- Email: [email protected]
Impact of Providing Healthy Food Access and Nutrition Education Through Food Hubs
S104 Oral Abstracts
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014
O19 (continued) Objective: To assess the impact of the Eat Smart, Live Strong (ESLS) intervention on low-income older adults' fruit and vegetable consumption through two independent evaluations. Study Design, Setting, Participants, and Intervention: The ESLS intervention developed by USDA includes four lessons (45-minutes of nutrition education and 20 minutes of physical activity) that were delivered at senior centers and supplemented with take-home materials between March and July 2012. Both evaluations used a quasi-experimental research design to assess program impacts among Supplemental Nutrition Assistance Program (SNAP)-eligible older adults living in Michigan. A total of 34 senior centers and 614 adults aged 60 and older participated in the evaluations. Outcome, Measures and Analysis: The primary impact measure was increase in participants' average daily intake of fruit and vegetables measured using food frequencies (Evaluation 1) and 24-hour dietary recalls (Evaluation 2). Difference-in-difference models were used to estimate program impact, comparing change across time (baseline and follow-up) in the intervention group with change across time in the comparison group. Results: Evaluation 1: Increased participants' average daily consumption of fruit by 0.2 cups (p < 0.05) and vegetables by 0.31 cups (p < 0.01). Evaluation 2: Increased participants' average daily consumption of fruit by 0.35 cups (p < 0.05) and vegetables by 0.37 cups (p < 0.05). Results from participant surveys and instructor interviews suggest that participants were highly satisfied with the program. Conclusions and Implications: ESLS is an effective curriculum for helping SNAP-eligible older adults eat healthier and should be broadly implemented. Funding: USDA
O20 Assessing Effectiveness of the Implementation of a 12-Week Curriculum for Youth and Adults: iCook 4-H Lisa Franzen-Castle, PhD, RD, [email protected], University of Nebraska-Lincoln, 110 Ruth Leverton Hall, Lincoln, NE 68583-0806; M. Krehbiel, PhD, CFLE; A. White, PhD, RD, University of Maine; D. R. Mathews, MS, RD; K. Yerxa, MS, RD; S. Colby, PhD, RD, University of Tennessee; R. Meade, MS; K. Kattelmann, PhD, RD, South Dakota State University; C. Kabala, BS; M. Olfert, PhD, RD, West Virginia University; S. Flanagan, MS Objective: To assess the effectiveness of the implementation of face-to-face curriculum sessions focused on culinary competence, family mealtime and physical activity for youth-adult dyads. Study Design, Setting, Participants, and Intervention: Curriculum was grounded in the Social Cognitive Theory and experiential 4-H learning model. Post-intervention, individuals associated with implementation (n¼28) across 5 states completed an online evaluation of the implementation. Outcome, Measures and Analysis: Descriptive statistics from the online survey were assessed with SPSS. Survey
respondents rated implementation effectiveness on a likert scale and provided comments on strengths and weaknesses. Results: Survey respondents (95% female and 5% male) were 4-H staff/volunteers (6%), undergraduate assistants (13%), student researchers (35%), and Cooperative Extension staff (46%). Often to all of the time, 87% reported session components and objectives were completed within the allotted time frame. Eighty-two percent said no information was missing or unclear and 89% thought terminology/vocabulary was age appropriate. Many stated session activities were engaging, promoted communication, and reinforced objectives. Areas for improvement included adjusting recipe ingredients, modifying recipe timing so a progression of culinary skill/difficulty was present, and refining sessions to improve flow from one activity to the next. Conclusions and Implications: Overall, respondents were positive about the curriculum implementation. Implementation findings, as well as an internal and external review, will be used to revise and refine curriculum for the dissemination phase of the iCook 4-H study. Funding: NIFA Additional Funding: State Experiment Stations
