Дисертації: "Healthy nutrition"

1

Khandpur, Neha. "Creating Healthy Nutrition Environments." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:27201723.

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The home nutrition environment and the consumer nutrition environment present two important settings for addressing the high prevalence of overweight and obesity among children and adults. They provide the broader context for the three papers that constitute this dissertation. Chapters 1 and 2 are situated within the home nutrition environment and further our understanding of the role that fathers play in child feeding. Semi-structured interviews were conducted with 40 fathers and qualitative methods were used to organize and analyze the data. Both papers draw from the same data set. Chapter 1 identified the strategies used by fathers to feed their children or, their food parenting practices. Thematic analysis was conducted to identify 13 responsive practices and 7 unresponsive practices. Differential use of food parenting practices was found by fathers’ education and residential status. Chapter 2 examined how fathers and mothers co-parent around responsibilities for child feeding tasks and FPPs used. Sixty two percent of the fathers used a variety of approaches to manage planning, procuring and preparing food along with the mother. Co-operative FPPs around structuring, monitoring and organizing the child’s meals were reported by 46% of fathers. Forty percent reported instances of conflicting FPPs regarding access to energy-dense, nutrient-poor snacks and introducing variety in the diet. Dissimilarities in practices were driven by differences in parental eating habits, feeding philosophies and concern for child health. They resulted in the practices of one parent being undermined and in child tantrums or refusal to eat. Chapter 3 is based within the consumer nutrition environment. The goal of this randomized, controlled, experimental study was to test the influence of different formats for displaying added sugars on consumer understanding, perceptions, and purchase intentions. Amazon’s Mechanical Turk was used to recruit 2,509 U.S adults. Participants were randomized to one of eight display formats and responded to a quiz that assessed study outcomes. Displaying added sugars in relative formats (grams accompanied by high/medium/low text, % DV, or the combination of the two) led to the most accurate understanding of added sugars content and judgments about product healthfulness. None of the eight display formats impacted purchase intentions.

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2

Basu, Rashmita. "Healthy lifestyle, disease prevention and health care utilization." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Dissertations/Fall2009/r_basu_112309.pdf.

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3

Patel, Sheena Pravin. "THE HEALTHY MONDAY CAMPAIGN: HEALTH AWARENESS IN ELEMENTARY SCHOOLS." UKnowledge, 2011. http://uknowledge.uky.edu/foodsci_etds/1.

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Childhood obesity is a major public health concern for Americans. Many school-based health interventions and campaigns have been in place in the elementary school setting to help lower the rates of childhood obesity and to make students aware of their health. This study focuses on the implementation of the Healthy Monday campaign to fourth and fifth grade students in two Kentucky elementary schools. Particularly the focal points of the campaign consist of nutrition and physical activity. The campaign highlights two spin-off campaigns from the Healthy Monday campaign titled the Monday Mile and Meatless Monday. This study looks at the effectiveness of the overall health campaign to the fourth and fifth grade students, their parents, and teachers in the two schools. Pre and post surveys were developed in order to test four components of the health campaign: campaign awareness, attitudes, nutrition knowledge, and behavior change. This study shows that the health campaign increased student’s awareness, nutrition knowledge, and behavior change. Also the parent and teacher population showed significant increase in campaign awareness and behavior change. Overall, the health campaign created awareness among all three populations.

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4

Freckleton, A. M. "Nutrition labelling." Thesis, University of Bradford, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378111.

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5

Hoelscher, Day Sharon, and Evelyn Whitmer. "Healthy Meetings!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146472.

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4 pp.
Why healthy meetings? Many choices go into having a successful 4-H club meeting, training, community workshop, or grower meeting. Extension staff, and volunteers should include healthy lifestyle behaviors into their education and "Walk the Talk" for healthy living in Arizona. Learn how your next meeting or event can promote healthy habits like good nutrition, physical activity and safe food.

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6

Bekker, Francette. "The provision of healthy food in a school tuck shop : does it influence Bloemfontein primary school learners’ perceptions, attitudes and behaviour towards healthy eating." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71694.

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Thesis (MNutr)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Introduction and Objectives: Schools can serve as a supportive environment for the promotion of healthy eating in order to prevent childhood overweight and obesity and the development of noncommunicable diseases such as cardiovascular diseases, type 2 diabetes mellitus, fatty liver disease, muscoskeletal disorders and some cancers. Tuck shops at schools often offer unhealthy items that are energy dense and high in fat and/or sugar with a low content of vitamins, minerals and dietary fibre. The availability of unhealthy items in tuck shops prevents learners from making healthy food choices, since children tend to choose unhealthy foods when given a choice. In addition to unhealthy items offered by tuck shops, learners also bring unhealthy items to school in their lunchboxes. The aim of the study was to investigate the influence of a nutritionally-regulated tuck shop on primary school learners’ perceptions, attitudes and behaviour towards healthy eating in a Bloemfontein, Afrikaans medium, co-education primary school, and compare it to learners of a school with a conventional tuck shop. Methods: In a cross-sectional survey with an analytical component, grade 2 to 7 learners in a school with a nutritionally-regulated tuck shop (n=116) and a school with a conventional tuck shop (n=141) completed a questionnaire. Six learners per grade also took part in focus group discussions. Questions related to lunchbox contents and perceptions, attitudes and behaviour towards the tuck shop and healthy eating. Nutritional information of the items available for purchase at each of the school tuck shops was collected. Results: The lunchboxes of learners in the school with a nutritionally-regulated tuck shop contained significantly (p<0.05) more healthy items (fruit, water and muffins), as well as significantly more unhealthy items (sweets and chips). The items offered by the nutritionally-regulated tuck shop contained approximately half the kilojoules compared to items offered by the conventional tuck shop. Learners in the school with a nutritionally-regulated tuck shop liked certain fruits and vegetables significantly (p<0.05) more than learners in the school with a conventional tuck shop. Statistical significant differences (p<0.05) between different grades and gender showed that grade 2 learners in both schools had a less positive attitude towards certain fruit and vegetables compared to the older learners, while girls in both schools were more positive towards certain fruits and vegetables compared to boys. Younger learners had a more positive attitude towards their nutritionally-regulated tuck shop than older learners. In both schools learners had similar perceptions regarding the particular school’s tuck shop and healthy eating. Conclusion: The hypothesis that learners in a school with a nutritionally-regulated tuck shop have positive attitudes, perceptions and behaviour towards healthy eating was rejected. The availability of healthier items in a school tuck shop had a positive influence on certain behaviours and attitudes of learners, but the potential value of controlling the type of items available for purchase at schools might be counteracted by lunchbox contents, certain fixed eating patterns, perceptions of learners and previous exposure to a conventional tuck shop. Recommendations include a multi-pronged approach such as the Health Promoting Schools concept.
AFRIKAANSE OPSOMMING: Inleiding en doelwitte: Skole bied ‘n omgewing waar goeie eetgewoontes bevorder kan word ten einde oorgewig en vetsug in kinders te voorkom, asook die ontwikkeling van nie-oordraagbare siektes soos kardiovaskulêre siektes, tipe-2 diabetes mellitus, lewervervetting sindroom, ortopediese komplikasies en sekere soorte kanker. Snoepies in skole voorsien meestal ongesonde items met ‘n hoë energie, vet- en/of suikerinhoud en wat laag is in vitamiene, minerale en dieetvesel. Die beskikbaarheid van ongesonde items in snoepies verhoed dat leerders gesonde voelselkeuses uitoefen, omdat kinders geneig is om voorkeur aan ongesonde kos te gee as hulle 'n keuse gebied word. Benewens die ongesonde items wat snoepies aanbied, neem leerders boonop ongesonde kos in hul kosblikke skooltoe. Die doel van die studie was om by 'n Afrikaans dubbelmedium laerskool in Bloemfontein die invloed van ‘n voedingkundig-gereguleerde snoepie op leerders se persepsies, houdings en gedrag teenoor gesonde eetgewoontes te ondersoek en te vergelyk met leerders in 'n skool met 'n konvensionele snoepie. Metodes: In ‘n deursnit-opname met ‘n analitiese komponent, het graad 2 tot 7 leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie (n=116) en ‘n skool met ‘n konvensionele snoepie (n=141), ‘n vraelys ingevul. Ses leerders in elke graad in elk van die skole het ook aan fokusgroepbesprekings deelgeneem. Vrae het oor die inhoud van kosblikke, asook persepsies, houding en gedrag teenoor die snoepie en gesonde eetgewoontes, gehandel. Voedingsinligting rakende die items wat in elk van die skole se snoepies verkoop word, is ook ingesamel. Resultate: Die kosblikke van leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie het statisties beduidend (p<0.05) meer gesonde items bevat (vrugte, water en muffins), maar ook beduidend meer ongesonde items (lekkergoed en aartappelskyfies). Voedsel-items wat in die voedingkundig-gereguleerde snoepie beskikbaar was, het omtrent die helfte minder energie bevat as voedsel-items wat in die konvensionele snoepie beskikbaar was. Leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie het beduidend (p<0.05) meer van sekere groente en vrugte gehou as leerders in ‘n skool met ‘n konvensionele snoepie. Statisties beduidende (p<0.05) verskille tussen verskillende grade en die houding van verskillende geslagte dui daarop dat graad 2 leerders in albei skole minder positief gevoel het oor sekere groente en vrugte as ouer leerders, terwyl meisies in albei skole ‘n meer positiewe houding teenoor sekere groente en vrugte getoon het as seuns. Jonger leerders het ‘n meer positiewe houding teenoor hulle voedingkundig-gereguleerde snoepie getoon as ouer leerders. In albei skole het leerders soortgelyke persepsies rondom hul onderskeie skole se snoepies en gesonde eetgewoontes openbaar. Gevolgtrekking: Die hipotese dat leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie positiewe persepsies, houding en gedrag teenoor gesonde eetgewoontes toon is nie aanvaar nie. Die beskikbaarheid van gesonder items in ‘n skoolsnoepie het 'n positiewe invloed op sekere eetgewoontes en houdings van die leerders, maar die potensiële waarde daarvan om die tipes voedsel wat by skole te koop aangebied word te reguleer mag egter teengewerk word deur kosblikke se inhoud asook sekere vaste eetpatrone, persepsies van leerders en vorige blootstelling aan ‘n konvensionele snoepie. ‘n Veelvoudige benadering soos die konsep van ‘n Gesondheidbevorderingskool word aanbeveel.

