2017 POSTER SESSIONSPOSTER 1TITLE: SCHOOL PERSONNEL’S PERCEPTIONS OF BENEFITS AND BARRIERS TO THE HEALTHY HUNGRY-FREE KIDS ACT OF 2010AUTHOR(S): C. Rickard, MS, CLC, K. LaBrecque, MS, RD, R. AbuSabha, PhD, RD, The Sage Colleges, Troy, NYLEARNING OUTCOME: Meeting attendees will list three barriers and three benefits to implementing the healthy Hungry-Free Kids Act of 2010. ABSTRACT TEXT: The school foodservice environment has undergone significant changes since 2012, partially in response to the growing prevalence of overweight and obesity among American children. In 2010, Congress passed the Healthy Hunger-Free Kids Act (HHFKA) which issued revised nutrition guidelines for meals that are served through the National School Lunch and Breakfast programs. The current study examines school foodservice directors (SFSD) and staff’s perceptions of the benefits and barriers to the HHFKA. A total of 112 SFSD and 69 school administrators were contacted from 10 states across the United States. Of those, 47 SFSDs and 46 school administrators agreed to participate. Each participant completed a short survey followed by an audio-recorded interview. The majority of administrators (86.7%) agreed that their school foodservice department prepared nutritionally balanced meals for students and 77.8% indicated that having a nutrition professional on staff was important. Administrators cited several challenges to the HHFKA, including increased food and labor costs, poor student acceptance, reduced participation and declining revenue. Despite these challenges, administrators noted a number of benefits such as greater variety, moving from processed to fresh or whole foods, more scratch cooking, the use of locally sourced foods and salad bars, increased servings of fruits and vegetables and a reduction in student access to vending machines and snack offerings. Similarly, SFSDs described some of the budgetary challenges they encountered when implementing HHFKA, particularly in terms of increased food costs. Additional obstacles included reduced participation, lack of student acceptance (particularly the switch to all whole grain-rich products), reduced portion sizes, food waste and foodservice staff pushback. Difficulties in communicating the new regulations to staff members was one of the most common themes cited by foodservice directors. Benefits to HHFKA cited by SFSDs were similar to those mentioned by administrators and included: increasing the availability of fruits and vegetables, using fresh produce and whole foods, increased quality of food served to students, relying on locally sourced foods, and the increased use of homemade or “scratch” cooking rather

than processed foods. Despite the challenges to HHFKA, school personnel and SFSDs agree that the new guidelines have significantly improved the foods offered to students.

POSTER 2TITLE: SCHOOL FOODSERVICE DIRECTORS’ OPINIONS REGARDING THE MINIMUM PROFESSIONAL STANDARDS REQUIREMENTS FOR SCHOOL NUTRITION PROFESSIONALSAUTHOR(S): A. DerGurahian, MS, RD, J. Leary, MS, RD, R. AbuSabha. PhD, RD, The Sage Colleges, Troy, NYLEARNING OUTCOME: Meeting attendees will list two benefits to holding a nutrition-related degree for the school foodservice directorABSTRACT TEXT: Childhood overweight and obesity remain a serious problem in the United States, with approximately 12.7 million (17%) children and adolescents aged 2-19 years overweight. The school food environment plays a major role in influencing children’s eating behaviors. During the 2012-13 school-year approximately 95% of public schools participated in the National School Lunch Program (NSLP). The latest 2015 rule of the NSLP Healthy, Hunger-Free Kids Act (HHFKA) required minimum training hours/professional standards for all school foodservice directors (SFSD). This study examined the perceptions of SFSD with regards to the minimum professional standards requirements. A total of 47 SFSDs from 10 states across the US were interviewed: 23 held a nutrition-related degree and 24 did not have a nutrition-related degree. Each participant completed a short survey followed by an interview. No statistically significant differences between SFSDs with a nutrition degree and no nutrition degree were found related to number of years on the job, years of experience, total students eligible for free or reduced price lunch and total number of students. However, 95% of SFSDs with a nutrition background had college degrees versus only 56% of the non-nutrition SFSDs (P<.05). Five of 11 (45%) of SFSDs with an Associate or high-school diploma believed there should be no minimum education requirement whereas only 8.6% of directors with a college degree stated no standard is necessary and 30% indicated an Associate’s degree is needed (P<.05). Seventy-two percent of SFSDs with a Bachelor’s degree or higher indicated the minimum standard education requirement to be a college degree, versus only 18% (2 of 11) of SFSD with an associate’s or high-school degree (P<.05). SFSDs with nutrition background listed several benefits to their nutrition training including: Having a better understanding of the comprehensive regulations and being able to explain them easily; understanding the science behind food and thus being better able to help with student food allergies and intolerances; and having experience in menu planning. SFSDs’s opinions of the minimum education standards differ according to their experiences and educational background.

POSTER 3TITLE: SELLING FRUITS AND VEGETABLES IN SUMMER MEALSAUTHOR(S): S.I. Hauser, PhD; Associate Professor, The Sage Colleges Nutrition Science DepartmentLEARNING OUTCOME: Participants will be able to describe effective strategies to improve fruit and vegetable knowledge and attitudes among children ages 6-10 year. ABSTRACT TEXT: Objectives: To explore innovative strategies to improve attitudes toward, and knowledge and acceptability of fruits and vegetables (FV) among Summer Food Service Program (SFSP) participants. Methods: A six-week non-randomized, controlled trial was

conducted in two urban summer camps serving at-risk youth. Weekly nutrition education activities were employed in the intervention group (n=45), along with social marketing tactics aimed at increasing knowledge of and improving attitudes toward FV. Superhero-themed marketing was employed among 6-7 year olds, while sports figures were used to frame FV marketing messages for 8-10 year olds. Hands-on activities and taste testing were used. No intervention activities were conducted among control group participants (n=40) in a camp 1.4 miles away which had comparable demographics and received identical SFSP meal items. Analysis: Means or X2 tests were performed to detect differences between intervention and control groups on a FV attitudes survey, a 32-item FV picture identification measure, and a FV favorability ratings scale. Pre and post-assessments were also conducted among intervention group participants. Results: The intervention group successfully identified more FV post- vs. pre-intervention (21.4/32 vs. 14.7/32, p=.000) and significantly more than the control group post-intervention (16.9/32), p=.000. Intervention participants rated 7 out of 10 test FVs significantly higher than the control group (p<.05) and reported more favorable attitudes toward FV on all six attitude sub-scores (p<.05). Conclusions: A simple six-week education and social marketing intervention was effective in improving knowledge and attitudes toward FV among elementary school children participating in the SFSP in an urban summer camp setting.

POSTER 4TITLE: IMPACT OF HOSPITAL MATERNITY CARE PRACTICES ON EXCLUSIVE BREASTFEEDING IN NEW YORK STATEAUTHOR(S): E. FitzPatrick,1,2 DrPH, MPH, RD, B. A. Dennison,2,3 MD, T. Nguyen,4 MD, DrPH, M. A. Kacica,2,5 MD,MPH, D. Strogatz,2,6 PhD;1Nutrition Science Department, The Sage Colleges, Troy, New York,2 School of Public Health, University at Albany, Rensselaer, New York,3Division of Chronic Disease Prevention, New York State Department of Health, Albany, New York,4Office of Public Health Practice, New York State Department of Health, Albany, New York,5Division of Family Health, New York State Department of Health, Albany, NY,6Center for Rural Community Health, Bassett Healthcare Network, Cooperstown, NY LEARNING OUTCOME: Participants will understand the ten hospital practices that effect breastfeeding outcomes and identify a specific practice that selectively impacts breastfeeding exclusivity. ABSTRACT TEXT: Improvements in the prevalence of exclusive breastfeeding (EBF) have lagged behind those achieved for breastfeeding initiation. Implementation of the Ten Steps to Successful Breastfeeding, in hospital maternity care, has been instrumental in improvements in breastfeeding initiation, duration and exclusivity. Utilizing New York State (NYS) linked data from the Maternity Practices in Infant Nutrition and Care (mPINC) and the Pregnancy Risk Assessment Monitoring System (PRAMS), the association of individual maternity practices/Steps to breastfeeding exclusivity was evaluated. The study sample included mothers who participated in PRAMS and gave birth to a healthy infant in a NYS hospital that participated in mPINC in 2007. Weighted multiple logistic regression analysis was conducted to determine the association between individual maternity practices/Steps and breastfeeding exclusivity for eight weeks or longer. The study sample represented 116,198 new mothers. For those mothers who initiated breastfeeding, 36.8 percent breastfed for eight weeks or longer. Mothers who gave birth in a maternity care hospital that reported achieving Step 5 ‘Show mothers’ how to breastfeed’ had a RR=1.77 (95% CI: 1.42-2.20) for exclusively breastfeeding for eight weeks or longer, after adjustment for maternal demographic and hospital characteristics. No other

maternity practices/Steps were significantly associated with EBF. Meeting EBF goals is a public health priority. Specific hospital maternity practices demonstrated to improve EBF should be fully implemented in maternity care. Teaching mothers how to breastfeed during their hospital stay, by competently trained health care providers will contribute to improvements in the prevalence of exclusive breastfeeding.

