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TUESDAY, OCTOBER 20

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

ealthy Meals at Meetings

uthor(s): C. S. Oliveri,1 K. Bloir,2 P. Brinkman,3 M. Economos,4

. Gallup,5 L. Goard,6 D. Herringshaw,7 M. Jess,8 N. Schaefer,9

. Zies10; 1Ohio State University Extension, Piketon, OH, 2Ohio Stateniversity Extension, Columbus, OH, 3Ohio State Universityxtension, Washington Court House, OH, 4Ohio State Universityxtension, Warren, OH, 5Ohio State University Extension, Newark,H, 6Ohio State University Extension, Elyria, OH, 7Ohio Stateniversity Extension, Bowling Green, OH, 8Ohio State Universityxtension, Oak Harbor, OH, 9Ohio Department of Health, Columbus,H, 10Ohio State University Extension, Toledo, OH

earning Outcome: Participants will be able to recommend healthyeals at meetings to community worksites.

ietary habits are associated with four of the leading causes of deathn the United States-coronary heart disease, some types of cancer,troke and type II diabetes. Health conditions cost an estimated $200illion annually in health care costs and lost productivity. To addresshese concerns, a team of Extension Educators, Specialists, Programirectors and personnel from the state Department of Health haveeveloped a Healthy Meals at Meetings curriculum. This program isesigned to help meeting planners, caterers and participants makeealthier choices when planning and conducting events. Thebjectives of Healthy Meals at meetings are to encourage healthierhoices when organizational funds are used to purchase food for in-ervices/meetings by identifying and promoting healthy eating,urchasing healthy choices, providing recommended portion sizes andncouraging employees to model healthy food behaviors and take partn physical activity. Healthy meal choices and physical activity make

eeting participants more energetic and attentive. Additionally,ealthy employees keep health care costs down, are more productivend take fewer sick days, recover from illnesses quicker, feel betternd live longer. The team has developed a series of fact sheets,owerPoint and podcast to promote healthy eating at meetings. Theoncept has been endorsed by Administration, and long term goalsre to promote the curriculum university-wide.

unding Disclosure: None

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amp Well Kidz: A Unique Approach for Deliveringealth Messages to Employees and Their Children

uthor(s): K. E. Brewton, K. Kooi, P. Vincent, M. Hunnicutt;ethodist Wellness Services, The Methodist Hospital, Houston,X

earning Outcome: Participants will be able to describe anique approach to employee wellness that encouragesmployees to participate in health promoting activities with theirhildren.

mployees’ children are not usually the target of workplaceellness programs, except as recipients of “trickle down” effects.he Employee Wellness Program at The Methodist Hospital inouston, Texas developed a creative program combining theesire of parents to be good role models together with children’sove of receiving mail. The result is a program called Kamp Wellidz offered to employees’ children during the summers of 2007nd 2008. Employees signed up their children, ages 5 - 12, in aree summer program that offered monthly themed healthessages, activities and prizes to over 400 children each year via

he United States Post Office. The program represents a desireo impact employees’ health behaviors by involving them inealth activities with their children. Each mail-out included aarent letter describing the monthly activity and offeringuggestions for involvement. Each month’s theme taughthildren to practice healthy behaviors such as eating theecommended servings of fruits and vegetables, being physicallyctive throughout the summer, staying hydrated with healthyeverages, and getting enough sleep. Parents were encouraged toelp them track their monthly health behavior on an activityracker and return it for a prize.

unding Disclosure: None

P

erceived Parenting Practices Used to Moderate Beverage Intakesn Children: Focus Group Results

uthor(s): L. L. Roth-Yousey, M. Reicks, V. Pollack; Food Science &utrition, University of Minnesota, St. Paul, MN

earning Outcome: To describe parenting practices that moderateeverage intakes in 10-13 year old children at home and in other settings.

