Posters and Online Posters
Pre-Service Teachers’ Perception of Healthy Eating
Poster/Exhibit Session Jon Aoki
There is an abundance of consumer information about healthy eating. However, it is crucial to describe food and nutrition literacies that individuals rely on to make informed dietary decisions. Trusted sources of health and nutrition information – healthcare professionals and research studies – may dispense contradictory recommendations that hinder consumer dietary choices. Moreover, people often rely on family and friends for guidance on food selection which includes non-evidence based advice. These factors may be contributing to the rise in metabolic diseases in the United States. Several dynamics add to the burgeoning metabolic malaise, but an essential element is poor dietary choices. This study explored the perceptions of healthy eating held by pre-service teachers. Understanding the pre-service teachers’ healthy eating perception and the food and nutrition literacies that underlie dietary decision making is critical because of the influence these teachers will have on their students. Teacher modeling and teaching health content including the selection of nutritious food options may play a role in the battle against childhood obesity and its related metabolic diseases.
Online Poster - Food Editors Were Always Multi-Tasking: Exploring the Roles of Cooking, Gender and Motherhood
Virtual Poster Kimberly Voss
Two cookbooks reflect the common struggle that 1960s female newspaper food editors faced as they balanced their careers and their parenting: Always on Sunday (St. Paul Pioneer Press) and Pot au Feu (Arizona Republic). These editors wrote columns that shared their personal and professional lives as they covered food news for home cooks and fancy foodies. Blended in their food columns were stories about their own fussy children, failed recipes and the weight gain that came with testing recipes. The authors of these columns, Eleanor Ostman and Dorothee Polson, represent the lives of newspaper editors who balanced the joy and challenges of cooking in the professional and private spheres. It draws attention to the roles of home cooks, motherhood and labor in a time prior to the Women’s Liberation Movement.
3 - Public Opinion as a Political Tool for Farm Lobby: Farm Lobby's Behavior around Free Trade
Poster/Exhibit Session Akio Nawakura
This study asks how farmers’ interest groups in the EU and East Asia have overcome the institutional handicap in lobbying. Because of its low productivity compared with industrial sector, agricultural sector in developed countries needs political protection such as price support, import restriction, and high tariffs. Therefore, farmers’ interest groups in most developed countries have lobbied their governments and legislature bodies to keep agriculture away from global market competition. However, while some countries have strong institutional background for lobbying, other countries do not. In the United States, on the one hand, farmers’ associations have been influential in the Congress based on their lobbying political culture. In the European Union and South Korea, on the other, farmers’ associations have handicaps such as poor lobbying culture and limited opportunity of election.In the latter group, however, public opinion often plays a role to assist the farmers’ lobbying activities. In South Korea, for example, agriculture-friendly public opinion often supports the farmers’ lobbying by street demonstration against free trade. This study, therefore, finds public opinion’s role to assist farm lobby.
6 - Ensuring the Availability of Quality Apples: Relating Compositional Differences in Cell Wall Polysaccharides at Different Developmental Stages with Storage Quality
Poster/Exhibit Session Kelly A. Ross
Ensuring the availability of high quality apples is important from a human health perspective as: 1) consumption of fresh fruit has been shown to play a role in disease prevention; and 2) accessibility helps to promote food security. Texture is an important parameter that determines the eating quality of apples. This work examined apple cell wall metabolism from the fruitlet through the ripening stage of development for different apple cultivars, including Gala, Aurora, and Splendour, with the aim of defining the relationships between these differences and textural quality. The yields and chemical composition of polysaccharides extracted from cell walls of the apple fruits at various developmental stages were determined and the activities of β-galactosidase and α-arabinofuranosidase enzymes were assessed. The textural quality of the mature and stored apples was measured using the Mohr Digi-Test Penetrometer and scanning confocal laser microscopy coupled with image analysis was used to assess microstructural differences. The apple cultivars at different developmental stages exhibited differences in yields and composition of cell wall polysaccharides along with enzyme activities. These biochemical differences at early developmental stages were significantly correlated with textural quality upon storage. Monitoring biochemical changes during the development of cell walls in context with textural and microstructural differences supports a targeted approach for conventional apple breeding. This will ultimately ensure the provision of new apple cultivars with excellent quality at harvest and upon storage and ensure availability of a high quality and healthy food.
