https://openriver.winona.edu/urc2018/1021/thumbnail.jp

Ahmann, Molly D.

DeVaan, Lauren S

Gile, Elizabeth M.

Hooks, Tisha L.

LaCasse, Michelle E

Schnellman, Gabrielle L

Weis, Mackenzie J

Wilson, Ted

English

OpenRiver@Winona State University

Effect  of  a  Pre-Dinner  Walnut  Snack  on  Nutrient  Intake  Among  University  StudentsMichelle E. LaCasse1, Mackenzie J. Weis1, Lauren S. DeVaan1, Gabrielle L. Schnellman1, Elizabeth M. Gile1, Molly D. Ahmann1, Ted Wilson1, and Tisha L. Hooks2University of Winona Biology Department1 and Math Statistics2Introduction:Problems with weight management are global, with weight gain being especially problematic for first year university students (Boyce and Kuijer, 2015). There is a correlation between weight gain of first year students and those of the same age range who did not attend college, a phenomenon called the “Freshman 15” (Boyce and Kuijer, 2015; Gow et al, 2010; Vadeboncoeur et al, 2015). When comparing freshman year to sophomore year, absolute weight, body mass index, percent of body fat, fat mass, and waist circumference all tend to increase. (Gow et al, 2010).There are many possible causes of weight gain in college freshman, including overindulgence of large cafeteria food options, decreased metabolism, and unhealthy snack habits. Up to 20% of freshman weight gain can be attributed to college buffet style meals and consumption of junk food, in addition to another 20% from personal snack choices (Levitsky et al, 2004). Typical university cafeteria services provide food in an all-you-can-eat manner, which can lead to the tendency to over eat. In 2014 alone, 76% of dining halls on university campuses provided the all-you-can-eat buffet style meal, with little to no guidance about healthy snacks (Schilling 2014).It is known that healthy snack choices can lower the chances of unhealthy eating habits. Walnuts may be a healthier, nutrient dense snack that may lead to improved eating habits and improve overall student nutrition. This study observed the nutritional ingestion from a large meal (1,760 cal) among college students after the consumption of a nutrient-dense walnut snack, versus an isocaloric gummi candy snack or no snack. A pre-meal walnut snack could lead to an improved meal nutrition and weight management in adulthood. Materials & Methods:Winona State University students (n=36; age 18-20) were recruited for this WSU IRB approved study. Non-eligible participants included those with diabetes, liver/heart disease, smoking habits, eating disorders (i.e. anorexia nervosa, bulimia nervosa, binge-eating disorder), or walnut allergies. On study days, participants engaged in a 6 hour fast from food and beverages (excluding water). Those with a blood glucose level under 110 mg/dl were subjected to a snack treatment, which was followed by an additional 1.5 hour fast before being served the standard meal.Subjects were randomly assigned to the three snack choices in a single crossover design: 1) 190 cal of California Walnuts (CW) (Figure 1), 2) 190 cal of gummi candy (GC), or 3) no snack (NS; control) on three consecutive nights. Participants were assigned to separate rooms by snack treatment so that no communication occurred between groups. Pre-meal participants were also isolated from post-meal participants to ensure that the sight or smell of food would not affect eating choice. The standardized 1,760 Calorie meal that was intended to model buffet eating was prepared by Chartwells Dining Service (Figure 1).  Digital images were collected before and after meal ingestion for determination of nutrient intake (Table 1 and 2 ).   