Journal of Nutrition Education RSS feed: Current Issue. http://www.journals.elsevierhealth.com/periodicals/jned/?rss=yesElsevier Inc.en © 2001 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved. Journal of Nutrition Education0022-3182336November 2001 © 2001 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved. healthpermissions@elsevier.comhttp://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603527/abstract?rss=yesEditor's MessageJane Voichick10.1016/S1499-4046(06)60352-7Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1313313http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603539/abstract?rss=yesAbstract: Objective: This study compares consumers' self-perceived diet quality with calculated diet quality to assess the degree of consumer misperception regarding one's own diet quality and to identify factors associated with such misperception. Design: The perceived diet quality was measured by consumers' self-perception of the overall healthfulness of their diet. The calculated diet quality was measured by the Healthy Eating Index, a 10-component indicator of overall diet quality developed from 3 consecutive days of 1-day 24-hour dietary recall and 2-day diet record. Subjects/Settings: Measures of perceived and calculated diet quality were obtained for a sample of 2862 household meal planners/preparers from the 1989–90 Continuing Survey of Food Intake by Individuals and the Diet and Health Knowledge Survey. Outcome: Dietary misperception was assessed by classifying respondents based on categories of perceived and calculated diet quality into three groups: optimists, realists, and pessimists. Statistical Analyses: Bivariate statistical tests and multivariate logistic regression were used for comparing the characteristics of optimists with the other two groups. Results: An estimated 40% of the population of household meal planner/preparers were optimists who perceived the quality of their diets to be better than their calculated diet quality. In multivariate analysis, household size, gender, education, smoking status, perceived health status, importance of nutrition in grocery shopping, and belief about the need for dietary change were found to be significant predictors of being optimistic about diet quality. Nutritionists and health professionals need to be aware of this misperception and alert dietary optimists about their false perceptions of diet quality. Consumer Misperceptions of Diet QualityJayachandran N. Variyam, Young Shim, James Blaylock10.1016/S1499-4046(06)60353-9Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1314321http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603540/abstract?rss=yesAbstract: Objective: To determine the usefulness of variables from psychosocial models of health behavior in explaining fat-related dietary behavior among a sample of Chinese Americans. Design: A survey questionnaire was administered to a convenience sample of Chinese Americans and analyzed for descriptive statistics and relationships among variables. Subjects/Settings: Participants were 600 healthy individuals, ranging from 25 to 70 years of age, living in New York City. Variables Measured: Demographic factors, degree of acculturation, food preferences, and 13 social psychological scales derived from the Theory of Planned Behavior, the Healthy Belief Model, and Social Cognitive Theory. Dependent measures assessed were intention to reduce dietary fat and behaviors related to the selection of reduced-fat diets. Statistical Analyses: Descriptive statistics, Pearsons' correlation coefficients, t-tests, one-way analyses of variance, and multiple regression analyses were used. Results: Attitude, overall health concern, and self-efficacy accounted for 58% of the variance in behavioral intention for the entire sample. Attitude, perceived barriers, and self-efficacy accounted for 19% of the variance in the prediction of dietary fat reduction behaviors. In general, a gradient was seen in the increased predictiveness of each regression model by degree of acculturation of the immigrants to American culture: predictiveness (R2) for behavior ranged from 15% for the least to 34% for the most acculturated. Acculturation was significantly related to declines in the influence of habit and of social norms. These effects were not seen by length of residency. Implications: Nutrition educators should assess the degree of acculturation of groups with whom they work and recognize that the degree of acculturation impacts the relative importance of various psychosocial variables in fat reduction behaviors. Usefulness of Psychosocial Theory Variables in Explaining Fat-Related Dietary Behavior in Chinese Americans: Association with Degree of AcculturationDoreen Liou, Isobel R. Contento10.1016/S1499-4046(06)60354-0Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1322331http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603552/abstract?rss=yesAbstract: Objective: To examine the knowledge, beliefs, and attitudes about weight control and eating disorders among trainee home economics and physical education teachers and to assess their body image and weight control practices. The association between actual body weight and body image was also examined. Design: Survey research was undertaken using a self-report questionnaire. Height and weight were measured. Subjects/Settings: Trainee home economics and physical education teachers (N = 216, 96% participation rate) in their last month of training at three major state teacher training universities completed a questionnaire during their regular