Background and aim Cardiovascular disease (CVD) risk factors frequently co-occur within specific identifiable patterns. To address this critical need, the present study examined CVD risk associations in clusters of lifestyle and socioeconomic factors in middle-aged and older US adults with obesity. Methods and result The present study was conducted using four biennial cycles of National Health and Nutrition Examination Survey data (n = 3074). Eleven lifestyle and socioeconomic indicators were considered in this analysis including dietary quality, lifestyle activity status (physical activity, sedentary time), substance usage (smoking, drinking), mental well-being (sleep disorders, depression), and socioeconomic status (marital status, education, household income, employment and food security). A standard stepwise latent analysis was utilized and adjusted for classification errors using Bolck, Croon, Hagenaars method. Four and three classes were identified for males and females respectively. Higher CVD risk was observed in other classes relative to the health reference class, associated with a range of unhealthy lifestyle factors such as smoking, sleep disorders, and depression, and different levels of socioeconomic status. Comparing to male class 1 (reference group), higher CVD risk observed in male classes 2 (OR=5.30, 95%CI [1.97, 14.31]), 3 (OR=11.50, 95%CI [3.50, 27.78]) and 4 (OR=7.32, 95%CI [2.54, 21.06]). A similar pattern was also observed in females. Conclusions These results highlight the interplay between lifestyle choices and socioeconomic conditions, revealing how socioeconomic status critically conditions the healthy lifestyle patterns for cardiovascular risk management among middle-aged and older adults with obesity.

NASA intends to return humans to the Moon, where partial gravity will put them at risk of musculoskeletal deconditioning. Resveratrol (RSV) is a promising nutritional countermeasure that may protect muscle health during disuse; however, its efficacy and mechanism in simulated lunar gravity are unknown. Forty adult male Wistar rats underwent 14 days of normal loading or partial weight-bearing at 20% of normal loading (PWB20). Unloaded animals received daily RSV supplementation with or without an ERα antagonist to test whether ERα was required to mediate RSV benefits. Muscle function was longitudinally assessed, and a Western blot was used to quantify key signaling proteins in the soleus muscle. PWB20 led to a significant reduction in grip strength (−14.2%) associated with marked changes in electrophysiological muscle properties. RSV-supplemented animals performed better throughout the study, but not when Erα was inhibited. RSV supplementation resulted in a greater ERα phosphorylation ratio compared to PWB20 alone (3.5 vs. 1.91). These results suggest that RSV can mitigate muscle deconditioning in a lunar gravity analog and that ERα signaling is required.

Consumer understanding of ultra-processed foods (UPFs) is poor, and no consensus definition exists. This study examines how young adults in the United States (US) define UPF and their ability to differentiate UPF from non-UPF of varying nutritional quality (NQ). In a mixed-methods survey of young adults (18-39 years) living in the US for ≥1 year, respondents defined UPF, identified whether 24 foods were UPF or not using images with front and back of package information, and answered demographic questions. Foods were categorised using NOVA for processing and Food Compass for NQ. They included a high NQ non-UPF, low NQ non-UPF, high NQ UPF, and low NQ UPF item from six food groups: fruits, vegetables, dairy, grains, protein, and snacks/sweets. Concepts used to define UPF were reported as number of respondents mentioning each in their definition. A score of correct answers out of 24 was calculated. The sample of 422 adults, mean age 26.0±6.7 years, was predominantly white (82%), female (74%), and from the Northeast (82%). Thirty concepts were identified to define UPF. The top concepts were food containing additives, preservatives, colours/dyes, or natural or artificial flavours (N = 105), containing non-natural/artificial ingredients or food (N = 98), being highly processed/processed in multiple steps (N = 95), being altered, manipulated, or modified (N = 87), and having low nutritional value/nutrients removed (N = 75). The mean score was 16.0±3.6 (67%) foods. These results suggest limited consensus on how young adults define UPF. Studies in more diverse populations are needed, but consumers may benefit from a clear definition of UPF.

