A Pilot Study for Understanding Key Factors to Create an Innovative School Nutrition Program for the Prevention of Obesity and Risky Behaviors (P16-046-19)

Abstract

ObjectivesAn innovative school nutrition program, Sustainable Life Skills to Reduce Obesity Risk (SuLiSRO), was developed. A pilot study was conducted to evaluate the program and to understand main factors and implementation strategies for preventing obesity and risky behaviors among youth aged 11–14. MethodsUsing Social Cognitive theory, 2015–2020 USDA Dietary Guidelines for Americans, and literature reviews, SuLiSRO’s curriculum was developed by a multidisciplinary research team including registered dietitians, design faculty, and a youth expert. The intervention (3 weeks) was delivered in one Texas middle school. The first two weeks, nutrition interventions (e.g., MyPlate, healthy drinks, & food safety) along with cooking activities were delivered. The final week focused on healthy body image education. Each week also included 5–10 minutes of guided exercises. After the intervention, three focus group interviews (45 minutes, with twenty seven 8thgraders) were conducted and analyzed using Krueger’s framework analysis. ResultsThe focus groups determined program aspects that would best suit a longer intervention at an earlier stage (6thgrade). The students expressed the desire for more advanced cooking activities, so that they would feel confident using household items to prepare healthy and simple foods. Students requested further education to demonstrate appropriate clothing choices for their age and body sizes. They also requested the addition of mental health education into SuLiSRO to teach practical stress management tactics. ConclusionsEvaluations provided key factors (e.g., body shape/size, physical activity, healthy eating, and mental health) and considerations (e.g., involvement of parents) for future implementation. Funding SourcesCome N Go funding from the College of Human Sciences at Texas Tech University.