Nutrition Classes Research Articles

Abstract B04: Development and comparison of 12-week and 4-week dietary interventions among Hispanic breast cancer survivors

Abstract Background: Evidence suggests that in-person nutrition education is more effective than written materials in improving diet. The ideal dosage of nutrition education (i.e., number of contacts, intervention duration, type of communication channel) to achieve and maintain dietary change among different populations, including minority populations, is unknown. Few studies have compared the effects of intervention dosage on behavioral outcomes among minority populations. Methods: We compare results from two dietary interventions: ¡Cocinar Para Su Salud! (CPSS) and ¡Cocinar Para Su Salud Junto A Su Familia! (CPSSJASF). CPSS was a randomized controlled trial of a culturally-based dietary intervention among Hispanic breast cancer survivors (n=70; 35/arm) involving 9 group sessions over 12 weeks (4x2-hour nutrition classes, 3x4-hour cooking classes and 2x2-hour food shopping trips; 24-hours total) vs. standard-of-care written dietary recommendations for breast cancer survivors. The CPSS dietary program was developed using a six-step procedural model for designing nutrition education (DESIGN) as the conceptual model. Social Cognitive Theory and the transtheoretical model were used as theoretical frameworks to identify determinants of behavior and objectives for each lesson. All class materials and assessments were developed in Spanish. Focus groups and informal interviews with community residents were conducted to evaluate both class materials and assessment instruments for cultural relevance and format. CPSSJASF was a single-arm pilot study testing a condensed version of CPSS (2x4-hour nutrition + cooking class, 2x4-hour food shopping field trips + cooking class; 16-hours total) among pairs of Hispanic breast cancer survivors and female first-degree relatives (n=6 pairs). Primary outcomes were change in daily fruit/vegetable (F/V) servings and energy from fat at 6 months. We compared results from 34 breast cancer survivors randomized to CPSS intervention (intensive) vs. 6 breast cancer survivors in CPSSJASF (less intensive). Small sample size precluded statistical testing. Results: Baseline characteristics of the two groups were similar. Baseline characteristics for the intensive group (n=34): mean age 55.1 years (SD 9.1); mean BMI 30.4 kg/m2 (SD 5.6); average daily F/V intake 4.8 servings (2.9 targeted F/V excluding legumes/juices/starchy vegetables/fried foods); average daily energy from fat, 28.5%. Baseline characteristics for the less intensive group (n=6): mean age 53.2 years (SD 8.6); mean BMI 28.6 kg/m2 (SD 4.2); average daily F/V intake: 5.1 servings (2.1 targeted F/V); average daily energy from fat, 29.8%. At 6 months, changes in the intensive compared to less intensive groups for daily servings of F/V were +2.0 vs. +1.4; daily servings of targeted F/V +2.6 vs. +1.9 and daily kcal from fat -7.3% vs. -2.2%. Conclusions: Both interventions were effective at improving dietary behavior among Hispanic breast cancer survivors. The more intensive CPSS intervention had a larger impact on behavioral change at 6 months. Further research is needed to determine optimum dosage of dietary interventions that result in sustained behavioral change. Note: This abstract was withdrawn after the Proceedings was printed and was not presented at the conference. Citation Format: Ana Corina Aycinena, Ann O. Gaffney, Pam Koch, Isobel Contento, John Richardson, Katherine Crew, Mary Beth Terry, Dawn L. Hershman, Heather Greenlee, Parisa Tehranifar. Development and comparison of 12-week and 4-week dietary interventions among Hispanic breast cancer survivors. [abstract]. In: Proceedings of the Sixth AACR Conference: The Science of Cancer Health Disparities; Dec 6–9, 2013; Atlanta, GA. Philadelphia (PA): AACR; Cancer Epidemiol Biomarkers Prev 2014;23(11 Suppl):Abstract nr B04. doi:10.1158/1538-7755.DISP13-B04

Results of a Student Assignment in an Undergraduate Lifecycle Nutrition Class: Sweetness and Saltiness of Toddler Foods Sold in Bronx-Bbased Supermarkets

Results of a Student Assignment in an Undergraduate Lifecycle Nutrition Class: Sweetness and Saltiness of Toddler Foods Sold in Bronx-Bbased Supermarkets

Assessing the Food Behaviors of Recently Resettled Refugee Families to Better Tailor the EFNEP Intervention

