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Objective To determine differences in restaurant environments between neighborhood and restaurant type to understand better a food desert's eating environments. Methods The Nutrition Environment Measures Survey for restaurants was used to assess restaurant healthfulness. Kruskal-Wallis compared healthy index scores, and Pearson chi-square compared individual items. Results Healthy index scores were consistently low across neighborhoods (total mean = 4.6 out of 23). Fast-food restaurants (mean = 5.7) were more healthful than sit-down restaurants (mean = 3.1). Individual comparisons showed more healthy eating facilitators (eg, nutrition information at point-of-purchase, P = 0.004) in food deserts and more available healthful items (eg, whole grain bread, P Conclusions and Implications Findings indicate equities in restaurant environments across all neighborhoods but inequities across restaurant types, thus conclude the importance of restaurant type in understanding restaurant healthfulness. Policymakers can use these findings to develop healthy eating strategies in varying neighborhoods.

Background Since the vegetarian diet is becoming more accessible to students, there is a greater need for individuals to have an open mind about this diet. Further input regarding students’ perceptions can help assist in reaching this population and aid in the creation of healthy eating behaviors. Objective To determine the perceptions of vegetarian diets between male and female vegetarian and non-vegetarian undergraduate college students. Study Design, Settings, Participants Online survey including demographic and perception questions. Participants were undergraduate college (n = 1,191) students at a Midwestern University enrolled in courses on the main campus recruited through their university email. Measurable Outcome/Analysis College student's perceptions of the vegetarian diet according to gender (male and female) and current diet type (vegetarian and non-vegetarian). Data was analyzed using descriptive statistics and Factorial ANOVA; P Results Statistically significant differences were found in scores of perceptions for the vegetarian diet between males and females (P = .001), as well as non-vegetarians and vegetarians (P Conclusion Information on college student's perceptions of vegetarianism creates material dietitians can use to better frame their advice and instructions while working toward improving this population's overall health status and behavior toward the vegetarian diet. Funding None.

Background Several studies in Saudi Arabia indicated adolescents’ diet to be low in fiber, calcium, and vitamin D while sugar, salt, and fat content were high. Since adolescents spend half of their day at school, schools play an important role in students’ daily nutrient intake. Objective The objective of this study was to assess the nutritional content of breakfast meals (the main meal served) in Saudi Arabian all-girl intermediate and secondary public schools in Mecca as well as obstacles to serving healthier food options. Study Design, Settings, Participants This was an exploratory, descriptive study. Forty six intermediate schools and 43 secondary schools were randomly selected to participate in this study. The researcher visited each school and conducted a face-to-face survey on operations with foodservice staff and lists of foods served were collected. Measurable Outcome/Analysis Foods served were analyzed using Diet Analysis Plus, 10th Edition. Independent-sample t-tests were used to measure nutrient (calories, protein, fat, carbohydrates, calcium, iron, vitamin D, and sodium) differences between school types. Additional data on the school food service operations, staff and menu planning was collected through questionnaires. Results There were no significant differences (P > .05) between nutrient content of food served based on school level. Results indicated low content of calcium, iron, and vitamin D, and high content of sugar and sodium of foods served. Students’ refusal to purchase healthy food options (69% of all schools) and their preference for unhealthy foods were the main barriers to serving healthy foods. Most (76%) of the foodservice managers did not have a nutrition background but were responsible for food ordering and planning food lists. Conclusion Findings indicated that schools offered foods of low nutritional quality. The lack of nutrition-related educational background by foodservice managers as well as students’ preferences contributed to low nutrient density in the offered foods. There is a need for better training of staff as well as education of the students as to the importance of healthier dietary choices. Funding None.

Background Since the vegetarian diet is becoming more accessible to students, there is a greater need for individuals to have an adequate understanding of this diet. Further input regarding students’ knowledge can help assist in reaching this population and aid in the creation of healthy eating behaviors. Objective To determine the nutrition knowledge of vegetarian diets between male and female vegetarian and non-vegetarian undergraduate college students. Study Design, Settings, Participants Online survey including demographic and nutrition knowledge questions. Undergraduate college students (n = 1191) at a Midwestern University enrolled in courses on the Main Campus were recruited through their university email. Measurable Outcome/Analysis College student's level of nutrition knowledge according to gender (male and female) and current diet type (vegetarian and non-vegetarian). Data was analyzed using descriptive statistics and Factorial ANOVA. P Results There were no significant results regarding nutrition knowledge between either gender (P = .435) or diet type (P Conclusion Low nutrition knowledge of vegetarianism creates information dietitians can use to better frame their advice and instructions while working toward improving this population's overall health status and behavior toward the vegetarian diet. Funding None.

