International and Community Nutrition Commons^™

Exploration Of Malnutrition Coding Practices At Nebraska Medicine, Frances C. Becker

Theses & Dissertations

Background: Malnutrition is present in 25-50% of hospitalized patients. Patients identified as malnourished are assigned a code based on the type and severity of malnutrition in order to gain the necessary reimbursement to care for the patients. There is a current gap in the research regarding the characteristics that define the difference between malnourished patients classified with a major complications and comorbidities (MCC) code versus a complications and comorbidities (CC) code.

Purpose: The purpose of this study was to determine which malnutrition codes are being used at Nebraska Medicine. Additionally, this study obtained clinical factors that are associated with malnutrition …

Discovery Neighborhood Myplate Macy: A Pilot Study, Amanda M. Robine

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

Background: Obesity prevalence in United States children ages 2-19 years has been consistently high since 2003.1 These children are at a greater risk for many chronic disease. Educating children on how to make healthful food choices, and using fun characters in a classroom setting may be one step to reducing the obesity rate.

Objective: Increase knowledge about MyPlate and heathy eating in children in kindergarten through fifth grade.

Design: After the development of a nutrition lesson, an expert panel reviewed and suggested changes. Once changes were made the lesson was delivered to second and third graders at a summer camp. …

Identifying The Education Needs And Conveying Related Information On Nutrition Topics For Pre-School Age Children By Educating Parents Through Writing And Media Communication., Melissa E. Lichtman

Senior Honors Projects

As nutrition topics continue to gain media attention the general public is increasingly exposed to nutrition recommendations. The mass communication of health information presents increased education opportunity to promote implementation of healthy habits. In contrast, this increased presence also presents a risk of increased communication of information unsupported by scientific evidence. As these unreliable recommendations are communicated with frequency through popular sources it is the responsibility of healthcare professionals to provide the public with accurate and scientifically supported information. This information must be presented in a clear and appealing way in order to gain the attention of the public, helping …

Community Readiness Assessment: Applications For Community Nutrition Research, Whitney E. Houser

All Master's Theses

Trends in qualitative community nutrition research demonstrate a powerful, emerging perspective in the midst of a field historically dominated by quantitative methods of inquiry. For this qualitative study, ten key respondents were purposively selected and interviewed using the Community Readiness Model (CRM) to capture community knowledge of food insecurity issues and strategies. Data were analyzed using anchored rating scales, revealing readiness at a stage three, characterized by a vague awareness of local food insecurity. The purpose of this study is to report on the strengths and challenges of the CRM experienced when utilizing the model to address food insecurity. The …

Extent Of Bgsu Student Food Insecurity And Community Resource Use, Kathryn Koller

Honors Projects

This research examines student food insecurity at Bowling Green State University (BGSU) and available resources in Bowling Green, Ohio. Seven classes from BGSU’s main campus were randomly chosen to complete a survey regarding participant background information, details concerning food attainment, food security level, and use of community resources to allow for food acquisition. These classes included undergraduate classes and ranged from 15 to 272 students per class. Less than one quarter of student participants had food insecurity (19%), and food insecurity was significantly associated with financial dependence (P=0.04). There was a significant relationship between not utilizing community food resources and …

Understanding The Behavior And Attitude Of Professional Athletes In Saudi Arabia Toward Dietary Supplements, Sulaiman O. Aljaloud

Dissertations

A dietary supplement is defined as a product taken orally that contains a "dietary ingredient" (vitamins, minerals, herbs, amino acids, enzymes, etc.), and is intended to supplement one's diet. Dietary supplements include plant extracts and concentrates from foods. Supplements help provide required nutrients to fulfill nutritional levels for daily training or competitive performance, and can help remedy nutritional deficiencies. Therefore, it is important that sports professionals have a thorough knowledge of these supplement products. However, athletes need to be informed about the use and possible benefits, side effects, and risks associated with the use of dietary supplements. Four objectives guided …

Behavioral Changes For African Americans To Improve Health, Embrace Culture, And Minimize Disparities, Dashiel J. Geyen Ed.D., M.P.H.

The Bridge: Interdisciplinary Perspectives on Legal & Social Policy

In spite of significant advances in the prevention, diagnoses, and treatment of most chronic diseases, there is evidence that racial and ethnic people of color tend to receive lower quality of care and less preventive interventions than the majority members of a community. While our health system should improve its efforts at addressing and reducing disproportionality in health care, African Americans can make behavioral changes through diet and exercise that will reduce their susceptibility to chronic illnesses. This article first reviews the prevalence, disparities, and characteristics of chronic diseases impacting the African American population. Second, it discusses culturally connected practices …

A Pilot Study: The Use Of A Survey To Assess The Food Knowledge Of Nutrition Students At Various Levels Of Nutrition Education, Chante Chambers

College of Education and Human Sciences: Dissertations, Theses, and Student Research

A working definition of a concept known as ‘food literacy’ encompasses using basic food preparation knowledge that has been learned, understood, and practiced to make better food decisions. To advance these skills for client service, a post-secondary nutrition program would need to include objectives that allow application of knowledge. For this reason, the purpose of this study was to determine the difference in knowledge and application among students in 100, 200 and 400 level college nutrition course(s). A survey was developed to measure the food knowledge of these college students as they prepare for careers as health care professionals. The …

Kentucky Wic Participants’ Knowledge, Attitudes, And Beliefs Regarding Grains, Dustin Tyler Reed

Theses and Dissertations--Nutrition and Food Systems

Obesity, diabetes, cardiovascular disease, and poor dietary habits are major healthcare problems in the United States. These issues are especially prevalent in the state of Kentucky and among at-risk populations such as Women, Infants, and Children (WIC) participants. Studies have found that whole grains play a role in weight maintenance, protection against type 2 diabetes, and lowering cholesterol. Interventions aimed at improving WIC participant dietary behavior and intake has been successful as well. This study assessed Kentucky WIC participants’ knowledge of the benefits of consuming grains, attitudes and beliefs regarding food purchasing and grains, and identified grains consumed in a …

Hortaliza: A Youth "Nutrition" Garden In Southwest Detroit, Kameshwari Pothukuchi

Urban Studies and Planning Faculty Research Publications

This paper documents a youth garden that was developed in 2000 through a university-community partnership in a low-income, predominantly Latino neighborhood in southwest Detroit. It involved four community-based organizations and several residents -- youth among them -- from the neighborhood, in garden planning, set-up, and management. Kids grew vegetables of different kinds to take home and ate healthy snacks at the garden. They learned about the importance of vegetables and fruits to healthy diets, the nutritional value of particular vegetables, and how to grow vegetables. At the end of the season, we documented increased interest among kids in eating fruits …

Obstacles Faced By Emergency Food Providers In Serving The Hungry Of Connecticut, Jean Ann Anliker

Storrs Agricultural Experiment Station

No abstract provided.