Examining the Impact of Participating in a Nutrition-Education and Culinary Skills-Building Program on Intrinsic Motivation to Prepare Healthy Foods and Diet Quality in High School Adolescents

The objective of these studies was to develop a questionnaire that could measure the psychosocial constructs identified by the Self Determination Theory (SDT) as they relate to adolescents’ food preparation attitudes and their learning environment. The questionnaire included items that measured intrinsic motivation (IM), perceived competence (PC), relatedness, autonomy, and autonomy support. These studies explored the questionnaire’s validity, reliability, and ability to measure construct changes. The Adolescent Motivation to Cook Questionnaire (AMCQ) was developed in the first study to measure high school students’ IM and PC to prepare healthy foods, and their relatedness, autonomy and autonomy support within the classroom. High school students (n = 788) were recruited to complete the questionnaire. After non-respondents were removed, responses from 245 students were analyzed using exploratory factor analysis, which returned a five-factor model (R2 = 65.3%). A confirmatory factor analysis was performed on the remaining 315 responses. There was evidence that the five-factor model demonstrated a better fit (χ2 = 524.97; Root Mean Squared Error of Approximation (RMSEA) = 0.056; Comparative Fit Index (CFI) = 0.93, Tucker-Lewis Index (TLI) = 0.92 Standardized Root-Mean-Square Residual (SRMSR) = 0.04) compared to a single-factor model (χ2 = 2253.58; RMSEA = 0.151; CFI = 0.49, TLI = 0.44 SRMR = 0.18). Cronbach’s alpha coefficients were calculated for each factor: IM: α = 0.94; PC: α = 0.92; autonomy support: α = 0.94; relatedness: α = 0.90; and autonomy: α = 0.85. The AMCQ’s internal consistency, IM’s test-retest reliability, and the instrument’s ability to measure changes in adolescents’ IM and PC as a result of participation in a culinary skills-building program were examined in the second study. The AMCQ was administered to high-school students on two occasions two weeks apart for the test-retest analysis of IM. The nutrition education and culinary skills-building program was offered to high-school students as a school-based or summer program. Intrinsic motivation demonstrated test-retest reliability (r = 0.81). After the program, students reported significant changes from baseline for IM (p \u3c 0.0001) and PC (p \u3c 0.001). Further investigation of the AMCQ needs to be conducted to determine its associations with dietary behavior outcomes

Impact of Menstrual Cycle on Resting and Postprandial Metabolism in Recreationally Active, Eumenorrheic Females

Changes in estrogen and progesterone across the menstrual cycle impact many biological systems including resting and postprandial metabolism. PURPOSE: To investigate whether menstrual cycle phase impacted resting and postprandial energy expenditure (EE) and substrate utilization in recreationally active, eumenorrheic females. METHODS: In this study, 8 eumenorrheic females (mean±SD age: 33±8 years, BMI: 22.5±2.2 kg/m2; VO2max: 36.9±3.8 ml/kg/min) had resting energy expenditure (REE) and substrate utilization continuously measured with indirect calorimetry for 45 min at rest after an overnight fast, and for 3 h after a mixed meal (490 kcal, 53% carbohydrate, 31% fat, 20% protein) during three distinct phases of the menstrual cycle (early follicular, late follicular, and mid luteal). Menstrual cycle phase was determined using calendar-based counting, ovulation test strips, and confirmed via serum hormone levels (estrogen and progesterone). REE (kcal/day) was calculated using the abbreviated Weir Equation. Diet-induced thermogenesis (DIT) was calculated by subtracting REE (kcal/min) from postprandial EE (kcal/min). This value (kcal/min) was then multiplied by the testing time (180 min) to obtain DIT (kcal) for the 3-h postprandial period. A one-way, repeated measures ANOVA was used to assess differences in REE, respiratory quotient (RQ), and DIT across menstrual cycle phase. All data reported as mean±SD. RESULTS: REE was higher during mid luteal (1486±178 kcal/day) compared to early follicular (1409±108 kcal/day) and late follicular (1390±103 kcal/day) phases (F[2,14]=2.28, p=0.14; effect size=0.25). Resting RQ did not differ across menstrual cycle phase. DIT was higher during early follicular (34±8 kcal) and late follicular (32±12 kcal) than mid-luteal (23±12 kcal) phase (F[2,14]=3.02, p=0.08; effect size=0.30). Postprandial RQ was higher during early follicular (0.87±0.04) and late follicular (0.87±0.03) than mid-luteal (0.85±0.04) phase (F[2,14]=3.22, p=0.07; effect size=0.32). CONCLUSION: These preliminary results on 8 recreationally active, eumenorrheic females suggest that resting and postprandial metabolism may differ across the menstrual cycle. It is unclear whether the magnitude of these differences is clinically meaningful

Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrument

© 2016 Elsevier Ltd Increasing adolescents’ motivation and competence to cook may improve diet quality and reduce the risk for obesity and chronic diseases. The objective of this study was to develop an instrument to measure adolescents’ intrinsic motivation to prepare healthy foods and the four psychological needs that facilitate motivation identified by the Self Determination Theory (SDT). Five hundred ninety-three high school students (62.7% female) were recruited to complete the survey. Participants indicated to what extent they agreed or disagreed with 25 statements pertaining to intrinsic motivation and perceived competence to cook, and their perceived autonomy support, autonomy, and relatedness to teachers and classmates. Data were analyzed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and internal consistency reliability. EFA returned a five-factor structure explaining 65.3% of the variance; and CFA revealed that the best model fit was a five-factor structure (χ2 = 524.97 (265); Comparative Fit Index = 0.93; RMSEA = 0.056; and SRMR = 0.04). The sub-scales showed good internal consistency (Intrinsic Motivation: α = 0.94; Perceived Competence: α = 0.92; Autonomy Support: α = 0.94; Relatedness: α = 0.90; and Autonomy: α = 0.85). These results support the application of the Adolescent Motivation to Cook Questionnaire to measure adolescents’ motivation and perceived competence to cook, autonomy support by their instructor, autonomy in the classroom, and relatedness to peers. Further studies are needed to investigate whether this instrument can measure change in cooking intervention programs

Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods

© 2016 Elsevier Ltd Whole grains are recommended by dietary guidelines because of their health-promoting properties, yet attitudes toward consuming these foods have not been examined. This study developed and validated a questionnaire to estimate willingness to consume whole grain foods. Focus group interviews with high school students and input from nutrition educators produced a list of 10 whole grain items that were included in the “Willingness to Eat Whole Grains Questionnaire”. Young adult university students 18–29 years of age indicated their willingness to consume each of the whole grain foods using a 4-point, Likert-type scale with responses ranging from “always unwilling” to “always willing” and a fifth option of “never eaten”. Participants’ age, race/ethnicity, and gender were collected. Data were examined using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and test-retest reliability. The EFA test (n = 266; 65% female; 69% white) using principal axis factoring returned a single factor that included all survey items and explained 58.3% of the variance. The CFA (n = 252; 62% female, 74% white) supported a single-factor solution: χ2 = 80.57 (35); RMSEA = 0.07; Comparative Fit Index = 0.92; Tucker-Lewis Index = 0.90; and SRMR = 0.05. The questionnaire, administered on two occasions separated by two weeks to 36 university students, demonstrated good testretest reliability (r = 0.87, p \u3c 0.0001). The “Willingness to Eat Whole Grains Questionnaire” had good face validity when used with a young adult population and will be a useful tool to help nutrition educators examine attitudes toward consuming nutrient-rich whole grain foods

Psychometric Analyses of the Motivation to Prepare Healthy Foods Questionnaire Used With Adult College Students

© 2018 Society for Nutrition Education and Behavior Objective: To develop and validate a questionnaire to measure adult college students’ motivation to prepare healthy foods based on the psychosocial needs identified by Self-determination Theory. Design: This study used a cross-sectional design. Setting: A major southeastern public university. Subjects: A total of 1,027 free-living adults, aged 18–30 years, were recruited. Data from 997 were analyzed. Variables Measured: The 5 constructs of Self-determination Theory were validated. Analysis: Descriptive statistics, exploratory factor analysis, internal consistency, test-retest reliability, confirmatory factor analysis, and respecification analysis were performed. Results: The exploratory factor analysis returned 5 factors with acceptable internal structure. Cronbach α values were.94 for perceived competence,.85 for autonomy support,.87 for intrinsic motivation,.78 for relatedness, and.77 for autonomy. Test-retest reliability coefficients were 0.66–0.79. Confirmatory factor and respecification analyses revealed that the 5-factor structure was an appropriate fit for the data. Conclusions and Implications: More research is needed to test the questionnaire\u27s use in a culinary classroom setting to reaffirm these findings. Future research includes testing the instrument\u27s convergent and discriminant validity, performing differential analyses to generalize its use in a wider adult population, and using it to assess change in motivation as a result of participating in a classroom-based culinary skills-building intervention. Additional confirmatory studies are needed to determine whether using nutrition and kinesiology students in the current study affected construct validity

