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Revisiting The Master Food Volunteer Program: Examining How To Enhance Nutrition Education In The United States, Stacey Viera, Lindsey Haynes-Maslow

The Journal of Extension

America’s diet-related illness crisis intersects with a lack of nutrition literacy, nutrition security, and systemic inequities. The Cooperative Extension Service’s (CES) national infrastructure could potentially provide equitable access to quality nutrition education in the US utilizing a Master Food Volunteer (MFV) model. This research brief examined preliminary evidence for the MFV model as a support for CES agents and paraprofessionals, and results show a paucity of evidence. Further research and a pilot program with pre-established measures for health-related knowledge and behaviors could elucidate the model’s potential to increase equitable access to evidence-based programming, nutrition, and implementation guidance.

Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio

The Journal of Extension

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Fad Diets: Professional Development Needs Among Nutrition Agents In Select Southern States, Abigail P. Mcalister, Vicky L. Green, Simone Camel, Mary C. Fontenot, Janet F. Pope

The Journal of Extension

Because FCS agents teach communities about dietary guidelines, it is important that they are aware of the latest nutrition research. This study assessed FCS agents’ knowledge of popular fad diets (low-carbohydrate, intermittent fasting, detoxes and cleanses) and their potential adverse effects, and its relationship among location, certifications, years of experience, professional association memberships, and education. Agents in Louisiana, Texas, Arkansas, and Mississippi were emailed a survey. RDN, DTR, and CHES certifications had significant associations (p = 0.03) with knowledge of adverse effects of fad diets. Agents who hold these credentials may have more knowledge about adverse effects of fad diets.

Understanding Milk Consumption Habits Among College Students In Order To Redesign Outreach, Stacey F. Stearns, Adam N. Rabinowitz

The Journal of Extension

College students consume less dairy milk than in the past. Increased competition in the beverage aisle influences their choices. However, much of the population is not meeting the recommended intake guidelines for calcium. A survey of undergraduate college students with university dining plans focused on milk consumption habits, beverage choices, and student attitudes toward healthful foods and nutrition. Results are guiding Extension program educational outreach campaigns to college students. By focusing on the healthful and nutritional benefits of milk, Extension educators could increase consumption among college age consumers, and their long-term healthful outcomes.

Development And Implementation Of The Generations Eating Together Through Cooking (G.E.T.T. Cooking) Curriculum And Its Effects On An Inter-Generational Population: A Pilot Study, Elizabeth Ramirez

All Dissertations

The obesity epidemic continues to be a problem both in the US and worldwide. A number of factors have been attributed including: frequency of fast-food consumption, increased portion sizes, increased consumption of sugar-sweetened beverages, increased sedentary lifestyles, lack of nutrition knowledge, and lack of cooking skills. Nutrition intervention programs continue to be created providing innovative and creative ways of educating the public with pertinent knowledge and skills necessary for improving healthful behaviors; however, few programs focus on cooking skill development within a familial environment. The Generations Eating Together Through Cooking (G.E.T.T. Cooking) program was created by the lead researcher as …

Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison

All Theses

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source …

Three Essays Evaluating Health Impacts Of The National School Lunch Program, Janet Peckham

All Dissertations

This research focuses on the health impacts of participation in the National School Lunch Program, a program providing free and reduced-cost lunches for income-eligible students and minimally subsidizing lunches for income-ineligible students. In the past decade, increasing incidence of childhood obesity, particularly among low-income individuals has drawn scrutiny over the NSLP's role in the health of student-aged children.

The first chapter introduces the reader to the NSLP, providing a history of the program since its inception at the turn of the 20th century and addressing current issues in the economic literature regarding health impacts of program participation. The second chapter …

Nutrition Knowledge And Attitudes Among Clemson University Freshmen, Jonathan Unsworth

All Theses

This study was designed to assess the knowledge and attitudes of collegiate freshmen regarding nutrition principles and nutritional guidelines. Participants in this study were 73 first semester students at Clemson University. A questionnaire on nutrition knowledge and attitudes was distributed during the fall semester of 2010. The participants self-reported both height and weight.
The mean score on the knowledge questions was 12.25 points (SD= 2.73), or 49% correct responses. The mean score of the attitude questions was 5.92 points (SD= 1.50), or 65.7% correct responses. There was no significant difference in averages in knowledge and attitudes by gender, (P= .138) …

