- Email: [email protected]
Efficacy of the Diet-Lifestyle Support Guide on Body Weight in the Specific Health Guidance Program
MONDAY, OCTOBER 20
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research The Effects of Processed Whole Orange on Post Prandial Glycemic Responses in Healthy Men
Efficacy of the Diet-Lifestyle Support Guide on Body Weight in the Specific Health Guidance Program
Author(s): L. Harkness1, C. Saunders2, J.P.E. Spencer3; 1R&D Nutrition, PepsiCo, Berkshire, United Kingdom, 2R&D Nutrition, PepsiCo, Valhalla, NY, 3School of Food and Nutritional Sciences, Univ. of Reading, Reading, United Kingdom
Author(s): F. Hayashi1, M. Okuyama2, Y. Adachi3, Y. Takemi4; 1Department of Nutrition, Chiba Prefectural Univ. of Hlth. Sci., Chiba, Japan, 2Higashimatsuyama Med. Association Hosp., Saitama, Japan, 3Inst. of Behavioral Health, Fukuoka, Japan, 4Kagawa Nutrition Univ., Saitama, Japan
Learning Outcome: The aim of this research was to determine whether processed whole orange could reduce post prandial glycemic responses compared to: an isocaloric control (water with sugar),100% pure orange juice without pulp or fresh whole oranges. Soluble, viscous fibers have been shown to reduce post prandial blood glucose levels. Processed whole orange (PWO) contains a high proportion of the fiber found in oranges. The aim of this research was to determine whether PWO could reduce post prandial glycemic responses compared to: an isocaloric control (water with sugar) (WSC), 100% pure orange juice without pulp (OJWP) or fresh whole oranges (FWO). Males (n¼37) with moderately raised blood lipids or Body Mass Index (BMI) were tested in a randomized, double blind, cross over design. Blood samples were obtained from fasted subjects at baseline and at regular intervals over the next 7 hours subsequent to a meal challenge accompanied by one of 4 treatments (PWO, WSC, OJWP, FWO). The incremental plasma concentration (iCmax) of glucose was significantly reduced (p<0.05) following intake of PWO compared to the WSC, OJWP and FWO. The time to reach iCmax (Tmax) was significantly later (p<0.05) following PWO compared to OJWP. The iCmax for plasma insulin was also significantly reduced (p<0.05) following PWO compared to the WSC and OJWP. The Tmax of insulin was significantly later (p<0.05) following PWO compared to the WSC. OJWP and FWO did not affect the glycemic response (p>0.05). Processed whole orange has the ability to reduce postprandial glycemia. The effects are likely due to more effective solubilizaton of the ‘soluble’ orange fibers. Thus processing of whole orange has the potential to increase its health benefits. Funding Disclosure: PepsiCo
Learning Outcome: To determine if a health guidance program based on behavior modification principles is effective for weight loss of adults with risks of metabolic syndrome. Background: In 2008, the Japanese government implemented a new annual health checkup system combined with health guidance to screen high-risk individuals of metabolic syndrome. Within the system, individuals who are categorized as a high-risk will be assigned to participate in the 6-month lifestyle modification program. The purpose of this study is to determine the efficacy of the Diet-Lifestyle Support Guide (DLSG) developed for the health guidance program on body weight. Methods: We conducted a matched case-control study using historical cohorts. Intervention group (n ¼ 35; 69% male, age 57.66.0 years, BMI 25.92.0kg/m2) were recruited at Higashimatsuyama medical hospital between September 2011 and January 2013. Controls (n¼35) were participants enrolled in the program at the same clinic between April 2008 and August 2011, and individually matched with cases for age, sex, initial BMI, and smoking status. Body weight and percentages of weight change were determined after 1.5-month, 4-month, 6-month, and 1 year. A t-test was used to evaluate significant differences (p<0.05). Results: Body weight (intervention -1.92.8kg, control -1.72.2kg) and percentages of weight change (intervention -2.74.0%, control -2.43.0%) decreased significantly in both groups between the first and the final session, so there was no significance between groups. Significant group differences were observed in body weight (intervention -2.52.9kg, control -0.92.9kg; p¼0.02) and percentages of weight change (intervention -3.64.0%, control -1.44.3%; p¼0.03) at 1 year. Conclusion: Participants of the DLSG program significantly decreased body weight and maintained until next year. The program based on behavior modification principles seem to be effective in weight management. Funding Disclosure: Ministry of Health, Labour and Welfare, Japan
