MS Nutrition

Transmasculine people report higher dietary supplement use than general population

Mary Cunningham — Mon, 25 Mar 2024 16:27:32 +0000

Transmasculine people report higher dietary supplement use than general population Mary Cunningham Mon, 03/25/2024 - 12:27

In This Story

Kerri LaCharite, PhD

Lilian de Jonge, PhD

New study by Mason MS, Nutrition student Eli Kalman-Rome highlights the need for population-level research on the nutritional needs of transgender people.

More than 1 million people in the United States identify as transgender; however, there is limited research on nutrition-related health outcomes for transgender people. To narrow the research gap, Mason MS, Nutrition student Eli Kalman-Rome investigated common motivations of dietary supplement use in transmasculine people. The study defined transmasculine as people on the transgender and gender-nonbinary spectrum who were assigned female at birth.

Transmasculine people reported a higher use of dietary supplements (65%) compared to the total U.S. population (22.5%), according to the study. 90% of transmasculine participants reported using supplements at some point in their life.

“The lack of research on the nutritional needs of transgender people, including transgender/nonbinary transmasculine people navigating social or medical transitioning and the findings of this study highlight the need for population-level research that ensures that nutritional advice is appropriate for the affected communities,” said Kalman-Rome, first author on the paper. Associate Professor Kerri LaCharite Interim Chair of the Department of Nutrition and Food Studies Lilian de Jonge, and adjunct professor Taylor Wallace were co-authors on the paper.

Transmasculine volunteers completed an online survey detailing dietary supplement use, motivations, and demographic information. General population data was taken from the 20217-2018 National Health and Nutrition Examination Survey.

Transmasculine people reported using nutritional supplements in unique ways as compared to the general population; differences observed included the numbers of supplements used on average, participants’ reasons for taking supplements, and the variety of supplements taken.

Top reported dietary supplements used by transmasculine people included multivitamins (52%), melatonin (52%), vitamin D (46%), vitamin C (35%), fish oil (33%), B-vitamins or B-complex (31%), iron (29%), and green tea (29%). Participants reported the top reasons for dietary supplements included “improving overall health” (60.4%) and “maintaining health” (54.2%).

“It is important to understand the motivations and types of products being used by transmasculine people, as an increased risk of adverse events, due to use of exogenous testosterone, medications, and other factors, may be present,” said de Jonge.

“Dietary Supplement Use in Transmasculine People: Results of an Online Survey of Volunteer Adults” was published online in the Journal of Dietary Supplements in February 2024. The study was not funded.

Topics

Dietary Supplements

Nutritional Supplement

Virginia’s health and well-being starts with strong food and nutrition policy, says Mason Department of Nutrition and Food Studies

tthoma8 — Thu, 15 Feb 2024 15:53:58 +0000

Virginia’s health and well-being starts with strong food and nutrition policy, says Mason Department of Nutrition and Food Studies tthoma8 Thu, 02/15/2024 - 10:53

In This Story

Allison Miner, EdD, MS, RDN

Lilian de Jonge, PhD

"Participating in Legislative Day deepened my appreciation for the role of policy and reinforced my commitment to driving positive change through informed advocacy and collaborative efforts with policymakers and stakeholders.”

Katherine Surette
MS, Nutrition '25

Nutrition and Food Studies students and faculty head to Richmond for Legislative Day.
For names of those pictured, see below.

On January 31, students and faculty in the College of Public Health’s Department of Nutrition and Food Studies took part in the Virginia Academy of Nutrition & Dietetics (VAND) Legislative Day. At the Virginia General Assembly 2024 session, faculty, staff, and sixteen students in the Master of Science in Nutrition, Dietetics concentration program met with state legislators to share their expertise and expand lawmakers’ knowledge about food, nutrition, and health.

“Faculty and staff in our nutrition and dietetics programs passionately care about legislation that affects our communities. We want legislators to know that here at Mason, we are professionally invested in the health and well-being of Virginia and that nutrition is at the very foundation of public health. Our work is to improve the health of US citizens; everything we do is to prevent disease, eliminate hunger, and assist with chronic disease management,” said Allison Miner, EdD, MS, RDN, assistant professor in the Department of Nutrition and Food Studies.

The Nutrition and Food Studies department recognizes the need for policy to advance access to healthy foods. Miner highlights how Legislative Day exemplifies the role nutrition plays in public health.

“Nutrition-related issues such as making school lunch free for Virginia students, increasing SNAP benefits for older adults, or advocating for grant money to feed low-income Virginia college students are directly related to the health and wellness of the United States," said Lilian de Jonge, PhD, interim department chair.

On the Front Lines of Advocacy and Policy Change

VAND’s mission is to support pending legislation important to progressing both the dietetic profession and food-related health in Virginia and across the nation. Priorities for this year were maternal health data and quality measures, school meals becoming available at no cost to students, and combating hunger on college campuses.

Alongside dietitians, dietetic students and interns, and citizens across Virginia, department representatives pushed for these policies to be prioritized.

By participating in VAND’s Legislative Day, students learned about public policy at the state and federal level, which will have a direct impact on the health and wellbeing of the patients, clients, and citizens they will serve as credentialed dietitians.

“We are educating future dietitians who will go on to careers in private practice, hospitals, government, non-profit organizations, and public policy. Showing students that they have direct access to the legislators who are passing bills that affect everyone has demonstrated the power they have as professionals,” said Miner.

Experiencing Change in Action

Katie Surette, MS, Nutrition ‘25

Katherine Surette (MS, Nutrition ‘25) valued the behind the scenes view of the legislative process. "Participating in Legislative Day provided a firsthand understanding of the intricate relationship between nutrition and policy. This experience deepened my appreciation for the role of policy and reinforced my commitment to driving positive change through informed advocacy and collaborative efforts with policymakers and stakeholders,” said Surette, who is in the registered dietitian concentration.

