- Email: [email protected]
Exploring Demographic and Behavioral Variables Associated with Motivational Readiness to Adopt Green Eating Behaviors
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012 O16 (continued) as a fun, hands-on initiative that supports NJ Core Curriculum Content Standards, Grow Healthy involves teachers, staff, and administration; children; families; and volunteers. There are nutrition lessons in the classroom, school and family fitness events, foodservice trainings, wellness council support, vegetable tastings, and school gardens. We will present success stories and lessons learned to help professionals who desire to combine gardening, nutrition, and local food systems into an educational outreach model for the elementary school environment. Evaluation: Several tools are in use to evaluate the project, including student and family pre/post tests to assess changes in nutrition, local food systems and consumption of fruits and vegetables; and student taste-test pre/post tests to evaluate willingness to try to new fruits and vegetables. Data analysis is in progress. However, anecdotal reports already demonstrate changes to cafeteria menus (increased number of vegetables and greater variety of vegetables offered), new vegetables offered at home, schools enrolling in Team Nutrition, and schools applying for HealthierUS School Challenge. Conclusions and Implications: Grow Healthy joins families, schools, and the community to make wellness and learning top priorities. Funding: USDA Team Nutrition Training Grant.
O17 A Qualitative Process Evaluation of a Multistate Food Safety Team K. James, MS, RD, [email protected], University of Nebraska, 55 Campus Rec, Department of Nutrition and Health Sciences, Lincoln, NE 68588-0232; J. Albrecht, PhD, RD; R. Litchfield, PhD, RD, Iowa State University Objective: To explore the process of how a multistate team of Midwestern professionals works to conduct collaborative research and develop and implement a food safety social marketing campaign. Design, Setting and Participants: One semistructured focus group and 2 one-on-one interviews were conducted to examine the effectiveness of the process used to implement the project objectives. Participants included a team of researchers, nutrition educators, and marketing professions who developed and implemented the food-safety social marketing campaign: ‘‘4 Day Throw-Away.’’ Intervention: A newly assembled multistate team collaborated on an integrated research and extension food safety program. This subsequently generated the social marketing campaign ‘‘4 Day Throw Away.’’ The campaign used both traditional and social media methods to convey the USDA recommendation of throwing away leftovers after 4 days. Outcome Measures and Analysis: The process evaluation consisted of 2 telephone interviews of the project leaders and 1 focus group of all other professionals involved who were evaluated by qualitative research methods to determine themes. An inductive approach
Oral Abstracts S19
was used, and researchers compared their perceptions and interpretations to check for personal bias. Results: Themes found to contribute to the teams' success included clear goals, clear schedule, timing of meetings and deadlines, face-to-face meetings, and learning and networking opportunities. Conclusions and Implications: The 5 themes that emerged suggest strategies that affected a successful and effective team working on a multistate integrated research and extension project. Despite technology supporting remote communication, face-to-face time was very important to team members for successful project implementation. Opportunities for professional growth and development were vital in the teams' consistent engagement throughout the project. Funding: USDA, Cooperative State Research, Education, and Extension Service Project 2008-51110-19237.
O18 Exploring Demographic and Behavioral Variables Associated with Motivational Readiness to Adopt Green Eating Behaviors G. Greene, PhD, RD, LDN, [email protected], University of Rhode Island, NFS Department, 112 Ranger Hall, 10 Ranger Road, Kingston, RI 2881; K. Weller, MS Objective: To explore the constructs and relationships between stages of change (SOC) for environmentally conscious eating (green eating [GE]) and demographic and behavioral variables among college students. Design, Setting and Participants: A convenience sample of 956 college students (aged 18-24 years) attending a northeastern university completed a 106-item survey measuring SOC and demographic and behavioral variables associated with GE. Outcome Measures and Analysis: Stages of change were dichotomized as not ready for action (NR; precontemplation or contemplation) or ready for action (RA; preparation, action, or maintenance). t Tests explored relationships between SOC for GE and continuous variables. Pearson's c2 analyses were conducted to compare categorical variables by SOC. Results: Two thirds (66%) of students were NR. There were significant differences between demographic variables by readiness for action for GE (P < .05). Students who were male, freshmen, nonwhite, living on campus, having a campus meal plan, or usually eating meals at dining halls or restaurants were more likely to be NR than other students. Dietary behaviors were found significantly different by SOC (P < .05). NR students consumed fewer cups of fruits and vegetables daily and ate red meat, as well as fast food, more often than RA students. Conclusions and Implications: Most students surveyed were not ready to adopt environmentally conscious eating behavior, which suggests the need to raise knowledge and awareness of the influences of today's food system and current dietary behaviors on the environment. Increasing GE behaviors could support a more sustainable food system, as well as promote healthier eating patterns. Funding: None.