O21 Impact of Providing Healthy Food Access and Nutrition Education Through Food Hubs Khin Mar Cho, PhD, [email protected], Cornell University Cooperative Extension New York City, 40 East 34th Street, Suite 606, New York, NY 10016; C. Parker, MS Objective: To increase access to New York farm products by Faith-Based Organizations (FBO) in New York City. Study Design, Setting, Participants, and Intervention: Cornell University Cooperative Extension New York City (CUCE-NYC) started the Food Hubs program in summer/fall 2012 as a pilot project and expended in all five boroughs of NYC in summer/fall 2013. Food Hubs create distribution and networking locations for FBO to receive fresher, healthier, and flavorful produce from NY farmers at reasonable prices. Each Hub creates a network with 6-8 additional churches. The Hub church collects the food orders, negotiates with the producers on price and delivery and organizes the volunteers every week to unload and distribute through the network. CUCE-NYC provides instruction and support to the Hub churches and assists the Hub administrators in scheduling and managing deliveries. All participating churches receive free Food Hub training and nutrition education by CUCE-NYC. Outcome, Measures and Analysis: During summer/fall 2013, a total of 39 FBO across NYC participated in seven Food Hubs, which purchased thousands of pounds of fresh produce from NYS farmers on a weekly basis. The purchasing volume averages $700-$1,000 per Hub per week. Results: Successfully completed Food Hub training to 65 Faith-based leaders and community members. Nutrition education through cooking demonstration at food hubs reached over five thousand individual from the resource limited communities. Food Hub leaders and members reported they are very satisfied with fresh produce purchased direct from NY farmers and price. Continued on page S105
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014 O21 (continued) Conclusions and Implications: NYC residents are becoming aware of the nutritional value of fresh produce. Many Faith-Based and Community-Based Organizations are signed up to participate in the Food Hubs program 2014. Funding: Cornell University Cooperative Extension New York City
O22 The Need for Nutrition Education Among Parents Purchasing Toddler Foods in New York City Supermarket Circulars Lalitha Samuel, PhD, [email protected], Lehman College, City University of New York, 250 Bedford Park Boulevard W, Bronx, NY 10468; D. Ethan, PhD, MSW; C. Basch, PhD, MPH, William Paterson University; B. Samuel, BS, R.Ph, Brookdale University and Mediacl Center Objective: To analyze the proportion of toddler foods sold in high- and low-income supermarkets of New York City (NYC) that: (a) are ‘‘high’’ in sodium content, (b) have more than 25% of their total calories derived from sugar. Study Design, Setting, Participants, and Intervention: This cross-sectional study was conducted in 12 and 17 supermarkets located in five NYC zip codes with the highest and lowest median incomes respectively. Outcome, Measures and Analysis: Toddler foods were identified as ‘‘high-sodium’’ if their sodium content calculated from the nutrition facts label was at least 300 mg/ serving. Foods with more than 25% of sugar-derived calories were also identified. Proportion of foods with such nutritional characteristics was calculated for both highand low-income neighborhoods and descriptive statistical analyses evaluated if there was significant difference in the prevalence of such foods between these neighborhoods. Results: Out of the 272 analyzed toddler foods in both neighborhoods, 27% were high in sodium and 34% had more than 25% sugar-derived calories. There was no significant difference in the proportion of such foods between these neighborhoods (p>0.05). Conclusions and Implications: Taste perception and food habits established during early childhood are critical to healthy eating habits later on in life. Our findings present a need for nutrition educators to empower parents purchasing toddler foods in both high- and low-income neighborhoods, with knowledge and skills to correctly understand the nutrition facts label in order to make nutritionally wise decisions at the point of purchase. Funding: None
O23 Tipping Point Vegetables: ‘‘Owning’’ Kale and Kohlrabi Tomoko Iwaki, PhD, [email protected], Teachers College, Columbia University, 1927 Butler Avenue, Los Angeles, CA 90025; J. D. Gussow, EdD; I. R. Contento, PhD
Oral Abstracts S105
