- Email: [email protected]
Evaluation of Nutritional Value of Food Boxes from a Local Food Pantry
TUESDAY, OCTOBER 24
Poster Session: Wellness and Public Health Cultivating Healthy Communities - Development, Implementation, and Evaluation of a 12-week Farmers’ Market Nutrition Education and Incentive Program in Rural, Appalachian Mississippi for Improving Health Author(s): D. Holben, J. Jamieson, H. Poole; The University of Mississippi, Department of Nutrition and Hospitality Management
Learning Outcome: After the presentation, the participant will be able to describe the development, implementation, and evaluation of a 12-week farmers’ market nutrition education and incentive program in rural, Appalachian Mississippi. Background: Farmers’ markets (FM) are potential venues for nutrition education (NE) in rural communities to improve health outcomes. Purpose of the Program: To develop, implement, and evaluate a 12-week FM NE and incentive program based on Social Cognitive Theory (SCT) to facilitate a healthy household food and nutrition environment, with the intent to improve produce intake and behaviors and reduce barriers to food security, in rural, Appalachian Mississippi. Methods and Outcomes: Cultivating Health Communities (CHC) provided weekly NE with $3.00 incentive to purchase locally-grown, fresh produce. The incentive (SCT concept of facilitation and incentive motivation through rewards) was intended to make produce intake easier by participants (SCT, self-efficacy). CHC NE included weekly produce-related nutrition messages and materials (e.g., provision of a FM cookbook, seasonal availability of produce cards, and recipes with cooking demonstrations) and periodic provision of kitchen gadgets to ease preparation of produce (SCT, facilitation, self-efficacy, and observational learning). CHC materials were available to all at the FM, participants (n¼60) completing the pre/post evaluation were 57 13y and predominately Caucasian (n¼51, 85%), female (n¼51, 85%), married (n¼36, 60%), with some college or higher education (n¼40, 66.7%), with 42 (70%) completing both evaluations. During the program, 82.9% tried a new fruit or vegetable, 85.4% tried a new vendor, and 55.0% cited the NE materials their favorite CHC aspect. 63.4% spent the incentive almost every week on produce. Conclusions: A 12-week intervention can be successfully implemented in a rural Appalachian community. Further evaluation is needed to evaluate its efficacy in facilitating positive health outcomes.
Evaluation of Nutritional Value of Food Boxes from a Local Food Pantry Author(s): R. Schneider, K. Anthony, M. Walker; Idaho State University– Meridian Learning Outcome: Attendees will be able to: 1. Identify an easy method to help food pantries evaluate the nutritional quality of their food boxes. 2. Apply tools created to other food pantries to help them ensure nutritional adequacy of their food boxes. 3. Verbalize food groups most often missing from food pantry food boxes. A local food pantry contacted the Dietetic Internship coordinator for help with nutritional analysis of food boxes. The pantry requested this information for use in a grant application. They wanted to improve the nutritional quality of the boxes by purchasing additional food to supplement what they already received from the foodbank. Interns and the coordinator visited the pantry, and created an analysis using a food group approach. Using a target of 25% of monthly needs for an adult, analyses showed that the food boxes were adequate in grain and protein servings. However they were especially low in fruits, vegetables, and dairy. Inadequacy was compounded by the fact that the two person household received the same box as a one person household. Interns provided data on nutritional adequacy to the grant-writing committee, and as a sideline, they provided data on how hunger negatively impacts learning, behavior, and school attendance for children as supporting evidence for the grant. Next, interns created a guide for the food pantry workers to help them determine the number of servings that are needed per person from each food group to make a complete food box. This was to help ensure nutritional adequacy, and a balance of foods. One large poster with the necessary amounts from all food groups was created for the pantry. Additionally, small posters for individual food groups were created to post in each area of the pantry where corresponding foods are stored. Funding Disclosure: None
Funding Disclosure: Hearin Foundation Grant
Dietary Changes in Preschool Children with Overweight or Obesity during a Behavioral Weight Management Program in Primary Care; Evaluation of the ‘We Are For Children’ Intervention
Food, Fun and Fit: A Health and Wellness Collaboration between School, Hospital and Community
Author(s): R. DeFrang1, J. Orth2, K. Howard3, J. Tucker4, S. Wakefield5; 1We Are For ChildrenSelf-Employed, 2Self-employed, 3Forest Hills Pediatrics, 4Spectrum Health, 5We Are For Children, LLC
Author(s): I. Soucy1, E. Springfield2, J. Economos1, L. Mayhew3; 1Beebe Healthcare/Cape Henlopen High School Wellness Center, 2Cape Henlopen High School, 3Cox College
Learning Outcome: To assess the influence of nutrition education and behavioral interventions in families with children aged 2-5 years with overweight/obesity (BMI 85th percentile or above) or excessive weight gain.
Learning Outcome: Participants will learn of an initiative to merge classroom and community in collaboration with healthcare to offer a program that educates, motivates and facilitates a safe place for students to learn, live, and enjoy life through health and wellness.