ObjectiveTo adapt EFNEP's lesson plans, activities, and recipes for more effective and culturally appropriate programming with recently resettled refugee families living in Prince George's County.Target AudienceLimited-resource refugee families enrolled in EFNEP.Theory, Prior Research, RationaleSocial Cognitive Theory.DescriptionMaryland Expanded Food and Nutrition Education Program (EFNEP) and the Ethiopian Community Development Council, Inc. (ECDC) have partnered to pilot a 6-week series of nutrition classes specifically tailored for refugees. To ensure the nutrition lessons and recipes are culturally appropriate, EFNEP has worked closely with ECDC to learn about each group's eating patterns, shopping habits, and cultural context of eating.EvaluationEFNEP's standard evaluation at pre- and post-intervention (a behavioral checklist and a 24-hour food recall) is being used to collect data about each group's nutrition practices. An interview guide has been developed to conduct mini focus groups during each workshop to assess food preferences and shopping habits.Conclusions and ImplicationsPreliminary findings from a couple series show that families: 1) have adapted to eating a variety of fruits and vegetables available at the grocery stores, showing some form of food acculturation in a very short timeframe; 2) purchase food for groups of families, indicating an effective strategy for food resource management; and 3) need additional information about the grocery stores to help them better plan meals for their families within their built environment. The goal is to extend the EFNEP series of nutrition classes to other groups of refugees, to adapt the nutrition lessons/materials for new immigrants, and to continue defining the process for working with new cultural groups.FundingExpanded Food and Nutrition Education Program ObjectiveTo adapt EFNEP's lesson plans, activities, and recipes for more effective and culturally appropriate programming with recently resettled refugee families living in Prince George's County. To adapt EFNEP's lesson plans, activities, and recipes for more effective and culturally appropriate programming with recently resettled refugee families living in Prince George's County. Target AudienceLimited-resource refugee families enrolled in EFNEP. Limited-resource refugee families enrolled in EFNEP. Theory, Prior Research, RationaleSocial Cognitive Theory. Social Cognitive Theory. DescriptionMaryland Expanded Food and Nutrition Education Program (EFNEP) and the Ethiopian Community Development Council, Inc. (ECDC) have partnered to pilot a 6-week series of nutrition classes specifically tailored for refugees. To ensure the nutrition lessons and recipes are culturally appropriate, EFNEP has worked closely with ECDC to learn about each group's eating patterns, shopping habits, and cultural context of eating. Maryland Expanded Food and Nutrition Education Program (EFNEP) and the Ethiopian Community Development Council, Inc. (ECDC) have partnered to pilot a 6-week series of nutrition classes specifically tailored for refugees. To ensure the nutrition lessons and recipes are culturally appropriate, EFNEP has worked closely with ECDC to learn about each group's eating patterns, shopping habits, and cultural context of eating. EvaluationEFNEP's standard evaluation at pre- and post-intervention (a behavioral checklist and a 24-hour food recall) is being used to collect data about each group's nutrition practices. An interview guide has been developed to conduct mini focus groups during each workshop to assess food preferences and shopping habits. EFNEP's standard evaluation at pre- and post-intervention (a behavioral checklist and a 24-hour food recall) is being used to collect data about each group's nutrition practices. An interview guide has been developed to conduct mini focus groups during each workshop to assess food preferences and shopping habits. Conclusions and ImplicationsPreliminary findings from a couple series show that families: 1) have adapted to eating a variety of fruits and vegetables available at the grocery stores, showing some form of food acculturation in a very short timeframe; 2) purchase food for groups of families, indicating an effective strategy for food resource management; and 3) need additional information about the grocery stores to help them better plan meals for their families within their built environment. The goal is to extend the EFNEP series of nutrition classes to other groups of refugees, to adapt the nutrition lessons/materials for new immigrants, and to continue defining the process for working with new cultural groups. Preliminary findings from a couple series show that families: 1) have adapted to eating a variety of fruits and vegetables available at the grocery stores, showing some form of food acculturation in a very short timeframe; 2) purchase food for groups of families, indicating an effective strategy for food resource management; and 3) need additional information about the grocery stores to help them better plan meals for their families within their built environment. The goal is to extend the EFNEP series of nutrition classes to other groups of refugees, to adapt the nutrition lessons/materials for new immigrants, and to continue defining the process for working with new cultural groups.