Objective: To describe the symbolism of leafy greens and root vegetables in families with Community Supported Agriculture (CSA) memberships. Study Design, Setting, Participants, and Intervention: Qualitative study using semi-structured interviews of thirty-six families in Manhattan, a total of fifty-one adults and fourteen children, with active CSA memberships in 2012. Outcome, Measures and Analysis: A grounded theory approach was used to construct a model of how CSA membership affects families. Interviews were transcribed and coded using line-by-line, in-vivo, focused, axial, and theoretical codes using Atlas.ti software. Results: Two categories of vegetables, hearty leafy greens and root vegetables, held a powerful place in the lives of CSA families. Conquering these vegetables represented the tipping point between simply ‘‘doing’’ the CSA and it becoming ‘‘who you are.’’ Families had to become at ease with cooking and eating the tipping point vegetables. ‘‘Owning’’ these tipping point vegetables gave families the confidence to make further health and sustainabilityrelated lifestyle changes. The manner in which CSA families incorporated these tipping point vegetables into their diets, their discourse, and their identities symbolized whether they are truly embodying the CSA lifestyle. Many CSA families who passed the tipping point described their leafy green and root-filled lifestyles as morally superior to those who had yet to make the lifestyle switch. Conclusions and Implications: Leafy greens and roots are powerful symbols of the healthy and sustainable lifestyle that CSA families aspire to. These findings can guide education and outreach efforts to support CSA members successfully incorporate leafy greens and root vegetables into their diets further empowering them to lead more healthy and sustainable lifestyles. Funding: None
O24 Eating Together: Men Eat Heavily in the Company of Women Ozge Sigirci, MA, [email protected], Cornell University, Food and Brand Lab, Dyson School of Applied Economics and Management, Ithaca, NY, 14853; K. M. Kniffin, PhD; B. Wansink, PhD Objective: How would diners' eating orientations differ in the presence of opposite-sex companions? We present the results of a field study in which we examine the eating behaviors of women and men sharing a meal with members of the opposite sex. Study Design, Setting, Participants, and Intervention: The study was conducted in an ‘‘all you can eat’’ restaurant where customers paid a fixed price for pizza, salad, and side dishes. One hundred and five respondents participated. Diners were recruited to participate in the study along with the people who joined them. Our observational study of natural groupings of mixed vs. same sex groups let us compare the sex of each eater in relation to the sex of the person's eating partners. Continued on page S106
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014
O19 (continued) Objective: To assess the impact of the Eat Smart, Live Strong (ESLS) intervention on low-income older adults' fruit and vegetable consumption through two independent evaluations. Study Design, Setting, Participants, and Intervention: The ESLS intervention developed by USDA includes four lessons (45-minutes of nutrition education and 20 minutes of physical activity) that were delivered at senior centers and supplemented with take-home materials between March and July 2012. Both evaluations used a quasi-experimental research design to assess program impacts among Supplemental Nutrition Assistance Program (SNAP)-eligible older adults living in Michigan. A total of 34 senior centers and 614 adults aged 60 and older participated in the evaluations. Outcome, Measures and Analysis: The primary impact measure was increase in participants' average daily intake of fruit and vegetables measured using food frequencies (Evaluation 1) and 24-hour dietary recalls (Evaluation 2). Difference-in-difference models were used to estimate program impact, comparing change across time (baseline and follow-up) in the intervention group with change across time in the comparison group. Results: Evaluation 1: Increased participants' average daily consumption of fruit by 0.2 cups (p < 0.05) and vegetables by 0.31 cups (p < 0.01). Evaluation 2: Increased participants' average daily consumption of fruit by 0.35 cups (p < 0.05) and vegetables by 0.37 cups (p < 0.05). Results from participant surveys and instructor interviews suggest that participants were highly satisfied with the program. Conclusions and Implications: ESLS is an effective curriculum for helping SNAP-eligible older adults eat healthier and should be broadly implemented. Funding: USDA