Background: Research indicates greater effects among behavioral interventions targeting younger vs. older children with obesity, but evidence for optimal intervention strategies and their impact on specific behavior changes is limited. This study assessed changes in adiposity, dietary intake, and the home environment, during a primary care weight management program in 2-5 year old children. Methods: Parents of children 2-5 years with overweight/obesity (BMI 85th percentile) or excessive weight gain were recruited from 2 private pediatric offices. The intervention consisted of four individualized educational sessions with a nutritionist over a 6-month time period that covered nutritional topics (e.g., portion sizes, meal planning) and health behavior training regarding physical activity, sleep, and sedentary behaviors. Outcome assessments included anthropometry, 3-day dietary food logs, and the Family Nutrition and Physical Activity (FNPA) survey for evaluating health behaviors in the home.
Results: A total of 45 children (67% female) aged 3.71.1 years initiated treatment, and 27 completed the intervention and post-test evaluations (60% retention). Overall BMI percentile trended downward (p¼0.062) and FNPA scores improved (p<0.001). During treatment, patients also significantly increased intake (per kcal) of protein (p¼0.006), calcium (p¼0.047), potassium (p¼0.005), and dairy (p¼0.046), while decreasing sugar (p¼0.038), juice (p¼0.025), and the percent of refined vs. whole grains (p¼0.015).
Conclusions: Overall, several important nutrition and home environment changes related to obesity improved during treatment. Follow up is needed in order to determine if these health behaviors can be maintained long-term and impact on future adiposity.
The obesity rate for 12-19-year old’s is on a concerning steady incline from 17.4% in 2003-2004 to 20.5% in 2011-2012. As a consequence, these children are more likely to develop cardiovascular disease, type 2 diabetes, asthma, musculoskeletal discomfort, and fatty liver disease. Additionally, childhood obesity is related to psychological problems, low self-esteem and poorer quality of life. Hence, healthcare costs to manage these adverse consequences will likely rise as well. Solid evidence continues to build on the benefit of collaboration between healthcare and community. School-Based Health Care (SBHC) services in Delaware are unique in their partnership with high schools throughout the state and include the services of a Registered Dietitian. Per student request to add after school physical activity and further nutrition education, a joint effort between the SBHC, administration, school nurse and faculty, was initiated. Needs were assessed and a curriculum was developed for a peer-supported, student-directed after-school program void of judgement. Community partners were invited to join in the effort, and with the annual award of the school district’s Wellness Committee Grant, the program has entered its third year. Success has been measured through increased participation, grant renewal, and recorded and sustained lifestyle changes. Funding Disclosure: Cape Henlopen School District Wellness Committee Grant
Funding Disclosure: Grant and private
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-75
Poster Session: Wellness and Public Health Cultivating Healthy Communities - Development, Implementation, and Evaluation of a 12-week Farmers’ Market Nutrition Education and Incentive Program in Rural, Appalachian Mississippi for Improving Health Author(s): D. Holben, J. Jamieson, H. Poole; The University of Mississippi, Department of Nutrition and Hospitality Management
Learning Outcome: After the presentation, the participant will be able to describe the development, implementation, and evaluation of a 12-week farmers’ market nutrition education and incentive program in rural, Appalachian Mississippi. Background: Farmers’ markets (FM) are potential venues for nutrition education (NE) in rural communities to improve health outcomes. Purpose of the Program: To develop, implement, and evaluate a 12-week FM NE and incentive program based on Social Cognitive Theory (SCT) to facilitate a healthy household food and nutrition environment, with the intent to improve produce intake and behaviors and reduce barriers to food security, in rural, Appalachian Mississippi. Methods and Outcomes: Cultivating Health Communities (CHC) provided weekly NE with $3.00 incentive to purchase locally-grown, fresh produce. The incentive (SCT concept of facilitation and incentive motivation through rewards) was intended to make produce intake easier by participants (SCT, self-efficacy). CHC NE included weekly produce-related nutrition messages and materials (e.g., provision of a FM cookbook, seasonal availability of produce cards, and recipes with cooking demonstrations) and periodic provision of kitchen gadgets to ease preparation of produce (SCT, facilitation, self-efficacy, and observational learning). CHC materials were available to all at the FM, participants (n¼60) completing the pre/post evaluation were 57 13y and predominately Caucasian (n¼51, 85%), female (n¼51, 85%), married (n¼36, 60%), with some college or higher education (n¼40, 66.7%), with 42 (70%) completing both evaluations. During the program, 82.9% tried a new fruit or vegetable, 85.4% tried a new vendor, and 55.0% cited the NE materials their favorite CHC aspect. 63.4% spent the incentive almost every week on produce. Conclusions: A 12-week intervention can be successfully implemented in a rural Appalachian community. Further evaluation is needed to evaluate its efficacy in facilitating positive health outcomes.
