- Email: [email protected]
What Do Parents Want to Learn about Nutrition and How Do They Want to Learn It?
Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011
P59 Food Safety Podcast and Newsletter Development for Mothers with Infants Kristin Stenger, BS, [email protected], University of Nebraska, 10 Home Economics Building, Lincoln, NE 68583; Paula Patton, BS; Katie James, MS, RD; Julie Albrecht, PhD, RD; Carol Larvick, MS; Carol Schwarz, MS, RD Objective: To develop a podcast and food safety newsletters for mothers with infants on safe food-handling practices relevant to infant feeding topics. Use of Theory or Research: Focus groups results of food-handling knowledge, practices, and beliefs based on the health belief model indicated that families with infants lacked knowledge for safe food-handling practices relating to infant feeding. Target Audience: Mothers of infants. Description: One podcast and 3 newsletters on food safety topics were developed for mothers of infants. Topics included breast feeding, formula feeding, and solid foods. The podcast and newsletters were developed according to social marketing principles. Newsletters were delivered via traditional extension methods and electronically through Web sites. Evaluation: The podcast and newsletters were developed, reviewed by an expert panel, tested for readability with the Flesh Readability Formula, and evaluated via an electronic-based survey targeted to an expert panel. Expert panel comments were used to revise the podcast and newsletters. Reading ease ranged from 68.9 to 77.1, Fog scale ranged from 7.9 to 10.2, and grade level ranged from 5.5 to 7.4 for the newsletters. Survey results indicated that the podcast and newsletters were appropriate for the target audience and the content was relevant (1.3 on a 1 ¼ strongly agree to 5 ¼ strongly disagree). Comments focused on suggested word changes and use of different pictures to illustrate a concept. Conclusions and Implications: The podcast and newsletters provide food safety information on topics in which mothers of infants need correct information according to focus group results. To reach mothers with infants is challenging and electronic methods need to be further explored. Funding: USDA Food Safety for Families With Young Children. Grant Number: USDA-CSREES Project 20085111019237.
P60 Food Safety Newsletter Development for Families with Young Children Julie Albrecht, PhD, RD, [email protected], University of Nebraska, 119 LEV, Lincoln, NE 68583; Paula Patton, BS; Carol Larvick, MS; Carol Schwarz, MS, RD; Christina Perry, PhD, University of New Mexico Objective: To develop food safety newsletters for families with children younger than 10 years on safe food-handling practices relevant to this audience.
Poster Abstracts S35
Use of Theory or Research: Focus groups and a survey examining food-handling knowledge, practices, and beliefs based on the health belief model indicated that families with young children lacked knowledge on safe food-handling practices. Target Audience: Parents of young children. Description: Fifteen newsletters on food safety topics were developed for families with young children. Newsletters were developed according to social marketing principles and delivered via traditional extension methods and electronically through Web sites. Evaluation: Newsletters were developed, reviewed by an expert panel, and tested for readability with the Flesch Readability Formula, and a postcard evaluation was provided to a random sample of families with children. Social media metrics included tracking Web site hits. Expert panel comments were used to revise the newsletters. Readability for newsletters ranged from fifth to ninth grade. Survey participants rated the newsletter on a 4-point scale, 1 ¼ not very helpful to 4 ¼ very helpful. Content was rated 3.6; reading ease, 3.9; appearance, 3.8; and overall, 3.4. Participants commented on the helpfulness of newsletter content. Page views for newsletters after 6-month availability ranged from 195 to 1,300, with an average view time of 1 minute to read or download newsletters. Conclusions and Implications: Newsletters provide food safety information on areas in which families with young children need correct information according to lack of knowledge from focus group and survey results. Reaching families with children is challenging and electronic methods need further exploration. Funding: USDA Food Safety for Families With Young Children. Grant Number: USDA-CSREES Project 2008-51110-19237.
