Nutrition Commons^™

Avoidant Restrictive Food Intake Disorder Prevalent Among Patients With Inflammatory Bowel Disease, Emily Yelencich, Emily Truong, Adrianne M. Widaman, Giselle Pignotti, Liu Yang, Yejoo Jeon, Andrew T. Weber, Rishabh Shah, Janelle Smith, Jenny S. Sauk, Berkeley N. Limketkai

Faculty Research, Scholarly, and Creative Activity

Background & Aims
Inflammatory bowel disease (IBD) patients alter their dietary behaviors to reduce disease-related symptoms, avoid feared food triggers, and control inflammation. This study aimed to estimate the prevalence of avoidant/restrictive food intake disorder (ARFID), evaluate risk factors, and examine the association with risk of malnutrition in patients with IBD.
Methods
This cross-sectional study recruited adult patients with IBD from an ambulatory clinic. ARFID risk was measured using the Nine-Item ARFID Screen. Nutritional risk was measured with the Patient Generated-Subjective Global Assessment. Logistic regression models were used to evaluate the association between clinical characteristics and a positive ARFID risk …

The Age Of Artificial Intelligence: Use Of Digital Technology In Clinical Nutrition, Berkeley K. Limketkai, Kasuen Mauldin, Natalie Manitius, Laleh Jalilian, Bradley R. Salonen

Faculty Research, Scholarly, and Creative Activity

Purpose of review

Computing advances over the decades have catalyzed the pervasive integration of digital technology in the medical industry, now followed by similar applications for clinical nutrition. This review discusses the implementation of such technologies for nutrition, ranging from the use of mobile apps and wearable technologies to the development of decision support tools for parenteral nutrition and use of telehealth for remote assessment of nutrition.

Recent findings

Mobile applications and wearable technologies have provided opportunities for real-time collection of granular nutrition-related data. Machine learning has allowed for more complex analyses of the increasing volume of data collected. The …

Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, And Self-Efficacy, Shannon Mendez, Jamie Kubota, Adrianne Widaman, John Gieng

Faculty Publications

Objective

To evaluate the effects of a group-based Advance Quantity Meal Preparation(AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults.

Methods

Participants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3).

Results

The AQMP program increased the proportion of overall home-cooked meal consumption (T2, P = 0.03), home-cooked dinner consumption (T2, P = 0.04), cooking attitudes (T3, …