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Winham DM, Thompson SV, Heer MM, Davitt ED, Hooper SD, Cichy KA, Knoblauch ST. Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults. Foods 2022; 11:foods11111652. [PMID: 35681402 PMCID: PMC9180063 DOI: 10.3390/foods11111652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/19/2022] [Accepted: 05/26/2022] [Indexed: 02/08/2023] Open
Abstract
Postprandial glycemic and insulinemic effects of three black bean pastas were evaluated among eighteen normoglycemic adults (8 men, 10 women) in a randomized crossover trial. Black beans were milled into flour using a commercial Knife or compression/decompression mill (C/D mill). The C/D-mill-derived pastas had medium protein (Combo-MP) and low protein (Cyclone-LP) concentrations. Three black bean flour pastas (Knife, Combo-MP, and Cyclone-LP) were compared to two controls: white bread and whole black beans. Treatments contained 50 g of available carbohydrate. Plasma glucose, serum insulin, and appetite measures were collected at fasting and 30, 60, 90, 150, and 180 min postprandial. Gastrointestinal symptoms were evaluated 10–12 h postprandial. ANOVA (one-way, repeated measures) was used to evaluate satiety, gastrointestinal symptoms, sensory variables, glucose and insulin differences from baseline, and incremental area under the curve (iAUC) by time and/or treatment. Three-hour glucose and insulin iAUCs were lower with whole black beans than white bread. Black bean pasta meals increased satiety, reduced appetite, and produced numerically lower glucose and insulin responses than white bread. However, no differences were observed between pasta types, indicating a similar metabolic response regardless of milling technique. Our results provide evidence for dietary guidance to reduce postprandial glucose and related health risks through pulse food products.
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Affiliation(s)
- Donna M. Winham
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA; (M.M.H.); (E.D.D.); (S.T.K.)
- Correspondence: ; Tel.: +1-515-294-5040
| | - Sharon V. Thompson
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA;
| | - Michelle M. Heer
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA; (M.M.H.); (E.D.D.); (S.T.K.)
| | - Elizabeth D. Davitt
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA; (M.M.H.); (E.D.D.); (S.T.K.)
| | - Sharon D. Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lasing, MI 48824, USA;
| | - Karen A. Cichy
- Sugarbeet and Bean Research, USDA-ARS, East Lansing, MI 48824, USA;
| | - Simon T. Knoblauch
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA; (M.M.H.); (E.D.D.); (S.T.K.)
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Davitt ED, Winham DM, Heer MM, Shelley MC, Knoblauch ST. Predictors of Plant-Based Alternatives to Meat Consumption in Midwest University Students. J Nutr Educ Behav 2021; 53:564-572. [PMID: 34246411 DOI: 10.1016/j.jneb.2021.04.459] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 04/14/2021] [Accepted: 04/18/2021] [Indexed: 06/13/2023]
Abstract
OBJECTIVE To assess the prevalence of plant-based alternatives to meat consumption in students at a Midwest university, describe associations between demographics, environmental concern attitudes, and consumption, and determine variables statistically associated with trying the plant-based alternatives. DESIGN Descriptive cross-sectional convenience sample; self-administered online surveys. SETTING College students at a Midwest university. PARTICIPANTS Currently enrolled students aged 18-30 taking courses on campus as of March 2020. MAIN OUTCOME MEASURES Plant-based alternative consumption; demographics; vegetarian status; environmental attitudes; influences on food choices; and trusted sources of food information. ANALYSIS Bivariate comparisons for consumption of plant-based alternatives; logistic regression analysis. RESULTS Fifty-five percent had tried a plant-based meat alternative. Top reasons were enjoying new foods and curiosity about the products. Out-of-state residency, vegetarian status, and 10 of 11 environmental attitude statements were significantly associated with plant-based alternative consumption (P < 0.05). About 30% of consumers indicated they wanted to eat less meat and that plant alternatives were better for the environment. Nonconsumers had less favorable views of meatless meals. CONCLUSIONS AND IMPLICATIONS This study supports that positive environmental attitudes were predictive of plant-based alternative consumption among college students. Increased awareness and familiarity could encourage consumption among this population.
