Braun, Kathryn (author), Derrickson, Joda P. (author), and Maeda, Iris (author)
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07873
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Many food stamp recipients either run out of foods stamps before the end of the month or are unable to follow the Food Guide Pyramid to make healthy food choices. Food and nutrition education opportunities for food stamp recipients are often limited to written literature available at food stamp offices. The purpose of this report is to compare the effectiveness of three methods of nutrition education service delivery to food stamp recipients : 1) a series of nine cards sent along with monthly "authorization to purchase" cards, 2) a video and interactive handout shown to all food stamp participants when they are recertified for food stamps, and 3) a series of eight group lessons. Our hypothesis is that participants receiving either the more intensive group lessons or a combination of delivery methods will demonstrate greater improvements in knowledge gains and behavior changes. The goal of each intervention is to help participants eat better for less. Subjects in each intervention, as well as those in a non-intervention control group, were given a pre-test and a post-test. Subjects receiving the cards and the video, as well as the control group, were chosen using stratified random sampling methods. Subjects enrolled in the eight group lessons are self-selected EFNEP clients. We will report gains in knowledge of low-fat alternatives and healthy food choices, changes in eating behaviors and food resources management practices of subjects in all three delivery groups and the non-intervention group. Results of this project can assist nutrition educators nationwide in planning effective food and nutrition education programs for food stamp recipients.
Harris, Lynn (author), Keim, Kathryn S. (author), Liddil, Audrey (author), and Ruby, Mary Lou (author)
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07870
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Food-borne illnesses caused by improper food handling in the home is a major food safety concern. To determine what consumers know about food safety, and food handling practices, a survey was developed, piloted and mailed to 1,003 randomly selected residences throughout the state of Idaho (return rate = 52%). Food safety knowledge and food safety practice items that were part of the survey included: food preparation (cooking raw eggs), food storage (leaving poultry out for long periods of time), environmental concerns (pesticide residues), and food preservation (canning green beans). Results indicate that younger consumers and those with less education knew less about food safety and safe food handling. Information regarding these results will help nutrition educators target food safety education to populations that are at higher risk for having a food-borne illness because of lack of knowledge and poor food handling practices.
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.
Kristal, Alan R. (author), Patterson, Ruth (author), and Fred Hutchinson Cancer Research Center, 1124 Columbia MP 702, Seattle, WA 98104; Fred Hutchinson Cancer Research Center, 1124 Columbia MP 702, Seattle, WA 98104
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07879
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., This study examined diet-related psychosocial constructs and healthful diet. We analyzed data from a 1989-90 random digit dial survey of cancer-related risk behavior administered to 1,972 Washington State residents. Psychosocial constructs were belief in an association of diet and cancer, knowledge of NCI recommendations and food composition, and perceived pressure (norms) to eat a health diet. Diet measures were self-reported healthful diet changes over the previous 5 years, %energy from fat, and dietary fiber. Age and education were significantly (p<0.001) related to the constructs, with adults aged 35-59 having the strongest beliefs and the most knowledge. Among older adults, 50% of females and 57% of males did not believe diet was related to cancer, 32% and 44% could not recall a single NCI dietary recommendation, 21% had low knowledge of food consumption, and 37% of females and 41% of males felt no pressure to eat a healthful diet. Diet-cancer beliefs and knowledge were significantly (p<0.001) associated with healthful diet changes, lower fat intake, and higher fiber consumption. Individuals with high food composition knowledge consumed 2.3% less energy from fat and 1.1 grams more fiber compared to those with knowledge. Participants who reported they felt strong pressure to eat a healthy diet made 1.8 more healthful diet changes vs. those who felt no pressure, however, there was little association of norms with fat or fiber intake. Population-based studies are important because much of the research on improving diets has been performed in clinical settings, with small, select samples using individual counseling strategies; therefore neither the techniques nor results can be directly applied to community-based nutrition intervention programs. Our research suggests that intervention strategies which target beliefs and knowledge may help people adopt more healthful diets. Research should be done to explore whether interventions need to be specifically focused and tailored to have a positive impact on the diet of older Americans, since this subgroup had lowest levels of belief, knowledge, an norms.
Haines, Pamela S. (author), Metz, Jill (author), Patterson, Ruth E. (author), and School of Public Health, University of North Carolina, Chapel Hill, NC
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07877
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., The objective of this study was to examine the extent to which diet and health-related knowledge and attitudes explain differences in diet quality as measured by the Diet Quality Index (DQI). To date, empirical evidence linking attitude, knowledge and overall diet quality has been unavailable in a representative sample of the US population. The study sample included 880 men and women identified as primary meal planner - preparers who completed three days of dietary intake data as part of the 1989 Continuing Survey of Food Intake by Individuals and who completed the 1989 Diet and Health Knowledge Survey. The DQI is a multidimensional index of diet quality which scales and sums eight Diet and Health recommendations. Knowledge and attitude scales reflect elements of the Health Belief Model--susceptibility, personal importance of following dietary guidelines, diet and health awareness ,and nutrition knowledge. The proportion of the population achieving any one of the eight DQI guidelines ranged from 70% consuming less than 300 mg cholesterol per day to 15% consuming 5 daily servings of fruit and vegetables. 13.3% of diets were classified as good; 44.7% of diets were classified as fair or poor. Heightened diet and disease awareness (p=0.01) and level of nutrition knowledge (p=0.07) were positively and independently associated with better diet quality in mulitvariate analyses controlling for age, gender, income, race, education and selected household and lifestyle characteristics. In contrast, lower importance given to following the Dietary Guidelines (p=0.008) and greater susceptibility [more frequent responses that own diet ought to be lower in calories, fat, saturated fat, dietary cholesterol, and salt] (p=0.01) were associated with poorer overall dietary quality. Other factors associated with dietary quality included higher education, age over 40, being on a special diet, and reporting that nutrition was an important priority while grocery shopping. Factors independently and negatively associated with dietary quality included being under 40 and single, ever smoking at least 100 cigarettes, and being overweight. Gender, race, and income level did not explain additional variation in diet quality when knowledge and attitude variables were included in multivariate models. Results suggest nutrition knowledge and attitudes are independent predictors of the overall quality of diet.
