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A feasibility study investigating the impact of a dietitian-led low in fermentable oligosaccharide, disaccharide, monosaccharide and polyols diet group education programme with irritable bowel syndrome.
Chan, D, Skidmore, P, O'Brien, L, Watson, S, Gearry, R
The New Zealand medical journal. 2020;(1522):42-51
Abstract
AIMS: To investigate the feasibility and effectiveness of dietitian-led education on using the low fermentable oligosaccharide, disaccharide, monosaccharide and polyols (FODMAP) diet in adults with irritable bowel syndrome (IBS) in Christchurch, New Zealand. METHODS Patients with IBS (n=25) were referred by their general practitioner to attend a group education programme. The number recruited and subsequent attendance were used to evaluate feasibility. The Structured Assessment of Gastrointestinal Symptoms (SAGIS) questionnaire and Hospital Anxiety and Depression Scale (HADS) were compared at baseline and at follow-up. Semi-structured telephone interviews assessed the acceptability of the education programme. RESULTS Of the 25 recruited participants, 17 attended the group education programme. The SAGIS score decreased significantly (p<0.05) between baseline (mean 1.844) and follow-up (mean 0.607). Similarly, there was non-significant trend of lower HADS anxiety and depression scores from baseline to follow-up. Symptomatic improvement was reported by 13 participants (76.5%), while two participants (11.8%) did not improve and two others (11.8%) had not implemented the diet. Overall, participants were positive and grateful for the improvement the diet had made to their symptoms. CONCLUSIONS A dietitian-led low FODMAP group education programme in Christchurch adults with IBS was found to be both feasible and effective.
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Examining the impact of a summer learning program on children's weight status and cardiorespiratory fitness: A natural experiment.
Hunt, ET, Whitfield, ML, Brazendale, K, Beets, MW, Weaver, RG
Evaluation and program planning. 2019;:84-90
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Abstract
UNLABELLED This study examined the impact of an existing 7-week summer learning program on children's weight status and cardiorespiratory fitness (CRF). METHODS Using an observational repeated measures within-subjects design, children's (N = 20 mean age = 6.35; 45% female; 80% African American) height, weight, and CRF (i.e., Fitnessgram PACER), were measured during the first and final week of the seven week program. Descriptive statistics were calculated for all variables. Median regression analysis examined estimated the differences in BMI zscore, overweight and obesity prevalence, and CRF during the first week (baseline) compared to the final week (outcome). RESULTS Of those enrolled initially in the program, 77% attended for more than 4 weeks. When controlling for attendance and sex, no statistically significant changes were observed for, median zBMI (pre: 0.12, post: 0.11) or CRF (pre: 10, post: 13.5 PACER laps). All children except for one maintained the same weight status (e.g. normal weight, overweight) from baseline to outcome. A total of 12 participants increased or maintained the number of PACER laps completed, while 8 participants' PACER laps decreased. CONCLUSION The results of this natural experiment provides preliminary evidence that participation in a structured summer program can potentially mitigate unhealthy weight gains and fitness loss over the summer for some children. Future studies with larger more representative samples are needed to establish the impact of structured summer programming on children's CRF and weight status.
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Development and Testing of the Healthy Food Pantry Assessment Tool.
Bush-Kaufman, A, Barale, K, Aragón, MC, Walsh, M
Journal of nutrition education and behavior. 2019;(5):578-588
Abstract
OBJECTIVE To develop and test an observational survey that quantifies food pantry environments (FPE). DESIGN Best practices in FPE were identified through key informant interviews. The tool was pilot-tested, including a content review, and then field-tested for reliability. SETTING Key informant phone interviews (n = 41); pilot and field test visits occurred at 45 pantries from multiple states. SUBJECTS Food bank/pantry staff and nutrition educators were recruited for interviews through purposive and snowball sampling. Pilot and field test survey users (n = 65) were food pantry representatives and matched community partners who both rated the FPE using the tool. VARIABLES MEASURED Pearson correlation was used to determine test-retest and interrater reliability. ANALYSIS Qualitative data were coded for healthy FPE strategies. Quantitative data were calculated using descriptive statistics (significant at P < .05). RESULTS Qualitative data were coded for observable FPE characteristics. Reliability scores were substantial to nearly perfect for 48 of 61 survey items (79%) for test-retest and 49 of 61 (80%) for interrater reliability (Pearson r = .6-1.0). CONCLUSIONS AND IMPLICATIONS The Healthy Food Pantry Assessment Tool is research-tested and can be used to evaluate and quantify the healthfulness of FPE.
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Association of a Community Campaign for Better Beverage Choices With Beverage Purchases From Supermarkets.
