A self-administered survey questionnaire was distributed to 346 high school and 244 college students in Alabama to explore their perceptions of breastfeeding. Only 135 acknowledged having been breastfed. Embarrassment was perceived as a major barrier to breastfeeding; less than half thought breastfeeding should be done publicly. However, respondents had generally positive attitudes about breastfeeding. They intended to support breastfeeding of their own child; thought that breastfeeding was more healthful than bottle-feeding and more convenient; and that breastfeeding is not obscene nor does it make a woman less attractive. Over half received breastfeeding information from home, school, and television. Further, both high school and college students supported breastfeeding education in schools. These findings suggest that although fears of embarrassment is a major barrier to breastfeeding, the students showed overall positive attitudes about breastfeeding despite the region's low breastfeeding rate. Breastfeeding promotional programs should address the stigma of embarrassment associated with breastfeeding.

Chevon (goat) meat-based patties were formulated with oat bran (15-50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition. Chevon Patties Containing Oat Bran . . .Fig. 4-Effect of levels of oat bran on moisture and cooking loss of chevon-meat-based patties. a-d Indicate means in same column with different superscripts differed (p<0.05). Means based on three values.

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