Health Behaviors among Students with Different Weight Change Outcomes

Studies have identified various behavioral and environmental factors associated with physical inactivity and unhealthy diet among children and adults. While the lifestyles of college students may be risk factors to the development of an unhealthy body weight, they have not been sufficiently studied in previous research. Utilizing the dataset collected from a larger project, Campus Environment, Diet and Activity (CEDA), this study examines physical activity (PA), dietary behaviors, and perceptions of environmental barriers among those who have lost, maintained, or gained weight after living on a campus environment for one year. Method: The pretest data (focusing on past behaviors before moving to campus) and the posttest data (after moving to campus) were collected among incoming freshmen at Texas A&M University during Fall 2008 and Spring 2009 via an online questionnaire. Using the posttest data (N=235), participants were categorized into three groups based on their weight change status. Descriptive statistics were assessed and ANOVA was used to test differences in three outcome variables across the groups. Results: Descriptive statistics showed that on average students who gained weight had lower PA levels, had lower fruit and vegetable consumption, and had increased consumption of carbonated beverages (soda), snack chips, vending machine food, and fast food meals compared to students who lost or maintained weight. However, based on ANOVA, only several variables were marginally significant (p\u3c0.2) within the groups. Post hoc tests showed significant differences (p\u3c0.1) in means in terms of PA, fruit consumption, and perceived total number of environmental barriers to PA on campus between students who gained, lost or maintained weight. Demographic factors such as ethnicity (Latino or non-Latino), personal income, employment status, gender, and others were not associated with weight change outcomes. Conclusions: Few variables were statistically significant with weight change status. Since students form lifestyle habits that may be carried into adulthood, they represent an important population group for interventions that promote healthy behaviors. Further research is needed in order to assess which factors are more significantly associated with weight change among college students

Acute and chronic safety and efficacy of dose dependent creatine nitrate supplementation and exercise performance

BACKGROUND: Creatine monohydrate (CrM) and nitrate are popular supplements for improving exercise performance; yet have not been investigated in combination. We performed two studies to determine the safety and exercise performance-characteristics of creatine nitrate (CrN) supplementation. METHODS: Study 1 participants (N = 13) ingested 1.5 g CrN (CrN-Low), 3 g CrN (CrN-High), 5 g CrM or a placebo in a randomized, crossover study (7d washout) to determine supplement safety (hepatorenal and muscle enzymes, heart rate, blood pressure and side effects) measured at time-0 (unsupplemented), 30-min, and then hourly for 5-h post-ingestion. Study 2 participants (N = 48) received the same CrN treatments vs. 3 g CrM in a randomized, double-blind, 28d trial inclusive of a 7-d interim testing period and loading sequence (4 servings/d). Day-7 and d-28 measured Tendo™ bench press performance, Wingate testing and a 6x6-s bicycle ergometer sprint. Data were analyzed using a GLM and results are reported as mean ± SD or mean change ± 95 % CI. RESULTS: In both studies we observed several significant, yet stochastic changes in blood markers that were not indicative of potential harm or consistent for any treatment group. Equally, all treatment groups reported a similar number of minimal side effects. In Study 2, there was a significant increase in plasma nitrates for both CrN groups by d-7, subsequently abating by d-28. Muscle creatine increased significantly by d-7 in the CrM and CrN-High groups, but then decreased by d-28 for CrN-High. By d-28, there were significant increases in bench press lifting volume (kg) for all groups (PLA, 126.6, 95 % CI 26.3, 226.8; CrM, 194.1, 95 % CI 89.0, 299.2; CrN-Low, 118.3, 95 % CI 26.1, 210.5; CrN-High, 267.2, 95 % CI 175.0, 359.4, kg). Only the CrN-High group was significantly greater than PLA (p < 0.05). Similar findings were observed for bench press peak power (PLA, 59.0, 95 % CI 4.5, 113.4; CrM, 68.6, 95 % CI 11.4, 125.8; CrN-Low, 40.9, 95 % CI −9.2, 91.0; CrN-High, 60.9, 95 % CI 10.8, 111.1, W) and average power. CONCLUSIONS: Creatine nitrate delivered at 3 g was well-tolerated, demonstrated similar performance benefits to 3 g CrM, in addition, within the confines of this study, there were no safety concerns

