service-learning: multidisciplinary approach to teaching college students about community food...

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University; Woo Tae Jung, Ungnam Elementary School; Youn Ju Choi, Korea Food and Drug Administration; Soon Kyu Lee Objective: Enjoy School Meals was a nutrition education textbook that was designed to encourage healthy eating through a school meal. It was developed for rst-grade stu- dents to provide familiarity with school meals and nutri- tion education about healthy eating. Use of Theory or Research: This is based on the behav- ior change theory. Target Audience: School-aged children in grade 1 in Korea. Description: This was a school-based nutritional educa- tion program for elementary school students to encourage healthy behaviors, including eating with friends in school, washing hands before meals, choosing healthy food for snacks, increasing consumption of fruits and vegetables, and healthy eating. It had various learning activities such as songs, a search eye game, and cooking. Evaluation: A pre- and posttest evaluation was used to measure effective intervention of elementary school chil- dren in grade 1 (n ¼ 98). The comprehension of healthy snacking, manners in school meals, and washing hands be- fore meals was increased after intervention. The choice of healthy food for snacking was signicantly increased after intervention (P < .05). Conclusions and Implications: Students were inter- ested in the nutrition education textbook. This nutrition education program provided an effective school-based in- tervention to help students become familiar with school meals and promote a healthy snacking and nutritional knowledge. Funding: Korean Food and Drug Administration. Grant Number: 8082 999-3301 P15 Dietary Patterns among School Children in Abu Dhabi Serah Theuri, PhD, RD, [email protected], University of Southern Indiana, 8600 University Boulevard, Evansville, IN 47712; Carla Rudder, PhD, Zayed University Objective: This study aimed to assess the dietary patterns of school children and explore associations of these pat- terns with sociodemographic factors. Design, Setting and Participants: A cross-sectional descriptive study of 465 school children attending grades 7 to 12 in Abu Dhabi, United Arab Emirates, was conducted. A modied Youth Food Frequency Questionnaire gathered data on dietary intake and habits. Outcome Measures and Analysis: Percentage of fre- quencies of healthy food and unhealthy food consump- tion. Descriptive statistics and Persons' c 2 analysis were conducted with SPSS version 19. Condence interval was set at P < .05. Results: Infrequent breakfast or missing breakfast was higher among the boys, whereas frequent snacking on chips, chocolate, and candy was signicantly higher among the girls. French fries, potato chips, croissant, and bean consumption frequencies were higher among chil- dren whose mothers did not work outside the home. Stu- dents who exercised consumed healthier foods than nonexercisers. Overall, daily vegetable consumption was very low (< 6%). Conclusions and Implications: Less healthy food choices and dietary habits may contribute to the high levels of childhood obesity among children in Abu Dhabi. The Ministry of Education will do well to promote health- ier dietary patterns by way of curriculum and policy. Funding: Zayed University Basic Research Fund. P16 Service-Learning: Multidisciplinary Approach to Teaching College Students about Community Food Security Satoko Chika, MS, [email protected], North Carolina State University, Campus Box 7624, Raleigh, NC 27695; Sarah Ash, PhD, RD; Julie Grossman, PhD; Lucy Bradley, PhD; L. Suzanne Goodell, PhD, RD Objective: With a multidisciplinary approach, this course exposed students to issues in community food security (CFS), focusing on how all community residents obtain safe, culturally acceptable, and nutritional diets through sustainable practices. Use of Theory or Research: Service-learning: Integrat- ing academic content with service to the community and engaging in meaningful reection on students' service and eld experience. Target Audience: College students. Description: This course included a 1-hour lecture and a 3-hour service-learning laboratory each week. Students engaged in CFS service-learning experience at the farm and community garden program for a local food recovery program and participated in critical reection about their experience. Students visited the farmers' markets and local grocery stores. To demonstrate the complexity of CFS, this course was taught by multiple instructors and had guest speakers from various elds. Evaluation: Student learning was assessed via critical re- ection essays and informal focus groups. After this course, students were able to discuss the challenges of de- veloping and implementing food security programs in the community. Additionally, they compared and contrasted sustainable approaches to solving CFS with more common stop-gap measures (eg, food banks). Conclusions and Implications: This multidisciplinary approach to CFS through service-learning exposed stu- dents to the complexities surrounding CFS. The develop- ment of this course is a work in progress, and CFS approaches addressed in the course will be adapted accord- ing to the new approaches taken to solve issues in CFS. This approach could be applied to engage students in learning the intricacies of other public health issues in the United States. P14 (continued) S18 Poster Abstracts Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011 Continued on page S19

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Page 1: Service-Learning: Multidisciplinary Approach to Teaching College Students about Community Food Security

P14 (continued)

