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At least 217 records · Page 12Linked to original sources
PubMed1994

Nutrition services for children with developmental disabilities and chronic illnesses in education programs.

OBJECTIVE: To determine the number of children attending school who require special nutrition services, types of nutrition services provided to children, involvement of registered dietitians in provision of nutrition services in the school setting, and continuing education needs of school nutrition personnel. DESIGN/SAMPLE: Pretested questionnaires were mailed to a national, systematic random sample of 600 school nutrition managers, 600 district school nutrition directors/supervisors, and 600 district special education program directors. Response rates were 32.7%, 46.2%, and 32.8%, respectively. STATISTICAL ANALYSES PERFORMED: Descriptive statistics were used to summarize data, including means, standard deviations, frequencies, and percentages. RESULTS: A large percentage of school nutrition managers (46%) reported that they served no children with special food and nutrition needs. Special food and nutrition needs most frequently encountered by all groups included food allergy, food intolerance, diabetes, and conditions with which feeding problems are associated. The skills of dietitians were used by 23% of school nutrition managers, 21% of district school nutrition directors/supervisors, and 15% of special education program directors. Continuing education needs were greatest for the areas of assessing liability, calculating macronutrient content of menus, modifying menus, and understanding the physical and emotional needs of children with special needs. APPLICATIONS/CONCLUSIONS: Communication between nutrition service providers and special education providers needs to be strengthened. A need exists to include nutrition in Individualized Education Programs for children in special education. Many opportunities are available for registered dietitians to provide consulting services for school nutrition programs related to special needs.

Child↗
PubMed2006

Availability of nutrition information from chain restaurants in the United States.

BACKGROUND: Although obesity and poor dietary habits are complex multifactorial problems, away-from-home food has been identified as one likely and important contributor. Restaurants provide a growing and substantial portion of the average American's diet, yet the Nutrition Labeling and Education Act (NLEA), which went into effect in 1994, explicitly exempts restaurants from most labeling requirements. Thus, this study examined the availability of nutrition information from the largest chain restaurants in the United States. METHODS: Between January and August 2004, we surveyed the 300 largest chain restaurants by telephone, e-mail, or examining company websites (response rate was 96%). The top chains, as ranked by revenue, were selected based on 2002 ratings in Restaurants and Institutions. RESULTS: Fifty-four percent of the 287 largest chain restaurants made some nutrition information available. Forty-four percent had nutrition information for the majority of their standard menu items. We found no significant differences in the availability of nutrition information based on the size of the restaurant chain. Of those restaurants with nutrition information, 86% provided information on the company website. CONCLUSIONS: The number of restaurants providing nutrition information has increased over the last 10 years. However, making informed and healthful food choices is hampered by the absence of nutrition information at many restaurants. Given the growing and significant role that away-from-home foods play in Americans' diets, the Surgeon General and the National Academies' Institute of Medicine recommend that nutrition information be available to customers at restaurants, and state legislatures and the U.S. Congress are beginning to address the issue.

Food Labeling↗
PubMed2006

Development and evaluation of DASH diet tailored messages for hypertension treatment.

For this study, the Manage Associated Perceptions (MAP) of Dietary Behavior Study, researchers developed, evaluated, and tested messages tailored to improve compliance with the Dietary Approaches to Stop Hypertension (DASH) diet by gradually instilling healthy Cognitive Representations of the DASH Diet (CRDDs). The sample consisted of women from diverse backgrounds (N = 53), randomly assigned to two experimental groups (n = 13 and n = 14) and to two control groups (n = 12 and n = 14). The experimental groups performed a version of the intervention for 30 days. Data about dietary compliance and CRDDs were collected at 30, 60, and 90 days. Compared to control group members, experimental group members demonstrated greater improvements in CRDD scores and were significantly more compliant with the diet. Another significant finding was that older women were more compliant.

Adult↗
PubMed2006

Testing of the Individual Nutrition Rx assessment process among nursing home residents.