Background Nutrition education and prevention efforts targeted to college students have become an important public health initiative as students face many new dietary challenges and are establishing lifelong health behaviors. Objective This study examined the impact of an introductory college nutrition course (Science of Human Nutrition) on the nutrition knowledge and dietary intake of college students. Study Design, Settings, Participants A non-experimental, cross-sectional study was conducted at a large public Midwestern university. Participants were undergraduate college students with no restrictions on class standing, age or gender. Students were categorized based on whether they had completed or not completed a general education basic science nutrition course. An online questionnaire was developed using the Qualtrics software to collect participant's responses. Measurable Outcome/Analysis The participants (n = 121) completed a validated online questionnaire that assessed nutrition knowledge and a 24-hour diet recall form that was used to assess diet quality. The Healthy Eating Index (HEI)-2010 (a measure of diet quality in accordance with Dietary Guidelines for Americans) was used to measure diet quality. Data were analyzed using one-way Analysis of Variance and Pearson correlation. Results Students who had completed a nutrition course had a significantly higher mean knowledge score than students who had not completed a nutrition course (P Conclusion This study demonstrated that increased nutritional knowledge contributes to better food choices and more adequate nutritional intake among college students. Future nutrition interventions to improve dietary quality in college students should focus on improving nutrition knowledge including encouraging universities to offer an undergraduate nutrition course to all students. Funding None.

To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention.Eighty college students, 18-24 years old, participated in the study. Grain and whole-grain consumption, whole-grain food sources, and energy intake were measured before and after the nutrition course. Repeated-measures analysis of variance was performed.After the study, whole-grain intake significantly increased from 0.37 ounces (oz) to 1.16 oz (P.001), whereas total grain intake remained the same (3.07 oz). The number of whole-grain food sources increased from 7 to 11 food items after the intervention.A general nutrition course can be used as an avenue to increase whole-grain intake by college students.

BACKGROUND: Schools have the opportunity, through the National School Lunch Program and Local School Wellness Policies, to have a significant impact on healthy eating behaviors. An understanding of children's and adolescents' food preferences in relation to gender and age will facilitate the successful creation of both healthy and financially viable school menus. The purpose of this study was to identify food preferences with respect to gender of school-age children and adolescents in an Ohio school district. METHODS: A survey was administered to 1818 3rd- to 12th-grade students in 1 rural northeast Ohio school district. Students filled out an anonymous questionnaire about their preferences for 80 different foods using a 5-point rating scale. The student data were grouped according to school level attended: elementary (3rd-6th), middle (7th-8th), and high school (9th-12th). An exploratory factor analysis identified entree and side dish factors. Cronbach's alpha was used to measure each factor's internal reliability. Differences in mean scores by gender and grade for each of the entree and side dish factors by gender and grade were identified using analysis of variance (ANOVA). RESULTS: Boys preferred the meat, fish, and poultry foods over girls; girls preferred fruits and vegetables over boys (p < .05). Furthermore, gender differences in preferences were also demonstrated with respect to school level. CONCLUSIONS: Food preferences differed between genders and these gender differences varied among elementary, middle, and high school students. Gender differences should be considered when providing food choices to boys and girls at all ages.

Background During last few decades, soft drink consumption has steadily increased while milk intake has decreased. Excess consumption of soft drinks and low milk intake may pose risks of several diseases such as dental caries, obesity, and osteoporosis. Although beverage consumption habits form during young adulthood, which has a strong impact on beverage choices in later life, nutrition education programs on beverages are scarce in this population. The purpose of this investigation was 1) to assess soft drink and milk consumption and 2) to evaluate the effectiveness of 15-week class-based nutrition intervention in changing beverage choices among college students. Methods A total of 80 college students aged 18 to 24 years who were enrolled in basic nutrition class participated in the study. Three-day dietary records were collected, verified, and analyzed before and after the intervention. Class lectures focused on healthful dietary choices related to prevention of chronic diseases and were combined with interactive hands on activities and dietary feedback. Results Class-based nutrition intervention combining traditional lecture and interactive activities was successful in decreasing soft drink consumption. Total milk consumption, specifically fat free milk, increased in females and male students changed milk choice favoring skim milk over low fat milk. (1% and 2%). Conclusion Class-based nutrition education focusing on prevention of chronic diseases can be an effective strategy in improving both male and female college students' beverage choices. Using this type of intervention in a general nutrition course may be an effective approach to motivate changes in eating behaviors in a college setting.

