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TUESDAY, OCTOBER 20

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

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romoting Locally Grown Fruit and Vegetable Consumption bylementary School Aged Children and Their Parents

uthor(s): C. S. Oliveri,1 M. Mattey,2 L. Miller,1 K. Jelley,3 M. Brown,1

. Maggard,4 T. Williams5; 1Ohio State University Extension, Piketon,H, 2Ohio State University Extension, Waverly, OH, 3Ohio Stateniversity Extension, Georgetown, OH, 4Ohio State University Extension,est Union, OH, 5Ohio State University Extension, Portsmouth, OH

earning Outcome: Participants will be able to implement the Fruitsnd Vegetable Fact sheets program in their communities.

recent study conducted by the state Health Department found thatdult residents are not consuming the recommended amounts of fruits andegetables daily. Twenty five percent of those surveyed reported no leisureime activity and the rate of obesity in the state has increasedramatically. Regional fruit and vegetable producers have expressed annterest in educational tools that encourage residents to purchase andonsume locally grown products.

o address these issues, a series of thirteen fact sheets promoting locallyrown fruits and vegetables was developed. Each fact sheet focuses on aeasonal fruit or vegetable and contains tips on selection, storage,utrition information, fitness activity related to the topic, ideas for furtherxploration and a recipe. One or two fact sheets are sent home in theackpacks of elementary aged children each month. As documented in arogram designed to reach the same target audience, parents oflementary school children are receptive to receiving information to helphem as parents. Curriculum also includes a lesson plan, letter to thearents and coloring pages.

rogram results are measured utilizing a questionnaire that is sent homeith one of the fact sheets in the spring. Initial piloting of the program

ndicated that new information was gained, strategies had beenmplemented and parents liked this method of instruction. Following theilot program in four counties, materials were distributed statewide inecember, 2008. Results of the statewide program will be shared. The

tate 4-H Foundation provided funding for the development of thisurriculum.

unding Disclosure: Ohio 4-H Foundation Grant

Research Fund

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xamination of Pre-Diabetes and Diabetes Perceptions andnowledge Using Focus Groups

uthor(s): V. Haley-Zitlin,1 C. Carter,1 K. Cason,1 C. Dye,2 A. Johnson3;Food Science and Human Nutrition, Clemson University, Clemson, SC,Health Sciences, Clemson University, Clemson, SC, 3Glen Raven Textiles,LC, Anderson, SC

earning Outcome: The participant will be able to explain the value ofsing focus groups for examinating pre-diabetes and diabetes perceptionsnd knowledge.

our focus groups (FG) were held at a rural upstate South Carolinaorksite. Participants were considered at risk for type 2 diabetes based on

amily history or lab results. Twenty-nine employees participated; each FGonsisted of 6-9 men and women. Ten (33.33%) participants were 35-44ears, 26.67% were 45-54, and 30% were 55-64. Participants wereaucasian (70%), Black (26.67%), and Hispanic (3.33%). Most wereonsmokers (86.67%); 90% were married or separated/divorced with 10%ever married. Average BMI was 31.58. Questionnaires determinedarticipants’ pre-diabetes/diabetes knowledge and demographicnformation. The FG interview guide was developed and organized byocial Cognitive Theory constructs: personal factors, environmental

actors, and behavioral factors. Content validity of the FG guide wasstablished through a literature review of diabetes interventions andonsensus. NUD*Vivo 7 was used to code, organize and analyze the data.ata was compared/contrasted by an analysis table. Key phrases were

oded into a framework and themes/sub-themes identified. Focus groupiscussions covered eating and exercise behaviors, weight management,nd diabetes knowledge. Data analysis revealed 12 major themes: desiredctivities, nutritional knowledge, dietary behavior, feelings about exercise,xercise barriers, thoughts about body weight, weight managementehavior, barriers to successful weight management, motivations foreight management, support for weight management, knowledge aboutre-diabetes and diabetes, and success of worksite diabetes preventionrogram. Identified barriers were time, motivation, energy, price, taste,nd nutrition knowledge. Practitioner’s implications include assistingatients in behavior change strategies that are individually tailored.articipants were aware of healthy behaviors but had difficulty withehavior change.

