Interest In Nutrition Education Research Articles

P037 Current Food Resource Management Skills Predict Interest in SNAP-Ed Education During COVID-19

BackgroundCOVID-19 and related restrictions presented numerous challenges to individuals, communities, and nutrition education programs.ObjectiveTo better understand how nutrition education programs, like SNAP-Ed, might target eligible clients during COVID-19 by assessing interest in nutrition education by baseline behaviors.Study Design, Settings, and ParticipantsLow-income adults, ages 18+, in Virginia. A cross-sectional online survey using Qualtrics panels was conducted March-April 2020.Measurable Outcome/AnalysisSurvey questions included socio-demographic information, questions about food resource management practices (i.e., menu planning, using grocery shopping list, cooking at home), physical activity levels, and access to nutritious foods within their community, based on current adult SNAP-Ed evaluation instruments used in Virginia. Descriptive statistics were computed for all survey questions. Chi-square statistics (set a priori at α=0.05) were employed to examine associations between interest in programs and current practices.ResultsThere were a total of 1,408 survey respondents from across Virginia. Results showed that interest in education programs were significantly associated with: SNAP participation within the past 12 months; using a grocery shopping list; cooking the main meal at home; meal planning; and regular physical activity.ConclusionsThe findings characterize individuals with interest in potential SNAP-Ed programs and can be used to help inform and tailor program recruitment and marketing. Additional research is warranted to examine modality and dosage of interested individuals, in addition to recruitment and retention rates of individuals referred to existing SNAP-Ed programs from a survey of this nature.FundingUSDA Virginia Cooperative Extension Supplemental Nutrition Assistance Program-Education, Virginia Department of Social Services-Supplemental Nutrition Assistance Program (SNAP)

Availability of Food Options and Nutrition Education in Local Food Pantries

ObjectiveExplore the availability of food options and nutrition education at food pantries and identify the barriers to offering them to pantry clients. DesignCross-sectional, mixed-methods study. SettingFood pantry, Cincinnati, OH. ParticipantsA total of 41 food pantry coordinators (aged 63.4 ± 9.1 years), recruited by e-mail/phone in an urban area. Phenomenon of InterestAvailability of food options and nutrition education and barriers to improving food options and providing nutrition education at food pantries. AnalysisSurvey data were collected using Qualtrics and analyzed using SPSS software. In-depth interviews were transcribed verbatim, transcripts were independently coded, and codes and themes were discussed until a consensus was reached. ResultsThe availability of fresh produce, dairy, low-sodium canned vegetables, and whole grains were limited, and 10 food pantries (24%) offered nutrition education to their clients. Challenges to improving food options were lack of space and equipment for storage and transportation. Identified barriers to providing nutrition education included the lack of space, funding, personnel with nutrition expertise, and clients’ low interest in nutrition education. Conclusions and ImplicationsThe availability of healthy food choices and nutrition education were limited at local food pantries. Collaborative efforts with community partners and nutrition experts may be necessary to overcome those barriers.

트레이너의 영양교육에 대한 인식 및 교육역량

The health and fitness industry continues to grow in line with the demands of people seeking good physical health. The purpose of this study was to examine the trainer’s leadership capacity and nutritional education needs according to the evolution of the fitness industry. The subjects of this study were a national fitness trainer and 112 other participants. According to the results of this study, the demand for the nutrition education of health trainers is high. The educational medium is a booklet, and nutritional educators include nutritionists. The results showed that the frequency of training preferred is twice yearly. Additionally, as a result of analyzing how the eating habits of the trainers impacted the interest in nutrition education, it was shown that the eating habits of the trainer had an impact of 28.9% on the interest in nutrition education. Thus, customized nutrition education methods should be established for trainers to increase their capacity in meeting the nutrition guidance needs of clients.