class times. Main Outcome Measures: Advice teachers give to overweight adolescents knowledge and beliefs about eating disorders, body image, desired weight, food habits, dieting, body appearance ratings, weight control practices, and diagnosed and self-reported eating disorders. Statistical Analysis Performed: Descriptive statistics, chi square, and analyses of variance compare gender and Body Mass Index differences. Results: Males (85%) and females (87%) advised young overweight adolescents to diet to lose weight. Twenty percent of females and 13% of males regularly skipped breakfast. The advise given showed a lack of specific nutrition education about weight control, adolescent nutritional needs, and fad diets. Participants held misconceptions about eating disorders, and a range of 14% to 72% answered these questions incorrectly. Fourteen percent of females self-reported that they currently had an eating disorder, but only 6% had received treatment. Some females used potentially dangerous methods of weight loss, including 19% who abused laxatives and 10% who induced vomiting. Implications: Trainee home economics and physical education teachers need specific nutrition information and training about eating disorders, weight control, and suitable advice for overweight students. The female trainee teachers in our study had a poor body image and disordered eating similar to other young women in Western countries, and this should be taken into account by teacher training institutions. Knowledge, Beliefs, Attitudes, and Behaviors Related to Weight Control, Eating Disorders, and Body Image in Australian Trainee Home Economics and Physical Education TeachersJennifer A. O'Dea, Suzanne Abraham10.1016/S1499-4046(06)60355-2Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1332340http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603564/abstract?rss=yesAbstract: In response to welfare reform and the Food Stamp Nutrition Education Program's (FSNEP) goal of increasing clients' self-sufficiency, a literature review and small exploratory study were conducted to gain insight into a potential approach that would go beyond current nutrition education methods. Interviews with 17 FSNEP participants showed a widespread willingness to share food-related skills that others wanted to learn, some interest in cooperating on food-related projects, and frequent cases of social and geographic isolation. Based on these preliminary findings, we suggest the development and evaluation of nutrition education programs that appreciate and build on existing abilities of participants, provide opportunities for self-directed learning and activities, and build social support, social networks, and trust among participants while linking them to the broader community. New Concepts for Nutrition Education in an Era of Welfare ReformCatherine Greenwell Arnold, Patricia Ladipo, Christine Hongvan Nguyen, Prudence Nkinda–Chaiban, Christine M. Olson10.1016/S1499-4046(06)60356-4Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1341346http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603576/abstract?rss=yesAbstract: Nutrition educators are exploring Web-based strategies for delivering course material. This report describes an effort to use computer-mediated communication between medical students and experts. A “virtual seminar” designed to help students apply nutrition knowledge to patient care was added to an existing traditional clinical skills course. There are few models for online nutrition education. Since these efforts are expensive in time, money, or both, it is important to share preliminary findings, including new methods of evaluating participation and effectiveness. Although medical student activity in the seminar was greater than anticipated, the return rate for the online evaluation survey was disappointing. Virtual Seminars for Medical Nutrition Education: Case ExampleKathryn M. Kolasa, Janice E. Daugherty, Ann C. Jobe, Mary G. Miller10.1016/S1499-4046(06)60357-6Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1347351http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603588/abstract?rss=yesInterdisciplinary Update Nutrition Course Offered to Educators through Interactive TelevisionLyndon Carew, Valerie M. Chamberlain10.1016/S1499-4046(06)60358-8Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1352353http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS149940460660359X/abstract?rss=yesHerbs and Health: Safety and EffectivenessKathleen Klotzbach–Shimomura10.1016/S1499-4046(06)60359-XJournal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1354355http://www.journals.elsevierhealth.com/periodicals/jned/article/PIIS1499404606603606/abstract?rss=yes Books, curricula, audiovisuals, and other resources that nutrition professionals may use for reference, continuing education, or in a formal or informal education setting are designated “pro-fessional.” Books, handouts, diet plans, and other resources specified by authors as being written for general audiences are categorized as “consumer.” Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education. Evaluative comments contained in the reviews reflect the views of the authors. Prices quoted are those provided by the publishers at the time materials were submitted. They may no longer be current when the review is published. Professional and Consumer Publications, Programs, Audiovisuals, and SoftwareJulie Kreunen10.1016/S1499-4046(06)60360-6Journal of Nutrition Education 33, 6 (2001)2001-11-01Journal of Nutrition Education2001-11-01336S1499-4046(06)X6031-1356363