Pub Date : 2024-08-17DOI: 10.1016/j.jneb.2024.07.001
Andrea M Krenek, Amy R Mobley, Jeanette Andrade, Wendy Dahl, Anne E Mathews
Culinary medicine and culinary nutrition programs have emerged as innovative approaches to influencing dietary and lifestyle behavior change. These models vary in reported use of behavioral frameworks for planning purposes and attributing efficacy to current inconsistencies in format and delivery. This report aims to review current practice of behavior change theories in culinary medicine/culinary nutrition, delineate constructs that support positive outcomes, and describe future directions for translational applications in integrating the skills of chefs, nutrition educators, and medical professionals.
{"title":"Behavioral Frameworks and Translational Applications of Culinary Medicine and Culinary Nutrition.","authors":"Andrea M Krenek, Amy R Mobley, Jeanette Andrade, Wendy Dahl, Anne E Mathews","doi":"10.1016/j.jneb.2024.07.001","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.07.001","url":null,"abstract":"<p><p>Culinary medicine and culinary nutrition programs have emerged as innovative approaches to influencing dietary and lifestyle behavior change. These models vary in reported use of behavioral frameworks for planning purposes and attributing efficacy to current inconsistencies in format and delivery. This report aims to review current practice of behavior change theories in culinary medicine/culinary nutrition, delineate constructs that support positive outcomes, and describe future directions for translational applications in integrating the skills of chefs, nutrition educators, and medical professionals.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-06DOI: 10.1016/j.jneb.2024.07.006
Dawn Earnesty, Karen Franck, Susan Baker, Annie J Roe, Michael Puglisi, Kavitha Sankavaram
This report explores the 24-hour dietary recall (24HDR) form used for the Expanded Food and Nutrition Education Program (EFNEP). Dietary supplement use, amount of money spent on food, time being physically active, portion size consumed, foods reported by meals, and preparation of the meal were common components collected among 61 EFNEP programs. Components not included were instructions for the peer educator, use of food models/measuring cups, examples of foods/beverages, time food/beverages were consumed, color coding, and a prompt to review what was written. A standardized 24-hour dietary recall form with training protocols is recommended to uphold the integrity of data collection.
{"title":"Standardizing Dietary Recall: A Necessity for the Expanded Food and Nutrition Education Program.","authors":"Dawn Earnesty, Karen Franck, Susan Baker, Annie J Roe, Michael Puglisi, Kavitha Sankavaram","doi":"10.1016/j.jneb.2024.07.006","DOIUrl":"https://doi.org/10.1016/j.jneb.2024.07.006","url":null,"abstract":"<p><p>This report explores the 24-hour dietary recall (24HDR) form used for the Expanded Food and Nutrition Education Program (EFNEP). Dietary supplement use, amount of money spent on food, time being physically active, portion size consumed, foods reported by meals, and preparation of the meal were common components collected among 61 EFNEP programs. Components not included were instructions for the peer educator, use of food models/measuring cups, examples of foods/beverages, time food/beverages were consumed, color coding, and a prompt to review what was written. A standardized 24-hour dietary recall form with training protocols is recommended to uphold the integrity of data collection.</p>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141903431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.084
Objective
The Utah Food Security Council (UFSC) developed from a legislative bill, embarked on its inaugural year with a mission to eliminate hunger, and promote equitable access to nutritious food for all Utah residents. This process evaluation aimed to assess the council's operational effectiveness, achievements, challenges, and areas for improvement as it works towards its mission. Use of Theory: Informed by the FAO's definition of food security and insights from public health literature, the UFSC's initiatives are designed to address the multifaceted dimensions of food insecurity through research-informed strategies and collaborative efforts.
Target Audience
The evaluation targeted participants of the UFSC, including representatives from government agencies, non-profit organizations, community groups, universities, and other stakeholders involved in food security initiatives across Utah.