Proceedings of the Thirteenth International Society of Sports Nutrition (ISSN) Conference and Expo

Meeting Abstracts: Proceedings of the Thirteenth International Society of Sports Nutrition (ISSN) Conference and Expo Clearwater Beach, FL, USA. 9-11 June 201

Grapes in School Meals: Impact of Plate Waste on Costs and Consumption

Objectives : To examine Plate Waste (PW) from elementary and middle school-aged children by school and by grade when grapes were on the lunch menu versus when they were absent. The primary hypothesis tested was that grapes enhance consumption and lessen plate waste, thereby serving as a “gateway” fruit to healthier eating. The foods examined were selected fruits, vegetables, and entrées. The endpoints of analysis included lost dollars and lost nutrients (calories, fat, sodium, protein, and fiber.) Methods: In two elementary schools and two middle schools from one school district (ISD) in Texas, PW of food items served on the school lunch menu was calculated for all students collectively by grade, enabling comparisons between the two school levels. Results: Findings suggest that when the food environment included grapes, consumption of healthier menu items increased, while consumption of less healthy menu items decreased. On grape days, lost dollars per serving of vegetables was lower compared to non-grape days. This difference was significantly different from zero. Intakes of effective calories, fat, sodium, protein, and fiber per serving of entrées, vegetables and fruits on grape days were higher versus non-grape days, and differences were statistically significant. Conclusions: The presence of grapes had a positive impact regarding the school lunch eating behaviors of children. PW of entrée, fruit, and vegetable items impacted nutrient consumption as well as wasted dollars –considerations for school foodservice

Grapes in School Meals: Impact of Plate Waste on Costs and Consumption

Objectives : To examine Plate Waste (PW) from elementary and middle school-aged children by school and by grade when grapes were on the lunch menu versus when they were absent. The primary hypothesis tested was that grapes enhance consumption and lessen plate waste, thereby serving as a “gateway” fruit to healthier eating. The foods examined were selected fruits, vegetables, and entrées. The endpoints of analysis included lost dollars and lost nutrients (calories, fat, sodium, protein, and fiber.) Methods: In two elementary schools and two middle schools from one school district (ISD) in Texas, PW of food items served on the school lunch menu was calculated for all students collectively by grade, enabling comparisons between the two school levels. Results: Findings suggest that when the food environment included grapes, consumption of healthier menu items increased, while consumption of less healthy menu items decreased. On grape days, lost dollars per serving of vegetables was lower compared to non-grape days. This difference was significantly different from zero. Intakes of effective calories, fat, sodium, protein, and fiber per serving of entrées, vegetables and fruits on grape days were higher versus non-grape days, and differences were statistically significant. Conclusions: The presence of grapes had a positive impact regarding the school lunch eating behaviors of children. PW of entrée, fruit, and vegetable items impacted nutrient consumption as well as wasted dollars –considerations for school foodservice

Understanding Spending Habits and Buying Behavior of the American Muslim Community: A Pilot Study

This study provides a baseline for the spending habits and buying preferences of American Muslims lacking in the extant literature. We examine American Muslims’ food and beverage spending habits and buying behaviors with regard to halal products using a survey of 195 individuals from the Chicago metropolitan area and a discrete choice modeling framework. The chief drivers in the decision to purchase food and beverage items were the purchase of halal beef, the amount spent weekly in grocery stores, the frequency of hosting Ramadan, household income and size, and ethnicity (in that order)

Understanding Spending Habits and Buying Behavior of the American Muslim Community: A Pilot Study

This study provides a baseline for the spending habits and buying preferences of American Muslims lacking in the extant literature. We examine American Muslims’ food and beverage spending habits and buying behaviors with regard to halal products using a survey of 195 individuals from the Chicago metropolitan area and a discrete choice modeling framework. The chief drivers in the decision to purchase food and beverage items were the purchase of halal beef, the amount spent weekly in grocery stores, the frequency of hosting Ramadan, household income and size, and ethnicity (in that order)