S18 Poster Abstracts Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011

University; Woo Tae Jung, Ungnam Elementary School;Youn Ju Choi, Korea Food and Drug Administration;Soon Kyu Lee

Objective: Enjoy School Meals was a nutrition educationtextbook that was designed to encourage healthy eatingthrough a school meal. It was developed for first-grade stu-dents to provide familiarity with school meals and nutri-tion education about healthy eating.Use of Theory or Research: This is based on the behav-ior change theory.Target Audience: School-aged children in grade 1 inKorea.Description: This was a school-based nutritional educa-tion program for elementary school students to encouragehealthy behaviors, including eating with friends in school,washing hands before meals, choosing healthy food forsnacks, increasing consumption of fruits and vegetables,and healthy eating. It had various learning activities suchas songs, a search eye game, and cooking.Evaluation: A pre- and posttest evaluation was used tomeasure effective intervention of elementary school chil-dren in grade 1 (n ¼ 98). The comprehension of healthysnacking,manners in schoolmeals, and washing hands be-fore meals was increased after intervention. The choice ofhealthy food for snacking was significantly increased afterintervention (P < .05).Conclusions and Implications: Students were inter-ested in the nutrition education textbook. This nutritioneducation program provided an effective school-based in-tervention to help students become familiar with schoolmeals and promote a healthy snacking and nutritionalknowledge.Funding: Korean Food and Drug Administration.Grant Number: 8082 999-3301

Continued on page S19

P15 Dietary Patterns among School Childrenin Abu DhabiSerah Theuri, PhD, RD, [email protected], University ofSouthern Indiana, 8600 University Boulevard, Evansville,IN 47712; Carla Rudder, PhD, Zayed University

Objective: This study aimed to assess the dietary patternsof school children and explore associations of these pat-terns with sociodemographic factors.Design, Setting and Participants: A cross-sectionaldescriptive study of 465 school children attendinggrades 7 to 12 in Abu Dhabi, United Arab Emirates,was conducted. A modified Youth Food FrequencyQuestionnaire gathered data on dietary intake andhabits.Outcome Measures and Analysis: Percentage of fre-quencies of healthy food and unhealthy food consump-tion. Descriptive statistics and Persons' c2 analysis wereconducted with SPSS version 19. Confidence interval wasset at P < .05.Results: Infrequent breakfast or missing breakfast washigher among the boys, whereas frequent snacking on

chips, chocolate, and candy was significantly higheramong the girls. French fries, potato chips, croissant, andbean consumption frequencies were higher among chil-dren whose mothers did not work outside the home. Stu-dents who exercised consumed healthier foods thannonexercisers. Overall, daily vegetable consumption wasvery low (< 6%).Conclusions and Implications: Less healthy foodchoices and dietary habits may contribute to the highlevels of childhood obesity among children in Abu Dhabi.The Ministry of Education will do well to promote health-ier dietary patterns by way of curriculum and policy.Funding: Zayed University Basic Research Fund.

P16 Service-Learning: MultidisciplinaryApproach to Teaching College Students aboutCommunity Food SecuritySatoko Chika, MS, [email protected], North Carolina StateUniversity, Campus Box 7624, Raleigh, NC 27695;Sarah Ash, PhD, RD; Julie Grossman, PhD;Lucy Bradley, PhD; L. Suzanne Goodell, PhD, RD

Objective:With a multidisciplinary approach, this courseexposed students to issues in community food security(CFS), focusing on how all community residents obtainsafe, culturally acceptable, and nutritional diets throughsustainable practices.Use of Theory or Research: Service-learning: Integrat-ing academic content with service to the community andengaging in meaningful reflection on students' serviceand field experience.Target Audience: College students.Description: This course included a 1-hour lecture anda 3-hour service-learning laboratory each week. Studentsengaged in CFS service-learning experience at the farmand community garden program for a local food recoveryprogram and participated in critical reflection about theirexperience. Students visited the farmers' markets and localgrocery stores. To demonstrate the complexity of CFS, thiscourse was taught by multiple instructors and had guestspeakers from various fields.Evaluation: Student learning was assessed via critical re-flection essays and informal focus groups. After thiscourse, students were able to discuss the challenges of de-veloping and implementing food security programs in thecommunity. Additionally, they compared and contrastedsustainable approaches to solving CFS with more commonstop-gap measures (eg, food banks).Conclusions and Implications: This multidisciplinaryapproach to CFS through service-learning exposed stu-dents to the complexities surrounding CFS. The develop-ment of this course is a work in progress, and CFSapproaches addressed in the course will be adapted accord-ing to the new approaches taken to solve issues in CFS.This approach could be applied to engage students inlearning the intricacies of other public health issues inthe United States.