POSTER 5TITLE: HACCP PROCESS IN A SCHOOL DISTRICT CAFETERIA: CUSTOMIZING STANDARDS OF PRACTICE AUTHOR(S): J. Adler, BA, MSIS, Dietetic Intern, D. Longton, RD, CDN, M. Morgan, MS, RDN, The Sage Colleges, Troy, NYLEARNING OUTCOME: Upon review of this poster presentation, viewer will be able to identify 2 key recommendations to improve the HACCP process and food safety.ABSTRACT TEXT: Hazard Analysis Critical Control Point (HACCP) Process is mandated in school foodservice to protect against food borne illness. The purpose of this study was to review the HACCP Process in a rural school district of approximately 1800 students. Food service and HACCP policies and procedures of the facility were reviewed and the food services director was interviewed. A full day of observations took place in each of the K-8 and 9th-12th grade kitchens. A data collection tool was created to capture 22 observed practices through all processes of the food service operation. The findings showed that the foodservice employees followed many elements of the United States Department of Agriculture general HACCP plan. However, the lack of facility-specific Standard Operating Procedures (SOPs) contributed to several errors, especially controlling for time and temperature. In conclusion, site-specific SOPs should be developed and implemented to meet individual needs of the facility. The purchase of cooling sticks to improve food temperatures is recommended, customize and update policies and procedures, provide hands on food safety training for all employees, and enforce frequent food temperature log recordings.

POSTER 6TITLE: PATIENT SNACK AVAILABILITY IN A HOSPITAL SETTING: EXAMINATION OF FLOOR STOCK AND CALL DOWN EFFICIENCIES AND PROCEDURES AUTHOR(S): T. Covone, BS, Sage Dietetic Intern, D. Longton, RD, CDN, M. Morgan, MS, RDN LEARNING OUTCOME: After viewing the poster presentation, participants be able to identify 2 recommendations for increased efficiency to providing patient snacks in a hospital setting. ABSTRACT TEXT: An important determinant of patient satisfaction with their overall hospital experience relates to their foodservice experience and if meals, snacks, and other amenities were provided in an efficient and appropriate manner. The purpose of this study was to analyze systems in a 65-bed community hospital for stocking snacks and sending additional tray/items to patient floors to then identify process improvement opportunities. Four foodservice employees were observed stocking snacks to patient floors over three days, and eleven employees were

interviewed. Existing floor stock forms, call down procedures and late tray data was collected. Floor stock pricing for two consecutive months were compared to assess differences in prices charged compared to food distributor’s actual price. Results found that floor stock items were not always available due to deliveries to incorrect locations and/or items not being put away properly. Over half of the staff are considered “new hires,” and insufficient training was provided resulting in errors. Current stock forms were incomplete and confusing and item/tray call downs to the kitchen were not always logged properly. Staffing shortages were a consistent contributor to haste and poor performance. In conclusion, revising current forms and policies to increase efficiency, providing employee training, and hiring additional staff could increase accurate stocking of snacks to provide patients. Patient satisfaction can be achieved through the revisions of these processes.

POSTER 7TITLE: ALLERGENS IN A COLLEGE DINING FACILITY: A HACCP-BASED APPROACH TO IDENTIFYING AND REDUCING CONTAMINATION RISK AUTHOR(S): M. Garvie, MS, Dietetic Intern, D. Longton, RD, CDN, M. Morgan, MS, RDN, The Sage Colleges, Troy, NYLEARNING OUTCOME: Viewers will be able to identify high cross-contact risk areas in a college dining setting and name two strategies to reduce risk.ABSTRACT TEXT: Prevalence of food allergies and intolerances is rising nationally, and cross-contact risk increases with frequency of meals consumed outside the home. The purpose of this study was to identify areas at high-risk for cross contamination of common allergens and to design risk reduction strategies. The study was conducted at a small women’s college in Upstate New York. Food service staff were surveyed to assess food allergy knowledge. The flow of processing and serving food was audited using a validated tool. A student survey identified food allergies and intolerances in 170 out of 323 student diners. Students reporting food sensitivities, food allergies, or both were 25 (14.70%), 14 (8.23%), and 7 (4.12%) respectively. Rates of allergy or intolerance were 13.53% for dairy, 7.65% for wheat/gluten, 5.29% for nuts/peanuts, and 2.94% for pineapple. High-risk cross-contact areas included self-serve stations and main production cooler. Surveyed staff indicated awareness of production of allergen-free food, however, the audit identified practices below standards. Station and cooler planograms were developed. Facility-wide signage was implemented and employees were educated on new policies. Formal food allergy education was scheduled and facility training implemented for the inter-term period. The study findings identified opportunities for process improvement, and implementation of evidence-based standards of practice improved student dining experience and safety.

POSTER 8TITLE: PRODUCTION RECORD COMPLETENESS FACILITAING IMPROVED NATIONAL SCHOOL LUNCH IMPLEMENTATIONAUTHOR(S): A. Kaplan, BS, Dietetic Intern, D. Longton, RD, CDN, M. Morgan, MS, RDN, The Sage Colleges, Troy, NYLEARNING OUTCOME: Participants will be able to identify at least 1 policy or procedure to increase production record completeness to facilitate effective implementation of the NSLP.ABSTRACT TEXT: Production records are mandated by the National School Lunch Program (NSLP) and are a valuable resource in menu planning and forecasting for food service operations. The purpose of this study was to investigate the current gaps or barriers to

completing production records for reimbursable meals and to identify recommendations to improve these processes and procedures. A total of 8 production records from 4 schools participating in a NSLP food service operation were evaluated for completeness. Photographs of individual production records were taken and assessed over a 4 day period, during unannounced visits. Six total staff members were interviewed with 6 questions for feedback and process evaluation. Three of the 8 production records assessed reached the desired threshold of completeness, above 95%. Staff interviews reviled 5 out of 6 reported continuous completion of production records throughout the day and tasks were delegated when applicable. Additionally, 4 out of 6 staff members utilize at least 2 previous production records when determining procurement, food waste, and menu planning. To conclude, complete production records are a cost effective method for food service operations to minimize food waste, improve audit results, and ensure all components are being met. For effective and efficient NSLP service, it is recommended for facilities to create and utilize a standardized simplified production record form, execute them throughout the day to completeness, and delegate staff to complete appropriate sections.

POSTER 9TITLE: A MANAGEMENT APPROACH TO A POSITIVE AND PRODUCTIVE WORK ENVIRONMENT IN A SCHOOL FOOD SERVICE PROGRAM AUTHOR(S): S. Guercio, BS, Dietetic Intern, D. Longton RD, CDN, M. Morgan, MS, RDNThe Sage Colleges, Troy NYLEARNING OUTCOME: After viewing this poster, readers will be able to identify two recommendations to enhance the work environment and productivity in a food service operation. ABSTRACT TEXT: Background: Building a successful team requires teamwork, employee training and effective communication, all which are directly related to productivity and increase quality through job satisfaction. Objective: The goal of this study was to identify barriers to effective communication and teamwork within a school food service department, and to identify recommendations to positively enhance the work environment, job satisfaction, and productivity. Methods: In a high school food service operation 15 staff were interviewed, 21 employees observed during lunch service, and 13 employees were surveyed regarding job tasks. New employees, levels of training, the flow of service, unfinished or repeated tasks, conflict, and documented SOP's and best practices were recorded. An analysis was conducted examining daily tasks, execution times, and suggestions for process improvement from staff. Results: Interviews revealed that 33% of staff were new this year. Sixty percent of new employees did not feel properly trained and 47% of surveys employees were not cross trained. Observations of job descriptions and employees revealed staff inefficiencies, incomplete tasks, no SOP's or documented best practices, and team disorganization. Major differences in head cook responsibilities were noted between the schools, despite identical job descriptions.  Conclusions: Inconsistent training and task delegation creates uneven workloads and employee dissatisfaction. Standardized and regular trainings, creation of a job duty list, team meetings and group trainings can build team cohesion, increase communication and job satisfaction, thus increasing productivity and quality outcomes.

