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1
McGinty, Susan. "Nutritional genomics : a new paradigm in food and health promotion?" Thesis, London South Bank University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506711.
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The 21 s` century is witness to a dramatic rise in overweight, obesity and diabetes with its attendant social and economic costs. The influence of diet on a number of chronic diseases of ageing, including cardiovascular disease and osteoporosis, is now increasingly recognised. As a response to consumer demand for `health and wellness' products or `nutraceuticals', the food industry is investing heavily in functional `super' foods and supplements. To protect the consumer, foster innovation and harmonise the internal market, the EU has funded a number of research programmes to underpin its suite of legislative instruments, in particular the 2006 Nutrition and Health Claims Regulation. These include harmonisation of population reference intakes, dietary guidelines and maximum permitted levels of micronutrients in supplements and added to food. Entry to the EU register of approved health claims (structure/function and disease-risk reduction) on foods is through scientific substantiation procedures which follow a classical reductionist approach to biological science and epidemiology. However advances in genomic science are revealing the extent of inter-ancestral and inter-individual variation in response to, and requirements from, diet. The complex nature of the relationship between genome, diet and other environmental factors on health, highlights the inadequacies of traditional reductionist methodologies: new ways of looking at science and evidence through a stochastic prism are explored. As post-genome technologies refine and more precisely define health and dysfunction, the lack of any legal definition of `disease' in EU law threatens to blur an already opaque border between `food' and `medicine'. Where frameworks for population and personal nutrition and health guidelines are proposed, the reconciliation of food and medicine looks to lie in up-to-date biological definitions of `disease', `nutrient' and `essentiality'. Regulation of health claims and promotion of dietary guidelines will need to encompass the complexity of inter-ethnic and interindividual variation: this may necessitate use of appropriate qualifying or caveat statements (relating to action dynamics and/or weight of supporting evidence) fit for purpose in the new post-genome scientific reality. It will also demand new competencies of health professionals and regulators if the full potential of nutrigenomic advances for personal and public health is to be realised.
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Wythe, Helena Fleur. "Meeting food hygiene challenges in older people : mobilising health assets for health promotion." Thesis, University of the West of England, Bristol, 2016. http://eprints.uwe.ac.uk/25538/.
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Background: Listeriosis is a serious foodborne infection with significant rates of morbidity and mortality in the older population. The majority of food safety research has focused on food behaviour, practices and perceptions of 'risk'; isolating actions from their social and health context and historical significance. The alternative, positive and novel approach presented in this dissertation is to identify the accumulated resources, or health 'assets', that older people draw upon in daily life at home to protect themselves against foodborne illness informing future health promotion interventions. This research will also further the theoretical development of the 'asset model' and its contribution to health promotion theory and practice. Methods: There were three chronological phases to the study. Phase I: Sought to gather contextual information about the older people recruited in Phase II through the collection of socio-demographic, health and summary current food hygiene asset related data collected through a researcher completed questionnaire at i) five AgeUK lunch clubs ii) one County Council-run lunch club and iii) via a 'University of the Third Age' webpage advert across Buckinghamshire and Hertfordshire. Fifty respondents were recruited via self-selection (20 men, 30 women, mean age of 78.98 years (SD 8.82) mean Visual Analogue Scale of subjective health, 6.89 cm/10cm). Quantitative data were analyzed using SPSS. Phase II: Fifteen semi-structured interviews with older people selected via purposive sampling from the questionnaire cohort to seek their accounts of how food is acquired, stored and cooked and the historical events and influences that shaped these practices (7 men and 8 women, mean age 77.87 (SD 8.06) years, mean Visual Analogue Scale of subjective health, 6.62cm/10cm). Phase III: Three semi-structured interviews with sheltered housing staff in Buckinghamshire recruited via snow-ball sampling. Qualitative data were analyzed using a Grounded Theory approach with NVivo software. Results and Discussion: All of the data indicated that older people have a multiplicity of external food hygiene assets through which to acquire 'safe' and 'fresh' food. Differences in the frequency and type of external asset utilisation were identified between men and women and those reporting severe restrictions in activities of daily living recorded by the EQ5D Quality of Life tool from the questionnaire employed in Phase I. The qualitative data from Phases II and III indicated that food hygiene assets were contextdependent, many being accumulated through the life course and fulfilling non-food related purposes. A number of historically formed internal assets were also identified which served to either facilitate or hinder access to the external food hygiene assets. Members of the social network, specifically the family, were identified as being the principal food hygiene asset throughout the life course from all data sources, fulfilling the newly conceptualised role of 'foodcarers' in the lives of (older) people in a context-dependent manner. Conclusions: The cause of foodborne infections in the older population may be influenced by complex historical factors beyond specific food hygiene knowledge and practice. Current competing or allied concerns in daily life may also serve to motivate or demotivate the employment of 'safe' food hygiene practice. Strategies aimed to reduce the incidence of foodborne illness in the older population could be addressed by placing health promotion within the home setting through the mobilisation of the social network. The contextdependent nature of asset mobilisation has called in to question the validity of some sections of the asset model for use in negotiated small-scale health promotion initiatives and whether the model can serve as a coherent whole.
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Brar, Kirandeep Kaur. "Analyzing Interrelationships Between Food Safety Practices and Inspections Among Food Staff in Manitoba." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2083.
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The incidence and prevalence of food safety practices among food staff working in food establishments in Manitoba is underrepresented and has not been adequately reviewed and researched. Uncertified food staff are at higher risk of not following food safety practices that can cause contamination of food and result in foodborne illness. The purpose of this quantitative study was to determine the prevalence of food safety practices among food staff in Manitoba and to determine the relationship between food safety certification and routine health inspections. Pender's health promotion model and Bandura's social cognitive theory were used to explain the relationships and associations between variables. Archived data dating from 2012 to 2014 of health inspection reports on 558 food establishments were collected and analyzed using the Manitoba Health Hedgehog database. Chi Square, Pearson Correlation Coefficients, and Fisher's Exact Tests revealed the association of food safety practices, routine health inspections, and food safety certification. Results indicated no statistical difference between food safety practices and routine health inspections. Pearson's r analysis revealed a weak relation between routine inspections, internal temperature, thermometer use, and food storage/food protection noncompliance. Logistic regression analysis revealed that food safety certification was not a predictor of food safety practice compliance. This study can provide a bridge to reevaluate current health policies pertaining to food safety practices in Manitoba. This study adheres to the need for social change in establishing and creating prevention programs for food staff. Food safety programs can safeguard the food industry and protect public health from foodborne illnesses.
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Dickinson, Angela Mary. "The food choices and eating habits of older people : a grounded theory." Thesis, Bucks New University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270298.
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Holmes, Catherine Ann. "Healthy marketplaces : insights into policy, practice and potential for health promotion /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031031.160623/index.html.
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Lee, Michelle Lanphere. "IMPLEMENTATION AND EVALUATION OF A HEALTH PROMOTION PROGRAM ON UNIVERSITY CAMPUSES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-170512/.
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Obesity is a national epidemic with approximately 66% of American adults overweight or obese, and more than 30% of Mississippians having a body mass index (BMI) of 30 or greater. Only 23% of adults eat the daily recommended servings of fruits and vegetables and 75% have sedentary lifestyles. Diet and exercise play pivotal roles in preventing chronic diseases. Mississippi In Motion (MIM) is a research based, peer-reviewed curriculum for a 12-week community program designed to promote healthy eating and physical activity, encourage social support, and build self-efficacy. Program objectives are for participants to consume 5-9 servings of fruits and vegetables, engage in 30 minutes of physical activity daily, and attend weekly educational sessions. Individuals form teams for social support, participate in a health fair and complete pre- and post-evaluations. MIM has been implemented on two university campuses with students, staff and faculty completing the program (n=283). A six month follow-up survey was sent to the 283 participants with 96 returned (34% response rate). Data were collected from pre-evaluations, post-evaluations and follow-up surveys, in addition to anthropometric data. SPSS was used for statistical analysis. In 12 weeks, body weight decreased from 83.52 kg±20.96 SD to 81.92 kg±20.61 SD (p<.001) and BMI decreased from 29.40 kg/m2±6.79 SD to 28.84 kg/m2±6.69 SD (p<.001). Physical activity levels increased as well as fruit, vegetable, and water intakes (p<.001). Independent t-tests determined that six months after program completion, individuals (n=96) continued to consume fruits and vegetables similar to amounts reported in the post-evaluations; however, participants had not maintained physical activity behaviors when compared to post-evaluations. These results indicate MIM was successful with improving eating habits that continued six months after participants completed the program but should emphasize physical activity maintenance. Seventy-eight percent reported they were willing to participate in MIM again if offered on campus. Universities are in a unique situation to develop long-term strategies to promote healthy eating and physical activity behaviors among students, faculty and staff. Mississippi leads the nation in obesity and MIM is having a positive impact on improving health status in Mississippi.
