Garry Auld

Optimal intake of dietary calcium is critical to prevent osteoporosis later in life, yet most young adolescents do not consume the recommended amount. We describe parental strategies that can influence young adolescents' calcium intake in Asian, Hispanic, and non-Hispanic white households A qualitative research design employed semistructured individual interviews with a convenience sample of mostly female parents self-reported as Asian (n = 48), Hispanic (n = 44), or non-Hispanic white (n = 76) having a child aged 10 to 13 years at home. Interviews were conducted in homes or community centers in 12 states. Interview data were analyzed by using qualitative data analysis software and thematic content analysis procedures. Parents monitored calcium intake by making calcium-rich foods available, preparing calcium-rich foods, and setting expectations that children would consume calcium-rich foods. As mentors, parents encouraged intake of calcium-rich foods and advised children to mode...

As part of a multi-level nutrition intervention for low-income Hispanics (LIH) and the professionals and paraprofessionals who serve them, focus groups were used to 1) identify nutrition education needs and preferred means of receiving nutrition information, 2) identify the LIH's barriers/motivators to dietary behavior change, and 3) assess the feasibility of using abuelas (Hispanic grandmothers) as educators. Nine focus groups were conducted using trained, local bilingual and bicultural moderators. Low-income Hispanics' primary concerns were their children's nutritional habits and ways to prepare quick, nutritious meals and snacks. Their major barriers to dietary change were financial limitations, lack of time, and family customs/habits. Professionals were concerned with the lack of interagency cooperation. Paraprofessionals were most interested in training on how to teach. All audiences preferred to receive nutrition education through classes with hands-on, interactive...

To identify constraints in adopting dietary fat and fiber recommendations. A questionnaire was mailed to a sample of the general population, a convenience sample of persons with heart disease and cancer in 11 states, and registered dietitians in 5 states. The survey included questions on demographic and attitudinal factors that were correlated with specific practices to reduce fat intake and increase fiber intake. From the general population sample of 6,206 eligible respondents (return rate of 51.5%), those selected were respondents who indicated that they would adopt a dietary recommendation if it were good for them (n = 2,682). Subsamples from the general population were matched to 362 registered dietitians and 147 persons with cancer or heart disease on selected demographic variables. Factors associated with adoption of specific behaviors were identified. Statistical analysis included chi 2, factor analysis, and analysis of variance. The majority of persons who said they would adopt a fat-reducing behavior if it were good for their health reported practicing that behavior often or usually. More than 60% reported consuming whole grains; however, only 15% reported eating fruits and vegetables frequently. Among the general population sample, those more likely to practice a behavior had the following characteristics: female, college educated, older than 60 years, white, higher income, no children younger than 18 years, perceived health status as excellent, and absence of chronic disease. Registered dietitians and those with chronic disease were also more likely to follow dietary fat and fiber recommendations. Nutrition education messages that lead to increased consumption of dietary fiber need to be developed. Nutrition educators should provide strategies for consumers for increasing use of fruits and vegetables in all meals. Good taste and convenience are critical components. The food industry may assist by providing a wider array of convenience entrees or side dishes that feature produce and whole grains.

To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. A randomized controlled trial with pre-, post- and follow-up tests. University campus. Students (n = 101) from upper-level nonhealth courses (n = 37 male and n = 94 living off campus). The intervention group (n = 50) watched 4 weekly episodes of the cooking show, Good Grubbin'. The control group (n = 51) watched 4 weekly episodes on sleep disorders. Demographic information; knowledge, self-efficacy, motivations, barriers of eating fruits and vegetables; self-efficacy, motivations, barriers and behaviors of cooking; fruit and vegetable intake food frequency questionnaire. Repeated-measure analysis of variance and chi-square analyses were used to compare outcome variables. There were significant improvements in knowledge of fruit and vegetable recommendations in the intervention group compared to the control group postintervention and at 4-month follow-up (P < .05). There were no significant changes in fruit and vegetable motivators, barriers, self-efficacy or intake. A television show on nutrition and cooking may be influential in changing students' knowledge, but it seems to have little impact on dietary behaviors. With a recent increase in popularity of cooking shows, future research should investigate the impact an extended cooking and nutrition show series might have on young adult viewers.

Determine validity of Day in the Life Questionnaire-Colorado (DILQ-CO) as a dietary assessment tool for classroom-administered use. Agreement between DILQ-CO responses and weighed plate waste measured in 125 fourth-grade students in 2 low-income schools. Validity assessed by comparing reported school lunch items and portion size estimations on DILQ-CO to plate waste. Agreement calculated using Spearman correlations, κ statistic, percent agreement, exclusions, intrusions, and mismatches. Substantial-to-almost-perfect agreements for students' reports of food eaten in all but the dessert category (κ coefficients: 0.65-0.97; 81%-99% matches). Significant correlations (P ≤ .05) were found between students' reports of how much was eaten and plate waste measurements for 6 of 10 items; agreement ranged from 47%-82%. Classroom-administered DILQ-CO provided a valid measure of reported school lunch items, with amounts reported eaten of lower but still acceptable agreement. This tool shows promise as a group-administered dietary recall with children.

This study examined the attitudes toward breastfeeding of medical professionals working with pregnant or new mothers. Most advocated breastfeeding to mothers who had not made an infant feeding decision; fewer talked about breastfeeding during the first trimester; and many recommended that mothers supplement a breastfed infant with prepared commercial baby milk. All agreed that a mother's return to work led

Research explored methods for “shortening the food links” or developing the “local foodshed” by connecting farmers with food service buyers (for restaurants and institutions) in Colorado. Telephone interviews were used to investigate marketing and purchasing ...