Nutrition Commons^™

Beyond Translation: Increasing Accessibility To Nutrition Education For Foreign-Born Latine Adults, Karen L. Franck, Jennifer Ward, Lisa Fuller, Egla Delvo-Lopez, Chanta'l Rose

The Journal of Extension

About 20% of the U.S. population identifies as Latine. To engage these audiences, many Extension nutrition education programs have translated curricula and other resources into Spanish. Culturally responsive programs need to move beyond translation and address critical issues and needs specific to Latine audiences. We conducted focus groups with 118 foreign-born Latine adults across one state. Participants were interested in nutrition education programs involving the entire family including children offered by bilingual educators. They also wanted programs that focused on healthy meals that included foods from their culture of origin with common US foods.

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.

Time, Money, Or Knowledge: What Factors Are Associated With Implementing Youth Cooking Programs?, Alison C. Berg, Nancy O. Taylor, Courtney S. Brown, Silvia Q. Giraudo

The Journal of Extension

Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed [STATE] Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on cooking programs and curricula used. Over 2/3 of participants offer programs and reported creating their own curriculum. More years of experience, having received Extension Specialist training, and increased confidence were positively related to offering these programs. Results suggest training could increase confidence and program implementation and standard curricula may be needed.

Effect Of Authentic Kefir And Nigella Sativa On Broilers Challenged By Coccidia And Clostridium Perfringens, Julian E. Nixon

All Dissertations

Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk inoculated with kefir grains and incubated at 25°C for 22 h. The pH and microbial count indicated 1% black seed oil caused low inhibition (P > 0.05) of fermentation, but 5% black seed oil caused significant inhibition of the kefir microorganisms (P < 0.05).

Cobb 500 male chicks (n = 256) were distributed in a randomized block design and received one of four treatments: CTRL1 (Non-medicated, no kefir, no Clostridium perfringens), CTRL2 (Non-medicated, no kefir, C. perfringens inoculated), CTRL3 (BMD medicated, no kefir, C. perfringens inoculated), KTRT (Non-medicated, …

Qualitative Analysis Of The Expanded Food And Nutrition Education Program’S 24-Hour Dietary Recall, Serena M. Fuller, Josh A. Phelps, Susan Baker, Jennifer Walsh

The Journal of Extension

The Expanded Food and Nutrition Education Program (EFNEP) uses a group 24-hour dietary recall (Gr24HDR) to measure changes in diet quality. Participant perceptions of the tool can guide implementation practices used by EFNEP Extension staff. Focus group (FG) sessions were conducted in five states and transcripts analyzed following a framework analysis approach. According to FG participants, a range of factors, condensed into six themes with potential interactions, influence Gr24HDR including implementation processes and community settings. Findings inform overarching considerations EFNEP staff may take when collecting Gr24HDR data in the field to improve the evaluation process for participants.

The Influence Of Diet Recommendations On Exercise Performance, Specifically Single And Multi-Nutrient Effects, Samuel Maurer

All Theses

Objectives: The main question in this study was “Do nutrients present within the MyPlate and Paleo dietary patterns affect exercise parameters in a positive way?” An auxiliary question was “Do nutrients present within these two diets reduce comorbidities of chronic diseases?”

Methods: This study analyzed secondary data collected from a previous diet and exercise study. Dietary records were analyzed for correlations between nutrient intake and exercise performance in both diet groups. Further stratification by VO2 peak performance was done to analyze nutrient intake differences between high and low-performing individuals.

Results: The MyPlate eating pattern increased body fat percentage, blood pressure, …

Nutrition Education In Food Pantries: Perceptions Of Pantry Personnel Towards Implementation, Chelsea Allison, Christopher T Sneed, Marissa Mcelrone, Kristin Riggsbee, Janie Burney

The Journal of Extension

Extension programming can be effective at delivering nutrition education to food pantry clients. This study aimed to understand the perceptions of food pantry personnel towards nutrition education. A mixed methods survey was administered to food pantry personnel (n=53). Most (62.3%) reported their food pantry was church-affiliated, and few (22.6%) reported any Extension collaboration. Qualitative themes included perceptions that nutrition education was resource intensive, clients were not interested in nutrition education, and differing attitudes towards nutrition education. When working with food pantries, Extension should educate personnel about the importance of nutrition education, offer resources, and facilitate programming.

Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece

The Journal of Extension

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.

The Go Wild With Whole Grains! School-Based Program: Positive Impacts Among Children, Joshua Bailey, Sara Van Offelen, Hyunjun Kim, Marla Reicks

The Journal of Extension

Whole grain foods have been associated with health benefits, yet are underconsumed by youth compared to recommendations. This study evaluated impacts of a school-based curriculum among children in grades 3-5 to address barriers to intake (2018-2019) (n = 1,748). Surveys before and after the program indicated youth were more willing to try and better able to identify whole grain foods. Open-ended responses confirmed findings regarding increased ability to identify whole grain foods, increased preferences and perceptions of availability. Together, these impacts could increase the likelihood that youth can meet whole grain intake recommendations to improve diet quality and health.

Microbial, Chemical, And Functional Components In Kefir, Natto, And Feed Ingredients, Dana Mccurdy

All Dissertations

Kefir grains were purchased from online, home kitchen vendors in the United States (n = 22), inoculated into UHT milk, and incubated at 25°C for 22 hours. Results indicated lactobacilli, lactococci and yeast in all samples. Six out of 11 samples contained coliform, and all samples contained pseudomonal and staphylococcal species. Using targeted genome sequencing (16S) of kefir grain samples 1, 2, and 3 revealed that lactobacilli were the predominant genera of bacteria. ITS sequencing revealed different fungal species in each grain. Results indicated potential presence of menaquinone-4 and menaquinone-7 by UPLC-MS/MS analysis.

The fermentation of whole and ground soybeans, …

Overweight And Obesity Challenges Among African Americans In Rural Alabama Black Belt, Joel Tumwebaze, Johnpaul Kagulire, Norma L. Dawkins

The Journal of Extension

This study aimed at averting challenges of overweight and obesity among African Americans in rural Alabama. Focus group discussions and surveys were used to design a 12-week nutrition education and physical activity program. Results showed a significant improvement (p<0.05) in participants’ knowledge scores. Values for systolic blood pressure significantly reduced (p<0.00). There was an increase in number of participants with normal blood pressure and a reduction in number of participants with stage 2 hypertension. The study highlights that nutrition education and physical activity can lead to improved health outcomes among African Americans in rural Alabama.

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.

Effects Of Cashew Nut Shell Extract On Nutrient Digestibility And Ruminal Fermentation Under In Vitro Batch Culture And Continuous Culture Conditions, Chandler Compton

All Theses

The overall objective of this research was to determine the effects of cashew nut shell extract (CNSE; 59% anacardic acid and 18% cardol) on nutrient digestibility and rumen fermentation profile under in vitro batch culture (Chapter 2) and continuous culture conditions (Chapter 3). The second objective was to determine an optimal supplementation dosage for dairy cows. The batch culture study was organized as a randomized complete block design with 15 replicates per treatment incubated for 24 h during four incubation runs. Each incubation was inoculated with rumen contents collected from ruminally fistulated cows fed either a close-up ( …

A Novel To Method To Measure Food Waste: The Mobile Food Record, Kaitlin Danible, Chloe Panizza, Carol Boushey, Deborah Kerr, Fengqing Zhu, Jinan C. Banna

The Journal of Extension

The mobile food record^™ (mFR^™) is a novel app that allows for the tracking of individual food waste and addresses the limitations of current methods to accurately quantify food waste. Extension educators may use data from the mFR™ to create educational initiatives for food waste prevention and education that may be implemented in settings such as schools and universities. The mFR is an innovative application that simplifies the process of collecting food-based data and accurately quantifying food waste for use in Extension.

Designing Educational Newsletter Interventions: An Example That Supported Grandfamilies’ Physical Wellness Needs, Priscilla Brenes, Mary Meck Higgins

The Journal of Extension

Effective newsletters have theory-based content and designs tailored to their readers and offer limited-cost community-level approaches to providing helpful, relevant, and engaging information. In accordance with this, we offer an example of a newsletter intervention that supported grandfamilies’ physical wellness needs. Six issues of a brief mail-delivered newsletter were sent yearly for up to 5 years to low-income custodial grandparents. In evaluating the newsletter, most respondents reported reading it, discussing its information, and having greater awareness, knowledge, and motivation or confidence regarding wellness recommendations. Furthermore, 91% described improving 1 or more of their grandfamilies’ cooking, eating, or physical activity practices.

