- Email: [email protected]
International Students' Preferred Methods to Receive Food Safety Information
Journal of Nutrition Education and Behavior Volume 41, Number 4S, 2009 P55 (continued) consumer. Twenty-one percent of students were drinking coffee and tea, respectively with a per consumer coffee intake of 6.824.70 ounces and tea consumption of 7.905.16 ounces, respectively. Forty-one percent consumed 100% fruit juice of 4.835.51 ounces per consumer. The fruit drink consumption was reported by 52% of participants with intake of 7.81 6.80 ounces per consumer. The average intake for sports drinks was 12.1310.44 ounces per consumer for 37 students. 21% of students reported 23.8527.18 ounces of beer consumption per day during 3-day data collection period. Conclusions and Implications: Results demonstrated that over 50% of the students consumed milk, fruit drinks, and soft drinks daily and a fifth of students reported daily consumption of coffee, tea, sports drinks and beer. Overall, many of the beverage choices are high in sugar and calorie content with little nutrient value. Therefore, there may be need of nutrition education on healthy beverage choices in this population.
P56 Difference Between the Frequency of Fast Food Consumption and Nutrient Intake and Food Choices of Female College Students Eun J. Ha, PhD, [email protected]; Natalie Caine-Bish, PhD, RD, LD, [email protected]; Karen Lowry-Gordon, PhD, RD, LD, [email protected], Family and Consumer Studies, Kent State University, Kent, OH 44242 Objective: To the investigate differences in dietary intake in frequent consumers of fast food restaurant (FFR) and non consumers of FFR. Design, Setting and Participants: A total of 134 female college students participated in the study. Participants completed personal information form, 3-day dietary records. Outcome, Measures and Analysis: Independent t-tests were performed to determine the differences in variables between two groups: students who went to FFR more than once a week and those who did not frequent FFR. Results: Consumers of FFR (n¼62) had higher intakes of sodium (p¼0.044) and soft drink (p¼0.018) consumption than non-consumers (n¼71). Intake of niacin (p¼0.027), folate (p¼0.005), vitamin B12 (p¼0.023) and C (p¼0.045), iron (p¼0.051) and zinc (p¼0.009) was significantly lower in FFR consumers compared to the non-consumer group. In addition, fat intake from evening snacks was higher in frequent consumers (p¼0.038). Conclusions and Implications: The results of this study indicate that participants who frequented FFR displayed a diet lower in nutrients and high in sodium than college students that did not frequent FFR. Therefore, poor eating behavior in this population may partially stem from use of FFR which reinforces the importance of nutrition education/intervention in this population to aid in healthier food choices even when frequenting FFR.
Poster Abstracts S39
P57 Food Handling Knowledge, Attitudes, and Behaviors Among Refugee New Americans Julie Garden-Robinson, PhD, LRD, Julie.garden-robinson@ ndsu.edu, Health, Nutrition and Exercise Sciences, EML 351, North Dakota State University, Department 7270 P.O. Box 6050, Fargo, ND 58108-6050; Kay Schwarzwalter, MS, [email protected], North Dakota State Data Center, North Dakota State University, Department 8000, P.O. Box 6050, Fargo, ND, 58108-6050; Abby Gold, PhD, RD, [email protected], Health Nutrition and Exercise Sciences, EML 351, North Dakota State University, Department 7270 P.O. Box 6050, Fargo, ND 58108-6050 Objective: To assess knowledge, attitudes, and behaviors regarding safe food handling practices among refugee New Americans through the use of surveys. Design, Setting and Participants: The survey instrument consisted of 25 questions based on the 4 topics (clean, separate, cook and chill) of a national food safety campaign. The surveys were translated and pretested. A convenience sample approach was used in group settings and in face-to-face interviews to reach 268 participants (76% female) from Bosnia (51), Somalia (57), Sudan (51), Liberia (30), Kurdistan (50), and other (29). Outcome, Measures and Analysis: Data was analyzed using SPSS software. Results: About 82% of respondents knew to separate raw meat from raw vegetables. About 47% knew to chill perishable leftovers within 2 hours, 27% knew they should eat meat after it has reached a safe temperature, and 21% knew how to correctly thaw meat. About 88% indicated concern about not washing a cutting board after cutting raw meat. About 81% indicated concern if perishable food has been left unrefrigerated for more than 2 hours, and 71% indicated concern if they thaw food on the counter or in the sink. About 58% are interested in using a food thermometer when cooking. About 57% correctly refrigerate leftovers, 50% correctly thaw frozen meat, and 75% rely on their senses to determine when food is fully cooked. Conclusions and Implications: The survey results revealed some practices inconsistent with current recommendations. Educators can use this information to emphasize correctly chilling leftovers, thawing frozen meat, and cooking meat to safe temperatures. This project was funded by the US Department of Agriculture.
