SUNDAY, OCTOBER 20

Poster Session: Professional Skills; Nutrition Assessment; Medical Nutrition Therapy

Concept Mapping Aids in Individualizing Medical Nutrition Therapy byRepresenting Perceptions of Participants

Author: J. Nyenhuis; Nutrition and Exercise Science, St Catherine Univ., St Paul,MN

Learning Outcome: The participant will be able to interview one or morepatients on their perceptions of Medical Nutrition Therapies using conceptmapping as a representation of the knowledge elicitation.

The purpose of this study was to represent perceptions of two MedicalNutrition Therapy (MNT) interventions that differed in number of rules andease of understanding using concept mapping. Participants, divided into twogroups based on weight loss success of at least 10 pounds and keeping it offfor 5 years or more, were shown two MNT programs which were similar inefficacy. Participants were then asked to rate each program on a number ofdimensions including (1) ease of remembering, (2) ease of adhering whenhungry or under stress/time pressure, and (3) overall program efficacy interms of expected weight loss in one month. A pilot study showed (N¼313)participants evaluated one MNT as simpler, easier to adhere to and easier toremember but less effective than the intervention with increased complexity(ca. 10% better; Cohen's d ¼3). This is one of the first studies to show awidespread lack of public understanding of the importance of adherence forweight loss success. In the current study, knowledge elicitation in one on oneinterviews (n¼10) about perceptions of the two MNT interventions are rep-resented and compared using concept maps. Despite research showing thatindividual differences and perceptions of MNT affects outcomes, developingways to easily represent this information has been largely ignored in theliterature. This study adds to the research by giving practitioners a betterunderstanding of participants’ perceptions and a way to document infor-mation about perceptions and beliefs about efficacy of MNT interventions.

Funding Disclosure: None

Fewer Calories Consumed when Eating Popcorn Versus Potato Chips whileWatching TV

Author(s): K. Reimers1, T. Ward2, M. Meyer2; 1Nutrition and Food Labeling,ConAgra Foods, Inc., Omaha, NE, 2Sensory Insights, ConAgra Foods, Inc.,Omaha, NE

Learning Outcome: Participant will be able to recommend popcorn as a snackinstead of potato chips to help reduce energy intake when eating whiledistracted.

Eating while distracted leads to spontaneous intake that is not contingent onflavor, fullness or other internal cues. Identifying factors that reduce energyintake during distracted eating can reduce the risk of positive energy balanceand weight gain. To determine whether consuming snacks with differentenergy densities affected spontaneous energy intake while distracted, 36men and women (BMI 25 � 2.9, ages 21-50 years) were provided in a ran-domized cross-over manner, a large bowl (15 cups) of either 94% fat freemicrowave popcorn or regular potato chips, plus water, in a theatre-typesetting. Participants, under the pretense of rating their liking for snacks, wereinvited to eat and drink as much as they liked while watching a 22 minute TVepisode. Weight of snacks consumed was not different (47 � 38 g popcorn vs.41 � 26 g potato chips, p >0.05), but because of the energy density difference(3.7 kcal/g in low fat popcorn, 5.4 kcal/g in potato chips), participantsconsumed 32% fewer calories when eating low fat popcorn than whenconsuming potato chips (158 � 118 vs. 234 � 138 kcal, respectively, p < 0.05).Choosing snacks with lower energy density, such as low fat popcorn, may beuseful to help prevent overeating when distracted.

Funding Disclosure: ConAgra Foods

A-34 JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS

Impact of Carbohydrate-Based Food Purees as Fat Replacers in Muffins

Author(s): F.O. Uruakpa, E. Hurst, J. Lee; Dept of Applied Health Science,Indiana State Univ., Terre Haute, IN

Learning Outcome: Participants will identify economical and readily availablefat replacers

Consumption of fat is implicated as a factor in the incidence of overweightand obesity. Therefore, studies are being conducted on the use of alternativefat replacers in lowering energy intake without compromising food quality.This study aims to determine the effect of carbohydrate-based food purees asfat replacers in muffins. Pureed pumpkin and banana were used due to theirsimilarities with other carbohydrate-based fat replacers and their afford-ability/accessibility. Each test muffin used a 1:1 replacement of vegetable oilwith a carbohydrate-based fat replacer that had 4 kcal/g. Variable fat re-placers included pureed pumpkin and pureed bananas. Sensory data wascollected using 20 untrained panelists who rated the flavor and texture ofeach muffin on a 5-point hedonic scale (where 1 ¼ least desirable; 5 ¼ mostdesirable). Results indicated that panelists preferred the flavor and texture ofthe control muffin top while muffin bottoms resulted in equal preferencebetween the flavor of control and pureed pumpkin muffin, and an equaldistribution of texture preference between pureed pumpkin and pureedbanana muffins. Objective data from a wettability test indicated that muffinsmade with pureed pumpkin had the highest moisture content. Nutrientanalysis (USDA Food Nutritional Analysis Software) shows that muffins madewith vegetable oil had more than twice the calorie and 8 times the fat ofmuffins made with carbohydrate-based food purees as fat replacers. Findingscould be a wellness tip for maintaining good health.

Funding Disclosure: None

Impact of the Whole Grain Pasta Consumption Intervention in NutritionalIndicators among High Glucose Levels and High Weight People in Mexico City

Author(s): L. Monroy, C. Perez, J. Monroy; Nutrition, La Moderna, Pasta Co.,Mexico, Mexico

Learning Outcome: Whole grain pasta consumption benefits high glucoselevels and high weight people.

There are different opinions about the consumption of whole grain pasta inpeople with high glucose levels and high weight. Our aimwas to measure theimpact of a 10-month Whole Grain Pasta Consumption Intervention (WGPI)in nutritional indicators among high glucose levels and high weight people inMexico City. In 2012 an experimental WGPI consisting in 10 months ofassistance to receive their amount of pasta and to evaluate nutritional in-dicators was implemented in 56 citizens with high glucose levels and highweight. They assist each month to receive the amount of whole grain pastanecessary (1 cup without cook); they should cook their cup of pasta and eatas main dish in their lunch 3 times a week. The nutritional indicatorsmeasured with standardized procedures each month were: glucose levels,weight, Body Mass Index (BMI), waist circumference and blood pressure.Pearson r, Spearman rho and t-test were utilized to analyze data. The meanage of the study sample was of 37.8 (� 11.7); 66.1% female. After the WGPIthere was significant change in glucose levels (p < 0.04), weight (p < 0.000)and BMI (p < 0.002). The proportion of people with obesity (BMI �30.00)reduced significantly after the intervention (p < 0.002). WGPI benefits highglucose and high weight people.

Funding Disclosure: Corporate funds-grupo La Moderna Mexico

September 2013 Suppl 3—Abstracts Volume 113 Number 9