- Email: [email protected]
Moms’ Eating, Sleeping, and Physical Activity Behaviors Differ By Weight Status: Implications for Nutrition Education Interventions
SUNDAY, OCTOBER 16
Poster Session: Wellness and Public Health It Takes a Community: Innovative Approaches and Best Practices in Summer Food Service Program Operation
Methodology for Assessing Female Collegiate Athletes’ Total Dietary Intake, and Intake of Food Provided by a University Athletic Department: A Pilot Study
Author(s): S. Hauser1, E. FitzPatrick1, S.W. Arendt2, E.D. Olson2, A.J. Rainville3, B.W. Rice4, K. Lewis5; 1The Sage Colleges, 2Iowa State University, 3Eastern Michigan University, 4 Murray State University, 5Institute of Child Nutrition, Applied Research Division, University of Southern Mississippi
Author(s): S. Worden, K. Brown; University of Idaho Learning Outcome: To identify an effective method to assess female athletes’ dietary intake and consumption of foods provided by a university athletic department.
Learning Outcome: Participants will improve their understanding of best practices in Summer Food Service Program operation. This study provides insight for current SFSP sponsors, as well as schools or agencies interested in becoming sponsors.
Research Outcome: To explore innovative strategies within the Summer Food Service Program (SFSP) and identify best practices and predictors of program success.
Methods: This study was an embedded, replicable, multiple-case, case study design. Site visits (n¼25) were conducted in innovative programs in five United States Department of Agriculture, Food and Nutrition Service regions. Structured interviews were conducted among SFSP directors and staff in an array of sponsored program formats (n¼16), including schools districts, local government agencies, religious organizations and non-profits (n¼6 rural/suburban, n¼10 urban). Program-level characteristics were collected and procedures were observed.
Analysis: Content analysis was performed on transcribed Interviews using constant comparative methodology. Means tests or X2 analysis were performed on program characteristics data to detect significant differences between urban and rural programs.
Results: Three distinct themes emerged from the interview data. Partnerships with outside agencies and funders were seen as critical for success; a “divide and conquer” approach in which tasks were delegated to individuals and agencies with specific expertise was associated with program success; and offering activities and/or incentives for participants were key factors in participation and retention. No significant differences were found between urban and suburban/rural programs with the exception of average daily participation (1588 1631 urban vs. 415 138 rural/suburban, p¼.001).
Conclusions: Community partnerships and using activities to augment food service hold potential to improve SFSP reach and success. Funding Disclosure: U.S. Department of Agriculture, Institute of Child Nutrition, Applied
Background: Due to athletes’ high energy and nutrient needs and busy schedules, universities offer foods via refueling stations, training tables, team meals, and snacks. Existing validated tools assess usual dietary intake; however, it is a challenge to determine which foods the university athletic department provided. Accurately measuring intake of these foods is necessary to assess their impact on athletes’ overall diets. Female athletes (n¼4) completed 2-4 Automated Self-Administered 24-hour recalls (ASA24) and online surveys to identify university-provided foods. Methods: ASA24 summary reports provided estimates of participants’ total calorie and nutrient intake. The caloric content of university-provided foods was calculated to determine their contribution to athletes’ overall intake. Results: Combining the ASA24 and a separate survey is an effective method for assessing female athletes’ overall dietary intake and contributions of foods provided by the university athletic department when complete data is provided and dates from the ASA24 and survey can be matched. Female athletes’ average total daily calorie intake was 2,253. The average daily contribution from foods provided by the university athletic department was 220 calories (9.77%). Conclusion: Preliminary results demonstrate a methodology to assess total usual dietary intake and the contribution of foods provided by a university athletic department among female college athletes. Future research is needed to assess the contribution of university-provided foods in relation to health risks such as menstrual irregularity and low bone mineral density as seen in individuals with the Female Athlete Triad. Funding Disclosure: Idaho Dairy Council
Research Division
Menus of Change University Research Collaborative 1
2
1
2
Author(s): A. Gloster , J. Armstrong ; University of Washington, Stanford University Learning Outcome: Participants will be able to: describe the principles of the Menus of Change initiative; understand the structure of the University Research collaborative and list its research priorities; identify opportunities to collaborate with dining services in support of Menus of Change principles. In order to advance critical food issues, systems-level solutions are required that integrate academic, business, culinary and consumer insights. Menus of Change University Research Collaborative (MCURC) is a working group cofounded by the Culinary Institute of American and Stanford University, comprised of dining directors, chefs, academics and dietitians from over 40 universities interested in moving American consumers toward healthier, more sustainable, plant-forward diets. This initiative leverages the unique position of universities to advance these types of life-long food choices among their students, staff and surrounding communities. MCURC aims to