“It's Not the Child's Fault” – Students' Perceived Learning About Pediatric Obesity in a Collaborative Online Case Study

Objective: The objective of this collaborative online case study was to increase undergraduate students' pediatric obesity management knowledge and skills. Target Audience: The target audience for this case study was undergraduate students in a life cycle nutrition class. Theory, Prior Research, Rationale:Multiple levels of factors impact children's weight status (social ecological model), and parents and community members may be able to change these factors. Undergraduate nutrition programs should include a review of obesity management but time constraints often prohibit covering material in depth. Online collaborative case-based learning (CBL) may overcome these barriers; however, few have evaluated the effectiveness of online CBL in nutrition courses. Description: This online case study module was one of six to be implemented across the curriculum. Students in small groups completed the module consisting of PowerPoint presentations to scaffold learning, self-reflective essays, group discussion boards, and collaborative development of a nutrition care plan consistent with recommended guidelines for the ‘‘case family.’’ Evaluation: Eighty-eight students were included in analyses. The mean difference between pre-tests and post-tests was +10.3% (SEM 1.2%, P< 0.001). Qualitative thematic analyses of students' self-reflective essays indicated that the majority did not previously recognize the extent of the obesity epidemic, the impact of multiple factors on weight status, and the need to involve families in behavior change. Most students intended to apply knowledge gained to their own behavior. Conclusions and Implications: An online collaborative case study including self-reflection was effective in increasing students' awareness of obesity-related factors and need to involve family in nutrition care planning. Funding: College of Family and Consumer Sciences, University of Georgia

Fostering healthy lifestyles in the African American population.

Approximately 8.3% of the U.S. population (25.8 million people) is affected by type 2 diabetes. The burden of diabetes is disproportionately greater in the African American community. Compared with non-Hispanic Caucasian adults, the risk of diagnosed type 2 diabetes was 77% higher among non-Hispanic Blacks, who are 27% more likely to die of diabetes complications than either Caucasians or Hispanics. The purpose of this longitudinal community intervention was to promote healthy lifestyles among African American participants through multiple channels, including individualized point-of-testing counseling, and weekly exercise and nutrition classes led by trained community health mentors. Data collection procedures were guided by the World Health Organization's STEPS approach, which includes gathering demographic and health information, collecting anthropometric measurements, and analyzing biochemical blood work. Changes in body mass index were assessed from in-person measurements and changes in blood lipids and glucose were examined by biochemical analyses. A total of 157 individuals participated in this study. Results showed that weight gain during the intervention was prevented, glucose levels decreased (-10.88 mg/dL), and low-density lipoprotein cholesterol decreased (-8.8 mg/dL), while high-density lipoprotein increased (+3.2 mg/dL). Lifestyle interventions and point-of-testing counseling can be successful in reducing risk factors for type 2 diabetes among the African American population. The results of this intervention indicate that the use of community health mentors and point-of-testing counseling may be effective in fostering healthy lifestyle changes, which can halt the progression of type 2 diabetes among non-Hispanic Black populations.

Tracking healthy behaviors in Head Start children (251.7)

Background. Overweight among preschoolers remains a public health concern, especially in low‐income children. Methods. To encourage healthy behaviors, Head Start families participated in a 6‐week program to promote dietary and physical activity habits. Families tracked their behavior weekly as it related to 5 specific goals: 1) eat more fruits and vegetables, 2) eat more low‐fat dairy, 3) drink less soda, 4) eat less fast food, and 5) be more active. To gain an understanding of the benefits and challenges of the program, site directors and teaching staff were asked to complete a brief survey. Results. Five Head Start programs participated with 230 families completing weekly data tracking forms. Significant increases were reported in servings of fruits/vegetables (p&lt;.01), low‐fat dairy servings (p&lt;.01), and minutes of physical activity (p&lt;.01). Significant reductions in consumption of soda (p&lt;.01) and fast food (p=.01) were also found. Ninety percent of respondents (n=79) indicated the tracking calendars and weekly newsletters motivated families to improve the targeted health behaviors. Most respondents (87%) indicated the distribution of weekly calendars and newsletters to families was easy. When asked what parents were sharing about the program, comments included how the program helped parents become more aware of unhealthy choices, how children were excited to participate, and the barriers families faced while trying to eat healthier. Recommendations included the need to include family‐based nutritional classes and additional resources. Discussion. Based on positive findings, Head Start programs should continue to collaborate with families to promote healthy behaviors within the home setting.

