Nutrition Commons^™

Food & Culture In Greece, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This is a fact sheet about the food culture of Greece. The purpose is to educate the audience on Greece’s traditional cuisine and eating patterns. Information includes traditional foods and dishes, traditional eating patterns, holidays and religious traditions, traditional health beliefs, and more current food practices in Greece.

Nutritional Strategies For Nurses In A Fast Paced Occupation, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

The foundation of the medical system are the nurses and certified medical assistants. Their personal health condition affects how well diseases and other medical conditions are handled. This article will begin with an overview of the eating behavior of nurses. Three different interventions which have been shown effective in a fast paced workplace are presented in order to improve the health of nurses and certified medical assistants. The first intervention is organizational changes that would increase the amount of time nursing staff have to eat. The second is the use of a messenger bag delivery system to provide needed food, …

Photo Elicitation Study 2018-2019, Lisa Armstrong, Kaela Edwards, Violetta Feshchenko, Kimberly Kullmann, Alexandre Martinez, Rebecca Mercier, Nicole Murray, Pamela Myers, Priyanka Prasad, Victoria Ramos, Nicholas Salter, Madalene Zale, Amy Henderson Riley, Drph, Rosemary Frasso, Phd, Adrea Cope, Nataki Duncan, Rachel Ewalt, Catherine Freeland, Nichole Holmes, Laura Slifer, April Smith, Sabina Spigner, Simal Thind, Eliza Whiteman Kinsey, Phd

JCPH at APHA 2019

Photographer and researcher John Collier first named photo elicitation in a paper published in 1957. Photo elicitation involves a qualitative interview stimulated and guided by participant photographs. This method can help break down barriers between researchers and participants and can promote rich and collaborative discussions (Harper, 1994).

Student Perspectives on Work-Life Balance: A Photo Elicitation Study

Each student in Qualitative Research Methods (PBH 512, Summer 2018) recruited a study participant (n=12) from across the colleges of Thomas Jefferson University. Students trained participants in the appropriate and ethical use of this method. Study participants were asked to define and explore the …

Determining The Need For Meal Preparation Education In First-Year University Students, Alicia Kunzler

Undergraduate Honors Capstone Projects

Background: In previous research, college students reported low confidence and varying skill in meal preparation ability. This study evaluates first-year university students to determine the acceptability of meal preparation programming for this population.

Objective: To assess university freshmen's skill level, confidence, and interest in food budgeting, meal planning, and cooking techniques to determine potential interventions.

Methods: First-year university students (n=265; 58 men, 205 women) were recruited through Facebook and email invitations to complete a 50-item survey. Survey categories included skills/confidence in food budgeting (8), meal planning (12), and cooking techniques 12); class interest (4), student background information (9), and general …

The Culinary Culture Of Iran Fact Sheet, Rachael Costello

All Student-Created Educational Resources

A two-page handout detailing the food customs and cultures of The Islamic Republic of Iran. This includes traditional dishes, meals, culinary influences, religious dietary rules, and common eating patterns.

Differential Relationship Between Physical Activity And Intake Of Added Sugar And Nutrient-Dense Foods: A Cross-Sectional Analysis, Karsten Koehler, Julie B. Boron, Teresa M. Garvin, Matthew R. Bice, Jeffrey R. Stevens

Jeffrey Stevens Publications

A curvilinear relationship exists between physical activity (PA) and dietary energy intake (EI), which is reduced in moderately active when compared to inactive and highly active individuals, but the impact of PA on eating patterns remains poorly understood. Our goal was to establish the relationship between PA and intake of foods with varying energy and nutrient density. Data from the 2009–2010 United States National Health and Nutrition Examination Survey were used to include a Dietary Screener Questionnaire for estimated intakes of added sugar, fruits and vegetables, whole grains, fiber, and dairy. Participants (n = 4766; 49.7% women) were divided into …

Establishing Healthy Eating Patterns During Infancy And Childhood, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout informs the audience about healthy defaults for the parents of children before and during the pre-school years. Healthy defaults are decisions about food choices selections that need the smallest effort or conscious thought and yield healthy behaviors. The rationale for establishing healthy eating during childhood will be discussed.

