- Email: [email protected]
Utilizing a Nutrition Curriculum to Influence Change in Head-Start Programs
TUESDAY, OCTOBER 6
Poster Session: Wellness and Public Health Process Evaluation of a Revised Nutrition Education Curriculum for Parents Targeting Obesogenic Behaviors Author(s): S. Harper1, A. Tovar1, G. Greene1, K. McCurdy2, L. Sebelia1; 1Nutrition and Food Science, Univ. of Rhode Island, Kingston, RI, 2Human Development and Family Studies, Univ. of Rhode Island, Kingston, RI Learning Outcome: The participant will describe process evaluation measures and how it can aid in improving nutrition education curricula. The Expanded Food and Nutrition Education Program (EFNEP) is designed to reach low-income populations primarily through curricula addressing dietary intake. Including other target behaviors such as physical activity, screen time and child feeding practices may be beneficial to help curb the obesity epidemic. In Rhode Island (RI), a qualitative study found that parents who had previously participated in EFNEP wanted to learn about these topics. Three additional EFNEP modules were developed covering these areas. The purpose of this study was to conduct a process evaluation of these modules. Five RI-EFNEP classes taught by paraprofessionals to parents of children ages 2-12 years (n¼42) participated in this study. The process evaluation assessed fidelity, lesson observations, and participant feedback (surveys and focus groups). Analysis included frequencies and content analysis. Fidelity for all components of the modified curriculum was high (75-100%) except for goal setting, which occurred only 58.8% of the time. Observations show participants were attentive and open to discussion in 90-100% of the lessons. Participant feedback was positive for the new lessons and hands-on activities. However, participants expressed wanting more age specific information related to feeding together with hands-on activities, and information related to how food advertisements tailor to parents and children. Overall, the curriculum was successful and will be revised to modify goal setting and include more age appropriate information as well as focus on the effects of advertising. Future studies can benefit from participant feedback to improve interventions that target obesity-related health behaviors in low-income families. Funding Disclosure: None
Support Needs for Breast Milk Expression on a University Campus Author(s): L.M. Dinour, Y. Bai; Health and Nutrition Sciences, Montclair State Univ., Montclair, NJ Learning Outcome: Participants will be able to describe the similarities and differences between female students, staff, and faculty in their control beliefs and experiences related to pumping or expressing breast milk while on a university campus. Background: Federal law requires employers to provide private, non-restroom space where employees can express breast milk, yet this provision does not protect college students unless they are employed by their academic institution. The purpose of this study is to compare milk expression support needs between university-affiliated employees and students. Methods: In February 2015, all employees and students of one New Jersey University were invited via email to participate in a 20-minute online survey examining factors associated with on-campus breast milk expression behaviors. Responses were analyzed via descriptive statistics and ANOVA. Results: Sixty-seven women completed the survey. On average, students (n¼41), staff (n¼12), and faculty (n¼14) all reported they would be less likely to express breast milk on campus if either a space to do so or a place to store milk is not available. However, students significantly disagreed with the statement, “A space to pump or express breast milk is available for me on campus,” compared to staff (3.02 vs. 5.33, p¼0.007) and faculty (3.02 vs. 5.50, p¼0.002). Additionally, students significantly agreed that, “A place to store milk is not available for me on campus,” compared to staff (5.56 vs. 3.75, p¼0.03) and faculty (5.56 vs. 3.86, p¼0.03). Conclusions: While the needs of lactating women are similar regardless of campus role, current institutional support appears weakest for students. Since the culture of lactation accommodation may impact breastfeeding exclusivity and duration, universities must do more to support all women who wish to continue a breastfeeding relationship while at school or work. Funding Disclosure: None
Man Sized Meals? The Effect of Gender and Ordering Sequence on Restaurant Orders Author(s): S.H. Thompson, K.N. Fields; Health Sciences, Coastal Carolina Univ., Conway, SC Learning Outcome: After viewing this poster, participants will be able to determine the influence of gender and ordering sequence on food and drink orders at a full-service restaurant. Obesity and the over consumption of food are major public health issues. A decade ago women had higher obesity rates (33.4%) than men (27.5%); however, men’s rates have been increasing and are now nearly equal to women’s. Social norms also influence quantities and types of food eaten. This study examined how gender and ordering sequence influence food and drink orders at a full-service restaurant. Dinner orders, ordering sequence, and gender were recorded for 166 tables (n¼501 patrons; 46.8% female) over three months. Data were examined with Logistic Regression Odds Ratios using Statistical Analysis Software (SAS). Independent variables included gender and ordering sequence at each table (covariate) while dependent variables were drink (alcoholic/nonalcoholic), appetizer (yes/no), entrée (higher/lower calorie), and dessert (yes/no) for each patron. Significant differences were found by gender with males 1.68 times more likely to order alcoholic drinks (95% CI, 1.16 - 2.43), 3.68 times more likely to order appetizers (95% CI, 1.89 - 7.18), and 3.23 times more likely to order higher calorie entrees than females (95% CI, 2.33 - 4.68). For each unit increase in ordering sequence, the frequencies of ordering alcoholic beverages and desserts significantly decreased by 12.7% (95% CI, .78 - .97) and 32.8% (95% CI, .53 - .85), respectively. While peer’s orders did not influence increases in ordering alcohol, appetizers, higher calorie entrees, or desserts, distinct gender differences were noted. Although men generally require more calories than women, gender specific education for reducing calorie consumption at restaurants may be warranted for the male population. Funding Disclosure: None
