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Associations Between Dietary Patterns and Weight Change in College Freshmen
SUNDAY, OCTOBER 23
POSTER SESSION: NUTRITION ASSESSMENT/MEDICAL NUTRITION THERAPY TITLE: ASSOCIATIONS BETWEEN DIETARY PATTERNS AND WEIGHT CHANGE IN COLLEGE FRESHMEN
TITLE: DEVELOPMENT OF SOFTWARE ON THERAPEUTIC NUTRITION AND NUTRITION AWARENESS
AUTHOR(S): K.W. Hosig, PhD, MPH, RD; S.M. Nickols-Richardson, PhD, RD; Department of Human Nutrition, Foods & Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA
AUTHOR(S): N. Kumar, PhD, Evanston Northwestern Healthcare; M. Jain, MS, Banasthali Vidyapith, India
LEARNING OUTCOME: To identify dietary patterns that are associated with weight maintenance or weight change in college freshmen. TEXT: Many college freshmen gain weight, which may contribute to risk of overweight/obesity later in life. Strategies to decrease weight gain in college students are needed. Subjects (n⫽163) were recruited from a freshman level nutrition course in Fall 2004; results are reported for the 68 (57 female, 11 male) freshmen subjects. Subjects kept 7-day food records and had weight and height measured at the beginning and end of the semester, separated by approximately 8 weeks. Initial body composition was measured by dual energy x-ray absorptiometry. Mean (⫾ SD) initial body mass index (BMI) and percent body fat were 22.2 ⫾ 2.4 and 23.9 ⫾ 6.2, respectively. Mean (⫾ SD) daily servings for the second data collection period were: 1.6 ⫾ 0.9 for dairy; 0.8 ⫾ 0.8 for whole grains; 0.7 ⫾ 0.6 for fruits; 0.4 ⫾ 0.6 for 100% fruit juice; 1.4 ⫾ 0.7 for vegetables. Thirty-eight students gained more than 0.5 pounds and 20 students lost more than 0.5 pounds (mean ⫾ SD ⫽ 3.4 ⫾ 2.4, ⫺3.0 ⫾ 1.6, respectively). Eleven students maintained weight within 0.5 pounds. Initial BMI and percentage body fat were higher in subjects who lost weight, although differences were not statistically significant (ANOVA, p⬍0.05). Mean daily servings of dairy products were significantly greater in subjects who maintained weight. Subjects who gained weight ate breakfast on fewer days per week (not statistically significant). Information from studies such as this can be used to develop nutrition education materials for college students to help prevent weight gain. FUNDING DISCLOSURE: None
LEARNING OUTCOME: This study was an attempt to correlate two dynamic fields—Computers and Nutrition. The purpose of undertaking this research work was to help patients put their dietary guidelines into action through the food guide pyramid, five food group systems etc., which would help them in making healthy food choices for a balanced diet. Also, to make the menu planning process easy and efficient. TEXT: Nutrition plays an important role in the prevention and management of several diseases specially obesity. The purpose of this study was to ease the menu planning process and dietary calculations with the aid of computers and give nutrition education to the users. For this purpose software called “Nutrition Information Package” was developed using C language. In this software several screens were developed that provided information on dietary guidelines, food guide pyramid, five food group system and recommended dietary allowances (RDA). This software was used to educate users on nutrition, weight reduction and balanced diets. Templates were developed using Microsoft Excel Macros to calculate the patients diet. Patients were selected on the basis of BMI. Their dietary pattern were calculated by 24 hour recall method and compared with the RDA. Based on the severity, templates were modified and the changes in the diets were planned. These diets were approved by dietitians and were given to the patients for 3 months. After this time period they observed reduction in their weight. Sensory panelists were selected to judge the acceptability of these diets. Efficiency of the software was also evaluated and verified by two panels, each consists of 10 nutritionists. The result revealed that the software was very useful in educating obese patients. The survey from patients showed that this software provides a good knowledge of diet planning and can be used in treating patients in a better way especially people suffering from widespread disease like obesity. FUNDING DISCLOSURE: Department of Science and Technology Government of Rajasthan, India
