- Email: [email protected]
Consumer Definitions of a “Healthy” Food: A Pilot Survey
TUESDAY, OCTOBER 24
Poster Session: Wellness and Public Health Collegiate Athletes Supplement Consumption Behavior at a Small Midwestern University Author(s): T. Ray, C. Anstrom; Olivet Nazarene University Learning Outcome: To investigate collegiate athlete’s current supplement consumption behavior in relation to demographics, hours of training, level of athletic performance, and years competing, post completion of required education modules on new NAIA supplement standards. Background: Academy’s position on Nutrition and Athletic Performance voiced concerns with safety of supplement consumption due to the presence of unregulated ingredients, untested combinations, and dosages exceeding recommendations. A committee of The National Association of Intercollegiate Athletics (NAIA) approved the requirement for all NAIA student-athletes to receive a consistent substance abuse education program. This committee’s first priority is the health and well-being of student athletes. Methods: Using the modified Nutrition Supplement Habits and Perceptions of Athletes with a Disability questionnaire, data was collected to assess the relationships between supplement consumption behavior post module work and demographics, hours of training, highest level of athletic performance, and years of competing. All athletes were provided an e-mail link to the online questionnaire, 59 participants completed the questionnaire. Results: There is weak positive relationship between supplement use and gender r(57) ¼ .20, p<.05; supplement use and age r(57) ¼ .11, p<.05. There is weak negative relationship between supplement use and hours of training r(57) ¼ -.22, p<.05; supplement use and highest level of athletic performance r(57) ¼ -.07, p<.05; supplement use and years competing r(57) ¼ -.06, p<.05. Conclusion: There was no significant relationship found in any of the variables measured in relation to supplement use. In the population surveyed supplement consumption behavior was not influenced by gender, age, hours of training, highest level of athletic performance, or years competing. Funding Disclosure: None
Consumer Definitions of a “Healthy” Food: A Pilot Survey Author(s): S. Palmer, D. Winham; Iowa State University Learning Outcome: Consumers are faced every day with media and choices on dietary intake, and it is important for health care professionals, researchers, and Extension and Outreach specialists to fully understand how a healthy food is defined. These results are useful for anyone educating others on healthful dietary habits. According to the results, the most common category defined was the nutritional composition of foods. Fewer responses focused on satiety or the feelings after eating healthy foods. Background: Consumers are inundated with multimedia messages touting “healthy” foods. However, consumer’s perceptions of what defines a “healthy” food is not well known. This information is essential to develop appropriate nutrition education messaging. Methods: An online pilot test survey about consumer’s perceptions of healthy food was administered to a convenience sample between September and November 2016. The survey was available in both English and Spanish. Participants were recruited from email listservs, snowball sampling, and health clinics. Qualitative theme analysis was applied to open-ended responses for “How do you define a healthy food?” Results: Eighty-seven percent wrote an answer to this question (144/165). Respondents were 76% female, 68% non-Hispanic with an average age of 3814.7 years. Of the respondents, 86% took the survey online and 13% took it in person. To qualitatively analyze responses, trends in responses were recorded and grouped together; nutrition, whole foods, ethical considerations, and satiety. Several of the responses were in multiple groups and coded accordingly. The most common, 34.7%, responses focused on the nutrition of the food, then nutrition and whole foods, 33%. An example of a response in the nutrition and whole foods category was “Nutritious, as fresh as possible and if made, with few ingredients and no preservatives.” Conclusions: These results indicate consumers define healthy foods by the nutritional components; calories, fat, sugar, and salt. Funding Disclosure: None
Collegiate Swimmers Attitudes, Perceptions, and Adoption of a Plant-Based, Whole Foods Diet
Customer Response to a Supplemental Nutrition Assistance Program (SNAP) Nutrition Incentive Program at Farmers Markets
Author(s): J. Christaldi, R. Subach; West Chester University of Pennsylvania
Author(s): H. Valentine1, S. Harvey2, L. Landfried3, T. Craven1, G. Brock1, C. Gibson1; 1 University of Kansas Medical Center, 2University of Kansas, 3Saint Louis University
Learning Outcome: Participants will understand and describe the nutrition knowledge of and barriers to consuming a plant-based diet in collegiate swimmers. Plant-based diets are increasing in popularity among college students and athletes. The Dietary Guidelines for Americans recognizes vegetarian and vegan diets as healthy eating patterns. A well-planned plant-based diet can support and enhance athletic performance and benefit overall health. The purpose of this mixed-method study was to examine the attitudes of collegiate swimmers on plant-based dietary patterns, and to recognize barriers to following this dietary pattern. Participants (N¼31) completed a nutrition knowledge questionnaire, participated in a focus group, viewed a virtual supermarket tour, and participated in a plant-based cooking lesson. Results showed that the majority of athletes follow a “normal diet with no restrictions” (90.3%), have “good” or “acceptable” nutrition knowledge (83.8%), and “good” or “acceptable” cooking skills (74.1%). All athletes indicated that nutrition was “very important” or “important” for athletic performance. Dietary assessment showed the majority of athletes consumed “1-2” or “3-5” pieces or 1/2 c. servings of fruit per day (93.4%), consumed “1-2” or “3-5” 1/2 c. cooked or 1 c. raw servings of vegetables per day (90.2%), and consumed “12” or “3-5” 1/2 c. or 1 oz. servings of whole grains per day (93.5%). Three themes emerged from the focus groups: student athletes have a mixed understanding of nutrition as a whole and for athletes, there are mostly negative views on consuming a plant-based diet, and similar barriers exist among the athletes. Consequently, student athletes should receive nutrition education on plant-based diets and their benefits to athletic performance and overall health. Furthermore, working with campus administration to reduce barriers to following a plant-based diet should be investigated. Funding Disclosure: None