This was the first year the Department participated in VAND’s Legislative Day, and department leaders are planning for this to become an annual event Mason will attend.

Students, faculty, and staff met with state legislators who represent George Mason University as well as those who represent them where they reside. The legislative priorities for VAND included HB 169 Maternal Health Data and Quality Measures, Task Force (to reestablish), HB 686 School meals; availability at no cost to students, and HB 207 Hung-free Campus Grant Program.

First year students Yu Ting (Helen) Huang, Jui-Ching Li, Toqa Elashry, Arleija Williams, Courtney O'Loughlin, Katherine Surette, Khawlah Kheshaifaty, and Mary Christopher ascending steps of the Virginia State Capitol.

Faculty, staff, and students in attendance included Lilian de Jonge (Chair, Nutrition and Food Studies Department), Sapna Batheja (Director, Dietetics MS Program), Allison Miner (Assistant Professor, Dietetics MS Program), and Allison McKay (Department Manager, Nutrition and Food Studies Department). Mason was also represented by members of the George Mason University Board, The President's Council and President Washington himself.

Students in attendance included Asma Benomran, Marcus Brick, Mary Christopher, Chia (Amy) Chun Chang, Toqa Elashry, Yu Ting (Helen) Huang, Eli Kalman-Rome, Khawlah Kheshaifaty, Jui-Ching Li, Courtney O'Loughlin, Mark Rudich, Kiranjyot Sawhney-Duran, Katherine Surette, Monica Vargas, Arleija Williams.

The group photo at the top of the story includes:

Faculty and staff first-row center: Lilian de Jonge (Chair, Nutrition and Food Studies Department), Allison McKay (Department Manager, Nutrition and Food Studies Department), Allison Miner (Assistant Professor, Dietetics MS Program), and Sapna Batheja (Director, Dietetics MS Program)

Students first row left to right: Asma Benomran, Monica Vargas Marcus Brick

Students second row left to right: Kiranjyot Sawhney-Duran, Eli Kalman-Rome, Mark Rudich, Chia (Amy) Chun Chang, Yu Ting (Helen) Huang, Jui-Ching Li, Toqa Elashry, Arleija Williams (top), Courtney O'Loughlin (bottom), Katherine Surette (top), Khawlah Kheshaifaty (bottom), Mary Christopher (top)

Topics

Nutrition Faculty

Nutrition Staff

Nutrition Students

Department of Nutrition and Food Studies

food insecurity

Food and Nutrition

Health Policy and Reform

Advocacy

MS Nutrition

A former teacher becomes a student again in the new MS, Nutrition Dietetics concentration

Mary Cunningham — Wed, 16 Aug 2023 18:26:56 +0000

A former teacher becomes a student again in the new MS, Nutrition Dietetics concentration Mary Cunningham Wed, 08/16/2023 - 14:26

Mark Rudich describes himself as a nontraditional student, but maybe that’s because he’s more used to teaching classes than taking them. After several years teaching exercise science to college students in Texas, he’s now part of the first cohort of students in the College of Public Health’s Master in Nutrition Program dietetics concentration, now beginning its second year.

Rudich, who holds bachelor’s and master’s degrees in exercise science, moved to Virginia with his wife four years ago. He left teaching behind and worked for a time as a wellness director at a YMCA, but he wanted to help people more directly. While he says he had often incorporated nutrition into teaching exercise science, he had long been interested in learning more about the subject. He started researching programs and found Mason’s to be a good fit.

“It was a good opportunity for me to take the next step in this career path of mine, to try to combine both the exercise field with the nutrition field and see what I can do with that,” he said.

For Rudich, a big appeal of the program is that it meets the criteria for the Future Education Model by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Those who complete the master’s program will receive a verification statement that makes them eligible to sit for the registered dietitian nutritionist (RDN) registration exam.

“It’s one of the few in the country right now that follows the new path of becoming dietitians,” Rudich said. “You have to have a master’s degree, and you have to do your rotations while pursuing your degree. So, it’s killing two birds with one stone in two years.”

He also appreciates the small cohort who are pioneering the program. He says faculty in the department have taken to calling them “the Magnificent Seven.”

“I really enjoy the faculty,” he said. “They’re making this program very enjoyable for myself and the other individuals in it. They’re very personable, and they’re passionate. They want to help us succeed in any way.”

Rudich says the rotations and hands-on experiences are also a highlight. The program features three rotations, one each in food service, community, and clinical settings. His first rotation included working with Mason Dining and the nutrition department of Loudoun County Public Schools. This was followed by the community rotation with area nonprofits Food for Others and Food and Friends. He will complete his clinical rotation during the fall and spring semesters.

His time at Food and Friends has been his favorite experience so far. There, he was able to shadow staff dietitians as they met with clients. He also made meal deliveries with the team throughout Southeast Washington, D.C., to clients who have a variety of health concerns such as diabetes and renal disorders. “The programs that they are offering with medically tailored meals are amazing,” he said.

As for where Rudich’s career will take him after graduation in May 2024, he says he is open to many possibilities. He doesn’t rule out teaching again, and he likes the idea of taking his combined knowledge of exercise and nutrition into professional sports, working with a team to improve athletes’ performance. He’s also interested in working in rehabilitation at a hospital.

“It’s always something I wanted to check off my list, being with those individuals trying to heal and better their lives after a traumatic event,” he said. “And now, helping them learn more about nutrition and how that can play a part in their overall well-being, I think, would be very positive.”

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