Medicine and Health Sciences Commons^™

Culinary Medicine And The Promotion Of Plant-Based Diets: Is Caution Needed For Older Adults?, Wendy J. Dahl, Sayaka Nagao-Sato, Christina Riccardo

Nutrition Faculty Publications

Culinary Medicine (CM), which combines food, cooking, and the science of medicine1 for the management of chronic disease conditions, is an emerging practice area for health professionals, particularly physicians.2 Culinary skills and food-disease-related knowledge are enhanced by CM training3 ; however, there is much to learn regarding optimal program outcome measures.4 What cannot be gained from a CM program is the comprehensive nutrition knowledge that may be needed to ensure CM prescriptions result in benefits and minimize harm. This may be particularly important for older adults.

Factors Influencing Nutritional Intake And Interests In Educational Content Of Athletes And Sport Professionals Toward The Development Of A Clinician-Supported Mobile App To Combat Relative Energy Deficiency In Sport: Formative Research And A Description Of App Functions, Jacob T. Mey, Christine A. Karpinski, Shengping Yang, Joseph D. Madere, Tavis Piattoly, Ronnie Harper, John P. Kirwan

Nutrition Faculty Publications

Background: Relative energy deficiency in sport (RED-S) as a consequence of athlete malnutrition remains a prominent issue. However, it remains underrecognized, in part due to the perceived outward health of athletes. The Eat2Win app was designed to combat RED-S and athlete malnutrition by providing education, behavior modification, and direct communication with expert sports dietitians to athletes and sport professionals (professionals who work with athletes, eg, sport coaches and athletic trainers). Objective: The purpose of this formative research was to gain critical insight on motivators and barriers to optimal nutritional intake from both the athletes’ and sport professionals’ perspectives. Additionally, since …

The Acorn Squash Problem: A Digestible Conceptualisation Of Barriers To Emergency Food Assistance, John C. Jones, Joanne Christaldi, Diana Cuy Castellanos

Nutrition Faculty Publications

Background: In common narratives of emergency food assistance, donors likely believe their efforts directly manifest as people consuming their donated food. For example, a person donating canned lima beans during a canned food drive may visualise someone eventually eating those lima beans. However, cultural and socio-economic barriers often exist that prevent people from accessing and consuming the donated food. These barriers are often complex and otherwise well-intentioned donors, volunteers and organisations may not initially consider them.

Method: This commentary article, which draws from existing US emergency food systems literature, uses the imagery of an acorn squash one might find at …

Prevalence Of Food Insecurity In The General College Population And Student-Athletes: A Review Of The Literature, Elizabeth L. Abbey, Melissa Brown, Christine Karpinski

Nutrition Faculty Publications

Purpose of Review: The purpose of this review is to examine the prevalence of food insecurity (FI) among the general college student population with a focus on student-athletes and the impact of the COVID-19 pandemic on FI in these groups. Recent Findings: FI is estimated to be more prevalent in college students than in the general population, although ranges vary widely. Less is known about FI among college student-athletes. Data on changes in FI prevalence pre-pandemic and during is mixed. Summary: Colleges and universities should invest in interventions to address FI on their campuses, and further research on FI among …

A Qualitative Study Of Food Purchasing Behaviors Among Older Adults, Alexa L. Evenson, Jaeha Lee

Nutrition Faculty Publications

The purpose of the study was to gain insight into older adults’ food purchasing behaviors. A qualitative study of 26 in-depth interviews was conducted. Participants were aged 65 or older, purchased their own food, and prepared their own meals. Grounded theory method was used to develop an explanation of older adults’ food purchasing behaviors that was grounded in data. Coding of the qualitative data were performed to identify significant categories.Four categories emerged from the data which included 1) Routine shopper; 2) Purchasing staples; 3) Lack of interest in learning new purchasing behaviors; and 4) Price and convenience over nutrition. Older …

Exploring The Effect A Speaker Series Has On Students Level Of Multicultural Sensitivity And Cultural Competence Awareness, Christine Karpinski, Scott Heinerichs

Nutrition Faculty Publications

Purpose: The population of the United States continues to become more diverse each day, and this changing demographic impacts our healthcare system, demanding that healthcare providers begin to provide culturally competent services. In order to have culturally competent practitioners, it would be prudent to incorporate the concepts of cultural competence effectively into respective health professions curricula. The purpose of this study was to assess the effectiveness of a three-part, semester-long cultural competency speaker series on students’ level of multicultural sensitivity and their attitudes toward cultural competence and its effect on healthcare. Methods: A convenience sample of 118 athletic training and …

Cultural Competence And The Global Role Of Dietitians: A Haitian Medical Mission And Inter-Professional, Service-Learning Nutrition Course, Joanne Christaldi, Jessica R. Bodzio

Nutrition Faculty Publications

As the poorest Western Hemisphere country, Haiti has a long history of health disparity including elevated rates of hypertension, HIV/AIDS, and tuberculosis. In the summer of 2012, a four-week knowledge and skills based course, including a one-week medical mission, was developed to meet the need for medical care in Haiti, and to provide an interprofessional, service-learning environment to enhance students’ cultural competence. A nonprofit volunteer organization that connects healthcare people with a community in need assisted in developing the mission trip. Background on the culture of Haiti, medical education, and development of nutrition education materials were incorporated into the course. …

Exploring The Feasibility Of An Academic Course That Provides Nutrition Education To Collegiate Student-Athletes, Christine Karpinski

Nutrition Faculty Publications

No abstract provided.