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THE ROLE OF REGISTERED DIETITIANS IN UNIVERSITY WELLNESS CENTERS
Journal of the American Dietetic Association Online
total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, apolipoprotein A-1 and apolipoprotein B were analyzed at baseline and at the end of the study. Serum total and HDL-cholesterol concentrations were 5.2% and 10.2%, respectively, lower with psyllium fiber in post-menopausal women (p<0.05). Other serum lipids were unaffected by psyllium fiber. Although, pre-menopausal women experienced a decrease in total and LDL cholesterol, but reductions were not significant. In conclusion, psyllium fiber can be used as an adjunct therapy for the management of hypercholesterolemia in post-menopausal women with high serum cholesterol. Supported by Zellemer Scholarship Grant, California Dietetic Association. TITLE: BARRIERS TO DIETARY CALCIUM INTAKE OF AFRICAN AMERICAN MOTHERS PARTICIPATING IN AN URBAN WIC PROGRAM: A PILOT STUDY AUTHOR(S): T. L. Smith, Ph.D., R.D., and S. P. Williams, B.B.A., B.S. Ed., M.S. The University of Memphis, Memphis, Tennessee LEARNING OUTCOME: To comprehend possible barriers of dairy products and calcium intake among African American women participating in an urban WIC program. TEXT: A researcher recruited, in person, participants from 2 county-sponsored Women, Infants, and Children (WIC) Supplemental Food Program sites in a southern metropolitan region of the United States to participate in focus group discussions concerning dietary calcium. From the 36 participants who agreed to attend a session, 10 participants contributed during 4 sessions. During the focus group discussions, the moderator, with the aid of a note taker, asked a series of questions regarding dietary habits, attitudes, and nutrition knowledge related to the intake of dairy products and calcium-containing foods. Insights gained from reviewing the tapes and notes of the focus group discussions included: milk as a novel beverage, a condiment, and a dietary restriction due to religious reasons. Possible barriers to dietary calcium intake included lactose intolerance, taste of dairy products, and lack of knowledge about dietary sources of calcium. In addition, the discussions indicated factors, such as, appetizing recipes and awareness of health risks that may serve as motivators for improved intake of calcium-containing foods. Participants indicated traditional mediums, such as brochures and other reading materials, radio, television, children's schools, and pediatricians from which to receive nutrition information regarding calcium. Though the number of participants limits the generalization of the results, the project facilitated the generation of insights and lessons learned regarding the implementation of focus group methodology within a complex urban setting. Conflict of Interest: research sponsored by The University of Memphis. TITLE: THE ROLE OF REGISTERED DIETITIANS IN UNIVERSITY WELLNESS CENTERS AUTHOR(S): K. K. Fowler, MS, RD, LDN, Sodexho Healthcare Services; J. F. Pope, PhD, LDN, RD., A. E. Hunt, PhD, LDN, RD, E. F. Molaison, PhD, LDN, RD, Louisiana Tech University, Ruston, LA LEARNING OUTCOME: To explore potential employment opportunities for registered dietitians in university fitness centers. TEXT: Given the current interest in health/fitness/wellness and nutrition among young adults, college http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (115 of 117) [3/21/2008 8:45:21 AM]
Journal of the American Dietetic Association Online
fitness centers are a potential employment opportunity for dietitians. To determine how viable the opportunities are, directors of university based fitness centers were surveyed to determine characteristics of the centers and the population(s) served; types of services provided; and use of RDs for nutrition programming. Characteristics and services of centers with and without registered dietitians on staff were compared, as were universities with and without accredited programs. Of the 128 universities contacted, 93 had fitness centers on campus, and 76 of the directors participated in the survey. One-quarter employed RDs, yet only 6 of the 76 did so on a full-time basis. The likelihood of having a dietitian of staff was not greater in schools with accredited programs. Centers with RDs on staff were more likely to offer diet and body composition analyses, sports nutrition assessments, weight control programming, and interestingly enough, mental health and stress management classes. When asked if they thought their centers could benefit from the services of an RD, assuming available funding, 87% answered positively. These results suggest that there is both a need and role for