Achievements and Challenges of a Sakado "Shokuiku (Food and Nutrition Education)" Program Implemented in All Elementary and Middle Schools in Sakado-city, Saitama Prefecture

Objective Since 2006, Sakado city in Saitama prefecture, Japan, has been implementing the Sakado "Shokuiku (food and nutrition education)" Program in collaboration with Kagawa Nutrition University. The present study aimed to evaluate the program, and to discuss its achievements and future challenges.Methods This program targeted all students from the 5th through the 8th grade. Data from surveys conducted with students and teachers during the school year from 2006 through 2014 were to analyze the program's implementation process and to evaluate its impact. For process evaluation, two surveys conducted with teachers were used. Survey A pertained to the status of program implementation and students' reaction towards each lesson conducted at schools. Survey B pertained to school teachers' involvement in the program and changes of teaching content and interest in food and nutrition education after its implementation, to assess their reaction towards the program. For impact evaluation, three surveys conducted with students were used. Specifically, Survey C aimed to confirm the effectiveness of the 4-year program, Survey D assessed the same in each grade, and Survey E examined the attitudes and behaviors of students who completed the 4-year program.Results More than 70% of the classes were able to implement the program successfully in the fourth year of elementary school and the second year of middle school. Further, 80% of the classes utilized all the educational materials, and more than 50% of the students understood almost all the contents of the program. Teachers in elementary school and male teachers in middle school, who had attended the teacher training program and/or had implemented the program, were more likely to interest in nutrition education. The impact evaluation did not reveal any significant long-term effects on students; however, their dietary attitudes related to Educational Goal 2 ("eat a well-balanced diet considering its health benefits") improved after each year of participation in the program. More than 90% of the 8th grade students answered that they were happy to have participated in this program.Conclusion The continual implementation of this nutrition program increased teachers' interest in food and nutrition education and improved some dietary attitudes of students. Future challenges include improving program content, promoting continued implementation, and identifying broader approaches to include students' family and significant others from different generations.

Designing a survivorship and supportive care center at a comprehensive cancer center.

159 Background: Unmet physical, psychosocial, and other support needs of cancer survivors may lead to increased distress, anxiety, and decreased quality of life. Survivorship Clinics may be tailored for specific issues identified through a needs assessment. Methods: An invitation to complete a web-based survey was mailed to 35,420 active patients at a comprehensive cancer center in November 2015. The survey domains included demographics, cancer history, comorbidities, lifestyle, cancer prevention, spiritual and emotional support, symptom management, and interest in specific services. Results: 1,054 surveys were completed. The majority of respondents were female (55.2%; n = 582/1054), had Stage I cancer at diagnosis (43.9%; n = 360/820), and had completed treatment (69.0%; n = 727/1054). Genitourinary (23.0%; n = 238/1034) and breast (20.5%; n = 212/1034) were the most common cancer types among the respondents. Participants identified an average of 4.60 side effects experienced during or after treatment (n = 804); the most common were fatigue (64.5%), pain (37.3%), weight change (33.4%), sleep disturbance (30.2%), and gastrointestinal problems (29.4%). One third of participants reported having a physical side effect that caused anxiety and emotional distress (33.3%; n = 331/995), in particular, sexual function (69.7%; n = 136/195) and cognitive dysfunction (43.6%; n = 85/195). A total of 23.9% of participants had financial concerns due to costs of cancer treatment (n = 238/955). Participants were interested in integrative therapies, most notably yoga (75.1%; n = 289/385), acupuncture (72.4%; n = 155/214), aerobics (62.3%; n = 240/385), Swedish massage (60.5%; n = 225/372), aromatherapy (60.2%; n = 224/372), and homeopathy (55.1%; n = 118/214). Most respondents endorsed wanting information on nutrition (81.5%; n = 380/466). Conclusions: Cancer survivors report vast physical and psychosocial needs during and after cancer treatment, and they have a high interest in nutrition education and integrative therapies. Improved care coordination from a dedicated cancer survivorship and supportive care clinic at a comprehensive cancer center may specifically address survivors’ issues.

Middle School‐Aged Child Enjoyment of Food Tastings Predicted Interest in Nutrition Education on Osteoporosis Prevention

NEEDs for Bones (NFB), based on the Health Belief Model, is a 4-lesson osteoporosis-prevention curriculum for 11- to 14-year-olds. This study examined the relationship between enjoyment of food tastings and interest in NFB. NFB was administered by teachers as part of standard practice and evaluated after the fourth lesson using a 21-item survey. Significant clustering of students within classrooms required use of random-intercept multilevel ordinal regression models in SAS proc GLIMMIX, with students nested within classrooms. Analyses considered tasting experience, eating attitudes, sex, grade, and cohort. Students (N = 1619; 50% girls) participated from 85 fourth to eighth grade classrooms (47% sixth grade and 31% seventh grade) in 16 Pennsylvania SNAP-Ed eligible schools over 2 academic years. For all foods tasted, students who did not enjoy the food tasting were less interested in the lesson than students who did enjoy the food tasting (all p < .001); refried beans (odds ratio [OR] = 0.30), soy milk (OR = 0.55), cranapple juice (OR = 0.51), sunflower kernels (OR = 0.48), and Swiss cheese (OR = 0.49). The relationship persisted net of covariates. Enjoyment of food tasting activities can predict interest in nutrition education on osteoporosis prevention, supporting resource allocation and inclusion of food tasting activities in school-age nutrition education.

