Tag: Nutrition / Diet

Your Road to Health

Title:Your Road to Health
Status:Completed
Topic:Health Promotion & Wellness;Nutrition / Diet;Program or Product Development;School-based
Funding Source:Centers for Disease Control and Prevention (CDC), with supplemental funding from Griffin Hospital
Funding Period:2013-2017
Study Design:Pre/post combined with program opinion surveys.
Purpose: This study was a subset of the Valley Initiative to Advance Health & Learning in Schools (VITAHLS). The purpose was to develop, pilot test, evaluate, and revise a nutrition education program for use in middle and/or high schools. The goals were to motivate, teach, and help students develop skills to make healthful food choices and adopt an active lifestyle.
Further Study Details:This project focused on developing and offering a pilot version of the program, and evaluating its feasibility and effectiveness when taught by health teachers in 3 middle schools and 1 high school in two VITAHLS districts (Shelton and Seymour). The pilot program included a lesson plan, PowerPoint, and 2 hands-on activities.  A total of 237 students and 4 health teachers took part in the evaluation.We used the pilot study findings to guide revisions, and implement and evaluate a refined version of the program participating VITAHLS school districts. We replaced the PowerPoint with a Prezi presentation (using cloud-based software that is more interactive and engaging), and edited the content to reduce the potential for misconceptions about nutrition. The revised program also includes a lesson plan and 7 hands-on activities.  
Findings:After exposure to the pilot program, students’ mean nutrition knowledge scores (maximum possible score of 100%) increased from 52% at baseline to 78% on the post quiz (p<0.0001). Students’ responses to additional open-ended questions provided insight regarding potential misconceptions about nutrition concepts. Students’ suggestions to improve the program included: eliminating repetition of content; making the presentation more entertaining; and adding more facts, activities, and tips. Teachers’ suggestions included: shortening the PowerPoint and/or replacing it with a smart board or Prezi presentation; and adding more activities.
Eligibility: Students and teachers in participating health classes in two middle schools and one high school
Changed at:11/30/2017 8:12 AMChanged by:Lisa Seaberg
Created at:3/1/2017 4:54 AMCreated by:Lisa Seaberg

Walnut Ingestion in Adults at Risk for Diabetes: Effects on Diet Quality, Body Composition, and Cardiac Risk Measures

Title:Walnut Ingestion in Adults at Risk for Diabetes: Effects on Diet Quality, Body Composition, and Cardiac Risk Measures
Status:Completed
Topic:Nutrition / Diet
Funding Source:California Walnut Commission
Funding Period:2012-2014
Study Design:Randomized controlled parallel design with two treatment arms
Purpose:We examined the effects of 6 months of daily walnut intake on diet quality, body composition, and markers of cardiovascular risk in a group of adults at risk for diabetes. Many people who are at risk for diabetes are also at risk for developing cardiovascular disease. Prior research has confirmed the health benefits of consuming walnuts, which are a rich source of omega-3 fats, other healthful nutrients, and antioxidants. Although walnuts are high in calories, they have not been found to contribute to weight gain in short-term studies, perhaps because they contribute to a feeling of satiety. We wanted to see if the effects would hold true over a longer time, and to compare the effects of adjusting, vs. not adjusting, for calories in the walnuts.
Further Study Details:The study included a 6-month walnut phase (2 oz walnuts/day), 3-month washout phase, and 6-month control phase (no walnuts). During the walnut phase, each adult was randomly assigned to either a calorie-adjusted or ad libitum diet.  We expected to find that a walnut-included diet (with or without advice to adjust for calories from the walnuts), when compared to a walnut-excluded diet, would significantly improve diet quality, body weight, percent body fat, and other measures of risk for diabetes (fasting glucose, hemoglobin A1C) and/or cardiovascular disease (blood lipids, vascular function). We also expected to find that keeping calorie levels constant while adding walnuts to the diet would enhance the beneficial effects of walnuts on diet quality, body composition, and vascular function.
Findings:Our data suggest that 6 months of a diet including 2 oz. of walnuts per day (whether calorie-adjusted or not) improved diet quality in adults at risk for diabetes. The effects of this diet (whether calorie-adjusted or not) on vascular function, waist circumference, total and LDL cholesterol were inconclusive. Neither version of the diet improved fasting blood glucose, HDL cholesterol, blood pressure, body mass index, percent body fat, percent body water, or visceral fat. Controlling calorie intake did not seem to enhance the beneficial effects of walnuts on diet quality, body composition, or vascular function. More research is needed to clarify the effects of walnuts in adults at risk for diabetes.
Eligibility:Men and women age 25 to 75 years, who were non-smokers, and at high risk for diabetes based on their weight, fasting blood glucose, and/or other risk factors
Changed at:3/2/2017 9:54 AMChanged by:Lisa Seaberg
Created at:3/2/2017 9:54 AMCreated by:Lisa Seaberg

