- Email: [email protected]
Using Search Engine Optimization Techniques to Enhance the Visibility of Colorado Extension
Journal of Nutrition Education and Behavior Volume 46, Number 4S, 2014
P146 Factors Influencing Eating Behaviors of College Students: Dining Out vs Eating at Home Emily Dupuis, BS, [email protected], Eastern Illinois University, 600 Lincoln Avenue, Charleston, IL 61920; M. Tracy Burns, PhD, RD; C. Duncan Lane, PhD, CFLE Objective: The objective of this quantitative study was to identify factors that influence eating behaviors of college students when dining out as compared to dining in (defined as eating at residence hall dining center or apartment). Study Design, Setting, Participants, and Intervention: A convenience sample of 273 undergraduate and graduate students attending a mid-sized regional University participated in the online survey participated in the study. Outcome, Measures and Analysis: Descriptive statistics to highlight influencing factors were calculated. Results: The majority of participants ranked price and personal preference as most important when selecting food regardless of where the food was consumed. A slightly higher percentage of participants (4%) were more concerned with nutritional value when dining in. However, 43% noted that if nutritional value was available in the dining center, they would not use it. Additionally, 40% of participants noted that they never or rarely read the nutrition facts on the food label when shopping. The meal most commonly consumed out during the week was dinner with 29% of participants indicating eating dinner out 3 or more times weekly with breakfast, if consumed, eaten most frequently at home. Conclusions and Implications: Based on the results of this study, nutrition was not a strong influencing factor for college students when selecting foods consumed regardless of dining location. Intent to utilize nutrition information in the form of food labels was limited. Nutrition education efforts on campus need to focus on consuming preferred foods on a budget with nutritional value playing a supportive role. Funding: None
P147 Using Search Engine Optimization Techniques to Enhance the Visibility of Colorado Extension Reanna Moore, MS-candidate, [email protected], Colorado State University, Department FSHN, 1571 Campus Delivery, Fort Collins, CO 80523-1571; E. Shackelton, MS; A. Clark, PhD, RD, University of Northern Colorado; L. Bellows, PhD, RD, Colorado State University Objective: To test the impact of inserting search engine optimization (SEO) techniques in Colorado State University (CSU) Extension fact sheets as a strategy to increase the visibility of web materials online. Study Design, Setting, Participants, and Intervention: A protocol involving principles of SEO
Poster Abstracts S165
was developed using two cutting edge principles: Keyword Analysis and Keyword Placement. The protocol was used in the revision/development of seven CSU Extension Nutrition & Health fact sheets. Outcome, Measures and Analysis: The protocol was tested by posting the fact sheets to the CSU Extension website, where pre- and post-revision Pageviews from Google Analytics as well as ranking on Google search results were examined for each of the fact sheets. Results: The use of a SEO protocol resulted in higher quality content within each fact sheet, and through the use of keyword generating tools, addressed the needs of the target audience. Keyword placement techniques led to changes in format that included title modifications, greater number of headings and subheadings, as well as an increase in keyword density, which was higher in post-revision for all fact sheets. Comparing Google Analytics Pageviews data pre-and post-revision, the Pageviews for all six fact sheets increased, ranging from 101% to 281% increase. Data from Google search results demonstrated an increase in visibility for four fact sheets and remained static for the other three. Conclusions and Implications: This SEO protocol appears to be successful in enhancing the visibility of CSU Extension Nutrition & Health fact sheets and is a tool that can be used by nutrition educators and Extension personnel organization-wide. Funding: None
P148 Understanding the Impact of Store-based Nutrition Education on Food Purchasing Behavior: Findings From a 2013 Evaluation Ruth Morgan, MPH, [email protected], Altarum Institute, 2000 M Street NW, Suite 400, Washington, DC 20036; L. Seman, MPH, Share Our Strength; B. Wolford, MS, RD, Altarum Institute Objective: To understand the impact of Share Our Strength's Cooking Matters at the Store (CM@S) grocery tours on participant attitudes and self-reported shopping behaviors and key facilitators and barriers to program success, CM@S underwent a process and impact evaluation in 2013. CM@S is a 1-hour, facilitator-led grocery tour that teaches participants key shopping skills: comparing unit prices, buying fruits and vegetables on a budget, reading food labels, and identifying whole grains. CM@S reaches over 20,000 adults annually. Study Design, Setting, Participants, and Intervention: A total of 114 CM@S participants completed pre- and post-surveys regarding their shopping behaviors and confidence in applying tour information and 46 attended focus groups to further discuss these topics. All participants were recruited from 24 tours implemented in Arkansas, Colorado, and Maryland. Outcome, Measures and Analysis: Quantitative analyses of surveys and qualitative analyses of focus groups were performed. Descriptive statistics and qualitative themes are presented. Continued on page S166