O17 A Qualitative Process Evaluation of a Multistate Food Safety Team K. James, MS, RD, [email protected], University of Nebraska, 55 Campus Rec, Department of Nutrition and Health Sciences, Lincoln, NE 68588-0232; J. Albrecht, PhD, RD; R. Litchfield, PhD, RD, Iowa State University Objective: To explore the process of how a multistate team of Midwestern professionals works to conduct collaborative research and develop and implement a food safety social marketing campaign. Design, Setting and Participants: One semistructured focus group and 2 one-on-one interviews were conducted to examine the effectiveness of the process used to implement the project objectives. Participants included a team of researchers, nutrition educators, and marketing professions who developed and implemented the food-safety social marketing campaign: ‘‘4 Day Throw-Away.’’ Intervention: A newly assembled multistate team collaborated on an integrated research and extension food safety program. This subsequently generated the social marketing campaign ‘‘4 Day Throw Away.’’ The campaign used both traditional and social media methods to convey the USDA recommendation of throwing away leftovers after 4 days. Outcome Measures and Analysis: The process evaluation consisted of 2 telephone interviews of the project leaders and 1 focus group of all other professionals involved who were evaluated by qualitative research methods to determine themes. An inductive approach
Oral Abstracts S19
was used, and researchers compared their perceptions and interpretations to check for personal bias. Results: Themes found to contribute to the teams' success included clear goals, clear schedule, timing of meetings and deadlines, face-to-face meetings, and learning and networking opportunities. Conclusions and Implications: The 5 themes that emerged suggest strategies that affected a successful and effective team working on a multistate integrated research and extension project. Despite technology supporting remote communication, face-to-face time was very important to team members for successful project implementation. Opportunities for professional growth and development were vital in the teams' consistent engagement throughout the project. Funding: USDA, Cooperative State Research, Education, and Extension Service Project 2008-51110-19237.
O18 Exploring Demographic and Behavioral Variables Associated with Motivational Readiness to Adopt Green Eating Behaviors G. Greene, PhD, RD, LDN, [email protected], University of Rhode Island, NFS Department, 112 Ranger Hall, 10 Ranger Road, Kingston, RI 2881; K. Weller, MS Objective: To explore the constructs and relationships between stages of change (SOC) for environmentally conscious eating (green eating [GE]) and demographic and behavioral variables among college students. Design, Setting and Participants: A convenience sample of 956 college students (aged 18-24 years) attending a northeastern university completed a 106-item survey measuring SOC and demographic and behavioral variables associated with GE. Outcome Measures and Analysis: Stages of change were dichotomized as not ready for action (NR; precontemplation or contemplation) or ready for action (RA; preparation, action, or maintenance). t Tests explored relationships between SOC for GE and continuous variables. Pearson's c2 analyses were conducted to compare categorical variables by SOC. Results: Two thirds (66%) of students were NR. There were significant differences between demographic variables by readiness for action for GE (P < .05). Students who were male, freshmen, nonwhite, living on campus, having a campus meal plan, or usually eating meals at dining halls or restaurants were more likely to be NR than other students. Dietary behaviors were found significantly different by SOC (P < .05). NR students consumed fewer cups of fruits and vegetables daily and ate red meat, as well as fast food, more often than RA students. Conclusions and Implications: Most students surveyed were not ready to adopt environmentally conscious eating behavior, which suggests the need to raise knowledge and awareness of the influences of today's food system and current dietary behaviors on the environment. Increasing GE behaviors could support a more sustainable food system, as well as promote healthier eating patterns. Funding: None.