Food Studies Commons^™

The Impact Of Acquired Brain Injury On Functional Cognition And Meal Preparation And Strategies To Reduce Caregiver Burnout, Ladarrian Cobb, Cassandra Nelson

Spring 2024 Virtual OTD Capstone Symposium

In this presentation the background, purpose, problem, methods and program results that the student completed on his doctoral capstone experience are presented.

Health Disparities: The Influence Of Black Celebrity Endorsers And Social Media Influencers On Consumption Habits Among African American Consumers, Dale A. Cake, Wooyang Kim

Association of Marketing Theory and Practice Proceedings 2024

This study examines the impact of celebrity and social media influencer endorsements on the dietary choices of African Americans, a group disproportionately affected by obesity and diabetes. It focuses on the role of limited access to healthy foods in impoverished communities and cultural influences. Using the source credibility model, the research assesses endorsements based on the endorser's attractiveness, expertise, and trustworthiness. The methodology involves a two-step approach: conducting semi-structured interviews with African American students to understand perceptions of food-related celebrity endorsements, followed by an experimental design using eye-tracking and galvanic skin response (GSR) technology. This design will evaluate reactions to …

Public Policy And Advocacy In The Dietetics Curriculum: Challenges And Opportunities, Jessica Garay, Meghan Donnelly, Amy Herman, Kathryn Lawson, Sarah Martin, Leah Reed

Journal of Dietetic Education

Background: Registered Dietitian Nutritionists and other health professionals should be involved in advocacy efforts related to food access and health care. However, education about, and opportunities to actively participate in, public policy are often limited for dietetics students. The goal of this project was to identify how dietetics programs meet ACEND standards relating to public policy in their current and/or accredited program. Methods: An online survey was sent to dietetics faculty at U.S. higher education institutions. Survey questions focused on how programs currently meet ACEND standards for public policy or plan to meet standards in their dietetics program. Respondents were …

Incorporating Experiential Learning And Reflection Related To Sustainable Food Systems In Undergraduate Dietetics Courses, M Elizabeth (Beth) Miller, Kara Quigg, Cassidy Hanner, Iris Puthoff, Diana Cuy Castellanos

Journal of Dietetic Education

Objective: Knowledge and competence in sustainable food systems is a priority in dietetic programs and outlined in program accreditation standards and standards of practice for Registered Dietitian Nutritionists (RDNs). However, limited literature exists on how students are learning about sustainable food systems. The purpose of this study was to explore dietetic student experiences and perceptions after the inclusion of a farm-based experiential-learning activity. Methods: A qualitative approach was utilized to explore student reflections following their experiential-learning with sustainable food systems via university-based farms. Students completed sustainable food systems modules and completed five hours on the university farm. Students then wrote …

Challenges Of Competency Management For Dietetics Program And Internship Directors: An Application Of Design Thinking, David Gaviria, Elizabeth Chen

Journal of Dietetic Education

Objective: Dietetics education transitioned to competency-based education (CBE) in July 2022. Despite its benefits, managing competencies may be a challenging aspect of CBE for dietetics program and internship directors (PDIDs), yet it is unclear what specific aspects of competency management are difficult. Using design thinking, this study sought to capture the impact recent CBE implementation had on PDIDs by identifying specific pain points (i.e., challenges) related to competency management. The results of this work serve to document such pain points and may be used to generate solutions to address or eliminate the pain points. For example, this research can support …

Table Of Contents, Editors' Message, M Elizabeth (Beth) Miller, Diana Cuy Castellanos

Journal of Dietetic Education

No abstract provided.

Is Northwest Indiana Prepared To Be A “Climate Haven”?, Luke Carl Jorgensen

The Journal of Purdue Undergraduate Research

No abstract provided.

Exploring The Spiritual Alliance Of Maintaining A 5-Acre Tropical Farm Through The Lens Of Occupational Engagement, Jose Rafols, Amy Wagenfeld

The Open Journal of Occupational Therapy

Large-scale commercial farmers and small scale “hobby” farmers engage in growing crops for subsistence and survival for themselves, their families, communities, and beyond. Their reverence and passion for farming make them good stewards of both community and world population nourishment. We suggest there may be a collective physical, emotional, and spiritual draw to farming that is interwoven with occupational engagement. Through a personal narrative approach, we reflect on the meaning and the work-focused occupation of farming and specifically how spirituality may be a guiding force that supports engagement despite seemingly insurmountable environmental and personal hardships. With an increasing interest in …

The Factors Causing High Food Insecurity Rates In U.S. Undergraduate Students, Natalie S. Byrd

Soaring: A Journal of Undergraduate Research

The cliché of a college student surviving off ramen noodles sheds light on a deeper issue — high rates of food insecurity among undergraduate college/university students in the United States. There have been countless studies in recent years exploring the hidden causes of why an estimated 40% of students experience food insecurity as of 2022. These studies conclude three main reoccurring factors causing these high rates: costs, accessibility, and demographic characteristics. Food insecurity rates are important for higher education officials to address due to the countless physical and mental health, academic, and equity implications for the students.

