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SUNDAY, NOVEMBER 7

POSTER SESSION: PROFESSIONAL SKILLS; NUTRITION ASSESSMENT; MEDICAL NUTRITION THERAPY

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inc Deficiency in a Patient with Intestinal Failure on Parenteralutrition

uthor(s): J. Wolff, K. Rhoda, E. Steiger, N. Parekh; Intestinalehabilitation and Transplantation, Cleveland Clinic Foundation,leveland, OH

earning Outcome: The learner will identify factors that may contributeo the development of zinc deficiency.

ackground: Zinc deficiency has been associated with skinanifestations. Patients receiving Parenteral Nutrition (PN) receive 3-5g of zinc per day in a standard multi-trace element solution (MTE). This

hould prevent deficiency unless the patient has increased gastrointestinalosses or other factors effecting absorption.

ethods: A 50 year old female with Zollinger- Ellison Syndromeresented with erythematous areas around her eyes, nose and mouth andlisters on her fingers. She had undergone a gastrectomy and roux-en-yastrojejunostomy complicated by bowel obstructions and malabsorption,equiring PN since 1986. A full laboratory investigation was conducted.edications included ferrous sulfate, magnesium oxide, lactulose,

meprazole, and loperamide. Nutritional Intake: PN provided 25 kcal/kg,.4 g protein/kg, a standard dosage of multivitamin and MTE. Sheonsumed a limited diet due to excessive diarrhea when eating and drankcans of nutritional supplement per day. The patient was referred to a

ermatologist for evaluation.

esults: Patient was diagnosed with necrolytic acral erythema related toinc deficiency. Plasma Zinc was 26 ug/dl (55-85ug/dl) and 10 mg of zincas added to the PN solution. Serum levels normalized within one week

o 71 ug/dl and the lesions improved within two weeks.

onclusion: This case illustrates the importance of monitoring vitaminnd mineral levels in individuals on PN while considering medicationshat may contribute to deficiency. The laxative effect of the lactulose andral magnesium may have worsened the malabsorption. Oral iron mayave inhibited the absorption of oral zinc and worsened the deficiency.

unding Disclosure: None

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ssessment of the Food and Eating Environment on College Campusessing a Modified Version of the Nutrition Environment Measuresurvey for Restaurants (NEMS-R)

uthor(s): M. B. Erdman,1 T. Horacek,1 B. Phillips,2 W. Guo,3 S. Colby,4

. White,5 T. Kidd,6 M. Koenings,7 J. Walsh,5 V. Quick,8 G. Greene9; 1Syracuseniversity, Syracuse, NY, 2Tuskegee University, Tuskegee, AL, 3Michigan Stateniversity, East Lansing, MI, 4East Carolina University, Greenville, NC,

University of Maine, Orono, ME, 6Kansas State University, Manhattan, KS,University of Wisconsin, Madison, Madison, WI, 8Rutgers University, Newrunswick, NJ, 9University of Rhode Island, Kingston, RI

earning Outcome: Participants will be able to understand strategies used toeasure food/eating environments of dining venues on eleven campuses ofigher education using a modified assessment tool.

he food/eating environment is an important determinant of eating behaviors.owever, no tool exists to assess college nutrition environments. This studyodified the Nutrition Environment Measures Survey - Restaurants (NEMS-R)

Saelans et al) for on-campus food-courts (SU), snack bars (SB), and dining hallsDH). The NEMS-R assesses enhancers and barriers to healthful eating and thevailability of nutrition information (NI), salad bars, healthy entrees, freshruits/vegetables (F/V), whole grain (WG) breads, and low fat milk. Modificationsncluded availability of healthful cereals, vegan/vegetarian items, low-fateverages, labeled 100% juices, WG options, low-fat dressings and proteinources. On 11 campuses, 48 dining venues were assessed - 22 DH, 12 SU, and4 SB - with a mean (� standard deviation) total score of 34.5 � 12.9 out of00. The range was [6-72]. DH scored significantly higher, 41.2 �10.3, than SU,0.6 � 15.6, and SB, 27.4 � 8.8 (p�0.05). There were few differences betweentates, however, between venues enhancers and/or barriers of NI, pricing andortion size were significantly different (p�0.01). NI was available online for4% yet on the menu for only 32% of venues. There was a significant differencen the number of fresh fruits but not non-fried vegetables available by venue.

