- Email: [email protected]
P129 How Teachers’ Childhood School Lunch Experiences Impact Their Views and Actions Related to School Lunch with Their Students
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Poster Abstracts
Journal of Nutrition Education and Behavior Volume 51, Number 7S, 2019
P127 (continued) advertisements. During the cross-sectional study, participating students completed questionnaires and anthropometric data was collected by trained researchers. Measurable Outcome/Analysis: Questionnaires assessed FI, perceived stress, diet quality, perceived health, grade point average (GPA), and financial anxiety. Anthropometric data was used to calculate Body Mass Index (BMI). Differences between secure and insecure students were assessed with student’s t-tests. Results: Among the preliminary sample of n = 74 participants, students were on average 20.2 years old (§ 1.4), predominantly male (55%), and 48.7% experienced FI. Food insecure students reported significantly greater perceived personal stress (P = .011), higher financial anxiety (P < .001), and poorer diet quality (P = .032). However, there was no significant difference between secure and insecure students related to their BMI, achieved GPA, and self-rated health. Conclusion: These preliminary findings suggest that students experiencing FI consume poorer quality diets and experience greater stress and financial anxiety when compared with secure students. These results are consistent with some of the previous findings when researchers have used the 10-item FSSM without the screening items. Further research that uses this FI assessment protocol with a larger sample of students from a variety of institutions is warranted. Funding: None.
P128 Diet Quality, Food Access, Obesity and Hypertension Risk in Rural Nicaragua Kaila Bonavire, East Carolina University; Ginger Williams, PhD, Winthrop University; Lauren Sastre, PhD, LDN, RDN, [email protected], East Carolina University, 2435 F Health Sciences Bldg, Mail Stop 668, Greenville, NC 27834 Background: Obesity rates are rising in Nicaragua, however, there is limited research on food related behavioral and environmental risk factors as well as associated health risks. Objective: Examine dietary patterns and quality, food access, obesity and related chronic disease risk (e.g. blood pressure) in rural Nicaragua. Study Design, Settings, and Participants: Cross-sectional survey (translated into Spanish), anthropometric (height, weight) and blood pressure measures were obtained with adult participants >18 years. Trained interpreters assisted with consent and data collection. Data were collected during free health clinics in two rural mountainous regions in March 2018. Measurable Outcome/Analysis: Patterns of food consumption (qualitative FFQ), food access (Household Food Insecurity Access Scale [HFIAS]), Body Mass Index (BMI), blood pressure and sociodemographic variables. Analysis were performed with SPSS 25.0 and included descriptive and bivariate analysis. Results: Participants (n = 123, 85% female) had a mean age of 32.2 § 15.7 years and included residents from La
Rocha, La Tierra Blanca (48.8%) or La Hermidad (51.2%) with a mean household size of 4.9 § 1.8. Foods most commonly consumed daily included: beans (88%), corn tortillas (84%), rice (80%). Produce mostly commonly consumed daily included: onions (67%), tomatoes (54%) and bananas (35%). 45% percent were identified as overweight and 17.4% as obese with a mean BMI of 26.2 kg/m2 § 3.9. 63% of the participants blood pressure were above normal and 36.7% within normal ranges. Mean HFIAS food access scores were 9.2 § 6.3 (range 0-27). Food access was marginally associated with blood pressure (P = .077) and location (P = .060) but not weight status (P = .97). Conclusion: Participants from rural Nicaragua reported limited daily dietary variety, high consumption of starchy foods, low consumption of fruits and vegetables and were found to be at risk for overweight, obesity and elevated blood pressure. Funding: None.
