Crimi, Chelsea - Assessment of the Dietary Intake of Athletes at a Private D1 School
Disordered eating, specifically restriction of foods, is prevalent with elite athletes. College student athletes are at increased risk for disordered eating compared to high school athletes. Due to high activity levels and increased energy needs, restrictive eating can have a significant effect on performance. Previous research has shown that meeting energy, macronutrient and micronutrient needs is imperative to performance. This study identifies specific foods that Division I athletes at Lipscomb University are excluding and explore the impact on performance. Data was collected using an anonymous web-based survey available via email to Lipscomb University athletes. Participants were 18-23 years from various teams, genders, and ethnicities. 54% of participants avoid certain foods because they do not like them, 23% avoid foods because they are not available, and remaining percentage of participants avoided foods for other reasons. Of the 57 participants, 28 athletes (49%) ran cross-country/track and field; a sport that commonly requires a lean build to be successful. It was most common for those running cross/country or track to avoid foods because of health reasons. Overall, 42% of athletes felt that they were meeting their fueling needs while 58% felt that they were not or were meeting their needs conditionally. Further research is needed to address the barriers college athletes are facing to meet their energy needs to perform well in their sports. This includes education, introducing athletes to new foods, making foods more available on campus, or individual counseling to help achieve fueling needs.
Puryear, Mary Blythe - A Comparison of Self-Reported Eating Habits of Lipscomb University Students With and Without Meal Plans
Fruit and vegetables have a well known benefit to the body’s overall health. There is a need to increase the healthy eating habits in college students, because they will one day become the aging population. Current research shows trends of inadequate fruit and vegetable consumption in college students. The purpose of this research study was to collect demographic data about students at Lipscomb University. These demographics were compared to the current fruit and vegetable intake of these students. Students of Lipscomb University ages 18 and older were invited to complete a survey regarding these questions. While a plethora of factors were compared, results of significance were that 20% and 25% freshmen in college strongly agree that they consume enough vegetables and fruits, respectively. The trend decreases as students progress to juniors in college; only 13% and 16% of whom strongly agree they consume enough vegetables and fruits, respectively. The trends start to increase as students move to senior classification, and graduate student. Another interesting finding is that only 4.5% and 1.27% of students find that there is a good selection of vegetables and fruits on campus, respectively. The results of this study can be applied to expanding nutrition knowledge in general, and increasing awareness for more variety of fruits and vegetables on Lipscomb’s campus.
Carpenter, Heather, THE ROLE OF VITAMIN E SUPPLEMENTATION IN CHEMOTHERAPY-INDUCED PERIPHERAL NEUROPATHY
Background and aims: Peripheral neuropathy is a serious side effect of chemotherapy treatment, leading to numbness, pain, and limited ability to perform basic activities of daily living. Chemotherapy generates free-radicals that damage sensory nerves over time. Researchers have hypothesized vitamin E as being a possible treatment for chemotherapy- induced peripheral neuropathy (CIPN). With its antioxidant properties, vitamin E could potentially protect nerves from the oxidation process that occurs during chemotherapy. The aim of this review was to determine if vitamin E could prevent or lessen CIPN. Methods: PubMed was searched for randomized controlled trials including vitamin E supplementation and CIPN. A total of 13 articles were found, and 6 of those 13 articles were included in this paper. The other 9 articles were excluded because they were review articles. No funding source. Results: There was limited evidence supporting the effectiveness of vitamin E in relieving CIPN. A meta-analysis suggested that vitamin E may be most effective when used in conjunction with the chemotherapy drug cisplatin. However, only one study focused on cisplatin, and this study was poorly conducted with several design flaws. Conclusion: Vitamin E supplementation does not improve symptoms of CIPN in cancer patients. Vitamin E supplementation of 400 mg/day or greater may lead to undesirable side effects such as diarrhea. Overall, more research is needed to understand the role of vitamin E in CIPN.
