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.

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P4 Tip of Your Tongue: A Tasty Experience forTeens—Food Tasting Methodology for TeensLisa Sheldon, MS, sheldonl@gcc.mass.edu, 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, edaniel@brockport.edu, 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, PAXTONAE@mailbox.sc.edu,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