Background: There have been many food waste studies done in elementary schools around the country. Several studies have determined that main entrées contribute significantly to plate waste in elementary school food programs, but studies relating the use of condiments and their influence on food waste need further exploration.
Objectives: Determine the correlation between the addition of condiments and the amount of plate waste from a chicken entrée.
Methods: In Phase I, data was collected in an elementary afterschool meal program. Researchers evaluated plate waste for the chicken entrée once a week for a total of four weeks. Chicken entrée plate waste was evaluated by weight and visual assessment. The waste weight was compared to the weight of one serving of the chicken entrée. A photograph of the total plate waste was taken each week for visual comparison. Researchers compared the total number of servings prepared to the number of servings leftover. In Phase II of the study a condiment (ketchup) was added to the menu when the chicken entrée was served. A marketing campaign was implemented with flyers to advertise the addition of the condiment. For the remaining four weeks, plate waste was documented using the same methods utilized during Phase I.
Results: In Phase I, an average of 26.7% of chicken entrées was wasted. In Phase II, an average of 20.8% of chicken entrées was wasted. No statistically significant difference was found in the percentage of food leftover between Phase I and Phase II (p<0.06). After adjusting for differences in initial portion size, there was still no statistically significant difference in weight of entrée left over (p<0.3).
Conclusion: Though there was no significant difference, the amount of waste is large enough to draw attention to the problem of waste in school foodservice. More research is necessary to determine what factors are leading to food waste.

Background: Dairy-free diets have gained popularity within the United States based off of minimal scientific evidence to support the overall healthfulness of eliminating dairy. There is limited existing research as to factors that influence dairy consumption or how many people adhere to a dairy-restricted diet.
Objective: The objective of this study was to determine public perception of the healthfulness of dairy and consumption patterns. It was hypothesized that due to recent media coverage and dietary trends, dairy products have gained a negative connotation and consumption has decreased.
Methods: An online survey was created to assess participants’ perception of the healthfulness of dairy and consumption trends of dairy and dairy substitutes. Participants age 18-65 were recruited via email and social media. Data was analyzed using SPSS.
Results: Among survey participants (N=213), the majority consume dairy (91%, n=194), with 77% (n=164) stating they consume 1-2 cups daily. There was a significant correlation (p≤0.01) between whether participants consume dairy and how healthy they view dairy products. The majority of respondents believe that dairy is healthy in moderation (70.4%, n=150), though 34.3% (n=73) believe that cow’s milk is nutritionally inferior to milk alternatives. There was a significant correlation (p≤0.01) between current dairy consumption and consumption of dairy during childhood. However, 42.7% (n=91) of participants stated that their preference for dairy has decreased over the past 5 years. Of the participants who had a decreased preference for dairy, their primary reasons were due to personal research (26.3%, n=56) and media influence (15%, n=32).
Conclusions: The majority of respondents reported consumption of dairy products and perceived dairy to be healthy in moderation. However, a large number of participants’ preference for dairy has decreased in recent years due to personal research and media influence. Future research should also include comparison of consumption trends to evidence-based dietary recommendations.

Background: Among the many benefits associated with the consumption of probiotics, modulation of the immune system has recently received the most attention. Previously, researchers and scientists thought that the use of probiotics only improved the gastrointestinal tract, thereby aiding digestion. However, there is now evidence to support that intake of probiotics is effective in the prevention and/or management of many gastrointestinal diseases plus modulating immune functions in a person with normal immunological status and microbiota.
Methods: An online survey regarding knowledge of foods containing probiotics, consumption of these foods, frequency of probiotic supplementation, and recent illness was developed to determine the relationship between probiotic intake and immune health among college students. Researchers recruited Texas Christian University students through e-mail and social media. Once the target number of participants (>150) responded to the survey, data was analyzed using SPSS.
Results: Upon surveying participants (N=157), 58% (n=91) of respondents reported that they did not take a probiotic supplement, while 19.8% (n=31) reported taking a supplement every day or ≥3-4 times/week. There was a strong correlation between those who reported frequent probiotic supplementation and lower incidence of strep throat (p<0.01), lower incidence of nausea and vomiting (p<0.01), and lower incidence of constipation (p<0.05). There was also a correlation between the consumption of certain foods containing probiotics, yogurt specifically, and illness frequency, notably, lower incidence of fever (p<0.01) and cold (p<0.05).
Conclusions: There is a significant correlation between the consumption of probiotic supplements and positive effects with certain illnesses, but some foods containing probiotics show opposite or negligible results. For more conclusive results, further research should be conducted with controlled variables to determine the relationship between illness and intake of probiotic supplements versus probiotic-containing foods.