POSTER 10

TITLE: PREPARED COLD-HELD FOOD OFFERINGS AT A SUPERMARKET CHAIN: INCREASING SALES AND CUSTOMER SATISFACTIONAUTHOR(S): T. Magee, BA, Dietetic Intern, D. Longton, RD, CDN, M. Morgan, MS, RDN

LEARNING OUTCOME: Viewers will be able to list 2 recommendations that will improve customer satisfaction at a cold-held food counter in a supermarket. ABSTRACT TEXT: Demand for prepared foods has increased in recent years and is expected to continue to grow, including a demand for cold-held foods that consumers can reheat and serve at home. Supermarkets are in a position to capitalize on this trend as customers view their products as fresh and convenient. The purpose of this study was to identify best practices and determinants of customer satisfaction for cold-held prepared food in supermarket chains, and to provide recommendations to meet consumer market expectations, increase customer satisfaction, and boost sales. Observations were conducted at six grocery stores of the focus chain and five of its competitors. Qualitative employee surveys were administered to five workers, and observed buyer behavior was documented. These observations included purchased items, buyer’s sex and approximate age, and whether the customer carried a basket/cart or requested the meal to be heated. Service was measured by timing transactions from the customer’s arrival at the counter to receipt of the meal. Results found that median wait time before service was 30 seconds in the subject store, while at 3 out of 5 of the competing stores, staff were available at the counter for immediate service. Women made up two-thirds of the counter’s clientele, but men comprised the majority during weekday lunch, and 4 of 5 of those men wanted their meals heated onsite. One out of 6 stores in the focus chain offered grab-and-go meals, with a choice of three meal combinations. In conclusion, it is recommended that the chain offer trendy, nutritious foods, reduce wait times with dedicated staff, offer microwave reheating in more stores, and expand grab-and-go selection.

POSTER 11TITLE: EVERY RDN NEEDS A NDTR-PERCEPTIONS, REALITIES AND THE NDTR OF THE SECOND CENTURYAUTHOR(S): N. Klem, MS, RD & NYSAND NDTR Representative Chairs LEARNING OUTCOME: Participants will be able to summarize responses from NYSAND constituent groups regarding perceptions of the Nutrition and Dietetics Technician, Registered now and in the future. ABSTRACT TEXT: The NYSAND Coordinating Cabinet DTR Representatives distributed a survey to members requesting responses on the perceptions and realities of the Nutrition and Dietetics Technician, Registered. The survey was geared towards a variety of constituent groups with the intention to evaluate members’ perceptions of the current and future opportunities for the Nutrition and Dietetics Technician, Registered. This included a questionnaire for NDTs and NDTRs (n=65), NDTR educators (n=9), employers of NDTRs (n=20) and for RDs (n=262). Results demonstrate a variety of perceptions of the current and future opportunities of the AAS and BS-level Nutrition and Dietetics Technician, Registered. Recommendations from the committee for opportunities for increased utilization of NDTRs in a variety of settings to broaden and strengthen the spectrum of Dietetics is included.

POSTER 12TITLE: HYDROCOLLOID SPHERIFICATION USING PURE MAPLE SYRUPAUTHOR(S): C.Moltzen, A.Konieczny, L.Luck, Dr. State University of New York at Plattsburgh.LEARNING OUTCOME: To create an understanding of molecular gastronomy through the application of reverse spherification.  Students will be able to determine the best method for creating full flavored maple syrup caviars with the proper desired texture, viscosity, and thickness.  ABSTRACT TEXT: Molecular Gastronomy is the scientific endeavor of investigating the phenomenon of culinary transformations as one cooks. This targets the chemical and physical properties of the food that occur during cooking and incorporates the sensory perceptions while eating.  An offshoot of this science is the technology developed in this scientific process. This modernistic cooking brings forth a new eating experience.  If you think of food as an array of chemicals then it is possible to further analyze and investigate the composition of food, break it down into its constituents and then dream about how to construct different types of food. One of the most innovative discoveries has been gelation with new hydrocolloid ingredients. These hydrocolloids from natural sources have added a new dimension to food preparations and enjoyment. Here we present our study on the food rheology and the chemistry of direct and reverse spherification of maple syrup using alginate from brown seaweed.

POSTER 13TITLE: DOES DIETARY MELATONIN PLAY A ROLE IN BONE MINERALIZATION? AUTHOR(S): M.R. Wasserbauer, M.A. Voss Ph.D.; Syracuse UniversityLEARNING OUTCOME: Participants will be able to describe the pathway of endogenous melatonin synthesis, mechanisms of melatonin on inflammation and BMD, and dietary sources of melatonin. ABSTRACT TEXT: INTRODUCTION: Melatonin is generated as a product of normal circadian rhythm and is also is thought to play an important role in maintaining bone mineral density (BMD) by reducing chronic inflammation. Postmenopausal women are at an elevated risk of BMD loss due to declining estrogen and a natural decrease in melatonin synthesis with increasing age. Endogenous melatonin production is largely influenced by exposure to external light cues, but recent research has indicated that serum melatonin may be increased by the consumption of melatonin-rich foods. The purpose of this study was to quantify dietary-derived melatonin and examine its effects on inflammation, BMD, and sleep in a sample of postmenopausal women. METHODS: Cross-sectional analysis of data from the National Health and Nutrition Examination Survey (NHANES) was conducted to examine differences in melatonin consumption, BMD, and sleep in postmenopausal women with chronic and low-level inflammation indicated by level of C-reactive protein (CRP). RESULTS: 110 postmenopausal women were included in the analysis. Individuals with normal CRP had a significantly greater intake of dietary melatonin (p=0.03) and higher BMD (p<0.05) than individuals with chronic inflammation. Hours of sleep did not differ significantly with CRP level (p=1.0). Individuals with chronic inflammation exhibited a negative correlation between BMD and CRP (r= -0.27, p=0.04). CONCLUSIONS: The results suggest that dietary-derived melatonin may play an underlying role in mitigating inflammation and increasing BMD in postmenopausal women.

POSTER 14TITLE: THE EFFECTS OF VITAMIN K, CAROTENOIDS, AND EXERCISE ON BONE MINERAL DENSITY IN YOUNG FEMALES: A COMPARISON BETWEEN RUNNERS AND SWIMMERS.AUTHOR(S): A.J. Hall, M.A. Voss Ph.D.; Syracuse UniversityABSTRACT TEXT: Vitamin D, calcium and weight-bearing exercise are well-established influences on bone mineral density (BMD). There are, however, lesser-known and poorly understood factors that may be important for bone mineralization. The purpose of this study was to evaluate how vitamin K, carotenoids and varied types of exercise interact to alter BMD. METHODS: Interactions between dietary components and types of exercise were examined in 470 female runners and swimmers between the ages of 12-30 (NHANES). Demographics (e.g., age, race/ethnicity, height, weight), BMD (lumbar spine), activity type (running, jogging, treadmill and swimming), activity level (moderate or vigorous), bone alkaline phosphatase (BAP), total energy (2-day average), dietary and blood carotenoids, dietary vitamin K, calcium, vitamin D, iron and zinc were included in the analysis. BAP was used as a measure of osteoblast activity. Data were analyzed using ANOVA, simple linear, multiple linear and stepwise regressions. RESULTS: Type and level of physical activity influenced BAP levels, which in turn influenced bone turnover and BMD. We found no difference in BMD between swimming, running, and jogging. Treadmill runners, however, differed from all other activities in BAP activity and BMD. Stepwise regressions indicate two different mechanisms by which activity type may contribute to bone health. Swimmers may rely more heavily on nutrition (e.g., carontenoids) to support muscle growth, thus increasing BMD through contractions. In treadmill runners, dietary vitamin D coupled with high activity level were more important for BMD. CONCLUSION: Diet interacts with physical activity type to induce bone mineralization by multiple mechanisms.