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Affiliation(s)
- Elizabeth D Davitt
- Food Science and Human Nutrition, College of Human Sciences, Iowa State University, Ames, IA
| | - Donna M Winham
- Food Science and Human Nutrition, College of Human Sciences, Iowa State University, Ames, IA.
| | - Michelle M Heer
- Food Science and Human Nutrition, College of Human Sciences, Iowa State University, Ames, IA
| | - Mack C Shelley
- Departments of Political Science and Statistics, College of Liberal Arts and Sciences, Iowa State University, Ames, IA
| | - Simon T Knoblauch
- Food Science and Human Nutrition, College of Human Sciences, Iowa State University, Ames, IA
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Davitt ED, Heer MM, Winham DM, Knoblauch ST, Shelley MC. Effects of COVID-19 on University Student Food Security. Nutrients 2021; 13:nu13061932. [PMID: 34199833 PMCID: PMC8229979 DOI: 10.3390/nu13061932] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/20/2021] [Accepted: 06/01/2021] [Indexed: 12/22/2022] Open
Abstract
During COVID-19 restrictions in spring 2020, college students experienced closed dormitories and increased unemployment and many students moved in with their families. College students were vulnerable to food insecurity pre-pandemic and this study examined how the living situations and food security status changed for Midwestern university students due to COVID-19 restrictions. An email survey administered to Iowa State University students between the ages of 18 and 30 who physically attended campus prior to its closure produced 1434 responses. Students living with a parent or guardian increased by 44% and were less likely to experience food insecurity or less likely to work. They had lower stress and ate more home-cooked meals. Students living on their own had higher rates of food insecurity, greater stress, poorer health status, higher cooking self-efficacy, and worked more hours. Seventeen percent of all students were food insecure; related factors were non-White ethnicity, lower cooking self-efficacy, undergraduate status, receipt of financial aid, employment, stress, living in the same situation as before the campus closure, and consumption of more take-out or fast food. These individuals had more barriers to food access. Knowledge of these factors provide useful information to inform future support services for this population in similar conditions.
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Affiliation(s)
- Elizabeth D. Davitt
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50010, USA; (E.D.D.); (M.M.H.); (S.T.K.)
| | - Michelle M. Heer
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50010, USA; (E.D.D.); (M.M.H.); (S.T.K.)
| | - Donna M. Winham
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50010, USA; (E.D.D.); (M.M.H.); (S.T.K.)
- Correspondence: ; Tel.: +1-515-294-5040
| | - Simon T. Knoblauch
- Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50010, USA; (E.D.D.); (M.M.H.); (S.T.K.)
| | - Mack C. Shelley
- Departments of Political Science and Statistics, Iowa State University, Ames, IA 50010, USA;
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Hutchins AM, Winham DM, Fellows JP, Heer MM. Training interns in nutrition and dietetics: a cross-sectional study of the barriers and motivators to being a Registered Dietitian Nutritionist preceptor. BMC Med Educ 2021; 21:277. [PMID: 33992103 PMCID: PMC8126131 DOI: 10.1186/s12909-021-02700-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND As is common across the health professions, training of Registered Dietitian Nutritionists (RDNs) requires experiential learning for interns/students to gain skills and demonstrate entry-level competency. Preceptors are essential to the experiential learning component of health care professional training, providing supervision and mentoring as students and interns gain the skills required for entry-level practice competency. Over the past 27 years, 47-73% of applicants to dietetic internships have received a placement. Practitioners willing to volunteer as preceptors are needed to generate more internship or experiential learning opportunities for the profession to continue to meet workforce demands. METHODS The objective of this national-level online cross-sectional survey was to identify perceptions and attitudes associated with the preceptor role and incentives that might encourage precepting by current RDNs. A random sample of RDN and Nutrition and Dietetic Technicians, Registered (NDTR) professionals from the Commission on Dietetic Registration credentialed practitioner database were eligible to participate in the online survey. The main outcome measures included perceptions, attitudes, and preferred incentives to precept compared by preceptor experience categories (current, former, never precepted). Comparisons of perceptions, attitudes, and preferred incentives were made between preceptor experience categories using Chi-square and ANOVA. RESULTS Of 2464 invitations, 308 participants had complete variables for analysis. Top incentives were the opportunity to earn continuing education units (65.9%) and having expenses paid to attend a national conference (49.5%). Significantly more (P < 0.001) "former" and "never" preceptors reported the ability to choose when to take an intern, training on how to teach and communicate with interns, and access to an "on-call" specialist as incentives compared to "current" preceptors. Significantly more (P < 0.01) "never" preceptors reported training on internship expectations and the ability to provide input on intern selection process as incentives compared to "current" or "former" preceptors. CONCLUSIONS Incentives to serve as a preceptor differ based on "current", "former", or "never" precepted status. Promoting and strategizing solutions to the current imbalance between the greater number of dietetic internship applicants compared to preceptors should be targeted based on preceptor status to retain current preceptors, encourage former preceptors to return and recruit professionals who have never served.