This randomized crossover trial examined differences in energy intake (EI), ingestive behaviors, palatability, and satiety in meals differing in processing and nutritional quality (NQ). At each visit, participants consumed one of three meals containing similar food items matched for energy, macronutrients, flavor profile, and texture: 1) Non-ultra-processed (UPF), high NQ (NUPF-HNQ), 2) UPF, high NQ (UPF-HNQ), and 3) UPF, low NQ (UPF-LNQ). Participants rated appetite (pre-meal, post-meal, and every half hour) and palatability using visual analog scales. Composite hedonic scores (CHS) were calculated. Repeated measures analysis of variance examined differences in EI, CHS, eating time (ET), eating rate (ER), energy intake rate (EIR), hunger, satiety, and desire to eat (DTE), at p < 0.05. Linear regression examined associations between CHS and EI, ET, ER, and EIR, adjusting for meal. Forty healthy young adults (mean age 24.7 ± 5.1 years), predominantly white (67 %) females (70 %) with a mean BMI 25.3 ± 4.4 kg/m2, were included. EI was similar for NUPF-HNQ (585.7 ± 163 kcal) and UPF-HNQ (609.7 ± 151.8 kcal) but significantly lower for UPF-LNQ (503.0 ± 164.1 kcal). CHS was higher for NUPF-HNQ (65.3 ± 22.9 mm) than UPF-LNQ (45.4 ± 20.9 mm). EIR was higher for UPF-HNQ (67.7 ± 23.1 kcal/min) than NUPF-HNQ (54.1 ± 18.4 kcal/min) and UPF-LNQ (50.1 ± 15.1 kcal/min). Hunger and DTE were higher for UPF-LNQ (159.7 ± 94.2 and 168.2 ± 94.9 mm∗min) than NUPF-HNQ (98.4 ± 69.9 and M = 107.3 ± 70.3 mm∗min). CHS was positively associated with EI (p < 0.01, R2 = 0.23) and ET (p = 0.02, R2 = 0.08). EI was lower in a UPF-LNQ compared to non-UPF meals. Palatability ratings were lowest in the UPF-LNQ meal and were associated with EI and ET, potentially explaining results.

BACKGROUND AND AIMS:High-sensitivity C-reactive protein (hs-CRP) is associated with many diseases, especially cardiovascular disease (CVD). Research into the independent and integrated relationships of physical activity and diet quality with hs-CRP across sex-specific cohorts is lacking. METHODS AND RESULTS:National Health and Nutrition Examination Survey data (2015-2018) was used to examine the relationship between physical activity and diet quality with hs-CRP and hs-CRP classified CVD risk using multiple multinormal logistic regression adjusted for covariates including demographics. Physical activity was measured using a self-reported survey and further categorized to those who met (MPAR) or did not meet (NPAR) national recommendations. Diet quality was measured using the Healthy Eating Index-2015, and further categorized to higher (HDQ) and lower (LDQ) diet quality. hs-CRP was also categorized as low, average, and high CVD risk using established cut-points. Physical activity was inversely related to hs-CRP in males (p < 0.001) whereas diet quality was inversely related to hs-CRP in females (p = 0.031). Compared to those with NPAR and LDQ, the hs-CRP for males with NPAR and HDQ and females with MPAR and HDQ was 1.18 mg/L and 0.75 mg/L lower respectively. Although, diet quality was inversely associated with high CVD risk in both sexes (p < 0.05), the lowest proportion of high and average CVD risk was observed in males and females with MPAR and HDQ. CONCLUSION:Physical activity and diet-quality lowered CVD risk regardless of sex. However, the independent effects of physical activity and diet quality on hs-CPR differs between sexes.

There is an increasing demand for emerging scientists to improve their ability to communicate with public audiences, yet little research investigates the effectiveness of science communication training for graduate students. We responded to this need by developing SciWrite@URI—an interdisciplinary model for science graduate students designed around three learning outcomes based on tenets from the field of writing and rhetoric—habitual writing, multiple genres, and frequent review. SciWrite students completed courses and a science communication internship, attended writing workshops, and became tutors at a newly established Graduate Writing Center. After 2 years of training, students more frequently wrote multiple drafts and engaged in peer review, increased their confidence as writers, and decreased their apprehension about writing. We conclude the tenets of the SciWrite program helped students improve as science communicators, and we make suggestions for effective ways graduate departments and training programs might implement and build on our model.

Objective: Examine associations between ultra-processed food (UPF) intake and diet quality (DQ) in college students. Participants: Analysis included 695 participants ages 18-39 years. Methods: Dietary data were collected using the online Diet History Questionnaires II and III. The Healthy Eating Index 2020 (HEI-2020) adult score assessed DQ. NOVA classification was used to identify UPFs. Multivariable linear regression was used to examine associations between %EI from UPF and HEI-2020 total and component scores, controlling for gender, race, smoking, campus meal plan, and EI. Results: Mean age was 19.2 years. In fully adjusted models a statistically significant inverse association was found between %EI from UPF and HEI-2020 total scores (F = 40.72, p < 0.001, R2=0.27), all HEI adequacy scores except whole grains (not significant) and dairy (weak positive association), and for saturated fat, refined grains, and sodium scores. Conclusions: Addressing UPF intake in young adult college students could be a potential strategy to improve DQ.

