College of Education, Health & Human Development
Permanent URI for this communityhttps://scholarworks.montana.edu/handle/1/24
The College of Education, Health and Human Development (EHHD) is comprised of two departments: the Department of Education and the Department of Health and Human Development.
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Item Contribution of wild foods to diet, food security, and cultural values amidst climate change(2019-11) Smith, Erin; Ahmed, Selena; Running Crane, MaryAnn; Eggers, Margaret J.; Pierre, Mike; Flagg, Kenneth A.; Byker Shanks, CarmenWild foods are recognized to contribute to diet and food security through enhancing the availability of local, diverse, and nonmarket food sources. We investigated the contribution of wild foods to diet, food security, and cultural identity in a Native American[1] community in the context of climate change. Structured interviews were conducted with low-income residents of the Flathead Indian Reservation[2] in Northwestern Montana who participate in the federal Food Distribution Program on Indian Reservations, also known by participants as ‘Commodities.’ Responses to structured questions were analyzed for frequency, and open-ended responses were coded and analyzed to identify prevalent themes. Our analysis indicated that half of participants were food insecure. Approximately 28% of participants engaged in at least one wild food procurement activity, including hunting, fishing, and harvesting. On average, participants who engaged in one or more wild food procurement activities were more food secure than those who did not. Results highlight the multidimensional valuation of wild foods by participants including taste, freshness, nutritional quality, being a traditional community practice, and providing a sense of self-sufficiency. Climate change is perceived by participants to be adversely impacting wild food systems due to increased variability in seasonality and precipitation and increased incidences of wild fire. Findings point to the need for community-based strategies to strengthen wild food knowledge toward enhancing food sovereignty in Native American communities, in the context of climate change. [1] The term ‘Native American’ was determined to be the preferred term for referencing the Native American community in this study, based on consultation from our community advisory board. [2] The term ‘Flathead Indian Reservation’ was determined to be the preferred term for referencing the location in which this study was held, based on consultation from our community advisory board.Item Sustainability Dimensions of a North American Lentil System in a Changing World(2019-10) Warne, Teresa; Ahmed, Selena; Byker Shanks, Carmen; Miller, Perry R.Food production and consumption are among the largest drivers of global change. The adoption of lentil in production systems and in plant-based diets is a food system solution that can support the environmental, socio-economic, and human health dimensions of sustainability. The purpose of this study is to evaluate producer and consumer perceptions of the sustainability profile of the lentil system in Montana (USA), and the surrounding region that includes Idaho (USA), North Dakota (USA), Washington (USA), and Canada, in the context of global change. Surveys were conducted with lentil producers (n = 63; conventional n = 42, organic n = 15, and mixed management n = 6) and consumers (n = 138) in the rural state of Montana (USA). The most prevalent agronomic reason for including lentil in production systems reported by producers is to diversify crop rotation (92%). The most prevalent economic reasons for including lentil in rotation reported by producers is to capitalize on dryland production (95%) and to serve as a cash crop (87%). With respect to lentil consumption, the most prevalent health-related perceptions were that eating lentils helps to improve nutrition (88%), feel satiated or full (85%), and support a plant-based diet (81%). Consumers and non-consumers of lentils alike reported they would increase lentil consumption based on environmental (78%), economic (75%), and health and nutrition (72%) information contrasting lentils and animal-based protein sources. Overall, findings highlight how the lentil system supports multiple dimensions of sustainability based on the perspectives of study informants. Additionally, findings elucidate barriers and opportunities for promoting lentil in agricultural systems and diets. Impacts of market, policy, and climate change on lentil production, and lack of consumer knowledge on benefits of lentils to help meet food security through a sustainable diet, challenge sustainability dimensions of lentil in the food system.Item The UnProcessed Pantry Project Framework to Address Nutrition in the Emergency Food System(2019-09) Byker Shanks, Carmen; Weinmann, Emma; Holder, Jill; McCormick, Michael; Parks, Courtney A.; Vanderwood, Karl; Coburn, Christopher; Johnson, Nick; Yaroch, Amy L.Low-income populations suffer a greater burden of chronic diseases and food insecurity, are more likely to consume ultraprocessed food, and are less likely to meet dietary recommendations than the general population.1,2 Ultraprocessed food is manipulated with artificial ingredients and can be high in sodium, caloric sweeteners, and saturated fats and, thus, has deleterious health effects.3 The NOVA framework, created by Monteiro and colleagues,3 is commonly applied to public health research to characterize food processing at different levels (unprocessed, minimally processed, processed culinary ingredients, processed, ultraprocessed).3 In the United States, ultraprocessed food typically is accessible, affordable, and convenient, whereas minimally processed food typically is more difficult to access, expensive, and less convenient.1,4 