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

Average Household Income In Relation To Individual Dietary Consumption Of Fruits And Vegetables, Liz Burchfield, Bella Spencer

Symposium of Student Scholars

The purpose of this analysis is to review data from the USDA Economic Research Survey in a data collection regarding FoodAPS National Household Food Acquisition and Purchase Survey. Our data include a sample size of 4,826 participating households with 279 variables describing each household. Several variables were utilized which include average collective income for households, perceptions of fruit and vegetable prices and quality, self-reporting items about perceived fruit and vegetable consumption, and financial survey responses. With these chosen variables we made initial inferences that there would be a relationship between income and fruit consumption. We predict that throughout the duration …

Healthy School Meals For All: The Role Of Food Law And Policy, Thomas J. Vilsack

Journal of Food Law & Policy

The first Conference held more than 50 years ago by President Nixon in 1969 had significant impacts on our Department and the prevalence of food insecurity in our country. Nost notably, the Conference sparked significant expansions to Food Stamps, now known as the Supplemental Nutrition Assistance Program (SNAP), from 2 million in 1968 to 11 million by 1971. The Conference also increased the reach of the National School Lunch Program (NSLP), which served 2.9 million low-income children at the time of the Conference and expanded to serving nearly 8 million low-income children by 1971. Permanent authorization of the School Breakfast …

Tobacco, Alcohol And Diet As Mortality Risk Factors: The Secondary Analysis Of The 25-Year Cohort Study, Alina Egorova, Bulat Idrisov, Romany Redman, Stanislav Otstavnov, Sergey Soshnikov

Journal of Health Research

Background: Individual lifestyle risk factors have been linked to increased mortality globally; however, there is limited data on these associations in Russia. A secondary analysis of the Russia Longitudinal Monitoring Survey (RLMS) data was conducted to close this gap.

Methods: The secondary data have been obtained from a nationally-representative annual cohort survey conducted by the Higher School of Economics (HSE). In this original study, for the first time in Russia, we extracted RRs for researched risk factors. Of additional original value, we made a prospective-retrospective cohort based on a representative longitudinal survey and provided the deaths as outcomes for survival …

Convenience Over Nutrition For Recreation League Youth Sport Team Snack And Mealtime Choices, Morgan Ashley M.S., R.D., Tony Weaver Ph.D., Andrew Ramsey M.S., Lauren Haldeman Ph.D.

Journal of Human Sciences and Extension

Fifty-six percent of school-aged children participate in team sports, yet there is limited evidence on how participation in youth sports impacts the dietary behaviors of participants and their families. Our team surveyed parents and caregivers of children participating in recreation league youth sports (n = 178) to assess the foods and beverages offered as team snacks and factors that influence team snack choices. Juice was the most popular beverage, and crackers were the most popular snack reported by parents. Convenience, followed by cost and child preference, were the most frequently reported factors influencing team snack choices. Survey items also included …

The Relationship Between Intuitive Eating And Body Mass Index And Diet Quality In College Students, Ashley A. Reynolds

Electronic Theses and Dissertations

Objective

The objective of this research was to explore the influence of intuitive eating (IE) on body mass index (BMI) and diet quality (DQ) among college students.

Methods

A cross-sectional convenience sample of college students completed an online survey consisting of the short-Healthy Eating Index (SHEI) and the Intuitive Eating Scale-2 (23 items). Body mass index was calculated using self-reported height and weight. Descriptive statistics were used to assess group characteristics. A linear regression was used to test if IE scores significantly predicted BMI. An independent t-test was used to compare BMIs of students with IE scores above and below …

Effectiveness Of Simulation-Based Learning On Clinical Competence In Dietetics Students: A Narrative Review, Claudia W. Scott, Rena Zelig, Diane L. Rigassio Radler

Journal of Dietetic Education

Clinical supervised practice experiences offered through dietetic internships have historically been among the most challenging to obtain. The COVID-19 pandemic heightened the scarcity of these experiences and forced dietetics education programs to offer alternative experiences in the absence of direct patient care opportunities. Simulation-based learning experiences (SBLE) or objective structured clinical examinations (OSCE) are one method of providing these alternative options, and if effective, could be routinely incorporated into dietetics education. This review evaluates five original research articles to determine the effectiveness of simulation-based learning on perceived or observed clinical competence in dietetic students. The findings of the studies unanimously …

