MONDAY, OCTOBER 23

Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research

Use of Healthy Eating Index to Predict Intuitive Eating Behaviors in Male and
Female University Students
Author: T. Lopez; University of Houston
Learning Outcome: Obtain a better understanding of the role of diet quality in
the theory of Intuitive Eating. Gain an understanding of the information diet
quality can provide Registered Dietitians about Intuitive Eating Behaviors.
Background: Intuitive eating (IE) is an adaptive eating behavior, characterized
by a healthy relationship with food and body weight by abandoning rigid
food rules and restrictions. Intuitive Eating Scale 2 (IES-2), an updated
version, includes the “gentle nutrition” principle. This is based on intuitive
eaters choosing foods that honor their health, however, diet quality is inad-
equately researched.
Knowledge, Attitudes and Behaviors of Chefs Regarding Nutrition
Author(s): M. Riley, A. Wagle; San Jose State University
Learning Outcome: Participants will be able to identify at least one barrier
preventing them in providing nutritious menu items and a plan to overcome
the barrier.
Background: Americans are increasingly eating food outside of the home and
yet chefs’ knowledge of nutrition and their willingness to offer healthier
menu items have not been recently studied.
Objective: To determine the role of nutrition in menu planning, to determine
chefs’ knowledge of sodium, fat and portion sizes, and to determine barriers
in providing nutritious menu items.

Methods: IES-2 & Diet History Questionnaire II (DHQ), was completed by 423 Methods: In a non-experimental, descriptive study 10 California chefs were
male and 335 female university students ( 35% Asian, 23% Hispanic, 23% interviewed regarding their knowledge regarding nutrition and factors
Caucasian, 11% African American, other 6%). The results of the DHQ were considered in menu planning.
recalculated into Healthy Index Scores (HEI). Discriminate function analysis
Results: Ninety percent (n¼9) of chefs were able to correctly identify sources
was performed to classify individuals into two diet quality groups; poor and
of sodium intake in the American diet but only 20% (n¼2) of chefs identified
needs improvement.
animal fats as a contributor to fat intake. The mean reported portion sizes
Results: Discriminant analysis revealed one discriminant function explaining were 5.15  1.2 oz for protein, 3.3  1.6 oz for starch and 5  2.1 oz vegetables.
100% of the variance, canonical R2¼.08. The discriminant functions signifi- The most frequently considered factor in menu planning was sourcing and
cantly differentiate the DQ groups, X 2 (4) ¼64.011, P< .001. The correlations seasonality, and the most common barrier to offering healthier menu items
between the outcomes and discriminant functions revealed Body Food was guests’ negative reception of healthier food items.
Choice Congruence (BFCC) loaded very highly onto the function (r¼.907);
Conclusion: Nutrition was a secondary factor in menu planning influenced by
Eating for Physical Rather than Emotional Reasons loaded positively onto the
chefs’ belief that patrons have negative attitudes towards healthy foods.
function (r¼.141); Unconditional Permission to Eat (UPE) loaded highly
Despite this barrier, chefs suggested recipe changes such as using lower fat
negative onto the function (r¼-.646) as well as Reliance on Hunger and
dairy, increasing vegetables and using leaner meat. Further and more current
Satiety Cues (r¼-.096). The combination of the four subscales leaves about
research needs to determine the knowledge of chefs on a greater scale and
91.5% of the variance in diet quality unexplained.
their willingness to implement nutrition-related changes.
Conclusions: Individuals with high diet quality seem to consider their health
Funding Disclosure: None
when making food choices (BFCC) and eat for physical rather than emotional
reasons while avoiding unconditional permission to eat.

Funding Disclosure: None

Using Social Media to Enhance Lifestyle Behavior Changes College Nutrition

Courses
Author: C. Crawford-Ciglar; Northeastern State University

Learning Outcome: After this presentation, the learner will be able to deter-
mine the efficacy of social media on lifestyle behavior changes in college
students participating in a general education nutrition course.

Background: Research demonstrates college students are forming poor eating

habits during a time of life that can negatively affect health outcomes as
adults and interventions combining social media and behavior change
techniques may be effective. Outcome: This study assessed college students
in an introductory nutrition course and their lifestyle behavior changes as
demonstrated by alterations in readiness to change and dietary intake. The
course was supported with social media.

Methods: Using a pretest-posttest design, college students >18 years were

assessed for overall nutrient intake of the five food groups represented in
MyPlate. Stage of change assessment occurred using an algorithm adapted
from Richards et al. (2006). Both descriptive and inferential statistical
methods were utilized to interpret the data.

Results: Control group (n¼90, 65.6% female, 34.4% male) were collected from
archival data; sample respondents (n¼65, 60.0% female, 40.0% male) were
collected from convenience sampling. Stage of change post assessment, Week
14 archival group versus convenience sample with equal variance assumed
demonstrated a significance value of p¼0.109. Alterations in dietary intake
comparison for archival group versus convenience sample group with equal
variance assumed demonstrated the following: Grains (p¼0.313), Vegetables
(0.253), Fruits (p¼0.074), Dairy (p¼0.017), Protein (p¼0.020).

Conclusion: Results from this study did not indicate that the use of social
media in the introductory nutrition course were of value when modifying a
college student’s readiness to change regarding nutritional lifestyle behav-
iors. No significant changes in intake occurred in grain, vegetables, or fruit,
but significant alterations in consumption of dairy and protein foods were
noted.

Funding Disclosure: None

A-68 JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS September 2017 Suppl 1—Abstracts Volume 117 Number 9