O20 Assessing Effectiveness of the Implementation of a 12-Week Curriculum for Youth and Adults: iCook 4-H Lisa Franzen-Castle, PhD, RD, [email protected], University of Nebraska-Lincoln, 110 Ruth Leverton Hall, Lincoln, NE 68583-0806; M. Krehbiel, PhD, CFLE; A. White, PhD, RD, University of Maine; D. R. Mathews, MS, RD; K. Yerxa, MS, RD; S. Colby, PhD, RD, University of Tennessee; R. Meade, MS; K. Kattelmann, PhD, RD, South Dakota State University; C. Kabala, BS; M. Olfert, PhD, RD, West Virginia University; S. Flanagan, MS Objective: To assess the effectiveness of the implementation of face-to-face curriculum sessions focused on culinary competence, family mealtime and physical activity for youth-adult dyads. Study Design, Setting, Participants, and Intervention: Curriculum was grounded in the Social Cognitive Theory and experiential 4-H learning model. Post-intervention, individuals associated with implementation (n¼28) across 5 states completed an online evaluation of the implementation. Outcome, Measures and Analysis: Descriptive statistics from the online survey were assessed with SPSS. Survey
respondents rated implementation effectiveness on a likert scale and provided comments on strengths and weaknesses. Results: Survey respondents (95% female and 5% male) were 4-H staff/volunteers (6%), undergraduate assistants (13%), student researchers (35%), and Cooperative Extension staff (46%). Often to all of the time, 87% reported session components and objectives were completed within the allotted time frame. Eighty-two percent said no information was missing or unclear and 89% thought terminology/vocabulary was age appropriate. Many stated session activities were engaging, promoted communication, and reinforced objectives. Areas for improvement included adjusting recipe ingredients, modifying recipe timing so a progression of culinary skill/difficulty was present, and refining sessions to improve flow from one activity to the next. Conclusions and Implications: Overall, respondents were positive about the curriculum implementation. Implementation findings, as well as an internal and external review, will be used to revise and refine curriculum for the dissemination phase of the iCook 4-H study. Funding: NIFA Additional Funding: State Experiment Stations
O21 Impact of Providing Healthy Food Access and Nutrition Education Through Food Hubs Khin Mar Cho, PhD, [email protected], Cornell University Cooperative Extension New York City, 40 East 34th Street, Suite 606, New York, NY 10016; C. Parker, MS Objective: To increase access to New York farm products by Faith-Based Organizations (FBO) in New York City. Study Design, Setting, Participants, and Intervention: Cornell University Cooperative Extension New York City (CUCE-NYC) started the Food Hubs program in summer/fall 2012 as a pilot project and expended in all five boroughs of NYC in summer/fall 2013. Food Hubs create distribution and networking locations for FBO to receive fresher, healthier, and flavorful produce from NY farmers at reasonable prices. Each Hub creates a network with 6-8 additional churches. The Hub church collects the food orders, negotiates with the producers on price and delivery and organizes the volunteers every week to unload and distribute through the network. CUCE-NYC provides instruction and support to the Hub churches and assists the Hub administrators in scheduling and managing deliveries. All participating churches receive free Food Hub training and nutrition education by CUCE-NYC. Outcome, Measures and Analysis: During summer/fall 2013, a total of 39 FBO across NYC participated in seven Food Hubs, which purchased thousands of pounds of fresh produce from NYS farmers on a weekly basis. The purchasing volume averages $700-$1,000 per Hub per week. Results: Successfully completed Food Hub training to 65 Faith-based leaders and community members. Nutrition education through cooking demonstration at food hubs reached over five thousand individual from the resource limited communities. Food Hub leaders and members reported they are very satisfied with fresh produce purchased direct from NY farmers and price. Continued on page S105
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014 O21 (continued) Conclusions and Implications: NYC residents are becoming aware of the nutritional value of fresh produce. Many Faith-Based and Community-Based Organizations are signed up to participate in the Food Hubs program 2014. Funding: Cornell University Cooperative Extension New York City
