Progress 10/01/08 to 09/30/14
Outputs
Target Audience: African American adults from the Pine Bluff community and surroundings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A Senior Student in Nutrition and Dietetics assisted in the recruitment of participants. How have the results been disseminated to communities of interest? Results have been disseminated during the 2014 Rural Life Conference. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
During the 2014 Rural Life Conference in the Pine Bluff Convention Center, Pine Bluff, results of the project were disseminated. Attendees (up to 80) who participated in the poster presentation were encouraged to consume smaller portions of dairy products of low-lactose yogurts and cheeses to up to 2 servings /day even though they present signs of lactose intolerance. Increasing consumption of low-lactose dairy products to 2 servings/day will be beneficial to reduce lactose intolerance. Dissemination of the results.
Publications
- Type:
Other
Status:
Other
Year Published:
2014
Citation:
Lihono, M.A., F. Stigger. 2014. Short Nutrition Education Program on Lactose Intolerance. Exhibit #20 presented at the 58th Rural Life Conference, Pine Bluff Convention Center, Pine Bluff, AR.
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Progress 10/01/12 to 09/30/13
Outputs
Target Audience: UAPB students who are diagnosed or self-diagnosed aslactose intolerants and, therefore, are avoiding consumption of dairy products. The majority of participants will be African Americans and aged from 18 to 25 years old; there will be males as well as females. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A Junior student in Nutrition and Dietetics in the department of Human Sciences, Para Nosakhere, assisted in the literature review and recruitment of participants. How have the results been disseminated to communities of interest? Results of survey on education sessions to increase consupmption of dairy productsreported to participants at UAPB and the campus of UAPB (through UAPB Faculty and Students Research Forum 2013), and the 1890 Community through the ARD Research Forum (Jacksonville, FL, 2013) What do you plan to do during the next reporting period to accomplish the goals? Complete objective 3 (Education of African American adults on the health benefits of yogurts containing probiotics) through Acceptability study and education sessionsbased on increasing knowledge about the importance of consuming dairy products and using strategies to allow for consumption of lactose containing dairy food with minimal or no symptoms for this age group: Smaller portions of dairy foods Consumption of lactose-free milk, as well as low-lactose yogurt (with probiotics) and cheese (cheddar, Swiss, Mozzarella) Consumption of enzyme preparations to lower lactose content
Impacts
What was accomplished under these goals?
1/Literature review for objective 3: Education of African American adults on the health benefits of yogurts containing probiotics 2/ Development of strategies to use for education: 3/ Recruitment of participants
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Lihono, M.A. and F. Stigger. Results of a Short Nutrition Education Program in Increasing Dairy Products in Lactose Intolerant College Students. Abstract #548, p. 243, 1890 ARD Meeting, Jacksonville, FL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Lihono Makuba, Flavelia Stigger and Deborah Wilson. Results of Lactose Intolerance Survey among Students at the University of Arkansas at Pine Bluff. UAPB Research Forum, Pine Bluff, AR.
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Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: Fifteen African American students enrolled in the University of Arkansas at Pine Bluff who had been either clinically diagnosed or self-diagnosed as lactose intolerant participated in two, one hour education sessions on the benefits of consuming dairy products. At the beginning of the first session, the group was asked to recall all foods consumed the previous 24hours. After, the group was given information on ways to incorporate dairy products into their diets. At the end, participants tasted dairy products they could tolerate such as yogurt containing probiotics and fresh strawberry parfaits. During the second session, returning participants (13) tasted cheddar cheese with crackers and calcium fortified orange juice. They were informed about the advantages of consuming a diet balanced in calcium and were given a list of dairy products they could tolerate (low in lactose). At the end of the session, they were asked through a survey if they planned to include more dairy products in their diets. PARTICIPANTS: Individuals in the project are the principal investigator, Makuba Lihono (lihonom@uapb.edu), Associate professor in the department of Human Sciences at UAPB; the research technologist, Flavelia Stigger (stiggerf@uapb.edu) who conducted and collected the surveys; and Para Nosakhere, a student in Nutrition and Dietetics in the department of Human Sciences at UAPB who assisted in the literature review and recruitment of the participants. TARGET AUDIENCES: Education sessions were conducted with fifteen African American students enrolled in the University of Arkansas at Pine Bluff who had been either clinically diagnosed or self-diagnosed as lactose intolerant. There were 9 females and 6 males aged 19 to 25 years old. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Results of the survey indicated that twelve (12) out of the 13 participants were willing to include more dairy products in their diets. Reasons for inclusion of more dairy products varied from "having strong bones to prevent osteoporosis" to "being made aware of the importance of calcium in the diet". Six weeks later, ten participants (8 females and 2 males) submitted a second 24 hour recall. Recalls from the first and second sessions of the 10 participants were analyzed and compared using the USDA SuperTracker. Results showed an increase from 0.7 cup to 1.85 cup per person and per day. The average daily intake of calcium increased from approximately 500 mg to 800 mg. There was an increase in vitamin D intake from 1.3 micrograms per to 2.5 micrograms. We recommend a large study to confirm results of this study.
