- Email: [email protected]
Impact of Cooking with Kids Program on Cooking Self-efficacy, Attitudes, and Fruit and Vegetable Preferences
S82 Oral Abstracts
Journal of Nutrition Education and Behavior Volume 42, Number 4S, 2010
O23 Fast Food Consumption and Physical Activity Differ Across Age and Language Preference Among Low Income Children Anna Matteson, BS, [email protected]; Lauren Haldeman, PhD, [email protected], University of North Carolina Greensboro, Department of Nutrition, PO Box 26170, Greensboro, NC 27402-6170 Objective: The objective of this study is to analyze secondary data on diet and physical activity behaviors of child (2-18 years) patients in a medical clinic in the Piedmont Triad area of North Carolina. Design, Setting and Participants: Guilford Child Health (GCH) is an organization that provides health care to infants, children, and adolescents from low-income families. In partnership with the greater community, GCH is an extension of a community-based goal to meet the emotional, physical, and personal needs of low-income families. Questionnaires based on language preference, Spanish (SP) and English (EP), are distributed in the waiting room to clients representing toddlers (2-4 years) (n ¼ 235), school-aged children (5-12 years) (n ¼ 337), and adolescents (13-18 years) (n ¼ 150). Outcome Measures and Analysis: Data include demographics, self- or parent-reported diet and physical activity behaviors, and measured heights and weights. Results: Preliminary findings indicate differences in physical activity and fast-food consumption frequency between age and language-preference groups. Descriptive statistics reveal that daily physical activity frequency of at least 60 minutes decreased with increasing age (toddlers, 48.1%; school-aged children, 46.1%; adolescents, 38.9%). Fast-food intake 2 to 3 times per week increased from school age to adolescence (7.7% vs 23.3%, respectively). Bivariate analysis showed significant differences between language preference groups in school-aged children. SP reported engaging in daily physical activity of 30 to 60 minutes more often than EP (32.0% vs 12.7%; P < .0001, respectively) and consumed less fast food greater than or equal to 4 times per week (3.4% vs 22.5%; P < .0001, respectively). Conclusions and Implications: Theory-based interventions focusing on age-specific behaviors regarding fast-food consumption and physical activity are needed. This project is funded by a UNCG Community-based research grant.
O24 Impact of Cooking with Kids Program on Cooking Self-efficacy, Attitudes, and Fruit and Vegetable Preferences Leslie Cunningham-Sabo, PhD, RD, [email protected]. edu, Department of Food Science and Human Nutrition, Colorado State University, 213 Gifford Building, Fort Collins, CO 80523-1571; Lynn Walters, MS, lwalters@ cookingwithkids.net, Cooking with Kids, Inc, PO Box 6113, Santa Fe, NM 87502-6113; Barbara Lohse, PhD, RD, [email protected], Pennsylvania Nutrition Education TRACKS, 135 East Nittany Avenue, Suite 405, State College, PA 16801; Jane Stacey, jstacey@cookingwithkids.
net, Cooking with Kids, Inc, PO Box 6113, Santa Fe, NM 87502-6113 Objective: Assess the effect of an experiential food and nutrition education program, Cooking with Kids (CWK), on children’s cooking self-efficacy, attitudes, and fruit and vegetable (FV) preferences. This represents part of a larger study to assess program effect on students, families, and schools. Design, Setting and Participants: Quasi-experimental pre-post design reaching 1,042 fourth-grade elementary students in 11 schools exposed to either a more- (INT-A) or less-intensive (INT-B) CWK curriculum or control condition. Intervention: INT-A included a 1-hour introductory lesson, 5 2-hour cooking classes, and 5 1-hour FV tasting classes; INT-B included tasting classes only. Samples of tasted FV were sent home with students in 2 randomly assigned schools of 4 INT-A schools and 2 randomly assigned schools of 4 INT-B schools. Outcome Measures and Analysis: Researcher-administered student surveys were analyzed with univariate analyses with sex and cooking background in the model. Results: Students (especially boys) with limited previous cooking experience had greater gains overall. Students in both intervention groups reported greater gains in FV preferences compared with controls (n ¼ 871; P ¼ .025). Postintervention gains in FV preferences were also greater for all students who took home FV samples (n ¼ 901; P ¼ .003). Conclusions and Implications: Positive effect on boys without a cooking background was clearly evident, as was intervention effect on FV preferences. Experiences with foods are ubiquitous; thus, assessing the effect of nutrition education on children presents multiple challenges. This project is funded by USDA CSREES NRI 200705062.
