Harris, Lynn (author), Keim, Kathryn S. (author), Liddil, Audrey (author), Ruby, Mary Lou (author), Stimpson, Janice (author), and University of Idaho, Boise Center
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07897
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., To develop a nutrition education program that will result in behavior change, one must know the current food intake behavior and nutrition knowledge base of the consumer. This descriptive study assessed the current nutrition knowledge base of consumers concerning fiber food sources and fiber-health relationships and food intake reflective of fiber sources. A survey was developed, piloted and mailed to 1,003 randomly selected households using a modified Dillman method. The survey included knowledge questions and food frequency and demographic information. A total of 466 usable surveys (52% usable return rate) and analysis of variance, form the basis of the following results. Sixty-six percent of the respondents were female and 34% were male. The majority were over the age of 30 (88%) and 66% had more than a high school education. Consumers with vocational training and come college education (mean +or- SD, 4.1 +or- 1.6) had a significantly higher knowledge score (score range 0-7) concerning food sources of fiber and fiber-health relationships than those who had a high school education (3.9 +or- 1.6) (p < 0.05). There was a trend of more fiber containing foods being consumed as the age of the consumer increased (p=0.057). When looking at food intake by food group, females consumed significantly more fruits and vegetables than males (p<0.05). From this information it should appear that extension nutrition about food sources of fiber and fiber-health relationships should target younger, non-college educated consumers and especially men.
Derby, Brenda M. (author / Food and Drug Administration, Washington, DC)
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07907
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., A telephone survey of a national sample of American consumers is being conducted in the spring of 1994 to provide baseline data on food label use and to provide insights into consumer use and understanding of labels. Results will guide education initiatives to help consumers use the new food label to achieve healthier diets. The survey examines overall label use, specific purposes for using the label, and use and understanding of critical label information, including serving size, nutrient claims and health claims. Current label use will be examined in terms of key demographic and dietary management characteristics (e.g., gender, education, health status). Major implications of the findings for food label education will be presented.
Betts, Nancy M. (author), Glenn, Marty (author), Timmons, Patricia (author), and Department of Nutrition Science and Dietetics, University of Nebraska, Lincoln
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07884
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., As part of a larger project, we mailed 500 surveys to a random sample of 18 to 24 year olds. The purpose was to measure the influence of factors impacting food consumption. The survey included demographic items, a repertory grid of foods and factors influencing their intake, and a modified Block food frequency. The response rate was 39% (n=195) with 73 males and 122 females returning completed questionnaires. Results of a principle components factor analysis using varimax rotation identified three factors for both groups. For the males, Factor I identified advertising of foods eaten out as important. Factor 2 indicated a strong perception of the healthfulness of the food as a negative perception, with "fattening" foods considered not healthful. Factor 3 showed the expense of food as a negative perception. For the females, Factor 1 identified convenience and appearance as perceptions. Factor 2 was similar to the males'. Factor 3 indicated that social aspects of food and eating were important perception. This information can serve as a basis for creating effective nutrition education messages for young adults.
Ries, Carol P. (author), Tracy, Melanie D. (author), and Eastern Illinois University
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07898
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., The purpose of this study was to determine the extent of cooking knowledge among adults of various ages. A convenience sample of 280 adults (71% female) completed a 40-item MC basic cooking knowledge test. The test was developed in consultation with two non-professional, experienced family cooks and validated by a panel of foods and nutrition faculty. The KR20 coefficient for reliability was 0.81. ANOVA was used to compare scores of males and females of the four age cohorts (20-35 yrs., 36-50 yrs, 51-65 yrs., and 66+ yrs.) from rural and urban areal. The mean score for the total group was 75% correct indicating a moderate level of basic cooking knowledge. Over two-thirds (68%) of the total sample scored 70% correct or better. Females (78% correct) scored significantly higher than males (68% correct). Participants aged 35-65 yrs. scored higher than did those aged 20-35 yrs. or 66+ yrs. (79 vs. 70 and 72%, p<0.001). Participants who lived in rural areas (pop.<50,000) as children (78% correct) scored higher (p<0.05) than did their urban counterparts (pop > 50,000, 73% correct). Knowledge comparisons made within each age cohort indicated that females scored higher than males, but no significant differences were found between participants with rural or urban backgrounds. Results indicate that while many adults are fairly knowledgeable about basic cooking procedures, a substantial proportion are not; therefore, food preparation education is warranted.