A Cross‐Sectional Survey Of Research Involvement And Interest Among Graduate Dietetics Students, Courtney Wedemire, Rebecca Brody, Joachim Sackey, Laura Byham-Gray

Journal of Dietetic Education

Background: Dietitians are not frequently participating in or leading research. Cultivating greater research interest and involvement starts with dietetics education, but little is known about dietetics students’ research involvement and interest. This study examines relationships between research involvement and interest among graduate dietetics students. Methods: This study was a cross-sectional survey design incorporating participant characteristic data, the Practice-Based Dietitian Research Involvement Survey (PBDRIS), and the modified Interest in Research Questionnaire (IRQ) tools; 89 of 327 (27.2%) graduate dietetic students from 3 US universities were included. Participant characteristics, PBDRIS scores, and IRQ scores were analyzed using descriptive statistics. Relationships between variables …

Table Of Contents, Editors' Message, Editorial Board, Diana Cuy Castellanos, M. Elizabeth Miller

Journal of Dietetic Education

No abstract provided.

The Impact Of Sars-Cov-2 On The Consolidated Meatpacking System In The United States, Judith R. Solomon

Anthós

The Sars-Cov-2 virus has had a particularly intense impact on the meatpacking industry in the United States. In this paper I provide a brief introduction to the social, economic, and political realities that lead to mass deaths of meatpacking workers from COVID, and the impact of a consolidated meatpacking system on disease mitigation. These workers are considered expendable due to a lack of power.

Cultural Food Accomodations In South New Jersey, Anahit Stepanyan, Resty Mercado, David Jiang

Rowan-Virtua Research Day

NJ is a melting pot of different cultures and ethnicities, each bringing their own unique customs and traditions. Of these traditions, diet and food are one of the most renowned distinctions and some of the most celebrated.

In response, several Public School districts have made halal and kosher food reforms to accommodate the rise in the Muslim and Jewish student body.

These menu accommodations were made in response to concerns about a lack of halal food options, which negatively impacted Muslim and Jewish students' health and mental well-being and can be recognized as a health disparity disadvantaging Muslim American student …

Freestyle: A Guide To Making Swimming Nutrition Simple, Megan Wills

Undergraduate Theses

Nutrition plays a critical role in the performance of an athlete. Although academic research surrounding the topic has increased, there is a disproportionate increase in materials created for the athletes themselves. Regarding competitive swimming, the scope of athlete-friendly instructional materials is even more limited. Therefore, there is an inherent disconnect between the academic research on the topic of competitive swimming nutrition and the athletes who need the information. The purpose of this project is to bridge the gap between the research and the content accessible for athletes themselves. Using an interpretive and simplistic approach, the available academic research was used …

Juicemania: Interpreting Jay Kordich’S Health Empire As Religion, Deirdre M. Sullivan

Student Publications

John “Jay” Kordich, an American “health reformer,” salesman, author, and celebrity, is best known for his recipe books on diet and health and his series of television infomercials. With his charismatic presentations and playful sense of humor, he captivated audiences with his demonstrations of various models of juicers and the delicious taste of his fresh juices. Kordich is part of a long line of health reformers, fasters, and practitioners of alternative medicine that has persisted in American culture for over 200 years. These advocates of alternative medicine have not only met a need for medical treatment, but also for religion …

The Influence Of Digital Media Consumption On Disordered Eating And Body Image, Tasha Casey

Senior Theses and Projects

Previous research states that disordered eating is a growing and concerning issue. With the rise in disordered eating, there has been a consistent rise of the media, especially in reports of time spent online. The key to understanding, and hopefully ending, the development of disordered eating may lie in understanding the media, and how it influences a need for perfection and the necessity of a thin-body ideal. To examine this, 83 students at Trinity College completed a questionnaire consisting of questions from the Eating Disorder Inventory -3 (EDI-3) and modified questions from the Sociocultural Attitudes Towards Appearance Scale - 3 …

Salary Negotiation Among Dietetics Professionals: Lived Experiences And A Three-Pronged Approach To Advancing Negotiation Skills And Confidence, Leila M. Shinn, Suzi Hinck, Lisa Jones, Katie Goldberg, Adrien B. Paczosa, Erin M. Mckinley

