JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

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A CURRICULUM BASED ON SOCIAL LEARNING THEORY EMPHASIZING FRUIT EXPOSURE AND POSITIVE PARENT CHILD-FEEDING STRATEGIES: A PILOT STUDY

GRIBBLE LAURA SIEM; FALCIGLIA GRACE; DAVIS ANGELA M; COUCH SARAH C

This study examined the effectiveness of a nutrition intervention program to enhance children's knowledge, preference, and intake of whole fruit and to decrease parents' use of controlling child-feeding behaviors. Subjects were fifth- and sixth- grade students (children aged 10-12 years) from Cincinnati, Ohio. Nine parent- child pairs completed the study. Seventeen parent-child pairs who expressed interest but were unable to attend more than one session served as controls. Based on the Social Learning Theory, the curriculum combined child-focused interactive lessons and skill-building activities with parent-focused lessons on child-feeding strategies to increase the fruit intake of children. Change in children's knowledge, preference, and intake of fruit and parents' use of controlling child- feeding strategies were measured in a pretest/posttest manner using validated questionnaires. There was a significant increase in knowledge scores and fruit intake by children in the experimental vs the control group. Fruit preference scores were similar between groups. Additionally, there was a significant decrease in use of controlling child-feeding strategies by parents in the intervention vs the control group. FRUITS, PARENTS & PARENTING, CHILDREN & YOUTH, NUTRITION

ADVERSE REACTIONS TO FOOD

'Adverse Reactions to Food' edited by Judith Buttris is reviewed. Favorable book review. DIET, MEDICAL DISORDERS, ALLERGIES

BON APPETITE! THE JOY OF DINING IN LONG-TERM CARE

'Bon Appetite! The Joy of Dining in Long-Term Care' by Jitka Zgola is reviewed. Favorable book review. NONFICTION, FOOD, LONG TERM HEALTH CARE

CALIFORNIA'S PROFESSIONAL MENTORING PROGRAM: HOW TO DEVELOP A STATEWIDE MENTORING PROGRAM

SCHATZ PAULINE E; BUSH-ZURN TERESA J; CERESA CAROL; FREEMAN KARA CALDWELL

Trends in downsizing, restructuring, increased diversity, and individual responsibility for career development have sparked a renewed interest in mentoring. Technology is changing the way professionals practice, including dieticians. This is reflected in the strategic goals for the American Dietetic Association (ADA). In 1999, with the aid of an ADA Affiliate/ Dietetic Practice Group (DPG) Collaborative Strategic Initiatives Grant, a Mid-Career Mentoring Program (MCMP) was developed in California. This program provided an opportunity for dietitians with advanced skills (mentors) to be matched with those desiring to develop new skills (mentees). A six-step process was used to develop the program. The six steps include: appoint a coordinator; identify prospective mentors; locate resources; define tasks and establish procedures; identify mentees; and begin the program. A final product of the grant was the development of the handbook The Helping Hand. This handbook can be used by other affiliates or practice groups that may wish to develop a mentoring program. Mentoring programs can assist registered dietitians and DTRs (dietetic technicians, registered) in developing their educational plans for the new Professional Development 2001 certification process. DIETITIANS, MENTORS

ELDERLY FOOD STAMP PARTICIPANTS ARE DIFFERENT FROM ELIGIBLE NONPARTICIPANTS BY LEVEL OF NUTRITION RISK BUT NOT NUTRIENT INTAKE

FEY-YENSAN NANCY; ENGLISH CATHERINE; PACHECO HOLLY E; BELYEA MONICA; SCHULER DIANE

Nutrition risk, nutrient intake, and selected socioeconomic characteristics of elderly food stamp recipients were compared with elderly people who were eligible for food stamps but did not participate in the program. Data were collected by surdifferences in food group or nutrient intake between participants and nonparticipants, overall, these low- income subjects did not meet minimum Dietary Reference Intake (DRI) standards for many nutrients and had caloric and food group serving intakes that were below recommendations. Food Stamp Program participants were at significantly higher nutrition risk than their nonparticipating peers as detected by the Nutrition Screening Initiative Checklist (P<=.01) and other indicators of disability. It seems that those already at highest risk were in fact participating in the Food Stamp Program because those eligible but not participating had significantly higher incomes and were at significantly lower nutritional risk. FOOD STAMPS, OLDER PEOPLE, NUTRITION

FOODS COMMONLY EATEN IN THE UNITED STATES, 1989-1991 AND 1994-1996: ARE PORTION SIZES CHANGING?