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Mihrete, Kifle. "Association Between Fast Food Consumption and Obesity and High Blood Pressure Among Office Workers." ScholarWorks, 2011. https://scholarworks.waldenu.edu/dissertations/1022.
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Fast food consumption among office workers is a common phenomenon. Frequent consumption of fast food is linked to cardiovascular risk factors. The pervasiveness of these risk factors has debilitated the office workers' health and contributed to low performance and absenteeism. However, there remains a significant gap in the current literature regarding the health impacts of frequent fast food consumption behavior of office workers. Consuming large portions of fast food has been associated with obesity. The purpose of this correlation study was to investigate the relationship between fast food consumption and obesity and hypertension among office workers. The theoretical foundations for this study are based on socio ecological model which is concerned with interactions between the individual and the different elements of the environment. Of 145 randomly selected office workers, 55 completed surveys about their food behavior and 36 of them had body mass index and blood pressure measured. Spearman rank-ordered correlations revealed significant correlations of moderate strength between fast food portion size and obesity (rs = .37) and between frequent fast food consumption and hypertension (rs = .40). These results constitute an important contribution to the existing literature and can be used by the health professionals and management to design workplace health intervention which focuses on the office workers and the social environment. Implications for positive social change include reducing the prevalence of obesity and hypertension.
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Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.
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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.
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Dreyfuss, M. S. "Foodborne or pandemic: An analysis of the transmission of norovirus-associated gastroenteritis and the role of food handlers." ScholarWorks, 2009. https://scholarworks.waldenu.edu/dissertations/659.
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This study examined the strength of association between food workers and food to norovirus in comparison to bacteria associated with foodborne-related gastroenteritis by whether norovirus had a direct (physical evidence), indirect (statistical evidence), or suspect (neither of the two) association with food or food handlers. The Centers for Disease Control and Prevention considers norovirus to cause the largest number of foodborne-related gastroenteritis cases in the United States. The association of norovirus with foodborne outbreaks through its information data collection form focuses on the food worker as the typical source. Yet, many outbreaks are not foodborne in nature. The gap in the research is the evidence supporting the theory that norovirus transmission is the same as bacterial transmission. A secondary data anaylsis was conducted on the data from the electronic Foodborne Outbreak Reporting System between 1998 and 2006. An odds ratio analysis showed no similarity between proportion of the implicated and nonimplicated numbers of outbreaks from norovirus and those from Salmonella. The odds ratios also showed a stronger similarity between proportions of food handler implicated outbreaks from norovirus than from Salmonella. An analysis showed, though, a significant emphasis was not placed on the food handler but on other indirect routes of transmission of norovirus in outbreaks. The analysis also indicated that norovirus transmission was not mainly through food. Norovirus transmission appeared to be through person-to-person rather than food and had more similarities with pandemic influenza than gastroenteritis-associated bacteria. A change in approach to norovirus by local, state, and federal agencies could have social change implications for prevention, surveillance, and public health programs to reduce infection and outbreaks.
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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.
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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.
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Cartwright, Amanda R. "Physical activity and its association with selected dietary behaviors." Thesis, University of North Texas, 2001. http://www.oregonpdf.org.
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Thesis (M.S.)--University of North Texas, 2001.Includes bibliographical references (leaves 26-32). Also available online (PDF file) by a subscription to the set or by purchasing the individual file.
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Sarfraz, Juneda. "Food and eating practices in multigenerational, Pakistani, Muslim families living in Edinburgh : a qualitative study." Thesis, University of Edinburgh, 2015. http://hdl.handle.net/1842/21081.
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Non-communicable diseases (NCDs), including type 2 diabetes mellitus and cardiovascular diseases pose a grave challenge to the health of populations. A fourto six-fold increase in risk of NCDs has been documented among South Asians living in the UK, and lifestyle factors, including an unhealthy diet have been implicated. Pakistanis are the largest ethnic minority in Scotland, many of whom still prefer to live together as multigenerational families. The older generation mostly came from Punjab, Pakistan, while subsequent generations were born in Scotland. Research on food and eating practices among Pakistanis living in the UK has tended to focus on individual practices and preferences, has mostly been disease oriented and quantitative in nature, and has lacked the cultural insight needed to inform effective health promotion interventions. This qualitative study aims to fill a gap in the literature by exploring food and eating in multigenerational Pakistani, Muslim families. This study used qualitative interviews informed by the case study approach and an ethnographic perspective. Two or more adult family members of different genders and generations were recruited from eight multigenerational Pakistani families living in Edinburgh. Twenty-three interviews were conducted in total. The data were analysed thematically using the method of constant comparison. The analysis identified distinctive features and commonalities within each generation as well as the ways in which the preferences and tastes of one generation could influence the food eating by family members belonging to other generations. The older generation exhibited a need to maintain their ethnic identity through eating traditional foods such as salan and roti, and adhered to cultural and religious values and traditions. Their experiences, both before and after migration, influenced their present everyday food and eating. Almost all families had one person from the older generation who had a chronic illness, but the impact of this illness on that person’s diet and the diet of other family members varied. Within the second generation, differences were apparent according to gender and place of birth. Women juggled multiple roles as wives, daughters-in-law and mothers, and were responsible for most of the food-related chores. Preferring traditional meals and prioritising taste over health, Pakistan-born women were more likely to adhere to cultural values in relation to food-related issues than their British-born counterparts. Second-generation women accommodated the wishes of all family members, including husbands, in-laws and children, which constrained food-related decisions and their role as gatekeepers of food. Second-generation men preferred fried meaty dishes over roti and many opted out of family meals by eating food from outside the home. Children were looked after and fed by many members of the family. They often ate five meals daily, along with a variety of snacks. Feeding was seen by women, especially older generation, as a function of nurture, and well fed children as a sign of affluence. This study highlights the issues which influence and inform food and eating practices in multigenerational, Pakistani, Muslim families. It is the first of its kind not only to look at what members of different generations eat, but also how and why they eat it. It offers an insight into how continuities and change in eating practices can co-exist, leading to multiple menus and how individuals are influenced by others when making decisions about everyday foods. A range of factors, including historical experiences, cultural and religious values, familial hierarchy, identity maintenance and attitudes towards health and disease are shown to affect the diet of these individuals, which vary according to gender and generation. It is shown that the gatekeeping function is not solely restricted to second generation women, even though they are primarily responsible for food-related tasks, and multiple gatekeepers exist with varying roles. Generally, the link between food and health was not recognised by participants in this study, although some individuals had made dietary changes for health reasons. It is recommended that health promotion interventions should take into account the way members of the family influence the diet of other family members, rather than restricting the focus to the person with or at risk of a NCD or the cook.
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Hill, Alma Land. "EFFECT ON CHILDRENS EATING BEHAVIOR AND SELF-EFFICACY FROM PARTICIPATION IN FUN WITH FOOD SUMMER CAMP." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03302009-211102/.
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The demand for nutrition professionals to develop creative programs to improve childrens eating behavior is being driven by growing numbers of overweight children and lack of food and nutrition knowledge. This study evaluated the effect on childrens eating behaviors from participation in a week-long Fun with Food camp. A survey was administered on the first day of camp and a post-survey was mailed to participants. Thirty-three participants (56%) returned a completed survey. Significant (p <.05) change was observed for seven questions which related to consumption of whole grains and vegetable and increased self-efficacy. It appears that participation in the week long Fun with Food camp was effective in changing behaviors and increasing confidence of the participants. The findings support teaching children about food from the farm to the table using hands on food experiences and exposure to new foods as an effective intervention for improving eating behaviors.
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McCracken, Caroline Ruth. "EXPLORATORY STUDY OF THE CAREGIVERS' PERCEIVED BARRIERS TO HEALTHY EATING IN THE MISSISSIPPI DELTA." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04032008-141354/.
