bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Traditional Interviewer‐Administered 24‐Hour Dietary Recall with Web‐based Automated Self‐Administered 24‐Hour Dietary Recall in South Asian Students
Authors: Jasti Sunitha , Elvelin Eva , Doak Colleen 
Published: November 2023

Web‐based automated self‐administered 24‐hour recall (ASA24) method offers a reliable and low‐cost means of dietary assessment in large populations. However, studies comparing its use with traditional interviewer‐administered 24‐hour dietary recall (IA24) method in immigrant populations are lacking.ObjectiveTo compare diets assessed by ASA24 and IA24 in South Asian student population at an urban senior college.MethodsSouth Asian students (n=40) were interviewed for a 24‐hour dietary recall using the automated multiple‐pass method. Students also completed another 24‐hour dietary recall online using ASA24 method. Differences in frequently reported items between methods were evaluated. Intakes of selected nutrients and food groups between methods were compared. Qualitative data on ease of using ASA24 were collected in a follow‐up interview.ResultsFood group and nutrient intakes were similar between the two methods. Statistically significant differences were found for unadjusted means of fruit as a food group (p=0.028), cholesterol (p=0.030), calcium (p=0.029), and folate (p=0.000) intakes. After controlling for gender, only cholesterol remained significantly different (p=0.015). Review of food lists revealed that ethnic South Asian foods were more represented in IA24 data.ConclusionASA24 captured dietary intakes with sufficient accuracy and was comparable to the traditional interviewer‐administered 24‐hour dietary recall in this sample of South Asian college students.Support or Funding InformationNone
Verifying Fibers Meet Regulatory Definitions for Nutrition Facts labeling: A Randomized, Controlled Trial Evaluating Polydextrose in a Wet Matrix
Authors: Rahman Sajida , Park Eunyoung , Xiao Di , Edirisinghe Indika , Burton‐Freeman Britt Marie 
Published: November 2023

BACKGROUNDFibers have many health benefits, but most Americans only meet half their recommended daily fiber intake. This ‘fiber gap’ has prompted the food industry to add functional fibers in typically low fiber food items. However, the FDA has now proposed a rule for the Nutrition Facts label that added fibers must demonstrate a physiological health benefit to be included in the label as a dietary fiber. Polydextrose is a non‐digestible carbohydrate with inconsistent findings on its glycemic health effect. Therefore, the objective of this study was to assess the effect of adding polydextrose to a liquid (wet matrix) food product on postprandial glycemia.METHODSIn this randomized, singe‐blind, 4‐arm, crossover trial, 34 healthy men and women with a mean (±SD) age of 30.6 ± 8.17 y were asked to consume a sugar beverage with 50 g dextrose and 0, 8, 12, or 16 g of added polydextrose alongside a light breakfast of toast with butter. Blood samples were collected before beverage consumption and 30, 60, 120 and 180 min after consumption for evaluation of plasma glucose and insulin levels. Gastrointestinal (GI) tolerability was evaluated with a tolerability questionnaire 4 days after clinic visit.RESULTSSignificant treatment and time effects were observed for glucose with the addition of polydextrose (p=0.01 and p<0.0001, respectively). Addition of 12 g polydextrose lead to a significant increase in post prandial glucose by 5.83 mg/dl compared to 0 g control (p=0.005). Postprandial insulin tended to be higher with the same polydextrose dose compared to control (p=0.0680). Total area under the curve (AUC) was also significantly higher with 12 g addition of polydextrose compared to control for post prandial glucose and insulin (p=0.0367 and p=0.0263, respectively). Polydextrose was well tolerated at all dosages investigated based on GI tolerability scores.CONCLUSIONPolydextrose did not lower postprandial glucose in a wet matrix as tested across a dose range of 0–16 g. Increased postprandial glucose and insulin responses were indicated at the 12 g dose. Based on glycemic effect as seen in this study's results, polydextrose cannot yet be considered as a dietary fiber on the Nutrition Facts label. However, considerations into different matrices and alternative fiber benefits should be considered for a full evaluation of potential fiber benefits offered by polydextrose.Support or Funding InformationIIT/FDA Corporate Agreement
Evaluation of a Nutrition Education Program implementation for Portuguese students from 1st grade to 10th grade
Authors: Tavares Nelson , Abreu Ana , Martins Inês , Barreira Jessica , Crespo Marta , Faria Rita 
Published: November 2023

