P13: First Class, Fitness, Food, and Fun

P12 (continued)

Outcome Measures and Analysis: Regression analyseswere used to examine associations between normal versus atrisk for overweight/overweight status and energy-adjustedfood group and nutrient intake. Weight status was esti-mated according to CDCP sex-specific BMI-for-age growthcharts.Results: Whole grain and total dairy food intakes andintake of nutrients for which these foods are good sourceswere lower for overweight versus normal weight children.Whole grain and total fruit intakes and intake of nutrientsfor which these foods are good sources were lower foroverweight versus normal weight adolescents. Total andrefined grain intakes were not different according to weightstatus for either group. The percentage of children andadolescents whose intakes were at or above recommendedlevels differed by weight status for several vitamins andminerals with adolescents having a greater number andmore marked differences than children.Conclusions and Implications: Selected food group andnutrient intakes differed by weight status for children andadolescents justifying the need for nutrition education topromote greater intake of fruit, whole grain and dairy foods.

P13 First Class, Fitness, Food, and FunDeborah Rhoades, MA, RD, University of MarylandCooperative Extension, 330 Montevue Lane, Frederick,MD 21702, drhoades@umd.edu; M. Stone, FrederickCounty Health Department

Objective: To provide students with monthly messagespromoting healthy eating and physical activity.Use of Theory or Research: Physical fitness, good nutri-tion and positive attitudes lead to higher levels of academicperformance and lower levels of anxiety, stress and illness inchildren. Schools are one place children develop lifelonghabits, and where all are afforded equal access to nutritiousmeals and physical activity. Schools also link parents andcommunity members to resources for promoting a healthylifestyle.Target Audience: All 39,741 Frederick County publicschool students, Pre-K to 12th, and their families.Description: We created a marketing campaign featuringmonthly health messages communicated through posters,morning announcements, newsletters, cable TV, and web-sites. The campaign ran September 2005 - August 2007.Evaluation: Attempts were made to formally evaluate im-pact but conflicted with student testing priorities.Conclusions and Implications: -Reached every publicschool student, representing 74% of the youth in thecounty. -Received local and state publicity via televisionand four newspapers. Frederick Magazine ran a special fea-ture, June 2006. -Nationally recognized by NEAFCS re-ceiving the 2006 Eastern Region Marketing Award.-Presented as a success story to educators and health staffaround the state at professional meetings sponsored by the

State Department of Education. -Increased interest inhealth issues affecting students by school board members.-Received requests from school principals for more market-ing materials. -More nutritious choices in vending ma-chines. -Healthier menu selections offered by school foodservice. Project funded by Frederick County public schools.

P14 Cooks for Kids Video Training forHealthy School MealsCharlotte B. Oakley, PhD, 6 Jeanette Phillips Drive, P.O.Drawer 188, University, MS 38677; Amy Casteel, 6Jeanette Phillips Drive, P.O. Drawer 188, University, MS38677; Catharine Powers, 1024 Smoderise Drive, Medina,OH 44256; Josephine Martin, PhD, 1532 Brianwood Road,Decatur, GA 30033

Objective: Cooks for Kids demonstrates children shouldhave access to healthy food and be able to make healthyfood choices wherever they are: at home, in school, and inthe community. Improving the health of children and re-versing the childhood obesity epidemic is a shared respon-sibility and will take the commitment of parents, the food-service industry, the media, and schools working together.Use of Theory or Research: The nine-program series isbased on the vision of USDA’s School Meals Initiative forHealthy Children to improve the health of childrenthrough better nutrition. Implementing the Dietary Guide-lines for Americans in school meals will have importanthealth benefits for children.Target Audience: School nutrition, parents, industry, com-munity, children.Description: Cooks for Kids, a series of 30-minute trainingprograms, showcases access to healthy food, which allowchildren to make healthy choices at home, school, and inthe community. Episodes focus on healthful food and cook-ing techniques in school, restaurants, and homes. Programsair monthly via satellite to thousands of schools.Evaluation: Viewers evaluate each session. Preliminaryfeedback indicates programs are well received. Commentsare outstanding. A follow-up survey will be conducted atthe end of the first season.Conclusions and Implications: Cooks for Kids providesnumerous examples of success in offering healthy foodchoices to children and the enthusiastic acceptance bychildren of these healthier foods at school and at home.This integrated look at the child’s total food experiencemakes Cooks for Kids unique. Reversing childhood obesityis a shared responsibility. Cooks for Kids demonstrates howwe can work together to make a difference.

S48 Poster Abstracts