unding Disclosure: Creative Inquiry Grant

-90 / September 2009 Suppl 3—Abstracts Volume 109 Number 9

xamination of College Students’ Food Label Use on Theirelection of Portion Size

uthor(s): T. Tanaka,1 J. Coker,2 A. Gillett,3 C. Seaborn1; 1Food andutrition Department, University of Wisconsin-Stout, Menomonie,I, 2Provost, University of Wisconsin-Stout, Menomonie, WI, 3School

f Education, University of Wisconsin-Stout, Menomonie, WI

earning Outcome: Participants will be able to discuss thenconsistency of food label use to choosing food portions for daily diet.

he use of the food label is thought to create awareness of portionistortions. The purpose of this study was to examine theelationship of label use with selected portion sizes. College studentsn�112) were recruited and asked to select their typically consumedortion size from life-sized food photographs featuring four portionsf pizza, macaroni and cheese, tortilla chips, soda, M&Ms, Cheerios,nd orange juice. Students were also asked about the frequencies ofeading and using labels, ability to select the picture depicting theerving size on the label, their ability to calculate the calorie contentf the foods using the Nutrition Facts label, and their typical portionsonsumed. Most students reported frequently reading serving size83.9%) and calorie information (78.6%) and calculated the calorieontent correctly (74.2%). However, fewer students reported actuallysing the serving size (51.8%) and calorie information (56.2%). Only2.8% selected the picture depicting the serving size on the label.ver 39% of the students selected pictures depicting larger dailyortions compared to the reference sizes. The frequency of usingerving size information was negatively correlated with the selectedortions of snacks (tortilla chips, p�0.031 and M&Ms, p�0.047).owever, no significant relationships were found between selectedortions and frequency of reading labels, correct identification oferving size, and calculation of correct calories, suggesting thattudents did not effectively interpret the label information forelection of portion sizes. To prevent portion distortion, nutritionrofessionals should focus on the practical use of the label to guideortion choices.

unding Disclosure: University of Wisconsin-Stout, Graduate

mpact of Point-of-Selection Nutrition Information on Mealhoices at Restaurants

uthor(s): S. Sharma,1 A. Wagle,1 K. Sucher,1 N. Bugwadia2;Nutrition, Food Science & Packaging, San Jose State University,an Jose, CA, 2South Asian Heart Center, Mountain View, CA

earning Outcome: Participants will be able to describe the effectf point of selection nutrition information on their meal choice.

outh Asians are known to be at an increased risk for cardiovascularisease amongst all minority groups. The South Asian Heart CenterSAHC) provides early screening and nutrition education to Southsians living in the United States. Purpose: To study the change ineal choice of restaurant customers (especially South Asian) on being

ffered a healthier modification of ethnic foods and nutritionnformation at the point of selection (POS), and to ascertain theactors that influence the customer’s decision in making the choice.

ethod: Recipes for 9 items from a restaurant menu were modifieds per SAHC guidelines and labeled as “Heart Healthy” on the menu.ales data for the items was collected for 11-week pre and post-

ntervention periods. A survey was also conducted during thentervention period to gain insight into the attitudes and beliefs ofustomers regarding food choices. Results: Purchase of modified menutems were positively correlated with the customers’ education, theirntention to order a healthier item on a return visit, and their beliefhat healthy options for a meal are nutritious and provide a goodalue. Sales of three modified items: Garbanzo Salad (p�0.021),almon Masala (p�0.045) and Jeera Rice (p�0.001) increasedignificantly during intervention, while sales of the other six itemsemained constant. These correlations were however, not found to beignificant for South Asian customers. Conclusion: Nutritionnformation provided at POS can be effective in influencingustomer’s food choice towards healthy items in restaurants.

unding Disclosure: None