BSc (Hons) Nutrition
Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/7260
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Item Adherence to a Mediterranean Diet and Body Weight Status in a Scottish Population(2018)Background: The prevalence of overweight and obesity is at an all-time high in Scotland and strategies are needed to halt this epidemic. The Mediterranean diet is a healthy eating pattern, high in wholegrains, vegetables and fruit and low in processed foods, red meats and confectionary. The eating pattern has been inversely associated with overweight and obesity in Mediterranean countries; however, the relationship has not been investigated in a Scottish context. This healthy dietary strategy could help Scots maintain a healthy body weight status and contribute to the fight against overweight and obesity. The aim of the current study was to examine the relationship between Mediterranean diet adherence and overweight and obesity in a Scottish population. Methods: In this cross-sectional study, 69 adults were recruited by email from three locations around Edinburgh. Mediterranean diet adherence was evaluated using a validated 14-item Mediterranean diet screener with adherence defined as a score ≥9. Physical activity was assessed using a validated 7-item, 7-day, physical activity recall and defined as low, medium or high. The Mediterranean diet adherence screener and 7-day physical activity recall were completed as part of an online questionnaire that included other lifestyle variables. At assessment, following completion of the questionnaire, participant body mass index, waist circumference and weight to height ratio were measured and calculated following standard anthropometric protocols. Body fat percentage was ascertained by bioelectrical impedance analysis. Results: 27.5% of all subjects adhered to a Mediterranean diet and women were 5.6 times more likely to adhere to a Mediterranean diet then men (p=0.004). Overweight and obesity prevalence was 59% and was positively associated with age (p=0.021). Men were 7.9 times more likely to be overweight or obese than women (p<0.01). Participants that adhered to a Mediterranean diet tended to have lower overweight and obesity measurements; however, no significant relationship was found between Mediterranean diet adherence or diet screener score and overweight and obesity. Conclusion: No statistically significant associations were observed between Mediterranean diet and overweight and obesity in this small study; however, the trends observed were consistent with the findings of larger studies in other countries. The present study indicates that a larger, Scottish study with greater statistical power is warranted to further elucidate this relationship. Keywords: Mediterranean diet; diet; lifestyle; overweight; obesity; weight gainItem 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.Item 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 RPItem 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 RPItem An investigation into the current barriers that consumers face when purchasing dark chocolate confectionary within the student population at Queen Margaret University.(Queen Margaret University, 2017)Background: Dark chocolate contains polyphenols which produces the characteristic bitter taste. Polyphenols are not an essential nutrients, however they are known to be associated with potential health benefits. This study aimed to investigate whether cocoa content influenced sensory responses and identify the barriers of purchasing. Methods: A questionnaire developed by the researcher investigated chocolate consumption and the participant's knowledge of potential health benefits. A food taste panel assessed sensory responses to five dark chocolate samples ranging in cocoa content. After the completion of the taste panel, a focus group was conducted to discuss purchasing barriers and influencers. Results: Nineteen individuals participated in the study with 26% consuming dark chocolate as a preferred chocolate confectionary. Sensory analysis indicated that dark chocolate with a lower cocoa content and a higher sugar content was the most favored sample. Discussions indicated that taste, price and nutritional content were major factors in purchasing choices. Conclusion: Previous studies also indicated that higher cocoa dark chocolate is less favored. Generally, milk chocolate and sugary confectionary is the preferred treat with dark chocolate being the least preferred chocolate choice. The focus on a student population resulted in a narrow age range contributing to low dark chocolate consumption. Key Words: Polyphenols, Cocoa, Sugar, Sensory Evaluation, Purchasing InfluencersItem 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 DiseaseItem An Investigation into the Prevalence of Normal- Weight Obesity in a Female Population Residing in Scotland.