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The Mississippi Delta has been recognized for its poverty level and high rate of obesity. As an effort to combat the obesity issue while also considering the poverty issue of the population, a descriptive analysis was developed to understand what intervention might be beneficial. Focus groups were conducted to determine barriers to healthy eating behaviors for children, grades K-2. Focus groups (n=6) with parents or guardians of children from the six elementary schools in the Mississippi Delta were conducted in the Spring of 2007. The emergent themes included, perceived healthy foods, where diet information had been retrieved, and the efforts associated with meal preparation. Participants also voiced concern regarding the school policy on vending and coke machines that provide high-calorie non-nutritious foods.
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Coram, Ashley M. "An Assessment of Food Pantry Environment, Nutrition and Health Related Programming, and MyPlate Promotion in Greater Cincinnati." University of Cincinnati / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535373786291921.
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Black, Connie Ray. "A RANDOMIZED CLINICAL TRIAL COMPARING LIBERALIZED DIETS AND THERAPEUTIC DIETS IN LONG-TERM-CARE RESIDENTS." MSSTATE, 2010. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282010-180350/.
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The population of elderly people in the United States is predicted to increase in large numbers within the next few decades. Many of them will be admitted to long-term-care centers in the waning years of their lives. Health care professionals will need to be prepared for this influx of the elderly into these institutions and for their demands of improved quality of life in these centers. Unplanned weight loss has become one of the major predictors of mortality in long-term-care residents. The purpose of the study was to compare the use of liberalized diets with the traditional therapeutic diets long advocated in long-term-care facilities in the United States. The objectives were to conduct a randomized clinical trial with a treatment group (subjects who consumed liberalized diets) and a control group (subjects who continued with their usual therapeutic diets), and to compare outcomes between the two groups. The randomized clinical trial was conducted for 18 weeks from April to August 2009 at a long-term-care facility in rural North Mississippi. Twenty-two persons ranging in age from 54 to 100 years were approved by their physicians for participation in the trial. All of these persons participated and completed the trial. Eleven of the participants received their prescribed therapeutic diet and 11 participants received a liberalized diet for the length of the trial study. At the end of the study, there were no significant differences (p>0.05) in mean body weights and laboratory values between the two groups. However, there was a trend of weight loss in the therapeutic diet group (mean weight loss of 2% (1.4 kg) during the 18-week trial), and although it was not significant (p>0.05), this supports the growing belief of those who advocate liberalized geriatric diets to improve quality of life and prevent unintentional weight loss. Participants in the liberalized diet group did not experience weight loss and gained 0.5 kg by the end of the study.
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Callahan, Julia P. "DESCRIPTIVE STUDY OF PARENTS' AND GUARDIANS' PERCEIVED BARRIERS TO PHYSICAL ACTIVITY IN THE MISSISSIPPI DELTA." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03312008-193809/.
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Understanding of beliefs, attitudes, and behaviors toward health issues, such as physical inactivity, within certain populations are often studied to design programs and interventions specific to communities. A total of six elementary schools were chosen in the Mississippi Delta, two elementary schools within three school districts, to provide a deeper understanding of barriers to physical activity. Forty-four parents and guardians of elementary aged children participated in focus groups to discuss current physical activity levels and factors impacting and limiting local childrens physical activity levels. The most frequently reported barriers were environmental issues such as fear of childrens safety, lack of resources, and individual and social constraints such as time, parental influences, and television viewing. Concerns about safety and violence were the most frequently mentioned issues among participants. Collection through other methods of research is needed to further understand and assess the problems faced in this region.
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Komm, Andrea Renee. "Relationship Between Alcohol Consumption, BMI, and Weight Perception in Women Aged 20-29 Years." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022007-184258/.
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Alcohol consumption and overweight in women are both becoming more prevalent in the United States. Data from NHANES 1999-2000 and 2001-2002 was collected consisting of non-pregnant women between the ages of 20 and 29 years. Variables measured were BMI, drinking occasions, drinking consumption per week, and women?s perception of their weight. Data was analyzed using chi-square in application to SUDAAN to test significance between variables. Results indicated a correlation between weight perception and drinking occasions per week (p-value 0.013). Nutrition implications suggested that individuals who were classified as overweight had more drinking occasions than individuals classified as underweight.
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Potts, Jayme Lauren. "CHANGES IN WORKLOAD OF STAFF AND THE CONSUMPTION OF FRUITS AND VEGETABLES AMONGST SCHOOL-AGED CHILDREN AS PERCEIVED BY SCHOOL FOOD SERVICE PROVIDERS AFTER SCHOOLS PURCHASED A SLICER AND SECTIONIZER." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022009-160956/.
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Over the past three decades, obesity rates for children ages 2-5 years have doubled from 5% to 10% and children ages 6-11 years have more than tripled from 4% to over 15%. Adequate amounts of fruits and vegetables in the diet are necessary to reduce increased risks associated with long term inadequate consumption of these foods. Grant recipients received funds to purchase a sectionizer and slicer to prepare more attractive fruits and vegetables for school food service lines. Through the use of a descriptive survey, recipients reported a significant reduction in workload on staff and an increase in the amounts of fruits and vegetables children took from service lines after these foods were prepared using this equipment. Using equipment designed to increase convenience or enhance appearance of fruits and vegetables in school food service operations may increase the consumption of fruits and vegetables provided to children through child nutrition programs.
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Al-Turk, Amanda. "Consumer Attitudes and Acceptability of Catfish Prepared in a Low-Fat Manner." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04042007-191019/.
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Consumption of farm-raised catfish in the United States has increased over the last few decades. However, consumers usually prefer it as a deep-fried product, especially in the southern United States. The objective of this cross-sectional study was to determine the acceptability of low-fat baked catfish using a Central Location Test. Subjects (n=137) tasted, compared, and evaluated samples of low-fat baked catfish and deep-fried catfish. Results indicated that the fried product was favored (p <0.05) over the baked product. The majority of subjects (93.4%) identified the baked product as the healthier choice. Most subjects (85.7%) indicated that catfish was an overall healthy food choice. Reasons for consuming catfish included taste (75.6%), convenience (15.1%), health reasons (7.6%), and cost (1.7%). The majority of subjects (63.8%) indicated that they normally consumed catfish as a deep-fried product, but 91.9% indicated that they would be willing to consume catfish prepared in a low-fat manner.
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Connelly, Keri Dyann. "ACCEPTABILITY OF A FRUIT SLUSH PRODUCT BY INDIVIDUALS THAT PARTICIPATE IN A WELLNESS CENTER." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052007-201033/.
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The objective of this study was to determine the consumer acceptability of fruit slushes prepared with either sucralose or sugar. Subjects (n=105) were given samples of fruit slushes and asked to complete an acceptability test and survey. The sensory characteristics measured included the overall liking of the product, flavor, texture, and color using a scale of 1=dislike extremely to 5=like extremely. Subjects? daily fruit consumption patterns and knowledge of nutrition were also solicited and analyzed. On average, there were no differences (P>0.05) in sensory characteristics between the two products. Overall, participants moderately liked both products. Flavor scores of the sucralose and sugar products were 4.5 and 4.4, respectively. Twenty-nine percent of panelists extremely liked both fruit products. Twenty-three percent of panelists liked both products, but preferred (P<0.05) the slush prepared with sucralose. Enhancing the nutritional content of a fruit slush product with sucralose will still provide an acceptable product and maintain the same sensory characteristics as the sugar product.
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WANG, CHENBO. "EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF A BIFIDOBACTERIA MIX AGAINST ESCHERICHIA COLI O157:H7 UNDER AEROBIC CONDITIONS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04112006-164012/.
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A bifidobacteria mix (nine strains) was evaluated for its effect on the growth and survival of Escherichia coli O157:H7 (ATCC 43890) in 11% NFDM and MRS broth under the optimum growth conditions for E. coli O157:H7 growth (37¡ãC, aerobic). Preliminary experiments were conducted to obtain the growth curves of the 9 strains of bifidobacteria and E. coli O157:H7 and confirm the inhibitory effect of acidity on E. coli O157:H7 (pH of media adjusted to 3.8). Acid-adapted E. coli O157:H7 showed no difference in resistance toward bifidobacteria (P>0.05) when compared to the non-acid adapted one. Escherichia coli O157:H7 did not survive in the supernatant of the bifodbacteria mix collected after incubation (37¡ãC) with aerobic shaking (8 h). However, the pathogen was able to grow after the pH of the supernatant was adjusted to 6.50 (pH of fresh MRS broth). Results suggest that a high content of bifidobacteria has a strong inhibitory effect on E. coli O157:H7, in part due to the low pH. However, products from bifidobacteria may also exert inhibitory effects.
