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Multicultural risk factors for eating disorders among female college students of color
TUESDAY, OCTOBER 26 |S
LACTATION COUNSELING AND SUPPORT: IMPACT ON INCIDENCE OF BREASTFEEDING IN A LOCAL WIC PROGRAM.C.E.Gavin, M.A.,R.D., B.M. Keller,R.D.,R.R.Meier,R.D.,J.L.Oberg,R.D.,Camden, N.J. The Camden WIC Program serves a very high risk population. The majority of clients live in the City of Camden which has an infant mortality rate of 16.4%. Two other cities in the County, Gloucester and Winslow,have infant mortality rates of 13.16 and 12.78 respectively. The Camden County WIC Program historically has had a low (5%) percentage of women breastfeeding their babies. Few have nursed longer than six weeks although 30% had indicated in past surveys that they had been interested and had attempted to breastfeed. When Federal WIC money became available the Camden WIC Program developed an intensive breastfeeding education and support program,using the expertise of lactation consultants and peer counselors. Specific goals of the project were:To increase the number of WIC mothers who initiated breastfeeding by 40%;To increase the number of WIC mothers who breastfed for at least one week by 30%;To increase the number of WIC mothers who breastfed at least six months by 20%;To develop a breas t feeding information handout which was easy to read and understand.Two lactation consultants certified by the I. B.C.L.C.were hired to work with the WIC Nutritionist in charge of breastfeeding.They began teaching classes in the WIC offices and hospital clinics and saw patients in the hospital after delivery.They followed up by making telephone calls after the mother got home,and saw them in the WIC office within a week or two after delivery for recertification and enrollment of the infant.Monthly statistics were kept and forwarded to the N.J. State WIC Program. In January 1993 nine lactation counselors were also trained in an intensive three day session in which all nine completed and passed the final exam. A graduation was held one month later. The results to date have been very encouraging. In August 1992 there were 206 women enrolled as breastfeeding. The next three month period showed a 28% increase. Further utilization of the peer counselors in the community will be a significant component to the continued success of this program. The prenatal breast feeding classes, one-on-one interactions with the lacatation consultants, and follow-ups have proven that this intervention has had a positive effect on the WIC population. WIC Nutritionists, support staff and the Lactation Consultants can work effectively together to create a successful breastfeeding education and support program.
MULTICULTURAL RISK FACTORS FOR EATING DISORDERS AMONG FEMALE COLLEGE STUDENTS OF COLOR. M.G.Grodner,EdD, Community Health Department,William Paterson College, Wayne, NJ The purpose of this study was to identify multicultural risk factors for eating disorders among female undergraduate students The qualitative methodology of color. utilized included a review of literature and analysis of five case studies. The results were that potential multicultural risk factors include ethnic and racial applications of food symbolism; role strain; support networks; body image; role models; family structures/ responsibilities; assimilation/acculturation and help-seeking behaviors. Prevalance studies of eating disorders tend not to consider these risk factors which are related to racial and cultural diversity. Consequently, the potential population at-risk has been under-reported and has lead to stereotypes about "typical" eating disordered individuals as middle/upper socioeconomic female caucasians. In conclusion, individuals of any ethnic or racial group may experience pressures which predispose them to the Nutrition development of eating disorders. professionals, when working with young women of color, should be sensitized to potential multicultural risk factors for eating disorders.
SESSION: YEAR 2000 HEALTH OBJECTIVES |POSTER 1 1 ~~~~~~~~~~~~~~~~~~~~~~~~~~~.......
STAGES OF CHANGE FOR DIETARY FAT REDUCTION TO 30% OF CALORIES OR LESS. G.W. Greene, PhD, RD, S. Rossi, MS, G. Reed, and Cynthia Willey, PhD, Cancer Prevention Research Center, University of Rhode Island, Kingston, RI The Stages of Change Model has recently been applied to dietary fat reduction. Subjects in the pre-action stages of change have been found to have higher intakes of fat than subjects in the post-action stages. However, most subjects exceed the Year 2000 Objective of reducing fat intake to 30% of calories or less (30% kcal fat). The current study was designed to develop an algorithm for stage of change using 30% kcal fat as the criterion for effective action. Six hundred and fourteen subjects responded to a mailed survey (32% response rate) assessing stage of change, dietary fat intake (Kristal et al. A. J. Health Prom. 4, 288-295, 1990), and behavioral markers of fat intake (Kristal et al. J. A. Diet. Assoc. 90, 214-220, 1990). Five behavioral markers and stage of change predicted achieving 30% kcal 2 fat in a logistic regression model (X=131, p<.0001); these variables also explained 45% of the variance in percent of kilocalories from fat in a multiple regression analysis (F=44.5, p<.0001). Using these behavioral markers to define effective action in a stage of change algorithm identified subjects whose fat intake exceeded 30% kcal fat with 93% specificity. However, this algorithm was not useful in identifying subjects with fat < 30% kcal; sensitivity in identifying these subjects was 44%. In conclusion, the algorithm defining stages of change developed in this study appears to be useful in screening individuals for fat intake above 30% of kilocalories, but will misclassify the majority of individuals with low fat intakes.