POSTER 15TITLE: GREENING THE THRIFTY FOOD PLAN – HOW ADDING A SUSTAINABILITY CONSTRAINT EFFECTS PRICE, AVAILABILITY AND COMPOSITIONAUTHOR(S): L. Brown, MS, Syracuse University; J. Wilkins, PhD, RD, Syracuse UniversityLEARNING OUTCOME: Evaluate the effects sustainability constraints may have on cost, availability, TFP constraints and composition when applied to the Thrifty Food Plan (TFP) in the context of New York State.ABSTRACT TEXT: Objective. The USDA Thrifty Food Plan (TFP) specifies types and amounts of foods for a minimal cost, nutritionally adequate diet and provides the basis for maximum Supplemental Nutrition Assistance Program benefits. The TFP meets several constraints, including: cost, energy, nutrient and MyPlate recommendations. The objective was to assess cost impact on the TFP of a sustainability constraint. Study Design, Setting and Participants: Using existing sustainable dietary guidelines and organic certification and seasonality as proxies, we developed food lists reflecting the TFP. Food stores representing a range of retail four formats were selected: supercenters, full-service supermarkets, independent grocers, and discount grocery stores. Food price data were collected and recorded at three time points in five different retail food stores in one metropolitan low-income area of Central New York State (CNY). Outcome Measures and Analysis: Food price differences were determined

between standard TFP and sustainability adjusted TFP. Additional price comparisons were made with local, seasonal produce options available at a regional market. Preliminary Results: Data suggests an average 46% (42% seasonally adjusted) premium exists for organic food items. An average discount of 21% (8% seasonally adjusted) was found for seasonal produce. Initial adjustments resulted in 13%, 19% and 21% TFP monthly cost increase, under a low, moderate and high sustainability consumption pattern level. These preliminary results suggest the net effect of this sustainability constraint is a premium TFP monthly cost. Availability and variety of organic options are inconsistent.

POSTER 16TITLE: NUTRITION IMPLICATIONS AND MANAGEMENT OF CHRONIC OBSTRUCTIVE PULMONARY DISEASE AUTHOR(S): Lauren Lacey, BS, Dietetic Intern, Michelle Morgan, MS, RDNThe Sage Colleges, 65 1st St, Troy, NY 12180LEARNING OUTCOME: Nutrition professionals will be able to identify how to increase caloric consumption and improve overall nutrition status in patients with chronic obstructive pulmonary disease (COPD). ABSTRACT TEXT: Patients with chronic obstructive pulmonary disease (COPD) are at risk for malnutrition related to increased energy needs and decreased energy intake. Currently, 25-40% of those diagnosed with COPD are in malnourished state with pulmonary cachexia. The purpose of this literature review is highlight the nutrition implications and medical nutrition therapy (MNT) guidelines for COPD. A literature search was conducted using PubMed and thirteen peer-reviewed articles were reviewed for practice guidelines. Research recommends indirect calorimetry (IC) be used to determine calorie requirements in patients with COPD. Efforts to increase caloric consumption should include small frequent meals and adding extra fats to increase calories. A diet rich and fruits, vegetables and antioxidants is also suggested. Supplementation of polyunsaturated fatty acids (PUFAs) combined with low-intensity exercise may improve lean body mass in those with COPD. In patients with decreased appetite impacting energy intake, ghrelin injections may be beneficial.

POSTER 17TITLE: NUTRITION CONSIDERATIONS FOR MALNOURISHED OLDER ADULT PATIENTS WITH ACUTE MYELOID LEUKEMIAAUTHOR(S): S. Heitzman BS, Dietetic Intern, M. Morgan, MS, RDN, The Sage Colleges, Troy, NYLEARNING OUTCOME: The nutrition professional will be able to identify at least one intervention to optimize nutrition status in malnourished patients with acute myeloid leukemia (AML). ABSTRACT TEXT: Malnutrition affects approximately 40% of those diagnosed with cancer and is associated with disease progression and poor outcomes. Acute myeloid leukemia (AML) is the most common form of acute leukemia in adults with more than half being >65 years of age. The purpose of this review was to identify current medical nutrition therapy (MNT) recommendations for malnourished older adults with AML. A literature search was conducted using PubMed and Google Scholar. Nine peer-review journal articles published over the past five years were selected for review. Research recommends assessment of nutrition status upon

admission to an acute care setting. Nutrition intervention(s) should be decided upon prior to the start of cancer treatment and can include diet liberalization, oral nutrition supplementation and/or nutrition support such as enteral nutrition (EN). If patients survival is anticipated to be >3 weeks, EN has shown to be an effective method of nutrient delivery in those with inadequate oral intake.

POSTER 18TITLE: NUTRITION SUPPORT AND DIET ADVANCEMENT GUIDELINES IN THE MALNOURISHED PATIENT POST HARTMANN’S PROCEDUREAUTHOR(S): K. Jones, BS, Dietetic Intern, M. Morgan, MS, RDN, The Sage Colleges, Troy, NYLEARNING OUTCOME: The nutrition professional will be able to identify at least one practice guideline to safely initiate parenteral nutrition in the malnourished adult patient post gastrointestinal surgery.ABSTRACT TEXT: Adequate nutrient provision is required to improve the nutrition status and optimize healing of malnourished patients status-post Hartmann’s Procedure. Close monitoring is required while feeding malnourished patients due to their risk of refeeding syndrome (RFS). The purpose of this review is to examine current practice guidelines for safely initiating parenteral nutrition (PN) in patients requiring bowel rest after undergoing a Hartmann’s Procedure and subsequent diet advancement recommendations. A literature search was conducted using PubMed and Cinahl. Ten peer-reviewed journal articles published within 2009 and 2016 were reviewed. Current practice guidelines support the initiation of PN in malnourished post-op patients unable to meet at least 60% of calorie and protein needs via oral or enteral routes within seven to ten days post-op. Patients considered at risk for RFS should receive thiamine and electrolyte repletion prior to initiation of PN. It is suggested that dextrose be initiated at 50% of the patient’s estimated requirement, and increased within 24-48 hours under close monitoring. It is appropriate to discontinue PN once the patient is able to consume at least 60% estimated nutrient needs orally. Current literature indicates no benefit of a clear liquid diet once the patient is able to consume PO, and diet may advance to regular low fiber as tolerated.

POSTER 19TITLE: FUN FOOD FRIDAYS – MAKING VEGETABLES MORE THAN JUST A CHOREAUTHOR(S): H. Barrett LEARNING OUTCOME: To determine if food tastings and nutrition education can increase vegetable intake among 6th, 7th and 8th grade students.ABSTRACT TEXT: Background: Global obesity has risen significantly among school-aged children and is predicted to continue to be an issue in future generations. Although there is no one direct cause to this epidemic, previous studies have shown that vegetable consumption can help prevent childhood obesity. Recent research has provided evidence that multicomponent interventions are the most effective in improving vegetable intake among students. This study sought to further support these findings. Methods: Students from a rural school in the sixth, seventh and eighth grade (n=93) were selected to participate in a pre-intervention plate waste study, revealing only 15% of students to consume vegetables during lunch. Students (n=75) were also provided a pre-test assessing their knowledge on vegetables revealing a 64% correct response rate. Over the course of five weeks, the cafeteria featured vegetables tastings along with nutrition education activities every Friday; known by the students as Fun Food Fridays. After the

five weeks, students participated in a post plate waste study and survey. Results: Of the sixth, seventh and eighth grade students that were provided the post plate waste study (n=124), 44% consumed vegetables during lunch. Students (n=75) that took the post survey showed a 70.1% correct response rate. Conclusion: These promising results illustrate that a multicomponent approach, of using food tastings paired with nutrition education, can improve vegetable consumption among school age children. Funding Disclosure: Cornell Cooperative Extension