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Dahlem, DeAnna Kay. "RELATIONSHIP BETWEEN PERCENT BODY FAT AS DETERMINED BY BIOELECTRICAL IMPEDANCE ANALYSIS AND WAIST-TO-HIP RATIO IN CHILDREN AGES 7 TO 9 YEARS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06022006-222016/.
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The objective of the study was to identify the relationship between percent body fat (%BF) and waist-to-hip ratio (WHR) in children ages 7 to 9 years. The sample (n=171) was divided into four groups. Bioelectrical impedance analysis was used to estimate %BF. Significant positive correlations were observed between WHR and %BF for black females (r = 0.48), white females (r = 0.66), black males (r = 0.34), and white males (r = 0.55). Although the correlations differed between groups, the amount of variation between the two variables was not significantly different between groups other than black females. Least squares means was used to estimate %BF using an average WHR (.85). Black females had higher %BF than other groups. Percent body fat cannot be fully explained by WHR (r2 = 0.32). Results show a relationship between %BF and WHR, yet predicting %BF from a given WHR may be difficult.
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Kumari, Shweta. "EFFECTS OF NISIN AND BUFFERED SODIUM CITRATE SUPPLEMENTED WITH SODIUM DIACETATE AGAINST LISTERIA MONOCYTOGENES ON COMMERCIAL BEEF FRANKFURTERS FORMULATED WITHOUT ANTIMICROBIALS STORED AT 4 AND 10°C IN VACUUM PACKAGES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06172008-143705/.
Full textAbstract:
Post process application of antimicrobials is one method to control recontamination of Listeria monocytogenes on cooked RTE meat products. This study evaluated the antilisterial effect of externally applied solutions of nisin, buffered solution of sodium citrate supplemented with sodium diacetate (SCSD) and a combined solution of the two antimicrobials on commercial beef frankfurters formulated without antimicrobials. Autoclaved frankfurters were inoculated (104 -105 CFU/g), dipped (5 min, 25 ± 2°C) in treatments consisting of 2000; 4000;or 6000 IU/ml nisin, and buffered solutions of 2.5; 3.0; or 3.5% SCSD (Study I), and 6000 IU/ml nisin followed by 3.5% SCSD, or 3.5% SCSD followed by 6000 IU/ml nisin, or a combined solution containing both 6000 IU/ml nisin and 3.5% SCSD(Study II). Treated hot dogs were vacuum packaged and stored at 4 and 10°C. L. monocytogenes counts were determined on Modified Oxford Agar on 0, 14, 28, and 42 days at 4°C and 0, 4, 8, 12, 16, and 20 days at 10°C. Nisin (6000 IU/ml) initially reduced L. monocytogenes population by 2.1 and 2.5 logs (at 4 and 10°C, respectively on day 0), buffered SCSD (3.5%) by 1.1 and 0.2 logs (at 4 and 10°C, respectively on day 0) and the combined solution by 1.7 and 2.0 logs (at 4 and 10°C, respectively on day 0). The combined solution was the most effective treatment compared to nisin and buffered SCSD, used in sequence or alone, since it inhibited the growth of L. monocytogenes during 28 days at 4°C. The buffered SCSD was effective against L. monocytogenes at 4°C but not at 10°C. Further research is needed to investigate the effectiveness of buffered SCSD with other antimicrobials. The results of this study may be useful for further research on combinations of antimicrobials.
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Lu, Youkai. "CHARACTERIZATION OF FRESH MUSCLE PIGMENTS IN CHANNEL CATFISH AND THEIR INFLUENCE BY CHILLING STRESS." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06182008-142652/.
Full textAbstract:
Color and color components are important quality attributes for fresh channel catfish muscle. The objective of the present research was to obtain inside understanding regarding color distribution, color component stability and the pre-slaughter conditions influence on color and color components and other quality attributes. Catfish fillets were rendered to be paler and redder on iced storage; and paler, less red and less yellow by ice-water chilling process. Visual classified reddish catfish fillets had higher heme-protein content than white fillets and these pigments were derived mainly from hemoglobin. Pre-slaughter live fish chilling in ice water and bleeding at slaughter also slightly affected muscle color and total heme-protein content, but they were not the main factors for the reddish color on catfish muscle. Catfish hemoglobin autoxidation rate was similar at room and at refrigeration temperature. Myoglobin gene and hemoglobin beta gene were cloned and expressed in Eschericia coli cells in insoluble form. The myoglobin gene had an open reading frame of 444 nucleotides and translated into 147 amino acids with molecular weight of 16,909 and pI of 9.43. The myoglobin gene in vivo expression in white muscle was not affected by pre-slaughter chilling. Pre-slaughter chilling is a stressor to channel catfish and shortens the pre-rigor time postmortem; thus, it is not recommended in catfish processing.
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Patel, Mandar Ranchhod. "STEAM, DIELECTRIC HEATING AND COPPER SULFATE TREATMENT OF INSHELL PECANS." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07102008-155952/.
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Water and a copper sulfate (CSL) solution at 27, 57 and 88°C; steam pasteurization and dielectric heating were analyzed on their effect in reducing microbial load (APC) and Salmonella Typhimurium on inshell pecans (Carya illinoinensis). The CSL solution (more effective than water alone) reduced APC by 1.5 (300 s), 2 (60 s) and 4.0 (60 s) log CFU/g at 27, 57 and 88°C, respectively; and Salmonella by 3.0 log at 27°C in 60 s. Steam reduced APC by 3.7 log in 180 s and Salmonella by 4.0 log CFU/g in 30 s. Dielectric treatment reduced APC by 3.0 log and Salmonella by 4.5 log CFU/g in 60 s. Most treatments had no effect on the pecan shell or the nut quality, except for dielectric heating, which gave a slight "roasted" or "burnt" flavor to the nuts. This study showed that a proper antimicrobial-hot water treatment, steam or dielectric heating will be effective in "pasteurizing" pecans, resulting in a safe and wholesome product.
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CHEN, BANG-YUAN. "SDS-PAGE AND WESTERN BLOTTING ANALYSES OF INTERNALIN A IN LISTERIA MONOCYTOGENES AND LISTERIA SPP." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08302006-145543/.
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Attachment strength of Listeria spp. and their InlA expression was assessed. Listeria monocytogenes 19111 exhibited the strongest attachment strength with L. monocytogenes 19115, L. grayi, L. innocua, and L. monocytogenes 7644 being the weakest. InlA expression was not detected in silver stained SDS gels but was detected in Western blotting images. Internalin A was only detected in protein extracts of L. monocytogenes 19111 and 7644 with band intensities of 50.1 and 2.5 pixels, respectively. Greater InlA expression was correlated with higher attachment strength in L. monocytogenes 19111. Listeria monocytogenes 19115 did not express InlA but it had a stronger attachment than L. monocytogenes 7644 which demonstrated InlA expression. Intensity of InlA expressed in L. monocytogenes 19111 increased when temperature increased from 10 to 40 oC, and L. monocytogenes 7644 only expressed InlA at 40 oC. It was also determined that InlA was more expressed in nutrient-rich media than in nutrient-poor media.
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Grady, Patrick Alan. "Body Mass Index and Percent Body Fat as Determined by Bioelectrical Inpedance Analysis in Children, 7-9 Years of Age." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-09112006-135145/.
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The purpose of this study was to examine the prevalence of overweight and report mean Body Mass Index (BMI) and percent body fat (%BF) in Black and non-Black children, 7-9 years of age. The study involved 172 students divided as follows: 56 (32.6%) Black females, 45 (26.2%) Black males, 34 (19.7%) non-Black females, and 37 (21.5%) non-Black males. Percent body fat (%BF) was determined by bioelectrical impedance analysis (BIA). Body mass index was calculated as weight (kg)/height (m)². Black females had a statistically greater BMI (19.3 ± 4.8) and %BF (25.7 ± 10.6) than all other groups. Prevalence of at-risk-for-overweight and overweight for the entire sample was 20.9 % and 19.2%, respectively. In conclusion, 40.1 % of 7 to 9 year old children assessed in this study were at-risk-for-overweight or overweight, and the BMI and %BF for Black females were statistically greater than the other groups.
