- Email: [email protected]
School Employees' Experiences Implementing a Local School Wellness Policy
Journal of Nutrition Education and Behavior Volume 42, Number 4S, 2010 O5 (continued) nutrition professionals that will help them utilize school gardens to increase fresh fruits and vegetables in school meals. This project is funded by a USDA Team Nutrition Grant.
O6 Teens Teaching Tweens: Food, Fitness and Fun Teri Kemmer, MSA, PhD, RD, [email protected], Box 2275A, SNF 445, Nutrition, Food Science, & Hospitality Department, South Dakota State University, Brookings, SD 57007; Becky Jensen, MS, RD, LN, becky. [email protected], South Dakota State University Cooperative Extension Service, South 3 Field Education Unit 1000, South Egan Avenue, Madison, SD 57042; Karen Beranek, MS, [email protected], South Dakota State University Cooperative Extension Service, McCook County Extension Office, PO Box 130, Salem, SD 57058; Jessica Graumann, [email protected]. edu, South Dakota State University, 5008 West Equestrian Place, Apartment 303, Sioux Falls, SD 57106; Nayef Bumaryoum, MS, [email protected], South Dakota State University, 1422 7th Street, Brookings, SD 57006 Objective: Build the KidQuest program sustainability by developing and utilizing a cross-age teen teaching model using trained high school students to deliver KidQuest lessons to fifth- and sixth-grade students (tweens). Use of Theory or Research: The transdisciplinary approach brings together evidence-based findings from both prevention science and education research to promote and sustain healthy eating and activity behavior changes. The theoretical models used in program development are primarily based on constructs from social cognitive theory. Target Audience: Fifth- and sixth-grade students. Description: KidQuest is a school-based nutrition curriculum designed to prevent obesity in fifth- and sixth-grade youth. The program also includes components on physical activity, goal setting, and rewards. The cross-age teaching model uses trained high school teens to deliver the nutrition and physical activity lessons. The South Dakota State University transdiciplinary team and Cooperative Extension educators collaborate with school administrators, elementary and high school teachers, and physical exercise instructors to coordinate and implement the program in local school districts. Evaluation: Project efficacy is determined with a grouprandomized study designed to evaluate anthropometric, biochemical, blood pressure, nutrition, and physical activity changes in rural fifth- and sixth-grade participants. Conclusions and Implications: Utilizing the cross-age teens as teacher model will improve program sustainability and promote school ownership, as well as promote healthy eating and physical activity habits. The program is designed to prevent obesity by energizing and activating teens, children, and their parents to take an active role in obesity prevention. This project is funded by South Dakota State University Cooperative Extension and Agricultural Experiment Station.
Oral Abstracts S75
O7 Cornell’s Smarter Lunchroom Initiative: Engineering Smart Selections Brian Wansink, PhD, [email protected]; Laura E. Smith, BS, [email protected], Cornell University, 110 Warren Hall, Ithaca, NY 14853; David R. Just, PhD, [email protected], Cornell University, 254 Warren Hall, Ithaca, NY 14853 Objective: The Smarter Lunchroom Initiative focuses on using eating psychology and behavioral economics to improve the nutritional choices students make. Use of Theory or Research: Behavioral Economics and Psychology. Target Audience: The target audiences of the Smarter Lunchrooms Initiative are food service directors, parents, students, and policy makers such as the USDA and the School Nutrition Association. Description: The Cornell Food and Brand Lab project involves making low-cost or no-cost changes to a food’s placement, lighting, signage, display, and convenience to nudge students to make healthier choices. This set of solutions has been largely overlooked and can lead students to make healthier lunch choices without knowing they were nudged in that direction by the way the lunchroom was designed. SmarterLunchrooms.org provides proven winwin ideas: ideas that help students make healthier foods choices and ideas that are easy and profitable for schools to implement. Evaluation: Purchasing records are monitored to evaluate the effect of the environmental changes. In addition, students have completed surveys. Conclusions and Implications: This new and innovative program shows promise in encouraging healthier eating in school lunchrooms. This presentation will offer professionals simple policy solutions to encourage healthier eating. This project is partially funded by USDA’s Economic Research Service.
