2
Hatch/MultiState
Principal Investigator: M. Guo
Accomplishments & Outputs:
Publications:
Walsh, H., J.J. Cheng, M.R. Guo. 2014 Effects of carbonation on probiotic survivability, physicochemical and sensory Properties of milk-based symbiotic beverages. J. Food Sci. M604-613.
2
Hatch
Principal Investigator: S. Heiss
Accomplishments & Outputs:
Publications: 2
Dairy Management, Inc.
Principal Investigator: R. Johnson
Accomplishments & Outputs:
Publications:
Yon BA, Johnson RK. Elementary and middle school children's acceptance of lower-calorie flavored milk as measured by milk shipment and participation in the National School Lunch Program. J School Health, 2014,84:3:205-211.
Yon BA, Johnson RK. Modeling the effects of declining milk consumption in school on children's intake of key shortfall nutrients. J Acad Nutr and Diet. 2013;113(9)S3:A88.
Yon BA, Johnson RK. Elementary school children's consumption of lower calorie flavored milk, 2010-2013. (632.1). FASEB J April 2014 28:632.1.
2
American Heart Association - National
Principal Investigator: R. Johnson
Accomplishments & Outputs:
2
Hatch
Principal Investigator: R. Johnson
Accomplishments & Outputs:
Publications:
Amin SA, Yon BA, Taylor JT, Johnson RK. When fruits and vegetables are optional, elementary school children choose processed over whole offerings. J Child Nutr and Mngt, Vol 38: Issue 1, Spring 2014. www.schoolnutrition.org/Content.aspx?id=20312.
Taylor JT, Yon BA, Johnson RK. Digital imaging is a feasible, reliable, and valid measure of school children's fruit and vegetable consumption. J Acad Nutr and Diet, 2014. http://www.andjrnl.org/article/S2212-2672%2814%2900231-7/fulltext
Amin SA, Taylor JT, Yon BA, Johnson RK. Elementary School Children's Fruit and Vegetable Selections in an Offer Versus Serve Environment. J Acad Nutr and Diet, 2013;113(9)S3:A88.
Yon BA, Taylor JT, Amin SA, Johnson RK. New USDA school meal regulations are associated with children's increased fruit and vegetable selection but not consumption. (384.3). FASEB J April 2014 28:384.3.
Yon BA, Taylor JC, Amin SA, Johnson RK. Elementary Students Select More Fruits and Vegetables when Required, but Waste More Regardless of Farm to School Programming. Nutr Educ and Behavior, 2014; Vol 46 No 4S July/August Page S97.
2a - Food Safety
2a
Hatch
Principal Investigator: C. Donnelly
Accomplishments & Outputs:
Publications:
DAmico, D.J., M. J. Druart and C. W. Donnelly. 2014. Comparing the Behavior of Multi-Drug Resistant and Pansusceptible Salmonella During the Production and Aging of a Gouda Cheese Manufactured from Raw Milk. J. Food Prot. 77:903-913.
Nyarko, E., D. DAmico, P. Mach, W. Xia, and C. Donnelly. 2014. Delivery of selective agents via time-delayed release tablets improves recovery of Listeria monocytogenes injured by acid and nitrite. J. Food Prot. 77:772-780.
Donnelly, C.W. and F. Diez-Gonzalez. 2013. Listeria monocytogenes, Chapter 3 In R.G. Labbe and S. Garcia (eds.) Guide to Foodborne Pathogens, Second Edition. Wiley Blackwell,West Sussex, UK, pages 45-74.
Donnelly, C.W. 2013. From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes. Microbiology Spectrum http://www.asmscience.org/content/journal/cm/10.1128/microbiolspec.CM-0001-12.