Stowers, Lee - Artificial Sweeteners: Prevalence, Consumption, and Side Effects
This research evaluated the use of non-nutritive sweeteners (NNS) by the general population not associated with a weight loss program and any reported side effects resulting from consumption of certain types of NNS. America’s current obesity epidemic is believed to be resulting in part from increased intake of added sugars in processed foods. Sweeteners were proposed as part of the solution to decrease added sugars in food and ideally decreased the prevalence of obesity in America. Research is contradictory and some suggest that sweeteners may increase cravings of sweet foods and often cause adverse side effects. This study used an online survey with 16 questions delivered via e-mail to all students of Lipscomb University. 121 surveys were collected and analyzed. 60% of respondents were upperclassmen and/or graduate-level students, which may indicate the subjects have increased knowledge of previous NNS research. The majority of people surveyed reported they avoided sweeteners and did so for health benefits. 43.5% of participants who avoided sweeteners had a Body Mass Index in the normal range. 15% of participants who consumed sweeteners had a BMI in the overweight-obese range. These findings do not support the theory that NNS would significantly reduce obesity in America when consumed. Due to many additional factors that contribute to BMI, more research needs to be done regarding effects of sweeteners on the body. Dietitians can use this information to assess patient’s dietary intake of sweeteners and possible effects it may have on an individual’s overall health.
Heston, Mary Slate - Sleeping Patterns and Food Choices
There is significant research to indicate that get a good night’s sleep before a test is far more productive than staying up late to cram. This knowledge stresses the importance of a good night’s sleep, and research was done to determine if sleep also can not only improve test performance but food choices as well. For young adults, 7-9 hours of sleep are needed to feel their best. As little as 6 hours and as many as 11 may be beneficial. Data for this study was conducted using an online survey tool (survey monkey) that was sent out to all Lipscomb University undergraduate and graduate students to complete anonymously. The questions on the survey were intended to gather information on student’s sleeping patterns and/or variability as well as their nutritional habits related to prior sleep. The results revealed that the majority of the students get 6-8 hours of sleep per night. Less than 4% get more than 9 hours per night, however 30% of participants indicated that they need 9 or more hours of sleep to function optimally. Approximately 58% of participants agreed that when sleep was inconsistent, there was increased consumption of unhealthy foods and beverages. This evidence can help students better understand the importance of meeting sleeping needs and doing so consistently. It can also help dietitians understand the importance sleep has on overall success in regards to nutrition recommendations and to educate accordingly.
Stocker, Trisha - Assessment of the Effectiveness for the Supplemental Nutrition Assistance Program (SNAP)-Based Fre$h Savings Incentives Program: Tennessee Farmers’ Markets
The purpose of this research is to assess the effectiveness of the Supplemental Nutrition Assistance Program (SNAP)-based Fre$h Savings incentive program being implemented at select Tennessee farmers’ markets. Many have fought for increased restrictions and for only “healthy” foods to be purchased using SNAP in the past, but due to complexity costs, along with other factors, research heavily supports the expansion of incentive programs instead. With this program, money is either granted to the SNAP participants’ Electronic Benefit Transfer (EBT) card or with tokens to be utilized for future purchases of fruits and vegetables at farmers’ markets and select grocery stores. Data for this study was collected via interview questions that were asked of farmers’ market managers, the (EBT) Manager for the state of Tennessee, as well as the Fre$h Savings Field Program Manager for the AARP Foundation (one of the funders). The interview questions were specifically targeted to gain insight of the number of new and returning SNAP shoppers, dollar amounts of SNAP as well as Fre$h Savings tokens (incentives) distributed and redeemed for the EBT markets. The results of the study revealed that with the increase of the Fre$h Savings incentives throughout the Tennessee Farmers’ markets, the number of new customers increased by almost 1,400% in just one year. This increase led to higher sales in each market between 2015 and 2016. In 2015, only about 58% of the SNAP distributed was redeemed whereas that number increased to almost 90% in 2016.
Kropf, Becca and Smith, Cassie - Commercial Versus Non-commercial Fuel Bar: Division 1 Athletes’ Acceptance to Aid in Lowering Fueling Costs
Colleges are realizing the importance of nutrition on athletic performance, thus stimulating a need for developing sports nutrition programs on campuses. According to Collegiate and Professional Sports Dietitian Association there are currently 53 full time sports dietitians associated with NCAA Power 5 conferences. Lipscomb University is the first full-time Atlantic Sun Conference campus dietitian. However, many athletic budgets do not allow for a full time dietitian and athletic departments often use popular name brand protein and fueling products to assist with meeting athletes’ calorie and nutrient needs. The objective of this study was to provide a non-commercial product with similar nutritional value to a common commercial brand bar, but at a greatly reduced cost due to preparation conducted by dietetic interns. This research, approved by the university Institutional Review Board, measured Lipscomb University athletes’ acceptance of a homemade bar compared to a commercial bar. A recipe was developed with black beans as the main ingredient with addition of protein powder. Data was collected through a paper survey in which all participants were provided informed consent and a visual and blind taste testing of the commercial versus non-commercial fuel bar. The homemade fuel bar was produced to look like the Chocolate Brownie CLIF ZBar and was 151 kcal, 5.3 grams fat, 24 grams carbohydrate, and 3.6 grams protein. 46 athletes agreed to participate during the fueling station. Data was combined and analyzed resulting in the homemade black bean bar more acceptable than the commercial product. Cost savings are $.37 per bar.