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Affiliation(s)
- Andrea M. Hutchins
- Department of Human Physiology and Nutrition, University of Colorado Colorado Springs, 1420 Austin Bluffs Parkway, Colorado Springs, CO 80918 USA
| | - Donna M. Winham
- Food Science & Human Nutrition, Iowa State University, 2302 Osborn Drive, Ames, IA 50011-1078 USA
| | - Jinette P. Fellows
- Department of Health Sciences, University of Colorado Colorado Springs, 1420 Austin Bluffs Parkway, Colorado Springs, CO 80918 USA
- Present Address: Clinical Dietitian, Colorado Mental Health Institute at Pueblo, 1600 W. 24th Street, Pueblo, CO 81003 USA
| | - Michelle M. Heer
- Food Science & Human Nutrition, Iowa State University, 2302 Osborn Drive, Ames, IA 50011-1078 USA
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Winham DM, Knoblauch ST, Heer MM, Thompson SV, Der Ananian C. African-American Views of Food Choices and Use of Traditional Foods. Am J Health Behav 2020; 44:848-863. [PMID: 33081881 DOI: 10.5993/ajhb.44.6.9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Objectives: In this study, we describe dietary intakes and examine variation among African-American adults in the Southwest, and identify barriers to engaging in healthy dietary behaviors, and use of traditional African-American foods, including pulses. Methods: Using mixed-methods parallel analysis, 97 African Americans aged 25-60 years completed surveys on lifestyle and dietary habits prior to focus group discussions in 3 geographic regions of Arizona. We identified themes in the qualitative transcripts using an inductive approach informed by Grounded Theory. Survey data were compared by sex, and age cohort via chi-square and ANOVA. Results: Qualitative knowledge of healthy choices was high for most participants, but survey dietary in-takes were below recommendations for fruit, vegetables, fiber, and pulses. Greens, fried chicken and fish, barbequed meats, okra-corn-tomato mix, grits, and sweet potatoes were eaten at least twice a month by 30%-50%. Statistically significant food consumption differences were observed by sex, age, and income. Healthy eating barriers included cost, access, convenience or time to prepare, accessibility, and cultural preferences and traditions. Interest in food preparation education was a common theme. Conclusions: Arizona African Americans retain elements of traditional foods in their diet. Health education should offer practical solutions for the cited barriers, be culturally relevant, and build on existing knowledge.
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Affiliation(s)
- Donna M. Winham
- Donna M. Winham, Assistant Professor, Department of Food Science & Human Nutrition, Iowa State University, Ames, IA, United States;,
| | - Simon T. Knoblauch
- Simon T. Knoblauch, Research Assistant, Department of Food Science & Human Nutrition, Iowa State University, Ames, IA, United States
| | - Michelle M. Heer
- Michelle M. Heer, Research Associate, Department of Food Science & Human Nutrition, Iowa State University, Ames, IA, United States
| | - Sharon V. Thompson
- Sharon V. Thompson, Graduate Research Fellow, Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, United States
| | - Cheryl Der Ananian
- Cheryl Der Ananian, College of Health Solutions, Associate Professor, Arizona State University, Phoenix, AZ, United States
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Heer MM, Winham DM. Bean Preferences Vary by Acculturation Level among Latinas and by Ethnicity with Non-Hispanic White Women. Int J Environ Res Public Health 2020; 17:ijerph17062100. [PMID: 32235711 PMCID: PMC7142996 DOI: 10.3390/ijerph17062100] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 12/29/2022]
Abstract
With high levels of protein, fiber, folate, iron and other micronutrients, the Dietary Guidelines for Americans recommends eating beans for optimal nutrition. Low-income women are at greater risk of nutrition-related health disparities. Use of beans may change among Hispanic women (Latinas) during acculturation, but few studies exist that describe specific preferences of this important traditional food. Preserving or promoting beans in the diets of all low-income women could improve dietary quality. The study objectives were to describe consumption frequency, purchasing patterns, and attitudes toward dry and canned beans, by acculturation level among Latinas and by ethnicity with non-Hispanic White women. Survey data were collected from 356 women (µ 32 y ± 9 y; 81% Latina), who were enrolled in, or eligible for, a federal nutrition assistance, or unemployment, program in Phoenix, Arizona, USA. Participants had positive attitudes toward beans overall. Less acculturated and bicultural Latinas bought dry beans more often than their peers. Price was considered important in canned bean selection for Non-Hispanic White women, and less acculturated Latinas had poorer attitudes toward canned. Awareness of these attitudes and preferred traits of low-income women suggests ways to message populations to maintain or increase bean consumption. Negative views of canned beans by Latinas should be investigated further. Inclusion of canned beans in nutrition assistance programs may benefit those unfamiliar with preparing dry beans.
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