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DOES EDUCATION LEVEL EFFECT HOW KENT STATE UNIVERSITY FEMALE FACULTY and STAFF PERCEIVE the HEALTH ASPECTS of WINE? a Thesis

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DOES EDUCATION LEVEL EFFECT HOW KENT STATE UNIVERSITY FEMALE FACULTY and STAFF PERCEIVE the HEALTH ASPECTS of WINE? a Thesis DOES EDUCATION LEVEL EFFECT HOW KENT STATE UNIVERSITY FEMALE FACULTY AND STAFF PERCEIVE THE HEALTH ASPECTS OF WINE? A thesis submitted to the Kent State University College of Education, Health, and Human Services in partial fulfillment of the requirements for the degree of Master of Science. By: Jenna Lynn Iannello May 2012 Thesis written by Jenna Lynn Iannello B.S. Bowling Green State University, 2010 M.S. Kent State University, 2012 Approved by __________________, Director, Master’s Thesis Committee Natalie Caine-Bish __________________, Member, Master’s Thesis Committee Nancy Burzminski __________________, Member, Master’s Thesis Committee Kele Ding Accepted by _________________, Director, School of Health Sciences Lynne Rowan _________________, Dean, College of Education, Health and Human Services Daniel Mahony ii IANNELLO, JENNA L., M.S., May 2012 Nutrition and Dietetics DOES EDUCATION LEVEL EFFECT HOW KENT STATE UNIVERSITY FEMALE FACULTY AND STAFF PERCEIVE THE HEALTH ASPECTS OF WINE? (95 pp.) Director of Thesis: Natalie Caine-Bish, Ph.D., R.D., L.D. The purpose of this study was to measure if education level of female faculty and staff at a Midwest university impacted the perception of the health effects of red wine consumption. Secondly, to measure if the sample perceived health benefits or risks of other types of alcohol. Female faculty and staff members (n=503, ages 22-76 years) participated in an online questionnaire. The questionnaire included questions on the perception of the health aspects of alcohol. Variables measured included the belief and reasons for consumption, drinking characteristics, and health belief of alcohol types. Independent t-tests were used to determine differences in perceptions of health benefits of red and white wine, beer, and liquor between faculty and staff. The data were compiled and analyzed using social sciences (SPSS) software (version 18.0.3). There was no significant difference in perception of the possible cardiovascular health benefits of red wine between faculty and staff. However, significant differences in perception were found between faculty and staff on health benefits and consequences of beer, liquor, and white wine (p ≤ 0.05). Both faculty and staff perceived that red wine may have positive health benefits for cardiovascular disease, but did not perceive any other benefits to red wine and had mixed perceptions of benefits and consequences of other alcohol types. This disconnect suggests a need for more public education of wines impact on health, as well as additional alcohol and health outcome research. ACKNOWLEDGEMENTS I would like to thank my thesis advisor, Dr. Natalie Caine-Bish, and my other thesis committee members, Dr. Nancy Burzminski and Dr. Kele Ding for the invaluable time, guidance, comments, reviews, and advice they provided to confirm that my thesis was the finest it could possibly be. I would also like to express my thankfulness to all of the Kent State University female faculty and staff members who took the time to participate in my study, without whom this study would not be possible. iii TABLE OF CONTENTS Page ACKNOWLEDGEMENTS .......................................................................................iii LIST OF TABLES .....................................................................................................vii CHAPTER I. INTRODUCTION ................................................................................................1 Problem Statement ...............................................................................................4 Purpose Statement ................................................................................................5 Hypothesis ............................................................................................................5 Operational Definitions ........................................................................................5 II. REVIEW OF LITERATURE ..............................................................................7 Types of Alcohol.................................................................................................7 Wine .................................................................................................................7 Beer ..................................................................................................................7 Liquor ...............................................................................................................7 Nutrient Content of Alcohol ...............................................................................8 Nutrient Composition.......................................................................................8 Effect of Alcohol on Energy Intake and Appetite .........................................11 Compounds in Alcohol ..................................................................................13 Phenolic and polyphenolic compounds ......................................................13 Congeners ...................................................................................................14 Current Intakes of Alcohol................................................................................15 Metabolism of Alcohol Consumption ...............................................................16 Physiological Health Effects ..........................................................................16 Absorption...................................................................................................16 Metabolic pathways ....................................................................................17 Lipid composition and protein distribution.................................................18 Physical Health Effects .....................................................................................20 Recommendations of Alcohol Consumption ....................................................21 Women vs. Men .............................................................................................21 Who Should Not Drink ..................................................................................22 Reasons for Consumption .................................................................................22 Physiological Benefits ...................................................................................22 Health .............................................................................................................23 Reasons for Health Belief .................................................................................24 Socioeconomic Status ....................................................................................24 Culture............................................................................................................25 iv Associated Health Risks ...................................................................................28 Injuries, Violence, and Addiction ..................................................................28 Associated Health Benefits and/or Complications of Alcohol .........................29 Alcohol Type and Health ...............................................................................29 Wine ............................................................................................................29 The french paradox ..................................................................................33 Beer and liquor ............................................................................................33 Alcohol and Disease Risk ..............................................................................34 Cardiovascular diseases ..............................................................................34 Alzheimer’s disease and dementia ..............................................................35 Liver disease ...............................................................................................37 Type 2 diabetes mellitus .............................................................................38 Cancer .........................................................................................................39 Head and neck ..........................................................................................40 Digestive tract and pancreas ....................................................................40 Breast .......................................................................................................42 III. METHODOLOGY ..........................................................................................45 Purpose ............................................................................................................45 Variables ..........................................................................................................45 Participants ......................................................................................................45 Survey Design .................................................................................................45 Part One ........................................................................................................46 Part Two .......................................................................................................46 Part Three .....................................................................................................47 Procedures .......................................................................................................47
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