bluuebunny/crossref_metadata_2025_split huggingface dataset:
Kuwaiti Mother's Perception of Her 3–5 Year Old Child's Body Mass Index
Authors: Alabdullah Ghanima , Abel Deborah , Shaban Lemia , Huffman Fatma 
Published: November 2023

IntroductionChildren's diet can determine their weight. Parents especially the mother has a big role on the child's eating habits. If the mother misperceive her child's weight status, the child can be at risk of developing obesity.ObjectiveThe aim of this study was to assess the differences between Kuwaiti mother's perception of their child's BMI and the child's actual BMI.MethodCross sectional study involved dyads of Kuwaiti children aged 3–5 years and their mothers. Subjects were randomly selected during summer 2014 from 5 summer camps in 5 different areas in Kuwait. Mothers of the children received a flyer about the study in Arabic and asked if they would like to participate in the study. IRB approved Arabic translated consent form was signed by mothers, and complete Arabic translated questionnaire to assess their perception about their child's BMI was administrated. Height and weight of the mothers were measured or self‐reported to calculate their BMI, and actual heights and weights of the children were measured to calculate their BMI and plotted on the BMI‐for‐age CDC Child Growth Standards to compare with the mother's perception.ResultsFifty six out of 61 of the mothers agreed to provide their height and weight to calculate their BMI. 28 (50%) of the mothers were overweight, 6 (10.7%) were obese, and only 22 (39%) were normal weight. Forty (67.2%) out of 61 children had normal body weight, 7 (11.5%) were underweight, 7 (11.5%) were overweight, and 6 (9.8%) were obese. Out of 61 mothers, 34 (55.7%) correctly while 44.3% incorrectly perceived their child's BMI. There was a significant difference in correct perception (p=0.028) of child's BMI by his/her mother. However, if the child was overweight or obese 77% of the mothers underestimated their child's BMI.ConclusionThe majority of Kuwaiti mothers were able to correctly perceive their child's BMI if they were normal or underweight. If the child was overweight or obese the majority of Kuwaiti mother's underestimated their child's BMI. Intervention to educate mothers to correctly assess their child's weight needed in Kuwait to reduce child obesity.
Food Assistance Programs Impact on Dietary Diversity in Children of San Luis Potosi, Mexico
Authors: Gaona‐Pineda Elsa B , Mendez‐Gomez‐Humaran Ignacio , Cuevas‐Nasu Lucia , Shamah‐Levy Teresa 
Published: November 2023

ObjectiveTo evaluate the effect of three food assistance programs (FAP) on dietary diversity (DD) in preschool children of San Luis Potosi, Mexico.MethodsA comparative longitudinal study was developed since February 2014 to July 2015 using a sample of 867 children beneficiaries of three FAP (Prospera, Rescue from Malnutrition with Amaranth (RMA) and School Breakfast (SB)) and a comparative group of 334 children< 5 years old from San Luis Potosi, Mexico.DD was estimated through a semi quantitative food frequency questionnaire of 201 foods and beverages; which were classified in 11 food groups according to FAO. A score of DD was calculated adding one point to each food group that was consumed at least 3 days per week and a minimum amount of 10g. The score was also classified in tertiles.As a coverable household food insecurity (FI) was estimated by the Latin American and Caribbean household food security measurement scale (ELCSA).Impact of FAP on DD was identified through a model of differences in differences using a propensity score matching with age, sex and household socioeconomic index.ResultsA higher proportion of Prospera (55.4%) and SB beneficiaries (62.5%) had lower DD than comparison group across the follow‐up (44.9%). The opposite was found for Prospera+RMA beneficiaries (25.1%). In differences in differences models Prospera kept a high DD score in households with food insecurity (p value=0.064) while in comparison group it was reduced. On the contrary, SB had a negative effect on high DD (p value=0.053).ConclusionsProspera had a protective effect on DD in household with food insecurity. It is necessary to develop strategies to improve the DD in SB beneficiaries and in all members of households suffering food insecurity.Support or Funding InformationFOMIX, SLP‐COPOCYT. Project: FMSLP‐213‐CO2‐208475
Monitoring General Education Science Competencies through a Beginning Nutrition Course: Step 1, Development of Items for a Brief Assessment Quiz
Authors: Fly Alyce D , Kurz Lisa 
Published: November 2023