Ryser, E.T., and C.W. Donnelly. 2014. Listeria. In Compendium of Method for the Microbiological Examination of Foods, 5th Edition. American Public Health Assoc., Washington, DC
2b - Nutrition
2b
Pennsylvania State University
Principal Investigator: L. Berlin
Accomplishments & Outputs:
2b
Hatch
Principal Investigator: L. Berlin
Accomplishments & Outputs:
2b
Hatch
Principal Investigator: T. Sun
Accomplishments & Outputs:
Publications:
Sun, T., Kolodinsky, J. & Lin, S.D. (2014, May). Trait Predictors of Body Shape Concerns among Young Adults in US and China. Paper presented at the 2014 International Conference on Social Science and Management, Kyoto, Japan, May 7-9, 2014.
Sun, T. & Kolodinsky, J. (2014, January). Hierarchical Trait Predictors of Healthy Diet: A Comparison between US and Chinese College Students. Paper presented at the 2014 Asia 2014 Asia -Pacific Social Science Conference, Seoul, January 8-10, 2014.
2b
New England Dairy & Food Council
Principal Investigator: B. Yon
Accomplishments & Outputs:
2b
Vermont Agency of Natural Resources (ANR)
Principal Investigator: B. Yon
Accomplishments & Outputs:
2c - Food Science
2c
Hatch
Principal Investigator: P. Kindstedt
Accomplishments & Outputs:
Publications:
Tansman, G. P.S. Kindstedt and J.M. Hughes. 2014. Evaluation of unidentified structural features in hard, aged cheeses and soft, washed rind cheeses by powder X-ray diffractometry, J. Dairy Sci. 97(E. Suppl. 1):496
2d - Health
2d
Hatch
Principal Investigator: J. Harvey-Berino
Accomplishments & Outputs:
Publications: 2d
University of Michigan
Principal Investigator: J. Kolodinsky
Accomplishments & Outputs:
Beneficial and Adverse Effects of Natural Chemicals on Human Health and Food Safety
.
The goal of this project was to use polymerized whey protein (PWP) and nanoclays to develop natural and human safe food package coatings. Whey protein, a by product from cheese making, as the polymer matrix for food packaging material is limited due to their small molecular size and globular structures. Polymerizing whey proteins and incorporating expandable nanoclays (smectites) with large surface area may help decrease water vapor permeability (WVP) and improve the functional properties of whey protein as a gas and/or oil barrier. Results indicate increased time of sonification to be more effective than (food-grade) waterproofing materials for reducing WVP. The PWP based nanocomposite coating material may be a safe alternative food packaging. A new whey protein based nanomaterial for paper board coating is being developed.
Walsh, H. and M. R. Guo. 2014. Whey protein based natural nano composite for food packaging. IFT 2014 Annual Meeting Abstract book.
Persuasion, dieticians, and sponsors in the Academy of Nutrition and Dietetics
.
The current study explored how partnerships between the Academy and the food industry help or hinder the respective organizations. Data for this project was collected and analyzed October 2012-2013. Specifically, we interviewed 50 registered dieticians (RDs) and collected ethnographic data at the 2012 Food and Nutrition Conference and Expo. The analysis of this data has provided the foundation for three different projects:
First, we found that registered dieticians are engaged in a rhetorical turf war to claim control over nutritional knowledge. RDs use this turf war to organize their work, elevate their profession, and gain occupational legitimacy. However, we found that the turf war shifts focus from health and nutrition to a discussion of the differences between RDs and nutritionist. This project was written up as a part of a thesis project and is currently under revision for submission to a journal in the field of nutrition and dietetics. It is being presented as a competitive paper at the National Communication Association meeting (November 2014) in Chicago, Illinois.
Second, we found that some registered dieticians adopt a health activist identity to challenge corporate sponsorship within the Academy of Nutrition and Dietetics. While health activist identities provide frameworks for reimagining the relationship between the Academy of Nutrition and Dietetics and corporate sponsors, many RDs are limited by neoliberal ideals. This project was written up as a part of a thesis project and is currently under revision for submission to a journal in the field of nutrition and dietetics.