create a culture of sharing and innovation among universities using the Menus of Change (MOC) principles in their dining operations and to crosspollinate academic research related to the MOC agenda. This offers an exciting opportunity for Registered Dietitians who will play an important role in translating these efforts into dining operations, clinical settings and academic communities. The MCURC is currently developing toolkits, training materials, recipes, menu strategies and resources that dietitians can use to help operationalize MOC principles in their organizations and communities. Dietitians can contribute to the MOC movement through research projects that support initial priorities including: Re-imagining the role of protein in foodservice to emphasize plant sources while reducing animal product consumption; Improving nutritional quality of dishes without compromising flavor; Designing health and sustainability into operations and dining spaces; Marketing campaigns to positively influence food choices. Funding Disclosure: None
Moms’ Eating, Sleeping, and Physical Activity Behaviors Differ By Weight Status: Implications for Nutrition Education Interventions Author(s): V. Quick, J. Martin-Biggers, C. Byrd-Bredbenner; Rutgers, The State University of New Jersey Learning Outcome: To describe relationships among eating, sleeping, and physical activity behaviors by weight status of mothers of preschool-aged children. Mothers of preschoolers (N¼204; 32.95.5SD years; 62% white) completed an online survey benchmarking their eating, sleeping and physical activity behaviors and weight status (healthy weight¼BMI<25 [n¼79]; overweight¼BMI 25 to <30 [n¼55]; obese grade 1¼BMI30 to <35 [n¼34]; obese grade 2¼BMI35 [n¼36]). ANOVA and post-hoc tests revealed that, compared to healthy weight moms (HWM), obese grade 2 mothers (OGM2) were significantly (p<0.05) more likely to have lower family affluence (22% vs 5%), greater food insecurity (3.221.07 vs 2.580.86, 5-point scale) and depression severity (1.780.96 vs 1.380.59, 5-point). Families of HWMs ate significantly more family meals/week at dining tables (5.412.32 vs 3.812.76) and, on 5-point scales, HWMs more frequently modeled healthy eating behaviors to their children (3.820.72 vs 3.240.99) than OG2M. OG2M also had significantly higher disinhibited (2.430.87 vs 1.890.79) and emotional (2.690.96 vs 1.920.96) eating scores. OG2M were less physically active (10.479.65 vs 15.469.66 and 16.079.93, 30-point scale) and placed less value on modeling good physical activity behaviors for their children (3.401.05 vs 4.030.94 and 3.980.77, 5-point) than HWM and overweight mothers (OVM). Heavier weight status moms slept significantly fewer hours/night (6.651.45 OG2M vs 7.371.11 HWM) and had poorer sleep quality (2.780.90 OG2M vs 3.570.94 HWM and 3.440.92 OVM, 5-point). Findings suggest nutrition education opportunities to help heavier weight status mothers make home environment and lifestyle changes (e.g.,improving self-efficacy for increased frequency of family meals) that better protect family health and prevent childhood obesity. Funding Disclosure: USDA NIFA #2011-68001-30170
A-24
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2016 Suppl 1—Abstracts Volume 116 Number 9
Poster Session: Wellness and Public Health It Takes a Community: Innovative Approaches and Best Practices in Summer Food Service Program Operation
Methodology for Assessing Female Collegiate Athletes’ Total Dietary Intake, and Intake of Food Provided by a University Athletic Department: A Pilot Study
Author(s): S. Hauser1, E. FitzPatrick1, S.W. Arendt2, E.D. Olson2, A.J. Rainville3, B.W. Rice4, K. Lewis5; 1The Sage Colleges, 2Iowa State University, 3Eastern Michigan University, 4 Murray State University, 5Institute of Child Nutrition, Applied Research Division, University of Southern Mississippi
Author(s): S. Worden, K. Brown; University of Idaho Learning Outcome: To identify an effective method to assess female athletes’ dietary intake and consumption of foods provided by a university athletic department.
Learning Outcome: Participants will improve their understanding of best practices in Summer Food Service Program operation. This study provides insight for current SFSP sponsors, as well as schools or agencies interested in becoming sponsors.
Research Outcome: To explore innovative strategies within the Summer Food Service Program (SFSP) and identify best practices and predictors of program success.
Methods: This study was an embedded, replicable, multiple-case, case study design. Site visits (n¼25) were conducted in innovative programs in five United States Department of Agriculture, Food and Nutrition Service regions. Structured interviews were conducted among SFSP directors and staff in an array of sponsored program formats (n¼16), including schools districts, local government agencies, religious organizations and non-profits (n¼6 rural/suburban, n¼10 urban). Program-level characteristics were collected and procedures were observed.
Analysis: Content analysis was performed on transcribed Interviews using constant comparative methodology. Means tests or X2 analysis were performed on program characteristics data to detect significant differences between urban and rural programs.
Results: Three distinct themes emerged from the interview data. Partnerships with outside agencies and funders were seen as critical for success; a “divide and conquer” approach in which tasks were delegated to individuals and agencies with specific expertise was associated with program success; and offering activities and/or incentives for participants were key factors in participation and retention. No significant differences were found between urban and suburban/rural programs with the exception of average daily participation (1588 1631 urban vs. 415 138 rural/suburban, p¼.001).
