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  1. Artikel: P93 A Multi-State Evaluation of the Knowledge of the Background and Dangers of Popular Fad Diets Among Cooperative Extension Agents in Family and Consumer Sciences

    McAlister, Abigail / Green, Vicky / Camel, Simone / Fontenot, Catherine

    Journal of nutrition education and behavior. 2020 July, v. 52, no. 7

    2020  

    Abstract: Cooperative Extension Services (CES) provides research-based information to communities. Rapidly changing trends leave communities seeking reliable information. There is a need to assess CES agents’ knowledge about fad diets to develop effective ... ...

    Abstract Cooperative Extension Services (CES) provides research-based information to communities. Rapidly changing trends leave communities seeking reliable information. There is a need to assess CES agents’ knowledge about fad diets to develop effective professional trainings.To assess general and potential adverse effects knowledge of fad diets of CES agents and factors influencing that knowledge.An online survey assessed CES agents employed in Louisiana, Texas, Mississippi, and Arkansas working in family and consumer science, nutrition, or related fields. The survey included demographic items, certifications held, years of experience, professional association memberships, education level and knowledge items to assess general and adverse effects knowledge of low-carbohydrate diets, intermittent fasting, detoxes, and cleanses. IRB approval was obtained from Louisiana Tech University. State office designates distributed the survey link to eligible agents.Descriptive statistics characterized respondents. Knowledge items addressing diet premises and adverse effects were scored and categorized by diet type. ANOVA testing determined factors that influenced knowledge.Eligibility was met by 138 respondents. The most reported length of employment was 1-10 years (42%), and master's degrees for education level (63%). The mean score for total knowledge of fad diets was 70%. Respondents scored higher for general knowledge (75%) than adverse effects questions (65%). Members of the Society for Nutrition Education and Behavior (SNEB) and the Academy of Nutrition and Dietetics (AND) scored highest for total knowledge (72%), as didRDN, DTR, and Certified Health Education Specialist (CHES) certifications (74%). An ANOVA yielded a significant effect for CHES certification, F (1, 2) = 5.16, P = .03 and for RDN/DTR certifications, F (1, 0) = 4.83, P = .03 for adverse effects knowledge. Respondents (80%) chose webinars as the preferred delivery method of professional education.Findings can be used to create needed meaningful professional development for Family and Consumer Sciences agents.
    Schlagwörter certification ; dietetics ; educational status ; employment ; extension education ; fasting ; health education ; nutrition education ; professional development ; surveys ; Arkansas ; Louisiana ; Mississippi ; Texas
    Sprache Englisch
    Erscheinungsverlauf 2020-07
    Umfang p. S60.
    Erscheinungsort Elsevier Inc.
    Dokumenttyp Artikel
    Anmerkung NAL-AP-2-clean
    ZDB-ID 2080501-9
    ISSN 1708-8259 ; 1499-4046
    ISSN (online) 1708-8259
    ISSN 1499-4046
    DOI 10.1016/j.jneb.2020.04.139
    Datenquelle NAL Katalog (AGRICOLA)

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    Verfügbar in ZB MED Bonn

    Z 4342: Hefte anzeigen

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  2. Artikel: Cooking Education Improves Cooking Confidence and Dietary Habits in Veterans

    Dexter, Ashley S / Pope, Janet F / Erickson, Dawn / Fontenot, Catherine / Ollendike, Elizabeth / Walker, Emily

    Diabetes educator. 2019 Aug., v. 45, no. 4

    2019  

    Abstract: The purpose of the study was to evaluate a 12-week cooking education class on cooking confidence, dietary habits, weight status, and laboratory data among veterans with prediabetes and diabetes. The sample for this study included 75 veterans within the ... ...

