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Item Inflammatory effects of food available through the food distribution program on Indian reservations (FDPIR; commodities)(Montana State University - Bozeman, College of Education, Health & Human Development, 2018) Smith, Melanie Sue; Chairperson, Graduate Committee: Mary P. Miles; Mary P. Miles, Elizabeth Rink and Suzanne Held were co-authors of the article, 'Inflammatory effects of food available through the food distribution program on Indian reservations (FDPIR; commodities)' which is contained within this thesis.American Indian and Alaskan Native (AI/AN) populations experience some of the greatest health disparities and the lowest life expectancy in the United States compared to all other races and ethnicities. The Food Distribution Program on Indian Reservations (FDPIR) is a primary food supplement program that serves AI/AN communities in the United States. Recent studies have reported that FDPIR monthly food packages do not meet Dietary Guidelines for Americans (DGA). This study measured the effects of two FDPIR diets on inflammation, appetite, and energy intake to better understand potential health outcomes of each FDPIR diet. A within-subjects, randomized, crossover design was used to compare two dietary conditions: 1) FDPIR diet that met Dietary Guidelines for Americans (DGA); and 2) a typical FDPIR diet. Participants were AI/AN and non-AI/AN men and women (n=13), 18-55 years of age, with a waist circumference of > 94 cm for men and > 80 cm for women. Salivary interleukin 1 beta (IL-1beta) and interleukin 6 (IL-6) were collected at six separate time points over 24 hours to determine inflammatory response for each condition. Self-reported visual analogue scale (VAS) appetite questionnaires were used to gauge the effect of each condition on specific appetite sensations (hunger, fullness, satiety, desire to eat, and prospective consumption). Daily energy intake was calculated by weighing food in grams before and after each test day. There were no significant differences in inflammatory response and appetite sensations between the two dietary conditions found by RMANOVA (p<0.05). Participants ate 14% more (p<0.01) kilocalories on a typical FDPIR diet compared to FDPIR diet that met DGA. Higher energy intakes during a typical FDPIR diet compared to a FDPIR diet that meets DGA may increase risk for obesity and nutrition-related diseases, including type 2 diabetes, cardiovascular disease and other chronic inflammatory conditions. This project was approved by Montana State University Institutional Review Board (IRB) and is supported by National Institute of General Medical Sciences of the National Institutes of Health award number P20GM103474.Item Preschool food waste and nutrition behavior(Montana State University - Bozeman, College of Education, Health & Human Development, 2017) Milodragovich, Allison Marie; Chairperson, Graduate Committee: Selena Ahmed; Carmen Byker (co-chair); Carmen Byker Shanks, Selena Ahmed, Christine Lux and Chris Barbour were co-authors of the article, 'Mixed methods analysis of preschool plate waste and food preferences' submitted to the journal 'Journal of nutrition education and behavior' which is contained within this thesis.; Carmen Byker Shanks, Selena Ahmed, Christine Lux and Chris Barbour were co-authors of the article, 'Analysis of preschool nutrition behaviors' submitted to the journal 'Journal of nutrition education and behavior' which is contained within this thesis.While fruit and vegetable (FV) consumption is a key component of healthy diets, evidence demonstrates that preschool-aged children in the USA do not meet dietary recommendations for FVs. Preliminary research has shown children that children receive fifty to sixty-five percent of nutrients during the school day through child nutrition programs. Concurrently, children are not eating enough FVs at the same time. The primary objective is to quantify the amount of food waste that occurs in the CACFP utilized in a preschool setting. The secondary objective is to examine the effectiveness of a FV nutrition education program on decreasing the amount of food wasted. A cross-sectional and quasi-experimental research project was implemented to collect food waste and observational measurements at the following three-day intervals corresponding to a nutrition education intervention: (1) pre-education phase, (2) behavioral education phase, (3) personal education phase, and (4) post-education phase. Quantitative food waste measurements were conducted through direct weighing. A unique observational tool was developed, piloted, and implemented. Food preference data was collected through a commonly implemented child preference survey. Findings from the plate waste data indicate that 43.6% total waste occurred across all data collection time periods with vegetables being the most wasted food category with an average of 66% waste across all data collection periods. Compared to vegetables, fruit is wasted at a lower rate of 18.2% across all data collection periods. Serving waste is the primary source of waste for all food categories representing 80% of total waste, while plate waste represents 16 % of total waste. Plate waste across the nutrition education periods found significant (p < 0.05) differences between the pre-education phase amount of 10.8% and post-education phase amount of 4.6%. No significant differences were found between means of total and serving waste across the four data collection periods of the nutrition education. Observational measurements showed greater incidence of positive fruit behavior. Preference data found that children prefer fruits over vegetables. Findings