Nutritional status of main food preparers and of nutrition education assistants
Kohrs, M.B.; Nordstrom, J.; O'Neal, R.; Eklund, D.; Paulsen, B.K.; Hertzler, A.
Journal of the American Dietetic Association 72(3): 282-288
1978
ISSN/ISBN: 0002-8223 PMID: 632494 Document Number: 137421
The dietary habits and nutritional status of nutrition education assistants (NEAS) in the Expanded Food and Nutrition Education Program in Missouri were compared with a representative population of Missouri main food preparers (MFPs) from the same regions of the state. Dietary histories indicated that the NEAs tended to have better habits than the MFPs. Using biochemical parameters for determining status for iron, vitamin A, ascorbic acid, and riboflavin, the differences between the two groups were not as great as for the dietary intakes. However, almost half of the MFPs were taking at least one vitamin or mineral supplement compared with 17 per cent of the NEAs. A low dietary intake, coupled with some anemia, probably relating to a low iron intake, was a major nutritional problem for both groups of subjects. Low plasma vitamin A values were also observed among a large proportion of both groups, and obesity was a widespread problem for both groups.