Impact of the COVID-19 pandemic on diet and health-related behaviors of adults

Background:
Study objectives were to describe how diet and health habits changed and identify factors impacting diet and health behaviors during the pandemic.

Methods:
An electronic, anonymous survey was developed and distributed via local social media and through a community food-bank following IRB approval. Data were coded into and analyzed for frequencies and correlations using SPSS.

Results:
Participants (n=80) were 97% (n=77) female and 41.37+/-11.7 years. Participants receiving food assistance primarily accessed community food/mobile pantries (22%, n=17). Participants (54%, n=43) agreed that, “I was healthier before the pandemic”, while 15% (n=12) disagreed. Participants (52%, n=42) reported 13.2+/-6.8 pounds unwanted, pandemic weight gain, while 22.5% (n=18) reported 14.1+/-13.9 pounds desired, weight loss. Among participants earning <$50,000/year, 89.5% (n=17) reported inability to afford healthy food, while 2.6% (n=1) earning >$150,000/year reported inability to afford healthy food. Inability to afford healthy food correlated with BMI (ρ=.40, p<.01). Income negatively correlated with pandemic weight gain (ρ=-0.31, p<0.05) and ability to afford healthy foods (ρ=-.73, p<0.01). Participants reported increased pandemic snacking (61.25%, n=49) and alcohol consumption (37.5%, n=30). Higher pandemic stress levels correlated with increased pandemic alcohol and snack consumption, (ρ=.30, p<.01) and (ρ=.44, p<.01), respectively.

Conclusion:
Changes in health perceptions and weight were common. BMI and income impacted ability to afford healthy foods. Increased stress levels were significantly associated with increased alcohol intake and snacking, although weight changes were not associated with alcohol or snacking. This research provides information about pandemic dietary and health behavior changes and how impacts differ based upon income level.

Background: Diabetes Mellitus is a chronic condition that affects the body’s ability to use energy in food. Diabetes impacts more than 170 million people worldwide. Previous research suggests that people with diabetes report feeling stigmatized and that there is a lack of understanding by the public.
Objective: The objective of this study was to determine the level of diabetes knowledge among college students and their perception of people with diabetes. It was hypothesized that there is a lack of diabetes education among this group and that they would have an overall negative perception of people with diabetes.
Methods: An online survey was developed which assessed participants’ knowledge of Type 1 and Type 2 Diabetes and stigmas associated with the condition. Participants were recruited via email and social media. Data was analyzed using SPSS.
Results: Upon surveying participants (N=126), the majority reported knowing someone with Type 1 (63%; n=78) and/or Type 2 Diabetes (53%; n=67). Knowledge of someone with diabetes was strongly correlated with overall diabetes knowledge (p≤0.01). Approximately 63% (n=78) of respondents believe there is a stigma associated with diabetes. Reasons for the stigma include lack of diabetes education (63%; n=78) and negative portrayal of diabetes in the media (52%; n=65). There was a strong correlation (p≤0.01) between diabetes knowledge and whether or not respondents had a negative perception of people with diabetes.
Conclusions: Though the respondents reported that a stigma exists, a low percentage of respondents reported having negative perceptions of people with diabetes. This finding may be attributed to the large number of participants who knew people with diabetes, number of participants in health related majors, or those who had taken a college-level nutrition course. Future research could mitigate these variables by excluding participants in health-related majors or those who have had extensive education on the subject.

