Title: CORRELATION BETWEEN MOTHERS PRE-PREGNANCY BODYMASS INDEX AND LEVELS OF GLUCOSE AND INSULIN IN BREAST-MILK

Author(s): S. Ahuja,1 M. Boylan,1 C. Roman-Shriver,2 S. Hart,3

B. Sawyer,4 J. Spallholz1; 1Nutritional Sciences, Texas Tech University,Lubbock, TX, 2Nutritional Sciences, University of Texas Health ScienceCenter at San Antonio, Laredo, TX, 3Human Development & Family Studies,Texas Tech University, Lubbock, TX, 4Texas Tech University Health SciencesCenter, CLINICAL LAB SCIENCE, Texas Tech University, Lubbock, TX

Learning Outcome: Gain an understanding of the relationship between pre-pregnancy body mass index and glucose and insulin in the mother’s milk.

Text: Background: In spite of a plethora of research on the benefits ofbreast-feeding, little to no attention has been given to the effects of themother’s body composition and its effects on the composition of breast-milk. The aim of this study was to analyze the relationship betweenmother’s pre-pregnancy body mass index (BMI) and its relationship to theglucose and insulin levels in the breast-milk.

Methods: Participants were 31 exclusively breast-feeding mothers’.Participants were assigned to either normal weight (group1) oroverweight/obese (group2) based on their pre-pregnancy BMI. Milksamples were collected at six weeks postpartum and analyzed for glucoseand insulin by enzyme linked immunoassay.

Results: Thirty-one lactating mothers’ 18-35 years of age of normal weightwomen (n� 20), (BMI between 18.5 and 24.9 kg/m2) and overweight / obese(n� 11), (BMI � 25 kg/m2) were recruited. A positive correlation betweenmother’s pre-pregnancy BMI, and glucose (r � 0.483, p � 0.005) and insulin(r � 0.565, p � .001) levels in the breast-milk was found at six weekspostpartum. Mean � standard deviation (SD) milk-glucose value of group 1and 2 was 32.6 � 21.8 mg/dL and 51.9 � 20.5 mg/dL, respectively. Meanmilk-insulin value of group 1 and 2 was 4.5 � 7.6 �IU/mL and 30.1 � 56.3 �IU/mL, respectively.

Conclusion: This study found that mothers pre-pregnancy BMI iscorrelated with glucose and insulin values in breast-milk. Further studiesare needed to understand the mechanism and consequences of infantexposure to glucose and insulin in breast-milk.

Funding Disclosure: A Texas Tech University Seed Grant funded theresearch

Title: EFFECTIVENESS OF A NUTRITION INTERVENTION IN AWORKSITE WELLNESS PROGRAM TO PROMOTE HEALTHYWEIGHT AND PHYSICAL ACTIVITY

Author(s): L. Sonnenberg,1 S. Regan,2 E. Gelsomin,1 E. Healey,2

A. Thorndike2; 1Ambulatory Nutrition Service, MassachusettsGeneral Hospital, Boston, MA, 2Department of Medicine,Massachusetts General Hospital, Boston, MA

Learning Outcome: To determine the effectiveness of a nutritionintervention in an employee wellness program to promote healthyweight and physical activity.

Text: The worksite provides an opportunity to address lifestylebehaviors in a large population. We conducted a voluntary lifestylemodification program (Be Fit) to promote weight loss, healthy eating,and physical fitness for employees at Massachusetts General Hospital.All full-time employees were eligible. Employees formed teams of 25members; 6 teams participated every 12 weeks. Each team met once aweek with a registered dietitian and a trainer. Each participantcompleted a physical assessment and nutrition survey at baseline and12 weeks. We performed multivariate regression to determine predictorsof weight loss at the end of program, controlling for age, gender,baseline body mass index, and change in exercise. From December 2006through September 2007, we enrolled 586 subjects; 91% were female,and mean age was 42. Compared to baseline, at the end of programparticipants were less likely to skip meals (10% vs.19%), more likely touse portion control daily (33% vs. 7%), and more likely to keep a food log(95% vs. 11%) (all p�.0001). Fruit and vegetable intake increased in37% (95% CI: 32-42%) of subjects, and intake of sugary foods decreasedin 44% (95% CI: 38-49). Mean weight loss was 6.4 pounds (p�.001).Significant predictors of weight loss included decreasing intake of sugaryfoods (p�.05) and using portion control daily (p�.001). A worksitelifestyle modification program including both nutrition and physicalactivity interventions resulted in a significant decrease in weight andimprovement in eating behaviors of employees. Future research shouldfocus on interventions to maintain these changes.

