bluuebunny/crossref_metadata_2025_split huggingface dataset:
Current Nutrition Screening & Assessment Practices in Use According to Members of the Texas and Arkansas Academy of Nutrition and Dietetics
Authors: Hurlimann Tiffany , Phelps Josh , Crook Tina , Hakkak Reza 
Published: November 2023

Registered dietitians use nutrition screening tools and assessments to identify patients at risk for malnutrition in acute care settings. According to the Joint Commission, identifying patients at risk of malnutrition can aid in improving patient health outcomes, reducing hospital stays and healthcare costs. The purpose of this study was to determine which nutrition screening and assessment tools are currently being implemented by registered dietitians in healthcare settings in Texas and Arkansas. This was a cross‐sectional study; data were obtained from 31 dietitians through an anonymous 34‐question survey powered by Survey Monkey. The survey included questions about current nutrition screening and assessment practices. The survey link and description of the study were sent out through emails or (e‐blasts) from the President of the East Texas Academy of Nutrition and Dietetics, the Communication's Chair of the Dallas Academy of Nutrition and Dietetics and the Executive Director of the Arkansas Academy of Nutrition and Dietetics. Descriptive statistics were used to analyze survey data and describe participants’ pooled responses. All data were analyzed using Survey Monkey analysis tools. Approximately 58% of participants were unfamiliar with the consensus statement regarding malnutrition from the Academy of Nutrition and Dietetics (AND) and the American Society for Parenteral and Enteral Nutrition (ASPEN). A variety of validated and non‐validated nutrition screening and assessment tools are in use in healthcare settings in Texas and Arkansas. Results did not indicate consistent use of screening or assessment tools across settings. This study did not show complete compliance with screening patients within 24 hours of admission to a hospital. It can be concluded that there needs to be more consistency with nutrition screening and assessment for the different patient populations. Participant response varied from using both validated and non‐validated nutrition screening and assessment tools. Further research could determine if validated nutrition screening and assessment tools are actually needed to assess patients for malnutrition in the hospital setting due to lack of consistency with using validated tools. Additional questions can be addressed in further research regarding time, resources, and training to determine why validated tools are not being used.Support or Funding InformationDepartment of Dietetics and Nutrition, University of Arkansas for Medical Sciences
Assessing the Nutrition Curriculum at Boston University School of Medicine
Authors: Ireland Kathy A , Manders Aaron , Lenders Carine 
Published: November 2023

BackgroundFor the past several years, there has been a national charge to increase inter‐professional nutrition education in the medical school curricula. The Nutrition Vertical Integration Group (VIG) at Boston University School of Medicine (BUSM) has facilitated the integration of medical nutrition in the 4‐year medical school curriculum. However, the quality and quantity of instruction has been difficult to evaluate.Objectives1) To determine how many of the nutrition knowledge objectives set forth by the Nutrition VIG at BUSM are taught and tested on in the 4‐year curriculum. 2) To determine course directors’ opinions on the desirability of each nutrition knowledge objective in the curriculum.MethodsThe Nutrition VIG at BUSM developed a list of 80 medical student nutrition knowledge objectives to be taught in the 4‐year curriculum. Seventy‐seven of objectives were based off of the 146 nutrition learning knowledge objectives for medical students set forth by the National Academic Award (NAA) Program's Nutrition Curriculum Guide for Training Physicians and 3 original objectives on food security were also added. The Nutrition VIG conducted a survey of BUSM course directors to determine which objectives were currently being taught and on which students were being tested. The survey also assessed course directors’ opinions toward the desirability to integrate nutrition topics into the BUSM curriculum. The survey was administered during pre‐clerkship and clerkship subcommittee meetings and was available online for those who were not able to complete it during meetings.ResultsEighteen of 26 (69%) of the course directors responded to the survey. They reported teaching 63 of the 80 (78%) objectives but were only testing students on 48 of 80 (60%) objectives. Fourteen of the 18 (78%) course directors answered questions about the desirability of the objectives in the curriculum. For each of the 80 objectives, at least 92% of respondents reported that the objective was either a desired or necessary part of the curriculum.DiscussionThe results of this survey show that that the majority of BUSM nutrition knowledge objectives were covered in the BUSM curriculum. These findings are surprising, especially given that BUSM students indicate that they do not feel prepared to counsel their patients about nutrition. This gap raises question to the effectiveness of these nutrition knowledge objectives in the curriculum.ConclusionFurther studies are needed to determine whether current nutrition objectives improve medical student preparedness to assess and counsel patients about nutrition.Support or Funding InformationWith support from the Allen Foundation and New Balance Foundation
Changes in Perceptions of Nutrition and Obesity in an Interdisciplinary Graduate Course
Authors: Berg Alison Clune , Bignell Whitney E , Shollenberger Kellyn Wright , Johnson Mary Ann 
Published: November 2023