Data was expressed as LSM ± SD with significance evaluated following ANOVA with Tukey HSD for post hoc analysis.Acknowledgements:The authors would like to thank the California Walnut Commission for providing the grant to conduct this study, Chartwells Dining Service for providing the meal throughout the duration of the study, The WSU Office of Academic Affairs for providing the travel grant, and Taylor Hobbs & Rachel Frericks for assisting in the study.References:- Boyce A, Jessica, RG Kuijer. Perceived Stress and Freshman Weight Change: The  Moderating Role of Baseline Body Mass Index. Physiology & Behavior 2015:139:491-496- Gow W, Rachel, Trace SE, Mazzeo SE. Preventing Weight Gain in First Year College Students: An Online Intervention to Prevent the "freshman Fifteen". Eating Behaviors 2010:11.1:33-39 - Levitsky DA, Halbmaier CA, G Mrdjenovic. The Freshman Weight Gain: A Model for the Study of the Epidemic of Obesity. International Journal of Obesity 2004:28.11:1435-42- Vadeboncoeur C, Townsend N, Foster C. A Meta-analysis of Weight Gain in First Year University Students: Is Freshman 15 a Myth? BMC Obesity 2015:2.1:22- Schilling, Becky. Foodservice Director. 2014 C&U Census: Meal Plan Participation Remains Static. http://foodservicedirector.com/research/industry-census/articles/2014-cu-census-meal-plan-participation-remains-static. Accessed March 27, 2018.Results:Before Ingestion After IngestionConclusion:Consumption of a nutrient dense snack, such as walnuts, prior to a meal led to a decrease in total fat, saturated fat, cholesterol, and sodium ingestion. Surprisingly, it also led to a reduction in protein and carbohydrate ingestion. An understanding of how walnut consumption impacts nutrient intake during a subsequent dinner could lead to improvements in weight management and improved health habits among students that carry forward into adulthood. This is beneficial to clinicians seeking a healthy and nutrient dense snack to add into a patient diet with unhealthy fat, saturated fat, dietary fiber, protein, cholesterol, and sodium values. Table 2. Effect of pre-meal snack treatment on nutrient ingestion, significance indicated by different superscript letters (P<0.05).Snack Total Fat(g)Sat. Fat(g)Cholesterol(mg)Dietary Fiber(g)Protein(g)Carbo-hydrates(g)Sugar(g)Sodium(mg)NS 41.5±1.9A 15.1±0.8A 103.6±5.7A 3.59±0.2A 36.0±1.9A 107.2±4.8A 36.1±2.7A 1910±98AGC 40.7±1.9A 14.3±0.8AB 100.0±5.7AB 3.56±0.2AB 34.5±1.9A 107.7±4.8A 35.4±2.7A 1890±98ABCW 36.8±1.9B 13.4±0.8B 92.4±5.7B 3.13±0.2B 31.9±1.9B 101.7±4.8A 35.7±2.7A 1720±99BFigure 1. Digital images of  standard meal given to participants (left).Main Points:1) Total fat intake after walnut snack was less than after gummy and no snack. 2) Saturated fat intake  after walnut snack was less than after no snack.3) Cholesterol intake after walnut was less than after no snack.  4) Dietary fiber intake  after walnut snack was less than after gummy and no snack. 5) Protein intake after walnut snack was less than after no snack. 6) Consumption of snacks prior to the standard dinner had no effect on total    carbohydrate and sugar ingestion. 7) Sodium intake after walnut was less than after no snack. Table 1. Nutrition values of each item offered in large standard meal (1760 Cal) given    to participants on three consecutive nights.Standardized Food Item on Meal TrayPortion SizeWeight (oz)Weight (g)CaloriesCal FatTot Fat(g)Sat Fat(g)Cholesterol(mg)Na+(mg)Tot Carb(g)Diet Fiber(g)Sugar(g)Protein(g)Soda, Sierra Mist, Fountain 12 floz 13.04 369.6 150 0 0 0 0 35 40 0 40 0Pepperoni Pizza 3 slice 8.64 245 440 160 18 10 55 680 47 2 3 23Chicken Nuggets 8 oz 8 226.8 460 190 21 3.5 75 1110 37 2 1 29French Fry Potatoes 4 oz 4 113.4 230 120 13 1.5 0 350 26 2 0 2Ketchup 1 oz 1 28.35 30 0 0 0 0 260 8 0 6 0Macaroni and Cheese 6 oz 6 170.1 330 160 18 10 50 890 31 1 5 12Sugar Cookies 1 each 1 28.35 120 50 5 2.5 5 105 18 0 10 1TOTAL: 1760 680 75 27.5 185 3430 207 7 65 67Figure 2. California Walnut snack nutrition Facts.

Effect  of  a  Pre-Dinner  Walnut  Snack  on  Nutrient  Intake  Among  University  Students

https://openriver.winona.edu/cgi/viewcontent.cgi?article=1021&amp;context=urc2018

Effect of a Pre-Dinner Walnut Snack on Nutrient Intake Among University Students

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