5 - Practices of Production with the Presence of Brucellosis in Goat Herds
Poster/Exhibit Session Ruben Cervantes Vega
This study examines, through survey application and document analysis, the management strategies related with goat herds quarantined with brucellosis in 2016. Thes studied population consisted of goat and sheep breeders in Nuevo León that are located in two zones: Zone A, in the semi-desertic plateau and Zone B, in the coastal plains. The study found that introducing animals without Brucella testing (60%), the possibility of sharing grazing surface (75%), water sources (58%) or outlandish males mating the females (38%) are common practices among the owners of quarantined facilities. The product breakdown indicates that in herds in which milk and cheese are produced have a greater percentage of animals with brucellosis, 31±.24%, than those where goat kids are produced, 18±23 % (p=0.03).
7 - The Market Together Project
Poster/Exhibit Session Megan Bomba
The Market Together project of the Urban & Environmental Policy Institute at Occidental College examines how neighborhood-based, digital marketing and promotion can contribute towards the growth and long-term survival of farmers markets in low-income, urban communities. Despite the need for healthy, fresh food in low-income, urban communities, farmers markets in these areas struggle to survive. Among the factors causing this struggle is the dominant narrative in local food culture which portrays farmers markets are an amenity that caters to affluent customers and gourmet "foodies." This narrative is exacerbated in the context of the rapid gentrification of traditionally working-class urban neighborhoods, in which farmers markets are aligned with new restaurants and other food institutions that displace businesses catering to the financial and cultural needs of long-time residents. If farmers markets are going to successfully grow in urban communities, there is a need to change this narrative, and position farmers markets as community-serving institutions that fit into the cultural context of the local neighborhood. The Market Together project looks specifically at the use of social media as a marketing tool, and how social media and social networks can be used to align farmers markets with important community institutions. The Market Together poster session will present how social media can be used by farmers markets and best practices to establish community connections in the digital age.
13 - Food as an Educational Tool in Study Abroad Programs: The Case of Dolomit in the Italian Alps
Poster/Exhibit Session Manola Corrent
Food is a way to explore new cultures and can be an effective tool in the field of international education. In this poster, we will discuss how food can become the linchpin of study abroad programs in which the experience of students is both deeply sensorial and intellectually meaningful. Italy is one of the top destinations for international students seeking a study abroad experience, and without doubt, its food culture is a major factor in its attractiveness. Dolomit is a small local enterprise based in an area – Trentino, in the northeastern part of the Alps - not widely known overseas and not responding to the stereotypical image of Italy. In Trentino, Dolomit offers food-themed study abroad programs following a bottom-up model, relying on a network of local entities, such as research institutions, not-for-profit organizations and farmers. The encounter and the exchange between students, local producers and experts is at the core of the experience. Our goal is to discuss themes of global relevance from the perspective of a rural area located at the border between the German and the Latin worlds, and explore with students the role and value of traditional Alpine food production systems in a globalized world.
