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Strategies for Registered Dietitian Nutritionists to Advance Sustainable, Nutritious Food Systems and Improve Health Outcomes
TUESDAY, OCTOBER 6
Poster Session: Wellness and Public Health Preliminary Results: No Effect of Sleep Duration Variability on Taste Sensitivity Author(s): R.M. Tucker, S.L. Smith, P.M. Tomko; Food and Nutrition, Bowling Green State Univ., Bowling Green, OH Learning Outcome: Participants will be able to list the nutritional consequences of sleep curtailment. Introduction: This pilot study explored the impact of sleep duration on taste sensitivity and preference. Sleep duration changes, even over just 1-2 nights, contribute to derangements in satiety hormones, increased time spent engaged in sedentary behaviors, and increased carbohydrate intake. We hypothesized that longer sleep duration would increase taste sensitivity to sweet and salty stimuli compared to shortened sleep. Methods: Nine lean participants (1 male, 8 female; mean age: 25.96.3 y (SD); BMI: 22.32.5 kg/m2, body fat (BF): 24.26.4%; habitual sleep duration: 7.70.8 h) participated in 2 taste testing sessions, once after sleeping >7 h/night and once after sleeping <7 h/night as measured by selfreport and confirmed using a FitBit One device. Detection thresholds, a measure of taste sensitivity, for sweet and salty solutions were obtained using the ascending 3-alternative, forced-choice method. The preferred sweet solution concentration was obtained using the Monell 2-series, forcedchoice, paired-comparison, tracking method. Findings: BF% was negatively correlated with habitual sleep duration (r¼-0.78; P¼0.01). Self-reported sleep durations were strongly correlated with FitBit measures (r¼0.97; P<0.001). The difference between number of steps taken after shortened sleep vs. longer sleep approached significance (75983385 vs. 91432676; P¼0.1). No differences in taste sensitivity or preference ratings were observed between sleep conditions. Implications: Preliminary findings suggest taste sensitivity is not affected by one night of sleep duration manipulation in lean individuals, but steps taken, a proxy for physical activity, may decrease with shortened sleep. These results support the idea that weight loss/maintenance can be facilitated by increasing sleep duration.
Television Access, Dinnertime Food Consumption and Obesity among Young Children Author(s): A.H. Rasbold, S.B. Sisson, K.R. Lora, C.M. Mitchell; Nutritional Sciences, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK Learning Outcome: One can demonstrate new knowledge that greater TV access in the home influences consumption of fruits and vegetables along with adiposity among young children. Objective: Determine the relationship between home television (TV) access, dinnertime food consumption and obesity among children. Methods: This was a cross-sectional study. Parents of children (n¼72) reported: 1) presence of TV in child’s bedroom; 2) frequency of TVs in the home; 3) weekly frequency of child eating dinner in front of the TV; 4) presence of TVs viewable from dining areas; and a three-day dietary recall of child’s food intake. Kilocalories (kcal), fruit (F), vegetable (V), and combined F&V servings were calculated. Body mass index percentile (BMI%ile) was calculated from measured height and weight. Results: Children were 3.70.7 years old, 43% male, 47% white, 26% overweight or obese, and mean BMI%iles were 68.628.8. Children consumed 426146 kcals, 0.120.25 F, 0.590.59 V, and 0.690.58 combined F&V per dinner. Children without bedroom TVs consumed more V (0.800.67 vs. 0.390.41; t¼3.091, p¼0.003) and combined F&V (0.900.66 vs. 0.50.44; t¼2.963, p¼0.004). Children with 3 TVs in the home had higher BMI%iles than those with 2 TVs (68.827.3 vs. 54.329.3; F¼4.629, p¼0.035). Neither frequency of dining while watching TV nor presence of TV viewable from dining areas were associated with consumption or BMI%ile. Conclusions: Greater TV access in the home, including bedroom TV access and the overall number of TVs, is associated with lower F, V and combined F&V intake and higher BMI%ile among children. This supports recommendations that children should not have bedroom TV access. Future research is needed to determine mechanisms explaining why greater home TV access is associated with dietary intake.