Positive Attitudes Are Predictive of College Students’ Intention to Use and Utilization of Posted Calorie Information on a Full-Service Restaurant Menu
Placing Dietitians’ Experiences with Nutrition Counseling in a Client-Centered Framework
Author(s): K.A. Stran1, L.L. Knol1, L.W. Turner2, K. Severt1, D.M. McCallum3, J.C. Lawrence1; 1Department of Human Nutrition and Hospitality Management, Univ. of Alabama, Tuscaloosa, AL, 2Department of Health Science, Univ. of Alabama, Tuscaloosa, AL, 3Institute for Social Science Research, Univ. of Alabama, Tuscaloosa, AL
Author: A. Pruteanu; School of Family, Consumer, and Nutrition Sciences, Northern Illinois University, DeKalb, IL
Learning Outcome: The participant will be able to identify the predictors of college students’ intention to use and subsequent utilization of posted calorie information on a full-service restaurant menu. The Restaurant Nutrition Menu Labeling Requirement of the Affordable Care Act will require chain restaurants to provide calorie information on menus. Studies on characteristics of college students who use calorie labeling in fullservice restaurants are limited. The purpose of this quasi-experimental study was to determine predictors of intention to use calorie information, whether students changed meal choices after viewing calorie information, and identify characteristics of students who are more likely to change meal selections in full-service restaurants. Participants (n¼100, mean age¼20.55 years) selected a meal from a menu without calorie information listed, selected a meal from the same menu with calorie information posted, and completed a survey that assessed attitudes, subjective norms, perceived behavioral control, intention, and potential barriers. The Theory of Planned Behavior was used to guide the selection of predictor variables. Multiple regression analysis with the backward elimination procedure was used to determine significant predictors of intention to use labels and changes in calories of meals ordered. Students ordered significantly fewer calories when calorie information was posted on menus (1370 versus 1203 calories, p<0.01). Attitudes (p¼0.04), subjective norms (p<0.01), and perceived behavioral control (p<0.01) predicted greater intention to use calorie information on the menus. Lack of time (p¼0.08), frequent Nutrition Facts panel use (p¼0.05), and positive attitudes (p<0.01) towards calorie labeling predicted decreases in calories ordered with posted information on menus. Calorie labeling could provide the information college students need to select lower calorie items at full-service restaurants.
Learning Outcome: Participants will be able to identify two barriers experienced by dietitians in implementation of client-centered nutrition counseling. As more individuals are affected by chronic diseases, there is urgency to maximize the efficacy of nutrition interventions. Research confirms that client-centered nutrition counseling leads to greater health outcomes than nutrition education. However, dietitians report primarily implementing the latter. The purpose of this study was to explore dietitians’ experiences with nutrition counseling. Research was conducted with the framework of Carl Rogers’ theory. One of the study’s hypothesis was that dietitians’ self-perceptions of their role as counselors will influence how likely they are to adopt the client-centered approach. Qualitative methodology was used through a focus group with four inpatient dietitians, implementing the Nominal Group Technique, and followed by one-on-one, semi-structured interviews with eight outpatient dietitians. Thematic analysis of the interview transcripts revealed three overarching themes: (i) dietitians’ perceived roles (educator, facilitator, support person), (ii) barriers to implementation of client-centered counseling (short time frame of session, limited follow-up, inadequate training), and (iii) the dietitian-client dynamic (dietitians as experts, empowering clients to be active participants). Two implications for the field of dietetics were defined in this study. First, there is a strong need for additional education and training opportunities for dietitians with an emphasis on ongoing training to support and reinforce the new approach. The second implication is the need to advocate for extended follow-up both by demonstrating the efficacy of nutrition counseling to policy makers to improve insurance coverage of our services and by showing clients the personal gain from continued follow-up with a dietitian rather than a one-time session. Funding Disclosure: None
Funding Disclosure: College of Human Environmental Sciences Scholarship for Graduate Students Conducting Nutrition Research
