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Weight Loss Challenges for African American Women
TUESDAY, OCTOBER 22
Poster Session: Wellness and Public Health Filled Biscuits Fortified with Iron: A Brazilian Proposed Nutritional Intervention
Weight Loss Challenges for African American Women
Author(s): A. Oliveira, G.F. Ricciarelli, H.O. Jacobina, L.A. Venâncio, M.O. Costa; Centro Tecnológico Paula Souza - Etec Carlos De Campos, São Paulo, Brazil
Author: D.C. James, Health Education & Behavior, Univ. of Florida, Gainesville, FL
Learning Outcome: To ascertain the potential of beef liver as a source of heme iron in the fortification of preferred foods consumed by children of pre-school age, as a nutritional intervention option to combat iron-deficiency anemia within the familial setting.
Learning Outcome: Identify barriers to weight loss among African American women.
Background: The aim of this experimental study was to develop an iron-fortified preparation for pre-school children as a strategy to prevent iron-deficiency anemia in Brazil. Methods: The food most consumed by pre-school children was identified, a similar preparation developed, and adequacy of its nutrients analyzed according to the National Council Research (1989) and Dietary Reference Intakes (1997 to 2005) guidelines for this age group. Subsequently, the proposed preparation was compared nutritionally against similar commercially available products and its cost estimated. Results: Filled biscuits were chosen (81% acceptance) because they lend themselves to the inclusion of beef liver in the filling as a means of heme iron fortification, with 100% acceptance among the pre-school children assessed. Minimum expected nutritional recommendations were met (5%), except for fiber (3.0%) and sodium (2.7%). Elevated saturated fat (43%) and cholesterol (25%) were observed (but within recommended levels) because beef liver is a important source of these nutrients. The iron content, 55% of which had high bioavailability, fulfilled 19% of the daily recommended intake of this mineral. The formulation offered superior nutritional value, except for fiber, sodium and calcium, compared to similar commercialized products, and cost from US$ 0.442 to US$ 0.662 per portion, representing an economically viable product.
African American (AA) women have the highest prevalence of obesity among all groups in the United States. This study examined challenges to weight loss among AA. 413 AA women completed a self-administered survey. 68% were overweight or obese, with a mean BMI of 29.607.50. Most said they were not overweight or obese as children or adolescents (86%, respectively for both). Sixty-three percent of obese women said they thought about their weight several times a day compared to overweight women (24%), normal weight women (12%), and underweight women (2%). Age of first diet was 25.0511.10. Participants were very concerned with their weight, with 59% currently trying to lose weight. There was varying level of success with their last diet, with 62% reporting a weight loss of 10 pounds or less. However many did not stick with the program for very long_20% stuck with the program for one week or less, 19% for two to three weeks, 26% for four to six weeks, and 35% for six weeks or more. When asked about the reasons that prevented them from losing weight or maintaining a healthy weight, obese women were significantly more likely than overweight women to say that they were not motivated (p<.01), too discouraged (p<.0002), believed diets don't work (p<.004) had not found the right plan (p<.003), could not afford to join a gym (p<.0001), could not afford to join a commercial weight loss program (p<.0003), afraid they couldn't lose weight (p<.02), and had no will power (p<.0001). Funding Disclosure: None
Conclusion: We believe the proposed strategy represents a low-cost alternative for fortification and offers good acceptability. However, the nutritional composition of other foods offered daily should also be observed to prevent overconsumption of saturated fats and cholesterol or low intake of fiber. Funding Disclosure: None
RD and RN Use Environmental Approaches to Help Improve Serum Phosphorus Levels in Dialysis Patients Author: H. Rink, Consultant RD, Belle Chasse, LA Learning Outcome: Environmental educational interventions may help to improve serum phosphorus levels in dialysis patients. Obtaining serum phosphorus levels of 3.0- 5.5 mg/dl in dialysis patients is considered beneficial in prevention of bone disease. Environmental educational approaches were utilized by a RD and a RN to improve serum phosphorus levels over a 6 month period. The improvement showed an initial rate of 46.6% of patients meeting the phosphorus goal to 63% of patients meeting goal at the end of the 6 month period. Research showing a consistent use of clinical practice guidelines by renal dietitians that involves reassessing hemodialysis patients every 6 months has been shown effective in lowering phosphorus levels. Increased time spent by a RD along with support by other team members in reinforcing phosphorus goals in hemodialysis patients may also help improve outcomes. Funding Disclosure: None
