Progress 11/01/09 to 09/30/12
Outputs
OUTPUTS: The purpose of this study was to determine whether weekly supplementation with nine ounces of prepackaged lean beef sticks could maintain the iron status of college endurance athletes. Vegetarianism, desire for convenience, and perceived health risks with red meat contribute to low bioavailable iron intakes. Thirty-four college volley ball, track and cross country athletes (20 female, 14 male) were stratified by sex, baseline serum ferritin concentration, and use of iron supplements, and randomized into an intervention (n = 18) or control (n = 16) group. The participants in the intervention group supplemented their usual diet with nine ounces of prepackaged lean beef sticks per week and a daily multivitamin/mineral supplement containing 18 mg iron. The participants in the control group consumed their normal diet and the daily multivitamin/mineral supplement only. Body composition, dietary intake, and blood markers of iron status (hemoglobin, hematocrit, serum iron, serum ferritin, and total iron binding capacity) were measured at baseline and post intervention. A two-way analysis of variance with group and time as treatment factors was used to determine the main effect of beef supplementation on variables measured. None of the participants in this study was categorized as iron deficient at baseline or post intervention. Heme iron intake was significantly greater (P,0.003) in the intervention group than in the control group as a result of the intervention. The intervention participants had significant improvements in hematocrit concentrations; there were, however, no differences in blood iron parameters of serum iron, hemoglobin, serum ferritin, or total iron binding capacity as a result of the intervention. The results of this study suggest that daily intake of bioavailable iron may attenuate the effects of exercise on the iron status of endurance athletes. A sub-analysis was conducted on the distance runners (n=28, equally split into intervention and control, female=14, ) from this population to examine if lean beef supplementation would maintain iron status, improve body composition and increase performance of distance runners after 8 weeks. The intervention group had greater intakes of total and heme-iron. There were no group differences in amino acids, protein, or calories. Both groups had a significant body fat increase and lean mass decrease over time. There was a significant VO2max increase over time in both groups. There were no group differences due to the intervention in serum ferritin, hemoglobin, serum iron, and TIBC. There was a significant difference in hematocrit between groups as a result of the intervention. In conclusion, increasing bioavailable iron from red meat may have effects on maintenance of blood iron markers; however, its direct impact on performance among endurance athletes is unclear. The project was completed and results disseminated in two manuscripts. Citations of published manuscripts are listed below. An additional manuscript exploring additional beef consumption on bone mass is in progress. PARTICIPANTS: Kendra Kattelmann, PhD, RD, Principal Investigator Matt Vukovich, PhD, Co-investigator Cuirong Ren, PhD, Statistician Jocelyn Johnson, MS, RD, Graduate Student Danielle Burke, MS, RD, Graduate Student Mariah Weber, MS, RD, Graduate Student Abby Olson, MS, RD, Graduate Student TARGET AUDIENCES: Target audience for this project was collegiate distance runners and volleyball players. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The most significant result from the research was the finding that including small amounts of lean beef in the diets of endurance athletes during competitive season may attenuate the effects of exercise on the iron status of endurance athletes. This may influence performance, however,the direct impact on performance among endurance athletes is unclear.
Publications
- Johnson, J., Burke, D., Vukovich, M., & Kattelmann, K. The Effects of Lean Beef Supplementation on the Iron Status of Collegiate Athletes. Nutrition and Dietary Supplements. 2012:4;39-45
- Burke, D., Johnson, J., Vukovich, M., and Kattelmann, K. Effects of Lean Beef Supplementation on Iron Status, Body Composition and Performance of Collegiate Distance Runners. Food and Nutrition Sciences, 2012:3;810-821.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Thirty four (20 female) college athletes, 18-24 years of age were recruited from the cross country, track, and volleyball teams at SDSU in spring 2011. The participants were stratified by iron status, current use of iron supplements, and gender and randomized into the control or intervention group. Participants continued to exercise per their regular training regimen throughout the 8-week intervention. Iron parameters (hemoglobin, hematocrit, serum ferritin, serum iron, and total iron binding capacity), dietary intake (3-day food records for kilocalories, carbohydrate, protein, total fat, vitamin C, calcium, iron, manganese, zinc, soluble, and insoluble fiber, and caffeine), body composition via air displacement plethysmography (BodPod), and level of fitness (graded treadmill test for maximal oxygen consumption,VO2 Max) were evaluated at baseline and post-intervention in all participants.Those randomized to the intervention group were instructed to maintain their normal diet and consume a daily multivitamin supplement containing 18 mg iron and 9 ounces per week of a lean beef supplement. Participants received their multivitamin and beef supplements at no cost to them. The multivitamin was distributed at baseline and the beef supplements were distributed bi-weekly throughout the study. Participants were required to complete a weekly calendar to annotate their beef supplement consumption throughout the week. All records were monitored by study personnel.The control group participants were treated the same as intervention with the exception of not receiving the weekly beef supplement. Statistical analysis was performed using JMP7 Statistical software (JMP7, SAS Institute, Cary, NC, USA). PARTICIPANTS: Two graduate students and three undergraduate students worked on this project. The project was conducted with the support of cross country coach at South Dakota State University. TARGET AUDIENCES: Target audience was 18-24 year old Division I collegiate athletes. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
During the 8-week intervention, heme-iron intake was significantly greater in the intervention compared to the control group, while there were no group differences in total calories or grams of protein.There were no group differences in physiological iron parameters of hemoglobin, hematocrit, serum iron, or serum ferritin due to the intervention. Total iron binding capacity was improved in the intervention group versus the control. There was a time effect on serum iron with both groups decreasing, hemoglobin with both groups decreasing, and serum ferritin with both groups increasing. There were no group differences in VO2max. There was a difference due to time on weight,and group difference in lean mass. The intervention occurred during the competitive season it is anticipated that all athletes experience the effects of the exercise stress on iron parameters. Addition of bioavailable iron may attenuate the effects of exercise on the iron status of endurance athletes and may have enhancing effects on body composition; however, its direct impact on performance among endurance athletes is unclear. Anecdotally, the athletes and the coach like flavor and ease of consumption of the beef supplements.