ugar-sweetened beverage consumption is prevalent in children and theirarents. Childhood overweight and obesity research trials suggest thatarents have a powerful influence in promoting healthy child anddolescent behaviors. Six focus group interviews were conducted witharents to understand how they encourage and enable healthy beverageonsumption in children, 10-13 years, through purchasing, role-modeling,nd establishing positive rules and expectations. Participants wereecruited using fliers posted in middle schools and community centersithin a large Midwestern metropolitan area. Participants (n�50) wereredominantly female (84%; n�42) and represented Caucasian (46%;�23), Latino (32%; n�16), African-American (12%; n� 6), and Nativemerican (10%; n�5) parents. Almost half (n�26) reported theyarticipated in food assistance programs. Audio recordings wereranscribed and two independent readers used an iterative process todentify recurring themes. Child-related health concerns (hyperactivityue to sugar or caffeine in beverages, dental and weight) influencedurchases or home availability. The strongest rules with monitoring wereet for beverage consumption in the home whereas most parents felt theyad little control or usually did not set obligatory rules for beveragesonsumed outside of the home. Increasing adolescent autonomy, cost andonvenience store locations near homes challenged parental enforcementf rules and expectations. Many times parents expected beverageonsumption behaviors that were not consistent with their own.weetened beverage preferences were identified by brand names andarents believed children do not understand beverage portion sizes. Theseesults were used to develop parent-child intervention sessions to improveeverage intake.

unding Disclosure: University of Minnesota Extension Health &utrition Programs and ADA (Ann A Hertzler Research Award, 2008)

hallenges Evaluating an Online Intervention to Enhance Eatingompetence of Low-Income Women

uthor(s): B. A. Lohse,1 J. S. Krall,2 J. Patterson,1 E. Loken,3

. Horacek4; 1Nutritional Sciences, The Pennsylvania State University,niversity Park, PA, 2University of Pittsburgh Medical Center,ittsburgh, PA, 3Human Development and Family Studies, Theennsylvania State University, University Park, PA, 4Nutrition Sciencend Dietetics, Syracuse University, Syracuse, NY

earning Outcome: Identify a possible confounder to evaluating eatingompetence change in a low-income group.

ating competence (EC), a bio-psychosocial model addressingntrapersonal approaches to eating behaviors, is related to high dietaryuality, decreased risk of cardiovascular disease and eating disorders.ow-income groups report decreased EC, prompting delivery of “Aboutating” (AE) to female Pennsylvania Supplemental Nutrition Assistancerogram Education participants, 18 to 45 years old. AE is a tested,

earner-centered, self-paced, 4-module online program modified for low-ncome learners. Prior to intervention, learners completed a survey sethat included the USDA food security screener, Three Factor Eatinguestionnaire (TFEQ), food preparation and demographic questions

ncluding self-report weight and height. The Satter Eating Competencenventory for the Low-income (ecSI/LI), a validated and reliability testedool, was completed prior to and after the intervention (n�135). Moduleesponse was positive with strong disagreement that modules wereifficult to read or navigate; strong approval was noted for module length,esign, interest and usefulness. Pre and post-intervention mean ecSI/LIcores were not significantly different (31.28� 8.5 vs 30.44�10.3). ecSI/LIifferences were divided into tertiles; ANOVA revealed mean TFEQmotional eating score was significantly (P�.05) higher in the tertile withhe least improvement in ecSI/LI score. ecSI/LI differences wereignificantly and negatively correlated to baseline TFEQ uncontrolledating (r�-.22, P�.01) and emotional eating (r�-.24, P�.005) scales, i.e.C improvement was related to lower baseline TFEQ scores. Findingsuggest further examination of the role of TFEQ administration prior toC intervention in outcome assessment.

unding Disclosure: USDA Supplemental Nutrition Assistance Programducation to Pennsylvania Nutrition Education TRACKS, The

ennsylvania State University.

Journal of the AMERICAN DIETETIC ASSOCIATION / A-89