- Email: [email protected]
The Half-Plate Rule vs MyPlate vs Their Plate: The Effect on the Caloric Intake and Enjoyment of Dinner
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012 P21 (continued) include: (1) educating program leaders on basic nutrition topics, (2) providing program leaders with options for incorporating nutrition into their afterschool programs, and (3) presenting ideas for engaging youth in activities and service projects. Use of Theory or Research: Benjamin Bloom's Taxonomy of Educational Objectives was used to identify needed levels of learning in the 3 domains of educational activities: cognitive, affective, and psychomotor. Target Audience: Middle and high school teachers, mentors, and leaders in afterschool and other youth programs. Description: Online learning modules can reach and engage audiences anytime, anywhere, through interactive activities. The EY modules include user-friendly information about the DGA, MyPlate, the Nutrition Facts Label, strategies for role modeling, innovative learning activities, and the EY manual. The modules are designed to motivate teachers and caregivers to become informed, positive role models. Module activities can also be used with youths. Evaluation: Web site statistics and user feedback indicate positive use. Conclusions and Implications: This program was successful in providing educators and program leaders the knowledge and tools to incorporate the DGA and MyPlate recommendations into existing publications and programs. The EY modules can be used nationwide to promote healthy eating and physical activity in youth programs. The presenter will reveal steps taken to develop interactive training modules to accompany the manual. Teachers and caregivers will be motivated and inspired to improve their programs and activities by using the manual and modules. Funding: USDA, Food and Nutrition Service.
P22 Universal Nutrition Education for Low-Income Developmentally Disabled Adults L. Rubin, BS, [email protected], FSNE University of Maryland Extension, 18410 Muncaster Road, Derwood, MD 20855; C. Miller, MEd, RD, LDN Objective: This program for developmentally disabled (DD) adults and staff is designed to teach food preparation skills to encourage behavior and environmental changes specific to MyPlate concepts. Use of Theory or Research: Universal Design for Learning supports curricula that engage learners in numerous educational styles, minimizing learning barriers. Target Audience: Low-income adults with DD. Description: The program is designed to promote behavior change in DD adults and group home staff through enhanced knowledge of food groups, tasting new foods, food safety, portion control, and physical activity. A hands-on approach to preparing low-cost recipes, table setting, and kitchen safety composes each session. One hundred group home leaders and job coaches who reside or work with 30 participants provide hands-on assistance as needed during
Poster Abstracts S33
5 weekly 90-minute classes. One additional 90-minute staff training is provided to integrate healthy living principles into center-based and residential programming. All classes and staff trainings are conducted in kitchen classrooms at extension facilities. Evaluation: Preliminary narrative data from participants and staff indicate positive behavior change with DD adults who request healthy meals, trying new foods, and learning basic kitchen skills. Healthy options in participant-accessible vending machines and reduction in food rewards demonstrate environmental changes. Low literacy levels of the target population require consideration of further evaluation measures. Conclusions and Implications: This program encourages behavior change by using resources for all learners. Program expansion includes an agency for adults with persistent mental illness, providing classes for 40 participants and training for 80 staff. Funding: Supplemental Nutrition Assistance Program Education
P23 The Half-Plate Rule vs MyPlate vs Their Plate: The Effect on the Caloric Intake and Enjoyment of Dinner B. Wansink, PhD, [email protected], Cornell University, 15 Warren Hall, Ithaca, NY 14853-7801; A. Niman, State University of New York, Albany Objective: Do visual dietary guidance systems, such as MyPlate or the Half-Plate Rule, lead people to eat either better or less than they otherwise would? Design, Setting and Participants: Fifty-three adults (aged 19–56 years) from across the United States were recruited and asked to track what they ate on a weekday and on Thanksgiving. Intervention: Participants were randomly assigned to 1 of 3 conditions: control, MyPlate, or the Half-Plate Rule. The Half-Plate Rule suggests that people fill half of their plate with fruit, vegetables, or salad and the other half with whatever they want. Those in the last 2 conditions were given a simple overview and told to begin the following day. Outcome Measures and Analysis: Calories were estimated from their food records, and individuals rated their adherence, enjoyment, behavior change, and intake variety. Analyses of variance compared the differences across the 3 conditions. Results: On both days, individuals in both the MyPlate and the Half-Plate Rule reported eating significantly better than those in the control, eating an average of 324 fewer calories on the weekday and 802 fewer on Thanksgiving. Those using the Half-Plate Rule had the highest adherence rate and widest intake of vegetables. Conclusions and Implications: Visual food guidance systems are most effective when they are simple and give wide latitude. The Half-Plate Rule was 27% more likely to be followed than MyPlate, and it increased the variety of fruits and vegetables eaten. It is an easy recommendation to make as a first step. Funding: None.
