Community Assessment of students within Grand Rapids Public High

SchoolAshley Bridges, Nicole Chambers, Lynda

Chase, Jim Harrington, Sheila Lucas, Denise Lyon, Rebekkah McConnell, Dana Sartorius

OverviewThere is a growing concern in the U.S. about the

health and obesity rate of childrenAccording to the data shown on the Michigan

Department of Community Health (MDCH, 2011.), there has been a trend of increased obesity rates in adolescents (grades 9-12) over the past 10 years.

OverviewWe know that obesity can lead to many health

problems such as:Cardiovascular diseaseDiabetesStrokeCancers

Problem StatementRisk for Nutrition Imbalance; More than body requirements

Related to: Excessive intake relative to metabolic body needs Lack of nutritional knowledge needs, and/or appropriate

preparation Poor dietary habits – psychosocial factors Sedentary lifestyle – Socioeconomic status

Secondary to: Increased rates of obesity, diabetes, hypertension,

cancerAs Evidenced by:

Weight 20% over ideal for height and frame Reported or observed dysfunctional eating patterns Eating in response to external cues such as time of day or social

situations

Intervention – Dietary and Exercise logsIncorporate a dietary and exercise log into

classroom setting through a health education or physical education class in high school (grades 9-12)

Use free web based programs such as My fitness pal or Fit day – students with smart phones can download theses apps for free or just use the web based form

Intervention Outcome Weight loss/gain would be monitored weekly

by the student using the online format chosen.

Comparisons would be made using the information logged at the beginning of the semester and at the completion of the semester regarding amount of nutritious and empty calories consumed and a comparison of activities completed.

Barriers to nutrition and exercise log interventionStudents may log inaccurate amounts of food

consumed or exercise completed to get “better grade” or because of embarrassment

Students may feel like recording weight, even in private logs, may be intrusion of privacy

Some students may require specialized diets or approval from a physician before starting a exercise or “diet program”

Possible permission from parents for students to enroll in this class or just incorporating it into already approved curriculum (i.e.- physical education or health awareness class)

Intervention- Teach Students (grades 9-12) About Portion Size and Proper Nutrition

Incorporate proper potion sizes in health education classes.

Have students develop a nutritional plan including portion sizes and a food log that is presented to peers

Introduce students to websites and mobile phone apps to assist students with proper portion control and food logs.

Websites such as Choosemyplate.gov and MyPyramid.gov discuss what correct portion sizes are and how much of fruits, grains, vegetables, protein and dairy should be included in your diet.

Intervention OutcomesStudents will demonstrate knowledge of

basic nutrition and portion size. As evidence by grades, demonstration of appropriate portions size and nutritional choices.

Incorporate new knowledge into everyday life. As evidence by healthy eating habits and healthy weight

Barriers to Teaching Students (9-12 grade) About Portion Size and Proper Nutrition

Permission from Grand Rapids School District would be needed to incorporate this into the health class curriculum.

Peers may not actively participate in presentations

Students my choose not to do the assignmentSemesters for health class is 18 weeks long

and is taken once during 9-12 grade.

Intervention- Nutritional Knowledge

Create a daily log of food choices using the food pyramid as a guide

Provide access to computers daily in health or physical education class to access nutritional information

Intervention OutcomeDemonstrate appropriate serving size through

hands on demonstration in health or physical education class

Outcomes would be measured by comparing logs throughout the semester

Students able to verbalize at least two new healthy foods they have tried and liked this semester

Students able to demonstrate one food source of calcium, iron, whole grain, fruit and vegetable

Barriers to nutritional knowledge intervention

Students may not complete the log accuratelyStudents may refuse to change their

behaviors by not trying new foods Some students may have allergies or other

health conditions (i.e.- diabetes) that prevent them from making changes to their food choices