POSTER 20TITLE: IRON HOMEOSTASIS IN MULTIPLE BIRTH NEONATESAUTHOR(S): Yuan Rua, BS, Dietetic Intern, Eva K. Pressmanb, MD, Elizabeth M Cooperb, Ed.D., Ronnie Guilletb, MD, PhD., Philip J. Katzmanb, MD, Stephen J. Bacak, DO, MPH, Kimberly O. O’Briena, Ph.D. aDivision of Nutritional Sciences, Cornell University, Ithaca; bThe University of Rochester School of Medicine, Rochester, NYLEARNING OUTCOME: Participants will learn iron status in neonates born to women carrying multiple fetusesABSTRACT TEXT: Little is known about iron (Fe) status and the prevalence of anemia in neonates born to women carrying multiples fetuses. The research aims to characterize neonatal Fe status and anemia at birth and to identify predictors of neonatal anemia in this group of higher-risk neonates. A group of 83 women with multiple gestations was recruited between 2011-2014. Cord hemoglobin (Hb), ferritin (SF), soluble transferrin receptor (sTfR), and erythropoietin (EPO) were measured. Hepcidin, the hormonal regulator of Fe homeostasis, was assessed in both maternal and neonatal blood samples. The prevalence of anemia was not significantly different between 16.5% in preterm neonates and 11.8% in term neonates. Obese women had 4-fold higher odds of having anemic neonates at birth compared to normal weight women. No significant changes were observed in cord SF and Hb as a function of gestational age. Multiple neonatal Fe status indicators were significantly associated with neonatal hepcidin, but not with maternal hepcidin concentrations. This suggested that neonates regulate their Fe status independently from their mothers. In conclusion, screening for anemia in neonates born to women carrying multiple fetuses is warranted. Further studies are needed to identify optimal cut-off values of neonatal Fe status indicators so that appropriate intervention and supplementation of at-risk neonates can be initiated.

POSTER 21TITLE: DIFFERENCE IN MANAGERIAL AND NON-MANGERIAL EMPLOYEES’ PERCEPTIONS OF WELLNESS PROGRAMSAUTHOR(S): B Johnson; MS Cornell UniversityLEARNING OUTCOME: Participants will learn about employee perceptions of wellness programs. ABSTRACT TEXT: Though popular with employers, wellness programs have low participation rates among employees. Many factors may influence participation, including incorporating input from key decisions makers – managers, non-manager employees and human resources personnel. In this cross-sectional study an online survey was used to examine the potential differences in managerial and non-managerial perceptions of wellness program participation. This survey was distributed to employees of a grocery retailer in upstate New

York. The 32 participants were grouped into managerial and non-managerial cohorts for analysis. Quantitative results were analyzed using SPSS, and qualitative results were coded and sorted for common themes. No significant differences were found between the groups. Indicating managers and non-managers have similar perspectives of wellness programs. Both groups’ attitudes indicated overall positive perceptions of wellness programs and emotions as an integral part of wellness. Personal control was significantly lower than social support (p0.017). Finally, stress and weight management were seen as appropriate program components, beneficial for employees and personally important. This study suggests that these components should be included in wellness program designs to encourage participation. Additionally, to increase participation and retention rates, emotional health and personal control factors should be considered when designing programs.

POSTER 22TITLE: HOW ENVIRONMENT AND STAFF BEHAVIOR, ATTITUDES, AND EDUCATION RELATE TO NUTRITION EDUCATION IN AFTERSCHOOL PROGRAMSAUTHOR(S): J Salbert, BS. Cornell UniversityLEARNING OUTCOME: Participants will gain an understanding of current nutrition education initiatives in afterschool programs, and the factors that influence them. Participants will learn about potential ways to improve future afterschool nutrition education.ABSTRACT TEXT: American children do not eat as healthily as recommended, but nutrition education can help improve child food choices. Afterschool programs offer an opportunity for nutrition education delivery, as 18 percent of all American children and 24 percent of poor children attend these programs. This study investigated how environmental factors, staff personal factors, and staff behaviors relate to current nutrition education initiatives in afterschool programs. In-depth qualitative interviews were conducted with seven staff members from different afterschool programs in low-income communities in upstate New York. All participants viewed nutrition education favorably, which was reflected in five of seven programs that currently have nutrition education components. Experiential learning methods were perceived to be most effective, and staff welcome outside nutrition professionals to deliver more well-informed lessons. Participants indicated that they try to act as models of healthy eating behaviors to children, but are sometimes met with antagonism from other staff members. This study found that although after school centers are being used as an outlet for nutrition education, the reach of the education is limited by afterschool program structure and unhealthy staff eating behaviors. Future educators should expand on the initiatives that are effective, and work to implement afterschool center nutrition policies to further promote child nutrition.

POSTER 23TITLE: TEACHER PERCEPTIONS IN THE CLASSROOMAUTHOR(S): Laura Dragon, MSLEARNING OUTCOME: Participants will be able to describe teacher perceptions before and after the implementation of a Breakfast in the Classroom program. ABSTRACT TEXT: Increasing evidence shows that breakfast improves cognitive function and overall dietary quality among children. Despite this, children are still more likely to skip breakfast than any other meal throughout the day. Breakfast in the Classroom (BIC) is

a new initiative aimed at serving free breakfast to all students after the morning bell. This study aimed to describe teacher perceptions of BIC before and after implementation. Electronic surveys were distributed to teachers within one school district in upstate New York. Questions addressed perceptions regarding complexity of BIC, relative advantage, observability of outcomes, and compatibility with pedagogical and social goals for the classroom. Surveys gathered teachers’ current perceptions as well as retrospective perceptions, which allowed for temporal comparisons. A total of 21 respondents were included in the analyses. Pre-(retrospective answers) and post-(current perceptions) score means were generated for each statement. Wilcoxon signed-rank tests were run for each statement. Overall, teacher perceptions of BIC post-implementation were significantly more positive compared to their perceptions pre-implementation regarding: difficulty of implementing BIC (p=0.034), amount of time before adjusting to BIC (p=0.002), BIC being better than breakfast in the cafeteria (p=0.018), and losing academic time to BIC (p=0.018). Respondents often cited lack of time and messy classrooms as negative aspects. However, the majority of respondents thought the benefits of BIC outweighed its drawbacks (76%). Future research should gather perceptions of other stakeholders to gain a variety of perspectives, which may assist in future implementations of BIC. These findings provide relevant information to school districts considering BIC.

POSTER 24TITLE: PERCEPTIONS OF CURRENT NUTRITION EDUCATION AMONG OLDER ADULTS RECEIVING CONGREGATE MEAL SERVICESAUTHOR(S): C. Greenlaw, Dietetic Intern; Cornell University, Division of Nutritional SciencesLEARNING OUTCOME: Participants will identify how older adults at congregate meal sites perceive educational approaches in consideration of several personal and environmental factors.ABSTRACT TEXT: Background: Over the past 25 years in upstate New York, nutrition education approaches at congregate meal sites for older adults have not been updated, yet this population has diversified significantly during this time. Therefore, nutrition education must be tailored to maintain and improve its impact in this setting. Research Objective: To describe perceptions among older adults to inform nutrition education approaches at congregate meal sites. The conceptual framework of this study was based on the Social Cognitive Theory and informed by Malcolm Knowles’ Theory of Andragogy. Methods: A quantitative survey was developed to describe how nutrition-related behaviors, and environmental and personal factors may interact within perceptions of nutrition education. Using SPSS software, participant responses were summarized with descriptive statistics, and preferences for nutrition education approaches were contrasted with McNemar tests. Results: Respondents mostly agreed that: nutrition table tents (>80%) and announcements (>76%) were both important to dietary and lifestyle behavior changes; and nutrition education was self-directed (>50%); and problem-centered (>74%). Also, most respondents were internally motivated (71.4%) by self rather than externally motivated by friends or family (55.3%, p = 0.016). Conclusion & Implications: Older adults at congregate meal sites found nutrition education mostly helpful. Based on these findings, dietetics professionals should: use internally motivating messages to facilitate healthful nutrition-related behavior among older adults; and incorporate experiential approaches like food demonstrations, physical activities and reflections on past experiences into nutrition educations to improve information recall among older adults.