have the potential to inform the CACFP as well as other food and nutrition programs that seek to support healthy eating habits among pre-school children while supporting sustainability.Item Maternal and child nutrition support in the food environment(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Houghtaling, Bailey Elizabeth; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks and Mica Jenkins were co-authors of the article, 'Factors associated with increased likelihood of breastfeeding among participants of the USDA's Food and Nutrition Service Special Supplemental Nutrition Program for Women, Infants, and Children (WIC): a systematic review of literature' submitted to the journal 'Public health nutrition' which is contained within this thesis.; Carmen Byker Shanks, Teresa Smith and Selena Ahmed were co-authors of the article, 'Validation and adaptation of the nutrition environment measure in stores (NEMS-S) to assess infant feeding resource support in the food environment' submitted to the journal 'Preventing chronic disease' which is contained within this thesis.Infant feeding resources are often found within food environments yet have not been a main focus of food environment investigations. Food options in the retail environment are important, complex factor in dietary choices that can either be promotional or preventative of healthy behaviors. At the same time, breastfeeding is considered a top public health priority due to its unparalleled, favorable health outcomes that impact infants, mothers, and entire communities. For this reason the American Academy of Pediatrics recommends that breastfeeding continue for at least one year after birth. There are multiple practical and social barriers to breastfeeding for women that support the need for appropriate formula varieties in the food environment to support infant nutrition. The United States Department of Agriculture's (USDA) Food and Nutrition Service Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) promotes breastfeeding as an optimal source of nutrition for infants, and offers breastfeeding incentives for enrolled mother-infant pairs resulting in higher assistance allotment for foods, or formula supplements for non-breastfed infants. This research includes a systematic review of literature conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) statement guidelines in order to identify factors associated with increased likelihood of breastfeeding among WIC participants. This research also introduces a measure adapted from the Nutrition Environment Measure in Stores (NEMS-S) formulated to capture infant feeding support in the food environment. The Infant Feeding Resource Survey (IFRS) captures WIC-supported brand formulas and alternate brand varieties in addition to resource support necessary for breast or formula feeding in store settings. Review findings indicate sociodemographic characteristics, environmental and media support, government policy, intent to breastfeed, attitudes toward breastfeeding, social support, and time exposed to WIC program are correlated with increasing breastfeeding rates within this population. Application of the IFRS indicated a reduced variety of infant feeding resource options in more rural locations in Montana. Data provides valuable information in extension of the state of the science of food environment focused research.Item Orange-fleshed sweet potato : the history, adoption, effect and potential of a nutritionally superior staple crop in Mozambique(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Jenkins, Mica Jeanette; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks and Bailey Houghtaling were co-authors of the article, 'Orange-fleshed sweet potato: successes and remaining challenges of the introduction of a nutritionally superior staple crop in Mozambique' in the journal 'Food and nutrition bulletin' which is contained within this thesis.; Carmen Byker Shanks, Roland Brouwer and Bailey Houghtaling were co-authors of the article, 'Factors affecting farmer willingness and ability to adopt and retain improved varieties of orange-fleshed sweet potato in Mozambique: a qualitative approach' submitted to the journal 'World development journal' which is contained within this thesis.The purpose of this research is to understand the history and effectiveness of orange-fleshed sweet potato (OFSP) interventions in Mozambique as well as to identify factors that influence the adoption and retention of this crop. To achieve this purpose, an in-depth literature review was conducted to collate a time line of events surrounding OFSP introduction. Primary research was carried out to explore remaining challenges associated with improving adoption and retention levels and involved interviews and focus groups with 95 participants including farmers, consumers, and market vendors of OFSP. Field research was carried out in three provinces of Mozambique over a nine month period in 2015 with funding provided by the Fulbright US student program. Interviews and focus groups were translated and transcribed verbatim by the researcher and were analyzed by a team of authors to understand the site-specific factors affecting farmer willingness and ability to procure, preserve, cultivate, and distribute OFSP varieties, with a particular interest in the retention of planting material over time. Diffusion of Innovations Theory was utilized in the research design, analysis, and reporting. Results indicate that a wide variety of factors influence adoption and retention of orange-fleshed sweet potato, including: awareness of health benefits; organoleptic qualities and taste preferences; access to planting material; perceived