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Ethnic Disparities in Meeting Food Group Recommendations in Children
SUNDAY, OCTOBER 16
Poster Session: Wellness and Public Health Efficacy of Parental Nutrition Education and Changes in Food Consumption in Children with Autism Spectrum Disorder (ASD) Attending a Summer Camp
Ethnic Disparities in Meeting Food Group Recommendations in Children
Author(s): H. Killion, J. Kandiah, A. Haroldson; Ball State University
Author(s): E. Demmer1, C. Cifelli1, J. Houchins1, V. Fulgoni III2, M.n Forgac1, D. Duguid1; 1National Dairy Council, 2Nutrition Impact, LLC
Learning Outcome: Learners will gain a better understanding of how parental nutrition education can impact the diets of children with Autism Spectrum Disorder.
Learning Outcome: This study compared the recommended and usual intakes of food groups and nutrients of public health concern in Non-Hispanic Whites, Non-Hispanic Blacks, Hispanics, and Asian children.
The aim of this study was to assess the impact of parental nutrition education on food consumption in children with Autism Spectrum Disorder (ASD) attending a summer camp. Subjects included parents and children with ASD aged 6-12 years (n¼21). Using a food frequency questionnaire (FFQ) parents recorded daily frequency of their child’s consumption of fruits, vegetables, dairy, milk alternatives, meat, other protein, grains, sweets, fats, fast foods, soda/sweet beverages, and snacks. The FFQ was administered at weeks 1 (baseline), 5 (during camp), and 9 (one month after camp). Additionally, all parents were invited to attend a one hour nutrition workshop taught by two registered dietitians and were provided nutrition education print materials relevant to children with ASD. Changes in the children’s food consumption over time were determined using a Friedman’s 2-way ANOVA by ranks. Only about 50% of the parents attended the nutrition workshop. However, statistically significant, but small decreases in overall consumption of sweets, such as candy or gummies (p¼0.034) and snacks, such as chips or pretzels (p¼0.021) were observed from week 1 to week 9. Based on this pilot study, it is recommended that future program implementations should focus on more frequent and interactive (e.g. food tasting, cooking demonstrations, healthy eating, supermarket tours, etc.) nutrition education involving both ASD children and their parents in order to have a greater impact on the diet.
Ethnic disparities in children’s health are pervasive. The Dietary Guidelines for Americans (DGA) provide general nutrition recommendations for Americans aged 2 and older, however, there are differences in intake among ethnic groups that could put certain groups at increased risk for chronic disease. This study compared the recommended and usual intakes of food groups and nutrients of public health concern in Non-Hispanic Whites (NHW), NonHispanic Blacks (NHB), Hispanics (H), and Asian (A) children. Data from the dietary component of the 2011-2012 National Health and Nutrition Education Survey (NHANES) were used (only data release with nationally representative sample of Asians). These data show 94% of children didn’t meet vegetable recommendations (with no differences due to ethnicity), 55% didn’t meet protein food recommendations, 67% were not consuming adequate fruit and dairy, and only about 1% consumed the recommended amount of whole grains. Over 60% of NHW children were not meeting protein foods recommendation while only 41% NHB children did not meet this recommendation. NHB and A children had a greater percentage not meeting dairy recommendations (84% and 72%, respectively). H children had more fruit intake but still 58% were not meeting recommendations. All children scored around 50/100 on the Healthy Eating Index with little difference among ethnicity. These data show that children are not meeting dietary recommendations and ethnic disparities exist. Novel, and potentially targeted, intervention programs that address multiple ethnic groups and empower children to improve overall health and meet food group recommendations are needed.
Funding Disclosure: None
Funding Disclosure: National Dairy Council
Emerging Leaders in Nutrition and Dietetics through Innovative Approaches to Reducing Food Waste while Ending Hunger
Evaluating the Success of a Pilot Mindfulness-Based Intervention with Preschool Children: Lessons Learned
Author(s): A. Hege, T. Stephenson, S. Bastin; University of Kentucky
Author(s): L. Brann, A. Russo, R. Razza, D. Bergen-Cico; Syracuse University
Learning Outcome: Participants will be able to: utilize evidence-based best practices to incorporate hunger-related experiential learning opportunities into nutrition and dietetics education, training, mentoring, and practice.; explain the benefits of experiential learning in the development of competent, engaged, and well-prepared nutrition and dietetics students; utilize an interactive online planner to bring a Campus Kitchen to their community.
Learning Outcome: The participant will be able to describe the components of the mindfulness-based program delivered and identify strengths and weaknesses that will drive future research.