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7

Wang, Dong. "Healthy Dietary Patterns, Plasma Lipid Metabolites, Cardiovascular Health and Mortality." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:27201720.

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In Chapters 1 and 2, we examined two key components of heathy dietary patterns, specific types of dietary fat and consumption of fruit and vegetables, in relation to total and cause-specific mortality in two prospective cohort studies, the Nurses’ Health Study and the Health Professionals Follow-up Study. Dietary intake was assessed using semi-quantitative food frequency questionnaires at baseline and updated every 2 to 4 years. In Chapter 1, we found that higher saturated and trans fat intakes were associated with higher mortality, whereas polyunsaturated and monounsaturated fat intakes were inversely associated with mortality. Replacing 5% of energy from saturated fats with equivalent energy from polyunsaturated fats and monounsaturated fats was associated with 27% and 13% estimated reductions in total mortality, respectively. Intake of n-6 polyunsaturated fat, especially linoleic acid, was inversely associated with mortality, while marine n-3 polyunsaturated fat intake was associated with a modestly lower total mortality. In Chapter 2, we observed an inverse and nonlinear association between fruit and vegetable consumption and mortality. Consumption of five servings of fruit and vegetables daily, two servings for total fruit and three servings for total vegetables, were associated with the lowest total mortality, but above that level, higher consumptions were not associated with additional risk reductions. Higher consumptions of most fruit and vegetable subgroups were associated with lower risks of total mortality, whereas higher intakes of starchy vegetables such as peas and corn were associated with slightly higher risk of total mortality. In Chapter 3, we investigated the interrelationships between plasma ceramide concentrations, Mediterranean dietary pattern and cardiovascular disease (CVD) in the PREDIMED trial, a randomized controlled trial on the Mediterranean diet for primary prevention of CVD, using a case-cohort design. We observed strong positive associations between plasma ceramide concentrations and CVD risk. The association between ceramide concentration and incident CVD significantly varied by intervention groups. A Mediterranean diet may mitigate the deleterious effects of elevated plasma ceramide concentration. In summary, our findings from the three studies support current dietary recommendations to replace saturated and trans fat with unsaturated fats, increase fruit and vegetable consumption and adopt healthy Mediterranean-style dietary patterns.

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8

Wang, Dongxu. "Healthy Nutrition in Chinese Middle Schools: An Ecological Approach." Thesis, Griffith University, 2014. http://hdl.handle.net/10072/368142.

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Good nutrition is vital for adolescents, because it supports their growth and helps them to become healthy adults. Under-nutrition delays adolescents’ physical and mental growth and maturation, and reduces adolescents’ learning and working capacity. Meanwhile, over-nutrition in adolescence, together with an unhealthy lifestyle, can lead to overweight and obesity, which are risk factors for many chronic diseases such as coronary heart disease, type 2 diabetes, and stroke. However, nutrition problems in adolescents are both common and serious in developing countries, especially in the rural areas of these countries. For example, both nutritional deficiencies and over-nutrition in adolescents are significant and growing problems in many parts of China. Intervention for adolescents can result in positive changes to their eating behaviours and improvements to their future health. Promoting nutrition for adolescents, accordingly, plays a crucial role in safeguarding a healthy life for individuals, and therefore this study focused on the promotion of good nutrition and healthy dietary intake among adolescents in rural areas of China. In view of the complexity and difficulty of achieving behaviour change, and the strong and sustainable effect that the health-promoting schools (HPS) framework, underpinned by ecological approaches, can make in behaviour change, this study applied both an ecological approach and a HPS framework as theoretical bases. These bases provided the guidance for promoting healthy dietary intake and nutrition in a “total school-based environment”, for the “total population” of the school, not only for students, but also for parents and school staff in rural Chinese middle schools.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Medical Science
Griffith Health
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9

Zilliox, Trish, and Silva Vanessa da. "Folate & Folic Acid- Healthy Moms Mean Healthy Babies." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625289.

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4 pp.
Before they may even know they are pregnant; women’s bodies and their level of folate play a critical role in preventing certain birth defects, specifically neural tube defects (NTDs). NTDs are birth defects in the brain, spinal cord, or spine. Considered ‘one of the most important public health discoveries of this century’ is that daily supplemental folic acid taken before becoming pregnant significantly reduces the risk of NTDs (1). In 1998, the United States made sweeping efforts that fortified cereal grains with folic acid to ensure all Americans consume adequate amounts of this vitamin. So what exactly is folate? What are the functions of this vitamin? What foods have high levels of folate and what is the recommended daily intake? This article will answer these questions and will go on to explain folic acid fortification and the impact fortification has had on the incidence of NTDs in Arizona.

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10

Rodicheva, Natalia. "Behaviorally oriented nutrition education and children’s healthy eating choices." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19148.