Nuce, Lita - A Comparison of Eating Habits and Nutrition Knowledge Between Foodservice Staff and Non-Foodservice Staff in a Hospital Setting
According to the World Health Organization (WHO), individuals can spend up to two-thirds of their day at work. It is acknowledged among past and present research that there is influence from work environments on healthy behaviors of employees. Working in a hospital might indicate that those employees would be a first-line aid for healthy decisions, but there has been minimal research examining lifestyle habits and nutrition knowledge of employees working in a hospital setting. This research was conducted by a Dietetic Intern at Lipscomb University and was approved by the Institutional Review Board. Data was collected through an anonymous and voluntary survey in which all participants were provided informed consent via paper forms. The demographic used in this study were employees from a suburban hospital in Middle Tennessee. 37 individuals from the foodservice department and 36 participants from a non-foodservice department participated in the study. Results of this study may indicate many similar eating habits and level of nutrition knowledge among foodservice and non-foodservice employees. Overall, results may indicate that foodservice employees have more basic nutrition knowledge than non-foodservice employees. Data showed foodservice employees correctly matching food groups with respective macronutrients more than non-foodservice employees. When asked questions related to nutrition habits, there were more non-foodservice employees that followed a diet plan or weight loss program (22%) compared to foodservice employees (5%).
Morris, Mikaela and Roberts, Dani - A Comparison of College Students’ Menu Choices in the Absence and Presence of Labeled Calories
Vast amounts of research show that restaurant portion sizes are significantly greater than recommended portion sizes, resulting in over-consumption. Policy makers are attempting to solve this problem by enforcing restaurant calorie labeling laws. In theory, it is thought that calorie-labeled menu items would help people chose healthier/less caloric options; however, research supports and opposes this theory. This research study evaluated college students’ food choices when provided menu options with and without labeled calories. This research expands on current research by narrowing the study of calorie menu labeling to college-aged students at Lipscomb University. An online survey available through campus email provided a menu without calories labeled and asked to choose what they would likely order if at a restaurant. Next, the survey showed the same menu with labeled calories asking students to choose again; along with questions on gender, school year, and nutrition understanding level. A total of 201 students completed the survey, and results showed that 57 (28%) of participants changed their menu option after calorie labels were presented. Of the students who changed their food choice, there was an average 275 kcal per meal decrease after calories were presented. For the menu items greater than 1,000 kcals each, more than half choosing this originally, changed their menu option to a lesser-calorie item. Majority of students reported having basic-level or above basic-level nutrition knowledge. In conclusion, the hypothesis was correct that adding calories to menus affect college-aged students’ choices who have a basic or above basic-level nutrition understanding.
Huddleston, Emmeline - The Effects of a Corporate Wellness Program in Increasing Employee Performance, Well-Being, Physical Health, & Lowering Medical Costs
Wellness programs were created with the purpose of increasing company performance and lowering health care costs for both employer and employees by following a comprehensive program designed to improve health and well-being. Health promotion and wellness programs are increasingly being initiated as a preventative effort to decrease the rate of chronic diseases, increase productivity, provide a supportive work environment, and cut medical costs. Data for this study was collected using an online survey tool sent out electronically to 250 Healthways’ Nashville headquarters BeWell Program participants. The questions in this survey were designed to determine the current health status of each employee as well as specifically target how commitment to their company’s wellness program has affected outcomes involving physical health, performance, well-being, and finances. The results of this study revealed that since participating in the BeWell program, the majority of employees have seen a slight improvement to the amount of time committed to physical activity, lost weight, and increased the amount of time committed to stress management. However, the majority of employees reported seeing no change in their work productivity, amount of visits to the doctor, or decrease in healthcare costs since participating in the program. Overall, results showed that employees have improved most significantly in the areas of exercise, healthy eating, stress management, weight status, and increased fiber intake. Dietitians can use this information to recognize their place for motivating employees towards improved health goals within organized corporate wellness programs.