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Dietary iron status of female runners
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THURSDAY, OCTOBER 20
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POSTER SESSION: NUTRITION EDUCATION/PUBLIC RELATIONS LOWFAT DIET BEHAVIOR CHANGES IN A PHASE II CARDIAC REHABILITATION PROGRAM AT A LARGE MIDWESTERN TEACHING HOSPITAL. A.M. Sherry, RD, J.E. Reddick, PhD, RD, J.P. Thurlow, DrPH, RD, Mount Mary College, Milwaukee, WI Low fat diet habit patterns in outpatient (Phase II) Cardiac Rehabilitation participants were studied in relation to nutrition class attendance or independent learning. A nonprobability convenience sampling of 81 patients (126 candidates) included two independent groupings (treatment n = 47 and control, n = 34). Patients choosing classes formed the treatment group, independent study the control group. Two separate surveys adapted with permission by authors, pilot-tested for validity and reliability were completed by subjects at program baseline and exit. Subjects were ages 32 82 yrs, 94% white (6% black), 73% male (27% female) with 77% having received low fat low cholesterol diet instructions prior. Paired t test findings showed improvements (Food Habits Survey) in treatment (P = .001) and control groups (typically P = .01) concerning dietary fat habit changes for five subscales tested. Cholesterol-Saturated Fat Index (CSI) Survey scoring revealed significant mean per cent of energy as fat consumption changes baseline/exit: 29.8/24.4% in the treatment group (P =.001) and 29.1/24.3% in the control group (P = .001). Independent t test measures comparing treatment and control group dual survey outcomes revealed insignificant evidence to support differences related to class attendance. In conclusion, both sample groups demonstrated significantly reduced dietary fat intakes and related habits within groups.
EATING DISORDER PATHOLOGY IN A CULINARY ARTS SCHOOL. E.L. Hodges, MSW, E.J. Stellefson, RD, M.P. Jarrell, PhD, C.E. Cochrane, PhD, T.D. Brewerton, MD, Institute of Psychiatry, Medical University of South Carolina, Charleston, SC Eating disorders (ED) have been reported to occur more frequently in association with certain occupations, such as ballet dancers and models, but no data exists regarding ED frequency in culinary professionals. We therefore administered two diagnostic ED instruments (Diagnostic Survey of Eating Disorders and the Eating Disorders Inventory) to students in a culinary arts school in Charleston, SC. Mean student age was 22+5.01 years. Racial breakdown was 84.4% white, 11.7% black, 2.7% other. 411 of 700 students completed the surveys. Eighteen percent of the students completing the surveys had an ED by DSM III-R criteria. Of 146 females, 5% had bulimia nervosa (BN), 21.2% had Eating Disorder NOS (EDNOS), and 4.1% had Binge Eating Disorder (BED). Of 265 males, 2% had BN, 7.2% had EDNOS, and 1.9% had BED. Mean Body Mass Index (BMI) was 24 for females and 27.6 for males. Males with an ED were heavier (BMI 29.9±6.0) than males without an ED (BMI 25.3±4) (p<0.000 I1).There was no significant difference in BMI of females with and without an ED. 28.7% of students were obese (BMI>27). An ED diagnosis was found in 21% of those with obesity. Student specialty choice (culinary vs. hospitality) did not predict the presence of an ED. These findings suggest the need for student counseling programs to be aware of the presence of EDs in culinary schools.
A-88 / SEPTEMBER 1994 SUPPLEMENT VOLUME 94 NUMBER 9
DIETARY IRON STATUS OF FEMA.LE RUNNERS. DL Fthermaa, MS, MM Shock, PhD, RD, JH Ishee, PhD, and RC Lowe, MS, College of Health and Applied Science, University of Central Arkansas, Conway, Arkansas. The purpose of this study was to compare the dietary iron intake of female runners and the bioavailability of iron in their diet to recomrmenlded levels. Subjects were 36 females from running clubs in Arkansas. All runners reported dietary intake using a three-day dietary record. Daily intake was estimated using the nutrient database from Food Processor. The amount of iron absorbed from each meaal was estimated using calculations developed by "onsen (1978). Statistical significance was set at .05 level. Z-tests were used to compare dietary iron intake and bioavailabie iron to recommended level. The mean iron intake of 15.84 mg a day was not significantly different from the Recommended Dietary Allowanuce (RDA) of 15 my (z=1.02, p.314). The mean bivavailable iron of 1.06 mg a day was significantly different from the estimated 1.5 mg of iron lost from the body daily (z=6.37, p.001). A ttest was used to determine if a significant difference existed between the female r;inners' caloric intakes and estimated caloric expenditures. The mean caloric intake was 2052 kcal a day compared to a mean caloric expenditure of 2185 kcal a day. There was no ignificant difference etween caloric intake and expenditure (t=1.44, p-.15:)). Within Lhe limitations of this study it was coi,cluded that a significant difference eisced between bioavailaDle iron and the recorm.ended levels necessary to rplace average daily iron loss. These results equijeied tha. sAlt.oueh dit-ary iron iltke may meet RA. the ir,.n available be absorbed may be below neessary lovel.