Program Description
The UFSC operates as a collaborative platform to develop comprehensive strategies, policies, and initiatives aimed at enhancing food security statewide. Through research, advocacy, education, and community engagement, the council identifies barriers to food access, implements effective solutions, and fosters partnerships to address food insecurity at local and statewide levels.
Evaluation Methods
A cross-sectional study design was employed, inviting all council participants to partake in a survey assessing their involvement, perceptions, and impact of the council's activities. Primary data was collected via a Qualtrics survey, supplemented by secondary data on community reach from the council's online platforms. Qualitative data analysis was conducted to identify themes and insights from open-ended responses.
Results
The evaluation revealed active participation from 85 council members, with representation from various organizations. Key outcomes included the development of subcommittees, creation of factsheets, dissemination of press releases, and engagement through social media channels. Partnerships were cultivated, and community outreach efforts demonstrated substantial reach and impact.
Conclusions
Participants expressed a commitment to addressing food insecurity through targeted interventions, policy advocacy, collaboration, and community engagement. The evaluation underscores council's role as a catalyst for collective action, providing insights to guide strategic planning, resource allocation, and future initiatives in advancing food security across Utah.
{"title":"Utah Food Security Council First Year Evaluation","authors":"","doi":"10.1016/j.jneb.2024.05.084","DOIUrl":"10.1016/j.jneb.2024.05.084","url":null,"abstract":"<div><h3>Objective</h3><p>The Utah Food Security Council (UFSC) developed from a legislative bill, embarked on its inaugural year with a mission to eliminate hunger, and promote equitable access to nutritious food for all Utah residents. This process evaluation aimed to assess the council's operational effectiveness, achievements, challenges, and areas for improvement as it works towards its mission. Use of Theory: Informed by the FAO's definition of food security and insights from public health literature, the UFSC's initiatives are designed to address the multifaceted dimensions of food insecurity through research-informed strategies and collaborative efforts.</p></div><div><h3>Target Audience</h3><p>The evaluation targeted participants of the UFSC, including representatives from government agencies, non-profit organizations, community groups, universities, and other stakeholders involved in food security initiatives across Utah.</p></div><div><h3>Program Description</h3><p>The UFSC operates as a collaborative platform to develop comprehensive strategies, policies, and initiatives aimed at enhancing food security statewide. Through research, advocacy, education, and community engagement, the council identifies barriers to food access, implements effective solutions, and fosters partnerships to address food insecurity at local and statewide levels.</p></div><div><h3>Evaluation Methods</h3><p>A cross-sectional study design was employed, inviting all council participants to partake in a survey assessing their involvement, perceptions, and impact of the council's activities. Primary data was collected via a Qualtrics survey, supplemented by secondary data on community reach from the council's online platforms. Qualitative data analysis was conducted to identify themes and insights from open-ended responses.</p></div><div><h3>Results</h3><p>The evaluation revealed active participation from 85 council members, with representation from various organizations. Key outcomes included the development of subcommittees, creation of factsheets, dissemination of press releases, and engagement through social media channels. Partnerships were cultivated, and community outreach efforts demonstrated substantial reach and impact.</p></div><div><h3>Conclusions</h3><p>Participants expressed a commitment to addressing food insecurity through targeted interventions, policy advocacy, collaboration, and community engagement. The evaluation underscores council's role as a catalyst for collective action, providing insights to guide strategic planning, resource allocation, and future initiatives in advancing food security across Utah.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.014
Objective
The workshop series sought to support food justice and sovereignty by educating food systems professionals about the root causes of inequities in the food system.
Use of Theory or Research
Residents who are knowledgeable about food systems and active about food and agricultural issues are critical for the long-term success of efforts to develop an equitable food system. Education about food and agriculture can equip residents with the knowledge and skills to transform their food system and make positive changes in their communities. We sought to train food system stakeholders to help their communities affect those positive changes.
Target Audience
The series reached a broad range of food system stakeholders, including community nutrition and garden educators, local government officials, producers, etc.
