Background: The USDA Fresh Fruit and Vegetable Program (FFVP) provides accessibility, variety, and nutrition education to increase exposure to fresh F/V to school children. The aim of this study examines Arizona FFVP’s nutrition education frequency and delivery in relation to the effects by the COVID-19 pandemic for SY 2019-2020, SY 2020-2021, and SY 2021 - 2022. Methods: A retrospective cross-sectional analysis of 57 Arizona school food managers (FSM) (and alike positions) (N=143; n=57; 18%(10) used Spanish; 82%(47) used English; FFVP site-level FSM = 81%(41); FFVP Non-FSM = 19% (11); 88% (50) rural; 12%(7) urban) during SY2019 – 2020, SY2020 – 2021, and SY2021 - 2022. Participants were surveyed for their perspective of FFVP service, nutrition education, and partnerships. The statistical analysis used quantitative and qualitative content variables presented as percentages. Results: Nutrition education were consistently delivered twice a week. FFVP service delivered most commonly 2 days/week (TF1 at 63% (26); TF2 at 59% (20),TF3 at 54% (19); TF 4 at 53% (19)). FFVP nutrition education was most frequently delivered 2days/week (TF1 at 55% (18); TF2 at 55% (18); TF3 at 54% (15); TF4 at 54% (20)). Teachers were most responsible for delivering nutrition education weekly in classrooms TF1 at 55%(21), TF2 at 44%(16), TF3 at 38% (15), TF4 at 45%. Most frequent method to select nutrition education was based on produce served that week (TF1 at 40% (23), TF2 at 36% (21), TF 3 at 39% (21),TF4 at 40% (24)) and day TF1 at 37% (21), TF2 at 36% (21), TF3 at 35% (19), TF4 42% (25). Conclusion: FSM and alike positions are important to FFVP services. Arizona FFVP schools were able provide consistent nutrition education even through a nationwide school closure caused by COVID-19 pandemic.

Objective: Increasing fruit/vegetable (FV) consumption and decreasing waste during the school lunch is a public health priority. Understanding how serving style of FV impacts FV consumption and waste may be an effective means to changing nutrition behaviors in schools. This study examined whether students were more likely to select, consume, and waste FV when FVs were cut vs. whole. Methods: Baseline data from the ASU School Lunch Study was used to explore associations between cut vs. whole FV serving style and objectively measured FV selection, consumption, and waste and grade level interactions among a random selection of students (n=6804; 47.8% female; 78.8% BIPOC) attending Arizona elementary, middle, and high schools (N=37). Negative binomial regression models evaluated serving style on FV weight (grams) selected, consumed, and wasted, adjusted for sociodemographics and school. Results: Students were more likely to select cut FVs (IRR=1.11; 95% CI: 1.04, 1.18) and waste cut FVs (IRR=1.20; 95% CI: 1.04, 1.39); however, no differences were observed in the overall consumption of cut vs. whole FVs. Grade-level interactions impacted students’ selection of FVs. Middle school students had a significantly higher effect modification for the selection of cut FVs (IRR=1.18; p=0.006) compared to high school and elementary students. Further, high school students had a significantly lower effect modification for the selection of cut FVs (IRR=0.83; p=0.010) compared to middle and elementary students. No other grade-level interactions were observed. Discussion: Serving style of FV may impact how much FV is selected and wasted, but further research is needed to determine causality between these variables.