The main objective of this exploratory study was to assess children's perceptions of their activity choices as they began a weight-management program for overweight children and their families. During pretesting of a 10-week weight-management program, participating children were asked to draw pictures of themselves doing something. The drawings of 35 children, ages 8 to 12, were qualitatively analyzed. The analysis focused on (a) the type of activities (i.e., physical or sedentary) children chose to convey, (b) the specific focus of the activities described, (c) the children's future activity choices, and (d) the children's responses to the activities they drew. Seventy-one percent of the participating children drew themselves engaged in a physical activity. These results are notable and suggest positive perceptions of physical activities. Children's views related to their activity choices might play a role in designing weight-management programs that successfully increase children's adherence to long-term physical activity.

The purpose of this study was to determine the effects of varying intensities of exercise in normoxic and hypoxic environments on selected immune regulation and metabolic responses. Using a within-subjects design, subjects performed maximal tests on a cycle ergometer in both normoxic (PiO2 = 20.94%) and hypoxic (PiO2 = 14.65%) environments to determine [latin capital V with dot above]O2max. On separate occasions, subjects then performed four randomly assigned, 1-hour exercise bouts on a cycle ergometer (two each in normoxic and hypoxic environments). The hypoxic environment was created by reducing the O2 concentration of inspired air using a commercially available hypoxic chamber. The intensities for the exercise bouts were predetermined as 40 and 60% of their normoxic [latin capital V with dot above]O2max for the normoxic exercise bouts and as 40 and 60% of their hypoxic [latin capital V with dot above]O2max for the hypoxic exercise bouts. Blood samples were collected preexercise, postexercise, 15 minutes postexercise, 2 hours postexercise, and 24 hours postexercise for the determination of interleukin-1 (IL-1), tumor necrosis factor-[alpha] (TNF-[alpha]), glucose, glycerol, free fatty acids, epinephrine, norepinephrine, and cortisol. There were no significant differences (p < 0.05) between condition or intensity for IL-1 or TNF-[alpha]. Significant differences (p < 0.05) between intensities were demonstrated for epinephrine, norepinephrine, and cortisol (p < 0.05). A significant difference was identified between normoxic and hypoxic environments with respect to nonesterifed fatty acids (0.45 +/- 0.37 vs. 0.58 +/- 0.31 mEq x L-1, respectively; p = 0.012). During prolonged exercise at 40 and 60% of their respective [latin capital V with dot above]O2max values, hypoxia did not seem to dramatically alter the response of the selected immune system or metabolic markers. Exercise training that uses acute hypoxic environments does not adversely affect immune regulation system status and may be beneficial for those individuals looking to increase endurance performance.

To evaluate the effectiveness of implementing nutrition intervention using a general nutrition class to promote consumption of fruits and vegetables in college students.3-day food records were collected, verified, and analyzed before and after the intervention.A midwestern university.80 college students, ages 18 to 24, participated in the study.The intervention focused on nutrition knowledge related to prevention of chronic diseases, healthful dietary choices increasing fruit and vegetable consumption, dietary feedback, and interactive hands-on activities.Consumption of: total vegetable, fresh vegetable, starchy vegetable, french fries, vegetable juice, total fruit, fresh fruit, canned fruit, and fruit juice.Dependent t test was used to analyze the differences in pre- and posttest. Analysis of variance was used to determine differences in dietary changes between groups.Participants significantly increased consumption of not only total fruits and vegetables (P.005), but also fresh fruits and vegetables (P.005). Intake of french fries decreased significantly (P.05). Females responded better to the intervention than males in increasing vegetable consumption (P.05).Class-based nutrition intervention focusing on prevention of chronic diseases is a cost-effective approach to increasing fruit and vegetable consumption among college students.

The purpose of this study was to determine the effect of 12 degrees C cold exposure for 180-minutes on the hormonal responses of sleep-deprived individuals.Participants underwent 2 cold-air trials: 1 after a normal night of sleep (ie, 6-8 hours) and 1 after 33 hours of sleep deprivation (SDEP). A venous blood sample was taken at baseline and then at 90-and 180-minute cold-exposure time points. Repeated-measures analysis of variance was used to determine significance between a normal night of sleep and SDEP for norepinephrine, epinephrine, cortisol, insulin, thyroid hormones triiodothyronine and thyroxine, glucose, and non-esterifled fatty acids.There was no significant main effect for time, trial, or interaction for insulin, thyroid hormones, epinephrine, cortisol, and glucose (Por = .05). A significant main effect for time for norepinephrine and non-esterified fatty acids was demonstrated (P.001).The lack of significant differences in the hormonal and metabolic responses to cold exposure combined with SDEP may have been because of an ability of the individual to continue to respond despite the environmental stressor or the physiological effect elicited from cold exposure, thereby possibly masking physiological responses of SDEP.On the basis of these data, SDEP combined with protracted cold exposure apparently was not a great enough stressor to cause a differential response in the hormonal and metabolic parameters.