dietitians in university fitness centers. Dietitians should market their services to university administrators, and RDs in ADA educational programs should promote employment of RDs in fitness centers at their universities. TITLE: PTC SENSITIVITY: EFFECTS ON EXTENT OF LIKING AND FOOD SELECTION AUTHOR(S): M.L. McElveen and R.B. Swanson LEARNING OUTCOME: To determine if bitter taste sensitivity is related to extent of liking and frequency of consumption of high phytonutrient or modified foods. TEXT: Taste is the primary determinant of consumer food selection. Based on taste sensitivity, Americans are divided into: supertasters, who detect an intensely bitter taste from phenylthiocarbamide (PTC), medium tasters, who experience a less intense bitterness whereas bitterness is non-existent for non-tasters. A relationship between PTC sensitivity and food selection has been suggested. In this study, 217 college students (M= 63; F= 152) completed food liking, and frequency of consumption surveys. The 40 foods surveyed included: commonly consumed foods associated with bitter aftertastes or bitter phytonutrients, and foods formulated with high intensity sweeteners or fat-replacers and their non-modified counterparts. PTC sensitivity and smell acuity were assessed. Demographic and health data were collected. Participants were: Caucasian (88%) and nonsmokers (80%); 44% routinely used medications/drugs. 8% had medical conditions potentially influencing taste and smell acuity; 2 participants exhibited olfactory dysfunction. Among respondents, 28% were nontasters, 38% were medium tasters and 34% were supertasters. Pearson Product Moment correlations revealed a significant relationship between degree of liking and frequency of consumption (p<0.0001; r= 0.34 to 0.83). Lower r-values were found for potatoes, most fruits and prepared foods like spaghetti. Chi-square analysis (p<0.1) revealed few relationships between taster status and frequency of consumption or degree of liking, although supertasters consumed sodas more frequently; medium tasters consumed wine and reduced fat margarine less frequently, and nontasters were less likely to consume apples and oranges. Other factors that may affect food selection should be explored. TITLE: CURRENT AND PREFERRED PHYSICAL ACTIVITIES AMONG GRADE SCHOOL CHILDREN: IMPLICATIONS FOR OBESITY PREVENTION PROGRAM PLANNING
http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (116 of 117) [3/21/2008 8:45:21 AM]
total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, apolipoprotein A-1 and apolipoprotein B were analyzed at baseline and at the end of the study. Serum total and HDL-cholesterol concentrations were 5.2% and 10.2%, respectively, lower with psyllium fiber in post-menopausal women (p<0.05). Other serum lipids were unaffected by psyllium fiber. Although, pre-menopausal women experienced a decrease in total and LDL cholesterol, but reductions were not significant. In conclusion, psyllium fiber can be used as an adjunct therapy for the management of hypercholesterolemia in post-menopausal women with high serum cholesterol. Supported by Zellemer Scholarship Grant, California Dietetic Association. TITLE: BARRIERS TO DIETARY CALCIUM INTAKE OF AFRICAN AMERICAN MOTHERS PARTICIPATING IN AN URBAN WIC PROGRAM: A PILOT STUDY AUTHOR(S): T. L. Smith, Ph.D., R.D., and S. P. Williams, B.B.A., B.S. Ed., M.S. The University of Memphis, Memphis, Tennessee LEARNING OUTCOME: To comprehend possible barriers of dairy products and calcium intake among African American women participating in an urban WIC program. TEXT: A researcher recruited, in person, participants from 2 county-sponsored Women, Infants, and Children (WIC) Supplemental Food Program sites in a southern metropolitan region of the United States to participate in focus group discussions concerning dietary calcium. From the 36 participants who agreed to attend a session, 10 participants contributed during 4 sessions. During the focus group discussions, the moderator, with the aid of a note taker, asked a series of questions regarding dietary habits, attitudes, and nutrition knowledge related to the intake of dairy products and calcium-containing foods. Insights gained from reviewing the tapes and notes of the focus group discussions included: milk as a novel beverage, a condiment, and a dietary restriction due to religious reasons. Possible barriers to dietary calcium intake included lactose intolerance, taste of dairy products, and lack of knowledge about dietary sources of calcium. In addition, the discussions indicated factors, such as, appetizing recipes and awareness of health risks that may serve as motivators for improved intake of calcium-containing foods. Participants indicated traditional mediums, such