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Limited resources and increased demands for competent, multi-skilled health care personnel require Dietetic Technician programs to target those students most likely to successfully complete the program and pass the DTR exam. Previous academic, work and life experiences will impact a student's ability to succeed in the DT program. Seventy DT program directors were contacted either in-person or by mail...
Many women of childbearing age are not consuming the recommended intake of folate to prevent neural tube defects. To promote healthy dietary change, it is important to understand factors that influence food choices Seven focus group discussions were conducted with 57 women of childbearing age to determine their attitudes about foods containing folate and their perceptions of influences on their food...
Folate is negatively related to plasma homocysteine (Hey) levels: elevated Hey contributes to coronary heart disease risk. Many older men are not consuming enough folate to lower plasma Hey levels; we need to understand factors that influenee their food choices. In-depth structured interviews were conducted with 33 men ≥ 60 years to determine factors that influence their food consumption, educational...
Previous research has demonstrated a clustering of positive health behaviors; individuals with good health practices probably act in a similar way towards other health behaviors. The hypothesis of this study was that lifestyle patterns (smoking, alcohol consumption, and physical activity) influence diet quality and nutrition knowledge, attitudes, beliefs and behaviors. Subjects were 1425 adults who...
Folate intake by dietary intake and supplementation before conception and in the first six weeks of pregnancy protects against the occurrence of birth defects such as neural-tube defects in infants. Data collected in the 1994 Continuing Survey of Food Intakes by Individuals were analyzed to determine folate intake and supplement use in women of childbearing age (11-50 years old). We identified the...
Consumption of diets higher in fat has been linked to several chronic diseases; evidence suggests that lowering dietary fat intake could substantially reduce premature morbidity and mortality. Descriptive data from 1989–1991 surveys by the U.S. Department Agriculture (USDA) were studied: The Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet and Health Knowledge Survey (DHKS). Adults...