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The effects of nutrition education with reinforcement and parental involvement on knowledge, attitudes, and practices of kindergarten students
TUESDAY, OCTOBER 26 ORIGINAL CONTRIBUTIONS: NUTRITION EDUCATION/PUBLIC RELATIONS WHO'S INTERESTED IN THE FOOD GUIDE PYRAMID?: RESPONSE TO A CONSUMER NUTRITION OFFER. R.A. Carpenter, MS, RD), B.S. Mitchell, PhD, M.J. Harris, MS, C.E. Barlow, MS. Cooper Institute for Aerobics Research, Dallas, TX It is expected that USDA's Food Guide Pyramid (FGP) would have a wide appeal for Americans. The objective of this study was to determine who would be most likely to respond to a consumer offer for a FGP that meets personal dietary needs. Information about the personalized FGP offer was distributed in most parts of the nation through a coupon insert advertisement and on packages of a major brand of bread. Respondents returned proofs of purchase and a nominal handling fee along with information about their age, gender, height, weight and physical activity level. Qualified respondents received an attractive printout of the FGP with food group serving amounts personalized for their individual daily energy needs. Educational materials were also provided. The respondents were primarily female (80.1%; male=19.9%). Mean age was 47.2 years for females and 46.4 years for males. The mean height was 64.1 inches and 70.1 inches for females and males, respectively. Mean weight was 157 pounds for females and 192 pounds for males. About 42% of the female and 44% of the male respondents were overweight (body mass index > 85th percentile). Nearly 50% of the females and 53.8% of the males indicated that they did not know how to use the FGP to improve their diets. Also, overweight respondents were more likely than appropriate weight respondents to indicate that they did not know how to use the FGP. These data suggest that women are much more likely to respond to a consumer offer for information about the FGP than men. Middleaged and overweight persons were very likely to be interested in receiving a personalized FGP as well. These results can help dietitians and other health professionals target FGP educational interventions to better meet the needs and interests of American consumers.
NUTRITION EDUCATION WITH TEXAS A&M UNIVERSITY SORORITY STUDENTS. D.1.Potter, J.W. Cohen, PhD, RD, LD, CHES, A.D. Lamb, K.R. Dirks, MD, Department of Student Health Services, Division of Student Services, Beutel Health Center, Texas A&M University, College Station, TX A nutrition education program for sorority members living in sorority houses increased awareness of healthy nutrition choices, with objectives based upon the Dietary Guidelines, the Food Guide Pyramid, low fat foods, and healthy exercise. Three sorority houses were involved in the fall of 1992, two through programs with table top exhibits and one control group. Evaluation methodology involved pre and post questionnaires on nutrition 2 knowledge, food behaviors, and health practices. Statistical analysis for Chi was done with SAS-PC. Teaching materials, educational leaflets, and visuals were developed and presented using: food models, posters, handouts, films, food samples, and discussion. Four training sessions were held at each sorority house and three each for house mothers and cooks. Questionnaires were completed by 70 members. Knowledge about foods highest in fiber changed significantly (p<.05) for the study groups and the control group, 46.2 vs. 7.7%. In the study groups, knowledge about calories changed most on popcorn, with 25% on the pre test thinking it was high in calories, while the post test showed 12%. Knowledge about high fiber foods improved (27.9 to 46.2°%), with most change in correctly identifying beans (47.7 to 65.4%) and raisins (59.1 to 69.0%). Practice changes improved: in reading food labels (36.4 sometimes to 38.5% always) and in eating breakfast (eating 0-1 times a week decreased from 15.9 to 7.7%). Knowledge of problem areas improved: lack of activity (52.3 to 61.5%), eating too many sweets (50.0 to 53.8%), and binge eating (18.2 to 23.1%). More reported worse eating habits in college (32.6 to 57.7%). Fewer reported being 5+ pounds overweight (70.5 to 59.1°%4.Reporting previous "dieting' was 43.2%. Changes ranked as 1", 2"d, or 3 choice were needing to exercise, to decrease fat intake, and eat less snacks. Analysis of 94 questionnaires for the 24 hour food recalls intake of the basic food groups showed: milk group average intake of 1.5 servings, slight increase; meat group averaged 1.75, remained constant; fruits/ vegetables averaged 2.5, decrease, possibly due to seasonal change; and bread/starch/grain averaged 4.0, increased. The training series with cooks and house-mothers proved most successful in these areas: serving the leanest meats possible, offering more than one vegetable along with a green salad at dinner, and reducing the servings of danish and donuts at breakfast. The nutrition education series with university sorority members and cooks helped increase healthier nutrition choices and improved awareness of the services of the Health Center and is a challenging opportunity for effective health promotion toward Healthy Campus 2000.