O8 School Employees’ Experiences Implementing a Local School Wellness Policy Elizabeth Bancroft, BA, [email protected]; Jamie Benedict, PhD, RD, [email protected]; Karen Spears, PhD, RD, [email protected]; Heather Kerwin, BS, [email protected], Department of Nutrition 0142, University of Nevada, Reno, NV 89667 Objective: To investigate the experiences of wellness coordinators: principals, and food service managers in implementing a school wellness policy. Design, Setting and Participants: As part of mixedmethod study of the implementation of a local school wellness policy, wellness coordinators (n ¼ 4), principals (n ¼ 8), and food service managers (n ¼ 8) from 12 elementary schools in northern Nevada participated in interviews regarding (1) the effect of the policy on school practices, (2) the challenges of implementing the policy, and (3) perceived benefits. Continued on page S76
S76 Oral Abstracts
Journal of Nutrition Education and Behavior Volume 42, Number 4S, 2010
O8 (continued) Outcome Measures and Analysis: Interviews were digitally recorded and transcribed verbatim. Transcripts were coded using NVivo 7 Qualitative Analysis Software. A subset of the data was coded by 2 investigators to assess interrater reliability. Constant comparative analysis resulted in the identification of several themes. Results: Although employees displayed a general awareness of the policy, many were unfamiliar with specific requirements and noted a lack of communication since the policy was first enacted 3 years ago. Employees expressed concern for students’ health but indicated that wellness policy implementation was not a high priority. Last, employees were interested in being more involved in policy development in the future. Conclusions and Implications: This study characterized the experiences of elementary school employees in northern Nevada. Findings suggest that additional effort may be required to gain school employees’ support for wellness policy implementation. Although these findings cannot be generalized, these results may be of benefit to others seeking to improve the school environment through policy changes. Funding provided by the University of Nevada Agricultural Experiment Station.
O9 Beyond ‘‘Nutritionism’’: Exploring the Civic Implications of Food and Eating in an Undergraduate Food and Society Class Julia Lapp, PhD, RD, CDN, [email protected], Department of Health Promotion and Physical Education, Hill Center 29, Ithaca College, Ithaca, NY 14850 Objective: Student learning objectives of the course include (1) students’ increased ability to connect their personal food choices to larger social and environmental effects; and (2) students’ ability to describe the dietary practices that promote human health, reduce environmental damage, and promote social equity. A primary course goal is to foster shifts in students’ affective views on the role of food in their lives, which may influence food choice. Use of Theory or Research: Social theorists have described significances tied to food that are increasingly undermined by contemporary emphasis on nutrition, price, and convenience. Sociologist Gyorgy Scrinis first described the overemphasis on nutrients in foods as the paradigm of ‘‘nutritionism.’’ This paradigm has been implicated in current public health and ecological concerns linked to contemporary food systems. Many foodoriented professionals emphasize the revitalization of overshadowed significances of food to facilitate growth of food systems that are humane, socially just, and ecologically sound. A growing body of evidence shows that dietary patterns associated with enhanced environmental health also promote human health. Target Audience: College undergraduates. Open to all majors as an elective. Description: The Food and Society undergraduate course explores the myriad significances of food in human life;
the evolution, benefits, and problems of the current paradigm of food production and consumption; and several proposed alternative approaches to food production and use to counteract these concerns. Evaluation: Student journaling, pre-post survey of food knowledge, beliefs, and practices. Conclusions and Implications: Social theory and food system education with college undergraduates can facilitate personal perspectives on food that promote personal and ecological health, and foster engagement with sustainability-oriented food systems.
O10 Weight Status, Activity, and Health Indices of College-Age Adults Jesse Stabile Morrell, MS, [email protected]; Gale Carey, PhD, [email protected]; Joanne Burke, PhD, RD, LD, [email protected]; Ruth Reilly, PhD, RD, LD, [email protected], University of New Hampshire, 129 Main Street, Durham, NH 03824 Objective: To assess the need for weight loss intervention in college-aged adults. Design, Setting and Participants: The Young Adult Health Risk Screening Initiative (YAHRSI) at the University of New Hampshire is an ongoing cross-sectional survey of the health of young (aged 18-24 years) adults enrolled in an introductory nutrition course; participants represent all majors at the university. Data from a subset of participants from Spring 2009 are presented (n ¼ 350; 69% women [W], 31% men [M]). Outcome Measures and Analysis: Anthropometric, dietary, biochemical, and activity data were collected. Daily fruit and vegetable data were determined via 3-day selfreport (Diet Analysisþ 8.0), activity via 7-day pedometer step log (SW-200, New-Lifestyles), and obesity via bioelectrical impedance (300A, Tanita). Fasting blood lipids and glucose were obtained via fingerstick (LDX, Cholestech). Self-reported weight-loss behavior was assessed via survey. Results: Not enough college adults were meeting minimum recommendations for fruit and vegetable intake (4% W; 16% M) or for daily activity (39% W, 33% M); 23% W and 10% M were obese. In W, average steps per day were negatively correlated to triglycerides (r ¼ –0.22, P < .01) and glucose (r ¼ –0.16, P < .05); in M, to fat mass (r ¼ –0.25, P < .05) and waist circumference (r ¼ –0.30, P < .01). Obese college adults had twice the number of risk factors for metabolic syndrome compared with nonobese (1.7 0.1 vs 0.8 0.1, P < .001). Many college adults reported trying to lose weight (68% W, 18% M). Conclusions and Implications: These findings demonstrate the need to target college-age adults with interventions that promote education-related to lifestyle and healthy weight-loss strategies. This project is funded by NH Agricultural Experiment Station NH00534-R.