Nutrition health education has become increasingly prominent in schools' programes worldwide, either as part of dedicated courses such as home economics or wider skills‐based programes. There is evidence that young people develop risk factors and disease evidence for coronary heart disease early and, in Portugal [1] as elsewhere, obesity is becoming a major public health problem for children. Patterns of eating are changing with a strong reliance on frequent snacking and consumption of so‐called junk foods.A variety of programes have improved knowledge and in some cases reported behaviour. Evaluation of effectiveness can be problematic as improved knowledge may not necessarily affect long term behaviour. However, structured programes can contribute to a wider context‐based approach. [2] The aim of this study was the promotion and evaluation of nutrition education programe at the Real Colégio de Portugal, for students from the 1st to 9th year, inducing positive changes in eating habits and increase student's knowledge about healthy eating. Nutritional education program consists of 8 sessions over 12 weeks, and included also the application of a food paired validated questionnaire to measure the preference, behavior and knowledge of students regarding healthy eating. A comparative and quantitative study was developed for 12 weeks since February to June 2015. Data were used from 203 students aged 5 to16 years old. At baseline and after 12 weeks students completed a validated food pairing questionnaire on food preference, behavior and knowledge. Significant differences were found in the intervention student's preference (p=0.005) and behaviour (p=0.0002) and knowledge (p=0.001). Following the Nutrition Education Programe was seen an improvement in preferences for healthier food and eating behaviour.Support or Funding InformationN/A
Title: United States Department of Agriculture (USDA) MyPlate‐based nutrition education program increases adolescent female athlete intention to consume more fruits and vegetables
Authors: Sarigiannis Kalli , Hudson Marcia , Uhley Virginia 
Published: November 2023

IntroductionThe average American diet is low in essential vitamins, minerals, fruits and vegetables, while high in saturated fats, added sugars, and sodium. The incidence of adolescent obesity has continued to rise and greatly increases the risk of developing chronic diseases. School‐based interventions may be a particularly effective method to establish lifelong dietary habits from a young age. The goal of this study is to assess the efficacy of a nutrition education program in improving high school‐aged female athletes' knowledge of and attitudes about healthy eating.MethodsHigh school cheerleaders were recruited to participate in a nutrition education program developed using resources provided by the United States Department of Agriculture MyPlate initiative and Dietary Guidelines for Americans 2010. Pre‐ and post‐intervention questionnaires were developed within the frameworks of the Transtheoretical Model of Behavior Change and Theory of Planned Behavior. Assessment included the impact of the nutrition curriculum on: general nutrition knowledge; number of servings of fruits and vegetables consumed daily; self‐efficacy and intention to eat more fruits and vegetables; and perceived diet quality. Participants were placed into the following stages within the Transtheoretical Model based on daily fruit and vegetable intake and intention to consume more fruits and vegetables: precontemplation, contemplation, preparation, action, and maintenance.ResultsAfter attending class sessions, average participant intention to consume more fruits increased by 2.00 stages of change (p<0.016) while intention to consume more vegetables increased by 1.75 stages of change (p<0.03). Participants showed statistically significant improvement in their perceived diet quality, 1.50 (p<0.01). Participants exhibited a marginally significant increase in average nutrition knowledge scores post‐intervention (53% vs 75%, p<0.09). After class completion, average vegetable consumption increased by 0.75 servings per day (p<0.058). No statistically significant change in daily fruit consumption was observed. Data was analyzed using paired t‐test.ConclusionsOutcomes of this study support the use of school‐based nutrition education interventions as effective means to promote healthy eating. Further studies are needed to determine the long‐term effect of nutrition education on health outcomes.Support or Funding InformationOakland University William Beaumont School of Medicine Capstone Program
Use of Multiple Household Food Inventories to Measure Food Availability: Health Happens Preschool Program
Authors: Waddill Mary Elizabeth , Spence Marsha Elizabeth , Aaron Kindall , Parrott Rebecca , Woods Lauren 
Published: November 2023

