bluuebunny/crossref_metadata_2025_split huggingface dataset:
Vitamin D Status of Husbands of Pregnant Women in Dhaka, Bangladesh
Authors: Ruiter Lindsay , Shi Joy , Papp Eszter , Al Mahmud Abdullah , Gernand Alison , Roth Daniel 
Published: November 2023

Vitamin D deficiency is common among women of reproductive age in South Asia, and may be due to a range of factors including skin pigmentation, conservative dress, sun avoidance, and air pollution. However, these risk factors are challenging to measure precisely and often lack variability within study populations. Under the same household and environmental conditions, men may have greater skin exposure and time outdoors; however, there are few reports of men's vitamin D status in these settings. In a preliminary study of the effect of gender‐specific lifestyle factors on vitamin D status in Bangladesh, we aimed to describe the vitamin D status in a sample of pairs of pregnant women and their husbands (n=83) participating in an ongoing vitamin D supplementation trial. Among men, 25‐hydroxyvitamin D (25(OH)D) was measured in plasma; among women, 25(OH)D at trial enrolment (2nd trimester) was measured in plasma (n=22) or serum (n=61). In a separate but overlapping sample of pregnant women with serum 25(OH)D <80nmol/L (n=49), plasma 25(OH)D (19.5 ± 10.0 nmol/L) was linearly correlated with, but significantly lower than, concurrent serum 25(OH)D (24.4 ± 11.9 nmol/L; p<0.0001). We converted serum to plasma 25(OH)D using a linear correction formula (Plasma=0.892+0.753*Serum, R2=0.8) for the 61 women with serum only. All analyses accounted for the matched pair design.50% of the men but only 23% of women spent ≥2 hours outdoors per day during daytime hours (n = 82, p=0.0007). 24% of men and 0% of women reported outdoor professions (p<0.0001). All serum/plasma samples were drawn from March to July 2014. Men were sampled 27.1 ± 19.9 days after their spouses, on average. Men's mean 25(OH)D (55.2 ±17.5 nmol/L) was significantly higher than women's (21.6 ±10.7nmol/L) after adjusting for calendar timing of serum/plasma sampling (mean difference = 30.7 nmol/L; p<0.0001). A significantly lower proportion of men (6.0%) were vitamin D deficient (25(OH)D<30nmol/L) vs women (21.7%; p<0.0001 after adjustment for calendar timing), and vitamin D sufficiency at the ≥40nmol/L and ≥50 nmol/L cut‐offs was significantly more common among men (73.8% and 60.7%, respectively) vs their spouses (9.6% and 0.0%, p<0.0001 for both comparisons after adjustment for calendar timing). In conclusion, men had substantially higher circulating 25(OH)D concentrations and lower risk of vitamin D deficiency than their pregnant spouses in Dhaka. Gender‐related lifestyle factors, rather than ethnic or environmental factors likely explain the high risk of vitamin D deficiency among women of reproductive age in Bangladesh. In the present study, pregnancy may also have directly reduced 25(OH)D (e.g., plasma volume expansion). Further research in an expanded study sample will explore specific factors that explain the gender discrepancy in vitamin D status in this setting, as well as the specific effect of pregnancy on circulating 25(OH)D.Support or Funding InformationBill and Melinda Gates Foundation
Chickpea Bread, a Low Glycemic Index Bread Alternative
Authors: Mejia Sonia Blanco , Ireland Christopher , Kendall Cyril W.C. , Sievenpiper John L. , Wolever Thomas M.S. , Vuksan Vladimir V.V. , Pencharz Paul B. , Jenkins David J.A. 
Published: November 2023

