Creating an Asian Pantry from Local Sources

Creating an Asian Pantry from Local Sources


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RESEARCH & PRACTICE INNOVATIONS: NOVEL FOOD AND EATING INITIATIVES Creating an Asian Pantry from Local Sources Author(s): I. Wan, D. Brewer; Nutrition and Dietetics, Saint Louis University, Saint Louis, MO Learning Outcome: The participant should be able to assess whether or not a project like ours can be done in his or her own location, even though the items available to him or her may not be the same as the ones in the project. With the acceptance of “locavore” in the Oxford American Dictionary and vocal proponents like Alice Waters and Michael Pollan in the popular media, the idea of sustainability is spreading rapidly among the public. The challenge of eating local can be difficult, but trying to eat ethnic cuisine by only using local ingredients seems even more intimidating. The Master’s level Gastronomy class within the Department of Nutrition and Dietetics at Saint Louis University decided to undertake this challenge. After using the local food concept to create food items regularly used in Asian cuisine, such as tofu and fish sauce, we conducted a taste test to determine if our ingredients were comparable to authentic Asian items. With the results, we can provide an alternative to those who want to commit to the locavore lifestyle and help local farmers and food producers find another source of income for their products. Funding Disclosure: Saint Louis University

Effect of Nitrogen Concentration on ␻-polyunsaturated Fatty Acids Profile of scenedesmus Incrassatulus Author(s): G. L. López-Lizárraga,1 C. M. Flores-Ortiz,2,3 R. O. CañizaresVillanueva1; 1Biotecnología y Bioingeniería, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, México, Mexico, 2 Unidad de Biotecnología y Prototipos, Universidad Nacional Autónoma de México, México, Mexico, 3Universidad Nacional Autónoma de México, México, Mexico Learning Outcome: Understand polyunsaturated fatty acids omega-3 and omega-6 consumption importance in human health and the feasibility of its production by freshwater microalgae. Polyunsaturated fatty acids (PUFAs) ␻-3 and ␻-6 are essential for humans and its consumption is associated to specific health benefits. Long chain ␻-3 PUFAs have the ability to prevent and treat hypertension, arthritis, inflammatory and autoimmune disorders, Alzheimer’s disease, depression, as well as cancer. Some PUFAs have beneficial properties on the skin, such as acne reduction and moisture retention. In addition, PUFAs have repeatedly been linked to improving brain health in people of all ages, with remarkable importance in gestation and infancy. It is known that marine microalgae are the main producers of this type of fatty acids, however, production of PUFAs are not well investigated in freshwater microalgae. The objective of this work was to evaluate the effect of nitrogen (N) concentration on the ␻-fatty acid profile by the freshwater microalga Scenedesmus incrassatulus, at three N concentrations (25, 50 and 100 mg/L). The photobioreactors were 2 L split-cylinders internal-loop air-lift, aeration rate 0.5 mLair/(mLmedia·min), photon flux 150 ␮mol/m2 s, temperature 25⫾2 °C. At 25, 50 and 100 mgN/L the total ␻-3 plus ␻-6 PUFAs specific content were 7.6, 7.02 and 15.4 mg/gbiomass, respectively, stearidonic acid (18:4␻3) content was 0.95, 1.27 and 2.83 mg/gbiomass; linoleic acid (18:2␻6) values were 6.07, 6.33 and 11.51 mg/gbiomass, respectively; however, ␥-Linolenic acid (GLA, 18:3␻6) was only detected at 100 mgN/L with 1.06 mg/gbiomass. These values are similar and even superior to those obtained by some freshwater and marine microalgae previously reported. In conclusion, the 100 mgN/L treatment promoted more ␻-3 and ␻-6 PUFAs accumulation. Funding Disclosure: Conacyt

Identifying Opportunities for Nudging Fruit and Vegetable Choices in Middle School Cafeterias