Schwartz, MB, Schneider, GE, Choi, YY, Li, X, Harris, J, Andreyeva, T, Hyary, M, Highsmith Vernick, N, Appel, LJ
JAMA internal medicine. 2017;(5):666-674
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IMPORTANCE Data are needed to evaluate community interventions to reduce consumption of sugary drinks. Supermarket sales data can be used for this purpose. OBJECTIVE To compare beverage sales in Howard County, Maryland (HC), with sales in comparison stores in a contiguous state before and during a 3-year campaign to reduce consumption of sugary beverages. DESIGN, SETTING, AND PARTIPICANTS This observational experiment with a control group included 15 HC supermarkets and 17 comparison supermarkets. Weekly beverage sales data at baseline (January 1 to December 31, 2012) and from campaign years 1 to 3 (January 1, 2013, through December 31, 2015) were analyzed. A difference-in-differences (DID) regression compared the volume sales per product per week in the HC and comparison stores, controlling for mean product price, competitor's product price, product size, weekly local temperature, and manufacturer. EXPOSURES The campaign message was to reduce consumption of all sugary drinks. Television advertising, digital marketing, direct mail, outdoor advertising, social media, and earned media during the 3-year period created 17 million impressions. Community partners successfully advocated for public policies to encourage healthy beverage consumption in schools, child care, health care, and government settings. MAIN OUTCOMES AND MEASURES Sales were tracked of sugary drinks highlighted in the campaign, including regular soda, sports drinks, and fruit drinks. Sales of diet soda and 100% juice were also tracked. Sales data are expressed as mean fluid ounces sold per product, per store, per week. RESULTS Regular soda sales in the 15 HC supermarkets decreased (-19.7%) from 2012 through 2015, whereas sales remained stable (0.8%) in the 17 comparison supermarkets (DID adjusted mean, -369 fl oz; 95% CI, -469 to -269 fl oz; P < .01). Fruit drink sales decreased (-15.3%) in HC stores and remained stable (-0.6%) in comparison stores (DID adjusted mean, -342 fl oz; 95% CI, -466 to -220 fl oz; P < .001). Sales of 100% juice decreased more in HC (-15.0%) than comparison (-2.1%) stores (DID mean, -576 fl oz; 95% CI, -776 to -375 fl oz; P < .001). Sales of sports drinks (-86.3 fl oz; 95% CI, -343.6 to 170.9 fl oz) and diet soda (-17.8 in HC stores vs -11.3 in comparison stores; DID adjusted mean, -78.9 fl oz; 95% CI, -182.1 to 24.4 fl oz) decreased in both communities, but the decreases were not significantly different between groups. CONCLUSIONS AND RELEVANCE A locally designed, multicomponent campaign to reduce consumption of sugary drinks was associated with an accelerated decrease in sales of regular soda, fruit drinks, and 100% juice. This policy-focused campaign provides a road map for other communities to reduce consumption of sugary drinks.
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Evaluation of Student Handwashing Practices During a School-Based Hygiene Program in Rural Western Kenya, 2007.
La Con, G, Schilling, K, Harris, J, Person, B, Owuor, M, Ogange, L, Faith, S, Quick, R
International quarterly of community health education. 2017;(2):121-128
Abstract
Unsafe drinking water and inadequate handwashing facilities in primary schools increase the risk of absenteeism due to diarrhea and respiratory infections. To mitigate these risks, we provided 28 schools in rural Western Kenya with handwashing and drinking water stations (containers with lids and taps on metal stands), bleach for water treatment, soap for handwashing, and educational materials. We observed the use of the water stations and assessed teachers' attitudes toward the intervention. Of 151 total handwashing stations, 69 (59%) were observed to have soap and water and treated drinking water 4 months after implementation; observations of pupils showed an increase in handwashing behavior in water stations located < 10 m, as compared with those >10 m, from latrines ( p < .02). In focus groups, teachers reported improved cleanliness and decreased illness in pupils. Teacher training and installation of water stations resulted in observed improvements in pupils' hygiene, particularly when water stations were located <10 m from latrines.
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Salt intake belief, knowledge, and behavior: a cross-sectional study of older rural Chinese adults.
Zhang, J, Wu, T, Chu, H, Feng, X, Shi, J, Zhang, R, Zhang, Y, Zhang, J, Li, N, Yan, L, et al
Medicine. 2016;(31):e4404
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Excess sodium consumption is a major cause of high blood pressure and subsequent vascular disease. However, the factors driving people's salt intake behavior remains largely unknown. This study aims to assess the relationship of salt intake behaviors with knowledge and belief on salt and health among older adults in rural China.A cross-sectional survey was conducted among 4693 older participants (men ≥50 and women ≥60 years old) randomly selected from 120 rural villages in 5 northern provinces in China. Healthy salt intake behavior was defined as either not eating pickled foods or not adding pickles/soy sauce/salt when food was not salty enough in prior 3 months.There were 81% participants having healthy salt intake behavior. Healthy salt intake behavior was more common among women (P < 0.01) and was positively associated with age (P < 0.01) and poorer health status (P < 0.01), but negatively associated with years in school (P < 0.05). After adjusting for age, sex, years in school, and health status, participants who believed in the harm of high salt intake were more likely to have healthy salt intake behavior, compared with those who did not believe (Odds Ratio = 1.6, P < 0.001). Knowledge of salt intake was not significantly related to healthy salt intake behavior.Our study demonstrated that belief in the harm of high salt intake rather than knowledge about salt and health was associated with healthy salt intake behavior, independent of age, sex, years in school, and health status. Future population salt reduction programs should place more emphasis on establishing health beliefs rather than only delivering salt-related knowledge.Clinical trial registration number of the study is NCT01259700.