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Utilizing a Nutrition Curriculum to Influence Change in Head-Start Programs Author: C. Sealey-Potts; Nutrition and Dietetics, Univ. of North Florida, Jacksonville, FL Learning Outcome: All participants will be able to describe the methodology used in influencing change in a head-start environment. Developing appropriate nutritional attitudes and behaviors early in life builds a foundation for later healthy practices in adulthood. Evidence suggests that 25% of preschoolers who attend head start are obese and parents and teachers can be integral in constructing a healthy physical environment for young children to help them form appropriate health habits, including good food choices. The purpose of this study was to evaluate the impact of a nutrition curriculum on changes in nutrition and physical activities in the school environment. Methods: Pre- and post- intervention method was used. Teachers and administrators of head-start/childcare programs were trained on the implementation of a specific nutrition curriculum. Sixty-two teachers participated in the curriculum training. Pre-nutrition and physical assessment data on specific foods offered, feeding environment, active play time, and screen time practices were measured. Participants were asked to use the nutrition curriculum for one academic year and post-assessment data were collected. Data were analyzed using SPSS 22.0. Results: Statistically significant changes (p <0.05) in school policies and practices were found. More water was made available (p¼0.00), 100% juice offerings were limited (p¼0.00), fruits and vegetables offerings and lower fat milk to children older than 2 years increased; sugary drinks, fruit juices, and fried foods and meats significantly decreased. Active play time significantly increased, and screen time decreased, but not significantly (p>0.05). Conclusion: Exposure to healthy habits can start with teachers as the conduit for change. Significant lifestyle changes were observed after a casual implementation of a nutrition curriculum. Funding Disclosure: Miami Foundation Grant
September 2015 Suppl 2—Abstracts Volume 115 Number 9
Poster Session: Wellness and Public Health Process Evaluation of a Revised Nutrition Education Curriculum for Parents Targeting Obesogenic Behaviors Author(s): S. Harper1, A. Tovar1, G. Greene1, K. McCurdy2, L. Sebelia1; 1Nutrition and Food Science, Univ. of Rhode Island, Kingston, RI, 2Human Development and Family Studies, Univ. of Rhode Island, Kingston, RI Learning Outcome: The participant will describe process evaluation measures and how it can aid in improving nutrition education curricula. The Expanded Food and Nutrition Education Program (EFNEP) is designed to reach low-income populations primarily through curricula addressing dietary intake. Including other target behaviors such as physical activity, screen time and child feeding practices may be beneficial to help curb the obesity epidemic. In Rhode Island (RI), a qualitative study found that parents who had previously participated in EFNEP wanted to learn about these topics. Three additional EFNEP modules were developed covering these areas. The purpose of this study was to conduct a process evaluation of these modules. Five RI-EFNEP classes taught by paraprofessionals to parents of children ages 2-12 years (n¼42) participated in this study. The process evaluation assessed fidelity, lesson observations, and participant feedback (surveys and focus groups). Analysis included frequencies and content analysis. Fidelity for all components of the modified curriculum was high (75-100%) except for goal setting, which occurred only 58.8% of the time. Observations show participants were attentive and open to discussion in 90-100% of the lessons. Participant feedback was positive for the new lessons and hands-on activities. However, participants expressed wanting more age specific information related to feeding together with hands-on activities, and information related to how food advertisements tailor to parents and children. Overall, the curriculum was successful and will be revised to modify goal setting and include more age appropriate information as well as focus on the effects of advertising. Future studies can benefit from participant feedback to improve interventions that target obesity-related health behaviors in low-income families. Funding Disclosure: None
