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Target Audience: College students, professors and staff, nutrition educators, and health professionals. Description: Bulletin boards topics included dietary - ber, vegetarian and low-cost protein sources, whole grains, and fruits and vegetables. Displays used colorful visual cues to attract audience attention. Informational content fo- cused on health benets, integrating target foods into cur- rent diet and recipes using target foods. Evaluation: Inuence was assessed with recipe disap- pearance tracking. Beans and vegetarian protein disappear- ance was 100% (n ¼ 100 recipes) within 8 weeks of display; statistics for whole grain and fruit/vegetable displays will be provided at the conclusion of the program. Conclusions and Implications: College bulletin boards offering basic nutrition information, low-cost meal ideas, and recipes may be a cost-effective method to help meet student nu- trition education needs within students' natural environment. Funding: None. P4 Tip of Your Tongue: A Tasty Experience for Teens—Food Tasting Methodology for Teens Lisa Sheldon, MS, [email protected], Greeneld Community College, 1 College Drive, Greeneld, MA 1301; Doris Devadoss, MHS; Mindy Hackner, MLS, Milne Public Library Objective: Tip of Your Tongue: A Tasty Experience for Teens (TYT) nutrition education pilot examines the feasi- bility of teen-centered analytical tasting methodology. Based on wine tastings, the method uses a formal evalua- tion and sensory system for new and less-familiar foods. The TYT nutrition education pilot program facilitates will- ingness to taste nutrient-dense foods, with evaluative and sensory methodology to deconstruct food characteristics by using an analytical approach. Use of Theory or Research: Dietary variety is a measure of diet quality. The USDA recommends a variety of nutri- ent-dense foods: fruits, vegetables, and whole grains. In- creasing consumption is challenging for teens, who are often reluctant tasters. Teaching tasting methodology can help students overcome neophobia and discuss their food preferences through exploration and discovery. Target Audience: Community health and nutrition educators, teachers. Description: TYT, a 1-session, public librarybased pilot, included taste training, description of human taste, and descriptive attributes of food. Students sampled nutrient- dense foods (eg, beets, kale, pomegranate, quinoa) from fruit, vegetable, and grain groups. Sensory evaluations were completed with adjectives (appearance, aroma, a- vor, texture, and depth of avor). Evaluation: Students (n ¼ 6) tasted all sample foods and completed sensory exercises to describe specic food char- acteristics. Students shared and discussed sensory impres- sions by using tasting evaluation forms as prompts. Activities increased motivation, self-efcacy, and outcome expectations related to new foods. Expansion of tasting methodology to classrooms and community nutrition ed- ucation programs for teens is feasible. Conclusions and Implications: The TYT uses analyti- cal tasting methodology to help teens explore new foods and increase enjoyment of foods and willingness to try new foods. The tasting evaluation form provided a helpful guide for tasting and discussing food characteristics. Funding: Milne Public Library and Friends of the Library. P5 Demographic Variables Affecting Student Satisfaction and Retention in an On-line Introductory Nutrition Class Eileen Daniel, DEd, RD, [email protected], Suny, 350 New Campus Drive, Brockport, NY 14420 Objective: To determine whether demographic variables such as sex, academic standing, age, and academic major inuence student satisfaction and retention in an on-line introductory nutrition course. Design, Setting and Participants: Eighty-one stu- dents in 3 different sections of a basic nutrition course taught completely on-line were surveyed at the beginning and end of the semester. A 21-item instrument, adapted from Artino (2008) used a satisfaction subscale plus demo- graphic information. One item used as a variable asked stu- dents to respond to ‘‘if you could take this course over, which instructional method would you prefer?’’ Students were also asked whether they had previously taken an on-line course. Outcome Measures and Analysis: Data were analyzed to determine whether demographics inuenced student satisfaction and retention with an on-line nutrition course. Results: Of the 4 demographic variables, age older than 22 years, academic major, and female sex were found to in- uence student satisfaction. Nursing students claimed a higher level of course satisfaction than those in other ma- jors. Academic standing (freshman, sophomore, etc) did not inuence course satisfaction. Higher retention was found among students older than 22 years and among those who had previously taken an on-line course. The ma- jority (59%) indicated that they prefer the on-line format. Conclusions and Implications: Student recruitment, retention, and the ongoing importance to improve the de- sign and implementation of on-line courses continue to be a high priority for many institutions offering nontradi- tional course offerings. This study indicated that students older than 22 years showed the highest level of satisfaction and retention with an on-line introductory nutrition course. Funding: None. P6 Accuracy of Parental Responses of Fourth-Grade Children’s Usual Participation in School-Provided Meals Amy Paxton, MPH, RD, LD, [email protected], University of South Carolina, Institute for Families in Society, 1600 Hampton Street, Suite 507, Columbia, SC 29208; Suzanne Baxter, PhD, RD; Caroline Guinn, RD, LD; Christopher Finney, MS; Julie Royer, MSPH; Christina Devlin, RD, LD; Joshua Tebbs, PhD S14 Poster Abstracts Journal of Nutrition Education and Behavior Volume 43, Number 4S1, 2011 P3 (continued) Continued on page S15

Demographic Variables Affecting Student Satisfaction and Retention in an On-line Introductory Nutrition Class

