P24 (continued)

Journal of Nutrition Education and Behavior � Volume 41, Number 4S, 2009 Poster Abstracts S27

Description: Author revised an existing curriculum to re-flect current diabetes prevention principles creating ‘‘Plate-ful of Prevention.’’ Five Extension Nutrition EducationProgram (NEP) paraprofessionals were trained to use thiscurriculum to deliver a 5-part class in 6 counties to 100participants.Evaluation: Process evaluation was completed by classparticipants at the end of 5 weeks to assess paraprofes-sionals’ teaching skills. Evaluation of participants’ diet/ex-ercise behaviors was conducted before and after the 5-weekclass.Conclusions and Implications: Based on pre and postsurvey (n¼85), participants reported making significantchanges in behaviors that would reduce their risk of diabetesincluding increased physical activity, increased fruits/vege-tables, improved knowledge and confidence in diabetes pre-vention, ability to control weight, eating smaller portions,choosing low calorie/fat foods, reading labels, trying newrecipes and using the ‘‘platemethod’’ (p<.005 for all factors).Average weight loss for the 5 weeks was significant at 2.4pounds (p<.003). Over 94% of participants rated instructorskills as ‘‘good or excellent.’’ Given training and a standardcurriculum Extension paraprofessionals can play a role inhelping adults reduce risk of developing diabetes. This pro-ject was funded by O.S.U. Extension Innovative Grant.

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P25 Evolution of a SNAP-Ed Youth EvaluationInstrumentKari Bachman, MA, kbachman@nmsu.edu, New MexicoState University Extension Home Economics, Box 30003,MSC 3AE, Las Cruces, NM 88003; Linda Wells, MA,liwells@nmsu.edu; Carolyn Small, BS, csmall@nmsu.edu,New Mexico State University Family and ConsumerSciences, Box 30001, MSC 3470; Wanda Eastman, PhD,RD, LD, CDE, wmorgan@nmsu.edu

Objective: This poster describes the evolution of a youthevaluation tool for SNAP-Ed New Mexico over the course offive years.Use of Theory or Research: Both versions of the instru-ment were assessed for content validity using a panel of ex-perts and for reliability using the test-retest methodology.Target Audience: The initial instrument was designed toassess nutrition knowledge and behaviors in third gradersbefore and after they participated in an Eat Smart. PlayHard!� class series. The second version will be used to assessnutrition knowledge and behaviors in third through sixthgraders before and after receiving one of several curriculain a series of classes. Both audiences are majority Hispanic,and the instruments were tested in Spanish and English.Description: The original instrument was revamped inan attempt to increase spread between pre-test and post-test scores, to incorporate additional nutrition messages,and to reflect an increased focus on behavior change.Evaluation: Validity and reliability results for the secondinstrument will be available by the time of the annualmeeting. The new instrument will be administered toyouth participants beginning in summer 2009.

Conclusions and Implications: This work has yieldedinsights related to instrument design that may help others.For example, knowledge questions must be carefully de-signed to ensure that post-test results are significantly dif-ferent from pre-test results. Also, Likert scales for behaviorquestions must be devised that show significant resultswithout being so complicated that they confuse youth par-ticipants. This project was funded by federal SNAP-Edfunds and by the NMSU Cooperative Extension Service.

P26 Cookin’ the Market Nutrition EducationProjectSarah Nelson, sarahnelson@pcfma.com, Pacific CoastFarmers’ Market Association, 5056 Commercial Circle,Suite E Concord, CA 94520

Objective: The objectives of this project are to increasefruit and vegetable consumption among low-income popu-lations, increase the number of farmers’ market transactionsconducted with Electronic Benefit Transfer (EBT/SNAP/foodstamp) cards, and increase the redemption rate of WICFarmers’ Market Nutrition Program (FMNP) coupons.Use of Theory or Research: Live cooking demonstra-tions have potential to educate consumers about unfamil-iar cooking techniques and products, increasing theirlikelihood of trying new fruit and vegetable recipes.Target Audience: Low-income recipients of WIC andEBT (food stamp) benefits.Description: Cooking demonstrations, lasting 45 min-utes, lead participants through selecting fresh produceand preparing a simple, healthy recipe. Recipes and infor-mation about local farmers’ markets are distributed. Theproject operates at farmers’ markets, WIC offices that dis-tribute FMNP coupons, and EBT (food stamp) offices.Evaluation: Preliminary evaluations, conducted by inter-cept surveys of fifty participants, document increasedknowledge of cooking techniques, familiarity with typesof fruits and vegetables, and willingness to cook the dishat home (100% of respondents to this last question).More data will be available by April, 2009.Conclusions and Implications: Live cooking demon-strations can successfully convey nutrition education inan interactive setting. Recently, PCFMA’s ConcordFarmers’ Market was chosen as a test site for the newWIC Cash Value Vouchers for fruits and vegetables: thisproject will help WIC recipients make efficient, informeduse of the new CVVs. As the CVV program expands toother farmers’ markets, this type of project can provide im-portant nutrition education to CVV/WIC recipients. TheNetwork for a Healthy California has funded this projectwith up to $255,000 available through 2011.

P27 Ohio EFNEP Breaking Ground with A NewCurriculumMaria C. Lambea, MD, MPH, CHES, lambea.1@osu.edu;Erica Daher-Twersky, MPH, twersky.1@osu.edu;Pat Riederer, MA, riederer.3@osu.edu; Andrea Tessier, MA,tessier.2@osu.edu; Joyce R. McDowell, MS, JMcDowell@hec.