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Master of Public Health
Human Nutrition
Richard R. Rosenkranz
Purpose: Dietary habits are established in childhood and are often maintained into adulthood. Fruit and vegetable consumption contributes to prevention of several chronic diseases, but many children do not meet dietary guidelines for fruit and vegetable intake. In this study, two versions of a theoretically informed, behaviorally oriented nutrition education program were evaluated. Methods: This study used a quasi-experimental design, conducted at a summer camp in northwestern Russia. Data were collected on boys and girls (n=40), aged 8-12y (mean=10.4; SD= 1.0) with mean BMI percentile of 56.7 (SD=26.7), assigned to receive 15 sessions of enhanced nutrition education with skill-training (intervention) or classic nutrition education (comparison); both nutrition education programs were based on Social Cognitive Theory. For the intervention condition, an additional skill-training component included healthy snack preparation activities and games. Data were obtained through previously published questionnaire items and from a menu for snack selection. Independent and paired t-tests were performed to assess differences between groups and across time, respectively. Alpha was set at p < 0.05. Results: Both groups showed statistically significant differences from baseline to post-intervention in nutrition knowledge (p<0.001), healthy eating attitudes towards fruit and vegetable consumption (p=0.001), and healthy eating behavior (snack selection) (p<0.001). No statistically significant differences between time points were found, however, for children’s self-efficacy to eat fruits (p=0.822) or vegetables (p=0.118). There were no differences between intervention and comparison groups for change in nutrition knowledge (p>0.05), attitudes, self-efficacy, or behavior (snack selection). Conclusion: In this study nutrition education, with or without skill training, was associated with improved knowledge, attitudes, and behavior in a Russian camp setting. Therefore, future research should examine the long-term sustainability within different school-aged children’s environments.

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11

Fightmaster, Carmen D. "Nutrition Education to Promote Healthy Packed Lunch at School." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1617106897895685.

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12

Misner, Scottie. "Promoting Healthy Weight in Children." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146447.

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13

Lewis, Gillian Renee, and Gillian Renee Lewis. "Self-Reporting a Healthy Diet and Dietary Practices Among Undergraduate Nutrition and Non-Nutrition Majors." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/625037.

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After our previous study revealed a positive correlation between a high number of nutrition classes and healthy dietary habits, we analyzed the impact of one nutrition class on dietary habits. The objective of this study was to examine the effectiveness of one introductory nutrition class in raising awareness of healthy dietary habits and inspiring healthy changes. Undergraduate students in NSC 170 were given pre-surveys the second week of class (n = 364) and post-surveys the last week of class (n = 281). Both pre- and post-surveys contained questions about demographic information, meal preparation, dietary habits, and dietary self-assessment. The pre-survey revealed a significant relationship between increased age and self-perception of an unhealthy diet (p = 0.066), a significant decrease in fast food meals with age (p = 0.018), and increased fruit and vegetable consumption with nutrition majors. The post-survey revealed a significant relationship between increased academic status and self-perception of a healthy diet (p = 0.053) and a significant relationship between weight loss and self-perception of a healthy diet (p = 0.0125). A comparison of pre- and post-surveys revealed a decrease in the number of fast food meals in juniors and a significant increase in vegetables among nutrition majors.

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14

Alabdullah, Ghanima. "Promoting Healthy Eating Habits and Physical Activity among School-aged Children in Kuwait – “My Healthy Habits" Summer Camp." FIU Digital Commons, 2018. https://digitalcommons.fiu.edu/etd/3704.

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The effectiveness of an eight-week nutrition and physical activity intervention at a summer camp to prevent obesity, and promote healthy eating habits and physical activity among children in Kuwait was studied. Two summer camps were recruited for intervention and comparison groups. Convenient sampling was used (N= 79). Pre-test/post-test assessment were used for the participants in the intervention and comparison groups. Modified Healthy Habits Survey (HHS) was used to measure children’s knowledge, behavior and attitude about nutrition, screen time and physical activities, BMI-for age percentile were collected. Statistical analysis included independent t-test, paired t-test, chi-squared test, McNemar's test, and multiple regression. Results indicated that there was a significant increase in nutrition knowledge score (Pp= 0.013, p = 0.007, p = 0.002, and p = 0.012, respectively). There was no significant decrease in the number of servings of unhealthy foods for french-fries and chips, fruit flavored drinks or soft drinks. The only significant decrease in the unhealthy food intake was seen in the number of servings of sweets and candies. Thirty-three-point-three percent of participants in the intervention group decreased their consumption of sweets and candies to 1 time or less per day (P=0.001). There was a significant increase in the intervention group in both physical activity and screen time knowledge (Pp

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15

Shapiro, Sheryl Lynn 1961. "NUTRITION AND HEALTH PRACTICES: A STUDY OF HOW SOURCES OF NUTRITIONAL INFORMATION, NUTRITIONAL KNOWLEDGE, HEALTH LOCUS OF CONTROL, AND MOTIVATING FACTORS TOWARD PREVENTIVE HEALTH CONTRIBUTE TO THE ADEQUACY OF THE HEALTHY ELDERLY DIET." Thesis, The University of Arizona, 1986. http://hdl.handle.net/10150/291265.

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16

Urbina, Jezabel. "Improving Nutrition among Supplemental Nutrition Assistance Program Recipients Using a Monetary Incentive Model." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5668.

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The Supplemental Nutrition Assistance Program (SNAP) is the United States' largest government assistance program that aims to alleviate food insecurity. The SNAP program allows low-income individuals and families the ability to purchase nutritious foods through a monthly benefit. However, the current body of literature presents evidence of the program's counterproductive effect. The purpose of this study was to determine whether incentivizing SNAP recipients to purchase additional fruits and vegetables was beneficial in increasing such purchases. Social cognitive theory was used as a theoretical framework to address research questions associated with shopping patterns and attitudes and beliefs. This quantitative study used a randomized controlled trial to study differences between incentivized and control groups. The Healthy Incentives Pilot Program (HIP) used a stratified sampling of 55,095 SNAP households receiving benefits between July, 2011, and December, 2012. Statistical analyses (t test, Pearson correlation, and multiple regression analysis) were conducted to identify changes in food shopping patterns and eating behaviors associated with the HIP intervention. Results indicated that (a) incentivizing SNAP recipients leads to an increase in fruit and vegetable purchase, and (b) a correlation exists between fruit and vegetable purchase and attitudes and beliefs. No correlation was found between the intervention and changes in food shopping patterns. Positive social change implications include the improvement of health outcomes in over 43 million people currently enrolled in the SNAP program on a national level.

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17

Campbell, Paula Adams. "The Stoplight Healthy Eating Program." Defiance College / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=def1310751495.

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18

Kishimoto, Rebecca K. "Registered Dietitians' perceptions of "healthy" in personal and professional practice and attitudes towards the "Health at Every Size" movement." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140474.

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Many Registered Dietitians (RD) have different perceptions of what a “healthy” weight is. Because of the diversity of counseling approaches, it is important to explore how RDs’ opinions on weight management influence how they counsel clients. This study sought to qualitatively investigate what RDs believe to be “healthy”, their opinions and approaches on weight control, and how their outlooks may affect how they counsel their patients on weight management. Ten RDs were recruited and interviews were analyzed for emerging themes. It was found that the RDs focused on making lifestyle changes when counseling clients on weight management, whether that is directed towards the goal of losing or maintaining weight. A majority of the RDs stressed the importance of individualized plans based on diet, physical activity, and behavioral strategies. However, RDs’ weight management approaches vary greatly as some endorse energy-restrictive dieting and others have adopted a “Health at Every Size” style.

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19

Childers, James W. IV. "Evaluating parental opinions of healthy snack guidelines for youth soccer." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10169560.