Third, we found relationships between dieticians and industry groups are discursively constructed as collaboration using a series of relational tensions. Our analysis describes the construction of their collaborative ideal while highlighting several tensions that exist between coordinated action, goal definition, and the development of mutual trust. This project is currently being written with the intention to submit to conference and a journal in the field of nutrition and dietetics.
The findings of this study yielded several directions for future investigation. Of most interest is an exploration of the communication strategies actually used to initiate, maintain and terminate collaborative relationships. We were able to identify relational tensions as they were represented at a conference proceeding. I would like to speak with and observe several of these relationships between health groups, government agencies, and for-profit industry groups.
Master of Community Development and Applied Economics. (Defended 2014). Smith, Kristin, K. Turf wars and corporate sponsorship: Challenges in the food system and the Academy of Nutrition and Dietetics. Department of Community Development and Applied Economics. University of Vermont at Burlington, Vermont.
Acceptance of Reformulated Flavored Milk in Schools
.
This project is a continuation of on-going research evaluating the acceptance of lower calorie, reformulated flavored milk in schools. As the ten northeast and southern school districts involved with the plate waste/milk consumption portion of the primary study switched to fat-free, low added sugars flavored milk, the school nutrition directors were re-enrolled and each school will be revisited for two additional plate waste studies (the year the milk changed and the following year). As of the 2012-2013 school year, all of these districts were offering fat-free, low added sugars flavored milk. School nutrition directors are being asked to provide copies of six weeks of milk shipment and usage records for each school, as well as monthly school meal participation rates. These participation rates, consumption, shipment and usage data will be compared to data collected for the 2010 study, as well as subsequent visits. Based on any significant changes in milk consumption and/or acceptance, the impact on shortfall nutrients (Vitamin D, calcium and potassium) will be modeled. Milk consumption in schools is similar between schools offering standard vs lower-calorie flavored milk. Control schools offering standard flavored milk (>150 calories/8 oz) were identified in the northeast and south. Demographic profiles were created to closely match SES and census indicators with those reformulated schools that were randomly chosen from districts that both enrolled in a timely fashion and indicated they were interested in participating in the plate waste portion of the study. Milk cartons were collected in five control schools and four reformulated schools in May and June of 2010. While there was a trend towards less consumption of lower-calorie flavored milk; when adjusted for SES, gender and region, there were no significant differences in consumption. However, since none of the milks originally sampled were in full compliance with the newly released USDA proposed rule for school meals, it continues to be important to understand the impact of changes to flavored milk on children's consumption in schools. Subsequently, as schools have switched to fully USDA/IOM compliant milk, additional plate waste visits were conducted during spring 2011, 2012 and 2013. Through 2012, overall milk consumption remained steady across all three time points (2010, 2011, 2012). However, at the school level, milk consumption varied from school to school. Milk consumption increased in the poorest school. However consumption decreased in one school where plastic containers were replaced with less expensive milk cartons, and did not recover one year later. When the intake of key shortfall nutrients was modeled based on the decline in milk consumption, children in this school likely fell short of the nutrient targets set for schools by the Institute of Medicine for calcium, potassium and vitamin D. Analyses of shipment and meal participation are underway, pending additional data collection. Plate waste visits to each school were completed by the end of June 2014 and data analysis is underway.
Yon BA, Johnson RK. Dietary Patterns and Sugar-Sweetened Beverage Consumption among Adolescents and Adults. Current Nutrition Reports 2014, published online January 5, 2014 - http://link.springer.com/journal/13668.
Evaluation Project of the American Heart Association Teaching Gardens Pilot Program
.