ost venues had at least one WG option, but DH had significantly morep�0.05). DH had significantly more (p�0.01) salad bars than SU, which had

ore than SB. Students may have more difficulty choosing nutritious foods atU and SB than DH, but all venues need improvement.

unding Disclosure: Syracuse University, State Agricultural Experimenttations participating in USDA/NIFA North Central Research Project NC1028

-24 / September 2010 Suppl 2—Abstracts Volume 110 Number 9

ubclinical Vitamin B12 Deficiency and Functional Disability inlder Age

uthor(s): B. S. Oberlin, C. Tangney, H. Rasmussen, K. Gustashaw;linical Nutrition, Rush University Medical Center, Chicago, IL

earning Outcome: To examine the association of vitamin B12eficiency with symptoms and functional measures historically associatedith vitamin B12 deficiency.

ackground: Prevalence of vitamin B12 deficiency (VB12DEF) increasesith age with greater risks of sensory disturbances, neurologicalbnormalities, and cognitive decline in the elderly. Because measurementf serum vitamin B12 (B12) levels has low diagnostic accuracy, use ofostlier yet specific biochemical markers is often needed but noterformed. The objective was to examine the association of VB12DEF withymptoms and functional measures historically associated with VB12DEF.

ethods: Participants in the 1999-2002 National Health and Nutritionxamination Survey aged 60-89 years were included if the following werevailable: serum concentrations of B12, methylmalonic acid (MMA),omocysteine, creatinine, ferritin, folate and examination data foreripheral neuropathy, cognitive function, gait speed, muscle strength,nd dimensions of disability. VB12DEF was defined in four ways usingerum levels: 1) B12 less than (LT)258pmol/L; 2)MMA greater thanGT)0.21 �mol/L; 3) B12 LT 258pmol/L OR MMA GT 0.21 �mol/L (liberal)nd; 4) B12 LT 258pmol/L AND MMA GT 0.21 �mol/L (conservative).

esults: Among 3706 adults (mean age, 69 years; BMI 27.4, 57% female,1% nonHispanic white), the prevalence of liberal B12 deficiency was9.1%, and conservative B12 deficiency, 10.5%. Peripheral neuropathy,educed lower leg muscular strength, impaired cognitive performance andncreased disability were significantly associated with odds of being B12eficient (OR�1.31 (1.01, 1.69); OR�0.99 (0.99, 1.00); OR�0.99 (0.98,.00); OR�1.36 (1.01, 1.83), respectively).

onclusions: In a nationwide probability survey, small but potentiallymportant deficits in functional ability among older adults are associatedith VB12DEF. Further study of vitamin B12 nutriture in this population

s needed.

unding Disclosure: None

he Influence of Dietary Restraint and Social Desirabilityn Accuracy of Reported Dietary Intake

uthor(s): A. H. Schoch, H. A. Raynor; Nutrition, University ofennessee, Knoxville, TN

earning Outcome: After reviewing this abstract, the learnerill understand that social desirability can influence accuracy of

eporting energy intake of a laboratory meal.

nderreporting in self-reported dietary intake has been linked toietary restraint (DR) and social desirability (SD). As fewnvestigations have examined both DR and SD in accuracy ofeported intake, this study investigated accuracy of reportingonsumption of a laboratory meal during a 24-hour dietary recall24HR) in 38 healthy, college-aged (20.3 � 1.7 years), normal-eight women (22.4 � 1.8 kg/m2), categorized as high or low inR and SD. Participants consumed a meal of four foods

sandwich wrap, chips, fruit, and ice cream) and completed aelephone 24HR. Accuracy of reported energy intake of theeal � ((reported intake - measured intake)/measured intake) x

00 (positive numbers � overreporting). Overreporting of energyntake occurred in all groups (overall accuracy rate � 43.1 �9.9%). Mixed factorial analysis of co-variance found annteraction of SD x individual foods (p � 0.05). SD-High asompared to SD-Low more accurately reported energy intake ofhips (19.8 � 56.2% vs. 117.1 � 141.3%, p � 0.05) and ice cream17.2 � 78.2% vs. 71.6 � 82.7%, p � 0.05). An effect of SD wasound, where SD-High as compared to SD-Low more accuratelyeported energy intake of the overall meal (29.8 � 48.2% vs.8.0 � 48.8%, p � 0.05). Overreporting intake from a laboratoryeal was prevalent. However, those high in SD were more

ccurate in reporting intake, particularly of high-fat foods.uture research is needed to investigate factors that contributeo overreporting.

unding Disclosure: None