SMICIKLAS-WRIGHT HELEN; MITCHELL DIANE C; MICKLE SHARON J; GOLDMAN JOSEPH D; COOK ANNETTA

Objective: To compare quantities consumed per eating occasion in 1989-1991 and 1994-1996 was the objective of this study. Design: This study was a comparison over time. Subjects/setting: Subjects were respondents in the Continuing Survey of Food Intakes by Individuals (CSFII) in 1989-1991 or 1994-1996. Intake data were processed and analyzed to provide estimates of amounts of commonly eaten foods consumed per eating occasion. Statistical analyses performed Approximate t tests were used to compare quantities of foods consumed by 1989-1991 and 1994-1996 survey respondents. Analyses were conducted for all persons aged 2 years and over and for 10 age and sex groups. Significance was set at .001. Results: Significant differences in amounts consumed were reported for approximately one third of the 107 foods examined. Larger amounts were reported in 1994-1996 by all persons aged 2 years and over and selected age/sex subgroups for several foods including soft drinks, coffee, tea, and readyto-eat cereal. Smaller amounts were reported for fewer foods: margarine, mayonnaise, chicken, macaroni and cheese, and pizza. Applications/conclusions: Amounts of foods consumed per eating occasion are widely used for the formation of public policy, counseling, and dietary assessment. Changes in amounts consumed should be monitored to evaluate the need for revisions in policy and diet assessment protocols. FOOD, RESEARCH, DIET, COMPARATIVE ANALYSIS

IMPLEMENTATION OF HACCP AND PREREQUISITE PROGRAMS IN SCHOOL FOODSERVICE

YOUN SUKYUNG; SNEED JEANNIE

The objective of this study was to determine food safety procedures and practices related to the hazard analysis critical control point (HACCP) program and prerequisite program implementation in school foodservice. This descriptive study used a mailed questionnaire to determine procedures and practices related to HACCP and prerequisite programs implemented in schools. Demographic questions related to school foodservice directors and districts were included. Subjects/settings The questionnaire was mailed to a national random sample of 600 district school foodservice directors, all 536 district school foodservice directors in Iowa, and 33 directors of school districts known to have centralized foodservice systems. Statistical analyses Descriptive statistics were used to summarize data. Principal component factor analysis with varimax rotation identified underlying factors for HACCP procedures and practices items. Cronbach's alpha determined reliability for items within a factor. Multiple linear regression determined relationships among variables, and independent t tests were used to compare centralized and conventional foodservice systems. FOOD SERVICE INDUSTRY, SCHOOLS, STUDIES

INCREASING PORTION SIZES IN AMERICAN DIETS: MORE CALORIES, MORE OBESITY

NESTLE MARION

Obesity (including overweight) is the principal public health nutrition problem in the United States, largely because of its ability to increase chronic disease risk and its increasing prevalence among adults and children. Levels of physical activity do not seem to have declined during the past decade, which means that the obesity epidemic must be caused by increased caloric intake. DIET, OBESITY

MODIFIABLE BEHAVIORAL FACTORS IN A BIOPSYCHOSOCIAL MODEL PREDICT INADEQUATE AND EXCESSIVE GESTATIONAL WEIGHT GAIN

OLSON CHRISTINE M; STRAWDERMAN MYLA S

The research addresses two questions: Are potentially modifiable psychosocial and behavioral factors related to gestational weight gain? Do the same factors relate to both excessive and insufficient weight gain? Design Prospective cohort study that followed women from early pregnancy until two years postpartum. Data were collected through mailed questionnaires and an audit of the medical record. BEHAVIOR, OBESITY, DIGESTIVE SYSTEM

