ETD Search Results: instcode:bgsu

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1. Ajmera, Shefali. The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► PURPOSE: The aim of present study was to determine the effects of… (more)

▼ PURPOSE: The aim of present study was to determine the effects of different cooking times and temperatures on the lycopene content of three brands of commercially processed tomato sauce samples. METHODS: This pilot study was conducted on a total of three brands of tomato sauce (n=120) to determine the effects of cooking times (15, 30, 45 minutes) and temperatures (325, 350, 375 degree °F) on lycopene content. At each of the constant oven temperatures, the samples were subjected to cooking for different lengths of time. The main effect of time, temperature, and interaction of both was determined by using ANOVA. The lycopene content was measured by using a HPLC (high performance liquid chromatography) technique. RESULTS: All three brands were significantly different (P<0.001) in mean lycopene content. For two brands the lycopene content was significantly higher (P<0.05) in the samples cooked for 15 minutes, when compared to 30 and 45 min. samples. As a main effect of temperature, two brands showed the highest lycopene content at cooking temperature of 375 °F, but one brand did not show a significant effect of cooking temperature on the lycopene content. All brands showed different results for the interaction effect of time and temperature on the lycopene content, and only Brand 2 showed a significantly different lycopene content in the sample cooked at 350° F for 30 minutes. CONCLUSION: The present study provides support for the beneficial effect of shorter heat treatment on lycopene availability of tested tomato sauce samples. Heating for a short period of time may help in better retention of lycopene during home cooking, as well as processing in industry. The study results did not determine the best temperature for the best retention of lycopene into the cooked samples. Further research is needed in this area to determine the multifaceted nature of the lycopene molecule not only at different time-temperature conditions, but also in conjunction with other factors, such as moisture content, solid content, light, oxygen, internal temperature, and type of metal used for processing and storing of tomato products. Advisors/Committee Members: Williford, Julian.

Keywords: lycopene; tomato sauce lycopene; cooking time; cooking temperature

2. Atuobi Ampadu, Christiana. Pathogen Reduction on Selected Vegetables Using Hydrogen Peroxide.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2007, Bowling Green State University

► The objective of this research was to determine the effectiveness of hydrogen… (more)

Keywords: storage days; sanitization; cfu/g; TRT; STOR; Adj Pr; VEGETABLES

3. Beebe, Mara Lee. Awareness, Understanding, and Usage of My Pyramid in College Students.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2010, Bowling Green State University

► BACKGROUND. Since the release of the MyPyramid food guidance system in 2005,… (more)

▼ BACKGROUND. Since the release of the MyPyramid food guidance system in 2005, there has not been any research conducted to assess the knowledge and usage of this important educational tool among college students. The objectives of this study were to assess (1) college students’ awareness of the MyPyramid, (2) college students’ perceived understanding of the new components of the MyPyramid and new method of measuring serving sizes, (3) college students’ usage of the MyPyramid.gov website, (4) college students’ usage of MyPyramid as a dietary guide, and (5) the relationship of demographic factors with awareness, understanding, usage, and practice of MyPyramid. METHODS. A self-reported quantitative and qualitative online questionnaire was used to collect the data from college students. A recruitment email was used to invite students to participate in the study. Students accessed the questionnaire through a website. RESULTS. A total of 2,687 students participated in the study. Fifty-six percent of students surveyed, and only 29% of students who were aware of MyPyramid had visited the website. Students reported high levels of perceived understanding for both the MyPyramid messages and the changes in serving size measurement. Students reported low levels of utilization of the MyPyramid; only 21% used the MyPyramid as a guide and only 39% tried to reflect MyPyramid in their food choices frequently or almost always. Forty-five percent reported making some or substantial change in their diet after learning of MyPyramid. Females were found to be more likely to be aware of MyPyramid (p <.05), use the MyPyramid website (p <.01), made changes in their diet (p <.05), and use MyPyramid as a nutrition plan (p <.05). Furthermore, completion of a nutrition class in college resulted in similar positive impacts on awareness (p <.01), usage (p <.01), and application of MyPyramid (p <.01) regardless of gender. CONCLUSION. Students reported moderate levels of awareness for MyPyramid and high levels of perceived understanding of MyPyramid. However, awareness did not translate to usage or practice of MyPyramid, as 21% of the students stated to use MyPyramid as a guide for dietary intake and 45% of the students stated to have made changes in their diets after learning about MyPyramid. Students who had taken an introductory nutrition class in college had higher levels of awareness, understanding, usage of the website, and reflection of MyPyramid in dietary choices. These findings support the idea that efforts should be made to promote MyPyramid in all facets of the education system. Continued research is needed to find ways to increase student awareness of MyPyramid and to use it to make better food choices. Advisors/Committee Members: Kim, Younghee.

