bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bioenergetics Education: Art Meets Gentle Science In Sickness And In Health
Authors: IYER SHILPA , Rao Raj Raghavendra , Faris Sarah , Heller Frank , Hughes Laura , Jamison Russell , Lesnefsky Edward J , Maurakis Eugene 
Published: November 2023

Mitochondria play a critical role in the life of the cell as they regulate energy production. Translating the significance of Bioenergetics‐ the flow of energy within our living systems for improving mitochondrial health and vitality is critical. Recent reports have highlighted increasing proportion of energy deficiency disorders like childhood obesity, mitochondrial diseases, type II diabetes, to name a few. An important fact is that mitochondrial dysfunction is at the core of these diseases that affect energy production. Therefore our objective was to explore cross‐disciplinary educational methods to teach and engage a wide audience for explaining the complex science and provide a fundamental understanding of how the variety of disorders is related to energy failure. Faculty and students from diverse disciplines in the Arts, Sciences, Engineering and Medicine, along with community partners from the Science Museum of Virginia and patient advocates affiliated with the United Mitochondrial Disease Foundation‐Virginia Chapter, researched and created unique outcomes on bioenergetics and energy deficiency disorders which were displayed over a 3‐month long exhibition to engage the public. Active learning exercises in creative expression, engineering design, digital story telling constituted collaborative, cross‐disciplinary and pedagogical methodologies that resulted in sculptures, documentaries, infographics, public service announcements, computer simulations and teacher training kits. The exhibits at the Science Museum of Virginia support our conclusion that (a) engineering, arts and medicine uniquely contribute to understanding the human condition; (b) integrative problem‐solving methods lead to innovative educational modules and exhibit experiences; and (c) creative communication practices arise from exchange of ideas across diverse disciplines. Our findings are significant, because for the first time, these cell‐to‐society interactive modules have being created to provide students with non‐linear educational experiences while explaining bioenergetics and mitochondrial health to children and adults in our communities.Support or Funding InformationVirginia Commonwealth University Quest for Innovation Fund; Alice T. and William H. Goodwin Jr., Endowment for Engineering Education; Summer at daVinci Works Program; Dean's Office, School of Engineering; Dean's Office, School of the Arts; Pollack Society Student Scholarship; Patients and Families of the United Mitochondrial Disease Foundation, Central VA Chapter; and National Institute of Health (1R15NS080157‐01A1).
The maternal domain: social support, decision‐making, psychological health and child feeding and anthropometry in Uganda
Authors: Ickes Scott , Mandel Maia P , Roberts Alison 
Published: November 2023

The majority of essential nutrition interventions discussed in the “scaling up” strategies require action at the household level by mothers. Maternal capabilities, or the abilities of mothers “to be and to do”, hold potential influence over the women's adoption and successful maintenance of child caring behaviors for nutrition, including infant and young child feeding. We developed a survey that assesses five dimensions of maternal capabilities (social support, psychological health, general and health‐related decision‐making, and freedom/empowerment) to assess the associations between these domains and mothers ICYF practices and the anthropometry of their children. The survey was administered among 195 mothers of young children in western Uganda. Mothers reported substantial variation in responses to the five survey dimensions, indicating that scalar measurements of complex social constructs are possible using orally administered surveys in this context. Nearly half (49.7%) of children were stunted. Maternal social support is strongly related to multiple indicators of child and anthropometry. Mothers who reported a high level of social support were more likely to introduce complementary foods to their children in a timely manner (OR = 1.8, 95% CI= 1.00, 3.22), a minimally diverse diet (OR = 1.21, 95% CI= 1.02, 1.44), iron rich foods, and a minimally acceptable diet (OR = 1.30, 95% CI= 1.06, 1.59). Mothers who reported high levels of freedom and empowerment were more likely to feed their children iron rich foods, a minimally acceptable diet (OR = 2.65, 95% CI= 0.96, 7.31) and a minimally diverse diet (OR = 3.23, 95% CI= 1.28, 8.14). Other measures of capabilities were not significantly associated with child feeding and growth outcomes. Strengthening social support for mothers in this context holds potential for addressing an important underlying determinant of child feeding and growth. Nutrition interventions that seek to understand and potentially to strengthen maternal factors, especially social support and women's general sense of empowerment, may improve their impact on child feeding and growth outcomes.Support or Funding InformationThis study was supported by a Reves Center International Faculty Research Fellowship and a Faculty Research Grant, and a Borgenicht Foundation Grant for Health Sciences Research from the College of William and Mary.
Use of Zn Kinetics in the Design of Zn Supplementation Studies
Authors: Wastney Meryl E , King Janet 
Published: November 2023