Achterberg, Cheryl (author), McCullum, Christine (author), and Penn State Nutrition Center, Penn State University, University Park, PA
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07906
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Because of the increase in one-parent households and the percent of households that contain two working parents,the number fo teenagers that are doing the family food shopping is also increasing. Whether adolescents read and/or understand food labels while shopping is not known. The purpose of this study was to explore food shopping and label use behavior among adolescents at point-of-purchase. The study group consisted of ninety high school-aged adolescents (n=41 males; n=49 females) stratified by shopping experience (n=44 shoppers; n=46 nonshoppers). Participants were given a list of 20 generic food items to select in an actual grocery store setting. An open-ended questionnaire was administered after shopping to determine the reasons given for each food item selection and to evaluate the use of nutrition information for these items. Scores were computed for total number of times reasons were given to select foods. Descriptive statistics were used to evaluate the use of shopping strategies and nutrition information. Two tailed t-tests were used for group comparisons. The reasons reported most often for selecting foods were: personal preference/taste, custom/habit, and price/cost. Overall, participants were five times more likely to use front label/nutrition claims than nutrient labels for nutrition information. Fat free/low fat, lite/light, and cholesterol free/low cholesterol were the most commonly used claims. Total fat and calories were the most commonly used constituents on nutrient labels. In terms of reasons given for food item selection, females were significantly more likely than males to use front label/nutrition claims (p<0.001) and nutrient labels (p<0.01); shoppers were significantly more likely than nonshoppers to use nutrient labels (p<0.01). Further research that incorporates adolescents from different backgrounds is needed to understand how young consumers use labels at point-of-purchase. Results should be used to develop nutrition education that teaches food shopping and label reading skills.
Keim, Kathy (author), Stewart, Beth (author), Tinsley, Ann (author), Voichick, Jane (author), and University of Idaho, Boise; University of Wisconsin, Madison
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07885
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Eating more fruits and vegetables, ideally prepared with little added sugar and/or fat, is recommended by the food guide pyramid. This project surveyed young adults, ages 18 to 24, on their beliefs and behaviors regarding fruits and vegetables. Of the 1369 surveys mailed, 594 were returned (43%). The sample was comprised of 44% (n=262) males, 56% (n=328) females and 94% (n=556) caucasian persons. Only 28% (n=157) of the subjects correctly identified the recommended number of servings for vegetables; a higher percentage of females were correct (33% females, 20% males), as were more educated persons (31% of college educated persons, 22% of persons with a high school education or less). Females were significantly (p<0.0002) more likely than males to raw vegetables as a snack, to consider it more important to eat a variety of foods (p<0.0012), the freshest foods (p<0.0023) and the most nutritious foods (p<0.0000). Females also rated their ability to use food labels as significantly more adequate (p<0.0014) than males, as did college educated persons (p<0.0017). College educated subjects were also significantly more likely to believe eating plenty of fruits and vegetables would reduce intestinal problems (p<0.0238) and risk of cancer (<0.0225). Nearly half (43%, n=243) regularly put butter/margarine on vegetables and used sauces or cheese (46% n=261) on vegetables. Vegetables were rarely eaten at lunch by 74% (n=419), 69% (n=391) rarely snacked on vegetables, and 67% (n=383) rarely ate fruits and vegetables in a healthy diet for young adults, particularly males and those who have no college education.
Finlay, Karen (author), O'Brien, Carolyn (author), Woolcott, Donna (author), and Division of Applied Human Nutrition, University of Guelph, Guelph, Ontario, Canada
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07902
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Stages of change theory framed this study of grocery shoppers (n=65 adults, 18-44 yr) which categorized them according to intentions to use nutrition labels in food purchase decisions. A scale and scoring algorithm were developed using Prochaska and Diclemente's framework. Respondents were categorized into four stages of behavior change. Results indicated that the majority of respondents (55%) were in maintenance stage, 25% were in action stage, 6& in contemplation stage and 14% in precontemplation stage. Respondents were also asked to rate the Canadian government Guide to Nutrition Labelling. Differences in the rating of perceived value of the Guide were observed between the action and maintenance stage respondents for the overall usefulness of the Guide in assisting them "to make wise food choices". The action stage respondents rate the Guide 2.80 (on a 9 point scale) on this attribute and the maintenance groups rated it higher (p<.01) at a mean of 6.5. The action group's mean rating of 4.80 for "how easy it was to understand the information" in the Guide differed (p<.05) from the rating of the maintenance group (7.2). Similarly, in response to the question: "how well do you understand the definitions of nutrition terms in this Guide?", the action group rated their understanding fo the definitions (5.0) lower (p<.05) than the maintenance group (7.55) and lower than the precontemplation group (7.2). Although small sample sizes limit interpretation, it appears that different interventions may be needed for people at different stages of change.