P58 International Students’ Preferred Methods to Receive Food Safety Information Agnes Ngale Lyonga, MS, [email protected], North Dakota State University School of Education, 210A FLC, P.O. Box 6050 Fargo, ND 58108; Myron Eighmy, EdD, [email protected], North Dakota State University School of Education, FLC 216, P.O. Box 6050 Fargo, ND 58108; Julie Garden-Robinson, PhD, LRD, Julie. [email protected], North Dakota State University Extension Service, Health Nutrition and Continued on page S40
S40 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 41, Number 4S, 2009
P58 (continued) Exercise Sciences, EML 351 Department 7270, P.O. Box 6050 Fargo, ND 58108-6050 Objective: This study determined methods that international college students prefer to receive food safety information and instruction. Design, Setting and Participants: International college students (n¼885) at 8 land grant universities participated in an online survey designed to assess their interest in food safety and their preferred learning methods. Cooperating international student services directors forwarded an email to the international students enrolled at their respective universities. The email message described the study and included a link to the survey. Outcome, Measures and Analysis: SPSS statistical software was used to determine frequencies, and cross-tabulations were used to compare student responses from different cultural regions of the world. Results: A majority (68%) of survey respondents indicated interest in learning about safe food handling practices. Although 75% had not taken any courses in food safety, 63% agreed universities should provide a course on food safety for international students, and 46% indicated they would enroll in such a course. About 42% preferred learning in a social setting. Students indicated interest in multiple avenues for food safety education, including campus orientation seminars (45%), workshops and seminars (50%), brochures (48%), face-to-face class lectures (29%) and interactive online classes (20%). They indicated the most convenient methods to receive information were food packages (56%), TV programs (52%), leaflets (40%), magazines (34%), campus emails (33%), blog postings (17%) and radio (12%). Conclusions and Implications: International students indicated interest in food safety education, particularly in face-to-face social settings. Educators can use this information to facilitate learning using the preferred delivery methods of this target audience. This project was funded by USDA.
P59 Food Safety in the Classroom Janie Burney, PhD, RD, [email protected], The University of Tennessee, 119 Morgan Hall, Knoxville, TN 37996-4501; Jennifer Richards, PhD, [email protected], The University of Tennessee, 2605 River Drive, Knoxville, TN 37996-4500; Ann Draughon, PhD, [email protected], 105 Food Safety And Processing Building, 2605 River Drive, Knoxville, TN 37996-4539 Objective: To provide an innovative approach for delivering quality food safety education to adolescents in math, science, social studies, and language arts classes through a partnership between extension agents and classroom teachers. Use of Theory or Research: Food Safety in the Classroom is an evidence-based curriculum that teaches food safety concepts while meeting state tested curriculum standards.
Target Audience: Extension agents, classroom teachers, and middle school students Description: Extension agents partner with classroom teachers during curriculum implementation. Agents attend training sessions to improve food safety knowledge, learn theories of curriculum and instructional design, and participate in each of the lessons. They then recruit and train middle school teachers to implement the curriculum. Implementation takes approximately 5-7 class periods and occurs during math, science, social studies, and language arts classes simultaneously. Evaluation: A pilot test scores showed a 21% knowledge gain and a 7% gain in improvement of food handling behaviors. At 6-week post implementation, students retained 86% of the knowledge gain. Similar gains were shown in teacher knowledge and behavior. Conclusions and Implications: This project improves food safety practices of teachers, students, and their families. These practices are extended to the community where food is prepared for groups, such as churches and fundraisers. Food Safety in the Classroom strengthens collaborations between schools and Extension agents that lead to other educational opportunities. It also serves as a means for recruiting students for 4-H projects in food science, nutrition and health, where they can build on what they learn in the classroom and develop new skills. This project was funded by the USDA National Integrated Food Safety Initiative.