NUTRITION KNOWLEDGE OF HEALTH TEACHERS IN TEXAS, A.D. VanBeber, PhD, RD, LD, and M.A. Gorman, PhD, RD, LD, Department of Nutrition and Dietetics, Texas Christian University, Fort Worth, TX Research demonstrates that nutrition education in schools has the potential for motivating students to make nutritious food choices. Teachers with increased nutrition/training may bring a better understanding of nutrition to students. The purpose of this study was to determine the nutrition knowledge of high school health teachers in Texas. A previously validated Nutrition Knowledge Test (NKT) was sent to 400 randomly selected teachers along with questions regarding school and personal demographics. Frequencies, Pearson correlation coefficients, and analysis of variance were utilized in data analysis. With 30.5% of the teachers (122) responding to the questionnaire, the average score on the NKT was 78% correct. A moderate positive correlation (r= +0.31) was observed between education level and NKT score. Scores of female respondents were significantly higher (82.2+1.3%) than male scores (77.7+1.5%). Questions frequently answered incorrectly included protein function, vitamin sources, and constipating foods. A question regarding saturated fat food sources was answered correctly by 100% of the respondents. Teachers most frequently chose Registered Dietitians as reliable nutrition information sources (95%); however, an alarming percentage of respondents (9%) felt that fitness instructors were qualified nutrition education providers. It was concluded that the need exists for well-developed nutrition curricula in college and as in-service topics for veteran health teachers to increase nutrition knowledge and prepare health teachers to adequately provide instruction in the rapidly advancing and increasingly important field of nutrition.
ee
THURSDAY, OCTOBER 20
........................................................................... *e e . . e e e e e
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POSTER SESSION: NUTRITION EDUCATION/PUBLIC RELATIONS LOWFAT DIET BEHAVIOR CHANGES IN A PHASE II CARDIAC REHABILITATION PROGRAM AT A LARGE MIDWESTERN TEACHING HOSPITAL. A.M. Sherry, RD, J.E. Reddick, PhD, RD, J.P. Thurlow, DrPH, RD, Mount Mary College, Milwaukee, WI Low fat diet habit patterns in outpatient (Phase II) Cardiac Rehabilitation participants were studied in relation to nutrition class attendance or independent learning. A nonprobability convenience sampling of 81 patients (126 candidates) included two independent groupings (treatment n = 47 and control, n = 34). Patients choosing classes formed the treatment group, independent study the control group. Two separate surveys adapted with permission by authors, pilot-tested for validity and reliability were completed by subjects at program baseline and exit. Subjects were ages 32 82 yrs, 94% white (6% black), 73% male (27% female) with 77% having received low fat low cholesterol diet instructions prior. Paired t test findings showed improvements (Food Habits Survey) in treatment (P = .001) and control groups (typically P = .01) concerning dietary fat habit changes for five subscales tested. Cholesterol-Saturated Fat Index (CSI) Survey scoring revealed significant mean per cent of energy as fat consumption changes baseline/exit: 29.8/24.4% in the treatment group (P =.001) and 29.1/24.3% in the control group (P = .001). Independent t test measures comparing treatment and control group dual survey outcomes revealed insignificant evidence to support differences related to class attendance. In conclusion, both sample groups demonstrated significantly reduced dietary fat intakes and related habits within groups.
