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disease. Healthy Steps has been shown to increase knowl-edge and willingness to eat healthy foods and increase thetime spent on physical activity.

P79 Fast Foods! – An Electronic FoodsCurriculumGeorgia Jones, PhD, University of Nebraska-Lincoln,Department of Nutrition and Health Sciences, 120BRuth Leverton Hall, gjones2@unl.edu; Jean Swanson, BS,University of Nebraska-Lincoln, Nebraska 4-HCurriculum Development Team, 114 Ag Hall,jswanson8@unl.edu; Patricia Fairchild, EdD, University ofNebraska-Lincoln, Nebraska 4-H CurriculumDevelopment Team, 114 Ag Hall, pfairchild2@unl.edu

Objective: The overall goal of this project is to help chil-dren develop food preparation skills.Use of Theory or Research: This curriculum was devel-oped based on the 4-H model of exponential learning.Target Audience: Youth between the ages 10-14.Description: Americans spend almost 50% of their foodpurchases at restaurants, compared to about 25% in 1955.A negative correlation exists between eating in restaurantsand quality of diet. Eating out is associated with increasedconsumption of calories, saturated fat, cholesterol, and so-dium. Increased frequency of eating dinners as a family isassociated with a higher intake of several nutrients, includ-ing fiber, calcium, folate, iron, and vitamins B6, B12, C andE. Research conducted by the University of Nebraska-Lincoln extension faculty demonstrates that middle school,high school, and college students have limited food literacyand preparation skills. Research conducted by the samefaculty also shows that student interest in food is increasing.With the abundance of convenience foods and changingdemographics of American households, children are lesslikely to learn cooking skills. Students want to learn foodpreparation skills; however for some of them there is no oneto help develop their interest in food.Evaluation: The Fast Foods CD-ROM was developed as anelectronic resource to tap into children’s desire to cook andfamiliarity with technology. The CD contains videos offood preparation techniques, games, ingredient substitu-tions and commonly used equipment.Conclusions and Implications: This curriculum is designedto help youth develop food preparation skills. Developmentof food preparation skills will enable consumers to makehealthier food choices.

P80 Impact of the Food Stamp OfficeEnvironment on Client Receptivity toNutrition and Physical Activity MessagesAnne-Marie Davee, MS, RD, Muskie School of PublicService, University of Southern Maine, 45 CommerceDrive, Suite 11, Augusta, ME 04330,

adavee@usm.maine.edu; Jigna Dharod, PhD, MuskieSchool of Public Service, University of Southern Maine,jdharod@usm.maine.edu; Lori Kaley, MS, RD, MSB,Muskie School of Public Service, University of SouthernMaine, lkaley@usm.maine.edu; David Crawford, MPH,Maine Physical Activity and Nutrition Program, MECenter for Disease Control and Prevention, SHS 11, KeyPlaza, 4th Floor, Augusta, ME 04333-0011,David.Crawford@maine.gov

Objective: To evaluate the effectiveness of an enhancedenvironment in Maine Department of Health and HumanServices Food Stamp Program (FSP) offices on clientawareness of nutrition and physical activity (PA) messagesand knowledge of current recommendations.Design, Setting and Participants: In Maine, 30,000 low-income residents visit 16 regional FSP offices monthly. Thisproject focused on the integration of nutrition and PAmessages in lobbies and interview rooms with an enhancedenvironment.Intervention: An intervention/control non-randomizeddesign where each of three intervention offices was pairedwith a control office by number of clients and geographiclocation. Intervention offices placed banners and colorfulwall illustrations with brochures promoting nutrition andPA messages. Sample size was estimated to test the hypoth-esis that a higher proportion of intervention site clientswould be aware of nutrition and PA messages than thecontrol site clients.Outcome Measures and Analysis: Using SPSS version15.0, ANOVA and chi-square tests were conducted todetect differences in message awareness and nutritionknowledge between intervention and control sites.Results: Overall, half of clients correctly identified fruit(52%) and vegetable intake (50%) recommendations, withless recognition of physical activity guidelines (21%). Pre-liminary comparison of survey results indicated no signifi-cant differences in awareness and knowledge of nutritionand PA messages between intervention and control sites.Conclusions and Implications: Preliminary results suggestthat during a brief visit to FSP offices, the enhanced envi-ronment did not have a significant impact on awareness ofnutrition and PA messages or knowledge of recommenda-tions. Additional participant engagement and message re-inforcement is needed. This project was funded by theUSDA Food Stamp Program.

P81 Follow-Up Evaluation of FSNE AdultsKari Bachman, MA, kbachman@nmsu.edu;Linda S. Wells, MA, liwells@nmsu.edu;M. Ann Bock, PhD, RD, LD, New Mexico StateUniversity Cooperative Extension Service, P.O. Box30003, MSC 3AE, Las Cruces, New Mexico 88003,abock@nmsu.edu

Continued on page S78

Journal of Nutrition Education and Behavior ● Volume 40, Number 4, July/August 2008 Supplement S77