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.
Kendall, Patricia (author), Swanson, Marilyn A. (author), and Swanson: Family and Consumer Sciences, University of Idaho, Moscow, ID; Kendall: Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07869
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Two hundred and twelve Idaho citizens participated in the "Train the Trainer" Safety and Food excellence (S.A.F.E.) educational program during 1993. Idaho's effort was part of an eight state strategy to reduce the risk of illness from foods served to individuals with weakened immune systems. Funding was obtained through the FY92 ES-USDA Food Safety and Quality Initiative. S.A.F.E., a four hour leader training program, is an action-oriented program which teaches professionals, paraprofessionals an volunteers to present education programs aimed at changing specific food handling practices. Individuals who work with the elderly or other high-risk population groups were targeted. The seven Idaho programs were team taught by the Extension Food Safety Specialist, a county Extension Home Economist and an Environmental Health Specialist from the local health district. Participants received three food safety posters, learned appropriate food safety practices and teaching strategies and set personal behavior goals. Mean knowledge scores increased from 89% to 96%. Ninety seven percent of the participants set personal food safety behavior goals. At a three month self-reported evaluation, a majority met their goals "most of the time" and almost all met their goal "some of the time". Over 950 food safety posters have been distributed. Estimates suggests each poster has been seen by an average of 25 individuals. The trained program leaders have utilized food safety educational strategies from the S.A.F.E. workshop and reached between 4 and 282 others.
Anuradha, V. (author), Kousalya, T.K. (author), and Depart of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India; Depart of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07888
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., This study was taken up with the objective of developing primers that could be used to impart nutrition education after literating the adults. Twenty five illiterate women of Muthumariamanpuram of North Coimbatore belonging to low income group were selected for imparting education. The family composition and prevalence of illiteracy of the selected subjects were elicited using a proforma. The investigator taught the subjects to read and write Tamil. Initial nutritional knowledge of the subjects were tested. Two nutrition education primers were prepared and the subjects were taught the primer lessons for three months. Nutrition education was imparted by visual and audio-visual aids. Supplementary readers on health education were used to educate them. It was found that poor economic status was the cause for illiteracy. Nutrition education improved learning skills and awareness of the nutritional facts and improvement of dietary patterns and practices.
Chandrasekhar, Usha (author), Levadas, Rajammal P. (author), Mani, N. Bhooma (author), and Avinashilingam Deemed University, Coimbatore, Tamil Nadu, India
Format:
Conference paper
Publication Date:
1994
Published:
India
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07904
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., A group of 50 rural women who participated in a nutrition counseling/education programme were followed to find out the impact of their education and participation in an intervention programme. Nutritional knowledge and awareness of the women before and after participation, changes in their cooking practices, improvements in the food consumption pattern of their families, type of weaning foods introduced to their next borns and nutritional profile of their next borns formed criteria for evaluation. Besides remarkable retention in knowledge, positive trends in awareness, the notable changes in practices were evident. The mothers gave appropriate weaning foods to the next borns; food and nutrient intake trend were better and superior to their control counterparts. Beneficial impact of nutrition education to women especially through participatory approach was established.
Pelican, Suzanne (author), van den Heede, Fred A. (author), and van den Heede: Center for Academic Development, College of Santa Fe, Santa Fe, NM; Pelican: Nutrition and Dietetics Training Program, Indian Health Service, Santa Fe, NM
Format:
Conference paper
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07905
Notes:
James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Although marketing offers nutrition educators a number of useful tools and techniques (e.g., market segmentation and focus groups) for reaching audiences more effectively, we shouldn't limit our goals to those of marketing. The ultimate goal of education is different than that of marketing. Education seeks to build a context or a framework into which learners can "fit" new information. In contrast, marketing seeks to sell something to consumers. Even social marketing -- which promotes healthy behaviors -- seeks to "sell" those behaviors, not to educate learners to become independent decision-makers. Of course, most nutrition educators want to influence people's behavior, but don't we also want to challenge learners to think autonomously? Admittedly, education at this level may seem difficult or impossible in some settings. However, if nutrition education is to play an important role in achieving health objectives in the year 2000 and beyond, we mst ask whether our ultimate goal should be to "sell" behaviors to consumers or to teach citizens how to evaluate information so they can behave according to their own judgments.
