Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States: A Randomized Controlled Trial

Fiber content of a meal is distinctly effective in appetite. There are studies that draw attention to the effects of protein and fiber combined meals on short-term satiety and food intake. This study was performed to examine the effects of different fiber sources in a protein-containing meal during satiety and hunger. The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.  There was no statistically significant difference among the VAS results of the three groups, which were given chickpea + yoghurt (CY), oat + yoghurt (OY), and yoghurt (Y) as control (p> 0.05). No significant difference was observed in ad libitum food intake after the test food and daily energy intake determined by 24-hour food consumption records (p> 0.05). However, the energy and macronutrient intake of the OY group at the ad libitum lunch and the rest of the day were significantly lower than that of CY. The difference between blood glucose levels during hunger and satiety states of CY group was found significant (p <0.05). Collectively, the VAS findings revealed that consumption of fiber-enriched meal has a significant effect on short-term satiety, daily energy intake and blood glucose level control compared to a protein-only meal, however no significant difference was observed between the types of fiber consumed. Registered under ClinicalTrials.gov Identifier no. NCT 04601025. Keywords: hunger, fiber, protein, satiety, appetite DOI: 10.7176/JHMN/85-13 Publication date: January 31st 202

Classroom Teachers’ Attitudes to Nutrition Education and the School Food Environment: An Online Survey in Turkey

The objective of this study to determine the attitudes of elementary school teachers in Turkey towards nutrition education, nutrition courses in schools and the school food environment and to analyze differences by gender. The study used a cross-sectional online survey design. Descriptive statistics were used for the demographic characteristics and teachers’ attitudes. Teachers’ attitudes by gender were analyzed using independent t tests. Participants were 1796 elementary classroom teachers in 527 schools, 56% male. Teachers rated highly that classroom nutrition education is very important (mean = 4.17 on a 5-point scale), and should be practical (3.66); that nutrition taught as a separate subject was more likely to be effective (3.99) and government agencies, universities, and teachers should collaborate to provide it (4.34). They agreed that the school food environment can have a positive influence on student nutrition habits (4.32). Women teachers judged all attitude statements more positively than men, many significantly so. Classroom teachers have very positive attitudes towards practical nutrition education in the classroom and improving the school food environment. Providing teachers with the necessary culturally-based curricula and skills and having them collaborate with relevant agencies and organizations may contribute to their effectiveness.Keywords: teacher attitudes, nutrition education, nutrition courses, school food environment, food serviceDOI: 10.7176/JHMN/75-1