Food Availability And Cost Patterns In Mississippi Retail Stores Participating In The Supplemental Nutrition Assistance Program, Virginia B. Gray, Sylvia H. Byrd, Laura Downey

The Journal of Extension

Research has suggested that availability of healthful food varies according to rurality/urbanicity, Supplemental Nutrition Assistance Program (SNAP) participation, and sociodemographic variables. We investigated differences in variety and cost of fruits and vegetables in convenience stores, grocery stores, and supermarkets across Mississippi. We collected data using the Nutrition Environment Measures Survey–Corner Store. Among stores surveyed (n = 453), fruit and vegetable variety was greater in nonmetro versus metro areas for convenience and grocery stores but not supermarkets. Elucidation of food availability in retail establishments serving SNAP Education (SNAP-Ed) clients is valuable for planning outreach efforts; smaller retailers may be important …

Eating Smart And Moving More For Head Start: A Pilot Study, Virginia C. Stage, L Suzanne Goodell, Susan Chase, Stephanie Mcdonald, Archana V. Hegde, Jocelyn Bayles, Lorelei Jones

The Journal of Extension

Our study examined the relationship between improved personal health behaviors of Head Start teachers’ and the promotion of positive health behaviors in their classroom. Thirty-three Head Start teachers across 7 centers received six 30-minute nutrition education lessons. Dietary intake, physical activity, and self-efficacy for promoting positive health behaviors in the classroom were measured at baseline and post-intervention. Significant improvements were observed for dietary intake and physical activity. Self-efficacy for promoting health behaviors in the classroom did not significantly improve. Additional education is needed to improve health promotion practices. Lessons learned contributed to program refinement. Implications for Extension are discussed.

Approximate Time To Steady-State Resting Energy Expenditure Using Indirect Calorimetry In Young, Healthy Adults, Collin J. Popp, Jocelyn J. Tisch, Kenan E. Sakarcan, William C. Bridges, Elliot D. Jesch

Publications

Indirect calorimetry (IC) measurements to estimate resting energy expenditure (REE) necessitate a stable measurement period or steady state (SS). There is limited evidence when assessing the time to reach SS in young, healthy adults. The aims of this prospective study are to determine the approximate time to necessary reach SS using open-circuit IC and to establish the appropriate duration of SS needed to estimate REE. One hundred young, healthy participants (54 males and 46 females; age = 20.6 ± 2.1 years; body weight = 73.6 ± 16.3 kg; height 172.5 ± 9.3 cm; BMI = 24.5 ± 3.8 kg/m^{2 …}

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 …

Nutrition Education For Children Attending Preschool (Necap), Ibtehal Alsallaiy

All Dissertations

There is a need to educate children as young as 3-5 years old about nutrition. It is at this age when children start to develop their preferences for certain foods. The purpose of this research study was to; explore the perceptions, preferences, and dietary intake of the main food groups in preschool children, explore the availability, choices, and preparation of the main food groups by the care providers, design and present a nutrition education program to the children and their care providers. The average consumption of fruits during breakfast and lunch prior to the program was 51.6 %, 59.3 % …

Web-Based Nutrition Education Intervention For African American Women Using The Theory Of Planned Behavior, Joyce Senior Angulo

All Dissertations

African American women have been disproportionately impacted for decades by the obesity epidemic, which frequently leads to severe chronic diseases such as cardiovascular disease, diabetes and hypertension. This increase in chronic diseases amongst African American women is the motivation for the design of a culturally tailored nutrition education (NE) program that combines a strong theoretical base with the use of technology such as the Internet, since its usage within the college aged African American community has rapidly increased. Little is known about the variables that motivate behavior change in regards to eating and physical activity habits among college aged African …

Dietary Behaviors And Nutrition Intervention Preferences Of Breast Cancer Survivors, Sherry A. Stokes

All Theses

Breast cancer is the most commonly diagnosed cancer among women and there are expected to be 1,665,540 new cases diagnosed in 2014. Advancements in early detection, have greatly improved treatment outcomes for the majority of these patients and the 5-year survival rate is 89.2%. The newly emerging field of survivorship care is an attempt to meet the unique needs of this expanding population. Research has demonstrated that an unhealthy body weight is an important modifiable risk factor for the recurrence of breast cancer. This study used an electronic version of the Block 2005 to collect dietary information on 30 breast …