P60 Cancelled P61 The Evaluation of the Effectiveness of Pyridoxine (Vitamin B6) for the Treatment of Premenstrual Syndrome: A Double Blind Randomized Clinical Trial Maryam Kashanian, MD, Iran University of Medical Sciences, Department of Obstetrics & Gynecology, Akbarabadi Teaching Hospital, Tehran, Iran; Robabeh Mazinani, MD, University of Welfare and Rehabilitation Sciences, Department of Psychiatry, Tehran, Iran; Maryam Kashanian, maryamkashanian@ yahoo.com, No 83, Mostaghimi Alley Khajeh Nasir Toosi Avenue, Tehran, Iran, 16117 Objective: A comparison between Pyridoxine (vitamin B6) and a placebo for the treatment of premenstrual syndrome (PMS). Design, Setting and Participants: A double blind randomized clinical trial was performed on 160 university students who were suffering from PMS (according to the retrospective diagnostic criteria which had been recorded during the last 3 menstrual cycles). Then the patients were randomly assigned into two groups, and finally 94 patients who had finished the study were statistically analyzed. Intervention: In the Pyridoxine group (46 patients) vitamin B6 was prescribed at a dose of 40 mg twice daily (total Continued on page S41
P56 Difference Between the Frequency of Fast Food Consumption and Nutrient Intake and Food Choices of Female College Students Eun J. Ha, PhD, [email protected]; Natalie Caine-Bish, PhD, RD, LD, [email protected]; Karen Lowry-Gordon, PhD, RD, LD, [email protected], Family and Consumer Studies, Kent State University, Kent, OH 44242 Objective: To the investigate differences in dietary intake in frequent consumers of fast food restaurant (FFR) and non consumers of FFR. Design, Setting and Participants: A total of 134 female college students participated in the study. Participants completed personal information form, 3-day dietary records. Outcome, Measures and Analysis: Independent t-tests were performed to determine the differences in variables between two groups: students who went to FFR more than once a week and those who did not frequent FFR. Results: Consumers of FFR (n¼62) had higher intakes of sodium (p¼0.044) and soft drink (p¼0.018) consumption than non-consumers (n¼71). Intake of niacin (p¼0.027), folate (p¼0.005), vitamin B12 (p¼0.023) and C (p¼0.045), iron (p¼0.051) and zinc (p¼0.009) was significantly lower in FFR consumers compared to the non-consumer group. In addition, fat intake from evening snacks was higher in frequent consumers (p¼0.038). Conclusions and Implications: The results of this study indicate that participants who frequented FFR displayed a diet lower in nutrients and high in sodium than college students that did not frequent FFR. Therefore, poor eating behavior in this population may partially stem from use of FFR which reinforces the importance of nutrition education/intervention in this population to aid in healthier food choices even when frequenting FFR.
Poster Abstracts S39
P57 Food Handling Knowledge, Attitudes, and Behaviors Among Refugee New Americans Julie Garden-Robinson, PhD, LRD, Julie.garden-robinson@ ndsu.edu, Health, Nutrition and Exercise Sciences, EML 351, North Dakota State University, Department 7270 P.O. Box 6050, Fargo, ND 58108-6050; Kay Schwarzwalter, MS, [email protected], North Dakota State Data Center, North Dakota State University, Department 8000, P.O. Box 6050, Fargo, ND, 58108-6050; Abby Gold, PhD, RD, [email protected], Health Nutrition and Exercise Sciences, EML 351, North Dakota State University, Department 7270 P.O. Box 6050, Fargo, ND 58108-6050 Objective: To assess knowledge, attitudes, and behaviors regarding safe food handling practices among refugee New Americans through the use of surveys. Design, Setting and Participants: The survey instrument consisted of 25 questions based on the 4 topics (clean, separate, cook and chill) of a national food safety campaign. The surveys were translated and pretested. A convenience sample approach was used in group settings and in face-to-face interviews to reach 268 participants (76% female) from Bosnia (51), Somalia (57), Sudan (51), Liberia (30), Kurdistan (50), and other (29). Outcome, Measures and Analysis: Data was analyzed using SPSS software. Results: About 82% of respondents knew to separate raw meat from raw vegetables. About 47% knew to chill perishable leftovers within 2 hours, 27% knew they should eat meat after it has reached a safe temperature, and 21% knew how to correctly thaw meat. About 88% indicated concern about not washing a cutting board after cutting raw meat. About 81% indicated concern if perishable food has been left unrefrigerated for more than 2 hours, and 71% indicated concern if they thaw food on the counter or in the sink. About 58% are interested in using a food thermometer when cooking. About 57% correctly refrigerate leftovers, 50% correctly thaw frozen meat, and 75% rely on their senses to determine when food is fully cooked. Conclusions and Implications: The survey results revealed some practices inconsistent with current recommendations. Educators can use this information to emphasize correctly chilling leftovers, thawing frozen meat, and cooking meat to safe temperatures. This project was funded by the US Department of Agriculture.