Introduction This study examined the relationship between fat distribution and diabetes by sex-specific racial/ethnic groups. Methods A secondary data analysis of National Health and Nutrition Examination Survey 2011–2018 data ( n = 11,972) was completed. Key variables examined were visceral adipose tissue area (VATA), subcutaneous fat area (SFA), diabetes prevalence, and race/ethnicity. The association of VATA and SFA and diabetes prevalence was examined separately and simultaneously using multiple logistic regression. Bonferroni corrections were applied to all multiple comparisons between racial/ethnic groups. All analyses were adjusted for demographics and muscle mass. Results VATA was positively associated with diabetes in both sexes ( p < 0.001) and across all racial/ethnic groups ( p < 0.05) except Black females. No statistically significant relationships were observed between SFA and diabetes while accounting for VATA with the exception of White females ( p = 0.032). When comparing racial/ethnic groups, the relationship between VATA and diabetes was stronger in White and Hispanic females than in Black females ( p < 0.005) while the relationship between SFA and diabetes did not differ between any racial/ethnic groups. Conclusion This study found that VATA is associated with diabetes for both sexes across almost all racial/ethnic groups independent of SFA whereas the only significant relationship between SFA and diabetes, independent of VATA, was observed in White females. The findings indicated that visceral fat was more strongly associated with diabetes than subcutaneous. Additionally, there are health disparities in sex-specific racial/ethnic groups thus further study is warranted.

Objectives: This study compared subjective palatability and appetite scores across three meals differing by processing and nutritional quality (NQ) in healthy young adults. Methods: In this within-subjects individualized-testing study, consented participants reported demographics. They came for one 1-hour lab visit to sample 3 matched (energy, macronutrients, flavor profile) test meals differing by processing and NQ: Low Ultra-Processed food (UPF)/High NQ (meal 1), High UPF/High NQ (meal 2), High UPF/Low NQ (meal 3A or 3B). Half the participants consumed Meal 3A (control meal with High UPF/Low NQ that met the nutrient-based definition of hyperpalatable). The other half consumed Meal 3B (similar foods as meals 1 & 2, but low NQ). Administration order was randomized. Palatability and subjective appetite scores were measured using 10 cm visual analogue scales (VAS). Participants filled out an appetite VAS before the first meal. They then sampled a meal, consuming as much as they wanted, filled out a palatability VAS afterwards, and another appetite VAS. This was repeated for the remaining two meals. One way analysis of variance compared palatability and appetite scores across meals followed by Tukey post-hoc using SAS studio. Results: Participants (N=30) were mostly female (n=22, 73.3%) with self-report BMI in the normal (58.3%) range, and the rest in either the overweight (33.3%) or obese (8.3%) range. The palatability category "sweet" was significantly higher comparing Meals 3A & 3B to Meals 1 & 2 (p < .0001), but were not significantly different from each other. Across all four meals there were no differences in palatability categories: texture (p=0.48), pleasant (p=0.36), salty (p=0.4761) and tasty (p=0.7918). All scores averaged moderately. Meals did not differ significantly for appetite ratings but were significant compared to baseline appetite, except Meal 3B, which did not change. Conclusions: These young adults did not rate overall palatability differently for meals varying in UPF. Meals with high UPF and low NQ were rated as more sweet, but not more palatable, which contrasts with literature that characterizes UPF as hyperpalatable. Further, NQ may be involved in subjective palatability. More research is needed with various foods and populations for defining UPFs as hyperpalatable. Funding Sources: Funded by USDA, NIFA accession: 1030579.

There is an increasing demand for emerging scientists to improve their ability to communicate with public audiences, yet little research investigates the effectiveness of science communication training for graduate students. We responded to this need by developing SciWrite@URI-an interdisciplinary model for science graduate students designed around three learning outcomes based on tenets from the field of writing and rhetoric-habitual writing, multiple genres, and frequent review. SciWrite students completed courses and a science communication internship, attended writing workshops, and became tutors at a newly established Graduate Writing Center. After 2 years of training, students more frequently wrote multiple drafts and engaged in peer review, increased their confidence as writers, and decreased their apprehension about writing. We conclude the tenets of the SciWrite program helped students improve as science communicators, and we make suggestions for effective ways graduate departments and training programs might implement and build on our model.