BackgroundPulses are low glycemic index (GI) foods that have been found to have beneficial effects on blood glucose control and other health factors. Due to widespread bread consumption and the low availability of low GI breads for individuals with diabetes, there is the need to develop low GI palatable breads that meet the needs of these individuals.ObjectiveTo develop a low GI pulse based bread with acceptable palatability.MethodsWe developed six different breads, a control white flour bread (C bread), a bread made out of 100% chickpea flour (T bread) and four others made with white flour and added wheat bran and/or gluten to isolate the effect of protein/fiber on GI. Their macronutrient composition was analyzed. These breads were then tested for their GI response and palatability and were compared to the C bread in healthy participants using student's t‐test.ResultsGI and palatability (mean ± SEM) for the test breads were as follow: T bread 80.1 ± 5.3, 63.6 ± 8.0; control bread with added wheat bran and gluten (C+ bread) 90.5 ± 6.3, 58.7 ± 10.0; control bread with added wheat bran and extra gluten (CB3XG bread) 82.7 ± 6.4, 50.4 ± 10.2; control bread with extra gluten (C3XG bread) 78.7 ± 25.6, 51.5 ± 9.9; and control bread with wheat bran (CB bread) 102.1±25.5, 64.9 ± 8.1. When compared to C bread (GI = 100 ± 0), we observed a statistical significantly lower GI in T bread (GI = 80.1 ± 5.3, p < 0.01), CB3XG bread (GI = 82.7 ± 6.4, p < 0.05), and C3XG bread (GI = 78.7 ± 8.1, p < 0.05). Palatability was not statistically different between C bread and other breads.LimitationsWe developed and analyzed a single pulse bread (T bread) and with no dose effect measurement. GI test was done solely in healthy individuals.ConclusionT bread had satisfactorily GI and palatability, but further work remains to make it sufficiently palatable for general use.Support or Funding InformationSaskatchewan Pulse Growers and Loblaw Companies Limited
Satiety Effects of Lentils in a Calorie Matched Fruit Smoothie
Authors: Erickson Jennifer , Rendahl Aaron , Slavin Joanne 
Published: November 2023

BackgroundThe food environment is changing, with consumers being more health conscious and concerned about the wholesomeness of their food than ever before. Consumers are looking for nutritious whole food alternatives to fill their stomachs. Pulse grains, rich in both protein and fiber, may be the ideal candidate to promote satiety at meals.MethodsIn a crossover feeding study, 39 healthy participants (19 females, 20 males) consumed calorie‐matched fruit smoothies prepared with either an ice cream base or pureed red lentils. Self‐reported satiety, blood glucose response, and ad libitum energy intake at a secondary pizza meal were measured along with breath hydrogen and methane, and gastrointestinal tolerance.ResultsThe nutrient profile of the lentil smoothie was improved with increased protein and fiber and considerably lower fat content compared to the control smoothie. The lentil smoothie contained 14% more carbohydrates than the control, but no difference in glycemic response was seen between smoothies, suggesting possibly improved glycemic control with the lentil treatment. Both smoothies were generally well tolerated; however, there was a slightly elevated AUC for perceived gastrointestinal tolerance over 24 hours following the consumption of the lentil smoothie. No difference in satiety ratings over three hours, energy intake at a secondary meal or breath hydrogen and methane response was seen between treatments.ConclusionThe lentil smoothie produced a similar satiety response compared to a control smoothie prepared with ice cream.Support or Funding InformationThis study was funded by the American Pulse Association.
Impact of processing on the protein quality of a pinto bean/buckwheat blend, as determined by in vitro and in vivo methodologies
Authors: Nosworthy Matthew G , Franczyk Adam , Neufeld Jason , House James D 
Published: November 2023