P22 Universal Nutrition Education for Low-Income Developmentally Disabled Adults L. Rubin, BS, [email protected], FSNE University of Maryland Extension, 18410 Muncaster Road, Derwood, MD 20855; C. Miller, MEd, RD, LDN Objective: This program for developmentally disabled (DD) adults and staff is designed to teach food preparation skills to encourage behavior and environmental changes specific to MyPlate concepts. Use of Theory or Research: Universal Design for Learning supports curricula that engage learners in numerous educational styles, minimizing learning barriers. Target Audience: Low-income adults with DD. Description: The program is designed to promote behavior change in DD adults and group home staff through enhanced knowledge of food groups, tasting new foods, food safety, portion control, and physical activity. A hands-on approach to preparing low-cost recipes, table setting, and kitchen safety composes each session. One hundred group home leaders and job coaches who reside or work with 30 participants provide hands-on assistance as needed during
Poster Abstracts S33
5 weekly 90-minute classes. One additional 90-minute staff training is provided to integrate healthy living principles into center-based and residential programming. All classes and staff trainings are conducted in kitchen classrooms at extension facilities. Evaluation: Preliminary narrative data from participants and staff indicate positive behavior change with DD adults who request healthy meals, trying new foods, and learning basic kitchen skills. Healthy options in participant-accessible vending machines and reduction in food rewards demonstrate environmental changes. Low literacy levels of the target population require consideration of further evaluation measures. Conclusions and Implications: This program encourages behavior change by using resources for all learners. Program expansion includes an agency for adults with persistent mental illness, providing classes for 40 participants and training for 80 staff. Funding: Supplemental Nutrition Assistance Program Education
P23 The Half-Plate Rule vs MyPlate vs Their Plate: The Effect on the Caloric Intake and Enjoyment of Dinner B. Wansink, PhD, [email protected], Cornell University, 15 Warren Hall, Ithaca, NY 14853-7801; A. Niman, State University of New York, Albany Objective: Do visual dietary guidance systems, such as MyPlate or the Half-Plate Rule, lead people to eat either better or less than they otherwise would? Design, Setting and Participants: Fifty-three adults (aged 19–56 years) from across the United States were recruited and asked to track what they ate on a weekday and on Thanksgiving. Intervention: Participants were randomly assigned to 1 of 3 conditions: control, MyPlate, or the Half-Plate Rule. The Half-Plate Rule suggests that people fill half of their plate with fruit, vegetables, or salad and the other half with whatever they want. Those in the last 2 conditions were given a simple overview and told to begin the following day. Outcome Measures and Analysis: Calories were estimated from their food records, and individuals rated their adherence, enjoyment, behavior change, and intake variety. Analyses of variance compared the differences across the 3 conditions. Results: On both days, individuals in both the MyPlate and the Half-Plate Rule reported eating significantly better than those in the control, eating an average of 324 fewer calories on the weekday and 802 fewer on Thanksgiving. Those using the Half-Plate Rule had the highest adherence rate and widest intake of vegetables. Conclusions and Implications: Visual food guidance systems are most effective when they are simple and give wide latitude. The Half-Plate Rule was 27% more likely to be followed than MyPlate, and it increased the variety of fruits and vegetables eaten. It is an easy recommendation to make as a first step. Funding: None.