IntroductionPrevious research has shown that through the complex network of factors, it is necessary to identify determinants that influence healthy food consumption patterns in preschool‐aged children (3–5 years old). The family food environment, including parental consumption and availability, has been shown to be a strong indicator of child's food preference.ObjectiveThe primary objective of this study is to provide cross sectional information on specific foods in preschool participants' (3–5 years old) households using a validated home food inventory survey, and to explore if the foods in the home are representative of parental diets.MethodsChildren from 13 low‐income childcare centers in East Tennessee participated in a 12‐week physical activity and nutrition program, which included a parent education portion. Parents (n =35) submitted baseline questionnaires (demographics, socioeconomic characteristics, shopping habits, food security), food‐frequency questionnaires and 108‐item home food inventory surveys at two points of time during the program.ResultsComplete data were collected from 35 parents (32.34 ± 9.4). 41.6% received food assistance (n=10, no data for n=11) and 45.7% of parents reported household income less than $50,000 (n=16). This predefined inventory assessed a broad range of food groups to capture the variation of all items in a household. Several “healthy” and “unhealthy” products were flagged for variable availability, including low fat sour cream, 2% milk, potatoes and corn, and higher fat condiments. Preliminary data suggest that home food inventory surveys are representative of parental consumption reported on food frequency questionnaires.ConclusionThis study contributes to research on home food availability by identifying the presence of a wide range of food items in the homes of preschool children at two points in time. It also suggests that household food inventories are a practical approach to understanding foods available for consumption in the home as it relates to dietary behaviors.Support or Funding InformationBlue Cross Blue Shield Foundation and East Tennessee Children's Hospital Foundation
Identifying Changes in Body Weight, Composition and Dietary Intake During First‐year University
Authors: Beaudry Kayleigh M , Thomas Aysha M , Falk Bareket , Ward Wendy E , Josse Andrea R 
Published: November 2023

A critical time period for weight gain appears to be in young adulthood, especially during the transition from high school to university. This weight gain is popularly referred to as the “Freshman Fifteen”. Despite this being an accepted phenomenon on university campuses and in the literature, discrepancies exist around the actual amount of weight gained during this time. In addition, dietary intake changes are scarcely documented. The purpose of this study was to investigate the effect of the transition from high school to university on anthropometrics, body composition and both dietary intake and quality in first‐year students attending university. Students aged 17–20 years entering university came for 2 testing sessions: September and March of their first year. Body composition was assessed using ultrasound (BodyMetrix) and dietary intake was assessed using a food frequency questionnaire. A total of 301 students (n=71 males, n=230 females) completed the study. Between the beginning and end of their first‐year at university, both males and females gained weight: 3.2 and 1.7 kg, respectively. However, this weight gain reflected different tissues sources. Males weight gain reflected mainly increased lean mass, while females weight gain reflected mainly increased fat mass. Daily energy intake significantly decreased in both sexes by ~400 kcals along with a lower diet quality: decrease in fruit, vegetables, milk and cheese intake (p<0.05). Despite a significant decrease in total energy intake, alcohol intake significantly increased (p<0.05) and caffeine intake remained the same in both sexes. Therefore, modest weight gain does occur during first‐year of university, but the composition of the weight gained is different between the sexes. In addition, energy intake decreased in both sexes.Support or Funding InformationCIHR‐ Personal MSc Fellowship (Kayleigh M. Beaudry)
Baked Beats Grilled: A Calorie Analysis of 18,000 Menu Items in Fast Food Chain Restaurants
Authors: Wansink Brian , Mukund Anupama , Atakan Sinem 
Published: November 2023

