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Flure L, Pflugh Prescott M, Ajie W, Allison T, McCaffrey J. Training Preferences of School Food Service Staff Vary by Role in the School Nutrition Program. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 18:E50. [PMID: 33374767 PMCID: PMC7795387 DOI: 10.3390/ijerph18010050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/19/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
Professional development has been identified as a critical component for school nutrition professionals (SNPs) to successfully implement school meal standards in the United States. However, training needs may vary based on different factors. This study examined (1) the topics of highest priority for SNPs; (2) preferred learning methods; (3) where and when trainings should be conducted; and (4) whether responses differ according to important factors including position type, school locale (urban vs. rural), or job experience. Participants completed surveys that included questions on demographics and preferences for learning methods and training topics (n = 492). Descriptive statistics characterized survey responses. Chi square tests assessed differences in learning method and training topic preferences by participant role, locale, and job experience; Cramer's V assessed the strength of association for each chi square result. Qualitative responses to open-ended questions were analyzed using an inductive thematic analysis method. Nearly all training topic preferences were significantly different (p < 0.001 using Bonferroni method) when stratified by role. Significant differences were also observed for school locale and years of experience, but to a lesser degree. There was less variation in learning method preferences across staff role. Qualitative results (n = 93) identified three key themes related to training needs: role-specific trainings, innovative learning methods, and geographic access. The combination of quantitative and qualitative analysis indicate that professional development for SNPs should mostly be conducted in-person, be easily accessible, and include hands-on activities. Further, training should be tailored by job role and address situational barriers unique to the geographic area.
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Affiliation(s)
- Leia Flure
- Office of Extension and Outreach, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (T.A.); (J.M.)
| | - Melissa Pflugh Prescott
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
| | - Whitney Ajie
- Washington State Department of Health, Tumwater, WA 98501, USA;
| | - Trinity Allison
- Office of Extension and Outreach, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (T.A.); (J.M.)
| | - Jennifer McCaffrey
- Office of Extension and Outreach, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (T.A.); (J.M.)
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Chea M, Mobley AR. Factors Associated with Identification and Consumption of Whole-Grain Foods in a Low-Income Population. Curr Dev Nutr 2019; 3:nzz064. [PMID: 31231712 PMCID: PMC6581827 DOI: 10.1093/cdn/nzz064] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/15/2019] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND US Dietary Guidelines include recommendations to increase whole-grain consumption, but most Americans, especially low-income adults, fail to consume adequate amounts. OBJECTIVES The aim of this study was to determine major factors that may affect whole-grain consumption among low-income adults. METHODS A mixed methods approach including a whole-grain food identification activity and in-depth interview was used to determine the factors that influence whole-grain consumption based on the constructs of the integrative behavioral model. Participants were recruited from food pantries in the northeastern United States. Descriptive statistics were conducted for demographic data and survey scores, and logistic regression was used to examine differences in whole-grain accuracy by demographic characteristics. RESULTS Low-income adults (n = 169) completed a quantitative survey, with a subset (n = 60) recruited for an in-depth qualitative interview. When completing the whole-grain identification activity, most low-income adults identified popcorn incorrectly as refined grain (71%), whereas the refined-grain food commonly identified as whole grain was white rice (42%). Less than half of low-income adults (46%) identified the majority of whole-grain foods correctly. Age, race, and education were not associated with the ability to identify whole-grain foods correctly. However, younger adults (aged 18-49 y) were less likely to identify popcorn as a whole-grain food (OR = 0.42, P = 0.02) compared with older adults (aged ≥50 y). According to the qualitative results, additional barriers, such as perceived cost, may also affect whole-grain food consumption among low-income adults. CONCLUSIONS Low-income adults' ability to correctly identify whole-grain foods and having a perception that whole-grain foods are higher in cost may be the overarching barriers to consuming adequate amounts. Future efforts should focus on strategies improving identification and seeking affordable whole-grain foods to increase whole-grain consumption in low-income adults.