difference in agronomic traits, including pest and drought resistance, time to root maturity, and vine development; dependence on non-government organizations or neighbors for planting material; lack of access to capital for inputs and labor; unstable markets and fluctuating prices; and varying levels of sharing of information and planting material across farmer networks. Future research should focus on mechanisms to increase year-round availability of planting material, improved drought and pest tolerance for OFSP, understanding farmer preference for vine and leaf development, renewed emphasis on nutritional benefits and cooking methods for sweet potato derivatives, gender dynamics of sweet potato commercialization, and farmer training on improved agricultural techniques that highlights the agronomic similarities between OFSP and WFSP to avoid perceptions that OFSP production is more labor intensive.Item Increasing the use of fresh, whole foods in K-12 school nutrition programs through culinary training for school food service professionals(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Stephens, Lacy Nicole; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks was a co-author of the article, 'K-12 school food service staff training interventions: a review of the literature' in the journal 'Journal of school health' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Perspectives and future directions concerning fresh, whole foods in Montana school nutrition programs' in the journal 'Journal of child nutrition and management' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Montana cook fresh workshop: a K-12 school food service professional training to incorporate whole foods in school meals' submitted to the journal 'Childhood obesity' which is contained within this thesis.The purpose of this research is to develop and evaluate a hands-on culinary skills class for school food service professionals, the Montana Cook Fresh Workshop, aimed at increasing the use of whole, fresh foods in K-12 school nutrition programs. The literature indicates that scratch cooking with whole, fresh foods can help school nutrition programs meet USDA meal standards while creating healthier, more appealing meals for students. However, limited peer reviewed information exists regarding the best training approaches to provide school nutrition professionals with the necessary skills to integrate scratch cooking. To inform the development of the class, 103 Montana school food service managers and head cooks were surveyed and 12 key informants were interviewed. This formative research identified key skills and approaches necessary to integrate whole, fresh foods in school nutrition programs and specific areas to target with training. From this research, the Montana Cook Fresh Workshop was developed to address four main culinary concepts: knife skills, mise en place, use of herbs and spices, and appropriate equipment. Outcomes of the workshop were evaluated based on participant satisfaction and changes in participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. For each statement assessing participant satisfaction, 96-100 percent of participants selected 'agree' or 'strongly agree,' indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Attitude did not change significantly. The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address training needs of school food service professionals and overcome barriers to using whole, fresh food. With the ability to use more whole foods, K-12 school food service programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices.Item Fruits and vegetables as a healthier snack throughout the day among families with older children: Findings from a survey of parent-child dyads(2015-04) Smith, Teresa M.; Pinard, Courtney A.; Byker Shanks, Carmen; Wethington, Holly; Blanck, Heidi M.; Yaroch, Amy L.Most U.S. youth fail to eat the recommended amount of fruits and vegetables (FV) however many consume too many calories as added sugars and solid fats, often as snacks. The aim of this study was to assess factors associated with serving FV as snacks and with meals using parent–child dyads. A cross-sectional sample of U.S. children aged 9 to 18, and their caregiver/parent (n = 1522) were part of a Consumer Panel of households for the 2008 YouthStyles mail survey. Chi-square test of independence and multivariable logistic regression were used to assess associations between serving patterns of FV as snacks with variations in serving patterns, and covariates including dietary habits. Most parents (72%) reported serving FV at meals and as snacks. Fruit was most frequently served as a snack during the day (52%) and vegetables were most frequently served as a snack during the day (22%) but rarely in the morning. Significant differences in child FV intake existed among FV as a snack serving patterns by parents. Compared to children whose parents served FV only at meals, children whose parents reported serving FV as snacks in addition to meals were significantly more likely to have consumed FV the day before (using a previous day screener), P < 0.05. Contributing to the growing collection of literature describing parent–child dyad dietary behaviors, these findings suggest promoting FV access and intake throughout the day, not only at meals, by including serving as snacks, may increase FV intake among older children and adolescents.Item Physical activity and its relationship to diet and attitudes toward body image(Montana State University - Bozeman, College of Education, Health & Human Development, 2002) Blakely, Frank EdwardItem Whole plasma lipoprotein oxidation in women : influence of season, infection, age, physical