September 2014 Suppl 2—Abstracts Volume 114 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-51
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research The Effects of Processed Whole Orange on Post Prandial Glycemic Responses in Healthy Men
Efficacy of the Diet-Lifestyle Support Guide on Body Weight in the Specific Health Guidance Program
Author(s): L. Harkness1, C. Saunders2, J.P.E. Spencer3; 1R&D Nutrition, PepsiCo, Berkshire, United Kingdom, 2R&D Nutrition, PepsiCo, Valhalla, NY, 3School of Food and Nutritional Sciences, Univ. of Reading, Reading, United Kingdom
Author(s): F. Hayashi1, M. Okuyama2, Y. Adachi3, Y. Takemi4; 1Department of Nutrition, Chiba Prefectural Univ. of Hlth. Sci., Chiba, Japan, 2Higashimatsuyama Med. Association Hosp., Saitama, Japan, 3Inst. of Behavioral Health, Fukuoka, Japan, 4Kagawa Nutrition Univ., Saitama, Japan
Learning Outcome: The aim of this research was to determine whether processed whole orange could reduce post prandial glycemic responses compared to: an isocaloric control (water with sugar),100% pure orange juice without pulp or fresh whole oranges. Soluble, viscous fibers have been shown to reduce post prandial blood glucose levels. Processed whole orange (PWO) contains a high proportion of the fiber found in oranges. The aim of this research was to determine whether PWO could reduce post prandial glycemic responses compared to: an isocaloric control (water with sugar) (WSC), 100% pure orange juice without pulp (OJWP) or fresh whole oranges (FWO). Males (n¼37) with moderately raised blood lipids or Body Mass Index (BMI) were tested in a randomized, double blind, cross over design. Blood samples were obtained from fasted subjects at baseline and at regular intervals over the next 7 hours subsequent to a meal challenge accompanied by one of 4 treatments (PWO, WSC, OJWP, FWO). The incremental plasma concentration (iCmax) of glucose was significantly reduced (p<0.05) following intake of PWO compared to the WSC, OJWP and FWO. The time to reach iCmax (Tmax) was significantly later (p<0.05) following PWO compared to OJWP. The iCmax for plasma insulin was also significantly reduced (p<0.05) following PWO compared to the WSC and OJWP. The Tmax of insulin was significantly later (p<0.05) following PWO compared to the WSC. OJWP and FWO did not affect the glycemic response (p>0.05). Processed whole orange has the ability to reduce postprandial glycemia. The effects are likely due to more effective solubilizaton of the ‘soluble’ orange fibers. Thus processing of whole orange has the potential to increase its health benefits. Funding Disclosure: PepsiCo
Learning Outcome: To determine if a health guidance program based on behavior modification principles is effective for weight loss of adults with risks of metabolic syndrome. Background: In 2008, the Japanese government implemented a new annual health checkup system combined with health guidance to screen high-risk individuals of metabolic syndrome. Within the system, individuals who are categorized as a high-risk will be assigned to participate in the 6-month lifestyle modification program. The purpose of this study is to determine the efficacy of the Diet-Lifestyle Support Guide (DLSG) developed for the health guidance program on body weight. Methods: We conducted a matched case-control study using historical cohorts. Intervention group (n ¼ 35; 69% male, age 57.66.0 years, BMI 25.92.0kg/m2) were recruited at Higashimatsuyama medical hospital between September 2011 and January 2013. Controls (n¼35) were participants enrolled in the program at the same clinic between April 2008 and August 2011, and individually matched with cases for age, sex, initial BMI, and smoking status. Body weight and percentages of weight change were determined after 1.5-month, 4-month, 6-month, and 1 year. A t-test was used to evaluate significant differences (p<0.05). Results: Body weight (intervention -1.92.8kg, control -1.72.2kg) and percentages of weight change (intervention -2.74.0%, control -2.43.0%) decreased significantly in both groups between the first and the final session, so there was no significance between groups. Significant group differences were observed in body weight (intervention -2.52.9kg, control -0.92.9kg; p¼0.02) and percentages of weight change (intervention -3.64.0%, control -1.44.3%; p¼0.03) at 1 year. Conclusion: Participants of the DLSG program significantly decreased body weight and maintained until next year. The program based on behavior modification principles seem to be effective in weight management. Funding Disclosure: Ministry of Health, Labour and Welfare, Japan
Positive Attitudes Are Predictive of College Students’ Intention to Use and Utilization of Posted Calorie Information on a Full-Service Restaurant Menu