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S14 Poster Abstracts Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011

P3 (continued)

Target Audience: College students, professors and staff,nutrition educators, and health professionals.Description: Bulletin boards topics included dietary fi-ber, vegetarian and low-cost protein sources, whole grains,and fruits and vegetables. Displays used colorful visual cuesto attract audience attention. Informational content fo-cused on health benefits, integrating target foods into cur-rent diet and recipes using target foods.Evaluation: Influence was assessed with recipe disap-pearance tracking. Beans and vegetarian protein disappear-ance was 100% (n¼ 100 recipes) within 8 weeks of display;statistics for whole grain and fruit/vegetable displays willbe provided at the conclusion of the program.Conclusions and Implications: College bulletin boardsoffering basic nutrition information, low-cost meal ideas, andrecipesmaybeacost-effectivemethodtohelpmeetstudentnu-trition education needswithin students' natural environment.Funding: None.

Continued on page S15

P4 Tip of Your Tongue: A Tasty Experience forTeens—Food Tasting Methodology for TeensLisa Sheldon, MS, [email protected], GreenfieldCommunity College, 1 College Drive, Greenfield, MA1301; Doris Devadoss, MHS; Mindy Hackner, MLS, MilnePublic Library

Objective: Tip of Your Tongue: A Tasty Experience forTeens (TYT) nutrition education pilot examines the feasi-bility of teen-centered analytical tasting methodology.Based on wine tastings, the method uses a formal evalua-tion and sensory system for new and less-familiar foods.The TYT nutrition education pilot program facilitates will-ingness to taste nutrient-dense foods, with evaluative andsensory methodology to deconstruct food characteristicsby using an analytical approach.Use of Theory or Research:Dietary variety is a measureof diet quality. The USDA recommends a variety of nutri-ent-dense foods: fruits, vegetables, and whole grains. In-creasing consumption is challenging for teens, who areoften reluctant tasters. Teaching tasting methodologycan help students overcome neophobia and discuss theirfood preferences through exploration and discovery.Target Audience: Community health and nutritioneducators, teachers.Description: TYT, a 1-session, public library–based pilot,included taste training, description of human taste, anddescriptive attributes of food. Students sampled nutrient-dense foods (eg, beets, kale, pomegranate, quinoa) fromfruit, vegetable, and grain groups. Sensory evaluationswere completed with adjectives (appearance, aroma, fla-vor, texture, and depth of flavor).Evaluation: Students (n ¼ 6) tasted all sample foods andcompleted sensory exercises to describe specific food char-acteristics. Students shared and discussed sensory impres-sions by using tasting evaluation forms as prompts.Activities increased motivation, self-efficacy, and outcomeexpectations related to new foods. Expansion of tastingmethodology to classrooms and community nutrition ed-ucation programs for teens is feasible.

Conclusions and Implications: The TYT uses analyti-cal tasting methodology to help teens explore new foodsand increase enjoyment of foods and willingness to trynew foods. The tasting evaluation form provided a helpfulguide for tasting and discussing food characteristics.Funding:Milne Public Library and Friends of the Library.

P5 Demographic Variables Affecting StudentSatisfaction and Retention in an On-lineIntroductory Nutrition ClassEileen Daniel, DEd, RD, [email protected], Suny,350 New Campus Drive, Brockport, NY 14420

Objective: To determine whether demographic variablessuch as sex, academic standing, age, and academic majorinfluence student satisfaction and retention in an on-lineintroductory nutrition course.Design, Setting and Participants: Eighty-one stu-dents in 3 different sections of a basic nutrition coursetaught completely on-line were surveyed at the beginningand end of the semester. A 21-item instrument, adaptedfrom Artino (2008) used a satisfaction subscale plus demo-graphic information. One item used as a variable asked stu-dents to respond to ‘‘if you could take this course over,which instructional method would you prefer?’’ Studentswere also asked whether they had previously taken anon-line course.Outcome Measures and Analysis: Data were analyzedto determine whether demographics influenced studentsatisfaction and retention with an on-line nutrition course.Results: Of the 4 demographic variables, age older than22 years, academic major, and female sex were found to in-fluence student satisfaction. Nursing students claimeda higher level of course satisfaction than those in other ma-jors. Academic standing (freshman, sophomore, etc) didnot influence course satisfaction. Higher retention wasfound among students older than 22 years and amongthose who had previously taken an on-line course. Thema-jority (59%) indicated that they prefer the on-line format.Conclusions and Implications: Student recruitment,retention, and the ongoing importance to improve the de-sign and implementation of on-line courses continue to bea high priority for many institutions offering nontradi-tional course offerings. This study indicated that studentsolder than 22 years showed the highest level of satisfactionand retention with an on-line introductory nutritioncourse.Funding: None.

P6 Accuracy of Parental Responses ofFourth-Grade Children’s Usual Participation inSchool-Provided MealsAmy Paxton, MPH, RD, LD, [email protected],University of South Carolina, Institute for Families inSociety, 1600 Hampton Street, Suite 507, Columbia, SC29208; Suzanne Baxter, PhD, RD; Caroline Guinn, RD, LD;Christopher Finney, MS; Julie Royer, MSPH;Christina Devlin, RD, LD; Joshua Tebbs, PhD