Program Description
Building Equity in the Silicon Valley Food Systems was a professional development series co-designed by community partners and cooperative extension advisors. Four webinars covered topics across the food system, including agricultural land access and housing, culture and power, and community-led approaches to food system work. A concluding in-person convening offered participants the opportunity to reflect on the series and develop a shared action plan to carry learnings from the series into their work.
Evaluation Methods
Surveys were administered at registration, after each workshop, and at the conclusion of the series.
Results
Respondents reported increased knowledge of equitable food systems (81%), the historical roots of inequity in land access and housing in Silicon Valley (81%), diverse cultural food traditions (80%), and strategies for promoting equity and community-led solutions (82%). 98% of respondents indicated they would take action – or had already taken action – as a result of the series. Those actions included increased collaboration, implementing values-based procurement, including more community voice in programming, and finally, a willingness to advocate for systems-level change.
Conclusions
Co-designing a workshop series with community partners led to positive increased knowledge and intention of food system professionals to work towards a more participatory food system.
{"title":"Working Towards a Participatory and Just Food System: A Community Designed Extension Workshop Series","authors":"","doi":"10.1016/j.jneb.2024.05.014","DOIUrl":"10.1016/j.jneb.2024.05.014","url":null,"abstract":"<div><h3>Objective</h3><p>The workshop series sought to support food justice and sovereignty by educating food systems professionals about the root causes of inequities in the food system.</p></div><div><h3>Use of Theory or Research</h3><p>Residents who are knowledgeable about food systems and active about food and agricultural issues are critical for the long-term success of efforts to develop an equitable food system. Education about food and agriculture can equip residents with the knowledge and skills to transform their food system and make positive changes in their communities. We sought to train food system stakeholders to help their communities affect those positive changes.</p></div><div><h3>Target Audience</h3><p>The series reached a broad range of food system stakeholders, including community nutrition and garden educators, local government officials, producers, etc.</p></div><div><h3>Program Description</h3><p>Building Equity in the Silicon Valley Food Systems was a professional development series co-designed by community partners and cooperative extension advisors. Four webinars covered topics across the food system, including agricultural land access and housing, culture and power, and community-led approaches to food system work. A concluding in-person convening offered participants the opportunity to reflect on the series and develop a shared action plan to carry learnings from the series into their work.</p></div><div><h3>Evaluation Methods</h3><p>Surveys were administered at registration, after each workshop, and at the conclusion of the series.</p></div><div><h3>Results</h3><p>Respondents reported increased knowledge of equitable food systems (81%), the historical roots of inequity in land access and housing in Silicon Valley (81%), diverse cultural food traditions (80%), and strategies for promoting equity and community-led solutions (82%). 98% of respondents indicated they would take action – or had already taken action – as a result of the series. Those actions included increased collaboration, implementing values-based procurement, including more community voice in programming, and finally, a willingness to advocate for systems-level change.</p></div><div><h3>Conclusions</h3><p>Co-designing a workshop series with community partners led to positive increased knowledge and intention of food system professionals to work towards a more participatory food system.</p></div><div><h3>Funding</h3><p>NIFA</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.075
Background
The COVID-19 pandemic prompted unexpected school shutdowns, but the need for nutritious meals for the nation's children persisted. Many states and school districts quickly developed plans to distribute meals to children despite the school closings.
Objective
The goal of this study was to describe school distribution methods, meal types, and food safety procedures used in three states: Alabama, Arkansas, and Florida.
Study Design, Settings, Participants
A 62-item survey was sent to child nutrition directors (N=489) in fall 2022 concerning the meal distribution methods and safety measures related challenges faced during the COVID-19 school closures (spring 2020 to spring 2021).