Evaluation of Nutritional Value of Food Boxes from a Local Food Pantry Author(s): R. Schneider, K. Anthony, M. Walker; Idaho State University– Meridian Learning Outcome: Attendees will be able to: 1. Identify an easy method to help food pantries evaluate the nutritional quality of their food boxes. 2. Apply tools created to other food pantries to help them ensure nutritional adequacy of their food boxes. 3. Verbalize food groups most often missing from food pantry food boxes. A local food pantry contacted the Dietetic Internship coordinator for help with nutritional analysis of food boxes. The pantry requested this information for use in a grant application. They wanted to improve the nutritional quality of the boxes by purchasing additional food to supplement what they already received from the foodbank. Interns and the coordinator visited the pantry, and created an analysis using a food group approach. Using a target of 25% of monthly needs for an adult, analyses showed that the food boxes were adequate in grain and protein servings. However they were especially low in fruits, vegetables, and dairy. Inadequacy was compounded by the fact that the two person household received the same box as a one person household. Interns provided data on nutritional adequacy to the grant-writing committee, and as a sideline, they provided data on how hunger negatively impacts learning, behavior, and school attendance for children as supporting evidence for the grant. Next, interns created a guide for the food pantry workers to help them determine the number of servings that are needed per person from each food group to make a complete food box. This was to help ensure nutritional adequacy, and a balance of foods. One large poster with the necessary amounts from all food groups was created for the pantry. Additionally, small posters for individual food groups were created to post in each area of the pantry where corresponding foods are stored. Funding Disclosure: None
Funding Disclosure: Hearin Foundation Grant
Dietary Changes in Preschool Children with Overweight or Obesity during a Behavioral Weight Management Program in Primary Care; Evaluation of the ‘We Are For Children’ Intervention
Food, Fun and Fit: A Health and Wellness Collaboration between School, Hospital and Community
Author(s): R. DeFrang1, J. Orth2, K. Howard3, J. Tucker4, S. Wakefield5; 1We Are For ChildrenSelf-Employed, 2Self-employed, 3Forest Hills Pediatrics, 4Spectrum Health, 5We Are For Children, LLC
Author(s): I. Soucy1, E. Springfield2, J. Economos1, L. Mayhew3; 1Beebe Healthcare/Cape Henlopen High School Wellness Center, 2Cape Henlopen High School, 3Cox College
Learning Outcome: To assess the influence of nutrition education and behavioral interventions in families with children aged 2-5 years with overweight/obesity (BMI 85th percentile or above) or excessive weight gain.
Learning Outcome: Participants will learn of an initiative to merge classroom and community in collaboration with healthcare to offer a program that educates, motivates and facilitates a safe place for students to learn, live, and enjoy life through health and wellness.
Background: Research indicates greater effects among behavioral interventions targeting younger vs. older children with obesity, but evidence for optimal intervention strategies and their impact on specific behavior changes is limited. This study assessed changes in adiposity, dietary intake, and the home environment, during a primary care weight management program in 2-5 year old children. Methods: Parents of children 2-5 years with overweight/obesity (BMI 85th percentile) or excessive weight gain were recruited from 2 private pediatric offices. The intervention consisted of four individualized educational sessions with a nutritionist over a 6-month time period that covered nutritional topics (e.g., portion sizes, meal planning) and health behavior training regarding physical activity, sleep, and sedentary behaviors. Outcome assessments included anthropometry, 3-day dietary food logs, and the Family Nutrition and Physical Activity (FNPA) survey for evaluating health behaviors in the home.
Results: A total of 45 children (67% female) aged 3.71.1 years initiated treatment, and 27 completed the intervention and post-test evaluations (60% retention). Overall BMI percentile trended downward (p¼0.062) and FNPA scores improved (p<0.001). During treatment, patients also significantly increased intake (per kcal) of protein (p¼0.006), calcium (p¼0.047), potassium (p¼0.005), and dairy (p¼0.046), while decreasing sugar (p¼0.038), juice (p¼0.025), and the percent of refined vs. whole grains (p¼0.015).
Conclusions: Overall, several important nutrition and home environment changes related to obesity improved during treatment. Follow up is needed in order to determine if these health behaviors can be maintained long-term and impact on future adiposity.
The obesity rate for 12-19-year old’s is on a concerning steady incline from 17.4% in 2003-2004 to 20.5% in 2011-2012. As a consequence, these children are more likely to develop cardiovascular disease, type 2 diabetes, asthma, musculoskeletal discomfort, and fatty liver disease. Additionally, childhood obesity is related to psychological problems, low self-esteem and poorer quality of life. Hence, healthcare costs to manage these adverse consequences will likely rise as well. Solid evidence continues to build on the benefit of collaboration between healthcare and community. School-Based Health Care (SBHC) services in Delaware are unique in their partnership with high schools throughout the state and include the services of a Registered Dietitian. Per student request to add after school physical activity and further nutrition education, a joint effort between the SBHC, administration, school nurse and faculty, was initiated. Needs were assessed and a curriculum was developed for a peer-supported, student-directed after-school program void of judgement. Community partners were invited to join in the effort, and with the annual award of the school district’s Wellness Committee Grant, the program has entered its third year. Success has been measured through increased participation, grant renewal, and recorded and sustained lifestyle changes. Funding Disclosure: Cape Henlopen School District Wellness Committee Grant
Funding Disclosure: Grant and private
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-75