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SUNDAY, NOVEMBER 7

POSTER SESSION: PROFESSIONAL SKILLS; NUTRITION ASSESSMENT; MEDICAL NUTRITION THERAPY

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eight Loss Study Participants Reported Higher Food Intake in4-Hour Recalls Than in Food Diaries

uthor(s): M. M. Barna, J. Wang, E. Music, B. N. Beatrice,. M. McGhee, L. E. Burke; School of Nursing, University of Pittsburgh,ittsburgh, PA

earning Outcome: To describe the influence of different assessmentethods on self-reported dietary intake of individuals in weight loss

ounseling.

ackground: Counseling individuals about dietary changes requiresssessment of self-reported dietary intake on both weekdays andeekends. However, it is unclear whether the reported intake ofverweight and obese adults in a weight loss treatment study varies withhe assessment method or day of the week.

esign: We conducted a secondary analysis of data from a behavioraleight loss trial.

rocedures: Six-month assessment data were obtained from twonannounced 24-hour dietary recalls, one weekday and one weekend,uided by the Nutrition Data System for Research (NDSR), along withata from corresponding days in food diaries. We performed the Wilcoxonigned Ranks Test in SPSS to compare the differences in total caloriesnd fat grams by assessment method and by day of the week.

esults: The sample (N � 84) was predominantly White (78.6%) andemale (86.9%) with a mean BMI of 33.9 � 4.3. The self-reported totalalories (kcal) and fat grams (fat) using weekly diaries were significantlyower than those reported in dietary recalls on weekdays (Z � - 4.5 [kcal]nd - 4.1 [fat]) and on weekends (Z � - 3.1 [kcal] and - 3.0 [fat]), ps�.001.owever, the difference found between the two methods was not

ignificantly different by the day of week.

onclusions: These results suggest that individuals report a higheralorie and fat intake in a recall interview than when recording in a foodiary, on both weekdays and weekends. Dietetic professionals need to takehis into consideration when counseling individuals.

unding Disclosure: ARRA Administrative Supplement for Summeresearch Experience for Students: NIH, NIDDK 3R01DK071817-04S1,

mproving Self-Monitoring in Weight Loss with Technology (The SMARTrial): NIH, R01DK071817

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evelopment of a Brief Questionnaire to Assess Habitual Beveragentake: Sugar-Sweetened Beverages and Total Beverage Energy Intake

uthor(s): V. E. Hedrick,1 D. L. Comber,1 K. D. Flack,1 P. A. Estabrooks,1

. Savla,2 B. M. Davy1; 1Human Nutrition, Foods and Exercise, Virginia Tech,lacksburg, VA, 2Human Development and Center for Gerontology, Virginiaech, Blacksburg, VA

earning Outcome: Following this presentation, participants will be able todentify beverages which are major contributors to fluid and energy intake indults.

ackground: Energy-containing beverages, specifically sugar-sweetenedeverages (SSB), may contribute to weight gain and obesity development.nfortunately, there are no rapid assessment tools which quantify habitualeverage intake (grams, energy content) in adults.

bjective: To determine the factorial validity of a newly developed beveragentake questionnaire (BEVQ) and identify the potential to reduce items.

ethods: Participants from varying economic and educational backgroundsn�1596; age 43.0�0.4 yrs; BMI 32.5�0.2 kg/m2) completed a 19-item BEVQBEVQ-19). Beverages that contributed �10% to total beverage energy andrams, or SSB energy and grams, were identified for possible removal.egression analyses were used to compare BEVQ-19 outcomes with theariables included in the reduced version (BEVQ-14); correlational analysesere used to compare BEVQ-19 and BEVQ-14 outcomes. Factor analyses wereerformed to confirm results.

esults: Four beverage items were identified for elimination (vegetable juice,nergy drinks, meal replacement drinks, and mixed alcoholic drinks), and beernd light beer were combined into one category (factor loadings, g, kcal�0.853,.609; 0.845, 0.614, respectively) in the BEVQ-14. Correlations were significantmong BEVQ-19 and -14 outcomes (r�0.90-0.99, P�0.01); absolute differencesn outcomes between the 19- and 14-item BEVQ were minimal. Regression

odels using the BEVQ-14 variables explained 86-97% of the variance in theour major outcomes of the BEVQ-19 (all P�0.001).