NUTRITIONAL FACTORS INFLUENCING CONSUMER PREFERENCE FOR SNACK FOODS. J.K. Leong, PhD, L.L. Ebro, PhD, RD, LD, W.D. Warde, PhD, Department of Nutritional Sciences, Oklahoma State University, Stillwater, Oklahoma This study investigated the effects of nutritional awareness and psychographic profiles relative to home and work environments affecting consumption of snack foods. Specific objectives were to determine: (a) level of nutritional awareness relative to snack foods; (b) impact of quality of life at-home and at-work on snack food consumption; (c) level of adoption of newly developed natural and processed snack foods; and (d) consumption frequency of snack foods. Usable data from 314 respondents (25.12%) from a random sample of home economists (N=1,250) were analyzed. Three-fourths of the respondents (7079%) desired more nutrition information relative to snacks, although they claimed to be more aware of nutrition through print media. Two-thirds of the respondents considered nutritional labeling important. A majority of the respondents (81%) were satisfied with their home environment, lifestyles, career development, and considered their jobs as satisfying and enriching. Nutrient content, price, quality, brand name, natural ingredients, variety, convenience, generic advertising, portion size, needs, and packaging influenced the selection of snack foods. Consumption frequencies were obtained for beverages, frozen, party, natural, and baked snacks. Results of the chi-square analyses indicated associations between nutritional awareness, quality of life at-home and at-work, snack categories preferred and demographic profiles. Personal well-being influenced the level of snack food consumption.
THE EFFECTS OF NUTRITION EDUCATION WITH REINFORCEMENT AND PARENTAL INVOLVEMENT ON KNOWLEDGE, ATTITUDES, AND PRACTICES OF KINDERGARTEN STUDENTS, V.L Holt, RD, M.L Kiel, PhD, RD, A.G. Brown, PhD, J.G. Holmes, PhD, KS. Feathers, RD, S.S. Twaddle, PhD, Dept. of Applied Human Sciences, East Tennessee State University, Johnson City, TN Nutrition education with reinforcement and parental involvement was evaluated for its effect on the knowledge, attitudes, and practices of three groups of kindergarten students. The groups received: (I) no nutrition education (control); (2) classroom education (Ex-C); and (3) classroom education plus a parental involvement component (Ex-P). A total of 248 students were given individual pre- and post-tests to evaluate changes resulting from the nutrition program. A modified Comprehensive Assessment of Nutrition Knowledge, Attitudes and Practices (CANKAP) test instrument was used. Three plate waste measures were taken in the cafeteria to determine actual eating practices--a week before education (pre-), 3 weeks after (post 1)and 8 weeks after (post 2). Broccoli was chosen for evaluation, because vegetables are poorly accepted by school-age children. On each test day, broccoli was offered on the cafeteria line and photographs were taken of children's trays. The broccoli plate waste was determined by evaluation of photos, using a modified Comstock scale. The nutrition education curriculum consisted of six lessons taught by nutrition graduate students. Hands-on activities were planned to enhance learning. Broccoli was introduced in the lessons to increase acceptability. Parent involvement consisted of activities that students completed at home with parents. The CANKAP pre- and post-test results were analyzed using a one-way ANOVA for matched pairs. Groups Ex-C and Ex-P showed significant increases over the control group (p < .05) for attitude and knowledge, but not practice. Mean values for broccoli plate waste were compared using a two-way ANOVA. Results of a Newman-Keuls' test showed significant differences in broccoli plate waste between control and experimental groups at post-test 2. Decrease in plate waste from pre-test to post-test 2 was significant in group Ex-P only. This would suggest a benefit of the parent involvement component, for which there was a 72% return rate of completed activities. Overall, the two experimental groups demonstrated a statistically significant improvement over the control group, in both CANKAP test results and broccoli consumption measures. In summary, nutrition education programs which include the presentation of basic concepts and activities which stimulate learning may be a key in developing positive eating habits in young children.