P129 How Teachers’ Childhood School Lunch Experiences Impact Their Views and Actions Related to School Lunch with Their Students Deborah A. Olarte, MS, RD, [email protected], Teachers College, Columbia University, 525 W 120th St, Box 137, New York, NY 10033; Pamela Koch, EdD, RD, Teachers College, Columbia University; Randi Wolf, PhD, MPH, Teachers College, Columbia University; Isobel Contento, PhD, CDN, Teachers College, Columbia University Background: Students who regularly consume school meals have a higher diet quality than students who do not. K-12 teachers are uniquely poised to promote and advocate for school lunch, but little is known about teachers’ personal school lunch experiences, and how those experiences impact their current students. Objective: This study explored teachers’ childhood perceptions and experiences with school lunch and how those experiences relate to their current involvement with their students’ participation in school lunch. Study Design, Settings, Participants: This was a cross-sectional qualitative study of a unique, interactive, two-hour theatrical workshop in the Smith Learning Theatre at Teachers College, Columbia University in New York City. The theater was configured to simulate a school environment for a series of performance activities and discussion among ten K-12 teachers. Measurable Outcome/Analysis: Teachers pictorially represented and discussed their school lunch experiences and memories. Observations, memos, audio and video data were thematically analyzed with inductive and deductive processes. Results: All teachers experienced eating school lunch at one time or another in their lives. Overall, their experiences focused on the social aspect of lunch, rather than the food. The lunch period was viewed as a means to interact with classmates and a springboard to recess. None of the teachers remembered interacting with their own teachers during lunch. In their professional lives, teachers value Continued on page S91
Journal of Nutrition Education and Behavior Volume 51, Number 7S, 2019 P129 (continued)
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types of instructional methods, elimination of group projects, provision of study guides and reminders/feedback and live lectures with questions and answers. Conclusion: Formative assessment is an effective and feasible method to improve student engagement in an advanced, online nutrition course. More pedagogical research is needed for comparing online vs. face-to-face instruction for advanced nutrition courses. Funding: None.
food as a tool for their students’ academic success, yet most are not in the lunchroom when their students eat. All engage with their students in some capacity with food and healthy eating habits, but not in the lunchroom. Conclusion: By not spending time in the lunchroom these teachers are perpetuating the practice of teacher absence during lunch. This is a missed opportunity for teachers to encourage healthy eating habits, since students see teachers as role models. Teachers valued their students being properly nourished to achieve academic success. Therefore, more support is needed for teachers to become better advocates for students to take and eat school lunch. Funding: Teachers College.
P131 Mobile Food Ordering App Influence on Caffeinated Beverages Purchased in a University Setting
P130 Improving Student Engagement and Learning Environment Through Formative Assessment of an Online, Advanced Nutrition Course
Rakhi Chowdhury, MS, BA, [email protected], Florida International University, 11200 SW 8th St, Miami, FL 33199; Priya Krishnakumar, MS, Florida International University; Catherine Coccia, PhD, RD, Florida International University
Zubaida Qamar, PhD, MS, [email protected], San Francisco State University, 1600 Holloway Ave, Burk Hall 329, San Francisco, CA 94132 Objective: To conduct formative assessment to improve online learning environment for an advanced nutrition course. Use of Theory or Research: Utilizing aspects of Theory of Instructional Design, formative assessment was conducted to engage students in a web-delivered advanced nutrition course. Previous research is generally based on online introductory nutrition courses but there exists a gap with web-based, advanced nutrition courses. Target Audience: Undergraduate Students Program Description: The three-credit, advanced nutrition course was taught to graduating Dietetics seniors (n = 44) and was delivered online. Students were engaged via various activities including case studies/worksheets, blogs/discussion forums, group projects, exams/quizzes, essays/writing projects, multiple short