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- All Subjects: Nutrition
- Creators: Whisner, Corrie
The Association Between Time to Eat and Students Fruit & Vegetable Consumption, Selection, and Waste
This study was a parallel-arm, double-blinded, randomized control trial. Participants consumed either a vitamin D supplement or placebo once a week for eight weeks (n=23). Only vitamin D insufficient (serum total 25-OH, D < 30 ng/mL) people were included in the study, and all participants were considered to be cognitively normal (MMSE scores > 27). Serum total 25-OH, D and plasma Aβ1-40 measurements were recorded before and after the eight-week trial. The plasma Aβ1-40 change was compared between the vitamin D group and control group.
The vitamin D group experienced a 45% greater change in plasma Aβ1-40 than the control group. The effect size was 0.228 when controlling for baseline plasma Aβ1-40 (p=0.045), 0.197 when controlling for baseline plasma Aβ1-40 and baseline physical activity (p=0.085), and 0.179 when controlling for baseline plasma Aβ1-40, baseline physical activity, and age (p=0.116). In conclusion, vitamin D supplementation might increase brain Aβ clearance in humans, but physical activity and age also appear to modulate Aβ metabolism.
In 2020, approximately 55% of households facing food insecurity participated in one or more of the three largest federal nutrition assistance programs. Food insecurity rates have been relatively unchanged since 2019 but federal nutrition assistance programs have continued to see a decline in participation. Many families meet the income guidelines to participate in both the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Assistance Program for Women, Infants and Children (WIC) programs, yet almost half of those participants are not utilizing WIC. The WIC program is an essential safety net for low-income families to combat food insecurity and improve diet quality. The purpose of this study was to examine differences in household characteristics among families participating in SNAP only and households participating in both SNAP and WIC. Additionally, we examined potential barriers and facilitators to participating in WIC among WIC-eligible SNAP participants. Hispanics made up 40% of SNAP Only households and about 65% of SNAP and WIC. Households with a larger number of beneficiaries and those with an infant in the household were more likely to participate in both SNAP and WIC. The main barriers identified by respondents previously enrolled in WIC were a lack of knowledge regarding WIC eligibility and issues with appointments. The two most common misconceptions regarding WIC eligibility were being unaware that simultaneous enrollment in both programs was allowable, and being unaware that household members were still eligible for WIC services. For the facilitators toward WIC enrollment, more than half of respondents knew to enroll in WIC when they needed nutrition or breastfeeding assistance. Results from this study suggest the need for targeted outreach campaigns that highlight the possibility and benefits of dual participation in SNAP and WIC. Understanding how SNAP can increase enrollment in WIC demonstrates to policymakers the benefits of streamlining the certification process.
examined the impact of hiking in hot (HOT), dry temperatures versus moderate (MOD)
temperatures on dietary intake behaviors as well as markers of heat stress. Twelve
recreational mountain hikers climbed “A” Mountain four consecutive times (4-miles) on
a HOT day (WBGT=31.6 °C) and again on a MOD day (WBGT= 19.0 °C). Simulated
food and fluid behavior allowed participants to bring what they normally would for a 4-
mile hike and to consume both ad libitum. The following heat stress indicators (mean
difference; p-value), were all significantly higher on the HOT hike compared to the MOD
hike: average core temperature (0.6 °C; p=0.002), average rating of perceived exertion
(2.6; p=0.005), sweat rate (0.54; p=0.01), and fluid consumption (753; p<0.001). On the
HOT hike, 42% of the participants brought enough fluids to meet their individual
calculated fluid needs, however less than 20% actually consumed enough to meet those
needs. On the MOD hike, 56% of participants brought enough fluids to meet their needs,
but only 33% actually consumed enough to meet them. Morning-after USG samples
≥1.020 indicating dehydration on an individual level showed 75% of hikers after the
HOT hike and 67% after the MOD hike were unable to compensate for fluids lost during
the previous day’s hike. Furthermore, participant food intake was low with only three
hikers consuming food on the hot hike, an average of 33.2g of food. No food was
consumed on the MOD hike. These results demonstrate that hikers did not consume
enough fluids to meet their needs while hiking, especially in the heat. They also show
heat stress negatively affected hiker’s physiological and performance measures. Future
recommendations should address food and fluid consumption while hiking in the heat.