activity, and dietary intake(Montana State University - Bozeman, College of Education, Health & Human Development, 2002) Hogan, Shelly PatriciaItem Postprandial effects of soy isoflavones on low-density lipoprotein oxidative resistance with a high carbohydrate meal(Montana State University - Bozeman, College of Education, Health & Human Development, 2003) Miller, Bobbi Jo; Chairperson, Graduate Committee: Christina Gayer CampbellCardiovascular disease (CVD) encompasses a wide array of health problems including atherosclerosis which results in 50% of all cardiac deaths. Currently the American Heart Association developed the Step I guidelines for reducing the risk of CVD limits total fat to ≤30% of total energy, saturated fat to <10% of total energy, and cholesterol to < 300 mg/day. Reducing dietary fat generally decreases plasma cholesterol however carbohydrate (CHO) content typically rises accompanied by increasing plasma triacylglycerol (TC). Elevated TG may possibly be a risk factor for CVD, referred to as “CHO-induced hypertriacylglycerolemia” (HPTG). The disease process of atherogenesis has been hypothesized by Zilversmit as a postprandial phenomenon based on the formation of chylomicron remnants, low-density lipoproteins (LDL), and the uptake of these cholesterol and TG rich molecules by arterial cells. Oxidation of LDL and phagocytic immune system cells have been implicated in the mechanism involving fatty streaks and occlusion of the arterial lumen. The isoflavones diadzein and genistein in soy-protein have been associated with oxidative resistance of LDL due to their antioxidant activity. The purpose of this study was to determine if the oxidative resistance of postprandial LDL is enhanced with the consumption of a meal containing 39.0 g of soy protein (80 mg aglycone isoflavones) vs 39.9 g milk protein (0 mg aglycone isoflavones) in combination with a high carbohydrate meal. Fifteen healthy male subjects participated in a double-blind, crossover feeding study in the Nutrition Research Lab (NRL) at Montana State University. Subject’s height, weight, and baseline blood draw were completed before consuming the challenge meal consisting of 2 high carbohydrate muffins and a soy or milk protein shake (899 calories, 22% fat, 58.6% CHO, 19.4%). Blood samples were collected by venipuncture postprandially at hours 2, 4, and 6. Isolated LDL was subjected to ex vivo copper-induced oxidation. Initial absorbance, lag time, and propagation rate were calculated for each time point. Results indicated no significant difference (p>0.05) between the protein treatments or their interaction on LDL oxidation parameters. Additional research is needed to ascertain the function of soy in prevention of CVD, specifically in the postprandial state.Item Developing an agenda for research about policies to improve access to healthy foods in rural communities: a concept mapping study(2014-06) Johnson, Donna B.; Quinn, Emilee; Sitaker, Marilyn; Ammerman, Alice; Byker Shanks, Carmen; Dean, Wesley; Fleischhacker, Sheila; Kolodinsky, Jane; Pinard, Courtney A.; Pitts, Stephanie B. Jilcott; Sharkey, JosephBackground: Policies that improve access to healthy, affordable foods may improve population health and reduce health disparities. In the United States most food access policy research focuses on urban communities even though residents of rural communities face disproportionately higher risk for nutrition-related chronic diseases compared to residents of urban communities. The purpose of this study was to (1) identify the factors associated with access to healthy, affordable food in rural communities in the United States; and (2) prioritize a meaningful and feasible rural food policy research agenda. Methods: This study was conducted by the Rural Food Access Workgroup (RFAWG), a workgroup facilitated by the Nutrition and Obesity Policy Research and Evaluation Network. A national sample of academic and non-academic researchers, public health and cooperative extension practitioners, and other experts who focus on rural food access and economic development was invited to complete a concept mapping process that included brainstorming the factors that are associated with rural food access, sorting and organizing the factors into similar domains, and rating the importance of policies and research to address these factors. As a last step, RFAWG members convened to interpret the data and establish research recommendations. Results: Seventy-five participants in the brainstorming exercise represented the following sectors: non-extension research (n = 27), non-extension program administration (n = 18), “other” (n = 14), policy advocacy (n = 10), and cooperative extension service (n = 6). The brainstorming exercise generated 90 distinct statements about factors associated with rural food access in the United States; these were sorted into 5 clusters. Go Zones were established for the factors that were rated highly as both a priority policy target and a priority for research. The highest ranked policy and research priorities include strategies designed to build economic viability in rural communities, improve access to federal food and nutrition assistance programs, improve food retail systems, and increase the personal food production capacity of rural residents. Respondents also prioritized the development of valid and reliable research methodologies to measure variables associated with rural food access. Conclusions: This collaborative, trans-disciplinary, participatory process, created a map to guide and prioritize research about polices to improve healthy, affordable food access in rural communities.
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