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Imamoglu, Husniye. "SENSORY AND QUALITY ASSESSMENT OF GRAZING STANDING CORN VERSUS COMMERCIALLY FEED LOT FINISHED BEEF." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302007-165906/.
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This study compared feed lot finished beef and grazing standing corn beef from young steers for sensory acceptance, sensory quantitative descriptive analysis attributes palatability and WarnerBratzler shear force values. In comparing both feeding treatments results indicated no differences (P > 0.05) between feeding treatments for all attributes including appearance, aroma (with handheld) and (with sniff bottle), texture, flavor and basic taste. However, there was difference (P < 0.05) in flavor, off-flavor for different feeding systems by panelists. Analysis of variance for Warner- Bratzler shear force values revealed no differences (P > .05) between steaks from two treatments. Based on this research, the meat industry may wish to provide the consumer with the option of choosing beef that was traditionally feed lot finished or beef finished by grazing standing corn. Thus, grazing standing corn beef producers could utilize a practicable alternative feeding system with niche market appeal to represent a viable production option.
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Johnson, Reginald Carl Sean. "FORMULATION OF A FRUIT SLUSH USING EVAPORATED SWEET WHEY." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-135941/.
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Whey-fruit slush formulas were evaluated prior to consumer testing of pre-selected formulated beverages. Varying ingredients were prepared in accordance to a factorial design of maximum use of whey and minimum use of additional ingredients. Whey was obtained from the Mississippi State University Dairy Processing Plant and evaporated. The evaporated sweet whey was combined with blueberries, cherry concentrate, Splenda®, water and ice. Sensory tests were conducted to evaluate appearance, flavor and overall acceptability of formulations. Panelists were asked to participate in a survey to elaborate personal perceptions of the products. Formulation of 125mL whey and 30g blueberries had the higher acceptability score, but was not different from the beverage with 150mL whey and 30g blueberries. These two formulas were tested for chemical analysis. Adequate levels of antioxidants, total phenolics and neutral pH were observed. Results from proximate analysis showed minimal caloric levels with low presence of protein and carbohydrate.
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Tian, Ye. "DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/.
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The objectives of this research were to establish a semi-descriptive sensory language that describes the attributes of calamondin fruit and develop yogurt products flavored with calamondin and test consumers acceptance of the products. A total of 89 sensory terms were established by trained panelists to describe calamondins. Yogurt products were developed with 0%, 5%, 10%, and 15% calamondin pulp. Results demonstrated that no significant difference (P>0.05) occurred for consumers acceptance of yogurt appearance and texture, and significant differences (P<0.05) occurred for consumers acceptance of yogurt flavor and overall liking. Generally, the yogurt with 10% honey and the yogurt with 10% honey and 5% calamondin pulp were well accepted by consumers. The consumers were grouped into 6 clusters based on their prefences. The majority (60%) of the consumers liked moderately yogurts with 10% honey, and 0% and 5% calamondin pulp respectively.
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Sekhon, Ramandeep Kaur. "EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/.
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Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L), phosphine (PH3) (0, 200 and 1000 ppm at 48 hr), methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 hr), carbon dioxide (CO2) (0, 60% at 48 hr and 60% at 96 hr) and ozone (O3) (0 ppm and 175 ppm for 48 hr) on the volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Also, as phosphine fumigation concentration increased, the residual concentration of phosphine also increased in the hams (P < 0.05), but all samples contained levels that were lower than the legal limit of phosphine in stored food products (0.01 ppm). Minimal differences existed in the presence and concentration of aroma active compounds in fumigated hams when compared to the control. Triangle tests indicated that consumers could not discern (P > 0.75) between the control hams and the fumigated hams. This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF, PH3, MB, CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption. This reveals that SF, PH3, CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.
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Pham, Alessandra Julian. "RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/.
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The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky, savory and molasses aromas as well as more intense sweet and savory flavors. Sixteen aroma impact compounds were identified from the headspace volatiles of dry-cured hams. The consumers with the highest acceptability scores preferred (p<0.05) hams that were characterized by 4-methyl-2-methoxyphenol (sweet ham), 4-ethyl-2-methoxyphenol (sweet ham), 2-methoxyphenol (smoky, cocoa), 2,6-dimethoxyphenol (smoky ham, savory) and 2-furanmethanol (burnt meat, vitamin). Fourteen percent of consumers preferred (p<0.05) two hams that were characterized by methional (baked potato). Consumer acceptability scores were lower for hams either characterized by methanethiol (sulfur), carbon disulfide (sulfur), 2-butanone (sweet), 3-methylbutanal (malty, fermented), 2-heptanone (burnt meat, vitamin), hexanal (cut grass), benzeneacetaldehyde (floral), 1-octen-3-ol (mushroom) or characterized by benzaldehyde (burnt meat, cooked meat) and limonene (citrus).
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FERRINI, KRIZIA. "New insights into the mechanisms of bioactive food components: integrative nutrition and health promotion in clinical trials." Doctoral thesis, Università degli studi di Pavia, 2017. http://hdl.handle.net/11571/1203375.
Full textAbstract:
The research, describes the ultimate goal of the clinical nutrition scientist.
The purpose of the research was to translate scientific findings into practical clinical application: it has been presented the data obtained during the Smart Trial Arancia Rossa (A randomized trial on the effect of a regular supplementation with an anthocyanin-rich drink on side effects of non-steroidal aromatase inhibitor treatment in post-menopausal patients with breast cancer), focusing on a number of bioactive compounds (anthocyanins) that have to varying degrees been associated with health benefits. Through the use of collaborative practices (blood and urine samples collection, food records and anthropometrics measurements) it has been noticed a relevant challenge before and after the counselling sessions, related to the Trimethylamine N-oxide changes.
Investigations of the relation of single foods or food groups and risk of chronic diseases are on-going activities in nutrition epidemiology: meal pattern analyses were also linked with metabolic biomarkers, giving in-sight into the metabolic consequences of certain circadian food habits. I was involved in a project of the variation of serum metabolites according to alcohol consumption using a targeted metabolomics approach in European Prospective Investigation into Cancer and Nutrition (EPIC) Germany in breast cancer patients and I have studied the analysis of 24hRecall records using a multivariate model. Epidemiologists are also interested in assessing whether an exposure is associated with a particular disease with new technologies: it has been developed Alimendiary, a flexible application system to search data by food name, creating to offer a benefit and there is the strong evidence that decision support tools can improve the quality of clinical decision making and some evidence it can lower costs.The research, describes the ultimate goal of the clinical nutrition scientist. The purpose of the research was to translate scientific findings into practical clinical application: it has been presented the data obtained during the Smart Trial Arancia Rossa (A randomized trial on the effect of a regular supplementation with an anthocyanin-rich drink on side effects of non-steroidal aromatase inhibitor treatment in post-menopausal patients with breast cancer), focusing on a number of bioactive compounds (anthocyanins) that have to varying degrees been associated with health benefits. Through the use of collaborative practices (blood and urine samples collection, food records and anthropometrics measurements) it has been noticed a relevant challenge before and after the counselling sessions, related to the Trimethylamine N-oxide changes. Investigations of the relation of single foods or food groups and risk of chronic diseases are on-going activities in nutrition epidemiology: meal pattern analyses were also linked with metabolic biomarkers, giving in-sight into the metabolic consequences of certain circadian food habits. I was involved in a project of the variation of serum metabolites according to alcohol consumption using a targeted metabolomics approach in European Prospective Investigation into Cancer and Nutrition (EPIC) Germany in breast cancer patients and I have studied the analysis of 24hRecall records using a multivariate model. Epidemiologists are also interested in assessing whether an exposure is associated with a particular disease with new technologies: it has been developed Alimendiary, a flexible application system to search data by food name, creating to offer a benefit and there is the strong evidence that decision support tools can improve the quality of clinical decision making and some evidence it can lower costs.
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Englund, Tessa Rhianon. "Exploring Progress, Barriers and Opportunities for the Branded FNV Marketing Campaign to Impact Fruit and Vegetable Consumption: A Mixed-Methods Evaluation." Diss., Virginia Tech, 2001. http://hdl.handle.net/10919/104142.