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Currently there is limited research investigating parental perceptions regarding snack items provided to participants of organized youth sports. The current study investigated parental perceptions towards typical snacks offered by parents to teams in youth sports, and parental receptiveness to a snack guideline that would promote healthy snacking after youth sport events. This study focused on analyzing seven open ended questions included in the survey, which explored perceived importance of guidelines to promote healthy snacks, changes in snacks resulting from the guidelines, and additional informational needs. Survey responses for each open ended question were analyzed for a priori themes and emergent themes by two independent reviewers, using the sensitizing concepts approach. Responses across survey questions indicated that participants related snacking guidelines in youth sports with improved health. Many of the respondents gave answers that revolved around general health, bringing less candy, adding more fruits and vegetables, and basic nutrition facts and values. Another common theme was that the guidelines provided some form of structure to the snacking process, and can help guide parents with selection appropriate snack choices. Through qualitative analysis of the survey responses, it became clear that having nutritional guidelines to promote healthy snacks was valued by the participants of the current study, and resulted in some behavioral changes. This study is a step towards understanding practices that affect food consumption and food selection of youth involved in sports, both physically and nutritionally. Youth sports is a promising setting to promote physical activity and dietary habits, but considerable room for improvement exists for promoting healthful eating in the youth sports setting.

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20

Becher, Sarah Teressa. "Adolescents' self-efficacy toward healthy lifestyle behaviors after attending a school-based intervention course focused on physical activity and healthy eating." Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1243955069.

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21

Wyatt, Melissa, and Silva Vanessa da. "Eating for Two – A Healthy Pregnancy Starts with a Healthy Diet." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625862.

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4 p.
The saying “you are what you eat” takes on a new meaning when a woman learns she is expecting a baby. For the next several months, her growing baby’s health is directly dependent upon what she eats, and what she chooses to avoid. What is more, a woman’s diet during pregnancy has been shown to affect her child’s health long after she is no longer eating for two.

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22

Hongu, Nobuko, and Jamie M. Wise. "Reading the Nutrition Facts Label: Step-by-Step Approach." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146670.

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2 pp.
Food labels are designed to help consumers to make healthy food choices. Yet Nutrition Facts label is not always easy to understand due to a lot of technical information. The step-by-step approach in this publication is easy to follow, and may help consumers to build skills how to read and use the information on a Nutrition Facts label more easily and effectively for their needs. The 2-pages information sheet is useful, especially when a nutrition educator teaches a lay person those tricky foods labeling terms and recommends healthy alternative in his/her diet.

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23

Jones, Charlotte A. "The effect of nutrition education on the nutrition knowledge and healthy food choices of fifth grade students." Virtual Press, 1995. http://liblink.bsu.edu/uhtbin/catkey/941358.

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The purpose of this study was to investigate the effect of a three week school-based nutrition education program on the nutrition knowledge and healthy food choices of elementary school children in the fifth grade. The nutrition education program consisted of nine, thirty minute lessons comprised of the following topics: the food pyramid guide, carbohydrates, fat, protein, vitamins (A and C), minerals (calcium, and iron), healthy snacks, and vegetarianism. Ninety-six subjects from four classes were obtained from two elementary public schools in the Muncie Community School District to participate in this study. A control group and an experimental group were assigned by the principal at each school according to the availability and interest of fifth grade teachers. Evaluation of nutrition knowledge was completed through a pre-test and post-test which consisted of twenty-five multiple choice questions. Questions on the test were developed by the researcher and the "Nutrition in a Changing World" (Contento, 1992) curriculum model. The test was found to be reliable on an Alpha Cronbach test for reliability (Alpha Coefficient = 0.71) and was validated by five registered dietitians.Results indicated that the nutrition education program significantly increased (p = .000) the nutrition knowledge of students. Mean scores for the experimental group increased significantly from 10.8 to 14.63 out of twenty-five questions, while mean scores for the control subjects increased only slightly from 10.11 to 10.74 out of twenty-five questions. Healthy food choices were defined as being in compliance with the guidelines for energy nutrients and in compliance with the guidelines for number of servings per food group. Evaluation of healthy food choices was conducted using a three-day dietary record analyzed by the Nutritionist IV computer software program prior to the nutrition education program and immediately following.Findings revealed that there was a statistically significant difference between the experimental and control groups in the mean change in compliance rate for the recommended number of servings for each food group from pre to post nutrition intervention (p = .000). The largest change that was observed in the experimental group from pre to post nutrition intervention was an 11.9% decrease in the mean number of servings for grains. There was no statistically significant difference in relation to the average change in compliance for the energy nutrients between the experimental and control groups nor was a statistical significance observed regarding compliance to the recommended number of servings per food group consumed daily. The primary investigator feels the educational program had a positive affect on the subjects and that a comprehensive nutrition education program needs to be developed to reinforce the concepts taught in order to make positive behavior changes.
Fisher Institute for Wellness

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Stone, Genevieve. "A study to evaluate the nutritional habits of Year 6 children, before and after a nutrition-based intervention : the CHANGE! (Children's Health, Activity, and Nutrition: Get Educated!) Project." Thesis, Liverpool John Moores University, 2015. http://researchonline.ljmu.ac.uk/4452/.

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Poor nutrition and impaired dietary intakes are associated with certain chronic disease states such as obesity, cardiovascular disease and diabetes. There have been a number of school-based, nutrition-focused interventions which have been used to measure and determine healthy eating behaviours in UK school children but with varying degrees of success. The main aim of this thesis was to develop, pilot and evaluate the Children’s Health, Activity and Nutrition: Get Educated! (CHANGE!), a healthy eating curriculum for year 6 children. A formative study, unique in this type of intervention study, was carried out to investigate the behaviours, habits and attitudes to food of the children and the data collected used to inform the design of the intervention teaching curriculum. It revealed the diversity of the food and eating environments to which the children were exposed. Some of their perceptions about health and food, food choices and eating behaviours were inter-related. The key health messages included in the teaching curriculum were developed from these findings. At baseline, the participants’ food intakes, knowledge about food and nutrition and their attitudes to eating were measured using questionnaires. Additionally anthropometric measurements were taken and the children’s postcodes used to assess the socio-economic status of the children. The results showed that the control and intervention groups were alike at baseline. At post-intervention, the results indicated that there were some positive changes to food intakes, with a slight decrease in the consumption of negative marker foods. There was an increase in the total mean food knowledge scores, with children from the areas of lower deprivation scoring highest. There was no significant difference between control and intervention groups. The children’s eating attitudes displayed some trends with cues to eating. There was a significant increase in height in all children but this did not alter the body mass index status of the overweight or obese children. The importance of the use of CHANGE! as an intervention at the school-level is demonstrated by some of the more important findings from the study, such as the increased self-assessed ability to make certain foods, and that there was an increase in total food knowledge scores from the children who lived in areas of lower deprivation. These results could potentially be the starting point for some children to start questioning the types of food they are habitually eating and maybe looking to make some adjustments to their behaviours, as even small changes can be nutritionally significant in the longer-term for the future health of the children. Furthermore, the sustainability and long-term effects of CHANGE! need additional assessment and evaluation.

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Park, Ga Bin. "A system that promotes healthy eating habits in preschoolers." Thesis, Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/24729.

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Genoni, Angela. "Health impacts and dietary composition of Paleolithic and Australian Guide to Healthy Eating Diets in Australia." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2018. https://ro.ecu.edu.au/theses/2126.

