Tag Archives: nutrition

Promoting Healthy Lifestyle Changes

Alexandra Alford, Chanal Carlisle, Bridgett Clinton* – University of Maryland Eastern Shore (UMES)

Full manuscript: www.kon.org/urc/v13/alford.html

Abstract: Obesity is affecting children all over the world and it is increasingly recognized as a major public health epidemic. There have been more and more cases of non-communicable chronic diseases occurring in young children, due to increased weight in children (Slusser et al., 2011). Researchers are constantly trying to find ways to fight this problem by determining what is most effective. Numerous studies suggest that the incidences of key non-communicable chronic diseases are heavily associated with lifestyle and physical activity. The issue of childhood obesity was examined in this study by surveying parents of an after-school program located on the campus of a Historically Black College. A survey was created to measure parent’s willingness to accept nutrition education and their level of commitment to making healthy lifestyle changes for their families. Survey results revealed that parents want to better their lifestyles for themselves and their children. However, they need help with implementing healthy lifestyle changes.

Read the full manuscript: www.kon.org/urc/v13/alford.html

Exploration of Beverage Selection of Students Attending a Historically Black College or University (HBCU)

Laurel Huffman, Malinda D. Cecil* – University of Maryland Eastern Shore (UMES)

Full manuscript: www.kon.org/urc/v13/huffman.html

Abstract: Previous research indicated that college students attending predominantly white institutions (PWI) tend to select more unhealthy beverages than healthy beverages when choosing a drink (Mead, 2009). The purpose of this study was to investigate the types of beverages consumed by students attending the University of Maryland Eastern Shore (UMES), a Historically Black College or University (HBCU). A validated beverage questionnaire was distributed over an 8-week period to students studying in a computer lab. Out of a total of 35 surveys collected only 27 surveys were valid for analysis. Survey results for the top 5 beverages consumed by students at an HBCU were consistent with other beverage intake studies. Unlike the results from pervious beverage studies, students at UMES reported water as their top choice, which is inconsistent with results from PWI. Although students at UMES reported drinking more water, the average caloric intake from beverages at UMES was 755 calories per day, over one-fourth of a typical college student’s daily caloric needs. Additionally, 25.9 percent of the students consumed more than 1,000 calories from beverages. These finding suggest that while water is the beverage of choice for the majority of students surveyed, they are still consuming many high calorie beverages of various nutritional content. Further research is planned to explore factors that influence college student’s beverage selection.

Read the full manuscript: www.kon.org/urc/v13/huffman.html

Nutritional Profiling Systems: Can They Be Implemented in Subsidiary Food Pantries for Reducing Nutrient Deficiencies Among the Elderly?

Rebecca L. Walker
Olivet Nazarene University

Full manuscript: www.kon.org/urc/v13/walker.html

Abstract: Learning Outcomes: Identify the nutritional adequacy of food pantry boxes and recognize the potential of nutrition profiling to reduce nutrient deficiencies in the elderly.

Background: The elderly food pantry client (> 60 years old) has increased risk for nutrient-related deficiencies due to a reduced intake of macronutrients, Iron, Calcium, and Vitamins A and C.

Methods: This mixed method design examined the presence of nutritional profiling systems in the United States Department of Agriculture’s Commodity Supplemental Food Program (CSFP), two regional food banks, and three subsidiary food pantries through six interviews and a 10-question survey with each facility director. The pantries were selected for their designation as a full or partially client-choice food pantry. Additionally, a nutritional analysis of a sample of 10 boxes from each pantry and 1 box from the CSFP (total n=31) was completed using MyPlate Supertracker.

Results: Two themes emerged from the data: first, nutritional profiling was not a system in use and, second, there is a desire to implement a system if the regional food banks create it. The nutritional analysis sample provided an average of 102 percent of carbohydrates, 66 percent of protein, 45 percent of fat, 34 percent of Calcium, 131 percent of Iron, 47 percent of Vitamin A, and 34 percent of Vitamin C of the Recommended Dietary Allowance for an elderly male client.

Conclusion: These findings indicate that nutrition profiling is not currently utilized, but pantries are interested in utilizing a system if provided by food banks. Because this study was exploratory, results cannot be generalized without further research.

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Healthy Eating for a Low-income Family: SNAP

Catherine Elizabeth Luedtke,
Suzy Weems*,
Janelle Walter*,
Baylor University

Full paper: www.kon.org/urc/v11/luedtke.html

Abstract: The purpose of this study was to investigate healthy nutrition options for families living at or slightly above the poverty level. A hypothetical scenario was created and used as a basis for investigating food prices and determining the availability of healthy foods using SNAP allotments. Data were collected from local chain supermarkets. Then, a budget, shopping schedule, and meal plan were developed. A SNAP allotment of $468 per month was calculated for the hypothetical family of four, and our study found that healthful food could be provided for under $440. The results showed that SNAP allotments could indeed provide adequate resources for the purchase of nourishing foods for families on a low income.

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