Support Needs for Breast Milk Expression on a University Campus Author(s): L.M. Dinour, Y. Bai; Health and Nutrition Sciences, Montclair State Univ., Montclair, NJ Learning Outcome: Participants will be able to describe the similarities and differences between female students, staff, and faculty in their control beliefs and experiences related to pumping or expressing breast milk while on a university campus. Background: Federal law requires employers to provide private, non-restroom space where employees can express breast milk, yet this provision does not protect college students unless they are employed by their academic institution. The purpose of this study is to compare milk expression support needs between university-affiliated employees and students. Methods: In February 2015, all employees and students of one New Jersey University were invited via email to participate in a 20-minute online survey examining factors associated with on-campus breast milk expression behaviors. Responses were analyzed via descriptive statistics and ANOVA. Results: Sixty-seven women completed the survey. On average, students (n¼41), staff (n¼12), and faculty (n¼14) all reported they would be less likely to express breast milk on campus if either a space to do so or a place to store milk is not available. However, students significantly disagreed with the statement, “A space to pump or express breast milk is available for me on campus,” compared to staff (3.02 vs. 5.33, p¼0.007) and faculty (3.02 vs. 5.50, p¼0.002). Additionally, students significantly agreed that, “A place to store milk is not available for me on campus,” compared to staff (5.56 vs. 3.75, p¼0.03) and faculty (5.56 vs. 3.86, p¼0.03). Conclusions: While the needs of lactating women are similar regardless of campus role, current institutional support appears weakest for students. Since the culture of lactation accommodation may impact breastfeeding exclusivity and duration, universities must do more to support all women who wish to continue a breastfeeding relationship while at school or work. Funding Disclosure: None
Man Sized Meals? The Effect of Gender and Ordering Sequence on Restaurant Orders Author(s): S.H. Thompson, K.N. Fields; Health Sciences, Coastal Carolina Univ., Conway, SC Learning Outcome: After viewing this poster, participants will be able to determine the influence of gender and ordering sequence on food and drink orders at a full-service restaurant. Obesity and the over consumption of food are major public health issues. A decade ago women had higher obesity rates (33.4%) than men (27.5%); however, men’s rates have been increasing and are now nearly equal to women’s. Social norms also influence quantities and types of food eaten. This study examined how gender and ordering sequence influence food and drink orders at a full-service restaurant. Dinner orders, ordering sequence, and gender were recorded for 166 tables (n¼501 patrons; 46.8% female) over three months. Data were examined with Logistic Regression Odds Ratios using Statistical Analysis Software (SAS). Independent variables included gender and ordering sequence at each table (covariate) while dependent variables were drink (alcoholic/nonalcoholic), appetizer (yes/no), entrée (higher/lower calorie), and dessert (yes/no) for each patron. Significant differences were found by gender with males 1.68 times more likely to order alcoholic drinks (95% CI, 1.16 - 2.43), 3.68 times more likely to order appetizers (95% CI, 1.89 - 7.18), and 3.23 times more likely to order higher calorie entrees than females (95% CI, 2.33 - 4.68). For each unit increase in ordering sequence, the frequencies of ordering alcoholic beverages and desserts significantly decreased by 12.7% (95% CI, .78 - .97) and 32.8% (95% CI, .53 - .85), respectively. While peer’s orders did not influence increases in ordering alcohol, appetizers, higher calorie entrees, or desserts, distinct gender differences were noted. Although men generally require more calories than women, gender specific education for reducing calorie consumption at restaurants may be warranted for the male population. Funding Disclosure: None
A-84
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Utilizing a Nutrition Curriculum to Influence Change in Head-Start Programs Author: C. Sealey-Potts; Nutrition and Dietetics, Univ. of North Florida, Jacksonville, FL Learning Outcome: All participants will be able to describe the methodology used in influencing change in a head-start environment. Developing appropriate nutritional attitudes and behaviors early in life builds a foundation for later healthy practices in adulthood. Evidence suggests that 25% of preschoolers who attend head start are obese and parents and teachers can be integral in constructing a healthy physical environment for young children to help them form appropriate health habits, including good food choices. The purpose of this study was to evaluate the impact of a nutrition curriculum on changes in nutrition and physical activities in the school environment. Methods: Pre- and post- intervention method was used. Teachers and administrators of head-start/childcare programs were trained on the implementation of a specific nutrition curriculum. Sixty-two teachers participated in the curriculum training. Pre-nutrition and physical assessment data on specific foods offered, feeding environment, active play time, and screen time practices were measured. Participants were asked to use the nutrition curriculum for one academic year and post-assessment data were collected. Data were analyzed using SPSS 22.0. Results: Statistically significant changes (p <0.05) in school policies and practices were found. More water was made available (p¼0.00), 100% juice offerings were limited (p¼0.00), fruits and vegetables offerings and lower fat milk to children older than 2 years increased; sugary drinks, fruit juices, and fried foods and meats significantly decreased. Active play time significantly increased, and screen time decreased, but not significantly (p>0.05). Conclusion: Exposure to healthy habits can start with teachers as the conduit for change. Significant lifestyle changes were observed after a casual implementation of a nutrition curriculum. Funding Disclosure: Miami Foundation Grant
September 2015 Suppl 2—Abstracts Volume 115 Number 9