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Affiliation(s)
- Molika Chea
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, USA
| | - Amy R Mobley
- Department of Health Education and Behavior, University of Florida, Gainesville, FL, USA
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Illés CB, Tóth AJ, Dunay A, Lehota J, Bittsánszky A. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. J Food Saf 2018. [DOI: 10.1111/jfs.12480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Csaba Bálint Illés
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András J. Tóth
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
| | - Anna Dunay
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - József Lehota
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András Bittsánszky
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
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Violette C, Kantor MA, Ferguson K, Reicks M, Marquart L, Laus MJ, Cohen N. Package Information Used by Older Adults to Identify Whole Grain Foods. J Nutr Gerontol Geriatr 2017; 35:146-60. [PMID: 27153253 DOI: 10.1080/21551197.2016.1168759] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were whole grain, and to assess the package information used in their decision process. Cereal and crackers, which were both whole grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being whole grain. The ingredient list was the information most frequently cited in deciding if a food was whole grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a whole grain product was used almost as often as the ingredient list. Older adults would benefit from whole grain education programs that focus on accurately interpreting package information.
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Affiliation(s)
- Catherine Violette
- a University of New Hampshire Cooperative Extension, University of New Hampshire , Durham , New Hampshire , USA
| | - Mark A Kantor
- b US Food and Drug Administration and Department of Nutrition and Food Science , University of Maryland , College Park , Maryland , USA
| | - Katharine Ferguson
- c Department of Molecular, Cellular and Biomedical Sciences , University of New Hampshire , Durham , New Hampshire , USA
| | - Marla Reicks
- d Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota , USA
| | - Len Marquart
- d Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota , USA
| | - Mary Jane Laus
- e Department of Nutrition , University of Massachusetts , Amherst , Massachusetts , USA
| | - Nancy Cohen
- e Department of Nutrition , University of Massachusetts , Amherst , Massachusetts , USA
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Tester JM, Leung CW, Leak TM, Laraia BA. Recent Uptrend in Whole-Grain Intake Is Absent for Low-Income Adolescents, National Health and Nutrition Examination Survey, 2005-2012. Prev Chronic Dis 2017; 14:E55. [PMID: 28682743 PMCID: PMC5510329 DOI: 10.5888/pcd14.160540] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
INTRODUCTION Whole-grain consumption reduces risk of chronic disease, yet adolescents consume suboptimal amounts. It is unclear whether trends in consumption of whole grains have been positive among adolescents, and research assessing disparities by socioeconomic status is limited. The objective of our study was to evaluate recent trends in whole-grain consumption by US adolescents. METHODS We examined data on 3,265 adolescents aged 13 to18 years from the National Health and Nutrition Examination Survey (NHANES) 2005-2012. Intake of whole and refined grains was analyzed by using generalized linear models, and odds of no whole-grain intake were examined with logistic regression, adjusting for socioeconomic and demographic factors. We evaluated trends and examined heterogeneity of trends with respect to annual household income. RESULTS Daily whole-grain consumption among adolescents increased overall by about a quarter-ounce-equivalent per day (oz-eq/d) (P trend <.001). We found a significant relationship between whole-grain intake and income. Daily whole grains (recommended as ≥3 oz-eq/d), increased (0.6 to 1.0 oz-eq/d) among high-income adolescents (P trend < .001) but remained at 0.5 oz-eq/d for low-income adolescents. The ratio of whole grains to total grains (recommended to be at least 50%) rose from 7.6% to 14.2% for high-income adolescents (P trend < .001), with no significant trend for the low-income group. Consumption of refined grains did not change. Odds of having no whole grains trended downward, but only for the high-income adolescents (P trend = .01). CONCLUSION These data show significant (albeit modest) trends toward increased intake of whole grains among high-income adolescents nationwide that are absent among low-income peers. Future interventions and policies should address barriers to whole-grain consumption among this vulnerable group.
