BSc (Hons) Dietetics
Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/7256
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Item An Assessment of Calcium and Vitamin D Intakes of Females Aged Between Fifteen and Eighteen Years with an Exploration into Potential Factors behind Low Intakes.(Queen Margaret University, 2016)Introduction: Calcium plays a key role in a number of life sustaining bodily functions and is of great importance for bone health. Vitamin D facilitates absorption of calcium in the body and both nutrients assist in the achievement of peak bone mass (PBM). Adolescence provides window of opportunity for maximising attainment of PBM which can decrease the risk of osteoporosis in later life. The National Diet and Nutrition Survey Rolling Programme (NDNS RP), along with various other studies, have found dietary calcium and vitamin D intakes to be low within adolescent females. Few studies have explored factors which may contribute to poor intakes. Objectives: This study aimed to assess dietary calcium and vitamin D intakes of female Islay High School students aged 15-18 years and thus add to the current body of evidence surrounding intakes of these nutrients within Scottish adolescent females. Intakes were compared to the dietary reference values (DRV) along with results from the NDNS RP. The present study also aimed to give an insight into potential factors which may contribute to poor intakes within this gender and age group. Methods: Four-day diet diaries and a questionnaire were used as a method of data collection for this study. Dietary intakes were assessed using NetWisp. Results: No significant differences were found between participant (n=13) intakes of calcium and vitamin D with those recorded in the NDNS RP. The main sources of nutrients, however, differed to the NDNS RP with milk and milk products providing the largest proportion of dietary calcium (77%) and cereals and cereal products vitamin D (31%). The mean calcium intake, 600±195mg/day, was significantly lower (p<0.05) than the RNI of 800mg/day and 23% of participants had intakes below the LRNI. Vitamin D intakes averaged at 2.9±3.2μ/day and 8% (n=1) achieved an intake of over 10μ/day with the aid of supplementation. Eighty-five percent of participants regarded calcium and vitamin D as important nutrients but only 38% were aware of one or more of their functions. One-hundred percent were aware of calcium rich food sources but only 23% were aware of foods containing vitamin D. Thirty-eight percent reported not drinking milk due to disliking the taste. Sixty-nine percent reported that they would be likely to increase consumption of calcium and vitamin D following an education session with a health care professional. Conclusion: As with previous studies it was found that 15-18 year old females had significantly low calcium and vitamin D intakes when compared to the DRVs. Mean intakes were not significantly different to those observed in the NDNS RP, but the main sources of nutrients differed. Most participants stated that they would improve their intakes of calcium and vitamin D following an education session from a health care professional. Areas identified for education included the role of calcium and vitamin D in bone health, dairy-alternative sources of calcium, sources of vitamin D and ways of achieving RNIs. Future study into calcium and vitamin D intakes of female adolescents prior to and following education from a health care professional may be beneficial in order to assess this as a public health intervention. Key Words: Calcium, Vitamin D, Female Adolescents, Diet Diary, DRV, NDNS RPItem An Exploration of the Relationship Between Mobile Phone Dependence and Health Related Lifestyle Factors in University Students.(Queen Margaret University, 2016)Background: Today's mobile phone has substantially evolved from its original purpose to provide communication between two people. For many, mobile phones now facilitate a number of day to day activities. Their increased capabilities have brought significant rises in global mobile phone use which has led researchers to question whether this increased pervasiveness may present in some cases as mobile phone dependence and as such, be associated with negative outcomes. Scholars have predominantly focussed such research around relationships between mobile phone dependence and psychosocial factors such as anxiety and depression. Considerably fewer have explored possible relationships that mobile phone dependence may have with health related lifestyle factors. Furthermore, this concept is yet to be studied within a Scottish population which as one that presents with significant population wide health concerns such as rising obesity rates, could benefit from this research. Aim: To explore the relationship between mobile phone dependence and health related lifestyle factors in a yet to be examined population. Body Mass Index (BMI), smoking status, saturated fat and free sugar intake, alcohol consumption, alcohol behaviour, physical activity and sedentary behaviour were all explored in order to identify any significant associations. Methods: The 21 participants were provided with a questionnaire booklet which allowed the collection of self-reported data in order to ascertain information regarding demographics, mobile phone use, BMI, smoking