VITAHLS School Breakfast Focus Groups

Title:VITAHLS School Breakfast Focus Groups
Status:Completed
Topic:Nutrition / Diet;School-based
Funding Source:Centers for Disease Control and Prevention
Funding Period:2017-2018
Study Design:Qualitative research (focus groups)
Purpose:Evidence suggests that eating breakfast regularly may improve academic performance and school attendance among children. Serving breakfast in the classroom is associated with improved diet quality. Despite these benefits, less than half of Connecticut students who qualify for free or reduced-price school meals, and who participate in school lunch, also take part in the school breakfast program. We conducted this study to identify the drivers of, and barriers to, school breakfast participation among students in two school districts in the Lower Naugatuck Valley of CT that are part of the Valley Initiative to Advance Health and Learning in Schools (VITAHLS).
Further Study Details:The PRC conducted 13 focus groups with elementary, middle, and high school students. Each focus group included 5 to 11 students with parental consent. We asked questions regarding breakfast consumption in general, and in the home and school settings. We also elicited suggestions to improve breakfast served at school. We used a software program to identify emerging themes from the transcripts and group them into categories based on how they related to our research questions.
Findings:Below is a brief summary of our findings relative to our research questions.Why do students choose to eat breakfast?  The major factors in deciding whether to eat it on school days were parental influence, hunger or desire to avoid physical symptoms, and inadequate time. Many elementary school students said their parents stressed the importance of breakfast, and took steps to ensure that they ate it each morning. Children in grades K-6 tended to report feeling hungry in the morning, while those in grades 7-12 more often mentioned a lack of hunger. Some students said they found it hard to pay attention if they skipped breakfast. However, many students skipped breakfast due to a lack of hunger or desire to eat early in the morning. For some, the importance of eating breakfast varied based on their plans for the day. Many middle and high school students who skipped breakfast said they felt rushed in the morning and had too little time to eat it during the school week. Some said they only ate breakfast on the weekends when they had more time.Why do students eat breakfast at home?  Most felt it was a more appealing option than eating it at school. The top reason was distaste for school food. Many said that school foods are unhealthy or “junk” or “fake.” School breakfast was commonly perceived as a waste of money because better, less expensive food was available at home. Lack of time was also a perceived barrier. Students reported feeling too rushed at school and having other priorities – including socializing with friends.Why do students eat breakfast at school?  While some mentioned eating breakfast at school when preferred foods – such as breakfast sandwiches or “brownie bars” – were served, most students said they ate breakfast at school if hungry and lacking other options due to time constraints at home.How could school breakfasts be improved?  Students expressed a desire for:more food choices, particularly a larger variety of fruits;more opportunities to customize their meals;fresh made-to-order “real” foods, rather than “fake” processed foods; andmore healthful options. 
Eligibility:Elementary, middle, and high school students in a school district in which 22% of students qualified for free or reduced-priced meals. Middle school schools in another district that offered universal free breakfast because 69% of students qualified for these meals.
Changed at:11/27/2018 9:44 AMChanged by:Lisa Seaberg
Created at:11/27/2018 9:44 AMCreated by:Lisa Seaberg

Valley Initiative to Advance Health and Learning in Schools (VITAHLS)