P146 Factors Influencing Eating Behaviors of College Students: Dining Out vs Eating at Home Emily Dupuis, BS, [email protected], Eastern Illinois University, 600 Lincoln Avenue, Charleston, IL 61920; M. Tracy Burns, PhD, RD; C. Duncan Lane, PhD, CFLE Objective: The objective of this quantitative study was to identify factors that influence eating behaviors of college students when dining out as compared to dining in (defined as eating at residence hall dining center or apartment). Study Design, Setting, Participants, and Intervention: A convenience sample of 273 undergraduate and graduate students attending a mid-sized regional University participated in the online survey participated in the study. Outcome, Measures and Analysis: Descriptive statistics to highlight influencing factors were calculated. Results: The majority of participants ranked price and personal preference as most important when selecting food regardless of where the food was consumed. A slightly higher percentage of participants (4%) were more concerned with nutritional value when dining in. However, 43% noted that if nutritional value was available in the dining center, they would not use it. Additionally, 40% of participants noted that they never or rarely read the nutrition facts on the food label when shopping. The meal most commonly consumed out during the week was dinner with 29% of participants indicating eating dinner out 3 or more times weekly with breakfast, if consumed, eaten most frequently at home. Conclusions and Implications: Based on the results of this study, nutrition was not a strong influencing factor for college students when selecting foods consumed regardless of dining location. Intent to utilize nutrition information in the form of food labels was limited. Nutrition education efforts on campus need to focus on consuming preferred foods on a budget with nutritional value playing a supportive role. Funding: None
P147 Using Search Engine Optimization Techniques to Enhance the Visibility of Colorado Extension Reanna Moore, MS-candidate, [email protected], Colorado State University, Department FSHN, 1571 Campus Delivery, Fort Collins, CO 80523-1571; E. Shackelton, MS; A. Clark, PhD, RD, University of Northern Colorado; L. Bellows, PhD, RD, Colorado State University Objective: To test the impact of inserting search engine optimization (SEO) techniques in Colorado State University (CSU) Extension fact sheets as a strategy to increase the visibility of web materials online. Study Design, Setting, Participants, and Intervention: A protocol involving principles of SEO
Poster Abstracts S165
was developed using two cutting edge principles: Keyword Analysis and Keyword Placement. The protocol was used in the revision/development of seven CSU Extension Nutrition & Health fact sheets. Outcome, Measures and Analysis: The protocol was tested by posting the fact sheets to the CSU Extension website, where pre- and post-revision Pageviews from Google Analytics as well as ranking on Google search results were examined for each of the fact sheets. Results: The use of a SEO protocol resulted in higher quality content within each fact sheet, and through the use of keyword generating tools, addressed the needs of the target audience. Keyword placement techniques led to changes in format that included title modifications, greater number of headings and subheadings, as well as an increase in keyword density, which was higher in post-revision for all fact sheets. Comparing Google Analytics Pageviews data pre-and post-revision, the Pageviews for all six fact sheets increased, ranging from 101% to 281% increase. Data from Google search results demonstrated an increase in visibility for four fact sheets and remained static for the other three. Conclusions and Implications: This SEO protocol appears to be successful in enhancing the visibility of CSU Extension Nutrition & Health fact sheets and is a tool that can be used by nutrition educators and Extension personnel organization-wide. Funding: None
P148 Understanding the Impact of Store-based Nutrition Education on Food Purchasing Behavior: Findings From a 2013 Evaluation Ruth Morgan, MPH, [email protected], Altarum Institute, 2000 M Street NW, Suite 400, Washington, DC 20036; L. Seman, MPH, Share Our Strength; B. Wolford, MS, RD, Altarum Institute Objective: To understand the impact of Share Our Strength's Cooking Matters at the Store (CM@S) grocery tours on participant attitudes and self-reported shopping behaviors and key facilitators and barriers to program success, CM@S underwent a process and impact evaluation in 2013. CM@S is a 1-hour, facilitator-led grocery tour that teaches participants key shopping skills: comparing unit prices, buying fruits and vegetables on a budget, reading food labels, and identifying whole grains. CM@S reaches over 20,000 adults annually. Study Design, Setting, Participants, and Intervention: A total of 114 CM@S participants completed pre- and post-surveys regarding their shopping behaviors and confidence in applying tour information and 46 attended focus groups to further discuss these topics. All participants were recruited from 24 tours implemented in Arkansas, Colorado, and Maryland. Outcome, Measures and Analysis: Quantitative analyses of surveys and qualitative analyses of focus groups were performed. Descriptive statistics and qualitative themes are presented. Continued on page S166