Background: Research indicates Millennials are more concerned about having healthy eating habits than following fad diets, and they exercise more than their Baby Boomer counterparts. The purposes of this study were 1) to determine reasons university students follow fad diets, and 2) to determine other methods students utilize for weight management.
Methods: In this un-blinded, randomized trial approved by TCU IRB, participants completed an online research questionnaire after providing informed consent. Population included 236 TCU male and female students, 18-22 years old. Analyses assessed students’ history of fad dieting and outcomes, perceived health status based on body weight and image, eating and exercise habits, and incidence of lifestyle practices such as smoking and alcohol use. Data was analyzed using SPSS (p<0.05). Frequency distributions and correlations were analyzed for trends in health maintenance behaviors.
Results: Participants self-identified as 76% females, 85% white, 6% Hispanic, and 4% other ethnicity. Only 32% of participants had followed a fad diet (p=0.01). Participants who followed fad diets included 30% Paleolithic®, 23% Gluten-Free®, 20% Weight Watchers®, and 14% Atkins®. Of those who followed the respective diets, 58% did not achieve desired results and reported feeling tired, had no change in health status, experienced temporary weight loss, and always felt hungry, and 56% of participants answered “no” when asked if fad diets work. Of those who followed a fad diet, 40% would not follow one again. Results also show a strong relationship between females and healthy eating habits, pressure to be a certain weight, and perceiving themselves to be a normal weight (p=0.01). Finally, weight loss behavior results show that 97% of participants exercise, while only 57% consciously eat less, and 55% count calories (p=0.01).
Conclusions: University students who followed fad diets experienced temporary or adverse results. Exercise was preferred rather than dieting to maintain weight.

Background: More than 66% of American adults are overweight or obese. Sugar sweetened beverages (SSB) are a primary source of added calories and may promote weight gain.
Methods: This study was approved by the Institutional Review Board. A random sample of college students provided informed consent before completing an electronic survey that included questions to determine participants’ demographics, self-reported height, weight, physical activity level, total beverage intake, health perceptions, and factors affecting beverage choices. Beverage kcals and intake were determined using the validated BEVQ15 Beverage Questionnaire.
Results: Participants (N=103) were 19.6+/-1.9 years of age with a healthy mean BMI of 23.3+/-3.7. Almost 70% (n=48) had a healthy BMI, ~25% (n=17) were overweight, 6% (n=4) were obese, ~81% (n=83) reported that they were lightly to very active, and 5% (n=5) reported that they were sedentary. Average beverage kcals/day (BKD) was 180.8+/-156.2 and ranged from 0-795 BKD. Among participants (n=75) that completed the BevQ15, 33% (n=26) consumed <100 BKD, 47% (n=35) consumed 100-<300 BKD, and 19% (n=14) consumed > 300 BKD. Normal BMI participants consumed 191 BKD, overweight participants consumed 204 BKD and obese participants consumed 69 beverage BKD. There was no significant correlation between BMI and BKD. Three primary factors which contributed to beverage choices were taste, quenching thirst, and health reported by 54% (n=55), 46% (n=47) and 44% (n=45), respectively. The factors health and calorie content were correlated (r=.23, p<0.05).
Conclusion: Participants had an average healthy BMI and were active. No significant correlations were detected between BMI and BKD. Obese participants consumed fewer BKD than healthy and overweight participants. This lower BKD contribution may be a method used to lose weight. Although calorie content was less frequently cited as a primary factor of beverage choices, participants that identified health as a determining factor were more likely to consider calorie content.

Background: Research indicates individuals who follow plant-based diets make healthier food choices and have less chronic disease than those consuming the Standard American Diet. It is hypothesized that Texas Christian University (TCU) students have limited knowledge and/or exposure to vegan/plant-based lifestyles and diets. The purpose of this study was to determine whether knowledge level and attitudes/beliefs of vegan/plant-based diets/lifestyle changed with exposure and newly-gained knowledge in a semester-long three-hour course.

Methods: Subjects included 23 junior/senior multidisciplinary TCU students (56%/female; 44%/male) enrolled in a course about plant-based diets and lifestyles. Students completed a pre-assessment questionnaire on the first day of class before exposure to any content regarding vegan/plant-based diets and lifestyles. Students completed a post-assessment questionnaire at semester end to ascertain if changes in attitudes/knowledge/beliefs regarding vegan/plant-based diets and lifestyles changed over time with exposure and newly-gained subject knowledge in the course. Data was analyzed using SPSS (p<0.05).