TITLE: EFFECT OF BARIATRIC SURGERY ON BODY MASS INDEX AND QUALITY OF LIFE OF PATIENTS AUTHOR(S): D.A. Lockhart, RD, CDE, United States Air Force, Wilford Hall Medical Center, Nutritional Medicine, Lackland AFB, TX; R.D. Lee, DrPH, RD, Central Michigan University, Mount Pleasant, MI LEARNING OUTCOME: To describe the effect that bariatric surgery has on postoperative body mass index and quality of life. TEXT: According to data from the United States Centers for Disease Control and Prevention, the prevalence of obesity (defined as a body mass index (BMI) ⱖ30 kg/m2) among U.S. adults aged 20 –74 years increased from 15.1% between 1976 – 80 to 31.1% between 1999 –2002. Also increasing is the number of patients seeking bariatric surgery as a treatment option for obesity. This study evaluated the effects of Roux-en-Y gastric bypass surgery on postoperative BMI and quality of life (QOL), and evaluated the relationship between postoperative BMI and QOL. The Moorehead– Ardelt QOL Questionnaire by Oria and Moorehead, which evaluates five aspects of QOL, was administered to 79 females aged 29 –57 years who underwent gastric bypass surgery for weight loss. Subjects completed the questionnaire two to six years after having bariatric surgery at Elmendorf Air Force Base, Alaska. Survey return rate was 47%. The subjects’ postoperative BMI ranged from 19 kg/m2 to 58 kg/ m2 with a mean of 31 kg/m2(SD ⫾7) with over half (54%) of the patients no longer considered obese. Overall, 92% of the subject reported improved or greatly improved QOL. Twenty-seven percent (n⫽10) of participants scored their QOL as “greatly improved,” 65% (n⫽24) scored “improved,” 5% (n⫽2) had “no change” and 3% (n⫽1) scored her QOL as “diminished.” A significant negative relationship (p⬍0.41) between postoperative BMI and QOL was found using Spearman’s rho non-parametric correlation. Postoperatively the amount of weight lost directly impacted QOL; as BMI decreased, quality of life increased.
TITLE: RURAL FAMILIES: AN ANALYSIS OF FOCUS GROUP DATA REGARDING WEIGHT MANAGEMENT AND RISK FACTOR REDUCTION AUTHOR(S): J. Meires, EdD, FNP, BC; C. Christie, PhD, RD, LD/N, FADA; B. Kruger, PhD, MPH, RN; D. Santibanez; E. Watson-Lawson; College of Health, University of North Florida LEARNING OUTCOME: To identify ways to reduce cardiovascular risk factors, improve nutrition, and enhance physical activity in an at risk population of overweight rural families. TEXT: Overweight rural families participated in a qualitative study using a focus group methodology. Focus group questions explored nutrition and fitness issues and were designed to derive direction about potential nutrition and physical activity interventions. Sessions were analyzed for content, context, and general themes using the scissor and sort technique. The focus groups consisted of sixteen adults, thirteen women and three men. Twelve were African American, three were Caucasian, and one was Hispanic. All participants had an immediate family member who was overweight or obese and many had hypertension, heart disease, type 2 diabetes, and/or eating disorders. The overweight and obese participants reported trouble controlling portion sizes, did not eat fresh vegetables and fruits daily, and consumed fast food several times a week because it was available, inexpensive, and saved time. They knew what to eat for a “healthy diet” but didn’t have the time to plan meals nor the “discipline” to stay on diets. Participants also reported that salads, fresh vegetables and fruits would spoil before being consumed and were too expensive to buy and then waste. They reported frequently craving or desiring foods high in fat, sugar, and/or salt content. They started exercise programs but couldn’t stick with them over time. Focus groups proved to be an effective means to elicit information from the target population. Participants reported they knew what they should do but they didn’t know how to do it. Tailored interventions and support systems for weight management are needed for success with this high risk population. FUNDING DISCLOSURE: Funded by the Northeast Florida Area Health Education Center and the Nassau County Health Department.