OBJECTIVE:Identify techniques to assist in designing digital health platforms for nutrition services for people with Parkinson's disease and caregivers to improve their quality of life.DESIGN:Semistructured, dyadic interviews with 20 dyads (20 people with Parkinson's disease and 20 caregivers).SETTING:Home visits were conducted in the northeast US.PARTICIPANTS:People with Parkinson's disease and their caregivers were recruited via email, flyers, news articles and announcements at support groups.PHENOMENON OF INTEREST:Identification of facilitators and barriers to using digital health platforms to inform future digital nutrition services.ANALYSIS:Interviews were recorded, transcribed and double-coded using a framework analysis method.RESULTS:Reported digital health platforms utilization facilitators were: knowledge acquisition, convenience, intention to use, socializing, enjoyment, and forced adoption. Barriers included: negative feelings toward technology, lack of access or knowledge, disinterest, product design, frustration and functional reliability, and applying health information.CONCLUSIONS AND IMPLICATIONS:Although dyads often lack knowledge on both how to use technology and nutrition, they are willing to use digital health platforms to increase their nutrition knowledge if platforms are convenient. Based on the identified facilitators and barriers, the added benefits of access and training nutrition digital health platforms must be clearly communicated to end-users to improve their quality of life.

We respond to a surging interest in science communication training for graduate scientists by advocating for a focus on rhetorically informed approaches to STEM writing and its assessment. We argue that STEM communication initiatives would benefit by shifting from a strategic focus on products to a flexible understanding of writing as a practice worthy of attention and study. To do that, we use our experience across two universities and two distinct programmatic contexts to train STEM graduate students in writing and communication. We draw from cross-disciplinary conversations to identify four facets of “good” STEM writing: (1) connecting to the big picture; (2) explaining science; (3) adhering to genre conventions; and (4) choosing context-appropriate language. We then describe our ongoing conversations across contexts to develop and implement flexible rubrics that capture and foster conversations around “good” writing. In doing so, we argue for a notion of writing rubrics as boundary objects, capable of fostering cross-disciplinary, integrative conversations and collaborations that strengthen student writing, shift STEM students toward a rhetorically informed sense of “good” writing, and offer that kinds of assessment data that make for persuasive evidence of the power of writing-centric approaches for STEM administrators and funders.

The purpose of this study was to examine demographic-specific relationships between direct abdominal fat measures and anthropometric indices. A cross-sectional study was conducted utilizing abdominal fat measures (visceral fat area, VFA; visceral to subcutaneous adipose area ratio, VSR) and anthropometrics (body mass index, BMI; waist circumference, WC) data from the 2011–2018 National Health and Nutrition Examination Survey. Linear or polynomial linear regression models were used to examine the relationships of abdominal fat measures to anthropometrics with adjustment for demographics. The results revealed that while VFA was linearly related to BMI and WC across all demographics (p < 0.001), the relationships between VSR and both BMI and WC were concave in men and convex in women. The relationships between VFA, VSR, and BMI, WC varied by sex and race/ethnicity. In conclusion, increasing BMI and WC were linearly associated with increased VFA, but their relationships with VSR were nonlinear and differed by sex.

Limited research exists regarding the diet quality and nutritional concerns of people with Parkinson's disease (PwPD) and their informal caregivers. The study's purpose was to assess diet quality via the Healthy Eating Index-2015 (HEI-2015) and self-reported nutrition concerns via semi-structured, dyadic interviews of 20 PwPD (69.7 ± 9.2 yrs) and their caregivers (66.7 ± 13.0 yrs). HEI-2015 scores were 58.3 ± 12.4 and 58.1 ± 10.6 for PwPD and caregivers, respectively. Reported dietary concerns related to PD included: change in appetite or amount eaten, gastrointestinal issues, food-medication management, chewing/swallowing issues, and change in taste/smell. The poor diet quality and nutrition concerns identified suggest nutrition professionals and caregivers are critical on the healthcare team to promote optimal health among PwPD. Future research should address overall and specific aspects of diet quality, and nutritional concerns identified by dyads in this study, such as gastrointestinal issues and food-medication management.