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The Paleolithic diet is promoted in Australia for improved gut health. However, it excludes grains and dairy, food groups that form part of the evidence-based Australian Guide to Healthy Eating (AGHE). While total dietary fibre intake can be maintained from consumption of vegetables, fruit and nuts, it is not known if the elimination of grain-based foods results in changes to resistant starch (RS) intake. The Paleolithic diet can be classified as a low carbohydrate diet, however, interventions examining the impact of low carbohydrate diets on gastrointestinal health have been short-term and very low in dietary fibre, limiting comparison with a Paleolithic dietary pattern. Serum trimethylamine-N-oxide (TMAO) arises mainly from colonic fermentation and hepatic conversion of animal protein and is positively associated with cardiovascular disease, but changes to RS intake may alter concentrations. With available literature on the Paleolithic diet examining only cardiometabolic and anthropometric outcomes, there exists a need to examine both fibre fraction intake and markers of gastrointestinal health, including the composition of the microbiota. The PhD research comprised three separate studies. Studies One and Two re-examined data from a four-week randomised dietary intervention in healthy women (n=39) using the Paleolithic (n=22) and AGHE diets (n=17), to understand fibre fraction intake and to determine whether the short-term dietary change induced changes in serum TMAO concentrations. Study Three comprised a new, cross-sectional study and examined markers for dietary intake, cardiovascular and gastrointestinal health; comparing the results to a control group following a standard Australian diet. Forty-four long-term followers (>1 y) of the Paleolithic diet and 47 healthy controls were recruited; three-day weighed food records, diet history, anthropometric measures, fasting blood, 24-hour urine and 48-hour stool samples were collected. Food group, fibre and RS intake were estimated from weighed food records; serum TMAO concentrations were measured using LC-MS; faecal biochemistry with LC and GC-MS; faecal microbiota composition was analysed using 16s rRNA sequencing of the v4 region. The short-term intervention comprising Studies One and Two showed RS intake postintervention, on a Paleolithic diet was significantly lower (RS Minimum 1.39 ± 0.95 g/day, RS Maximum 6.52 ± 4.59 g/day), than intake in the AGHE group (RS Minimum 2.46 ±2.26 g/day, RS Maximum 9.91 ± 9.06 g/day) and resulted in significant differences between groups (P Study Three showed variation in the level of adherence to the Paleolithic diet and resulted in the stratification of the cohort into Strict Paleolithic (SP) (n=22) and Pseudo-Paleolithic (PP) (n=22) groups. Total dietary fibre intake was similar in the SP and control groups (30 g/day versus 27 g/day) and significantly higher than that of the PP group (21 g/day) (PBifidobacteriaand Roseburia genera, and increased abundance of TMA producing genera Hungatella. Lower RS and carbohydrate intake, combined with high fat intake were associated with changes in microbiota and reduced abundances of beneficial genera in the Paleolithic group. The lack of differences between groups observed in SCFA excretion and the association with vegetable intake is supportive of dietary recommendations to increase consumption and may indicate a mechanism via which vegetables exert beneficial health impacts. The significantly higher concentrations of TMAO in the SP group and the association with both whole grain intake and the microbiota indicates that a variety of carbohydrate sources and fibre components may be required to maintain colonic health. Future research should now focus on including markers of intestinal permeability and inflammation to confirm these findings.

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Malkus, Amy J., and Michelle E. Johnson. "Preschool Nutrition: The Importance of Discussing Healthy Eating in Teacher Education." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/6023.

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Westcott, Emilie. "Healthy Behaviors of Adolescents and Young Adults with Sickle Cell Disease." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1504800267776992.

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Creel, Jennifer Sue. "The availability of healthy food options in fast food outlets in six rural counties." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1169.

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Arce, Tafur Luis Alexis, Adrianzén Ronald Chumacero, Sanchez Victor Manuel Grados, Villarduña Pamela Cristin Ramírez, and Mamani Patricia Rocio Yapo. "Thani Healthy Food." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652856.

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En la actualidad las personas no cuentan con tiempo suficiente para preparar sus alimentos y tienen pocas opciones saludables en sus centros de trabajo. Por tal razón, Thani Healthy Food ofrece alternativas para que las personas puedan armar su propio plato con una variedad de opciones de elección y al mismo tiempo alimentarse saludablemente. Este proyecto está dirigido para las personas ejecutivas que trabajan en el distrito financiero de San Isidro con una edad que oscila entre los 26 a 35 años, y que llevan un estilo de vida saludable. Sin embargo, no existen muchas propuestas similares. Por tal razón, es un mercado no atendido en su totalidad. Nuestra ventaja competitiva es la libre elección de hasta cinco toppings (ingredientes) en el armado de los platos de acuerdo a los gustos de las personas que se realizarán por medio de la página web, y se repartirán de acuerdo al horario establecido por los clientes en envases eco amigables. Asimismo, el servicio incluye un profesional de nutrición para los planes semanales. Se contará con un equipo de trabajo con experiencia en el rubro desde el personal de producción hasta el personal de delivery para que los ingredientes elegidos se encuentren en óptimas condiciones de consumo y presentación al momento de la entrega. Por último, de acuerdo al análisis financiero realizado el proyecto requiere una inversión de 71,020 soles, se generará 233,835 soles como valor presente neto del flujo de caja de libre disponibilidad.
People currently don't have enough time to prepare their food and have few healthy options in their workplaces. For that reason, Thani Healthy Food offers alternatives for people to put together their own plate with a variety of choice options and at the same time eat healthy. This project is aimed at executive people who work in the financial district of San Isidro with an age ranging from 26 to 35 years, and who lead a healthy lifestyle. However, there aren't many similar proposals. For this reason, it is a market not fully served. Our competitive advantage is the free choice of up to five toppings (ingredients) in the assembly of the dishes according to the tastes of the people that will be made through the website, and will be distributed according to the schedule established by customers in eco-friendly packaging. In addition, the service includes a nutrition professional for weekly plans. There will be a team with experience in the field from production staff to delivery staff so that the chosen ingredients are in optimal conditions of consumption and presentation at the time of delivery. Lastly, according to the financial analysis carried out, the project requires an investment of 21,306 soles and 400,297 soles will be generated in a period of 5 years.
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Stote, Kim Storti Kurlandsky Sara. "Cardioprotective effects of chocolate and almond consumption in healthy women." Related electronic resource: Current Research at SU : database of SU dissertations, recent titles available full text, 2004. http://wwwlib.umi.com/cr/syr/main.

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Maurer, Jaclyn, and Linda Houtkooper. "Healthy Meals on the Go." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/146468.

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Jirickova, Barbora. "Development of a Children's Cookbook with Healthy After-school Recipes and Nutrition Education Information." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10785113.

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Little attention is given to children health literacy even though early nutrition has long-term effects on health. The purpose of this project was to create a visually engaging book for children that will educate them on nutrition, provide relatable story, and offer nutritious recipes for afternoon snacks or light meals. This book is divided into daily chapters accompanied by an illustration, a recipe and a nutrition education page.

Research suggests that children are capable of becoming health advocates in their families and thus it is important to start improving their health literacy at a young age. The book was designed to emphasize gentle, nonjudgmental approach on nutrition education and to avoid black-white thinking about food. The book also serves as a resource for parents. An expert panel provided feedback to strengthen the content of the book. Future projects may use similar concept with different target audience and areas of focus.

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AQUILANTI, LUCA. "Oral Healthy Ageing: the impact of oral health and masticatory performance on nutrition and general health of older adults." Doctoral thesis, Università Politecnica delle Marche, 2022. https://hdl.handle.net/11566/295422.