Precision Nutrition Model Predicts Glucose Control of Overweight Females Following the Consumption of Potatoes High in Resistant Starch

Individual glycemic responses following dietary intake result from complex physiological processes, and can be influenced by physical properties of foods, such as increased resistant starch (RS) from starch retrogradation. Predictive equations are needed to provide personalized dietary recommendations to reduce chronic disease development. Therefore, a precision nutrition model predicting the postprandial glucose response (PPGR) in overweight women following the consumption of potatoes was formulated. Thirty overweight women participated in this randomized crossover trial. Participants consumed 250 g of hot (9.2 g RS) or cold (13.7 g RS) potatoes on two separate occasions. Baseline characteristics included demographics, 10-day dietary records, body composition, and the relative abundance (RA) and α-diversity of gut microbiota. Elastic net regression using 5-fold cross-validation predicted PPGR after potato intake. Most participants (70%) had a favorable PPGR to the cold potato. The model explained 32.2% of the variance in PPGR with the equation: 547.65 × (0 [if cold, high-RS potato], ×1, if hot, low-RS potato]) + (BMI [kg/m2] × 40.66)—(insoluble fiber [g] × 49.35) + (Bacteroides [RA] × 8.69)—(Faecalibacterium [RA] × 73.49)—(Parabacteroides [RA] × 42.08) + (α-diversity × 110.87) + 292.52. This model improves the understanding of baseline characteristics that explain interpersonal variation in PPGR following potato intake and offers a tool to optimize dietary recommendations for a commonly consumed food

Prevalence and Social Determinants of Food Insecurity among College Students during the COVID-19 Pandemic

The coronavirus disease (COVID-19) pandemic has increased unemployment and food insecurity in the United States (US). Prior to the pandemic, college students exhibited higher rates of food insecurity than nonstudent households. The objectives of this study were to assess the prevalence and determinants of food insecurity among college students during the COVID-19 pandemic. We administered an online survey to 651 students on three diverse campuses at a state-funded university in Texas, US, in May 2020. Food security was assessed using a multistep approach that included the 2-item Food Sufficiency Screener and 6-Item USDA Food Security Survey Module (FSSM). Overall, 34.5% of respondents were classified as food insecure within the last 30 days. The strongest predictors of food insecurity were change in current living arrangement (OR = 2.70, 95% CI: 2.47, 2.95), being furloughed (OR = 3.22, 95% CI: 2.86, 3.64), laid off (OR = 4.07, 95% CI: 3.55, 4.66), or losing part-time work (OR = 5.73, 95% CI: 5.09, 6.46) due to the COVID-19 pandemic. These findings highlight the high prevalence of food insecurity among college students during the COVID-19 pandemic, with students who experienced housing insecurity and/or loss of income due to the pandemic being impacted the most

College Campus Food Pantry Program Evaluation: What Barriers Do Students Face to Access On-Campus Food Pantries?

The purpose of this study was to explore barriers Texas Woman’s University (TWU) students face in accessing on-campus food pantries. This cross-sectional, survey-based study was conducted in Fall 2021. Students’ use of the food pantries and barriers to utilization, including qualitative questions, were evaluated using descriptive statistics and thematic analyses. Students (n = 529) completed the survey. Despite a high prevalence of food insecurity (49.2%), most students reported never using the pantries (89.8%). Almost half of the students were unaware that these pantries existed on campus (47.8%). More than one in four students believed there were barriers to accessing the pantries, with time tissues, lack of transportation, limited food pantry hours of operation, and social stigma most commonly cited as major barriers to access. Food insecurity remains an urgent problem at TWU since the prevalence has remained high since 2019 despite the institutions’ efforts to reduce it. One of those resources has not been utilized as expected, which might impede improvements in food security among students. TWU on-campus food pantries can use these findings to address major barriers by offering after-hours access through the libraries or campus police, partnering with public transportation, and normalizing accessing food assistance