Subjects: Nutrition

Keywords: MyPyramid; college students

4. Besgrove, Ashlee Renae. A Qualitative Study: School Nutrition Policies and the Perspective of School Food Service Directors.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2008, Bowling Green State University

► Background. Policy plays an integral role in Coordinated School Health Programs, in… (more)

Keywords: Nutrition policy; School nutrition policy

5. Boateng, Akua F. Comparison of the Ultrastructure of HTC And HTC-Reversed Cowpea Seeds Using Scanning Electron Microscopy.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2010, Bowling Green State University

► Storage of legumes under high temperature and high humidity leads to the… (more)

▼ Storage of legumes under high temperature and high humidity leads to the development of the hard-to-cook defect (HTC), in which seeds imbibe water but require long cooking time. The HTC defect can be reversed at low temperature and high relative humdity storage. Therefore, cowpea seeds that were stored at various storage conditions were compared to each other, to determine differences in moisture content of raw samples, water absorption, solid loss, hardness, and ultrasructure of soaked and cooked samples. Cowpea seeds (Vigna unguilata) were stored at 29°C, 65% RH (HTHH) to develop the HTC defect for six months and again stored at 5°C, 65% RH (LTHH) to reverse the HTC defect. The Cowpea seeds were soaked in distilled water for 14 hours at 25°C, followed by cooking in boiling water (100°C) for 60 minutes. The texture of the seeds was assessed after soaking and cooking using Brookfield Analyzer with the TexturePro software. The 9-pin attachment was used to measure the hardness of nine seeds at one time, and the mean force of penetration was calculated. Control, HTC and reversed-HTC cowpeas were evaluated using scanning electron microscopy (SEM) to examine the structural differences in the cell wall/middle lamella, protein bodies, and starch granules after different storage conditions in raw, soaked, and cooked samples. The force of penetration of control seeds was not significantly different from seeds stored at LTHH, but was significantly (p<0.05) different from the HTC seeds. The SEM micrographs of HTC showed intact cell wall/middle lamella, while both LTHH and control seeds showed no or less cell wall/middle lamella residual patches after cooking. Also, the starch granules after cooking appeared more hydrated in the control and reversed-HTC than in the HTC seeds. The results on texture analysis and ultrastructure studies supported HTC theory; the cell wall/middle lamella of HTC seeds are intact than control seeds and may require long cooking time. However, this intact cell wall/middle lamella may break down when HTC seeds are stored again in LTHH, producing tender seeds with a shorter cooking time. Advisors/Committee Members: Anderson, Dawn.

Subjects: Agriculture; Food science; Nutrition

Keywords: HTC; REVERSED-HTC; ULTRASTRUCTURE; SEM; COOKING TIME; BEAN HARDENING

6. Cogley DiTommaso, Jessica Lyn. SODIUM AND POTASSIUM INTAKES OF THE U.S ADULT POPULATION AGE 18 YEARS AND OLDER: NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY 1999 – 2000 and 2001 – 2002.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► High sodium and low potassium intakes have been linked to hypertension. Americans… (more)

Keywords: Dietary Reference Intakes; Sodium; Potassium; National Health and Nutrition Examination Survey; NHANES; DRI; Hypertension

7. Dawson, Erin Elizabeth. Development of an Education Curriculum and a Self-Efficacy Scale for Dairy Nutrition in Adolescents.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► Only 10% of adolescent girls and 30% of boys meet recommendations for… (more)

▼ Only 10% of adolescent girls and 30% of boys meet recommendations for adequate dairy and calcium intake. Furthermore, there are few curricula focused on dairy nutrition or instruments that measure intervention effectiveness for adolescents. The purpose of this study was to: 1) develop a curriculum for junior high school students emphasizing the health benefits of dairy, and 2) to develop an appropriate measurement scale. A convenience sample of 63 seventh and eighth graders were assigned to control (n = 18) and intervention groups (n = 45) by class period. The intervention, based on Social Cognitive Theory, consisted of five consecutive nutrition education lessons about requirements, food sources, and health benefits of dairy. The Dairy Self-Efficacy Scale (DSES) was developed; pilot tested for reliability; and then administered to all subjects at baseline, one week post-testing, and five week follow-up. The DSES was designed to measure adolescent’s knowledge and confidence for behavior change related to dairy food consumption along with demographic and food frequency information. Food preference and pantry inventory data were collected from the intervention group. The intervention group significantly improved their total self-efficacy scores (125 points possible) from baseline (81.4 ± 8.60) to post-test (88.7 ± 8.69), r (54) = .72, p < .0001, and results remained high at follow up assessment (87.8 ± 9.84), r (55) = .65, p<.0001. No changes were exhibited in the control group: 81.8 ± 13.11, 80.6 ± 12.87, and 81.9 ± 13.04, at the same time periods, respectively. Students improved knowledge of dairy foods and reported highest preference for 2% milk, low-fat vanilla flavored milk, and yogurt parfaits. At least 50 percent of the students had 2% milk, chocolate milk, flavored yogurt, and various cheeses in the home. Average consumption of milk remained low (less than 1 glass per day), but yogurt consumption improved slightly in the intervention group. Results also indicated that the Dairy Self-Efficacy Scale was a reliable (á = .72) instrument for assessing students’ confidence to change behavior for dairy food consumption. Further research is needed to be able to generalize the results of this study to a larger audience. Advisors/Committee Members: Pobocik, Rebecca.