Fast food and chain restaurants often give the menu items descriptive names related to the production processes (e.g., baked, fried, grilled, glazed). Do these descriptions in a food's name provide a useful indication of its calorie content?This study analyzed 342 different words that form the names of 18,614 menu items across 66 high‐traffic, affordable American restaurant chains (e.g., Starbucks, Applebee's, Panera Bread, Bojangles). Of the 342 words, 31 were related to production processes. A statistical analysis involving the calorie levels associated with the 31 words revealed that words related to batter and cheese – such as melt (+59%), topped (99%), or fried (38%) – were significantly higher in calories than the average. Interestingly, entries that were reliably lower in calories than average were either related to cutting techniques – such as sliced (−72%) or diced (−96%) – or how it was cooked – steamed (−43%), smoked (−30%), roasted (−27%), or baked (−26%).The findings suggest that it is possible to infer caloric levels from the preparation methods noted in the name of a menu item at a restaurant. Health conscious consumers would be well served to choose menu items described with cutting techniques (e.g., sliced, diced) and should be extra cautious when uttering menu names related to batter and cheese.
The Effects of Distraction on Consumption, Food Preference, and Satiety: A Proposal of Methods
Authors: Liguori Carli A. , Nickols‐Richardson Sharon M. 
Published: November 2023

Distracted eating is defined as the intentional consumption of a meal while engaged in a secondary activity to the extent that the significance or memory of the meal is diminished or forgotten entirely. It is well established that the engagement of extraneous activities while consuming a meal leads to increased intake; however, the long‐term metabolic effects of this construct have not yet been fully examined. For the proposed randomized controlled crossover study, healthy adults aged 18–25 years will be recruited. Participants with food allergies, specific dietary restrictions, metabolic disorders, or gastrointestinal diseases will be excluded. Any participants exhibiting cognitive impairment will also be excluded to ensure that the integrity of the distraction mechanism is maintained. Eligible and consented participants will provide general demographic and health information and will complete the Dutch Eating Behavior Questionnaire (DEBQ), Eating Inventory, and Zung Scale. Enrolled participants will then be randomized to begin with either the controlled condition (n=30) or the distracted condition (n=30). Each participant, regardless of condition, will be instructed to sleep for 8 hours the night before the session and fast for 10 hours prior to their scheduled testing time. Participants will be instructed not to exercise 48 hours before their testing session. In the distracted condition, participants will enter a private booth and be provided with a computer equipped with a visual distraction task. Investigators will provide each participant with a meal consisting of 20 Swiss cheese and spinach miniature quiche. Participants will consume the meal while executing the distraction task for 15 minutes. The control condition will mimic the experimental condition sans the distraction activity. Meal plates will be photographed and weighed before and after consumption to quantify intake. The participant wait for 30 minutes, after which finger prick blood samples will be collected. The following biochemical markers of metabolism will be analyzed: insulin, ghrelin, peptide‐YY, and GLP‐1. After blood collection, participants will be escorted to a second private booth where two snack food options, grapes and miniature chocolate chip cookies, will be available. They will be given 5 minutes to make a choice and consume the food. After 5 minutes, an investigator will return to provide the participant with the exit survey including Visual Analog Scales (VAS) to assess feelings of fullness and meal satisfaction, questions related to memory of the meal, and questions about regular breakfast habits. Investigators will remove the snack foods, and plates will be weighed and photographed. After the completion of the second testing session, standing height, body composition by bioelectrical impedance (body fat mass, body weight, body fat percentage), and blood pressure will be measured.Support or Funding InformationN/A
Relationships Between College Students' Cognitive Load Level and Personality, Health, Weight‐Related Behaviors, Body Image and Family Life
Authors: Eck Kaitlyn , Byrd‐Bredbenner Carol 
Published: November 2023

