Siew Sun Wong

Evaluation of a Computerized Food Frequency Questionnaire to Estimate Calcium Intake of Asian, Hispanic, and Non-Hispanic White Youth

The objective of this study was to evaluate a computerized food frequency questionnaire (FFQ) that estimates calcium intake among Asian, Hispanic, and non-Hispanic white youth. A computerized FFQ based on a list of 80 foods with corresponding food photos was evaluated for 4 consecutive weeks. The evaluation study consisted of computerized FFQs during weeks 1 and 4, and 24-hour dietary recalls during each of weeks 2 and 3. Subjects were a convenience sample of Asian (29%), Hispanic (36%), and non-Hispanic white (35%) youth, age 11 to 18 years, living in northern Utah (N=161). Paired t tests, percent agreement, Pearson correlation coefficients of transformed calcium intake values (using ladder of transformation), deattenuated Pearson correlation coefficients, and Spearman correlation coefficients were used to evaluate the computerized FFQ. The correlation of calcium intakes estimated by the first and second computerized FFQ, 1 month apart, was 0.72 (transformed Pearsons r) for the total sample (N=161). Correlations within subgroups were: for males, r=0.59; females, r=0.81; 11- to 14-year-olds, r=0.66; 15- to 18-year-olds, r=0.82; Asians, r=0.73; Hispanics, r=0.76; and non-Hispanic whites, r=0.61. The correlation of calcium intakes estimated by the second computerized FFQ and the mean of two 24-hour dietary recalls was 0.56 (deattenuated, transformed Pearsons r) for the total sample. Correlations were also significant for males (r=0.50), females (r=0.57), 11- to 14-year-olds (r=0.56), 15- to 18-year-olds (r=0.59), Asians (r=0.63), Hispanics (r=0.55), and non-Hispanic whites (r=0.57). This computerized FFQ was found to be reliable in estimating calcium intake among a multiethnic youth population in the United States.

Influence of Parenting Practices on Eating Behaviors of Early Adolescents during Independent Eating Occasions: Implications for Obesity Prevention

Among early adolescents (10–14 years), poor diet quality along with physical inactivity can contribute to an increased risk of obesity and associated biomarkers for chronic disease. Approximately one-third of United States (USA) children in this age group are overweight or obese. Therefore, attention to factors affecting dietary intake as one of the primary contributors to obesity is important. Early adolescents consume foods and beverages during eating occasions that occur with and without parental supervision. Parents may influence eating behaviors of early adolescents during eating occasions when they are present or during independent eating occasions by engaging in practices that affect availability of foods and beverages, and through perceived normative beliefs and expectations for intake. Therefore, the purpose of this article was to describe the influence of parenting practices on eating behaviors in general and when specifically applied to independent eating occasions of early adolescents. This information may be helpful to inform parenting interventions targeting obesity prevention among early adolescents focusing on independent eating occasions.

Sport Nutrition Knowledge, Behaviors and Beliefs of High School Soccer Players

For adolescent athletes (14–18 years), data on sport nutrition knowledge, behaviors and beliefs are limited, especially based on sex, race/ethnicity and socioeconomic status. High school soccer players (n = 535; 55% female; 51% White, 41% Latino; 41% National School Lunch Program (NSLP) participants (80% Latino)) completed two questionnaires (demographic/health history and sport nutrition). The sport nutrition knowledge score was 45.6% with higher scores in NSLP-Whites vs. NSLP-Latinos (p < 0.01). Supplement knowledge differed by sex (16% lower in females; p = 0.047) and race/ethnicity (33% lower in Latinos; p < 0.001). Breakfast consumption was 57%; females ate breakfast less (50%) than males (60%; p < 0.001); NSLP-participants ate breakfast less (47%) than non-NSLP (62%; p < 0.001). Supplement use was 46%, with Latinos using more supplements than Whites do (p = 0.016). Overall, 30% used protein shakes, with females using less than males (p = 0.02), while use was twice as likely in Latino vs. White (p = 0.03). Overall, 45% reported their nutrient requirements were different from non-athlete peers. Latinos were less likely (p = 0.03) to report that their diet met nutritional requirements, but more than twice as likely to report that nutritional supplements were necessary for training (p < 0.001). Adolescent athletes, especially females and Latinos, would benefit from sport nutrition education that enhances food selection skills for health and sport performance.

Smart applications to track and record physical activity: implications for obesity treatment

The primary purpose of this review is to answer three research questions: 1) What are the most popular features of physical activity (PA) tracking and recording mobile applications (apps); 2) what features drive the app cost, peak rank, or gross sales; and 3) to what extent are evidence-based weight loss recommendations used in PA apps? Two hundred top grossing iOS health care and fitness apps were screened using a systematic review method. Fifty-five apps met the criteria as PA tracking and recording apps. Nearly half of these iOS PA apps are also available in Android. Two separate reviewers evaluated each PA app using 48 features. The top three most popular features are the use of behavioral strategies, use of the FITT Principles (frequency, intensity, time, type), and the use of the Principles for Physical Fitness. Free apps contain a mean of nine of the ten most popular features in paid apps, making them good bargains in PA promotion. Better peak rank is associated with the use of Fitness Principles, weight loss goal set- ting, or training videos. Ten PA apps met at least four of eight of the American College of Sports Medicine (ACSM) recommendations for weight loss and prevention of weight regain for adults. The least popular features were PA safety and workouts for special need populations. Implications for obesity treatment are discussed in relationship to individual end-users, health care providers, and app developers. Because current PA apps still lack validity and compliance to standards for PA safety and data security, medical consultation for weight loss is recommended. The quality of PA apps on the market will improve through innovative support from the government, industry, and academia. The future of PA apps is bright, especially with the potential of using emerging technologies that involve low-cost wearable sensors, global information systems, and immersive technology such as virtual worlds and virtual reality.

