Nutrition

You hear that there are two research studies that are enrolling students on campus.
Study 1 is recruiting students with and without dandruff. This study will use food frequency questionnaires to look at past dietary intake.
Study 2 is recruiting healthy students and administering food frequency questionnaires. They will then track participants over time to look at the development of Alzheimer's disease.

QUESTIONS TO ANSWER
Number each response
(1) What type of study is (a) Study 1 and (b) Study 2? Write a 2 to 3 paragraphs to explain your answer for (a) and (b).
(2) Roughly how many people are enrolled in:

(a) Framingham Heart Study?
(b) Nurses Health Study?
(c) Black Women’s Health Study?
(d) Hispanics Health Study?

(3) After viewing the NHANES videos—(https://youtu.be/EXXTQlju_Nc, http://www.youtube.com/watch?v=4QQm-Ke6w90)
(a) What did you find surprising (unexpected) and/or disturbing?
(b) If selected for NHANES would you participate in the NHANES survey? Explain–Why? Why not?

(4) Below is part of the abstract for a real research paper published in 2005 on whether adding vinegar to food improves health. The scientists report significant positive results.

The abstract is below.

Note:
Food Myth Busters always examine how research is actually done, before looking at the results. So be a detective here.
Consider—how many people are enrolled in this research study described in the abstract?

This is the QUESTION TO ANSWER for (4):
Given how the study was done: Do the results of this study give you as much confidence (believable) when compared with the research from the studies listed in item #2?
Explain why or why not—(1-3 paragraphs)—consider what you learned from epidemiology readings.

READ THE ABSTRACT for the Vinegar Affect on Health Research Report Then answer Item #4
European Journal of Clinical Nutrition (2005) 59, 983–988 & 2005 Nature Publishing Group
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Objective: To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose–response effect on postprandial glycaemia, insulinaemia and satiety.

Subjects and setting: In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden.

Intervention: Three levels of vinegar (18, 23 and 28mmol acetic acid) were served with a portion of white wheat bread containing 50g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale.

Results: A significant dose–response relation was seen at 30min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level