MS, Kent State University, 2014, College of Education, Health and Human Services / School of Health Sciences

The purpose of this study was to compare the knowledge and utilization of nutrition labels among international versus non-international college students. It was expected that there would be a difference in knowledge of the nutrition labels between the international and non-international college students. Also, it was expected that there would be a difference in utilization of nutrition labels among international and non-international college students. An electronic questionnaire was completed by undergraduate and graduate students at Kent State University (n=176). Descriptive statistics were utilized to describe frequencies, standard deviations, and means of all participants' responses. A t test was used to compare the means of the three subscales (nutrition knowledge, nutrition label use, and attitude toward nutrition labels) among the demographic variables. A P-value was selected a priori 0.05 for significance. Correlation between age and the three scales was used to analyze the relationship between age and scores on each of the three scales. A significant difference was demonstrated in the summed total knowledge scores between non-international and International students (P=.001). This study demonstrated a lack of overall nutrition label knowledge and use among college students, suggesting nutritional-related educational strategies for college students are needed.

MS, University of Cincinnati, 2023, Allied Health Sciences: Nutrition

Purpose: The purpose of this study was to assess the effectiveness of a six-week nutrition education intervention in increasing nutrition knowledge and self-efficacy related to nutrition behaviors in female high school athletes. Methods: A preliminary assessment of needs was distributed to a group of athletes at a local high school. Female high school athletes were recruited to participate in the nutrition intervention.. The intervention included six-weekly nutrition education sessions, each of which being one half hour in duration. The topics of the classes included energy needs, macronutrients, micronutrients, periodization, hydration, and supplement usage. Nutrition knowledge and self-efficacy related to nutrition behaviors were assessed before and after the intervention. Paired T-tests were used to examine the differences pre- to post-intervention for nutrition knowledge and self-efficacy. Results: Seventeen participants completed both the pre- and post-test. The average knowledge post-test score was 34.35. The average change in score from pre to post was +3.7 points. The post-test score was significantly higher than the pre-test score at p<0.05. The average score of the self-efficacy pre-evaluation was 4.67 points (with the highest possible score being 7 and lowest possible score being 1), and the average score of the self-efficacy post-evaluation was 5.94 points. The average change in this score was +1.24 points. The average score from the self-efficacy post-evaluation was significantly higher than that of the self-efficacy pre-evaluation at p<0.001. There were no significant differences found by grade level for self-efficacy or nutrition knowledge. Conclusion: This nutrition education intervention was shown to be effective in increasing sports nutrition knowledge and self-efficacy in this population. The short duration and flexibility of this program indicate that it would be feasible to repeat the intervention with future participants. Future inte (open full item for complete abstract)

MS, Kent State University, 2019, College of Education, Health and Human Services / School of Health Sciences

PRANOTO, YOSEPHIN A., RD, May 2019 Nutrition PERCEPTION STUDY OF DIETITIANS, NUTRITION STUDENTS, AND EDUCATORS: POTENTIAL IMPLEMENTATION OF NUTRITION-FOCUSED PHYSICAL EXAMINATION (NFPE) IN INDONESIA (93 pp.) Director of Thesis: Karen Lowry Gordon, PhD, RD, LD Objective- To determine the perception of potential implementation of NFPE in Indonesia on dietitians, nutrition students, and educator. Sample- A convenience sample of dietitians, nutrition students, and educators in Indonesia. Instrument- An electronic questionnaire with 31 questions including demographic data, five points Likert scale perception responses, and one open-ended question were used for this study. Statistical analysis- Demographic data was summarized and presented in table of distribution frequencies, perception data from all three groups of participant were summed and then averaged. To test the hypothesis, simple ANOVA was used with significance level of P ≤ 0.05. Outcomes- The average perception score for dietitians, students, and educators was 4.14, 4.13, and 4.24 respectively (i.e. A score of five being the most positive). The scores fell between the statement of “agree” and “strongly agree”. Dietitians, nutrition students, and educators in Indonesia have a statistically similar perception score regarding the potential implementation of NFPE (p=0.118). The top five potential barriers listed from participant's answers are: inter-professional collaboration in clinical settings, lack of prior education and training about NFPE, limited availability of tools and resources to perform physical examination on patients, patients trust towards dietitian, and the high workload of a dietitian. Conclusion- There were no statistically significant difference between dietitians, nutrition students, and educator on their perception of potential implementation of NFPE in Indonesia. While initiating the NFPE education and training in both clinical settings and academic fields, severa (open full item for complete abstract)

