Life Sciences Commons^™

Nutrition Literacy Status And Preferred Nutrition Communication Channels Among Adults In The Lower Mississippi Delta, Jamie Zoellner, Carol L. Connell, Wendy Bounds, Lashaundrea Crook, M. Kathleen Yadrick

Faculty Publications

Introduction

The objective of this cross-sectional study was to examine the nutrition literacy status of adults in the Lower Mississippi Delta.

Methods

Survey instruments included the Newest Vital Sign and an adapted version of the Health Information National Trends Survey. A proportional quota sampling plan was used to represent educational achievement of residents in the Delta region. Participants included 177 adults, primarily African Americans (81%). Descriptive statistics, X(2) analysis, analysis of variance, and multivariate analysis of covariance tests were used to examine survey data.

Results

Results indicated that 24% of participants had a high likelihood of limited nutrition literacy, 28% …

The Use And Perceptions Of Concept Mapping As A Learning Tool By Dietetic Internship Students And Preceptors, Elaine Fontenot Molaison, Kimberly Taylor, Dawn Erickson, Carol Connell

Faculty Publications

Critical thinking and problem solving skills are currently emphasis areas in the education of allied health professionals. Use of concept maps to teach these skills have been utilized primarily in nursing and medical education, but little has been published about their use in dietetics education. Therefore the purpose of this study was to evaluate the potential efficacy of concept mapping as a learning tool for nutrition assessment among dietetic interns and its acceptability by internship preceptors. Nineteen dietetic interns and 31 preceptors participated in a quasi-experimental pre-/post-design in which the concept mapping strategy was taught as a replacement for the …

Health Effects Of Vegan Diets, Winston J. Craig

Faculty Publications

Recently, vegetarian diets have experienced an increase in popularity. Avegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern …

Optimization Of A Convective Air Flow Solar Food Dryer, Jonathan K. Russon, Michael L. Dunn, Frost M. Steele

Faculty Publications

A solar food dryer, previously developed for personal and small community use, was the object of this optimization study. Based on previous research of convective solar food dehydrators, several dryer parameters were identified for this study. Chimney height and dryer product load were two factors tested in a central composite experimental design. Dryer product load was found to produce a maximum efficiency of the dryer when fifteen product-filled trays were inserted in the dryer. Maximum efficiency was observed at the maximum chimney height tested. Post-optimization configuration compared with pre-optimization configuration resulted in a 40% increase in final dry product production …

Position Of The American Dietetic Association: Vegetarian Diets, Winston J. Craig, Ann Reed Mangels

Faculty Publications

It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods. This article reviews the current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, …