Results: Prior to starting the course, 13% of students reported they were vegetarians, and 83% typically consumed animal protein in their diets (p=0.01); more students in health-related disciplines noted having friends/family members who followed vegan diets (p=0.01). Pre-assessment results showed that female students were more knowledgeable than male students about plant-based diets/veganism (p=0.01); whereas, post-assessment knowledge scores showed no differences among gender. Overall, post-assessment scores improved for all students in the following categories: reasons why people choose veganism, acceptable foods for vegans, nutrients at risk for vegans, availability of vegan ready-to-eat foods/grocery store and restaurant meals, and risk for chronic disease of vegans vs. people who consume animal products (p=0.01).

Conclusions: Students majoring in the sciences and nursing/health sciences possessed greater knowledge about vegan/plant-based diets/lifestyles than their counterparts majoring in other subjects. Although level of prior knowledge varied among all students, exposure to the topic through a vegan/plant-based studies course increased knowledge of participants.

Background: Nutrition plays a vital role in disease prevention and health promotion; however, few health professions curriculums provide adequate nutrition education. The Culinary Medicine program (CM) was developed at Tulane University Goldring Center for Culinary Medicine in 2012 to train health professions students about nutrition and healthy eating practices. Students also participate in a 10-year longitudinal study (Cooking for Health Optimization with Patients, CHOP) to assess learning outcomes.
Objective: Assess outcomes of a CM course for improving nutrition and dietary competencies of health professions students.
Design: Cohort of 77 medical and 13 physician assistant students (57/female; 33/male) from University of North Texas Health Science Center (UNTHSC) and Texas College of Osteopathic Medicine (TCOM).
Methods: The CM curriculum was first offered in Fort Worth, TX in 2014 and taught by faculty from UNTHSC, TCOM, Texas Christian University (TCU) and Moncrief Cancer Institute. During 2016-2018, students participating in the CM course were assessed using the 4-part CHOP survey including demographics, attitudes, dietary habits, and degree of proficiency in competencies related to nutrition/dietary knowledge and application. Study procedures were approved by TCU IRB, and informed consent was obtained. Data were analyzed to meet study objectives (SPSS, p<0.05).
Results: Results showed that students who participated in the CM course reported greater proficiency in their ability to inform patients about nutrition/dietary competencies: (1) health effects of the Mediterranean, Dash, and low fat diets; (2) weight loss strategies, portion control, food label facts and serving sizes; (3) dietary practices for type 2 diabetes, celiac disease, and food allergies; (4) role of dietary cholesterol/saturated fats in blood lipids; (5) recognizing warning signs/symptoms for eating disorders; and (6) role of fiber and omega-3 fatty acids in disease prevention and heart health (p<0.05).
Conclusion: Study results underline the value of dietetics educators providing innovative learning opportunities that integrate nutrition into training for health professions students.

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.

Learning Outcome: Provide education about the knowledge, behaviors and attitudes individuals have towards dietary fatty acids.

Background: Research has shown a strong relationship between dietary fatty acids (FAs) and their impact on blood cholesterol. Few studies have examined knowledge, behaviors and attitudes (KBA) towards dietary FAs impact on blood lipid levels.
Objective: To determine: 1) KBA of FAs using the modified General Nutrition Knowledge Questionnaire (GNKQ); and 2) correlations between anthropometric data, GNKQ responses and blood lipid levels.
Design: This study utilized a cross-sectional research design.
Methods: Upon IRB approval, 104 women ages 18-40yr consented and completed the modified GNKQ via Qualtrics®. The GNKQ consisted of 42 questions and took approximately 15min to complete. Additionally, a subset of nine women also were instructed to fast for 12-15hrs prior to testing at the Obesity Prevention Laboratory at TCU. Height (cm), weight (kg), BMI (kg/m2), waist-to-hip ratio were recorded. Next, a fasting blood sample (5mL) was obtained. The blood samples were sent to AnyLabTestNow® (Fort Worth, Texas) for a lipid panel. Results were analyzed via IBM SPSS® (Statistics Version 25.0. Armonk, NY). Significance was set at p<0.05.
Results: More than 80% of participants were aware of saturated, monounsaturated, and polyunsaturated FAs, but only 33.3% were able to identify their proper food sources. Of the survey responses, approximately 1.9% demonstrated poor knowledge (answered 0-11 questions correctly), 54.3% moderate knowledge (12-23 questions correctly), and 43.8% strong knowledge (24-34 questions correctly). 100% of lipid panel participants had normal total cholesterol and HDL levels. Risk ratio (LDL/HDL) and weight showed a strong positive correlation (p=0.004, r=0.846**).
Conclusion: Despite self-reported awareness, participants lack knowledge of dietary FAs. The subset results showed strong correlation between risk ratio and weight representing the relationship between weight and lipid levels. Overall, more research should ensue with a larger sample.