Ukrainian Cuisine, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout provides an overview of Ukrainian food, including staple foods and popular dishes, holiday meals, typical eating patterns and current beliefs and practices.

College Diet 101, Une Applied Nutrition Program

All Student-Created Educational Resources

The main focus is on the typical mindset a college student has when entering into the new environment. It discusses behavior modification, best practices for the goal of making healthier food choices and still staying within budget. Tips for planning ahead, other healthy lifestyle practices and how to pick the right foods when grocery shopping or dining out are also mentioned.

Food Hygiene And Sanitation In Six Food Providers At University X, South Sumatra, Yul Isnadi, Tan Malaka, Hatta Dahlan, Novrikasari Novrikasari

Kesmas

Food provider at university is one of places that needs to implement standards of food hygiene and sanitation (FHS). This study aimed to evaluate and analyze practices of FHS based on Regulation of Health Minister No. 1098 of 2003 and best practices in six food providers at University X. This study used mixed method evaluation with sequential explanatory design through two stages. Stage I was in forms of assessment on six food providers, food handlers and laboratory examination on food and beverage samples as well as on eating utensils. Stage II was in form of focus group discussion (FGD) to …

How To Be A Healthy You, Sean Cairns

All Student-Created Educational Resources

The handout identifies what being overweight or obese is, what a healthy weight looks like, steps to get to a healthy weight, and how to maintain that healthy weight. The handout also gives additional resources on food lists, food budgeting tips, food assistance programs, website/app that will help with grocery shopping, budgeting, recipes and cooking techniques.

Healthy In A Hurry, Camron Stotts

All Student-Created Educational Resources

How-to pamphlet about quick tips for a heart healthy lifestyle.

Nutrition Campaign, Brittany Taylor-Whitmer

All Student-Created Educational Resources

This infographic outlines the need for a campaign to educate the public (primarily 25-35 year old) on nutrition fear mongering and how to recognize it.

Choose Healthy Here Pilot Program: A Secondary Analysis Of Consumers' Behaviors And Perceptions To Access And Affordability Of Healthy Foods, Lindsey R. Anderson

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Over one-third of adults in the United States are obese. Recent shifts in research have focused on environmental issues to understand and address this epidemic, primarily within the food environment. The goal of this study included examining customer perceptions and behaviors towards access and affordability of healthy foods in rural food retail venues across Nebraska. Differences were assessed between stores, with the Choose Healthy Here (CHH) pilot program implemented at treatment stores only. Process surveys were completed by participants ≥19 years of age. Statistical analysis was performed with a p≤0.05 level of significance used.

Overall, participants (n=148) were rural residents, …

Food Availability, Including Traditional Foods, In Grocery And Convenience Stores In 6 High Obese Counties In South Dakota, Including Native American Reservations, Francesca Willard

Electronic Theses and Dissertations

Native American populations are disproportionately affected by obesity and its associated chronic diseases. Rural areas are also disproportionately affected by obesity and face significant challenges related to their food environment, food security, and food availability. The combination of these barriers make it challenging for rural, NA reservations to combat these health disparities and have opportunities to make healthy food choices. The lack of access to healthy and traditional foods in these areas is of great concern. The purpose of this study is to determine the food availability, including traditional foods, in grocery and convenience stores in six high obese counties …

Vitamin Fortification Of Milled Rice: A New Approach To Address Micronutrient Malnutrition, Drexel H. Camacho

Angelo King Institute for Economic and Business Studies (AKI)

To address micronutrient deficiencies in the susceptible sector of society, it is recommended to fortify the commercial milled rice with vitamins using the new technique of fortification. The simple approach, which involves rice surface modification and vitamin absorption, is deemed economical compared to traditional fortification processes. Moreover, the susceptibility of losing vitamins due to washing processes is resolved in this improved grain fortification as ~90% of the vitamins are retained. The results shown in this study indicate the successful fortification of vitamins on rice and that fortification is more pronounced when the grain undergoes sonication process. As the staple food …

Antibiotic Resistance In Gram Negative Bacteria Isolated From Fish Sold In Western Australia, Hannah Kathleen Robinson