O25 Healthy Classrooms, Healthy Schools Program Drives Positive Change Marci Scott, PhD, RD, mscott@michiganfitness.org; Lorin Sheppard, PhD, lsheppard@michiganfitness.org, Michigan Fitness Foundation, PO Box 27187, Lansing, MI 48909; Jean Kerver, PhD, RD, [email protected], Michigan State University, 218 West Fee Hall, East Lansing, MI 48824 Objective: To compare changes in practices related to healthy eating in experimental vs comparison classrooms after receipt of focused nutrition education. Design, Setting and Participants: Questionnaires were delivered in 18 intervention and 20 comparison classrooms in low-income schools, using a posttest design with a retrospective pretest to identify teacher and parent perceptions of changes in student health behaviors and classroom practices. Students completed a postprogram survey that assessed their self-efficacy on selected food/nutrition behaviors. Continued on page S83
Journal of Nutrition Education and Behavior Volume 42, Number 4S, 2010
O23 Fast Food Consumption and Physical Activity Differ Across Age and Language Preference Among Low Income Children Anna Matteson, BS, [email protected]; Lauren Haldeman, PhD, [email protected], University of North Carolina Greensboro, Department of Nutrition, PO Box 26170, Greensboro, NC 27402-6170 Objective: The objective of this study is to analyze secondary data on diet and physical activity behaviors of child (2-18 years) patients in a medical clinic in the Piedmont Triad area of North Carolina. Design, Setting and Participants: Guilford Child Health (GCH) is an organization that provides health care to infants, children, and adolescents from low-income families. In partnership with the greater community, GCH is an extension of a community-based goal to meet the emotional, physical, and personal needs of low-income families. Questionnaires based on language preference, Spanish (SP) and English (EP), are distributed in the waiting room to clients representing toddlers (2-4 years) (n ¼ 235), school-aged children (5-12 years) (n ¼ 337), and adolescents (13-18 years) (n ¼ 150). Outcome Measures and Analysis: Data include demographics, self- or parent-reported diet and physical activity behaviors, and measured heights and weights. Results: Preliminary findings indicate differences in physical activity and fast-food consumption frequency between age and language-preference groups. Descriptive statistics reveal that daily physical activity frequency of at least 60 minutes decreased with increasing age (toddlers, 48.1%; school-aged children, 46.1%; adolescents, 38.9%). Fast-food intake 2 to 3 times per week increased from school age to adolescence (7.7% vs 23.3%, respectively). Bivariate analysis showed significant differences between language preference groups in school-aged children. SP reported engaging in daily physical activity of 30 to 60 minutes more often than EP (32.0% vs 12.7%; P < .0001, respectively) and consumed less fast food greater than or equal to 4 times per week (3.4% vs 22.5%; P < .0001, respectively). Conclusions and Implications: Theory-based interventions focusing on age-specific behaviors regarding fast-food consumption and physical activity are needed. This project is funded by a UNCG Community-based research grant.
O24 Impact of Cooking with Kids Program on Cooking Self-efficacy, Attitudes, and Fruit and Vegetable Preferences Leslie Cunningham-Sabo, PhD, RD, [email protected]. edu, Department of Food Science and Human Nutrition, Colorado State University, 213 Gifford Building, Fort Collins, CO 80523-1571; Lynn Walters, MS, lwalters@ cookingwithkids.net, Cooking with Kids, Inc, PO Box 6113, Santa Fe, NM 87502-6113; Barbara Lohse, PhD, RD, [email protected], Pennsylvania Nutrition Education TRACKS, 135 East Nittany Avenue, Suite 405, State College, PA 16801; Jane Stacey, jstacey@cookingwithkids.
net, Cooking with Kids, Inc, PO Box 6113, Santa Fe, NM 87502-6113 Objective: Assess the effect of an experiential food and nutrition education program, Cooking with Kids (CWK), on children’s cooking self-efficacy, attitudes, and fruit and vegetable (FV) preferences. This represents part of a larger study to assess program effect on students, families, and schools. Design, Setting and Participants: Quasi-experimental pre-post design reaching 1,042 fourth-grade elementary students in 11 schools exposed to either a more- (INT-A) or less-intensive (INT-B) CWK curriculum or control condition. Intervention: INT-A included a 1-hour introductory lesson, 5 2-hour cooking classes, and 5 1-hour FV tasting classes; INT-B included tasting classes only. Samples of tasted FV were sent home with students in 2 randomly assigned schools of 4 INT-A schools and 2 randomly assigned schools of 4 INT-B schools. Outcome Measures and Analysis: Researcher-administered student surveys were analyzed with univariate analyses with sex and cooking background in the model. Results: Students (especially boys) with limited previous cooking experience had greater gains overall. Students in both intervention groups reported greater gains in FV preferences compared with controls (n ¼ 871; P ¼ .025). Postintervention gains in FV preferences were also greater for all students who took home FV samples (n ¼ 901; P ¼ .003). Conclusions and Implications: Positive effect on boys without a cooking background was clearly evident, as was intervention effect on FV preferences. Experiences with foods are ubiquitous; thus, assessing the effect of nutrition education on children presents multiple challenges. This project is funded by USDA CSREES NRI 200705062.
O25 Healthy Classrooms, Healthy Schools Program Drives Positive Change Marci Scott, PhD, RD, mscott@michiganfitness.org; Lorin Sheppard, PhD, lsheppard@michiganfitness.org, Michigan Fitness Foundation, PO Box 27187, Lansing, MI 48909; Jean Kerver, PhD, RD, [email protected], Michigan State University, 218 West Fee Hall, East Lansing, MI 48824 Objective: To compare changes in practices related to healthy eating in experimental vs comparison classrooms after receipt of focused nutrition education. Design, Setting and Participants: Questionnaires were delivered in 18 intervention and 20 comparison classrooms in low-income schools, using a posttest design with a retrospective pretest to identify teacher and parent perceptions of changes in student health behaviors and classroom practices. Students completed a postprogram survey that assessed their self-efficacy on selected food/nutrition behaviors. Continued on page S83