The American Heart Association (AHA) developed the Teaching Gardens Program to launch school gardens across the United States. Teaching Gardens provide school children with opportunities to learn about food and nutrition while planting, maintaining, harvesting, and preparing fruits and vegetables from their school garden. The purpose of this research is to evaluate the impact of AHA Teaching Gardens on students' preferences, self-efficacy, food systems learning (FSL), gardening skills, and social norms with regards to the consumption of fruit and vegetables. Eighteen schools awarded funding from the AHA to begin Teaching Gardens were invited to participate in the evaluation. Teachers were instructed to administer surveys to their fourth grade students one week prior to planting or any other garden activities and again to the same group of students within one week of harvesting the garden. Survey questions were based on Social Cognitive Theory. Preliminary results indicate that that the AHA Teaching Gardens project has had more of an impact on students from lower income backgrounds. This is encouraging, as children from lower income backgrounds are often affected disproportionately by obesity, lack access to healthy foods, and more likely to purchase high-fat, energy-dense food, due to financial constraints.
There is also evidence that students do not see their parents or caretakers engaging in healthy eating behaviors.
Web-based training in digital imaging to measure fruit and vegetable consumption in schools
.
As interventions aim to increase school children's fruit and vegetable (F/V) consumption, feasible, reliable, and valid dietary assessment methods are needed. Our research team tested the feasibility, reliability, and validity of methods assessing children's F/V consumption during school lunch. F/V consumption was assessed on lunch trays from third- to fifth-grade children over eight days using weighed plate waste (WPW), digital imaging (DI), and digital imaging with observation (DI+O). Our research team found that DI was feasible to measure F/V consumption with 31-68 trays collected from 50-80 distributed per visit. Reliability was acceptable for DI; percent agreement was 96% and the ICC was 0.92. F/V consumption was compared to WPW using DI (n=162) and DI+O (n=164). DI (r≥0.91) and DI+O (r≥0.95) were highly correlated with WPW for consumption of fruits, vegetables, and F/V combined (P<0.001). Group mean F/V consumption using DI (96.7 g) and DI+O (99.3 g) were within 1.0 g of WPW and not significantly different from WPW (DI P=0.56; DI+O P=0.38). Bland-Altman limits of agreement for individual F/V consumption were -32.9 to 31.3 g using DI and -25.0 to 26.8 g using DI+O. We concluded that DI is feasible and reliable for assessing children's F/V consumption during school lunch. DI and DI+O were valid for assessing mean consumption but less precise for estimating individual consumption. Valid estimations of F/V consumption were achieved using DI without cafeteria observations, thereby reducing labor and time. Thus, DI is especially promising for assessing children's F/V consumption during school lunch.
Amin SA, Johnson RK. Room for Improvement: Americans' Dietary Patterns and Food Environment. President's Council Sports, Fitness and Nutrition - Research Digest, Series 15, Number 1, pg 3 - 14, March 2014. https://www.presidentschallenge.org/informed/elevatehealth/docs/201403elevatehealth_1.pdf
5 projects
Strategies to detect and mitigate Listeria in artisan cheese facilities
.
The purpose of this project is to provide continued research for small-scale artisan cheese makers to help in the identification and management of microbiological risks. This is achieved by evaluating potential for survival of pathogens in cheeses during processing and aging, as well as validation of methods for detection and control of select pathogens of concern. In this project period,we evaluated a proprietary enrichment medium, mLRB, for recovery of acid-and nitrite-injured Listeria monocytogenes. We compared recovery in mLRB with enrichment media recommended by the USDA (UVM medium), FDA (buffered Listeria enrichment broth), and International Organization for Standardization (demi-Fraser broth). Listeria cell populations were significantly higher in mLRB versus UVM, BLEB and demi-Fraser. Delivery of selective agents to LRB via time-delayed release tablets maximized recovery of acid and nitrite-injured Listeria and saved time during food sample analysis. This format is suitable for utilization by cheese producers for analysis of cheeses and processing environments for Listeria. We evaluated Fourier Transform Infrared Spectroscopy (FT-IR) and Chemometrics as a means to accomplish differentiation of L. monocytogenes strains. Our research findings confirmed that the FT-IR method could be used as a differentiation/subtyping method for identification and source tracking of L. monocytogenes. We further conducted studies to compare the behavior of multi-drug resistant (MDR) and pansusceptible strains of Salmonella during the manufacture and aging of Gouda cheese. Our findings suggest that MDR Salmonella strains do not pose a greater threat to cheese safety than non-MDR Salmonella strains. These results have been published in scientific journals and will help inform cheese producers and regulators of improved methods for detection, control and risk evaluation of pathogens associated with cheese. Based on these outcomes, we will continue to identify and mitigate sources of bacterial pathogens in artisan cheese facilities to enhance the safety of these products.
