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program is currently being implemented and evaluated.This project is funded by USDA CSREES NRI and DHHSACF Head Start Bureau.
O24 Fit WIC – Nutrition and Physical ActivityChallenges for Staff and ClientsAnne Bennett, MPH, RD, Tri-County HealthDepartment, 7000 East Belleview Avenue, Suite 301,Greenwood Village, CO 80111, [email protected];Cindy Marino, RD, Tri-County Health Department, 7000East Belleview Avenue, Suite 301, Greenwood Village,CO 80111, [email protected]; Heidi Fritz, MS, RD, Tri-County Health Department, 7000 East BelleviewAvenue, Suite 301, Greenwood Village, CO 80111,[email protected]
Using the Fit WIC model, a program developed to preventchildhood obesity, one of our Women, Infants and Chil-dren clinics provided staff and clients the opportunity toincrease fruit and vegetable intake and practice otherhealthy behaviors. To help staff experience practicing newbehaviors and accomplishing personal goals, they com-pleted four, week long challenges and kept track of theirsuccesses in a recordkeeping booklet. They became rolemodels and challenged their clients to increase their intakeof fruits and vegetables by two servings per day by partici-pating in the same challenges. Bonus activity challengeswere included. Staff and clients received kitchen gadgets orten-dollar gift cards to purchase fruits and vegetables asincentives for participating. Staff kicked off the client chal-lenge with a fruit and vegetable taste-testing fiesta with 148attendees. Data was collected on 6 staff members and 89clients. Results showed that 67% of staff and 35% of clientsincreased their fruit and vegetable consumption by two ormore servings per day. Twenty-two percent of clients and33% of staff increased their intake by 1 serving per day.Clients comments included: “Having a booklet as a guidehelped me and knowing someone else was going to see italso helped.” “My child would see me eating fruits andvegetables and that made him want to eat them, too.” Anadded bonus was team building that occurred for staff asthey worked to accomplish a common goal. This projectwas funded by a Colorado Physical Activity and Nutritiongrant.
O25 Knowledge and Practice of the NutritionService Staff at the Ribat University Hospital:Need for Appropriate Nutrition EducationProgrammeAhlam B. Shikieri, PhD, RPHNutr, National RibatUniversity, PO Box 1776, Khartoum State, Khartoum,Sudan, [email protected]
Medical nutrition therapy (MNT) saves money by provid-ing alternatives to more costly therapies, by decreasinglength of hospital stay, and by preventing the need forsurgery and hospitalizations (American Dietetic Associa-tion {ADA}, 1998). In order to achieve its aims, MNTrequires qualified dietitians who have the necessary educa-tion to meet the needs of the patients. A comprehensive 57question-checklist was completed by the Head of the Nu-trition Service Section at the Ribat University Hospital,Sudan. The purpose was to assess the nutritional knowledgeof the staff about dietary management and food safetypractices. The study indicated that nutrition screening wasnot performed to most of the patients on admission. Nearlyall of the staff in the section did not complete a medicalquestionnaire and food handlers did not wear a specialuniform. None of the staff received a training course orcontinued professional development during the previousthree years. In addition, no standard portion sizes were usedwhen distributing the volume of food to patients and wardvisits were not carried out on a regular basis by the head ofthe section. Patients were not encouraged to eat. Water andbeverages were not served with the meal and patients werenot provided with nutrition education on discharge. Foodhandlers did not cut nails, cover wounds or wore gloves andthermometers were not used. The findings of the study willhelp to evaluate the current nutrition curriculum providedat the Sudanese universities and to develop the appropriatenutrition education programmes.
O26 Development of Curriculum AssessmentTool to Ensure Theory ComplianceElana Natker, Department of Food Science and HumanNutrition, Colorado State University, Fort Collins, CO80523, [email protected]; Garry Auld, PhD,RD, Department of Food Science and Human Nutrition,Colorado State University, Fort Collins, CO 80523,[email protected]; Barbara Sutherland, PhD,Department of Nutrition, University of California atDavis, 3150C Meyer Hall, Davis, CA 95616,[email protected]; Susan S. Baker, EdD,Department of Food Science and Human Nutrition,Colorado State University, Fort Collins, CO 80523,[email protected]
Research suggests that educational programs designed forbehavior change are most successful when rooted in learn-ing theories. The release of Dietary Guidelines for Ameri-cans 2005 required that nutrition-based curricula for pro-grams such as the Expanded Food and Nutrition EducationProgram (EFNEP) be updated. Colorado and CaliforniaEFNEP partnered to create a new curriculum “HealthyFamilies: Eating Smart and Being Active” which incorpo-rates the Guidelines and is based on Adult Learning Theoryand Social Cognitive Theory. The purpose of this projectwas to assess the new curriculum and ensure it remained
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S100 Oral Abstracts