Anliker, Jean Ann (author), Damron, Dorothy (author), Feldman, Robert (author), Freimuth, Vicki (author), Havas, Stephen (author), Langenberg, Patricia (author), Lasswell, Anita (author), Mettger, Wendy (author), Trieman, Katherine (author), and Extension Home Economics, University of Maryland, College Park; Department of Epidemiology and Preventative Medicine, University of Maryland, Baltimore; Department of Epidemiology and Preventative Medicine, University of Maryland, Baltimore; Department of Epidemiology and Preventative Medicine, University of Maryland, Baltimore; Department of Epidemiology and Preventative Medicine, University of Maryland, Baltimore; Department of Health Education, University of Maryland, College Park; Department of Health Education, University of Maryland, College Park; Department of Health Education, University of Maryland, College Park; Department of Health Education, University of Maryland, College Park
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07886
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., The Maryland 5 A Day WIC Promotion is a multi-faceted interagency project, funded by the National Cancer Institute, to increase the fruit and vegetable consumption of WIC participants. Focus groups and intercept surveys were conducted of 207 WIC women to identify key messages, motivators and strategies for behavior change. Based on the results of this research, three types of interventions are being developed: 1) educational sessions, including both professional counseling and peer facilitation; 2) specially-designed materials such as a photonovella/decision guide, trigger video, and direct mail; and 3) community-based activities including an enhanced farmers' market project. The interventions will be pilot tested, then studied in a randomized crossover design of 16 WIC sites. Evaluations will include assessments for nutrition knowledge, attitudes, and behaviors; self-efficacy, behavioral intent, and stages of change. This presentation will focus on the formative research with WIC participants and the use of this research in the development of 5 A Day educational materials and interventions.
Anderson, Jennifer (author), Ryan, Linda DeBell (author), Sherman, Bonnie (author), and Department of Food Science and Human Nutrition, Colorado State University, Ft. Collins, CO
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07887
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., A concern for the high cancer death rate in two rural towns in northeast Colorado was expressed by the citizens. Representatives from the communities were aware that nutrition and eating practices could lower cancer risk so they contacted their CSU Cooperative Extension Agent. A team was formed to improve nutrition, diet and health using the 5-A-Day message. An initiative Grant from Cooperative Extension was awarded and a nutrition education study was implemented. A program was developed to improve nutrition and reduce cancer risk with 5-A-Day in the communities. The nutrition study began in the schools targeting the children ages 5-11. The program included: materials, demonstrations, activities, skill sheets, experiments, puppet shows and behavior simulation on good nutrition. The study also included residents of the communities. Nutrition information was provided through local newspapers, grocery stores and county fairs. The children participants completes a 24 hour diet recall and a pre and post questionnaire identifying fruit and vegetable consumption. Head of household from the communities participated in a pre and post telephone survey on fruits and vegetables. The results of this study indicate the nutrition education program was well received in these communities and there was a request for more nutrition intervention. Therefore, we expanded our nutrition and cancer intervention program. Phase two of this research study will target food service personnel and implement a 5-A-Day message in the school cafeteria.
Baghurst, Katrine I. (author / CSIRO Division of Human Nutrition, PO Box 10041, Gouger Street, Adelaide SA 5000, Australia)
Format:
Conference paper
Publication Date:
1994
Published:
Australia
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07880
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., A national random survey of some 2000 adults throughout Australia was undertaken to establish the significance of a number of psychosocial factors that have previously been incorporated in a number of health behavior models, but this time in relation to food choice and nutrient profile. The factors assessed included cognitive control, morale, social support, rigidity, self esteem, self efficacy, locus of control, motivation to comply, normative beliefs, cues to action, concerns for health, barriers to change and perceived susceptibility, benefits and severity of outcome. Dietary intake was assessed using an extensive food frequency questionnaire with over 200 foods, including portion sizes and food preparation information. Demographic details were also collected on the respondents. The survey was undertaken using a postal format and had a response rate of 71%. The psycho-social factors were more significant determinants of intake in men than in women. For men, the major factors affecting nutrient profile (intake of fat, fiber, sodium, cholesterol, and refined sugar) were a strong belief in the benefits accruing from dietary change, perceived severity, concerns for health and, to a lesser degree, barriers to change, cues to action and rigidity in relation to food practice. Locus of control, self esteem, social support and morale were not significantly linked to any of the nutrient measures. In men, susceptibility related only to fat intake; normative beliefs, cognitive control and motivation to comply related only to fiber intake and self efficacy related only to sodium intake. For women, perceived benefits and barriers to change were the salient factors with rigidity relating significantly to refined sugar intake only. In women, no other psychosocial factor was significantly linked in univariate analysis. Multivariate and path analysis are currently being undertaken to determine the potential interactions between the variables in the model.