Ideas to solve the obesity epidemic: a pilot study evaluating college students’ perspectives (808.22)

As the obesity crisis encompasses the younger generation, this study aimed at evaluating college students’ perspective on the obesity solution. Students enrolled in a junior‐level nutrition class at a Midwestern university participated in an online discussion that solicited ideas (open‐ended format) to solve the obesity problem. Discussions were hosted on the university’s Blackboard Learning System. Seventy‐eight college students (69 females and 16 males); mean age of 20 + 3.0 years and average body mass index (BMI) of 24.7 + 4.7 were included. More than half the participants identified nutrition education 65% (n=51) and physical activity 55% (n=42) as key aspects in managing obesity. Within the education domain, emphasis was placed on the value of parents and children taking nutrition classes mutually, which might help to carry the family unit to a healthier body weight. The theme of family involvement also extended towards engagement in physical activity where family bonding was deemed an additional benefit. Approximately 36% (n=28) of students believe that parents play an influential role in controlling obesity in children. Parents may leverage that control by limiting for example, youngster’s screen time. Additionally, parents can positively influence children by leading through personal examples of good nutrition and exercise routines. Students also acknowledged the media’s influence on food choices. Other ideas included structuring the grocery store for optimum display of healthier foods, regulation of cafeteria menus, making sports less competitive and more fun, and encouraging the use of nutrition labels. Additionally, providing a tax break for healthy foods at the expense of unhealthy foods was suggested. In conclusion, although college students, on average, recognize the importance of the role of nutrition education and physical activity in managing the obesity epidemic, they understand the complex nature of the problem and believe that the solution may start at “home”.Grant Funding Source: None

Medical Student–Led Community Cooking Classes

The obesity epidemic and increasing rates of associated chronic diseases highlight the need for physician competency in clinical nutrition. The importance of this issue notwithstanding, only 19% of graduating U.S. medical students report readiness to offer adequate nutritional education to patients despite its demonstrated efficacy. 1 Spencer E.H. Frank E. Elon L.K. Hertzburg V.S. Serdula M.K. Galuska D.A. Predictors of nutrition counseling behaviors and attitudes in US medical students. Am J Clin Nutr. 2006; 84: 655-662 PubMed Google Scholar , 2 Castry D.C. Samuels M. Harman A.E. Growing Healthy Kids: a community garden–based obesity prevention program. Am J Prev Med. 2013; 44: S193-S199 Abstract Full Text Full Text PDF PubMed Scopus (79) Google Scholar Tulane University School of Medicine created The Goldring Center for Culinary Medicine as the world’s first known medical school–based teaching kitchen led by a physician and trained chef with a dedicated associated research team for monitoring outcomes. The Center produced an integrated nutrition curriculum with hands-on application via medical student–led community cooking and nutrition classes. Medical students who participated in the first- and second-year Goldring elective learning modules helped lead community cooking classes. In addition, we developed a 4-hour community service training series for students unable to take the elective course. All students may attend third-year disease-specific nutrition seminars and fourth-year away rotation at the College of Culinary Arts in Johnson & Wales University. 3 Kay D. Abu-Shamat L. Leong B. Monlezun D.J. Sarris L. Harlan T. Improving medical student nutritional counseling competency. J Invest Med. 2013; 61: 511 Google Scholar

Educating Dental Students About Diet–Related Behavior Change: Does Experiential Learning Work?

The objective of this study was to explore whether an experiential exercise in a nutrition class would a) increase dental students' motivation to change their own diet-related behavior, b) improve their understanding of theoretical concepts related to behavior change, and c) improve their attitudes towards educating their patients about diet-related behavior. Data were collected from 218 senior dental students in one dental school (2010: 106; 2011: 112) during their nutrition class. The students agreed at the beginning that it was important to change their own diet-related behavior. After one week, the majority agreed that they had changed how they felt and thought about the targeted behavior and what they actually did. After three weeks and at the end of the term, they rated the exercise as helpful for gaining a better understanding of health education theories. The majority indicated that the exercise had helped them understand the difficulty of diet-related behavior change and that it had increased their interest in helping patients change their diet-related behavior. In conclusion, this study suggests that experiential learning about diet-related behavior change is likely to affect students' own behavior positively and to result in increased understanding of behavior change theories and positive behavioral intentions concerning future health education efforts with patients.