Title:Valley Initiative to Advance Health and Learning in Schools (VITAHLS)
Status:Completed
Topic:Nutrition / Diet;Physical Activity;School-based
Funding Source:Centers for Disease Control and Prevention (CDC) has been the primary funding source, with supplemental funding in 2013-2014 from Griffin Hospital and the Jones Family Farm.
Funding Period:2011-2019
Study Design:N/A
Purpose:VITAHLS was founded in 2011 to promote healthy lifestyles (focusing on nutrition and physical activity) to PreK-12 students, students’ families, and school staff in the Lower Naugatuck Valley. VITAHLS has been a combined effort of the Yale-Griffin PRC, Griffin Hospital, school districts (Ansonia, Derby, Naugatuck, Seymour, and Shelton), a partner from the CT State Department of Education, and community partners (the Naugatuck Valley Health District, Ansonia Chargers Club, Massaro Community Farm, ShopRite Supermarket, Boys & Girls Club, Valley Early Child Regional Council, and Valley YMCA). The PRC played an active leadership role in VITAHLS during its first 8 years. After 2019, leadership will be transitioned to school district representatives.
Further Study Details:The PRC employed a VITAHLS coordinator from 2013-2019 to develop health promotion materials, plan meetings and events, oversee data collection, and serve as a resource for schools. Representatives of the PRC, school districts, and community partners attended monthly working group meetings. Health promotion efforts evolved and expanded over time and included: nutrition and classroom-based physical activity programs for elementary schools; a middle school nutrition program; an annual healthy cooking competition; a cookbook; school gardens; farm field trips; a nutritional scoring system in school cafeterias; a “Smarter Lunchroom” in one cafeteria; physical activity videos featuring local high school students; and weekly “Valley Health Challenge” messages. The PRC provided mini-grant funding to support staff-driven health promotion projects.
Findings:Student BMI: BMI z-scores generally did not change from the 2011-2012 to 2017-2018 school years, except in one district that had declines in both measures. The number of students, grade levels assessed, and timing of assessments varied from year to year and among districts, making comparisons between districts or over time somewhat challenging.Student fitness: Fitness test scores, reported by districts to the state of CT, improved in VITAHLS districts from 2011-2012 to 2017-2018, whereas scores for the state overall remained flat. Because these were aggregate data reported by grade, it was not possible to determine whether these differences were statistically significant.Student academic performance: There were no notable changes in performance measures in any of the districts.Program inventory survey: More than 50 nutrition and physical activity programs, activities, and policies were implemented during this project period. Partnership/staff survey: Among the 125 staff from the school districts who responded, 25% were “very familiar” with the VITAHLS initiative, 57% has some awareness of it, and 18% had never heard of it.Perceived impact of VITAHLS: Benefits included: access to information; professional development opportunities; networking; inter-district collaborations; links to community organizations; student wellness emphasis; ideas for staff wellness; mini-grant funding; other grant opportunities; leveraging the partnership to obtain funding from other sources; support in setting up school gardens; and an enhanced ability to address issues through shared efforts. Challenges included: inability of some staff to attend working group meetings without substitute coverage; lack of authority among some staff to make decisions on behalf of their schools or districts; and lack of awareness of VITAHLS among students’ families or other school staff.
Eligibility:Students in participating grades in participating schools in each district, and staff involved in any VITAHLS-related wellness programs available within their districts.
Evaluation:During the 2014-2019 funding period, VITAHLS served as the school-based “epicenter” of our Community Health Opportunities Organized with Schools at the Epicenter (CHOOSE) core research project. We evaluated the impact of the initiative on changes in students’ body mass index (BMI), fitness levels, and academic performance in repeated cross sections of students over time. We also assessed: awareness of VITAHLS among school staff; uptake of VITAHLS-related programs in schools; and the perceived impact of VITAHLS among school partners.
Changed at:3/27/2020 3:55 PMChanged by:
Created at:3/1/2017 4:38 AMCreated by:Lisa Seaberg

Understanding the Determinants of and Barriers to Fruit and Vegetable Consumption in Multi-Ethnic, Adult Populations