This study aimed to explore changes in perceptions about nutrition and obesity among students enrolled in a graduate course, Nutrition and Obesity Across the Lifespan. The course is part of a graduate certificate in obesity and weight management designed for students pursuing careers as practitioners in agriculture, Extension, food science, journalism, nutrition, public health, teaching, and related areas, with the goal of improving the capacity of the workforce to address the obesity epidemic from an interdisciplinary perspective. In fall 2014, the enrolled students completed, as part of course requirements, an online questionnaire at baseline (0 months) and at the end of the semester (4 months) regarding the open‐ended question, “Write down everything that comes to mind when you think of nutrition and obesity across the lifespan.” Demographic information was collected at baseline. Data were assessed using qualitative content analysis techniques to explore changes during the semester in perceptions about nutrition and obesity across the lifespan.Students (n = 19) were mostly female (84%), non‐Hispanic white (68%), mean age 23.8 ± 1.9 y, and were from 5 colleges and enrolled in 7 departments: foods and nutrition (n = 9), food science and technology (3), kinesiology (2), health promotion and behavior (1), health and medical journalism (1), horticulture (1) and workforce development (1). At baseline, themes emerged related to perceptions of obesity as 1) a life course issue, 2) having to do with food and eating, 3) resulting in negative physiological outcomes, and 4) a problem that needs to be solved, with more than 25% of students reporting these themes. At the end of the semester, the most salient theme was that nutrition and obesity across the lifespan is a “complex issue,” with 94% of students (n = 18) identifying this theme. While the four themes identified at baseline remained relevant (> 25% of students reporting) at the end of the semester, the “environment” emerged as an additional theme. While no students identified the food industry as part of the potential solution to obesity at baseline, 26% of students reported this theme at the end of the semester.This study yields insights into how graduate students from diverse disciplines training to become practitioners can change their perceptions about nutrition and obesity in ways that may benefit their understanding of the complex nature of the nutrition‐related causes, prevention, and treatment of obesity throughout life.Support or Funding InformationUnrestricted Grant from The Coca‐Cola Company to assist with analyzing and presenting the data after the course was completed.
Improvements in Conscious Eating Behaviors in Undergraduate Nutritional Science Students
Authors: Franklin Alexandra M. , Pope Benjamin T. , Taylor Brittney R. , Harris Preston R. , Wyatt Bobby , Hongu Nobuko 
Published: November 2023

BackgroundUndergraduate students in the nutrition program at the University learn biological and nutritional sciences in addition to the components of a healthy diet. While knowledge and awareness are necessary to prepare students to provide nutritional advice and counseling in the future, there is limited evidence demonstrating a link between nutrition education and healthy eating habits among nutritional sciences students. The objective of this pilot study was to determine if nutrition major students adopt more conscious eating behaviors and grocery shopping as they progress through the nutritional science curriculum. The conscious eating behaviors are defined as more frequent grocery shopping, buying and eating more fruits and vegetables, and limiting processed foods. It was hypothesized that as students gained a foundation in the biological and nutritional sciences through their upper division coursework, they would improve conscious eating behaviors and grocery shopping practices.MethodsUndergraduate nutrition majors (n =238) and non‐nutrition majors (n=91) were surveyed with 11 questions regarding their demographic information, average fruit and vegetable consumption, frequency and average cost of grocery shopping, and their perception on obtaining minimally processed foods at the grocery store (i.e. produce, whole grains, etc.) Data were analyzed with descriptive statistics and multiple linear regression.ResultsFourth year nutrition majors ate significantly more servings of vegetables than first year nutrition majors (p=0.001), and non‐nutrition majors ate fewer servings of vegetables than nutrition majors (p=0.08). In addition, nutrition majors ate significantly more servings of fruit than non‐nutrition majors (p=0.005). Fourth year nutrition majors shopped for groceries significantly more frequently than non‐nutrition majors (p<0.001). Obtaining minimally processed foods at the grocery store was marginally significantly more important to fourth year nutrition majors than first year nutrition majors. The average cost of groceries did not change as nutrition majors progressed through their coursework.ConclusionsThe results suggest nutrition majors improved in conscious eating behaviors including increased frequency of grocery shopping. Further studies must be included to determine the factors that made changes by nutrition majors. We are planning to have focus group meetings with nutrition majors to determine these factors and whether or not nutrition majors can impact more conscious eating behaviors to non‐nutrition major students in a University.
The impact of socio economic factors and food habits on lipid profile: a cross sectional study among schoolchildren from a low‐income area of Mexico
Authors: Gregori Dario , Lorenzoni Giulia , Soriani Nicola , Berchialla Paola 
Published: November 2023

