Focus groups were conducted with 39 Caucasian women (ages 30-55 years) to gain insight regarding their thoughts and feelings toward dairy foods. Women resided in Virginia; all had at least a high school education. Themes characterizing the group discussions were identified. Women knew that dairy foods were a good source of calcium and discussed it in relation to osteoporosis. Although many knew the risk factors related to osteoporosis, most were confused about measures to prevent it. Many used calcium supplements or vitamin/mineral supplements to help meet calcium requirements. Most thought dairy foods were high in fat. Women also discussed the sensory attributes of dairy foods as well as convenience and cost of dairy foods in relation to their dairy food choices.

Development of a strategy to address metabolic syndrome in the Navajo may involve aspects from multiple interventions to increase efficacy and maximise participation.

An isocratic anion exchange, high performance liquid chromatography (HPLC) method was developed to analyze for five of the six vitamers of Bb. Recoveries of the Ba vitamers in a standard were 100% to 97%. Recoveries in fried chicken breast ranged from 96% for pyridoxal phosphate to 102% for pyridoxine (PN). Recoveries in raw chicken breast ranged from 86% for pyridoxamine to 102% for PN. Processing chicken by frying reduced the total vitamer by 6.5%. Vitamers of Bs were relatively stable to frying.

A commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary jiber (51 .I %)and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole-wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5 , 10, 15, and 20% DDG for breadjour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole-wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the "ideal" multigrain bread than from those of the control.

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