Academic Researchers’ Roles in Participatory Action Research, Theory Development and the Improvement of Community-based Health Projects

This article examines the typology of participatory approaches used in a youth health project based on the author’s experience as a researcher and facilitator in the “What every adolescent has a right to know” initiative for HIV/AIDS prevention among youth. In this case study, timely feedback of academic research, which was conducted concurrently with the facilitation of the project, provided important insights that helped to better conceptualize the goals of the project and improved its functioning. Furthermore, the academic research demonstrated that project participants emphasized one of three distinct types of PAR, variably emphasizing the research, education and action components of PAR to different degrees. This led to re-conceptualization of the initial theoretical model derived from the literature, and thus supported the academic goal of contributing to theory development in PAR. Considering that there are many participatory projects in health and other disciplines, more empirical studies involving process examination of participatory projects may be helpful for academics and practitioners to theorize PAR in order to learn what works and what does not work in community-based projects

Academic Researchers’ Roles in Participatory Action Research, Theory Development and the Improvement of Community-based Health Projects

This article examines the typology of participatory approaches used in a youth health project based on the author’s experience as a researcher and facilitator in the “What every adolescent has a right to know” initiative for HIV/AIDS prevention among youth. In this case study, timely feedback of academic research, which was conducted concurrently with the facilitation of the project, provided important insights that helped to better conceptualize the goals of the project and improved its functioning. Furthermore, the academic research demonstrated that project participants emphasized one of three distinct types of PAR, variably emphasizing the research, education and action components of PAR to different degrees. This led to re-conceptualization of the initial theoretical model derived from the literature, and thus supported the academic goal of contributing to theory development in PAR. Considering that there are many participatory projects in health and other disciplines, more empirical studies involving process examination of participatory projects may be helpful for academics and practitioners to theorize PAR in order to learn what works and what does not work in community-based projects

Acceptance of a Healthier Substitute for Regular Pepperoni Pizza among Campus Consumers

One of the best selling items in campus dining facilities is pepperoni pizza, which typically contains high levels of calories, sodium and fat. Excessive consumption of calorie- dense and sodium and fat-laden foods is associated with higher risks for some chronic diseases. Altering the amounts of ingredients used can significantly improve the nutrient composition of these foods. The purpose of this study was to examine the consumer acceptance of a top-selling university pizza with different amounts of cheese and crust. Six treatments of pizza were prepared including regular crust and 100% cheese, regular crust and 75% cheese, regular crust and 50% cheese, thin crust and 100% cheese, thin crust and 75% cheese, and thin crust and 50% cheese. The pizza treatments were evaluated using untrained panelists (n= 84) with a hedonic scale to measure acceptance. Analysis of variance was used to establish significant differences among the pizza treatments. The pizza with thin crust and 75% cheese was the most preferred pizza, followed by regular crust with 75% cheese. The effect of cheese on consumer acceptance was significant. Our research indicates that campus consumers may accept a healthier substitute for regular pepperoni pizza by altering the amounts of cheese and crust

Factors Associated with the Use of Dietary Supplements among African-American Adults

The purpose of this study was to examine the prevalence and factors associated with the use of dietary supplements among African-American adults. One hundred and ninety-five (195) African-American adults ages 18 and older completed a self-administered survey that consisted of questions regarding use of supplements, perceived knowledge of supplements, perceived dietary adequacy, sources of information for nutrition and supplement knowledge and demographic information. The overall prevalence of vitamin and mineral use was 63%, the most popular being a multivitamin supplement. The prevalence of nonvitamin and non-mineral supplement use was 41%, the most popular being green tea. Perceived knowledge was a significant factor associated with use; the likelihood of using dietary supplements was significantly higher among those who were perceived to be knowledgeable compared to those who were not knowledgeable. After adjusting for age, sex, income and perceived dietary adequacy, perceived knowledge and education were significantly associated with the use of all types of dietary supplements. The primary sources of supplement knowledge of the participants came from healthcare professionals and the media. Nutrition educators should pay particular attention to the current information sources of the dietary supplements used by their clients

Food, Health and Values: The Effects of Attitudes and Behaviors Regarding Sustainable Food Practices on Overall Diet Quality among College Students

Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices

Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake

Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p<.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p<0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits

Perceived Barriers to Recommended Diet and Physical Activity Patterns Among Ethnically Diverse Middle School Students

The purpose of this cross-sectional, descriptive study was to examine perceived barriers to the adoption of recommended dietary and physical activity behaviors in low income ethnically diverse middle school students. Respondents completed surveys in sixth and eighth grade (n=289): 37% (n=100) of whom were Hmong, 34% (n=92) White, and 18% (n=57) Non-Asian, Non-White (NANW). Chi square and ANOVA were used to test the hypothesis that there were significant differences in perceived barriers for the adoption of recommended dietary and physical activity behaviors among ethnic groups. At 46%, significantly more Hmong versus White (12%) and NANW (16%) students indicated that cost was a significant barrier to fruit and vegetable availability at home (p=.001). In addition, 51% of Hmong students versus 33% of White and 34% of NANW students indicated that peer pressure was a barrier to the consumption of fruits and vegetables (p=.002). At 33%, significantly fewer Hmong students reported meeting the guidelines for physical activity compared to White students (52%, p=.016). Furthermore, Hmong students believed that being physically active every day was less important to their family members compared to non-Hmong students (p=.004). These results indicate that there is a need for culturally specific nutrition education and physical activity promotion with a particular focus on reducing obstacles to the adoption of recommended dietary patterns and physical activity for Hmong middle school students

Consumer Attitudes and Behaviors Regarding Ethnic Produce at Farmers’ Markets

Background and Objective: Past research indicates that exposure to ethnic produce may be positively associated with fruit and vegetable consumption and negatively associated with fast food consumption. The objective of this research was to examine attitudes and behaviors regarding ethnic produce among farmers’ market consumers in rural northern California. Methods: A total of 502 farmers’ market attendees completed a survey, which examined the demographic characteristics of the consumers, their attitudes toward ethnic produce at farmers’ markets, and their familiarity and preferences for a variety of food products and cuisines. Results: Most participants had positive attitudes toward products presented on the survey. However, less than half of the study participants recognized at least 11 of the 22 ethnic produce items available at area farmers' markets. Ethnic minorities, females, and older participants were more likely to have tried ethnic produce items. Women had more positive attitudes toward ethnic produce. Conclusion: These findings indicate the importance of identifying strategies tailored to specific groups of people to promote the consumption of ethnic fruits and vegetables, which may be associated with lower rates of obesity and diet-related chronic diseases

Report on the Fundamentals of High School mathematics (In the Case of Students in the First Year at University)

数学の学力のうち計算力・思考力・発想力などが低下しているように日頃感じる。全国の数学を教えている人たちからも同様な意見がいろいろなところで発表されている。大学生の学力低下が事実かどうかを調べてみたところ、いろいろな場所や雑誌で言われていることと同様な結果を実際得た