ACCEPTANCE OF MIXED DISHES FOLLOWING FAT AND SODIUM REDUCTION. S.L. Godwin, PhD, RD, LD, Department of Home Economics, Tennessee State University, Nashville, TN The four mixed dishes consumed most frequently by 2819 elderly persons (aged 65+) in a recent study (RRIV) were determined. These were macaroni and cheese, chicken and When dumplings, spaghetti and meatballs, and lasagna. following traditional recipes, these foods are frequently high in fat, kcalories, cholesterol, and sodium, nutrients which sometimes need to be limited in the diets of elderly persons. The purpose of the present study was to determine whether acceptable recipes could be developed for these dishes that are lower in fat, cholesterol, calories, and sodium. "Traditional" recipes were collected from books and magazines, and from elderly individuals. Possible alterations in the recipes were pre-tested in a food science class. Some of the recipe changes included substituting skim milk for whole milk, oat bran noodles for plain noodles, whole wheat flour for white flour, lower fat cheese for regular cheddar, ground turkey for ground beef, egg whites for egg yolks, and using less cheese, less margarine and less meat. Following preliminary investigation, six different altered recipes were tested for each product. The class then decided which were the two best recipes. For each dish, consumer panels, which included some elderly persons, were then asked to evaluate the products made with the two altered recipes and the "traditional" recipe, rating them for appearance, flavor, and texture on a scale of 1, like extremely, to 5, dislike extremely. Three replications were completed with the consumer panelists. As expected, the "traditional" recipe was usually the most preferred. However, acceptable scores were obtained for at least one of the revised recipes. The nutritional value of the revised products was greatly Kcalorie reductions ranged from 13.2 to 58.5 improved. Fat percent per serving, with an average of 35 percent. was reduced by 11.0 to 75.3 percent, with a mean of 45.1 percent. Cholesterol decreases ranged from 60.5 to 89.4 percent, average 73.1, while sodium was decreased between 17.7 percent and 78.8 percent, with a mean of 44.3. The fat reductions were accepted more readily by the class members and panelists than the sodium reductions. It was noted that a reduction in usage of salt was better tolerated in pasta dishes when the salt was omitted from the cooking water rather than when it was omitted from or reduced in the prepared dish. It is concluded that acceptable "healthier" recipes can be developed for mixed dishes which are traditionally consumed by the elderly, making these more desirable foods to include in their diets.
I()URNAL OF TIlE ANMIERICAN
)IETETIC ASSOCIATION / A-21
LACTATION COUNSELING AND SUPPORT: IMPACT ON INCIDENCE OF BREASTFEEDING IN A LOCAL WIC PROGRAM.C.E.Gavin, M.A.,R.D., B.M. Keller,R.D.,R.R.Meier,R.D.,J.L.Oberg,R.D.,Camden, N.J. The Camden WIC Program serves a very high risk population. The majority of clients live in the City of Camden which has an infant mortality rate of 16.4%. Two other cities in the County, Gloucester and Winslow,have infant mortality rates of 13.16 and 12.78 respectively. The Camden County WIC Program historically has had a low (5%) percentage of women breastfeeding their babies. Few have nursed longer than six weeks although 30% had indicated in past surveys that they had been interested and had attempted to breastfeed. When Federal WIC money became available the Camden WIC Program developed an intensive breastfeeding education and support program,using the expertise of lactation consultants and peer counselors. Specific goals of the project were:To increase the number of WIC mothers who initiated breastfeeding by 40%;To increase the number of WIC mothers who breastfed for at least one week by 30%;To increase the number of WIC mothers who breastfed at least six months by 20%;To develop a breas t feeding information handout which was easy to read and understand.Two lactation consultants certified by the I. B.C.L.C.were hired to work with the WIC Nutritionist in charge of breastfeeding.They began teaching classes in the WIC offices and hospital clinics and saw patients in the hospital after delivery.They followed up by making telephone calls after the mother got home,and saw them in the WIC office within a week or two after delivery for recertification and enrollment of the infant.Monthly statistics were kept and forwarded to the N.J. State WIC Program. In January 1993 nine lactation counselors were also trained in an intensive three day session in which all nine completed and passed the final exam. A graduation was held one month later. The results to date have been very encouraging. In August 1992 there were 206 women enrolled as breastfeeding. The next three month period showed a 28% increase. Further utilization of the peer counselors in the community will be a significant component to the continued success of this program. The prenatal breast feeding classes, one-on-one interactions with the lacatation consultants, and follow-ups have proven that this intervention has had a positive effect on the WIC population. WIC Nutritionists, support staff and the Lactation Consultants can work effectively together to create a successful breastfeeding education and support program.