Keywords: Adolescents; dairy, nutrition education; self-efficacy

8. Deek, Rima S. Qualitative Study of the Implications of the Recent Texas School Nutrition Policy from the Principal’s Perspective.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► There is no national School Nutrition Policy in the United States, which… (more)

▼ There is no national School Nutrition Policy in the United States, which has lead to the need for each state to develop its own school nutrition policy. Establishing a School Nutrition Policy can limit the poor nutritional habits children today have and therefore, alleviate the escalating problem of childhood overweight and obesity. A good example of such a policy is the Texas School Nutrition Policy, which was implemented through the Department of Agriculture in 2004. The objectives of this qualitative study were to determine the reaction to the implementation of the first year of the Texas School Nutrition Policy as perceived by the school principals, determine the advantages of implementing a school nutrition policy, determine the barriers of implementing a school nutrition policy in Texas and develop recommendations beneficial to states that have not yet implemented a school nutrition policy. Twenty three school principals and one assistant principal from Texas were interviewed by phone from the regions that have implemented the Texas School Nutrition Policy during the 2004 - 2005 academic year using a semi- structured question format. The interviews were audiotaped then transcribed verbatim. The data were analyzed by dividing responses into categories and then developing relationships between these categories. Major themes that emerged from the analysis were: the role of parent verses role of school in promoting healthful food choices among the children; school practices that changed as a result of the policy; and how the school nutrition policy affected principals, teachers, and students’ practices. Nutrition intervention programs targeting parents and aiming at increasing their knowledge in food and nutrition in order to positively influence their children’s behaviors are recommended. Future research should focus on how parents shape children’s eating habits compared to school and how the nutritional status of children in Texas has changed since the implementation of the school nutrition policy. Advisors/Committee Members: Pobocik, Rebecca.

Subjects: Health Sciences, Nutrition

Keywords: School Nutrition Policy; Qualitative Study

9. Gardner, Becky M. Increasing Preschool Children's Acceptance of Vegetables.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2007, Bowling Green State University

► Eighty percent of preschoolers have an inadequate vegetable intake. The purpose of… (more)

▼ Eighty percent of preschoolers have an inadequate vegetable intake. The purpose of this study was to determine the effectiveness of two interventions to increase acceptance for disliked vegetables, if exposure to novel vegetables increases acceptance of non-target vegetables, and how the family food environment (FFE) relates to child preference, and if parents have consistent FFE practices. The sample was 33 children from the Child Development Center, Bowling Green State University and their parents (n = 51). Children in the morning session (n = 17) received the Classroom intervention, which involved children in food preparation. The children in the afternoon session (n = 16) received the Parent Education intervention, which included nutrition education handouts and vegetables sent home. Parents completed a 38 item FFE questionnaire at baseline and after the intervention. Children were assessed for food preference at baseline, after the intervention, and again two weeks later. Preference was measured using a 3-point scale (1 = dislike, 3 = like). Although there was a trend for increased mean preference scores from baseline, to post and follow-up in both the classroom (beets: 1.17 ± .58, 1.92 ± .95, 1.82 ± .98; zucchini: 1.44 ± .81, 1.80 ± .94, 1.88 ± .96) and parent interventions (beets 1.75 ± .97, 1.92± .99, 2.08 ± .99; zucchini 1.77 ± .93, 2.07 ± .99, 2.07 ± .92), respectively, there were no significant differences between time periods. Preference for three non-target foods (avocado, eggplant, turnips) showed no change, although with avocado there was a non-significant increase from baseline to post and follow-up evaluation in both classroom (1.00 ± .00, 1.67 ± .89, 2.00 ± 1.00) and parent (2.00 ± 1.04, 2.07 ± .83, 2.15 ± .80) interventions, respectively. Mothers’ and fathers’ pre (138.00 ± 10.19; 131.47 ± 13.38) and post (137.88 ± 10.38; 132.92 ± 9.31) FFE scores, were significantly correlated (r(15) = .69, p =.002 and r(7) = .89, p =.001), respectively. Parent FFE responses contrasted for 17 questions. Limitations include small sample size and inconsistent participation. Further research with parent and classroom interventions to increase child acceptance for vegetables is recommended. Advisors/Committee Members: Pobocik, Rebecca.