Funding Disclosure: Bowling Green State University
Funding Disclosure: Stephenson Cancer Center at OUHSC, Gretchen Swanson Center for Nutrition, Department of Nutrition Sciences
Strategies for Registered Dietitian Nutritionists to Advance Sustainable, Nutritious Food Systems and Improve Health Outcomes
Macronutrient and Micronutrient Intake of Children in Oklahoma Child Care Centers
Author(s): C.T. Vogliano, K. Brown, A. Steiber; The Academy of Nutrition and Dietetics Fndn., Chicago, OH Learning Outcome: Participants will be able to identify three examples of ways RDNs can become involved in efforts to create more a sustainable food system. Introduction: As the global population is predicted to reach over 9 billion people by 2050, producing adequate amounts of food to nutritiously feed future generations is a challenge of growing concern. Nearly every country in the world suffers some form of malnutrition–under nutrition and/or high rates of obesity and diet-related chronic diseases. Approach: In December 2014, The Academy of Nutrition and Dietetics hosted an Agriculture, Nutrition, and Health consensus conference to identify opportunities to advanced sustainable agricultural practices, increase accessibility to nutrient dense foods, and strengthen global capacity for nutrition professionals. Twenty-one nutrition experts from a variety of practice areas participated in presentations and focused discussions. Conference notes were analyzed to produce a consensus statement and three priority actions areas. Results: Consensus statements concluded that The Academy and its members have a responsibility to contribute to eliminating malnutrition and ensuring nutritious and safe food systems for all populations. Three priority actions were identified: 1) The Academy and its members will seek opportunities to lead and collaborate with other stakeholders in agriculture, food systems, health, education, government, research, and industry to extend influence and impact; 2) communicate scientific and accurate information for professionals and consumers; and 3) develop appropriate training and education resources to increase capacity for nutrition professionals. Discussion: Registered Dietitians Nutritionists are uniquely skilled to extend their influence from domestic food security initiatives into having greater impact over healthy food systems, and to contribute to the creation and expansion of a healthier more sustainable global food supply.
Author(s): A.H. Rasbold1, S.B. Sisson1, R. Adamiec1, D.M. Horm2, J.E. Campbell3, M.P. Anderson4, L.K. Sitton1; 1Nutritional Sciences, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK, 2 Biostatistics and Epidemiology, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK, 3 Early Childhood Education Institute, Univ. of Oklahoma Tulsa Schusterman Ctr., Tulsa, OK, 4 Dept. of Biostatistics and Epidemiology, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK Learning Outcome: One can recognize how child care center lunch macronutrient and micronutrient compositions compare to Dietary Reference Intakes (DRIs), and influence the health of preschool age children. Objective: Determine macronutrients and micronutrients of food served to and consumed by preschool age children (3-5 years) at child care centers (CCC) in Oklahoma and compare to Dietary Reference Intakes (DRI). Methods: As a cross-sectional study, lunch plate waste was observed at CCCs (n¼21) for 449 children. Nutrient estimates and 95% confidence intervals were compared to 1/3, age-based DRIs (1-3 and 4-8 years old). Results: Macronutrients: Children were served 426 calories, 22 g protein, 51 g carbohydrate, 31% total fat; consumed 314 calories, 16 g protein, 38 g carbohydrate and 29% total fat. For both age-based DRI: protein and carbohydrate served were excessive; calories and carbohydrate consumed were inadequate and protein consumed was excessive. Micronutrients: For both age-based DRI: served magnesium, vitamin A and folate were excessive and vitamin E was inadequate. Served iron and consumed calcium exceeded the 1-3-year-old and was inadequate for the 4-8-year-old. For both age-based DRI: consumed zinc and folate were sufficient for the 1-3-year-old but inadequate for the 4-8-year-old; iron and vitamin E were inadequate; magnesium and vitamin A exceeded. Conclusions: At CCC lunch, protein consumed was at least twice the DRI while calories and carbohydrates were inadequate. Areas of improvement for micronutrients pertain to iron and vitamin E for all children and for calcium, zinc, vitamin E and folate for older preschoolers. Adequate nutrients are essential for child development and this study reveals where public health nutritionists, policy makers and care providers should focus to improve nutrient density of foods consumed by young children. Funding Disclosure: Stephenson Cancer Center at OUHSC, Gretchen Swanson Center for Nutrition, Department of Nutrition Sciences
