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Biomedical subjects

Len Marquart

Publications and source records attributed to Len Marquart.

9 recordsLinked to original sources
PubMed2006

Continuing education needs of registered dietitians regarding nutrigenomics.

The purpose of this study was to assess continuing education needs for registered dietitians regarding application of the science of nutritional genomics in clinical settings. A cross-sectional survey was mailed to a random national sample of 2,500 registered dietitians with a 40% response rate (n=995). The survey assessed knowledge; attitudes related to benefits and barriers to application; perceptions of consumer motivators and barriers; attitudes regarding ethical, legal, and social issues; and preferences for continuing education. Differences were determined according to year of registration using nonparametric Kruskal-Wallis tests. Survey respondents had little previous exposure to nutrigenomics, had not applied nutrigenomics in their practice in the past year, and were not confident in their ability to apply nutrigenomics in a clinical setting, but were interested in learning more about its application. Few differences existed in attitudes about benefits and barriers to application of nutrigenomics by year of registration. The most favored learning activity for continuing education was seminars/workshops. The most important content areas for continuing education were foundational knowledge, application, and communication to the lay public. Continuing education should focus on these content areas to allow application based on the supporting science and ways to effectively communicate the information to consumers.

Cross-Sectional Studies↗
PubMed2006

Beliefs about whole-grain foods by food and nutrition professionals, health club members, and special supplemental nutrition program for women, infants, and children participants/State fair attendees.

Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs that influence consumption of whole grains are poorly understood. This analysis surveyed three groups regarding their beliefs about whole-grain foods. The groups were food and nutrition professionals (n=103), health club members (n=103), and individuals representing various consumer segments of the general population, including participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and state fair attendees (n=68). Most respondents were aware of the term whole-grain foods, but less often reported that they use the term. Bread and cereal were most often named as examples of whole-grain foods. Lack of processing and use of the entire grain were the major reasons a food was perceived as being a whole-grain food. The major benefit of eating whole grains was reported to be fiber intake. Food and nutrition professionals provided more differentiated responses, whereas WIC/state fair participants had fewer and less elaborate responses. Assessing beliefs about whole grains offers insights to nutrition professionals for encouraging healthful food consumption.

Adult↗
PubMed2004

Becoming Proactive With the Whole-Grains Message.

Whole-grain foods have always been considered a healthy part of the diet. Only recently have epidemiologic and other data shown that whole grains have a role in preventing cardiovascular disease, diabetes, some types of cancer, and even obesity. What nearly all consumers and most health professionals fail to realize is that whole grains deliver as many if not more phytochemicals and antioxidants than do fruits and vegetables. Healthy People 2010 (DHHS) recommends 3 servings of whole grains per day. Because the average intake in the United States is less than 1 serving per day, health professionals must mount an active campaign to help consumers better understand the important health benefits of whole grains and work to increase their intake in the diet.

Journal Article↗
PubMed2003

Whole grains health claims in the USA and other efforts to increase whole-grain consumption.

In response to the 1990 Nutrition Labeling and Education Act, the Food and Drug Administration approved seven health claims that addressed the relationship between broad food categories and risk of certain chronic diseases. These claims are based on scientific consensus that includes epidemiological, animal and clinical research. The Food and Drug Administration also established a process to petition for new health claims that address substance-disease relationships supported by adequate scientific and specific regulatory requirements. The whole grain-cancer and heart disease authoritative statement health claim approved in July 1999 followed a completely different process mandated by the Food and Drug Administration Modernization Act of 1997. It is based on an authoritative statement made by a government body that represents scientific consensus and is supported by other scientific agencies and organizations. The scientific basis for the claim published in Diet and Health reflects a comprehensive and deliberative review of epidemiological, animal and human studies by the National Academy of Sciences Committee on Diet and Health. Health claims used on whole grain products can attract the attention of health-conscious consumers and are important tools in communicating health messages. However, the US public consumes substantially fewer whole-grain servings than recommended by US dietary guidance. Reasons given by consumers for not purchasing wholegrain foods include colour, price, softness, texture, moisture content and taste. Developing tastier value-added wholegrain foods along with simple coordinated messages from industry, the scientific community, public health experts and government will help consumers identify, purchase and consume more wholegrain products.

