Impact of the Well Seasoned Program on Seniors’ Shopping, Cooking, and Eating Behaviors
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Wisconsin, West Virginia) involved in development of an on-line nutrition intervention. Description: Input from PIs and CCs involved in the Y.E.A.H. Project was solicited for development of the man- agement access portal. Consultations occurred with com- puter technical support and discussions among PIs and CCs to determine the needs of the programming to meet the project requirements for a Web-based program deliv- ery, participant management, and data collection. Evaluation: Functionality, ease of use, and inclusion of required elements were evaluated during 2 pilot trials. Feedback from PIs and CCs was solicited through group teleconferencing and e-mail by the lead institution. Conclusions and Implications: The Web-access man- agement portal was developed to support 2 global func- tions: (1) participant management, which includes screening for eligibility, obtaining informed consent, sur- vey delivery, outcomes data collection, automatic appoint- ment scheduling for anthropometric assessments, and automated monitoring of intervention participants level of activity; and (2) program components, which include ability to load lessons, staged messages and videos, and set- ting of access dates and differential delivery of lessons and messages to participants. Two levels of access were granted: unlimited access provided to lead institution for program development and delivery and limited state-specific access for participant monitoring. Funding: National Research Initiative from the USDA Na- tional Institute for Food and Agriculture. Grant Number: 2009-55215-0546. P57 Impact of the Well Seasoned Program on Seniors’ Shopping, Cooking, and Eating Behaviors Kathleen Porter, RD, [email protected], City Harvest, Inc., 575 8th Avenue, 4th Floor, New York, NY 10018; Maggie Meehan, MA, MPH, RD, CDN; Basil Reyes, MPH Objective: To determine the effect of the Well Seasoned Program (WSP) on participants’ thoughts and behaviors re- lated to budgeting for, shopping for, cooking, and eating healthy foods, as well as increasing physical activity. Design, Setting and Participants: The study is single- group, pre-post survey. Study participants (n ¼ 56) are low-in- come seniors from 5 public housing sites in New York City who attended WSP classes and completed the survey instrument at pre or post. The majority are women and black or Hispanic. Intervention: WSP consists of 8 weekly 2-hour classes. Classes are structured around a specific nutrition theme (eg, eating for a healthy heart) and include food prepara- tion and a shared meal, nutrition education activities, facil- itated group discussions, physical activity, and a budget/ finance component. Outcome Measures and Analysis: A specifically devel- oped 44-item outcome instrument assessing mediators (outcome expectations, self-efficacy, behavioral intent) and self-reported behaviors related to the 5 target behav- iors was administered at the start and end of each class series. Independent t tests were used to determine pre- post differences during the preliminary analyses. Results: Preliminary analyses indicate significant positive changes in participants’ outcome expectations related to budgeting for and cooking healthy foods, as well as their intentions related to shopping for healthy foods and en- gaging in more physical activity. Conclusions and Implications: Findings from this pi- lot study indicate that WSP affects seniors’ perceptions and plans related to budgeting for, shopping for, and cook- ing healthy foods and engaging in physical activity. Nutri- tion education for a low-income senior population can be effective at supporting positive dietary and physical activ- ity changes that help seniors age in place. Funding: US Department of Housing and Urban Develop- ment. Grant Number: NY005REL038A007. P58 A Food Educator’s Perspective: Understanding Students’ and Teachers’ Perceived Values of an Elementary School Experiential Foods Curriculum Kate Topham, BS, MS, [email protected], Colorado State University, 234 Gifford Building, Campus Delivery 1571, Fort Collins, CO 80523; Leslie Cunningham-Sabo, PhD, RD Objective: The purpose of this study was 2-fold: (1) to identify the value of cooking in fourth-grade classrooms for teachers and students, and (2) to understand the role nutrition educators have on student learning of healthful eating and cooking. Design, Setting and Participants: The Cooking with Kids curriculum was used, which follows the tenets of the social cognitive theory and experiential learning theory. Intervention: The intervention included 134 fourth- grade students receiving 1 introductory lesson, 3 tasting classes, and 3 cooking classes in the spring of 2010. Class- room teachers were present for each of the lessons. Outcome Measures and Analysis: Three data sources were collected and analyzed regarding the research objec- tives: teacher focus group interviews, nutrition educator observations, and student thank-you letters. Results: Triangulation of these data revealed 3 overarch- ing themes: (1) cooking as an interdisciplinary approach to learning, (2) factors affecting willingness to explore new foods, and (3) application of Cooking with Kids out- side the classroom. Two powerful subthemes emerged: the effect the food educator has on acceptance of the cur- riculum by students and the celebration of success and ownership by students toward foods they created. Conclusions and Implications: Children and teachers perceive cooking and nutrition education as a valuable and necessary addition to their everyday learning. This sug- gests that learning cooking skills and trying new foods is well received at the fourth-grade level. Furthermore, this provides evidence about the importance of an enthusiastic and facilitating educator. Funding: USDA NIFA ARFI. Grant Number: 2007-05062. P56 (continued) S34 Poster Abstracts Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011
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Transcript of Impact of the Well Seasoned Program on Seniors’ Shopping, Cooking, and Eating Behaviors
P56 (continued)
S34 Poster Abstracts Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011
Wisconsin, West Virginia) involved in development of anon-line nutrition intervention.Description: Input from PIs and CCs involved in theY.E.A.H. Project was solicited for development of the man-agement access portal. Consultations occurred with com-puter technical support and discussions among PIs andCCs to determine the needs of the programming to meetthe project requirements for a Web-based program deliv-ery, participant management, and data collection.Evaluation: Functionality, ease of use, and inclusion ofrequired elements were evaluated during 2 pilot trials.Feedback from PIs and CCs was solicited through groupteleconferencing and e-mail by the lead institution.Conclusions and Implications: The Web-access man-agement portal was developed to support 2 global func-tions: (1) participant management, which includesscreening for eligibility, obtaining informed consent, sur-vey delivery, outcomes data collection, automatic appoint-ment scheduling for anthropometric assessments, andautomated monitoring of intervention participants levelof activity; and (2) program components, which includeability to load lessons, stagedmessages and videos, and set-ting of access dates and differential delivery of lessons andmessages to participants. Two levels of access were granted:unlimited access provided to lead institution for programdevelopment and delivery and limited state-specific accessfor participant monitoring.Funding:National Research Initiative from the USDA Na-tional Institute for Food and Agriculture.Grant Number: 2009-55215-0546.