Background: Over 42 million Americans face food insecurity (FI). Simultaneously, approximately 40% of food produced in the U.S. is wasted. Where FI and food waste (FW) coexist, it is necessary to develop and implement programs to decrease the negative consequences caused by these issues.
Objective: The objective of this study was to create a standardized model for implementing a student-led food recovery program (FRP) for other universities to access and utilize. The secondary objective was to measure the effectiveness of the FRP at TCU.
Researchers hypothesized that by incorporating the FRP into the dietetics program, the FRP would achieve program sustainability and enhance dietetic students’ knowledge of FI and FW.
Design: This study utilized a mixed methods study design.
Methods: Over three academic semesters, researchers observed the overall operations of the FRP at TCU. Researchers collected quantitative data on food types (i.e. vegetables, grains, proteins, mixed), quantities (pounds), and raw food costs ($). Researchers conducted semi-structured interviews with nutrition and dietetics students, foodservice personnel, and faculty and analyzed interview transcriptions for prevalent theme codes. A codebook was created based on frequently identified phrases, and themes were extracted. Participants provided written consent. This project received IRB approval.
Results: Over 12,700 pounds of food were recovered during the study period. By weight, protein-containing foods were the most recovered type of food (~5700 lbs.), followed by grains (~2900 lbs.), vegetables (~2100 lbs.), and mixed foods (~2000 lbs.). Five major themes were extracted from interviews; all respondents identified the FRP as a meaningful and practical program.
Conclusions: FRP offers a sustainable solution for benefitting the environment, combating FI, and providing dietetics students with experience working with FI and FW. Efforts should be made to incorporate a FRP at the university level, and a dietetics program may offer an effective means to achieve this integration.

Background: Much of the research associated with eating patterns of adolescents or young adults has been related to genetics, weight gain associated with parental influence of food selection, and children’s food choices relative to their parent’s desires. There is little research conducted on children’s perceptions of their parent’s food choices and how those beliefs correlate to their own dietary choices later in life.
Objective: The objective of this study was to determine whether parents’ perceptions of food had an effect on their children’s eating behaviors later in life. The hypothesis was that the food-related behaviors and beliefs of the parents strongly influence the child’s future dietary choices and lifelong relationship with food.
Methods: An online survey was developed that consisted of questions regarding student’s perceptions of their parents’ dietary choices and their own current dietary choices and beliefs. Researchers recruited participants via email and social media. Data was analyzed using SPSS.
Results: Among survey participants (N=158) there was a significant correlation (p<0.01) between the parent’s past eating behaviors and child’s current eating behaviors for several dietary patterns, including vegan, low carbohydrate, calorie counting and gluten free. Approximately 42% (n=66) of respondents reported that they were made aware of their weight at a young age. There was a strong correlation (p<0.01) between parents discussing weight and discouraging attempts to try new foods.
Conclusions: There was a significant correlation between the way that children view diet and nutrition and how their parents view diet and nutrition, as perceived by the children. Parents’ specific eating behaviors and discussions about weight also correlate with their children’s current eating behaviors and awareness of weight, although they may not currently live together. For more conclusive results, future research on the subject should also include data regarding parents’ perspective of their own food choices and beliefs.