The Department of Dietetics and Human Nutrition at the University of Kentucky established The Campus Kitchen at the University of Kentucky (CKUK), a student service organization that empowers young leaders to create change in their community. By developing sustainable solutions to decreasing food waste, they provide healthy meals to those struggling with hunger. In the United States, 34 million tons of food is wasted while 1 in 7 Americans struggle to get enough to eat. To date, 1180 volunteers have donated over 7850 hours to recover, prepare, and deliver over 5600 pounds of food with CKUK. All of that work was translated into over 4080 meals being served to students, adults, and seniors in the community. Food is used as a tool to strengthen bodies, minds, and communities with cooking classes and educational programs. One of our clients shared, “I am now able to eat more fruits and vegetables. This program changed my life.” Whether our students are leading volunteers in the kitchen or developing community partnerships, they are learning leadership and entrepreneurial skills that they carry with them into the classroom and future careers. Funding Disclosure: The Campus Kitchens Project, a national leader in developing student-run kitchens that keep food from going to waste and turn it into nutritious meals for those who are struggling with food insecurity; The University of Kentucky Student Government Fund, all purpose funding grants for Registered Student Organizations at the University of Kentucky; The University of Kentucky Student Sustainability Council, formed to supervise the distribution of the Environmental Stewardship Fee in order to responsibly advance the theory, practice and reality of Sustainability at the University of Kentucky. Any member of the University of Kentucky community can submit a proposal for funding support.
September 2016 Suppl 1—Abstracts Volume 116 Number 9
Cultivating self-regulation through mindfulness-based programs (MBP) is a novel approach to developing healthy eating behaviors. The research goal was to adapt and pilot test a MBP involving mindful eating and yoga with children aged 3-5 years. A six-week intervention to promote children’s self-regulation through MBP was conducted in two childcare centers (intervention n¼24; control n¼20). Six mindful eating lessons were adapted and focused on using senses to cultivate awareness of physical sensations of hunger, satiety, and personal choice of nourishing food. Each lesson included mindful tasting activities. Children’s Eating in the Absence of Hunger (EAH), weight, and height were measured pre- and post-intervention. Process evaluation measures included child attendance during the MPB and surveys of child care providers to assess their perceptions of the intervention. Outcome evaluation analyses included paired samples t-tests and chi-square analysis. Body mass index percentiles were calculated. Six mindful eating and six yoga sessions were implemented successfully with the intervention group. Attendance was 76% (mindful eating) and 63% (yoga). After hunger was neutralized, there were no differences in the number of calories consumed within or between groups of children for EAH. Pre-post analysis showed significant differences among the intervention group for weight status with a shift toward healthier weight categories. The overall results are limited by the incomplete participation of child care providers and parents. Further research needs to evaluate success of MBP with a larger sample size and greater involvement of child care providers and parents is necessary. Funding Disclosure: Falk College Research Center Seed Grant
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-17
Poster Session: Wellness and Public Health Efficacy of Parental Nutrition Education and Changes in Food Consumption in Children with Autism Spectrum Disorder (ASD) Attending a Summer Camp
Ethnic Disparities in Meeting Food Group Recommendations in Children
Author(s): H. Killion, J. Kandiah, A. Haroldson; Ball State University
Author(s): E. Demmer1, C. Cifelli1, J. Houchins1, V. Fulgoni III2, M.n Forgac1, D. Duguid1; 1National Dairy Council, 2Nutrition Impact, LLC
Learning Outcome: Learners will gain a better understanding of how parental nutrition education can impact the diets of children with Autism Spectrum Disorder.
Learning Outcome: This study compared the recommended and usual intakes of food groups and nutrients of public health concern in Non-Hispanic Whites, Non-Hispanic Blacks, Hispanics, and Asian children.
The aim of this study was to assess the impact of parental nutrition education on food consumption in children with Autism Spectrum Disorder (ASD) attending a summer camp. Subjects included parents and children with ASD aged 6-12 years (n¼21). Using a food frequency questionnaire (FFQ) parents recorded daily frequency of their child’s consumption of fruits, vegetables, dairy, milk alternatives, meat, other protein, grains, sweets, fats, fast foods, soda/sweet beverages, and snacks. The FFQ was administered at weeks 1 (baseline), 5 (during camp), and 9 (one month after camp). Additionally, all parents were invited to attend a one hour nutrition workshop taught by two registered dietitians and were provided nutrition education print materials relevant to children with ASD. Changes in the children’s food consumption over time were determined using a Friedman’s 2-way ANOVA by ranks. Only about 50% of the parents attended the nutrition workshop. However, statistically significant, but small decreases in overall consumption of sweets, such as candy or gummies (p¼0.034) and snacks, such as chips or pretzels (p¼0.021) were observed from week 1 to week 9. Based on this pilot study, it is recommended that future program implementations should focus on more frequent and interactive (e.g. food tasting, cooking demonstrations, healthy eating, supermarket tours, etc.) nutrition education involving both ASD children and their parents in order to have a greater impact on the diet.
