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Assessment of a University’s Vending Machines Indicates Need for Nutritional Standards
TUESDAY, OCTOBER 21
Short Oral Presentations: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Assessment of a University’s Vending Machines Indicates Need for Nutritional Standards
Consumer Acceptance of Whole-Grain Gluten-Free Chocolate Chip Cookies Compared to Regular White Flour Chocolate Chip Cookies (Pilot Study)
Author(s): M. Rudley, S. Ramsay; Family and Consumer Sciences, Univ. of Idaho, Moscow, ID
Author(s): J.R. Carlson, T. Brooks, M.J. Schuster, J.A. MacKenzie, J.E. Painter; Eastern Illinois Univ., Charleston, IL
Learning Outcome: Participants will understand the process of evaluating vending machines and the need for nutritional standards on university campuses.
Learning Outcome: To gain an understanding of consumer’s acceptance of whole-grain gluten-free (WGGF) flour compared to regular white flour (RWF) in baked goods.
Nutritional standards for vending machines exist in primary and secondary schools; however, these standards do not extend to university campuses. The purpose of the descriptive study was to assess the nutritional quality of food and beverages in campus vending machines. Using the Nutritional Environment Measures Survey-Vending (NEMS-V), a random selection of 22% of one university campus vending machines were assessed (n¼28). Each food item in the vending machine was coded into a category based on its’ nutritional value. Foods and beverages categorized as green provided at least one serving of fruit, vegetable, whole-grain, or low-fat dairy and met the Dietary Guidelines for Americans (DGA) criteria. Yellow category foods and beverages did not provide a food-group serving, but met the DGA criteria. Foods and beverages in the red category were the least healthy and did not meet the green or yellow criteria. Recognition levels for gold (50% yellow or green items), silver (40% yellow or green items), and bronze (30% yellow or green items) were assigned to individual machines. The majority (71%) of food and beverage vending machines failed to provide at least 30% green or yellow products. The distribution of assessed food items (n¼739) included 5% green slots (n¼32), 8.5% yellow slots (n¼63), and 87.14% red slots (n¼644). The snack machines contained an average of 2.72% green and yellow choices, which did not qualify for an award level. Results from this study indicate the need for vending machine nutritional standards on university campuses.
Background: Celiac disease is becoming a major health issue. It is estimated that 1 out of 141 Americans, or approximately 1% of the population, have been diagnosed with Celiac disease. As estimates of people being diagnosed with Celiac Disease or gluten intolerance is projected to increase, consumer acceptance of gluten-free products that have a high nutritional value is essential.
Funding Disclosure: None
Purpose: Determine if consumers accept whole-grain gluten-free (WGGF) flour baked goods as compared to regular white flour (RWF) baked goods. Methods: Subjects were a convenience sample of Midwestern high school and college students between the ages of 18-25 (n¼16). The study compared WGGF and RWF chocolate chip cookies. The cookies were made with WGGF Hodgson Mill’s baking mix and RWF. Subjects ranked the samples on appearance, taste, texture, and overall quality on a 7-point Likert Scale, 7 being greatly liked and 1 being greatly disliked. The university’s IRB approved the study. Results: The overall liking for WGGF was 4.50 and for the RWF 6.18. The RWF cookies were liked significantly (p<.05) better on all characteristics compared to the WGGF cookies. Discussion: Research suggests that whole-grain baked goods are not as accepted by consumers compared to RWF baked goods; our study found similar results with WGGF baked goods compared to RWF baked goods. Conclusion/Application: The food industry must improve the appearance, taste, and texture quality characteristics of WGGF baked goods to promote consumer acceptance and to facilitate better nutrition. Funding Disclosure: Donation contribution by Hodgson Mills
Association between Third Trimester Fetal Abdominal Circumference and Infant Adiposity Measures during the First Six Months of Life Author(s): C. Muñoz-Manrique1, A. Reyes-López1, A. Rodríguez-Cano1, S. Espino y Sosa2, O. Perichart-Perera1; 1Nutrition and Bioprogramming Research, Instituto Nacional de Perinatologia, Mexico, City, Mexico, 2 Education Department, Instituto Nacional de Medicina Genómica, Mexico, City, Mexico Learning Outcome: Fetal programming AND infant adiposity measures. It is well known that metabolic programming begins in utero, and the inadequate nutrition during pregnancy increases the risk of the newborn of developing chronic diseases later in life. Objective: To evaluate the association between fetal abdominal circumference (FAC) measurement during the third trimester and adiposity measures at birth, 1, 3 and 6 months of life. Methods: Prospective cohort of Mexican women (n¼209) with term pregnancies (>37 weeks of gestation) and their newborns (birth:n¼184, 1m:n¼127, 3m:n¼133, 6m:n¼112). Ultrasound was performed to all women during the third trimester. Anthropometric and body composition measures were performed in infants (weight, length, mid arm circumference, waist circumference-WC, skinfolds. Descriptive statistics, correlations (Pearson/ Spearmen) and mean differences (Student t-test, One-way ANOVA) were performed (SPSS, version 17). Results: FAC was measured at 34.052.37 weeks of gestation. At birth, boys had higher length (p<0.05) than girls; no other differences were observed. Babies with low FAC (<90th percentile) had lower adiposity measures (weight, triceps and subscapular skinfold,WC, body mass index) than babies with high FAC at birth(p<0.05). At 1, 3 and 6 months after birth, no differences in any adiposity measures were observed between babies with low or high FAC. Conclusion: The difference in some adiposity measures observed at birth in low FAC babies, was not maintained during the first six months of life. This finding may implicate that growth restricted babies could be programmed in utero to compensate with a faster growth rate and fat accumulation. Funding Disclosure: Consejo Nacional de Ciencia y Tecnología
A-76
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9
Short Oral Presentations: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Assessment of a University’s Vending Machines Indicates Need for Nutritional Standards
Consumer Acceptance of Whole-Grain Gluten-Free Chocolate Chip Cookies Compared to Regular White Flour Chocolate Chip Cookies (Pilot Study)
Author(s): M. Rudley, S. Ramsay; Family and Consumer Sciences, Univ. of Idaho, Moscow, ID
Author(s): J.R. Carlson, T. Brooks, M.J. Schuster, J.A. MacKenzie, J.E. Painter; Eastern Illinois Univ., Charleston, IL
Learning Outcome: Participants will understand the process of evaluating vending machines and the need for nutritional standards on university campuses.
