- Email: [email protected]
Healthy Eating Campaign
TUESDAY, SEPTEMBER 27
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Utilizing the RE-AIM Framework in Formative Evaluation and Program Planning for a Healthy Food Choice Intervention in the Lower Mississippi Delta 1
1
2
1
Author(s): H. A. Federico, C. M. Hare, J. M. Zoellner, L. B. Crook, C. L. Connell,1 K. Yadrick1; 1Nutrition and Food Systems, The University of Southern Mississippi, Hattiesburg, MS, 2Human Nutrition, Foods and Exercise, Virginia Tech, Blacksburg, VA Learning Outcome: The participant will be able to identify elements of the RE-AIM framework for program planning. A robust approach to program planning is needed for the development and execution of effective and sustainable behavioral interventions with large public health impact. The purpose of this formative research was to apply dimensions of the RE-AIM (i.e. Reach, Effectiveness, Adoption, Implementation, and Maintenance) framework to guide program planning for a theoretically-guided obesity intervention aimed at promoting healthy food choices through women’s clubs in the Lower Mississippi Delta (LMD). Five key informant interviews and four focus groups were conducted with women in the LMD belonging to sororities, junior auxiliaries, garden clubs, and social clubs. Recruitment occurred through internet searches, local business listings, personal contacts, and referrals. The RE-AIM dimensions guided development of 25 interview and focus group questions. Interviews and focus group discussions were audio recorded, transcribed, and analyzed using an open coding method to develop broad themes. Major themes that emerged included providing Information when recruiting organizations (Reach); Positive Health Outcomes as a result of the intervention (Effectiveness); and Organizational Support (Adoption) to initiate a program. Motivation and Time were cited as barriers to participation (Implementation) and Researcher Support and Funding were cited as necessary to continuing the program (Maintenance). Social Support and Electronic Communication Techniques were additional themes that were found important to the interpersonal and logistical planning aspects of the program. The results of the interviews and focus groups were used to develop an implementation plan promoting optimal reach, effectiveness, adoption, implementation and maintenance of a healthy food choice intervention in the LMD. Funding Disclosure: USDA/ARS project #586251-8-043
Healthy Eating Campaign Author(s): O. V. Dirige,1 V. S. Claudio,2 A. S. Cudal,3 A. Jamorabo-Ruiz,4 Y. Nangpi,5 A. Tan5; 1Filipino American Wellness Center, Kalusugan (Good Health) Community Services, National City, CA, 2Kalusugan Community Services, Las Vegas, NV, 3Kalusugan Community Services, National City, CA, 4Polytechnic University of the Philippines, Manila, Philippines, 5Dietary Department, Scripps Memorial Hospital, La Jolla, CA Learning Outcome: Successful strategies for working with ethnic restaurants and grocery stores. The project goal was to prevent overweight and obesity in the Filipino American (FilAm) population in San Diego by changing their eating habits through education and environmental strategies, i.e., working with restaurant and grocery store owners to increase the healthy options served or sold. We organized a broad coalition, formed an advisory committee and trained 20 advocates who worked with the restaurant and grocery owners. Ten FilAm restaurants and three chain grocery stores participated in the project. We conducted an assessment of the healthy options available in the two places using a modified questionnaire developed by the Nutrition Environment Measurement Study (NEMS) in Atlanta, Georgia. The restaurant assessment showed that many were not serving healthy options; did not encourage their customers to eat healthy; fast food restaurants did not have menus; and none provided nutrition information on dishes served. Grocery assessment showed that many sold healthy options, i.e., fruits/vegetables, fish, low fat/skim milk, low sodium soy sauce, diet drinks and fruit juices but only one sold brown rice, baked chips, whole wheat bread, fat free hotdogs and lean ground beef. We modified two entrees from each restaurant and invited the community to taste them, posted healthy eating posters, and encouraged owners to serve healthy foods such as green salads. We conducted grocery tours to highlight healthy options that were sold. As a result, the public had more knowledge of healthy eating, restaurant owners were cooking healthier, grocery owners were selling healthier options, and we published a cookbook of healthy recipes. Funding Disclosure: The California Endowment
Students’ Knowledge of Free Radical Properties and Antioxidant Identification
UChoose: A Collaboration of the University of Iowa’s Academic and Hospital Campuses to Promote Healthy Eating
Author(s): M. A. Vineis, E. Gager, C. Lee, A. Ficarra, P. Policastro M.S., R.D.; Nutritional Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ
Author(s): E. A. Fielder, B. R. Drapeaux; Food and Nutrition Department, University of Iowa Hospitals and Clinics, Iowa City, IA
