P11 (continued)

Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011 Poster Abstracts S17

Outcome Measures and Analysis: Data were analyzedwith descriptive statistics, c2, and ANOVA.Results: The majority of participants were women(60.2%) and white (85.6%). The mean score on dietary rec-ommendation knowledge was 6.94 � 1.44 of a possiblehigh score of 9. Most of the students correctly answeredthe dietary recommendation questions, but only 68.7%and 58.3% of students correctly answered on limiting thesaturated and trans fat intake, respectively. There was a ma-jor knowledge deficit in diet-disease relationship amongstudents. Themean score on diet-disease relationship scorewas 10.6� 3.59 of a possible high score of 16. For example,only approximately 62% of the students were able to iden-tify the relationship between sodium and hypertension.Only approximately 20% were able to correctly identifyantioxidant vitamins. There was no significant sex or agedifference in the knowledge.Conclusions and Implications: Most of the studentssurveyed were aware of dietary recommendations, butthere were some knowledge caps in diet-disease relation-ship. Incorporating diet-disease relationships in nutritioneducation focusing on college students may be beneficial.Funding: None.

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P12 Michigan Team Nutrition Playbook fora Healthier School EnvironmentNicholas Drzal, MPH, RD, drzaln@michigan.gov,MichiganDepartment of Education, School Nutrition and TrainingPrograms, PO Box 30008, Lansing, MI 48909; Lisa Brown-Taylor, MS, RD; Kevin Sarb, MBA, RD; Deborah Grischke, MS,CFCS, Healthy Point of View; Janet Gaffke, MS, RD, SNS,Independent Consultant

Objective: To create a Michigan Team Nutrition interac-tive on-line resource designed to create a healthier schoolenvironment by incorporating high-quality resourcesinto a simple implementation process.Use of Theory or Research: Socioecological model.Target Audience: Foodservice professionals, educators,administrators, and volunteers.Description: School health advocates lack sufficienttime to find quality healthy eating resources. An on-line playbook was created, compiling high-quality re-sources illustrating how schools can create a healthierschool environment. Videos were incorporated to pro-vide the user with more detailed instruction. By fullyimplementing the playbook, users form a school healthteam, comply with nutrition standards, empowerstudents, and encourage parents to serve as role models.Evaluation: Forty Michigan Team Nutrition minigrantschools completed a survey. Key findings revealed that allschools formed school health teams and followed the 7 im-plementation steps outlined in the playbook. Sixty-ninepercent of respondents say they plan to use the playbookin the future. Ninety-five percent thought that no addi-tional resources were needed to be added. One respondentsuggested that a student section be developed. Eighty-two

percent would recommend this resource to a fellow schoolnutrition professional.Conclusions and Implications: This Michigan TeamNutrition Playbook for a Healthier School Environ-ment was valuable in teaching what steps should betaken to create a healthier school environment. Thisresource may be used as is or replicated by other orga-nizations.Funding: 2009 USDA Team Nutrition Training Grant.Grant Number: CNTN-09-MI.

P13 Nutrition Education Program ina Classroom-Based CurriculumYujin Oh, PhD, oyujin@gmail.com, Department of Healthand Welfare, Division of Health Promotion in SeoulMetropolitan, 45, Namdammonro 4th, Junggu, Seoul,100-742 Korea (ROK); Jung-Hyun Kim, PhD, PaiChaiUniversity; Youngmee Lee, PhD, Kyungwon University

Objective: This study was designed to identify and de-velop a classroom-based nutrition education program. Pro-gram objectives included (1) providing nutrition educationin daily lesson, and (2) marketing the importance of nutri-tion education in the school setting.Use of Theory or Research: This is based on the behav-ior change theory.Target Audience: Fourth-grade students in Korea.Description: The program was developed by integrating5-minute sessions of nutrition education with academiclearning objects, including language arts, science,morality,and society for fourth-grade students. They learnedahealthy diet such as how to choose healthy snacks, less so-dium, simple sugars, and trans fats, hownutrition affects or-gans, and food poisoning.Evaluation: The program was integrated into 10 fourth-grade classrooms in rural (86 students in 5 classes) and ur-ban (106 students in 5 classes) schools. Children's snackfoods and nutritional knowledge were evaluated with thepre- and posttest. The choice of healthy food for snackingwas significantly increased in urban and rural areas (P <.05). Nutritional knowledge was significantly increased inurban (P < .05) and rural groups (P < .001). The ruralgroup's knowledge about food poisoning was significantlyincreased (P < .05).Conclusions and Implications: This program was suc-cessful in promoting healthy snacking and nutritionalknowledge about food poisoning.Funding: Korean Food and Drug Administration.Grant Number: 08082 907.

P14 Enjoy School Meals: Nutrition EducationTextbook for Elementary School StudentsYujin Oh, PhD, oyujin@gmail.com, Department of Healthand Welfare, Division of Health Promotion in SeoulMetropolitan, 45, Namdammonro 4th, Junggu, Seoul,100-742 Korea (ROK); Youngmee Lee, PhD, KyungwonUniversity; Hyun nae Park; Min-June Lee, PhD, Yonsei