Page 2: Service-Learning: Multidisciplinary Approach to Teaching College Students about Community Food Security

P16 (continued)

Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011 Poster Abstracts S19

Funding: North Carolina State University InnovativeSummer Course Grant.

P17 Michigan Team Nutrition, Youth WellnessInitiative, Success StoriesKevin Sarb, MS, MBA, RD, [email protected], MichiganDepartment of Education, 608 West Allegan, Lansing, MI48933; Nick Drzal, MPH, RD; Janet Gaffke, MS, RD, SNS;Amber Rairigh

Objective: The Michigan Team Nutrition YouthWellnessInitiative Mini-Grants funded schools to create a healthierschool environment. One of the grant requirements was tosubmit 3 success stories. It is important to collect successstories submitted by Michigan schools to help otherschools generate ideas that are interesting and easily repli-cated.Use of Theory or Research: Social learning theory:Communities of practice.Target Audience: Students and school personnel.Description: Success stories were collected from 40 mini-grant schools as part of the Michigan Team Nutrition 2008grant, on 3 different topics: nutrition education, role mod-eling, and breakfast.Evaluation: Forty schools submitted success stories, re-sulting in 120 total stories. Many of the Nutrition Educa-tion success stories were based on segments of theNational Food Service Management Institute's Cooks forKids video series. Role-modeling success stories featuredboth adult (teachers, principals, and staff) and student suc-cesses. Breakfast success stories reflected ideas for increas-ing breakfast participation.Conclusions and Implications: One hundred twentysuccess stories were collected. These success stories willbe posted on the Michigan Healthy School Success StoryWeb site at http://mihealthtools.org/schoolsuccess/. Asa result, there will be 772 success stories. Other schoolswithin the state and nation can read them to generateideas for creating a healthier school environment in theirown schools.Funding: None.

Continued on page S20

P18 Comparing Learning Style Preferences ofDietetics Program Faculty and DieteticsUndergraduate StudentsAlena Clark, PhD, MPH, RD, CLC, [email protected],University of Northern Colorado, Dietetics Program,Campus Box 93, Greeley, CO 80639; Alana Cline, PhD, RD

Objective: The purpose of this project was to determinethe preferred learning styles and preferred presentationstyles dietetics faculty use in their classrooms and comparetheir preferred learning styles to the preferred learningstyles of dietetics students.Design, SettingandParticipants:A convenience sam-ple of dietetics faculty (n ¼ 8) and dietetics students

(n ¼ 52) completed the 16-question, reliable VARK (visual[V], aural/hearing [A], read-write [R], and kinesthetic [K])questionnaire.Outcome Measures and Analysis: Preferred learningstyles were determined among groups using the VARKquestionnaire, a tool used to define the mode in whichindividuals prefer to take in new information. VARKpreference areas include visual, aural/hearing, read-write,and kinesthetic. Descriptive statistics and c2 tests weredetermined with SPSS 17.0, with a significance levelof .05.Results: The majority of dietetics program faculty pre-ferred the read-write learning style (75%), according tothe VARK questionnaire. In comparison, when asked be-fore the completion of the VARK questionnaire, theirperceived preferred learning styles were distributedamong all areas. One hundred percent of dietetics fac-ulty used a variety of presentation styles (visual tools,lecture, required readings, and hands-on activities) intheir classrooms and on-line. Dietetics students' pre-ferred learning style was kinesthetic (33%), with multi-modal, kinesthetic, and read-write (27%) as a seconddetermination.Conclusions and Implications: Dietetics program fac-ulty and dietetics undergraduate students preferred differ-ent types of learning styles (read-write vs kinesthetic), yetdietetics faculty used a wide variety of presentation stylesto meet the different needs of their students, which is animportant practice to continue to meet in the future.Funding: None.

P19 Motivational Interviewing CurriculumImproves Counseling Skills of NutritionUndergraduatesDawn Clifford, PhD, RD, [email protected],CaliforniaStateUniversity,400West First Street,Chico,CA95929;HayleyFennessy,BS;MichelleNeymanMorris, PhD,RD

Objective: Determine the effectiveness of a motivationalinterviewing (MI) curriculum in improving MI knowledge,counseling self-efficacy, and MI skills among undergradu-ate nutrition counseling students.Design, Setting and Participants: Participants wererecruited from 2 nutrition counseling and education clas-ses at a midsized western state university. The interven-tion group (n ¼ 24) received an MI-based nutritioncounseling curriculum, whereas the control group (n ¼17) received traditional nutrition counseling trainingwith no MI curriculum. Both groups completed pre-and postsurveys to assess MI knowledge and counselingself-efficacy. Participants in both groups conducteda mock, videotaped counseling session at the end of thesemester.Intervention: The theory-based (adult learning theory)intervention included four 75-minute classes that wereadapted from Molly Kellogg's Toolbox for Nutrition