MS, Kent State University, 2017, College of Education, Health and Human Services / School of Health Sciences

The purpose of this study was to compare food safety knowledge among undergraduate hospitality majors versus nutrition majors. The four hypotheses included there being a difference in food safety knowledge between hospitality management majors and nutrition majors, between freshmen, sophomores, juniors and seniors within each major, between participants who are ServSafe certified and those who are not, and participants with food service experience and those without. This was a non- experimental, two-way factorial design, with independent variables including major and education level of student. Dependent variables included food safety knowledge on five subsections of food safety and total food safety knowledge. Undergraduate nutrition majors and hospitality majors completed the statistically validated Food Safety Knowledge Questionnaire, FSKQ. The scores for each scale, which corresponded to a section in the test, were calculated by adding the total points earned within each section. Means and standard deviations for knowledge scores from each section were reported along with the total. Data was analyzed using SPSS software with significant data required to have a p value of =0.05. A 2x4 factorial ANOVA was performed on each subscale knowledge section and overall. Results suggested that food safety knowledge does not appear to be any different among hospitality management and nutrition students, or students who are ServSafe certified or not. However, there appears to be a significant differences educational level, which may be due to class order.

Doctor of Philosophy (PhD), Ohio University, 2016, Instructional Technology (Education)

Stakeholders are interested in using technology to integrate nutrition education into the regular school curriculum as one strategy, among many, to combat the childhood obesity epidemic. The primary purposes of this study were to: (a) gain a better understanding of elementary teachers' perceptions concerning technology integration in nutrition education, and (b) identify factors influencing elementary teachers' self-efficacy for integrating technology into nutrition education. An online survey was used to collect demographic information, teacher perceptions of barriers to using technology to teach nutrition, teacher perceptions of barriers to teaching nutrition in general, teacher perceptions of supports for using technology to teach nutrition, and technology integration self efficacy for teaching nutrition. Frequencies, means, and standard deviations were calculated to gain a better understanding of teacher perceptions related to technology integration and nutrition education. Multiple regression analysis examined whether the variables (nutrition training and technology training) could predict elementary teachers' self-efficacy for utilizing technology to teach nutrition. One hundred sixteen elementary educators from a six county region in West Virginia completed the survey. All educators taught at schools participating in Marshall University's Nutrition Education Program. Results indicate that “Unavailability of personal technology for students' home use to learn nutrition (iPad, laptop, fitness tracker)” was the greatest challenge for teachers in using technology to teach nutrition. The two greatest challenges for teaching nutrition in general were “lack of appropriate resources” and “lack of instructional time.” Results of the multiple regression revealed an overall significant regression (p = .011) with a small effect size. Multiple regression analysis with four forms of training revealed that the variables professional development, undergraduate course, gr (open full item for complete abstract)

MEd, University of Cincinnati, 2002, Education : Health Promotion and Education

Research had shown a high intake of dietary fat and low intake of fruits and vegetables were associated with an increased risk of disease and illness. Eight of the ten leading causes of death and illness were associated with diet. As people became interested in the effects of nutrition on the prevention of disease and illness, they looked to nutritionists, family practice physicians, nurses, health educators, and other health care professionals for correct information. People regarded family practice physicians as the most effective and most common source of nutrition advice. Unfortunately, most physicians had not been adequately trained in nutrition counseling. Therefore, it was difficult for family practice physicians to provide accurate nutrition information to their patients. The purpose of this study was to determine the extent to which family practice physicians provided nutrition counseling to patients with a diet-related disease or illness and to patients without a diet-related disease or illness. A 27-item survey instrument was designed to assess the extent of nutrition education received by individuals. This study surveyed 477 patients ages 18 through 65 living in the Greater Cincinnati area and who had visited a family practice physician within the last year. A series of Chi-square analyses showed that nutrition counseling significantly differed based on the race of the patient and whether the patient had a diet-related disease or condition. Minority patients were significantly more likely than Caucasian patients to receive nutrition counseling. Patients with a diet-related disease or condition were also significantly more likely than patients without a diet-related disease or condition to receive nutrition counseling. Health education professionals, nurses, dietitians, physicians, and other health care staff have the opportunity to impact patients with diet-related diseases or conditions by increasing the amount of nutrition education patients receive.

