SUNDAY, OCTOBER 20

Poster Session: Professional Skills; Nutrition Assessment; Medical Nutrition Therapy

Assessment of Eating Behaviors and Dietary Intake in Normal-Weight, Overweight and Obese Adults Author(s): K.S. Stote1, R. Cole2, P. Carrico1; 1State Univ. of New York, Empire State Coll., Saratoga Springs, NY, 2Academy of Hlth. Sci., Army Med. Dept. Ctr. & Sch., Fort Sam Houston, TX Learning Outcome: Discuss differences in eating behaviors and dietary intake among normal-weight, overweight and obese adults. Background: Obesity rates are unparalleled, causing health complications and increasing risk of death. The NHANES 2009-2010 depict 33% of U.S. adults (20 years and older) are overweight and 35.7% are obese. The study objective was to assess eating behaviors and dietary intake with adults BMI categories. Methods: A convenience sample of adults was surveyed utilizing an online learning management system. The Motivation for Eating Scale (MFES), a validated 42-item survey, was used to evaluate the primary motivation inuencing eating behavior with three subscales classied as emotional, environmental and physical. Additionally, anthropometrics and six 24-hour dietary recalls were collected utilizing a web-based automated self-administered 24-hour dietary recall (National Cancer Institute's ASA24) method over 15 weeks. Results: Participants (n89) were 76% female with a mean age of 39 10 years and a BMI of 22 2 kg/m2 (n32), 27 1 kg/m2 (n27), and 36 7 kg/m2 (n30) in the normal-weight, overweight and obese participants. MFES results showed that 7%, 23% and 70% of participants were motivated to eat by emotional, environmental and physical factors, respectively. Analysis of variance showed no difference in BMI and MFES subscales. Participants motivated to eat by emotional factors reported consuming more carbohydrate and fat than those motivated to eat by environmental or physical factors (p<0.05). Conclusions: The primary factor inuencing eating was for physical reasons however emotional eaters consumed more carbohydrate and fat. Determining eating behaviors may have potential to impact health promotion and nutrition education to reduce obesity and chronic disease. Funding Disclosure: None Malnutrition Prevalence Study Utilizing NutritionDay in the U.S. Author(s): W. Phillips, K. Willcutts, B. Quatrara; University of Virginia, Charlottesville, VA Learning Outcome: Understand factors contributing to health care associated malnutrition and develop interventions to reduce the prevalence of malnutrition. The number of malnourished hospitalized patients exceeds the number of patients affected by healthcare acquired infections and medication errors combined on an annual basis, contributing to poor healing, higher rates of morbidity and mortality and higher costs to healthcare. NutritionDay provides an online database for individual hospitals to compare against similar facilities and track internal progress at minimizing healthcare malnutrition annually. Methods: Data on demographics, ICU and hospital stay, surgical status, discharge outcome, readmission within 30 days, method and amount of nutritional intake, weight changes, patient's perception of their health, and the ability to ambulate were collected on every adult patient admitted to two acute care medical-surgical units with a sample size of 43 patients. The data for each patient was entered into the online nutritionDay database and benchmarking reports were generated. Results: Sixty-three percent of patients were discharged to home, with 0 deaths. Eighteen percent of patients were readmitted within 30 days. Fortysix percent reported unintentional weight loss within 3 months and 63% reported less than normal appetite during the week prior to admission. Twenty-six percent of patients were not allowed to eat. Of those allowed to eat, 40% ate less than half of their meal due to poor appetite or nausea. Only 46% of the patients ate all or most of their meal tray. Discussion: Dietitians and other health care providers can partner to reduce risk factors for the development of malnutrition during hospitalization. We have convened a multidisciplinary team to implement changes to reduce the NPO period. Funding Disclosure: None

A Perspective into Decisions, Habits, and Knowledge of Eating Behaviors of College Students Author(s): M. Lee, J. Bevin, J. Clark, E. Stern, S. Taylor; Allied Health Sciences, East Tennessee State Univ., Johnson City, TN Learning Outcome: To determine decisions, habits, and knowledge of eating behaviors of ETSU students using an eating out habits survey. College students are inuenced by many factors and have increased independence when making decisions related to food intake. The purpose of this study was to determine decisions, habits, and knowledge of eating behaviors of East Tennessee State University (ETSU) college students using an eating out habits survey. ETSU students completed the survey and dietetic interns collected and analyzed data. When asked what impacts a student's decision to eat out, 144 students provided 171 responses. Chosen responses were lack of time (42%), friends, (33%), cost (18%), health benets (5%), and other (1%). Approximately half (50.7%) of the population reported eating out 1-2 times per week. There were no signicant differences between the frequencies reported for eating out and gender (c20.987) or classication (c20.6). Three nutrition knowledge questions were asked relating to sugar and fat content of food and prociency was dened as answering two or three questions correctly. Of the 144 surveys, 42.4% (n61) demonstrated prociency and only 2 of 144 students answered all 3 questions correctly. Over half of students (57.6%) reported becoming more aware of components of healthy eating would largely impact their eating out habits. ETSU students eat out often; according to this survey this is most likely due to lack of time. Nutrition knowledge is also lacking within the population. Developing programs to specically provide students with nutrition information and ideas about how to prepare quick, healthy meals to positively impact overall health should be implemented on university campuses. Funding Disclosure: None

Nutritional Status and Its Association with Body Composition Compartments in Physically Independent, Elderly Mexican Subjects Author(s): A.B. Perez-Lizaur, Sr., H. Aleman-Mateo, L. Tavano-Colaizzi; Health, Univ. Iberoamericana, Mexico, Mexico Learning Outcome: The participant will be able to assess nutritional status by combining the mini nutritional assessment (MNA) and body mass index (BMI) and to explore the association between nutritional status categories and body composition compartments. Objective: The aim of this study was to assess nutritional status by combining the mini nutritional assessment (MNA) and body mass index (BMI) and to explore the association between nutritional status categories and body composition compartments. Participants: 245 physically independent adults over 60 years of age were evaluated. Measurements: Nutritional status was assessed by combining the MNA survey and BMI. Body composition was determined by a validated predictive equation. The relation between the categories of nutritional status and body composition, specically fat mass, was tested by an ANOVA. Results: The prevalence of undernutrition on the MNA was 4.9%, and 31% of subjects had risk of undernutrition; while 40% and 32% by BMI were overweight and obese, respectively. The elderly with risk of undernutrition had signicantly lower values for body weight, BMI, waist circumference, total body fat, FFM and arm circumference. Fat mass increased or decreased according to the associated nutritional status categories. Subjects with undernutrition according to the MNA had the lowest mean values for fat mass, which were signicantly different from those found in elderly subjects classied as well-nourished, and in obese participants. Conclusions: This combination of methods allows a better understanding of alterations of nutritional status. The risks of undernutrition, overweight, and obesity were the most frequent problems. Due to its association, the fat mass compartment proved to be an effective means of identifying subjects at risk of undernutrition. Finally, intervention studies designed to improve the nutritional status of the elderly Mexican population are warranted. Funding Disclosure: None

A-24

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS

September 2013 Suppl 3Abstracts Volume 113 Number 9