MULTICULTURAL RISK FACTORS FOR EATING DISORDERS AMONG FEMALE COLLEGE STUDENTS OF COLOR. M.G.Grodner,EdD, Community Health Department,William Paterson College, Wayne, NJ The purpose of this study was to identify multicultural risk factors for eating disorders among female undergraduate students The qualitative methodology of color. utilized included a review of literature and analysis of five case studies. The results were that potential multicultural risk factors include ethnic and racial applications of food symbolism; role strain; support networks; body image; role models; family structures/ responsibilities; assimilation/acculturation and help-seeking behaviors. Prevalance studies of eating disorders tend not to consider these risk factors which are related to racial and cultural diversity. Consequently, the potential population at-risk has been under-reported and has lead to stereotypes about "typical" eating disordered individuals as middle/upper socioeconomic female caucasians. In conclusion, individuals of any ethnic or racial group may experience pressures which predispose them to the Nutrition development of eating disorders. professionals, when working with young women of color, should be sensitized to potential multicultural risk factors for eating disorders.
SESSION: YEAR 2000 HEALTH OBJECTIVES |POSTER 1 1 ~~~~~~~~~~~~~~~~~~~~~~~~~~~.......
STAGES OF CHANGE FOR DIETARY FAT REDUCTION TO 30% OF CALORIES OR LESS. G.W. Greene, PhD, RD, S. Rossi, MS, G. Reed, and Cynthia Willey, PhD, Cancer Prevention Research Center, University of Rhode Island, Kingston, RI The Stages of Change Model has recently been applied to dietary fat reduction. Subjects in the pre-action stages of change have been found to have higher intakes of fat than subjects in the post-action stages. However, most subjects exceed the Year 2000 Objective of reducing fat intake to 30% of calories or less (30% kcal fat). The current study was designed to develop an algorithm for stage of change using 30% kcal fat as the criterion for effective action. Six hundred and fourteen subjects responded to a mailed survey (32% response rate) assessing stage of change, dietary fat intake (Kristal et al. A. J. Health Prom. 4, 288-295, 1990), and behavioral markers of fat intake (Kristal et al. J. A. Diet. Assoc. 90, 214-220, 1990). Five behavioral markers and stage of change predicted achieving 30% kcal 2 fat in a logistic regression model (X=131, p<.0001); these variables also explained 45% of the variance in percent of kilocalories from fat in a multiple regression analysis (F=44.5, p<.0001). Using these behavioral markers to define effective action in a stage of change algorithm identified subjects whose fat intake exceeded 30% kcal fat with 93% specificity. However, this algorithm was not useful in identifying subjects with fat < 30% kcal; sensitivity in identifying these subjects was 44%. In conclusion, the algorithm defining stages of change developed in this study appears to be useful in screening individuals for fat intake above 30% of kilocalories, but will misclassify the majority of individuals with low fat intakes.
ACCEPTANCE OF MIXED DISHES FOLLOWING FAT AND SODIUM REDUCTION. S.L. Godwin, PhD, RD, LD, Department of Home Economics, Tennessee State University, Nashville, TN The four mixed dishes consumed most frequently by 2819 elderly persons (aged 65+) in a recent study (RRIV) were determined. These were macaroni and cheese, chicken and When dumplings, spaghetti and meatballs, and lasagna. following traditional recipes, these foods are frequently high in fat, kcalories, cholesterol, and sodium, nutrients which sometimes need to be limited in the diets of elderly persons. The purpose of the present study was to determine whether acceptable recipes could be developed for these dishes that are lower in fat, cholesterol, calories, and sodium. "Traditional" recipes were collected from books and magazines, and from elderly individuals. Possible alterations in the recipes were pre-tested in a food science class. Some of the recipe changes included substituting skim milk for whole milk, oat bran noodles for plain noodles, whole wheat flour for white flour, lower fat cheese for regular cheddar, ground turkey for ground beef, egg whites for egg yolks, and using less cheese, less margarine and less meat. Following preliminary investigation, six different altered recipes were tested for each product. The class then decided which were the two best recipes. For each dish, consumer panels, which included some elderly persons, were then asked to evaluate the products made with the two altered recipes and the "traditional" recipe, rating them for appearance, flavor, and texture on a scale of 1, like extremely, to 5, dislike extremely. Three replications were completed with the consumer panelists. As expected, the "traditional" recipe was usually the most preferred. However, acceptable scores were obtained for at least one of the revised recipes. The nutritional value of the revised products was greatly Kcalorie reductions ranged from 13.2 to 58.5 improved. Fat percent per serving, with an average of 35 percent. was reduced by 11.0 to 75.3 percent, with a mean of 45.1 percent. Cholesterol decreases ranged from 60.5 to 89.4 percent, average 73.1, while sodium was decreased between 17.7 percent and 78.8 percent, with a mean of 44.3. The fat reductions were accepted more readily by the class members and panelists than the sodium reductions. It was noted that a reduction in usage of salt was better tolerated in pasta dishes when the salt was omitted from the cooking water rather than when it was omitted from or reduced in the prepared dish. It is concluded that acceptable "healthier" recipes can be developed for mixed dishes which are traditionally consumed by the elderly, making these more desirable foods to include in their diets.
I()URNAL OF TIlE ANMIERICAN
)IETETIC ASSOCIATION / A-21