Needs Assessment of Nutrition Education for Preschoolers and Their Parents using Focus Group Interview

This study investigated the demand of nutrition education programs among parents. Focus group interview was conducted four times with 29 parents of children. Most subjects appeared to have interest in nutrition education; very (58.6%), somewhat (20.7%). Sources of nutrition information were internet (35.1%), books (21.6%), newspaper or magazines (13.5%), family or relatives (13.5%), media (8.1%), preschool (5.4%) and hospital or public health center (2.7%) in order. The most frequently mentioned health problems related to dietary behavior were atopy and obesity. Major concerns for childrens dietary behavior was picky eating habits, and having questions for how to deal with this problem. Most subjects had trouble with obtaining an adequate amount of dietary supplements for their children. Nutrition education for parents about food labeling and information on processed foods was in demand. Preferred methods of nutrition education for children were playing games with stickers, gardening vegetables, and participating in cooking. Attitudes toward computer-assisted education materials, one of the methods of nutrition education, appeared to be ambivalent. Some parents showed negative attitudes towards exposing their children to electronic devices at an early age, whereas others showed positive attitudes. Subjects were interested in meal-planning and ways to balance nutrients for their child. Parents preferred attending professional lectures to receive reading materials or searching websites as an adult nutrition education method. Results of this study have implications on providing basic information for developing nutrition education programs for preschoolers and their parents. Future research should focus on developing nutrition education programs for both preschools and the home.

Assessment of Nutrition Education Needs Pertaining to the Perceived Benefits and Barriers of Food Pantry Clients

Objective: Identify the perceived benefits and barriers to eating healthier foods among food pantry clients in order to assess the need for nutrition education. Study Design, Setting, Participants, and Intervention: Cross-sectional study with a nonprobability convenience sample using a written survey in a Northern Illinois school-based choice food pantry. Pantry clients were asked whether they would like to complete the survey while waiting in line to receive food. The participants were adult clients (n1⁄471) who had a least one child in the school district. Outcome, Measures and Analysis: Survey questions addressed the perceived benefits and barriers to eating healthier foods and interest in nutrition education. Data were analyzed with descriptive statistics and chisquare. Results: The average age of the participants was 38 (n1⁄464), 90% of the participants were female (n1⁄468), and 46% were Hispanic or Latino, 17% black or African American, and 34% white non-Hispanic (n1⁄470). The main perceived benefits to eating healthier foods (P < .001) were ‘‘to feel better’’ (39.1%), ‘‘so my kids or grandkids will learn to eat better’’ (18.8%), and ‘‘to prevent disease’’ (11.6%)(n1⁄469). The main perceived barriers to eating healthier foods (P < .001) were ‘‘cost’’ (71.8%), ‘‘other’’ (8.5%), ‘‘hard to feed picky eaters’’ (7.0%), and ‘‘I get confused about what is healthy’’ (7.0%) (n1⁄471). The majority of the participants (75.7%) were interested in attending classes at the food pantry about healthy eating (n1⁄470). Conclusions and Implications: This study provides insight regarding perceived benefits and barriers to eating healthy foods that may aid in the creation and implementation of future nutrition education programs pertaining to this population. Funding: Northern Illinois Food Bank

Informing maternity service development by surveying new mothers about preferences for nutrition education during their pregnancy in an area of social disadvantage.