videos/lectures with PowerPoint slides, long video lecture, research articles, and reading book chapter/assigned pages. Evaluation Methods: Online survey administered to students (n = 29, response rate = 65.9%) which included four quantitative and one qualitative question to assess engagement and improvement in online delivery Results: Of the nine media of teaching and learning assessment, students ranked (1 = highest, 9 = lowest) multiple short videos as most preferred (mean § SD = 2.43 § 2.01) followed by case studies/worksheets (3.46 § 1.43). Lowest ranked were group projects (7.43 § 2.03) with second lowest being essays/writing projects (7.04 § 2.01). With regards to online exam administration, 100% of the students preferred to have timed exams available over a number of days. Furthermore, students (62.07%) found the online delivery format easy or extremely easy to follow. Only 24.14% students preferred in-person instruction with majority preferring the online format in various degrees. Via an open-ended question, the students provided suggestions to improve online delivery of the course such as utilizing different
Background: Digital food ordering usage through mobile applications is increasing at dramatic rates. These platforms may influence the ordering decisions of consumers, yet little is known about their impact on the diet quality of foods and beverages ordered. Objective: To compare the sales and nutrient composition of caffeinated beverages ordered using a mobile ordering application (app) versus a traditional walk-up ordering method. Study Design, Settings, Participants: This was a cross-sectional study conducted over a one-month period at a southeastern university in Miami. Itemized-sales data were collected from the on-campus Starbucks outlet, for customers who ordered drinks either via a traditional walk-up method or an online ordering system using the app Tapingo. Measurable Outcome/Analysis: The average drink order per customer was analyzed and sales, calories, saturated fat, and sugar was compared between the Tapingo group and the non-Tapingo group. Independent t-tests were conducted using SPSS v.21.0. Results: Over the month examined, Tapingo app sales were $14,427.91 for n = 3,451 drink orders. Non-Tapingo sales were $79,396.73 for n = 21,839 drink orders. Sale prices, calories, saturated fat and sugar were all standardized by number of drinks ordered per platform for comparison. Tapingo app orders were higher in price (t = -8.187, P < .001), calories (t = -2.98, P = .003), saturated fat (t = -1.99, P = .048) and sugar (t = -2.10, P = .036). Conclusion: These findings suggest that consumers who use mobile food ordering applications are more likely to order less nutrient dense options and caffeinated beverages higher in calories, saturated fat, and sugar compared to a consumer using the traditional walk-up ordering method. Future research should focus on understanding the health implications of online ordering, and nutrition education opportunities need to be provided for consumers using these platforms to help them make better food choices. Funding: None.
Poster Abstracts
Journal of Nutrition Education and Behavior Volume 51, Number 7S, 2019
P127 (continued) advertisements. During the cross-sectional study, participating students completed questionnaires and anthropometric data was collected by trained researchers. Measurable Outcome/Analysis: Questionnaires assessed FI, perceived stress, diet quality, perceived health, grade point average (GPA), and financial anxiety. Anthropometric data was used to calculate Body Mass Index (BMI). Differences between secure and insecure students were assessed with student’s t-tests. Results: Among the preliminary sample of n = 74 participants, students were on average 20.2 years old (§ 1.4), predominantly male (55%), and 48.7% experienced FI. Food insecure students reported significantly greater perceived personal stress (P = .011), higher financial anxiety (P < .001), and poorer diet quality (P = .032). However, there was no significant difference between secure and insecure students related to their BMI, achieved GPA, and self-rated health. Conclusion: These preliminary findings suggest that students experiencing FI consume poorer quality diets and experience greater stress and financial anxiety when compared with secure students. These results are consistent with some of the previous findings when researchers have used the 10-item FSSM without the screening items. Further research that uses this FI assessment protocol with a larger sample of students from a variety of institutions is warranted. Funding: None.