The purpose of this article is to describe the Individual Nutrition Rx (INRx) assessment process and to report preliminary findings on baseline nutritional status, common nutrition problems, and specific individualized interventions. The INRx utilizes a predictive model for participant identification, a systematic assessment process, and evidence-based interventions to improve the nutritional status of at-risk residents. Nineteen percent of participants had abnormal serum albumin levels, and 32.8% had abnormal serum prealbumin levels, indicating diminished protein stores and protein-calorie malnutrition. Frequent nutritional problems identified through the INRx assessment process are appetite change, poor positioning while eating, and oral status concerns.

Aged↗
PubMed2004

Effects of food attributes and feeding environment on acceptance, consumption and body weight: lessons learned in a twenty-year program of military ration research US Army Research (Part 2).

Twenty years of testing in the field has consistently revealed that food intake is inadequate when packaged military rations are fed as the sole source of food. Food intake is much lower and there is a loss of body weight. Conversely when these rations are fed to students or military personnel for periods ranging from 3 to 42 days in a cafeteria-like setting, food intake is comparable to levels of a control group provided with freshly prepared food. Under these conditions, body weight is maintained. In this review, the consumption pattern is considered in terms of characteristics of the food (acceptability, variety, portion size, beverages, serving temperature, appropriateness for time of day, monotony, and novelty) and the eating milieu (social interactions, time, ease of preparing and consuming a meal). The twenty-year program of military ration research has led us to conclude that both the food and the context must be considered in understanding and controlling food intake.

Eating↗
PubMed2005

Disappearance of the traditional meal: temporal, social and spatial destructuration.

The disappearance of the 'traditional' meal was explored, comparing Flemish time budget data for 1988 and 1999. In 1988, 463 respondents between 21 and 40 years old kept a diary for three consecutive days. In 1999, 599 respondents followed the same procedure for a full week. Respondents registered all their activities, including timing, duration, location and other parties to the interaction. Respondents also completed a questionnaire. Questionnaire and time budget data from the 1988 and 1999 surveys were merged into a single, combined database. Separate analyses were undertaken for weekdays, Saturdays and Sundays. Data from 1988 and 1999 were compared, bearing in mind the temporal, social and spatial features of the meal. The results indicate that the Flemish are not eating indiscriminately, in terms of time, place or the company of others. There was no sign of a shift between 1988 and 1999 towards disorganisation of the meal in these terms. All in all, Flemish eating practices show a high level of structure in the temporal, spatial and social organisation of the meal.

Adult↗
PubMedDate not supplied

Building a scientific base for nutrition care of Hispanic nursing home residents.

By 2030, one-quarter of the U.S. Hispanic population will be aged 80 or over. At least 4.5 million of them will require long-term care, most probably in nursing homes. Although Hispanic families traditionally care for elders at home despite their declining cognitive and physical function, family ability to provide such care is eroding due to acculturation, increasing the likelihood of nursing home admission. A synthesis of two studies (findings from a focus group and a Hispanic data subset from a federally funded grant) found that Hispanic nursing home resident food intake could be improved by traditional entrées, appealing presentations, and flour tortillas from a supplier recommended by Mexican American families. There were no statistically significant differences between Anglo and Hispanic residents on study variables, but results suggest that there may be clinically meaningful differences among such residents on Mini Mental State Examination scores, prealbumin results, the Geriatric Depression Scale, and the Katz Activities of Daily Living that call for further investigation.

Aged↗
PubMed2004

Effect of a promotional campaign on heart-healthy menu choices in community restaurants.

The research question examined in this study was: Does a promotional campaign impact the sales of heart-healthy menu items at community restaurants? The 8-week promotional campaign used professionally developed advertisements in daily and monthly print publications and posters and table tents in local restaurants. Nine restaurants tracked the sales of selected heart-healthy menu items and comparable menu items sold before and after a promotional campaign. The percentage of heart-healthy items sold after the campaign showed a trend toward a slight increase in heart-healthy menu item selections, although it was not statistically significant. This study and others indicate that dietetics professionals must continue to develop strategies to promote heart-healthy food choices in community restaurants.