    Abstract The purpose of the study was to evaluate a 12-week cooking education class on cooking confidence, dietary habits, weight status, and laboratory data among veterans with prediabetes and diabetes. The sample for this study included 75 veterans within the Overton Brooks Veteran Affairs Medical Center who completed the 12-week class in an in-person group setting in Shreveport, Louisiana, or via Clinical Video Telehealth (CVT) in Longview, Texas. Veterans were referred to the Healthy Teaching Kitchen by their primary care provider or primary care dietitian. Enrollment in the class was on a volunteer basis. The cooking and nutrition education classes included topics such as carbohydrate counting, safety and sanitation, meal planning, and creating budget-friendly recipes. Participants completed 2 questionnaires for assessment of healthy dietary habits and confidence related to cooking. Changes in body weight, lipid panel, and hemoglobin A1C were assessed. Differences in class settings were tested via independent samples t tests. Paired samples t tests were completed to compare changes in mean laboratory results, weight, and questionnaire responses. Subjects lost a mean 2.91 ± 5.8 lbs (P < .001). There was no significant difference in percent change in laboratory data and weight between subjects participating via CVT and subjects in the live class. Overall, there was significant improvement in the confidence questionnaire ratings and Healthy Habits Questionnaire responses. Cooking and nutrition education can increase cooking confidence and dietary quality. These results provide support for the need for further research on the long-term effects of nutrition cooking education and for the benefits of using CVT software to provide education to remote facilities.
    Schlagwörter body weight ; carbohydrates ; computer software ; cooking ; diabetes ; dietitians ; eating habits ; glycohemoglobin ; health behavior ; health education ; lipids ; long term effects ; meal planning ; medical facilities ; nutrition education ; nutritional adequacy ; questionnaires ; recipes ; sanitation ; veterans
    Sprache Englisch
    Erscheinungsverlauf 2019-08
    Umfang p. 442-449.
    Erscheinungsort SAGE Publications
    Dokumenttyp Artikel
    ZDB-ID 2173745-9
    ISSN 1554-6063 ; 0145-7217
    ISSN (online) 1554-6063
    ISSN 0145-7217
    DOI 10.1177/0145721719848429
    Datenquelle NAL Katalog (AGRICOLA)

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  3. Artikel ; Online: Cooking Education Improves Cooking Confidence and Dietary Habits in Veterans.

    Dexter, Ashley S / Pope, Janet F / Erickson, Dawn / Fontenot, Catherine / Ollendike, Elizabeth / Walker, Emily

    The Diabetes educator

    2019  Band 45, Heft 4, Seite(n) 442–449

    Abstract: Purpose: The purpose of the study was to evaluate a 12-week cooking education class on cooking confidence, dietary habits, weight status, and laboratory data among veterans with prediabetes and diabetes.: Methods: The sample for this study included ... ...

    Abstract Purpose: The purpose of the study was to evaluate a 12-week cooking education class on cooking confidence, dietary habits, weight status, and laboratory data among veterans with prediabetes and diabetes.
    Methods: The sample for this study included 75 veterans within the Overton Brooks Veteran Affairs Medical Center who completed the 12-week class in an in-person group setting in Shreveport, Louisiana, or via Clinical Video Telehealth (CVT) in Longview, Texas. Veterans were referred to the Healthy Teaching Kitchen by their primary care provider or primary care dietitian. Enrollment in the class was on a volunteer basis. The cooking and nutrition education classes included topics such as carbohydrate counting, safety and sanitation, meal planning, and creating budget-friendly recipes. Participants completed 2 questionnaires for assessment of healthy dietary habits and confidence related to cooking. Changes in body weight, lipid panel, and hemoglobin A1C were assessed. Differences in class settings were tested via independent samples
    Results: Subjects lost a mean 2.91 ± 5.8 lbs (
    Conclusions: Cooking and nutrition education can increase cooking confidence and dietary quality. These results provide support for the need for further research on the long-term effects of nutrition cooking education and for the benefits of using CVT software to provide education to remote facilities.
    Mesh-Begriff(e) Adult ; Aged ; Blood Glucose/analysis ; Cooking/methods ; Diabetes Mellitus/blood ; Diabetes Mellitus/psychology ; Feeding Behavior/psychology ; Female ; Glycated Hemoglobin A/analysis ; Health Education/methods ; Health Knowledge, Attitudes, Practice ; Humans ; Louisiana ; Male ; Middle Aged ; Outcome Assessment, Health Care ; Prediabetic State/blood ; Prediabetic State/psychology ; Program Evaluation ; Retrospective Studies ; Self Concept ; Texas ; Veterans/education ; Veterans/psychology
    Chemische Substanzen Blood Glucose ; Glycated Hemoglobin A ; hemoglobin A1c protein, human
    Sprache Englisch
    Erscheinungsdatum 2019-05-10
    Erscheinungsland United States
    Dokumenttyp Evaluation Study ; Journal Article ; Research Support, U.S. Gov't, Non-P.H.S.
    ZDB-ID 603168-7
    ISSN 1554-6063 ; 0145-7217
    ISSN (online) 1554-6063
    ISSN 0145-7217
    DOI 10.1177/0145721719848429
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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    Verfügbar in ZB MED Köln/Königswinter