Funding Disclosure: The Academy of Nutrition and Dietetics Foundation
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-73
Poster Session: Wellness and Public Health Preliminary Results: No Effect of Sleep Duration Variability on Taste Sensitivity Author(s): R.M. Tucker, S.L. Smith, P.M. Tomko; Food and Nutrition, Bowling Green State Univ., Bowling Green, OH Learning Outcome: Participants will be able to list the nutritional consequences of sleep curtailment. Introduction: This pilot study explored the impact of sleep duration on taste sensitivity and preference. Sleep duration changes, even over just 1-2 nights, contribute to derangements in satiety hormones, increased time spent engaged in sedentary behaviors, and increased carbohydrate intake. We hypothesized that longer sleep duration would increase taste sensitivity to sweet and salty stimuli compared to shortened sleep. Methods: Nine lean participants (1 male, 8 female; mean age: 25.96.3 y (SD); BMI: 22.32.5 kg/m2, body fat (BF): 24.26.4%; habitual sleep duration: 7.70.8 h) participated in 2 taste testing sessions, once after sleeping >7 h/night and once after sleeping <7 h/night as measured by selfreport and confirmed using a FitBit One device. Detection thresholds, a measure of taste sensitivity, for sweet and salty solutions were obtained using the ascending 3-alternative, forced-choice method. The preferred sweet solution concentration was obtained using the Monell 2-series, forcedchoice, paired-comparison, tracking method. Findings: BF% was negatively correlated with habitual sleep duration (r¼-0.78; P¼0.01). Self-reported sleep durations were strongly correlated with FitBit measures (r¼0.97; P<0.001). The difference between number of steps taken after shortened sleep vs. longer sleep approached significance (75983385 vs. 91432676; P¼0.1). No differences in taste sensitivity or preference ratings were observed between sleep conditions. Implications: Preliminary findings suggest taste sensitivity is not affected by one night of sleep duration manipulation in lean individuals, but steps taken, a proxy for physical activity, may decrease with shortened sleep. These results support the idea that weight loss/maintenance can be facilitated by increasing sleep duration.
Television Access, Dinnertime Food Consumption and Obesity among Young Children Author(s): A.H. Rasbold, S.B. Sisson, K.R. Lora, C.M. Mitchell; Nutritional Sciences, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK Learning Outcome: One can demonstrate new knowledge that greater TV access in the home influences consumption of fruits and vegetables along with adiposity among young children. Objective: Determine the relationship between home television (TV) access, dinnertime food consumption and obesity among children. Methods: This was a cross-sectional study. Parents of children (n¼72) reported: 1) presence of TV in child’s bedroom; 2) frequency of TVs in the home; 3) weekly frequency of child eating dinner in front of the TV; 4) presence of TVs viewable from dining areas; and a three-day dietary recall of child’s food intake. Kilocalories (kcal), fruit (F), vegetable (V), and combined F&V servings were calculated. Body mass index percentile (BMI%ile) was calculated from measured height and weight. Results: Children were 3.70.7 years old, 43% male, 47% white, 26% overweight or obese, and mean BMI%iles were 68.628.8. Children consumed 426146 kcals, 0.120.25 F, 0.590.59 V, and 0.690.58 combined F&V per dinner. Children without bedroom TVs consumed more V (0.800.67 vs. 0.390.41; t¼3.091, p¼0.003) and combined F&V (0.900.66 vs. 0.50.44; t¼2.963, p¼0.004). Children with 3 TVs in the home had higher BMI%iles than those with 2 TVs (68.827.3 vs. 54.329.3; F¼4.629, p¼0.035). Neither frequency of dining while watching TV nor presence of TV viewable from dining areas were associated with consumption or BMI%ile. Conclusions: Greater TV access in the home, including bedroom TV access and the overall number of TVs, is associated with lower F, V and combined F&V intake and higher BMI%ile among children. This supports recommendations that children should not have bedroom TV access. Future research is needed to determine mechanisms explaining why greater home TV access is associated with dietary intake.