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La percentuale della popolazione anziana tenderà ad aumentare nei prossimi anni, implicando la necessità di porre maggiore attenzione allo stato di salute di questa categoria di popolazione, per promuovere un sano invecchiamento. La salute orale è parte integrante della salute generale di un individuo, condizionandone la qualità della vita. Le patologie orali, associate a una riduzione della funzione masticatoria, possono influenzare negativamente lo stato nutrizionale di un individuo, esponendolo a un aumentato rischio di outcomes di salute avversi. Durante la pratica clinica quotidiana, i clinici potrebbero avere la necessità di misurare oggettivamente la performance masticatoria del proprio assistito, con lo scopo di valutarne la funzione orale e il grado di disabilità orale. Lo scopo dello studio è di proporre un metodo oggettivo in grado di misurare la performance masticatoria umana e di verificarne l’impatto sullo stato di salute generale di soggetti anziani auto-sufficienti e di soggetti istituzionalizzati. In generale, sebbene la salute orale sia ritenuta un fattore determinante per la salute sistemica e per il benessere di un individuo, questa è spesso trascurata, specialmente nei soggetti fragili che hanno bisogno di assistenza quotidiana, a causa delle difficoltà ad accedere alle cure odontoiatriche. Lo sviluppo di nuove strategie (Teledentistry) potrebbe essere utile per promuovere un sano invecchiamento. In una società che sta invecchiando, programmi di educazione alla salute orale, adeguate politiche sanitarie e un aumento della consapevolezza tra la cittadinanza, possono contribuire al raggiungimento di un sano invecchiamento orale. In generale, il team sanitario geriatrico dovrebbe ricoprire un ruolo di primaria importanza nell’iniziale bilancio di salute orale del proprio assistito, co-operando in un ambiente volto a promuovere la salute orale, prendendosi quindi cura della salute generale e del benessere della popolazione anziana.
According to recent studies, the percentage of elderly population will significantly increase over the next few decades, implying the need to pay more attention to the health of elderly to promote healthy ageing. Oral health is an important part of general health, affecting the quality of life of an individual. Oral disorders, associated with a reduced masticatory function, negatively affect the nutritional status of older adults, exposing them to several acute and chronic diseases. The subjects with oral impairment may not have an adequate nutritional status, increasing the risk of general health related adverse effects. During their daily office practice, clinicians should be required to objectively evaluate human mastication, aiming not only at evaluating oral function, but also at providing information about patient impairment. The Research Project aims at proposing an objective method able to assess human masticatory performance and investigating the impact of masticatory performance on general health status of self-dependent and institutionalized elderly. Overall, even if oral health is deemed to be a crucial factor for general health and well-being, it is often neglected, especially in older adults and in those who are frail and care dependent. Several older adults face difficulties in accessing dental care, so that the development of new strategies aimed at enhancing general and oral health status, such as Teledentistry, should be pursued. In an ageing society, educational interventions about oral health addressed to patients themselves and caregivers, appropriate oral health policies, and citizens empowerment and involvement can contribute to the promotion of oral health in elderly. Geriatric healthcare team members should play an important role in the initial oral health assessment, achieving an interprofessional collaborative environment aimed at promoting oral health and, thus, taking care of the overall health and well-being of older adults.

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Dalton, William T., Karen E. Schetzina, Nicole Holt, Hazel Fulton-Robinson, Ai-Leng Ho, Fred Tudiver, Mathew T. McBee, and Tiejian Wu. "Parent-Led Activity and Nutrition (plan) for Healthy Living: Design and Methods." Digital Commons @ East Tennessee State University, 2011. https://dc.etsu.edu/etsu-works/5107.

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Child obesity has become an important public health concern, especially in rural areas. Primary care providers are well positioned to intervene with children and their parents, but encounter many barriers to addressing child overweight and obesity. This paper describes the design and methods of a cluster-randomized controlled trial to evaluate a parent-mediated approach utilizing physician's brief motivational interviewing and parent group sessions to treat child (ages 5–11 years) overweight and obesity in the primary care setting in Southern Appalachia. Specific aims of this pilot project will be 1) to establish a primary care based and parent-mediated childhood overweight intervention program in the primary care setting, 2) to explore the efficacy of this intervention in promoting healthier weight status and health behaviors of children, and 3) to examine the acceptability and feasibility of the approach among parents and primary care providers. If proven to be effective, this approach may be an exportable model to other primary care practices.

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Belderson, Pippa. "Food choice in older adults : the role of nutrition information." Thesis, University of Sheffield, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322913.

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Shelton, Stephanie Michelle. "Implementing a Healthy Diet in the Intellectual Disability Residential Community." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4986.

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The problem addressed in this study was how staff working in a residential agency for individuals with an intellectual disability (IID) make decisions about how to implement a healthy diet. The purpose of this study was to identify the influences on decisions made by staff on the meals they provided to their clients with an IID. The theory of planned was used to study the influences of attitude, subjective norms, and perceived behavior control on the meals provided for IID. The key research question explored how staff members make decisions. A qualitative case study design was used. The 12 participants in the study represented 3 levels of personnel (cases) in a residential agency that served the IID population. Individual interviews were conducted, and within-case and across-case analyses were employed utilizing the theory to note similarities and differences in meal planning, preparation, and implementation. Pattern matching was used to compare results from the study with previous research findings. Results showed that clients had a greater influence over meal planning, preparation, and delivery, particularly those with higher cognitive levels. This was true across all levels in the agency and consistent with prior research. Recommendations for further study include studying similar agencies in different regions and whether providing staff with additional knowledge about meal planning makes a difference in meals provided to IID. Social change can be implemented by using the information from the study to develop a preliminary intervention plan to accommodate the needs of IID and assist staff in developing nutritious meals.

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Nelson, Rachel A. "Cultivating a Healthy School Environment: Evaluation of a Virginia School Nutrition Training Program." Thesis, Virginia Tech, 2020. http://hdl.handle.net/10919/98470.

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The Reach, Effectiveness, Adoption, Implementation, Maintenance (RE-AIM) framework was used to evaluate the impact of the Virginia Department of Education's (VDOE) implementation of the USDA's Team Nutrition training program on Virginia elementary schools from 2017-2020. The VDOE provided training for school nutrition directors (SNDs) at workshops in June 2018 and September 2019 and continued technical assistance to help SNDs improve the school food environment within their divisions. SNDs' perceived support, self-efficacy, and intention to implement changes to the school food environment was measured through pre- and post-training surveys and quarterly check-ins. Implementation was measured using lunchroom environment observations and strategic plans created at the workshops. SNDs representing 83.9% of Virginia elementary students (512,953 students) in 111 divisions attended at least one of the workshops. Within effectiveness, perceived support from cafeteria staff was highest among all stakeholders for both the 2018 and 2019 trainings, though it significantly decreased from before to after the training for both workshops. Average perceived support did not significantly change over time. Self-efficacy was significantly higher following the 2018 training workshop only. The intervention was adopted by 84% of divisions and both intention to implement and actual implementation were highest for strategies related to Farm to School, a VDOE priority. Effectiveness and implementation are expected to improve as it takes up to years for changes to occur in schools. Despite RE-AIM not being part of the initial evaluation plan, 62% of indicators were assessed. With some adaptations to improve effectiveness, the intervention should continue and be expanded.
Master of Science
Interventions to improve the dietary habits of children are often conducted in schools, as most children attend school and children consume up to two meals while at school. USDA's Team Nutrition initiative trains school nutrition staff to serve healthy school meals and provides materials to implement nutrition education for students. The Virginia Department of Education implemented the Team Nutrition program statewide through two training workshops for school nutrition directors (SNDs), June 2018 and September 2019, and technical assistance between the trainings. This study examined the process of implementing the intervention, as well as the outcomes. Overall, 84% of Virginia elementary students were represented by SNDs at the training workshops. SNDs were most likely to intend to implement and implement changes in their divisions related to Farm to School programs and least likely change their culinary skills trainings for staff. It can take up to two years after a training for changes to be implemented in schools, therefore it may be too early to know the full effect of the training. The results showed that the intervention was widely adopted, with 84.1% of divisions in Virginia attending at least one of the training workshops. Although participation was high in-person, less SNDs participated in the intervention activities outside of the trainings. Overall, the intervention was successful in reaching many students and had a small positive effect. With some adaptations to improve the effectiveness, the intervention should continue to be implemented and expanded to the rest of the state.

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Delcourt, Sarah E. "A healthy pregnancy outcome brochure to educate women of childbearing age and pregnant women." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1596459.