Background: While a growing body of literature acknowledges the role that close relationships have on nutrition outcomes, little research has assessed how significant others impact health during youth. This study assessed how being in a relationship during freshman year is associated with fast food consumption, restaurant meals, and alcohol intake.Methods: The current study is a secondary analysis from SPARC (Social impact of Physical Activity and nutRition in College), a longitudinal study of nutrition and weight outcomes among college freshman. Participants (n=535; 73% female; 50% non-white) completed web-based surveys during the 2015-2016 academic year at two different time points: August 2015 (Time 1) and November 2015 (Time 2). Mixed generalized logistic regression, adjusted for participant sociodemographic and clustering of students within residence halls, examined the association between fast food consumption, restaurant meals, and alcohol intake at Time 2, after controlling for Time 1 relationship status and Time 1 eating out, and alcohol intake. Results: At Time 1, 34% of participants were in a relationship, 23% of participants reported fast food consumption >2 days/week and 31% reported restaurant meals >1 day/week, and 43% reported weekly alcohol intake. Participants in a relationship at Time 1 were significantly more likely to eat in a restaurant at Time 2, after controlling for Time 1 restaurant use (OR= 1.78, p=0.009). No association was observed with relationship status and fast food consumption (OR=1.36, p=0.226), or alcohol consumption (OR=0.67, p=0.096). Conclusions: Findings suggest romantic relationships are associated with greater restaurant use in college freshman, but none of the other assessed behaviors. Future research is needed to assess the extent to which being in a relationship influences eating behavior among college freshman, and how it may relate to weight changes.

Objectives. This study primarily explored the relationship between family meal frequency and youth intake of fruits and vegetables (FV) and added sugar from sugar-sweetened beverages (SSBs) in a population of Latinx parents and their middle school children. The study secondarily explored factors influencing family meal frequency; specifically, whether parent education level, income level, acculturation level, and food insecurity are associated with family meal frequency.

Methods. Latinx parents and their 6th-8th grade children were recruited from eligible middle schools in Maricopa County to participate in a larger intervention study. A sample of parent-youth dyads from the first cohort of the larger study was selected for cross-sectional analysis of baseline data in this study (n=124). Participants completed a survey requesting demographics, family meal habits, and dietary intake. Participants were asked to report annual income, education level, and number of family meals in the home in the past week. They were also asked to complete an Acculturation Rating Scale for Mexican Americans, a 6-item Household Food Security Questionnaire, and a 26-question Dietary Screener Questionnaire. Analyses were run using Spearman’s Rank Correlation test and a Chi Square test of Independence.

Results. Mean daily youth intake of FV was 2.7 ± 1.4 cup equivalents, and daily youth intake of sugars from SSBs was 8.6 ± 4.9 teaspoon equivalents per day. Fifty percent of parents reported 7 or more family meals per week, while 38.7% reported 3-6 family meals per week and 11.3% reported 2 or fewer family meals per week. There was no significant association between family meal frequency and youth FV (r=-0.154; p=0.256) or added sugar from SSBs (r=0.027; p=0.807) intake. Similarly, results from Chi Square analyses suggested there was no association between family meal frequency and parent income level (p=0.392), Mexican-oriented acculturation level (p=0.591), Anglo-oriented acculturation level (p=0.052) and food insecurity (p=0.754). In contrast, a significant association between parent education and family meal frequency was found (p=0.014).

Conclusions. Parent education may play a role in shaping family meal practices in Latinx families. More research is needed to further understand this relationship and the relationship between family meal habits and youth dietary intake.

The objective of this study was to evaluate sustainability knowledge and practices in place at university-associated food pantries across the United States. A survey was sent to university- associated food pantries and responses were collected at a rate of 25% (n=84 of 326) to assess the knowledge and practices of this topic. The pantries surveyed were chosen solely based on ability to contact through email (emails were retrieved from online sources) and about 50% of the 680 university-associated pantries in the United States were sent the survey. The data was analyzed by quantifying the qualitative responses to the 9 sustainability- rated questions addressing zero- waste practice, barriers to offering sustainably sourced foods, types of sustainable donations, desire for sustainable products, and client demand for sustainable products and practices were posed to pantries. Results from this study provided insight into awareness of sustainability in these pantries and also assessed what sustainability practices are already being practiced by these pantries. Among those surveyed, a low percentage of university-associated pantries actually provide sustainably sourced foods (9.5%), but given the choice about a third (38.1%) would choose to offer these foods. It was reported that availability and cost were perceived as main barriers to providing sustainably sourced foods and that a small proportion of pantries teach their clients about zero waste practices, compost, and recycling. There is little client concern about this issue. Most pantries reported recycling more often than composting and also reported participating in some zero-waste practices. These results are unique to this study as not much research has been done in this area to assess environmental sustainability awareness in university-associated food pantries. Further research is required to further evaluate pantries across the nation as this sample size is approximately 12% of all university- associated pantries in the United States.