The Effect of Raisins on Blood Glucose Author(s): A.R. Waters1, J.E. Painter1, J.W. Anderson2, H.E. Bays3; 1School of Family and Consumer Sciences, Eastern Illinois Univ., Charleston, IL, 2Univ. of Kentucky, Hermitage, TN, 3Louisville Metabolic and Atherosclerosis Res. Ctr. Inc. (L-MARC), Louisville, KY Learning Outcome: Participants will understand why raisins may reduce postprandial blood glucose levels. Research Outcome: To compare the nutrient composition of raisins to common commercially available snacks in order to determine their possible blood glucose lowering effect. Methods: A randomized, controlled clinical trial compared the glycemic effects of consuming raisins to common snacks for 12 weeks in men and women (n¼ 46) without prior diabetes mellitus diagnosis. Results showed that, compared to the other snacks, raisins reduced mean postprandial glucose significantly by 16% (p¼0.033) and reduced hemoglobin A1c by 0.08% (p¼0.172). A further comparison of the nutrient composition of raisins and snacks was conducted to determine this possible mechanism: 90 kcal raisins and 100 kcal common commercially available snacks (Cheez-Its, Fudge Grahams, and Fudge Striped Cookies). IRB approval was granted. Results: This nutrient comparison showed that the carbohydrate, fiber, and sugar content for raisins and snacks were 22g, 2g, 20g and 16g, 0.5g, 5.3g, respectively. Raisins contain 38% more carbohydrates, 300% more fiber, and 277% more sugar. Conclusions: The snacks contained lower amounts of carbohydrates and sugar compared to raisins and thus would have been expected to produce a lower postprandial blood glucose level. However, raisins contained 300% more fiber than the snacks, which may have contributed to their overall reduction in post prandial blood glucose when compared to common commercially available snacks. Funding Disclosure: California Raisin Marketing Board
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2013 Suppl 3—Abstracts Volume 113 Number 9
Poster Session: Wellness and Public Health Filled Biscuits Fortified with Iron: A Brazilian Proposed Nutritional Intervention
Weight Loss Challenges for African American Women
Author(s): A. Oliveira, G.F. Ricciarelli, H.O. Jacobina, L.A. Venâncio, M.O. Costa; Centro Tecnológico Paula Souza - Etec Carlos De Campos, São Paulo, Brazil
Author: D.C. James, Health Education & Behavior, Univ. of Florida, Gainesville, FL
Learning Outcome: To ascertain the potential of beef liver as a source of heme iron in the fortification of preferred foods consumed by children of pre-school age, as a nutritional intervention option to combat iron-deficiency anemia within the familial setting.
Learning Outcome: Identify barriers to weight loss among African American women.
Background: The aim of this experimental study was to develop an iron-fortified preparation for pre-school children as a strategy to prevent iron-deficiency anemia in Brazil. Methods: The food most consumed by pre-school children was identified, a similar preparation developed, and adequacy of its nutrients analyzed according to the National Council Research (1989) and Dietary Reference Intakes (1997 to 2005) guidelines for this age group. Subsequently, the proposed preparation was compared nutritionally against similar commercially available products and its cost estimated. Results: Filled biscuits were chosen (81% acceptance) because they lend themselves to the inclusion of beef liver in the filling as a means of heme iron fortification, with 100% acceptance among the pre-school children assessed. Minimum expected nutritional recommendations were met (5%), except for fiber (3.0%) and sodium (2.7%). Elevated saturated fat (43%) and cholesterol (25%) were observed (but within recommended levels) because beef liver is a important source of these nutrients. The iron content, 55% of which had high bioavailability, fulfilled 19% of the daily recommended intake of this mineral. The formulation offered superior nutritional value, except for fiber, sodium and calcium, compared to similar commercialized products, and cost from US$ 0.442 to US$ 0.662 per portion, representing an economically viable product.