Results
In spring 2020, child nutrition directors reported the reduced school meal participation (70%) and changing COVID-19 protocols were significant challenges (88%). Common challenges were lack of meal preparation supplies (92%), lack of food products (88%), additional and changing COVID-19 protocols (88%) in spring 2021. Staff shortages were also reported as a significant challenge (82%) which, in conjunction with food shortages, created challenges in serving planned menus (86%). At the pandemic onset in spring 2020, frequent cleaning/sanitation (78%) was the primary food safety effort. In spring 2021, the most common food safety efforts included frequent cleaning/sanitation (88%), discontinuing self-service stations (86%), enforcing social distancing (86%), and requiring students to wash hands or use sanitizer prior to meal service (82%). Meal distribution via school pickup was used in spring 2020 (70%), classroom meals in fall 2020 (76%), and cafeteria meals in spring 2021 (76%). More than 70% of child nutrition directors noted that the pandemic highlighted the importance of school meal programs, improved teamwork among school meal program staff, and promoted creativity in menu development.
Conclusions
While the COVID-19 pandemic created significant challenges for schools to provide nutritious meals, many practices adopted by child nutrition directors and their staff could be used during future disasters. The encouraging outcomes seen emphasize the resilience of the school meal program staff even during a global pandemic.
{"title":"Meal Distribution Methods and Safety Measures During COVID-19 School Closures","authors":"","doi":"10.1016/j.jneb.2024.05.075","DOIUrl":"10.1016/j.jneb.2024.05.075","url":null,"abstract":"<div><h3>Background</h3><p>The COVID-19 pandemic prompted unexpected school shutdowns, but the need for nutritious meals for the nation's children persisted. Many states and school districts quickly developed plans to distribute meals to children despite the school closings.</p></div><div><h3>Objective</h3><p>The goal of this study was to describe school distribution methods, meal types, and food safety procedures used in three states: Alabama, Arkansas, and Florida.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A 62-item survey was sent to child nutrition directors (N=489) in fall 2022 concerning the meal distribution methods and safety measures related challenges faced during the COVID-19 school closures (spring 2020 to spring 2021).</p></div><div><h3>Results</h3><p>In spring 2020, child nutrition directors reported the reduced school meal participation (70%) and changing COVID-19 protocols were significant challenges (88%). Common challenges were lack of meal preparation supplies (92%), lack of food products (88%), additional and changing COVID-19 protocols (88%) in spring 2021. Staff shortages were also reported as a significant challenge (82%) which, in conjunction with food shortages, created challenges in serving planned menus (86%). At the pandemic onset in spring 2020, frequent cleaning/sanitation (78%) was the primary food safety effort. In spring 2021, the most common food safety efforts included frequent cleaning/sanitation (88%), discontinuing self-service stations (86%), enforcing social distancing (86%), and requiring students to wash hands or use sanitizer prior to meal service (82%). Meal distribution via school pickup was used in spring 2020 (70%), classroom meals in fall 2020 (76%), and cafeteria meals in spring 2021 (76%). More than 70% of child nutrition directors noted that the pandemic highlighted the importance of school meal programs, improved teamwork among school meal program staff, and promoted creativity in menu development.</p></div><div><h3>Conclusions</h3><p>While the COVID-19 pandemic created significant challenges for schools to provide nutritious meals, many practices adopted by child nutrition directors and their staff could be used during future disasters. The encouraging outcomes seen emphasize the resilience of the school meal program staff even during a global pandemic.</p></div><div><h3>Funding</h3><p>Foodservice Systems Management Education Council</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.090
Background
The period of transition from milk to complementary feeding (CF) is a time of rapid development and learning for young children and their parents. During this period, caregivers must make numerous decisions regarding what and how to feed their children. The Spoonfuls of Nutrition Study sought to understand caregiver approaches to and attitudes about CF.
Objective
The present study seeks to understand questions caregivers have regarding child feeding during the complementary feeding period.
Study Design, Settings, Participants
Caregivers (n=418) of 6-to-24-month-old children participated in a national survey (111 items) in June 2023. The survey asked about food parenting practices, promoting self-feeding, nutrition literacy, demographics and, relevant to the current analysis, included a short answer item asking participants to share their comments or questions about feeding infants and toddlers.
Measurable Outcome/Analysis
A content analysis of short-answer responses (n=146) was independently undertaken by 2 trained investigators to summarize participants’ top-of-mind thoughts and queries related to CF.