The purpose of this study was to gain greater insight on the educational growth and experience of children who visit the Halle Heart Children's Museum, by analyzing and exploring student thank you letters received from 2011-2016. Of the major contributors of cardiovascular disease taught in the museum, nutrition was discussed about most in the letters (42.6%). Children are able to learn about health related topics in museums, as evidenced by recall of topics and facts in student letters. Museums can be an influential and education experience for children, especially museums teaching about health related topics.

Background: The prevalence of childhood obesity has disproportionately affected Latino youth. This increase in obesity is seen with an increased incidence of Type 2 Diabetes. Objective/Hypothesis: The objective of this study was to determine the effects of a community based lifestyle intervention, which encompassed nutrition education and physical activity, on diabetes risk in pre-diabetic Latino adolescents. Diabetes risk was assessed using pancreatic beta cell function as measured by proinsulin: insulin ratio. It was hypothesized that reductions in added sugar intake and reductions in saturated fat intake will be associated with improved beta cell function as measured by proinsulin: insulin ratio. Study Design/Participants: In this quasi-experimental study design, n=17 pre-diabetic Latino adolescents between the ages of 14-16 participated in a lifestyle intervention. Methods: Anthropometric measurements (weight, height, waist circumference, BMI) and body composition (body %) were determined for all participants at baseline and post intervention. Fasting proinsulin (PI), fasting insulin (I) and 2hr-OGTT were also determined. Dietary intake was measured using the Block Kids Food Screener for kids ages 2-17y (2007). The intervention consisted of nutrition education classes and physical activity sessions for 12 weeks. Results: We found significant decreases in body fat % following the intervention. There were no significant decreases in fasting insulin. Proinsulin significantly decreased. However we did no see a significant change in PI/I (p= 0.003). Dietary behaviors of added sugar (p=0.03) and saturated fat (p=0.04) showed significant decreases. No significant associations were found between changes in added sugar to improvements in beta cell function, r=0.072, p-value= 0.7. We also did not observe significant associations between reductions in saturated fat intake and improvements in beta cell function, r=0.152, p-value =0.6. Conclusions: We concluded that a 12-week lifestyle intervention resulted in significant changes in dietary behaviors. These changes were not however associated with improvements in beta cell function.

The transition to college has been identified as a vulnerable period for weight gain and the onset of obesity. Research has shown that the gut microbiota is different in obese compared to lean individuals, but a period of weight gain has never been studied in free-living individuals. The objective of this longitudinal, observational study was to assess the association between changes in the intestinal microbiota and weight-related outcomes in healthy college students living in on-campus dormitories at Arizona State University (n=39). Anthropometric measures and fecal samples were collected at the beginning and end of the school year, and microbial relative abundance for A. muciniphila, F. prausnitzii, R. gnavus, and L. acidophilus was measured through qPCR analyses. In this population, body mass index (BMI) and waist circumference (WC) increased by 0.97 ± 1.28 kg/m2 and 2.64 ± 4.90 cm, respectively. Wilcoxon-Rank tests revealed that R. gnavus fold change was significantly different between groups of weight loss/maintenance and weight gain ≥ 5% body weight (0.14 [-0.21, 0.64], n=24 vs. -0.14 [-0.92, 0.05], n=15, respectively; p=0.028). Correlation analyses suggested a significant negative association between A. muciniphila fold change and both % WC change and % BMI change (r= -0.66; p<0.01 and r= -0.33; p=0.04, respectively). However, multivariate regression analysis controlling for sex and race/ethnicity showed a significant association between A. muciniphila and % WC change, but not % BMI change (R2= 0.53; p<0.01 and R2= 0.24; p=0.15). F. prausnitzii was not associated with weight-related outcomes in this sample. L. acidophilus was excluded from study analyses after subsequent qPCR trials revealed no amplification in participant samples. Overall, this was the first study to show a relationship between A. muciniphila fold change and weight-related outcomes over a period of weight gain. Specifically, A. muciniphila was strongly negatively associated with WC in this sample. Further research is needed to more accurately describe these associations and potential mechanisms associated with the shift in gut microbiota observed with weight gain. Findings from future research may be used to develop interventions for college students aiming to shift the gut microbiota to prevent weight gain.