African American (AA) women have the highest prevalence of obesity among all groups in the United States. This study examined challenges to weight loss among AA. 413 AA women completed a self-administered survey. 68% were overweight or obese, with a mean BMI of 29.607.50. Most said they were not overweight or obese as children or adolescents (86%, respectively for both). Sixty-three percent of obese women said they thought about their weight several times a day compared to overweight women (24%), normal weight women (12%), and underweight women (2%). Age of first diet was 25.0511.10. Participants were very concerned with their weight, with 59% currently trying to lose weight. There was varying level of success with their last diet, with 62% reporting a weight loss of 10 pounds or less. However many did not stick with the program for very long_20% stuck with the program for one week or less, 19% for two to three weeks, 26% for four to six weeks, and 35% for six weeks or more. When asked about the reasons that prevented them from losing weight or maintaining a healthy weight, obese women were significantly more likely than overweight women to say that they were not motivated (p<.01), too discouraged (p<.0002), believed diets don't work (p<.004) had not found the right plan (p<.003), could not afford to join a gym (p<.0001), could not afford to join a commercial weight loss program (p<.0003), afraid they couldn't lose weight (p<.02), and had no will power (p<.0001). Funding Disclosure: None
Conclusion: We believe the proposed strategy represents a low-cost alternative for fortification and offers good acceptability. However, the nutritional composition of other foods offered daily should also be observed to prevent overconsumption of saturated fats and cholesterol or low intake of fiber. Funding Disclosure: None
RD and RN Use Environmental Approaches to Help Improve Serum Phosphorus Levels in Dialysis Patients Author: H. Rink, Consultant RD, Belle Chasse, LA Learning Outcome: Environmental educational interventions may help to improve serum phosphorus levels in dialysis patients. Obtaining serum phosphorus levels of 3.0- 5.5 mg/dl in dialysis patients is considered beneficial in prevention of bone disease. Environmental educational approaches were utilized by a RD and a RN to improve serum phosphorus levels over a 6 month period. The improvement showed an initial rate of 46.6% of patients meeting the phosphorus goal to 63% of patients meeting goal at the end of the 6 month period. Research showing a consistent use of clinical practice guidelines by renal dietitians that involves reassessing hemodialysis patients every 6 months has been shown effective in lowering phosphorus levels. Increased time spent by a RD along with support by other team members in reinforcing phosphorus goals in hemodialysis patients may also help improve outcomes. Funding Disclosure: None
The Effect of Raisins on Blood Glucose Author(s): A.R. Waters1, J.E. Painter1, J.W. Anderson2, H.E. Bays3; 1School of Family and Consumer Sciences, Eastern Illinois Univ., Charleston, IL, 2Univ. of Kentucky, Hermitage, TN, 3Louisville Metabolic and Atherosclerosis Res. Ctr. Inc. (L-MARC), Louisville, KY Learning Outcome: Participants will understand why raisins may reduce postprandial blood glucose levels. Research Outcome: To compare the nutrient composition of raisins to common commercially available snacks in order to determine their possible blood glucose lowering effect. Methods: A randomized, controlled clinical trial compared the glycemic effects of consuming raisins to common snacks for 12 weeks in men and women (n¼ 46) without prior diabetes mellitus diagnosis. Results showed that, compared to the other snacks, raisins reduced mean postprandial glucose significantly by 16% (p¼0.033) and reduced hemoglobin A1c by 0.08% (p¼0.172). A further comparison of the nutrient composition of raisins and snacks was conducted to determine this possible mechanism: 90 kcal raisins and 100 kcal common commercially available snacks (Cheez-Its, Fudge Grahams, and Fudge Striped Cookies). IRB approval was granted. Results: This nutrient comparison showed that the carbohydrate, fiber, and sugar content for raisins and snacks were 22g, 2g, 20g and 16g, 0.5g, 5.3g, respectively. Raisins contain 38% more carbohydrates, 300% more fiber, and 277% more sugar. Conclusions: The snacks contained lower amounts of carbohydrates and sugar compared to raisins and thus would have been expected to produce a lower postprandial blood glucose level. However, raisins contained 300% more fiber than the snacks, which may have contributed to their overall reduction in post prandial blood glucose when compared to common commercially available snacks. Funding Disclosure: California Raisin Marketing Board
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2013 Suppl 3—Abstracts Volume 113 Number 9