Master of Science in Nutrition and Dietetics, University of Akron, 2008, Nutrition and Dietetics

Background: Research indicates that nutrition education during the grade-school years can impact the adoption of healthy lifestyle behaviors and have a positive effect on health outcomes. The school environment provides an ideal setting in which to incorporate such educational messages, but the availability of nutrition education curricula that are age-appropriate, accessible to classroom teachers, and standardized is lacking. Purpose: This study aimed to determine the feasibility of adapting a national nutrition education curriculum, Game On! The Ultimate Wellness Challenge, for use in the classroom and to evaluate its ability to increase basic nutrition knowledge in an ethnically diverse, economically disadvantaged, population of elementary school students. Methods: Thirty-one fourth grade students from a local elementary school participated in educational sessions during which the Game On! curriculum was used to teach and reinforce basic nutrition concepts. Students completed an assessment of nutrition knowledge pre- and post-intervention. Results: Mean score of nutrition knowledge increased (39.06 ±4.66 to 41.07 ±2.89) with participation in Game On!, although not significantly (t = 0.03, p< 0.05). Content-specific knowledge was also increased after participation in the program. Conclusions: Game On! The Ultimate Wellness Challenge demonstrated some potential for use in the classroom. Due to the variety of limitations observed with this study, however, the curriculum must be evaluated further before definitive conclusions can be drawn about its efficacy in relation to its ability to increase nutrition knowledge in this population.

Master of Science, The Ohio State University, 2008, Graduate School

Bachelor of Science (BS), Ohio University, 2024, Translational Health

Within Appalachia, specifically Appalachia Ohio, health disparities and inequities are prevalent along the lifespan, stemming from multiple factors. Among these factors, dietary habits play a pivotal role in shaping health outcomes. A possible intervention to improve dietary habits is nutrition education in K-12 schools, which is not currently regulated or mandated by the Ohio Department of Education. Certain non-profits, such as Rural Action, work to provide nutrition education in local classrooms in Southeastern Ohio, with the objective of improving student ability and willingness to make positive food choices through better nutritional knowledge and application of that knowledge, acquired through a multisensory learning experience. Their Live Healthy Kids (LHK) curriculum seeks to educate second-grade students on the merits of eating new plant-based foods, such as fruits, vegetables, whole grains, and legumes. This study evaluated the effectiveness of the LHK nutrition education curriculum at meeting its stated learning objectives of improving nutritional knowledge and preference of participants by examining the changes that occurred after the curriculum was administered. The data from five preference cohorts and four knowledge cohorts were analyzed overall and by year to see if changes in nutritional knowledge and preferences occurred and if said changes were consistent between years. Improvements in food preference score were observed across all twelve tested foods when all five cohorts were aggregated. Concurrently, nutritional knowledge scores saw improvements, albeit across fewer questions. However, the average overall knowledge score exhibited an upward trend in three of the four examined years. These results support that the LHK nutrition education curriculum is effective at improving nutritional knowledge and preference amongst its second-grade participants.