Blending of multiple protein sources can increase protein quality by compensating for limiting amino acids present in the individual sources. Processing flour by extrusion and baking can also alter the quality of a protein. In order to determine the effect of processing and blending on flours from buckwheat (BW) and pinto beans (PB), a rodent bioassay was performed. Sprague‐Dawley rats (n=100, ~70 g) were randomized to one of ten diets (10% crude protein): casein (reference control) or one of 3 experimental groups: untreated, extruded or baked (simulated baked cracker flour; SBCF) with either PB, BW or a 50:50 pinto bean/buckwheat blend (PB/BW). The protein efficiency ratio (PER), true protein digestibility (TPD%) and protein digestibility corrected amino acid score (PDCAAS) were calculated. The relationship between (TPD%) and in vitro digestibility was also investigated. The in vitro digestibility of the protein sources was determined via enzymatic digestion and subsequent pH drop. PER estimation was not possible for untreated PB or PB/BW blends. Extrusion did not alter the PER of BW flour (extruded 2.96 ± 0.31, untreated 2.89 ± 0.17) however, the PER of SBCF BW was lower than the other BW diets (1.81 ± 0.45, p<0.05).Extruded PB had significantly lower PER (1.67 ± 0.25) than either casein (2.83 ± 0.14) or extruded BW (p<0.05).SBCF PB had the lowest PER of any diet studied (1.26 ± 0.52, p<0.05). Extruded PB/BW had a significant increase in PER over extruded PB alone (2.48 ± 0.16, p<0.05), however the extruded PB/BW had a lower PER than extruded BW (p<0.05).Extrusion increased the digestibility of BW flour (p<0.05), while extruded PB/BW had a significantly higher digestibility than extruded BW (p<0.05).SBCF treatment reduced the digestibility of both BW and PB flours compared to either controls or extruded products (p<0.05), while the SBCF PB/BW was more digestible than either SBCF BW or SBCF PB. Interestingly, a correlation was found between the digestibility values calculated through the rodent bioassay and in vitro method (R2= .6718, p=0.0128).A similar correlation was found between PDCAAS and the in vitro digestibility corrected amino acid score (R2=0.9280, p=.0001). Overall, extruded products had higher PER values, increased digestibility and greater PDCAAS values than SBCF products with the extruded PB/BW having the greatest PDCAAS value of the experimental diets. As a strong correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods, the use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.Support or Funding InformationManitoba Agri‐Health Research Network; Saskatchewan Pulse Growers; AAFC Growing Forward II; Global Institute for Food Security
Flowers, Hearts, and Stars, Oh My!: Fruit and Vegetable Intake of Preschoolers
Authors: Clay Kristen Leigh , Colby Sarah , Kavanagh Katie , Spence Marsha 
Published: November 2023

BackgroundPrevious research has shown the potential of increasing fruit and vegetable (F&V) intake by incorporating the senses into interventions. However, little to no research has specifically looked at the impact that the use of the senses can have on intake of fruits and vegetables among preschool‐aged children.PurposeThe objective was to evaluate an interactive and visually appealing snack activity on F&V intake of preschool‐aged children.MethodsTwo preschools in East Tennessee were selected to participate in the study. Prior to the start of the study, participants colored placemats that contained heart‐, star‐, and flower‐shapes. Parents were surveyed to establish the target F&V, which were determined to be cantaloupe and green peppers. The F&V were served three times each over a six‐week period. The control group received the fruit and vegetable cut into chunks and strips served on white paper plates. The intervention group received the F&V cut into hearts, stars, and flowers and served on the placemats that children colored at the beginning of the study. The F&V were weighed before and after each snack time.ResultsPreliminary results showed that the children in the intervention group (n=13) consumed more fruit than the control group (n=16) (31 g. (SD 22.26) vs. 21 g. (SD 18.769) (p<.001), respectively).However, there was not a significant difference in intake of the vegetable between groups. The control group is 85.7% African American, 7.1% white, and 7.1% identify as multiple races/ethnicities. The intervention group is 66.7% African American, 20% white, 6.7% Hispanic, and 6.7% identify as multiple races/ethnicities.ConclusionThe early results for the fruit snack are promising; however, it seems that increasing the visual appeal and interaction with vegetables may not have had as great of an impact.
Developmental and Gender Differences in Risk Taking in Response to Caffeine
Authors: Graczyk Adam , Ziegler Amanda , Atkins Amanda , Carrasco Hannah , Temple Jennifer 
Published: November 2023