POSTER 25TITLE: PERSONAL AND ENVIRONMENTAL INFLUENCES AND RELATED VEGETABLE SELECTION AND CONSUMPTION IN SCHOOL LUNCHAUTHOR(S): C Samoriski, BS, Cornell University LEARNING OUTCOME: Participants will be able identify personal and environmental factors associated with vegetable selection and consumption in school lunch. ABSTRACT TEXT: Despite the known health benefits of vegetables and the updated USDA school meal pattern requirements, US children are not consuming the daily-recommended 2 – 3 cups of vegetables, and vegetable intake in school lunch remains low. To date, studies of school lunch behaviors focus on fruits and vegetables together, and investigations of the determinants of these behaviors are sparse with varied results. This research investigates vegetable selection and consumption behaviors in school lunch and the factors that influence those behaviors. Surveys (n=125) were conducted with middle school students to examine: student attitudes, preferences, self-efficacy to select and consume a vegetable, perceptions of peer vegetable intake, perceptions of vegetable availability and intake at home, and current vegetable selection and consumption behaviors. Results were summarized using descriptive statistics. Independent samples t-tests were performed using SPSS software to test for significant differences between respondents who reported having a vegetable with lunch on the day of the survey, and those who did not. Respondents who had a vegetable at lunch had significantly higher levels of reporting that ‘vegetables taste nice,’ frequent vegetable availability for meals and snacks at home, as well as mean self-efficacy scores, than did children who did not have a vegetable at lunch (P<0.05). Respondents were largely unaware of, and uninfluenced by, peer vegetable consumption behaviors. To increase the selection and consumption of vegetables, practitioners might consider the factors with a significant association with behavior. Future research should investigate the causal relationship between these factors and behaviors.

POSTER 26TITLE: THE ASSOCIATION OF DIETARY PATTERNS WITH LUNG HEALTHAUTHOR(S): SA Rettig1, J Xu1, AR Karr1, W Tang1,2, KA Guertin1,3, PJ Goodman4, LM Minasian5, SM Lippman6, EA Klein7, PA Cassano1  1Division of Nutritional Sciences, Cornell University, USA; 2Boeringher Ingleheim, Danbury, CT, 3University of Virginia, Charlottesville, VA, 4SWOG Statistical Center, Seattle, WA, 5National Cancer Institute, Bethesda, MD, 6University of California San Diego, San Diego, CA, 7Cleveland Clinic, Cleveland, OHLEARNING OUTCOME: To examine the association of adherence to the Dietary Guidelines for Americans 2010 using AHEI-2010 and rate of change in lung function while considering potential diet-by-smoking interactions in a large longitudinal cohort studyABSTRACT TEXT: Lung function is a predictor of morbidity and mortality in the general population and can be affected by diet. Prior diet and lung function studies focused on individual foods or nutrients, whereas US Dietary Guidelines focus on patterns. We investigated the association of the Alternative Healthy Eating Index-2010 (AHEI-2010), a measure of overall diet quality and compliance to the US Dietary Guidelines, and lung function, measured by the rate of change in forced expiratory volume in the first second (FEV1). Food frequency questionnaires were taken at baseline to assess typical intake for a cohort of North American men (>50 years

old). From this, AHEI-2010 scores were calculated for each participant. Complex models quantified the association of diet quality and lung function. A higher diet-quality score was associated with a slower rate of decline in lung function. The impact of this association was greater in smokers than never/former smokers. In current smokers, an increase of 10 (~1SD) in diet quality was associated with a greater (17 mL/year) attenuation in annual decline in FEV1 (95% CI: 7, 26) than in never/former smokers (only 5 mL/year (95% CI: 0.4, 9) attenuation). To conclude, a higher diet quality score was associated with a slower decline in lung function in aging. The association was 3-fold stronger in current smokers compared to never/former smokers. Translating this to dietary intake, consuming one additional serving of vegetables or fruit/day (i.e., increase AHEI-2010 by 2) reduced the annual rate of decline in FEV1 by 3.3 mL/year in male smokers.

POSTER 27TITLE: ASSESSING THE RELATIONSHIPS AMONG FOOD CHOICE ENVIRONMENTS, PERSONAL FACTORS, AND FOOD SELECTION IN A FOOD PANTRY SETTINGAUTHOR(S): B Popovich, BS, Cornell UniversityLEARNING OUTCOME: Participants will understand the role that environmental changes and personal factors play in the selection of an unfamiliar target healthy food by clients in a food pantry setting. ABSTRACT TEXT: In addressing nutrition related diseases, emergency food assistance sites have become more interested in methods to increase the selection of healthy foods. This study explored one such method by assessing the relationship among nutritional nudges, personal factors, and food selection of a target food, lentils. Lentil selection and personal factors were assessed by observation of selections and through paper surveys on three consecutive Tuesdays at a food pantry in upstate New York. Interventions included a change in the lentil display and movement of the new display from the bottom, to the top shelf. Fischer’s Exact Test and independent sample t-tests were run to analyze the relationships under study, using SPSS software. The nudge interventions did not increase the selection of lentils. Additionally, there was no significant relationship between personal factors of food pantry clients and lentil selection. Although these relationships were not significant, nearly all pantry clients had the tools and skills to prepare lentils, and positive cooking attitudes. Overall, only 31% of clients (n=58) reported enjoying lentils and few had the confidence to prepare them. Fewer than 10% of pantry clients selected lentils (n=4). Future research should be conducted for a longer duration of time with a larger sample size. Further, the influence of food pantry personnel in clients’ food selection should be studied as a ‘verbal nudge.’

POSTER 28TITLE: VALUES AND NORMS CORRELATED TO YOUTH FRUIT AND VEGETABLE BEHAVIORS AUTHOR(S): T.E. Venn, BS, Cornell University LEARNING OUTCOME: Participants will understand the values and norms that correlate to youth (age 8-10 yrs.) fruit and vegetable consumption in a community in rural upstate New York. ABSTRACT TEXT: Less than half of U.S. children consume the recommended servings of fruits and vegetables (FV), and interventions focusing on healthy eating behaviors such as FV

intake have become a national priority. One potential solution to the FV intake deficit is the Farm to School program (FTS). Given variation in FTS across communities, it is important to understand youth perceptions in a targeted community before program design. This descriptive study examined values and norms related to perceptions and FV consumption behavior in a low-income, rural population with reported low FV intakes. Youth participants in the fifth grade (age 8-10 years) were surveyed regarding their values surrounding local farm fresh foods and FV consumption, as well as parental and peer values and norms. Frequencies were used to summarize question responses, and correlation analysis identified significant correlations of family and peer values and norms as well as youth values with FV consumption. Family FV consumption, the presence of FV in the home and youth health values had significant correlation with youth FV consumption, but not peer and youth norms and values, nor personal values regarding local food. Interventions targeted at increasing FV consumption in youth, may be more effective if family values and norms are considered, as well as youth values regarding health. Peer-focused programs may not be effective for students in the fifth grade age group (8-10 yrs.).

POSTER 29TITLE: CULTURAL INFLUENCES ON FOOD PRACTICES AND PERCEPTIONS AMONG LATINO PARENTS AND CHILDREN AUTHORS: S Weindorf, BS, Hunter College School of Urban Public Health, CUNYM Fuster Rivera, PhD, Brooklyn College Department of Health and Nutrition SciencesKF Mateo, MPH, CUNY Graduate School of Public Health and Health PolicyMM Leung PhD, RDN, Hunter College School of Urban Public Health, CUNYLEARNING OUTCOMES: To understand how culture affects dietary patterns and behaviors among Latino parents and pre-adolescent children. ABSTRACT TEXT: Childhood obesity disproportionately affects Latino children in the United States. At the same time, the acculturation process influences lifestyle factors among Latino populations. The purpose of this study was to identify dietary patterns among Latino parents and children to better understand how culture affects food choices. Interviews were conducted with Latino parent-child dyads (n=13) and triads (n=2) examining perceptions of how culture influences attitudes and behaviors surrounding food. Audio files of the interviews were transcribed verbatim and a content analysis was conducted to identify patterns and themes. Key themes that emerged from the analysis include parents and children (1) preferring traditional foods like rice and beans, (2), associating culture with specific behaviors like over eating and having family meals, (3) perceiving traditional foods to be unhealthy and only to be consumed in moderation, and (4) linking acculturation in the U.S. to convenient, cheap foods compared to natural foods available in Latin American countries. Culture greatly influences food choices among Latino families, which is why traditional diets should be recognized and addressed by healthcare providers and in health promotion programs. Further research should address the extent to which children drive acculturation and the differences among migrant groups in the U.S. Keywords: Childhood, obesity, Latino, culture, acculturation