Full textAbstract:
Unhealthy food and beverage products marketed through diverse media platforms contribute to poor diet quality, obesity, and chronic diseases in the United States (US). Limited empirical research is available on the effectiveness of integrated marketing communications (IMC) and branded media campaigns used to positively influence Americans' diet-related cognitive, behavioral and health outcomes. The purpose of this research was to assess and inform the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign to increase fruit and vegetable purchases and intake among targeted teen and mom populations. This PhD research evaluated the use, outcomes, and perspectives on branded food marketing campaigns to inform the FNV Campaign through four studies. Study 1 used a mixed-methods research approach that included a scoping review; comprehensive review of peer-reviewed articles, gray literature and media sources; and key-informant interviews (n=11) to identify 13 national branded marketing campaigns that used health-branding strategies to encourage healthy dietary purchases and consumption in the US between 1990-2016. Study 2 explored views of diverse stakeholders (n=22) regarding the FNV Campaign using semi-structured interviews that were thematically analyzed using a conceptual framework with eight constructs (i.e., campaign design, reach, adoption, effectiveness, impact, expansion, scaling up and sustainability). Study 3 assessed FNV Campaign awareness, cognitions and behaviors for buying and eating fruits and vegetables through a survey of targeted teen and millennial mom audiences (n=1,604) in Hampton Roads, Virginia and Fresno, California where the FNV Campaign pilot was launched. Study 4 encompassed a mixed-methods evaluation using data from the second and third studies that assessed and explored congruence between FNV brand awareness and recall of IMC strategies among survey respondents with stakeholders' perspectives regarding IMC strategy contexts and potential. This body of research expands knowledge about the effectiveness of diet-related IMC and media campaigns and provides a foundation for future FNV Campaign evaluations. Taken together, findings across the four studies identified significant opportunities for large-scale IMC campaigns to improve evaluation designs and outcome reporting. These results can inform evidence-based strategies and policies to improve the design of the FNV Campaign and other IMC initiatives to improve dietary patterns and population health.Doctor of Philosophy
Marketing promotions for unhealthy foods and beverages are widespread in the United States (US) and influence Americans' diet choices that lead to weight gain, obesity, and chronic diseases. There is little understanding of how marketing and media campaigns can be used to positively influence Americans' to consume high quality diets and improve their health outcomes. The purpose of this research was to assess and inform the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign to increase fruit and vegetable purchases and intake among target populations. This PhD research evaluated the use, outcomes, and perspectives on branded food marketing campaigns to inform the FNV Campaign through four studies. Study 1 used a mixed-methods research approach that included a scoping review of the academic and non-academic literature, and key-informant interviews to identify 13 national branded marketing campaigns that used branding strategies to encourage healthy diets in the US between 1990-2016. Study 2 used interviews to explore the views of 22 stakeholders experienced with the FNV Campaign or fruit and vegetable promotion. Interviews were thematically analyzed using a framework with eight constructs (i.e., campaign design, reach, adoption, effectiveness, impact, expansion, scaling up and sustainability) to understand diverse stakeholder perspectives. Study 3 assessed FNV Campaign awareness, cognitions and behaviors for buying and eating fruits and vegetables through a survey of targeted teen and millennial mom audiences (n = 1,604) in Hampton Roads, Virginia and Fresno, California where the was initially launched. Study 4 used data from the second and third studies that assessed similarities and differences between FNV brand awareness and recall of marketing strategies among survey respondents with stakeholders' perspectives regarding marketing strategy contexts and potential. This body of research expands knowledge about the effectiveness of diet-related marketing and media campaigns and provides a foundation for future FNV Campaign evaluations. Taken together, findings across the four studies identified opportunities for large-scale marketing campaigns to improve evaluation designs and outcome reporting. These results can inform future strategies and policies to improve the design of the FNV and other IMC campaigns to improve population diets and health.
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Englund, Tessa R. "Exploring Progress, Barriers and Opportunities for the Branded FNV Marketing Campaign to Impact Fruit and Vegetable Consumption: A Mixed-Methods Evaluation." Diss., Virginia Tech, 2020. http://hdl.handle.net/10919/104142.
Full textAbstract:
Unhealthy food and beverage products marketed through diverse media platforms contribute to poor diet quality, obesity, and chronic diseases in the United States (US). Limited empirical research is available on the effectiveness of integrated marketing communications (IMC) and branded media campaigns used to positively influence Americans' diet-related cognitive, behavioral and health outcomes. The purpose of this research was to assess and inform the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign to increase fruit and vegetable purchases and intake among targeted teen and mom populations. This PhD research evaluated the use, outcomes, and perspectives on branded food marketing campaigns to inform the FNV Campaign through four studies. Study 1 used a mixed-methods research approach that included a scoping review; comprehensive review of peer-reviewed articles, gray literature and media sources; and key-informant interviews (n=11) to identify 13 national branded marketing campaigns that used health-branding strategies to encourage healthy dietary purchases and consumption in the US between 1990-2016. Study 2 explored views of diverse stakeholders (n=22) regarding the FNV Campaign using semi-structured interviews that were thematically analyzed using a conceptual framework with eight constructs (i.e., campaign design, reach, adoption, effectiveness, impact, expansion, scaling up and sustainability). Study 3 assessed FNV Campaign awareness, cognitions and behaviors for buying and eating fruits and vegetables through a survey of targeted teen and millennial mom audiences (n=1,604) in Hampton Roads, Virginia and Fresno, California where the FNV Campaign pilot was launched. Study 4 encompassed a mixed-methods evaluation using data from the second and third studies that assessed and explored congruence between FNV brand awareness and recall of IMC strategies among survey respondents with stakeholders' perspectives regarding IMC strategy contexts and potential. This body of research expands knowledge about the effectiveness of diet-related IMC and media campaigns and provides a foundation for future FNV Campaign evaluations. Taken together, findings across the four studies identified significant opportunities for large-scale IMC campaigns to improve evaluation designs and outcome reporting. These results can inform evidence-based strategies and policies to improve the design of the FNV Campaign and other IMC initiatives to improve dietary patterns and population health.Doctor of Philosophy
Marketing promotions for unhealthy foods and beverages are widespread in the United States (US) and influence Americans' diet choices that lead to weight gain, obesity, and chronic diseases. There is little understanding of how marketing and media campaigns can be used to positively influence Americans' to consume high quality diets and improve their health outcomes. The purpose of this research was to assess and inform the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign to increase fruit and vegetable purchases and intake among target populations. This PhD research evaluated the use, outcomes, and perspectives on branded food marketing campaigns to inform the FNV Campaign through four studies. Study 1 used a mixed-methods research approach that included a scoping review of the academic and non-academic literature, and key-informant interviews to identify 13 national branded marketing campaigns that used branding strategies to encourage healthy diets in the US between 1990-2016. Study 2 used interviews to explore the views of 22 stakeholders experienced with the FNV Campaign or fruit and vegetable promotion. Interviews were thematically analyzed using a framework with eight constructs (i.e., campaign design, reach, adoption, effectiveness, impact, expansion, scaling up and sustainability) to understand diverse stakeholder perspectives. Study 3 assessed FNV Campaign awareness, cognitions and behaviors for buying and eating fruits and vegetables through a survey of targeted teen and millennial mom audiences (n = 1,604) in Hampton Roads, Virginia and Fresno, California where the was initially launched. Study 4 used data from the second and third studies that assessed similarities and differences between FNV brand awareness and recall of marketing strategies among survey respondents with stakeholders' perspectives regarding marketing strategy contexts and potential. This body of research expands knowledge about the effectiveness of diet-related marketing and media campaigns and provides a foundation for future FNV Campaign evaluations. Taken together, findings across the four studies identified opportunities for large-scale marketing campaigns to improve evaluation designs and outcome reporting. These results can inform future strategies and policies to improve the design of the FNV and other IMC campaigns to improve population diets and health.
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Wagner, Jana Louise. "The relationship of parent and child food choices : influences of a supermarket intervention /." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-07282008-135613/.
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Pilgrim-Hector, Judy. "Perception of Nutrition and Utilization of Healthy Food Ideas when Making Food Choices." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2575.