P61 What Do Parents Want to Learn about Nutrition and How Do They Want to Learn It? Gayle Coleman, MS, RD, CD, [email protected]. edu, University of Wisconsin–Extension, 1415 Linden Drive, Madison, WI 53706; Jeni Appleby, BS; Jacquelyn Askins, BA; Kshinte Brathwaite, MSW, MP; Cara Cross, MA Objective: In 2010, the Wisconsin Nutrition Education Program (WNEP) provided nutrition education to more than 69,000 children aged 4 to 11 years. One WNEP objective for 2011 is to improve outreach to parents that will better prepare parents to help their children develop healthy behaviors. Use of Theory or Research: The Social Ecological Model and 2010 White House Task Force Report, Solving the Problem of Childhood Obesity in a Generation emphasize the role of parents in helping their children develop healthy behaviors. Target Audience: Parents of young children are a key audience for WNEP. Description: In the fall of 2010, WNEP educators distributed surveys to the parents of children in schools. Evaluation: The majority of the more than 1,000 parents who responded to the survey received low income. There Continued on page S36
S36 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011
P61 (continued) were several differences between surveys in English (94% of total) and surveys in Spanish (6% of total). For surveys in English, at least 50% of parents reported interest in information on 2 topics: recipes and healthy meal and snack ideas. For surveys in Spanish, at least 50% of parents reported interest in information on these topics plus 3 additional topics: healthy diet recommendations and suggestions, saving money on food, and feeding children. Only surveys in Spanish had at least 50% of parents reporting interest in at least 1 training topic. Paper newsletters were the most popular source for receiving information. Digital video discs were the most popular source for receiving training. Conclusions and Implications: Results of these surveys are being used to identify, refine, and share resources that meet the needs and interests of parents. Funding: USDA Supplemental Nutrition Assistance Program (SNAP), University of Wisconsin–Extension, FoodShare Wisconsin, and local partners; GC reports a potential conflict of interest as she is affiliated with the University of Wisconsin–Extension.
P62 Sustainability, Nutrition, and Health Mary Anne Burkman, MPH, RD, mburkman@ dairycouncilofca.org, Dairy Council of California, 7901 Oakport Street, Suite 4850, Oakland, CA 94621 Objective: Environmental issues and the quest for sustainable eating practices are greatly affecting consumer food choices. A self-paced, on-line module was developed as a convenient and inexpensive format to provide the health professional with current, accurate information on these areas and tips on advising consumers how to incorporate sustainability practices into healthful eating plans. Use of Theory or Research: Health belief model: People with greater levels of self-efficacy will more likely engage in specific behaviors. Socioecological model: Environments that affect health include interplay between individuals, organizations, communities, and societal factors. Target Audience: Registered dietitians and allied health professionals. Description: The course includes a 31-minute narrated slide presentation and a 51-page supporting document. It covers definitions of sustainability, recent trends, consumer attitudes and behaviors, and health professionals’ role in advising consumers on sustainable practices. Practices range from farm to retail to what consumers can do at home, emphasizing all aspects of the sustainability chain. Four hours of continuing education credit (for registered dieticians, dietetic technicians registered, certified dietary managers, and certified health education specialists) are awarded on completion of an on-line examination. Evaluation: More than 175 individuals have completed the course for credit since its launch in March 2010. User comments obtained through the administrators, Nutrition Dimensions, indicate a high level of satisfaction and suggest this format is an effective, efficient model for continuing education.
Conclusions and Implications: Sustainability/environmental issues will continue to influence consumer food choices. Health professionals will need to stay abreast of evolving research and consumer attitudes and behaviors. On-line courses are an easily updated delivery channel. Funding: Dairy Council of California; MAB reports a potential conflict of interest as she is affiliated with the Dairy Council of California.