Can Healthy Recipes Change Eating Behaviors? The Food Hero Social Marketing Campaign Recipe Project Experience and Evaluation

In 2012, Americans spent approximately 42% of their household food budget eating away fromhome, a factor linked to reduced fruit andvegetable (FV) intake. Conversely, when individuals andfamiliesprepare foodathome, they have higher diet quality, including FV intake. Researchers recommend that efforts toencouragehealthyeatingfocus onpromotinghome foodpreparationand offering FV in multiple food environments (eg, home, schools, and work). The Oregon State University Extension Service developed the Food Hero social marketing campaign to increase FV consumption of Oregon residents eligible for Supplemental Nutrition Assistance Program (SNAP). Per the 2015 Dietary Guidelines for Americans, a central aim of Food Hero is to reach target families using a socioecological framework that includes multiple elements of society. A major component of the campaign is its ongoing recipe project. The Food Hero social marketing campaign began in 2009, whereas recipe development has been ongoing since the inception of the Oregon Expanded Food and Nutrition Education Program in the late 1960s. The FV-focused recipe project strategically formulates and shares recipes to help families and foodser-

Evaluation of emotion-based messages designed to motivate Hispanic and Asian parents of early adolescents to engage in calcium-rich food and beverage parenting practices.

BACKGROUND/OBJECTIVES Setting healthful beverage expectations, making calcium-rich foods and beverages (CRF/B) available, and role modeling are parenting practices promoting calcium intake among early adolescents. This study aimed to evaluate emotion-based messages designed to motivate parents of early adolescents to perform these practices. SUBJECTS/METHODS Emotion-based messages were developed for each parenting practice and tested in 35 parents from 5 states. Findings were used to modify messages and develop a survey administered via Amazon MechanicalTurk to a convenience sample of Asian (n = 166) and Hispanic (n = 184) parents of children 10-13 years. Main outcome measures were message comprehension, motivation, relevance, acceptability, and novelty. Engagement in the parenting practices was also assessed. RESULTS Message comprehension was acceptable for the majority of parents. Most also agreed that messages were motivational (setting healthful beverage expectations (69.0%), making CRF/B available (67.4%), and role modeling (80.0%)), relevant and acceptable. About 30-50% indicated they had not seen the information before. Many parents indicated they were already engaging in the practices (> 70%). No racial/ethnic differences were observed for responses to messages or engaging in parenting practices. CONCLUSIONS Results indicate that emotion-based messages designed to motivate parents to engage in parenting practices that promote calcium intake among early adolescents were motivating, relevant, and acceptable.

Strategies to Design a Mixed-Reality Immersive Environment and Influence Teen Health Behaviors

The influence of combined experiential learning through face-to-face instruction and immersive environment (IE) on health behavior change has not been examined extensively. The goal of the WAVE∼Ripples for Change Childhood Obesity Prevention project was to determine the effectiveness of teaching nutrition and physical activity knowledge with an IE designed to reinforce these healthy behaviors (i.e. Rippleville), and if it could improve overall diet and physical activity. Participant engagement was crucial for the participant’s exposure to the decision-making process and data collection. This paper describes the strategies implemented in Rippleville to maximize participation and to engage a remote and scattered teenage population into an IE, including our mixed-reality models, as well as learning, engagement, and programming strategies.

The Role of School Foodservice Personnel in Nutrition Education: Challenges and Opportunities at U.S. Elementary Schools

The food environment at school plays an important role in promoting healthy food choices in students. In our previous study, classroom teachers were concerned about some of the meal options offered at their school cafeteria and wanted a school cafeteria component as part of a successful nutrition education program. In response, our first objective was to evaluate the nutritional quality of school meals at Oregon elementary schools. We learned that unless students ate the recommended amount of fruits and vegetables from the salad bar, school menus did not meet the nutrition standards for fruits (99%) and vegetables (100%). As the second objective, we asked Oregon elementary school foodservice personnel (SFP) in a cross-sectional, anonymous mail survey if and how they should be involved in nutrition education programs. Of the 59 SFP who responded, all perceived that nutrition education in elementary schools is somewhat to very important and 76% perceived that they should be involved in a successful nutrition education program. They were interested in nutrition education training (75%) but noted multiple barriers for incorporating the school cafeteria into nutrition education programs, the primary were cost (66%), time (58%), and potential teaching commitments. SFP wanted to be involved in nutrition education through nutrition posters in the cafeteria (58%) and new recipes and food items (56%). In conclusion, SFP are highly motivated to participate in nutrition education programs through activities in the school cafeteria that do not involve teaching. Renewed focus should be on developing and implementing nutrition education programs that provide SFP with training and new recipes and food items that are nutritious, affordable, easy and quick to prepare, and appealing to students so that nutrition information delivered in the classroom can be reinforced in the school cafeteria.