Learning Outcome: To examine the knowledge of free radicals and antioxidants among college students, including their understanding of free radical properties and ability to correctly identify antioxidants. The World Health Organization predicts that by 2020 global cancer rates will increase by 50%. Fortunately, studies indicate that consumption of antioxidant rich foods, which protect against free radicals may aid in cancer prevention and management. In a five question survey, administered in campus dining halls, males and females of various race and ethnic backgrounds ranging from 18-23 years old (n⫽108) were randomly queried on their comprehension of antioxidants and free radicals. In a series of multiple choice questions students selected the function and purpose of free radicals. Participants also identified antioxidants from a list of nutrients. A significantly low number (p⬍0.001) of first year students (36.4%) correctly identified the molecular function of free radicals in comparison with 72.0% of upperclassmen (second-year and above).The same pattern holds true when first year students (30.3%) and upperclassmen (64.7%) were asked to determine the purpose of free radicals (p⫽0.001). In addition, 55.5% of students failed to report Vitamin E and Lycopene as antioxidants. These results suggest that the majority of first year students lack education on free radical function and purpose as well as which nutrients possess antioxidant properties. These findings imply a need for further awareness on free radical and antioxidant functions in this population. Promoting awareness on the harmful effects of free radicals may influence first year students to increase their consumption of antioxidant-rich foods. Educating college students, especially first year, on the beneficial properties of antioxidants may help stabilize predicted cancer rates and transcend to future generations reversing this projection. Funding Disclosure: None
A-80 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Learning Outcome: Participants will learn about the UChoose program and how to effectively implement it in a large academic setting. Educating 40,000 students, faculty and staff about making healthy choices is a challenge. UChoose is a nutrition education program that unites the academic and hospital areas of the University of Iowa campus in a goal to promote healthy eating. The ‘Healthy Campus Nutrition Advisory Group’ developed nutrition goals for the campus and identified the practices that support these goals relative to food service and vending service on the UI campus. The group produced the ‘Healthy Campus Nutrition Guidelines’ to base the practices on. Their goals were to provide a supportive environment for students, faculty, and staff relative to the availability of healthy food items on campus, to create greater awareness of healthy nutrition across campus, to base healthy food and vending service recommendations on best practice and evidence based guidelines relative to healthy nutrition and to offer recommendations that are cost neutral. To fit the ‘Healthy Food Guidelines’, one or more criteria must be met in the areas of fat, trans fat, added sugars, whole grain source, sodium and whole fruit and fruit juices. The end goal is to increase the amount of the food available in foodservice and vending in each of the criteria. With the implementation of posters, logo on menus and labels and website tools, over 50% of the sampled customers are already influenced to buy the UChoose approved food items. This data is encouraging and shows that a large amount of people can be educated on choosing healthy items by using a simple program. Funding Disclosure: None
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Utilizing the RE-AIM Framework in Formative Evaluation and Program Planning for a Healthy Food Choice Intervention in the Lower Mississippi Delta 1
1
2
1
Author(s): H. A. Federico, C. M. Hare, J. M. Zoellner, L. B. Crook, C. L. Connell,1 K. Yadrick1; 1Nutrition and Food Systems, The University of Southern Mississippi, Hattiesburg, MS, 2Human Nutrition, Foods and Exercise, Virginia Tech, Blacksburg, VA Learning Outcome: The participant will be able to identify elements of the RE-AIM framework for program planning. A robust approach to program planning is needed for the development and execution of effective and sustainable behavioral interventions with large public health impact. The purpose of this formative research was to apply dimensions of the RE-AIM (i.e. Reach, Effectiveness, Adoption, Implementation, and Maintenance) framework to guide program planning for a theoretically-guided obesity intervention aimed at promoting healthy food choices through women’s clubs in the Lower Mississippi Delta (LMD). Five key informant interviews and four focus groups were conducted with women in the LMD belonging to sororities, junior auxiliaries, garden clubs, and social clubs. Recruitment occurred through internet searches, local business listings, personal contacts, and referrals. The RE-AIM dimensions guided development of 25 interview and focus group questions. Interviews and focus group discussions were audio recorded, transcribed, and analyzed using an open coding method to develop broad themes. Major themes that emerged included providing Information when recruiting organizations (Reach); Positive Health Outcomes as a result of the intervention (Effectiveness); and Organizational Support (Adoption) to initiate a program. Motivation and Time were cited as barriers to participation (Implementation) and Researcher Support and Funding were cited as necessary to continuing the program (Maintenance). Social Support and Electronic Communication Techniques were additional themes that were found important to the interpersonal and logistical planning aspects of the program. The results of the interviews and focus groups were used to develop an implementation plan promoting optimal reach, effectiveness, adoption, implementation and maintenance of a healthy food choice intervention in the LMD. Funding Disclosure: USDA/ARS project #586251-8-043
