Determination of Caffeine Use and its Effects on University Students
Jason Balters, Senior-Coordinated Program in Dietetics; Jordan Pitts, Senior-Coordinated Program in Dietetics; Anne VanBeber, PhD, RD, LD, FAND, CCMS; Kelly Fisher, DCN, RD, LD, CSP; Lyn Dart, RD, LD, PhD - Department of Nutritional Sciences
Background
Many studies have observed caffeine intake of university students. Investigators have found that the majority of consumers who over consume caffeine were not aware of the FDA recommended limit of 400 mg caffeine/day. Purposes of this research were to determine the level of caffeine consumption among students attending Texas Christian University (TCU) and the perceived effects that users experienced related to sleep, stress, and withdrawal symptoms. A desired outcome of this research was to clarify confounding values of average caffeine consumption in the university population that varied from 124 mg/day to 228 mg/day in the existing literature.

Methods
A survey questionnaire was created to assess the quantity, modality and situational scenarios of caffeine consumption, as well as caffeine’s perceived effect on sleep, energy and stress. Caffeine withdrawal effects felt by students were also ascertained in the survey. The survey was administered via Survey Monkey® and distributed via the TCU email system to approximately 1000 students. Basic descriptive and frequency statistics were calculated using the Survey Monkey® software.

Results
The 217 respondents were 76.5% female with 94% between the ages of 18-25 years old and 94.0% current undergraduate students. Of the total respondents, 70.1% consumed 1-2 caffeinated beverages per day, 66.5% used caffeine to help study, and 67.5% used caffeine to increase energy. Negative perceptions of caffeine’s impact on sleep were reported by 30%; while 18.5% reported a negative impact on stress, and 73.7% reported withdrawal symptoms.

Conclusions
The consumption of 95-190 mg caffeine/day by the majority (54.9%) of study participants was consistent with reported scientific literature. While only 1.8% of those surveyed consumed more than the FDA recommendation of 400 mg caffeine/day, reasons for this are unknown. Additionally, of the 70% who stated they experienced withdrawal symptoms, it is uncertain if these symptoms were indeed caused from the caffeine withdrawal or from another unrelated cause. It is advised that the research survey be revised to include questions that more acutely seek information sought in the stated purpose of the study. Further research regarding caffeine consumption by consumers is also warranted to better assist registered dietitian nutritionists and other health professionals when assessing diet and lifestyle habits of patients.

Background:
Studies in the general population assessing knowledge/attitudes regarding a plant-based diet found that the majority of participants were reluctant to follow the diet. Specific concerns included perceived lack of satiety, low protein content, and undesirable taste. However, there is lack of research in the college-age population. The purpose of this study was to determine university students' general knowledge/attitudes of a whole-foods, plant-based diet.

Study Design:
After providing informed consent, participants (N=209) completed a 28-question online research survey via Survey Monkey®. Participant demographics, health status and eating habits were gathered at the beginning of the survey. The remaining questions assessed participant knowledge and attitudes pertaining to a whole-foods, plant-based diet. Analysis using Pearson correlation coefficients was performed to assess associations between knowledge and attitude towards a whole-foods, plant-based diet in concordance with participants’ health status and eating habits (SPSS, p ≤ 0.05).

Results:
Males were more likely to disagree that following a plant-based diet is beneficial to their health (p ≤ 0.01). Male students were also more likely to believe that a whole-foods, plant-based diet would never satisfy their hunger (p ≤ 0.01), decrease their energy levels (p ≤ 0.05); males were also less likely to understand the meaning of a whole-foods, plant-based diet (p ≤ 0.01). Similarly, students who had never taken a nutrition course were more likely to disagree that a whole-foods, plant-based diet is beneficial to their health (p ≤ 0.01).

Conclusions:
Respondents who had negative attitudes toward a whole-foods, plant-based diet tended to lack knowledge/understanding of the diet. Providing nutrition education about the whole-foods, plant-based diet by registered dietitian nutritionists could result in improved health outcomes among this population.

Background
According to the Environmental Protection Agency (EPA), 2.6 million tons of food waste was composted in 2017, while 30.6 million tons of food waste went to landfills. EPA’s Food Recovery Hierarchy prioritizes actions to prevent and divert wasted food including source reduction and feeding hungry people and animals. The objectives of the study were to 1) describe factors influencing participation in a composting pilot and 2) determine the impact on food and overall waste.

Methods
A 36-question electronic anonymous survey was developed and distributed to 1,054 participants in the composting pilot program by the City of Fort Worth via email following IRB approval. Data were coded into and analyzed using IBM SPSS version 25. Statistical significance was p<0.05.