P58 International Students’ Preferred Methods to Receive Food Safety Information Agnes Ngale Lyonga, MS, [email protected], North Dakota State University School of Education, 210A FLC, P.O. Box 6050 Fargo, ND 58108; Myron Eighmy, EdD, [email protected], North Dakota State University School of Education, FLC 216, P.O. Box 6050 Fargo, ND 58108; Julie Garden-Robinson, PhD, LRD, Julie. [email protected], North Dakota State University Extension Service, Health Nutrition and Continued on page S40
S40 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 41, Number 4S, 2009
P58 (continued) Exercise Sciences, EML 351 Department 7270, P.O. Box 6050 Fargo, ND 58108-6050 Objective: This study determined methods that international college students prefer to receive food safety information and instruction. Design, Setting and Participants: International college students (n¼885) at 8 land grant universities participated in an online survey designed to assess their interest in food safety and their preferred learning methods. Cooperating international student services directors forwarded an email to the international students enrolled at their respective universities. The email message described the study and included a link to the survey. Outcome, Measures and Analysis: SPSS statistical software was used to determine frequencies, and cross-tabulations were used to compare student responses from different cultural regions of the world. Results: A majority (68%) of survey respondents indicated interest in learning about safe food handling practices. Although 75% had not taken any courses in food safety, 63% agreed universities should provide a course on food safety for international students, and 46% indicated they would enroll in such a course. About 42% preferred learning in a social setting. Students indicated interest in multiple avenues for food safety education, including campus orientation seminars (45%), workshops and seminars (50%), brochures (48%), face-to-face class lectures (29%) and interactive online classes (20%). They indicated the most convenient methods to receive information were food packages (56%), TV programs (52%), leaflets (40%), magazines (34%), campus emails (33%), blog postings (17%) and radio (12%). Conclusions and Implications: International students indicated interest in food safety education, particularly in face-to-face social settings. Educators can use this information to facilitate learning using the preferred delivery methods of this target audience. This project was funded by USDA.
P59 Food Safety in the Classroom Janie Burney, PhD, RD, [email protected], The University of Tennessee, 119 Morgan Hall, Knoxville, TN 37996-4501; Jennifer Richards, PhD, [email protected], The University of Tennessee, 2605 River Drive, Knoxville, TN 37996-4500; Ann Draughon, PhD, [email protected], 105 Food Safety And Processing Building, 2605 River Drive, Knoxville, TN 37996-4539 Objective: To provide an innovative approach for delivering quality food safety education to adolescents in math, science, social studies, and language arts classes through a partnership between extension agents and classroom teachers. Use of Theory or Research: Food Safety in the Classroom is an evidence-based curriculum that teaches food safety concepts while meeting state tested curriculum standards.
Target Audience: Extension agents, classroom teachers, and middle school students Description: Extension agents partner with classroom teachers during curriculum implementation. Agents attend training sessions to improve food safety knowledge, learn theories of curriculum and instructional design, and participate in each of the lessons. They then recruit and train middle school teachers to implement the curriculum. Implementation takes approximately 5-7 class periods and occurs during math, science, social studies, and language arts classes simultaneously. Evaluation: A pilot test scores showed a 21% knowledge gain and a 7% gain in improvement of food handling behaviors. At 6-week post implementation, students retained 86% of the knowledge gain. Similar gains were shown in teacher knowledge and behavior. Conclusions and Implications: This project improves food safety practices of teachers, students, and their families. These practices are extended to the community where food is prepared for groups, such as churches and fundraisers. Food Safety in the Classroom strengthens collaborations between schools and Extension agents that lead to other educational opportunities. It also serves as a means for recruiting students for 4-H projects in food science, nutrition and health, where they can build on what they learn in the classroom and develop new skills. This project was funded by the USDA National Integrated Food Safety Initiative.
P60 Cancelled P61 The Evaluation of the Effectiveness of Pyridoxine (Vitamin B6) for the Treatment of Premenstrual Syndrome: A Double Blind Randomized Clinical Trial Maryam Kashanian, MD, Iran University of Medical Sciences, Department of Obstetrics & Gynecology, Akbarabadi Teaching Hospital, Tehran, Iran; Robabeh Mazinani, MD, University of Welfare and Rehabilitation Sciences, Department of Psychiatry, Tehran, Iran; Maryam Kashanian, maryamkashanian@ yahoo.com, No 83, Mostaghimi Alley Khajeh Nasir Toosi Avenue, Tehran, Iran, 16117 Objective: A comparison between Pyridoxine (vitamin B6) and a placebo for the treatment of premenstrual syndrome (PMS). Design, Setting and Participants: A double blind randomized clinical trial was performed on 160 university students who were suffering from PMS (according to the retrospective diagnostic criteria which had been recorded during the last 3 menstrual cycles). Then the patients were randomly assigned into two groups, and finally 94 patients who had finished the study were statistically analyzed. Intervention: In the Pyridoxine group (46 patients) vitamin B6 was prescribed at a dose of 40 mg twice daily (total Continued on page S41