Placing Dietitians’ Experiences with Nutrition Counseling in a Client-Centered Framework
Author(s): K.A. Stran1, L.L. Knol1, L.W. Turner2, K. Severt1, D.M. McCallum3, J.C. Lawrence1; 1Department of Human Nutrition and Hospitality Management, Univ. of Alabama, Tuscaloosa, AL, 2Department of Health Science, Univ. of Alabama, Tuscaloosa, AL, 3Institute for Social Science Research, Univ. of Alabama, Tuscaloosa, AL
Author: A. Pruteanu; School of Family, Consumer, and Nutrition Sciences, Northern Illinois University, DeKalb, IL
Learning Outcome: The participant will be able to identify the predictors of college students’ intention to use and subsequent utilization of posted calorie information on a full-service restaurant menu. The Restaurant Nutrition Menu Labeling Requirement of the Affordable Care Act will require chain restaurants to provide calorie information on menus. Studies on characteristics of college students who use calorie labeling in fullservice restaurants are limited. The purpose of this quasi-experimental study was to determine predictors of intention to use calorie information, whether students changed meal choices after viewing calorie information, and identify characteristics of students who are more likely to change meal selections in full-service restaurants. Participants (n¼100, mean age¼20.55 years) selected a meal from a menu without calorie information listed, selected a meal from the same menu with calorie information posted, and completed a survey that assessed attitudes, subjective norms, perceived behavioral control, intention, and potential barriers. The Theory of Planned Behavior was used to guide the selection of predictor variables. Multiple regression analysis with the backward elimination procedure was used to determine significant predictors of intention to use labels and changes in calories of meals ordered. Students ordered significantly fewer calories when calorie information was posted on menus (1370 versus 1203 calories, p<0.01). Attitudes (p¼0.04), subjective norms (p<0.01), and perceived behavioral control (p<0.01) predicted greater intention to use calorie information on the menus. Lack of time (p¼0.08), frequent Nutrition Facts panel use (p¼0.05), and positive attitudes (p<0.01) towards calorie labeling predicted decreases in calories ordered with posted information on menus. Calorie labeling could provide the information college students need to select lower calorie items at full-service restaurants.
Learning Outcome: Participants will be able to identify two barriers experienced by dietitians in implementation of client-centered nutrition counseling. As more individuals are affected by chronic diseases, there is urgency to maximize the efficacy of nutrition interventions. Research confirms that client-centered nutrition counseling leads to greater health outcomes than nutrition education. However, dietitians report primarily implementing the latter. The purpose of this study was to explore dietitians’ experiences with nutrition counseling. Research was conducted with the framework of Carl Rogers’ theory. One of the study’s hypothesis was that dietitians’ self-perceptions of their role as counselors will influence how likely they are to adopt the client-centered approach. Qualitative methodology was used through a focus group with four inpatient dietitians, implementing the Nominal Group Technique, and followed by one-on-one, semi-structured interviews with eight outpatient dietitians. Thematic analysis of the interview transcripts revealed three overarching themes: (i) dietitians’ perceived roles (educator, facilitator, support person), (ii) barriers to implementation of client-centered counseling (short time frame of session, limited follow-up, inadequate training), and (iii) the dietitian-client dynamic (dietitians as experts, empowering clients to be active participants). Two implications for the field of dietetics were defined in this study. First, there is a strong need for additional education and training opportunities for dietitians with an emphasis on ongoing training to support and reinforce the new approach. The second implication is the need to advocate for extended follow-up both by demonstrating the efficacy of nutrition counseling to policy makers to improve insurance coverage of our services and by showing clients the personal gain from continued follow-up with a dietitian rather than a one-time session. Funding Disclosure: None
Funding Disclosure: College of Human Environmental Sciences Scholarship for Graduate Students Conducting Nutrition Research
September 2014 Suppl 2—Abstracts Volume 114 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-51