Transitional changes in energy intake, skeletal muscle content and nutritional behavior in college students during course-work based nutrition education

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

There are studies on the effect of general nutrition education on diet quality and anthropometric measurements, while studies showing the effectiveness of sustainable nutrition education, which also addresses the effect of food on the environment, are quite limited. This study aimed to investigate the effects of sustainable nutrition education on diet quality, anthropometric measurements, and the carbon footprint (CFP) and water footprint (WFP) of diet. A total of 160 university students received 1 h of sustainable nutrition education for 6 weeks. Before, at the end of, and 2 months after the courses, 24 h food consumption records were taken to assess diet quality and CFP and WFP values of diet, and Mediterranean diet (MedDiet) and Healthy Eating Index (HEI)-2020 scores were evaluated. The results of the study showed that sustainable nutrition education increased MedDiet score by 1.86 points and HEI-2020 score by 7.38 points. This education program also decreased body weight, body mass index (BMI), fat mass, and neck circumference. Sustainability education has a positive impact on calcium, potassium, and magnesium intakes, a negative impact on vitamin B12 and zinc intakes, and no effect on total protein intake. Education resulted in a 22% reduction in CFP and a 10% reduction in WFP.

Understanding changes in eating behavior during the transition to university from a self-determination theory perspective: a systematic review

Objective: The objective of this systematic review was to understand how and why eating behavior changes during the transition to university, and interpret findings from a self-determination theory perspective (Ryan & Deci, 2000). Methods: We searched six databases and identified 51 articles with findings involving changes in eating behavior during the transition to university. Results: During this transition, students eat less food, less healthy, and less regularly. These changes are mostly among students who move into a university residence or off-campus housing, with few changes in eating behavior among students who continue living at home. Yet, incoming students with food skills and experience living independently seem less likely to experience these changes. Conclusions: The university context offers challenges to eating healthy. Students' satisfaction of psychological needs may explain observed changes in habits, self-regulation, and motivation.

Association between food consumption and high levels of low density lipoprotein cholesterol among obese children

INTRODUCTION

The increase in the prevalence of obesity and obesity in children is a pattern of the last decades. This public health issue results in metabolic disorders such as dyslipidemia with increased LDL-C. Previous findings shows that most of the Brazilian children does not follow the recommended consumption of fruits and vegetables.

AIM OF THE STUDY

To evaluate the association of dietary intake characteristics with elevated serum cholesterol from low density lipoprotein in obese children.

MATERIAL AND METHODS

Cross-sectional study involving 137 obese children (5-10 years). The mean age of the studied children was 8.27 years, 55.5% were male The weight measurements were performed on a digital anthropometric scale. The body mass index was calculated for each child and the Food Frequency Questionnaire was applied. The peripheral blood was collected for lipid profile analysis. Stata 12.0 statistical package was used to analyze the data, considering a significance level of p < 0.05.

RESULTS

The prevalence of hypercholesterolemia based on the serum cholesterol from low density lipoprotein fraction was 14.6%. It was observed that children in the group who consumed the lower difference of risky and protective foods on a daily basis were not less likely to have a high cholesterol from low density lipoprotein level as a criterion for hypercholesterolemia (p = 0.218).

CONCLUSIONS

A large proportion of the individuals presented levels of lipid profile classified as undesirable for age, as well as food rich in components capable of increasing this profile, which should encourage the intensification in measures of prevention of cardiovascular diseases since childhood.

Preliminary Data on the Safety of Phytoene- and Phytofluene-Rich Products for Human Use including Topical Application

The colorless carotenoids phytoene and phytofluene are comparatively understudied compounds found in common foods (e.g., tomatoes) and in human plasma, internal tissues, and skin. Being naturally present in common foods, their intake at dietary levels is not expected to present a safety concern. However, since the interest in these compounds in the context of many applications is expanding, it is important to conduct studies aimed at assessing their safety. We present here results of in vitro cytotoxicity and genotoxicity studies, revealing no significant cytotoxic or genotoxic potential and of short- and long-term human in vivo skin compatibility studies with phytoene- and phytofluene-rich tomato and Dunaliella salina alga extracts, showing a lack of irritancy or sensitization reactions. These results support the safe use of phytoene- and phytofluene-rich products in human topical applications.

Majoring in nutrition influences BMI of female college students

Maintaining healthy eating habits in college is challenging. Interventions focused on nutrition education can assist in reversing these trends of poor eating habits among college students. The purpose of the study was to identify factors affecting the dietary habits, food choices and BMI of college females majoring in nutrition (NMs) compared with non-nutrition majors (OMs). A questionnaire-based cross-sectional survey study of dietary behaviour and food frequency of 202 college females was conducted at San Diego State University. Data were analysed by using t tests, χ² tests and regression analysis in SPSS. NMs exhibited a lower BMI than OMs (P < 0·01); however, BMI values for both groups were within a healthy range. Interestingly, 3 % of NMs had a BMI in the range of overweight or obese; however, prevalence was three times higher for OMs, being 9·2 %. A healthier meal option was the most influential factor in NMs’ meal choices whereas convenience and weight control were influential factors in OMs’ meal choices. Most NMs read nutrition labels and reported that this affects their food choices. NMs exercised longer than OMs in the <120 min/week category. Exercise affected healthy meal conception in NMs only (P < 0·001). Taking dietary supplements influenced healthy meal awareness in OMs only (P < 0·05). University-level nutrition education is strongly associated with healthier eating habits and superior food choices among young adult females. More regular meal patterns, healthier snack choice and adherence to dietary guidelines may contribute to the lower BMI values observed among NMs compared with OMs.

A randomized clinical trial of nutrition education for improvement of diet quality and inflammation in Iranian obese women

Background. Obesity is considered as a low grade inflammation condition. The aim of this study was to investigate the effect of nutritional education on diet quality and biomarkers of inflammation in Iranian obese women. Method. Sixty obese women voluntarily participated in this randomized clinical trial and were randomly assigned to intervention or control group (n = 30). Intervention group was instructed to attend nutrition education sessions (1 hr/wk, for 3 months) in small groups. Diet quality scores were measured by Healthy Eating Index (HEI). Anthropometric indices and serum concentration of hs-CRP, TNF-α, and adiponectin were measured at the baseline and end of the intervention. Results. There were no significant differences in anthropometric indices of participants between the two groups at the end of intervention (P > 0.05). However, the total HEI score was significantly higher in the educated group compared to the control group after intervention (P < 0.05). The educated group also showed significant lower concentration of TNF-α and hs-CRP and higher levels of adiponectin than the control group at the end of study (P < 0.05). Conclusions. Our results provide limited evidence that higher dietary quality contributes to reduced inflammation in obese women. This effect could be independent of the weight loss.