Natural and Mathematical Science courses are part of the undergraduate general education requirements at many universities in the United States, and verifying the extent that students attain the competencies can justify including less traditional courses on approved lists of courses, and expand the variety of suitable courses. The purpose of this study was to construct a competency tool that could be used to demonstrate how a beginning nutrition course can help students 1) practice rigorous analytical thinking, 2) interpret and evaluate data, and 3) engage in active problem solving, any of which may be achieved to meet these general education science competencies at Indiana University. A brief questionnaire was developed to address these competencies using key course content and required moderate to higher level forms of learning according to Bloom's taxonomy (application analysis, synthesis and evaluation). Several resources were also provided, including a Nutrition Facts panel from a food package, a table with criteria for metabolic syndrome, two appendices from the 2010 Dietary Guidelines, including a table of Calories for various age, gender and activity levels, and a table of Recommended Average Daily food Group Intake Amounts at several daily calorie levels. Also included were equations for calculating Estimated Energy Requirements, and a graphical presentation of heights to weights to guide determination of body mass index, and labeled with ranges for underweight, normal, overweight and obese. Items and responses choices were reviewed by experts in nutrition science and test construction. Two adjustments were made to elevate the level of learning demonstrated: One item was completely rewritten to elevate the form of learning from Bloom's comprehension to analysis. Another item was modified from identifying a false statement from a list of statements to identifying the general principle behind a series of statements; that is, changing the measure from knowledge to analysis and synthesis. The resulting 10 item questionnaire provides an instrument to test analytic thinking (3 items), interpreting and evaluating data (4 items) and problem solving (4 items) and can be used to test general education science competency through learning in the applied science field of nutrition.Support or Funding InformationIndiana University
Experiential Cooking and Nutrition Education Program Improves Fruit and Vegetable Liking, Vegetable Consumption, and Cooking at Home in Elementary and Middle School Children
Authors: Edens Neile K. , Sharma Sonika , Folkens Stephanie , Wojtowicz Allison , Ranjit Nalini , Evans Alexandra 
Published: November 2023

Most Americans, including children, do not meet dietary guidelines for consumption of fruits and vegetables. Inadequate consumption of fruit and vegetables can lead to dietary deficits in key vitamins, minerals, and fiber, which may increase risk for certain chronic diseases. The objective of this study was to determine whether participating in an experiential cooking and nutrition education intervention based on the Social‐Ecological Model could improve healthy dietary intake among youth. 1010 elementary and middle‐school children participated in after‐school nutrition and cooking interventions (Cooking Skills and World Cuisine and/or Family Cooking Class) taught by chef‐instructors. Children received 12–20 hours of instruction over the course of a semester. Weekly lessons consisted of an introduction to various world cuisines, fundamentals of nutrition, cooking skills, and hands‐on meal preparation in the school's kitchen. Children were surveyed during the first and last class of the intervention to determine whether they benefitted from the instruction. Survey items were combined into summated scales which were analyzed for internal validity and only accepted if Cronbach's alpha > 0.7. Items with binary responses which were not combined into scales were analyzed by logistic regression and results are presented as the odds ratio (OR) of a correct or improved response; items with polytomous responses were analyzed using both cumulative (proportional odds) and generalized (multinomial) logit models. Scales were analyzed by frequency distributions and Wilcoxon Signed Rank Test and results are presented as percentage of students with positive response before vs. after instruction. 68% of the students were girls, 37% were Hispanic, 33% were African‐American, 13% were Caucasian. At least 80% of children in participating schools qualified for free‐ or reduced‐price lunch. Participating in the interventions significantly increased correct responses to six nutrition knowledge questions (OR = 1.49–3.22) and frequency of child cooking at home (OR = 1.35) (all p < 0.05). Participating in the intervention increased the percentage of students with highest scores in vegetable liking from 38 to 49%, vegetable consumption from 7 to 13%, openness to other food cultures from 59 to 65%, and confidence in cooking skills from 67 to 88% (all p < 0.05). Hands‐on, experiential cooking and nutrition education may improve several parameters predictive of diet quality in elementary and middle‐school children.Support or Funding InformationSupported by the Walmart Foundation.
Away‐from‐Home Food Intake among Mexican Children Ages 2–13 Years
Authors: Afeiche Myriam C. , Taillie Lindsey Smith , Eldridge Alison L. , Popkin Barry M. 
Published: November 2023