Over time, the availability of ultraprocessed food has increased across the global food supply and in the diets of individuals worldwide, especially among low-income popualations.Item Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples(2019) Svisco, Elizabeth; Byker Shanks, Carmen; Ahmed, Selena; Bark, KatieFood processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.Item Plate Waste in School Lunch: Barriers, Motivators, and Perspectives of SNAP-Eligible Early Adolescents in the US(2019-07) Zhao, Chenchen; Panizza, Chloe; Fox, Kira; Boushey, Carol J.; Byker Shanks, Carmen; Ahmed, Selena; Chen, Susan; Serrano, Elena L.; Zee, Julia; Fialkowski, Marie K.; Banna, JinanObjective To determine barriers, motivators, and perspectives regarding plate waste reduction of early adolescents. Design Trained interviewers conducted audio-recorded individual interviews with adolescents. Setting Elementary schools implementing the National School Lunch Program in Hawai‘i, Montana, and Virginia. Participants Early adolescents (n = 47, aged 9–13 years) from families receiving or eligible to receive Supplemental Nutrition Assistance Program benefits were recruited to participate. Phenomenon of Interest Factors influencing plate waste among adolescents and potential plate waste reduction strategies. Analysis Coders analyzed content and thematic data to identify code categories and themes. Results Main barriers to reducing school lunch plate waste were unsupportive school policy, undesirable food quality, satiation, and social influences. Key motivators to reducing school lunch plate waste were supportive school policy, including allowing students to share food with peers and save food to eat later; and social influences. Participants found it acceptable to throw away disliked food and unacceptable to throw away wanted food; they perceived that their peers did not care whether food was thrown away; and they thought their parents disliked wasting food. Conclusion and Implications Results suggest that several factors might allow for minimization of school lunch plate waste in the National School Lunch Program, including improvements in food quality, food policy, and social influences. Under these important themes, strategies to employ may include improving food preparation and taste, allocating more time for students to finish lunch, allowing students to self-select food lunch items, and permitting them to share and save their leftover food.Item Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples(2019-02) Svisco, Elizabeth; Byker Shanks, Carmen; Ahmed, Selena; Bark, KatieFood processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students\' taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.Item Factors Affecting Farmer Willingness and Ability to Adopt and Retain Improved Varieties of Orange-Fleshed Sweet Potato in Mozambique: A Qualitative Approach(2018-10) Jenkins, Mica; Byker Shanks, Carmen; Brouwer, Roland; Houghtaling, Bailey E.The addition of orange-fleshed sweet potato (OFSP) to the food environment is an effective nutrition-sensitive agricultural approach to improve vitamin A intakes. However, the adoption of this biofortified crop merits further study. The objective of our research was to understand factors that affect Mozambican farmers’ adoption and retention of OFSP varieties, with a specific interest in the retention of planting material. Field research was conducted in three provinces of Mozambique during 2015. Provinces with different OFSP intervention histories were selected to allow for the identification of site-specific factors and the impact of variable approaches over time. Qualitative inquiry was used to assess participants’ progress through the five stages of the Innovation-Decision process in the Diffusion of Innovations Theory. Ninety-five producers, consumers, and market stakeholders of OFSP participated in semi-structured in-depth interviews and focus groups. Results indicate that diverse factors influenced the adoption and retention of OFSP, including organoleptic qualities, taste preferences, access to planting material, agronomic traits, environmental conditions, lack of capital for inputs and labor, unstable markets, and limited sharing of information and planting material across farmer networks. Current OFSP varieties were acceptable to Mozambican farmers and consumers, but there are several remaining challenges to reaching a critical mass such as lack of access to planting material, perceptions of superior drought tolerance of white-fleshed sweet potato (WFSP), and the belief that OFSP requires additional effort to cultivate (e.g. weed removal, measuring space between plants). Key recommendations which may be considered in future planning for OFSP interventions in Mozambique and other countries include enabling decentralized vine multipliers to provide vines to community members at no cost, continued focus on breeding and distribution of more drought tolerant varieties of OFSP, and training on the similarities in agronomic practices required for producing and preserving OFSP and WFSP.Item Grandmother and health care professional breastfeeding perspectives provide opportunities for health promotion in an American Indian community(2018-07) Houghtaling, Bailey E.; Byker Shanks, Carmen; Ahmed, Selena; Rink, ElizabethRationale While breastfeeding is well recognized as beneficial, rates of breastfeeding among American Indian women are below average and contribute to health inequities. Culturally specific approaches to breastfeeding research are called for to inform appropriate interventions in American Indian communities. Specifically, a grandmother's role in breastfeeding promotion is of great import particularly in American Indian (AI) groups, although is an understudied topic to date. Objective This research seeks to