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The availability of nutrition information is an important aspect of health care and equally important is access to cultural and theoretical nutrition evidence to increase awareness on ways to manage a diet in ethnic communities. The problem was the shortage of culturally appropriate nutrition data to educate Caribbean immigrants. The purpose of the study was to acquire culturally profound nutrition information on Caribbean immigrants' distinctive philosophical perception on nutrition and food choices. A phenomenological approach was used to examine ways in which the participants integrate nutrition facts when making food choices. The theory of reasoned action was the main conceptual framework used in this study to assess the participants' dietary belief systems. A purposeful sampling approach was used to recruit participants for the study and the participants were prescreened as part of the data collection procedure. The inclusion criteria focused on adult Caribbean immigrants who had awareness on nutrition habits. The 15 participants who agreed to participate in face-to-face interviews provided data on their food habits. The interpretive phenomenological analysis approach was used to investigate and explain the participants' diet. The participants' routines included eating whole foods from plant and animal products, eating foods from all food groups in moderation, and monitoring salt and sugar intake to prevent diet-related illness. The frequently occurring themes that emerged from the study included family traditions and ethnic beliefs and values that inspired recipes and types of food the participants consume. These findings may possibly be used by health professionals to assist in planning or implementing culturally sensitive education programs to enhance nutrition awareness in Caribbean immigrant communities.
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DiDomenica, Bessie. "Food Policy: Urban Farming as a Supplemental Food Source." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/575.
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The distance between farms and cities and the limited access that some residents have to fresh foods can be detrimental to a city's capacity to feed people over time. This study addressed the under-studied topic of urban farming as a secondary food source, specifically by exploring the opportunities and limitations of urban farming in a large Northeastern city. Brundtland's food policy was the pivotal theory supporting food production to end global starvation, and was the link between environmental conservation and human survival. The research question for this study examined the potential food policy opportunities and limitations that assist urban farms as a supplemental food source. Twenty stakeholders from the public (6), nonprofit (7), private (3), and academic (4) sectors formed the purposeful snowball sample in this case study. Data were collected through open-ended interviews, which were then subjected to an iterative and inductive coding strategy. The significant finding of this study is that while food policy supported urban farms as a secondary food source in a way consistent with Brundtland's theory, local food alone was inadequate to feed its urban population. Other key findings revealed that food policies that influenced land use, food production, and procurement presented unique challenges in each sector. Existing food production policies such as zoning regulations, permitting processes, and public funding benefited one sector over another. The study contributes to social change by exploring food policies that encourage partnerships between sector stakeholders; urban, rural, and suburban farmers; and city residents that foster alternative and sustainable food production in the urban setting.
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Grant, Kirsten Elyse. "Effect of Health Information on Food Addiction Among Obese and Overweight Women." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7295.
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Research on obesity, weight loss, and food addiction (FA) suggested a strong relationship between use of food additives and the brain's addictive response to food. Previous researchers have examined (FA) and have identified certain food additives such as monosodium glutamate (MSG) and high fructose corn syrup (HFCS) as contributors to food addiction and overeating. Social cognitive theory (SCT) has also been effective in addressing addictive behaviors such as drug addiction, alcohol addiction, and smoking cessation (Bricker et al., 2010). However, researchers had not examined food addiction, social cognitive theory, and obesity in the same study. The purpose of this quantitative, quasi-experimental study was to compare the effects of SCT-based health information and non-SCT-based health information on FA among obese and overweight women. The Yale Food Addiction Scale (YFAS) was used to measure changes in FA and food addiction symptoms among 84 obese and overweight women who received SCT-based health information and non-SCT-based health information. Total scores from pretests and posttests were analyzed using analysis of covariance. Between-group differences on the symptom count posttest scores of the YFAS were analyzed using analysis of variance. Scores were used to determine the difference in FA and FA symptoms between nonrandomized groups. Although the results were not statistically significant, almost 60% (n = 50) of participants experienced a favorable decrease in FA symptoms and experienced weight loss. Findings may provide a basis for determining additional options for health professionals to address obesity and FA patterns.
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Siregar, Erna. "Assessing Plant-Based Food Lifestyle to Reduce Obesity Risk." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3413.
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Despite an increasing number of healthy lifestyles throughout the country, Americans, including Native Hawaiians, keep gaining weight. Unlike several American lifestyles that have resulted in weight gain within the American population, the vegetarian lifestyle is a scientifically proven method for decreasing body weight and maintaining the weight loss for more than 1 year. This study aimed to compare the lifestyle patterns of 4 vegetarian lifestyles and 1 nonvegetarian lifestyle among Native Hawaiians aged 21 and older using their body mass index (BMI). This quantitative study utilized a correlational design, which is particularly suitable for examining the relationship of BMI to eating lifestyle and such variables as physical activity. A survey with 18 questions was administered to participants (n = 300) who have chosen a specific lifestyle and have been following this lifestyle for 1 year or more. The main research question investigated the difference in the body weight of Native Hawaiians aged 21 and older who followed and maintained a vegan, lacto-ovo vegetarian, semivegetarian, or nonvegetarian diet. Participants' BMI was affected by the factors of age, self-efficacy, disease status (high blood pressure, no health risks), and eating habits (Vegetarian Lifestyle Scale). While the Vegetarian Lifestyle Scale was a significant predictor of BMI, there was no significant difference in the effect of the 2 lifestyle classifications of nonvegetarian and vegetarian on BMI, after controlling for other relevant factors. This study aimed to effect social change in the Native Hawaiian community by demonstrating the health benefits of a plant-based diet and better informing public health officials to guide their development of more effective nutrition and weight loss programs for Native Hawaiians.
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Gisler, Paula. "COMPETITIVE FOOD POLICY IMPLEMENTATION IN KENTUCKY SCHOOLS." UKnowledge, 2016. http://uknowledge.uky.edu/nursing_etds/20.
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This study was designed to explore the literature on competitive food policy implementation (CFPI); examines demographic and school factors associated with CFPI; and explores the experiences of school leaders and staff in CFPI using a proposed theoretical framework to guide the research. Competitive foods are those sold in vending machines, a la carte settings, fundraisers, class parties and other venues which compete with foods offered through the national school lunch and breakfast programs. Competitive foods have traditionally been of low nutritional value and high energy density. CFPI may be effective in reducing student calorie intake and BMI. However, evaluation of competitive food policy effectiveness is difficult due to variability in policy implementation. A theoretical framework is needed to guide research on CFPI.
This research was a mixed methods study including a review of the literature, quantitative secondary analysis, and a qualitative content analysis of transcripts from semi-structured interviews with school personnel to understand their experience with CFPI. First, a systematic review of the research literature on CFPI was conducted. Demographic and school factors, policy features, and school and parent/community-level factors that impact CFPI were identified. Second, the association of multiple demographic and school factors with CFPI scores was examined. CFPI scale (overall) and sub-scales (“inside” and “outside” school) were developed and validated to evaluate CFPI effectiveness in Kentucky middle and high schools (N=640, grades 5-12). The scales were based on responses to 8 questions on competitive food practices from a 2011 School Tobacco and Wellness Policy biannual survey conducted by the University Of Kentucky College Of Nursing Tobacco Policy Research Program. Student BMI tracking and presence of a written wellness policy predicted higher scores on the overall CFPI scale (BMI OR=2.06, p=0.001; Wellness OR=1.74, p=0.02), inside subscale scores (BMI OR=2.46, p<0.0001; Wellness OR=1.58, p=0.05), and outside subscale scores (BMI OR=2.27, p=0.03; Wellness OR=1.54, p=0.0005). Greater county-level adult obesity rates predicted lower overall CFPI scores (OR=0.93, p=0.02). Private school status predicted lower scores on inside CFPI subscale scores (OR=0.47, p=0.004). Third, semi-structured interviews were conducted with 23 school personnel to explore CFPI. Interviews were recorded, transcribed and content analysis was conducted. Kentucky schools were stratified into four groups based on school level (middle or high) and CFPI scores (high or low). Sixteen schools were randomly selected for each of the four groups. A total of eight schools, two from each group, agreed to participate. The interview guide was based on a proposed CFPI framework based on implementation science, educational and organizational theory research. Six key themes emerged: internal/external forces enabling CFPI; internal and external obstacles to CFPI; key organizational values; organization value of CFPI; methods that organizations use to communicate organizational values; and CFPI policies and procedures. Findings were discussed in the context of the proposed theoretical framework. Implications for policy, practice and future research are presented.
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Mundel, Erika. "Story-gathering with the Urban Aboriginal Community Kitchen Garden Project." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/2527.
Full textAbstract:
This research focuses on the work of the Urban Aboriginal Community Kitchen Garden Project (the Garden Project). The Garden Project aims to be a culturally appropriate health promotion project with urban Aboriginal people, drawing on traditional Indigenous approaches to health and healing, and rooted in community food work. The project is situated within the context of colonialism, the destruction of traditional foodways, and subsequent increased need for Indigenous people to rely on a dominant food system that is seen as destructive to human and ecological health.