Journal of Dietetic Education

There is a lack of tools and training to assist in salary and benefit (S&B) negotiations within the nutrition profession. This study is the first to analyze thoughts, feelings, and experiences with S&B negotiations among nutrition and dietetics professionals. The 32-item, web-based, cross-sectional survey study was completed by English-speaking individuals of any gender who identified as a “nutrition and dietetics professional,” were 18 years of age or older in the United States or US Territory. Participant demographics, experience, confidence, and success with negotiation of S&B, value of negotiation, and interest in learning more were the primary outcome measures determined before …

Integration Of Disability Studies And Culinary Instruction Into Nutrition Curriculum Development, Joanne Sullivan, Regina Subach, Janice Goldschmidt

Journal of Dietetic Education

The Academy of Nutrition and Dietetics is currently promoting the advancement of cultural humility as a means for nutritional professionals to better appreciate the lived experience and identities of others as well as the power dynamics that create health inequalities. At the same time, the Academy has struggled to advance services to underserved populations such as those with Intellectual and Developmental Disabilities (IDD) and autism spectrum disorder. Here the authors argue that both goals can be achieved by involving nutrition students in the teaching of food preparation skills to individuals with IDD. Dietetic students emerge with an enhanced understanding of …

Navigating The Adoption Of Interprofessional Education As A Performance Standard In Dietetics Education, Paige Whitney, Mary Ann Kluge

Journal of Dietetic Education

Abstract: The purpose of this collective case study was to explore the diffusion of interprofessional education (IPE) in response to specific Future Education Model (FEM) Graduate Program accreditation standards and performance indicators. Data were collected via semi-structured interviews with a purposive sample of 12 FEM program directors from geographically diverse US states. Website and document review were triangulated with the interview data, and Roger’s Diffusion of Innovation (DOI) was used as a theoretical framework to add dimension to the study. Three themes emerged from analysis: 1) Accreditation standards are not the driving force of IPE; 2) Program Directors can serve …

Exploring Dietary Patterns With The Rapid Eating And Activity Assessment For Patients (Reap) Tool In A Dental School Clinic, Katherine Wiley, Rena Zelig, Hamed Samavat, Diane Rigassio Radler

Journal of Dietetic Education

Background: Dietary pattern assessment by healthcare providers leads to a better understanding of usual intake and evaluation of nutritional status, systemic health, and disease. Interprofessional team members can use such information to provide interventions leading to improved health outcomes. Objective: The aim was to explore the dietary patterns of adults seen in a dental clinic using the Rapid Eating and Activity Assessment for Patients (REAP) tool. Methods: This was a cross-sectional study of data from 220 adult patients (aged 18-89 years) who had a diet evaluation completed in a dental school clinic. Demographic information and REAP responses were obtained from …

Table Of Contents, Editors' Message, Editorial Board, Diana Cuy Castellanos, M. Elizabeth (Beth) Miller

Journal of Dietetic Education

No abstract provided.

Emotional Eating And Diet-Related Self-Efficacy, Motivation, And Norms In Adolescents, Tyler Mason, Rachel Dayag, Anna Dolgon-Krutolow, Kathy Lam, Diana Zhang, Vivienne Hazzard, Kathryn Smith

Health Behavior Research

The objective of the current study was to examine the association between emotional eating and self-efficacy, motivation, and social norms for consumption of fruits and vegetables (F/V) and energy-dense, nutrient-poor (EDNP) foods and beverages, as well as interactions with body mass index-z score (BMI-z). Adolescents completed self-report measures of demographics, emotional eating, and dietary health behavior theory constructs. Emotional eating was associated with lower self-efficacy for consumption of F/V and for limiting EDNP foods/beverages; greater motivation for limiting of EDNP foods/beverages; lower social norms for consumption of F/V; and greater social norms for consumption of EDNP foods/beverages. There were no …

Healthfulness Of Fast-Food And Full-Service Restaurants In 16 Georgia Counties After Mandatory Menu Labeling, Janani Rajbhandari-Thapa, Donglan Zhang, Nicole Katapodis, Dana Alvin, Melanie Andrews

Journal of the Georgia Public Health Association

Background: Despite that the effect of menu labeling on consumer choices has been studied, there are gaps in the research on the healthfulness of the restaurant food environment post-mandatory menu labeling, specifically in the Southern United States. This study aims to assess the healthfulness of fast-food and full-service chain restaurant environments after compliance with mandatory menu labeling.

Methods: The healthfulness of 46 representative fast-food and full-service chain restaurants in 16 Georgia counties was examined using the Nutritional Environment Measures in Restaurants (NEMS-R) survey. The scores were compared between full-service and fast-food restaurants using t-tests across several healthfulness measures such as …