Background: Athletes increasingly skip meals because they lack time or knowledge to prepare their own meals; mobile applications have been proposed as a potential solution to this problem. Adherence to mobile app tracking may vary, but self-motivation and nutrition knowledge has been shown to increase chances of behavior change while using an app.
Objective: Determine if female college athletes’ nutrition/fueling behaviors changed over four weeks by utilizing a mobile application for tracking fueling practices.
Design: Pilot study with cohort of 17 female TCU NCAA Beach Volleyball athletes.
Methods: Pre and post-study questionnaires examined attitudes toward mobile applications, dietary behaviors, and frequency of fueling habits. Athletes also attended a pre-study training session about utilizing the Eat2Win app. Data analyses included recorded frequency of application usage and logged meals per/day plus impact on dietary behaviors/fueling habits. Study procedures were approved by TCU IRB. Participant informed consent was obtained. Data were analyzed to meet study objectives (SPSS, p<0.05).
Results: Most athletes (82%) disliked using the Eat2Win app, where app usage decreased from 88% in week one to 18% app usage at the completion of the study. Reasons for the pronounced decrease in usage included frequent app crashes, too time consuming, and limited phone storage space. Additionally, results did not show improvement in athletes’ eating habits with app usage. Although pre-study results showed 42% of athletes did not consistently eat breakfast and/or eat/drink something every 3-4 hours, those athletes who reported greater frequency of eating breakfast and/or every 3-4 hours or refueling one hour after practice, maintained consistent positive eating behaviors throughout the study. These same athletes also reported greater energy levels overall (r=.671; p=0.01).
Conclusions: Study results emphasize the importance of implementing user-friendly mobile apps for athletes that are time-use efficient and offers calorie-counting and picture logging functions to promote change in dietary and refueling practices.

Background: Americans’ choice in caffeinated beverages, consumption amounts, and frequency of consumption varies depending on factors like age, demographics, education level, and social status. Caffeine has shown to increase energy, alertness, attentiveness, and sociability. Research shows that the amount of caffeine consumed by adolescents has increased 70% in the past 30 years.
Objective: The objective of this study was to determine the relationship between the onset of coffee consumption, amount of current coffee consumption, and personal well-being. It was hypothesized that an earlier onset of coffee consumption would have a positive correlation to increased coffee consumption and a negative effect on personal well-being later in life.
Methods/Design: An online survey was administered to college students, age 18-24. Participants were recruited via social media. The survey assessed participants’ history of coffee consumption, current coffee consumption, and perception of impact on appetite, mental status, mood, sleep patterns, and overall health. Data was entered into SPSS after survey responses were collected.
Results: Upon surveying participants (N=95), there were strong positive correlations (p<0.01) between the onset of coffee consumption, amount consumed at onset, and current consumption level. Notably, onset of coffee consumption was likely to occur during significant academic years, such as the first year of college (15.8%, n=15) and first year of high school (13.7%, n=13). Approximately 67% (n=64) reported consuming 1-2 cups/day at onset of consumption. Additionally, 52.6% (n=50) report that coffee consumption benefits their overall mood, while 41.1% (n=39) claim it has no effect on overall health and well-being.
Conclusions: The onset of coffee consumption is commonly seen in times of change, such as significant academic years. Consequently, participants also agreed that caffeine consumption benefits their mood above other qualities surveyed. Further research relating to other types of caffeinated beverages and foods would provide more conclusive results about onset and wellbeing.

Background:
Peanut butter is an all-American staple in nine out of 10 households. It’s estimated that each U.S. youth consumes an average of 1,500 peanut butter sandwiches by the time he/she graduates from high school. Although, the popularity of peanut butter alternatives such as tree nuts/seed butters has grown in recent years due to their rich source of nutrients, peanut butter continues to be the “nut butter” of choice for most people. This may be due to lack of knowledge about the health benefits of different nut/seed butters and/or lack of exposure to these products.

Methods:
The purpose of this study was to examine if taste-testing and increased awareness about the health benefits of tree nut/seed butters would influence their consumption among university students. 52 students enrolled in a multi-disciplinary introductory nutrition course participated in this single-blind, cross-sectional study. Participants completed a pre-study questionnaire identifying key nutritional benefits of peanut and alternative tree nuts/seeds butters and typical consumption of each. Following education about the nutrient content of peanuts compared to cashews, almonds, and sunflower seeds, participants taste-tested and evaluated a sample butter of each and completed a post-study questionnaire. Study procedures were approved by university IRB, and participants responses and sensory rankings were analyzed to meet study objectives (SPSS; p<0.05).