Dietary Fiber↗
PubMed2003

Whole-grain intake and insulin sensitivity: the Insulin Resistance Atherosclerosis Study.

BACKGROUND: Increased intake of whole-grain foods has been related to a reduced risk of developing diabetes and heart disease. One underlying pathway for this relation may be increased insulin sensitivity. OBJECTIVE: We assessed the relation between dietary intake of whole grain-containing foods and insulin sensitivity (S(I)). DESIGN: We evaluated data from the Insulin Resistance Atherosclerosis Study (IRAS Exam I, 1992-1994). Usual dietary intakes in 978 middle-aged adults with normal (67%) or impaired (33%) glucose tolerance were ascertained by using an interviewer-administered, validated food-frequency questionnaire. Whole-grain intake (servings per day) was derived from dark breads and high-fiber and cooked cereals. S(I) was assessed by minimal model analyses of the frequently sampled intravenous-glucose-tolerance test. Fasting insulin was measured by using a radioimmunoassay. We modeled the relation of whole-grain intake to log(S(I) + 1) and to log(insulin) by using multivariable linear regression. RESULTS: On average, IRAS participants consumed 0.8 servings of whole grains/d. Whole-grain intake was significantly associated with S(I) (beta = 0.082, P = 0.0005) and insulin (beta = -0.0646, P = 0.019) after adjustment for demographics, total energy intake and expenditure, smoking, and family history of diabetes. The addition of body mass index and waist circumference attenuated but did not explain the association with S(I). The addition of fiber and magnesium resulted in a nonsignificant association that is consistent with the hypothesis that these constituents account for some of the effect of whole grains on S(I). CONCLUSION: Higher intakes of whole grains were associated with increases in insulin sensitivity.

Arteriosclerosis↗
PubMed2002

The importance of promoting a whole grain foods message.

Despite mention in the Dietary Guidelines for Healthy Americans and in Healthy People 2010, the lack of a coordinated campaign promoting whole grain foods and their health benefits may be contributing to low consumption. Fiber consumption in the U.S. likewise falls below recommended levels, in part, as a result of suboptimal intake of whole grain foods. Research findings suggest that whole grain is related to reduced disease risk, and that whole grain foods have relevant biological activity in humans. This necessitates a call to action to help Americans increase whole grain consumption as a strategy for health. The establishment of a whole grain coalition could promote increased consumption by developing consumer messages: partnering with health professionals: advocating whole grains to government agencies; seeking funding for scientific research and market research; and educating consumers, as well as health professionals, food manufacturers and millers, about the value and benefit of whole grains.

Dietary Fiber↗
PubMedDate not supplied

Perceptions of children, parents, and teachers regarding whole-grain foods, and implications for a school-based intervention.

OBJECTIVE: To identify perceptions of whole-grain foods and factors influencing intake by children, parents, and teachers as the basis for increasing intake by children within a school-based intervention. DESIGN: Focus group interviews with questions based on Social Cognitive Theory. SETTING: After-school care programs in 4 elementary schools in a large metropolitan district in St. Paul, Minn. PARTICIPANTS: Seven, three and two focus group interviews with children (n = 40; grades K-6), parents (n = 18), and teachers (n = 11), respectively. PHENOMENON OF INTEREST: Child and adult factors influencing intake of whole-grain foods, with a tasting activity to stimulate discussion. ANALYSIS: Qualitative data analysis procedures to generate common themes from encoded transcripts. RESULTS: Adults and children were positive about sensory characteristics of whole-grain products. Knowledge of ways to identify these foods was limited. Taste preferences strongly influenced selection of bread and cereals. Children suggested that new school foods should look and taste good, be familiar, and be promoted through sampling, peer influence, and incentives. Adults suggested a gradual increase in whole-grain content of school meals. IMPLICATIONS FOR RESEARCH AND PRACTICE: Focus groups were useful in understanding perceptions regarding whole-grain foods and yielded valuable insight toward design of a school-based intervention.

Adult↗