Title:Understanding the Determinants of and Barriers to Fruit and Vegetable Consumption in Multi-Ethnic, Adult Populations
Status:Completed
Topic:Nutrition / Diet
Funding Source:Centers for Disease Control and Prevention
Funding Period:10/01- 9/04
Study Design:Survey Development and Validity Testing
Purpose:To develop and test survey instruments for use in assessing the determinants of, and barriers to, fruit and vegetable consumption in multi-ethnic, adult populations.
Further Study Details:This study was designed to help understand the reasons why people tend to eat less than the recommended amounts of fruits and vegetables, and to use these findings to develop a survey to gather this information. Study teams from the Yale Prevention Research Center and University of North Carolina Prevention Research Center assessed fruit and vegetable intake through methods that included a systematic search of the literature, focus groups, intercept interviews in supermarket and restaurant settings, and cognitive testing. Information gathered during Phase 1 was used to create a new survey which was validated during Phase 2 of the project.
Findings:Supermarket interviews with 27 adults indicated the top three factors that influenced the purchase of fruits were price, freshness, and taste, whereas the top three factors that influenced their purchase of vegetables were special sales, price, and taste. Restaurant interviews with 17 adults provided similar responses. Focus groups conducted with 66 adults revealed a general lack of knowledge regarding the definition of serving sizes and the term “5 a day” used to promote fruit and vegetable consumption. Perceived barriers to fruit and vegetable consumption were time, price, perishability, presentation, lack of freshness, and lack of variety. Perceived facilitators to fruit and vegetable consumption were taste, presentation, availability, preparation, convenience, variety, and advice from a physician.
Eligibility:African-American, Hispanic, and White adult men and women
Changed at:1/18/2011 9:48 AMChanged by:Judy Treu
Created at:8/31/2010 11:34 AMCreated by:Griffin Hospital

The Resulting Variation in Nutrient Intake with the Inclusion of Walnuts in the Diets of Adults at Risk for Type 2 Diabetes

Title:The Resulting Variation in Nutrient Intake with the Inclusion of Walnuts in the Diets of Adults at Risk for Type 2 Diabetes
Status:Completed
Topic:Nutrition / Diet
Funding Source:California Walnut Commission
Funding Period:7/2017-8/2017
Study Design:Secondary Data Analysis of a Prior Randomized, Controlled, Cross-Over Trial
Purpose:In a prior study, we found that including walnuts in the daily diets of adults at risk for type 2 diabetes improved their overall diet quality. After completing this study, we re-analyzed the data to learn what specific changes occurred in their nutrient intake due to including walnuts in their diets.
Further Study Details:In the original study, we had asked 31 men and 81 women at risk for type 2 diabetes to include 56 grams (2 oz.) of walnuts in their daily diets for 6 months, and to exclude walnuts from their daily diets 6 6 months. The amount of walnuts consumed provided about 365 calories per day. We had randomly assigned the participants to groups that would either receive, or not receive, dietary advice to regulate their daily caloric intake while eating the walnuts. We had further randomized the members of each group to the order in which they followed their 2 dietary treatment phases (walnut-included/walnut-excluded or walnut-excluded/walnut-included diet), with a 3-month washout between treatment phases. Nutrient intake was assessed using a web-based Automated Self-Administered 24-Hour Dietary Assessment (ASA-24).
Findings:Walnut inclusion led to a significantly greater intake of protein, magnesium, thiamin, total fat, and monounsaturated and polyunsaturated fatty acids. Vitamin C intake decreased significantly. Walnut inclusion led to an increase in total caloric intake when caloric intake was not regulated, but the increased caloric intake did not lead to any adverse effects on cardio-metabolic risk factors.
Eligibility:Men and women at risk for Type 2 diabetes were included in the original study.
Changed at:11/27/2018 9:46 AMChanged by:Lisa Seaberg
Created at:11/27/2018 9:46 AMCreated by:Lisa Seaberg

The Impact of Consumption of Eggs in the Context of Plant-Based Diets on Endothelial Function, Diet Quality, and Cardio-Metabolic Risk Factors in Adults at Risk for Type 2 Diabetes