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Affiliation(s)
- June M Tester
- UCSF Benioff Children's Hospital, Oakland, 747 52nd St, Oakland, CA 94609.
| | - Cindy W Leung
- Center for Health & Community, University of California, San Francisco, San Francisco, California
| | - Tashara M Leak
- School of Public Health, University of California, Berkeley, Berkeley, California
| | - Barbara A Laraia
- School of Public Health, University of California, Berkeley, Berkeley, California
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Albertson AM, Reicks M, Joshi N, Gugger CK. Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012. Nutr J 2016; 15:8. [PMID: 26801989 PMCID: PMC4722728 DOI: 10.1186/s12937-016-0126-4] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 01/19/2016] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND The purpose of this study was (1) to describe intakes of total grain and whole grain in the United States over the past 12 years and major dietary sources, and (2) to determine the relationship between whole grain intake and adiposity measures for children and adults. METHODS Cross-sectional dietary data from the continuous National Health and Nutrition Examination Survey 2001-12 (6 2-year cycles) for children 6-18 years (n = 15,280) and adults 19+ years (n = 29,683) were linked to the My Pyramid and Food Patterns Equivalents Databases to assess daily intake of total grain and whole grain. These populations were classified into groups based on average whole grain intake: 0 ounce equivalents (oz eq)/day, > 0 and <1 oz eq/day, and ≥1 oz eq/day. Within these classifications, body mass index, waist circumference, and percent overweight/obese were identified. Regression and logistic regression analyses were used to assess associations between these dependent variables and whole grain intake. RESULTS Adults consumed a mean 0.72 whole grain oz eq/day in 2001-02 and 0.97 oz eq/day in 2011-12 and children consumed a mean 0.56 whole grain oz eq/day in 2001-02 and 0.74 oz eq/day in 2011-12. While over 70 % of children and 60 % of adults met daily intake recommendations for total grain, less than 1.0 and 8.0 % percent of children and adults, respectively, met whole grain recommendations in 2011-12. Adults and children who consumed whole grain had significantly better intakes of nutrients and dietary fiber compared to non-consumers. From 2001 to 2012, grain mixed dishes and yeast breads were the leading sources of total grain, while yeast breads and ready to eat cereals were the leading sources of whole grain for both children and adults. Multiple regression analysis showed a significant, inverse relationship between body mass index and waist circumference with respect to whole grain intake after adjustment for covariates in both children and adults (p < 0.05). Similarly, logistic regression analysis showed a significant inverse relationship between percent overweight/obese and whole grain intake (p < 0.05). CONCLUSIONS Although most children and adults meet daily intake goals for grain foods overall, whole grain as a portion of total grain intake continues to be consumed at levels well below recommendations. The data from the current study suggest that greater whole grain consumption is associated with better intakes of nutrients and healthier body weight in children and adults. Continued efforts to promote increased intake of whole grain foods are warranted.
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Affiliation(s)
- Ann M Albertson
- James Ford Bell Technical Center, General Mills Bell Institute of Health and Nutrition, 9000 Plymouth Avenue North, Minneapolis, MN, 55427, USA.
| | - Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, USA.
| | - Nandan Joshi
- General Mills India Pvt. Ltd, 601-Prudential, Hiranandani Business Park, Powai, Mumbai, 400076, India.
| | - Carolyn K Gugger
- James Ford Bell Technical Center, General Mills Bell Institute of Health and Nutrition, 9000 Plymouth Avenue North, Minneapolis, MN, 55427, USA.