EATING DISORDER PATHOLOGY IN A CULINARY ARTS SCHOOL. E.L. Hodges, MSW, E.J. Stellefson, RD, M.P. Jarrell, PhD, C.E. Cochrane, PhD, T.D. Brewerton, MD, Institute of Psychiatry, Medical University of South Carolina, Charleston, SC Eating disorders (ED) have been reported to occur more frequently in association with certain occupations, such as ballet dancers and models, but no data exists regarding ED frequency in culinary professionals. We therefore administered two diagnostic ED instruments (Diagnostic Survey of Eating Disorders and the Eating Disorders Inventory) to students in a culinary arts school in Charleston, SC. Mean student age was 22+5.01 years. Racial breakdown was 84.4% white, 11.7% black, 2.7% other. 411 of 700 students completed the surveys. Eighteen percent of the students completing the surveys had an ED by DSM III-R criteria. Of 146 females, 5% had bulimia nervosa (BN), 21.2% had Eating Disorder NOS (EDNOS), and 4.1% had Binge Eating Disorder (BED). Of 265 males, 2% had BN, 7.2% had EDNOS, and 1.9% had BED. Mean Body Mass Index (BMI) was 24 for females and 27.6 for males. Males with an ED were heavier (BMI 29.9±6.0) than males without an ED (BMI 25.3±4) (p<0.000 I1).There was no significant difference in BMI of females with and without an ED. 28.7% of students were obese (BMI>27). An ED diagnosis was found in 21% of those with obesity. Student specialty choice (culinary vs. hospitality) did not predict the presence of an ED. These findings suggest the need for student counseling programs to be aware of the presence of EDs in culinary schools.
A-88 / SEPTEMBER 1994 SUPPLEMENT VOLUME 94 NUMBER 9
DIETARY IRON STATUS OF FEMA.LE RUNNERS. DL Fthermaa, MS, MM Shock, PhD, RD, JH Ishee, PhD, and RC Lowe, MS, College of Health and Applied Science, University of Central Arkansas, Conway, Arkansas. The purpose of this study was to compare the dietary iron intake of female runners and the bioavailability of iron in their diet to recomrmenlded levels. Subjects were 36 females from running clubs in Arkansas. All runners reported dietary intake using a three-day dietary record. Daily intake was estimated using the nutrient database from Food Processor. The amount of iron absorbed from each meaal was estimated using calculations developed by "onsen (1978). Statistical significance was set at .05 level. Z-tests were used to compare dietary iron intake and bioavailabie iron to recommended level. The mean iron intake of 15.84 mg a day was not significantly different from the Recommended Dietary Allowanuce (RDA) of 15 my (z=1.02, p.314). The mean bivavailable iron of 1.06 mg a day was significantly different from the estimated 1.5 mg of iron lost from the body daily (z=6.37, p.001). A ttest was used to determine if a significant difference existed between the female r;inners' caloric intakes and estimated caloric expenditures. The mean caloric intake was 2052 kcal a day compared to a mean caloric expenditure of 2185 kcal a day. There was no ignificant difference etween caloric intake and expenditure (t=1.44, p-.15:)). Within Lhe limitations of this study it was coi,cluded that a significant difference eisced between bioavailaDle iron and the recorm.ended levels necessary to rplace average daily iron loss. These results equijeied tha. sAlt.oueh dit-ary iron iltke may meet RA. the ir,.n available be absorbed may be below neessary lovel.
NUTRITION KNOWLEDGE OF HEALTH TEACHERS IN TEXAS, A.D. VanBeber, PhD, RD, LD, and M.A. Gorman, PhD, RD, LD, Department of Nutrition and Dietetics, Texas Christian University, Fort Worth, TX Research demonstrates that nutrition education in schools has the potential for motivating students to make nutritious food choices. Teachers with increased nutrition/training may bring a better understanding of nutrition to students. The purpose of this study was to determine the nutrition knowledge of high school health teachers in Texas. A previously validated Nutrition Knowledge Test (NKT) was sent to 400 randomly selected teachers along with questions regarding school and personal demographics. Frequencies, Pearson correlation coefficients, and analysis of variance were utilized in data analysis. With 30.5% of the teachers (122) responding to the questionnaire, the average score on the NKT was 78% correct. A moderate positive correlation (r= +0.31) was observed between education level and NKT score. Scores of female respondents were significantly higher (82.2+1.3%) than male scores (77.7+1.5%). Questions frequently answered incorrectly included protein function, vitamin sources, and constipating foods. A question regarding saturated fat food sources was answered correctly by 100% of the respondents. Teachers most frequently chose Registered Dietitians as reliable nutrition information sources (95%); however, an alarming percentage of respondents (9%) felt that fitness instructors were qualified nutrition education providers. It was concluded that the need exists for well-developed nutrition curricula in college and as in-service topics for veteran health teachers to increase nutrition knowledge and prepare health teachers to adequately provide instruction in the rapidly advancing and increasingly important field of nutrition.
ee