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Full-Text Articles in Nutrition
Associations Of Daily Eating Episodes, And Eating Away-From-Home With Blood Level Of Total Cholesterol, Yunsheng Ma, Elizabeth R. Bertone-Johnson, Edward J. Stanek, Dr. Nancy L. Cohen, Ira S. Ockene
Associations Of Daily Eating Episodes, And Eating Away-From-Home With Blood Level Of Total Cholesterol, Yunsheng Ma, Elizabeth R. Bertone-Johnson, Edward J. Stanek, Dr. Nancy L. Cohen, Ira S. Ockene
Nancy L. Cohen
The objective of this investigation is to describe the associations of number of eating episodes and proportion of meals eaten away from home with total serum cholesterol. Data from 499 participants, recruited from a health maintenance organization in central Massachusetts, aged 20-70, were used for this analysis. Dietary information and total blood cholesterol were obtained at five sampling points (baseline and four consecutive quarters) during the one-year follow-up. A cross-sectional study was conducted. The results from the study do not support the hypothesis that the number of eating episodes per day is associated with total blood cholesterol. However, we noted …
Associations Of Daily Eating Episodes, And Eating Away-From-Home With Blood Level Of Total Cholesterol, Dr. Nancy L. Cohen
Associations Of Daily Eating Episodes, And Eating Away-From-Home With Blood Level Of Total Cholesterol, Dr. Nancy L. Cohen
Nancy L. Cohen
No abstract provided.
Association Between Eating Patterns And Obesity In A Free-Living U.S. Adult Population, Yunsheng Ma, Elizabeth R. Bertone, Edward J. Stanek, George W. Reed, James R. Herbert, Dr. Nancy L. Cohen, Philip A. Merriam, Ira S. Ockene
Association Between Eating Patterns And Obesity In A Free-Living U.S. Adult Population, Yunsheng Ma, Elizabeth R. Bertone, Edward J. Stanek, George W. Reed, James R. Herbert, Dr. Nancy L. Cohen, Philip A. Merriam, Ira S. Ockene
Nancy L. Cohen
Some studies have suggested that eating patterns, which describe eating frequency, the temporal distribution of eating events across the day, breakfast skipping, and the frequency of eating meals away from home, may be related to obesity. Data from the Seasonal Variation of Blood Cholesterol Study (1994–1998) were used to evaluate the relation between eating patterns and obesity. Three 24-hour dietary recalls and a body weight measurement were collected at five equally spaced time points over a 1-year period from 499 participants. Data were averaged for five time periods, and a cross-sectional analysis was conducted. Odds ratios were adjusted for other …
Factors Related To Success And Satisfaction In Online Learning, Patricia A. Beffa-Negrini, Brian Miller, Dr. Nancy L. Cohen
Factors Related To Success And Satisfaction In Online Learning, Patricia A. Beffa-Negrini, Brian Miller, Dr. Nancy L. Cohen
Nancy L. Cohen
We investigated factors that may relate to positive outcomes in a web-based introductory nutrition course: age, gender, prior nutrition knowledge, nutrition attitude, attitude toward technology, satisfaction with the instructor, and satisfaction with peer interaction. Fifty-four students completed pre-post surveys of knowledge, altitudes, and course satisfaction. When adjusted for multiple variables, satisfaction with the instructor and prior nutrition knowledge related to achievement in nutrition knowledge from pre- to posttest. Age, satisfaction with the instructor, and prior nutrition knowledge predicted course grade. Satisfaction with the instructor and satisfaction with peer interaction related to self-reported learning. Satisfaction with peer interaction, satisfaction with the …
Factors For Success In Online And Face-To-Face Instruction. (Online Instruction), Brian Miller, Dr. Nancy Cohen, Patricia Beffa-Negrini
Factors For Success In Online And Face-To-Face Instruction. (Online Instruction), Brian Miller, Dr. Nancy Cohen, Patricia Beffa-Negrini
Nancy L. Cohen
This study compared academic achievement between undergraduate students in an introductory nutrition course online and students taking the same course in a large-class lecture format. Using a quasi-experimental research design, two instructional treatments (online, [N=35] and large-class lecture instruction [N=434J) were applied to two groups of students and their achievement was measured by a pretest and posttest of nutrition knowledge as well as final course grade. No significant differences in posttest scores (nutrition knowledge) were found. When data were partitioned for age, however, older students taking the online course had significantly higher final course grad.es than both their younger online …