Learning Outcome: Participants will be able to describe customer response to a nutrition incentive program at farmers markets aiming to improve access to and affordability of fresh fruits and vegetables for SNAP participants. Background: Most Supplemental Nutrition Assistance Program (SNAP) participants have lower-quality diets than nonparticipants, increasing the importance of strategies to support the purchase and consumption of more healthful foods. In response, the Double Up Food Bucks (DUFB) program aims to improve access to and affordability of fresh fruits and vegetables (F&V) for SNAP participants by providing a $1 incentive to be spent on F&V for every $1 spent on any SNAP-eligible items at participating farmers markets across Kansas and Missouri. Methods: As part of a larger mixed-methods evaluation, research assistants conducted intercept surveys with both SNAP users who had used (n¼73) and not used (n¼33) the DUFB incentive at participating farmers markets within the sampling frame.
Results: SNAP participants who had not used the DUFB incentive reported they were likely to use the program during their next market visit. Of the program users, 97% reported it was very easy to purchase fresh F&V with the DUFB incentive. Participants who had used the incentive multiple times were asked to share how it may have affected their eating habits, with 81% reporting the amount of fresh F&V they eat has increased and 47% reporting that the amount of “junk” food they eat has decreased. About 98% of respondents reported that the nutrition incentive has helped them afford more F&V, and all participants would recommend the DUFB program to other customers.
Conclusion: SNAP participants report the nutrition incentive has helped them afford more F&V and has increased their F&V consumption. The DUFB nutrition incentive model can be an effective approach to increasing access to and affordability of fresh F&V for SNAP participants at farmers markets.
Funding Disclosure: National Institute of Food and Agriculture (USDA)
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2017 Suppl 1—Abstracts Volume 117 Number 9
Poster Session: Wellness and Public Health Collegiate Athletes Supplement Consumption Behavior at a Small Midwestern University Author(s): T. Ray, C. Anstrom; Olivet Nazarene University Learning Outcome: To investigate collegiate athlete’s current supplement consumption behavior in relation to demographics, hours of training, level of athletic performance, and years competing, post completion of required education modules on new NAIA supplement standards. Background: Academy’s position on Nutrition and Athletic Performance voiced concerns with safety of supplement consumption due to the presence of unregulated ingredients, untested combinations, and dosages exceeding recommendations. A committee of The National Association of Intercollegiate Athletics (NAIA) approved the requirement for all NAIA student-athletes to receive a consistent substance abuse education program. This committee’s first priority is the health and well-being of student athletes. Methods: Using the modified Nutrition Supplement Habits and Perceptions of Athletes with a Disability questionnaire, data was collected to assess the relationships between supplement consumption behavior post module work and demographics, hours of training, highest level of athletic performance, and years of competing. All athletes were provided an e-mail link to the online questionnaire, 59 participants completed the questionnaire. Results: There is weak positive relationship between supplement use and gender r(57) ¼ .20, p<.05; supplement use and age r(57) ¼ .11, p<.05. There is weak negative relationship between supplement use and hours of training r(57) ¼ -.22, p<.05; supplement use and highest level of athletic performance r(57) ¼ -.07, p<.05; supplement use and years competing r(57) ¼ -.06, p<.05. Conclusion: There was no significant relationship found in any of the variables measured in relation to supplement use. In the population surveyed supplement consumption behavior was not influenced by gender, age, hours of training, highest level of athletic performance, or years competing. Funding Disclosure: None
