Last week, I got an email from Jessie, asking if I was the “Nicole M., MS, RD, LD” in the Journal of the American Dietetic Association last month. And indeed, I was! My thesis abstract was published last month in the ADA Journal AND it will be presented at this year’s Food & Nutrition Conference and Expo (FNCE) in Boston, MA. Jessie asked if I will be attending FNCE this year (THE conference of conferences for dietitians, nutrition students, diet technicians, etc.), and unfortunately, I will not. Still, though, I am so happy my thesis WILL be there…I worked darn hard on that thing!!! Several years later (ha!) it’s nice to see that hard work being recognized!
For those interested, here is my thesis abstract:
Determining Desired Attributes of University Nutrition Programs Using Conjoint-Analysis
Author(s): C. L. S. Arnold, N. Morrissey; Nutrition, Benedictine University, Lisle, IL
Learning Outcome: To describe use and method of Conjoint Analysis for determination of consumer preferences, and compare results to traditional statistical methods. To determine which attributes were most valued for a nutrition program.
Methods: Thirty undergraduate and 33 graduate students (57.5% response rate for combined Groups) participated in this online survey examining seven university and nutrition program attributes, with three levels each: university reputation, distance, cost with financial aid, affiliation, nature of classes, class format, and nutrition class size. To familiarize selves with attributes and levels, participants first rated and ranked attributes and levels. SPSS Conjoint Analysis add-on created a Taguchi Orthogonal Array, 18 profiles, and four holdout profiles; these 22 school profiles were given preference scores of 1 to 100.
Results: Between the two student Groups, there were no differences (p>.05) in the ratings (MANOVA) or rankings (Mann-Whitney) of attributes, or profiles (X²). Within the combined group, there was a difference between the ratings (MANOVA, p<.001, d=.971) and rankings (Friedman, p<.001). Participants rated reputation highest, followed by distance, and cost. Participants ranked reputation as highest, followed by cost, and distance. Conjoint Analysis uncovered preference differences within attributes, except affiliation, resulting in a 79.53 point range among profile utility scores. Greater reliability with Conjoint Analysis was achieved when the student Groups were separately examined; preferred undergraduate attributes were class format (greatest), distance, and class size, whereas graduate students valued reputation (greatest), distance, and class format. Undergraduates identified a dissatisfier.
Conclusions: The forced choice attribute trade-offs made using profiles generated by Conjoint Analysis reveal results differ from those computed using traditional statistical methods. To attract and keep our customers, we should consider alternate technique for identification of preferences, neutral attributes, and dissatisfiers.
And if that bored you to death…this recipe sure won’t!!
Sesame Chicken with Snow Peas from Jaime Cooks
5 Tbsp low-sodium soy sauce
4 tsp toasted sesame oil
2 tsp honey
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 tsp canola oil
2 scallions, thinly sliced
1 Tbsp ginger, grated
3 cloves garlic, minced
1 ¼ cups low-sodium chicken broth
3 Tbsp sugar
4 tsp cornstarch
1 Tbsp rice vinegar
1 tsp chile paste
4 cups snow peas, trimmed
1 cup brown rice, dry, cooked according to directions
2 Tbsp toasted sesame seeds
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes. Meanwhile, begin cooking rice according to directions.
Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches; turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes. (I microwaved them)
Return the chicken and snow peas to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice. Top with the sesame seeds and reserved scallion greens. Serves 5.
Nutrition Information (per serving): 440 calories; 15.4 g. fat; 85 mg. sodium; 776 mg. sodium; 37.8 g. carbohydrate; 12 g. sugar; 3.8 g. fiber; 29.6 g. protein
Result: Mr. Prevention was a VERY happy camper with this flavorful meal. Admittedly, it wasn’t the easiest to prepare, but from start to finish it took about 50 minutes. Nothing difficult, just takes a bit of time. The end product was indeed delicious and VERY flavorful! The sodium was lower than I had anticipated, but the fiber was also lower than I anticipated. There is plentiful amounts of sauce, so you can certainly add more veggies (I think carrots and broccoli would go great!) to add more fiber and more portions. Overall, yummmmmm!!!
Question: How much wood would a woodchuck chuck if a woodchuck could chuck wood?
Happy Hump Day!