Cardiovascular Diseases↗
PubMed2005

Competitive foods increase the intake of energy and decrease the intake of certain nutrients by adolescents consuming school lunch.

OBJECTIVE: To determine the influence of competitive foods on energy and nutrient intakes of adolescents participating in a school lunch program. DESIGN: Weighed plate waste data were used to assess the energy and nutrient consumption from school lunch menus items and competitive food items chosen and consumed by adolescents. The two test groups were students choosing competitive foods and those choosing no competitive foods. SUBJECTS/SETTING: Participants were sixth-grade students aged 11 to 13 years purchasing lunch in three public middle school cafeterias in Franklin County, KY (n=493 for no competitive foods and n=250 for competitive foods). The data were collected over 24 days in 2 school years. STATISTICAL ANALYSES PERFORMED: Significant differences between the competitive foods and no competitive foods groups were determined using frequency and analysis of variance procedures. RESULTS: The data indicate that sixth-grade adolescents consumed energy and other nutrients (except iron) at significantly lower than recommended levels; one third of students purchasing school lunch also purchased competitive food items; competitive foods purchasers reduced their school lunch servings, portion weight and/or item selection and increased school lunch item plate waste, resulting in lower intakes of energy (400 kcal vs 530 kcal for no competitive foods), calcium (300 mg vs 362 mg for no competitive foods), and vitamin A (77 retinol equivalents vs 113 retinol equivalents for no competitive foods) from the school lunch; and competitive foods supplied more than one third of total energy for the meal. CONCLUSIONS: These data will enable school cafeteria planners to develop menus that include more nutritious foods, snacks, and drinks instead of the currently available competitive foods.

Adolescent↗
PubMed2005

Dietary adherence in well-controlled feeding studies.

In well-controlled feeding studies, participants are expected to adhere to a strict diet by consuming only and all foods provided by the research kitchen. They may find adherence more of a challenge with certain study design features. To assess this we mailed a post-study anonymous questionnaire to participants who had completed one of eight controlled feeding studies at the Pennington Biomedical Research Center, Baton Rouge, LA. Of the 154 respondents, more than 90% always or usually adhered to the diet. Of those who did not adhere, many deviated fewer than four times. Eating all of the foods provided was a greater challenge than refraining from eating foods not allowed. Diet assignment, the allowance of alcohol, and a self-selected Saturday meal affected adherence. The results of this research may be useful in designing controlled feeding studies. Our data indicate that diet adherence is good, and because deviations are few, they are unlikely to jeopardize study results.

Adult↗
PubMed2005

Food type, food preparation, and competitive food purchases impact school lunch plate waste by sixth-grade students.

Because plate waste reduces nutritional benefits of school lunches, the objective of this study was to determine the factors that influence waste. Lunches of 743 sixth graders in three middle schools were photographed after students made food selections and after eating. Sample items were purchased to determine initial portion weights. The Statistical Package for Social Sciences software (Base 10.0, 1995, SPSS Inc, Chicago, IL) was used for statistical analysis. Preparation method influenced acceptance rates and plate waste: Whole apples had lower acceptance (23%) and greater waste (62%) compared with applesauce (37% acceptance, 23% waste). Mashed potatoes and heated fries had similar acceptance (approximately 69%), but mashed potatoes were wasted less (19% vs 33%, respectively). Students who purchased competitive food items with lunch (n = 250) had significantly greater waste of fruits (52% vs 36%, respectively, P = .0001), grain products (26% vs 14%, respectively, P = .009), meats (25% vs 16%, respectively, P = .015), and mixed dishes (30% vs 18%, respectively, P = .0001). Changing preparation methods and limiting availability of competitive food items may reduce plate waste.

Animals↗