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Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011 Poster Abstracts S17

Outcome Measures and Analysis: Data were analyzedwith descriptive statistics, c2, and ANOVA.Results: The majority of participants were women(60.2%) and white (85.6%). The mean score on dietary rec-ommendation knowledge was 6.94 � 1.44 of a possiblehigh score of 9. Most of the students correctly answeredthe dietary recommendation questions, but only 68.7%and 58.3% of students correctly answered on limiting thesaturated and trans fat intake, respectively. There was a ma-jor knowledge deficit in diet-disease relationship amongstudents. Themean score on diet-disease relationship scorewas 10.6� 3.59 of a possible high score of 16. For example,only approximately 62% of the students were able to iden-tify the relationship between sodium and hypertension.Only approximately 20% were able to correctly identifyantioxidant vitamins. There was no significant sex or agedifference in the knowledge.Conclusions and Implications: Most of the studentssurveyed were aware of dietary recommendations, butthere were some knowledge caps in diet-disease relation-ship. Incorporating diet-disease relationships in nutritioneducation focusing on college students may be beneficial.Funding: None.

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P12 Michigan Team Nutrition Playbook fora Healthier School EnvironmentNicholas Drzal, MPH, RD, drzaln@michigan.gov,MichiganDepartment of Education, School Nutrition and TrainingPrograms, PO Box 30008, Lansing, MI 48909; Lisa Brown-Taylor, MS, RD; Kevin Sarb, MBA, RD; Deborah Grischke, MS,CFCS, Healthy Point of View; Janet Gaffke, MS, RD, SNS,Independent Consultant

Objective: To create a Michigan Team Nutrition interac-tive on-line resource designed to create a healthier schoolenvironment by incorporating high-quality resourcesinto a simple implementation process.Use of Theory or Research: Socioecological model.Target Audience: Foodservice professionals, educators,administrators, and volunteers.Description: School health advocates lack sufficienttime to find quality healthy eating resources. An on-line playbook was created, compiling high-quality re-sources illustrating how schools can create a healthierschool environment. Videos were incorporated to pro-vide the user with more detailed instruction. By fullyimplementing the playbook, users form a school healthteam, comply with nutrition standards, empowerstudents, and encourage parents to serve as role models.Evaluation: Forty Michigan Team Nutrition minigrantschools completed a survey. Key findings revealed that allschools formed school health teams and followed the 7 im-plementation steps outlined in the playbook. Sixty-ninepercent of respondents say they plan to use the playbookin the future. Ninety-five percent thought that no addi-tional resources were needed to be added. One respondentsuggested that a student section be developed. Eighty-two

percent would recommend this resource to a fellow schoolnutrition professional.Conclusions and Implications: This Michigan TeamNutrition Playbook for a Healthier School Environ-ment was valuable in teaching what steps should betaken to create a healthier school environment. Thisresource may be used as is or replicated by other orga-nizations.Funding: 2009 USDA Team Nutrition Training Grant.Grant Number: CNTN-09-MI.

P13 Nutrition Education Program ina Classroom-Based CurriculumYujin Oh, PhD, oyujin@gmail.com, Department of Healthand Welfare, Division of Health Promotion in SeoulMetropolitan, 45, Namdammonro 4th, Junggu, Seoul,100-742 Korea (ROK); Jung-Hyun Kim, PhD, PaiChaiUniversity; Youngmee Lee, PhD, Kyungwon University

Objective: This study was designed to identify and de-velop a classroom-based nutrition education program. Pro-gram objectives included (1) providing nutrition educationin daily lesson, and (2) marketing the importance of nutri-tion education in the school setting.Use of Theory or Research: This is based on the behav-ior change theory.Target Audience: Fourth-grade students in Korea.Description: The program was developed by integrating5-minute sessions of nutrition education with academiclearning objects, including language arts, science,morality,and society for fourth-grade students. They learnedahealthy diet such as how to choose healthy snacks, less so-dium, simple sugars, and trans fats, hownutrition affects or-gans, and food poisoning.Evaluation: The program was integrated into 10 fourth-grade classrooms in rural (86 students in 5 classes) and ur-ban (106 students in 5 classes) schools. Children's snackfoods and nutritional knowledge were evaluated with thepre- and posttest. The choice of healthy food for snackingwas significantly increased in urban and rural areas (P <.05). Nutritional knowledge was significantly increased inurban (P < .05) and rural groups (P < .001). The ruralgroup's knowledge about food poisoning was significantlyincreased (P < .05).Conclusions and Implications: This program was suc-cessful in promoting healthy snacking and nutritionalknowledge about food poisoning.Funding: Korean Food and Drug Administration.Grant Number: 08082 907.

