Diet quality, diet motives, and nutrition literacy of vegans, vegetarians, and semi-vegetarians.

OBJECTIVE: Limited research is available on how motivations to adopt plant-based diets and nutrition literacy influence diet quality. This study assessed diet quality, diet motives and nutrition literacy in vegans, vegetarians, and semi-vegetarians, and investigated predictors of dietary quality. DESIGN: Cross-sectional study, participants completed an online survey about diet-related motives and nutrition literacy. Dietary intake was assessed with the Diet History Questionnaire III and diet quality was calculated with the Healthy Eating Index (HEI)-2015. A one-way ANCOVA was used to compare diet quality, nutrition literacy, and diet motives among diets. Hierarchical regression analysis was performed to identify significant predictors of diet quality. SETTING: Online survey, participants were recruited through paid targeted social media (Facebook/Instagram) advertising. PARTICIPANTS: Adults following a plant-based diet, including 117 (52.5%) vegans, 51 (22.9%) vegetarians, and 55 (24.6%) semi-vegetarians. RESULTS: Vegans had higher HEI-2015 scores (80.8±6.5, p<0.001) compared to vegetarians (75.1±9.1), and semi-vegetarians (76.8±7.5). Most participants (74%) had good nutrition literacy scores. Total nutrition literacy did not differ between groups, but vegans had higher vegetarian nutrition literacy than vegetarians and semi-vegetarians (p<0.001). Ecological welfare, health, and sensory appeal were highly important to all participants. Motives accounted for 12.8% of the variance in diet quality scores. HEI-2015 scores were positively associated with motives of health and natural content, but negatively associated with weight control motivation (all p<0.05). CONCLUSIONS: Individuals following plant-based dietary patterns have high diet quality and nutrition literacy. Messages valuing intrinsic over extrinsic factors may facilitate healthier dietary adherence in this population.

Measures of nutrition status and health for weight-inclusive patient care: A narrative review.

In healthcare, weight is often equated to and used as a marker for health. In examining nutrition and health status, there are many more effective markers independent of weight. In this article, we review practical and emerging clinical applications of technologies and tools used to collect non-weight-related data in nutrition assessment, monitoring, and evaluation in the outpatient setting. The aim is to provide clinicians with new ideas about various types of data to evaluate and track in nutrition care.

Healthy Eating Index and Dietary Inflammatory Index are not correlated with body composition in female collegiate athletes.

OBJECTIVE: This cross-sectional study investigated associations among the Healthy Eating Index (HEI)-2015, Dietary Inflammatory Index (DII), and body composition in female collegiate athletes. PARTICIPANTS: Female NCAA Division I student-athletes (n = 41, 18-21 years old) were included from various sports and did not report any diagnosed chronic diseases. METHODS: Demographics, dietary intake, anthropometrics, and body composition, including bone mineral density, were collected utilizing a questionnaire, three interview-based multiple-pass 24-h dietary recalls, and dual-energy X-ray absorptiometry. RESULTS: Mean HEI-2015 and DII scores (using 39 of 45 components) were 56.2 ± 13.5 and -0.1 ± 1.9, respectively. Athletes did not meet recommended intake levels for servings of fruit, vegetables, fiber, calcium, vitamin D, omega-3, and omega-6. Saturated fat and added sugar intake exceeded the recommended intakes. Diet quality indices and body composition measures were not correlated. CONCLUSIONS: Although female collegiate athletes consumed poor-quality diets, this was not associated with body composition or bone health.

Physical activity and sleep quality correlations with anthropometric measurements in young adults.

OBJECTIVE: This cross-sectional study examined correlations between physical activity and anthropometrics as well as sleep quality and anthropometrics. PARTICIPANTS: College students (n = 85) with average age 25.6 ± 5.4 years. METHODS: Participants received full-body dual-energy x-ray absorptiometry scans and completed validated surveys: Habitual Physical Activity questionnaire, Pittsburgh Sleep Quality Index (PSQI), and Epworth Sleepiness Scale. RESULTS: Males reported more sports-related physical activity than females (p = 0.041). Physical activity indices and percent body fat were inversely correlated (total ⍴ = -0.320, p < 0.001; sport ß = -0.378, p = 0.003). Participants had poor overall sleep quality (PSQI = 6.19 ± 2.99). The PSQI sleep quality index: disturbance was directly correlated with body mass index (BMI) (ß = 0.328, p = 0.007). CONCLUSION: Health interventions on college campuses should promote more physical activity and better quality sleep as these factors were related to improved body anthropometrics and potentially reduced chronic disease risk.

Conservative Clothing Effects on Body Composition Assessment by Air Displacement Plethysmography.

Form-fitting spandex swimsuits or single-layer compression shorts are recommended during BOD POD® testing to ensure accurate results. The purpose of this study was to evaluate the effects of various outfit types on body composition measurements using the BOD POD®, and self-reported comfort level wearing each outfit. Twenty-one participants, 8 females and 13 males, (age 31.6 ± 9.8 years) wore a spandex swim cap and three different outfits during BOD POD® testing (manufacturer-recommended form-fitting spandex swimsuit, short sleeve spandex, long sleeve spandex). Measured variables include body mass, body fat percentage, body volume, and self-reported comfort level wearing each outfit. Calculated variables include BMI and body density. Mean body density when wearing the control outfit was 0.004 g/cm3 lower than both short (p < 0.001) and long sleeve (p = 0.001) alternatives. Short and long sleeve outfits resulted in body fat percentage underestimations of 2.0% and 2.1%, respectively (p < 0.001). The short sleeve outfit had the highest mean comfort rating followed by the long sleeve outfit, and the lowest was the control swimsuits. The short sleeve outfit and control outfit had the largest differences in reported comfort levels (p < 0.05). Wearing short and long sleeve spandex outfits instead of recommended form-fitting swimsuits resulted in body density increases and body fat percentage underestimations. Participants should follow manufacturer recommendations by wearing spandex swimsuits. Participants had higher self-reported comfort levels when wearing short or long sleeve outfits.

Performing nutrition assessment remotely via telehealth.

Performing nutrition assessment remotely via telehealth is a topic of significant interest given the global pandemic in 2020 that has necessitated physical distancing and virtual communications. This review presents an evidence-based approach to conducting nutrition assessments remotely. The authors present suggestions for adaptations that can be used to perform a remote nutrition-focused physical exam. Direct-to-consumer technologies that can be used in remote nutrition assessment are discussed and compared. Practice tips for conducting a telehealth visit are also presented. The aim of this publication is to provide interdisciplinary clinicians a set of guidelines and best practices for performing nutrition assessments in the era of telehealth.

Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy.

OBJECTIVE: To evaluate the effects of a group-based Advance Quantity Meal Preparation (AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults. METHODS: Participants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3). RESULTS: The AQMP program increased the proportion of overall home-cooked meal consumption (T2, P = 0.03), home-cooked dinner consumption (T2, P = 0.04), cooking attitudes (T3, P = 0.01), and cooking self-efficacy (T2, P = 0.002). CONCLUSIONS AND IMPLICATIONS: This pilot study indicates that AQMP may increase home-cooked meal consumption, cooking attitudes, and cooking self-efficacy.