Keywords: preschool children; food preference; food preparation; parent education; novel vegetables; family environment

10. Kamau, Caroline M. Fruit Juices: Ellagic Acid Concentration and Sensory Appeal.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2007, Bowling Green State University

► Dietary polyphenols such as ellagic acid (EA) are associated with decreased oxidative-stress… (more)

Keywords: Apple juice; Cranberry juice; Ellagic acid; Ellagitannins; Overall acceptance; Pomegranate juice; Preference; Purple grape

11. Kaplan, Sarah B. Intra-Personal Correlates of Disordered Eating Patterns in College Students.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► Eating disorders are interesting problems on college campuses that appear to be… (more)

▼ Eating disorders are interesting problems on college campuses that appear to be increasing. The purpose of this study was to identify correlations between EAT-26 scores and: Beck Depression Inventory (BDI) scores, General Self-Efficacy Scale (GSES) scores, nutrients consumed in a self-reported 5-day diet record analyzed by Diet Analysis Plus 6.0, and demographic information from college students. A convenience sample of 390 volunteer college students from an introductory nutrition course at Bowling Green State University (BGSU) completed a 5-day diet record and surveys including the EAT-26, the BDI, the GSES, and demographic information. EAT-26 scores >20 were considered positive for disordered eating patterns. Approximately 15% of the sample had positive EAT-26 scores, which corresponds to previous studies conducted at BGSU (14%-18% positive). Positive EAT-26 scores were significantly correlated (p < .0001) with higher BDI scores. EAT-26 scores were significantly correlated with lower energy, (p < .0001) fat, (p < .0001) and carbohydrate intakes (p > .05) although EAT-26 scores were not related to the sample meeting the RDA/DRI for each nutrient. RDA/DRI was not met by any gender and age group for energy, magnesium, and potassium: and for females, neither the RDA/RDI for calcium or phosphorus was met. Approximately 88% of the sample had inadequate intakes of magnesium. Females had a higher percentage of inadequate intakes of measured nutrients than males. Subjects from low income families had significantly lower (p < .05) BDI scores. However, subjects from both low income families and high income families had significantly (p < .05) higher self-efficacy than those from middle income families. Subject’s age significantly correlated with both the EAT-26 scores (p < .05) and with BDI scores (p < .05). This study concluded that a substantial number of students scored positively on the EAT-26 and that the female students had a higher percentage of inadequate intakes than the male subjects, which supports previous research done at BGSU and other researchers. The RDA/DRI was not met for much of the sample for many nutrients and approximately 88% of the subjects did not have adequate intake of magnesium. The University should have programs available for both students and faculty to increase awareness and knowledge of eating disorders and the many risks they can include. Advisors/Committee Members: Williford, Julian H.

Keywords: Eating disorders; EAT-26 scores; intakes; disorders

12. Knight, Adriene Jean. Nutritional Assessment of Individuals who Utilize Services Available Through the Wood County Committee on Aging.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2009, Bowling Green State University

► The purpose of this study was to assess the nutritional status of… (more)

▼ The purpose of this study was to assess the nutritional status of participants of the congregate meal sites and the relationships with demographic characteristics, depression, and food insecurity. A convenience sample was drawn from all five of the congregate meal sites operated by the Wood County Committee on Aging in Ohio. Each site was visited by the research team once or twice depending on size. Data were collected via questionnaire, interview, and physical assessment using the DETERMINE Checklist (DC), Mini Nutritional Assessment (MNA), Geriatric Depression Scale (GDS), and Nutritional Assessment Survey. Anthropometric measures, included height, weight, mid-arm and mid-leg circumference. The 79 participants, 24% of those participating in the congregate meal program, were 78 ± 9.7 years of age (mean ± SD). Subjects were 57% female, White (100%), well educated (88% high school or higher), lived alone (65%), overweight or obese (81%), and exercised an average of 46 minutes/week. More individuals were considered at nutritional risk according to the DC (73%) than according to the MNA (36%). Sixteen percent of participants were found to be food insecure, and 22% were considered depressed. Correlations between the DC and MNA with the GDS were both significant (p < .01). Correlations between the DC and MNA with food insecurity were significant at p < .05 and p <.01, respectively. Correlations between depression and food insecurity were also significant (p < .001). The effect sizes for these correlations were very small or small. No relationships were found between nutritional risk and gender, employment, exercise, age, or education. Since those who are at nutritional risk for malnutrition are more likely to be depressed or be food insecure, it is recommended that a food security questionnaire and the GDS be administered together, and that clients be referred to the appropriate services according to the results. The high levels of risk for malnutrition, food insecurity, and obesity, confirm the importance of the congregate meal program in addressing the needs of older adults. Advisors/Committee Members: Pobocik, Rebecca.