status, dietary fat and sugar intake, physical activity, sedentary behaviour, alcohol intake and alcohol behaviour. Results: Saturated fat and free sugar intake (p=0.90), alcohol behaviour (p=0.214), physical activity (p=0.056) and sedentary behaviour (p=0.101) were all found not to be significantly associated with mobile phone dependence. Statistical analysis should that both BMI (p=0.016) and alcohol consumption (p=0.024) were significantly associated with mobile phone dependence. Smoking and mobile phone dependence could not be assessed as no subject reported themselves as being a smoker. Conclusion: 14% of subjects were found to be mobile phone dependent. It was also established that mobile phone dependence significantly related to some health-related lifestyle factors; high BMI and increased alcohol consumption. Whilst it did not significantly relate to saturated-fat and free sugar intake, alcohol behaviour, physical activity or sedentary behaviour. KEY WORDS: MOBILE, PHONE, DEPENDENCE, HEALTH, LIFESTYLEItem An investigation into the short-term consumption of pure green tea on known parameters associated with cardiovascular disease in a healthy population(Queen Margaret University, 2015)Background: Cardiovascular disease is a condition which affects individuals worldwide and its prevalence is continuing to rise; particularly in the Scottish population. A key cause of cardiovascular disease is oxidative stress which leads to the formation of plaque in the arteries. The body produces antioxidants to counteract oxidative stress; green tea is thought to contain high levels of antioxidants and polyphenols which reduce the risk of cardiovascular disease. Previous interventions indicate the antioxidant content of green tea may have protective effects against cardiovascular disease. Objective: The aim of this study is to identify whether short-term consumption of pure green tea which contains an abundance of polyphenols, influences known parameters associated with Cardiovascular Disease in a healthy population. Methods: A non-randomised intervention study was carried out. Twelve healthy participants were requested to consume two cups of pure green tea for three weeks. Weight, height, waist circumference, body fat composition, blood pressure, heart rate, pulse wave velocity, augmentation index and heart rate were measured at baseline (week 0) and post intervention (week 3). Food intake and physical activity were assessed by means of diet and exercise diaries before and during the intervention. Results: After consumption of green tea waist circumference was seen to decrease significantly from 74.9cm ± 2.8 to 71.3cm ± 2.9 (P= 0.005). Yet there was no significant decrease in weight (P=0.140) or BMI (P=0.166) or body fat composition (P=0.120). Cardiovascular parameters showed no significant change from baseline to post intervention (all p values >0.05). Analysis of the tea indicated antioxidants and polyphenols were present. Conclusions: Short term consumption of pure green tea may lead to a decrease in waist circumference; a key indicator of obesity and risk of cardiovascular disease. Cardiovascular parameters, weight, BMI and body fat composition status however showed no significant reduction. Further research should be undertaken with a longer intervention period to validate the results established in this study and also to monitor cardiovascular parameters to obtain further data regarding this relationship. Key Words: Green tea, Cardiovascular disease, waist circumference, polyphenols,Item Calcium and Vitamin D intakes of female university students.(Queen Margaret University, 2017)Osteoporosis affects more than 75million people in the western world and causes more than 8.9million fractures a year, a figure expected to increase 3-fold over the next 50years due to an ageing population. High peak bone mass (PBM) can reduce the risk of developing osteoporosis in later life. Diet can influence PBM, in particular, calcium and vitamin D. It is therefore important that DRV's for these are met in order to reduce the risk of developing osteoporosis. A recent publication by SACN has lead to recent implementation of new DRV's for vitamin D based on the high prevalence of low vitamin D status in the UK. The most recent data from the NDNS indicates that a significant proportion of young females have calcium intakes below the lower reference nutrient intake (RNI) and that vitamin D intakes are well below the new RNI. In addition, serum vitamin D levels are below the lower threshold for adequacy. Aim: The aim of this study was to provide quantitative data on the dietary intake of calcium and vitamin D in female university students aged 18-35years. Materials and methods: Participants were required to complete a 4-day diet diary over consecutive days including one weekend day, using household measures to indicate portion sizes. Data collected was analysed using NetWISP to convert food consumed into nutrient intakes. Statistical analyses were then carried out using a sample t-test to indicate significance when comparing mean intakes of vitamin D and calcium to results from the national diet and nutrition survey and to dietary reference values. Results: Mean intakes of vitamin D are 2.5μg/day, significantly lower than the new RNI (P=<0.00) and comparable to the NDNS (P=0.75). Mean calcium intake is 735.65mg/day, meeting the RNI, comparable to the NDNS (P=0.90), however 4% have intakes below the LRNI. Conclusion: It is unlikely that the new RNI for vitamin D can be met through diet alone. In combination with the low calcium intakes observed in a small subset of the population, this has implications for the development of PBM and so the risk of osteoporosis development is increased.Item The effect of short term consumption of antioxidant rich fruit tea on respiratory and cardiovascular parameters.