Funding Disclosure: None

Title: CHANGES IN BODY COMPOSITION FOLLOWING ADASH EATING PATTERN THAT INCORPORATESPACKAGED CONVENIENCE FOODS

Author(s): A. Summers,1 V. Nguyen,1 J. Brosnahan,1 L. Zukley,1

R. Pohl,1 J. Lowndes,1 P. Packard,2 K. Reimers,2 J. Astwood,2

J. M. Rippe1; 1Rippe Lifestyle Institute, Celebration, FL,2ConAgra Foods, Omaha, NE

Learning Outcome: Identify a diet and exercise programresulting in risk factor reduction.

Text: Excess body fat is a risk factor for the development ofmany chronic diseases. Healthful eating patterns that enhancecompliance to a reduced caloric intake are needed. The DASHeating pattern exemplifies healthful eating patterns, but theeffect on body composition and a hypocaloric DASH diet thatincorporates convenience foods has not been reported. Weexamined the effects of a DASH-Style (DS, n�67) diet andexercise or exercise only (EO, n�54) program on cardiovascularrisk factors in participants (BMI 22-40) for 12 weeks. Individualsin the DS group followed a DASH plan that incorporated onecommercially prepared frozen meal and one other selectedgrocery item each day. Both groups received the same exerciseprescription recommending a minimum of 15 minutes ofmoderate physical activity, 3 days per week and progressing to45 minutes 4 days per week by week 12. DS group reduced bodyweight (�12.18 � 7.17 vs �4.27 � 6.63 lbs, p�0.001), BMI(�1.95 � 1.09 vs �0.81 � 1.08 kg/m2, p�0.001), waistcircumference (�4.36 � 3.22 vs �2.12 � 3.81 cm, p�0.001), bodyfat percentage (�3.76 � 2.72 vs �1.59 � 2.61 %, p�0.001) andfat mass (�12.63 � 8.24 vs �4.89 � 6.99 lbs, p�0.001) to agreater extent than the EO group. These data suggest that astructured eating pattern based on DASH improves measures ofadiposity. Convenience meals and foods may improve complianceto a structured program of risk factor reduction.

Funding Disclosure: Corporate

Title: INFLUENCE OF LARGER PORTION SIZES ON THEDIET OF OVERWEIGHT CHILDREN AND ADOLESCENTS.

Author(s): S. A. Lawhun, B. Starkoff, N. Uli, S. Sundararajan,L. Cuttler, L. Varkula, C. Ievers-Landis, E. Kutchman; Pediatrics,University Hospitals Rainbow Babies & Children’s Hospital,Cleveland, OH

Learning Outcome: Participants will see the importance ofserving size knowledge in treating obese patients.

Text: The increase in childhood obesity rates has occurredconcurrently with changes in childhood nutrition. Increases in portionsizes have been one major change that has occurred in foods servedin the home and marketplace. Consuming large portion sizes cancontribute to positive energy balance which, overtime, leads to weightgain. This study examined the occurrence of large portion sizes in thediet of overweight children and adolescents. Seventy overweightchildren and adolescents (Mean BMI z-score� 2.46; SD� .32) ages7-18 years old (mean age 11.55; SD�2.9) enrolled in the HealthyKids/ Healthy Weight program, a pediatric weight managementprogram, participated in a comprehensive nutrition evaluation aspart of their overall initial evaluation. Portion sizes were assessedduring this evaluation using food models to determine subject’sintake from all food groups. Standard serving sizes are based on theUSDA food guide pyramid. Results showed that the portion sizesconsumed in the meat and grain groups were consistently larger. 75%of participants consumed above the recommended serving size in themeat group and 59% consumed above the recommended serving sizein the grain group. Fruit, vegetable, and dairy group serving sizeswere consumed at the appropriate level or below. Large portion sizesbeing consumed by overweight children and adolescents cancontribute to positive energy balance. This dietary risk factor forchildhood obesity may occur for a number of reasons. Teachingappropriate serving sizes to children and their families is animportant dietary intervention that would aid in preventing andtreating childhood obesity.

Funding Disclosure: None

SUNDAY, OCTOBER 26

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

A-38 / September 2008 Suppl 3—Abstracts Volume 108 Number 9