Learning Outcome: To gain an understanding of consumer’s acceptance of whole-grain gluten-free (WGGF) flour compared to regular white flour (RWF) in baked goods.
Nutritional standards for vending machines exist in primary and secondary schools; however, these standards do not extend to university campuses. The purpose of the descriptive study was to assess the nutritional quality of food and beverages in campus vending machines. Using the Nutritional Environment Measures Survey-Vending (NEMS-V), a random selection of 22% of one university campus vending machines were assessed (n¼28). Each food item in the vending machine was coded into a category based on its’ nutritional value. Foods and beverages categorized as green provided at least one serving of fruit, vegetable, whole-grain, or low-fat dairy and met the Dietary Guidelines for Americans (DGA) criteria. Yellow category foods and beverages did not provide a food-group serving, but met the DGA criteria. Foods and beverages in the red category were the least healthy and did not meet the green or yellow criteria. Recognition levels for gold (50% yellow or green items), silver (40% yellow or green items), and bronze (30% yellow or green items) were assigned to individual machines. The majority (71%) of food and beverage vending machines failed to provide at least 30% green or yellow products. The distribution of assessed food items (n¼739) included 5% green slots (n¼32), 8.5% yellow slots (n¼63), and 87.14% red slots (n¼644). The snack machines contained an average of 2.72% green and yellow choices, which did not qualify for an award level. Results from this study indicate the need for vending machine nutritional standards on university campuses.
Background: Celiac disease is becoming a major health issue. It is estimated that 1 out of 141 Americans, or approximately 1% of the population, have been diagnosed with Celiac disease. As estimates of people being diagnosed with Celiac Disease or gluten intolerance is projected to increase, consumer acceptance of gluten-free products that have a high nutritional value is essential.
Funding Disclosure: None
Purpose: Determine if consumers accept whole-grain gluten-free (WGGF) flour baked goods as compared to regular white flour (RWF) baked goods. Methods: Subjects were a convenience sample of Midwestern high school and college students between the ages of 18-25 (n¼16). The study compared WGGF and RWF chocolate chip cookies. The cookies were made with WGGF Hodgson Mill’s baking mix and RWF. Subjects ranked the samples on appearance, taste, texture, and overall quality on a 7-point Likert Scale, 7 being greatly liked and 1 being greatly disliked. The university’s IRB approved the study. Results: The overall liking for WGGF was 4.50 and for the RWF 6.18. The RWF cookies were liked significantly (p<.05) better on all characteristics compared to the WGGF cookies. Discussion: Research suggests that whole-grain baked goods are not as accepted by consumers compared to RWF baked goods; our study found similar results with WGGF baked goods compared to RWF baked goods. Conclusion/Application: The food industry must improve the appearance, taste, and texture quality characteristics of WGGF baked goods to promote consumer acceptance and to facilitate better nutrition. Funding Disclosure: Donation contribution by Hodgson Mills
Association between Third Trimester Fetal Abdominal Circumference and Infant Adiposity Measures during the First Six Months of Life Author(s): C. Muñoz-Manrique1, A. Reyes-López1, A. Rodríguez-Cano1, S. Espino y Sosa2, O. Perichart-Perera1; 1Nutrition and Bioprogramming Research, Instituto Nacional de Perinatologia, Mexico, City, Mexico, 2 Education Department, Instituto Nacional de Medicina Genómica, Mexico, City, Mexico Learning Outcome: Fetal programming AND infant adiposity measures. It is well known that metabolic programming begins in utero, and the inadequate nutrition during pregnancy increases the risk of the newborn of developing chronic diseases later in life. Objective: To evaluate the association between fetal abdominal circumference (FAC) measurement during the third trimester and adiposity measures at birth, 1, 3 and 6 months of life. Methods: Prospective cohort of Mexican women (n¼209) with term pregnancies (>37 weeks of gestation) and their newborns (birth:n¼184, 1m:n¼127, 3m:n¼133, 6m:n¼112). Ultrasound was performed to all women during the third trimester. Anthropometric and body composition measures were performed in infants (weight, length, mid arm circumference, waist circumference-WC, skinfolds. Descriptive statistics, correlations (Pearson/ Spearmen) and mean differences (Student t-test, One-way ANOVA) were performed (SPSS, version 17). Results: FAC was measured at 34.052.37 weeks of gestation. At birth, boys had higher length (p<0.05) than girls; no other differences were observed. Babies with low FAC (<90th percentile) had lower adiposity measures (weight, triceps and subscapular skinfold,WC, body mass index) than babies with high FAC at birth(p<0.05). At 1, 3 and 6 months after birth, no differences in any adiposity measures were observed between babies with low or high FAC. Conclusion: The difference in some adiposity measures observed at birth in low FAC babies, was not maintained during the first six months of life. This finding may implicate that growth restricted babies could be programmed in utero to compensate with a faster growth rate and fat accumulation. Funding Disclosure: Consejo Nacional de Ciencia y Tecnología
A-76
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9