BackgroundGiven the reported higher concentrations of blood lipids among overweight and obese kids, it's important to understand factors influencing biochemical profiles among these children. This cross‐sectional study aims to investigate food habits, socio‐economic status and blood lipids profile in schoolchildren (10–11 years of age) living in a low‐income area of Mexico (the city of Montemorelos), characterizing lipid concentrations among children at risk of overweight/overweight and evaluating the impact of socio‐economic factors and dietary habits on blood lipids profile of these children.MethodsComplete data were available for 156 children (78 boys and 78 girls), food habits and socio economic status were assessed using a questionnaire developed from the one previously used from the enKid study conducted on Spanish children. Food reported in the questionnaire was classified in four food groups (animal source food/legumes, grains/tubers, fruits/vegetables, fats/sweets), beverages were classified separately. Blood samples were analyzed to determine concentrations of: total cholesterol, LDL‐cholesterol, HDL‐cholesterol, triglycerides, glucose.ResultsChildren were found to eat fats and sweets more frequently than other food groups. The 59 children, founding to be at risk of overweight and overweight, presented significant higher blood lipid levels (except to glucose levels) than normal weight kids. Using random forests we found out that food and beverage consumption play a key role in influencing blood lipids profile in children at risk of overweight and overweight.ConclusionsResults suggests the need to develop health care policies promoting healthy eating habits among schoolchildren taking into account the specific characteristics of this geographical area in Mexico.
Effects of an educational group intervention for patients with type 2 diabetes on lifestyle and glycemic control
Authors: Sterpone Lucia M , Haua‐Navarro Karime , Perez‐Lizaur Ana B 
Published: November 2023

Prevalence of type 2 diabetes mellitus (T2DM) in Mexico has increased due to changes in lifestyle. Educational interventions based on behavioral change theories and subject‐oriented models can help improve the health condition of people with T2DM, accomplishing goals in body weight, waist circumference, body mass index (BMI), glycemic control (HbA1c) and improvements in lifestyle indicators. The Health Center “Jesús del Rosal” in Hidalgo, Mexico has a support group, in which some educational needs related to lifestyle were observed.Aim of studyassess the benefits of an educational group (n=30, 51–69 years old) intervention in lifestyle scores and glycated hemoglobin. . HbA1c values (ion exchange chromatography) were collected through the health centers database. Lifestyle was assessed by a specific instrument to measure lifestyle of patients with T2DM validated for Mexican population.Resultschanges in body weight (−10.28%), BMI (−10.37%), waist circumference (−6.39%), HbA1c (−14.8%) and lifestyle score (+43.3%). Patients with high attendance had significant and most clinically relevant changes in body weight (p=0.000), BMI (p=0.000), waist circumference (p=0.001), lifestyle score (p=0.000) and HbA1c (p=0.000). Lifestyle scores were positively correlated with attendance to the educational sessions (Spearman; r = 0.594, p = 0.002), while glycemic control (HbA1c) was inversely associated with lifestyle questionnaire scores at baseline (Spearman; r=−0.592, p=0.002), showing that low lifestyle scores are associated with higher concentrations of HbA1c.Resultsgroup educational interventions in lifestyle may be an effective strategy for improvements in several nutrition indicators, lifestyle score outcomes and glycemic control (HbA1c) support groups in Mexico.
Evaluating the Young Adult Motivation to Prepare Healthy Foods Questionnaire using Exploratory Factor Analysis
Authors: Bailey Ariana DeLong , Miketinas Derek , Cater Melissa , Zawodniak Brittany , Tuuri Georgianna 
Published: November 2023