Nyarko, E., K. Puzey and C. W. Donnelly. 2014. Rapid Differentiation of Listeria monocytogenes Epidemic Clones III and IV and Their Intact Compared with Heat-Killed Populations Using Fourier Transform Infrared Spectroscopy and Chemometrics. J. Food Sci.79:M1189-1196.
1 project
Enhancing Food Security in Underserved Populations in the Northeast Through Sustainable Regional Food Systems
.
This multi-state, 5-year project was designed to assess whether greater reliance on regionally-produced foods could improve food access and affordability for disadvantaged communities, while also benefiting farmers, food supply chain firms, and others in the food system.
During year-four of the project, a number of accomplishments were achieved in sites across the Northeast U.S., including the Northeast Kingdom of Vermont. Store intercept surveys were conducted for the second year to identify consumer views and shopping-related practices. Store inventories were also conducted for the second time to assess the availability of healthy, regionally produced, affordable foods in independently owned markets. Two focus groups were held to better understand consumer views of healthy foods and regional foods. One of the focus group was conducted with older adults and the other with parents of children who participate in Head Start.
Data collected in year-three regarding the readiness of target communities to address food access was used to write a report for each of the six communities that participated in the project. Reports were distributed to project partners. Each report summarizes the perceptions of the key informants who were interviewed, and offers recommendations of next steps to take to further address food access in the community. A webinar was also held that informed planners about the utility of using the community readiness model.
In the coming year, efforts will continue to focus on outreach to communities and colleagues. A forum is planned for January 2015 in the Northeast Kingdom to bring together a diverse group of community stakeholders to consider ways to address lack of healthy food access. A presentation will be held in Nov. 2014 at the annual conference of the Northeast Sustainable Agriculture Working Group to share outcomes of the project and consider their application to other communities across the Northeast.
Exploring a Food Systems Approach to Improve Vermont Food Insecurity
.
This project was developed to identify novel ways that diverse food system sectors in Vermont could help increase access to healthy foods for all Vermonters, and thereby contribute to a reduction in food insecurity. We were also interested in identifying perceived barriers to meeting this goal.
In Year 1 of the project, six focus groups were conducted with members of Vermont Farm to Plate working groups, as well as the Farm to Plate Food Access Cross-Cutting Team. Transcripts of the focus groups were coded and analyzed to identify relevant themes. In Year 2 of this work (2013-2014), a presentation of results was made to the Farm to Plate Food Access Cross-Cutting Team, and then to the Farm to Plate Network of approximately 250 people at the annual gathering in October 2013.
Following the presentation, a journal article was written and submitted to the Journal of Agriculture and Human Values. The article - Who deserves food assistance? Food Insecurity, multi-stakeholder approaches to food system development and perceptions of deservedness - was not accepted for publication. However, it will be re-worked and submitted to the Journal of Hunger and Environmental Nutrition. A final report of the project was also developed.
Through this work it became clear that Vermonters hold a range of views about the definitions and causes of food insecurity. During the coming year, we will be exploring how Vermont New Americans (refugee families) understand and manage food insecurity, and whether the current tools for measuring its existence adequately capture the refugee experiences.
Personality traits predictors of healthy diet and obesity
.