Online Poster - Sweet Potato Improves Gut Microbiota of Female University Students
Virtual Poster Seiichi Kasaoka
The effect of Benitenshi sweet potatoes on defecation and gut microbiota was examined in 22 female university students. The study included 4 experimental periods and lasted 4 weeks. The first week was the control period; the students consumed 300 g, 0 g, and 100 g of Benitenshi during the 2nd, 3rd, and 4th weeks, respectively. Dietary fiber in peeled Benitenshi was estimated to be 2.9 g per 100 g after heat-treatment at 200~210℃ for 1 hour. Fecal weight was measured in comparison to a wood cube. Subjective bowel condition and abdominal distention were assessed usig 4-score questionnaires. For measurement of microbiota, fresh fecal samples were collected on the last day of each experimental period. Gut microbiota was analyzed by terminal restriction fragment length polymorphism (T-RFLP). The results showed that fecal weight was 1.6 times higher after ingestion of 300 g of Benitenshi and 1.5 times higher after ingestion of 100 g, compared with the control period. Defecation frequency was also significantly increased after intakes of 300 g compared with intake during the control period. Bowel condition and ease of defecation were improved with an intake of 300 g, and abdominal distention did not change. In addition, increased Benitenshi intake significantly increased the levels of the operational taxonomic unit, A58, which contained Faecalibacterium sp. These findings suggest that Benitenshi intake might improve bowel condition and gut microbiota without abdominal distention.
9 - Edible Insects in Western Culture: Evaluation of Nutritional Value, Environmental Impact and Consumer Acceptance of Food Products Containing Mealworms
Poster/Exhibit Session Alexandra Kazaks, Whitney Donald, Kaleb Lund, Diane Helsel, Nancy Perlot
While viewing our food supply through an environmentally sustainable lens, it is beneficial to focus on edible insects that are efficient, prolific, resistant to drought, and produce lower levels of greenhouse gases than animals. Mealworms, in particular, have potential nutritional, environmental sustainability benefits. Insect consumption is uncommon in Western cultures as most people are repelled at the thought of eating insects. Incorporating insects in familiar foods is a stepping-stone for overcoming this food neophobia. We determine whether processed mealworms are acceptable alternative protein source for consumers with an active lifestyle we evaluated relationships between acceptance of mealworms as a protein source and physical activity level, food-related attitudes, previous experience with edible insects and socio-demographic characteristics. We also assessed nutrition professional’s knowledge, experience and recommendations regarding edible insects. A RedCap questionnaire administered via social media gathered information from adults throughout US. Another questionnaire emailed to 4773 registered dietitian nutritionists (RDNs) elicited opinions and recommendations. Data was analyzed using SPSS. Results/Conclusion: Of 127 responses, 37% who previously consumed insects showed higher willingness to buy (WTB) mealworm products (t=5.088(125), p<0.0001). Participation in a range of physical activities was associated with high levels of WTB. Most appealing forms of mealworm protein were protein bars and restaurant dishes. Of 316 RDNs, 18% had previously consumed insects, 10% were familiar with nutrition content of commonly eaten insects, 61% would recommend insects. Study results may aid in development of products that meet consumer demand and promote increased interest in sustainable protein sources.
11 - Ecuador’s San Clemente: A Reflection of Shifted Indigenous Economies
Poster/Exhibit Session Marisa Weinstock
After spending four months in Ecuador, I examine and compare the intrusion of processed, packaged, and pesticide-laden food into both Quito and the indigenous village of San Clemente. I utilize economic, historical, and cultural analyses from a food sovereignty perspective. In particular, I focus on food sovereignty issues within San Clemente that are caused by historical oppression through colonialism and land grabs; two things that have forced the village to subscribe to capitalism. This has led to the buying and selling of popular brand products, such as Nestlé, being sold by three different stores within the village. This holds strong cultural impacts, especially in regards to the Ecuadorian indigenous movements alive today. In addition, I note the ever-expanding boom in commercial grocery stores in Ecuador's urban spaces due to the economic fall in 1998. Exploring the cause and effect of the current Ecuadorian food system offers a critical lens into food sovereignty issues across the world.
