Madisson Biel, BScFN Student with Honors Specialization in Nutrition and Dietetics
BScFN Student with Honors Specialization in Nutrition and Dietetics
Faculty Advisor: Dr. Janet Madill
Madisson Biel, Jordan Thompson, Jenny Donnelly-VanderLoo and Dr. Janet Madill PhD RD FDC
School of Food & Nutritional Sciences, Brescia University College, London, Ontario, Canada
Nutrient consumption in young healthy females: A pilot intervention study.
In recent years there has been a growing popularity of plant-based and gluten-free diets specifically in the young adult population. Research has shown that when these diets are appropriately planned, they are healthy and may provide protection against the development of chronic diseases. However, they may result in reduced intake of essential nutrients such as iron, fibre, and folate, and these nutrients are of concern in young healthy adults.
The purpose of this research was 1) to determine if young healthy females enrolled in a nutrition program compared to a non-nutrition program were meeting their requirements for iron, fibre, and folate, and 2) to determine if the addition of a bean-rich chilli, would improve the consumption of these nutrients, in both student groups. Pre-intervention three-day food records [3DFR] were obtained. Intervention consisted of tasting chilli and education on preparation (recipe given), and students were provided with cans of beans. Students were asked to consume 8oz of chilli twice weekly for three weeks. Post-intervention 3DFR were collected, with two days including chilli consumption. ESHA Food Processor SQL was used for analysis. Nutrient intakes were compared to the DRI and/or AI as appropriate, for both time points. Frequency distributions and chi-square were used for analysis, p<0.05 for significance, SPSS v25.
50 students [n=27 nutrition, n=23 non-nutrition], mean age ± SD: 22.7 ± 3.2 years, were enrolled in the study. Nutrition and non-nutrition students meeting their requirements, respectively: folate: pre-intervention: 12% and 19%, post-intervention: 25% and 40%; iron: pre-intervention: 18% and 15%, post-intervention: 40% and 28%; fibre: pre-intervention: 42% and 34%, post-intervention: 91% and 100%. There were no significant differences between the two groups.
Iron, folate, and fibre are nutrients of concern for young healthy females, and by adding a bean-rich chilli, intakes of these nutrients increased, although not significant. With the increase in plant-based and gluten-free diets, these nutrients may be of greater concern if not appropriately planned, however further research is warranted.
(This study was funded by Brescia University College and Ontario Bean Growers)