onclusion: The BEVQ-19 can be reduced to a shortened 14-itemuestionnaire. This low-burden measure will enable researchers andractitioners to rapidly assess habitual beverage intake, and to determineossible associations of beverage consumption with health-related outcomes,uch as weight status.

unding Disclosure: VT ICTAS: Water for Health

-26 / September 2010 Suppl 2—Abstracts Volume 110 Number 9

ole of Supplements and Fortified Foods in Meeting Calciumeeds

uthor(s): K. Plawecki,1 A. Hipp,2 E. Evans,3

. Chapman-Novakofski1; 1Food Science and Human Nutrition,niversity of Illinois, Urbana, IL, 2Bellarmine University, Louisville,Y, 3Kinesiology and Community Health, University of Illinois,rbana, IL

earning Outcome: To be able to identify roles and impact of aariety of calcium sources in meeting needs.

onsuming daily recommended amounts of calcium is a key step inmproving bone health and reducing disease risk. Calcium intake andources were a primary focus of a community bone-health program (8eeks). Adults (n�69, mean age 65.5 � 9.6 years) completed a health

urvey, including supplement intake along with a 24-hour recall andcalcium-focused food frequency (CFFFQ) at pre, mid and post. TheFFFQ included both natural and fortified sources of calcium. Those

eporting taking supplements (n� 62) included 64% (n�44) taking aultivitamin or women’s formula with calcium (mean intake 251� 87g) and 64% (n�44) taking a calcium supplement (mean intake 632204.7mg). During the program, calcium intake showed a significant

pward trend (p�0.005). Per CFFFQ, total dietary calcium intakeas 1567.4�738.6mg, including 770.7�456.7mg from dairy,52.7�202.1mg from fruit group and 353.2�412.9 mg from grains.he dairy group foods, including fortified soymilk, were the primaryources of calcium. There was significant increases in calcium intakep�.027) from the fruit group (p�.005, 24-hour recall) and grainroup (p�.042, CFFFQ). Mean intake of natural, fortified andupplemental sources (mixture and individual calcium) brings totalean intake to near the upper limit. Fortified foods and supplements

ffer meaningful calcium sources. Assessment of natural, fortified andupplement sources of calcium is needed to improve the accuracy ofeasuring intake. Inclusion of all calcium sources in developingaterials and programs will help provide feasible options to meet

alcium needs.

unding Disclosure: University of Illinois Agricultural Experiment

utrition Literacy: What Skills Do People Need to Understandutrition Education?

uthor(s): H. D. Gibbs,1 K. M. Chapman-Novakofski2; 1Family &onsumer Sciences, Olivet Nazarene University, Bourbonnais, IL,

Food Science and Human Nutrition, University of Illinois, Champaign-rbana, IL

earning Outcome: Participants will be able to identify knowledge andkills needed by individuals to understand nutrition education.

ealth literacy reflects the capacity to obtain and understand healthnformation needed to make informed decisions. Nutrition literacy reflectshe same capacity but specific to nutrition-related decisions. Our previousurvey of dietitians in 3 DPGs (n�125) found that most (71%) usedethods other than health literacy assessment tools to identify levels ofnderstanding. However, no nutrition literacy tool was used; ratherducational level of the client or subjective assessment was used todentify comprehension issues. Therefore, the objective of this researchas to determine what basic skills are needed in order to understandutrition/diet education as perceived by nutrition educators and dietitians.ey informant interviews (n�8) were used to gather formative data as aasis for nutrition literacy assessment tool development. Interviews wereonducted by phone, audio-recorded and transcribed; content analysis wasonducted by each investigator independently, and emerging issuesdentified by response frequency. A significant theme among answers washat the skills required for understanding diet education is dependent onhe type of diet instruction provided, with diabetes frequently noted as aisease requiring greater knowledge and skills. Conceptual skills foracronutrients were important with diabetes (n�5); basic math & portion

izes (n�4 yes; 2�depends). Unprompted comments indicate that diet/isease/health concepts and food composition/ingredient understanding aremportant. These results were the basis for our nutrition literacyssessment algorithm for determining if clients need macronutrientnowledge; numeracy skills for label reading; household measurementkills; or food group identification skills.

unding Disclosure: None