MS, University of Cincinnati, 2023, Allied Health Sciences: Nutrition

Objective: Mobile applications designed for dietary monitoring are a commonly promoted tool for improving health; however, emerging research has raised concerns about the role of mobile nutrition monitoring applications in the development of eating disorders. This study aimed to recognize how college students interact with these apps, their motivations for using nutrition-monitoring technology, and examine the relationship between the usage of mobile apps and eating disorder symptomatology. Methods: Using a cross-sectional survey design, online REDCap surveys were completed, and data were collected from college students enrolled in nutrition courses at the University of Cincinnati (N = 89, exploratory survey; N = 69, survey + eating disorder assessment tool). Data analyses were conducted to examine the relationship between Eating Disorder Examination-Questionnaire (EDE-Q) scores and participants' motives for monitoring their diet and their stage of app use (current use, past use, never-use). Results: There was a high prevalence of nutrition app use amongst participants (n = 59; 85.5%). Participants were divided into three categories: current users (n = 22; 31.9%), past users (n = 37; 53.6%), and those who had never used nutrition tracking applications (n = 10; 14.5%). While all users of nutrition tracking apps exhibited greater eating disorder symptomatology, past users had higher EDE-Q scores when compared to current users across all subscales except dietary restraint (EDE-Q Global Score; p = .004). In addition, most participants (59.3%) began using nutrition monitoring apps to lose weight, but those participants using nutrition apps for weight loss reasons had significantly higher EDE-Q scores than participants with non-weight reduction motives (p <.001). BMI was not significantly related to either disordered eating symptoms or motives for self-monitoring. Conclusion: The use of nutrition tracking applications was positively associated with di (open full item for complete abstract)

Honors Theses, Ohio Dominican University, 2022, Honors Theses

An extreme concern with the current health status of Americans has been looming over our country for years. As cardiovascular disease remains the leading cause of death in the United States, many other chronic diseases impose the need for strategies that combat this epidemic. Chronic disease can ignite from a negatively balanced lifestyle that is directly correlated with nutrition. As nutrition research has greatly advanced in recent years, the evidence by itself is not enough to positively change individual's dietary habits. The next step is to implement strategies to increase nutrition knowledge for greater awareness on habits and choices. One strategy that has been used in recent years is nutrition education programs. College students are perhaps the most influenced by culture and society, therefore exposing them to the most recent nutrition information may ignite greater nutritional knowledge. The current study assesses the nutrition knowledge of college students who live in college campus dormitories, while given a 4-week email-based nutrition education program. The intervention modality included sending the latest general nutrition information, tips, and health-related issues via emails twice a week to a population of college students in Central Ohio (n=11; age: 20.5 ± 1.2 years, height: 173 ± 10.7cm, weight: 75.1 ± 13kg, BMI: 25 ± 3.5kg/m2). Several surveys were taken before and after the intervention by the subjects to analyze change in nutritional knowledge. The results presented no significant change between pre and post intervention surveys (p>0.05). Future research could focus on the impact of tailored nutrition education and surveys for college populations as means of increasing dietary knowledge.

Master of Arts in Gerontology, Youngstown State University, 2020, Department of Sociology, Anthropology and Gerontology

An outbreak of a previously unknown virus that is now identified as the severe acute respiratory coronavirus 2 (SARS-CoV-2) has proven to be pathogenic and easily spread between humans, which has caused a worldwide pandemic. Although the virus has not discriminated against spreading through various ages, races, and geographies, the group the highest at risk are older adults and those who have underlying medical conditions. Older adults not only have a higher likelihood of having a chronic health condition, but are also at high risk of developing malnutrition. This subgroup of patients is not only at the highest risk of contracting the virus, but also has the highest risk of becoming severely ill. These patients will likely need post-acute care to recover. Implementing a nutrition program for rehab patients that addresses concerns around post-acute recovery and nutritional outcomes is an important and timely topic as no conclusive data is found currently in the literature to provide practice recommendations on how to optimize recovery from the infection. Current clinical practice guidelines focus around what has been identified as treatments in other conditions, and no SARS-CoV-2 specific clinical recommendations currently exist. Additionally, the need for quarantine and community-wide shutdown has opened up a need to provide health services through telemedicine. New programs across the continuum of care are in need of more data supporting their efficacy to help older adults, especially in the time between their hospital stay and home.

