Kent State Interns

Informing Intervention Strategies to Reduce Energy Drink Consumption in Young People: Findings From Qualitative Research Energy drinks have been associated with negative health concerns, especially in people who are vulnerable due to existing medical conditions such as diabetes, cardiovascular disease, mood disorders, etc. Children and adolescents also are more vulnerable to negative effects from energy drinks, especially when combined with alcohol or drugs. Regulations on caffeine levels, age restrictions, labeling, and marketing are variable across the world and many consumers are unaware of recommendations regarding energy drink intake and drink content. The study interviewed a total of 41 young adults and adolescents aged 12-25 that lived in Australia in 8 small focus groups to determine energy drink awareness and consumption, side effects of energy drinks, knowledge about energy drinks, factors influencing consumption, and ways to reduce consumption. Themes emerging from

Chorley, J., Cianca, J., Divine, J. (2007). Risk factors for exercise-associates hyponatremia in non-elite marathon runners. Clinical Journal of Sports Medicine (17) 6, 471-477. The purpose of this study was to examine the relationship between the development of decreases in post-race serum sodium (Na+) levels and exercise-associated hyponatremia (EAH), between the risk factors of non-elite marathon runners. Risk factors include low body weight, female gender, slower running time, excessive drinking, and altered renal excretory capacity (Chorley, Cianca, Divine, 2007). Hyponatremia or low sodium levels in prolonged endurance events can lead to nausea, dizziness, confusion, and even death. This was a longitudinal study conducted at the Houston Marathon from 2000-2004, and consisted of ninety-six runners (2000, N = 10; 2001, N = 44; 2002, N = 32; 2003, N = 6; 2004, N = 4). The runners were recruited from the local running community and volunteered with completed informed

Pfeiffer, B., Stellingwerff, T., Hodgson, A. B., Randell, R., Pöttgen, K., Res, P., & Jeukendrup, A. E. (2012). Nutritional intake and gastrointestinal problems during competitive endurance events. Medicine & Science in Sports & Exercise, 44 (2), 344-351.        “The purpose of the present study were 1) to quantify and characterize the food and fluid intake of athletes during marathon running, road cycling, and long-distance triathlon using a large subject pool with the same GI questionnaire based method and 2) to investigate whether nutrient (especially CHO) intake, fluid consumption, training status, and race distance is correlated with the incidence of GI distress and/or performance outcomes” ( Pfeiffer, Stellingwerff, Hodgson, Randell, Pöttgen, Res, & Jeukendrup, p. 345, 2012).         All recruited athletes where informed about the risks associated with the procedures of this study and gave written consent. The athletes were recruited from event exh

A2 Milk and Dairy Intolerance Many people believe they are lactose intolerant, but it may be a protein intolerance to the beta-casein protein A1 instead of a decrease in lactase enzymes. Research is showing some associations between A1 beta-casein and gastrointestinal distress. Another form of the protein, A2, does not cause these symptoms. Beta casein is the second most common protein found in cow’s milk and the difference between A1 and A2 beta casein is one amino acid: histidine on A1 and proline in the same location on A2. This amino acid variance changes how the protein is cleaved, and therefore the byproduct of the protein, beta casomorphin-7 (BCM-7). Studies have found higher inflammation markers, softer stools, and increased bloating and abdominal pain from consumers of A1 milk than in those drinking A2 milk. These studies were connected to the dairy industry, and are being used to promote A2 containing milk products. The A1 protein is also being studied for its impact

Food Safety Mistakes Food poisoning is a common issue that can be prevented by following food safety procedures.   Food poisoning can occur in any setting where food is being handled and cooked and can also occur in the home.   Following food safety tips can help create a safer food atmosphere and keep you from getting sick. One mistake is tasting food to see if it is still good.   Food might still taste okay even if it is expired or contains bacteria that could make you sick.   Never use this to determine if food is still safe to eat.   Another mistake is putting cooked food back on the same plate that once held raw meat.   This can be a common practice that might occur when grilling food outside, but this can cause cross-contamination.   Bacteria from the raw meat can now be in the read-to-eat food, which can cause food poisoning.   Always keep raw and ready-to-eat foods separate. Another mistake is thawing food on the counter.   This is dangerous because the room temperature

A study was performed on urban, WIC-enrolled women to see what their perceived influences were to shopping at local farmers markets. In 1992, the WIC Farmers’ Market Nutrition Programs (FMNP) was created to provide local fruits and vegetables to WIC enrolled women, as well as raise awareness of local famers’ markets. Unfortunately, the redemption rate of these FMNP vouchers are not optimal (63%) so research has been conducted to see the barriers to shopping at farmers markets. In the study being reviewed, the first barrier to shopping at farmers market were transportation issues. With many individuals not having a car, it can be a problem getting to the farmers’ market, especially if it is far away. Because there is a higher rate of supermarkets versus farmers’ markets, it is more likely that these individuals were closer and more conveniently located to a supermarket. Another barrier was that many of the women did not know where the farmers’ markets were at, especially if the m

Post #1 Originally published in the journal Appetite , a study examined why children choose to spend money on certain snacks. The study followed 119 children ages 8-11 in Boston with their own disposable income (allowances from their parents) to buy snacks. Researchers presented the children with photos of various brands and prices. The photos were of cookies, apple slices, and tubes of yogurt. The children were presented two photos at a time, 10 different times, and were asked to pick one of the two choices or neither. After the children were presented with pairs of items 10 different times, they were told one of the 10 chosen items would be picked for them at random and the child would be obligated to purchase the item. The children were all given $2 for participating in the study. The prices for snacks all ranged between $0.30 and $0.70. One group of snacks was from McDonald's so that the researchers could test branding significance as well. One result found that children we

Blog Post 2             There has been an increased interest in color additives of late. Color additives are included in foods to achieve a more desirable color in foods where the color is likely to fade. There are different types of additives. There are those that people consider to be natural that come from fruit or vegetable pigments, minerals, or insects. The other type is the synthetic colors. These colors are made in a lab and typically have a petroleum base.               It is the synthetic colors that has caused a growing concern in the general public. There is speculation that colorings may have an effect on children with ADHD or that they are linked to cancer. The safety of color additives are investigated by the FDA prior to use. The FDA also tests and certifies each batch of new color. Unlike other food additives, color additives must establish proof of safety during the approval process. Also, synthetic colors are not given the label “generally recognized as