- Email: [email protected]
School Foodservice Staff's Knowledge, Attitude, and Intention Regarding Whole-Grain Food
S54 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012
P75 (continued) according to Social Cognitive Theory. Camp is held from 9 AM to 3 PM. Campers attend for 1 or more weeks. Families attend a finale event on Fridays; recipes are sent home every day. Outcome Measures and Analysis: The interview asked campers to reflect on their practices around the targeted behaviors before and after camp. Results: All campers reported learning more about organic growing, but none reported growing at home. Three campers started composting at home; 2 wanted to but could not persuade their parents. Four campers reported eating more fruits and vegetables because of camp. Seven campers said they ate fewer processed foods, 7 said they limited processed food before camp, and 2 reported they still ate a lot of processed food. One camper said, ‘‘I try to choose natural foods with less ingredients because artificial foods have more processing and chemicals.’’ All campers reported eating family meals both before and after camp. Conclusions and Implications: The intense and innovative HealthBarn USA camp experience moved the students toward some of the targeted behaviors. Funding: None.
P76 School Foodservice Staff’s Knowledge, Attitude, and Intention Regarding Whole-Grain Food A. F. Hotz, BS, [email protected], Indiana University, Department of Applied Health Science, 1025 East 7th Street, Bloomington, IN 47405; S. Martin, BS; M. Ottaway, BS; M. Somers, BS; H. Johnson, BS, Monroe County Community School Corporation; K. Thiagarajah, PhD, Indiana University Objective: The purpose of this study was to assess the effect of nutrition education on school foodservice staff's knowledge about whole grain and attitudes toward serving whole-grain foods. Design, Setting and Participants: Thirty-four food service managers and assistant managers from Monroe County Community School Corporation participated in a 90-minute nutrition education program. The effect of nutrition education was assessed with an identical pre/posttest questionnaire, which was adapted from a previously validated questionnaire and included 48 close-ended questions. Demographics, whole-grain knowledge, and attitudes were measured. Thirty participants who completed both pre- and postquestionnaires were included in the analysis. Outcome Measures and Analysis: Data were analyzed with descriptive statistics and paired t test. Results: All participants were women and most were white (93.1%). The majority of them had more than 6 years of work experience (75.9%) in food service, worked full time (62.1%), and indicated that they have responsibilities of preparing and serving food. There was a significant increase from pretest (60%) to posttest (80%) about
somewhat or very likely to find a recipe with whole grain for the school menu. Most of the attitudes related to serving whole-grain foods did not change significantly. Participants’ knowledge related to identifying whole-grain foods improved after education. For example, identifying popcorn as whole grain improved from 36.7% to 93.3%. The mean overall knowledge score improved significantly, from 11.73 3.43 to 14.87 3.16 (P < .001). Conclusions and Implications: Nutrition education improved participants’ knowledge about whole grain significantly but not their attitudes. Future education must focus on improving attitudes. Funding: None.
P77 Effect of Individual vs Group Counseling Format on Measures of Theory of Planned Behavior Constructs for Healthy Nutrition Behaviors A. Paranjape, MS, [email protected], Kent State University, College of Public Health, PO Box 5190, Kent, OH 44242; K. Lowry Gordon, PhD, RD, LD; N. Caine-Bish, PhD, RD, LD Objective: The purpose of this study was to examine whether a difference exists between Theory of Planned Behavior (TPB) constructs of intentions, attitudes, and perceived behavioral control (PBC) of community members who receive nutrition education via the format of individual vs group counseling. Design, Setting and Participants: The study was a quantitative investigation with a 2-group (individual vs group counseling) pretest-posttest design. A questionnaire was used that measured the TPB constructs with a 5-point Likert scale. This study included 32 adults. Average age was older (>48 years), with mean body mass index greater than 30 kg/m2. Intervention: The intervention was nutrition counseling provided either individually or in a group setting. Group nutrition education was provided by a dietitian through a local hospital's wellness programs, whereas individual sessions were delivered by the dietitians employed by the hospital's bariatric and diabetic centers. Outcome Measures and Analysis: Independent variables were time (pre vs post) and counseling intervention (individual vs group). Dependent variables were intentions, attitudes, and PBC. Repeated-measure of analysis of variance was used for statistical analysis. Results: Both individual and group counseling subjects had significantly higher TPB construct scores postintervention (P < .05). Group counseling subjects had significantly greater intentions compared with the individual counseling subjects (P < .02). However, there was no significant difference between the interventions for PBC and attitude. Conclusions and Implications: There was an increase in the intentions, attitudes, and PBC of individuals toward healthy nutrition behaviors in both group and Continued on page S55
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012
P75 (continued) according to Social Cognitive Theory. Camp is held from 9 AM to 3 PM. Campers attend for 1 or more weeks. Families attend a finale event on Fridays; recipes are sent home every day. Outcome Measures and Analysis: The interview asked campers to reflect on their practices around the targeted behaviors before and after camp. Results: All campers reported learning more about organic growing, but none reported growing at home. Three campers started composting at home; 2 wanted to but could not persuade their parents. Four campers reported eating more fruits and vegetables because of camp. Seven campers said they ate fewer processed foods, 7 said they limited processed food before camp, and 2 reported they still ate a lot of processed food. One camper said, ‘‘I try to choose natural foods with less ingredients because artificial foods have more processing and chemicals.’’ All campers reported eating family meals both before and after camp. Conclusions and Implications: The intense and innovative HealthBarn USA camp experience moved the students toward some of the targeted behaviors. Funding: None.
