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Purpose: The purpose of the study was to develop and validate a food literacy instrument specific to individuals with type 2 diabetes mellitus (T2DM).Methods: Twelve T2DM-specific, food literacy-related statements underwent content validity and face validity testing, and exploratory factor analysis (EFA) was conducted (phase 1). The 6 statements remaining after EFA testing were added to an existing food literacy questionnaire called the Eating and Food Literacy Behaviors Questionnaire (EFLBQ). Confirmatory factor analysis (CFA) examined the EFLBQ plus the T2DM-specific statements, and the instrument was called the Eating and Food Literacy Questionnaire for Diabetics (EFLBQ-D; phase 2). Both EFA and CFA were administered by third-party provider Centiment via Qualtrics to adults with T2DM residing in the 13 United States Department of Agriculture Southern region states. Reliability was assessed via point estimate reliability testing.Results: The EFA items clustered into 2 factors each with 3 statements: (1) carbohydrate counting and nutrition label reading and (2) healthy food preparation methods. The CFA indicated that the EFLBQ-D had good fit and that the factors had good reliability. The EFLBQ’s integrity was maintained with its items loading on the respective constructs.Conclusions: The EFLBQ-D appears to be a valid, reliable instrument for use by researchers and professionals to better understand food behaviors and food literacy skills of those with T2DM. This is an important tool to help individualize medical nutrition therapy, improving patient care in this population.

Abstract.It has been determined that individuals who are regularly physically active have more favorable inflammatory profiles; less is known about how vitamin D levels can impact inflammation. This study explored the relationship between inflammatory indices in physically active (PA) and not physically active (NPA) individuals with 25-hydroxyvitamin D (25OHD) concentrations either above or below optimal concentrations. All female subjects (n = 63, age 19 – 35 years) were evaluated for body composition, maximal aerobic capacity (VO2peak), and anaerobic power (Wingate). Blood samples were analyzed for 25OHD and C-reactive protein (CRP), stimulated with lipopolysaccharide (LPS) and assessed for interleukin-6 (IL-6) production, and used for flow cytometric analysis. PA (n = 30) had higher 25OHD levels (45.2 ± 2.7 vs. 17.05 ± 1.4 ng / mL; p = 0.015), higher VO2peak (p < 0.0001), lower body weight (p = 0.039) and lower estimated percent body fat (p = 0.011) compared to NPA (n = 33). PA also had lower LPS-stimulated IL-6 production compared to NPA (p = 0.0163), although there were no differences between resting CRP concentrations. NPA with optimal 25OHD had fewer total monocytes, CD14+CD16-cells, CD14+CD16+cells, and decreased TLR4 expression on CD14+CD16+cells compared to NPA with suboptimal 25OHD (< 32 ng / mL). In summary, regular physical activity was associated with higher serum 25OHD, healthier measures of body composition, and reduced stimulated IL-6 production. However, optimal vitamin D status was not associated with anti-inflammatory benefits beyond those which are provided by regular physical activity.

College students are challenged to consume healthy diets, and veterinary medical students may also have difficulty achieving optimal dietary intake, yet improved well-being is associated with following healthy dietary patterns. Individuals with food literacy—the inter-related knowledge, skills, and behaviors to plan and manage, select, prepare, and eat healthy foods—are better able to meet dietary recommendations. The Eating with Easeprogram developed and tested a nutrition education/culinary skill-building program to build first- and second-year veterinary medicine students’ food literacy and healthy behaviors toward food. The curriculum emphasized health and nutrition, taste, food preparation skills, planning/decision making, and convenience. Students engaged in four 30-minute sessions and communicated through a mobile group messaging application. Pre- and post-program scores on the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) were compared between those who finished the intervention and a control group of graduate students who completed a money management program. The intervention group (n= 23) had a mean age of 24.2 years (SD= 2.6), and the control group (n= 14) had a mean age of 27.1 years (SD= 2.3). Most participants were female (87%, n= 20 and 79%, n= 11 in the intervention and control groups, respectively). After completing the program, the veterinary medical students’ mean EFLBQ factor change score for health and nutrition was significantly higher (p= .03) when compared to the control group. These findings suggest that a short, evidence-based nutrition education/culinary skill-building program may improve veterinary medical students’ behaviors to choose, prepare and consume healthy foods.