POSTER 30TITLE: DEVELOPMENT OF AN INTERACTIVE, MOBILE-ENABLED NUTRITION COMIC TO PROMOTE HEALTHY EATING IN MINORITY, URBAN YOUTHAUTHOR(S): JN Bucci, BS, Hunter College School of Urban Public Health, CUNY

KF Mateo, MPH, CUNY Graduate School of Public Health and Health Policy, MM Leung, PhD, RDN, Hunter College School of Urban Public Health, CUNYLEARNING OUTCOME:  Understand target audience’s preferred components for development of a culturally-relevant, technology-based health intervention tool.ABSTRACT TEXT: Urban minority children are at high risk for developing obesity. Unique barriers faced by this population necessitates the development of innovative and engaging tools to promote health. This study served to inform development of a culturally-relevant, interactive mobile-enabled comic to facilitate increasing fruit/vegetable and water intake for Hispanic and African American/Blacks ages 10-12. Semi-structured focus groups and interviews were conducted at community sites in Harlem, NY with a total of 32 child and 20 parent participants to obtain information on technology use and preferred comic storyline elements. Audio files of sessions were transcribed verbatim and uploaded to Dedoose (Version 7.5.15).  A single researcher coded all transcripts; a second researcher reviewed coding for agreement. Key themes that emerged included 1) Children primarily utilized apps to play games, while parents used social media and organizational apps, 2) Children reported they desired the main comic character to be a teenager who was brave, kind, and overcame a struggle, 3) Several children mentioned creating characters who helped others learn how to eat healthier and encourage healthy eating, and 4) For plot, children preferred action, fighting/battles, adventure and alternate worlds. These data will inform development of an appealing and engaging culturally-relevant tool. This was phase one of three.  Phase two is underway for app development and usability testing. Phase three consists of a randomized controlled trial to pilot test the tool. Further analysis includes assessing feasibility and acceptability of this innovative mobile-enabled tool.

POSTER 31TITLE: WORKSITE WELLNESS CHALLENGE HELPS EMPLOYEES “STEP” IN A HEALTHIER DIRECTIONAUTHOR(S): L. George, RDN, M. Bookheimer, MS, RDN, M. Biondi, RDN, F. DiFiore; NewYork-Presbyterian HospitalLEARNING OUTCOME: To understand how an employee wellness challenge focused on physical fitness may increase activity level and improve employees’ overall wellbeing.ABSTRACT TEXT: Background: Worksite fitness challenges can help employees be more mindful of, and increase, their physical activity level. These challenges may also help employees improve other areas of wellbeing. Methods: Over 5,000 employees participated in a four-week steps challenge. The objective of the challenge was three-fold: 1) to encourage employees to increase their daily step count; 2) to increase employees’ awareness of their physical activity level; 3) to improve overall health and wellbeing of employees. Steps data was recorded via tracking devices and synced to an online platform. Results: 47% (n=4,024) of participants increased their average steps from week 1 to week 4. Participants increased their average steps by 15% (n=397) during the challenge compared to baseline (p<0.0001). 94% (n=676) of survey participants said the challenge made them more mindful of their physical activity. 72% (n=687) of survey respondents reported making positive changes in their daily routine as a result of the challenge, including increasing physical activity, making healthier food choices, increasing hydration, and losing or maintaining weight. Discussion: This worksite challenge increased employee activity level significantly. Additionally, participants became more aware of their activity level and reported positive changes in other areas of wellness, such as food choices, weight status, and hydration levels. Further research is needed to determine the lasting effects of fitness challenges on changes in employee health and wellbeing.

POSTER 32TITLE: COOKING SKILLS AND KNOWLEDGE AMONG COLLIEGATE ATHLETES AUTHOR(S): S. Graham–Rochester Institute of Technology, Wegmans School of Health andNutrition Rochester, NY. LEARNING OUTCOME: Conference attendees will be able to list three factors associated with greater cooking knowledge and self-perceived cooking skills in a sample of collegiate cross-country runners after reading this poster. ABSTRACT TEXT: Background: Lack of culinary skills among collegiate athletes may contribute to less healthful dietary intake. Objective: To assess cooking knowledge, cooking skills, and eating habits of collegiate cross-country runners. Methodology: An online questionnaire assessed participants’ culinary skills and knowledge, as well as their dietary habits. Fisher’s exact tests were used to compare differences by sub-groups Results: Females had greater cooking skills than males (0.024), as did older (>20-23) vs, younger (≤ 18-19) (0.013). Participants not on a meal plan had higher skills than those who were not (0.004). Overall, 31% of athletes felt their lack of cooking skills prevented them from cooking nutritious meals. Only 1/35 was able to correctly identify at least 3 correct cooking temperatures for meat, poultry, seafood, pork, or precooked foods. Conclusions and Recommendations: Higher cooking skills were associated with female gender, age > 20 –23, and lack of meal plan participation. Students lacked cooking and food safety knowledge. Interventions aimed at college athletes to improve cooking skills and knowledge are warranted.

POSTER 33TITLE: ASSOCIATION BETWEEN PARENTAL BEHAVIOR AND CHILDHOOD ENVIRONMENT ON BEHAVIOR IN ADULTHOOD RELATED TO FOOD AND NUTRITION HABITS.AUTHOR(S): S. Huang, Rochester Institute of TechnologyLEARNING OUTCOME: Participants should be able to name at least one notable influential factor from this presentation.ABSTRACT TEXT: This study investigated the association between parental behavior and environmental factors during childhood on behavior later in adulthood regarding behaviors towards food and nutrition. An anonymous, online Likert-scale survey was used to collect data from adult college students regarding influences during childhood and their current behaviors as adults. The survey was distributed via e-mail to RIT students in two selected classes. A total of 33 students were approached and 13 participated. Confounding factors included gender and race. Data was analyzed with chi-squared tests and frequency distribution. No results were statistically significant (p < 0.05). Notable influences: included eating three meals every day (p=0.118), eating meals together (p=0.170), encouraging the child to try new food (p=0.237), encouraging the child to try food from other cultures (p=0.063), eating healthy foods (p=0.272), encouraging the child to eat healthy foods (p=0.181), encouraging the child to eat unhealthy foods (p=0.118), their school offering healthy food choices (p=0.179) and eating healthy food at school (p=0.230). This study identified factors during childhood associated with healthier eating behaviors that have been shown as significant in previous scientific studies including: encouraging children to try new foods and healthy foods, having consistent meals, availability of healthy foods in school, and eating healthy foods at school. Further research in this topic should modify identified influential variables, observe the effects, and improve the influential action.

Additional research should identify which factors are important and how to best promote healthy behaviors.

POSTER 34TITLE: DOES SOCIAL SETTING INFLUENCE PLATE EXCESS?: A STUDY ADDRESSING THE EFFECT OF SOCIAL INTERACTIONS ON FOOD CONSUMPTION.AUTHOR(S): N. T. Hullett, Rochester Institute of Technology, Wegmans School of Health and Nutrition LEARNING OUTCOME: Poster session participants will be able to describe the relationship between social setting and plate excess in a sample of long-term care residents. ABSTRACT TEXT: Psychosocial factors may benefit eating habits and prevent malnutrition among long-term care facility residents. This project assessed plate excess (defined as unconsumed food/beverage) at three different meals among residents of one floor of a geriatric long-term care facility in Western, NY. Plate excess was compared between residents eating alone in their room versus those eating in the dining room in the company of others. Data were analyzed using a chi-square test. A total of 40 residents’ trays were observed on each of the 3 days. There were 20 plates observed from the dining room, and 20 plates observed from the individual bedrooms. A difference in plate excess was noted on day 1 where those that ate in the dining room had less plate excess than those that ate individually in their bedrooms (p=0.028), but no difference in plate excess was noted by whether the tray came from an individual eating alone or a social setting in days 2 and 3 (p=0.144 and p=0.732). Based on these results, there were no differences in plate excess by social setting. Although this study did not find an overall difference in plate excess by social setting, plate excess did differ on one of the three days. Additional research with a larger sample size and qualitative studies to assess the impact of social setting on plate excess are warranted.