Subjects: Nutrition

Keywords: malnutrition; DETERMINE Checklist, Mini Nutritional Assessment; Geriatric Depression Scale; older adults; congregate meal sites

13. Mansfield, Allison N. Nutrition Support Protocols and Early Feeding in the Intensive Care Unit.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2008, Bowling Green State University

► Background: While many studies have documented the importance of providing nutrition support… (more)

▼ Background: While many studies have documented the importance of providing nutrition support in the critical care setting within 48 hours of Intensive Care Unit (ICU) admission in order to minimize undesirable clinical outcomes and malnutrition, few studies have reviewed how to achieve those recommendations. The present study will provide evidence on whether or not the implementation of a voluntary Nutrition Support Protocol across a healthcare system will shorten time to nutrition initiation and increase the number of patients who received nutrition within 48 hours.Methods: The Nutrition Support Protocol was developed in support of evidence-based recommendations under the leadership of a critical care Registered Dietitian (RD). Data was collected via medical chart review over a near three year time period. Changes in the time of nutrition initiation were compared between the pre-and post-protocol implementation periods. In the post-protocol implementation period, different methods of administering nutrition (enteral, parenteral or oral) were compared along with the time to the initiation of nutrition, total percent of patients who received nutrition within 48 hours, and whether or not the nutrition was managed by the physician or utilizing the Nutrition Support Protocol (RD leadership). Differences between groups (pre-protocol versus post-protocol implementation periods and physician managed versus Nutrition Support Protocol managed) were tested using analysis of variance (ANOVA) and Wald's Chi Square. Results: The time to nutrition initiation significantly decreased from the pre-protocol to the post-protocol period, 36.3 ± 31.5 hours versus 28.9 ± 25.3, p<0.0001. The percent of patients fed within 48 hours of ICU admission also increased, 73.3% in the pre-protocol period versus 83.0% in the post-protocol period. After protocol implementation, patients whose nutrition was managed by the Nutrition Support Protocol were fed 12.7 hours sooner than patients managed by the physician alone (20.9 ± 18.8 versus 33.6 ± 27.3, respectively, p<0.0001). Nearly 97% of patients receiving enteral nutrition who were managed by the Nutrition Support Protocol were fed within 48 hours. Conclusions: The use of a nutrition management protocol for the initiation of nutrition support to critically ill patients significantly improved the number of patients receiving nutrition support within 48 hours and should be considered as part of standard practice in the ICU setting. Advisors/Committee Members: Houston, Martha Sue.

Subjects: Health care; Nutrition

Keywords: Nutrition Support; Protocols; ICU; Enteral Nutrition; Registered Dietitian; Hosptial; Healthcare

14. Miller, Kinsy Rae. Comparison of Nutritional Deficiencies and Complications following Vertical Sleeve Gastrectomy, Roux-en-y Gastric Bypass, and Biliopancreatic Diversion with Duodenal Switch.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2008, Bowling Green State University

► Background: The prevalence of morbid obesity continues to increase and bariatric surgery… (more)

▼ Background: The prevalence of morbid obesity continues to increase and bariatric surgery remains the superior way to treat morbid obesity and related disorders. Although bariatric surgery can produce significant weight loss and alleviate comorbidities, it can also impact nutritional status in ways that have not been adequately studied. Objective: The objective of the present study was to compare the incidence of nutritional deficiencies, significant complications, and amount of weight loss in patients undergoing three different bariatric surgery procedures: Vertical Sleeve Gastrectomy (VSG); Roux-en-y Gastric Bypass (RNY-GB); and Biliopancreatic Diversion with Duodenal Switch (BPD-DS). In addition, the role of the registered dietitian (RD) in the outcome of bariatric patients was explored. Design: A review of all patients undergoing bariatric surgery between April 2006 and December 2007 (n = 119) was conducted from prospectively maintained medical records of a single bariatric surgery practice. Laboratory data related to specific nutrients, hyperlipidemia, and anemia, concerns about compliance with nutrient supplement intake and dietary protein intake, and complication and post-surgery hospitalization rates were compared among patients undergoing the three surgical procedures, VSG, RNY-GB, and BPD-DS. Patients were followed for a minimum of 6 months and a maximum of 18 months after surgery. Results: Vitamin B12 and calcium deficiency were uncommon after surgery at 1.2% and 2.6%, respectively, among recipients of all surgery types (p = 0.506, and p = 0.092, respectively). The overall rate of folate deficiency was 7.2% and the rate of BPD-DS patients developing folate deficiency after surgery was 37.5% (p = 0.002). The overall rate of anemia was 33.8% and the rate of RNY-GB patients developing anemia following surgery was 50% (p = 0.010). Vitamin D deficiency was markedly high at 66.7% of all patients. All of the BPD-DS patients developed deficiency, which was significantly higher than the other groups (p = 0.003). Protein and vitamin A deficiency were present in 38% and 34.8% of all patients, respectively, but there were no significant differences among surgery types (p = 0.216, and p = 0.141, respectively). Patients who were documented as non-compliant with multivitamin/mineral intake were more likely to develop anemia (p = 0.015) and those who were documented as non-compliant with calcium supplements were more likely to develop vitamin D deficiency (p = 0.022). Weight loss over time among all surgery types was significantly different (p < 0.0001). At 12 months after surgery average percent excess body weight loss (EBWL) was 70.9% for BPD-DS, 59.7% for RNY-GB and 40.2% for VSG. There were no significant differences across groups in the risk of developing complications after surgery relative to weight loss (p = 0.079). Lower albumin levels following surgery were correlated with more complications (r = - 0.31, p = 0.008). RD visits were positively correlated with higher minimum albumin levels (r = 0.24, p=0.025) and greater EBWL (r = 0.30, p = 0.002). Conclusions: Nutritional deficiencies and anemia occurred as a result of all bariatic surgery procedures, both restrictive (VSG) and malabsorptive procedures (RNY-GB and BPD-DS) in the 18 months post-surgery. The incidence of vitamin D deficiency (66.7%) was particularly concerning. Patient intake of recommended levels of nutrient supplements and dietary protein was poor and was related to some of the nutrient deficiencies and anemia. RD visits were beneficial as more RD visits were related to greater weight loss and higher albumin levels following surgery. Increased RD visits and monitoring of nutritional status, nutrient supplement intake and dietary intake of patients pre and post-bariatric surgery is warranted. Advisors/Committee Members: Houston, Martha Sue.