Study objectivesAway‐from‐home foods have been shown to have lower nutritional quality and larger portion sizes as compared to many foods prepared at home. Previous research in Mexico found that as children age, the purchase of unhealthy food increases. The objective of this study was to describe calorie intake among 2–5 year (y) and 6–13y old Mexican children by eating location (at‐home and AFH) and food origin, including the types of foods consumed, with a focus also on socio‐economic status (SES) and urban residence.MethodsDietary intake was collected via one 24‐hr recall in the 2012 Mexican National Health and Nutrition survey (ENSANUT) among 2–5y (n=1905) and 6–13y (n=2868) old children. The primary household meal preparer reported food intake, with children confirming food and beverages consumed while not in the presence of the primary meal preparer (e.g., at school). Respondents reported an eating location for all food items consumed. Location was classified as “at‐home” if it was consumed in the home; otherwise, the location was classified as away from home (e.g., work, school, in transportation, restaurant, sports arena, street vendor, and other). Source of food was only directly stated for foods for which a standardized recipe was reported. For custom recipes, preparation was assumed to be at home, since the respondent had to report the ingredient names and amounts used. For single foods, we assumed that the source of food was the same as the eating location. Results were adjusted for age, sex, weight status, and urbanicity.ResultsMost calories (mean ± standard error (SE)) were consumed at home (1264 ±22 kcal for 2–5y olds; 1508 ±25 kcal for 6–13y olds). In addition, most calories came from foods prepared at home (1256 ±22 kcal for 2–5y olds; 1546 ±25 kcal for 6–13y olds). The most common away‐from‐home eating location was the school (22% 2–5y; 43% 6–13y old), followed by street (14% 2–5y; 13% 6–13y old). The percent of at‐home consumers decreased with higher SES (lowest vs. highest SES tertile: 83% vs. 77% among 2–5y olds; 87% vs. 79% among 6–13y olds) as did the percent of foods prepared at home (84% vs. 79% among 2–5y olds; 89% vs. 81% among 6–13y olds).ConclusionsAmong Mexican children, most foods were cooked from basic ingredients at home and consumed at home. However, the percent of foods consumed or purchased away‐from‐home increased with age and with SES.Support or Funding InformationNestlé Research Center
A Comprehensive Database Linking Dietary Fibers and Health: Rationale and Methods
Authors: Livingston Kara A , Chung Mei , Sawicki Caleigh M , Lyle Barbara J , Wang Ding Ding , Roberts Susan B , McKeown Nicola M 
Published: November 2023

The term dietary fiber captures a broad category of compounds, from intrinsic fiber in plants defined as non‐digestible carbohydrate and lignin to isolated non‐digestible carbohydrates (functional fibers) added to foods. Functional fibers must have a physiological benefit on health to receive a fiber classification. Our objective is to present the rationale and approach taken to develop a comprehensive, publicly available, searchable database linking dietary fibers to health outcomes.To build this database, we conducted a systematic literature search for human intervention studies published in English from 1946 to September 2013. Our search strategy included a broad definition of fiber terms, as well as search terms for nine physiological health outcomes. These nine health outcomes include total and LDL cholesterol; post‐prandial glucose and insulin; blood pressure; increased fecal bulk and laxation; transit time; colonic fermentation and short‐chain‐fatty‐acid production; modulation of colonic microflora; weight loss, weight maintenance, and reduction in adiposity; and increased satiety. Inclusion and exclusion criteria were developed a priori, and publications were first screened at the abstract level and, later, at the full text level to determine database eligibility. The database was built and published in the Systematic Review Data Repository (SRDR™), a web‐based, publicly available application.The final database contains 821 unique publications. The majority of studies were randomized controlled crossover (63.0%) or parallel (32.1%) designs. Guar gum was the most frequently studied exposure (9.1%), and total/LDL cholesterol was the most frequently studied outcome (17.6%). This resource will reduce the unnecessary replication of effort in conducting systematic reviews by serving as both a central database archiving PICO (population, intervention, comparator, outcome) data on published studies and as a searchable tool through which data can be extracted and updated annually. The database will both help scientists and policy‐makers in evaluating evidence linking specific fibers with health outcomes and identifying missing information in published systematic reviews.Support or Funding InformationThis project was supported by a grant from the International Life Science Institute ‐ North America Branch, Technical Committee on Carbohydrates
Ready‐To‐Eat Cereal Consumption is Associated with Improved Nutrient Intakes and Nutrient Adequacy in Lower Income Children and Teens: Results from NHANES 2007–2012
Authors: Gugger Carolyn K , Bidwai Samruddhi , Joshi Nandan , Holschuh Nort M. 
Published: November 2023

