- Email: [email protected]
O22: Evaluation of the Oklahoma Beef Cooking School for Youth
Journal of Nutrition Education and Behavior ● Volume 40, Number 4, July/August 2008 Supplement
O20 (continued) Conclusions and Implications: Pilot-testing enabled the team to develop messages consistent with Piaget’s stage of operational learning using classification, ordering, and location, utilizing concrete objects and referents that have direct meaning to the learners.
O21 Education and Communication Strategy as Part of a Project to Prevent Obesity in Upper Elementary Children Ana Islas, EdD, Instituto Nacional de Salud Publica, 7a. Cerrada Fray Pedro de Gante #50 Col Seccion XVI Mexico, D.F. Mexico, [email protected]; Florence Theodore, PhD, [email protected]; Marian Villanueva, MS, [email protected]; Tiffany Gust, MS, [email protected]; Margarita Safdie, MPH, [email protected]; Juan Rivera, PhD, [email protected] Objective: Develop and evaluate an education and communication strategy as part of a project to prevent obesity in 4th and 5th graders. Use of Theory or Research: Posters and workshops were designed using Social Cognitive Theory. Poster design was also guided by communication principles. Target Audience: 4th and 5th graders in 26 public schools in southern Mexico City. Description: Posters to promote 5 healthy behaviors were designed based on extensive formative research, validated and posted in both, Basic (B) and Plus (P) schools. Two workshops for promoting healthy lifestyles were designed and later conducted in all P school classrooms.” Evaluation: Post intervention questionnaires, completed by 164 children in P schools and 171 children in B schools, were used to assess what they recalled and which of the 5 behaviors they changed as a result of the intervention. Between 59 and 82% of children spontaneously recalled the characters in the posters, but only between 39 and 72% of children recalled their recommendations. 48% of children reported eating more vegetables as a response to the strategies. 55% more fruit, 60% drinking more plain water, 44% doing more exercise, and 15% bringing healthy lunches from home more frequently. Workshops did not influence recall of the characters in the posters or reported changes towards the 5 healthy behaviors. Conclusions and Implications: Posters were successful in communicating the campaign messages. However, two workshops may not be sufficient to make a difference in enforcing messages or promoting behavioral change within the framework of a communication strategy. Funded by ILSI.
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O22 Evaluation of the Oklahoma Beef Cooking School for Youth Barbara J. Brown, PhD, Oklahoma State University, 002 HES, Stillwater, OK 74078, [email protected]; Swee Hwa Kong, MS, Lot 767 RPR Batu 6, Jalan PujutLutong, 98000, Miri, Sarawak, Malaysia, [email protected]; Janice Hermann, Oklahoma State University, 308 HES, Stillwater, OK 74078, [email protected] Objective: The objective was to evaluate the effectiveness of participation in the Oklahoma Beef Cooking School for Youth (OBCSY). Use of Theory or Research: The developmental theory was used in curriculum development by emphasizing the food instead of nutrients to encourage children to make healthier food choices. Target Audience: Children age 8 to 18. Description: The curriculum was developed to help children learn and practice skills associated with buying and preparing food using beef as the source of protein and to help them make nutritious food choices. Children participated in six hands-on learning stations presented in game formats covering fitting beef into healthy diets, purchasing beef, cooking methods, food safety, careers in the food industry and beef facts. Children then prepared and sampled quick, healthy, affordable recipes. Evaluation: Participants completed a Self Check questionnaire at the end of the program consisting of eight multiple choice and one open-ended question. Data was analyzed for frequencies and chi squares. Significant level was set at P⬍0.05. Conclusions and Implications: Usable questionnaires were completed by 1055 children. Significant differences were found between genders. More boys intended to choose three ounce servings of beef, consider price per serving when purchasing beef, and pack a cold source in sack lunches containing beef sandwiches. When results were compared by grade level significant differences were found in the intention to eat beef more often (more younger participants planned to eat beef more often) and in intention to use a meat thermometer to determine doneness (more younger participants planned to use a meat thermometer for sure or maybe).