Promoting Civic Dietetics Practice through Farm-To-School Project Experiences

Author(s): P. L. Connors,1 C. M. Bednar,2 B. A. Davenport,3 L. R. Kennon,1 R. E. Davis3; 1Hospitality Management, University of North Texas, Denton, TX, 2Nutrition and Food Sciences, Texas Woman’s University, Denton, TX, 3Anthropology, University of North Texas, Denton, TX

Author(s): A. Tallant,1 B. Sanders,1 E. Jackson2; 1Western Carolina University, Cullowhee, NC, 2Appalachian Sustainable Agriculture Project, Asheville, NC

Learning Outcome: Describe ways to nudge student choices in middle school cafeterias to promote healthful fruit/vegetable selection and explain participant observation techniques that can offer insight into cafeteria activities impacting choices. This study identified opportunities for nudging, or gently signaling, healthful choices, and recommended changes that encouraged beneficial selections without impacting cafeteria operations. A cross-disciplinary team was trained in protection of human subjects, participant observation fieldwork, and writing of detailed field notes. During four weeks in October and November, 2010, researchers observed cafeteria activities in two urban North Texas middle schools with enrollments of 517 and 642 in sixth, seventh and eighth grades. Percent qualified for free or reduced price lunch was 66% and 54% respectively. Average daily participation was 81% and 74% respectively. Ethnically the student population was 35% white, 43% Hispanic, and 19% African-American (school one), and 47% white, 40% Hispanic, and 9% African-American (school two). Menu planning was carried out using Nutrient Standard Menu Planning with analysis done locally. Each cafeteria had three serving lines with themed, static menus that remained the same throughout the observational period. Triangulation established trustworthiness of results via weekly debriefing, field note interpretation using a validated codebook, and review by insider focus groups. Four subtle yet powerful strategies for nudging fruit & vegetable choices were identified and implemented spring 2011. (1) Large, rough cut carrots in baggies replaced with baby carrots in open boats; (2) Variety of canned fruit available daily rather than one type each day; (3) Oranges quartered rather than served whole; and (4) Apple taste test conducted to determine likeability among four available varieties. District administrators and cafeteria staff voiced satisfaction with the changes and students responded positively to nudging. Funding Disclosure: USDA ERS CFDA NO.10.253; University of North Texas Undergraduate Research Initiative

Learning Outcome: Participants will be able to describe a unique approach to introducing farm to school concepts to university undergraduate curricula and experiences in order to better prepare students for civic dietetics practice. Sustainable food systems and diets have become an emergent issue in nutrition. Nutrition professionals are increasingly concerned about the environmental and social impacts of the dietary behaviors our profession promotes. This concept of “civic dietetics” is a fairly new framework and somewhat lacking in undergraduate nutrition curricula. The purpose of this unprecedented pilot study, Cultivating the Next Crop of Educators (Phase 2), was to train undergraduates studying to be future teachers and nutrition professionals to successfully implement farm to school programs. This presentation will describe the design, implementation, and evaluation of the nutrition student component of the project. Appalachian Sustainable Agriculture Project (ASAP) spearheaded the project and design elements. The project opportunity was announced in nutrition classes and using an application process, four nutrition participants were selected. Project implementation included training students via orientation, hands on farm to school workshop, and monthly meetings. ASAP also supplied participants with tool kits. Nutrition students were charged with conducting taste tests featuring local seasonal foods and profiling local farmers in four public primary and secondary school cafeterias. Students were responsible for scheduling, preparation and implementing the taste tests. Evaluation of the project included postassessment surveys completed by nutrition students. Qualitative findings from surveys including successes, challenges and barriers, and suggestions for future projects will be shared. Recommendations for implementing similar projects in undergraduate nutrition programs will be provided. This pilot project could serve as a model to promote an appreciation for local and sustainable foods among future nutrition professionals. Funding Disclosure: North Carolina Blue Cross/Blue Shield Foundation Grant