Theses: Doctorates and Masters

Background Information The global misuse and overuse of antibiotics in human medicine and the animal production industry is contributing to the development of antibiotic resistance in bacteria. This is a serious threat to modern medicine and public health. Antibiotic resistant organisms can cause severe infections in humans which are difficult to treat, and in some cases impossible to resolve which can lead to premature death. Several studies have been conducted across the globe to assess the use of antibiotics in the seafood industry and the associated health risks, however, limited studies have recently explored this risk in an Australian setting. …

The Food And Culture Fact Sheet Of Hungary, Judit Gaspar

All Student-Created Educational Resources

A student-designed food and culture fact sheet.

This fact sheet is a brief overview of Hungary providing information on its food culture, traditional dishes, holidays, food practices, symbolic foods, and eating patterns. It also gives the reader a glance at an average family’s daily habits.

Food And Culture Fact Sheet: New Zealand, Une Applied Nutrition Program

All Student-Created Educational Resources

A student-designed food and culture fact sheet.

This Fact Sheet is a brief and concise introduction and outline of the traditional cuisine and culture of New Zealand intended to be a resource for the nutrition community about these subjects. Topics include: traditional food, cultural practices and beliefs, food economics, and eating patterns.

Preserving Corn, Heidi Leblanc, Charlotte Brennand, Paige Wray

All Current Publications

Corn is not only a favorite vegetable, but it is also the source of corn starch, cornmeal, corn oil, corn syrup, bourbon, and laundry starch.

Skeptics And “The White Stuff” : Promotion Of Cows’ Milk And Other Nonhuman Animal Products In The Skeptic Community As Normative Whiteness, Corey Lee Wrenn

Dietary Choice and Foods of Animal Origin Collection

This article discusses a dairy advertising campaign featuring skeptic Derren Brown. I explore the various health claims made in the ads as well as a report Brown featured on his website that claimed consumption of cow’s milk is linked to longevity. I discuss how dairy consumption is largely linked to race and ethnicity. It is a practice enjoyed primarily by European whites as most nonwhites are lactose intolerant. Lactose intolerance is a normal biological process associated with weaning, but it is medicalized and made deviant because it is not part of the white experience. I also mention comments made by …

The Diet And Subsistence Methods Of The Maya: Their Health And Cultural Consequences From The Pre-Classic Era To Today, Rachel E. Watson

Honors Undergraduate

The Maya, a once great civilization, seemingly vanished without an obvious reason, before the Spanish landed in the region. Some say that their downfall was a result of famine and inadequate nutrition. Surprisingly, most of the archaeological evidence surrounding the Classic Maya diet and subsistence methods indicates that they both adequately sustained the population to the point where there has been practically no change over hundreds of years. Change did not occur to the Maya diet or the classic subsistence methods until the late twentieth century when the tourism industry exploded in the area of the former Maya empire. The …

Think With Your Fork: Five Areas Of Intervention For Kimball Dining Hall, Kristin Lane, Christina Nee, Julia Metzger

Philosophy Department Student Scholarship

Our goal with the present proposal is to bring modifications to the dining experience in Kimball Hall at the College of the Holy Cross, so to encourage a more well-rounded approach, which would best represent the values of continuous learning and education of the whole person and reflect the mission of the College. In order to meet these goals, we recommend five changes to Kimball dining , which we plan to implement during the Spring 2017 semester in collaboration with two Montserrat seminars.

Nourishing Nycha: Food Policy As A Tool For Improving The Well-Being Of New York City’S Public Housing Residents, Nevin Cohen, Nicholas Freudenberg, Craig Willingham

Publications and Research

This policy brief examines food environments in New York City public housing. It looks at the food public housing residents buy, prepare and eat and the role food plays in the health, environment and economy of the city’s NYCHA population. Our goal is to contribute new insights into how NYCHA can use food policy and programs to improve the well-being of its residents and make New York City healthier, more self-sufficient, safer and more sustainable.