P63 A Qualitative Analysis of Youth Feedback of Nutrition School Enrichment Kits Adam Losey, MS, RD, LMNT, [email protected], Veterans Affairs, 7832 South 70th Street, La Vista, NE 68128; Wanda Koszewski, PhD, RD, LMNT, University of Nebraska–Lincoln; Donnia Behrends, MS, RD; Marilyn Schnepf, PhD; Georgia Jones, PhD Objective: To qualitatively identify student perceived learning and preferences after nutrition school enrichment kits. Design, Setting and Participants: Subjects were first, fourth, and fifth graders from 4 Nebraska elementary schools that met the eligibility requirement of the USDA Supplemental Nutrition Assistance Program–Education (SNAP-Ed), with at least 50% of the students eligible for the free or reduced-price school lunch program. Intervention: The nutrition school enrichment kits were designed to be interactive and taught by the classroom teacher. Educational games, science experiments, and hands-on activities were designed to reinforce the lessons. Outcome Measures and Analysis: Qualitative data were collected. Students were asked to handwrite what they learned and what they enjoyed most about the school enrichment kits. Qualitative data were analyzed with Atlas.ti by tracking the different student-reported ideas to determine categorical trends and major themes that occurred. Results: Two major themes appeared during data analysis, healthy eating habits and cleanliness. The theme of healthy eating habits includes the following subthemes: breakfast, nutrients, label reading, MyPyramid, and healthy snacks. Cleanliness includes hand washing and food safety subthemes. Conclusions and Implications: The data suggest that participating students have made or intend to make changes regarding healthy eating habits and cleanliness, which is the goal of the nutrition school enrichment kits. The students’ responses indicate the nutrition school enrichment kits are effective in increasing the knowledge of students and promoting healthy lifestyle changes. Funding: Supplemental Nutrition Assistance Program– Education.
P64 Content Validation of the Cooking Matters for Kids Revised Course for Elementary School Children Amelia Ferrel, BS, [email protected], Colorado State University, 102 Gifford, Fort Collins, CO 80523; Leslie Cunningham-Sabo, PhD, RD; Susan Baker, EdD
Continued on page S37
P59 Food Safety Podcast and Newsletter Development for Mothers with Infants Kristin Stenger, BS, [email protected], University of Nebraska, 10 Home Economics Building, Lincoln, NE 68583; Paula Patton, BS; Katie James, MS, RD; Julie Albrecht, PhD, RD; Carol Larvick, MS; Carol Schwarz, MS, RD Objective: To develop a podcast and food safety newsletters for mothers with infants on safe food-handling practices relevant to infant feeding topics. Use of Theory or Research: Focus groups results of food-handling knowledge, practices, and beliefs based on the health belief model indicated that families with infants lacked knowledge for safe food-handling practices relating to infant feeding. Target Audience: Mothers of infants. Description: One podcast and 3 newsletters on food safety topics were developed for mothers of infants. Topics included breast feeding, formula feeding, and solid foods. The podcast and newsletters were developed according to social marketing principles. Newsletters were delivered via traditional extension methods and electronically through Web sites. Evaluation: The podcast and newsletters were developed, reviewed by an expert panel, tested for readability with the Flesh Readability Formula, and evaluated via an electronic-based survey targeted to an expert panel. Expert panel comments were used to revise the podcast and newsletters. Reading ease ranged from 68.9 to 77.1, Fog scale ranged from 7.9 to 10.2, and grade level ranged from 5.5 to 7.4 for the newsletters. Survey results indicated that the podcast and newsletters were appropriate for the target audience and the content was relevant (1.3 on a 1 ¼ strongly agree to 5 ¼ strongly disagree). Comments focused on suggested word changes and use of different pictures to illustrate a concept. Conclusions and Implications: The podcast and newsletters provide food safety information on topics in which mothers of infants need correct information according to focus group results. To reach mothers with infants is challenging and electronic methods need to be further explored. Funding: USDA Food Safety for Families With Young Children. Grant Number: USDA-CSREES Project 20085111019237.