This study examined food and nutrient intakes and nutrient adequacy in children (4–12 yr, n=2818) and teens (13–18 yr, n=1343) living in households qualifying for government nutrition assistance programs (Poverty Income Ratio <185%) by ready‐to‐eat cereal consumption pattern (RTEC). Among participants, 45.8% of children and 29.6% of teens were classified as RTEC eaters based on day‐1 dietary intakes from NHANES 2007–2012. USDA Food Patterns Equivalents Database was used to assess consumption of dairy and whole grain (WG). Across all ages, RTEC eaters had significantly (p<0.05) higher intakes of key micronutrients, including calcium, vitamin D, and iron (p<0.0001), but similar intakes of total calories compared to non‐RTEC eaters. Total sugar intake was similar between groups for children only. RTEC contributed a substantial percentage of daily micronutrients in children and teens: vitamin D (18, 21%), folate (50, 53%), iron (45, 50%) and vitamin A (31, 38%). RTEC was the largest contributor to WG intake in children (54%) and teens (59%), and RTEC consumption was associated with significantly higher intakes of WG and dairy compared to non‐RTEC eaters (p<0.05). In both age groups, a higher percentage of non‐RTEC eaters did not meet daily Estimated Average Requirements for zinc, vitamin A, vitamin C, calcium and vitamin D compared to RTEC‐eaters. These findings support the role of RTEC as a nutrient dense food and a significant source of key nutrients and WG in the diets of American children from lower income households.Support or Funding InformationFunded by the Bell Institute of Health and Nutrition, General Mills, Inc.
Effects of a 12‐month Low‐Carbohydrate Diet vs. a Low‐Fat Diet on Bone Mineral Density: A Randomized Controlled Trial
Authors: Hu Tian , Yao Lu , Bazzano Lydia 
Published: November 2023

BackgroundDespite health benefits, diet‐induced weight loss has been thought to decrease bone mineral density (BMD) and increase the risk of osteoporotic fractures. However, results from clinical trials on this topic have been variable; there is little to no evidence regarding the effect of low carbohydrate diets on BMD.MethodsWe examined the effects of a low‐carbohydrate diet (<40 g/day; n = 9) versus a standard low‐fat diet (<30% kcal/day from total fat, <7% saturated fat; n = 12) on BMD among 21 obese women who took part in a 12‐month clinical trial and were free of diabetes, cardiovascular disease or chronic renal disease at baseline. Intake of total energy or protein was not restricted. BMD was measured using dual X‐ray absorptiometry at baseline and after 12 months of intervention.ResultsMedian (Interquartile range) age at baseline was 52.7 (10.7) years in the low‐carbohydrate group and was 51.8 (11.7) years in the low‐fat group. Nineteen participants (90%; 8 white and 11 black) completed the intervention. On average, participants in the low‐carbohydrate group lost 2.1 (4.0) kg while those in the low‐fat group lost 0.2 (6.7) kg at 12 months. Baseline level of physical activity and change in physical activity at 12 months did not differ between the two groups. At 12 months, participants on the low‐carbohydrate diet preserved more bone mass in the femoral neck than those on the low‐fat diet (Table). Preservation of total femoral and lumbar L1–4 BMD was not statistically different between groups. Similar patterns were seen for T scores and Z scores. Results were consistent after excluding two participants with a family history of osteoporosis.ConclusionDespite greater weight loss, a low‐carbohydrate diet resulted in better preservation of BMD than a standard low‐fat diet among obese women.Support or Funding InformationSources of funding: the National Center for Research Resources of the National Institutes of Health (NIH/NCRR P20‐RR017659)

12‐month charges in bone mineral density (BMD) markers by diet group, median (interquartile range)

BMD markers
Low‐carbN=8
Low‐fatN=11
P from Wilcoxon two‐sample test

Lumbar 1–4 BMD
0.025 (0.058)
0.004 (0.086)
0.24

Femur BMD
0.022 (0.029)
0.011 (0.011)
0.09

Femur neck BMD
0.025 (0.014)
0.004 (0.023)
0.02

Lumbar 1–4 T score
0.25 (0.45)
0.00 (0.70)
0.22

Femur T score
0.20 (0.20)
0.10 (0.10)
0.15

Femur neck T score
0.20 (0.13)
0.00 (0.20)
0.02

Lumbar 1–4 Z score
0.30 (0.50)
−0.05 (0.70)
0.20

Femur Z score
0.10 (0.15)
0.05 (0.20)
0.16

Femur neck Z score
0.15 (0.30)
−0.03 (0.25)
0.07
Nutraceutical Strategy for Muscle Maintenance and Recovery
Authors: TORRENT ANNA , MONTELL EULALIA , VERGÉS JOSEP , GÓMEZ‐CABRERA CARMEN , VIÑA JOSE 
Published: November 2023

