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Healthy, Green, Fair, Affordable? The Meaning of “Good Food” at a Michigan Food Pantry
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014 P161 (continued) Objective: To describe health-risk factors and behaviors of EFNEP and WIC participants. Study Design, Setting, Participants, and Intervention: Nutrition education provided by EFNEP and WIC may need to better adapt to community needs based on participants' current behaviors and knowledge. In Arizona's Maricopa County, most EFNEP and WIC participants are Hispanic women. For the study, participants completed the EFNEP Behavior Checklist, five questions from the Behavioral Risk Factor Survey, demographics, self-reported height and weight, and the Bidimensional Acculturation Scale (BAS). Outcome, Measures and Analysis: Data were analyzed using descriptive statistics, and comparisons were made using chi-square. Significance was set at p<0.05. Results: Of the 374 limited-income women, 49% participated in EFNEP and 51% in WIC. Although 83% selfidentified as Hispanic, 46% were Hispanic-dominant (less acculturated), 25% bicultural, and 29% Englishdominant (more acculturated) by the BAS. Forty percent had a BMI ¼30 (obese). Half of the EFNEP behavior checklist items showed significant differences by acculturation status: English-dominant women compared food prices, fed their children after waking, and ran out of food more often than Hispanic-dominant women. Hispanicdominant women added salt to foods, thawed foods unsafely at room temperature, and left meat and dairy unrefrigerated more often. Notably, 33% of Hispanicdominant and 9% of English-dominant women did not know their height and/or weight. Only 12% of Hispanic-dominant versus 48% of English-dominant women had ever smoked. Conclusions and Implications: Participants lack key knowledge areas of food behaviors, but show differences in health risk factors by acculturation. Bicultural and English-dominant women may benefit from smoking cessation counseling, whereas Hispanic-dominant women may benefit from body composition information. Funding: US Dry Bean Council. Promotional incentive items for participants were provided by Bush Brothers & Company, Inc., Northarvest Bean Growers Association, Faribault Foods.
P162 Healthy, Green, Fair, Affordable? The Meaning of ‘‘Good Food’’ at a Michigan Food Pantry Caroline Webber, PhD, RD, [email protected], Western Michigan University, Department of Family and Consumer Sciences, 1903 W. Michigan Avenue, Kalamazoo, MI 49009; C. Pratt, MS, RD, CJP Consulting, LLC Objective: State and national initiatives, including the Michigan Good Food Charter, have adopted the term ‘‘good food,’’ described as ‘‘healthy, green, fair, and affordable’’, to promote alternative food systems. This study is part of a larger inquiry into meanings Michigan consumers hold for these four food qualities. Based on symbolic inter-
Poster Abstracts S171
actionism, we asked whether consumer understandings of these qualities converged with those of food policy professionals (expert opinion), as this could impact program design and outcomes. Study Design, Setting, Participants, and Intervention: This study investigated the meaning of ‘‘good food’’ terms among those with limited food resources. We used a mixed method approach. With dietetic interns, we created a short survey asking respondents to describe ‘‘good food,’’ ‘‘healthy,’’ ‘‘green,’’ ‘‘fair’’, and ‘‘affordable’’ and then to rate each term on a Likert-type scale according to importance. Following university HSIRB approval, a convenience sample of 40 participants, all adult food pantry clients in downtown Kalamazoo, Michigan, were surveyed. Outcome, Measures and Analysis: Responses were analyzed for content and associations between the terms ‘‘healthy,’’ ‘‘green,’’ ‘‘fair,’’ ‘‘affordable.’’ Results: Most respondents rated ‘‘healthy,’’ ‘‘green,’’ and ‘‘affordable’’ food as important or very important to them, whereas most rated ‘‘fair’’ food as only ‘‘somewhat important’’; many reported not understanding the term. ‘‘Healthy’’ and ‘‘green’’ were significantly associated with each other (p < .001). However, participants nearly universally understood ‘‘green’’ to refer to vegetables (healthy) instead of the expert opinion definition, ‘‘produced in a manner that is environmentally sustainable.’’ Conclusions and Implications: Negotiating meanings of key terms with food pantry customers should be considered in initiatives involving this population. Funding: Western Michigan University, Kalamazoo, MI