Results
Approximately 40% of pilot program participants completed the survey (n=418/1054). Participants’ mean age was 45.5+/-14.9 years. Almost 90% (n=375) of participants cited wanting to save the Earth as a reason for program participation. Over 54% (n=223) reported completely filling the five-gallon compost bucket with food waste within 1-2 weeks, on average. Participants (45.7%, n=191) reported frequently throwing away food based upon expiration, best buy, or sell-by dates. Participants reported other waste-reducing behaviors including use of reusable glass and plastic containers and water bottles; 91.2% (n=381), 89% (n=372), 86.1% (n=360), respectively.

Discussion
The majority of participants wanted to save the Earth and were partaking in other waste reduction behaviors. However, food waste remained high among households as evidenced by frequent filling of five-gallon compost buckets and reports of throwing away food based upon dating systems. While it is nearly impossible to eliminate all food waste, landfills need a relief system, and city composting programs or at-home composting could be solutions for many households. Citizens would benefit from additional education regarding food dating systems and food waste reduction methods.

Background: Low-carbohydrate diets are increasingly popular in the US. Despite having vital roles in the body, negative associations are established toward carbohydrates in the media, indicating that reduced consumption leads to weight loss, decreased gastrointestinal conditions and improved brain function and energy status.
Objective: The objective of this study is to determine college students’ perceptions of carbohydrates on health and contributing factors to their perceptions. It is hypothesized that due to recent media coverage and health trends, carbohydrates have gained a negative connotation in regards to health, despite the lack of research supporting these ideas.
Methods: An online survey was developed to investigate participants’ perceptions and knowledge of carbohydrates. Researchers recruited Texas Christian University students through social media and email. Data was analyzed using Excel.
Results: Among study participants (N=127), only 3% (n=4) were currently following a low-carbohydrate diet and 45% percent (n=54) had previously followed one. Of the participants who limited their carbohydrate intake, the main motivators were weight loss (53%, n=51) and health (19%, n=18); they reported low energy levels (51%, n=47), mood swings (20%, n=18), and trouble concentrating (18%, n=17). The most commonly reported sources of nutrition education were internet searches (74%, n=90), social media/blogs (63%, n=77), and friends/family (63%, n=77). Approximately 45% (n=55) were in a health-related major and 47% (n=57) have taken a college nutrition course. The majority were able to correctly identify the roles that carbohydrates play in the body, including energy source (98%, n=117) and brain function (69%, n=82).
Conclusions: A small percentage of participants are following a low-carbohydrate diet, likely due to their awareness of the roles that carbohydrates play in the body, as well as negative symptoms reported by those who previously followed the diet. Many had taken a nutrition class, which indicates that nutrition education influences dietary decisions.

Background. The prevalence of nutrition-related diseases has created a need for increased nutrition education in medical school curricula. Due to the lack of nutrition education for physicians, RD/RDNs bring value to interprofessional teams. Incorporating nutrition education into medical school programs is likely to increase physicians’ ability to provide nutrition advice and promote healthy lifestyles.

Objective. The purpose of this study was two-fold: 1) to determine Registered Dietitians’ (RD/RDNs) perceptions of physicians’ nutrition knowledge; and 2) to determine the interprofessional practice of physicians.

Methods. A 27-question electronic survey was developed and distributed to a Survey Monkey link through email, social media and word-of-mouth communication following IRB approval. Inclusion criteria includes RD/RDNs credentialed with the Commission of Dietetic Registration over the age of 18 years. The investigators used Excel for Mac, Version 16.42 for data analysis. Statistical significance was set at p<0.05.

Results. The study surveys RD/RDNs in Texas. Participants (n=64) were 38.3+/-11.0 years of age and 100% (n=64) female. Over 95% (n=61) of participants reported feeling comfortable interacting with or providing nutrition information to physicians in a healthcare team setting. Approximately 30% (n=19) of participants rated physicians at expected to well above expected on establishing collaborative relationships with RDs/RDNs. Approximately 78% (n=50) of participants reported that they disagreed/strongly disagreed that physicians are well-prepared to educate their patients in nutrition. Over 43% (n=28) agreed/strongly agreed that physicians discuss nutrition with patients/clients when appropriate.

Conclusions. RD/RDNs reported being comfortable interacting with physicians. RD/RDNs did not report that physicians were well-prepared to educate patients about nutrition or discuss nutrition with patients when appropriate. The majority of participants reported that physicians meet or exceed expectations for establishing collaborative relationships. Thus, interprofessional teams are valuable in achieving positive patient outcomes.

Keywords: Registered Dietitian, RD, RDN, Doctor, MD, DO, Medical School, Nutrition Education, Interprofessional Education