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TUESDAY, SEPTEMBER 27

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

Engaging Dietetic and Nutrition Students in Fighting Hunger

Author(s): J. T. Mullins, T. Stephenson, T. Cox; Nutrition and FoodScience, University of Kentucky, Lexington, KY

Learning Outcome: Participants will be able to engage dietetics studentsin the Universities Fighting World Hunger program.

International and domestic food insecurity and hunger are prominentissues influencing nutrition and dietetics practice today. The University ofKentucky is an active member of Universities Fighting World Hunger, analliance of colleges and universities across the world that collaborate toreduce hunger through “hunger awareness and consciousness-raising,fundraising, advocacy, and academic initiatives”. This membershipfacilitates continued growth and engagement of students to create andimplement global and local efforts to alleviate the burden of foodinsecurity and hunger. Nutrition and dietetics students provide leadershipfor projects including campus-wide educational campaigns, communityservice with food assistance organizations, and a project in a small WestAfrican village to establish a kindergarten school feeding program. TheStudent Dietetic Association observes October 16 World Food Day eachyear on campus and raises funds to feed 60 kindergartners in an Africanvillage. Undergraduate and graduate research projects have includedcampus dining plate waste studies and cross cultural qualitative work toassess the impact of school feeding programs in rural mountainouscommunities in Africa and Kentucky. This multi-level strategy of hunger-fighting efforts, led by the students in the Department of Nutrition andFood Science, is a sustainable program that engages nutrition anddietetics students in service learning while providing a global curriculumfocus. Universities Fighting World Hunger enriches the higher educationof nutrition and dietetics students at University of Kentucky and providesgraduates with the knowledge and skills to become engaged globalcitizens.

Funding Disclosure: None

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Creating Healthier Food Retailers in Rural Vermont: ConsumerPerspectives and Store Characteristics

Author(s): B. Whittaker,1 A. Nickerson,1 S. Coburn2; 1Nutrition and FoodSciences, University of Vermont, Burlington, VT, 2Vermont Department of

ealth, Burlington, VT

earning Outcome: Participants will be able to identify at least threeood products lacking in superettes and convenience stores upon whichetailer interventions could be based.

imited food retailers in rural areas make a healthy diet difficult toonsume and may contribute to increasing rates of obesity and lifestyle-ssociated chronic diseases. This study aimed to determine whether retailntervention strategies were needed in rural Vermont and possibleonsumer responses to them. Consumer attitudes and behaviors wereauged by written survey. Healthy food and beverage availability, price,nd quality at three supermarkets, 13 superettes, and 20 conveniencetores were measured during fall 2010 using an adaptation of theutrition Environmental Measures Survey. Of the 107 consumers

urveyed, 81% were female, 46.8% had incomes less than $20,000 perear, 33.7% were under age 30, 33.7% were between 31-50, and 32.7%ere older than 50. Overall, 62.8% are likely to shop at “healthy retailer”esignated stores; of these consumers, 63.6% would expect high qualityoods and 12.1% more local offerings. Chi square analysis revealed womenere more likely to shop at healthy retailers (p� 0.003) and respondentsith higher incomes were more likely to expect local offerings (p� 0.006).ew convenience stores and superettes had low sodium canned vegetables

0%, 23.0% respectively), whole grain breads (50.0%, 84.6%), seltzer50.0%, 61.5%), and frozen fruit (0%, 50.0%) or vegetables (18.8%, 61.5%).esults indicate that consumers are likely to shop at “healthy retailer”esignated stores and that retailers, especially convenience stores, couldncrease their availability of healthy food options. Healthy retailer projects

ay benefit from registered dietitians’ expertise in food systems, nutrition,nd marketing to effectively facilitate improved individual and publicealth.

unding Disclosure: None

Health and Dietary Intakes of Farmers Market Patrons

Author(s): B. H. Landis, A. LaBarre, S. M. Day; Nutrition, Health,Human Performance, Meredith College, Raleigh, NC

Learning Outcome: Attendees will gain insight into the health andnutrition benefits derived from frequent participation in local farmersmarkets.

Background: Consumer interest in the origin and quality of the foodsupply has increased considerably in the past decade, prompting a morerecent focus on eating ethically, sustainably, and locally. Farmers marketsare one way consumers can access local food and make the concept ofsupporting local food a reality for many people.

Research Outcomes: The purpose of this study was to assess the diet,health status and behaviors, and demographics of individuals thatregularly attend and utilize farmers’ markets as a meaningful source offood in their diets.

Methods: Three farmers markets in central NC that feature only locallyproduced products were selected for participation. Using conveniencesampling, data were collected from participants (n�143) on site at eachlocation. Demographic information, exercise & smoking habits, dietarysupplement use, reliance on farmers markets as a food source, and fruit &vegetable intakes were collected by survey. Body weight was measureddirectly & height was self-reported.

Results: 31.4% of participants were M, 68.6% F; mean age - 47.7 yrs, andBMI - 24.6; 98.5% did not smoke, and 64% took nutrition supplements.Mean fruit & vegetable intakes were 2.6 and 3.1 servings/day,respectively. Approximately 1⁄2 of study participants (n�73) purchased ateast 40% of their weekly produce from farmers markets.

onclusions: Individuals that regularly attend this group of farmersarkets represent an older cohort, report positive health behaviors and

egular use of dietary supplements. Farmers market patrons easily methe recommended daily number of fruit & vegetable servings.

unding Disclosure: none

eveloping a Church-Sponsored Urban Garden and Evaluating thefficacy of Church-Sponsored Urban Gardens to Provide Freshroduce to Low-Income Households Via Local Food Banks

uthor(s): K. M. Harvey, A. Wagle, P. Belo; Nutrition, Food Science, andackaging, San Jose State University, San Jose, CA

earning Outcome: To establish partnership between churches and foodanks, and develop produce gardens in order to improve access to freshroduce for low-income households.

ntroduction: Research indicates that low-income households are theowest consumers of fresh produce and disparities in availabilityontribute to the lack of consumption.

bjectives: To establish a church-sponsored urban garden that wouldrovide 100% of its output and help increase the consumption of freshroduce among low-income households.

ethod: A partnership was established between a local church andecond Harvest food bank. Church property (1600 sq. ft) and resourcesere utilized to grow culturally sensitive produce. Produce was harvested

n a weekly basis, recorded and delivered to the food bank. The food bankompleted a 12-question Satisfaction Survey and rated the quantity,ependability and quality of the produce on a 5-point Likert scale after 12eeks.

esults: A total of 231.5 lbs of fresh produce with an approximate valuef $926 of organic herbs and $833 of organic produce was delivered.atisfaction Surveys indicated overall quality, variety of produce, andeflection of the produce on a diverse ethnic population, each scored 4oints; and frequency of receipt of produce, dependability of supply, valuef service to the food bank, and overall satisfaction with the experience,ach scored 5 points. Questions pertaining to quantity of produce received,ontribution to overall food supply, and increase in ability to provideroduce to your recipients, each scored 2 points indicating a critical needor fresh produce in food banks.

onclusion: Church gardens improved accessibility to fresh produce inow-income households, however additional partnerships need to bestablished in order to reach a wider population.

unding Disclosure: None

Journal of the AMERICAN DIETETIC ASSOCIATION / A-99