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TUESDAY, NOVEMBER 9

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

ortraying Standardized Patients: Impact on Actual Lifestyle Behaviors

uthor(s): M. Z. Vitolins,1 S. J. Crandall,2 D. P. Miller,3 E. Ip,4 K. Vaden,2

. Kronner,5 G. Marion,2 S. Davis,2 J. Spangler2; 1Epidemiology andrevention, Wake Forest University Health Sciences, Winston-Salem, NC,Family and Community Medicine, Wake Forest University Health Sciences,inston-Salem, NC, 3Internal Medicine, Wake Forest University Health

ciences, Winston-Salem, NC, 4Biostatisical Science, Wake Forest Universityealth Sciences, Winston-Salem, NC, 5Social Sciences and Health Policy, Wakeorest University Health Sciences, Winston-Salem, NC

earning Outcome: The learner will be able to describe changes that peopleho portrayed standardized patients made to their own lifestyle behaviors.

ackground: The use of standardized patients (“simulated patients”) isidespread in medical and nutrition education including training dietetic

tudents. Standardized patient (SP) activities are well-suited to provideommunication and counseling skills to encourage patient behavior change.owever little has been reported regarding how the experience of portraying anP affects the SP’s personal behavior. We report how portraying an overweightatient affected SPs’ own weight management behaviors.

ethods: Selection criteria for SPs: body mass index of 28-34 kg/m2 and abilityo read training materials in English. Eight were recruited and received tenours of training for how to portray an overweight sedentary person. After oneear, 7 of the remaining SPs completed a questionnaire with open-and closed-nded responses that included how the experience affected: 1) the SP generally;) his or her weight; and 3) lifestyle.

nalysis: Responses were collated and evaluated for common themes.

esults: All SPs completed the questionnaire and reported the experiencencreased their knowledge regarding weight management skills. Five of seveneported losing weight. Three specified the amount lost: 10 pounds (2 SPs); and5 pounds (1 SP). All SPs reported that this experience led to other lifestylehanges including eating healthy foods and awareness of “what, why and wheneat.” Three SPs had initiated exercise; one SP stated, “I have been in 5

riathlons.”

onclusion: Training SPs to act as overweight patients affected their weight,ifestyle and knowledge of weight management skills. Role playing should benvestigated for use in traditional weight management programs.

unding Disclosure: NCI grant R25 CA117887

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hanges in Eating and Physical Activity Habits of Soldiers Deployed toraq

uthor(s): M. W. Noyes,1 L. Sigrist,2 C. Koenig,3 L. F. Sanders1; 1Fort Braggesearch Detachment, United States Army Research Institute of Environmentaledicine, Fort Bragg, NC, 2Army / Baylor Graduate Program in Nutrition,nited States Army Medical Department, Fort Sam Houston, TX, 3Nutritionare Division, United States Army Medical Department, Tripler AMC, HI

earning Outcome: Participants will be able to recognize changes in weight,hysical fitness, eating habits, and physical activity habits of U.S. soldierseployed to Iraq.

bjective: Survey the eating and physical activity habits of Soldiers deployedo Iraq, and compare the eating and physical activity habits of Soldiers in aeployed combat unit to those in a deployed combat service support (CSS) unit.

ethods: One hundred sixty one Soldiers returning from deployment to Fortragg completed a self-report survey on changes in eating habits, physicalctivity habits, and associated factors while deployed to Iraq with an age of8.8 � 6.4. Descriptive statistics were calculated, as well as correlations usingultivariate general linear models.

esults: Subjects consumed most of their food from dining facilities. There wasmean weight loss of 2.1 lbs. � 14.6 (p � 0.05) and no significant difference inrmy Physical Fitness Test (APFT) scores (0.1 points � 26.4 points; p � 0.05).here were no significant differences between combat and CSS units for weighthange or APFT scores. One third of subjects reported eating healthier thanefore their deployment. Most subjects (66.7%) reported they were able toaintain their level of physical fitness. Most subjects reported increasing their

evel of exercise during their deployment. A significant, positive correlation wasound between satisfaction with fitness facilities available and APFT scores. Nother significant correlations were found.