Funding Disclosure: Bowling Green State University
Funding Disclosure: Stephenson Cancer Center at OUHSC, Gretchen Swanson Center for Nutrition, Department of Nutrition Sciences
Strategies for Registered Dietitian Nutritionists to Advance Sustainable, Nutritious Food Systems and Improve Health Outcomes
Macronutrient and Micronutrient Intake of Children in Oklahoma Child Care Centers
Author(s): C.T. Vogliano, K. Brown, A. Steiber; The Academy of Nutrition and Dietetics Fndn., Chicago, OH Learning Outcome: Participants will be able to identify three examples of ways RDNs can become involved in efforts to create more a sustainable food system. Introduction: As the global population is predicted to reach over 9 billion people by 2050, producing adequate amounts of food to nutritiously feed future generations is a challenge of growing concern. Nearly every country in the world suffers some form of malnutrition–under nutrition and/or high rates of obesity and diet-related chronic diseases. Approach: In December 2014, The Academy of Nutrition and Dietetics hosted an Agriculture, Nutrition, and Health consensus conference to identify opportunities to advanced sustainable agricultural practices, increase accessibility to nutrient dense foods, and strengthen global capacity for nutrition professionals. Twenty-one nutrition experts from a variety of practice areas participated in presentations and focused discussions. Conference notes were analyzed to produce a consensus statement and three priority actions areas. Results: Consensus statements concluded that The Academy and its members have a responsibility to contribute to eliminating malnutrition and ensuring nutritious and safe food systems for all populations. Three priority actions were identified: 1) The Academy and its members will seek opportunities to lead and collaborate with other stakeholders in agriculture, food systems, health, education, government, research, and industry to extend influence and impact; 2) communicate scientific and accurate information for professionals and consumers; and 3) develop appropriate training and education resources to increase capacity for nutrition professionals. Discussion: Registered Dietitians Nutritionists are uniquely skilled to extend their influence from domestic food security initiatives into having greater impact over healthy food systems, and to contribute to the creation and expansion of a healthier more sustainable global food supply.
Author(s): A.H. Rasbold1, S.B. Sisson1, R. Adamiec1, D.M. Horm2, J.E. Campbell3, M.P. Anderson4, L.K. Sitton1; 1Nutritional Sciences, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK, 2 Biostatistics and Epidemiology, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK, 3 Early Childhood Education Institute, Univ. of Oklahoma Tulsa Schusterman Ctr., Tulsa, OK, 4 Dept. of Biostatistics and Epidemiology, Univ. of Oklahoma Hlth. Sci. Ctr., Oklahoma City, OK Learning Outcome: One can recognize how child care center lunch macronutrient and micronutrient compositions compare to Dietary Reference Intakes (DRIs), and influence the health of preschool age children. Objective: Determine macronutrients and micronutrients of food served to and consumed by preschool age children (3-5 years) at child care centers (CCC) in Oklahoma and compare to Dietary Reference Intakes (DRI). Methods: As a cross-sectional study, lunch plate waste was observed at CCCs (n¼21) for 449 children. Nutrient estimates and 95% confidence intervals were compared to 1/3, age-based DRIs (1-3 and 4-8 years old). Results: Macronutrients: Children were served 426 calories, 22 g protein, 51 g carbohydrate, 31% total fat; consumed 314 calories, 16 g protein, 38 g carbohydrate and 29% total fat. For both age-based DRI: protein and carbohydrate served were excessive; calories and carbohydrate consumed were inadequate and protein consumed was excessive. Micronutrients: For both age-based DRI: served magnesium, vitamin A and folate were excessive and vitamin E was inadequate. Served iron and consumed calcium exceeded the 1-3-year-old and was inadequate for the 4-8-year-old. For both age-based DRI: consumed zinc and folate were sufficient for the 1-3-year-old but inadequate for the 4-8-year-old; iron and vitamin E were inadequate; magnesium and vitamin A exceeded. Conclusions: At CCC lunch, protein consumed was at least twice the DRI while calories and carbohydrates were inadequate. Areas of improvement for micronutrients pertain to iron and vitamin E for all children and for calcium, zinc, vitamin E and folate for older preschoolers. Adequate nutrients are essential for child development and this study reveals where public health nutritionists, policy makers and care providers should focus to improve nutrient density of foods consumed by young children. Funding Disclosure: Stephenson Cancer Center at OUHSC, Gretchen Swanson Center for Nutrition, Department of Nutrition Sciences
Funding Disclosure: The Academy of Nutrition and Dietetics Foundation
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-73