Results:
Significant improvement in pre and post-study knowledge of nutrient content in nut/seed butters was noted (p=0.01). Sensory evaluation showed that preferences for peanut butter were highest among participants, followed by almond butter and cashew butter. Sunflower seed butter was least preferred (p=0.01). Taste, color, and texture/mouthfeel sensory rankings correlated with overall acceptability for each sample (p=0.05). Following sensory evaluation, preferences for consuming almond butter increased by 38% compared to pre-tasting responses (p=0.01).

Conclusions:
Education and sensory evaluation are both important strategies for enhancing awareness of health benefits and acceptability of peanut butter alternatives.

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

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.

Medical Nutrition Therapy (MNT) is evidenced-based nutrition therapy provided by a Registered Dietitian/Registered Nutritionist (RD/RDN) to help treat medical conditions. The purpose of the study was to evaluate current understanding and perception of the RD/RDN role in healthcare among undergraduate pre-health students. Following IRB approval, a convenience sample of TCU pre-health students (n=94) completed an electronic survey. Data were coded into and analyzed using SPSS 29. Over 23% (n=22) of participants had taken a nutrition course. Participants were asked their opinions regarding the importance of the RD/RDN in improving quality of care for patients with a variety of diseases including heart disease, diabetes, obesity, stroke, cancer, chronic kidney disease, Parkinson’s disease, Crohn’s disease, irritable bowel syndrome, eating disorders, and ulcerative colitis. Over 55% (n=52) reported that the RD/RDN would be important in the care in all of these conditions. When asked if they would either refer a patient with a specific disease to an RD/RDN for nutrition counseling, provide a nutrition handout, briefly educate patient on nutrition themselves, or recommend online nutrition information from an official source, over half of participants would refer to an RD/RDN for obesity, celiac disease, heart disease, chronic kidney disease, diabetes, Crohn’s Disease, irritable bowel syndrome, eating disorders and ulcerative colitis. Fewer than half of participants would refer patients with Parkinson’s Disease, cancer and stroke to an RD/RDN. Less than a quarter of pre-health students have taken a nutrition course and therefore most are likely unfamiliar with MNT recommendations appropriate for various chronic diseases.

Background: A relationship exists between perception of one’s health based on weight, and how they manage their health. Normal-weight college students who physically appear healthy may unknowingly develop a chronic disease because they view good physical appearance as verification of good health.
Objective: The purpose of this study was twofold: 1) compare the perceived health status of TCU students to their actual health status; and 2) assess the health status of TCU students of normal BMI.
Design: This study was a cross-sectional, descriptive design.
Methods: Twenty-five normal-weight college students between ages 18-24 of any sex and race were recruited to complete a health perception assessment survey 24 hours prior to their lab visit. Participant’s anthropometric measurements (height, weight, body fat percentage, waist/hip circumference, and waist-hip ratio), blood pressure, fasting blood glucose (via finger prick) and a 10mL blood sample were collected. Blood was analyzed for hemoglobin A1c and a lipid panel. Self-reported survey results were compared with results obtained during the study visit to identify any discrepancies between actual and perceived health status and evaluate the overall health status of participants.
Results: Average BMI and waist-hip ratio of participants were 22.39±1.94 and 0.76±0.04, respectively. The most commonly elevated measured values were fasting blood glucose (29% prevalence), and body fat percentage, blood pressure, and LDL cholesterol (21% prevalence each). Fifty-two percent of participants presented with at least one measured value outside normal limits and 29% presented with two or more values outside normal limits. However, 92% described themselves as “very healthy”, “healthy”, or “somewhat healthy”.
Conclusion: Despite the appearance and perception of health, a significant proportion of TCU students ages 18-24 may risk developing a chronic disease. Our results suggest that regardless of self-perceived health status, TCU students should receive regular check-ups to identify and manage physiological markers of health.

Despite the significant prevalence of food intolerances in children and adolescents (2 to 18-year olds), food intolerance mechanisms and testing is severely misunderstood and under researched. A food intolerance is a non-immunological response that occurs after consuming a specific food particle causing gastrointestinal (GI) issues such as bloating, nausea, diarrhea, and abdominal pain. The lack of understanding of food intolerances is causing too many children to unnecessarily follow unsupervised elimination diets which increases the risk of developing nutrient deficiencies. The objectives of this study were to demonstrate the serious impact to the quality of life (QOL) that food intolerances have towards children and adolescents by analyzing available literature and utilizing a case study participant. Findings suggested that there must be more research done to understand food intolerance to improve the QOL in children and adolescents.