Results
Caregivers’ were mainly educated (43% college degree) mothers (64%; 39% White, 21% Black; children: 51.1% female; Mage± SD=15.4 ± 5.6 mo). Queries fell into 3 categories: (1) foods/diet (n=48); (2) caregivers’ beliefs, self-efficacy, and concerns (n=51); and (3) child development (n=17). Food/diet responses focused on which foods can help build a healthful diet, how much to feed, and about specific nutrients. Comments in the second category expressed confidence (or lack thereof) in feeding, beliefs, and worries about CF, typically regarding choking or food allergies. Responses from the third category expressed interest in learning more about their children's eating development and advice on picky eating, food refusal, and growth.
Conclusions
Caregivers expressed a desire for more information related to child development and appropriate foods for their children's health and safety during this period and for assistance with feeding challenges. Future nutrition education efforts could help caregivers navigate their knowledge gaps and concerns, focusing on increasing parents’ knowledge of not only what but how to best feed their infants.
{"title":"Caregivers’ Thoughts and Questions Related to the Complementary Feeding Period","authors":"","doi":"10.1016/j.jneb.2024.05.090","DOIUrl":"10.1016/j.jneb.2024.05.090","url":null,"abstract":"<div><h3>Background</h3><p>The period of transition from milk to complementary feeding (CF) is a time of rapid development and learning for young children and their parents. During this period, caregivers must make numerous decisions regarding what and how to feed their children. The Spoonfuls of Nutrition Study sought to understand caregiver approaches to and attitudes about CF.</p></div><div><h3>Objective</h3><p>The present study seeks to understand questions caregivers have regarding child feeding during the complementary feeding period.</p></div><div><h3>Study Design, Settings, Participants</h3><p>Caregivers (n=418) of 6-to-24-month-old children participated in a national survey (111 items) in June 2023. The survey asked about food parenting practices, promoting self-feeding, nutrition literacy, demographics and, relevant to the current analysis, included a short answer item asking participants to share their comments or questions about feeding infants and toddlers.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>A content analysis of short-answer responses (n=146) was independently undertaken by 2 trained investigators to summarize participants’ top-of-mind thoughts and queries related to CF.</p></div><div><h3>Results</h3><p>Caregivers’ were mainly educated (43% college degree) mothers (64%; 39% White, 21% Black; children: 51.1% female; Mage± SD=15.4 ± 5.6 mo). Queries fell into 3 categories: (1) foods/diet (n=48); (2) caregivers’ beliefs, self-efficacy, and concerns (n=51); and (3) child development (n=17). Food/diet responses focused on which foods can help build a healthful diet, how much to feed, and about specific nutrients. Comments in the second category expressed confidence (or lack thereof) in feeding, beliefs, and worries about CF, typically regarding choking or food allergies. Responses from the third category expressed interest in learning more about their children's eating development and advice on picky eating, food refusal, and growth.</p></div><div><h3>Conclusions</h3><p>Caregivers expressed a desire for more information related to child development and appropriate foods for their children's health and safety during this period and for assistance with feeding challenges. Future nutrition education efforts could help caregivers navigate their knowledge gaps and concerns, focusing on increasing parents’ knowledge of not only what but how to best feed their infants.</p></div><div><h3>Funding</h3><p>Avocado Nutrition Center</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.055
Background
The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.
Objective
The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).
Study Design, Settings, Participants
This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.
Measurable Outcome/Analysis
The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.
Results
The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.
Conclusions
The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.
{"title":"Unveiling Nutrient Waste in a Private Nigerian University Cafeteria: A Sustainable Approach Towards Understanding Foodways","authors":"","doi":"10.1016/j.jneb.2024.05.055","DOIUrl":"10.1016/j.jneb.2024.05.055","url":null,"abstract":"<div><h3>Background</h3><p>The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.</p></div><div><h3>Objective</h3><p>The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).</p></div><div><h3>Study Design, Settings, Participants</h3><p>This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.</p></div><div><h3>Results</h3><p>The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.</p></div><div><h3>Conclusions</h3><p>The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.097
Background
Poor diet quality and food insecurity are significant public health challenges associated with adverse health outcomes. Understanding the relationship between diet quality, food insecurity, and overall health status is crucial for developing effective interventions to improve public health.