P128 Diet Quality, Food Access, Obesity and Hypertension Risk in Rural Nicaragua Kaila Bonavire, East Carolina University; Ginger Williams, PhD, Winthrop University; Lauren Sastre, PhD, LDN, RDN, [email protected], East Carolina University, 2435 F Health Sciences Bldg, Mail Stop 668, Greenville, NC 27834 Background: Obesity rates are rising in Nicaragua, however, there is limited research on food related behavioral and environmental risk factors as well as associated health risks. Objective: Examine dietary patterns and quality, food access, obesity and related chronic disease risk (e.g. blood pressure) in rural Nicaragua. Study Design, Settings, and Participants: Cross-sectional survey (translated into Spanish), anthropometric (height, weight) and blood pressure measures were obtained with adult participants >18 years. Trained interpreters assisted with consent and data collection. Data were collected during free health clinics in two rural mountainous regions in March 2018. Measurable Outcome/Analysis: Patterns of food consumption (qualitative FFQ), food access (Household Food Insecurity Access Scale [HFIAS]), Body Mass Index (BMI), blood pressure and sociodemographic variables. Analysis were performed with SPSS 25.0 and included descriptive and bivariate analysis. Results: Participants (n = 123, 85% female) had a mean age of 32.2 § 15.7 years and included residents from La
Rocha, La Tierra Blanca (48.8%) or La Hermidad (51.2%) with a mean household size of 4.9 § 1.8. Foods most commonly consumed daily included: beans (88%), corn tortillas (84%), rice (80%). Produce mostly commonly consumed daily included: onions (67%), tomatoes (54%) and bananas (35%). 45% percent were identified as overweight and 17.4% as obese with a mean BMI of 26.2 kg/m2 § 3.9. 63% of the participants blood pressure were above normal and 36.7% within normal ranges. Mean HFIAS food access scores were 9.2 § 6.3 (range 0-27). Food access was marginally associated with blood pressure (P = .077) and location (P = .060) but not weight status (P = .97). Conclusion: Participants from rural Nicaragua reported limited daily dietary variety, high consumption of starchy foods, low consumption of fruits and vegetables and were found to be at risk for overweight, obesity and elevated blood pressure. Funding: None.
P129 How Teachers’ Childhood School Lunch Experiences Impact Their Views and Actions Related to School Lunch with Their Students Deborah A. Olarte, MS, RD, [email protected], Teachers College, Columbia University, 525 W 120th St, Box 137, New York, NY 10033; Pamela Koch, EdD, RD, Teachers College, Columbia University; Randi Wolf, PhD, MPH, Teachers College, Columbia University; Isobel Contento, PhD, CDN, Teachers College, Columbia University Background: Students who regularly consume school meals have a higher diet quality than students who do not. K-12 teachers are uniquely poised to promote and advocate for school lunch, but little is known about teachers’ personal school lunch experiences, and how those experiences impact their current students. Objective: This study explored teachers’ childhood perceptions and experiences with school lunch and how those experiences relate to their current involvement with their students’ participation in school lunch. Study Design, Settings, Participants: This was a cross-sectional qualitative study of a unique, interactive, two-hour theatrical workshop in the Smith Learning Theatre at Teachers College, Columbia University in New York City. The theater was configured to simulate a school environment for a series of performance activities and discussion among ten K-12 teachers. Measurable Outcome/Analysis: Teachers pictorially represented and discussed their school lunch experiences and memories. Observations, memos, audio and video data were thematically analyzed with inductive and deductive processes. Results: All teachers experienced eating school lunch at one time or another in their lives. Overall, their experiences focused on the social aspect of lunch, rather than the food. The lunch period was viewed as a means to interact with classmates and a springboard to recess. None of the teachers remembered interacting with their own teachers during lunch. In their professional lives, teachers value Continued on page S91
Journal of Nutrition Education and Behavior Volume 51, Number 7S, 2019 P129 (continued)
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types of instructional methods, elimination of group projects, provision of study guides and reminders/feedback and live lectures with questions and answers. Conclusion: Formative assessment is an effective and feasible method to improve student engagement in an advanced, online nutrition course. More pedagogical research is needed for comparing online vs. face-to-face instruction for advanced nutrition courses. Funding: None.
food as a tool for their students’ academic success, yet most are not in the lunchroom when their students eat. All engage with their students in some capacity with food and healthy eating habits, but not in the lunchroom. Conclusion: By not spending time in the lunchroom these teachers are perpetuating the practice of teacher absence during lunch. This is a missed opportunity for teachers to encourage healthy eating habits, since students see teachers as role models. Teachers valued their students being properly nourished to achieve academic success. Therefore, more support is needed for teachers to become better advocates for students to take and eat school lunch. Funding: Teachers College.