as brochures and other reading materials, radio, television, children's schools, and pediatricians from which to receive nutrition information regarding calcium. Though the number of participants limits the generalization of the results, the project facilitated the generation of insights and lessons learned regarding the implementation of focus group methodology within a complex urban setting. Conflict of Interest: research sponsored by The University of Memphis. TITLE: THE ROLE OF REGISTERED DIETITIANS IN UNIVERSITY WELLNESS CENTERS AUTHOR(S): K. K. Fowler, MS, RD, LDN, Sodexho Healthcare Services; J. F. Pope, PhD, LDN, RD., A. E. Hunt, PhD, LDN, RD, E. F. Molaison, PhD, LDN, RD, Louisiana Tech University, Ruston, LA LEARNING OUTCOME: To explore potential employment opportunities for registered dietitians in university fitness centers. TEXT: Given the current interest in health/fitness/wellness and nutrition among young adults, college http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (115 of 117) [3/21/2008 8:45:21 AM]
Journal of the American Dietetic Association Online
fitness centers are a potential employment opportunity for dietitians. To determine how viable the opportunities are, directors of university based fitness centers were surveyed to determine characteristics of the centers and the population(s) served; types of services provided; and use of RDs for nutrition programming. Characteristics and services of centers with and without registered dietitians on staff were compared, as were universities with and without accredited programs. Of the 128 universities contacted, 93 had fitness centers on campus, and 76 of the directors participated in the survey. One-quarter employed RDs, yet only 6 of the 76 did so on a full-time basis. The likelihood of having a dietitian of staff was not greater in schools with accredited programs. Centers with RDs on staff were more likely to offer diet and body composition analyses, sports nutrition assessments, weight control programming, and interestingly enough, mental health and stress management classes. When asked if they thought their centers could benefit from the services of an RD, assuming available funding, 87% answered positively. These results suggest that there is both a need and role for dietitians in university fitness centers. Dietitians should market their services to university administrators, and RDs in ADA educational programs should promote employment of RDs in fitness centers at their universities. TITLE: PTC SENSITIVITY: EFFECTS ON EXTENT OF LIKING AND FOOD SELECTION AUTHOR(S): M.L. McElveen and R.B. Swanson LEARNING OUTCOME: To determine if bitter taste sensitivity is related to extent of liking and frequency of consumption of high phytonutrient or modified foods. TEXT: Taste is the primary determinant of consumer food selection. Based on taste sensitivity, Americans are divided into: supertasters, who detect an intensely bitter taste from phenylthiocarbamide (PTC), medium tasters, who experience a less intense bitterness whereas bitterness is non-existent for non-tasters. A relationship between PTC sensitivity and food selection has been suggested. In this study, 217 college students (M= 63; F= 152) completed food liking, and frequency of consumption surveys. The 40 foods surveyed included: commonly consumed foods associated with bitter aftertastes or bitter phytonutrients, and foods formulated with high intensity sweeteners or fat-replacers and their non-modified counterparts. PTC sensitivity and smell acuity were assessed. Demographic and health data were collected. Participants were: Caucasian (88%) and nonsmokers (80%); 44% routinely used medications/drugs. 8% had medical conditions potentially influencing taste and smell acuity; 2 participants exhibited olfactory dysfunction. Among respondents, 28% were nontasters, 38% were medium tasters and 34% were supertasters. Pearson Product Moment correlations revealed a significant relationship between degree of liking and frequency of consumption (p<0.0001; r= 0.34 to 0.83). Lower r-values were found for potatoes, most fruits and prepared foods like spaghetti. Chi-square analysis (p<0.1) revealed few relationships between taster status and frequency of consumption or degree of liking, although supertasters consumed sodas more frequently; medium tasters consumed wine and reduced fat margarine less frequently, and nontasters were less likely to consume apples and oranges. Other factors that may affect food selection should be explored. TITLE: CURRENT AND PREFERRED PHYSICAL ACTIVITIES AMONG GRADE SCHOOL CHILDREN: IMPLICATIONS FOR OBESITY PREVENTION PROGRAM PLANNING
http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (116 of 117) [3/21/2008 8:45:21 AM]