Young adults who lack reinforcement of positive dietary habits and sufficient food preparation skills may be at an increased risk for excess weight gain, obesity, and future disease and dependency on fast food and convenience items. The purpose of this study was to develop a questionnaire to estimate young adults’ motivation to prepare healthy foods based on the psychological needs identified by the Self Determination Theory. 507 participants were recruited to complete the questionnaire. The participants’ mean age was 20.2 ± 1.9 years. 321 (63%) were female. 360 (71%) were Caucasian, 78 (15%) were African American, 25 (5%) were Hispanic/Latino, 41 (8%) were other/mixed race, and 3 participants did not indicate race/ethnicity. Participants were asked to indicate the extent to which they agreed or disagreed with 25 statements using a 5‐point Likert scale ranging from “disagree a lot” to “agree a lot.” Statements evaluated their intrinsic motivation and perceived competence to prepare healthy foods, perceived autonomy and autonomy support, and feelings of relatedness to peers. Data collected were analyzed using exploratory factor analysis (EFA) and internal consistency reliability using Cronbach's alpha. The KMO statistic of 0.89 indicated good sample size. The EFA returned five factors that explained 56.5% of the variance. All items in the five factors were retained and each factor had acceptable internal consistency (Intrinsic Motivation: α = 0.873; Perceived Competence: α = 0.939; Autonomy Support: α = 0.852; Autonomy: α = 0.781; Relatedness: α = 0.771). The results from this preliminary study suggest that the Young Adult Motivation to Prepare Healthy Foods Questionnaire has the potential to evaluate the Self Determination Theory constructs of intrinsic motivation, perceived competence, autonomy support, autonomy, and relatedness. Further testing is necessary to confirm the validity and test‐retest reliability of this instrument.Support or Funding InformationFunded in part by Hatch Act Funds # LAB 93846
An Evaluation on Satisfaction with Nutrition Counseling for Cancer Inpatients
Authors: Tung Ann‐Chen , Wen Cheng‐Fan , Li Pei‐Rong 
Published: November 2023

BackgroundTo improved nutritional status of cancer patients would greatly contribute to the outcome. Nutrition counseling is one way of nutrition interventions. Consulting services include imparting nutrition knowledge, learning diet tips, and then to change their eating behavior, expected to enhance the nutritional status and quality of life. Since this disease could cause greater psychological pressure for patient than any other disease, it undermined the patient's willingness to learn nutrition knowledge. Whether nutrition consultation on the patient's problem to solve, whether or not in line with the needs of patients. Therefore, the evaluation plays an important role in nutrition education.ObjectivesThe purpose of present study was to assess the cancer patient attitude and acceptance of nutrition counseling by satisfaction surveys. It can serve as a reference provide dietitian to correct nutrition counseling skills for cancer patients.MethodsThis study was a single group with pretest‐posttest questionnaire. The subjects were patients with head and neck cancer, esophageal cancer, gastric cancer and colorectal cancer never received nutritional counseling (n = 18), a questionnaire was conducted before and after nutritional counseling for 1 month later. Patients’ common nutritional questions and the condition of dietitians replied, whether to understand the dietitians’ recommendation, whether the recommendation could be helpful, whether the recommendation would be performed were collected.ResultsTotal ratios of dietitians answer to the nutritional questions in cancer patients were 52.0%. The ratios of patients which fully understand the contents of nutritional counseling were 88.9%, most understand were 5.6%. Only half of the patients felt nutritional counseling helpful and very helpful. The ratios of patients which were willing to follow the nutritionist's recommendation were 61.0%.ConclusionsThe low compliance rates of follow the nutritionist's recommendation since those do not meet patients’ needs, rather than patients do not understand. If the dietary recommendations can be closer to patient needs, should be able to improve patient compliance rate.
Consumption of Rice Products Containing Low Levels of Arsenic and Its Relationship to Health Outcomes Utilizing Blood Pressure Readings: An Initial Analysis of NHANES Data
Authors: Fahnestock Lindsay Ann , Smith Robin D. , Randhawa Manjit , Siapco Gina , Soret Samuel , Lloren Jan , Sabate Joan 
Published: November 2023

Over the last several years, there has been an increasing concern regarding safety of food products which are reported to contain arsenic (As). Researchers has indicated that high levels of As in drinking water have been correlated with negative health outcomes. However, the dietary exposures from food items containing As levels well below the established water quality standards, have not been well investigated and have become a subject of increasing evaluation and priority.Rice is one widely consumed product, which contains As. The possible health ramifications of consuming a diet rich in rice, specifically regarding low‐level As exposure through rice ingestion, is not completely understood nor characterized. Considering the implication that low levels of As may be directly linked to a wide variety of adverse health effects including cancer, hypertension, and high blood sugar, this study will focus on evaluating the potential linkages between low‐level arsenic exposure (ingestion) due to consumption of rice and high blood pressure in a specified population.A sound starting point in this investigation is the National Health And Nutrition Examination Survey (NHANES). In the NHANES, over 5,000 individuals per year were sampled via a complex probability analysis between years 2003–2012. The objective of the current study is to explore the association between overall rice consumption by adults within the United States (18 years and older) with total urinary arsenic levels and hypertension as measured by Systolic Blood Pressure data. From the NHANES surveys and laboratory samples, our data analysis was completed utilizing linear regression models in order to test the associations between rice consumption, urinary arsenic levels, and high systolic blood pressure. Early stage evaluations support the research hypothesis, which indicates that arsenic containing rice products are likely contributing to high blood pressure, when specific demographics, as well the confounders of total water consumption, and water source are placed into the model.Support or Funding InformationLoma Linda University School of Public Health: Doctoral Research Allotted Funds