- Email: [email protected]
Dietary Intake of Arab International College Students in the United States
S60 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012
P90 (continued) effect of preordering on selection and consumption decisions, respectively. Results: Compared with students who preordered, students who did not preorder were 11.8% less likely to take fruit (P < .05) and 8.9% (P < .05) and 25% (P < .01) more likely to take snacks or starchy items, respectively. Students who did not preorder consumed 21.6% fewer vegetables (P < .05) and 10% more starchy items (P < .01). Conclusions and Implications: Without the preorder system, students consumed less healthful lunches, wasted more vegetables, and wasted less fruit. Preordering is effective but can lead students to select items they may not want once lunch is served. Funding: USDA, Economic Research Service 59-5000-00090.
P91 Healthy Menu Choices in Schools: A Step in the Right Direction A. Castillo, MPH, [email protected], National Food Service Management Institute, Applied Research Division, University of Southern Mississippi, 118 College Drive, #5060, Hattiesburg, MS 39406; M. F. Nettles, PhD, RD Objective: To identify the practices, perceptions, training and resources, and barriers to providing healthy menu choices in school nutrition (SN) programs. Design, Setting and Participants: Two expert panel discussions were conducted with 21 SN professionals to explore issues associated with the study objective. The qualitative information was used to develop the survey, and a national review panel evaluated the instrument. Outcome Measures and Analysis: Surveys were mailed to a random sample of 700 SN directors. Statistical analyses included descriptive statistics, exploratory factor analysis, Cronbach a, and 1-way analysis of variance with Tukey post hoc tests. Results: A total of 267 surveys (38.5%) were returned. Results identified 10 factors that contribute to providing healthy menu choices, which included promotional practices, student benefits, wellness policy practices, studentfocused practices, and positive program environment. Conclusions and Implications: Mean scores for SN directors who purchased locally grown fresh fruits and vegetables were significantly higher than those of SN directors who did not purchase locally grown fresh fruits and vegetables for all 10 factors. Additionally, mean scores for 6 factors for SN directors who were HealthierUS School Challenge award recipients were significantly higher than those for SN directors who were not. Both findings suggest these SN directors are more likely to provide healthy menu choices, thus improving student wellness, increasing stakeholders’ support, and improving operational, promotional, and wellness efforts in schools. Results can be used to assess school local wellness policies, menus, promotional efforts, and nutrition education for establishing a supportive wellness environment. Funding: None.
P92 Dietary Intake of Arab International College Students in the United States K. Gordon, PhD, RD, LD, [email protected], Kent State University, School of Health Sciences, 1225 Theatre Drive, Kent, OH 44242; A. Alfarhan, MS, College of Nursing, the Public Authority of Applied Education and Training, Kuwait; N. Caine-Bish, PhD, RD, LD, Kent State University; N. Burzminski, EdD, RD, LD Objective: The objective of this study was to examine dietary intake of Arab international college students and dietary changes associated with relocation to the United States (US). The study also evaluated overall differences in food intake based on sex and marital status. Design, Setting and Participants: The study design was a descriptive, quantitative analysis of Arab international college students’ dietary intake before and after relocation to the US, based on a food frequency questionnaire. Participants (n ¼ 95) were from Saudi Arabia, Kuwait, Jordan, Syria, and United Arab Emirates. Outcome Measures and Analysis: Independent variables were sex and marital status. Dependent variables were dietary intake of food groups (meat/beans, dairy, fruit, vegetables, fat/oil) of traditional and westernized foods. A repeated-measures factorial (2 2) analysis of variance was used to examine the changes in the consumption of traditional or westernized food before and after moving to the US. Results: Students reported changes in their food preferences and consumption of traditional and westernized foods after relocation to the US. Results revealed a shift toward westernized and local foods, along with a general unbalanced consumption from food groups. Men decreased vegetable intake, whereas single students increased fat and oil intake. Traditional food consumption decreased, whereas westernized food consumption increased (P < .05), with a significant increase in food consumption from restaurants. Conclusions and Implications: Overall, this study concluded that Arab international college students experienced significant influence on their dietary intake, as well as on food choices and eating pattern, once they relocated to the US. Thus, newly arriving Arab international college students might benefit from nutrition education relative to westernized food intake. Funding: None.