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Cohen JFW, Rimm EB, Austin SB, Hyatt RR, Kraak VI, Economos CD. A food service intervention improves whole grain access at lunch in rural elementary schools. THE JOURNAL OF SCHOOL HEALTH 2014; 84:212-219. [PMID: 24443783 PMCID: PMC4540181 DOI: 10.1111/josh.12133] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 01/20/2013] [Accepted: 03/03/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Whole grain (WG) options are often limited in schools, which may impact rural, low-income students who rely on school meals for a substantial portion of their food intake. This study examined the changes in the availability and quantity of WG and refined grain foods offered in schools participating in the Creating Healthy, Active and Nurturing Growing-up Environments (CHANGE) study, a randomized, controlled intervention among rural communities (4 intervention and 4 control). METHODS Foods were assessed using production records, recipes, and nutrition labels from breakfast and lunch over 1 week during fall 2008 and spring 2009. Key informant interviews were conducted with school food service directors in the spring 2009. RESULTS The CHANGE intervention schools significantly increased the average percent of school days WGs were offered (p = .047) and the amount of WGs offered/food item (ounces) at lunch compared with control schools (p = .02). There was a significant decrease in the percent of students with access to refined grains at lunch compared with control schools (p = .049), although there were no significant differences in WG availability during breakfast. CONCLUSIONS The CHANGE schools improved WG availability, enabling student's WG consumption to be closer to national recommendations.
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Affiliation(s)
- Juliana F. W. Cohen
- Department of Nutrition, Harvard School of Public Health, 677 Huntington Avenue, Boston, MA 02115
| | - Eric B. Rimm
- Department of Nutrition, Harvard School of Public Health, 677 Huntington Avenue, Boston, MA 02115; Department of Epidemiology, Harvard School of Public Health, 677 Huntington Avenue, Boston, MA 02115
| | - S. Bryn Austin
- Division of Adolescent and Young Adult Medicine, Children's Hospital Boston and Harvard Medical School, 300 Longwood Avenue, Boston, MA 02115
| | - Raymond R. Hyatt
- Department of Public Health and Community Medicine, Tufts University School of Medicine, 136 Harrison Avenue, Boston, MA 02111
| | - Vivica I. Kraak
- Deakin Population Health Strategic Research Centre, School of Health and Social Development, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Christina D. Economos
- John Hancock Research Center on Physical Activity, Nutrition and Obesity Prevention, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, 50 Harrison Avenue, Boston, MA 02111
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Reicks M, Jonnalagadda S, Albertson AM, Joshi N. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nutr Res 2014; 34:226-34. [PMID: 24655489 DOI: 10.1016/j.nutres.2014.01.002] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2013] [Revised: 12/31/2013] [Accepted: 01/09/2014] [Indexed: 11/24/2022]
Abstract
Whole grain (WG) foods have been shown to reduce chronic disease risk and overweight. Total dietary fiber is associated with WG and its health benefits. The purpose was to determine whether associations exist between WG intake (no-WG intake, 0 ounce equivalent [oz eq]; low, >0-<3 oz eq; high, ≥3 oz eq) and total dietary fiber intake among Americans 2 years and older. One-day food intake data from the US National Health and Nutrition Examination Survey 2009 to 2010 (n = 9042) showed that only 2.9% and 7.7% of children/adolescents (2-18 years) and adults (≥19 years) consumed at least 3 WG oz eq/d, respectively. For children/adolescents and adults, individuals in the high WG intake group were 59 and 76 times more likely to fall in the third fiber tertile, respectively, compared with those with no-WG intake. Total dietary fiber intake from food sources varied by WG intake group for children/adolescents and adults with more total dietary fiber consumed from ready-to-eat (RTE) and hot cereals and yeast breads/rolls in the high WG intake group compared with the no-WG intake group. Major WG sources for children/adolescents and adults included yeast bread/rolls (24% and 27%, respectively), RTE cereals (25% and 20%, respectively), and oatmeal (12% and 21%, respectively). Among those with the highest WG intake, WG RTE cereal with no added bran was the greatest contributor to total dietary fiber compared with other RTE cereal types. Whole grain foods make a substantial contribution to total dietary fiber intake and should be promoted to meet recommendations.