The purpose of my research is to describe the Garden Project’s main goals and achievements from the perspective of project leaders, project participants as well as through my own observations and experiences. The research methodology was guided by participatory and community based approaches to research and qualitative methods were employed, focusing primarily on semi-structured interviews with project participants and project leaders. I also participated in and observed the project for two years, from September 2006-September 2008. Data collection and analysis happened through an iterative process of action and reflection.
Based on my time with the Garden Project, I suggest that it can be seen simultaneously as a community food security, health promotion, and Indigenous health project. It connects participants with food as a natural product, builds skills around cooking and growing food, and increases knowledge about food system issues. Drawing on the health promotion discourse, it can be seen building community and social support networks, treating the whole person, and empowering participants to take actions around their own health needs. It is rooted in Indigenous approaches to health and healing in the way it promotes individuals’ physical, mental/emotional and spiritual health, the health of the community through cultural revitalization, and the health of the Universe through the opportunity it provides for awareness about ecosystem health.
This research project was very site specific. Nevertheless, the findings suggest that food work with urban Indigenous people, carried out in a culturally sensitive manner, may be a powerful leverage point for promoting health with this population. These types of projects can also be vehicles for social change.
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Malkin-Washeim, Diana Louise. "Electronic Benefit Transfer: Food Choices, Food Insecurity, and Type 2 Diabetes." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1318.
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The purpose of this research was to examine food security for people with prediabetes participating in the Supplemental Nutrition Assistance Program (SNAP), focusing on their food choice decisions and coping strategies over a 30-day benefit cycle that potentially increases the risk of Type 2 diabetes. A cross-sectional, quantitative design based on food choice process model constructs was used. SNAP participants (n = 36) with prediabetes, aged 21â??70 years, were recruited as outpatients from Bronx Lebanon Hospital and completed self-reported questionnaires on demographics and health, food security, and food frequency. Descriptive statistics, Pearson chi square tests, and regression analysis were performed using SPSS. Also, independent t test, and Levene's test were used for ad hoc analysis to assess variation of food choice decisions over 30 days. Of the sample, 5% had low and 95% very low food secure status. Food security status did not predict coping strategies (p = .724); however, food security status and type of coping strategy had a moderate relationship (p < 0.01; r =.60). Food choices of 11 food categories changed over a 30-day cycle with greatest variation for Week 1, compared to Weeks 2â??4 (p < .005). Use of coping strategies to minimize hunger was limited. Very low food security associated with certain coping strategies disrupted eating patterns. Disrupted eating patterns affect food variation over time, increasing the intake of non-nutrient-dense foods and the risk of obesity and Type 2 diabetes. The implications for positive social change include the potential to change SNAP's benefit allotments, make nutrition education mandatory, and create a nutrition package, thereby lowering food insecurity and the risk of Type 2 diabetes.
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Huour, Aranya. "Components of Food Insecurity on a University Campus." CSUSB ScholarWorks, 2019. https://scholarworks.lib.csusb.edu/etd/876.
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Many college students across the nation are going hungry and struggling with food insecurity, as their access to food is becoming more challenging to attain. The purpose of this study is to explore the experiences of college students and components that lead them to becoming food insecure. Studies indicate that food insecurity is a critical issue in a college students’ life, but there is not an established approach to adequately help the students address this issue. The data will be collected through self-administered surveys and participant ratings will be reviewed for any common themes and correlations. Results from this study will provide significant material to assist social workers in addressing food insecurity with a systematic approach and influence further research. This study will also present findings to universities to secure supplementary resources and services to prevent food insecurity on campus.
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Woolfolk, Sara Rebecca. "BEHAVIORAL AND LIFESTYLE CHANGES AFTER IMPLEMENTATION OF A WALKING PROGRAM AMONG TEACHERS AT AN ELEMENTARY SCHOOL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07062006-175426/.
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Health experts are recommending an average of 10,000 steps daily to attain certain health benefits and suggesting the use of pedometers for calculating ambulatory activity, such as walking. A 13-week, worksite walking program was implemented with teachers at an elementary school providing pedometers, weekly walking groups, bimonthly supplemental nutrition information, and a survey upon program completion to evaluate the effectiveness. Results showed that of the 31.3% that participated, 93.6% have tried to increase their daily activity in the past and 58.1% found the Bee Active walking program to be more effective than previous attempts. Participants reported that wearing the pedometer helped motivate more physical activity and increase total daily steps taken. For non-participants (63.6%), schedule conflicts and lack of time were the top two participation barriers. As a result of providing the bimonthly nutritional information, both participants and non-participants have attempted to make healthier food choices, while increasing their daily consumption of fruits and vegetables significantly.
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Berry, Sarah A. "Unpacking the Temperament Weight Relationship: The Mediating Role of Food Preferences." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etd/1187.
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The current study examined the mediating role of possible food preferences on the temperamentweight relationship among 18-month-old toddlers. Parents of 37 typically developing toddlers completed the Early Childhood Behavior Questionnaire (ECBQ). During a lab visit toddlers’ weight and recumbent length were measured and recorded. Toddlers also completed a sequential touching task to examine their ability to categorize a healthy group of foods and an unhealthy group of foods. The only temperament measure found to associate with both child weight status and food categorization was inhibitory control. Toddlers’ food categorization was not found to mediate the relationship between inhibitory control and their weight status. The results of this study suggest that there is a continued need for a nonparent report measure of food preferences.
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Walls, Tameka Ivory. "Poverty, Food Insecurity, and Obesity Among Urban and Rural Populations." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/3215.
Full textAbstract:
Over 17 million food-insecure households are associated with increasing obesity rates across the United States. Although food insecurity and obesity are distinct social concerns, the two are linked and may be influenced by poverty and geographic location. Public health authorities and state leaders responsible for the health and nutrition of rural populations in particular would benefit from this information. The purpose of this quantitative cross-sectional study was to examine whether poverty mediated the relationship between food insecurity and obesity among urban and rural adults. The study was guided by the poverty, food insecurity, and obesity conceptual framework. The study addressed the association between poverty and food insecurity, poverty and obesity, and food insecurity and obesity. Records from 9068 participants in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) were weighted to represent the population of Louisiana. Logistic regression models indicated that individuals living in poverty were 6 times more likely to experience food insecurity and that living in poverty and being food insecure doubled the odds of being obese. Poverty mediates the relationship between food insecurity and obesity in a dynamic and complex manner. Findings also indicated gender and age differences in rates of obesity, poverty, and food insecurity, as well as higher rates of obesity in rural populations. Social change implications include providing additional evidence of how poverty affects food insecurity and obesity, which may encourage states with high poverty rates to initiate food insecurity surveillance using BRFSS to reduce obesity.
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Hill, Alma Land. "Effect on children's eating behavior and self-efficacy from participation in Fun with Food summer camp." Master's thesis, Mississippi State : Mississippi State University, 2009. http://library.msstate.edu/etd/show.asp?etd=etd-03302009-211102.
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Mandarino, Pam. "Temporary Restaurant Closures and Food Handling Violations: Inspection Reports in British Columbia." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3800.
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Unsafe food handling practices are implicated in many restaurant-associated foodborne disease outbreaks. Factors that contribute to unsafe food handling in restaurants include inadequate food safety knowledge, employees who perceive that safe food handling is not under their control, and restaurant cultures that do not prioritize food safety. The purpose of this study was to determine whether temporary restaurant closures were associated with reduced food handling violations after closure in restaurants from the Vancouver Coastal Health Authority and the Fraser Health Authority, in British Columbia, Canada. The theoretical foundations used were the health action process approach and the theory of planned behavior. Mixed-effects Poisson regression analyses showed that the typical restaurant had an estimated 16% increase in the average number of overall food handling violations per inspection after temporary closure, compared with before closure. Restaurant- and employee-related factors responsible for unsafe food handling practices likely result in the continuation of unsafe food handling practices, despite temporary restaurant closures. This study may contribute to positive social change by challenging the assumption that temporary restaurant closures motivate food handlers to improve their food handling practices. To protect the public's health, additional interventions must follow temporary restaurant closures for reasons such as insanitary conditions and improper food handling. Suggested interventions include the provision of targeted learning resources to restaurant managers, the issuing of directives requiring food handlers to attend recognized food safety training courses, and environmental health managers requiring a reduction in problematic menu items.