Cunningham, Matthew, Influences of Pediatric Obesity on Children's Health
TITLE: INFLUENCES OF PEDIATRIC OBESITY ON CHILDREN’S HEALTH
AUTHOR(s): M. Cunningham, DPD Student & M. Anderson, PhD, RD, LDN, Tennessee Tech University
LEARNING OUTCOME: The learner will understand parent readiness to influence child heath as related to food insecurity and food additives.
Pediatric obesity is a condition that rarely shines light on the readiness of parents to influence and contribute to their children’s overall health. This review investigates a variety of variables that play a vital contribution in the overall wellness of children. The crucial role food insecurity plays in the amount of nutrients a child receives in one day. One’s environment might not only determine the nutritional intake of children, but also be an obstacle for a child to be physically active for examples like safety or lack of community support. Physical activity is decreasing among many high schools and is becoming a forgotten program due to budget cuts. Therefore, there may be a direct correlation between the lack of physical activity and childhood obesity. Thirdly, there is an obvious link between food allergies and food additives and their coexistence. Since the rise of food additives, there has been an astronomical increase in children with food allergies. A specific prevention and treatment for childhood obesity is parent education and readiness to help the child.
Learning Needs CODES
Primary : 6060
Secondary : 4070
MAIN POSTER CATEGORY
________ Food Science, Food Service, Food Systems, Food Products, Functional Foods
________ Clinical Nutrition, Medical Nutrition Therapy, Nutrition Assessment, Long Term Care, Private Practice
____X____ Community Nutrition, Public Health, Epidemiology, Corporate Wellness, Nutrition Education, Counseling
Sweet, CL, Burney, JL, Short, T, Erwin, R & Franck, KL LESSONS LEARNED ABOUT RURAL FOOD RETAIL FROM A COMMUNITY LEVEL OBESITY PREVENTION GRANT
The Community Coalitions for Change (C3) project (Centers for Disease Control) in four rural counties in west Tennessee builds on county-level networks and resources to develop and implement strategies to increase consumption of healthy foods and beverages through education and support for environmental approaches. One of the environmental approaches identified was the need to increase access to healthy foods in rural food retail venues.
Information from detailed asset maps of convenience and grocery stores within communities, situational analyses, and observations using the Nutrition Environment Measures Survey for Stores (NEMS-S) were used to identify food retailer partnerships and to design strategies to improve the nutritional environment. Education in healthy food choices and ways to improve the nutritional environment was provided by local Extension offices in 12 grocery stores, 5 corner stores, 1 restaurant, and 3 farmers’ markets using a social media campaign called “Be More: Healthy Choices Add Up.” Strategies were developed for healthy check-out aisles, store displays, point-of-decision prompts, grocery cart tags and signage. Smaller, independent stores were more likely to participate in the program compared to larger, chain stores. Signage for windows, floors and walls were highly desirable to stores. Smaller signs, banners on stands, window clings and point-of-decision prompts were most popular while large signs and floor clings were less useful. Small changes such as offering fruit to children instead of cookies and providing some healthy choices in the checkout aisle were more easily implemented than large changes such as creating an entire checkout aisle with healthy options.
Duckett, PC, Omerzu, MG, & Johnson, KA. THE EFFECT OF OAT AND QUINOA FLOUR AS AN ALL-PURPOSE FLOUR REPLACER ON CONSUMER ACCEPTABILITY AND NUTRIENT DENSITY OF A TRADITIONAL MUFFIN
This study examined the effect of oat (OF) and quinoa flour (QF) substitution for all-purpose flour (APF) on four sensory attributes (Crumb, Sweetness, Texture, and Likeability) and firmness (N) of a traditional muffin formula in order to increase fiber content without losing consumer acceptability, texture, and volume qualities. Three muffin flour treatments: Control (100% APF), a 50%APF/25%OF/25%QF, and 25% APF/25% OF/50%QF were prepared and evaluated by 12 sensory panellists on a 6-point descriptive scale for 3 replications (n= 36). Three muffins from each treatment were also probed three times on a texture analyzer (Food Technology Corp., Sterling, VA) for an average firmness (N) measurement (n = 27). The APF had higher mean sensory scores for muffin crumb (less likely to fall apart with handling), sweetness (sweeter), and overall likeability; overall likeability was next highest for the 50% APF/25% OF/25% QF. Texture was the one attribute that scored higher (perceived as more dry) for both modified muffins and it appeared that muffin firmness decreased on the texture analyzer as APF content decreased. Potassium and phosphorus contents did increase with OF and QF additions; however, no change in fiber content was seen using the USDA nutritional database for recipe analysis. OF and QF could potentially have a cumulative contribution to improved fiber and nutrient intake; however further testing of these flours to improve sensory and overall acceptability is needed so that enough of the flour or a different form of the grain can be added for a higher fiber content.