The purpose of this study was to determine whether sex and pubertal phase contribute to differences in risk taking responses to caffeine. This study used a within‐subjects placebo‐controlled design and the order of caffeine treatment was counterbalanced. Pre and post‐pubertal children (27 male, 27 females) were given 0mg/kg, 1mg/kg, or 2mg/kg of caffeine on different days and then completed the Balloon Analogue Risk Task (BART), Iowa Gambling Task (IGT), and Delay Discounting task. There was a main effect of caffeine dose on total explosions and average adjusted pump count on the BART, with the 1mg/kg group having the highest scores and the 2mg/kg group having the lowest scores. There was a significant difference in average pump count in the 2mg/kg group over time, increasing for blocks 10 – 20 and 20 – 30. Overall, 1mg/kg of caffeine was associated with higher risk taking propensity compared to 2mg/kg and 0mg/kg groups. No significant effects of caffeine dose on IGT responses were found. There were significant interactions between caffeine dose, sex, and pubertal stage on delay discounting. For short delays (one day) boys and girls had opposite response patterns, with acute caffeine (1 and 2mg/kg) increasing girls’ ability to delay gratification, but caffeine (1 and 2mg/kg) decreasing boys’ ability to delay gratification. For the one week delay, the effect was more complex. In pre‐pubertal participants, acute caffeine reduced the females’ ability to delay gratification, but caffeine had no effect in males. In post‐pubertal participants, caffeine increased the ability to delay gratification in girls, but decreased this ability in boys. When taken together, this suggests that acute caffeine has different effects on impulsivity in boys and girls, which may more broadly influence other types of decision making.Support or Funding InformationNIH, National Institute of Drug Addiction. R01DA030386 to JLT.
The Nutrient‐Density of Snacks: A Comparison of Nutrient Profiles of Popular Snack Foods using the Nutrient Rich Foods Index
Authors: Hess Julie , Rao Goutham , Slavin Joanne 
Published: November 2023

BackgroundAlthough Americans receive almost a quarter of their daily energy from snacking, or eating between meals, snacking remains a poorly understood eating occasion. The 2010 Dietary Guidelines for Americans made no population‐wide recommendations regarding snacks due to inadequate evidence about their healthfulness. However, many common snacks are high in saturated fat, sodium, and sugars. An accurate measure of the nutritional quality of snacks would be useful not only for consumers but also for researchers assessing the impact of snacks on overall dietary patterns.ObjectiveThe Nutrient Rich Foods (NRF) Index 10.3 was used to compare popular snack foods by their overall nutrient profiles. The NRF algorithm generates a single score for the nutrition quality of individual foods based on their amounts of nutrients to encourage (protein, calcium, vitamin D, potassium, magnesium, iron, vitamin A, vitamin C, vitamin E, and fiber) and nutrients to limit (saturated fat, sodium, and total sugar) per 100 kilocalories. High NRF scores indicate more nutritious foods.MethodologyNRF scores were calculated for the top three selling products (based on 2014 market research data) in different snack categories. These NRF scores were averaged to provide an overall nutrient‐density score for each category of snack food.ResultsWhile some popular snack food categories, including cookies, chips, ice cream, and soft drinks had average NRF scores as low as −17, other top snack categories such as fruit, milk, and yogurt had overall high NRF scores up to 60. NRF scores for individual snacks ranged from −17 for carbonated soft drinks to 79 for low‐fat milk.ConclusionsAlthough the Dietary Guidelines list specific nutrients to limit and nutrients to encourage, evaluating snacks based on whether they contain nutrients from these lists can obfuscate their overall nutrient profile. Foods like milk, for instance, may contain nutrients to limit but also provide many other important nutrients and have high NRF scores. NRF scoring of popular snack foods does not support the overall categorization of snack foods as “unhealthy.” The Dietary Guidelines may not be able to recommend snacking as an eating pattern, but for the 97% of Americans who already snack habitually, the Dietary Guidelines and practitioners could use nutrient profiling to recommend specific snacks based on their quantified nutrient density. Instead of being an eating occasion for nutrient‐poor foods, snacking could become an eating occasion that contributes positively to the nutrient‐density of the American diet.Support or Funding InformationThis study was supported by research funding from The Dannon Company Inc., White Plains, NY.
The Effects of Nutrition Education on Fruit and Vegetable Consumption in Food Pantry Clients
Authors: St. Cyr Sarah , Bruzina Angela , Linek Madison , Butsch‐Kovacic Melinda , Lee Seung‐Yeon 
Published: November 2023