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The purpose of this project was to create a brochure based on current healthy pregnancy outcome recommendations with additional recommendations for reducing organophosphate (OP) pesticide exposure and promotion of nutrition quality of organic versus conventionally grown food. Specific objectives of the project were: (a) review the literature and depth of the problem, (b) review existing similar healthy pregnancy outcome educational material, (c) develop a brochure for the purpose of educating women of childbearing age and pregnant women about healthy pregnancy outcome recommendations, and (d) develop tools to measure learner comprehension of the information presented in the brochure, as well as obtain recommendations for improving the brochure. An expert panel reviewed the brochure and modifications were made based on their suggestions. Implementing the resulting evidence-based brochure could help increase healthy pregnancy outcomes and improve the overall health of women and children.

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Williams, Kelli J. "Cultural perceptions of a healthy diet and healthy weight among rural Appalachian youth." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1155042766.

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Kaesberg, Julia Loomis. "Use of Photovoice in Raising Healthy Preschoolers." Miami University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=miami1461871890.

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Garamendi, Oscco Alessandra Nikole, Miranda Sonia Isabel Carranza, Lazarte Rodrigo Andre Simon, Reategui Claudia Patricia Torrejon, and Villajuan Mariell Cristhina Teque. "Nutribowls." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/651697.

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El presente trabajo del curso Emprendimiento de los Negocios Sostenibles encontró como principal problema que las personas tienen antojos por satisfacer durante el día, pero lo que uno encuentra rápidamente son snacks no saludables. Por ello nosotros proponemos un snack nutritivo, que alimente con productos frescos y que no engorden. Estos se llaman NutriBowls Además, NutriBowls propone un modelo de negocio que se denomina como nutrición sustentable. Es decir, un tipo de alimentación que es ética, saludable y respeta el medio ambiente. La alimentación sustentable comprende conceptos como: Alimentos orgánicos, comercio justo, preferencia de productos que usan envases reciclables, consumir productos de estación y privilegiar al comercio local. Como la mayoría de los caparazones de coco son desechados y quemados después de extraer su pulpa y agua para producir diferentes productos; Con nuestra presentación, el coco se puede reutilizar para que sea usado como un adorno decorativo o como más le guste al cliente. De esta forma se realizará una alimentación sustentable. Nuestro público objetivo son hombres y mujeres de 18 a 35 años de los sectores A y B. Nos dirigiremos a ellos mediante 2 canales; Un local propio de 25 - 30 metros cuadrados en el distrito de San isidro y stands en ferias ecológicas y universitarias. Nuestra ventaja competitiva es que el consumidor puede personalizar los toppings de su NutriBowl.
The following work from the Entrepreneurship of Sustainable Businesses subject found as a main problem that the people has cravings to satisfy during the day but, what they quickly find is only snacks that are not healthy. For this reason, we propose a healthy snack, that feeds the consumer with fresh products and that does not increase the weight of the consumer. These are called NutriBowls. Moreover, NutriBowls propose a business model that is denoted as sustainable nutrition. That is to say a type of nutrition that is ethical, healthy and that respects the environment. Sustainable nutrition comprehends the following concepts: Organic foods, fair commerce, preference towards choosing products that use recyclable containers, consuming season foods and giving privilege to the local businesses. The majority of the coco shells are thrown and burned right after extracting the water and the pulp from them to produce a range of products; with our presentation, the coco shells can be reutilized as decoration or as whatever the user wishes. This way we are going to achieve sustainable nutrition. Our public is based on male and female individuals that are between 18 and 35 from the A and B Statuses. We will achieve this in two ways; the first one will be a Private Shop that is 25 to 30 square meters in the districts and our second one will be Stands in ecological and university fairs. Our differential is going to be that the costumer will be available to customize their NutriBowl toppings.
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Hamadi, Caroline. "Public health nutrition intervention to enhance healthy eating and lifestyle modification among Lebanese women with Polycystic Ovarian Syndrome." Thesis, University of Westminster, 2018. https://westminsterresearch.westminster.ac.uk/item/q947q/public-health-nutrition-intervention-to-enhance-healthy-eating-and-lifestyle-modification-among-lebanese-women-with-polycystic-ovarian-syndrome.

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Polycystic ovary syndrome (PCOS) is the most common endocrinopathy disorder in reproductive age women. The symptoms of this disorder are the androgen excess seen with anovulation/oligoovulation or morphologically ovarian cysts. The aim of the study was to assess the efficacy of public health nutrition intervention designed to enhance healthy eating and lifestyle modification among PCOS patients attended the obstetrics and gynecology clinic at the American University of Beirut Medical Centre (AUB-MC) in Beirut, Lebanon. A prospective hospital based public health nutrition intervention was proposed in which 76 women with PCOS were recruited in the pilot study and 588 women were recruited in the scale-up intervention divided between PCOS and non-PCOS. During the scale up phase non-PCOS women were recruited to study the effect of the nutritional counseling on them as a way to compare the outcome with PCOS women. Recruited population were divided into 8 groups; group A: overweight/obese PCOS patient’s intervention (received weight management program with nutritional guidelines). Group B: overweight/ obese PCOS controls (received the usual heath care by the gynecologist), Group C: lean PCOS controls (received the usual heath care by the gynecologist), Group D: lean PCOS intervention (received weight maintenance program with nutritional guidelines ), Group E: overweight/obese non-PCOS patient’s intervention (received weight management program with nutritional guidelines) ,Group F: overweight/ obese non-PCOS controls, Group G: lean non- PCOS intervention (received weight maintenance program with nutritional guidelines), Group H: lean non-PCOS controls. Data were collected using a pre-validated questionnaire to capture sociodemographic variables, nutritional status, and physical activity, psychological and medical status. Blood analysis was carried out to determine biochemical indices. Assessment of study indicators were carried out at baseline, after 3 and 6 months from inception of intervention (pilot as well scale up). Patients in intervention groups attended a 6 month tailored nutrition counseling/education program (2 sessions per month), to enhance their understanding of their dietary intake and assist them with weight management, physical activity, healthy cooking, lifestyle, and food shopping. Following a six months pilot study intervention results have shown that 7% weight loss was achieved in overweight/ obese intervention groups and weight maintenance in lean intervention groups( Group A,B,C and D). There was a significant reduction in waist (-4.2 cm (±5.6)) and hip circumference (-3.1cm (±3.5)) with P < 0.001. There was no significant biochemical markers change (fasting blood sugar, CRP, LDL-C,HDL-C,TG,total cholesterol, fasting insulin, total testosterone,Vit D), however there was an increase in physical activity (3.1 hours/week (±1.5)) , and decrease in anxiety and depression score ( BDI-II and BAD-7); -0.8 (±0.8) and -0.7 (±0.7) with P < 0,001 compared to interventions. Following six months scale up intervention, the results have shown a weight reduction among overweight/obese PCOS women (group A) who lost, on average, 8.2 kg (P=0.001). Whilst non-PCOS women lost, on average 11.6 kg (P < 0.001)(Group E). Controls gained weight (Group B, D F and H). The biochemical, psychological and reproductive profile showed significant improvements among PCOS women (P < 0.001). Pregnancy rate increased to 70% among women trying to conceive. The results of this study have shown this intervention to be effective in Lebanese women with PCOS, decreasing their initial body weight by 5%- 10% and improving their reproductive, metabolic and endocrine profiles. This suggests the need for a nutritional intervention (nutritional guidelines) for women diagnosed with PCOS patients as a first line treatment. The study results support the effectiveness of lifestyle modification diet for PCOS women.

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44

Salewski, Erinn. "Provincial evaluation of the eat smart! healthy workplace program usiing cafeteria purchasing records." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97146.