Cupples, KE, Lowe, TE, and Johnson, KA. EFFECTS OF BLACK BEAN SUBSTITUTION FOR ALL-PURPOSE FLOUR ON NUTRIENT DENSITY, TEXTURE, COLOR, FLAVOR AND OVERALL ACCEPTABILITY OF BROWNIES
It was hypothesized that black bean puree could be successfully substituted for all-purpose flour in a brownie formula in order to increase nutrient density, yet still provide an acceptable product. A control brownie (100% all-purpose flour (APF) and two experimental brownie treatments that replaced flour with the black bean puree were formulated at 50/50% APF/BB and 100% BB levels, respectively. 18 panelists evaluated all 3 brownie treatments on a structured 8-point descriptive scorecard for softness/firmness, color intensity, chocolate flavor intensity, and overall acceptability for 3 replications (n= 54). A texture analyzer was used to collect 9 compression readings from each treatment as a measure of brownie firmness(N) and results indicated that mean N values decreased as black bean content increased. Panelists also noted similar findings for softness, with mean values for this attribute being 4.24 (100% APF), 2.87 (50/50% APF/BB), and 1.15 (100% BB). Overall acceptability mean was highest for the 50% APF/50% black bean brownie and the 100% black bean brownie scored the lowest. Subtle improvements in nutrient density (protein, fiber, and micronutrients) were noted as black bean concentration increased. In conclusion, black beans should be considered as an ideal nutritional flour substitution, but additional research and development could enhance this ingredient’s functionality in these types of products.
Kay, AL, Sharp, SJ, Guerra, N and Johnson, KA. THE SUBSTITUTION OF HEAVY WHIPPING CREAM WITH AVOCADO IN A CHOCOLATE MOUSSE FORMULA
The purpose of this experiment is to substitute heavy whipping cream with avocado puree in a chocolate mousse in order to improve fatty acid profile and caloric density. A control mousse (100% heavy whipping cream) and two modified treatments (75% cream/25% avocado and 50% cream/ 50% avocado) were developed and evaluated by 12 sensory panelists for 3 replications (n= 54). A descriptive, 6-point structured line scale was used to evaluate intensity of volume/airiness, chocolate flavor, sweetness, and smoothness and overall acceptability (dislike extremely to like extremely). Firmness (N) was evaluated on a texture analyzer (Food Technology Inc. ®, Sterling, VA) and overall volume (mL) immediately after whipping were evaluated. Means for all sensory attributes and overall acceptability were higher for the control (100% cream). Addition of avocado also reduced volume and firmness of the modified mousses. However, large standard deviations among the sensory means indicated that much variation in attribute ratings and overall acceptability occurred, indicating a potential likeability of incorporating avocado puree in this dessert. 17% caloric reduction was achieved with the 50/50 treatment; however, the USDA nutrient database used could not confirm if an improved fatty acid profile was attained with the avocado substitution, so further laboratory analysis is needed. Future testing could determine if sensory attributes were significantly different. Improved formulation could also enhance whipping qualities of the avocado in these test products.
Brown, Kendre, TITLE: INCREASING THE PROTEIN CONTENT OF TURNIP STEW TO BENEFIT THE GERIATRIC POPULATION.
All abstract information must be typed on this ONE PAGE original form, remain within text limitations on one page, and be uploaded on the TAND website by end of day February 20, 2017. Please complete all areas of the form, refer to the abstract example and the instructions on the previous pages for detailed information.
TITLE: INCREASING THE PROTEIN CONTENT OF TURNIP STEW TO BENEFIT THE GERIATRIC POPULATION.
AUTHOR(s): K. Brown
LEARNING OUTCOME: To be able to make an acceptable turnip stew that benefits the health status of geriatrics.
TEXT: Research has shown that protein intake increases muscle building and prevent muscle loss. The event of muscle loss or sarcopenia is a product of aging. Research of sarcopenia and aging correlation shows that each year we lose 2% of muscle. Along with the benefits of protein from a health standpoint, making this dish palatable is also a goal. In order to measure and compare attributes, a standard recipe was created with 3 variations. The attributes were scored and measured on score sheets to see the significant difference in savoriness, acceptability, and saltiness. These sensory evaluations were completed by student researches . As measurements were collected and converted to data , modifications were made and presented for the next lab. After four lab sessions the most acceptable variation was the pinto bean puree. To conclude, the pinto bean variation was more acceptable than the standard recipe.