Although many studies have looked into the relationship between depression and eating behaviors, most have not looked into the interaction between depressive mood, weight status, and eating behaviors; specifically the consumption of added sugars. This longitudinal study examined the relationship between depressive mood and added sugar consumption among college freshmen, and how weight status play a role in this relationship. A web-based survey assessing depressive mood score and added-sugar foods consumption, and height and weight measurements were obtained. A total of 511 participants (aged 18.5±0.4 years; 70.5% females) were recruited at Arizona State University from August 2015 through January 2016. The main outcomes measured were the relationship between depressive mood score and added sugar consumption (tsp/d) within each participants and between mean weight status groups (underweight & “healthy” weight, overweight, and obese). In the study, the mean added sugar consumption was 19.1±11.87 tsp/d. There were no significant association between depressive mood and added sugar consumption within or between freshman students over time. But overall, there was a slightly positive relationship between depressive mood and added sugar consumption across four time points. No significant interaction was found between BMI, depressive mood, and added sugar consumption within each student, but significant differences in the relationship of depressive mood and added sugar between mean weight status groups (p=0.025). Each individual’s BMI in the previous time points was significantly negatively associated with added sugar consumption in the current time points (beta = -0.70; p=0.010). The results from this study indicates that depressive mood may not affect added sugar intake in this sample. BMI did not have an impact on the relationship within each student, but have an impact between mean weight status groups, so further studies are needed to continue look at how BMI influences the relationship between depressive mood and added sugar consumption.

Lay theories of healthy eating are a potentially important consideration for public health and nutrition efforts as perceptions and beliefs about “healthiness” are key determinants of dietary choices (Furst et al. 1996; Grunert, 2007). A rich body of social science literature has examined how people across cultures decide what counts as healthy eating, yet such work has focused mainly on what people think is good and bad to consume, overlooking another important aspect- how one eats. The ways one eats can include patterns and timing of meal intake, as well as mental and emotional states during eating (henceforth, “eating styles”). This dissertation aims to 1) examine whether beliefs on eating styles constitute a separate category of healthy eating perceptions, 2) describe American and Eastern European lay models of how both food characteristics and styles of eating shape health outcomes, and 2) investigate cross-cultural variation in the endorsement of eating styles as important for health in the United States and Eastern Europe. Aims 1 and 2 use pile sorts (n=48), in-person interviews (n=49), and online surveys (n=283) to elicit subjective perspectives on how different eating considerations impact health, and aim 3 involves two sets of questionnaires collected in the U.S. (n=50; n=42) and Eastern Europe (n=42; n=35) to test the hypothesis that levels of collectivism influence variation in endorsement of eating styles for health. Results demonstrate that “eating styles” is a separate category of beliefs in people’s models of healthy eating and individuals in both cultures perceive a variety of important health outcomes from how one eats- weight management, energy levels, digestive health, and overall feeling of wellbeing. These perceptions are not uniform, as participants held contrasting models of how styles of food consumption can influence weight control, and Eastern European respondents held additional views on how aspects of food timing can affect long-term health. Finally, results show that individual level of collectivism, not differences in nationality, accounts for variation in endorsement of eating styles for health. These results suggest that the holistic pattern of attention characteristic of the collectivist social orientation extends to the domain of diet.