FUNDING DISCLOSURE: Self-funded
Journal of the AMERICAN DIETETIC ASSOCIATION / A-31
POSTER SESSION: NUTRITION ASSESSMENT/MEDICAL NUTRITION THERAPY TITLE: ASSOCIATIONS BETWEEN DIETARY PATTERNS AND WEIGHT CHANGE IN COLLEGE FRESHMEN
TITLE: DEVELOPMENT OF SOFTWARE ON THERAPEUTIC NUTRITION AND NUTRITION AWARENESS
AUTHOR(S): K.W. Hosig, PhD, MPH, RD; S.M. Nickols-Richardson, PhD, RD; Department of Human Nutrition, Foods & Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA
AUTHOR(S): N. Kumar, PhD, Evanston Northwestern Healthcare; M. Jain, MS, Banasthali Vidyapith, India
LEARNING OUTCOME: To identify dietary patterns that are associated with weight maintenance or weight change in college freshmen. TEXT: Many college freshmen gain weight, which may contribute to risk of overweight/obesity later in life. Strategies to decrease weight gain in college students are needed. Subjects (n⫽163) were recruited from a freshman level nutrition course in Fall 2004; results are reported for the 68 (57 female, 11 male) freshmen subjects. Subjects kept 7-day food records and had weight and height measured at the beginning and end of the semester, separated by approximately 8 weeks. Initial body composition was measured by dual energy x-ray absorptiometry. Mean (⫾ SD) initial body mass index (BMI) and percent body fat were 22.2 ⫾ 2.4 and 23.9 ⫾ 6.2, respectively. Mean (⫾ SD) daily servings for the second data collection period were: 1.6 ⫾ 0.9 for dairy; 0.8 ⫾ 0.8 for whole grains; 0.7 ⫾ 0.6 for fruits; 0.4 ⫾ 0.6 for 100% fruit juice; 1.4 ⫾ 0.7 for vegetables. Thirty-eight students gained more than 0.5 pounds and 20 students lost more than 0.5 pounds (mean ⫾ SD ⫽ 3.4 ⫾ 2.4, ⫺3.0 ⫾ 1.6, respectively). Eleven students maintained weight within 0.5 pounds. Initial BMI and percentage body fat were higher in subjects who lost weight, although differences were not statistically significant (ANOVA, p⬍0.05). Mean daily servings of dairy products were significantly greater in subjects who maintained weight. Subjects who gained weight ate breakfast on fewer days per week (not statistically significant). Information from studies such as this can be used to develop nutrition education materials for college students to help prevent weight gain. FUNDING DISCLOSURE: None
LEARNING OUTCOME: This study was an attempt to correlate two dynamic fields—Computers and Nutrition. The purpose of undertaking this research work was to help patients put their dietary guidelines into action through the food guide pyramid, five food group systems etc., which would help them in making healthy food choices for a balanced diet. Also, to make the menu planning process easy and efficient. TEXT: Nutrition plays an important role in the prevention and management of several diseases specially obesity. The purpose of this study was to ease the menu planning process and dietary calculations with the aid of computers and give nutrition education to the users. For this purpose software called “Nutrition Information Package” was developed using C language. In this software several screens were developed that provided information on dietary guidelines, food guide pyramid, five food group system and recommended dietary allowances (RDA). This software was used to educate users on nutrition, weight reduction and balanced diets. Templates were developed using Microsoft Excel Macros to calculate the patients diet. Patients were selected on the basis of BMI. Their dietary pattern were calculated by 24 hour recall method and compared with the RDA. Based on the severity, templates were modified and the changes in the diets were planned. These diets were approved by dietitians and were given to the patients for 3 months. After this time period they observed reduction in their weight. Sensory panelists were selected to judge the acceptability of these diets. Efficiency of the software was also evaluated and verified by two panels, each consists of 10 nutritionists. The result revealed that the software was very useful in educating obese patients. The survey from patients showed that this software provides a good knowledge of diet planning and can be used in treating patients in a better way especially people suffering from widespread disease like obesity. FUNDING DISCLOSURE: Department of Science and Technology Government of Rajasthan, India