PRACTICE: FOR YOUR INFORMATION

SHATTUCK DEBORAH

Nutritional genomics can be defined as either looking at the effect of dietary factors on the expression of different genes or the effect of genes on the utilization and metabolism of nutrients. In an interview Janet King discusses current research in nutritional genomics, its potential uses, and how it will affect the practice of dietetics. NUTRITION, GENOMICS

PREVENTION OF FOODBORNE ILLNESS AND THE ROLE OF THE DIETITIAN

THORPE MELISSA

In times when foodborne disease outbreaks occur due to bacterial food contamination, registered dietitians are in a unique position as healthcare professionals to bring a wide range of knowledge to food safety practices to consumers and their clients. According to the Centers for Disease Control and Prevention (CDC) every year foodborne diseases cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths nationwide. DIETITIANS, DISEASE, FOOD, BACTERIA

PYCNOGENOL DOES NOT IMPACT THE ANTIOXIDANT OR VITAMIN C STATUS OF HEALTHY YOUNG ADULTS

SILLIMAN KATHRYN; PARRY JOHN; KIRK LARRY L; PRIOR RONALD L

The objectives of this study were to determine if Pycnogenol (PYC), a water-processed extract made from the bark of Pines maritima, interacts with vitamin C to increase its concentration and to increase total antioxidant capacity of serum and urine. Design: The study design was a nonrandom intervention. Subjects Subjects (N=27; 15 women, 12 men) were aged 19 to 42 years. Intervention Subjects consumed a placebo twice daily with meals for the first 2 weeks (baseline) and PYC (200 mg/day) for the second 2 weeks. Main outcome measures On days 15 and 29, subjects had a fasting blood sample collected and then consumed a daily dose of placebo or PYC with a 310-calorie beverage. One hour later a second blood sample was collected. Blood samples were analyzed for vitamin C and total antioxidant capacity using the ORAL (oxygen radical absorbance capacity) assay. Twenty-four-hour urine samples were collected on days 14-15 and 28-29 and analyzed for total phenolics, FRAP (ferric reducing antioxidant potential), and ORAL. Statistical analyses: Paired t tests were used to test the impact of PYC on the outcome variables. A univariate ANOVA was used to determine the influence of gender. Pearson's correlation analysis was used to explore the relationships between dietary factors and outcome measures. Results: There was no apparent increase in fasting vitamin C concentration (P=.18) 2 weeks after supplementing the diet with PYC. Fasting ORAL values actually declined (P=.005). One hour after the ingestion of a daily dose of placebo or PYC, the total antioxidant capacity of serum increased by 15% to 19%, but the increase after ingesting PYC was not significantly (P=.80) more than after placebo. Antioxidant results from 24-hour urine samples were similar. Applications/conclusions: The present findings fail to support the vitamin C or antioxidant claims made for PYC. PYC does not impact the antioxidant or vitamin C status of healthy young adults ANTIOXIDANTS, YOUNG ADULTS, VITAMIN C

RESEARCH AND THE DIETETICS PROFESSION: MAKING A BIGGER IMPACT

MANORE MELINDA M; MYERS ESTHER F

Research is the basis for successful practice in any profession. Because of the stakes involved, research is especially important in the healthcare field. In the dietetics profession, we recognize that it is incumbent upon us to use research as the foundation for decisions and recommendations we make in practice, education, and public policy. DIETITIANS, RESEARCH, DIET