Healthy Eating Campaign Author(s): O. V. Dirige,1 V. S. Claudio,2 A. S. Cudal,3 A. Jamorabo-Ruiz,4 Y. Nangpi,5 A. Tan5; 1Filipino American Wellness Center, Kalusugan (Good Health) Community Services, National City, CA, 2Kalusugan Community Services, Las Vegas, NV, 3Kalusugan Community Services, National City, CA, 4Polytechnic University of the Philippines, Manila, Philippines, 5Dietary Department, Scripps Memorial Hospital, La Jolla, CA Learning Outcome: Successful strategies for working with ethnic restaurants and grocery stores. The project goal was to prevent overweight and obesity in the Filipino American (FilAm) population in San Diego by changing their eating habits through education and environmental strategies, i.e., working with restaurant and grocery store owners to increase the healthy options served or sold. We organized a broad coalition, formed an advisory committee and trained 20 advocates who worked with the restaurant and grocery owners. Ten FilAm restaurants and three chain grocery stores participated in the project. We conducted an assessment of the healthy options available in the two places using a modified questionnaire developed by the Nutrition Environment Measurement Study (NEMS) in Atlanta, Georgia. The restaurant assessment showed that many were not serving healthy options; did not encourage their customers to eat healthy; fast food restaurants did not have menus; and none provided nutrition information on dishes served. Grocery assessment showed that many sold healthy options, i.e., fruits/vegetables, fish, low fat/skim milk, low sodium soy sauce, diet drinks and fruit juices but only one sold brown rice, baked chips, whole wheat bread, fat free hotdogs and lean ground beef. We modified two entrees from each restaurant and invited the community to taste them, posted healthy eating posters, and encouraged owners to serve healthy foods such as green salads. We conducted grocery tours to highlight healthy options that were sold. As a result, the public had more knowledge of healthy eating, restaurant owners were cooking healthier, grocery owners were selling healthier options, and we published a cookbook of healthy recipes. Funding Disclosure: The California Endowment
Students’ Knowledge of Free Radical Properties and Antioxidant Identification
UChoose: A Collaboration of the University of Iowa’s Academic and Hospital Campuses to Promote Healthy Eating
Author(s): M. A. Vineis, E. Gager, C. Lee, A. Ficarra, P. Policastro M.S., R.D.; Nutritional Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ
Author(s): E. A. Fielder, B. R. Drapeaux; Food and Nutrition Department, University of Iowa Hospitals and Clinics, Iowa City, IA
Learning Outcome: To examine the knowledge of free radicals and antioxidants among college students, including their understanding of free radical properties and ability to correctly identify antioxidants. The World Health Organization predicts that by 2020 global cancer rates will increase by 50%. Fortunately, studies indicate that consumption of antioxidant rich foods, which protect against free radicals may aid in cancer prevention and management. In a five question survey, administered in campus dining halls, males and females of various race and ethnic backgrounds ranging from 18-23 years old (n⫽108) were randomly queried on their comprehension of antioxidants and free radicals. In a series of multiple choice questions students selected the function and purpose of free radicals. Participants also identified antioxidants from a list of nutrients. A significantly low number (p⬍0.001) of first year students (36.4%) correctly identified the molecular function of free radicals in comparison with 72.0% of upperclassmen (second-year and above).The same pattern holds true when first year students (30.3%) and upperclassmen (64.7%) were asked to determine the purpose of free radicals (p⫽0.001). In addition, 55.5% of students failed to report Vitamin E and Lycopene as antioxidants. These results suggest that the majority of first year students lack education on free radical function and purpose as well as which nutrients possess antioxidant properties. These findings imply a need for further awareness on free radical and antioxidant functions in this population. Promoting awareness on the harmful effects of free radicals may influence first year students to increase their consumption of antioxidant-rich foods. Educating college students, especially first year, on the beneficial properties of antioxidants may help stabilize predicted cancer rates and transcend to future generations reversing this projection. Funding Disclosure: None
A-80 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Learning Outcome: Participants will learn about the UChoose program and how to effectively implement it in a large academic setting. Educating 40,000 students, faculty and staff about making healthy choices is a challenge. UChoose is a nutrition education program that unites the academic and hospital areas of the University of Iowa campus in a goal to promote healthy eating. The ‘Healthy Campus Nutrition Advisory Group’ developed nutrition goals for the campus and identified the practices that support these goals relative to food service and vending service on the UI campus. The group produced the ‘Healthy Campus Nutrition Guidelines’ to base the practices on. Their goals were to provide a supportive environment for students, faculty, and staff relative to the availability of healthy food items on campus, to create greater awareness of healthy nutrition across campus, to base healthy food and vending service recommendations on best practice and evidence based guidelines relative to healthy nutrition and to offer recommendations that are cost neutral. To fit the ‘Healthy Food Guidelines’, one or more criteria must be met in the areas of fat, trans fat, added sugars, whole grain source, sodium and whole fruit and fruit juices. The end goal is to increase the amount of the food available in foodservice and vending in each of the criteria. With the implementation of posters, logo on menus and labels and website tools, over 50% of the sampled customers are already influenced to buy the UChoose approved food items. This data is encouraging and shows that a large amount of people can be educated on choosing healthy items by using a simple program. Funding Disclosure: None