The purpose of our project is to test the hierarchical trait predictors of healthy diet and obesity among both US and Chinese samples. For the past year, we completed our sampling of college-level consumers both in the US and China, conducted statistical analyses of the cross-cultural data, and finished the manuscript writing. The results of our study were disseminated in one journal and two international conferences. Although the funding for this project ended this year, we will continue to investigate the topic in a cross-cultural setting. For example, we will plan to conduct a moderated mediation analysis to find out how culture may moderate the mediated relationships between traits and healthy diet and obesity.
Sun, T., Lin, S.D., & Kolodinsky, J. (2014). Hierarchical trait predictors of healthy diet: a comparison between US and Chinese young consumers. International Journal of Consumer Studies, 38 (6),620-627.
Evaluating the Impact of Milk Packaging Changes in School
.
In collaboration with a Vermont school district, when the packaging of school milk changed in August 2013 from plastic bottles to paper cartons, our team monitored student response to the packaging changes by measure milk consumption, milk usage, milk shipment and participation in the school meals programs (grades 3-12).
Overall milk consumption had been declining among the student population, but remained relatively stable as milk packaging changed. Milk usage remained constant, however overall milk shipment has gradually declined. Similarly, overall meal participation has been declining since 2010. These declines began prior to packaging changes, so it is not clear if there is a relationship to the change from plastic bottles to paper cartons.
These results have been shared with the Vermont Dairy Promotion Board at their October 2014 meeting and a final report is in process.
Recycling and Composting in School Cafeterias
.
The Vermont Universal Recycling Law (Act 148) seeks to reduce waste and improve diversion of recyclable and organic waste matter. Depending on the annual food waste tonnage, schools will need to begin sorting organic waste (food waste) within the next couple of years. This project will provide support to schools in the development, implementation and evaluation of recycling and organic diversion programs primarily in the cafeteria environment. Undergraduate nutrition students are supporting three schools in northern Vermont, helping elementary and secondary students sort compost, recyclables and landfill bound trash in their respective cafeterias. Newspaper articles and local media television interviews are in process.
A second school district in southern Vermont will begin a similar process later this year. Data are being collected to monitor changes in the amount of compost and landfill bound trash on a weekly basis.
5 projects
Understanding cheese crystals as a means to differentiate and add value to artisan cheeses
.
Artisanal cheese making has become a vibrant and highly visible component of the Vermont dairy industry. Artisan cheeses must command premium prices in the marketplace in order to be economically sustainable, therefore, they must be readily differentiated from lower cost conventional cheeses through quality attributes that render them more interesting and satisfying, and thus worth paying more for. Crystallization in cheese is a fascinating phenomenon that has the potential to differentiate long-aged artisanal cheeses from lower cost conventional alternatives.
The general objectives of this project are to characterize the occurrence of visible crystals in long aged cheeses, identify factors that predispose specific cheeses to specific forms of crystallization, and establish relationships between predisposing factors and traditional practices used in artisanal cheese making. Several accomplishments have been achieved so far towards these goals: 1. We have determined that surface crystals on Cheddar cheese can be very complex and include as many as 4 distinct crystal entities, including L(-) and D(+)/L(-) calcium lactate pentahydrate (CLP), tyrosine, calcium phosphate and an unknown crystal.; 2. We have identified this same unknown crystal in long aged Gouda cheese; 3. We have identified large internal crystals embedded in the body of artisanal raw milk Cheddar cheese to be D(+)/L(-) CLP, a crystalline form almost certainly associated with raw milk microflora; 4. We have identified large internal crystals embedded in the body of long aged Gouda cheese and Asiago cheese to be tyrosine; 5. We have identified extremely large spherical internal crystalline regions, or pearls, embedded in the bodies of long aged Parmigiano Reggiano and Gouda cheeses to be an unusual crystalline form of Leucine which are likely of microbial orgin. These pearls likely contribute significantly to the textural properties of these cheeses and warrant further investigation. ; 6. We have established for the first time the x-ray diffraction pattern for the L(-) form of CLP, which now enables the racemic D(+)/L(-) form and the L(-) forms of CLP to be rapidly and easily differentiated. This discovery will enable powdered x-ray diffractometry to serve as a powerful diagnostic tool for evaluating the factors that predispose CLP crystal formation in cheese.; 7. We have demonstrated the occurrence of 6 unknown crystals, almost certainly variants of calcium phosphate, which are present in the surface smears of artisanal washed rind cheeses. These crystals are likely associated with gritty mouthfeel and zonal softening of the body, and warrant further investigation.