A demonstrated link exists between maternal diet and maternal and infant health outcomes during and after pregnancy. A dietetic maternity service (0.6FTE for 3500 births) was introduced in 2012 at our hospital in a socially-disadvantaged area. We needed to develop evidence-based, patient-oriented improvements to nutrition services within resource limitations. This cross-sectional study gathered knowledge, eating behaviours, and nutrition-related needs of our women ante- and postnatally to inform this process. Women (≥ 18 years) admitted to the postnatal ward completed our survey. Data including dietary quality, nutritional knowledge and interest in nutrition education were collected. Analysis included descriptive, chi-squared and t-tests. Three hundred and nine eligible women responded (28 ± 6 years, 27 ± 7 kg/m(2) pre-pregnancy body mass index, 12% gestational diabetes). Two-fifths (42%) self-reported gaining excess weight during pregnancy. One quarter reported knowing their gestational weight gain goals, yet only 1.6% was correct. Half reported interest in receiving nutrition education during pregnancy and post-delivery (45%, n=134; 43%, n=123, respectively). Women had poor diet quality (daily serves - fruit: 1.8 ± 1.0; vegetables: 2.0 ± 1.2; dairy: 1.9 ± 1.2), despite identifying healthy eating as a personal priority. Nutrition topics requested included healthy eating for development of baby pre- and post-delivery and maternal weight management. Women attending our hospital have dietary issues and levels of interest in nutrition similar to women in tertiary maternity centres. Service changes planned will explore formats that meet higher and lower education levels; group workshops may be supplemented by formats such as internet and DVD-delivered education to overcome access and literacy issues, respectively.

What Do Schools Want? Assessing Elementary School Administrator and Teacher Preferences Related to Nutrition Education Program Scheduling

Extension is positioned to provide school-based nutrition education programs as required by the 2004 Child Nutrition and WIC Reauthorization Act. To enhance program acceptance and sustainability, it is important to consider school administrators' and teachers' interests and preferences regarding nutrition education programming. The project described here assessed interest in nutrition education, scheduling, and implementation format preferences among 34 elementary school administrators and 45 elementary school teachers. Among administrators and teachers interested in Oklahoma Cooperative Extension Service's county educators providing nutrition education programs, the general trend was for in-school student education, consisting of four weekly programs, 30 minutes in length.

Assessing the Nutritional Needs of Homeless Adolescents

A survey instrument was developed to describe the nutritional habits and needs of homeless adolescents. It incorporated the Block Food Frequency (BFFQ) questionnaire with 37 questions regarding: current practices of obtaining food; nutritional education needs; and demographic information. The survey was reviewed, pilot-tested, and revised Subjects were 18-20 year old residents at a homeless shelter for less than 72 hours (n=40). Descriptive statistics were used. Approximately half of the subjects were male and half were female. Ethnic background varied. Over half of the subjects relied on friends for housing in the three months prior to entering the shelter, 75% had access to at least one piece of equipment used to prepare or store food, most commonly a microwave oven. Sixty-two percent identified family or friends as one source of their food supply. Forty-two percent of the subjects reported financial resources of less than$ 10.00 per week and spent that money on food and cigarettes. As financial resources increased, so did expenditures on drugs, alcohol and food Body Mass Index (BMI) indicated 53% of participants weighed within an acceptable range, 27% were overweight. Sixty-percent reported a good-excellent knowledge of nutrition; 87% were interested in learning more about nutrition; 54% consumed very high fat diets; 85% had diets low in essential nutrients; 44% had considered or were trying to change their eating habits. BFFQ scores were not consistent with BMI, financial resources or perceived nutrition knowledge level. Protein/kilocalorie malnutrition does not appear to be a high risk for older homeless teens who use shelter services. However they are susceptible to micronutrient imbalances. Although subjects believed that they were knowledgeable about nutrition, dietary behaviors indicated otherwise. Interest in nutrition education and desire to improve dietary habits were evident suggesting that nutritional intervention programs could improve nutritional intake in this population.

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Self-Reported Weight Loss and Poor Nutrient Intake are Common in Patients with the Human Immunodeficiency Virus in an Urban Early Intervention Primary Care Clinic