Subjects: Nutrition

Keywords: Bariatric Surgery; Nutrition Deficiency; Roux-en-y Gastric Bypass; Vertical Sleeve Gastrectomy; Biliopancreatic Diversion with Duodenal Switch

15. Okeke, Joy C. The Effects of Ellagic Acid on Insulin-Like Growth Factor Binding Protein-2 in Human Prostate Cancer Cells.

Degree: MS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► Ellagic acid (EA), a dietary phenolic compound found in berries and nuts,… (more)

▼ Ellagic acid (EA), a dietary phenolic compound found in berries and nuts, elicits important cellular activities such as apoptosis and cell cycle arrest in a variety of cancer cells. Little is known of EA effects on androgen-dependent prostate cancer cells. The purpose of the present study was to determine the in vitro effects of EA on proliferation of human prostate cancer (LNCaP) cells. Additionally, the effect of EA exposure (0.1-10 uM) on concentrations of insulin-like growth factor binding protein-2 (IGFBP-2), a growth factor implicated in prostate cancer, was determined. Cell proliferation was assessed after 1-3 days of exposure to EA (0.03-100 uM), media alone (control), or 0.016% DMSO (vehicle) by counting cells or estimating mitochondrial activity using a cell viability assay (MTS, Promega, Madison, WI). IGFBP-2 secreted into culture media was determined by an enzyme-linked immunosorbant assay (RandD Systems, Minneapolis, MN). EA significantly inhibited cell proliferation of LNCaP cells in a dose-dependent manner. Cell count and MTS data both demonstrated a significant decrease in cell growth for concentrations of EA greater than 0.1 uM compared to vehicle (p<0.05). Cell counts were 89%, 72%, 68%, 38%, and 29% of control for 0.1, 1, 2, 10, and 100 uM EA exposure, respectively. Little change in cell viability occurred within the first 24 h for cells exposed to 0.03 to 50 uM EA; however, marked reduction in cell viability after 24 h at 100 uM EA was observed. IGFBP-2 concentrations were significantly less for cells exposed to 10 uM EA compared to vehicle (8.7, 5.1 ng/mL/500,000 cells, respectively, p<0.05). IGFBP-2 concentrations were lower for 2 uM and 1 uM EA cells as well (7.3, 8.9 ng/mL/500,000 cells), but not statistically different than controls. The present study demonstrated dose-dependent effects of EA in decreasing cell proliferation and suppressing secretion of IGFBP-2 in prostate cancer cells. Doses of EA used in the current study were lower than previous reports using other cancer cell lines, and approximate to EA concentrations reported in human serum. The potential benefits of modifying cancer cell proliferation and growth factors, such as IGFBP-2 via dietary bioactive compounds such as EA are promising and warrant further investigation. Advisors/Committee Members: Houston, M. Sue.