Continued on page S77
O6 Teens Teaching Tweens: Food, Fitness and Fun Teri Kemmer, MSA, PhD, RD, [email protected], Box 2275A, SNF 445, Nutrition, Food Science, & Hospitality Department, South Dakota State University, Brookings, SD 57007; Becky Jensen, MS, RD, LN, becky. [email protected], South Dakota State University Cooperative Extension Service, South 3 Field Education Unit 1000, South Egan Avenue, Madison, SD 57042; Karen Beranek, MS, [email protected], South Dakota State University Cooperative Extension Service, McCook County Extension Office, PO Box 130, Salem, SD 57058; Jessica Graumann, [email protected]. edu, South Dakota State University, 5008 West Equestrian Place, Apartment 303, Sioux Falls, SD 57106; Nayef Bumaryoum, MS, [email protected], South Dakota State University, 1422 7th Street, Brookings, SD 57006 Objective: Build the KidQuest program sustainability by developing and utilizing a cross-age teen teaching model using trained high school students to deliver KidQuest lessons to fifth- and sixth-grade students (tweens). Use of Theory or Research: The transdisciplinary approach brings together evidence-based findings from both prevention science and education research to promote and sustain healthy eating and activity behavior changes. The theoretical models used in program development are primarily based on constructs from social cognitive theory. Target Audience: Fifth- and sixth-grade students. Description: KidQuest is a school-based nutrition curriculum designed to prevent obesity in fifth- and sixth-grade youth. The program also includes components on physical activity, goal setting, and rewards. The cross-age teaching model uses trained high school teens to deliver the nutrition and physical activity lessons. The South Dakota State University transdiciplinary team and Cooperative Extension educators collaborate with school administrators, elementary and high school teachers, and physical exercise instructors to coordinate and implement the program in local school districts. Evaluation: Project efficacy is determined with a grouprandomized study designed to evaluate anthropometric, biochemical, blood pressure, nutrition, and physical activity changes in rural fifth- and sixth-grade participants. Conclusions and Implications: Utilizing the cross-age teens as teacher model will improve program sustainability and promote school ownership, as well as promote healthy eating and physical activity habits. The program is designed to prevent obesity by energizing and activating teens, children, and their parents to take an active role in obesity prevention. This project is funded by South Dakota State University Cooperative Extension and Agricultural Experiment Station.
Oral Abstracts S75
O7 Cornell’s Smarter Lunchroom Initiative: Engineering Smart Selections Brian Wansink, PhD, [email protected]; Laura E. Smith, BS, [email protected], Cornell University, 110 Warren Hall, Ithaca, NY 14853; David R. Just, PhD, [email protected], Cornell University, 254 Warren Hall, Ithaca, NY 14853 Objective: The Smarter Lunchroom Initiative focuses on using eating psychology and behavioral economics to improve the nutritional choices students make. Use of Theory or Research: Behavioral Economics and Psychology. Target Audience: The target audiences of the Smarter Lunchrooms Initiative are food service directors, parents, students, and policy makers such as the USDA and the School Nutrition Association. Description: The Cornell Food and Brand Lab project involves making low-cost or no-cost changes to a food’s placement, lighting, signage, display, and convenience to nudge students to make healthier choices. This set of solutions has been largely overlooked and can lead students to make healthier lunch choices without knowing they were nudged in that direction by the way the lunchroom was designed. SmarterLunchrooms.org provides proven winwin ideas: ideas that help students make healthier foods choices and ideas that are easy and profitable for schools to implement. Evaluation: Purchasing records are monitored to evaluate the effect of the environmental changes. In addition, students have completed surveys. Conclusions and Implications: This new and innovative program shows promise in encouraging healthier eating in school lunchrooms. This presentation will offer professionals simple policy solutions to encourage healthier eating. This project is partially funded by USDA’s Economic Research Service.