TITLE: EFFECT OF BARIATRIC SURGERY ON BODY MASS INDEX AND QUALITY OF LIFE OF PATIENTS AUTHOR(S): D.A. Lockhart, RD, CDE, United States Air Force, Wilford Hall Medical Center, Nutritional Medicine, Lackland AFB, TX; R.D. Lee, DrPH, RD, Central Michigan University, Mount Pleasant, MI LEARNING OUTCOME: To describe the effect that bariatric surgery has on postoperative body mass index and quality of life. TEXT: According to data from the United States Centers for Disease Control and Prevention, the prevalence of obesity (defined as a body mass index (BMI) ⱖ30 kg/m2) among U.S. adults aged 20 –74 years increased from 15.1% between 1976 – 80 to 31.1% between 1999 –2002. Also increasing is the number of patients seeking bariatric surgery as a treatment option for obesity. This study evaluated the effects of Roux-en-Y gastric bypass surgery on postoperative BMI and quality of life (QOL), and evaluated the relationship between postoperative BMI and QOL. The Moorehead– Ardelt QOL Questionnaire by Oria and Moorehead, which evaluates five aspects of QOL, was administered to 79 females aged 29 –57 years who underwent gastric bypass surgery for weight loss. Subjects completed the questionnaire two to six years after having bariatric surgery at Elmendorf Air Force Base, Alaska. Survey return rate was 47%. The subjects’ postoperative BMI ranged from 19 kg/m2 to 58 kg/ m2 with a mean of 31 kg/m2(SD ⫾7) with over half (54%) of the patients no longer considered obese. Overall, 92% of the subject reported improved or greatly improved QOL. Twenty-seven percent (n⫽10) of participants scored their QOL as “greatly improved,” 65% (n⫽24) scored “improved,” 5% (n⫽2) had “no change” and 3% (n⫽1) scored her QOL as “diminished.” A significant negative relationship (p⬍0.41) between postoperative BMI and QOL was found using Spearman’s rho non-parametric correlation. Postoperatively the amount of weight lost directly impacted QOL; as BMI decreased, quality of life increased.
TITLE: RURAL FAMILIES: AN ANALYSIS OF FOCUS GROUP DATA REGARDING WEIGHT MANAGEMENT AND RISK FACTOR REDUCTION AUTHOR(S): J. Meires, EdD, FNP, BC; C. Christie, PhD, RD, LD/N, FADA; B. Kruger, PhD, MPH, RN; D. Santibanez; E. Watson-Lawson; College of Health, University of North Florida LEARNING OUTCOME: To identify ways to reduce cardiovascular risk factors, improve nutrition, and enhance physical activity in an at risk population of overweight rural families. TEXT: Overweight rural families participated in a qualitative study using a focus group methodology. Focus group questions explored nutrition and fitness issues and were designed to derive direction about potential nutrition and physical activity interventions. Sessions were analyzed for content, context, and general themes using the scissor and sort technique. The focus groups consisted of sixteen adults, thirteen women and three men. Twelve were African American, three were Caucasian, and one was Hispanic. All participants had an immediate family member who was overweight or obese and many had hypertension, heart disease, type 2 diabetes, and/or eating disorders. The overweight and obese participants reported trouble controlling portion sizes, did not eat fresh vegetables and fruits daily, and consumed fast food several times a week because it was available, inexpensive, and saved time. They knew what to eat for a “healthy diet” but didn’t have the time to plan meals nor the “discipline” to stay on diets. Participants also reported that salads, fresh vegetables and fruits would spoil before being consumed and were too expensive to buy and then waste. They reported frequently craving or desiring foods high in fat, sugar, and/or salt content. They started exercise programs but couldn’t stick with them over time. Focus groups proved to be an effective means to elicit information from the target population. Participants reported they knew what they should do but they didn’t know how to do it. Tailored interventions and support systems for weight management are needed for success with this high risk population. FUNDING DISCLOSURE: Funded by the Northeast Florida Area Health Education Center and the Nassau County Health Department.
FUNDING DISCLOSURE: Self-funded
Journal of the AMERICAN DIETETIC ASSOCIATION / A-31