Subjects: Health Sciences, Nutrition

Keywords: Ellagic acid, Prostate cancer, LNCaP cells, IGFBP-2, IGF system

16. Parris, Cheyenne Leilani. THE EFFECT OF A COOKING CLASS PROGRAM ON THE KNOWLEDGE AND SKILLS OF 4TH-6TH GRADE CHILDREN IN A LOW-INCOME NEIGHBORHOOD.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2006, Bowling Green State University

► Limited research has been conducted on the effectiveness of cooking programs for… (more)

▼ Limited research has been conducted on the effectiveness of cooking programs for children. The objectives of this study were to develop a curriculum, “Kids in the Kitchen”, and determine its effectiveness on participants’ nutrition knowledge and cooking skills. Participants were 4th through 6th grade children from a low-income, urban area. This study was a quasi-experimental design with an intervention (n = 13) and control group (n = 11). The intervention, consisting of seven lessons about the Food Guide Pyramid and preparation of recipes, was based on the social learning theory and taught by the researcher. The study was conducted at a YMCA during an after-school program. Written pre and post-tests were administered to all children at the beginning and end of the intervention. A skills checklist was completed for the intervention students based on observation by the researcher. A written survey was administered to parents during the final session. Repeated measures analysis of variance testing found the mean number of correct answers by the intervention group (6.5 + 3.1) was significantly higher (p = .04) than the control group (4.5 + 2.6) at post-test. The results of the Skills Checklist indicated 92.3% of children could independently choose the correct measuring device for different ingredients. More than half of the children could use a vegetable peeler (69.2%), cheese grater (53.9%), and meat thermometer (53.9%) independently. The parent evaluation revealed that the majority of parents agreed or strongly agreed that their child knew how to: properly wash their hands before cooking (92.3%); measure ingredients (93.4%); use a vegetable peeler (92.4%); brown ground beef (84.6%); and, use a cheese grater (84.7%). The parents’ assessment matched the skill level of the child for independently measuring ingredients and using a knife. This study demonstrated a successful intervention for increasing nutrition knowledge and developing cooking skills of inner city children. In addition, both the children and their parents were positive about the program and enjoyed the social outlet it provided. A recommendation for practitioners is to collaborate with community agencies, such as the YMCA, to provide “Kids in the Kitchen” in a constructive and safe environment. Advisors/Committee Members: Pobocik, Rebecca.

Subjects: Health Sciences, Nutrition

Keywords: Cooking Class; Nutrition knowledge; Children; Cooking skills

17. Paul, Bernadette Coleen. Associations Among Self-Reported Disordered Eating Behavior, Nutrient Intake, Depression, and Self-efficacy Among College Students.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2007, Bowling Green State University

► The purpose of this study was to identify the prevalence of disordered… (more)

Subjects: Health Sciences, Nutrition

Keywords: Disordered eating behaviors,depression, self-efficacy, nutrients.

18. Sankey, Megan KH. IGF-1 and IGFBP-3 Levels in Individuals with Varied Kidney Function and the Relation to Dietary Protein Intake.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2009, Bowling Green State University

► PURPOSE: The purpose of the study was to find if IGF-1 and… (more)

▼ PURPOSE: The purpose of the study was to find if IGF-1 and IGFBP-3 levels were altered with varied kidney function in a large sample of the U.S. population. Then, to exam whether IGF-1 and IGFBP-3 levels were altered with varied protein intake in all levels of kidney function.METHODS: Participants included a subsample of 6058 participants from the National Health and Nutrition Examination Survey III (NHANES III, 1988-1994), a nationally representative sample of apparently healthy, non-institutionalized participants ages > 20 years. Statistical analysis was conducted utilizing Statistical Analysis Systems (SAS, version 9.1, Cary, NC) and SUDDAN (Release 5.50, Research Triangle Park, NC) to account for the complex survey sampling. General differences in IGF protein concentrations across subjects categorized by demographic and body mass index (BMI) categories were investigated. Analysis of variance (ANOVA) for continuous variables and Wald’s Chi Square test for categorical data were utilized to compare IGF protein concentrations across classification groups. Kidney function was assessed using the simplified Modification of Diet in Renal Disease (MDRD) formula with standardized serum creatinine to estimate glomerular filtration rate (GFR). Multiple backwards stepwise regressions were employed to test the effects of multiple variables in predicting IGF protein concentrations and kidney function. RESULTS: Age and sex were significant covariates for IGF-1, IGFBP-3 concentrations, and IGF-1/IGFBP-3 molar ratio. IGF-I concentrations were related to race/ethnicity with the lowest concentrations observed in Mexicans Americans. There was an inverse relationship observed between IGF-I and IGFBP-3 and body mass index. IGF-I/IGFBP-3 concentrations were significantly lower in participants with diabetes compared to those with normal blood glucose concentrations. Participants with hypertension had significantly lower IGF protein concentrations. Forty-two percent of the population had mild kidney failure (GFR 60-89 ml/min) and 4.5% displayed moderate to severe kidney failure (GFR <60 ml/min). Age-adjusted IGF-1, IGFBP-3, and IGF-1/IGFBP-3 increased significantly with declining kidney function. Total dietary protein intake was positively correlated with serum IGF-1 concentrations in participants with mild or moderate to severe kidney failure. Total protein intake was greater in participants with normal kidney function compared to those with decreased kidney function. Animal protein intake was more strongly correlated with IGF-1 concentrations than vegetable protein intake in participants with normal or decreased kidney function, however, the correlation was weak. Multiple regression models including age, sex, race/ethnicity, GFR, BMI, fasting plasma glucose, total, animal and vegetable protein intakes, and total dietary fat intake explained 29% of the variability in serum IGF-I. Kidney function (GFR) was predicted by age, race/ethnicity, IGF-I, diastolic blood pressure, fasting plasma glucose and dietary kcalories/kg intake (R2 = 0.3182). CONCLUSION: IGF proteins are important anabolic growth factors that are influenced by nutritional status, growth hormone, and general metabolic and disease status. In the present large cross-sectional study of U.S. adults, IGF-I and IGFBP-3 protein concentrations were statistically related to age, sex, obesity, diabetes, hypertension, dietary intake, and kidney function. Age-adjusted IGF-1, IGFBP-3, and the molar ratio of IGF-1/IGFBP-3 all increased with declining kidney function. Protein intake was lower in participants with impaired kidney function and was weakly correlated with IGF-I concentrations, however, strong differences between vegetable versus animal protein intake were not apparent. Thus serum IGF proteins, particularly IGF-I, were useful in predicting kidney failure in a population with widely varying kidney function. Additional studies are needed, however, serum IGF-I concentrations may be a useful marker of overall kidney function as well as a marker of nutritional status in kidney failure. Advisors/Committee Members: Houston, Martha Sue.