(2020)Background: A growing body of research indicates that consumption of food high in polyphenols and antioxidants plays a major role in disease prevention. Antioxidants can prevent the extensive damage caused by oxidative stress. Uncontrolled oxidative stress can be responsible for irreversible damage and an abundance of many chronic and degenerative diseases. Therefore, a diet high in antioxidants may be associated with improved lung function parameters (VC, FVC, FEV1 and FEV1/FVC ratio) as well as decreased risk factors for cardiovascular disease including hypertension, diabetes and hyperlipidemia. There is limited evidence to demonstrate the effect of berry fruit tea on lung function and cardiovascular disease and the relationship between berry tea and these conditions is yet to be determined. Aim: The overall aim of this research was to determine the effect of berry fruit tea consumption on lung function and blood pressure in a healthy female population. Methods: Fourteen healthy females (age; 22.21±2.64 and BMI; 23.61±2.54) were selected for the study. Prior to the start of the intervention, various fruit teas and a green tea for the purpose of a control (Asda strawberry and forest fruit, Asda wild berry, Tetley superfruit boost, Twinings cranberry and raspberry and Asda green tea) were analysed in the lab using FRAP and Folin assays. The tea highest in antioxidant and polyphenolic capacities was chosen to be used in the intervention. The intervention required participants to consume 2 cups of the selected tea for a week and complete a 4 day diet diary and a physical activity questionnaire. Blood pressure measurements were taken using the blood pressure monitor before and after the intervention. Lung function measurements including VC, FVC, FEV1 and FEV1/FVC ratio were taken pre and post intervention using vitalograph apparatus. Results: Overall, the statistical analysis of pre and post measurements of blood pressure and lung function showed no significant difference with all p values being greater than 0.05. Additionally, the laboratory tea analysis showed all fruit teas had similar antioxidant and polyphenol capacities, however further analysis of statistical significance using an ANOVA test would be necessary. Conclusion: In conclusion, a one week intervention consisting of the consumption of 2 cups of antioxidant rich berry fruit tea per day showed no significant improvement in lung function or blood pressure in a healthy female population. Considering a more significant improvement is more likely to be seen in the unhealthy populations, it may be beneficial to change the focus of this study to individuals with low antioxidant diet or people suffering from asthma, COPD or hypertension in future research.Item “An evaluation of the current use of potassium-based salt substitutes in processed foods, in relation to the renal diet.”(2020)Background Due to the major strain that high blood pressure places on public health services, recommendations have been made regarding the use of salt replacers, primarily potassium chloride. Whilst this may be beneficial for the general population, it raises concerns for those living with reduced renal function and how safe this may be. Aims/Objectives Based on this, the main aim of this project was to identify and evaluate the use of these products within crisps and savoury snacks produced by UK manufacturers. Methods The ingredient lists of crisps and savoury snacks were examined identify whether potassium chloride was being used. If so, the minimum or maximum amount was quantified. A cost analysis was carried out, comparing products containing potassium chloride, against alternatives that did not, to identify any implications on financial status. Results 38 (~10%) of 370 products surveyed were found to contain potassium chloride, with Tesco contributing 31 (81%) of these. Within all products, the maximum and minimum quantities of potassium chloride was estimated, ranging from ≤0.75g KCl per 100g to ≤2.75gKCl per 100g. A total of three products had an identifiable minimum quantity of KCl, equaling ≥ 0.1g, ≥ 0.47g and ≥ 0.5g. Results of a cost analysis found that for products purchased in Tesco that contained potassium chloride, alternative products could be purchased from Aldi for 34% to 74% cheaper. The opposite was true for those purchased from Aldi, as alternatives from Tesco were substantially more expensive, ranging from 14% to 162%. Conclusion Based on the findings of this project, it can be said that currently, potassium chloride is not widely being used as a salt replacement in crisps and savoury snacks.Item Evaluation of the short term impact of the Healthier Scotland Cooking Bus.(Queen Margaret University, 2016)Background: The Healthier Scotland Cooking Bus (HSCB) was launched in 2008 following the Scottish Government's plan to improve diet, increase physical activity and tackle obesity. It is a mobile kitchen, in the form of an articulated truck, which visits schools and local communities. It provides cooking sessions for students, healthy eating advice, teaching resources, cooking equipment and continuing professional development (CPD) courses for teachers. Continuous evaluation of nutritional education programmes is essential to allow the impact of the programme to be assessed. Aim: To evaluate the CPD sessions of the HSCB and assess how effective they are. Design: Pre and Post-Surveys currently employed by the HSCB were used to collect a combination of quantitative and qualitative data about the session. Additional questions were developed and added to these surveys to evaluate how effective they were at collecting the relevant data. Results: The CPD session was found to increase confidence in a variety of topics concerning teaching, cooking and nutrition. When the pre and post-surveys were evaluated, the participants' view of the importance of cooking education had significantly increased (p=0.011). Significant increases in confidence in various aspects of teaching cooking were also found (p<0.05). For example, teaching how to use cooking equipment, teaching about food hygiene, food preparation and cooking skills, adapting recipes to make them healthier, coordinating cooking lessons for different age groups/experience levels, coordinating cooking/preparing a variety of healthy recipes, planning, setting up and leading cooking activities, linking cooking education to other areas of the curriculum and developing cooking education. Conclusion: The Healthier Scotland Cooking Bus was successful in increasing confidence in a variety of cooking skills and health education. The surveys were also found to be suitable in collecting the relevant evaluation information about the CPD sessions. Key words: Health, Nutrition, Cooking, Education, Scotland, Evaluation.Item ‘Healthier Vending in Scotland’(2020)Introduction: Obesity is a significant public health issue in Scotland. Vending machines have long been criticised for their contribution to an obesogenic environment as they provide easy access to nutritionally poor food and beverage items. In October 2018, BDA Work Ready published the report ‘Healthier Vending – Criteria for ‘Better Choice’ and ‘Healthy Choice’ products’, which entails guidance for the vending industry to assist them in making healthier food and drink more accessible. Since the criteria has been published, there is no indication as to whether the vending industry within public organisations are using BDA’s recommendations to increase the availability and accessibility of healthier food and drink products. Aims and Objectives: This study aims to investigate if organisations in Dumfries and Galloway are following BDA criteria for ‘Better Choices’ for vending to provide access to healthy food and beverages. This study also investigates the types of food and drink products stocked in vending machines and the nutritional content of these products. Methodology: An observational cross-sectional approach was carried out to identify a minimum of 20 stocked vending machines in public settings, such as hospitals and sports centres in Dumfries and Galloway. All food and beverage products available were documented, and nutritional information of all products were recorded. All data collected was then analysed and compared to BDA ‘better choices’ criteria. Results: Across all 20 vending machines, sugar sweetened beverages represented an average of 69% (± 22) of all drinks available, in comparison to non-sugar sweetened beverages which represented an average of 31% (± 22). Confectionary snacks were the most commonly offered food product (62% (± 16)), followed by savoury snacks (31% (± 9)), cereal bars (5% (± 9)) and dried fruit and nuts (2% (± 4)). Whilst some vending machines met some aspects of ‘better choices’ criteria, no single vending machine observed across Dumfries and Galloway met all aspects of the established criteria to be classified as a ‘better vending machine’. Discussion: The findings of this study are similar to that of previous research, in that the availability and accessibility of energy dense and nutritionally poor food and beverage products in vending machines is excessive. The vending industry within public settings in Dumfries and Galloway demonstrate poor compliance with the BDA ‘Better Choices’ for vending criteria, as none of the vending machines observed met all aspects of the ‘better choices’ criteria. In future, exploration of the barriers to healthier vending is required to establish any reasons for the poor compliance observed.Item Honey as an Anti-Inflammatory agent for Crohn’s Disease – An Extended Research Proposal(2021)Introduction: 1 in 650 individuals in the UK will be affected by Crohn’s disease which currently has no cure. Despite its idiopathic cause,Crohn’s disease is characterised by chronic inflammation which can lead to a host of complications. Phamacological and surgical management aim to reduce this inflammation and induct periods of remission. Evidence suggests that honey could be used in inflammatory reduction in Crohn’s disease. Its bioactive compounds, polyphenols and antioxidants, has shown to reduce inflammation in vitro and in vivo studies. However, no study has tested honeys effects on intestinal inflammation in Crohn’s disease. This study proposes to test a honey with the highest total phenolic content in a 7 day intervention. Methodology: This study will be conduced as a double blind randomized control trial with 2 groups n=18. Group 1 (n =9) will receive 50g of a selected honey and Group 2 (n=9) will receive a sugar control. Those who meet the inclusion criteria will be invited to undergo pre intervention tests including pre and post measurements of inflammatory (C-Reactive Protein, TNF- α & IL-6) markers via venous blood and urine samples. The intervention time will last 7 days and symptoms indicative of inflammation will be measured before and after the week. It is proposed that data obtained will be analysed using a paired T-test and statistically evaluated using a P-Value Discussion: Polyphenols found in honey has been shown to produce favourable effects on inflammation in a healthy population and in rodent models induced with inflammatory conditions. There is no literature testing the effects of honey on intestinal inflammation on patients with Crohn’s disease. This study accounts for confounding variables such as preanthropometric testing and analysis of a diet diary during the intervention. This study, however, has a small sample size and a short duration, which may not produce statistically significant results nor be applicable to a population. Moreover, polyphenol bioavailability in patients with chronic inflammation has not been tested. Further research is needed in this area, and a larger sample size and longer duration may make this study more reliable. Conclusion: Crohn's disease is a life-long condition that has an increasing incidence in the UK. Honey is one of the longest-used natural therapies and may have a place in managing Crohn's disease. Its phenolic compounds have been shown to reduce inflammation for several different diseases with inflammatory pathogenesis. It has shown promising therapeutic action in the other form of IBD, ulcerative colitis, in rodent models by decreasing inflammatory mediators. This study proposes to use honey with a superior phenolic profile and content on individuals diagnosed with Crohn's disease in a 1-week randomised control trial with two groups – the honey control and the placebo control. This will directly assess the effects of honey on inflammation and inflammatory mediators by testing it against a control.Item An investigation into the availability, cost and nutritional implications of a low FODMAP diet.(2020)Background: Evidence has shown that dietary restriction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAPs) is effective in the management of symptoms associated with irritable bowel syndrome (IBS). While the diet has proved effective in symptom alleviation, it can be burdensome for patients to follow and result in inadequate nutrient intake. Few studies have examined the availability, cost and nutritional implications of the low FODMAP diet; factors which collectively act as potential barriers to dietary adherence. These barriers are particularly relevant for patients with poor access to supermarkets and patients of low-income groups. Therefore, further research is needed to bridge the evidential gap in low FODMAP research in order for practitioners to provide practical, person-centred advice. Objective: The aim of the study was to explore the availability, cost and nutritional implications of following a low FODMAP diet by surveying a range of supermarkets across areas of varying deprivation in Edinburgh. Design: This study was an observational, cross-sectional, survey design. Two areas of high and low levels of deprivation were identified based on the Scottish Index of Deprivation (SIMD) and a total of six stores of different categories (Regular, Budget, Convenience) were surveyed across both areas. A typical Scottish shopping list and 24-hour meal plan were drafted based on Scottish National Diet and Nutrition Survey (SNDNS) and Scottish Health Survey (SHS) data and low FODMAP equivalents were created. Each store was systematically explored and total availability and the cost per unit and the price per 100g of items on the typical Scottish shopping list and low FODMAP shopping list were examined and compared. Nutritional analysis software was used to assess the nutritional composition of both 24-hour meal plans and these were compared with the Estimated Average Requirements (EARs) and the Reference Nutrient Intakes (RNIs) for a 22-year-old female, who was used as model for nutritional comparison. Results: In general, there was limited availability of low FODMAP foods across both areas of deprivation, with only 25% of stores across both areas stocking every item on the low FODMAP shopping list. Regular supermarkets across both areas had the best availability of low FODMAP products (100%), whereas convenience (84.7%) and budget (80.4%) supermarkets had poorer total availability for low FODMAP food items. Socio-economically, the area of high deprivation had better overall availability (93%) in comparison to low FODMAP availability in the area of low deprivation (84%). On average, the low FODMAP diet was more expensive than the typical Scottish diet for price per item and price per 100g in both the area of high deprivation (£19.82 vs £27.33, £8.16 vs £12) and also in the area of low deprivation (£18 vs £22.61, £8.13 vs £11.49). The low FODMAP diet met the nutritional guidelines for a 22-year-old female however, reductions in total carbohydrate intake (283g/d vs 258g/d) and calcium intake (1350mg/d vs 1000mg/d) were seen in comparison to the typical Scottish diet. Conclusion: The study demonstrated that there is less availability of low FODMAP foods across both areas of deprivation and they are generally more expensive than foods on a typical Scottish diet. This may impact on dietary adherence, particularly for those experiencing significant economic constraint or those living in areas with poor access to regular supermarkets. Furthermore, the current study showed that the low FODMAP diet is nutritionally adequate for a 22-year-old female but had reduced intakes of carbohydrate and calcium.Item Is there a relationship between pinch strength and markers of body composition?(Queen Margaret University, 2016)Background: The age associated decline of muscle mass inevitably leads to declines in functional capacity. Studies have proven a relationship is evident between strength, function and compositional markers. Pinch strength is an emerging technique predicted as a tool for estimating nutritional status based on strength related to markers of composition and function. Objective: To assess if there is any relationship between pinch strength and markers of composition and function as a measure of nutritional status in healthy university students. Design: A cross sectional study was conducted with students recruited randomly. Non-evasive measures of composition (weight, height, body mass index, mid arm circumference, calf circumference, Bio electrical Impedance (BIA)) and function (pinch strength, handgrip strength and one minute sit to stand test) were carried out in each healthy participant (n=13). Results of assessments were analysed and tested for correlation with Pinch Strength. Results: With exception to calf circumference and total muscle mass from BIA scales there were no other significant correlations (p>0.05) found between pinch strength when tested with compositional markers. A strong relationship (r>-0.07) was seen between pinch strength and handgrip however no relationship was evident with the one minute sit to stand test. Further investigations with handgrip found comparable results with pinch strength tests and total muscle mass. Conclusion: For healthy university students trends have been demonstrated with pinch strength and markers of composition (ie. Calf circumference and BIA) and muscle function (ie. handgrip). This suggests that pinch strength has potential for identifying signs of nutritional impairment related to muscular declines. Key Words: Pinch Strength, Body Composition, Function, Nutrition.Item Pinch strength as an alternative measurement to handgrip strength in assessing individual's nutritional status.(Queen Margaret University, 2016)Background: Pinch strength is emerging as a simple, inexpensive, easily performed bedside test to assess patients' nutritional status. Handgrip and pinch strengths are important parameters to determine hand function and have been used in clinical settings for decades. There is evidence supporting the corresponding relationship between functional ability of the patient and their nutritional status. There is developing evidence to support the use of pinch strength testing as a suitable comparable method for handgrip strength in assessing nutritional status. Early progress is being made but the data is still limited. It is important that studies are carried out in a healthy population in order to have reference values for use in the clinical setting. Objectives: The aim of this study was to explore the relationship of pinch strength with markers of muscle function; hand grip strength and sit to stand test and with common markers of body composition; BMI, MUAC, calf circumference (CC), fat mass (FM) and fat free mass (FFM) in a healthy non clinical population. Materials and Methods: Twelve healthy students from Queen Margaret University were included in this study. Participants filled in a survey about demographic data and Jamar dynamometer and pinch gauge were used to measure handgrip and pinch strengths. Markers of body composition were measured using a BIA scale. Results: Pinch strength was found to have more significant correlations with the variables than handgrip strength. Pinch strength had significant correlations with the other hand's pinch strength (r=0.89, p=0.001), right handgrip strength (r = 0.90, p = <0.001), FFM (r = 0.73, p = 0.007), MUAC (r = 0.66, p = 0.020), height (r = 0.63, p = 0.029), calf circumference (r = 0.74, p = 0.006) and with 1-minute STS test (r = 0.60, p = 0.037). No statistically significant correlations were found with either of the pinch strengths and weight, BMI or FM. Conclusion: The several correlations found between pinch strength and parameters of muscle function and body compositions are encouraging. However, more studies with bigger study populations in healthy individuals with wider age range are need to be able to gather adequate normative data for pinch strength to be used in practice as a indicator of nutritional status. Keywords: Hand strength, handgrip strength, pinch strength, body composition, nutritional status