Health, Nutrition, and Dietetics Department (Dr Colaizzo-Anas), SUNY Research Foundation (Dr Tetewsky), and Institute for Community Health Promotion, Center for Health and Social Research (Dr Wieczorek), SUNY Buffalo State, Buffalo, New York; and SUNY Buffalo State, Buffalo, New York (Ms Smith).
Correspondence: Tina Colaizzo-Anas, PhD, RD, CDN, CNSC, FAND, Dietitian Education Program, The State University of New York-Buffalo State, A267 Buckham Hall, 1300 Elmwood Ave, Buffalo, NY 14222 ([email protected]).
The authors gratefully acknowledge the input of Dr Kelly S. Marczynski of the Center for Health and Social Research, SUNY–Buffalo State for valuable input on the design and analysis of this work. The study was funded by a grant from SUNY Research Foundation, Office of Undergraduate Research, the Scholarship Support Program at the Center for Health and Social Research, and the Dietetics and Nutrition Department, SUNY Buffalo State.
V. Smith was an undergraduate student in the Coordinated Program in Dietetics at the time of this study.
The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.