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

Americans consume more meals away from home at fast-food and dine-in restaurants. The restaurant foods are notorious for their energy density and large portion sizes. The objective of our study was to determine whether or not the addition of calorie information to a restaurant menu affects the calorie content of meals ordered by college students. Study participants were selected from a random sample of 1,025 undergraduate students (≥ 18 years old). Data analyses included descriptive statistics and both paired-samples and independent-samples t-tests. Our data analysis found a significant difference between the number of calories chosen from the first menu (without calorie labels) versus the second menu (with calorie labels) (p=0.001, 2-tailed). Analysis also showed that there was no significant difference in calories ordered from the first menu versus the second menu for those who had taken a college-level nutrition class and those who had not (p=0.051, 2-tailed). Our findings suggest that menu calorie labels can positively affect college students’ meal selections making them lower in calories; however, no particular group of students was more likely than any other to change their menu selections after seeing the calorie labels. Further research is needed to determine if use of calorie labels will decrease the number of calories ordered at fast-food and dine-in restaurants among other populations.

Serious Mental Illness and Weight Management Interventions

Back to table of contents Previous article Next article LettersFull AccessSerious Mental Illness and Weight Management InterventionsAmy M. Kilbourne, Ph.D., M.P.H., Tisha Deeghan, L.C.S.W., and Kenneth R. Jones, Ph.D.Amy M. KilbourneSearch for more papers by this author, Ph.D., M.P.H., Tisha DeeghanSearch for more papers by this author, L.C.S.W., and Kenneth R. JonesSearch for more papers by this author, Ph.D.Published Online:1 Sep 2013https://doi.org/10.1176/appi.ps.640902AboutSectionsPDF/EPUB ToolsAdd to favoritesDownload CitationsTrack Citations ShareShare onFacebookTwitterLinked InEmail To the Editor: Persons with serious mental illness are more likely than persons in the general population to be overweight, leading to increased risk of cardiovascular disease and premature mortality (1). Losing weight is especially challenging for this group, who face multiple barriers because of functional impairment, social isolation, and fragmentation of general medical and mental health care (1). In the August issue, Goldberg and colleagues (2) reported findings from a randomized controlled trial of a weight management program for veterans with serious mental illness initiated by the Veterans Health Administration (VHA). This study, which essentially yielded negative findings, nonetheless represents a growing and long overdue body of research focused on weight management interventions for persons with serious mental illness.Goldberg and colleagues suggested a number of opportunities and challenges in implementing weight management interventions for persons with serious mental illness. They were able to take advantage of the VHA MOVE! national weight management program, notably by implementing an adapted version for persons with serious mental illness. Recent national data suggested that VHA patients who completed at least eight MOVE! sessions were more likely than those not completing eight sessions to achieve weight loss >5% after one year (25% versus 14%), suggesting the importance of maintaining engagement in the program.As one of the largest U.S. employers of psychologists, medical trainees, and peer specialists, the VHA has pioneered the integration of behavioral interventions and the colocation of general medical care within mental health programs. As a result, VHA patients with serious mental illness have not experienced the substantial gaps in quality of general medical care and the early mortality seen among non-VHA populations with serious mental illness (3).Nonetheless, patients with serious mental illness face unique barriers to engaging in weight management programs. In the study by Goldberg and colleagues, many participants depended on others for shopping and cooking, and most had at least one co-occurring general medical condition, notably arthritis and joint pain (51%) or diabetes (30%). Outside VHA, persons with serious mental illness face the additional challenge of accessing medical services, especially because the mental health system is their de facto source of care. Recent interventions—such as Project Achieve (4), which that resulted in significant weight loss (>5%) for persons with serious mental illness—have integrated healthy food options and physical activity for patients at outpatient mental health facilities (1). Emerging community-based initiatives, notably in Genesee County, Michigan (5), have addressed system- and community-level barriers to weight management, primarily through colocation of general medical and mental health providers and implementation of programs that involve community reintegration opportunities through local gyms and nutrition classes. One of the Genesee County weight management programs (InShape) was associated with >5% weight loss in a predominantly African-American population engaged in the program for at least a year.Ultimately, for weight management interventions to be successful for persons with serious mental illness, they must be included as part of the existing system of care and be integrated within existing community resources.Dr. Kilbourne is affiliated with the Health Services Research and Development Service, Center for Clinical Management Research, U.S. Department of Veterans Affairs Ann Arbor, Ann Arbor, Michigan. Ms. Deeghan is with the Genesee Health System in Flint, Michigan. Dr. Jones is with the VHA National Center for Health Promotion and Disease Prevention, Durham, North Carolina.References1 Saint Louis C: A battle plan to lose weight. New York Times, April 15, 2013. Available at well.blogs.nytimes.com/2013/04/15/a-battle-plan-to-lose-weight/?ref=healthGoogle Scholar2 Goldberg RW, Reeves G, Tapscott S, et al.: “MOVE!”: outcomes of a weight loss program modified for veterans with serious mental illness. Psychiatric Services 64:737–744, 2013Link, Google Scholar3 Kilbourne AM, Ignacio RV, Kim HM, et al.: Are VA patients with serious mental illness dying younger? Psychiatric Services 60:589, 2009Link, Google Scholar4 Banas T: Working out to save lives: mental health patients find fitness training at Genesee County agency. Flint Journal, Sept 12, 2009. Available at www.mlive.com/news/flint/index.ssf/2009/09/working_out_to_save_lives_ment.htmlGoogle Scholar5 Daumit GL, Dickerson FB, Wang NY, et al.: A behavioral weight-loss intervention in persons with serious mental illness. New England Journal of Medicine 368:1594–1602, 2013Crossref, Medline, Google Scholar FiguresReferencesCited byDetailsCited ByNone Volume 64Issue 9 September 2013Pages 931-931 Metrics PDF download History Published online 1 September 2013 Published in print 1 September 2013