Objective
This research aimed to explore the associations between diet quality, food insecurity, and overall health status among Utahns.
Study Design, Settings, Participants
A cross-sectional survey was conducted among 1,522 residents of Utah in 2023. Data on household characteristics, diet quality, health status, and food security were collected using an online survey over a two-month period. Diet quality was measured using a modified Rapid Eating Assessment for Participants-Shortened Version (REAP-S), while food insecurity was assessed using a validated 6-item food security scale.
Measurable Outcome/Analysis
Data was analyzed using SPSS. Descriptive statistics, k-means cluster analysis, chi-square, logistic regression, and crosstabulations were employed to analyze the data. Measurable outcome diet quality.
Results
The study identified two distinct clusters based on diet quality, with significant differences observed in fruit, vegetable, dairy, and whole grain consumption between the clusters. Logistic regression revealed that education, percentage of total expenditure on food, self-reported health status, body mass index, barriers to eating healthy, symptoms from lack of food, and food security status significantly influenced diet quality. Individuals experiencing very low food security were found to have significantly lower diet quality.
Conclusions
Poor diet quality, influenced by factors such as food insecurity and barriers to healthy eating, is associated with adverse health outcomes. Educational programs, policy advocacy, support for local food initiatives, and collaborative approaches are recommended to address these challenges and improve overall health outcomes in Utah residents.
Implications for Research and Practice
Targeted interventions addressing food insecurity and barriers to healthy eating can contribute to improved diet quality and overall health outcomes. Collaborative efforts among healthcare professionals, community organizations, policymakers, and researchers are essential for developing effective strategies to promote healthier eating habits and reduce the burden of diet-related chronic diseases.
{"title":"Exploring Diet Quality, Food Insecurity, and Health Status Among Utah Residents","authors":"","doi":"10.1016/j.jneb.2024.05.097","DOIUrl":"10.1016/j.jneb.2024.05.097","url":null,"abstract":"<div><h3>Background</h3><p>Poor diet quality and food insecurity are significant public health challenges associated with adverse health outcomes. Understanding the relationship between diet quality, food insecurity, and overall health status is crucial for developing effective interventions to improve public health.</p></div><div><h3>Objective</h3><p>This research aimed to explore the associations between diet quality, food insecurity, and overall health status among Utahns.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A cross-sectional survey was conducted among 1,522 residents of Utah in 2023. Data on household characteristics, diet quality, health status, and food security were collected using an online survey over a two-month period. Diet quality was measured using a modified Rapid Eating Assessment for Participants-Shortened Version (REAP-S), while food insecurity was assessed using a validated 6-item food security scale.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Data was analyzed using SPSS. Descriptive statistics, k-means cluster analysis, chi-square, logistic regression, and crosstabulations were employed to analyze the data. Measurable outcome diet quality.</p></div><div><h3>Results</h3><p>The study identified two distinct clusters based on diet quality, with significant differences observed in fruit, vegetable, dairy, and whole grain consumption between the clusters. Logistic regression revealed that education, percentage of total expenditure on food, self-reported health status, body mass index, barriers to eating healthy, symptoms from lack of food, and food security status significantly influenced diet quality. Individuals experiencing very low food security were found to have significantly lower diet quality.</p></div><div><h3>Conclusions</h3><p>Poor diet quality, influenced by factors such as food insecurity and barriers to healthy eating, is associated with adverse health outcomes. Educational programs, policy advocacy, support for local food initiatives, and collaborative approaches are recommended to address these challenges and improve overall health outcomes in Utah residents.</p></div><div><h3>Implications for Research and Practice</h3><p>Targeted interventions addressing food insecurity and barriers to healthy eating can contribute to improved diet quality and overall health outcomes. Collaborative efforts among healthcare professionals, community organizations, policymakers, and researchers are essential for developing effective strategies to promote healthier eating habits and reduce the burden of diet-related chronic diseases.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.015
Background
Obesity is a medical condition assessed by increased body mass index (BMI) and adipose tissue resulting from a complex interaction between genetic and environmental factors. The genes responsible for obesity are related to the leptin axis and the melanocortin pathway, specifically the melanocortin-4 receptor (MC4R) gene. MC4R gene mutations represent the most common monogenic cause of obesity.