(Queen Margaret University, 2017)Introduction: Body Mass Index (BMI) is the accepted measure of diagnosing obesity in clinical practice however this method has many limitations, mainly BMI cannot distinguish between lean and fat mass which both contribute to weight but have opposite impacts on health. BMI miscategorises a significant amount of normal weight people as healthy when they are at the same health risks as someone with a BMI in the obese range, due to high body fat percentage - individuals exhibiting these characteristics are diagnosed as Normal-Weight Obese. Prevalence has ranged from 5.4% to 36% in various populations. Hypothesis: Normal-Weight Obesity does exist in the young female student population at Queen Margaret University at an expected prevalence of approximately 10%. Methodology: A cross-sectional study of 18-25 year old female students at Queen Margaret University with normal BMI (18.5-25.0kg/m2). Anthropometric measurements (height, weight and waist circumference) were obtained by two trained researchers following strict protocol. Body composition was measured using Bioelectrical Impedance Analysis. Physical activity and diet was self-reported. Normal-Weight Obesity was defined as normal BMI and body fat >30%. Results: Forty seven females with a mean age of 21.06 (± 1.34) participated in the study in March 2017. Among 37 normal weight subjects, 16.2% (n = 6) were identified as Normal-Weight Obese. Normal-Weight Obese females tended to be significantly shorter and heavier and have significantly higher BMI and body fat percentage than lean counterparts. Body fat percentage was strongly correlated with BMI (r=0.84, p<0.001); physical activity was negatively correlated with body fat percentage in Normal-Weight Obesity (r=-0.91, p<0.05); frequency of weight-bearing activity inversely correlated with body fat percentage more strongly than duration. Consumption of macronutrients did not differ between groups nor correlate with body fat percentage (p>0.05). Conclusion: This was the first study to investigate Normal-Weight Obesity in Scotland; results were consistent with the majority of published studies in that Normal-Weight Obesity occurs in a moderate proportion of the normal weight population. A novel finding from these results is that frequency of weight-bearing activity may have greater impact on composition than duration. A more extensive sample is required to find significant results. KEY WORDS: Normal-Weight Obesity • Body fat percentage • Composition • Body Mass Index • Physical ActivityItem 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,Item Assessment of dietary intakes of older people and how this is affected by poor mobility.(Queen Margaret University, 2017)Life expectancy worldwide is increasing. Due to this increase in longevity it is important to acknowledge the relationship between nutrition and mobility facing the population. Nutrition is fundamental to healthy aging, yet it is important to investigate declining health and functional capacities and how these may play a role in the onset of malnutrition. Aim/Objective: The main aim of this study is to critically assess the extent to which diet is affected by mobility limitations within the over 65 population, along with whether this population is meeting the recommendations set by government. Methods: Older adults were initially recruited from 'Places for People' a day centre in Edinburgh, however, were unable to participate. New participants of the same age were recruited through word of mouth from across Scotland and North England. Diet was assessed using a 2-day diet diary and mobility was assessed through a self-reported questionnaire. An independent t-test analysis was used to determine the relationship between mobility and 4 major areas of nutrition fat, energy, protein and calcium. Results: No significant results were obtained (p=<0.05) when looking at the relationship between most and least mobile groups alongside all four nutrients. Data showed that those who were grouped as least mobile, reached or exceeded recommended intake. Those in most mobile, under consumed in energy and calcium. Conclusion: No significant relationship between poor mobility and inadequate levels of nutrients was found in this study. However, demonstrated that the relationship between nutrition and mobility is multifactorial and requires further research. Key Words: Nutrition, Mobility, Older Adults, Osteoporosis, Sarcopenia, Frailty, Functional Limitations, MalnutritionItem The association between diet adherence, perceived diet adherence and nutritional status in a Scottish student population(2018)Background: A stark contrast exists between the westernized population of Scotland and the traditional Mediterranean countries, both, in terms of dietary composition and lifestyle behaviours. There is evidence to support the cardioprotective effects of the Mediterranean diet (MD), which may explain the low cardiovascular disease (CVD) mortality rates in Mediterranean countries. It has been suggested that, not only does the MD diet encourage a protective effect against CVD, but a higher adherence and increased physical activity may also encourage beneficial effects on CVD risk factors such as a high BMI and a high waist circumference (WC). Furthermore, limited data exists on the psychosocial aspect of diet adherence, whereby one’s perception on how well they adhere to a diet may influence objective diet adherence. Thus, the aim of this study was to look at the associations between diet adherence and perceived diet adherence to a Mediterranean diet and nutrition status