We presented our research at the 2014 Annual Meeting of the American Dairy Science Association, and will do so again in 2015. We have been invited to give a keynote address on this research at the Ninth Cheese Symposium, to be held in Cork Ireland in November, 2014. One journal article has been accepted for publication in the Journal of Dairy Science.
Rajbhandari, P. and P.S. Kindstedt. 2014. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. J. Dairy Sci. 97:1885-1892.
1 project
Burn and earn: Incentivizing physical activity in college freshman
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The majority of first-year college students do not meet exercise guidelines. Monetary incentives may help motivate exercise behavior, yet the behavior may not persist after the incentive is discontinued. This study determined whether exercise habits established with the provision of weekly incentives would persist after the discontinuation, or decreased frequency, of incentives. The study also examined weight change of first-year students. Students (117) were randomly assigned to
control, discontinued-incentive, and continued-incentive conditions. For 12 weeks in fall semester 2011 students in incentive conditions received monetary payments for meeting fitness-center use goals. For 12 weeks in spring semester students in the discontinued-incentive condition no longer received incentives, and participants in the continued-incentive condition received payments on a variable-interval schedule. Participants in the control condition received no incentives. Electronic ID-card attendance records tracked fitness-center use. When incentives were discontinued, fitness-center goal achievement decreased from 63% of goals met to 3% of goals met in the discontinued-incentive condition. When rewarded on a variable-interval schedule, the continued-incentive condition met 39% of the goals, a significantly higher goal-completion rate than the discontinued-incentive and control groups. There was also not a significant change in BMI over time in either condition. When incentives were discontinued students no longer met fitness-center attendance goals. A variable-interval reward schedule better maintained attendance, and may be an effective way to encourage fitness-center attendance in first-year college students. Although all groups experienced some weight gain, this weight gain was not significant.
Pope, L., Harvey, J. The efficacy of incentives to motivate continued fitness-center attendance in college first-year students: A randomized controlled trial. Journal of American College Health (2014) 62(2):81-90.
Community Behavioral Health Pilot
.
The Center for Rural Studies, in collaboration with the Chittenden County Regional Planning Commission, successfully proposed Chittenden County as a pilot community for the Community Assessment Project and Evaluation (CAPE Project). With funding from the Substance Abuse and Mental Health Administration and the USDA National Institute of Food and Agriculture, Michigan State University selected nine pilot communities around the country to understand how communities obtain and use data to inform decision-making related to community behavioral health issues such as substance abuse, drug abuse, and domestic violence. Each pilot community identified community stakeholders including health experts, school officials, non-profit leaders, law enforcement and local government officials as participants for a survey developed by the CAPE leadership team from Michigan State University. Eighty-one stakeholders from Chittenden County participated in the survey and identified the top community behavioral health concerns as being alcohol abuse, illicit drug use, and domestic violence. The survey also found that respondents were most likely to seek data from state government sources, a unique finding compared to other pilot communities. The CAPE leadership team provided a detailed data profile using federal datasets for Chittenden County as well as an infographic for sharing this important information with stakeholders at a community meeting hosted by the Center for Rural Studies and the Chittenden Regional Planning Commission in October 2013. This work will move forward through continued outreach and collaboration between the Center for Rural Studies and the Chittenden County Regional Planning Commission regarding these important community health issues that impact quality of life for all Chittenden County residents.