P131 Mobile Food Ordering App Influence on Caffeinated Beverages Purchased in a University Setting
P130 Improving Student Engagement and Learning Environment Through Formative Assessment of an Online, Advanced Nutrition Course
Rakhi Chowdhury, MS, BA, [email protected], Florida International University, 11200 SW 8th St, Miami, FL 33199; Priya Krishnakumar, MS, Florida International University; Catherine Coccia, PhD, RD, Florida International University
Zubaida Qamar, PhD, MS, [email protected], San Francisco State University, 1600 Holloway Ave, Burk Hall 329, San Francisco, CA 94132 Objective: To conduct formative assessment to improve online learning environment for an advanced nutrition course. Use of Theory or Research: Utilizing aspects of Theory of Instructional Design, formative assessment was conducted to engage students in a web-delivered advanced nutrition course. Previous research is generally based on online introductory nutrition courses but there exists a gap with web-based, advanced nutrition courses. Target Audience: Undergraduate Students Program Description: The three-credit, advanced nutrition course was taught to graduating Dietetics seniors (n = 44) and was delivered online. Students were engaged via various activities including case studies/worksheets, blogs/discussion forums, group projects, exams/quizzes, essays/writing projects, multiple short videos/lectures with PowerPoint slides, long video lecture, research articles, and reading book chapter/assigned pages. Evaluation Methods: Online survey administered to students (n = 29, response rate = 65.9%) which included four quantitative and one qualitative question to assess engagement and improvement in online delivery Results: Of the nine media of teaching and learning assessment, students ranked (1 = highest, 9 = lowest) multiple short videos as most preferred (mean § SD = 2.43 § 2.01) followed by case studies/worksheets (3.46 § 1.43). Lowest ranked were group projects (7.43 § 2.03) with second lowest being essays/writing projects (7.04 § 2.01). With regards to online exam administration, 100% of the students preferred to have timed exams available over a number of days. Furthermore, students (62.07%) found the online delivery format easy or extremely easy to follow. Only 24.14% students preferred in-person instruction with majority preferring the online format in various degrees. Via an open-ended question, the students provided suggestions to improve online delivery of the course such as utilizing different
Background: Digital food ordering usage through mobile applications is increasing at dramatic rates. These platforms may influence the ordering decisions of consumers, yet little is known about their impact on the diet quality of foods and beverages ordered. Objective: To compare the sales and nutrient composition of caffeinated beverages ordered using a mobile ordering application (app) versus a traditional walk-up ordering method. Study Design, Settings, Participants: This was a cross-sectional study conducted over a one-month period at a southeastern university in Miami. Itemized-sales data were collected from the on-campus Starbucks outlet, for customers who ordered drinks either via a traditional walk-up method or an online ordering system using the app Tapingo. Measurable Outcome/Analysis: The average drink order per customer was analyzed and sales, calories, saturated fat, and sugar was compared between the Tapingo group and the non-Tapingo group. Independent t-tests were conducted using SPSS v.21.0. Results: Over the month examined, Tapingo app sales were $14,427.91 for n = 3,451 drink orders. Non-Tapingo sales were $79,396.73 for n = 21,839 drink orders. Sale prices, calories, saturated fat and sugar were all standardized by number of drinks ordered per platform for comparison. Tapingo app orders were higher in price (t = -8.187, P < .001), calories (t = -2.98, P = .003), saturated fat (t = -1.99, P = .048) and sugar (t = -2.10, P = .036). Conclusion: These findings suggest that consumers who use mobile food ordering applications are more likely to order less nutrient dense options and caffeinated beverages higher in calories, saturated fat, and sugar compared to a consumer using the traditional walk-up ordering method. Future research should focus on understanding the health implications of online ordering, and nutrition education opportunities need to be provided for consumers using these platforms to help them make better food choices. Funding: None.