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Article
Publication date: 10 October 2018

Qingyi Zhang, Arezoo Rojhani, Angel Gulló-Rivera and Sunmin Kwak

Although anemia during pregnancy is common in the USA, socio-demographic factors make pregnant women enrolled in Women, Infants and Children (WIC) program more vulnerable than the…

Abstract

Purpose

Although anemia during pregnancy is common in the USA, socio-demographic factors make pregnant women enrolled in Women, Infants and Children (WIC) program more vulnerable than the general population. The purpose of this study was to examine the socio-demographic characteristics, blood hemoglobin concentrations, nutrition knowledge and potential associations among these factors in a sample of pregnant women participating in the WIC program.

Design/methodology/approach

A cross-sectional study using survey methodology was conducted. In total, 60 pregnant women who were between 12 and 24 weeks of gestation and were carrying a single fetus were recruited from two WIC clinics. Overall nutrition knowledge was assessed with 42 questions arranged into three subscales. Participants’ scores were transformed into tertiles. WIC program records were used to record blood hemoglobin values. Principal component analysis was used to validate the knowledge subscales. Correlational and multivariate regression analyses were conducted to examine the relationship among variables.

Findings

Prevalence of anemia among the participants was higher than the national averages. Only 10 per cent of participants scored in the high tertile for nutrition knowledge. Anemia-during-pregnancy knowledge score was positively correlated with blood hemoglobin concentrations (r = 0.23, p < 0.05), and it was also a predictor of blood hemoglobin levels (R2 = 0.364, p = 0.02).

Originality/value

This is the first study to report on the knowledge of anemia, anemia during pregnancy and preventive measures among pregnant women enrolled in the WIC program.

Details

Nutrition & Food Science, vol. 48 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 29 November 2021

Arezoo Rojhani, Joshua Naranjo and Ping Ouyang

The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize…

Abstract

Purpose

The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour.

Design/methodology/approach

A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed.

Findings

Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively.

Practical implications

This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value.

Originality/value

To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

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