Due to the impact of nicotine (NIC) on the physiological processes involved in temperature regulation during cold exposure, it is conceivable that NIC may affect the body's thermoregulatory abilities during a cold stress. Thus, the purpose of this study was to examine the effects of NIC on thermoregulatory responses during acute cold exposure.There were six men and six women between the ages of 18 and 25 yr who participated in this study. All subjects were active, apparently healthy smokers. Each subject performed two cold air trials consisting of a 30-min baseline period (BASE) and a 120-min exposure to 10 degrees C air. One cold air trial was performed following a NIC dosing using a 21-mg transdermal patch while the other trial was performed after a placebo (PL) treatment.During the cold air trials, there were no differences in rectal temperature (Tre) or mean skin temperature (Tsk) between the PL and NIC treatments in either sex (p0.05). However, in men, heat production (M) was 12% lower (por = 0.05) and tissue insulation was 17% higher (por = 0.05) during the NIC treatment compared with the PL treatment, while these responses in women were unaffected. In both men and women, finger skin vascular conductance (SVCfin), expressed as a percentage of the BASE value, was higher during the NIC treatment compared with the PL treatment during the cold air trials (por = 0.05). Lastly, throughout the cold air trials, there was no difference in thermal sensation between the PL and NIC treatments (p0.05).In conclusion, although NIC administration resulted in sex-specific alterations in M and tissue insulation during cold exposure, the response in Tre was unaffected.

Thermoregulatory accidents rank as the sixth leading cause of death among older adults. Therefore, there is an urgency to clarify the influence of age on thermoregulation. This investigation sought to evaluate the influence of age on the thermal, metabolic, and perceptual responses of healthy, physically active, old (OLD) and young (YNG) men during exposure to 12, 18, and 27 degrees C for 120 min.There were four old (67.7 +/- 4.6 yr) and four young (26.7 +/- 3.4 yr) adult men who participated. Following a baseline period (30 min), the subjects, wearing only cotton shorts, were moved into an environmental chamber where they remained seated for 120 min or until rectal temperature (Tre) wasor = 35 degrees C. Data were collected for Tre, mean skin temperature (Tsk), oxygen consumption (Vo2), tissue insulation (I), thermal sensation (TS), and heat production (HP).Analysis of variance demonstrated a significant (p0.05) time x group interaction for Tre, HP, and I, whereby Tre, HP and I were higher in the YNG vs. OLD. Also, Tsk differed between YNG and OLD with the OLD exhibiting a higher Tsk. TS did not differ, although subjects reported feeling colder with each trial.These data suggest that there may be a differential thermoregulatory response between OLD and YNG individuals. The higher Tsk in the OLD suggests a deficit in the peripheral response leading to an increased heat loss over a protracted period of time. This heat loss may contribute to the reduction in core temperature and to the development of hypothermia in the older adult.

The article entitled “Changes in Body Temperature and Basal Metabolic Rate of the Ama” (ie, Koreanpearl diving women) focuses on the thermal and metabolic responses of the remarkable Korean pearl divers(ama) who repeatedly dove into the waters of Pusan, Korea. This classic article demonstrates that the amawomen exhibited a type of acclimation termed “metabolic adaptation,” which may occur in individuals whobecome acclimatized to cold. The oral temperatures and metabolic rates of the Korean diving womendescribed in this article were measured during 4 seasons and compared with their Korean nondivingcounterparts who lived in the same community and consumed the same diet.The oral temperature of Korean diving women was measured before and after they dove for pearls in thewaters off the Pusan coast. Resting metabolic rate was also measured under the same conditions. In thesummer, the average oral temperature of the women declined to 35°C after 70 minutes of diving into 27°Cwater. In the winter months, the water temperature averaged 10°C, permitting the women to dive for only 15minutes. During this time, their oral temperatures declined to 33°C. Because the oral temperature declinedwith respect to the water temperature conditions, the duration of the work for the women was primarilydetermined by the water temperature and their ability to endure the extreme cold. The basal metabolic rateof the ama pearl divers varied with the season, implying that in the winter months the elevated (basal)