P57 Impact of the Well Seasoned Program onSeniors’ Shopping, Cooking, and EatingBehaviorsKathleen Porter, RD, [email protected], City Harvest,Inc., 575 8th Avenue, 4th Floor, New York, NY 10018;Maggie Meehan, MA, MPH, RD, CDN; Basil Reyes, MPH
Objective: To determine the effect of the Well SeasonedProgram (WSP) on participants’ thoughts and behaviors re-lated to budgeting for, shopping for, cooking, and eatinghealthy foods, as well as increasing physical activity.Design, Setting and Participants: The study is single-group, pre-post survey. Study participants (n¼ 56) are low-in-comeseniors from5publichousingsites inNewYorkCitywhoattendedWSP classes and completed the survey instrument atpre or post. The majority are women and black or Hispanic.Intervention: WSP consists of 8 weekly 2-hour classes.Classes are structured around a specific nutrition theme(eg, eating for a healthy heart) and include food prepara-tion and a sharedmeal, nutrition education activities, facil-itated group discussions, physical activity, and a budget/finance component.Outcome Measures and Analysis: A specifically devel-oped 44-item outcome instrument assessing mediators(outcome expectations, self-efficacy, behavioral intent)and self-reported behaviors related to the 5 target behav-iors was administered at the start and end of each class
series. Independent t tests were used to determine pre-post differences during the preliminary analyses.Results: Preliminary analyses indicate significant positivechanges in participants’ outcome expectations related tobudgeting for and cooking healthy foods, as well as theirintentions related to shopping for healthy foods and en-gaging in more physical activity.Conclusions and Implications: Findings from this pi-lot study indicate that WSP affects seniors’ perceptionsand plans related to budgeting for, shopping for, and cook-ing healthy foods and engaging in physical activity. Nutri-tion education for a low-income senior population can beeffective at supporting positive dietary and physical activ-ity changes that help seniors age in place.Funding:USDepartment of Housing and Urban Develop-ment.Grant Number: NY005REL038A007.
P58 A Food Educator’s Perspective:Understanding Students’ and Teachers’Perceived Values of an Elementary SchoolExperiential Foods CurriculumKate Topham, BS, MS, [email protected],Colorado State University, 234 Gifford Building, CampusDelivery 1571, Fort Collins, CO 80523;Leslie Cunningham-Sabo, PhD, RD
Objective: The purpose of this study was 2-fold: (1) toidentify the value of cooking in fourth-grade classroomsfor teachers and students, and (2) to understand the rolenutrition educators have on student learning of healthfuleating and cooking.Design, Setting and Participants: The Cooking withKids curriculum was used, which follows the tenets of thesocial cognitive theory and experiential learning theory.Intervention: The intervention included 134 fourth-grade students receiving 1 introductory lesson, 3 tastingclasses, and 3 cooking classes in the spring of 2010. Class-room teachers were present for each of the lessons.Outcome Measures and Analysis: Three data sourceswere collected and analyzed regarding the research objec-tives: teacher focus group interviews, nutrition educatorobservations, and student thank-you letters.Results: Triangulation of these data revealed 3 overarch-ing themes: (1) cooking as an interdisciplinary approachto learning, (2) factors affecting willingness to explorenew foods, and (3) application of Cooking with Kids out-side the classroom. Two powerful subthemes emerged:the effect the food educator has on acceptance of the cur-riculum by students and the celebration of success andownership by students toward foods they created.Conclusions and Implications: Children and teachersperceive cooking and nutrition education as a valuable andnecessary addition to their everyday learning. This sug-gests that learning cooking skills and trying new foods iswell received at the fourth-grade level. Furthermore, thisprovides evidence about the importance of an enthusiasticand facilitating educator.Funding: USDA NIFA ARFI.Grant Number: 2007-05062.
