- Email: [email protected]
P2
ABSTRACT SECTION P1 Meal Time in Less Time Marnie Spencer, MS, RD, University of Idaho Bingham County Extension, 583 West Sexton, Blackfoot, ID 83221, [email protected]; Laura Sant, MS, RD, University of Idaho Franklin County Extension, 561 West Oneida, Preston, ID 83263, [email protected]; Rhea Lanting, MS, University of Idaho Twin Falls County Extension, 246 Third Avenue East, Twin Falls, ID 83301, [email protected] Every day, many of our clients are asked, “What are we having for dinner?” They feel as though they are spending too much money for food, too much time shopping, and question whether they are serving nutritious meals. University of Idaho Extension Educators developed Meal Time in Less Time, a series of three classes, precisely for those clients. The main topics of each lesson are: • Meal Planning in Less Time. Participants learn the benefits of meal planning, various methods to prepare menus, and nutritional considerations in meal planning. • Shopping Essentials. Participants learn shopping tips to save time and money at the grocery store, keeping food safe from store to home, using the nutrition facts label, and adding whole grains, fruits, vegetables and dairy products to meals. • Healthy Meals in Less Time. Participants learn timesaving strategies for meals as well as how to make healthier meals. Each of the three lessons contains a retrospective evaluation where participants record their knowledge and behaviors before and after taking the classes. Participants report the following increase in knowledge or behaviors from before to after the classes: 75 percent plan ahead for meals, 80 percent evaluate their menus for nutrition, 93 percent practice thrifty shopping practices, 83 percent incorporate whole grains, fruits, vegetables and dairy products into meals, 78 percent practice time-saving strategies for preparing meals and 87 percent utilize healthy food preparation methods. Funding was provided by a critical issues grant from University of Idaho Extension.
P2 Ready, Set, Food Safe Joey Peutz, MS, CFCS, University of Idaho Extension, 501 Main Street, [email protected]; Sandy McCurdy, PhD, University of Idaho Extension, P.O. Box 441140, Moscow, ID, [email protected]; Carol Hampton, MS, University of Idaho Extension, P.O. Box 267, Bonners Ferry, ID, 83805, [email protected]; Laura Sant, MS, RD, University of Idaho Extension, 561 West Oneida Street, Preston, ID 83263-1293, [email protected] Extension Advisory groups have identified teens as a target group that is lacking information to handle food safely and prevent food-borne illness. Food service is a typical entrylevel position for high school students. Many schools have
decreased resources and lack a specific training program in food safety targeting food service, state regulations, and high school students. These trends have lead to the development of a food safety curriculum specifically for high schools students. Extension teamed with high school teachers to prepare Ready, Set, Food Safe, a curriculum of nine lessons with PowerPoint slides (including imbedded video clips), a kit of 26 activities, student fill-in notes, and an exam. The curriculum is based on the Idaho CODE (Rules Governing Food Safety and Sanitation Standards for Food Establishments) and was reviewed and approved by the Idaho Food Protection Program manager. Students passing the exam with 80% or higher receive a state food safety and sanitation certificate, which meets Idaho CODE requirements. Strategies have been developed to measure knowledge gained, attitude change, and behavior change. The curriculum can be adapted to be state specific. The Ready, Set, Food Safe curriculum development was originally supported by the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture, Under Agreement No. 99-41563-0717. Any opinions, findings, conclusions or recommendations expressed in the publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.
P3 Delaying the Introduction of Solid Food to Infants: A Six-Lesson Curriculum for Community Educators Mildred Horodynski, PhD, RNC, College of Nursing, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Beth Olson, PhD, Food Science and Human Nutrition, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Holly Brophy-Herb, PhD, Family and Child Ecology, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Karen Shirer, PhD, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Mary Jo Arndt, PhD, RN, College of Nursing, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Kami Silk, PhD, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected] Early introduction of solid foods, prior to the recommended 4-6 months of age, is a risk factor for later overweight. The goal of this project was to design and implement a nutrition education intervention for low-income mothers of infants under 4-6 months of age, with the aim of delaying the introduction of solids. ‘The Infant Feeding Study’ (TIFS) was designed as a longitudinal, three-phase study. In Phase One, focus groups with mothers and health care providers were carried out to examine infant feeding practice and Continued on page S17
P2 Ready, Set, Food Safe Joey Peutz, MS, CFCS, University of Idaho Extension, 501 Main Street, [email protected]; Sandy McCurdy, PhD, University of Idaho Extension, P.O. Box 441140, Moscow, ID, [email protected]; Carol Hampton, MS, University of Idaho Extension, P.O. Box 267, Bonners Ferry, ID, 83805, [email protected]; Laura Sant, MS, RD, University of Idaho Extension, 561 West Oneida Street, Preston, ID 83263-1293, [email protected] Extension Advisory groups have identified teens as a target group that is lacking information to handle food safely and prevent food-borne illness. Food service is a typical entrylevel position for high school students. Many schools have
decreased resources and lack a specific training program in food safety targeting food service, state regulations, and high school students. These trends have lead to the development of a food safety curriculum specifically for high schools students. Extension teamed with high school teachers to prepare Ready, Set, Food Safe, a curriculum of nine lessons with PowerPoint slides (including imbedded video clips), a kit of 26 activities, student fill-in notes, and an exam. The curriculum is based on the Idaho CODE (Rules Governing Food Safety and Sanitation Standards for Food Establishments) and was reviewed and approved by the Idaho Food Protection Program manager. Students passing the exam with 80% or higher receive a state food safety and sanitation certificate, which meets Idaho CODE requirements. Strategies have been developed to measure knowledge gained, attitude change, and behavior change. The curriculum can be adapted to be state specific. The Ready, Set, Food Safe curriculum development was originally supported by the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture, Under Agreement No. 99-41563-0717. Any opinions, findings, conclusions or recommendations expressed in the publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.
P3 Delaying the Introduction of Solid Food to Infants: A Six-Lesson Curriculum for Community Educators Mildred Horodynski, PhD, RNC, College of Nursing, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Beth Olson, PhD, Food Science and Human Nutrition, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Holly Brophy-Herb, PhD, Family and Child Ecology, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Karen Shirer, PhD, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Mary Jo Arndt, PhD, RN, College of Nursing, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected]; Kami Silk, PhD, Michigan State University, 415 West Fee Hall, East Lansing, MI 48824, [email protected] Early introduction of solid foods, prior to the recommended 4-6 months of age, is a risk factor for later overweight. The goal of this project was to design and implement a nutrition education intervention for low-income mothers of infants under 4-6 months of age, with the aim of delaying the introduction of solids. ‘The Infant Feeding Study’ (TIFS) was designed as a longitudinal, three-phase study. In Phase One, focus groups with mothers and health care providers were carried out to examine infant feeding practice and Continued on page S17