MS, University of Cincinnati, 2020, Allied Health Sciences: Nutrition

Purpose: The purpose of this study was to explore the effects of a 15-week culinary-based sports nutrition academic course on dietary intake of selected nutrients on college students and collegiate athletes. Additionally, another intention was to examine associations between different demographic characteristics and intake variables in all of the students in the class. Methods: All students in four sections of the academic class Eating for Sports Performance were recruited for the study. Interested individuals were excluded from the study if they had severe food allergies, previous or present Eating Disorder diagnosis, or other metabolic conditions that could affect nutrition status. At the time of providing informed consent, participants completed a demographic survey which was used for the study. During the course, students had to complete two 24-hour dietary recall assignments, one at the beginning (pre) and one at the end of the course (post). Pre- and post- dietary intake data were analyzed using paired t-tests to detect significant changes in intake, as well as, whether participants were meeting their recommended dietary needs. Linear regression models were used to determine associations between dietary intake variables and demographic characteristics. Results: Thirty-two college students and five collegiate athletes participated in the study. After a 15-week sports nutrition academic course, vitamin D intake increased significantly (p=0.028) in the group of college students, while none of the dietary intake variables changed significantly in collegiate athletes. Although a significant change was found in college students, Vitamin D intake for all genders and groups still averaged below the recommended dietary intake of 600 IU/day. All groups besides male athletes (n=1) met calcium recommendations of 1000 mg/day on average both pre- and post-course dietary intake. Energy intake was higher than the recommended needs of 25-30 kcal/kg for sedentary college (open full item for complete abstract)

MS, University of Cincinnati, 2020, Allied Health Sciences: Nutrition

Cardiovascular disease (CVD) remains the leading cause of death in the United States, and poor diet is associated with increased CVD risk. Nutrition education and skills are necessary for individuals to make the proper food choices for optimal heart health. Electronic purchasing data has become popular in recent years as a means of influencing consumer buying behavior. Supermarket purchasing data can be made available to health professionals, including dietitians, who work in store-based health clinics, but to-date has not been compiled into consumer-friendly figures and metrics. The utility of purchasing data as a counseling tool has also not undergone scientific study. Therefore, the purpose of this study was to assess consumers' acceptability of visualizing their food purchases in a biweekly “snapshot” and the utility of this tool for guiding the purchase of heart healthy foods. This mixed-methods study was conducted with participants that had completed an ongoing, industry-sponsored dietary education trial. For the present study, these participants were invited to complete a questionnaire and focus group centered on the acceptability and utility of the “snapshot” tool, which were explored using thematic analysis of verbatim transcripts from the focus groups. A total of 19 participants completed the study. Themes identified related to (1) Value of the snapshot tool; (2) Dietitian as essential for snapshot utility; (3) Desired changes to the snapshot; and (4) Desire for access. Overall, participants found that the food purchasing snapshot was a valuable, easily understood education tool to increase dietary awareness. They also found that it was useful in combination with counseling from a registered dietitian, yet it could be enhanced by providing access outside of the counseling setting, distinguishing DASH-friendly from DASH-unfriendly products, and increasing personalization.

Master of Science, The Ohio State University, 2020, Nutrition Program, The Ohio State University

Background: Simple Suppers is a 10-week evidence-based intervention (EBI) designed to improve family mealtime routines and child weight status among racially diverse elementary-age children from low-income households. Results from a previous trial demonstrated effectiveness, thereby warranting a scale-out study to reach other child populations. Objective: The Southside Simple Suppers Scale-Up (S4) is a hybrid type 2 effectiveness-implementation trial, which has a dual focus on effectiveness and implementation outcomes. This type of trial will allow facilitation of the research translation process to develop effective solutions to promote the health of preschool-age children. Methods: S4 occurred during the 2019-20 school year (Fall, Winter) at 2 Head Start sites (school readiness program for low-income children). Effectiveness outcomes (child health measures, child food preparation skills, family meal routines) were collected at pre- and post-programming via direct measure and survey. Implementation outcomes (appropriateness, adoption, fidelity, fiscal efficiency) were collected throughout programming. Acceptability and appropriateness are assessed through qualitative methods, i.e. caregiver focus groups. Adoption is measured by weekly attendance. Fidelity is assessed with a program-specific checklist. Fiscal efficiency is evaluated by assessing cost of programming per family. Results: Thirty-one families enrolled, and 22 families completed pre- and post-test data collection in 2019-2020. 38% of families were low-income. Mean (SD) child age was 3.67 (0.70) yr, 46% were female, and mean (SD) BMI z-score was 0.92 (1.46). Child attendance was, on average, 56%. Child food preparation skills significantly increased from pre- to post-test (p< 0.05). Programming was delivered as intended >80% of the time at all 3 sessions. Mean weekly cost of food per family was $6.45, and mean cost of full weekly programming (including food, take-home bag, supplies) was $22.19 p (open full item for complete abstract)