in a Scottish student population. Methods: Recruited participants were asked to fill out a series of questionnaires which reflected their perception on their current diet adherence, their objective diet adherence and their physical activity level. Anthropometric measurements were carried out according to the Anthropometry Procedures Manual to assess BMI (kg/m2) and waist circumference (cm). IBM SPSS version 23.0 was used for statistical analyses which was displayed in terms of mean and interquartile ranges (IQR) and associations were carried out by Mann-Whitney U test. Results: 74% of the 19 recruited participants (males=4, females=15) had high adherence to the MD, whilst 68% of participants perceived themselves to be adhering to a MD. On average a healthy BMI was seen with both, high adherence (23.7kg/m2) and low adherence (23.1kg/m2) alongside high perception (23.5kg/m2) and low perception (23.6kg/m2). A lower waist circumference was seen with both high adherence (72.5cm) and high perception (72.5cm) in comparison to low adherence (72.9cm) and low perception (81.9cm). Physical activity levels were also higher with high adherence and high perception. Overweight individuals tended to adhere more to the MD and had a higher activity level compared with healthy weight individuals. Females had a significantly higher perceived diet adherence compared with males (p=0.041), although males had slightly higher diet adherence. Conclusions: Those participants who adhered most to the Mediterranean diet exhibited a healthy BMI, lower waist circumference and had a higher physical activity level. Whereas, those who had low adherence, although still exhibiting a healthy BMI, had a higher waist circumference and lower physical activity level. Similarly, having a high perception of diet adherence was associated with a lower waist circumference and higher physical activity level. Overweight individuals were more likely to adhere to the Mediterranean diet and less likely to perceive themselves to be adhering in comparison to healthy weight individuals. Although most of these findings were not statistically significant they correlate highly with other studies mentioned in this dissertation and help add to the pool of health benefits associated with high adherence to the Mediterranean diet.Item Comparison of the nutritional knowledge and nutritional adequacy of lacto ovo-vegetarian, vegan and omnivore diets in a student population in Scotland.(2018)Background: Meat-free diets are becoming increasingly popular and although, it is possible for all three diets to provide adequate nutrients, there is still a perception that a vegan and vegetarian diet could be deficient in vital nutrients. Contrastingly, omnivores are believed to consume a number of nutrients in excess. Although no studies have compared nutritional knowledge between the vegan, lacto ovo-vegetarian and omnivore diet, research suggests that a greater nutritional knowledge is associated with a healthier diet. Aim: The aim of this study is to compare the nutritional knowledge and the nutritional adequacy of vegan, lacto ovo-vegetarian and omnivore diets in a Scottish student population. Method: Healthy students (vegans, n=7; lacto ovo-vegetarians, n=5; omnivores, n=12) aged over 18 years were recruited for this study. The validated General Nutrition Knowledge Questionnaire was used to determine whether there was a difference in nutritional knowledge between the three diets. The NDNS 4-day estimated diet diary was used to assess dietary intakes and diets were analysed using Windiets 2015. Statistical analysis was carried out on IBM SPSS Statistics 23 using a one-way ANOVA test to compare the nutritional knowledge of each diet group and to determine the nutritional adequacy of each diet. A one sample t-test was conducted to compare diet group intakes to the Scottish nutritional guidelines. Results: There was found to be no significant difference in nutritional knowledge between the three diets (p>0.05). The results also suggest that there is no difference in macronutrient intakes between the three diets (p>0.05). Vitamin B12 intake was significantly greater in the vegan group due to supplementation (p<0.05). The omnivore group had the greatest iodine intake but did not meet the recommendation, thus all groups were deficient. All group’s nutrient intakes were significantly different from the Scottish nutritional guidelines (p<0.05) except for free sugar intake in the lacto ovo-vegetarians (p>0.05). Conclusion: There is no difference in nutritional knowledge between vegan, lacto ovo-vegetarian and omnivore diets. There are advantages and disadvantages to following each of the diets in a Scottish student population. Further research would provide a better understanding of the nutritional adequacy of each diet as no studies of this kind have been conducted in a Scottish student population. Vegans and lacto ovo-vegetarians need to be aware of their vitamin B12 and iodine intake to prevent deficiency. All diets required improvement to meet the Scottish nutritional guidelines, future research can assess whether this is true for the general population. Keywords: Vegan, Lacto ovo-vegetarian, Omnivore, Student, Dietary intake, Nutritional knowledge.