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Workplace nutrition programs are designed to reduce obesity and chronic disease through dietary change. The Eat Smart! program increases healthier food offerings and provides educational messaging. It was evaluated by measuring change in cafeteria food purchasing in 4 intervention (Eat Smart! program implemented) and 7 control sites. All purchasing records from each worksite were collected at baseline and after the intervention. The changes were measured as absolute amounts of foods purchased and ratios of desirable to undesirable food choices. There were no significant differences in the purchasing of low fat products which reflected a failure to follow program guidelines nor changes that implied more frequent choice of healthy foods selected by the cafeteria patron after the implementation of Eat Smart!. Increased monitoring of Eat Smart! is needed to ensure compliance to program criteria and enhanced environmental changes are needed to impact consumer food intake at lunch.
Les programmes de nutrition au travail ont pour objet de réduire l'obésité et les maladies chroniques en modifiant les habitudes alimentaires. Le programme À votre santé! permet d'offrir des mets plus sains et de transmettre un message éducatif. Il fut évalué en mesurant le changement dans les habitudes d'achat à la cafétéria de 4 lieux d'intervention (où le programme À votre santé! a été mis en œuvre) et 7 lieux de contrôle. Tous les registres des achats de chaque lieu de travail ont été recueillis à titre de référence et après l'intervention. Les changements étaient mesurés selon les quantités absolues de nourriture achetée et les ratios entre les choix alimentaires judicieux et non désirables. Aucune différence ne fut constatée quant aux achats d'aliments à faible teneur en matières grasses, ce qui démontra le non-respect des lignes directrices du programme À votre santé!, et les clients de la cafétéria ne choisissaient pas plus d'aliments sains suite à la mise en œuvre du programme À votre santé! Il faut donc superviser davantage le programme À votre santé! pour que ses critères soient respectées, et des changements environnementaux sont nécessaires pour influencer le choix alimentaire des clients le midi.

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45

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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Slaton, Jessica Anne. "Development of eating heart healthy| A nutrition education program for cardiac rehabilitation patients." Thesis, California State University, Long Beach, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1523077.

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The purpose of this project was to create a cardiac rehabilitation nutrition education program with relevant nutrition topics. This program aimed to educate cardiac rehabilitation participants about Eating Heart Healthy as it relates to various topics leading to successful lifestyle changes. Therefore, this program may be used as a secondary prevention tool for post-cardiac event patients.

The eight-week nutrition education program consists of three modules: general dietary guidelines, dietary factors associated with heart disease, and food selection and preparation. Each lesson includes research-based curriculum, in-class activities, take home activities, and supplemental handouts to foster multiple learning styles. Evaluation forms for each session and the program overall were included.

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Black, Stephanie Dean. "Development of an Educational Program to Obtain and Maintain Healthy Weights Among 4th and 5th Grade Students." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4774.

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Development of an Educational Program to Obtain and Maintain Healthy Weights Among 4th and 5th Grade Students By Stephanie D. Black MSN, University of Phoenix, 2008 BSN, Southwest Baptist University, 2006 ASN, Southwest Baptist University, 2003 Capstone Project Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Nursing Practice Walden University October 2017 Obesity is prevalent in schoolchildren and increases risk of chronic diseases throughout the lifespan. Strategies are needed to address this growing health problem. Education in elementary schools targeting the topics of nutritional choices and prevention of obesity, particularly in 4th-5th grade population, is one strategy researchers have identified as effective. This quality improvement project designed an educational toolkit to provide students educational knowledge and assist them to develop and explore how to incorporate healthy habits and choices into their daily lives. The purpose of this project was to develop an educational program for use in a southwestern elementary school to improve and/or maintain the weights of 4th and 5th grade students. The educational tool kit was developed for the school to implement to fill a gap their curriculum identified by school board members and educators. Orem's self-care deficit theory informed the development of this program, the educational toolkit, and all associated supplementary materials. An interdisciplinary project team of community and institutional stakeholders led by the Doctor of Nursing Practice student worked together to review peer-reviewed evidence, consider contextual challenges, and develop a curriculum suitable for the population. Plans for program implementation and evaluation were also developed to provide the school with a turnkey solution to the problem of child obesity. This initiative has great potential to promote positive social change through improving the health of local elementary school students and other elementary schools in the area may use it as a model for their own curriculum to improve knowledge, habits, and practices of elementary students relevant to positive nutritional choices.

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48

Hongu, Nobuko, and Jamie M. Wise. "Reading the Nutrition Facts Label: Step-by-Step Approach." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/324538.

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Revised; Originally published: 12/2008
Food labels are designed to help consumers to make healthy food choices. Yet the Nutrition Facts label is not always easy to understand, due to a lot of technical information. The step-by-step approach in this publication is easy to follow, and may help consumers to build skills how to read and use the information on a Nutrition Facts label more easily and effectively for their needs. This two page information sheet is useful, especially when a nutrition educator teaches a lay person those tricky foods labeling terms and recommends healthy alternative in his/her diet.

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Belanger, Bethany Ann. "Feasibility and effectiveness of healthy menu changes for non-trainee military dining facilities." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/17553.

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Doctor of Philosophy
Department of Hospitality Management and Dietetics
Junehee Kwon
The purpose of this study was to assess the food choices and consumption of soldiers and their satisfaction with current and initial military training (IMT) menu standards through a survey and analysis of food selection and consumption. Participants were recruited during lunch periods before and three weeks after implementing IMT menu standards, which are healthier than current menu standards, in an Army dining facility (DFAC). Direct observations, digital photography, and plate waste methods were used to assess soldiers’ food selection and consumption. A survey was also administered to determine soldiers’ attitudes toward health, nutrition knowledge, reported food selection and consumption behaviors, and overall satisfaction with meals served under the two menu standards. Food selection and consumption were evaluated using the Army’s Go for Green Nutrition Labeling Program and the Military Dietary Reference Intakes (MDRIs). Descriptive and inferential statistics were calculated to summarize and compare data, and to identify potential associations among variables. A total of 172 and 140 soldiers participated before and after the menu change, respectively. Soldiers’ food selection patterns were similar to the proportion of green-, yellow-, and red-labeled items offered in the DFAC under both menu standards and significantly improved after the intervention (p<0.001). Soldiers consumed 886 kcal (38.6% from total fat and 11.2% from saturated fat) and 1784 mg of sodium before the menu change. Three weeks after the change, all figures improved (705 kcals, 31% of kcals from total and 9% from saturated fat, and 1339 mg of sodium) (p<0.01). Overall satisfaction and meal acceptability before and after the intervention were not different, and “food appeal” ratings actually improved. With the exception of sugar-sweetened beverage consumption, attitudes toward health were significantly associated with all reported food behaviors (p<0.01) but not with actual behaviors (p>0.05). Nutrition knowledge significantly influenced some but not all aspects related to attitudes toward health. Perceived hunger levels were positively associated with intakes of calories, protein, total fat, sodium, and cholesterol (p<0.05). Findings suggest that implementing the IMT menu standards in non-trainee Army DFACs is feasible and has the potential to improve the overall healthfulness of soldiers’ food selection and consumption.

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Hilliard, Laura Elizabeth. "IS IT REALLY MORE EXPENSIVE TO EAT HEALTHY FOODS? A CASE STUDY APPROACH." OpenSIUC, 2012. https://opensiuc.lib.siu.edu/theses/891.

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Many believe eating healthfully is too expensive and therefore opt for less expensive, lower quality foods. There are disputes between research groups and government as to whether nutrition policies should be adjusted. Federal programs have made strides in combating food insecurity through nutrition help and education programs, but many question if the amount of skills in food selection and preparation can compensate for limited incomes. Regardless, the low incomes' diets are inadequate to meet nutritional needs and people are suffering the consequences. The purpose of this study was to determine the extent one can follow the USDA Food Guide Pyramid recommendations while only receiving SNAP benefits. Nine volunteers attempted to limit their food budget to $4.50 a day while maintaining MyPyramid recommendations. This study was a qualitative case study conducted in Southern Illinois in the spring of 2011. This study was descriptive, and the investigator gathered and analyzed the data.

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