Title:The Impact of Consumption of Eggs in the Context of Plant-Based Diets on Endothelial Function, Diet Quality, and Cardio-Metabolic Risk Factors in Adults at Risk for Type 2 Diabetes
Status:Completed
Topic:Cardiovascular Health / Endothelial Function*;Diabetes / Insulin Resistance;Nutrition / Diet
Funding Source:Egg Nutrition Center
Funding Period:2020-2021
Study Design:Randomized, single-blind, controlled, crossover trial
Purpose:People at risk for diabetes are more likely to develop type 2 diabetes, cardiovascular disease, stroke, and hypertension, and to have a higher risk of premature death. To help prevent these conditions, they’re often advised to consume plant-based diets and eat fewer foods from animal sources. However, if they exclude all foods from animal sources, they should plan carefully to get adequate nutrients that are more readily available from animal sources.Eggs provide high-quality protein and are rich in other nutrients that can be low or missing in exclusively plant-based diets. Although eggs are high in dietary cholesterol, recent research has shown that dietary cholesterol may be less likely to raise blood cholesterol levels than previously thought. Therefore, we conducted this study to compare the health effects and diet quality of a plant-based diet versus one combined with eggs.
Further Study Details:This study assessed the impact of including 2 eggs daily for 6 weeks in an otherwise exclusively plant-based diet, compared with a plant-based diet without eggs, on endothelial function (a measure of cardiovascular health), other cardio-metabolic risk factors, and dietary patterns in 35 adults who were at risk for type 2 diabetes.We enrolled 25 women and 10 men, with an average age of 61 years. With guidance from a dietitian, each person followed two variations of a plant-based diet (plant-based only, and plant-based plus 2 eggs per day) in randomly assigned order for 6 weeks each.
Findings:In these adults who were at risk for diabetes, adding 2 eggs daily to an otherwise plant-based diet for 6 weeks had no harmful effects on cardiovascular risk measures, fasting blood glucose, or insulin levels. Adding the eggs led to higher intakes of selenium and choline – two nutrients that are known to be depleted in exclusively plant-based diets. It also led to a small average increase in percent body fat, although body weight did not increase.Based on the results of this small study, eggs could potentially enhance the quality of plant-based diets consumed by adults at risk for type 2 diabetes without increasing their blood glucose or their risk for cardiovascular disease.  A larger study is needed to confirm our findings. More details on this study and its findings were published in the December 2021 issue of The Journal of Nutrition.
Eligibility:Men in the age range of 25 to 75 years, and postmenopausal women up to 75 years old who were not on hormone replacement therapy.  They were also non-smokers and had an increased risk for developing type 2 diabetes based on study criteria.
Evaluation:At different time points, we measured participants’ endothelial function, serum lipids, body composition, body weight, waist circumference, blood pressure, fasting insulin and fasting blood glucose, nutrient intake, and diet quality.
Changed at:12/21/2021 4:28 PMChanged by:
Created at:3/27/2020 2:58 PMCreated by:

Snacking, Satiety, and Weight: A Randomized, Controlled Trial

Title:Snacking, Satiety, and Weight: A Randomized, Controlled Trial
Status:Completed
Topic:Nutrition / Diet
Funding Source:Kind Bar LLC
Funding Period:2013-2014
Study Design:Parallel design randomized controlled study
Purpose:This study compared the effects of eating either high-protein, high-fiber snack bars with almonds or conventional snacks (low in nutrients and fiber; e.g., cookies) on a daily basis for a 12-week period on health outcomes, diet quality, and self-reported satiety in a group of overweight adults.  Prior studies have found that people often fail to compensate for the calories consumed from snacks, leading to the perception that eating snacks could lead to weight gain. Yet when chosen judiciously, snacks can contribute valuable nutrients to the diet. If high in protein and/or fiber, snacks can also potentially contribute to satiety, which could help control overall calorie intake. Nuts are a good source of protein and fiber, and have been shown to improve lipid profiles without leading to weight gain. 
Further Study Details:We recruited 34 adults, and randomly assigned each one to eat either snack bars with almonds or conventional snacks for a 12-week period. We compared pre/post measures of weight, body mass index (BMI), body composition, waist circumference, blood pressure, lipid profile, diet quality/key nutrient intake, and their perceived hunger/satiety and quality of life.  At baseline, both groups had comparable demographic characteristics and clinical measures. Our hypotheses were that: snacking on nutrient-dense, highly satiating snack foods, compared to low-nutrient, conventional snack foods, would contribute to satiety, weight loss, and health improvements; and that these effects would be seen even when study participants receive clear guidance on the calorie content of the snack foods and on how to make room for those calories in their diets.  
Findings:Our data suggest that daily intake of high-protein, high-fiber snack bars with nuts for 12 weeks reduced body fat and had no adverse effects on weight, blood pressure, lipid profile, and quality of life in this small sample of overweight adults, when compared to daily intake of conventional “empty calorie” snacks (cookies). Daily intake of conventional snacks adversely affected body fat, body weight, and blood pressure. A larger randomized controlled trial is warranted to replicate these findings. 
Eligibility:Overweight men and women age 25-75 years who were nonsmokers, interested in losing weight, already snacking on a regular basis, and willing to eat an assigned study snack every day for 12 weeks. Each person must agree to commit to the study for a total of 16 weeks.
Changed at:3/2/2017 9:48 AMChanged by:Lisa Seaberg
Created at:3/2/2017 9:48 AMCreated by:Lisa Seaberg