Subjects: Nutrition

Keywords: Insulin-like Growth Factor; IGF-1; IGFBP-3; kidney function; protein intake; NHANES III; animal protein; plant protein; renal

19. Scherf, Kayla K. Vitamin D Status of American Adults Age 18 Years and Older: National Health And Nutrition Examination Survey 2001-2002 and 2003-2004.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2008, Bowling Green State University

► Americans are not reaching sufficient levels of serum 25-Hydroxy Vitamin D3 (25(OH)D3),… (more)

▼ Americans are not reaching sufficient levels of serum 25-Hydroxy Vitamin D3 (25(OH)D3), and some groups are at a higher risk of developing vitamin D deficiency. Having a sufficient level of 25(OH)D3 can help prevent diseases like osteoporosis, certain types of cancers, cardiovascular disease, and hypertension. The data of 7479 American participants 18 years of age and older were derived from the NHANES 2001-2002 and NHANES 2003-2004 surveys. These participants were then analyzed to assess serum 25(OH)D3 levels. The variables used were age, gender, ethnicity, Body Mass Index (BMI), and smoking status. The statistical software, SUDDAN was used to control the weights of the samples, and least square means were calculated to control the confounding factors. The mean serum 25(OH)D3 levels (ng/ml) for Mexican males, Black males, White males and Mexican females, Black females and White females were 22.0 +/-0.6, 15.7 +/-0.5, 26.4+/- 0.5 and 19.0+/-0.4, 14.7+/-0.3, 26.5+/-0.4. The percent of Mexican males, Black males, White males and Mexican females, Black females and White females falling into the deficient category were 37.6%, 72.7%, 19.5% and 55.4%, 80.6%, 23.7%. Overall, the percent of males falling into the deficient category was 27.2% and for the females 33.9%. The mean serum 25(OH)D3 level for individuals greater than 70 years of age was the lowest overall, with the males' mean serum 25(OH)D3 level at 23.6+/-0.4 and the females' mean serum 25(OH)D3 level at 22.7+/-0.5. The mean serum 25(OH)D3 level for the obese BMI group was the lowest overall, with the males' mean serum 25(OH)D3 level at 23.2+/-0.5 and the females' mean serum 25(OH)D3 level at 21.0+/-0.5. The mean serum 25(OH)D3 level for the smokers was the lowest overall, with the male mean serum 25(OH)D3 level at 24.6+/-0.5 and the female mean serum 25(OH)D3 level at 23.2+/-0.6. In conclusion, the mean serum 25(OH)D3 level of Americans fell below the sufficient cut-off level of greater than 30 ng/ml, with only a small percentage of the population reaching this level. Advisors/Committee Members: Kim, Younghee.

Subjects: Health care; Nutrition; Public health

Keywords: Vitamin D; NHANES; Deficiency; Serum; Gender; Ethnicity; BMI; Age; Serum 25(OH)D3

20. Smith, Amy Lynn. ABNORMAL EATING ATTITUDES AND BEHAVIORS AMONG UNDERGRADUATE COLLEGE STUDENTS: THE INFLUENCE OF LOW CARBOHYDRATE DIETING TRENDS.

Degree: MFCS, Family and Consumer Sciences/Food and Nutrition, 2005, Bowling Green State University

► The purpose of this study was to identify the prevalence of abnormal… (more)

Subjects: Health Sciences, Nutrition

Keywords: Low Carbohydrate Dieting; Abnormal Eating Attitudes