TUESDAY, OCTOBER 2
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Title: PREPARE AND SHARE Author(s): A. Moore; Nutrition and Dietetics, Saint Louis University, Saint Louis, MO Learning Outcome: After reading the abstract, the participant should be able to identify 1 way to integrate nutrition education with culinary skills and 1 way to increase self-efficacy in the adolescent population. Text: The Program is unique in combining culinary skills with solid nutrition practices to promote life long healthy habits. Upon the completion of the program participants will: Confidently prepare and serve a healthy meal to their families and teachers, increase selfefficacy in meal preparation and making healthy choices, and assist Campus Kitchen in preparing nutritious meals to be delivered to those in need throughout the community. The Program is based on evidence supporting the increase in nutritional consumption among adolescents involved in meal preparation. Throughout the twelve week program, middle-school participants increase their exposure to a variety of taste and cooking techniques by preparing meals at the Saint Louis University Campus Kitchen. This allows the participants to not only learn meal preparation basics, but also incorporates community service as they help prepare and package meals to be delivered to needy members of the community. Nutrition Education is intertwined with the meal being prepared. For example, if the topic of the day is fiber, participants will prepare a high fiber meal and engage in a nutrition education lesson on fiber while the dish is baking. The program also includes a final dinner prepared by the participants which allows them to serve their teachers and conduct a short presentation on the nutritional value of the meal served. The Program breaks down barriers to good nutrition by increasing knowledge and self-efficacy while helping to install a sense of community and ownership in our youth. Funding Disclosure: The project was supported by the Community Food Projects Program of the USDA Cooperative State Research, Education and Extension Service, grant number 2004-33800-15092
Title: CONSUMER PERCEPTIONS OF FOOD PRODUCTS LABELED WITH QUANTITATIVE INGREDIENT DECLARATION Author(s): R. B. Fellers,1 G. R. Findley2; 1Nutrition & Food Science, Auburn University, Auburn, AL, 2Recovery & Prevention Resources, Columbus, OH Learning Outcome: Compare consumer perceptions of two forms of nutrition labeling. Text: An important component of nutrition education efforts is teaching consumers to read and evaluate food labels. However, studies have reported that US consumers consider the current food product label to be confusing. Quantitative Ingredient labeling (QUID) is a food labeling format in which quantities (such as percentages) of certain ingredients or categories thereof must be indicated on the food package. The purpose of this study was to compare consumer perceptions of nutrition-related issues when evaluating different versions of ingredient information on a food label. Labels for identical products were obtained in the United States (US) and the United Kingdom (UK). The UK food product was labeled in the QUID format. An instrument and methodology were designed to evaluate three constructs: nutritional value, economic worth, and consumer confidence in the manufacturer. Print surveys (n⫽259) were administered face-to-face, and 173 additional responses were obtained through an electronic survey. Comprehensive factor analysis and repeated measure ANOVA were used for data analysis. Results indicated that consumer perception was impacted by exposure to QUID. QUID significantly impacted consumer belief in the nutritional value and economic worth of the food product, and trust in the food manufacturer. We concluded that these results supported QUID and gave evidence that QUID improves the accuracy of food label information thereby helping consumers to improve their diets. Funding Disclosure: Auburn University Graduate Student Research Award
Title: TESTING THE AWARENESS OF MYPYRAMID AMONG COLLEGE STUDENTS THROUGH NUTRITIONAL BOOTHS CONDUCTED IN CAMPUS DINING HALLS
Title: DEVELOPMENT OF A FOOD SAFETY SOCIAL MARKETING CAMPAIGN FOR YOUNG ADULTS
Author(s): C. Espinosa, H. Rassas, L. Bennett, M. Kim; Nutritional Sciences, Rutgers University, New Brunswick, NJ
Author(s): P. Policastro, C. Byrd-Bredbenner, J. Maurer, D. Kinney; Nutritional Sciences, Rutgers University, New Brunswick, NJ
Learning Outcome: More exposure of MyPyramid is necessary in order for it to become a useful public educational tool.
Learning Outcome: To describe the development of a food safety social marketing campaign tailored for young adults.
Text: The purpose of this study was to find out if college students were aware that the Food Guide Pyramid changed in January 2005 to MyPyramid. This study also investigated through what medium students learned about MyPyramid. During the month of October 2006, four booth sessions, were held at four different campus dining halls. Conducted by members of the Healthy Dining Team, a student organization that regularly holds nutrition booths on topics pertinent to the college-aged population, the booths asked students that approached if they were aware of the new MyPyramid. If they were aware, they were asked to mention how they found out about the changes. College students that participated in the study (n⫽94) ranged in age from 18 to 23 and included males and females from various ethnic groups. According to the results, only 37 percent of the students were aware of the Food Guide Pyramid change. The most popular surveyed source for gaining awareness of MyPyramid was through high school and collegerelated health programs (educational programs in dorms). MyPyramid is the basis of nutrition recommendations for the general healthy population and should be a tool that is widely used to help people make better choices about their food intake and activity levels. According to the results of this study, further programming is needed to make college-aged students more aware of and active in the use of MyPyramid. Usefulness and total knowledge of MyPyramid were not assessed in this study but could be looked at in future studies.
Text: The purpose of this project was to develop a social marketing campaign to promote safe food handling behaviors among young adults (18-26 years) enrolled in higher education. Focus groups with young adults (n⫽52) identified barriers to receiving food safety (FS) messages; described how to best capture their interest in FS; and identified message delivery preferences. Young adults wanted the campaign to focus on a few behaviors, be personalized, provide concrete examples for improving behaviors, and be serious but light-hearted in tone. They identified information overload, time constraints, and apathy as major barriers to receptiveness to FS messages, with message simplicity and personalization ideal for overcoming these barriers. A nationwide survey of young adults (n⫽4343) and focus groups with FS experts (n⫽7) determined the most salient FS messages for this audience. Identified messages were correct hand washing technique; thermometer use with cooked animal flesh and leftovers; safe refrigerator temperature; and safe handling of take-out foods, bag lunches, and leftovers. Final campaign messages were: Clean - Don’t get caught dirty handed, Cook - When the temp is right, take a bite, Chill - Are you cool enough, and Leftovers - Leftovers help keep you alive, but only if you reheat ‘em to 165F. Paired t-tests indicated the campaign, implemented at a major university, significantly improved FS knowledge (p⬍0.0001) and advanced the stage of change of those in pre-action stages prior to the campaign (p⫽0.01). Designing effective health campaigns involves understanding the target population’s needs and addressing them in the format they prefer.
Funding Disclosure: None
Funding Disclosure: USDA National Food Safety Initiative
A-102 / August 2007 Suppl 3—Abstracts Volume 107 Number 8