LEARNING OUTCOME: To identify potential risk factors for nutritional compromise in patients with Human Immunodeficiency Virus (HIV) in this early intervention primary care clinic. Study Design: A cross-sectional descriptive study. Methods: A self-administered nutritional survey inquiring about weight history, nutrition-related symptoms, eating habits, financial resources for food, and interest in nutrition education was administered from October, 1996-December, 1996. A convenience sample of 66 patients were offered the survey. Fifty-two surveys were completed and returned. Results: Weight history : Twenty-seven percent of respondents lost weight since testing positive, 29% gained weight, and 44% reported no change in weight. Nutrition-related symptoms : Sixty-two percent (32/52)of respondents had at least one nutrition-related symptom, with diarrhea and poor appetite being most common, each reported in 1/5 of patients. Nausea, oral problems, and constipation were also reported. Eating habits : When asked the number of meals eaten per day (moderate to large amount of food), 65% of respondents eat zero meals per day and 2% eat one. The remaining 33% of respondents eat 2-3 meals per day. When asked how many snacks (small quantity of food) eaten per day, of those respondents eating 0-1 meal per day, 9/34 (26%) eat 0-1 snack per day; 15/34 (44%) eat 2-3 snacks per day, and the remaining 10/34 (29%) eat ≥4 snacks per day. Financial resources for food : Forty percent of patients are getting food assistance from meal programs, food stamps, friends or family. Forty percent of patients do not have the resources to buy adequate foods. Interest in nutrition education : Seventy-one percent of patients were interested in learning more about nutrition. Conclusions: In this series of patients, weight loss, which is generally undesirable in HIV disease, was commonly reported. Infrequency of eating in the majority of patients is suggestive of inadequate nutrient intake, placing patients at risk for macro and micronutrient deficiencies. Nutrition-related symptoms and financial constraints are common, possibly leading to poor nutrient intake. Patients are interested in more nutrition education. Implications: This pilot study demonstrates the need to further investigate the incidence and cause of undesirable weight loss and poor nutrient intake in early intervention HIV positive patients.

Food consumption and eating behavior of homeless preschool children

Although families with children have become the fastest growing group of the homeless population, there has been an absence of research examining the diets of homeless young children. This study examined the food consumption and eating behavior of 73 homeless preschool children who were residing in two types of homeless shelters in Baltimore, Maryland. Thirty-five children resided in emergency shelters (ES), ‘and 38 resided in transitional housing (TH). The children's mothers completed a 24-hour dietary recall for their child and were interviewed about family food sources, children's eating behavior, and maternal interest in nutrition education. Homeless preschoolers in both shelter types consumed less than the USDA-recommended number of servings of dairy products, fruits and vegetables, and grain products. ES children consumed significantly fewer grain products and provitamin A-rich fruits and vegetables and significantly more Vitamin C-rich foods than did their TH counterparts. One-third of the homeless mothers reported that they sometimes lacked adequate food for their children. Approximately 70% of the homeless mothers expressed an interest in nutrition education. The findings indicate that both homeless parents and shelter food service personnel may benefit from nutrition interventions designed to meet dietary needs of homeless children and to increase family access to food.

Consumption pattern of infant foods by Turkish immigrants.

Fifty-nine Turkish infants in metropolitan Stockholm and two adjacent communities have been studied regarding food consumption pattern. The infants were breastfed for a shorter period than expected in Turkey and shorter than in Swedish children. Illiterate mothers breastfed longer than those who had received some kind of education. Formula feeding was extensively used. Supplementary semisolid feeding was introduced, mainly at 4-6 months of age, much earlier than in Turkey but rather later than in Swedish families. Some problems were noted with the bottle feeding, most importantly with regard to hygienic practices, dangerous especially on summer visits to Turkey. Unsatisfactory handling of bottle feeding was linked to the mother's educational level. Further interest in nutrition education for this and other immigrant groups is important.

Nutrition Education in Institutions Caring for Tuberculous Patients

A two page questionnaire was sent to 452 tuberculosis hospitals and sanatoria in the United States in order to secure information as to the prevalence of nutrition education programs for patients. Returns were received from 55.53 per cent of the hospitals of which there were 213 completely filled questionnaires which were used in evaluating nutrition activities. Of these 213 hospitals approximately one third utilized available opportunities for presenting nutrition information to patients, with only 27.2 per cent taking dietary histories upon admittance, 39.4 per cent keeping dietary records during hospitalization and 39.4 per cent providing organized nutrition instruction. The individual conference method of teaching was reported as being the most commonly employed by all hospitals. Visual aids appeared not to be in popular use. Nutrition materials prepared and distributed by such agencies as the United States Department of Rgriculture, Bureau of Human Nutrition and Home Economics, State Health Departments and State and Local Nutrition Associations appeared to have preference over all others. Interest in nutrition education for tuberculous patients was evidenced by comments made by administrators and the numerous requests for assistance in initiating such programs and securing materials. Many also were desirous of seeing the results obtained from the questionnaires. Much of the information obtained in the study has not been incorporated in this article but will probably be presented in other papers at later dates.