Post-prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial

Title:Post-prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial
Status:Completed
Topic:Cardiovascular Health / Endothelial Function*;Diabetes / Insulin Resistance;Nutrition / Diet
Funding Source:Centers for Disease Control and Prevention (CDC); Cobram Estate Extra Virgin Olive Oil
Funding Period:2019-2020
Study Design:Randomized, Controlled, Crossover, Double-blind Trial
Purpose:This study compared the after-meal effects of two kinds of olive oil on measures of cardiovascular health in 20 adults (10 men, 10 women) at risk for type 2 diabetes. Diets rich in mono- and polyunsaturated fatty acids have been shown to improve cardiovascular health in people with or at risk for type 2 diabetes. Olive oils have a relatively high content of these fatty acids, with extra virgin olive oil having a significantly higher amount compared to refined olive oil.
Further Study Details:Participants were asked to fast 8 hours prior to testing.  Each participant consumed 2 smoothies (each on a different day) made with fruit and yogurt, and olive oil. Each smoothie was prepared with a different type of olive oil (either high-polyphenolic extra virgin olive oil or refined olive oil. Endothelial function and blood pressure were measured before and 2 hours after consumption of each smoothie.
Findings:High-polyphenolic extra virgin oil acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not.  Blood pressure effects were not observed.
Eligibility:Non-smoking adults between the ages of 25-75 years who were willing to undergo screening for eligibility, visit the PRC three times for assessments, and consume a smoothie that included olive oil during two of these visits.
Evaluation:Endothelial function and blood pressure
Changed at:3/27/2020 3:52 PMChanged by:
Created at:3/27/2020 3:52 PMCreated by:

Overall Nutrition Quality Index (ONQI)

Title:Overall Nutrition Quality Index (ONQI)
Status:Completed
Topic:Nutrition / Diet;Program or Product Development
Funding Period:3/2006-2008
Study Design:A multidisciplinary expert panel independent of all food industry interests was convened to develop the Overall Nutritional Quality Index (ONQI). Dietary guidelines, existing nutritional scoring systems, and other pertinent scientific literature were reviewed. An algorithm based on the overall nutritional quality of food was developed and subjected to consumer research and validation testing.
Purpose:The purpose of this research is to establish, validate, apply, and disseminate a measure of overall nutritional quality that can be applied to virtually any food on a supermarket shelf or restaurant menu. Consumer understanding of nutrition information is key to making dietary choices consistent with guidelines. The development of an objective, science-based, and universally applicable system of nutrition guidance would be of considerable potential value to the public health.
Further Study Details:The project involved several steps. These included:Review of existing nutritional scoring systems;Development of an algorithm for the classification of food based on their nutritional quality. The general principles of the algorithm include creating a trajectory score for each nutrient in the numerator and denominator. Each trajectory score is weighted by public health implication of prevalence and severity thus establishing the relative impact of each nutrient; and aValidation of the index by comparing the ONQI scores to scores generated by an expert panel of renowned nutritionists.
Findings:The resulting ONQI algorithm incorporates over 30 entries representing both micronutrient and macronutrient properties of foods, as well as weighting coefficients representing epidemiologic associations between nutrients and health outcomes. The basic entry in the algorithm is a weighted trajectory score, which compares nutrient concentration in a food to the recommended concentration of a given nutrient in a healthful diet. In content validity testing, ONQI rankings and expert panel rankings correlated highly (R = .92; p < .001). In regression analysis, aggregated ONQI scores for total diet corresponded well with the Healthy Eating Index (p < .001) in the National Health and Nutrient Examination Survey 2003-2006 cohort (n = 15,900). Consumer research indicated strong appeal to consumers of the ONQI system in general, and the scores on a 1 to 100 scale specifically. A system for acquiring nutrient data, meeting U.S. Food and Drug Administration and U.S. Department of Agriculture standards, has been established so that virtually any food, beverage, meal, or recipe can be scored. Combined with a consumer education program, the ONQI has considerable potential to improve dietary patterns, and consequently the public health.
Eligibility:N/A
Changed at:12/6/2018 5:28 PMChanged by:Judy Treu
Created at:8/31/2010 11:16 AMCreated by:Griffin Hospital