Kinetic studies in humans have been used to develop models for the absorption, distribution and excretion of zinc. Studies in normal, Zn supplemented and Zn deficient states have been used to identify the major sites of regulation that maintain Zn homeostasis. The aim of our study was to combine and convert the kinetic models into a dynamic model that would represent metabolism for any Zn intake. The purpose was to use the dynamic model as a tool to examine ways to restore Zn in Zn –depleted subjects. The conversion of the kinetic models to a dynamic model was accomplished by replacing rate constants at five sites of regulation (absorption, RBC exchange, urinary excretion, endogenous excretion and release from muscle) by functions that describe how each site changes over time in response to Zn intake. The dynamic model was used to inform a strategy for Zn administration to alleviate Zn deficiency. Zn deficiency was simulated by either inadequate intake, poor absorption, or increased Zn losses and Zn repletion was simulated by administering different amounts of Zn, at different frequencies (e.g., daily or weekly), and for varying lengths of time. Regimens that failed to restore pool sizes to normal, or which exceeded safe levels were discarded while regimens that effectively and efficiently repleted Zn‐deficient individuals were retained for future experimental evaluation We conclude that dosing regimens can be designed to restore Zn pools in Zn deficient humans by use of existing information in the form of models, and through simulation.Support or Funding InformationBill & Melinda Gates Foundation
Socio‐economic variables associated with anaemia during pregnancy in Owerri Imo State, Nigeria
Authors: AFAM‐ANENE OLIVIA CHINYERE , Uwaegbute Ada C 
Published: November 2023

Malnutrition especially micronutrient deficiency diseases is a public health problem in the developing countries including Nigeria. The study was undertaken to assess the prevalence of anaemia and vitamin A deficiency and the socioeconomic variables associated with it amongst pregnant women in Owerri, Imo State of Nigeria. A cross sectional survey method was used for data collection. A total of 367 pregnant women from Owerri urban were randomly selected. A well structured and validated questionnaire was used to collect information on socioeconomic characteristics and food consumption pattern of the subjects. Haemoglobin, packed cell volume and serum retinol (SR) concentration were determined on a subsample of 70 pregnant women using standard procedures. Spearman's correlation co‐efficient test was used to test for significant differences or relationship between the variables while chi‐square statistical test was used to test for significant differences or relationship in the haemoglobin and vitamin A levels. Results show that three meals per day were mostly (80.28%) consumed and 87% consumed food from more than 5 food groups. The prevalence of anaemia was 30% among the study population and there was a statistically significant association (P≤0.05) between prevalence of anaemia and education of the respondents. About 51.45% had low to deficient levels of serum retinol ((SD). Pearson's correlation coefficient shows that Hb correlated positively with PCV (r =−0.673, p≤0.01) and occupation (r=0.242, p≤0.05). Serum retinol (SR) correlated positively with spacing of pregnancy (r=0.211, p≤0.05) and place where antenatal care was received (r=0.251, p≤0.05). Evidence suggests that pregnant women are at high risks of iron and vitamin A deficiency. Anaemia is manifested by low Hb concentration and vitamin A deficiency by low serum retinol concentrations. There was low Hb and low SR concentrations among the subjects studied so there is need for dietary counseling, dietary diversification and maternal supplementation to improve the iron and vitamin A status of these pregnant women.Support or Funding InformationNo Funding for now
Assessment of Micronutrient Status in Pregnant Malawian Women Before and After Treatment for Moderate Malnutrition
Authors: Glosz Cambria M , Reaves Scott , Manary Mark , Papathakis Peggy 
Published: November 2023

BackgroundMultiple micronutrient deficiencies are prevalent in pregnant women in developing countries, and can result in adverse effects to both the mother and infant.ObjectiveThe objective was to assess change in micronutrient and protein levels in moderately malnourished pregnant Malawian women after receiving one of three nutritional interventions.MethodsSerum retinol, 25‐hydroxyvitamin D, ferritin, vitamin B12, folate, zinc, albumin and C‐reactive protein concentrations were measured in pregnant women with MUAC >20.6 cm and <23.0 cm at baseline (n=343) and 10 weeks later (n=210) after receiving either: 1) macro‐ and micronutrient fortified, peanut‐based, ready‐to‐use supplementary food (RUSF), 2) corn‐soy blended flour with a prenatal multiple micronutrient supplement (CSB‐UNIMMAP), or 3) corn‐soy blended flour with iron and folic acid (CSB‐IFA). Each provides approximately double the RDA of selected nutrients and 900 kcal/day.ResultsBaseline micronutrient levels indicated high rates of deficiency in zinc (86.9%), albumin (39.9%), vitamin B12 (35.7%), vitamin D (36.1%), and marginal retinol status (47.0%). Preliminary results show the mean changes in folate from week 0 to week 10 were 2.22, 1.80, and 4.26 ng/mL for RUSF, CSB‐UNIMMAP, and CSB‐IFA respectively (p=0.002). Mean changes in vitamin D were 6.38, 3.18, and 2.18 ng/mL for RUSF, CSB‐UNIMMAP, and CSB‐IFA respectively (p=0.004). The rates of deficiency at week 10 for vitamin B12 were 34.7%, 44.0%, and 62.8% for RUSF, CSB‐UNIMMAP, and CSB‐IFA respectively (p=0.003). The other changes in micronutrients did not reach levels of significance.ConclusionsDeficiencies in zinc, vitamin D, vitamin B12 and albumin are common among moderately malnourished pregnant Malawian women. Preliminary data indicates significant changes in vitamin B12 deficiency and folate and vitamin D concentrations from week 0 to week 10, with the RUSF group having the greatest improvement for vitamin D and vitamin B12.Support or Funding InformationU.S. Dairy Export Council, Dairy Research Initiative, California State University Agricultural Research Institute‐ San Luis Obispo
The Role of Caregiver Communication in Children's Liking and Consumption of Lentils
Authors: Roe Annie J , Davis Jennie N , Johnson Susan L , Ramsay Samantha A 
Published: November 2023