    Zs.A 1746: Hefte anzeigen Standort:
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    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  4. Artikel ; Online: Sequence Analysis and Characterization of Active Human Alu Subfamilies Based on the 1000 Genomes Pilot Project.

    Konkel, Miriam K / Walker, Jerilyn A / Hotard, Ashley B / Ranck, Megan C / Fontenot, Catherine C / Storer, Jessica / Stewart, Chip / Marth, Gabor T / Batzer, Mark A

    Genome biology and evolution

    2015  Band 7, Heft 9, Seite(n) 2608–2622

    Abstract: The goal of the 1000 Genomes Consortium is to characterize human genome structural variation (SV), including forms of copy number variations such as deletions, duplications, and insertions. Mobile element insertions, particularly Alu elements, are major ... ...

    Abstract The goal of the 1000 Genomes Consortium is to characterize human genome structural variation (SV), including forms of copy number variations such as deletions, duplications, and insertions. Mobile element insertions, particularly Alu elements, are major contributors to genomic SV among humans. During the pilot phase of the project we experimentally validated 645 (611 intergenic and 34 exon targeted) polymorphic "young" Alu insertion events, absent from the human reference genome. Here, we report high resolution sequencing of 343 (322 unique) recent Alu insertion events, along with their respective target site duplications, precise genomic breakpoint coordinates, subfamily assignment, percent divergence, and estimated A-rich tail lengths. All the sequenced Alu loci were derived from the AluY lineage with no evidence of retrotransposition activity involving older Alu families (e.g., AluJ and AluS). AluYa5 is currently the most active Alu subfamily in the human lineage, followed by AluYb8, and many others including three newly identified subfamilies we have termed AluYb7a3, AluYb8b1, and AluYa4a1. This report provides the structural details of 322 unique Alu variants from individual human genomes collectively adding about 100 kb of genomic variation. Many Alu subfamilies are currently active in human populations, including a surprising level of AluY retrotransposition. Human Alu subfamilies exhibit continuous evolution with potential drivers sprouting new Alu lineages.
    Mesh-Begriff(e) Alu Elements ; Evolution, Molecular ; Genetic Variation ; Genome, Human ; Human Genome Project ; Humans ; Sequence Analysis, DNA ; Sequence Deletion
    Sprache Englisch
    Erscheinungsdatum 2015-08-29
    Erscheinungsland England
    Dokumenttyp Journal Article ; Research Support, N.I.H., Extramural ; Research Support, Non-U.S. Gov't
    ZDB-ID 2495328-3
    ISSN 1759-6653 ; 1759-6653
    ISSN (online) 1759-6653
    ISSN 1759-6653
    DOI 10.1093/gbe/evv167
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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