P14 Enjoy School Meals: Nutrition EducationTextbook for Elementary School StudentsYujin Oh, PhD, oyujin@gmail.com, Department of Healthand Welfare, Division of Health Promotion in SeoulMetropolitan, 45, Namdammonro 4th, Junggu, Seoul,100-742 Korea (ROK); Youngmee Lee, PhD, KyungwonUniversity; Hyun nae Park; Min-June Lee, PhD, Yonsei

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S18 Poster Abstracts Journal of Nutrition Education and Behavior � Volume 43, Number 4S1, 2011

University; Woo Tae Jung, Ungnam Elementary School;Youn Ju Choi, Korea Food and Drug Administration;Soon Kyu Lee

Objective: Enjoy School Meals was a nutrition educationtextbook that was designed to encourage healthy eatingthrough a school meal. It was developed for first-grade stu-dents to provide familiarity with school meals and nutri-tion education about healthy eating.Use of Theory or Research: This is based on the behav-ior change theory.Target Audience: School-aged children in grade 1 inKorea.Description: This was a school-based nutritional educa-tion program for elementary school students to encouragehealthy behaviors, including eating with friends in school,washing hands before meals, choosing healthy food forsnacks, increasing consumption of fruits and vegetables,and healthy eating. It had various learning activities suchas songs, a search eye game, and cooking.Evaluation: A pre- and posttest evaluation was used tomeasure effective intervention of elementary school chil-dren in grade 1 (n ¼ 98). The comprehension of healthysnacking,manners in schoolmeals, and washing hands be-fore meals was increased after intervention. The choice ofhealthy food for snacking was significantly increased afterintervention (P < .05).Conclusions and Implications: Students were inter-ested in the nutrition education textbook. This nutritioneducation program provided an effective school-based in-tervention to help students become familiar with schoolmeals and promote a healthy snacking and nutritionalknowledge.Funding: Korean Food and Drug Administration.Grant Number: 8082 999-3301

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P15 Dietary Patterns among School Childrenin Abu DhabiSerah Theuri, PhD, RD, swtheuri@usi.edu, University ofSouthern Indiana, 8600 University Boulevard, Evansville,IN 47712; Carla Rudder, PhD, Zayed University

Objective: This study aimed to assess the dietary patternsof school children and explore associations of these pat-terns with sociodemographic factors.Design, Setting and Participants: A cross-sectionaldescriptive study of 465 school children attendinggrades 7 to 12 in Abu Dhabi, United Arab Emirates,was conducted. A modified Youth Food FrequencyQuestionnaire gathered data on dietary intake andhabits.Outcome Measures and Analysis: Percentage of fre-quencies of healthy food and unhealthy food consump-tion. Descriptive statistics and Persons' c2 analysis wereconducted with SPSS version 19. Confidence interval wasset at P < .05.Results: Infrequent breakfast or missing breakfast washigher among the boys, whereas frequent snacking on

chips, chocolate, and candy was significantly higheramong the girls. French fries, potato chips, croissant, andbean consumption frequencies were higher among chil-dren whose mothers did not work outside the home. Stu-dents who exercised consumed healthier foods thannonexercisers. Overall, daily vegetable consumption wasvery low (< 6%).Conclusions and Implications: Less healthy foodchoices and dietary habits may contribute to the highlevels of childhood obesity among children in Abu Dhabi.The Ministry of Education will do well to promote health-ier dietary patterns by way of curriculum and policy.Funding: Zayed University Basic Research Fund.

P16 Service-Learning: MultidisciplinaryApproach to Teaching College Students aboutCommunity Food SecuritySatoko Chika, MS, schika@ncsu.edu, North Carolina StateUniversity, Campus Box 7624, Raleigh, NC 27695;Sarah Ash, PhD, RD; Julie Grossman, PhD;Lucy Bradley, PhD; L. Suzanne Goodell, PhD, RD

Objective:With a multidisciplinary approach, this courseexposed students to issues in community food security(CFS), focusing on how all community residents obtainsafe, culturally acceptable, and nutritional diets throughsustainable practices.Use of Theory or Research: Service-learning: Integrat-ing academic content with service to the community andengaging in meaningful reflection on students' serviceand field experience.Target Audience: College students.Description: This course included a 1-hour lecture anda 3-hour service-learning laboratory each week. Studentsengaged in CFS service-learning experience at the farmand community garden program for a local food recoveryprogram and participated in critical reflection about theirexperience. Students visited the farmers' markets and localgrocery stores. To demonstrate the complexity of CFS, thiscourse was taught by multiple instructors and had guestspeakers from various fields.Evaluation: Student learning was assessed via critical re-flection essays and informal focus groups. After thiscourse, students were able to discuss the challenges of de-veloping and implementing food security programs in thecommunity. Additionally, they compared and contrastedsustainable approaches to solving CFS with more commonstop-gap measures (eg, food banks).Conclusions and Implications: This multidisciplinaryapproach to CFS through service-learning exposed stu-dents to the complexities surrounding CFS. The develop-ment of this course is a work in progress, and CFSapproaches addressed in the course will be adapted accord-ing to the new approaches taken to solve issues in CFS.This approach could be applied to engage students inlearning the intricacies of other public health issues inthe United States.