Cognitive load (CL; amount of working memory available for mental tasks) affects many decisions, including those that affect body weight. However research elucidating relationships between CL and health‐related decisions (e.g., meal planning, scheduling exercise) remains limited. Thus, an online survey of 445 college students was conducted to explore the relationships between CL and health, weight‐related behaviors, body image, intrapersonal characteristics, personality, and family life. CL score was derived from factors previously identified as affecting CL (e.g., non‐white race, country of origin, time scarcity, affluence level, satisfaction with life, perceived experiences with discrimination, hassles, and stress). Students were partitioned into tertiles based on CL score, with higher scores indicating greater CL (i.e., less available working memory). ANOVA and Tukey post‐hoc tests indicated that highest tertile students (n=202) were significantly (p<0.05) more likely to be female. When comparing CL and health, the highest tertile rated general health significantly worse than middle (n= 114) and lower (n=129) tertiles and tended to have higher rates of depression and anxiety. Weight‐related behavior comparisons revealed that the highest tertile scored significantly higher on emotional eating, dichotomizing food as good or bad, compensatory restraint, distracted eating, and food addiction and lower on intuitive eating and physical activity than the lowest tertile. Body image also differed by CL; the highest tertile described themselves as significantly heavier and had greater body satisfaction than the lowest tertile, however BMI did not differ. A comparison of intrapersonal characteristics indicated that the highest tertile tended to have significantly lower self‐esteem, emotional support, emotional intelligence, ability to learn, work ethic, self‐control and flexibility scores than other tertiles. An examination of personality measures by tertile revealed that the highest tertile tended to have significantly lower conscientiousness and were less extroverted and agreeable, but were more emotionally stable than the lowest tertile. Family life measures revealed that the highest tertile had significantly more family conflict and household disorganization than lower tertiles. Maternal parenting styles did not differ across tertiles, but the highest tertile was significantly more likely to have fathers who employed permissive parenting style whereas the lowest tertile tended to have authoritative fathers. These findings suggest that college students with higher CL may have more mental health/emotional issues and weight‐related behaviors and body image perceptions associated with weight gain Interventions that build skills for reducing CL and/or building positive coping skills may help protect the health of high CL students.Support or Funding InformationUSDA NIFA #2011‐68001‐30170
VITAL: Evaluation of a digital learning object to enhance student learning of VITamins and minerALs
Authors: Good Deborah Jean , Gallo Sina , Akers Jeremy , Drape Tiffany , Hu Deyu , Baab LuJean 
Published: November 2023

Traditionally, micronutrients are taught using a nutrient‐by‐nutrient approach, even though they interact with each other, and within body systems. In addition, nutrition classes are often large lecture classes without a means for students to “practice” what they've learned, or delve deeper into materials outside of the classroom. To address these dated pedagogical approaches, researchers from three institutions developed an accessible online Digital Learning Object (DLO) for the study of micronutrients. The skeletal system based DLO, called VITAL (VITamins and minerALs), freely available at http://vital.tlos.vt.edu, provides links to scientific research articles, government, and other factual dietary information, as well as fun facts and pictures. In a study examining learning in a control class with only traditional lectures, and a test class that was enhanced with VITAL, students exposed to VITAL had a 2.7‐fold increase in learning on topics in the DLO. Additionally, data from Google Analytics indicate that worldwide users found and used VITAL. The VITAL interface is undergoing improvement, and focus groups are being conducted to evaluate learning potential for VITAL both inside and outside of the classroom. These next steps will result in a 21st century DLO that impacts students and interested stakeholders worldwide, providing scientifically accurate, engaging, free, and accessible digital learning, and significantly improve the teaching of micronutrients.Support or Funding Information2014 4VA Competitive Research Grant “Development of an Interactive Human Body Digital Reusable Learning Object (RLO) to Provide Whole Body Systems‐based Learning in Vitamins and Minerals” 2016 Institute for Creativity, Arts, and Technology SEAD Mini‐Grant Award, “Human‐Computer Interaction with a Web‐Based Interactive Digital Learning Object”