anthropometric characteristics of rural elderly females in Malaysia

Selected anthropometric measurements were examined for 305 Malay females age 55 and older from selected rural villages in Malaysia. Although height and indicators of stature were similar to elderly Asian females living in similar environments, the Malay females were comparatively heavier with more body fat. Age was negatively and significantly related to changes in standing and sitting heights, arm span, body weight, body mass index, waist and hip circumferences, upper arm and arm muscle circumferences, mid‐arm muscle area, triceps skinfolds, and mid‐arm fat area. These age‐related changes may be a function of biological, secular, or methodological variation. Both underweight and obesity appear to be prevalent, and waist‐hip ratio trends indicate that excess body fat is preferentially deposited in the abdominal region. Such obesity trends may be contributing to the current rise in chronic disease death rates in Malaysia.

Dietary patterns of rural elderly females in Malaysia

Interviews which collected data on dietary patterns were conducted with 317 rural Malay females age 55 and older. Cultivated, wild, and purchased foods all contributed to the household food supplies of subjects. Over 90% reported eating breakfast, lunch, and dinner daily, while daily snacking patterns were less consistent. Estimates of food intake frequency indicate that a variety of foods were eaten by these women. The most frequently consumed foods were rice, cooking oil, dried anchovies, sugar, and fresh fish. Intake frequency for individual food items tended to decrease with increasing age but increase with increasing income.

Iowa's cooperative extension service and red meats commodity groups cooperate to provide nutrition education

Heart disease continues to be the leading cause of death in the U.S., despite a dramatic drop in mortality from this disease over the last three decades. Reflecting a greater awareness of the connection between food intake and heart disease, the public has reduced its intake of several foods, including red meats. However, consumption of a particular type of food, such as red meats, is less important in determining heart disease risk than is the nutrient composition of the total diet. Moreover, moderate portions of fresh, lean, red meats, properly prepared, provide valuable nutrients in the diet, while contributing only low to moderate amounts of the specific nutrients linked to the etiology of heart disease. In Iowa it had been observed by both Cooperative Extension Service professionals and home economists with the Iowa Beef Industry Council and the Iowa Pork Producers Association that many individuals held misconceptions about the relationship between red meat consumption and heart disease. Therefore, these three groups cooperated to plan and implement two educational programs, one for professionals and one for consumers, on the role of beef and pork in diets consistent with the American Heart Associations dietary guidelines for healthy adults (1).

Moroccan planners' and professionals' attitudes toward nutrition problems and programs in their country

A questionnaire which assessed attitudes toward selected nutrition issues was administered to 113 influential Moroccan planners and professionals. Although most agreed that additional nutrition surveys are needed in Morocco, that malnutrition is most prevalent in rural areas, and that goiter and protein deficiency are widespread, there was less consensus about the prevalence of anemia and insufficient caloric intake. Most agreed that the causes of malnutrition in the country include poverty, social inequality, and lack of nutrition knowledge. Attitudes varied on attributing seasonal food supply fluctuations to a poorly developed food processing industry. Attitudes toward applied nutrition programs were less favorable. The majority disagreed that food distribution and nutrition rehabilitation centers are the best way to eradicate malnutrition in the country. Respondents generally expressed favorable attitudes toward the inclusion of nutrition education in applied nutrition programs and educational curricul...