The Stars Are Bright in Texas: Outcomes of Community Diabetes Projects

Background: The Texas Diabetes Prevention and Control Program at the Texas Department of State Health Services contracts with community-based organizations, including federally qualified health centers, local health departments, and other non-profits. Fifteen Community Diabetes Projects (CDPs) increase opportunities in the state for implementing positive behavior and lifestyle changes in people with diabetes and those at risk by targeting Texans who have disproportionate rates of diabetes, and limited access to health services. Interventions include diabetes self-management education (DSME), nutrition classes, and physical activity.

Is cooking dead? The state of Home Economics Food and Nutrition education in a Canadian province

AbstractHigh population rates of obesity and nutrition‐related chronic diseases warrant an examination of the role of food and nutrition education in health promotion. Using a mixed‐methods approach, this study explored student enrolment trends in, and perceptions of, Home Economics Food and Nutrition education in a Canadian province. Enrolment in Home Economics Food and Nutrition courses for grades 7–12 was examined from 2000 to 2010 using administrative data. Perceptions of Home Economics Food and Nutrition education by home economics teachers and superintendents were investigated through in‐depth interviews using a grounded theory approach. Results revealed that, although enrolment, including boys, increased slightly over the study period, the majority of children do not take Home Economics Food and Nutrition classes. Further, enrolment decreased significantly from grades 7 (45.77%) to 12 (7.61%). Home Economics Food and Nutrition education faces significant challenges to its future viability. These include: many school administrators, non‐home economics teachers and some parents do not value Home Economics Food and Nutrition education; Home Economics Food and Nutrition education is seen as less valuable than math and science for future career planning; outdated curriculum and teaching infrastructure; reduced numbers of new home economics teachers; decreasing student food knowledge and skills; and changing social norms regarding food and eating (increased use of convenience foods across population groups, a youth ‘fast food culture’ and fewer family meals). Results also indicated that Home Economics Food and Nutrition education is seen as critically important for youth, given that one third of Canadian children are now overweight or obese, fast and highly processed foods make up an increasing proportion of Canadians' diets, and there are increasing dilemmas being faced with food production and food safety. These results signal a growing tension between societal trends towards technological solutions in education and everyday living, and the growing acknowledgement of the externalities associated with these trends including poor health and environmental impacts. Consequently, evidence‐based food and nutrition education that is relevant for today's food environment and busy lifestyles is warranted to improve the health of current and future generations. This should be based on a comprehensive food and nutrition framework including functional, interactive and critical ‘food literacy’. Policy measures are urgently required to ensure all youth have access to food literacy education.

Diet quality in young adults and its association with food-related behaviours.