onclusions: Although subjects reported changes in eating and physicalctivity habits during deployment, subjects did not experience significanthanges in weight or physical fitness. Areas of future research may includehanges in body composition during deployment and changes in weight andtness during post-deployment leave.

unding Disclosure: None

o Vegetarians and Vegans Stay Vegetarian? Vegetarianesource Group 2006 - 2009 Survey

uthor(s): R. Mangels, R. C. Brathwaite, C. Stahler; The Vegetarianesource Group, Baltimore, MD

earning Outcome: To evaluate the long-term adherence to andotivation for a self-chosen vegetarian dietary pattern in adults.

early 3% of U.S. adults consistently follow vegetarian diets and doot eat meat, fish, or poultry. Reasons for selecting vegetarian diets

nclude health benefits, ethical considerations, animal rights issues,nd environmental concerns. The purpose of this research was toetermine whether vegetarians continue to follow vegetarian dietsver time. We conducted a survey of 267 readers of Vegetarianournal and other volunteers; not all were vegetarian. We contactedurvey participants three years later and resurveyed them aboutietary habits and motivations. 176 individuals responded (66%esponse rate). 83% of those who responded and were initially non-egan vegetarians were still vegetarian, 11% were now vegan, and% were no longer vegetarian. Of those who initially were vegan,6% still followed a vegan diet, 8% were now vegetarian, and 6%ere no longer vegan or vegetarian. We examined possible factors

elated to adherence to vegetarian diets. 100% of those with arimary motivation of environmental concerns continued to beegetarian; retention rates for those with primary motivations ofthics, animal rights, and health were 94%, 92%, and 91%espectively. Less than 80% of those who were initially vegetarianut who had only been vegetarian for one to two years continued toollow a vegetarian diet. More than 90% of those who were initiallyegetarian and had been vegetarian for three or more years at thetart of the study continued to be vegetarian three years later. Manyactors appear to influence the decision to continue to be vegetarianr vegan.

unding Disclosure: The Vegetarian Resource Group

ntroducing Solid Foods One at a Time during Infancy Mayromote Picky Eating Later in Childhood

uthor(s): T. Norris, K. Walsh, R. AbuSabha; Nutrition Science, Theage Colleges, Troy, NY

earning Outcome: Meeting participants will list three factors thatay lead to picky eating in childhood.

ackground: The purpose of this project was to examine feedingractices during infancy and their effect on picky eating later inhildhood.

ethods: A cross-sectional retrospective survey was administered toarents of children 3-7 years old. The survey asked about feedingractices, personal and demographic characteristics, and assessedickiness using a 95-item food list modified from the Block foodrequency questionnaire.

esults: A total of 141 children surveys were collected (mean age.7 � 1.3 years). The average age of parent respondents was 34.6 �.9 years: Majority were females (96%), Caucasian (93%), and highlyducated (70% had at least a BS degree). Results indicate thatarents with college education reported following the Americancademy of Pediatrics’ (AAP) recommendation to introduce foods onet a time more often than those with no college education (X2�8.68;�.05). All parents who followed the AAP recommendation indicated

ollowing a specific order in introducing food to their child comparedo only 71% of those who did not follow the AAP (X2�32.34; P�.001).eneral Linear Model Analysis revealed that older and more highlyducated parents who followed the AAP recommendation tended toave pickier eaters (F�2.36; P�.05); their children, on average, ate 5oods less than children of parents who did not follow theecommendation. Being breastfed during infancy was not related tohildhood picky eating.

onclusion: Introducing foods one at time may encourage the use ofarred food and delays the introduction of flavors and mixed dishes tonfants, resulting in pickier eaters.

unding Disclosure: None

Journal of the AMERICAN DIETETIC ASSOCIATION / A-111