Objective
Our study aimed to investigate whether mutations in the MC4R gene increase calorie intake, possibly leading to obesity.
Study Design, Settings, Participants
We genotyped fifty subjects for common MC4R polymorphisms and subsequently evaluated their anthropometric measurements, daily macronutrient intake, and other pertinent factors.
Results
According to our findings, the percentage of genotype carriers (rs34114122, rs61741819, and rs6567166) was higher in the African-American population. In comparison to their Caucasian counterparts, this particular demographic exhibited elevated body fat percentage, body volume, and body density. Conversely, their fat-free mass was observed to be comparatively lower. Furthermore, the African-American population presented with lower thoracic gas. We observed that individuals carrying the genotypes rs34114122, rs61741819, and rs6567166 tended to have higher body fat percentages associated with increased calorie intake.
Conclusions
According to our research, the influence of common MC4R variants on obesity and its metabolic disorders might be contingent upon daily dietary intake. Consequently, this could pave the way for individualized dietary regimes to prevent and address obesity and its related comorbidities.
{"title":"Assessing MC4R Gene Variants and Body Composition in a Heterogenic Population","authors":"","doi":"10.1016/j.jneb.2024.05.015","DOIUrl":"10.1016/j.jneb.2024.05.015","url":null,"abstract":"<div><h3>Background</h3><p>Obesity is a medical condition assessed by increased body mass index (BMI) and adipose tissue resulting from a complex interaction between genetic and environmental factors. The genes responsible for obesity are related to the leptin axis and the melanocortin pathway, specifically the melanocortin-4 receptor (MC4R) gene. MC4R gene mutations represent the most common monogenic cause of obesity.</p></div><div><h3>Objective</h3><p>Our study aimed to investigate whether mutations in the MC4R gene increase calorie intake, possibly leading to obesity.</p></div><div><h3>Study Design, Settings, Participants</h3><p>We genotyped fifty subjects for common MC4R polymorphisms and subsequently evaluated their anthropometric measurements, daily macronutrient intake, and other pertinent factors.</p></div><div><h3>Results</h3><p>According to our findings, the percentage of genotype carriers (rs34114122, rs61741819, and rs6567166) was higher in the African-American population. In comparison to their Caucasian counterparts, this particular demographic exhibited elevated body fat percentage, body volume, and body density. Conversely, their fat-free mass was observed to be comparatively lower. Furthermore, the African-American population presented with lower thoracic gas. We observed that individuals carrying the genotypes rs34114122, rs61741819, and rs6567166 tended to have higher body fat percentages associated with increased calorie intake.</p></div><div><h3>Conclusions</h3><p>According to our research, the influence of common MC4R variants on obesity and its metabolic disorders might be contingent upon daily dietary intake. Consequently, this could pave the way for individualized dietary regimes to prevent and address obesity and its related comorbidities.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-01DOI: 10.1016/j.jneb.2024.05.085
Objective
To evaluate the redemption rates of Virginia Fresh Match (VFM) Supplemental Nutrition Assistance Program (SNAP) nutrition incentives in 2023, despite reduced benefits due to the cessation of emergency SNAP allotments.
