Beth Olson
Research Subjects
Beth Olson has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Carol Jo Boushey
Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI, USA
1 shared publication - Christine M. Bruhn
Department of Food Science and Technology, University of California—Davis, Davis, CA 95616, USA
1 shared publication - Garry Auld
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO
1 shared publication - Garry Auld
South Dakota State University Washington State University Extension Michigan State University Washington State University Extension Colorado State University
1 shared publication Holly Brophy-Herb
Department of Human Development and Family Studies, Michigan State University, East Lansing, MI
1 shared publicationLaurie Van Egeren
University Outreach and Engagement, Michigan State University, East Lansing, MI
1 shared publication
Latest Publications
- 21 February 2015
- Published by Springer Nature in Journal of Immigrant and Minority Health
- Vol. 17 (2) , 432-440
Dietary Sources of Calcium Among Parents and Their Early Adolescent Children in the United States by Parent Race/Ethnicity and Place of Birth
Dietary calcium sources may differ by race/ethnicity and dietary acculturation. A cross-sectional, convenience sample including 587 United States (US) Asian, Hispanic and non-Hispanic White parent–child (10–13 years) pairs completed a calcium food frequency questionnaire. Calcium sources were ranked by mean percent contribution to total adjusted calcium intake, and compared by ethnic group and parents’ location of birth. Five foods (fluid milk, cheese, milk on cereal, yogurt, and lattes) represented 49 % of total calcium intake for parents. The same foods (except lattes) represented 55 % of total calcium for early adolescent children. Fluid milk provided the largest mean percentage of intake for all race/ethnic groups among parents and children. Several food sources of calcium were greater for foreign-born versus US-born Asian or Hispanic parents and children. Understanding calcium food sources and changes in dietary patterns that affect calcium intake among parents and children is important to better promote adequate intake.
- 21 February 2015
- Published by Springer Nature in Journal of Immigrant and Minority Health
- Vol. 17 (2) , 432-440
Dietary Sources of Calcium Among Parents and Their Early Adolescent Children in the United States by Parent Race/Ethnicity and Place of Birth
Dietary calcium sources may differ by race/ethnicity and dietary acculturation. A cross-sectional, convenience sample including 587 United States (US) Asian, Hispanic and non-Hispanic White parent–child (10–13 years) pairs completed a calcium food frequency questionnaire. Calcium sources were ranked by mean percent contribution to total adjusted calcium intake, and compared by ethnic group and parents’ location of birth. Five foods (fluid milk, cheese, milk on cereal, yogurt, and lattes) represented 49 % of total calcium intake for parents. The same foods (except lattes) represented 55 % of total calcium for early adolescent children. Fluid milk provided the largest mean percentage of intake for all race/ethnic groups among parents and children. Several food sources of calcium were greater for foreign-born versus US-born Asian or Hispanic parents and children. Understanding calcium food sources and changes in dietary patterns that affect calcium intake among parents and children is important to better promote adequate intake.
- 1 March 2014
- Published by Elsevier in Journal of Nutrition Education and Behavior
- Vol. 46 (2) , 151-152
The Healthy Babies Curriculum
- 1 March 2014
- Published by Elsevier in Journal of Nutrition Education and Behavior
- Vol. 46 (2) , 151-152
The Healthy Babies Curriculum