P60 Food Safety Newsletter Development for Families with Young Children Julie Albrecht, PhD, RD, [email protected], University of Nebraska, 119 LEV, Lincoln, NE 68583; Paula Patton, BS; Carol Larvick, MS; Carol Schwarz, MS, RD; Christina Perry, PhD, University of New Mexico Objective: To develop food safety newsletters for families with children younger than 10 years on safe food-handling practices relevant to this audience.
Poster Abstracts S35
Use of Theory or Research: Focus groups and a survey examining food-handling knowledge, practices, and beliefs based on the health belief model indicated that families with young children lacked knowledge on safe food-handling practices. Target Audience: Parents of young children. Description: Fifteen newsletters on food safety topics were developed for families with young children. Newsletters were developed according to social marketing principles and delivered via traditional extension methods and electronically through Web sites. Evaluation: Newsletters were developed, reviewed by an expert panel, and tested for readability with the Flesch Readability Formula, and a postcard evaluation was provided to a random sample of families with children. Social media metrics included tracking Web site hits. Expert panel comments were used to revise the newsletters. Readability for newsletters ranged from fifth to ninth grade. Survey participants rated the newsletter on a 4-point scale, 1 ¼ not very helpful to 4 ¼ very helpful. Content was rated 3.6; reading ease, 3.9; appearance, 3.8; and overall, 3.4. Participants commented on the helpfulness of newsletter content. Page views for newsletters after 6-month availability ranged from 195 to 1,300, with an average view time of 1 minute to read or download newsletters. Conclusions and Implications: Newsletters provide food safety information on areas in which families with young children need correct information according to lack of knowledge from focus group and survey results. Reaching families with children is challenging and electronic methods need further exploration. Funding: USDA Food Safety for Families With Young Children. Grant Number: USDA-CSREES Project 2008-51110-19237.
P61 What Do Parents Want to Learn about Nutrition and How Do They Want to Learn It? Gayle Coleman, MS, RD, CD, [email protected]. edu, University of Wisconsin–Extension, 1415 Linden Drive, Madison, WI 53706; Jeni Appleby, BS; Jacquelyn Askins, BA; Kshinte Brathwaite, MSW, MP; Cara Cross, MA Objective: In 2010, the Wisconsin Nutrition Education Program (WNEP) provided nutrition education to more than 69,000 children aged 4 to 11 years. One WNEP objective for 2011 is to improve outreach to parents that will better prepare parents to help their children develop healthy behaviors. Use of Theory or Research: The Social Ecological Model and 2010 White House Task Force Report, Solving the Problem of Childhood Obesity in a Generation emphasize the role of parents in helping their children develop healthy behaviors. Target Audience: Parents of young children are a key audience for WNEP. Description: In the fall of 2010, WNEP educators distributed surveys to the parents of children in schools. Evaluation: The majority of the more than 1,000 parents who responded to the survey received low income. There Continued on page S36
S36 Poster Abstracts
Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011
P61 (continued) were several differences between surveys in English (94% of total) and surveys in Spanish (6% of total). For surveys in English, at least 50% of parents reported interest in information on 2 topics: recipes and healthy meal and snack ideas. For surveys in Spanish, at least 50% of parents reported interest in information on these topics plus 3 additional topics: healthy diet recommendations and suggestions, saving money on food, and feeding children. Only surveys in Spanish had at least 50% of parents reporting interest in at least 1 training topic. Paper newsletters were the most popular source for receiving information. Digital video discs were the most popular source for receiving training. Conclusions and Implications: Results of these surveys are being used to identify, refine, and share resources that meet the needs and interests of parents. Funding: USDA Supplemental Nutrition Assistance Program (SNAP), University of Wisconsin–Extension, FoodShare Wisconsin, and local partners; GC reports a potential conflict of interest as she is affiliated with the University of Wisconsin–Extension.