BackgroundUse of repeated exposure in fostering development of a child's taste preference for previously disliked foods has been thoroughly examined, however, other techniques such as adult verbal communication have not. Child Centered Nutrition Phrases (CCNP) were developed as part of the Child Care Mealtime and Active Play Partnerships project. The efficacy of adults’ use of these developmentally appropriate, nutritionally sound messages to improve children's intake and liking of lentils has not been evaluated.ObjectiveTo determine whether repeated taste exposure (RE) and RE + CCNP would increase young children's liking and intake of lentils.MethodsChildren (3–6 yr; n=30) attending the University of Idaho Children's Center were offered two tasting cups of lentils (24.4 ± 0.3 grams each) up to two times a week for a total of 5 exposures. Taste preference and consumption were recorded using three faces (“yummy,” “just okay,” and “yucky”) and plate waste, respectively. Lentil consumption was measured to the nearest 0.1 g. Repeated Measure Analysis of Variance was completed using PROC MIXED in SAS with Tukey's post hoc test to adjust for multiple comparisons. Main effects of group (RE or RE+CCNP) and exposure number and the interaction between group and exposure number were considered significant at p≤0.05.ResultsThere was a significant main effect of exposure on consumption (p=0.002) as children ate significantly more lentils at exposures 2–5 compared to baseline. The main effect of exposure on taste preference showed a trend to increased liking over time (p=0.07).There was no significant main effect of group on either liking (p=0.13) or consumption (p=0.56).However, there was a trend toward a significant interaction between group and exposure on consumption (p=0.09).ConclusionsRepeated taste exposure resulted in increased liking and intake of lentils in young children, and the use of CCNPs to engage children in trying and eating a novel food appears to have some promise. In order to further explore the trend toward a significant interaction between group and exposure continued research will be conducted.Support or Funding InformationAmerican Pulses Association
Fortification of Yogurt with Chickpea Flour Decreases Fermentation Time and Enhances Overall Quality of Yogurt
Authors: Chen Xi , Ramanathan Ranjith , Bhargava Kanika 
Published: November 2023

Yogurt is well known for its health promoting properties. Chickpea flour is a good source of prebiotics and has been suggested to increase the growth of probiotic bacteria during yogurt production. This study aimed to evaluate the effects of raw chickpea flour on the physic‐chemical, textural and sensory quality of yogurt. 2% low‐fat milk was supplemented with 1%–5% (w/v) raw chickpea flour, and stirred for 3 minutes at 1500rpm. The yogurt mix was homogenized for 3 minutes at 70 amplitude with an ultra sonicator (QSONICA) and pasteurized 90°C for 10 minutes. Then cooled it down to 42°C. Inoculated the yogurt mix with a yogurt culture (Danisco YO‐MIX 883 LYO 500 DCU), fermented at 42 °C (6 hours) and stored at 4 ºC. Moisture content, total soluble solids, pH, total titratable acidity (TTA), and microbial counts were measured over a 21‐day storage period. Color measurement, viscosity, and sensory evaluation were performed at the initial day.The results demonstrated that chickpea flour increased the Total Soluble Solids from 7.6 to 9.0 degree Brix. On the contrary, the moisture content slightly decreased from 88.83% to 88.08%. Additionally, overall average pH decreased (from 4.2 to 3.8) and the TTA (from 0.78% to 1.18%) increased toward to the end of storage. The highest acidity was noted at the 21st day with 5% chickpea flour. The lowest mean pH was found at the 21st day with 5% chickpea flour. Both the pH and the acidity were significantly affected by the concentration of chickpea flour (P<0.05). Furthermore, the number of lactic acid bacteria was significantly enhanced from 1.6×108 CFU /ml to 8×108 CFU /ml with the addition of chickpea flour (5%, w/v) at the initial day. The microbial counts was maintained from 4×108 CFU /ml to 3.5×108 CFU /ml with the concentration of 2% chickpea flour during the 21‐day storage. The yogurt was of a white color as indicated by higher L* value, lower a* and b* value. Data did not show significant differences (P>0.05) with concentration at the initial day. The viscosity values of all the samples were almost constant and did not have a significant difference (P>0.05). The results of the sensory evaluation revealed that there was no significant influence (P>0.05) in the appearance, aroma, texture, flavor/taste, and overall preference level among the control sample, and sample with 1% and 2% of chickpea flour (P>0.05). Moreover, fortification of chickpea flour decreased the fermentation time by 1.5 to 2 hours for final pH of 4.5.The results suggested that milk supplementation with chickpea flour increases overall quality and decreases fermentation time of yogurt. Therefore, chick pea flour could potentially serve as an ingredient for yogurt fortification.
What is a snack, why do we snack, and how can we choose better snacks? The Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement
Authors: Hess Julie , Jonnalagadda Satya , Slavin Joanne 
Published: November 2023