A "Default Option" While Online Grocery Shopping To Enhance Nutrition Within A Food Insecure Population, Jaime Ashley Coffino

Legacy Theses & Dissertations (2009 - 2024)

There is a need for sustainable interventions that improve diet-related health within the food insecure community. We examined if use of a “default” prefilled online grocery shopping cart, compared to nutrition education, would result in the purchase of healthier food items. Fifty participants (M age = 46.4 ± 12.46 years; M body mass index = 28.59 ± 6.48 kg/m2; 74.0% male) were randomized to: (1) read a brochure containing nutrition information (n = 23) or (2) be presented with a “default” prefilled online shopping cart containing groceries that meet nutritional guidelines to which they could freely make changes before completing …

Prediction Of Human Dietary Δ15N Intake From Standardized Food Records: Validity And Precision Of Single Meal And 24-H Diet Data, Frank Hülsemann, Karsten Koehler, Jürgen Wittsiepe, Michael Wilhelm, Annett Hilbig, Mathilde Kersting, Hans Braun, Ulrich Flenker, Wilhelm Schänzer

Department of Nutrition and Health Sciences: Faculty Publications

Natural stable isotope ratios (δ15N) of humans can be used for nutritional analyses and dietary reconstruction of modern and historic individuals and populations. Information about an individual’s metabolic state can be obtained by comparison of tissue and dietary δ¹⁵N. Different methods have been used to estimate dietary δ¹⁵N in the past; however, the validity of such predictions has not been compared to experimental values. For a total of 56 meals and 21 samples of 24-h diets, predicted and experimental δ¹⁵N values were compared. The δ¹⁵N values were predicted from self-recorded food intake …

North American Entomophagy, Joohi Schrader, Dennis G. A. B Oonincx, Maria Pontes Ferreira

Nutrition and Food Science Faculty Research Publications

Eating insects is not a common Northern American practice today. However, in the past a variety of insect species was consumed in Northern America (north of Mexico including Greenland). The aim of this literature review is to provide an historical overview of North American entomophagy based upon both peer and non-peer reviewed sources on this topic. Regional differences in insect consumption and reasons for being underreported are discussed. We show that North American natives, and in certain cases colonists, collected and consumed a large variety of edible insects. These are categorized per order and where available, information on how these …

Veganism As An Aspiration, Lori Gruen, Robert C. Jones

Dietary Choice and Foods of Animal Origin Collection

iven the violence, objectification, domination, commodification, and oppression inherent in industrialized food production, some conscientious consumers have adopted vegan practices. This chapter discusses two conceptions of veganism, lifestyle/identity veganism, VI, and veganism as a goal/aspiration, VA. It argues that due to conceptual and practical flaws with VI, conscientious consumers should adopt VA. It considers and rejects the so-called compassionate carnivore movement. It then explores arguments denying the casual efficacy of adopting any form of veganism. It concludes that VA can make a difference, and those in consumer cultures are obligated to adopt and practice it.

Children's Picky Eating And The Role Of Family Environments, Maureen Lyons

Journal of Undergraduate Research at Minnesota State University, Mankato

Picky eating is often seen as a temporary phase that children go through in the developmental process. While some children never exhibit picky eating behaviors, others seem to get stuck in the tendency of judging foods, which they have never tried, based upon a pretense that the food might not meet with their satisfaction. Learning more about children’s preferred food groups and types of foods, along with the family environmental factors experienced by these children may help to understand ways to support children who struggle with picky eating. Introducing children to new foods within a positive atmosphere, where they are …

Infant Feeding Practices Of Emirati Women In The Rapidly Developing City Of Abu Dhabi, United Arab Emirates, Hazel Gardner, Katherine Green, Andrew Gardner

Research outputs 2014 to 2021

Rapid economic and cultural transition in the United Arab Emirates (UAE) has been accompanied by new challenges to public health; most notably a rapid rise in chronic disease. Breastfeeding is known to improve health outcomes in adulthood, is associated with reduced risk of developing chronic disease, and is therefore an important public health issue for this rapidly increasing population. Factors associated with infant feeding practices were examined in a cohort of 125 Emirati women and their infants, with data collected at birth and 3, 6 and 15 months postpartum by questionnaires and interviews. Participants were recruited in the Corniche Hospital, …