To determine the diet quality of a group of young adults and explore its associations with two food-related behaviours (involvement in meal preparation and consumption of commercially prepared meals). Cross-sectional study of young adults. Sample characteristics, food-related behaviours and dietary intake were assessed using a self-administered questionnaire including an FFQ. Diet quality was measured using the fifteen-item Dietary Guideline Index (DGI) designed to assess adherence to Australian dietary guidelines. One-way ANOVA, t tests and multiple linear regression analyses were used to explore the relationships between DGI scores, sample characteristics and food-related behaviours. University students enrolled in an undergraduate nutrition class, Melbourne, Australia. Students (n 309) aged 18-36 years. The DGI score was normally distributed, with a mean score of 93·4 (sd 17·1) points (range 51·9-127·4 points), out of a possible score of 150 points. In multivariate analyses adjusted for age, sex, nationality, BMI and maternal education, cooking meals for oneself was positively associated with DGI score (β = 0·15; 95 % CI 1·15, 10·03; P = 0·01); frequency of takeaway and frequency of convenience meal consumption were inversely associated with DGI score (β = -0·21; 95 % CI -9·96, -2·32; P = 0·002 and β = -0·16; 95 % CI -7·40, -0·97; P < 0·01, respectively). Cooking meals for oneself was linked to higher diet quality among young adults, while consumption of commercially prepared meals was associated with poorer diet quality. Maintaining education programmes that promote cooking skills within young adults has the potential to improve DGI scores.

Improving Dietetic Curriculum with Latino Community Nutrition Intervention

Objective: Our research objective was to improve the quality of dietetic instruction in our university by producing graduates with increased experience interacting with a Latino community in real life situations. Target audience: Latina women (n1⁄445) were recruited to participate in nutrition and cooking skills classes. Theory, Prior Research, Rationale: According to the Academy of Nutrition and Dietetics, it is critical that registered dietitians (RDs) who work with Latinos are prepared to provide culturally and linguistically appropriate nutrition care to best serve the needs of this growing segment of the population. Additionally, the Accreditation Council for Education in Nutrition and Dietetics (ACEND) requires all dietetic students to learn recipe modification skills as a component of their curriculum. Description: Three focus groups conducted by Spanishspeaking students in the USDA Estudiante de Dietetico program provided information regarding dietary concerns, dietary patterns, and recipes used. Dietetic students in Experimental Foods Class modified 6 traditional recipes and were instructed to make the recipes ‘‘healthier.’’ Examples of modifications include decreasing sodium and fat, and increasing fiber. Students in the Service Learning Nutrition Education class will then provide 6 lessons on healthy cooking techniques to the Latina women and create a Spanish recipe booklet using the modified recipes. Evaluation: Student satisfaction surveys were submitted anonymously by participating dietetics students at the end of each intervention phase. The Dietetic students report gaining valuable additional experience since their classwork involved ‘‘real’’ people. Conclusions and Implications: Integrating an intervention into the Dietetics curriculum appears to be a win-win providing students with valuable real-life experience and allowing an intervention to occur. Funding: The California State University Agricultural Research Institute 2280.

Changes in Fruit and Vegetable Consumption of Third Grade Students in Body Quest: Food of the Warrior

To increase fruit and vegetable (F/V) consumption of third grade students who participated in Body Quest: Food of the Warrior (BQ), a 17-class childhood obesity prevention SNAP-Ed program. Experiential Learning. 2,477 students attending SNAP-Ed eligible schools in Alabama were randomly assigned to treatment (n = 1,674) and control (n = 803) groups. To assess daily F/V consumption, tally sheets customized with school lunch menus were distributed to students and collected weekly by SNAP-Ed educators. Students self-reported foods consumed on individual tally sheets immediately following lunch for each 5-day period during the 17-class program. Between pre- and post-periods, treatment group students received weekly nutrition classes supplemented by weekly F/V tastings. Growth modeling examined patterns of change in F/V consumption at 17 time points. At post-period, there were significant increases in consumption of available school lunch fruit (p<.01) and vegetables (p<.001) in treatment group students compared to control group students. When observing only treatment group students, there were significant increases in fruit (p<.001) and vegetable (p<.001) consumptions from pre to post. Both F/V consumptions increased up to class 10, and then stabilized. F/V intakes of youth can be increased through implementation of SNAP-Ed childhood obesity prevention programs. Long-term programs lasting at least 10 classes are desirable to allow students to adopt new F/V habits.