A Measure Of Self-Efficacy Among Agency Directors To Offer Nutrition Education To Lowcountry Food Bank Clients, Lucie Maguire

All Theses

In 2005, the Lowcountry Food Bank (LCFB) in Charleston, SC, launched an initiative to provide nutrition education to clients that seek food assistance. The agency directors of the 332 member agencies of the LCFB are in direct contact with clients, therefore they could provide nutrition education rather than the LCFB staff alone. As such, the self-efficacy of agency directors to deliver nutrition education must be measured. The objective of this project was to measure the self-efficacy of agency directors of the LCFB. A 17-item instrument measuring self-efficacy was developed, including ten validated items from the General Self-Efficacy Scale and an …

Effects Of Dietary Supplementation Of Conjugated Linoleic Acid In Horses, Shannon Headley

All Theses

Conjugated linoleic acid (CLA) reduces inflammation via the inhibition of cyclooxygenase II , thus reducing prostaglandin E2 (PGE2) production. Conjugated linoleic acid has a suggested osteoclast-suppressive role in bone remodeling and osteoarthritis, which are dependent on bone resorptive stimulator PGE2. Bone resorption marker, deoxypyridinoline (DPD), and bone formation marker, bone alkaline phosphatase (BAP), have been modulated by CLA supplementation in other species. Recent research in equine exercise physiology investigated dietary supplementation of polyunsaturated fatty acids as a possible prevention and treatment for osteoarthritis, but CLA supplementation has putative effects on skeletal function or inflammation in horses has not been reported. …

Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna

All Dissertations

During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …

Relationship Between Time Of Eating And Injuries In Student Athletes, Yasuaki Okawa

All Theses

ABSTRACT
There is a significant body of research on the relationships between exercise and nutrition for enhancing athletic performance. However, there is a deficit of research on the relationship between time of eating and athletic injuries. Thus, the purpose of this study was to explore the relationship between the time of eating and athletic injuries in collegiate student-athletes. Given the potential relationship between night eating, sleep disruption, and impaired wound healing, the hypothesis of this research is that eating late at night increases the incidence of chronic athletic injuries.
Data from a convenience sample of 34 student-athletes, 8 male and …

Assessment Of A Pilot Nutrition Education Program For Hispanic Youth And Their Parents, Maria Rossi

All Theses

Obesity and overweight are increasing at epidemic proportions in South Carolina for both adults and children, particularly affecting minority groups. Hispanic populations residing in South Carolina are not the exception. It is important to provide nutrition education, exercise, and behavior interventions as they are the foundations to treat parents and children who are overweight, obese, or are at risk for overweight and obesity. This study used quantitative and qualitative methods to examine the effectiveness of a nutrition and physical activity program, 'Jump into Food and Fitness' with the Hispanic population and to determine the effectiveness of the program on knowledge, …

From Mypyramid To The Plate: A Multifaceted Nutrition Intervention For African Americans With Type 2 Diabetes, Robin Stegall

All Dissertations

ABSTRACT The purpose of this pilot study was to determine the feasibility of a paraprofessional-led multifaceted six-week nutrition education program and to explore the diabetes-related health and behavioral outcomes in adult African Americans of lower income and lower educational levels who have been diagnosed with type 2 diabetes. The Quasi-experimental design consisted of a control group and an experimental group with pre and post-test administration. The groups were pre-assigned by their participation in the Racial and Ethnic Approaches to Community Health (REACH) 2010 program of Charleston County, South Carolina. The nutrition education intervention consisted of a total of six lessons …

Household Food Security, Dietary Intake, And Anthropometric Assessment Of Dominican Children, Elizabeth Wall

All Dissertations

The purpose of this study was to assess nutrition and food security status of Dominican school children and their families. Anthropometric measures, diet recalls, and household food security surveys were used as tools in this assessment. This assessment may assist in prioritizing programs for the transitioning country of the Commonwealth of Dominica.
In year 1, 199 children and 197 children in year 2 from 10 primary schools in 3 regions participated in the study. Four of the schools were involved with school feeding programs while six were not involved in school feeding programs. Weight was measured on an electric scale; …