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Nutrition education in Missouri schools: What do educators need?
THURSDAY, OCTOBER 20 POSTER SESSION: NUTRITION EDUCATION/PUBLIC RELATIONS IMPROVING NUTRITION KNOWLEDGE IN A DRUG AND ALCOHOL REHABILITATION SETTING THROUGH GROUP NUTRITION EDUCATION. S. Ford, J.A.S. Carson, MS, RD, LD, Department of Clinical Nutrition, The University of Texas Southwestern Medical Center at Dallas, D. Israel, PhD, RD, LD, Fitness Formula, Dallas, Texas Although excellent opportunities exist for controlled nutrition education studies in the drug and alcohol rehabilitation setting, few studies have been conducted on this population. The purpose of this study was to evaluate the effectiveness of group nutrition education on improving nutrition knowledge and awareness in a drug and alcohol rehabilitation setting. A pilot test was administered to foodservice personnel and adapted for the study. One hundred fifty two residents were divided into 8 groups of approximately 20 each. A ten question pretest was administered to each group followed by a nutrition education session. In addition to the group nutrition education, menu items were nutritionally analyzed by computer and cards were displayed on trayline listing total calories, total fat grams, percentage of calories from fat, and milligrams of sodium for each item. A post-test (n=112) was administered one week later. Pretest and post-test data were statistically compared using the Student's test for paired data and a statistically significant difference was found between pre-test and post-test scores (mean scores = 40.9 & 65.4 respectively; p <.001). Anecdotal evidence indicates an increased interest in nutrition by the residents. This study demonstrates that nutrition education can be effectively integrated into a drug and alcohol rehabilitation program producing increased nutrition knowledge and awareness.
NUTRITION EDUCATION IN MISSOURI SCHOOLS: WHAT DO EDUCATORS NEED? M. Dalton, G.E. Gates, PhD, RD, M.B. McDonald, MS, RD. Department of Food Science and Human Nutrition, University of Missouri, Columbia, MO. The purpose of this project was to determine the status of nutrition education in Missouri schools, to profile educators' preparation in nutrition, and to identify preferences for additional nutrition education resources. Questionnaires were mailed to a systematic sample of 1664 educators representing different grade levels (K-12) and subject areas. Responses from 793 educators indicated that 82% integrated nutrition into other subjects such as health and science and 91.5% taught the concept of food groups. Only 39% of elementary educators reported taking a college-level nutrition course, but 70% of secondary educators had taken such a course. These results indicate the need for development or identification of nutrition education materials that can be used to integrate nutrition into various subjects, provide updated food guidance information, and encourage teaching on concepts beyond the food groups. Educators need training in nutrition regardless of their subject area expertise.
THE DEVELOPMENT AND EVALUATION OF A INDEPENDENT STUDY FOOD LABELING MODULE FOR MEDICAL STUDENTS USING OPTIONAL CASE STUDIES. Constance J. Geiger. PhD. RED,Sachiko St. Jeor. PhD. RD 2 , and Barbara Scott. MPH. RD 2, 'Geiger & Associates and Division of Foods and Nutrition, The University of Utah, Salt Lake City, Utah, and 2The Nutrition Education and Research Program, University of Nevada School of Medicine. The purpose of this study was to develop, implement, and evaluate the effectiveness of a second innovative nutrition education module for medical students on the new food labeling information. The independent study module was enhanced by integrating selected concepts into three lectures. An optional assignment consisting of two case studies emphasized application of the food label information. Forty-nine first year medical students participated in the food labeling module, a component of a large nutrition course. The module effectiveness was evaluated using a pretest and posttest evaluation, along with the optional assignment. The 10 pretest and posttest questions assessed recognition, application, and total comprehension of food label information. Data were analyzed using a t-test. The assignment tested comprehension of three module objectives. Eightyeight percent read a nutrition label in the past month and 59% had noticed the new food label. There were significant changes to more correct scores on recognition (< .03), application (< .02), and total comprehension (<.01) questions between pretest and posttest examinations. Average assignment (n= 13) scores were 98.4% with 62% of the medical students achieving a score of 100%. There was a significant difference (p< .0001) in awareness of the new food label by the end of the nutrition course, with a trend towards higher label usage ( < .083). These results suggest the combination of an independent study module and selected integration of concepts into lecture with optional case studies is an effective manner to teach medical students about the new food label.
THE EFFECT OF A NINE WEEK NUTRITION EDUCATION PROGRAM ON DIETARY PRACTICES OF PARTICIPANTS IN A WELLNESS CENTER WEIGHT LOSS CONTEST. TR Gilliam,
A-84 / SEPTEMBER 1994 SUPPLEMENT VOLUME 94 NUMBER 9
MS,RD, and AE Hunt, PhD,RD,LDN. NM Tolman, PhD,RD,LDN College of Humnan Ecology, Louisiana Tech University, Ruston, LA. The purpose of this study was to determine the effects of a nine week nutrition education program to promote healthy eating on the knowledge and dietary practices of participants of a wellness center weight loss contest. Subjects (n=86) were divided into a study group (n=43) who attended the nutrition education classes, and a control group (n=43) who were participants in the weight-loss program but did not attend the nutrition education classes. A nutrition knowledge test and dietary practices questionnaire were completed by the study group before and after the nutrition education classes and by the control group during the final weigh-in of the weight loss contest. The mean initial weights of the study and control groups were almost identical, 173+5 and 174+6 lb, respectively. Both the study and control groups lost a significant amount of weight during the study, 11+8 and 9+6 lb, but there was no significant difference in the amount of weight lost. Nutrition knowledge test scores of the study group were similar to the control group before the nutrition education classes but improved significantly after participation in the nutrition education program from 78% correct to 89% correct (p<.05). The study group consumed significantly more calories (1377 versus 1277) than the control group (p<.05). but the study group consumed more servings per week of low-fat milk (6+6 versus 4+4), and fewer sweets/alcohol (4+3 versus 6+9) than the control group (p<.05). No differences were found in the consumption of any other food category. Although participation in wellness center weight loss contests may result in weight loss, attending corresponding nutrition education programs may also provide additional benefits in improving dietary practices.