P163 The Relationships Between Mindful Eating, Weight, and Quality of Life in College Students Laura Davis, MFN, RD, [email protected], Osceola Regional Medical Center, 700 W Oak Street, Kissimmee, FL 34741; D. Anderson, PhD, Bowling Green State University; R. Pobocik, PhD, RD Objective: This study's objective was to determine the relationships between mindful eating, weight, and quality of life (QoL) in college students. Study Design, Setting, Participants, and Intervention: Using a cross-sectional design, 285 undergraduate students (20.83.0 years, 62.7% female, 80% Caucasian) from twelve purposively selected courses (half upper/half lower division) completed validated surveys in their classrooms (95% response rate). The instrument included the SF-36 Health Survey, Mindful Eating Questionnaire (MEQ), and weight history/demographic questions. Outcome, Measures and Analysis: Pearson correlation coefficients were computed between MEQ scores, QoL (SF36 mental and physical health, using the RAND scoring method), and body mass index (BMI). T-tests assessed differences in MEQ, physical health, and mental health based Continued on page S172
P162 Healthy, Green, Fair, Affordable? The Meaning of ‘‘Good Food’’ at a Michigan Food Pantry Caroline Webber, PhD, RD, [email protected], Western Michigan University, Department of Family and Consumer Sciences, 1903 W. Michigan Avenue, Kalamazoo, MI 49009; C. Pratt, MS, RD, CJP Consulting, LLC Objective: State and national initiatives, including the Michigan Good Food Charter, have adopted the term ‘‘good food,’’ described as ‘‘healthy, green, fair, and affordable’’, to promote alternative food systems. This study is part of a larger inquiry into meanings Michigan consumers hold for these four food qualities. Based on symbolic inter-
Poster Abstracts S171
actionism, we asked whether consumer understandings of these qualities converged with those of food policy professionals (expert opinion), as this could impact program design and outcomes. Study Design, Setting, Participants, and Intervention: This study investigated the meaning of ‘‘good food’’ terms among those with limited food resources. We used a mixed method approach. With dietetic interns, we created a short survey asking respondents to describe ‘‘good food,’’ ‘‘healthy,’’ ‘‘green,’’ ‘‘fair’’, and ‘‘affordable’’ and then to rate each term on a Likert-type scale according to importance. Following university HSIRB approval, a convenience sample of 40 participants, all adult food pantry clients in downtown Kalamazoo, Michigan, were surveyed. Outcome, Measures and Analysis: Responses were analyzed for content and associations between the terms ‘‘healthy,’’ ‘‘green,’’ ‘‘fair,’’ ‘‘affordable.’’ Results: Most respondents rated ‘‘healthy,’’ ‘‘green,’’ and ‘‘affordable’’ food as important or very important to them, whereas most rated ‘‘fair’’ food as only ‘‘somewhat important’’; many reported not understanding the term. ‘‘Healthy’’ and ‘‘green’’ were significantly associated with each other (p < .001). However, participants nearly universally understood ‘‘green’’ to refer to vegetables (healthy) instead of the expert opinion definition, ‘‘produced in a manner that is environmentally sustainable.’’ Conclusions and Implications: Negotiating meanings of key terms with food pantry customers should be considered in initiatives involving this population. Funding: Western Michigan University, Kalamazoo, MI
P163 The Relationships Between Mindful Eating, Weight, and Quality of Life in College Students Laura Davis, MFN, RD, [email protected], Osceola Regional Medical Center, 700 W Oak Street, Kissimmee, FL 34741; D. Anderson, PhD, Bowling Green State University; R. Pobocik, PhD, RD Objective: This study's objective was to determine the relationships between mindful eating, weight, and quality of life (QoL) in college students. Study Design, Setting, Participants, and Intervention: Using a cross-sectional design, 285 undergraduate students (20.83.0 years, 62.7% female, 80% Caucasian) from twelve purposively selected courses (half upper/half lower division) completed validated surveys in their classrooms (95% response rate). The instrument included the SF-36 Health Survey, Mindful Eating Questionnaire (MEQ), and weight history/demographic questions. Outcome, Measures and Analysis: Pearson correlation coefficients were computed between MEQ scores, QoL (SF36 mental and physical health, using the RAND scoring method), and body mass index (BMI). T-tests assessed differences in MEQ, physical health, and mental health based Continued on page S172