Publications
- Jocelyn Johnson, Matthew Vukovich, Kendra Kattelmann.The effects of lean beef supplementation on the iron status of collegiate athletes. International Congress of Dietetics. September, 2012.
- Danielle Burke, Matthew Vukovich, Kendra Kattelmann. Effects of lean beef supplementation on iron status, performance and body composition of collegiate distance runners. International Congress of Dietetics. September, 2012.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Iron deficiency is one of the most prevalent nutritional deficiencies in the United States. Highly physically active individuals are more at-risk to develop this deficiency than their less-active counterparts. Additionally females are more likely than males to develop iron deficiency with 25-35% of adolescent and adult female athletes experiencing a form of iron deficiency compared to 10-11% of male athletes reporting the same deficiency. Red meat is a rich source of highly bioavailable iron and zinc and appropriate intakes have potential to prevent iron deficiency. From the previous study with active females and beef consumption, we identified specific barriers that these active females encountered when attempting to consume the recommended amount of beef. Not only were many participants iron deficient at baseline, but 28.6% were not consuming any beef on a regular basis at baseline and 61.9% were consuming fewer than 2 servings of beef per week on average. Therefore when intervention participants were required, per research protocol, to increase beef consumption by three 3 oz. servings of beef per week barriers arose as to how to acquire the additional beef. Through motivational interviewing and nutritional education graduate research assistants in the nutrition department were able to identify such barriers. The most common difficulties that participants stated were difficulty understanding what cuts of beef were healthiest, how to purchase these cuts, and how to cook. Furthermore, in preparation for a prevention of excessive weight gain intervention study, we found that college students expressed a desire to learning how to prepare and cook meals. It has been identified that cooking classes taught to college sophomores improves participants' knowledge, attitudes, and behaviors toward cooking. Additionally it has been shown that participants who are involved in interactive cooking classes have a greater shift in these behavior changes than those who participate in a demonstration cooking class. There is limited research that identifies the efficacy of online cooking classes. However, research aimed at improving behaviors towards fruit and vegetables through television delivered cooking classes indicated that knowledge of food preparation can significantly improve but motivators. The purpose of this study was to: 1) To determine if cooking classes improve knowledge, attitudes and behaviors towards beef consumption. The working hypothesis of this aim is that cooking classes will increase knowledge and promote positive attitudes and behaviors towards beef consumptions. 2) To determine whether online cooking demonstrations and interactive cooking classes are equal in improving participants' knowledge, attitudes, and behaviors toward beef. The working hypothesis is that online cooking demonstrations and interactive cooking classes are equal in increasing knowledge and promoting positive attitudes and behaviors towards beef consumption. 3) To determine if increase beef consumption improves participant's iron status. The working hypothesis for this aim is that increasing beef consumptions will improve iron statuses of physically active females. PARTICIPANTS: Abby Olson, Mariah Weber, Jocelyn Grassel, Danielle Burke and Amber Chevalier are the graduate students who worked either fully or partially with this project. TARGET AUDIENCES: Target audience for this project are physically active, females 18-24 years old. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Twenty-seven, active female participants (9 per group) were recruited to participate in a 10 week intervention that included five interactive in class or online cooking classes delivered biweekly, beef consumption, and physical activity. Participants were stratified by beef and iron intake and randomly assigned to one of the three groups 1) traditional interactive cooking classes; 2) online e-cooking classes; and 3) control group. Participant randomized into the intervention groups ( the traditional cooking classes or online cooking classes) were required to consume an additional 3 servings (3 oz. each) for a total of 9 ounces of beef weekly during the 10 week duration. Control group participants were asked to maintain their current consumption patterns. The average beef consumption for all participants at baseline was 1.2 ounces/day. All participants were required to participate in a 5 days a week training program that consisted of running and jumping for 60 minutes/session and attend five motivational interviewing sessions delivered biweekly. Eleven video podcasts were produced to be used for the e-cooking group. The video podcasts (7 recipes and 4 informational) were developed to replicate the information provided in the in-class cooking classes. Each recipe video focused on teaching participants how to cook healthy meals using lean cuts of beef. The informational videos consisted of teaching basic cooking techniques needed for the recipes and every day cooking and general information concerning beef. This general information contained how to purchase beef, different types of cuts, safe handling techniques, and proper cooking methods and tips. Each video podcast was made available on the SDSU iTunesU account. Additionally, curriculum for the five interactive cooking classes was developed. The iron status, body composition, dietary intake, attitudes, behavior and knowledge about beef and cooking were evaluated at baseline, post-intervention (10 weeks) and planned for 6 months post-intervention (October 2010). Baseline and post-intervention data has been collected and analysis will be completed after 6 months post-intervention.
Publications
- No publications reported this period
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