NUTRITION EDUCATION IN MISSOURI SCHOOLS: WHAT DO EDUCATORS NEED? M. Dalton, G.E. Gates, PhD, RD, M.B. McDonald, MS, RD. Department of Food Science and Human Nutrition, University of Missouri, Columbia, MO. The purpose of this project was to determine the status of nutrition education in Missouri schools, to profile educators' preparation in nutrition, and to identify preferences for additional nutrition education resources. Questionnaires were mailed to a systematic sample of 1664 educators representing different grade levels (K-12) and subject areas. Responses from 793 educators indicated that 82% integrated nutrition into other subjects such as health and science and 91.5% taught the concept of food groups. Only 39% of elementary educators reported taking a college-level nutrition course, but 70% of secondary educators had taken such a course. These results indicate the need for development or identification of nutrition education materials that can be used to integrate nutrition into various subjects, provide updated food guidance information, and encourage teaching on concepts beyond the food groups. Educators need training in nutrition regardless of their subject area expertise.
THE DEVELOPMENT AND EVALUATION OF A INDEPENDENT STUDY FOOD LABELING MODULE FOR MEDICAL STUDENTS USING OPTIONAL CASE STUDIES. Constance J. Geiger. PhD. RED,Sachiko St. Jeor. PhD. RD 2 , and Barbara Scott. MPH. RD 2, 'Geiger & Associates and Division of Foods and Nutrition, The University of Utah, Salt Lake City, Utah, and 2The Nutrition Education and Research Program, University of Nevada School of Medicine. The purpose of this study was to develop, implement, and evaluate the effectiveness of a second innovative nutrition education module for medical students on the new food labeling information. The independent study module was enhanced by integrating selected concepts into three lectures. An optional assignment consisting of two case studies emphasized application of the food label information. Forty-nine first year medical students participated in the food labeling module, a component of a large nutrition course. The module effectiveness was evaluated using a pretest and posttest evaluation, along with the optional assignment. The 10 pretest and posttest questions assessed recognition, application, and total comprehension of food label information. Data were analyzed using a t-test. The assignment tested comprehension of three module objectives. Eightyeight percent read a nutrition label in the past month and 59% had noticed the new food label. There were significant changes to more correct scores on recognition (< .03), application (< .02), and total comprehension (<.01) questions between pretest and posttest examinations. Average assignment (n= 13) scores were 98.4% with 62% of the medical students achieving a score of 100%. There was a significant difference (p< .0001) in awareness of the new food label by the end of the nutrition course, with a trend towards higher label usage ( < .083). These results suggest the combination of an independent study module and selected integration of concepts into lecture with optional case studies is an effective manner to teach medical students about the new food label.
THE EFFECT OF A NINE WEEK NUTRITION EDUCATION PROGRAM ON DIETARY PRACTICES OF PARTICIPANTS IN A WELLNESS CENTER WEIGHT LOSS CONTEST. TR Gilliam,
A-84 / SEPTEMBER 1994 SUPPLEMENT VOLUME 94 NUMBER 9
MS,RD, and AE Hunt, PhD,RD,LDN. NM Tolman, PhD,RD,LDN College of Humnan Ecology, Louisiana Tech University, Ruston, LA. The purpose of this study was to determine the effects of a nine week nutrition education program to promote healthy eating on the knowledge and dietary practices of participants of a wellness center weight loss contest. Subjects (n=86) were divided into a study group (n=43) who attended the nutrition education classes, and a control group (n=43) who were participants in the weight-loss program but did not attend the nutrition education classes. A nutrition knowledge test and dietary practices questionnaire were completed by the study group before and after the nutrition education classes and by the control group during the final weigh-in of the weight loss contest. The mean initial weights of the study and control groups were almost identical, 173+5 and 174+6 lb, respectively. Both the study and control groups lost a significant amount of weight during the study, 11+8 and 9+6 lb, but there was no significant difference in the amount of weight lost. Nutrition knowledge test scores of the study group were similar to the control group before the nutrition education classes but improved significantly after participation in the nutrition education program from 78% correct to 89% correct (p<.05). The study group consumed significantly more calories (1377 versus 1277) than the control group (p<.05). but the study group consumed more servings per week of low-fat milk (6+6 versus 4+4), and fewer sweets/alcohol (4+3 versus 6+9) than the control group (p<.05). No differences were found in the consumption of any other food category. Although participation in wellness center weight loss contests may result in weight loss, attending corresponding nutrition education programs may also provide additional benefits in improving dietary practices.