Nutrition Today最新文献

{"title":"Quality-of-Life Instruments and Nutrition Screening Tools","authors":"M. Arensberg, Jaime Gahche, Raquel Clapés Pemau, Kirk W. Kerr, Johanna T. Dwyer","doi":"10.1097/nt.0000000000000687","DOIUrl":"https://doi.org/10.1097/nt.0000000000000687","url":null,"abstract":"\u0000 \u0000 Quality of life (QoL) is critical for healthy aging—both for older adults and for healthcare providers/health systems. Eating and nutritious food are essential for older adults to remain healthy/independent and maintain good nutrition status and also provide pleasure and enhance QoL. However, research on nutrition and QoL is limited, including for building understanding of the relationship between nutrition and QoL and of the instruments and tools used to help develop a research framework and evaluate the impact of United States community nutrition programs/services on QoL.\u0000 \u0000 \u0000 \u0000 The first objective is to review overlaps/gaps in previously identified/validated QoL instruments and nutrition screening tools used in research with community-living older adults and then, second, to use these findings to suggest opportunities for further research and implications for developing US health and nutrition policies/programs supporting healthy aging.\u0000 \u0000 \u0000 \u0000 Twenty validated QoL instruments were reviewed to determine if they included nutrition-related items that corresponded to 8 QoL domains (physical health, emotional state, mental health, social connection, environment, personhood, autonomy, and spiritual feeling). Sixteen validated nutrition screening tools were reviewed to determine if any of their nutrition items corresponded with these same 8 QoL domains.\u0000 \u0000 \u0000 \u0000 Of the 20 QoL instruments reviewed, 75% included at least 1 nutrition-related item, most commonly fitting into the autonomy (n = 11), physical health (n = 7), social connection (n = 3), environment (n = 3), emotional state (n = 2), mental health (n = 2), and personhood (n = 1) domains, with none in the spiritual feeling domain. All 16 nutrition screening tools included at least 1 nutrition-related item corresponding to a QoL domain, most commonly the physical health (n = 16) domain. Other QoL domains represented by nutrition items in nutrition screening tools were autonomy (n = 9), emotional state (n = 5), social connection (n = 5), environment (n = 4), and mental health (n = 3). Commonalities existed between QoL instruments and nutrition screening tools in types of nutrition-related items included, but there were many inconsistencies/gaps.\u0000 \u0000 \u0000 \u0000 Nutrition items corresponding to different QoL domains are found inconsistently among validated QoL instruments and nutrition screening tools. Nutrition can be potentially modified to benefit healthy aging and QoL outcomes; findings present opportunities for further research to help increase understanding of the relationship between QoL and nutrition and the effectiveness of nutrition interventions, as well as to help advance US policy development and programs supporting healthy aging.\u0000","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"57 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141112635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Save on Registration and Enjoy Topics Tailored for Registered Dietitians at NUTRITION 2024","authors":"","doi":"10.1097/nt.0000000000000686","DOIUrl":"https://doi.org/10.1097/nt.0000000000000686","url":null,"abstract":"","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"4 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141113030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Science at the University of Illinois at Urbana-Champaign","authors":"John W. Erdman, Sharon M. Donovan","doi":"10.1097/nt.0000000000000683","DOIUrl":"https://doi.org/10.1097/nt.0000000000000683","url":null,"abstract":"The University of Illinois at Urbana-Champaign (UIUC), the land-grant university for the State of Illinois, was founded in 1865, and education in nutrition was recorded as early as 1874. Herein, the contributions of the UIUC to research and graduate training in the field of nutrition are highlighted. Over the past 150 years, faculty members from many academic units have provided foundational nutrition research, including identifying the last essential amino acid, threonine, and establishing chemically defined amino acid diets for chicks, rats, dogs, and cats that led to establishing amino acid requirements for these species. Research on the adverse health effects of trans fatty acids supported their removal from the food system. UIUC has led in the area of functional foods for health, including plant bioactives, soy, and fiber. More recently, UIUC faculty have evaluated the interactions between dietary components and neurocognitive, microbiome, and health outcomes, including cancer. In 2020, the cross-campus Personalized Nutrition Initiative was launched to coordinate interdisciplinary research. The Division of Nutritional Sciences was established in 1968 as one of the country’s first interdisciplinary graduate training programs. The Division of Nutritional Sciences program has conferred over 580 degrees and has implemented innovations in graduate education, many supported by federal training grants and endowed awards and programs.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"43 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140975612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Day in the Life of a Food Chemist","authors":"Cynthia M. Stewart","doi":"10.1097/nt.0000000000000684","DOIUrl":"https://doi.org/10.1097/nt.0000000000000684","url":null,"abstract":"","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"38 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gazette","authors":"","doi":"10.1097/nt.0000000000000688","DOIUrl":"https://doi.org/10.1097/nt.0000000000000688","url":null,"abstract":"","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"44 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141139693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Overweight and Obesity in a 10-Year-Old in Danang City, Vietnam","authors":"Thi Quynh Chi Vu, Thi Tu Anh Tran, Q. D. Tran, Viet Nho Le","doi":"10.1097/nt.0000000000000682","DOIUrl":"https://doi.org/10.1097/nt.0000000000000682","url":null,"abstract":"\u0000 \u0000 This study aimed to determine the prevalence and associated factors of childhood overweight and obesity among 10-year-old schoolchildren in Hoavang, Danang City.