Master of Science, The Ohio State University, 2020, Human Ecology: Human Nutrition

Background: Obesity among children and adults is a persisting national epidemic. Published data demonstrate benefit(s) of healthy family mealtime routines on children's weight status and health. However, there is little research examining the impact on caregivers. Objective: Assess the impact of Simple Suppers, an 8-week evidence-based intervention (EBI) designed to improve family mealtime routines, on caregiver health outcomes. Methods: The study design was a single arm baseline to post-test. The 8-week intervention occurred during the school year at Head Start. Participants were recruited from Head Start family events. Main outcomes included: BMI (kg/m2), waist circumference (cm), blood pressure (mm Hg), and mental health measures (depression (Patient Health Questionnaire-9 (PHQ-9)), stress (Perceived Stress Scale (PSS)), and anxiety (Generalized Anxiety Disorder-7 (GAD-7)). Psychosocial (self-efficacy for healthy family mealtime routines) and social (family functioning (McMaster Family Functioning Scale)) health outcomes were also measured. Paired t-tests were used to determine baseline to post-test change. Results: Twenty-two caregivers enrolled in the study. The sample consisted of 76.20% of households with an annual household income of $44,999 or less and 31.82% with low/very low food security. Caregivers' mean (SD) age was 36.95 (12.75) yr, 95.45% were female, 77.27% were Black, 4.55% were Alaskan/American Indian, and none were Latinx. 77.27% (n=17) of enrollees attended 3 or more sessions and 22.73% (n=5) attended no sessions and were classified as attendees and non-attendees, respectively. Depression and anxiety reflected clinical improvements among enrollees and attendees and blood pressure reflected clinical improvement among non-attendees. Among survey items, significant differences from baseline were observed with: 1) `I can make sure my child has healthy dietary habits' improved within attendees (p=0.0017); 2) `We avoid discussing our fears an (open full item for complete abstract)

Master of Science (MS), Ohio University, 2020, Food and Nutrition Sciences (Health Sciences and Professions)

Adolescent obesity in the United States has been increasing since the last two decades creating detrimental effects on the health and well-being of the individual and the society. National and population-based surveys have found that adolescents often fail to meet dietary recommendations which increases the risk of chronic diseases like type 2 diabetes, obesity, coronary heart diseases, certain types of cancer and stroke. In addition to allowing for optimal growth and development, proper nutrition is believed to be an important part for sports performance of young athletes. The purpose of the study was to assess the effectiveness of a nutrition education intervention on the nutrition knowledge, attitudes, beliefs, habits and anthropometric data of adolescent academy male soccer athletes. 57 male athletes and members of U13, U14, U15, U17 and U19 team of the Columbus Crew Academy participated in the study. Three validated questionnaires: The Nutrition Knowledge and Attitudes Questionnaire, the General and Sports Nutrition Knowledge Questionnaire and the Healthy Heart Score were used to measure the general and sports nutrition knowledge of the subjects. A five month-long nutrition education intervention program was implemented which aimed to improve not only the general and sports nutrition knowledge but also improve the dietary habits in these adolescent athletes. Data collected at the baseline was compared to the data collected after the intervention using the same validated questionnaires for any significant changes in the nutrition knowledge scores of the athletes. The findings of this study showed that the adolescent soccer athletes lacked adequate nutrition knowledge especially in the areas of macronutrient consumption. U19 showed an increase in the knowledge scores in the category of knowledge about consumption of fats (p=0.015). U14 showed improvement in the category of knowledge about consumption of carbohydrates (p=0.000). U19 showed a significant reduction (open full item for complete abstract)

MS, Kent State University, 0, College of Education, Health and Human Services / School of Health Sciences