O8 School Employees’ Experiences Implementing a Local School Wellness Policy Elizabeth Bancroft, BA, [email protected]; Jamie Benedict, PhD, RD, [email protected]; Karen Spears, PhD, RD, [email protected]; Heather Kerwin, BS, [email protected], Department of Nutrition 0142, University of Nevada, Reno, NV 89667 Objective: To investigate the experiences of wellness coordinators: principals, and food service managers in implementing a school wellness policy. Design, Setting and Participants: As part of mixedmethod study of the implementation of a local school wellness policy, wellness coordinators (n ¼ 4), principals (n ¼ 8), and food service managers (n ¼ 8) from 12 elementary schools in northern Nevada participated in interviews regarding (1) the effect of the policy on school practices, (2) the challenges of implementing the policy, and (3) perceived benefits. Continued on page S76
S76 Oral Abstracts
Journal of Nutrition Education and Behavior Volume 42, Number 4S, 2010
O8 (continued) Outcome Measures and Analysis: Interviews were digitally recorded and transcribed verbatim. Transcripts were coded using NVivo 7 Qualitative Analysis Software. A subset of the data was coded by 2 investigators to assess interrater reliability. Constant comparative analysis resulted in the identification of several themes. Results: Although employees displayed a general awareness of the policy, many were unfamiliar with specific requirements and noted a lack of communication since the policy was first enacted 3 years ago. Employees expressed concern for students’ health but indicated that wellness policy implementation was not a high priority. Last, employees were interested in being more involved in policy development in the future. Conclusions and Implications: This study characterized the experiences of elementary school employees in northern Nevada. Findings suggest that additional effort may be required to gain school employees’ support for wellness policy implementation. Although these findings cannot be generalized, these results may be of benefit to others seeking to improve the school environment through policy changes. Funding provided by the University of Nevada Agricultural Experiment Station.
O9 Beyond ‘‘Nutritionism’’: Exploring the Civic Implications of Food and Eating in an Undergraduate Food and Society Class Julia Lapp, PhD, RD, CDN, [email protected], Department of Health Promotion and Physical Education, Hill Center 29, Ithaca College, Ithaca, NY 14850 Objective: Student learning objectives of the course include (1) students’ increased ability to connect their personal food choices to larger social and environmental effects; and (2) students’ ability to describe the dietary practices that promote human health, reduce environmental damage, and promote social equity. A primary course goal is to foster shifts in students’ affective views on the role of food in their lives, which may influence food choice. Use of Theory or Research: Social theorists have described significances tied to food that are increasingly undermined by contemporary emphasis on nutrition, price, and convenience. Sociologist Gyorgy Scrinis first described the overemphasis on nutrients in foods as the paradigm of ‘‘nutritionism.’’ This paradigm has been implicated in current public health and ecological concerns linked to contemporary food systems. Many foodoriented professionals emphasize the revitalization of overshadowed significances of food to facilitate growth of food systems that are humane, socially just, and ecologically sound. A growing body of evidence shows that dietary patterns associated with enhanced environmental health also promote human health. Target Audience: College undergraduates. Open to all majors as an elective. Description: The Food and Society undergraduate course explores the myriad significances of food in human life;
the evolution, benefits, and problems of the current paradigm of food production and consumption; and several proposed alternative approaches to food production and use to counteract these concerns. Evaluation: Student journaling, pre-post survey of food knowledge, beliefs, and practices. Conclusions and Implications: Social theory and food system education with college undergraduates can facilitate personal perspectives on food that promote personal and ecological health, and foster engagement with sustainability-oriented food systems.
O10 Weight Status, Activity, and Health Indices of College-Age Adults Jesse Stabile Morrell, MS, [email protected]; Gale Carey, PhD, [email protected]; Joanne Burke, PhD, RD, LD, [email protected]; Ruth Reilly, PhD, RD, LD, [email protected], University of New Hampshire, 129 Main Street, Durham, NH 03824 Objective: To assess the need for weight loss intervention in college-aged adults. Design, Setting and Participants: The Young Adult Health Risk Screening Initiative (YAHRSI) at the University of New Hampshire is an ongoing cross-sectional survey of the health of young (aged 18-24 years) adults enrolled in an introductory nutrition course; participants represent all majors at the university. Data from a subset of participants from Spring 2009 are presented (n ¼ 350; 69% women [W], 31% men [M]). Outcome Measures and Analysis: Anthropometric, dietary, biochemical, and activity data were collected. Daily fruit and vegetable data were determined via 3-day selfreport (Diet Analysisþ 8.0), activity via 7-day pedometer step log (SW-200, New-Lifestyles), and obesity via bioelectrical impedance (300A, Tanita). Fasting blood lipids and glucose were obtained via fingerstick (LDX, Cholestech). Self-reported weight-loss behavior was assessed via survey. Results: Not enough college adults were meeting minimum recommendations for fruit and vegetable intake (4% W; 16% M) or for daily activity (39% W, 33% M); 23% W and 10% M were obese. In W, average steps per day were negatively correlated to triglycerides (r ¼ –0.22, P < .01) and glucose (r ¼ –0.16, P < .05); in M, to fat mass (r ¼ –0.25, P < .05) and waist circumference (r ¼ –0.30, P < .01). Obese college adults had twice the number of risk factors for metabolic syndrome compared with nonobese (1.7 0.1 vs 0.8 0.1, P < .001). Many college adults reported trying to lose weight (68% W, 18% M). Conclusions and Implications: These findings demonstrate the need to target college-age adults with interventions that promote education-related to lifestyle and healthy weight-loss strategies. This project is funded by NH Agricultural Experiment Station NH00534-R.
Continued on page S77