Davenport, Leah, Malnutrition In Today's Hospital Patient
Malnutrition is a prevalent but often undiagnosed condition that affects 33-50% of hospital patients today. While six types of malnutrition have been clearly defined, a 7th type - sarcopenic obesity – is most prevalent and characterized by loss of muscle mass and physical function. Sarcopenia often goes unnoticed and undiagnosed in overweight and obese patients. There have been many advances in the documentation, standardization, and definition of malnutrition since the joint Consensus Statement of the Academy of Nutrition and Dietetics and ASPEN, which was published in 2012. Such advances include malnutrition education toolkits for healthcare professionals and the establishment of new ICD-10 diagnostic codes, including one for sarcopenic obesity. Yet, several challenges contribute to lack of identification, diagnosis, and intervention for malnutrition in today’s patient. Low practitioner knowledge, malnutrition as a “secondary” or missed diagnosis, and low dietitian staffing ratios are key contributing factors. Furthermore, no established standardized universal malnutrition screening tool exists - the large number and diversity of these tools can lead to confusion or missed identification of malnutrition. Consequently, the prevalence of malnutrition-related consequences, including infections, pressure ulcers and wound breakdown, falls and fractures, mortality, increased length of hospital stay, and readmissions occur more frequently. Overcoming these barriers to better quality care requires improving provider knowledge and awareness, adapting screening tools for today’s overweight and obese patients, increasing the usage of the Consensus six clinical characteristics of malnutrition for diagnosis, and advancing dietitian order writing privileges.
Jones, Abby -The Relationship Between TV Advertisement of Fast Food and the Consumption of Fast Food in Children
Obesity in America’s children and youth has almost tripled in the last quarter century, according to the Centers for Disease Control and Prevention. Childhood and youth obesity increases the risk for obesity as adults and associated health conditions such as diabetes, cardiovascular disease, and some forms of cancer. In 2006, more than 80 different media programs were used to promote food to children through brand licensing or toy giveaways, and in that same year fast food restaurants sold more than 1.2 billion kids meals with toys. About 98% of all televised food ads seen by children are for foods high in sugar, fat or sodium. This research included data from a hard copy survey available to 3rd through 8th grade students at a private school in the middle Tennessee region. Surveys were anonymous and voluntary, assessing participants’ total television (TV) viewing and fast food eating habits. 18 surveys were completed and evaluated. 50% responded he/she watches two or more hours of TV per day. 81% answered he/she consumes up to two fast food meals per week and have a say as to which restaurant to visit. 19% claim he/she consumes 3-4 fast food meals per week. 50% of the participants indicate that advertisements do cause a craving for the advertised food. 44% indicate toys influence his/her decision to visit a restaurant. These findings support previous research indicating the number of hours of TV per day influences fast food consumption. Dietitians should encourage limited screen time for healthier children and youth.
Loomis, Allison - Evaluating the Provision and Delivery Method of Nutrition Education During Pregnancy
Nutrition is an essential component during all stages of life, including pregnancy. The current literature strongly supports the importance of proper nutrition during pregnancy to promote a healthy mother and baby. Nutrition topics, including but not limited to, food safety, breastfeeding, dietary supplementation, and healthy weight of the mother are important to the progress of the pregnancy. There is limited research to determine the quantity and quality of the information provided to pregnant mothers. The purpose of this research was to explore the attitudes of mothers over the past ten years, as well as the frequency and delivery methods this population received nutrition education related to pregnancy. This research study was conducted by a dietetic intern at Lipscomb University and was approved by the Institutional Review Board. Data was collected via an online survey tool available through a social media website. The results of the study showed that over 80% (92/112) of women surveyed turned to the Internet to gain nutrition information during pregnancy. 58% (55/95) of the surveyed women report that nutrition education was provided by medical doctors and 18% (17/95) by dietitians, with 28.1% (34/121) being high-risk pregnancies. Some women did not receive any education on specific nutrition related topics from their healthcare providers with the least amount of education relating to infant formulas, gestational diabetes, and food safety. This study will help identify current practices, topics requiring further education, and a potentially new and exciting area for dietitians to seek employment.
Barlow, Allison - Correlation Between Disordered Eating and Anxiety and the Result of Mental Health Counseling Students
The purpose of this research study is to determine whether or not there is a strong correlation, though not necessarily causation, between anxiety and disordered eating among college students, as well as whether or not structured mental health counseling improves disordered eating habits. Data was collected through a questionnaire that a university’s counseling center utilizes with informed consent. The demographic used in this study surveyed college students at a private university in the southeast region of the United States who receive mental health counseling from the university’s counseling center and displayed a high score for eating concerns at initial counseling session (pre-test) and after at least 8 counseling sessions (post-test). The questionnaire is composed of many questions that scores mental health status, including anxiety level and eating concern level. The data from the participants’ questionnaires were combined and statistically analyzed. The resulting data confirmed that both the anxiety level and eating concern level decreases after regular participation in mental health counseling. Furthermore, the data shows that the higher the level of anxiety and eating concerns before the start of mental health counseling, the larger the decrease in anxiety level after participation in mental health counseling. This research can be used to promote the use of a multidisciplinary health care team, specifically including a Registered Dietitian and a Psychologist, to most effectively treat disordered eating and the mental illnesses that may be involved.