Nutrition & Food Science

Permanent URI for this communityhttp://hdl.handle.net/1903/2267

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    Relationship between Live-In Grandparents and Grandchild’s Health and Well-Being in Palestinian Refugees in Lebanon
    (MDPI, 2022-12-26) Sheikomar, Olfat B.; Ghattas, Hala; Sahyoun, Nadine R.
    Grandparents (GP) play influential roles in grandchildren’s health, behavior, and life. However, this relationship has not been examined in the Arab region. This study assesses whether the presence of GP in the household is associated with grandchildren’s health and wellbeing. Health status was determined by a child experiencing chronic health conditions or an acute illness, and wellbeing was determined based on school attendance and child labor. Data were collected through surveys conducted in 2010 and 2015 of representative samples of Palestinian refugees living in Lebanon. Multivariate logistic regression showed that, even after controlling for potential confounders, including the presence of parents in the household and household food insecurity (FI), the presence of live-in GP was associated with lower odds of children experiencing acute illnesses (OR 0.74 95% CI 0.62–0.92) and higher odds of attending school (OR 2.22 95% CI 1.28–5.33), but not child labor. The presence of GP in the household may be protective to grandchildren’s health status and school attendance in this population.
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    EXPLORATION OF THE FOOD WASTE ENVIRONMENT IN THE UNIVERSITY SETTING AND ITS IMPLICATIONS TOWARD A SUSTAINABLE FOOD SYSTEM
    (2020) Pavone, Lauren; Song, Hee-Jung; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)
    Americans are throwing away an alarmingly high amount of food. As highlighted in this thesis project, a multitude of factors account for why food waste occurs, but also a significant potential exists for food waste reduction. The purpose of this research was to investigate the food waste environment in the university setting to better understand where to focus food waste reduction strategies. The volume of student plate waste was quantified, and the nutritional and environmental value of this plate waste was calculated. Further, a behavioral survey guided by the Theory of Planned Behavior helped to identify the key factors influencing food waste behaviors in this setting. Plate waste was found to be 5%-14% of all food served in the dining hall facility. The top three food groups that were most frequently discarded included starch and added sugars, fruits and vegetables and whole grains. Food waste related behaviors were found to be strongly influenced by having the confidence and skills for proper food management, feeling guilty about throwing food away, and having financial concerns related to food waste. The results of this research suggest that student plate waste is a significant problem with enormous potential for food waste reduction.