Cooking Healthy, Eating Smart (Ches): Evaluating The Feasibility Of Using Volunteers To Deliver Nutrition And Food Safety Education To Rural Older Adults, Morgan Getty

All Theses

Due to their limited resources, rural, older adults in the United States are at risk for poor diet-related health outcomes. Nutrition education is a key component in improving health outcomes in older adults. Cooking Healthy, Eating Smart (CHES) is a nine-lesson curriculum designed to teach rural, older adults culturally appropriate nutrition and food safety information. Funding to hire health professionals to deliver such a curriculum is limited, presenting the need to explore a less expensive mode of dissemination. In this community-based, participatory research study, a formative evaluation and feasibility study were conducted to examine the use of volunteers to deliver …

Is It Culturally Appropriate? Evaluation Efforts For Measuring The Cultural Appropriateness In Nutrition Education Programs Targeting The Hispanic Population, Andrea Aguilar Corrales

All Theses

Background: In the United States, nearly 70% of the population is overweight. The U.S. National Health and Nutrition Examination Survey says Hispanics have the second prevalence of obesity, thus, increasing the risk of heart disease, cancer, stroke and diabetes in the largest minority group in the U.S. (U.S. Census, 2010). This requires effective and culturally appropriate interventions to promote healthy lifestyles. (WHO, 2003). Objective: The purpose of this study was to design and pilot-test a culturally appropriate tool to assure the nutrition information provided to the Hispanic population is appropriate. Design: The research design consisted of a triangulation of methods …

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 …

Development And Testing The Validity And Reliability Of Items And Scales To Assess Physical Activity Behavior Of Adults In The Expanded Food And Nutrition Education Program, Tarana Khan

All Dissertations

Given the rising prevalence of obesity and other chronic diseases in the United States, the Expanded Food and Nutrition Education Program (EFNEP) includes physical activity as a core educational component along with diet quality, food safety, food resource management and food security. According to the Dietary Guidelines for Americans, research supports that participation in regular physical activity helps people maintain a healthy weight and prevent excess weight gain. When combined with reduced calorie intake, physical activity may aid weight loss and the maintenance of weight loss.
Two evaluation instruments are used in EFNEP nationwide. Nutritional intake is measured by a …

Association Between Nutrition And Cognitive Function In Costa Rican Older Adults, Maria Aragon

All Theses

Older adults are among the fastest-growing segment of the world's population. In Costa Rica, life expectancy is comparable to developed countries, such as the United States and Western European countries. The loss of cognitive capacity is one of the most significant issues affecting the quality of life of older adults and their families. Although the causes of cognitive decline remain uncertain, it has been linked to cardiovascular risk factors such as diabetes mellitus and high blood pressure. Dietary fatty acids have an important role in these conditions, making it is plausible that they could play a role in cognitive deterioration …

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) …

Results From An Assesment Survey For School Food Service Directors And School Foodservice Managers Participating In The 2011-2012 South Carolina Farm To School Program, Maciel Ugalde

All Theses

In South Carolina (SC), children aged 10-17 are ranked 13th in the United States for overweight and obesity (33.7%) according to the National Survey of Children's Health 2007. Fruit and vegetable intake in children and adolescents in the United States is below recommended levels (Lorson, Melgar-Quinonez, & Taylor, 2009). In SC, only 15% of the high school students consume fruits and vegetables five or more times per day. Fruit and vegetable consumption has been associated with reduced risk of chronic diseases (Epstein et al., 2001; Knai, Pomerleau, Lock, & McKee, 2006; Reichmann, 2009). Schools are identified as a key setting …

The Food Waste Management System In A Southeastern Hospital, Amal Habadi

All Theses

Effective waste management has always posed a challenge to those in food service operations. This study investigated the amount of food waste from Bon Secours St. Francis Health System foodservice operations using the Trim Trax¨ program. Trim Trax¨ is a food waste management program in which employees measure the volume of waste produced in pre-production and post-production areas. The objectives of this study were to collect the amount of waste produced during meal preparations and compare it with three weeks of retrospective data kept by employees in the salad/baking pre-production area, the cooking/grilling pre-production area and post-production area. Results showed …