POSTER 35TITLE: HOW TO INCREASE VEGETABLE INTAKE THROUGH ADDITION OF VEGETABLES TO VARIOUS PASTA SAUCESAUTHOR(S): B. Williams, Rochester Institute of Technology, Wegmans School of Health and Nutrition, Rochester, NYLEARNING OUTCOME: Readers will be able to give an example of a vegetable that can be added to a pasta sauce and list one health benefit associated with the added vegetable.ABSTRACT TEXT: Per the Academy of Nutrition and Dietetics and other sources, adequate consumption of fruits and vegetables has been shown to decrease risk of chronic disease. Americans generally do not consume the recommended five or more servings of vegetables per day putting them at greater risk for developing a disease such as cardiovascular disease, hypertension, and diabetes, among others. (Bazzano, 2006). Inadequate consumption could be a result of poor knowledge in purchasing and preparing of vegetables, or to the overall dislike of their taste. This study considers the addition of spinach, beets, red cabbage, cauliflower, garbanzo beans, white beans and kale into pasta sauces including tomato, alfredo and pesto, and assesses its acceptance by a consumer panel (n=19). A hedonic scorecard was used to rate each sauce by color, flavor, texture and overall acceptance. Food Processor Nutrition Analysis Software (ESHA, 2016) measured the differences in nutrient values of each sauce, specifically;

calories, fat, fiber, protein, sodium and vitamins A and C. Between the three sauces, additional vegetables in the pesto sauce were more accepted by consumers than the variations of tomato and alfredo sauces. Compared to their controls, the tomato and alfredo sauce variations were significantly different in the texture and flavor category at the p<0.001 level. Results show that consumer acceptance of added vegetables into pasta sauces is feasible, but more experimentation is needed regarding the type and amount of vegetables that can be added.

POSTER 36TITLE: NEEDS FOR TOTS: AN EDUCATOR-READY AND PARENT FRIENDLY CURRICULUM FOCUSES ON PRINCIPLES OF THE SATTER DIVISION OF RESPONSIBILITY IN FEEDINGAUTHOR(S): E.H. Ruder PhD, MPH, RDN and B.A. Lohse PhD, RDN, CDN, Wegmans School of Health and Nutrition, Rochester Institute of TechnologyLEARNING OUTCOME: Participants will be able to describe the intended application of the NEEDs for Tots curriculum in the early childhood education setting.ABSTRACT TEXT: Authoritative parental/caregiver feeding behavior is defined by parent/caregiver leadership with feeding balanced by child autonomy with eating. This feeding style is associated with more healthful child eating behaviors and child weight status. Controlling, restrictive and indulgent feeding practices are positively associated with child weight status. The Satter Division of Responsibility in feeding (sDOR) is one approach to support feeding relationships congruent with healthy growth and development. Parents/caregivers lead by managing the mealtime context and offering a variety of tasty and healthful foods in a dependable, sustainable routine. Parents/caregivers provide for child autonomy by eliminating any pressure to eat, letting children take responsibility for what and how much they eat of the offered foods. sDOR has not been fully integrated into early childhood education (ECE), yet, in the United States, over 60% of three-to six year olds attend school or center-based care. NEEDs for Tots (NFT) is an ECE curriculum designed to disseminate sDOR strategies to teachers, parents and young children ages 2-5 years. The six-lesson NFT curriculum is delivered as a complete kit. NFT addresses key concepts of joyful eating, shared mealtime, food-neutral conversation, and the need to trust each person to manage his/her own eating. A detailed teacher guide introduces teachers to sDOR concepts. NFT is appropriate for lower-income audiences and trains teachers and parents as children are exposed to sDOR concepts. Teachers deliver NFT to children and provide parents with handouts/magnets and coasters with reinforcing messages, including access to web-based materials about family mealtime.

POSTER 37TITLE: MOTIVATORS AND BARRIERS TO BEHAVIOR CHANGE IN US ADULTS ENROLLED IN A MINDRUL EATING CLASS AUTHOR(S): Dan OlbrychLEARNING OUTCOME: Participants will gain an understanding of motivators and barriers to behavior change for US Adults enrolled in a mindfulness based weight loss class.ABSTRACT TEXT: As the number of obese Americans continues to rise, weight loss classes are increasingly trying to address this problem, but show mixed effectiveness. This study aimed 1) to explore the motivators and barriers to participants of a mindfulness-based weight loss class by examining participants’ attitudes towards behavior, subjective norms and perceived control

and 2) to describe potential motivators and barriers for behavior change in order to determine why participants know how to make behavior changes but do not make them. An online survey was sent to current and past participants (n=44) of a mindful eating class in upstate New York with questions about motivators and barriers to behavior change. Eighteen completed the survey (41%). Surveys were transcribed and coded for themes, and quantitative data were analyzed through Qualtrics to assess participants’ perceptions. Respondents reported strong positive attitudes towards the change to a mindful eating lifestyle and neutral perceptions surrounding subjective norms and perceived control. Major qualitative themes emerged on perceived control of behavior changes such as stress, planning time, and lapses. Participants also cited physical appearance, weight loss and their children as motivators that prompted them to make health related behavior changes. More emphasis in nutrition related programs should be put on teaching control through planning and quick recovery from lapses. Motivators should be emphasized in class-lead discussions frequently to remind participants what is the reasoning behind the behavior change.

POSTER 38TITLE: DEVELOPMENT OF A NEW VEGAN FOOD PRODUCT: COCONUT YOGURT POPAUTHOR(S): R. Arrad, A. Lopez, C. Gregoire, PhD, State University Of New York At PlattsburghLEARNING OUTCOME: Participants will be able to identify food preferences of college-aged students and the potential of a vegan dessert product developed for this target market. ABSTRACT TEXT: There are currently few vegan frozen dessert choices on the market, which increases the demand for the development of new products. Based on traditional desserts already found in the market, the product developed was a healthy and vegan dessert alternative. Young adults are more likely to have a taste for more flavor and texture depth, in addition to being more conscious of the ingredients in food products that they purchase. A pre-market analysis was conducted comparing nutrition and non-nutrition undergraduate students at SUNY Plattsburgh in order to assess this target market. The food preparation for the dessert consisted of three-layers: a wafer layer, coconut yogurt ice cream layer and base layer. The formulation of the product consisted of three trials. The stages of formulation of the product depended on the qualitative data from Nutrition Students through a Hedonic scale and feedback from a sensory evaluation to determine which trial was most marketable. Nutritionist Pro was used to determine the nutritional value of the product. Criteria such as texture, mouthfeel, appearance, smell, and overall product satisfaction were also included in the sensory evaluation.  Based on the Hedonic Scale, the final product in trial 3 was rated a 4.5 out of 5 overall. By the end of the experiment, about 90% of people who tried our product stated that they would be likely to purchase it in stores. There is also potential for this vegan product as it is relatively cheap (~ $3.00 per popsicle) and approximately 225 calories per popsicle.  

POSTER 39TITLE: AVOCADO CHURROS: ADDING FLAVOR AND HEALTH TO A CLASSIC MEXICAN DESSERTAUTHORS: T. Cook, ASc, Cathy Lam, BS, C. Gregoire, PhD, State University of New York College at Plattsburgh

LEARNING OUTCOME: Audience will be able manipulate similar recipes to produce a healthier adaptation.ABSTRACT TEXT: The USDA MyPlate suggests increasing fruit consumption as well as lowering consumption of saturated fats by replacing them with monounsaturated fats or polyunsaturated fats. These guidelines lead to the creation of an avocado churro. Replacing the saturated fat in the form of butter with mashed avocado in a classic churro recipe had multiple benefits. An increase in Calcium, Phosphorous, Magnesium, and many more minerals can be seen as well an increase in Vitamin A, Folate, and Choline. The added avocado also decreased calorie content, added sugars, and fat while still maintaining texture and flavor. Lastly, the avocado churro has a fresher taste from the avocado batter and lime zest with sugar coating as well as a more bright appearance due to the green colors provided from the avocado and lime. This deep fried Mexican dessert now has a healthier alternative for those wanting to a little indulgence.