Background: Limited opportunities to gain knowledge regarding nutrition and food preparation techniques currently exist in the school system. Dietetic interns taught adolescents enrolled in a university-hosted summer cooking camp how to prepare foods from scratch, use basic knife skills, meal plan and combine common kitchen ingredients to make budget-friendly meals and healthy snacks. Dietetic students taught nutrition lessons about reading nutrition labels, protein, sodium, nutrient density, added sugars, whole grains, vitamin C and iron.

Objectives: 1) Describe cooking/nutrition knowledge and self-efficacy in adolescents; 2) describe the correlation between caregiver cooking/nutrition efficacy and adolescent cooking/nutrition knowledge prior to education.

Design: Following IRB approval, a convenience sample of 7th-9th grade adolescents enrolled in a five-day cooking camp and their caregivers were recruited to participate in the study.

Methods: Adolescent participants completed pre- and post-camp surveys to measure cooking/nutrition knowledge, experience and self-efficacy. One caregiver per adolescent completed a pre-camp survey to measure cooking experience and confidence. Frequency of family meals and home-meal preparation was measured for all participants.

Results: Adolescent participants (n=23) were 12.8+/-0.95 years. Participants were 74% (n=17) female and 26% (n=6) male. Caregiver confidence of cooking ability using basic ingredients and adolescent pre-camp cooking confidence (r=0.547, p=0.001) were positively correlated. Adolescent participants reported that they were able to perform the following tasks pre- and post-camp, respectively: Cook raw meat and poultry (52%, n=12; 96%, n=22); Cook dried beans (9%, n=2; 100%, n=23); Use food preparation methods to prevent food borne illness (52%, n=12; 96%, n=22); Shop for foods to stay on a budget (61%, n=14; 96%, n=22); Use the nutrition facts label (78%, n=18; 100%, n=23).

Conclusions: A cooking camp is an effective approach to provide adolescents with cooking/nutrition education and improve their self-efficacy related to meal preparation.

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.

Nano- and microscale zinc oxide (ZnO) have demonstrated potential for applications in electronic, pharmacological and chemical industries among others. At these scales, surface properties dominate, rendering surface defects highly influential. Consequently, understanding of defect- related phenomena are crucial to achieving impactful figures of merit. Many optoelectronic properties of ZnO relevant for applications have been linked to defect-related visible luminescence. Its fundamental origins are still being debated, with attributions to oxygen vacancies, zinc vacancies, oxygen antisites, donor-acceptor pairs, etc. In our studies, we contribute to this discussion by probing the relationship between crystal morphology and this luminescence. We conducted optoelectronic studies to characterize the effects of remote oxygen plasma treatment on hydrothermally-grown microscale ZnO samples with controlled morphology as a means to help elucidate the nature of the visible emission. We report on the observed changes in the photoluminescence spectra indicative of the relationship between surface defects, morphology, and electronic structure of ZnO.

Dark Matter (DM) is hypothesized to be an exotic particle that is invisible to human observation. But thankfully, its existence is proven through its gravitational interaction with luminous matter (such as stars and galaxies), and it is responsible for the formation of the humongous structures across our universe. The leading interpretation of DM is what we call Cold Dark Matter (CDM), where the DM particles have relatively low velocities and low energies. This causes structures to form quite quickly and easily in the early universe. While CDM can explain many observed properties of the universe, it is not without its flaws (specifically on the scale of low-mass dwarf galaxies). The hypothesis of Warm Dark Matter (WDM) poses a viable solution to the shortcomings of CDM. In WDM, the DM particles are of higher energy and have higher velocities. This would cause the formation of the first gravitationally bound structures in the Universe to be delayed when compared to CDM. Using a model to approximate varying temperatures of DM, we compare the rates and characteristics of early structure formation for the current CDM hypothesis, and that of many other types/temperatures of WDM. We expect that the differences between CDM and WDM will be most apparent during the first billion years after the Big Bang, just as the first stars in the Universe ignite. These results may be indicative of the true nature of dark matter, and finally bring our understanding into the light.