Consumer Definitions of a “Healthy” Food: A Pilot Survey Author(s): S. Palmer, D. Winham; Iowa State University Learning Outcome: Consumers are faced every day with media and choices on dietary intake, and it is important for health care professionals, researchers, and Extension and Outreach specialists to fully understand how a healthy food is defined. These results are useful for anyone educating others on healthful dietary habits. According to the results, the most common category defined was the nutritional composition of foods. Fewer responses focused on satiety or the feelings after eating healthy foods. Background: Consumers are inundated with multimedia messages touting “healthy” foods. However, consumer’s perceptions of what defines a “healthy” food is not well known. This information is essential to develop appropriate nutrition education messaging. Methods: An online pilot test survey about consumer’s perceptions of healthy food was administered to a convenience sample between September and November 2016. The survey was available in both English and Spanish. Participants were recruited from email listservs, snowball sampling, and health clinics. Qualitative theme analysis was applied to open-ended responses for “How do you define a healthy food?” Results: Eighty-seven percent wrote an answer to this question (144/165). Respondents were 76% female, 68% non-Hispanic with an average age of 3814.7 years. Of the respondents, 86% took the survey online and 13% took it in person. To qualitatively analyze responses, trends in responses were recorded and grouped together; nutrition, whole foods, ethical considerations, and satiety. Several of the responses were in multiple groups and coded accordingly. The most common, 34.7%, responses focused on the nutrition of the food, then nutrition and whole foods, 33%. An example of a response in the nutrition and whole foods category was “Nutritious, as fresh as possible and if made, with few ingredients and no preservatives.” Conclusions: These results indicate consumers define healthy foods by the nutritional components; calories, fat, sugar, and salt. Funding Disclosure: None
Collegiate Swimmers Attitudes, Perceptions, and Adoption of a Plant-Based, Whole Foods Diet
Customer Response to a Supplemental Nutrition Assistance Program (SNAP) Nutrition Incentive Program at Farmers Markets
Author(s): J. Christaldi, R. Subach; West Chester University of Pennsylvania
Author(s): H. Valentine1, S. Harvey2, L. Landfried3, T. Craven1, G. Brock1, C. Gibson1; 1 University of Kansas Medical Center, 2University of Kansas, 3Saint Louis University
Learning Outcome: Participants will understand and describe the nutrition knowledge of and barriers to consuming a plant-based diet in collegiate swimmers. Plant-based diets are increasing in popularity among college students and athletes. The Dietary Guidelines for Americans recognizes vegetarian and vegan diets as healthy eating patterns. A well-planned plant-based diet can support and enhance athletic performance and benefit overall health. The purpose of this mixed-method study was to examine the attitudes of collegiate swimmers on plant-based dietary patterns, and to recognize barriers to following this dietary pattern. Participants (N¼31) completed a nutrition knowledge questionnaire, participated in a focus group, viewed a virtual supermarket tour, and participated in a plant-based cooking lesson. Results showed that the majority of athletes follow a “normal diet with no restrictions” (90.3%), have “good” or “acceptable” nutrition knowledge (83.8%), and “good” or “acceptable” cooking skills (74.1%). All athletes indicated that nutrition was “very important” or “important” for athletic performance. Dietary assessment showed the majority of athletes consumed “1-2” or “3-5” pieces or 1/2 c. servings of fruit per day (93.4%), consumed “1-2” or “3-5” 1/2 c. cooked or 1 c. raw servings of vegetables per day (90.2%), and consumed “12” or “3-5” 1/2 c. or 1 oz. servings of whole grains per day (93.5%). Three themes emerged from the focus groups: student athletes have a mixed understanding of nutrition as a whole and for athletes, there are mostly negative views on consuming a plant-based diet, and similar barriers exist among the athletes. Consequently, student athletes should receive nutrition education on plant-based diets and their benefits to athletic performance and overall health. Furthermore, working with campus administration to reduce barriers to following a plant-based diet should be investigated. Funding Disclosure: None
Learning Outcome: Participants will be able to describe customer response to a nutrition incentive program at farmers markets aiming to improve access to and affordability of fresh fruits and vegetables for SNAP participants. Background: Most Supplemental Nutrition Assistance Program (SNAP) participants have lower-quality diets than nonparticipants, increasing the importance of strategies to support the purchase and consumption of more healthful foods. In response, the Double Up Food Bucks (DUFB) program aims to improve access to and affordability of fresh fruits and vegetables (F&V) for SNAP participants by providing a $1 incentive to be spent on F&V for every $1 spent on any SNAP-eligible items at participating farmers markets across Kansas and Missouri. Methods: As part of a larger mixed-methods evaluation, research assistants conducted intercept surveys with both SNAP users who had used (n¼73) and not used (n¼33) the DUFB incentive at participating farmers markets within the sampling frame.
Results: SNAP participants who had not used the DUFB incentive reported they were likely to use the program during their next market visit. Of the program users, 97% reported it was very easy to purchase fresh F&V with the DUFB incentive. Participants who had used the incentive multiple times were asked to share how it may have affected their eating habits, with 81% reporting the amount of fresh F&V they eat has increased and 47% reporting that the amount of “junk” food they eat has decreased. About 98% of respondents reported that the nutrition incentive has helped them afford more F&V, and all participants would recommend the DUFB program to other customers.
Conclusion: SNAP participants report the nutrition incentive has helped them afford more F&V and has increased their F&V consumption. The DUFB nutrition incentive model can be an effective approach to increasing access to and affordability of fresh F&V for SNAP participants at farmers markets.
Funding Disclosure: National Institute of Food and Agriculture (USDA)
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2017 Suppl 1—Abstracts Volume 117 Number 9