Objective: Provide nutrition education at a local farmer’s market to aid in marketing healthy foods available and to create a relationship with farmers’ and food assistance programs to increase produce food donations. Target audience: Farmer’s Market farmers and consumers and local food assistance programs. Theory, Prior Research, Rationale: Nutrition education is not typically part of local food assistance programs. Nutrition assessment demonstrated a lack of use and procurement of fresh foods. Furthermore, local farmers were not connected to food assistance programs and consumers visiting local farmer’s markets were not familiar withmany products sold. By educating consumers on foods available at farmers markets and educating farmer’s on donating food, a greater percentage of local crops will be purchased and/or donated. Description: A nutrition education booth was created for a local farmer’s market. Volunteers of the booth prepared healthy recipes on site using foods sold by farmers. Secondarily, volunteers educated farmers on donating unsold product to local food assistance programs. Procured food was used in food assistance programs. Evaluation: Measurement of pounds of food procured and distributed to food assistance programs and assessment of the use of food procured by clients and food assistance programs. Conclusions and Implications: This program has been successful in procuring fresh fruits and vegetables that would have been wasted and has developed strong local connections between the university and local farmers and food assistance programs. Programming like this has positive outcomes for a number of different partners including less wasted crops and nutrition education. Funding: None.

Objective: To determine if differences in body dissatisfaction with respect to body mass index (BMI) classifications and sex exist in school-aged children. Design, Setting and Participants: Each participating thirdto fifth-grade student (44 male and 33 female students) completed a body image questionnaire and BMI measures. Participants were then classified according to their BMI and sex. Outcome Measures and Analysis: Analysis of variance was used to determine differences in body image with respect to BMI classification and sex. Results: Significant interactions were identified, revealing that body dissatisfaction does occur in the preadolescent groups with respect to sex and weight classifications and how peers want participants to look (P < .05). More specifically, the overweight boys had more body image dissatisfaction than any of the students in the female BMI classifications and other male BMI classifications. Conclusions and Implications: School-age children may exemplify body dissatisfaction. Furthermore, sex and BMI classification have an effect on children’s body dissatisfaction. Body satisfaction is an area that needs to be addressed educationally with this population to help promote healthy behaviors.

Objective: To estimate current consumption of energy and macronutrients in female college students and to determine whether changes occur in energy and macronutrient intake after nutrition intervention in the form of an interactive, introductory nutrition class. Design, Setting and Participants: The sample consisted of 70 female college students enrolled in an introductory nutrition class. Before and after the 15-week intervention, participants completed 3-day dietary records and a lifestyle questionnaire. Intervention: The class objectives included information to increase overall dietary quality and focused on prevention of chronic diseases. The class met 3 times a week for 50 minutes per session. OutcomeMeasures and Analysis: Paired t test was performed to determine changes in energy intake and macronutrient consumption. Percentage of calories from each macronutrient also was calculated. Results: At baseline, average intake of total energy was 2,210.87 724.58 kcal. After the intervention, total energy intake significantly decreased to 1,684.01 492.11 kcal (P < .001). Compared to the baseline values, average intake of energy-yieldingmacronutrients at the conclusion of the study decreased: fat from 83.66 41.33 g to 54.96 30.24 g (P < .005), protein from 68.67 21.03 g to 61.90 17.28 g (P < .001), and carbohydrate from 228.69 75.17 g to 199.19 62.63 g (P< .001). Average dietary fiber intake at posttest was 18.02 7.72 g, an increase from 15.34 6.80 g at pretest (P < .005). Conclusions and Implications: This study demonstrates that a general nutrition course can be used as an avenue to decrease energy intake in female college students, a group vulnerable to weight gain.

Text: The purpose of this study was to identify differences in reporting of child’s dietary intake by the child and his/her parent. A food frequency questionnaire was administered separately to both a child and his/her parent. Children were asked to report their dietary intake on the food frequency questionnaire and parents were asked to report their child’s dietary intake on the same type of questionnaire. Participants were selected from children’s community programs. A convenience sample of 59 children (31 healthy weight and 28 overweight, 30 females and 29 males) ranging in age from 9 years to 14 years of age with a mean age 11.2 2.0 years and 59 parents (55 mothers and 4 fathers) participated in the current investigation. Analysis of variance was conducted for each variable to determine differences in reporting dietary intake of the child’s dietary habits between the parent and his/her child. Differences in reported total calories, total carbohydrate, total fat, saturated fat, fiber, and sodium (p 0.05) were found between children and parents and reported differences in calcium intake was not demonstrated. No differences were demonstrated in the reported intakes by the parent and child with respect to the child’s weight or gender. There may be dissociation between the children’s self-report of dietary intake and their parent knowledge of their child’s dietary, which should be considered when nutritionally counseling children.