P76 School Foodservice Staff’s Knowledge, Attitude, and Intention Regarding Whole-Grain Food A. F. Hotz, BS, [email protected], Indiana University, Department of Applied Health Science, 1025 East 7th Street, Bloomington, IN 47405; S. Martin, BS; M. Ottaway, BS; M. Somers, BS; H. Johnson, BS, Monroe County Community School Corporation; K. Thiagarajah, PhD, Indiana University Objective: The purpose of this study was to assess the effect of nutrition education on school foodservice staff's knowledge about whole grain and attitudes toward serving whole-grain foods. Design, Setting and Participants: Thirty-four food service managers and assistant managers from Monroe County Community School Corporation participated in a 90-minute nutrition education program. The effect of nutrition education was assessed with an identical pre/posttest questionnaire, which was adapted from a previously validated questionnaire and included 48 close-ended questions. Demographics, whole-grain knowledge, and attitudes were measured. Thirty participants who completed both pre- and postquestionnaires were included in the analysis. Outcome Measures and Analysis: Data were analyzed with descriptive statistics and paired t test. Results: All participants were women and most were white (93.1%). The majority of them had more than 6 years of work experience (75.9%) in food service, worked full time (62.1%), and indicated that they have responsibilities of preparing and serving food. There was a significant increase from pretest (60%) to posttest (80%) about
somewhat or very likely to find a recipe with whole grain for the school menu. Most of the attitudes related to serving whole-grain foods did not change significantly. Participants’ knowledge related to identifying whole-grain foods improved after education. For example, identifying popcorn as whole grain improved from 36.7% to 93.3%. The mean overall knowledge score improved significantly, from 11.73 3.43 to 14.87 3.16 (P < .001). Conclusions and Implications: Nutrition education improved participants’ knowledge about whole grain significantly but not their attitudes. Future education must focus on improving attitudes. Funding: None.
P77 Effect of Individual vs Group Counseling Format on Measures of Theory of Planned Behavior Constructs for Healthy Nutrition Behaviors A. Paranjape, MS, [email protected], Kent State University, College of Public Health, PO Box 5190, Kent, OH 44242; K. Lowry Gordon, PhD, RD, LD; N. Caine-Bish, PhD, RD, LD Objective: The purpose of this study was to examine whether a difference exists between Theory of Planned Behavior (TPB) constructs of intentions, attitudes, and perceived behavioral control (PBC) of community members who receive nutrition education via the format of individual vs group counseling. Design, Setting and Participants: The study was a quantitative investigation with a 2-group (individual vs group counseling) pretest-posttest design. A questionnaire was used that measured the TPB constructs with a 5-point Likert scale. This study included 32 adults. Average age was older (>48 years), with mean body mass index greater than 30 kg/m2. Intervention: The intervention was nutrition counseling provided either individually or in a group setting. Group nutrition education was provided by a dietitian through a local hospital's wellness programs, whereas individual sessions were delivered by the dietitians employed by the hospital's bariatric and diabetic centers. Outcome Measures and Analysis: Independent variables were time (pre vs post) and counseling intervention (individual vs group). Dependent variables were intentions, attitudes, and PBC. Repeated-measure of analysis of variance was used for statistical analysis. Results: Both individual and group counseling subjects had significantly higher TPB construct scores postintervention (P < .05). Group counseling subjects had significantly greater intentions compared with the individual counseling subjects (P < .02). However, there was no significant difference between the interventions for PBC and attitude. Conclusions and Implications: There was an increase in the intentions, attitudes, and PBC of individuals toward healthy nutrition behaviors in both group and Continued on page S55