Around the world, adults are consuming energy outside of breakfast, lunch, and dinner. However, because there is no consistent definition of a “snack,” it is unclear how these extra eating occasions should be labeled. The labels attributed to eating occasions can influence the other food choices an individual makes on the same day and their satiety after consumption as well as data collection and interpretation. Therefore, clear distinctions between “meals” and “snacks” are important for health outcomes and conducting research about them. Current literature suggests that the definition of and motivation to eat between meals depends on external factors like the time of day, type of food, food availability, and location but that definitions and motivations also vary widely even within a single population. The health impact of “snacking” also seems to be subject to considerable inter individual variation.Despite the paucity of research on the topic, eating between meals already contributes significantly to the daily energy intake of adults and children in several countries, including Brazil, Mexico, Canada, the United States, Greece, and France. With the exception of fruit, the most popular foods consumed at these occasions, chips, desserts, and sugar‐sweetened beverages, are high in nutrients to limit. Therefore, the foods selected for “snack” are of public health concern. Yet few countries include snack recommendations in their dietary guidelines because there is little evidence about the healthfulness of eating frequently. Nutrient insufficiencies and excesses in different countries could be used to make recommendations for specific snack foods without recommending snacking as an eating occasion. The development of more health‐promoting snacks could be an important area for collaboration between food companies and nutrition scientists. Promoting “healthy” options for snack time could benefit overall dietary intake especially in areas where snacking, regardless of its definition, is already popular.Support or Funding InformationThis study was supported by research funding from Kerry, Beloit, WI.
Whole Grain Willingness Questionnaire: Examining College Students’ Attitudes Toward Consuming Whole Grains Through Exploratory Factor Analysis
Authors: Craft Brittany , Cater Melissa , Bailey Ariana , Tuuri Georgianna 
Published: November 2023

Nutrition educators encourage the consumption of whole grain foods because the Dietary Guidelines for Americans promote whole grain intake to reduce the risk of chronic disease. Nutrition interventions promoting whole grain consumption may fail to demonstrate behavior change, but learning theories such as the Theory of Planned Behavior would suggest that a change in attitude (willingness) occurs before behavior change. A shift in willingness to consume whole grain items would indicate movement toward change. This study developed a “Whole Grain Willingness Questionnaire” to evaluate college students’ willingness to consume 10 whole grain foods that were identified through focus group interviews. These foods included: whole wheat roll, whole grain/brown rice, whole grain cereal, whole wheat toast, whole grain granola bar, whole wheat pasta, whole grain tortilla, whole wheat hamburger bun, multi‐grain crackers, and whole wheat bagel. 249 students 18–29 years of age attending Louisiana State University participated in the study. Students were recruited from the following classes: Principles of Management (n=146, 59%), Introduction to Nutrition (n=61, 25%), Introduction to Mass Media (n=29, 12%), and Food Theory and Skills. The students’ mean age was 20.1 ± 1.8 years. 170 (68%) were Caucasian, 41 (16%) were African American, 15 (6%) were Hispanic/Latino, 23 (9%) were from other racial groups or of mixed race, and 1 student did not provide race/ethnicity. 162 (65%) were female. Willingness data were gathered using a 4‐point Likert‐type scale ranging from “always unwilling” to “always willing,” with an option to select “never eaten.” Exploratory Factor Analysis using Principal Axis Factoring returned 1 factor, which included all the survey items and explained 58.3% of the variance. The internal consistency measured using Cronbach's alpha was .930. The “Whole Grain Willingness Questionnaire” appears to be a valuable tool to assist nutrition educators in the evaluation of participants’ attitudes toward consuming whole grain foods.Support or Funding InformationFunded in part by Hatch Act Funds # LAB 93846.