ObjectiveTo evaluate the effectiveness of a nutrition education program on increasing the fruit and vegetable consumption (FVC) in adult food pantry clients using mixed methods approaches.MethodsA quasi‐experimental study was conducted with 47 adult food pantry clients (intervention group, n=21; control group, n=26). The intervention consisted of 4‐weekly nutrition education sessions focused on increasing participants’ FVC. Outcome measures (FVC) and related mediators (self‐efficacy, outcome expectations, and self‐regulation of FVC) were assessed via pre‐ and post‐self‐administered paper surveys. Controls completed the surveys over the same time period, but did not receive the nutrition education intervention. Following the nutrition education classes, photovoice was used to further evaluate the intervention's effectiveness in the intervention group.ResultsA total of 17 participants completed at least 3 of the 4‐weekly nutrition education sessions. Most of the participants were Black American (83%), middle aged adults (51.5±10.6), with a high school education or less (79%). When compared to baseline, whole fruit intake significantly increased in those who received the education (p<0.05). No significant change was found in the control group. In addition, the change in whole fruit consumption of the intervention group was significantly different from that of the control group (p<0.05). No significant changes were observed in the vegetable consumption or mediators in either group. The themes from photovoice revealed that participants receiving the education had applied skills from the classes to overcome some of the barriers they faced with respect to FVC. The photos and explanations also showed the potential broader impact of the education. For example, many participants indicated consuming a healthier diet beyond increasing FVC and most felt that these behavior changes had a positive impact on their families as well.ConclusionsThe findings suggest that the 4‐week nutrition education program is an effective tool in increasing participants’ whole fruit consumption and improving overall dietary behavior as well.ImplicationsFurther studies are needed to explore the unique barriers faced by food pantry clients in choosing to eat vegetables and ways to overcome them. Also remaining are studies to determine the long‐term effect of nutrition education in similar, larger populations of food pantry clients.Support or Funding InformationThe Greater Cincinnati Foundation
Comparing the Effectiveness of Two Nutrition Intervention Programs on Adolescents’ Intrinsic Motivation and Perceived Competence to Cook Using the Adolescent Motivation to Cook Questionnaire
Authors: Miketinas Derek , Cater Melissa , Craft Brittany , Roy Heli , Bailey Ariana , Tuuri Georgianna 
Published: November 2023

Cooking skills and increased motivation to prepare healthy foods are associated with better diet quality. Self‐prepared meals tend to be lower in salt, added sugars, and saturated fats compared to convenience foods. School‐ and community‐based interventions can improve nutrition‐related behaviors such as intrinsic motivation (IM) and perceived competence (PC) to cook; but the effectiveness of different program delivery methods has not been well studied. The purpose of this investigation was to compare changes in high school students’ IM and PC to cook healthy foods between two intervention delivery methods. Intrinsic motivation and PC to cook were measured using questions from the Adolescent Motivation to Cook Questionnaire. Both interventions were delivered by the same instructors, and taught hands‐on cooking skills, food safety, and nutrition information. Study one was a six‐week program, delivered once per week for 50 minutes during class time in a Baton Rouge, LA high school family and consumer sciences kitchen. Seventeen students participated in study one, 15 of whom completed pre‐ and post‐ program questionnaires. Study two was a one and one‐half day (8‐hour) cooking program taught to high school 4‐H students in a Louisiana State University food preparation classroom. Seventeen students participated in study two, 14 of whom completed pre‐ and post‐program questionnaires. Participants in study one were predominantly African American (93%) and female (53%) while the majority of participants in study two were Caucasian (64%) and female (71%). Mean age of the adolescents was 14.8 ± 0.2 y in study one and 14.9 ± 0.38 y in study two. At baseline, the Mann Whitney U test indicated no differences in IM and PC to cook healthy foods between the two groups. The Wilcoxon Signed Ranks test, used for the within group analyses, indicated that adolescents in study one reported an increase in IM (p=0.035) and PC (p=0.018) to cook healthy foods, while those in study two indicated no change in these variables. Although the within group change for adolescents in study one was significant, the change between groups was not. Due to the small sample size, the between group results are inconclusive. Additional research with larger sample sizes is needed to determine if the delivery method influences IM and PC to prepare healthy foods.Support or Funding InformationFunded in part by Hatch Act Funds Lab #93846, the Expanded Food and Nutrition Education Program, and the Louisiana 4‐H program