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Affiliation(s)
- Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St Paul, MN.
| | | | - Ann M Albertson
- General Mills Bell Institute of Health and Nutrition, Minneapolis, MN
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Ferruzzi MG, Jonnalagadda SS, Liu S, Marquart L, McKeown N, Reicks M, Riccardi G, Seal C, Slavin J, Thielecke F, van der Kamp JW, Webb D. Developing a standard definition of whole-grain foods for dietary recommendations: summary report of a multidisciplinary expert roundtable discussion. Adv Nutr 2014; 5:164-76. [PMID: 24618757 PMCID: PMC3951798 DOI: 10.3945/an.113.005223] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee's call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3-5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable's expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole grains that is nutritionally meaningful and that a food providing at least 8 g of whole grains/30-g serving be defined as a whole-grain food. Having an established whole-grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations.
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Affiliation(s)
- Mario G. Ferruzzi
- Department of Food Science, and,Department of Nutrition Science, Purdue University, West Lafayette, IN
| | - Satya S. Jonnalagadda
- Kerry Ingredients and Flavours, Beloit, WI,To whom correspondence should be addressed. E-mail:
| | - Simin Liu
- Department of Epidemiology, and,Department of Medicine, Brown University, Providence, RI
| | - Len Marquart
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Nicola McKeown
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Nuovo Policlinico, Napoli, Italy
| | - Chris Seal
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK
| | - Joanne Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Frank Thielecke
- Cereal Partners Worldwide, Innovation Centre, Orbe, Switzerland
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Breen C, Ryan M, Gibney MJ, Corrigan M, O'Shea D. Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. DIABETES EDUCATOR 2013; 39:376-86. [PMID: 23482513 DOI: 10.1177/0145721713479675] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
PURPOSE The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. METHODS One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. RESULTS Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P < .01) than all other breads and a lower peak insulin (P < .001) than white or wholegrain bread. Similar appetite responses were found with all 4 breads. CONCLUSIONS Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.
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Affiliation(s)
- Cathy Breen
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
| | - Miriam Ryan
- Institute of Food & Health, University College Dublin, Belfield, Dublin, Ireland (Dr Ryan, Prof Gibney)
| | - Michael J Gibney
- Institute of Food & Health, University College Dublin, Belfield, Dublin, Ireland (Dr Ryan, Prof Gibney)
| | - Michelle Corrigan
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
| | - Donal O'Shea
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
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Thomson JL, Tussing-Humphreys LM, Martin CK, LeBlanc MM, Onufrak SJ. Associations among school characteristics and foodservice practices in a nationally representative sample of United States schools. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2012; 44:423-31. [PMID: 22963956 PMCID: PMC3443868 DOI: 10.1016/j.jneb.2012.01.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 01/19/2012] [Accepted: 01/21/2012] [Indexed: 06/01/2023]
Abstract
OBJECTIVE Determine school characteristics associated with healthy/unhealthy food service offerings or healthy food preparation practices. DESIGN Secondary analysis of cross-sectional data. SETTING Nationally representative sample of public and private elementary, middle, and high schools. PARTICIPANTS Data from the 2006 School Health Policies and Practices Study Food Service School Questionnaire, n = 526 for Healthy and Unhealthy Offerings analysis; n = 520 for Healthy Preparation analysis. MAIN OUTCOME MEASURES Scores for healthy/unhealthy foodservice offerings and healthy food preparation practices. ANALYSIS Multivariable regression to determine significant associations among school characteristics and offerings/preparation practices. RESULTS Public schools and schools participating in the United States Department of Agriculture (USDA) Team Nutrition reported more healthy offerings and preparation than private or nonparticipating schools, respectively. Elementary schools reported fewer unhealthy offerings than middle or high schools; middle schools reported fewer unhealthy offerings than high schools. Schools requiring foodservice managers to have a college education reported more healthy preparation, whereas those requiring completion of a foodservice training program reported fewer unhealthy offerings and more healthy preparation than schools without these requirements. CONCLUSIONS AND IMPLICATIONS Results suggest the school nutrition environment may be improved by requiring foodservice managers to hold a nutrition-related college degree and/or successfully pass a foodservice training program, and by participating in a school-based nutrition program, such as USDA Team Nutrition.
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Affiliation(s)
- Jessica L Thomson
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Baton Rouge, LA 70803, USA.
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