PURPOSESkeletal muscle atrophy commonly occurs during prolonged periods of inactivity due to limb immobilization or prolonged bed rest. During this period of disuse the muscle enters a catabolic state losing mass and volume, resulting in a decrease in strength and function. There is a profound need to develop novel nutritional strategies to minimize muscle loss during inactivity or hospitalization and accelerate rehabilitation of muscle mass and strength. The aim of this study was to investigate the therapeutic potential of a new formulation (BIS100) containing n‐3 polyunsaturated fatty acids (PUFA) and an extract from porcine cartilage rich in bioactive substances (BIX003, patent pending).METHODSMuscular atrophy was induced by hindlimb unloading following the protocol of Morey‐Holton (tail suspension). 24 adult male Wistar rats were randomly divided into unloaded and freely ambulating with regular food and water for 14 days. The rats were given BIS100 orally (120 mg/kg/day body wt of BIX003 + 200 μL/day of n‐3 PUFA) or water (vehicle) throughout the experimental period. Thereafter, they were sacrificed by an overdose of sodium pentobarbital. Soleus and gastrocnemius muscles were removed and weighed separately. Creatin kinase (CK), Aspartate aminotransferase (AAT) and Lactate dehydrogenase (LDH) were determined as markers of muscular damage. Cytokines IL‐1 and IL‐6 were analyzed in serum and also the expression of antioxidant enzymes in soleus by Western blot (Glutathione peroxidase 1, Catalase and Superoxide dismutase).RESULTSThe suspension induced a reduction in soleus and gastrocnemius muscles weights and a reduction of the cross‐sectional area of soleus. This was accompanied by an increase of the oxidative stress, of some inflammatory cytokines and also of biomarkers of muscular damage such as LDH, CK and AAT. Supplementation with the formulation BIS100 induced a significant reduction in the LDH and CK activities in serum and in the cytokines IL‐1β and IL‐6. In addition the treatment showed a reduction of the antioxidant enzyme GPx‐1 (protein levels), probably due to the reduction of the oxidative stress.CONCLUSIONSThese data demonstrate that this formulation based on the porcine cartilage extract (BIX003) and n‐3 PUFA may be beneficial to maintain the muscle integrity during inactivity periods (limb immobilization/bed rest). In addition, it reduces the levels of muscular damage and oxidative stress and this suggest that this supplementation might be useful for the prevention of delayed onset muscle soreness associated to exercise. Further studies in specific animal models of muscular damage induced by exercise should be performed to confirm these results.Support or Funding InformationSupported by BIOIBERICA S.A., Barcelona, Spain.
The Association of Dietary Glycine and Glutamate with ADHD
Authors: Holton Kathleen F , Johnstone Jeni , Nigg Joel T 
Published: November 2023

The objective of this research was to examine the relation of the dietary amino acids: aspartate, glutamate, and glycine, to Attention Deficit Hyperactive Disorder (ADHD). These amino acids function as key neurotransmitters in the nervous system, and could potentially modulate symptoms in ADHD. Parents of a small sample of children from the Oregon ADHD cohort (23 with ADHD and 22 without) were given three 24‐hr recalls to estimate nutrient intake. The two groups did not differ by age and sex, but the group without ADHD had a higher IQ (p=0.01). Univariate analyses of each amino acid (in grams) did not differ between groups; however, percent intake of aspartate was significantly higher, percent glutamate was significantly lower, and percent glycine was marginally higher in those with ADHD as compared to controls. Multivariable logistic regression, modeling ADHD as the outcome, demonstrated significant effects of glutamate and glycine when modeled together and adjusted for age, sex and IQ. Greater intake of glycine was associated with an increased likelihood of ADHD, (OR (95% CI) = 8.02 (1.30–49.53), p=0.03) and greater intake dietary glutamate was associated with a reduced likelihood of ADHD (OR (95% CI) = 0.66 (0.44–1.01), p=0.05). These results are limited by the small sample size; however, they suggest that future research is needed to further evaluate the association of dietary glycine and glutamate with ADHD.Support or Funding InformationThis research was supported by grant R37MH59104.