P62 Sustainability, Nutrition, and Health Mary Anne Burkman, MPH, RD, mburkman@ dairycouncilofca.org, Dairy Council of California, 7901 Oakport Street, Suite 4850, Oakland, CA 94621 Objective: Environmental issues and the quest for sustainable eating practices are greatly affecting consumer food choices. A self-paced, on-line module was developed as a convenient and inexpensive format to provide the health professional with current, accurate information on these areas and tips on advising consumers how to incorporate sustainability practices into healthful eating plans. Use of Theory or Research: Health belief model: People with greater levels of self-efficacy will more likely engage in specific behaviors. Socioecological model: Environments that affect health include interplay between individuals, organizations, communities, and societal factors. Target Audience: Registered dietitians and allied health professionals. Description: The course includes a 31-minute narrated slide presentation and a 51-page supporting document. It covers definitions of sustainability, recent trends, consumer attitudes and behaviors, and health professionals’ role in advising consumers on sustainable practices. Practices range from farm to retail to what consumers can do at home, emphasizing all aspects of the sustainability chain. Four hours of continuing education credit (for registered dieticians, dietetic technicians registered, certified dietary managers, and certified health education specialists) are awarded on completion of an on-line examination. Evaluation: More than 175 individuals have completed the course for credit since its launch in March 2010. User comments obtained through the administrators, Nutrition Dimensions, indicate a high level of satisfaction and suggest this format is an effective, efficient model for continuing education.
Conclusions and Implications: Sustainability/environmental issues will continue to influence consumer food choices. Health professionals will need to stay abreast of evolving research and consumer attitudes and behaviors. On-line courses are an easily updated delivery channel. Funding: Dairy Council of California; MAB reports a potential conflict of interest as she is affiliated with the Dairy Council of California.
P63 A Qualitative Analysis of Youth Feedback of Nutrition School Enrichment Kits Adam Losey, MS, RD, LMNT, [email protected], Veterans Affairs, 7832 South 70th Street, La Vista, NE 68128; Wanda Koszewski, PhD, RD, LMNT, University of Nebraska–Lincoln; Donnia Behrends, MS, RD; Marilyn Schnepf, PhD; Georgia Jones, PhD Objective: To qualitatively identify student perceived learning and preferences after nutrition school enrichment kits. Design, Setting and Participants: Subjects were first, fourth, and fifth graders from 4 Nebraska elementary schools that met the eligibility requirement of the USDA Supplemental Nutrition Assistance Program–Education (SNAP-Ed), with at least 50% of the students eligible for the free or reduced-price school lunch program. Intervention: The nutrition school enrichment kits were designed to be interactive and taught by the classroom teacher. Educational games, science experiments, and hands-on activities were designed to reinforce the lessons. Outcome Measures and Analysis: Qualitative data were collected. Students were asked to handwrite what they learned and what they enjoyed most about the school enrichment kits. Qualitative data were analyzed with Atlas.ti by tracking the different student-reported ideas to determine categorical trends and major themes that occurred. Results: Two major themes appeared during data analysis, healthy eating habits and cleanliness. The theme of healthy eating habits includes the following subthemes: breakfast, nutrients, label reading, MyPyramid, and healthy snacks. Cleanliness includes hand washing and food safety subthemes. Conclusions and Implications: The data suggest that participating students have made or intend to make changes regarding healthy eating habits and cleanliness, which is the goal of the nutrition school enrichment kits. The students’ responses indicate the nutrition school enrichment kits are effective in increasing the knowledge of students and promoting healthy lifestyle changes. Funding: Supplemental Nutrition Assistance Program– Education.
P64 Content Validation of the Cooking Matters for Kids Revised Course for Elementary School Children Amelia Ferrel, BS, [email protected], Colorado State University, 102 Gifford, Fort Collins, CO 80523; Leslie Cunningham-Sabo, PhD, RD; Susan Baker, EdD
Continued on page S37