Other Nutrition Commons^™

Human Milk Polyunsaturated Fatty Acids Are Related To Neurodevelopmental, Anthropometric, And Allergic Outcomes In Early Life: A Systematic Review, Saori Mitguard, Olivia Doucette, John Miklavcic

Food Science Faculty Articles and Research

Polyunsaturated fatty acids are critically important for newborn nutrition and in the trajectory of growth and developmental processes throughout early life. This systematic review (PROSPERO ID: CRD42023400059) critically analyzes literature pertaining to how omega-3 and omega-6 fatty acids in human milk are related to health outcomes in early life. Literature selected for the review were published between 2005 and 2020 and included assessments in healthy term children between 0 and 5 years of age. The studies reported the relation between human milk fatty acids docosahexaenoic acid (C22:6n-3, DHA), eicosapentaenoic acid (C20:5n-3, EPA), alpha-linolenic acid (C18:3n-3, ALA), arachidonic acid (C20:4n-6, AA), …

Potential Effectiveness Of Registered Dietitian Nutritionists In Healthy Behavior Interventions For Managing Type 2 Diabetes In Older Adults: A Systematic Review, Laurel Dobrow, Isabella Estrada, Nasira Burkholder-Cooley, John Miklavcic

Food Science Faculty Articles and Research

Purpose: A systematic review was conducted to assess how the involvement of a registered dietitian nutritionist (RDN) in healthy behavior interventions (HBIs) potentially affects outcomes in older adults with type 2 diabetes (T2D).

Methods: Literature was searched for primary research published between 2016 and 2020 on HBI involving a RDN affecting outcomes in older adults with T2D. Evaluations of hemoglobin A1c (HbA1c), blood glucose, blood pressure, cholesterol, anthropometry, body composition, medication usage, healthcare cost, and self-efficacy and/or adherence to healthy behaviors outcomes were selected for inclusion. All the literature included were summarized, evaluated for certainty of evidence criteria, and assessed …

How Covid19 Has Impacted Students Nutrition And Eating Habits With The Abrupt Closure Of Restaurants And Campuses, Chloe Sermet

Student Scholar Symposium Abstracts and Posters

With the ongoing COVID-19 pandemic causing college campuses, restaurants, and businesses to shut down, many college students found themselves having to return home or find alternative food resources. Due to these factors, it was imperative to examine how college student’s eating habits have changed throughout the pandemic, dealing with lots of stressors, and whether having prior education on nutrition influenced those eating habits. To examine those effects, 17 nutrition minors and 126 non-nutrition minors participated in the current study in which they took the College Students Eating Habit survey and the Perception of Peer Pressure Scale. The outcome of the …

Decomposing Trends In Child Obesity, Ashley Wendell Kranjac, Robert L. Wagmiller

Sociology Faculty Articles and Research

We unravel the absolute level and relative prominence of two demographic processes that are relevant for childhood obesity, and that will ultimately determine the long-term course and pace of change in child obesity rates. We leverage data from the National Health and Nutrition Examination Survey to decompose change in child obesity from 1971 to 2012. We partition change into that attributable to (1) healthier, more nutritionally and economically advantaged cohorts in the population being replaced by cohorts of children who are less advantaged (between-cohort change), and (2) the health habits, nutrition, and social and economic circumstances of all cohorts of …

Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were

Food Science Faculty Articles and Research

The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan …