BSc (Hons) Nutrition

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Adherence to a Mediterranean Diet and its Relationship with Cardiovascular Risk Factors in a Healthy Population
(Queen Margaret University, 2015)
Conclusive evidence supports that adhering to a Mediterranean diet can not only promote vascular health but decrease cardiovascular mortality. Its beneficial components have shown significant results on lowering oxidative damage, repairing and protecting against endothelial dysfunction and reducing inflammation to name but a few. The Scottish diet currently lacks many of the foods that would be considered as Mediterranean diet origin, potentially resulting in the high rates of cardiovascular death seen in the Scottish population. This study aimed to determine the association between a Mediterranean diet on a number of anthropometric and physiological markers of cardiovascular disease in a healthy Scottish population. Participants were asked to complete a 14 point Mediterranean diet score questionnaire to assess adherence to a Mediterranean diet. A number of anthropometric and physiological markers were taken, including height (m), weight (kg), body mass index (kg/ ), blood pressure (mm/Hg), pulse wave velocity ( and smoking status. These variables were then analysed against their Mediterranean diet score to determine any significant associations (P= .0.05) using a Spearman_fs correlation test from SPSS 21.0. The study recruited 20 participants, of which 60% (80% (n= 4) of men and 53% (n= 8) of women) could be categorised as following a traditional based Mediterranean diet of .7. No significant associations were found regarding Mediterranean diet score and biomarkers measured with the exception of Mediterranean diet score and pulse wave velocity in men. For this r = -0.900 (P= 0.037) indicating an inverse association. Results from this study can not confirm any relationship between adherence to a Mediterranean diet and all cardiovascular risk factors measured in a healthy population. Keywords: Mediterranean Diet; Cardiovascular Disease; BMI; Blood Pressure; Pulse Wave Velocity.
Investigation into the postprandial glucose response following the ingestion of freshly cooked, chilled and reheated pasta.
(Queen Margaret University, 2015)
Background Cardiovascular disease, obesity and diabetes mellitus have become major causes of premature death and disability in affluent countries. Diet and lifestyle factors are leading causative factors contributing to these escalating epidemics. An individual's diet plays a significant role in the digestion and absorption of CHO. Pasta is a staple food known to have a low glycaemic index. Resistant starch which is found naturally in pasta may have auspicious health benefits and functional properties. The resistance of starch, however, can be significantly influenced by food preparation techniques. Recent research has demonstrated that the ingestion of pasta that has been reheated after being chilled overnight may be a healthier alternative to freshly cooked pasta. Materials and Methods Four healthy female subjects aged 21-22, were recruited from Queen Margaret University. The participants attended three consecutive tests days, where they each consumed a portion of white pasta with a basic tomato sauce. The study measured post prandial glucose responses via the blood and saliva after the consumption of three pasta meals; freshly prepared pasta, pasta that had been chilled in fridge overnight and pasta that had been chilled and then reheated. Blood and salivary glucose responses where both measured at baseline and at 15, 30, 45, 75 and 120 minute intervals, post consumption of the test meal. One way ANOVAs with Bonferonni post hoc corrections were used to determine significant differences. Results Analysis of the blood glucose data using one way ANOVA revealed that there was no significant difference between the preparation methods. Blood glucose analysis determined that the highest peak was observed following consumption of the reheated pasta. Furthermore, no significant differences were observed between the preparation methods and the salivary glucose responses. Conclusions The findings of this study suggest that consuming chilled or reheated pasta instead of freshly prepared pasta does not produce a lower spike in blood glucose concentrations when tested on healthy individuals. For firm conclusions to be reached further studies must be carried out with a higher number of subject participants.
Iron Intake In Females Aged 65 Years And Over
(Queen Margaret University, 2015)
Background: Results from the most recent NDNS indicate that the women surveyed are getting sufficient intakes of iron for their age group, with the mean intake being above the RNI. However, many studies have found that many women aged 65+ years are still suffering and still at risk of suffering from iron deficiency anemia. Objectives: To discover the iron intake of females aged 65 years and over through the use of 4 day diet diaries and to compare the results of these diet diaries to the last results from the NDNS and to the RNI and LRNI for iron intakes for women aged 65+. Design: 20 female participants aged 65 and over took part in the study, but excluded those who were vegetarian or vegan or on any kind of medical diet. Volunteers were provided with a copy of a 4 day diet dairy, consent form and information form and an explanation of how to complete the diet diary. A total 20 diet diaries were distributed Results: Overall iron intakes of the participants were better than expected and may be attributed to having nutritional advice from a slimming club. None of the participants had iron intakes below the EAR or LRNI for their age group and the mean intake of participants was more than that recorded in the latest NDNS. Keywords: Iron, diet diary, female, 65+
The Impact of Caffeine on Reaction Times and Cognitive Processing in Athletes
(Queen Margaret University, 2015)
2.1.1 Background: Caffeine is the most popular drug consumed worldwide by athletes as an accepted ergogenic aid. There are numerous studies that debate caffeine's effect on an athlete's reaction times and cognitive function. It would be advantageous to determine its effect with so many athletes determined to improve their performance. 2.1.2 Objectives: To investigate the effect that caffeine has on an athlete's reaction time and cognitive function. Also to investigate the effect caffeine has on cardiovascular parameters of athletes and to investigate the difference caffeine has on males and females. 2.1.3 Design: Randomised, single blinded, crossover, placebo-controlled study with 26 participants. Subjects had their blood pressure measured and then ingested 250ml of sugar-free Red Bull containing 80mg of caffeine or 250ml of caffeine-free diet coke (placebo). 60 minutes later they had their blood pressure measured again and then carried out a reaction ruler test and a Stroop colour test. This was repeated with the alternative drink a week later. 2.1.4 Results: In comparison to the placebo, caffeine significantly improved reaction time (p=0.00067). For the Stroop test, caffeine significantly improved overall time (p=0.0012). However, it did not have any effect on the total number of errors (p=0.89). The results were similar when analysing males and females. Caffeine had no effect on athletes' cardiovascular parameters (systolic blood pressure p=0.63, diastolic blood pressure p=0.46, heart rate p=0.12). However, in the analysis of males and females, it significantly increased systolic blood pressure for both males (p=0.014) and females (p=0.012), but it did not increase diastolic blood pressure or heart rate. 2.1.5 Conclusion: In comparison to the placebo, 80mg of caffeine in the form of 250ml of sugar-free Red Bull significantly improved athletes' reaction times and indicated an improvement in their cognitive function. However, it did not affect their cardiovascular parameters. 2.1.6 Key words: caffeine, reaction time, cognitive function, cardiovascular parameters
Assessing Iron intake in female University Students
(Queen Margaret University, 2015)
Background: Iron is a natural mineral that is found in many foods, as well as being added to foods by fortification. Iron intake can be obtained from cereal/cereal products, meat/meat products, vegetables and iron supplements. Young women are at increased risk of iron deficiency due to the loss of blood during menstruation, an inadequate dietary intake or reduced dietary availability of iron and impaired absorption. Objective: To assess iron intake in female university students and compare to the Dietary Reference Values and National Diet Nutritional Survey. Additionally, to make recommendations based on the findings how students could improve their iron intake. Design: This study involved 12 female students, aged 18 to 30, who are studying at Queen Margaret University. Anthropometrics measures were carried out, and a four-day diet diary was used to collect dietary information. The data was analysed through WISP software and compared to Dietary Reference Values and National Diet Nutritional Survey. The Basal Metabolic Rate was collected through the Henry Equation for analysing participants who were under-reporting with the Goldberg Cut-off Point. Results: The mean daily iron intakes for the female students (n=12, BMI: 22.8±3.3 Kg/m2) were below the recommended level which was 9.7±3.4mg. Iron intake (9.7mg) was significantly lower than the Reference Nutrient Intake (14.8mg, p<0.05). The results were similar to NDNS report with mean iron intake of 9.6±3.4mg. 30% of students were below the Lower Reference Nutrient Intake. Only 20% of them met the Reference Nutrient Intake for mean iron intake. The mean total energy intake of students was 1269.3±349.5kcal which was significantly (p<0.00) lower than mean basal Metabolic rate 1701±91.1kcal. Under-reporting was noted for all the participants. Conclusion: The iron intake of female university was below the LRNI by 30%. All students consumed less than five portions of fruit and vegetable, averaging at most two portions of fruit and vegetables. Key words: iron intake, Iron Deficiency, Female University Students, Under-reporting,
Determine the Relationship between Mediterranean Diet intake and Nutritional Knowledge
(Queen Margaret University, 2015)
Introduction: The worldwide prevalence of obesity and related comorbidities is becoming an increasing burden on society (Beunza et al. 2010). Since the 1960s the Mediterranean diet and lifestyle has been considered a major model for healthy eating (Martinez-Gonzalez et al. 2011) and new NICE guidelines released in 2014 include encouragement of adherence to a Mediterranean diet as opposed to the current 'western diet and lifestyle' more commonly associated with British culture (NICE 2014). Recently, there has been a research focus on nutritional knowledge and how this affects adherence to a Mediterranean dietary pattern. We aimed to investigate the relationship between nutritional knowledge level and Mediterranean diet intake. Aims and Objectives: The aim of this study was to determine the relationship between Mediterranean diet intake and nutritional knowledge. The objectives were to assess participant knowledge with a nutritional knowledge questionnaire and to assess dietary intake of a Mediterranean diet using a Mediterranean diet intake questionnaire. Methodology: This study was a cross sectional study. Twenty-four participants aged between 20 and 41 in good health were recruited from QMU via the research moderator email. Daily adherence to the Mediterranean diet was assessed by a 14-item Mediterranean diet score (Martínez-González et al. 2012) and participants knowledge of nutrition was assessed by a general nutritional knowledge questionnaire (adapted from Parmenter & Wardle 1999). Measurements of height in centimetres and weight in kilograms were recorded in order to calculate BMI. Waist circumference was also recorded. All data was analysed using IBM SPSS 21 and any p values <0.05 were considered significant. Results: A spearman rho correlation analysis showed us that there is a positive significant association between Mediterranean diet questionnaire score and nutritional knowledge score (rho=.444, p=0.030). It was also determined that there was a significant difference between the scores of males and females in section 3 on everyday food choice (p=0.014).There are also differences between the scores of the nutritional knowledge questionnaire according to Mediterranean diet adherence category (good adherence, poor adherence). Those following a Mediterranean diet scored significantly higher in section 4 on diet and disease relationship (p=0.027) and on all sections overall (p=0.011). Discussion: A significant positive relationship exists between Mediterranean diet and nutritional knowledge within this study population. As this kind of investigation has not taken place before in Scotland, this result is of particular worth as it enhances the importance of nutritional education in this country. In light of this study, more education on the separate sections of nutritional knowledge and the Mediterranean diet would be beneficial in order to increase adherence and potentially reduce CVD incidence in Scotland. Keywords: Cardiovascular Disease, Mediterranean Diet, Metabolic Syndrome, Nutritional Knowledge, Scotland.
The glycaemic response of freshly cooked, chilled and reheated pasta during the post prandial phase
(Queen Margaret University, 2015)
The incidence of diabetes mellitus is continuing to increase and is predicted to effect 439 million adults worldwide by 2030 (Shaw et al. 2010). The disease and its associated complications are a growing epidemic and there is a need for dietary intervention, for both management and prevention of the disease. The majority of the most popular staple sources of carbohydrates tend to be found in the upper glycaemic index range, rapidly increasing blood glucose levels post ingestion, resulting in poor glycaemic control. Recent research suggests these popular everyday carbohydrates can be readily made "healthier" via the way they are cooked and prepared, related to the consumption of resistant starch and its ability to lower blood glucose during the post prandial period. This discovery has the potential to target poor glycaemic control and alleviate the risk of diabetes to the population. The aim of the current study was to investigate and compare the postprandial glycaemic effects of freshly cooked, chilled overnight and chilled and reheated pasta. Subjects consumed 75g of pasta in a simple tomato sauce, on the first day the pasta was freshly cooked, the second day it had been chilled overnight and the final day it was reheated after being chilled over two nights. Blood glucose was measured at baseline and for 2 hours post prandial at 15, 30, 45, 75 and 120 minutes. Salivary glucose samples were also taken to examine the potential replacement of blood sampling. Mean blood glucose increased greater initially at 15 minutes following ingestion of the chilled and reheated pasta, however appeared lower during the remainder of the post prandial phase than the freshly cooked and chilled pasta. Reflecting the ability of resistant starch to reduce blood glucose during the post prandial phase. However, there was no significant difference between the three pastas. Salivary glucose also did not appear to mirror blood glucose samples, suggesting it may not be a suitable replacement for blood sampling. However, the current study examined non-diabetic individuals, evidence suggests correlation is only found between salivary and blood glucose in diabetics. Further research is required on a larger scale to critically assess pasta that has been chilled and reheated as a "healthier" alternative for glycaemic control. Other starches also need to be analysed to examine if they may have the same potential. Future analysis within this field may be able to develop a dietary intervention capable of tackling the burden of diabetes. Key Words blood glucose, glycaemic control, salivary glucose, resistant starch, pasta
An Assessment of the Calcium and Vitamin D Intakes in Female University Students
(Queen Margaret University, 2015)
Background: Calcium is an essential nutrient in the human body that is required for a number of essential bodily functions. Vitamin D is crucial to ensure calcium is being absorbed to a maximal effect. The recently published 2014 National Diet and Nutrition Survey Rolling Programme (NDNS RP) indicates that young adult Scottish females have a poor dietary intake of calcium and vitamin D. A low calcium and, or vitamin D intake can result in a reduced bone mass, leading to osteoporosis later in life. Objective: This study aims to add depth to the growing knowledge of calcium and vitamin D intakes in young adult Scottish females. The study assessed the average dietary intakes of calcium and vitamin D of Queen Margaret University females, and compared these intakes to the dietary reference values. Furthermore, the study compared intakes to that of the NDNS RP to assess any significant differences established in this study. Method: A 4-day diet diary was utilised to assess participant intakes. Intakes were then analysed on computer nutritional analysis software, NETWISP. Results: Participants (n=14) average daily intake of calcium and vitamin D was 631mg/day and 1.9μg/day. The participant group included 14% supplement users. Participant calcium intakes were significantly below the RNI (p<0.05), 14% were below the LRNI. Supplement users for both calcium and vitamin D were not significantly different to non-supplement users, p=0.5 and p=0.89, respectively. This studies calcium and vitamin D intakes were significantly below that of the wider cohort of 19-64 year olds for the NDNS RP. Conclusion: This study indicates that Queen Margaret University students, ages ranging from 19-22 are not consuming adequate intakes of calcium with average intakes below the RNI. Furthermore, 14% were reported to be below the LRNI, indicating a high risk of calcium deficiency, and therefore low bone mass. Extremely low dietary intakes of vitamin D have also been highlighted. Intakes of this age group appear to be significantly lower than those of the NDNS RP, however this age range is much wider 19-64 years. Larger studies are needed, as this small sample size may not be representative of the wider population. Key words: Calcium, Vitamin D, Female University Students, Diet Diary, DRV, NDNS RP
Evaluation of the 'Veginvasion' resource to increase consumption of vegetables in Primary School Children.
(Queen Margaret University, 2015)
Introduction: The importance of consuming a diet rich in fruit and vegetables has been well publicised in recent years yet the Scottish population are still failing to meet dietary recommendations of at least 5 portions of fruit and vegetables per day (>400g/day). Scottish children in particular are repeatedly falling below this recommendation with an average of 2.7 portions being consumed per day. It has been suggested that children prefer to eat fruit over vegetables yet there are very few vegetable only interventions being utilized to try and overcome this reality. Veginvasion is a healthy-eating initiative developed by East Lothian council with the aim of increasing Primary School children's knowledge and consumption of vegetables. the aim of the present study was to evaluate the impact of Veginvasion to determine the effects in regards to increasing the knowledge and consumption of vegetables in Primary School children. Methods: Meetings between the researcher and teachers at Macmerry Primary School were held prior to the beginning of Veginvasion. A pupil questionnaire was developed and distributed to all pupils in Primary 1 and Primary 2 before Veginvasion took place and again one week post-intervention to assess changes in knowledge and liking of vegetables to be observed. The questionnaire included circling answers and applying stickers under the appropriate face in a grid of vegetables. A parental questionnaire was also developed and sent home with every pupil involved to assess parent/guardian opinion on the Veginvasion resource. Similarly, a teacher questionnaire was developed to assess their perspectives on the Veginvasion project. Numerical data was entered into SPSS and paired t-tests were used to compare pre- and post-intervention results. Results: 37 pupils (24m, 13f) were involved in the study. Significant differences (P=<0.05) were seen in knowledge in both genders and in those aged 5 year olds. When 5year olds were considered alone liking of rhubarb, beetroot, spinach, cabbage and leek (P=<0.001, 0.001, 0.01, 0.008 and 0.002, respectively) were found to be significant and only rhubarb, beetroot, cabbage and leek (P=0.001, <0.001, 0.047 and 0.005, respectively) were found to be significant in 6 year olds. Very few gender differences were observed apart from boys liking of cabbage significantly changed whereas girls liking of spinach significantly changed. A response rate of 62% was achieved from parental questionnaires. The majority agreed that this resource would increase children's knowledge and consumption of vegetables. Teachers also stated that the children enjoyed this additional project but felt it was ultimately down to parental attitude whether the children would have the opportunity to consume vegetables at home. Conclusion: Veginvasion can have positive effects on 5 and 6year old children's knowledge and liking for vegetables highlighting the importance for continued emphasis on nutrition education and health promotion within schools. This additional project would be beneficial to all Primary Schools in Scotland to improve awareness of many health benefits of vegetables and introduce a variety of common vegetables allowing for easy recognition whilst shopping with parents. Ultimately this may encourage increased consumption in all age groups. Key Words: Scotland, vegetables, children, schools, Veginvasion, increase consumption
The relationship between a Mediterranean style diet and cardiovascular disease risk factors within a healthy Scottish population
(Queen Margaret University, 2015)
Background- Cardiovascular disease is a predominant issue within the world's populations and is steadily becoming more apparent. In Scotland, the incidence rates of cardiovascular disease in men and women in 2012 were around 15.6 and 13.8% respectively. A key factor in reducing cardiovascular disease risk is through dietary modification with bodies such as the Food Standards Agency Scotland promoting healthy dietary patterns including increased consumption of wholegrain foods, legumes and fruit and vegetables and reducing intakes of full-fat diary products, sweets and red meats. This is seen in the traditional Mediterranean diet which has been extensively studied as having positive effects on cardiovascular disease risk factors within Mediterranean countries. This has not however been observed within a healthy population of Scotland. Aim- To determine the relationship between Mediterranean diet intake and cardiovascular disease risk factors within a normal healthy Scottish population. Design- 20 participants, male and female from Queen Margaret University partook in this study. Physiological measurements assessing blood pressure, Body Mass Index, Pulse Wave Velocity and Waist circumference were taken from each participant as well as being asked to complete a Mediterranean diet score questionnaire. Results- No significant association was found between the median Mediterranean diet score of the whole subject population and Pulse Wave Velocity (r= -0.30; p=0.901), Diastolic (r=0.121; p= 0.611) and Systolic (r=0.140; p=0.556) Blood Pressure, waist circumference ( r=0.173; p=0.466) and Body Mass Index ( r=0.140; p=0.555). Results also show that there is a non-significant linear relationship between gender and Mediterranean diet score (r= 0.076; p= 0.375) as well as between gender and smoking ( r=0.132; p=0.289). Finally, results indicate that there is no significant relationship between Mediterranean Diet score and smoking status within our subject population (r= 0.211; p=0.185). However, in the male population, Mediterranean diet score and Pulse Wave Velocity did show significant, negatively correlated results (r= -0.900; p=0.037). Significant positive correlations were also found when comparing BMI and Diastolic ( r=0.487; p=0.029) and Systolic blood pressure (r=0.485; p=0.030) within both study populations. Conclusion- In contrast to other studies, this study found no significant association between Mediterranean diet and cardiovascular disease risk factors within the study population as a whole. By taking study findings into consideration, this method could assess how well recommendations set by bodies such as Food Standards Agency for following a healthy diet are being followed within the general Scottish population. Key words- Cardiovascular disease, Mediterranean diet, Scottish population,
Food and Drink Packaging and Older Adult's Function and Dexterity
(Queen Margaret University, 2015)
Introduction: With advancing age comes deterioration in function and dexterity. Due to the increase in longevity it is important to assess the older population's ability to open food packaging to ensure that they are capable of completing this daily task effectively and investigate how this can influence their nutritional status. Aims and Objectives: The main aim of this study is to measure the functional ability of older females (65 years and over), along with levels of dexterity and assessing the impact of these parameters on the participants ability to open commonly used food and beverage packaging. Methods: Older female adults were recruited from a range of locations across Edinburgh. Functional ability was measured using the Jamar handgrip dynamometer, along with levels of dexterity using the Nine Hole Peg Test. In addition to this height, weight and the time taken to open food and beverage packaging was also measured. Pearson's correlation coefficient analysis was used to establish whether any relationships existed between functional ability, levels of dexterity and time taken to open commonly used food and drink packages. Pearson's correlation was also used to demonstrate whether there was any association between age, functional ability and levels of dexterity. Results: No significant results were obtained (p=<0.05), however, results of correlation analysis found that associations occur between levels of functional ability and ability to open food and drink packaging. Also, association was evident between levels of dexterity and the time taken to open food and drink packaging. Conclusion: This study does not present altogether conclusive results. However it does demonstrate a weak association between older females' functional ability, levels of dexterity and their ability to open commonly used food and beverage packets. It suggests that as handgrip strength increases, the length of time taken to open food packaging decreases. The study also concluded that the better the participant's dexterity the quicker and more able the subjects were at opening food packaging. An association between BMI and handgrip strength was also illustrated in this study. Keywords: older adults, handgrip, food, function, dexterity, packaging.
Iron intake among female undergraduate students of Queen Margaret University: a cross-sectional study
(Queen Margaret University, 2015)
Background: The negative impacts of iron deficiency (ID) and iron deficiency anaemia (IDA) resulting from low iron intake are enormous especially among women in reproductive age. The World Health Organization (2015) reported that iron deficiency secondary to low iron intake is one of the most common nutritional deficiency diseases globally. The national diet and nutrition survey (NDNS) report (2012) indicated that the average daily intakes of iron from food sources is only 78% of reference nutrient intake, in the United Kingdom (UK). In 2011, an estimated 15% of the women population in UK were said to be anaemic, mostly due to inadequate iron consumption (FPRI 2014). The need to investigate the iron intakes of female students, particularly at tertiary level is therefore compelling. Objective: The project sought to determine iron intake among sampled female students of the Queen Margaret University (QMU), aged between 19-64 years. Methods/materials: This is a cross-sectional study where an initial sample size of 20 female students was envisaged to fill in daily diet diaries (DDDs) but only 12 participants completed the four day DDDs (the main instrument of data collection). Reference values based on the National Diet and Nutrition Surveys (NDNS) (2012) and DRV values. Results: The average age of the respondents was 23.7 with 50% of them being Pakistanis. The average body mass index was 22.8; 66.7% of the students recorded iron intake above the LRNI reference 8mg/day and 50% recorded iron intake above the 9.6mg/day average reported in the NDNS (2012). Conclusions: The results of this study on iron intake among women aged 19-64 did not significantly differ from the national benchmark NDNS, albeit iron intake are not optimum especially in comparison with males. These observations imply iron intake remains a national health concern for nutrition experts and health authorities. Intensified and more innovative interventions aimed at nutrition education and behaviour modification are important to help improve the status quo. Key words: iron intake, iron deficiency, iron deficiency anaemia, females, university students
An Assessment of the Iron Intakes in Female University Students
(Queen Margaret University, 2015)
Background: The identification of the iron status of a population is key in determining the risk of iron deficiency anaemia and other consequential health problems associated with low iron intakes. Iron is an important mineral within the body and is predominantly vital for the transportation of oxygen around the body, as well as ensuring normal cellular function within the body. Objective: The aim of the present study was to measure the iron intake of female university students through the use of four-day diet diaries, to gain a better knowledge of the iron intakes of Scottish female students. The objectives included comparing the iron intakes to the dietary reference values, to assess if the participants were consuming sufficient iron, and to compare the results with the current finding of The National Diet and Nutrition Survey. Method: Twelve female students of Queen Margaret University took part in the present study by completing an estimated diet diary over a period of four days, including one weekend day. Analysis of these diaries was carried out using NetWISP, which provided the average daily iron intakes for each individual. The group's average daily iron intakes were compared to the established dietary reference values as well as the findings of the latest National Diet and Nutrition Survey, using SPSS. Results: The average daily iron intake for the subjects (n=12) was 11.8±3.6mg/day, which was found to be significantly below the recommended nutrient intake of 14.8mg (p<0.05). Only 25% of the participants were found to have intakes above this recommendation. Furthermore, 25% of the subjects had intakes on or below the lower recommended nutrient intake of 8.0mg/day. The average daily intakes were found to be significantly higher than those reported by The National Diet and Nutrition Survey (p<0.05). Conclusion: The findings of the present study highlight that the iron intakes of female university students are lower than the recommended values and provide evidence that action has to be taken to prevent iron deficiency and other consequential health problems occurring. Iron intakes within the present study were significantly higher than those of the NDNS RP Further research, with a larger sample size, is required to establish a more representative picture of the iron status of the population. Key words: Iron, Female University Students, Dietary Intake, Diet Diary, DRV, NDNS RP
Eating behaviours and their relationship with selected health behaviours
(Queen Margaret University, 2015)
Introduction: There is a growing body of research suggesting that weight gain commonly occurs during an individual's university career. However, a large proportion of this research examines merely obesity-related risk factors within the student population, leaving a gap in the knowledge of factors influencing the likelihood of their adoption. It is therefore the responsibility of researchers to provide professional bodies with conclusive information to highlight the pertinence of this issue and encourage intervention. The present study will examine a possible link between eating and lifestyle behaviours within the Scottish student population. Methods: A sample of 14 Queen Margaret University (QMU) students was recruited via the QMU Moderator email. Each participant completed 4 questionnaires; the Three Factor Eating Questionnaire (TFEQ), the Food Frequency Questionnaire (FFQ), the Scottish Physical Activity Questionnaire (SPAQ) and the NHS Choices Alcohol Self Assessment Questionnaire (ASAQ). Participants were then weighed using calibrated scales and measured using a stadiometer. A score was calculated from each questionnaire, using validated methods, and Body Mass Index (BMI) was calculated. Results: Correlation analysis revealed positive relationships between emotional eating and uncontrolled eating behaviours (p = 0.012, r = 0.649). Additionally, there was a positive association between alcohol consumption and emotional eating (p =0.004, r = (0.721), and uncontrolled eating (p = 0.004, r = 0.716). BMI was positively associated with each of these factors; emotional eating (p = 0.001, r = 0.787), uncontrolled eating (p = 0.02, r = 0.621), alcohol consumption (p = 0.023, r = 0.60). No further statistically significant findings were obtained. Conclusion: In the present study, alcohol consumption was the only lifestyle behaviour which was significantly correlated with eating behaviour. This is inconsistent with previous findings which suggest that associations exist between eating behaviour and other lifestyle factors including food frequency and physical activity. Further research using larger sample sizes is required to form more conclusive evidence on the topic. Key words: Students, eating behaviour, TFEQ, FFQ r-18, SPAQ, alcohol.
Evaluation of the 'Veginvasion' resource to increase consumption of vegetables in Primary School Children
(Queen Margaret University, 2015)
Introduction: Despite recommendations, current national statistics show that children still regularly fail to meet the '5-a-day' target, with consumption in Scottish children even lower than that of the UK average. Intakes of vegetables have been highlighted as being particularly low, despite the strong evidence supporting the health benefits related to both fruit and vegetable consumption. Aim: To evaluate the impact of 'Veginvasion' on primary school children's knowledge, likes and dislikes with respect to vegetables and vegetable consumption and to assess the teacher's perspectives on the resource pack. Setting: St. Gabriel's R.C. Primary School, Prestonpans Method: Primary 1 school children, aged 5-6 years (n = 25), were given information sheets and consent forms to obtain parental consent to participate in the present study. A 10-item questionnaire was given to pupils, who had obtained parental consent (n = 20), to complete. The questionnaire was given to pupils once before and, again, after 'Veginvasion' had been taught. Questions were asked by means of both pictures and writing and were related to the vegetables mentioned within 'Veginvasion'. Teachers also received a questionnaire, on completion of 'Veginvasion', to assess their ideas and opinions on the effectiveness of the resource pack. Differences in mean scores between the initial and concluding pupil questionnaires were determined, for both genders then separately for each gender, using a paired t-test. The significance level was set at p < 0.05. The qualitative results from the teacher questionnaires were analysed separately. Results: Overall, significant increases in knowledge, taste and preference scores were highlighted for 4 out of 8 vegetables: leek, beetroot, rhubarb and spinach (p < 0.05 for all). No statistically significant changes in knowledge scores were seen for females when data was analysed separately for each gender. Significant alterations in taste scores were only seen for leek (p = 0.02) and spinach (p = 0.002) in males and for leek and beetroot (p = 0.01 for both) in females. Statistically significant differences in preference scores were seen for rhubarb (p = 0.009) and spinach (p = 0.002) in males and for leek (p = 0.02) and beetroot (p = 0.05) in females. Discussion: The findings of the present study highlight 'Veginvasion' as having a positive influence on the knowledge, likes and dislikes of the primary school children surveyed, in regards to vegetables and vegetable consumption. This modern resource pack is an easy, practical and enjoyable way of educating primary school children about vegetables. The current evaluation of 'Veginvasion' has also shown the resource pack to have good potential in encouraging increased consumption of vegetables in primary school children. Key words: Veginvasion, diet, evaluation, children, school, vegetables
An investigation into the effect SmartSalt® has on important bioactive compounds when added during cooking
(Queen Margaret University, 2015)
Background Hypertension affects a staggering 40% of the world's population and is the leading risk factor for cardiovascular disease, the number one cause of death globally. Epidemiological evidence indicates a strong link between salt intake and the development of high blood pressure. Combating the UK population's high salt consumption therefore is a means of reducing the incidence of hypertension and in turn cardiovascular disease. A recently developed salt substitute Smart Salt® contains 40% less sodium, the mineral component attributing to hypertension, than regular table salt. No studies to date have investigated the use of this salt substitute in cooking, a standard use of table salt in the home setting. The aim of this study was therefore to determine the effect of the addition of Smart Salt® during cooking on the levels of important bioactive compounds (antioxidants, total phenolics, chlorophyll and total carotenoids) in peas. Methods Frozen peas were cooked using standard microwaving, boiling and steaming procedures without salt as well as with table salt, LoSalt and Smart Salt®. Laboratory methods to analyse the antioxidant activity, total phenolics, chlorophyll content and total carotenoids of both the cooked peas and cooking water were carried out. One way ANOVAs with Bonferroni post hoc corrections were used to determine significant differences. Significance was determined by a p value of ≤0.05. Results Levels of antioxidants, phenolics, chlorophyll and carotenoids following cooking with Smart Salt® were found to have no significant difference with those observed when using table salt. Moreover, antioxidant status in peas was significantly increased specifically when microwaving with the addition of Smart Salt® compared to the same cooking process carried out with no salt. Conclusions The findings of this study signifies there are no negative effects on the nutritional value of peas when cooked with this low sodium salt substitute compared with table salt. In addition, the use of Smart Salt® in fact improves the antioxidant status in peas specifically when microwaving over the same cooking process with no salt. Smart Salt® is therefore considered to be a suitable alternative to table salt in cooking, permitting a considerable reduction in sodium intake for the consumer thereby helping to prevent hypertension and in turn cardiovascular disease. Keywords:Smart Salt®, Salt, Cooking Methods, Phytonutrients, Hypertension, Cardiovascular Disease
Encourage children who are unable to verbally communicate to add variation to their diet
(Queen Margaret University, 2016)
Background: Autistic children are often found to follow a very limited diet, resulting in excessive or under nutrition. A lot of autistic children are nonverbal; therefore require the use of communication aids to request their food choice. Due to the limited diet they follow and their alleged "picky eating", this puts them at risk of many nutritional deficiencies which can cause other health problems in later life if the intakes are not improved. Subject Group: The subject group involved in this case study were three children from a class in St Crispins School in Edinburgh. Aim: Encourage children who are unable to verbally communicate to add variation to their diet. Materials and Method: A food frequency questionnaire was given to the parents in order to find out the typical weekly food intake. The results from the questionnaire were used to determine what food group would be best suited to add variation to. In this case it was fruit due to the limited intakes. Results were used to select fruit; both preferred and non-preferred to be offered during the tasting sessions to encourage the children to introduce new fruit to their diet. A matching game was also created using the Eat Well plate and PECS images to teach the children about the different proportions of the food groups in the diet, and the types of food that are included in each section. At the end of the 4 weeks an interview was conducted with the class teacher to gain feedback on how the project went. Results: The food frequency questionnaires indicated that the children followed a very limited diet, and did not consume a great deal of fruit therefore was not reaching the recommended 5 a day. However, when participating in the tasting sessions they ate a greater variation of fruit; even fruit that their parents say they never eat at home. Two new items of fruit were introduced to participant 1's diet, and 3 new pieces of fruit were added to participant 3's diet. Overall the project was successful at adding variation to 2 out of the 3 participants' diet. On a whole the project was reported to be an enjoyable experience for both the children and teacher, with the children becoming more adventurous in their snack choices and more engaged in the matching game as the project progressed. Conclusion: Tasting sessions with preferred and non-preferred food is an effective way to introduce new varieties of food to ASD children to encourage them to taste them. 2 out of the 3 participants introduced new fruit into their diet by the end of the intervention. Key Words: Autism, nonverbal, limited diet, picky eating, nutritional deficiencies, communication aids
Is a diet that contains 5% energy from free sugars a realistic recommendation for the free living Scottish population?
(Queen Margaret University, 2016)
The consumption of free sugars has increased greatly over the years in Scotland and it continues to rise. High intakes of sugar have been associated with poor health outcomes such as tooth decay and obesity. Due to the populations' over consumption of free sugars the scientific advisory committee of nutrition was asked to clarify the relationship between sugar and health and in turn they established public health recommendations. This study aimed to discover whether this proposed reduction in free sugars to 5% energy is a realistic recommendation for the free living Scottish population. Additionally, investigation into how compliant the free-living Scottish population are in reducing free sugar intakes the barriers/facilitators that are involved that could prevent/promote adherence, and the attitudes and beliefs towards the dietary intervention. Methods 13 subjects were recruited to take part in the study. Participants were given two three-day diet diaries to complete. The first diary was completed whilst following a habitual dietary routine. Following this, the participants completed another diary, whilst actively attempting to reduce their free sugar intakes using dietary guidelines provided. On completion, each participant was asked to complete a questionnaire compiled of ten questions regarding attitudes, beliefs, towards the intervention and any barriers or facilitators that were faced. Dietary intakes at baseline and post dietary advice were then analysed to assess compliance, and the questionnaire was analyzed for frequencies. Results All 13 participants completed the intervention. The average intake in free sugars was significantly reduced (P=0.00) to 1.2% energy. Money and time did not present themselves as barriers for the participants. The majority of participants found it relatively easy to follow the provided advice, however the majority of them also did not wish to continue. 61.5% of the participants said they experienced side affects and 76.9% said they noticed a change in their mood during the intervention. Conclusion The study showed that the participants successfully followed the dietary guidelines provided, and were able to reduce their free sugar intake to below 5% energy. Although the population size was small, the results that were achieved suggest the proposed recommendation is achievable for the free Scottish population. Keywords: Sugar, obesity, dental caries, compliance, facilitators, barriers, 5%
Determining calcium and vitamin D intakes of female university students, and how they compare to recommendations and intakes from the National Diet and Nutrition Survey.