fill a prominent literature gap by utilizing a grounded theory and community-based research approach to inform breastfeeding practices from the voices of grandmothers and health care professionals in a rural AI community in the United States. Methods A community-based approach guided the research process. Convenience and snowball sampling was used to recruit for semi-structured and follow up member checking interviews with AI grandmothers (n = 27) and health care professionals (n = 7). Qualitative data were transcribed, characterized into meaning units, and coded by a review panel. Data were reconciled for discrepancies among reviewers, organized thematically, and used to generate community-specific breastfeeding constructs. Results Three major themes emerged, each with relevant subthemes: (1) importance of breastfeeding; (2) attachment, bonding, and passing on knowledge; and (3) overburdened health care system. Multiple subthemes represent stressors and impact breastfeeding knowledge, translation, and practice within this community including formula beliefs, historical traumas, societal pressures, mistrust, and substance abuse. Conclusions Interventions designed to raise breastfeeding rates in the study site community would ideally be grounded in tribal resources and involve a collaborative approach that engages the greater community, grandmothers, health care professionals, and scientific partners with varying skills. More research is needed to determine stressors and any potential impact on infant feeding practices among other AI groups. Application of the research approach presented here to other AI communities may be beneficial for understanding opportunities and challenges to breastfeeding practices.Item Fruit and vegetable desirability is lower in more rural built food environments of Montana, USA using the Produce Desirability (ProDes) Tool(2018-02) Ahmed, Selena; Byker Shanks, Carmen; Smith, Teresa M.; Shanks, Justin D.The main objective of this study is to present a food environment measure, the Produce Desirability (ProDes) Tool, to assess consumer desirability of fruits and vegetables (FVs) based on generalizable sensory characteristics that can be applied in diverse socio-ecological contexts. We implemented the ProDes Tool in rural and urban built food environments (grocery stores) in 11 counties in the frontier state of Montana, United States, towards elucidating access gaps to desirable produce based on rurality of location. Total ProDes scores were calculated by averaging the five sensory parameters of the tool (overall desirability, visual appeal, touch and firmness, aroma, and size) for individual and total FVs. We statistically analyzed the relationship of ProDes scores by FV type, rurality, Nutrition Environment Measurement Scores for Stores (NEMS-S), and price. Mean Total ProDes scores for all produce was 3.5 (SD = 0.7), or low to moderate, on a 7-point scale (0 to 6). Significant differences (p < 0.0001) in means of Total ProDes scores were found on the basis of rurality with FVs from the rural food environments having lower scores compared to the urban food environments. There was no significant relationship for Total ProDes Scores by NEMS-S Total Scores (p = 0.880; r = -0.019), NEMS-S Availability scores (p = 0.926; r = 0.012), NEMS-S Quality scores (p = 0.457; r = 0.095), and for the majority of NEMS-S acceptable ratings for individual produce. A significant negative relationship was found between price and the ProDes sensory parameter of touch and firmness (p < 0.0029) for total fruit. Findings support our overall hypothesis that FV desirability as measured by the ProDes Tool varies based on rurality of location of the built food environment in Montana. The lack of correlation of Total ProDes scores with NEMS-S scores rationalizes the need of the ProDes Tool to accompany existing food environment tools to more comprehensively characterize the food environment.Item Teaching Undergraduate Students to Visualize and Communicate Public Health Data with Infographics(2017-11) Shanks, Justin D.; Izumi, Betty; Sun, Christina; Martin, Allea; Byker Shanks, CarmenThe purpose of this study was to explore the degree to which an infographic assignment facilitated student learning around health science issues, as well as the ways in which the assignment was an effective teaching tool. The objectives of the assignment were to (1) understand the purposes of and potential uses for infographics, (2) cultivate creative visual communication skills, and (3) disseminate a complex health topic to diverse audiences. The infographic assignment was developed at Montana State University and piloted at Portland State University. Students were assigned to small groups of three or four to create an infographic focused on a health science issue. The assignment was divided into four steps: brainstorming, developing, designing, and finalizing. Focus groups were conducted to assess how learning occurred throughout the assignment and identify any opportunities for modification of the assignment. This study was conducted with freshman students enrolled at Portland State University, a public university located in downtown Portland, OR, USA. Thirty four students completed the assignment and 31 students participated in one of three focus groups. Four themes emerged from focus groups: (1) Communicating Science-Related Topics to Non-experts, (2) Developing Professional Skills, (3) Understanding Health Issues, and (4) Overall Experience. This article outlines the assignment, discusses focus group results, and presents assignment modifications. It is clear that the infographic assignment facilitated learning about accessing and translating data. This assignment is ideally suited for use with diverse college-age audiences in health education and health promotion fields.