\u0000 \u0000 \u0000 \u0000 From January to May 2023, a cross-sectional study was carried out utilizing a structured self-administered questionnaire to collect data. The height and weight measurements of 518 children were recorded. Body mass index for age Z scores (BAZs) were employed to classify children’s nutritional status following the World Health Organization criteria. Subsequently, the data were analyzed using SPSS version 25.\u0000 \u0000 \u0000 \u0000 The study encompassed a cohort of 518 students, 110 (21.2%) classified as overweight and 64 (12.4%) as obese. Significantly, the adjusted odds ratio (aOR) demonstrated that male subjects exhibited a 3-fold higher risk of overweight and obesity than female subjects (aOR = 2.9, P < .0001). Skipping breakfast and confectionery/sweet food consumption were defined, demonstrating significant associations with elevated odds of being overweight and obese.\u0000 \u0000 \u0000 \u0000 The findings revealed that approximately one-third of primary schoolchildren in Hoavang, Danang City, were affected by overweight and obesity. This alarming prevalence underscores the urgent need for interventions.\u0000","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141052640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition Today: Nutrition/Health Communications: Teaching Sourcing, Vetting, Discerning","authors":"S. Rowe, Nicholas Alexander","doi":"10.1097/nt.0000000000000679","DOIUrl":"https://doi.org/10.1097/nt.0000000000000679","url":null,"abstract":"Nutrition and food science and other health science communicators have faced a number of significant challenges over the past several decades, as the information landscape has evolved. The growth of Web-based science communication sources and, especially, social media’s impact on information dissemination have thoroughly transformed what was once strictly the purview of science and health journals. To meet the changing challenges, the present authors have published a series of articles presenting guidance for communicators in navigating the evolving information environment. In response to a number of questions from colleagues about how to seek and evaluate sound scientific information and to address the growing online repository of dubious food and health recommendations, the authors are addressing in the present article some modern themes. In particular, the article focuses on communicators’ evolving needs: where to go for accurate science-based information—how to guide the public to sound health and nutrition information and also how consumers might vet information sites online and how the public can be encouraged to develop new critical science-consumption skills and practical skepticism in the face of competing “information” claims.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"49 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Does Perceived Scarcity of Money for Food Induce Lower Decline of Enjoyment and Higher Short-term Consumption?","authors":"B. Tiwari, Janani Rajbhandari-Thapa, Julio Sevilla, R. Nayga","doi":"10.1097/nt.0000000000000677","DOIUrl":"https://doi.org/10.1097/nt.0000000000000677","url":null,"abstract":"It is known that the decline in enjoyment may be influenced by factors other than the quantity consumed. This study tests the hypothesis that the decline in enjoyment from additional consumption under situational scarcity (more specifically the perceived scarcity of money to buy food) is low compared with the decline in enjoyment when resources are not limited, resulting in higher consumption under situational scarcity. The study followed a between-subjects factorial design with 4 scarcity levels (low [1 level], medium [2 levels], and high [1 level]) in a laboratory-controlled experiment where college students were randomly assigned to different conditions to observe how scarcity perceptions influenced the amount of food consumed and the decline in its enjoyment. As hypothesized, participants in the high scarcity condition consumed more than those in the low or medium conditions. These findings provide evidence that consumption of energy-dense food is higher under situational scarcity scenarios. Future research should build on the findings of this study to investigate the relationship between scarcity, declines in enjoyment associated with additional consumption, and food consumption with other food groups and consumer subpopulations.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"463 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140758115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition Knowledge, Food Insecurity, and Adverse Childhood Experiences Among Underserved College Students","authors":"S. Klobodu, Matthew Chrisman","doi":"10.1097/nt.0000000000000673","DOIUrl":"https://doi.org/10.1097/nt.0000000000000673","url":null,"abstract":"An online, cross-sectional survey examined food insecurity, adverse childhood experiences, academics, health status, dieting, and associations with nutrition knowledge among 83 freshmen Educational Opportunity Program university students in California. Mean (SD) nutrition knowledge was 13.6 (5.0) out of a perfect score of 29. Most students (84%) reported being food secure. The median adverse childhood experiences score was 1.00 (interquartile range, 0.00-3.00), an indication of intermediate risk for toxic stress, and the mean (SD) high school grade point average was 3.62 (0.38) out of 4. More adverse childhood experiences were associated with higher nutrition knowledge (P = .005). High school grade point average predicted nutrition knowledge (P = .003). The results may be helpful in designing larger, more representative studies of the Educational Opportunity Program population and finding helpful interventions.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"4 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140375880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Day in the Life of a Food Scientist Series","authors":"Cynthia M. Stewart","doi":"10.1097/nt.0000000000000671","DOIUrl":"https://doi.org/10.1097/nt.0000000000000671","url":null,"abstract":"","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"51 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140400493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}