O23 The Family Fitness Program Lynn James, MS, RD, LDN, Penn State Extension, Northumberland County, 443 Plum Creek Road Sunbury, PA 17801, [email protected] Objective: The Family Fitness program was developed to improve healthier food and fitness behaviors and child overweight prevention for children ages 8-12. Continued on page S32
O20 (continued) Conclusions and Implications: Pilot-testing enabled the team to develop messages consistent with Piaget’s stage of operational learning using classification, ordering, and location, utilizing concrete objects and referents that have direct meaning to the learners.
O21 Education and Communication Strategy as Part of a Project to Prevent Obesity in Upper Elementary Children Ana Islas, EdD, Instituto Nacional de Salud Publica, 7a. Cerrada Fray Pedro de Gante #50 Col Seccion XVI Mexico, D.F. Mexico, [email protected]; Florence Theodore, PhD, [email protected]; Marian Villanueva, MS, [email protected]; Tiffany Gust, MS, [email protected]; Margarita Safdie, MPH, [email protected]; Juan Rivera, PhD, [email protected] Objective: Develop and evaluate an education and communication strategy as part of a project to prevent obesity in 4th and 5th graders. Use of Theory or Research: Posters and workshops were designed using Social Cognitive Theory. Poster design was also guided by communication principles. Target Audience: 4th and 5th graders in 26 public schools in southern Mexico City. Description: Posters to promote 5 healthy behaviors were designed based on extensive formative research, validated and posted in both, Basic (B) and Plus (P) schools. Two workshops for promoting healthy lifestyles were designed and later conducted in all P school classrooms.” Evaluation: Post intervention questionnaires, completed by 164 children in P schools and 171 children in B schools, were used to assess what they recalled and which of the 5 behaviors they changed as a result of the intervention. Between 59 and 82% of children spontaneously recalled the characters in the posters, but only between 39 and 72% of children recalled their recommendations. 48% of children reported eating more vegetables as a response to the strategies. 55% more fruit, 60% drinking more plain water, 44% doing more exercise, and 15% bringing healthy lunches from home more frequently. Workshops did not influence recall of the characters in the posters or reported changes towards the 5 healthy behaviors. Conclusions and Implications: Posters were successful in communicating the campaign messages. However, two workshops may not be sufficient to make a difference in enforcing messages or promoting behavioral change within the framework of a communication strategy. Funded by ILSI.
S31
O22 Evaluation of the Oklahoma Beef Cooking School for Youth Barbara J. Brown, PhD, Oklahoma State University, 002 HES, Stillwater, OK 74078, [email protected]; Swee Hwa Kong, MS, Lot 767 RPR Batu 6, Jalan PujutLutong, 98000, Miri, Sarawak, Malaysia, [email protected]; Janice Hermann, Oklahoma State University, 308 HES, Stillwater, OK 74078, [email protected] Objective: The objective was to evaluate the effectiveness of participation in the Oklahoma Beef Cooking School for Youth (OBCSY). Use of Theory or Research: The developmental theory was used in curriculum development by emphasizing the food instead of nutrients to encourage children to make healthier food choices. Target Audience: Children age 8 to 18. Description: The curriculum was developed to help children learn and practice skills associated with buying and preparing food using beef as the source of protein and to help them make nutritious food choices. Children participated in six hands-on learning stations presented in game formats covering fitting beef into healthy diets, purchasing beef, cooking methods, food safety, careers in the food industry and beef facts. Children then prepared and sampled quick, healthy, affordable recipes. Evaluation: Participants completed a Self Check questionnaire at the end of the program consisting of eight multiple choice and one open-ended question. Data was analyzed for frequencies and chi squares. Significant level was set at P⬍0.05. Conclusions and Implications: Usable questionnaires were completed by 1055 children. Significant differences were found between genders. More boys intended to choose three ounce servings of beef, consider price per serving when purchasing beef, and pack a cold source in sack lunches containing beef sandwiches. When results were compared by grade level significant differences were found in the intention to eat beef more often (more younger participants planned to eat beef more often) and in intention to use a meat thermometer to determine doneness (more younger participants planned to use a meat thermometer for sure or maybe).
O23 The Family Fitness Program Lynn James, MS, RD, LDN, Penn State Extension, Northumberland County, 443 Plum Creek Road Sunbury, PA 17801, [email protected] Objective: The Family Fitness program was developed to improve healthier food and fitness behaviors and child overweight prevention for children ages 8-12. Continued on page S32