THE EFFECT OF FIBER-RICH CARBOHYDRATES ON FEATURES OF SYNDROME X

DAVY BRENDA M; MELBY CHRISTOPHER L

There has been much debate among nutritionists and scientists regarding the optimal dietary approach for the treatment of the Insulin Resistance Syndrome, also called Syndrome X. This condition, which may affect as many as 47 million individuals in the United States, significantly increases risk of coronary heart disease and stroke. Major health organizations have historically recommended high-carbohydrate, low-fat (HCLF) diets to reduce chronic disease risk. However, there is evidence that a high intake of carbohydrates may adversely affect one or more of the abnormalities associated with this syndrome. Studies in this area have often had limitations. For example, some studies showing adverse effects of an HCLF diet have not taken into account the dietary fiber content of the diet. This article describes abnormalities often associated with Syndrome X, reviews the beneficial effects of fiber-rich carbohydrates, discusses the effect of fiberrich carbohydrates on features of this syndrome, and concludes with applications of these findings for those involved in treating individuals with features of this disorder. This review indicates that an HCLF dietary pattern such as that used in the DASH trial, with a level of dietary fiber consistent with the recommendations of the American Dietetic Association (eg, 20-35g/day), containing from 3 to 10 g soluble fiber/day, may be beneficial for treating those with Syndrome X. DIET, CARBOHYDRATES, MEDICAL DISORDERS

SOMETHING NEW FOR YOU IN 2003

MONSEN ELAINE R

The ADA recently signed a contract with the Health Sciences Division of Elsevier Science Inc., the world's leading publisher of scholarly and scientific journals- over 500 in the health sciences alone. ADA will retain total editorial control and responsibility for the 'Journal of the American Dietetic Association', while Elsevier will manage the publishing arena, which includes printing, distribution, marketing, and advertising. MAGAZINES, ASSOCIATIONS, PARTNERSHIPS

USE OF AN OUTCOMES RESEARCH COLLABORATIVE TRAINING CURRICULUM TO ENHANCE ENTRY-LEVEL DIETITIANS' AND ESTABLISHED PROFESSIONALS' SELF-REPORTED UNDERSTANDING OF RESEARCH

HAYS JANET E; PETERSON CATHERINE A

This project pilot tests a unique outcomes research training curriculum that prepares entry-level dietitians (goal 1) and provides established dietetics professionals with the resources to successfully execute an outcomes research plan (goal 2). The learning objectives for each goal were met via lectures and assignments in two courses, one taught in the fall and one in the winter semester of the second (senior) year of the Coordinated Program at the University of Missouri. At their respective healthcare facilities, registered dietitian (RD) preceptors along with the students progressed through all stages of the research process, from proposal development to data presentation. At the completion of the process, a questionnaire was administered to students and preceptors to evaluate the curriculum. Fourteen of the 15 possible student respondents and four of the five possible RD preceptors returned their questionnaires. Salient findings as well as actions to be taken in subsequent course offerings include: (a) clarify expectations, (b) limit geographical distance, (c) increase in-class time, (d) limit project scope, (e) add more statistics training/practice, (f) introduce outcomes research earlier, (g) preceptors' participation was positive. This endeavor allowed us to acquire the information and experience required to make outcomes research training a more significant component of dietetics education. DIETITIANS, TRAINING, RESEARCH

NUTRITIONAL STATUS OF THE OLDER ADULT IS ASSOCIATED WITH DENTITION STATUS

SAHYOUN NADINE R; LIN CHIEN-LUNG; KRALL ELIZABETH

This study was designed to examine associations between the number of posterior occlusal pairs of teeth and the nutritional status of older adults participating in the third National Health and Nutrition Examination Survey (NHANES III) survey. Impaired dentition was assessed by number of posterior occluding pairs of teeth (grinding teeth, n = 8 pairs) and complete denture status. Nutritional status was measured by nutrient intake, Healthy Eating Index (HEI) score, serum values, and body mass index (BMI). NUTRITION, OLDER PEOPLE, TEETH

DIETETICS MATTERS: DEMONSTRATING OUR IMPACT

MAILLET JULIE O'SULLIVAN; MANORE MELINDA M

Many dietetics professionals tend to shy away from the concept of research,but that must change. Manore and Maillet discuss how research is important for every member and for the profession. DIETITIANS, DIET, MEDICAL RESEARCH

2003-WELCOME!

MONSEN ELAINE R

Monsen briefly profiles four new members of the American Dietetic Association Board of Editors. Among them are Linda M. Delahanty and Bonnie L. Gerald. ASSOCIATIONS, EDITORS

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