(Queen Margaret University, 2016)
Background: Calcium and vitamin D are vital nutrients to bone health, playing important structural role in bone and vitamin D supporting efficient calcium absorption. Sufficient intakes of these nutrients are required for development and maintenance of bone density. Low intakes of calcium or vitamin D causes reduced bone mineralisation eventually leading to ill-health, in the form of rickets among children, osteomalacia among adults and osteoporosis among the elderly. Vitamin D is primarily obtained from the action of sunlight on human skin. Vitamin D insufficiency is common in the UK due to the lack of dietary sources and the limited sun exposure of the population, increasing the risk of low bone density, and therefore disease, in this population. Aim: The aim of the present study was to determine dietary calcium and vitamin D intakes among a cohort of female university students in Scotland, and to compare these intakes with current dietary reference values and the findings from the National Diet and Nutrition Survey. Method: This study assessed dietary intakes using a 4 day estimated diet diary, where 3 days were required to be weekdays and 1 day a weekend day, as in the National Diet and Nutrition Survey. Intakes reported by participants were analysed using Netwisp nutritional analysis software. Independent t-tests were carried out using SPSS to establish any differences between the present study, the dietary reference values and the National Diet and Nutrition Survey. Results: The sample size was 14. Mean (±SD) calcium intake was 704mg (±284), which was not significantly different from the dietary reference value, nor the National Diet and Nutrition Survey. No participants reported calcium supplementation. Mean (±SD) vitamin D was 1.8ìg (±1.2) from diet alone, and 6.5ìg (±12.8) for diet plus supplement intake. 4 participants reported vitamin D supplementation. Both means were significantly lower than the recommended 10ìg. Results from the National Diet and Nutrition Survey were found to be significantly higher than the mean for diet alone, but significantly lower than the mean for diet plus supplement intake. Conclusion: The present study noted good intakes of calcium, but low intakes of vitamin D among female university students. Poor vitamin D status was also reported in the National Diet and Nutrition Survey and is commonly indicated in the literature. With no recommended intakes for vitamin D for healthy adults improving intakes across the population is difficult. The introduction of a dietary reference value for this nutrient may be necessary, alongside supplementation for at risk groups of the population. Public health messages providing information on vitamin D and safe sun exposure practices may also be beneficial in increasing the vitamin D status of the nation. Keywords: calcium, vitamin D, females, DRV, NDNS, sun exposure.
Iron, vitamin B12 and folate intakes of female university students
(Queen Margaret University, 2016)
Background: Prolonged iron, folate and vitamin B12 intakes below Recommended Nutrient Intake (RNI) values can lead to adverse health consequences. Inadequate intakes are a concern in women of childbearing age. Aim: To assess iron, folate and vitamin B12 intakes of at least 12 female university students and compare these to Dietary Reference Values (DRV) and results of the National Diet and Nutrition Survey (NDNS). Methods: This was a cross-sectional study carried out on female students at Queen Margaret University, Edinburgh. Participants completed unweighed 4-day diet diaries. The nutrient compositions of the diet diaries were analysed to obtain average intakes of iron, folate and vitamin B12 through the diet only and diet + supplements (D+S). Intakes were compared to DRVs and results of the most recent NDNS. Results: 17 participants were recruited, of whom 14 returned diet diaries for analysis. Nil participants achieved the Reference Nutrient Intake (RNI) for iron through the diet. Dietary iron intakes were 9.8 ± 1.8 mg/day (D+S: 13.5 ± 7.3 mg/day). Neither dietary nor D+S intakes differed significantly from their respective NDNS results (P=0.44; P=0.27, respectively). Dietary iron intakes were significantly below the RNI (P<0.001). Dietary folate intakes were 210 ± 83 μg/day (D+S: 326 ± 160 μg/day), neither differed significantly from NDNS results (P=0.44; P=0.23, respectively). D+S folate intakes were significantly above the RNI (P=0.012). Through the diet, 8/14 participants met the RNI for folate; 1/14 met the Lower Reference Nutrient Intake (LRNI) only; and 1 failed to meet the LRNI. Dietary vitamin B12 intakes were 3.25 ± 1.4 μg/day (D+S: 4 ± 2.1 μg/day). Dietary intakes were significantly below NDNS results (4.6 ± 3.2 μg/day; P=0.003). Dietary and D+S vitamin B12 intakes were significantly above the RNI (P=0.001 and P<0.001, respectively). Through the diet, 12/14 participants met the RNI for vitamin B12; 1 achieved just the LRNI. Conclusions: Female university students are at risk of iron deficiency related diseases and undesirable health outcomes. A small proportion of the population exists, who are also at risk of vitamin B12 and / or folate deficiency-related diseases, due to low intakes. Keywords: iron; folate; vitamin B12; intakes; female; student.