Total Starch, Amylose and Amylopectin Content of Chenopodium Willd Submitted to Controlled Water Stress
Poster/Exhibit Session Susana Fischer, Rosemarie Wilckens, Luis Francisco Bustamante
Agriculture is facing new scenarios due to climate change and so crop management will require adaptation. Factors, such as water availability for agricultural use and temperature seem to threaten future global food supplies. In order to overcome this condition, attention has been focused on Chenopodium quinoa Willd a healthy food plants. There is scarce information about the effect of water restriction during quinoa development on the starch content in mature quinoa seeds. This research evaluated starch accumulation and proportion of amylose and amylopectin in flour seed of quinoa cultivated in Chile (-36°35’43,2’’S, -72°04’39,9’’ W and 140 m.a.s.l.) during 2014-2015 and 2015- 2016 season. A randomized complete block experimental design with a split-plot arrangement was used. Main plot treatment was water level availability (AW), once 50% of the grains were in the grain filling stage, establishing four irrigation treatments in which water applied was supplying when soil water content achieved 95%, 60%, 40%, 20% and 0% AW. The subplots included four quinoa genotypes. The starch content varied between 52 and 61% by dry weight basis. During 2015/2016 season, there was a significant difference (P0.05) in total starch through water restriction levels, however there was no difference (P≥ 0.05) between genotypes. Amylose accumulation in seed increased with 0, 20 y 40% of AW treatments.
12 - Exploring Student Perspectives of Indigenous Food Sovereignty
Poster/Exhibit Session Megan Matthews
There is a growing body of literature highlighting the significance of land-based learning to understanding issues relating to Indigenous food sovereignty. In August 2018, a 5-day Summer Institute was hosted in Mi’kma’ki (the traditional and unceded territory of the Mi’kmaq) that explored the relationship between land, food and health, with a particular focus on Indigenous food sovereignty. This qualitative study will explore the experiences and perspectives of post-secondary students and early career researchers who attended this Summer Institute. Particularly, how if at all, the activities of the Summer Institute shaped their understanding of Indigenous food sovereignty, and how they might use the concept of Two-Eyed Seeing to consider issues relating to Indigenous food sovereignty into the future. To gather the participant's perspectives, two sets of focus groups will take place; the first set occurred at the Summer Institute and the second set will occur several weeks later via Skype. The focus groups will be audio-recorded and data will be analyzed thematically. It is anticipated that the findings will contribute to the health promotion literature about Indigenous food sovereignty by offering the unique perspectives of students and researchers who are learning about it from Mi'kmaq Elders, knowledge-holders and scholars. Additionally, the information gathered from this study will provide evidence to support or contest the value of land-based learning focused on Indigenous food sovereignty. This research study has received research approval from Unama’ki College Mi’kmaw Ethics Watch and Dalhousie University’s Research Ethics Board.
14 - Food Texture and Cooking Techniques According to the Chewing Ability of the Elderly
Poster/Exhibit Session Young Yun, Young Kim, Yang Suk Kim, Chang Hyeon Lee, Da Eun Lee
The demand for easy food to eat is increasing to improve nutritional qulaity of diet for elderly with decreased ability to chew. The aim of this study is to evaluate suitable cooking methods for the elderly who have difficulty chewing. Considering various nutrients, Korean traditional food Bibimbap was selected. Rice, eggs, beef, carrot and zucchini were used as ingredients for Bibimbap. The suitability of the cooking method was evaluated based on the hardness(N/㎡)-step 1:5.0×10⁴~6.5×105, step 2:2.0×10⁴~5.0×10⁴, step 3:below 2.0×10⁴, and the appearance and cooking time were also considered. Step 1 and 2 were kept in the original form used for Bibimbap, step 3 was made in puree form. The amount of water added to rice was a major factor affecting the texture of cooked rice. For eggs, garnished and scrambled eggs were suitable for the step 1 and step 2. Vegetables were cooked by stir-frying, simmering and steaming. The stir-frying was suitable for the hardness of level 1. The steaming was cooking method corresponding to the hardness of the step 2 and made it possible to maintain the shape of the material and shorten the cooking time compared to the simmering. The stir-frying and steaming also were suitable as cooking conditions of the beef with tendering process. In conclusion, these results have shown that the cooking method must be different depending on the chewing ability and the cooking using water such as the steaming is a useful technique for elderly who need soft foods.