IJOURNAl, OF TIlE AMERICAN DIETETIC ASSOCIATION / A-15
NUTRITION EDUCATION WITH TEXAS A&M UNIVERSITY SORORITY STUDENTS. D.1.Potter, J.W. Cohen, PhD, RD, LD, CHES, A.D. Lamb, K.R. Dirks, MD, Department of Student Health Services, Division of Student Services, Beutel Health Center, Texas A&M University, College Station, TX A nutrition education program for sorority members living in sorority houses increased awareness of healthy nutrition choices, with objectives based upon the Dietary Guidelines, the Food Guide Pyramid, low fat foods, and healthy exercise. Three sorority houses were involved in the fall of 1992, two through programs with table top exhibits and one control group. Evaluation methodology involved pre and post questionnaires on nutrition 2 knowledge, food behaviors, and health practices. Statistical analysis for Chi was done with SAS-PC. Teaching materials, educational leaflets, and visuals were developed and presented using: food models, posters, handouts, films, food samples, and discussion. Four training sessions were held at each sorority house and three each for house mothers and cooks. Questionnaires were completed by 70 members. Knowledge about foods highest in fiber changed significantly (p<.05) for the study groups and the control group, 46.2 vs. 7.7%. In the study groups, knowledge about calories changed most on popcorn, with 25% on the pre test thinking it was high in calories, while the post test showed 12%. Knowledge about high fiber foods improved (27.9 to 46.2°%), with most change in correctly identifying beans (47.7 to 65.4%) and raisins (59.1 to 69.0%). Practice changes improved: in reading food labels (36.4 sometimes to 38.5% always) and in eating breakfast (eating 0-1 times a week decreased from 15.9 to 7.7%). Knowledge of problem areas improved: lack of activity (52.3 to 61.5%), eating too many sweets (50.0 to 53.8%), and binge eating (18.2 to 23.1%). More reported worse eating habits in college (32.6 to 57.7%). Fewer reported being 5+ pounds overweight (70.5 to 59.1°%4.Reporting previous "dieting' was 43.2%. Changes ranked as 1", 2"d, or 3 choice were needing to exercise, to decrease fat intake, and eat less snacks. Analysis of 94 questionnaires for the 24 hour food recalls intake of the basic food groups showed: milk group average intake of 1.5 servings, slight increase; meat group averaged 1.75, remained constant; fruits/ vegetables averaged 2.5, decrease, possibly due to seasonal change; and bread/starch/grain averaged 4.0, increased. The training series with cooks and house-mothers proved most successful in these areas: serving the leanest meats possible, offering more than one vegetable along with a green salad at dinner, and reducing the servings of danish and donuts at breakfast. The nutrition education series with university sorority members and cooks helped increase healthier nutrition choices and improved awareness of the services of the Health Center and is a challenging opportunity for effective health promotion toward Healthy Campus 2000.