Use of Theory or Research
During the pandemic, SNAP benefits were temporarily increased but these were terminated in March of 2023. Little is known about SNAP nutrition incentive program redemption rates following the reduction in SNAP benefits. Target Audience: The target audiences of this process evaluation were Virginian SNAP recipients shopping with VFM nutrition incentives and over 120 partner outlets offering VFM at their local markets (farmer's markets and small format retail stores).
Program Description
Virginia Fresh Match (VFM) is a network of farmers markets and community food outlets that offer nutrition incentives to double the value of Supplemental Nutrition Assistance Program (SNAP) benefits for fruits and vegetables. With VFM, SNAP recipients can afford more fruits and vegetables, local farmers earn more income, and more dollars stay in the local economy.
Evaluation Methods
Smartsheet was used to track outlet participation and SNAP incentive redemptions. Participating outlets completed a monthly report to provide SNAP sales and VFM redemption data with supporting documentation. The economic impact of VFM was calculated using the Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center's economic impact calculator.
Results
SNAP use remained stable at VFM outlets between 2022 ($5.5M) and 2023 ($5.3M). There was a 30% increase in VFM incentive redemptions between 2021 ($633,000) and 2022 ($822,000). In 2023 the rate of redemption stabilized ($812,000) and decreased less than 1% despite the steep cuts in SNAP benefits across the state. VFM's total economic impact in 2023 was $1.3M.
Conclusions
Stability is the key to VFM's impact and the program remained resilient despite the reduction in SNAP benefits. VFM customers continued to stretch their limited food budgets through participation in nutrition incentive programming, further impacting local community retail stores and farmer's markets.
Funding
NIFA, Virginia Department of Agriculture and Consumer Services
{"title":"Virginia Fresh Match (VFM) Redemptions Remain Strong Despite the End of Emergency SNAP Allotments","authors":"","doi":"10.1016/j.jneb.2024.05.085","DOIUrl":"10.1016/j.jneb.2024.05.085","url":null,"abstract":"<div><h3>Objective</h3><p>To evaluate the redemption rates of Virginia Fresh Match (VFM) Supplemental Nutrition Assistance Program (SNAP) nutrition incentives in 2023, despite reduced benefits due to the cessation of emergency SNAP allotments.</p></div><div><h3>Use of Theory or Research</h3><p>During the pandemic, SNAP benefits were temporarily increased but these were terminated in March of 2023. Little is known about SNAP nutrition incentive program redemption rates following the reduction in SNAP benefits. Target Audience: The target audiences of this process evaluation were Virginian SNAP recipients shopping with VFM nutrition incentives and over 120 partner outlets offering VFM at their local markets (farmer's markets and small format retail stores).</p></div><div><h3>Program Description</h3><p>Virginia Fresh Match (VFM) is a network of farmers markets and community food outlets that offer nutrition incentives to double the value of Supplemental Nutrition Assistance Program (SNAP) benefits for fruits and vegetables. With VFM, SNAP recipients can afford more fruits and vegetables, local farmers earn more income, and more dollars stay in the local economy.</p></div><div><h3>Evaluation Methods</h3><p>Smartsheet was used to track outlet participation and SNAP incentive redemptions. Participating outlets completed a monthly report to provide SNAP sales and VFM redemption data with supporting documentation. The economic impact of VFM was calculated using the Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center's economic impact calculator.</p></div><div><h3>Results</h3><p>SNAP use remained stable at VFM outlets between 2022 ($5.5M) and 2023 ($5.3M). There was a 30% increase in VFM incentive redemptions between 2021 ($633,000) and 2022 ($822,000). In 2023 the rate of redemption stabilized ($812,000) and decreased less than 1% despite the steep cuts in SNAP benefits across the state. VFM's total economic impact in 2023 was $1.3M.</p></div><div><h3>Conclusions</h3><p>Stability is the key to VFM's impact and the program remained resilient despite the reduction in SNAP benefits. VFM customers continued to stretch their limited food budgets through participation in nutrition incentive programming, further impacting local community retail stores and farmer's markets.</p></div><div><h3>Funding</h3><p>NIFA, Virginia Department of Agriculture and Consumer Services</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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