P93 How Healthy are Free Breakfasts at Hotels? A. Almohanna, MS, [email protected], Virginia Tech, 1236 University City Boulevard, Apartment #135, Blacksburg, VA 24060; E. Serrano, PhD Objective: Although restaurants, grocery stores, and other food outlets have been highly studied, hotel foods have largely been ignored, although they may contribute to overall dietary quality, particularly among frequent Continued on page S61
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012
P90 (continued) effect of preordering on selection and consumption decisions, respectively. Results: Compared with students who preordered, students who did not preorder were 11.8% less likely to take fruit (P < .05) and 8.9% (P < .05) and 25% (P < .01) more likely to take snacks or starchy items, respectively. Students who did not preorder consumed 21.6% fewer vegetables (P < .05) and 10% more starchy items (P < .01). Conclusions and Implications: Without the preorder system, students consumed less healthful lunches, wasted more vegetables, and wasted less fruit. Preordering is effective but can lead students to select items they may not want once lunch is served. Funding: USDA, Economic Research Service 59-5000-00090.
P91 Healthy Menu Choices in Schools: A Step in the Right Direction A. Castillo, MPH, [email protected], National Food Service Management Institute, Applied Research Division, University of Southern Mississippi, 118 College Drive, #5060, Hattiesburg, MS 39406; M. F. Nettles, PhD, RD Objective: To identify the practices, perceptions, training and resources, and barriers to providing healthy menu choices in school nutrition (SN) programs. Design, Setting and Participants: Two expert panel discussions were conducted with 21 SN professionals to explore issues associated with the study objective. The qualitative information was used to develop the survey, and a national review panel evaluated the instrument. Outcome Measures and Analysis: Surveys were mailed to a random sample of 700 SN directors. Statistical analyses included descriptive statistics, exploratory factor analysis, Cronbach a, and 1-way analysis of variance with Tukey post hoc tests. Results: A total of 267 surveys (38.5%) were returned. Results identified 10 factors that contribute to providing healthy menu choices, which included promotional practices, student benefits, wellness policy practices, studentfocused practices, and positive program environment. Conclusions and Implications: Mean scores for SN directors who purchased locally grown fresh fruits and vegetables were significantly higher than those of SN directors who did not purchase locally grown fresh fruits and vegetables for all 10 factors. Additionally, mean scores for 6 factors for SN directors who were HealthierUS School Challenge award recipients were significantly higher than those for SN directors who were not. Both findings suggest these SN directors are more likely to provide healthy menu choices, thus improving student wellness, increasing stakeholders’ support, and improving operational, promotional, and wellness efforts in schools. Results can be used to assess school local wellness policies, menus, promotional efforts, and nutrition education for establishing a supportive wellness environment. Funding: None.
P92 Dietary Intake of Arab International College Students in the United States K. Gordon, PhD, RD, LD, [email protected], Kent State University, School of Health Sciences, 1225 Theatre Drive, Kent, OH 44242; A. Alfarhan, MS, College of Nursing, the Public Authority of Applied Education and Training, Kuwait; N. Caine-Bish, PhD, RD, LD, Kent State University; N. Burzminski, EdD, RD, LD Objective: The objective of this study was to examine dietary intake of Arab international college students and dietary changes associated with relocation to the United States (US). The study also evaluated overall differences in food intake based on sex and marital status. Design, Setting and Participants: The study design was a descriptive, quantitative analysis of Arab international college students’ dietary intake before and after relocation to the US, based on a food frequency questionnaire. Participants (n ¼ 95) were from Saudi Arabia, Kuwait, Jordan, Syria, and United Arab Emirates. Outcome Measures and Analysis: Independent variables were sex and marital status. Dependent variables were dietary intake of food groups (meat/beans, dairy, fruit, vegetables, fat/oil) of traditional and westernized foods. A repeated-measures factorial (2 2) analysis of variance was used to examine the changes in the consumption of traditional or westernized food before and after moving to the US. Results: Students reported changes in their food preferences and consumption of traditional and westernized foods after relocation to the US. Results revealed a shift toward westernized and local foods, along with a general unbalanced consumption from food groups. Men decreased vegetable intake, whereas single students increased fat and oil intake. Traditional food consumption decreased, whereas westernized food consumption increased (P < .05), with a significant increase in food consumption from restaurants. Conclusions and Implications: Overall, this study concluded that Arab international college students experienced significant influence on their dietary intake, as well as on food choices and eating pattern, once they relocated to the US. Thus, newly arriving Arab international college students might benefit from nutrition education relative to westernized food intake. Funding: None.
P93 How Healthy are Free Breakfasts at Hotels? A. Almohanna, MS, [email protected], Virginia Tech, 1236 University City Boulevard, Apartment #135, Blacksburg, VA 24060; E. Serrano, PhD Objective: Although restaurants, grocery stores, and other food outlets have been highly studied, hotel foods have largely been ignored, although they may contribute to overall dietary quality, particularly among frequent Continued on page S61