The purpose of this study was to determine the differences between nutritional knowledge of mothers of preschoolers and the growth status and dietary intake of preschoolers who attend the Child Development Center at Kent State University for which two hypotheses were stated. The independent variable of this study was knowledge of the mother and the dependent variables was the growth status of the child measured by plotting the child's BMI-for-age and the dietary intake of the child which was assessed by taking a 24-hour food log and by evaluating macronutrient (energy, carbohydrate, protein, total fat, saturated fat) intake of the child. The data was collected by a paper-pen survey. Mothers were asked to fill the first four sections of the survey at the CDC and were given the 24-hour-food log to be filled in at home. Total 29 mothers participated in the survey from which 13 mothers turned in the food log of the child. One-way analysis of variance was used in SPSS version 24.0 to analyze the quantitative data and themes and patterns were formed to analyze the qualitative data. The results indicated that there was no significance found (p>0.05). The overall education level of the mothers was observed to be high with the majority of them having a Masters or a Ph.D. degree, but their nutrition knowledge in general was found to be extremely low. While the current study provided beneficial insights into mother's nutrition knowledge, the results indicated an overall lack of impact of mother's nutrition knowledge on the growth status and dietary intake of the child (p>0.05). Despite previous research supporting the influence of mother's nutrition knowledge on a child's development and dietary intake, this study lacked many positive outcomes previously obtained, indicating that additional research is necessary to assess the impact of mother's nutrition knowledge on growth status and dietary intake of the child.

MS, Kent State University, 2019, College of Education, Health and Human Services / School of Health Sciences

Food neophobia (FN) has been linked to adverse health behaviors in children and adults such as higher preference for high-fat, energy-dense foods, low intake of fruits and vegetables, and poor dietary variety. Negative parental feeding practices and poor food exposure as a child have been linked to increasing food neophobic tendencies within children. However, little to no research has been conducted on the lasting impact of childhood food exposure and parental feeding practices on college student's FN. The purpose of this study was to compare college student's FN scores to previous food exposure and parental feeding practices experienced during childhood. Participants were limited to undergraduate and graduate college students from the ages of 18-25. Participants completed an online survey with demographic information, recollection of childhood food exposure and childhood parental feeding practices statements, and a Food Neophobia Scale (FNS) to assess current FN. The data revealed a significant negative relationship between childhood food exposure and FNS score (p≤0.001). However, there was no significant relationship found between childhood parental feeding practices and FNS score. The study has several implications such as (1) expanding the research on FN in adults (2) providing further evidence for healthcare professionals on how to educate parents on the importance of proper child feeding techniques and (3) provides opportunity for future research on strategies to combat FN in adults.

MS, University of Cincinnati, 2019, Allied Health Sciences: Nutrition

Abstract Dietary patterns are modifiable risk factors for the development of several diseases, such as obesity, heart disease, stroke and cancer. College years have been described as a time in which young adults begin to establish autonomous decision making in terms of lifestyle choices, and these behaviors can affect long term health and chronic disease risk.1 Numerous studies have evaluated the dietary patterns of college students, and various forms of nutrition interventions and education programs have been designed to improved eating habits of students in college. The majority of research in this area has targeted traditional students. There is limited data, however, about non-traditional groups such as first-generation students. First-generation college student populations differ from traditional college students in several ways. They are more likely to be ethnic minorities, working while attending school, taking care of other family members, and come from a lower socioeconomic background.2 These unique characteristics position first-generation students to be at risk for nutrition compromise. The goal of this study was to evaluate the dietary habits of first generation college students, as well as determining effective interventions that are feasible within the constraints of finances and time. The design of this intervention was a pre-test/post-test. All participants were first-year students residing in the Gen-1 Theme House at the University of Cincinnati. After screening and consent for the study was completed, students completed questionnaires covering topics such as self-efficacy in meal planning, shopping and cooking, as well as food safety practices, eating patterns and food choices. Participants then completed the intervention, which consisted of both online and hands-on learning experiences. The online component involved completing seven self-paced modules related to nutrition, meal planning and food preparation. Participants completed two han (open full item for complete abstract)