Integrating Pacific Cultural Concepts into the Introductory Nutrition Curriculum: The Children’s Healthy Living Program (CHL)

To evaluate online methods for integrating food, culture, and environmental concepts from the U.S. Affiliated Pacific (UAP) into an introductory nutrition course at the University of Hawaii at Manoa (UHM) that has a foundation in traditional nutrition curriculum (e.g., concepts in a basic nutrition textbook). Students enrolled in the UHM introductory nutrition course which includes UAP residents. In the UAP there is a lack of nutrition trained professionals to adequately address the high non-communicable (chronic) diseases rates. An introductory nutrition course at UHM that integrates concepts of the UAP may enhance comprehension, applicability, and interest in the course material. Multiple methods for integrating UAP concepts included piloting weekly online discussion questions that address UAP food related issues in a previous semester of the course. Previous students of the introductory nutrition course at UHM as well as informants from across the UAP are being surveyed for their perceptions on the how to integrate UAP concepts into the course. Supplementary materials highlighting a wide range of foods unique to the UAP are also being developed to enhance learning objectives. Student performance evaluations from the first offering of the course (Fall 2013) will be used to evaluate success in learning outcomes and suggest areas for continued cultural adaptation. The online platform of the introductory nutrition class has potential for wide dissemination across the region where there is currently a nutrition education shortage. Course development needs to maintain a focus on sustainability and integration into other efforts in the UAP to enhance nutrition capacity.

Is Usage of a Wellness Center Associated with Improved Quality of Life?

There is limited documentation regarding the potential quality of life (QOL) benefits associated with use of a worksite wellness center. Therefore, the aim of this study was to examine the relationship between potential QOL change and use of a worksite wellness center during a 12-month period. Analysis of an annual QOL wellness center member survey and wellness center use during a 12-month time period. A worksite wellness center. A total of 1151 employee wellness center members, average age of 39.5 years, 69.7% female, and 43.5% reported being overweight. Members of the worksite wellness center have access to a range of fitness options, including exercise classes, water aerobics, an indoor track, strength training, and aerobic conditioning equipment. Additionally, nutritional classes are offered, and there is a wellness café. For resiliency, members can participate in wellness coaching or a stress-reduction group program. Participants completed a baseline QOL survey and a second QOL survey 1 year later. An electronic entry system tracked use of the wellness center. Participants were divided into four wellness center use quartiles: low users (less than once every 2 weeks), below-average users, above-average users, and high users (two to three visits per week). High users reported experiencing improvements in their physical QOL (p < .0001) compared with the low users. Additionally, low users experienced a greater decline in their mental QOL (p = .05) compared with high users. In a large sample of employees, use of a wellness center during a 12-month period was associated with benefits for physical QOL. QOL is an important domain of wellness; therefore, in addition to measuring physiologic changes, examining potential QOL changes may be another important outcome measure for wellness centers.

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

Americans consume more meals away from home at fast‐food and dine‐in restaurants. The restaurant foods are notorious for their energy density and large portion sizes. The objective of our study was to determine whether or not the addition of calorie information to a restaurant menu affects the calorie content of meals ordered by college students. Study participants were selected from a random sample of 1,025 undergraduate students (≥18 years old). Data analyses included descriptive statistics and both paired‐samples and independent‐samples t‐tests. Our data analysis found a significant difference between the number of calories chosen from the first menu (without calorie labels) versus the second menu (with calorie labels) (p = .001, 2‐tailed). Analysis also showed that there was no significant difference in calories ordered from the first menu versus the second menu for those who had taken a college‐level nutrition class and those who had not (p = .051, 2‐ tailed). Our findings suggest that menu calorie labels can positively affect college students’ meal selections making them lower in calories; however, no particular group of students was more likely than any other to change their menu selections after seeing the calorie labels. Further research is needed to determine if use of calorie labels will decrease the number of calories ordered at fast‐food and dine‐in restaurants among other populations.

An Evaluation of a Nutritional Class at a Nursing Home for the Elderly Aimed at Local Residents-The Effect of Behavior Modifications and Forming Relationships-

An Evaluation of a Nutritional Class at a Nursing Home for the Elderly Aimed at Local Residents-The Effect of Behavior Modifications and Forming Relationships-