NUTRITIONAL FACTORS INFLUENCING CONSUMER PREFERENCE FOR SNACK FOODS. J.K. Leong, PhD, L.L. Ebro, PhD, RD, LD, W.D. Warde, PhD, Department of Nutritional Sciences, Oklahoma State University, Stillwater, Oklahoma This study investigated the effects of nutritional awareness and psychographic profiles relative to home and work environments affecting consumption of snack foods. Specific objectives were to determine: (a) level of nutritional awareness relative to snack foods; (b) impact of quality of life at-home and at-work on snack food consumption; (c) level of adoption of newly developed natural and processed snack foods; and (d) consumption frequency of snack foods. Usable data from 314 respondents (25.12%) from a random sample of home economists (N=1,250) were analyzed. Three-fourths of the respondents (7079%) desired more nutrition information relative to snacks, although they claimed to be more aware of nutrition through print media. Two-thirds of the respondents considered nutritional labeling important. A majority of the respondents (81%) were satisfied with their home environment, lifestyles, career development, and considered their jobs as satisfying and enriching. Nutrient content, price, quality, brand name, natural ingredients, variety, convenience, generic advertising, portion size, needs, and packaging influenced the selection of snack foods. Consumption frequencies were obtained for beverages, frozen, party, natural, and baked snacks. Results of the chi-square analyses indicated associations between nutritional awareness, quality of life at-home and at-work, snack categories preferred and demographic profiles. Personal well-being influenced the level of snack food consumption.
THE EFFECTS OF NUTRITION EDUCATION WITH REINFORCEMENT AND PARENTAL INVOLVEMENT ON KNOWLEDGE, ATTITUDES, AND PRACTICES OF KINDERGARTEN STUDENTS, V.L Holt, RD, M.L Kiel, PhD, RD, A.G. Brown, PhD, J.G. Holmes, PhD, KS. Feathers, RD, S.S. Twaddle, PhD, Dept. of Applied Human Sciences, East Tennessee State University, Johnson City, TN Nutrition education with reinforcement and parental involvement was evaluated for its effect on the knowledge, attitudes, and practices of three groups of kindergarten students. The groups received: (I) no nutrition education (control); (2) classroom education (Ex-C); and (3) classroom education plus a parental involvement component (Ex-P). A total of 248 students were given individual pre- and post-tests to evaluate changes resulting from the nutrition program. A modified Comprehensive Assessment of Nutrition Knowledge, Attitudes and Practices (CANKAP) test instrument was used. Three plate waste measures were taken in the cafeteria to determine actual eating practices--a week before education (pre-), 3 weeks after (post 1)and 8 weeks after (post 2). Broccoli was chosen for evaluation, because vegetables are poorly accepted by school-age children. On each test day, broccoli was offered on the cafeteria line and photographs were taken of children's trays. The broccoli plate waste was determined by evaluation of photos, using a modified Comstock scale. The nutrition education curriculum consisted of six lessons taught by nutrition graduate students. Hands-on activities were planned to enhance learning. Broccoli was introduced in the lessons to increase acceptability. Parent involvement consisted of activities that students completed at home with parents. The CANKAP pre- and post-test results were analyzed using a one-way ANOVA for matched pairs. Groups Ex-C and Ex-P showed significant increases over the control group (p < .05) for attitude and knowledge, but not practice. Mean values for broccoli plate waste were compared using a two-way ANOVA. Results of a Newman-Keuls' test showed significant differences in broccoli plate waste between control and experimental groups at post-test 2. Decrease in plate waste from pre-test to post-test 2 was significant in group Ex-P only. This would suggest a benefit of the parent involvement component, for which there was a 72% return rate of completed activities. Overall, the two experimental groups demonstrated a statistically significant improvement over the control group, in both CANKAP test results and broccoli consumption measures. In summary, nutrition education programs which include the presentation of basic concepts and activities which stimulate learning may be a key in developing positive eating habits in young children.
IJOURNAl, OF TIlE AMERICAN DIETETIC ASSOCIATION / A-15