Ethnic disparities in children’s health are pervasive. The Dietary Guidelines for Americans (DGA) provide general nutrition recommendations for Americans aged 2 and older, however, there are differences in intake among ethnic groups that could put certain groups at increased risk for chronic disease. This study compared the recommended and usual intakes of food groups and nutrients of public health concern in Non-Hispanic Whites (NHW), NonHispanic Blacks (NHB), Hispanics (H), and Asian (A) children. Data from the dietary component of the 2011-2012 National Health and Nutrition Education Survey (NHANES) were used (only data release with nationally representative sample of Asians). These data show 94% of children didn’t meet vegetable recommendations (with no differences due to ethnicity), 55% didn’t meet protein food recommendations, 67% were not consuming adequate fruit and dairy, and only about 1% consumed the recommended amount of whole grains. Over 60% of NHW children were not meeting protein foods recommendation while only 41% NHB children did not meet this recommendation. NHB and A children had a greater percentage not meeting dairy recommendations (84% and 72%, respectively). H children had more fruit intake but still 58% were not meeting recommendations. All children scored around 50/100 on the Healthy Eating Index with little difference among ethnicity. These data show that children are not meeting dietary recommendations and ethnic disparities exist. Novel, and potentially targeted, intervention programs that address multiple ethnic groups and empower children to improve overall health and meet food group recommendations are needed.
Funding Disclosure: None
Funding Disclosure: National Dairy Council
Emerging Leaders in Nutrition and Dietetics through Innovative Approaches to Reducing Food Waste while Ending Hunger
Evaluating the Success of a Pilot Mindfulness-Based Intervention with Preschool Children: Lessons Learned
Author(s): A. Hege, T. Stephenson, S. Bastin; University of Kentucky
Author(s): L. Brann, A. Russo, R. Razza, D. Bergen-Cico; Syracuse University
Learning Outcome: Participants will be able to: utilize evidence-based best practices to incorporate hunger-related experiential learning opportunities into nutrition and dietetics education, training, mentoring, and practice.; explain the benefits of experiential learning in the development of competent, engaged, and well-prepared nutrition and dietetics students; utilize an interactive online planner to bring a Campus Kitchen to their community.
Learning Outcome: The participant will be able to describe the components of the mindfulness-based program delivered and identify strengths and weaknesses that will drive future research.
The Department of Dietetics and Human Nutrition at the University of Kentucky established The Campus Kitchen at the University of Kentucky (CKUK), a student service organization that empowers young leaders to create change in their community. By developing sustainable solutions to decreasing food waste, they provide healthy meals to those struggling with hunger. In the United States, 34 million tons of food is wasted while 1 in 7 Americans struggle to get enough to eat. To date, 1180 volunteers have donated over 7850 hours to recover, prepare, and deliver over 5600 pounds of food with CKUK. All of that work was translated into over 4080 meals being served to students, adults, and seniors in the community. Food is used as a tool to strengthen bodies, minds, and communities with cooking classes and educational programs. One of our clients shared, “I am now able to eat more fruits and vegetables. This program changed my life.” Whether our students are leading volunteers in the kitchen or developing community partnerships, they are learning leadership and entrepreneurial skills that they carry with them into the classroom and future careers. Funding Disclosure: The Campus Kitchens Project, a national leader in developing student-run kitchens that keep food from going to waste and turn it into nutritious meals for those who are struggling with food insecurity; The University of Kentucky Student Government Fund, all purpose funding grants for Registered Student Organizations at the University of Kentucky; The University of Kentucky Student Sustainability Council, formed to supervise the distribution of the Environmental Stewardship Fee in order to responsibly advance the theory, practice and reality of Sustainability at the University of Kentucky. Any member of the University of Kentucky community can submit a proposal for funding support.
September 2016 Suppl 1—Abstracts Volume 116 Number 9
Cultivating self-regulation through mindfulness-based programs (MBP) is a novel approach to developing healthy eating behaviors. The research goal was to adapt and pilot test a MBP involving mindful eating and yoga with children aged 3-5 years. A six-week intervention to promote children’s self-regulation through MBP was conducted in two childcare centers (intervention n¼24; control n¼20). Six mindful eating lessons were adapted and focused on using senses to cultivate awareness of physical sensations of hunger, satiety, and personal choice of nourishing food. Each lesson included mindful tasting activities. Children’s Eating in the Absence of Hunger (EAH), weight, and height were measured pre- and post-intervention. Process evaluation measures included child attendance during the MPB and surveys of child care providers to assess their perceptions of the intervention. Outcome evaluation analyses included paired samples t-tests and chi-square analysis. Body mass index percentiles were calculated. Six mindful eating and six yoga sessions were implemented successfully with the intervention group. Attendance was 76% (mindful eating) and 63% (yoga). After hunger was neutralized, there were no differences in the number of calories consumed within or between groups of children for EAH. Pre-post analysis showed significant differences among the intervention group for weight status with a shift toward healthier weight categories. The overall results are limited by the incomplete participation of child care providers and parents. Further research needs to evaluate success of MBP with a larger sample size and greater involvement of child care providers and parents is necessary. Funding Disclosure: Falk College Research Center Seed Grant
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-17