Publications
- No publications reported this period
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: The lactose survey was completed in 2011 to include 73 participants. Participants were African-American adults and students at the University of Arkansas at Pine Bluff. The questionnaire was developed from "Questionnaire on lactose intolerance" developed by the Arthur Haulot Institute dietary-nutrition in Brussels. The questionnaire was found valid and reliable prior to being administered. PARTICIPANTS: Individuals in the project are the principal investigator, Makuba Lihono (lihonom@uapb.edu), Associate professor in the department of Human Sciences at UAPB; a research technologist, Flavelia Stigger (stiggerf@uapb.edu) who conducted and collected the surveys; and Deborah Wilson, a student in the Food Service Management program in the department of Human Sciences at UAPB who assisted in the distribution and collection of the surveys. TARGET AUDIENCES: The questionnaire survey was conducted among 73 African American students enrolled at the University of Arkansas at Pine Bluff with teh majority of the participants aged 19 to 25 years old. They were 12 males, 52 females, and 9 participants did not specify their gender. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Results include: - Fourteen (14) participants out of 73 (19%) have been clinically diagnosed with lactose intolerance. - Twenty-five (25) participants (34%) indicated experiencing symptoms of lactose intolerance. - Nine (9) participants (6.7%) thought that symptoms of lactose intolerance affect their everyday life. - Dairy avoidance in 19 participants (26%) may result in deficiencies of calcium, vitamin D, potassium, and magnesium. The percentage of lactose intolerance in the population surveyed may be higher than the 19% reported as more participants indicated having one or multiple symptoms of lactose intolerance. Most participants who avoided dairy products showed interest in consuming dairy products if they could tolerate them.
Publications
- No publications reported this period
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: A preliminary survey was conducted during summer 2010 at the campus of the University of Arkansas at Pine Bluff (UAPB) to identify students who are lactose intolerant. Forty two (42) African-american students completed the survey. PARTICIPANTS: Individuals in the project are the principal investigator, Makuba Lihono (lihonom@uapb.edu), Associate professor in the department of Human at UAPB; Usman Adamu(adamuu@uapb.edu) , associate professor in agriculture department assisted in the design of the survey and its analysis; the research technologist, Flavelia Stigger (stiggerf@uapb.edu) conducted and collected the surveys; and Shardina Reams, a student in the Didactic Program in Dietetics in the department of Human Sciences at UAPB assisted in the distribution and the collection of the survey. TARGET AUDIENCES: The questionnaire-survey on lactose intolerance was conducted among 42 African-American students enrolled at the University of Arkansas at Pine Bluff. They were 14 males and 28 females; 14 lived on campus and 27 lived out of campus (one respondent did not complete the question). PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
- Nine out of 42 students (21 %)at UAPB thought they were milk and lactose intolerant while only one was previously diagnosed as lactose intolerant. - 36% observed gas after drinking milk - 12% observed the combination of symptoms of diarrhea, bloating, and borborygmi.
Publications
- No publications reported this period
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Awareness of lactose intolerance at the campus of the University of Arkansas at Pine Bluff (UAPB) has been built through communication in classes of Nutrition and Wellness HUSC 1311 (20 students) and Elementary Nutrition HUSC 2311 (80 students) spring and fall 2009. A survey is being developed to interview students at the University of Arkansas at Pine Bluff about lactose intolerance. This questionnaire will be adapted from the "Questionnaire on lactose intolerance" developed by the Arthur Haulot Institute dietary-nutrition department in Brussels (http://www.medisport.be/questionarya.html). The questionnaire will be tested for validity and reliability this spring semester 2010 before being administered to UAPB students. PARTICIPANTS: Individuals who worked on the project: Individuals: 1. Dr. Makuba A. Lihono: Principal investigator, Associate Professor, Dept. Human Sciences, UAPB. Phone # (870)-575-8812, E-mail: lihonom@uapb.edu 2. Ms. Flavelia Stigger: Technologist in the project. Assist in questionnaire-survey references. Will conduct and collect surveys. Phone # (870)-575-8818, E-mail: stiggerf@uapb.edu Collaborators: 1.Dr. Usman Adamu: collaborator in designing questionnaire-survey. Associate Professor, Dept. Agriculture, UAPB. Phone# (870)-575-7203. E-mail: adamuu@uapb.edu TARGET AUDIENCES: University students (100) with majority African Americans have been educated about the symptoms and causes of lactose intolerance in classes of Elementary Nutrition and Nutrition and Wellness at the campus of the University of Arkansas at Pine Bluff. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Awareness about lactose intolerance among 100 students on campus of the University of Arkansas at Pine Bluff.
Publications
- No publications reported this period
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