O22 The Need for Nutrition Education Among Parents Purchasing Toddler Foods in New York City Supermarket Circulars Lalitha Samuel, PhD, [email protected], Lehman College, City University of New York, 250 Bedford Park Boulevard W, Bronx, NY 10468; D. Ethan, PhD, MSW; C. Basch, PhD, MPH, William Paterson University; B. Samuel, BS, R.Ph, Brookdale University and Mediacl Center Objective: To analyze the proportion of toddler foods sold in high- and low-income supermarkets of New York City (NYC) that: (a) are ‘‘high’’ in sodium content, (b) have more than 25% of their total calories derived from sugar. Study Design, Setting, Participants, and Intervention: This cross-sectional study was conducted in 12 and 17 supermarkets located in five NYC zip codes with the highest and lowest median incomes respectively. Outcome, Measures and Analysis: Toddler foods were identified as ‘‘high-sodium’’ if their sodium content calculated from the nutrition facts label was at least 300 mg/ serving. Foods with more than 25% of sugar-derived calories were also identified. Proportion of foods with such nutritional characteristics was calculated for both highand low-income neighborhoods and descriptive statistical analyses evaluated if there was significant difference in the prevalence of such foods between these neighborhoods. Results: Out of the 272 analyzed toddler foods in both neighborhoods, 27% were high in sodium and 34% had more than 25% sugar-derived calories. There was no significant difference in the proportion of such foods between these neighborhoods (p>0.05). Conclusions and Implications: Taste perception and food habits established during early childhood are critical to healthy eating habits later on in life. Our findings present a need for nutrition educators to empower parents purchasing toddler foods in both high- and low-income neighborhoods, with knowledge and skills to correctly understand the nutrition facts label in order to make nutritionally wise decisions at the point of purchase. Funding: None
O23 Tipping Point Vegetables: ‘‘Owning’’ Kale and Kohlrabi Tomoko Iwaki, PhD, [email protected], Teachers College, Columbia University, 1927 Butler Avenue, Los Angeles, CA 90025; J. D. Gussow, EdD; I. R. Contento, PhD
Oral Abstracts S105
Objective: To describe the symbolism of leafy greens and root vegetables in families with Community Supported Agriculture (CSA) memberships. Study Design, Setting, Participants, and Intervention: Qualitative study using semi-structured interviews of thirty-six families in Manhattan, a total of fifty-one adults and fourteen children, with active CSA memberships in 2012. Outcome, Measures and Analysis: A grounded theory approach was used to construct a model of how CSA membership affects families. Interviews were transcribed and coded using line-by-line, in-vivo, focused, axial, and theoretical codes using Atlas.ti software. Results: Two categories of vegetables, hearty leafy greens and root vegetables, held a powerful place in the lives of CSA families. Conquering these vegetables represented the tipping point between simply ‘‘doing’’ the CSA and it becoming ‘‘who you are.’’ Families had to become at ease with cooking and eating the tipping point vegetables. ‘‘Owning’’ these tipping point vegetables gave families the confidence to make further health and sustainabilityrelated lifestyle changes. The manner in which CSA families incorporated these tipping point vegetables into their diets, their discourse, and their identities symbolized whether they are truly embodying the CSA lifestyle. Many CSA families who passed the tipping point described their leafy green and root-filled lifestyles as morally superior to those who had yet to make the lifestyle switch. Conclusions and Implications: Leafy greens and roots are powerful symbols of the healthy and sustainable lifestyle that CSA families aspire to. These findings can guide education and outreach efforts to support CSA members successfully incorporate leafy greens and root vegetables into their diets further empowering them to lead more healthy and sustainable lifestyles. Funding: None
O24 Eating Together: Men Eat Heavily in the Company of Women Ozge Sigirci, MA, [email protected], Cornell University, Food and Brand Lab, Dyson School of Applied Economics and Management, Ithaca, NY, 14853; K. M. Kniffin, PhD; B. Wansink, PhD Objective: How would diners' eating orientations differ in the presence of opposite-sex companions? We present the results of a field study in which we examine the eating behaviors of women and men sharing a meal with members of the opposite sex. Study Design, Setting, Participants, and Intervention: The study was conducted in an ‘‘all you can eat’’ restaurant where customers paid a fixed price for pizza, salad, and side dishes. One hundred and five respondents participated. Diners were recruited to participate in the study along with the people who joined them. Our observational study of natural groupings of mixed vs. same sex groups let us compare the sex of each eater in relation to the sex of the person's eating partners. Continued on page S106