Conclusions: Community partnerships and using activities to augment food service hold potential to improve SFSP reach and success. Funding Disclosure: U.S. Department of Agriculture, Institute of Child Nutrition, Applied
Background: Due to athletes’ high energy and nutrient needs and busy schedules, universities offer foods via refueling stations, training tables, team meals, and snacks. Existing validated tools assess usual dietary intake; however, it is a challenge to determine which foods the university athletic department provided. Accurately measuring intake of these foods is necessary to assess their impact on athletes’ overall diets. Female athletes (n¼4) completed 2-4 Automated Self-Administered 24-hour recalls (ASA24) and online surveys to identify university-provided foods. Methods: ASA24 summary reports provided estimates of participants’ total calorie and nutrient intake. The caloric content of university-provided foods was calculated to determine their contribution to athletes’ overall intake. Results: Combining the ASA24 and a separate survey is an effective method for assessing female athletes’ overall dietary intake and contributions of foods provided by the university athletic department when complete data is provided and dates from the ASA24 and survey can be matched. Female athletes’ average total daily calorie intake was 2,253. The average daily contribution from foods provided by the university athletic department was 220 calories (9.77%). Conclusion: Preliminary results demonstrate a methodology to assess total usual dietary intake and the contribution of foods provided by a university athletic department among female college athletes. Future research is needed to assess the contribution of university-provided foods in relation to health risks such as menstrual irregularity and low bone mineral density as seen in individuals with the Female Athlete Triad. Funding Disclosure: Idaho Dairy Council
Research Division
Menus of Change University Research Collaborative 1
2
1
2
Author(s): A. Gloster , J. Armstrong ; University of Washington, Stanford University Learning Outcome: Participants will be able to: describe the principles of the Menus of Change initiative; understand the structure of the University Research collaborative and list its research priorities; identify opportunities to collaborate with dining services in support of Menus of Change principles. In order to advance critical food issues, systems-level solutions are required that integrate academic, business, culinary and consumer insights. Menus of Change University Research Collaborative (MCURC) is a working group cofounded by the Culinary Institute of American and Stanford University, comprised of dining directors, chefs, academics and dietitians from over 40 universities interested in moving American consumers toward healthier, more sustainable, plant-forward diets. This initiative leverages the unique position of universities to advance these types of life-long food choices among their students, staff and surrounding communities. MCURC aims to create a culture of sharing and innovation among universities using the Menus of Change (MOC) principles in their dining operations and to crosspollinate academic research related to the MOC agenda. This offers an exciting opportunity for Registered Dietitians who will play an important role in translating these efforts into dining operations, clinical settings and academic communities. The MCURC is currently developing toolkits, training materials, recipes, menu strategies and resources that dietitians can use to help operationalize MOC principles in their organizations and communities. Dietitians can contribute to the MOC movement through research projects that support initial priorities including: Re-imagining the role of protein in foodservice to emphasize plant sources while reducing animal product consumption; Improving nutritional quality of dishes without compromising flavor; Designing health and sustainability into operations and dining spaces; Marketing campaigns to positively influence food choices. Funding Disclosure: None
Moms’ Eating, Sleeping, and Physical Activity Behaviors Differ By Weight Status: Implications for Nutrition Education Interventions Author(s): V. Quick, J. Martin-Biggers, C. Byrd-Bredbenner; Rutgers, The State University of New Jersey Learning Outcome: To describe relationships among eating, sleeping, and physical activity behaviors by weight status of mothers of preschool-aged children. Mothers of preschoolers (N¼204; 32.95.5SD years; 62% white) completed an online survey benchmarking their eating, sleeping and physical activity behaviors and weight status (healthy weight¼BMI<25 [n¼79]; overweight¼BMI 25 to <30 [n¼55]; obese grade 1¼BMI30 to <35 [n¼34]; obese grade 2¼BMI35 [n¼36]). ANOVA and post-hoc tests revealed that, compared to healthy weight moms (HWM), obese grade 2 mothers (OGM2) were significantly (p<0.05) more likely to have lower family affluence (22% vs 5%), greater food insecurity (3.221.07 vs 2.580.86, 5-point scale) and depression severity (1.780.96 vs 1.380.59, 5-point). Families of HWMs ate significantly more family meals/week at dining tables (5.412.32 vs 3.812.76) and, on 5-point scales, HWMs more frequently modeled healthy eating behaviors to their children (3.820.72 vs 3.240.99) than OG2M. OG2M also had significantly higher disinhibited (2.430.87 vs 1.890.79) and emotional (2.690.96 vs 1.920.96) eating scores. OG2M were less physically active (10.479.65 vs 15.469.66 and 16.079.93, 30-point scale) and placed less value on modeling good physical activity behaviors for their children (3.401.05 vs 4.030.94 and 3.980.77, 5-point) than HWM and overweight mothers (OVM). Heavier weight status moms slept significantly fewer hours/night (6.651.45 OG2M vs 7.371.11 HWM) and had poorer sleep quality (2.780.90 OG2M vs 3.570.94 HWM and 3.440.92 OVM, 5-point). Findings suggest nutrition education opportunities to help heavier weight status mothers make home environment and lifestyle changes (e.g.,improving self-efficacy for increased frequency of family meals) that better protect family health and prevent childhood obesity. Funding Disclosure: USDA NIFA #2011-68001-30170
A-24
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2016 Suppl 1—Abstracts Volume 116 Number 9