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attendance rates, over a period of up to 8 weeks, indicateboth an interest and a commitment to improving familydietary habits. Follow-up evaluations in the Spring semesterof 2006 will include detailed questionnaires and interviewsaimed at assessing the impact on health behavior, knowl-edge and attitudes. This project was funded by the RehovotMunicipality.

P55 $2 a Day: Learning about FoodInsecurity by Living ItAlison H. Harmon, PhD, RD, Montana State University,101 MH H & PE Complex, Bozeman, MT 59717,harmon@montana.edu; Laura Iverson, MS Candidate,Montana State University, paulaura@lycos.com

Two billion of the world’s people are living on two dollarsa day or less. This is an impressive statistic that helpsstudents put food insecurity into perspective. However,actually experiencing food insecurity is a much more effec-tive learning activity. Students enrolled in Nutrition andSociety at Montana State University have the opportunityto complete an assignment that requires them to meet theirfood needs for two dollars per day, for a period of five days.The purpose of this assignment is to allow students toimagine what it would be like to require public assistance tomeet basic nutrition needs. Components of the assignmentinclude a five day meal plan accompanied by a cost analysisand a nutrient analysis, an essay describing why some foodswere chosen and others avoided, and a journal exercisediscussing how participants felt about the experience, whatthey learned, and implications for professionals in commu-nity or international nutrition. Students completing theassignment developed useful strategies for economizing, in-cluding reliance on inexpensive protein and conveniencefoods as well as some foods requiring preparation “fromscratch.” Although achieving a balanced diet was a statedgoal, most diets were deficient in many nutrients and pro-vided only 50-75% of recommended calories. Students re-ported physical symptoms of hunger as well as anxietyassociated with having limited food. The assignment suc-ceeded in developing empathy and awareness about thedifficulty of affording nutritious food on a very small budget.Through deprivation, students also gained appreciation forfood pleasures unrelated to nutrition.

P56 Assessing the Nutrition Training of theMaine-ly Nutrition Program from BothTrainers’ and Participants’ PerspectivesJudythe Gatchell, MS, RD, LD, Maine Nutrition Network,Muskie School of Public Service, University of SouthernMaine, 295 Water Street, Augusta, ME 04330,judy.gatchell@,maine.gov; Maryann Bennett, MS, RD,LD, Maine Nutrition Network, Muskie School of PublicService, University of Southern Maine, 295 Water

Street, Augusta, ME 04330, maryann.bennett@maine.gov;Jigna Dharod, PhD, Maine Nutrition Network, MuskieSchool of Public Service, University of Southern Maine,295 Water Street, Augusta, ME 04330,jigna.dharod@maine.gov

The Maine-ly Nutrition (MN) program offers nutritioneducation (NE) resources to K-8 teachers statewide in anattempt to enhance teachers’ knowledge and skills and toincrease classroom time dedicated to nutrition education.MN participants are required to provide 25-hours/year ofclassroom NE with the option of a regional one-day train-ing. Pre- and posttests administered to teachers at trainingsindicated a two-fold increase in nutrition knowledge. Toincrease participation from the current level of 50% ofschools in low-income areas (�50% of students eligible forfree and/or reduced school meals), focus groups were con-ducted with teachers who had participated in the programfor at least one year and phone interviews were conductedwith MN trainers. When questioned about which teachersparticipate in training, most trainers reported ‘teachers in-terested in nutrition & health.’ From the teachers’ perspec-tive, educational resources, hands-on training, gaininghours for continuing education, as well as an interest innutrition, were reasons for participation. “Lack of adminis-trative support, lack of available substitutes, and teachers feelingburdened with work” were barriers mentioned by teachersand trainers. Four trainers mentioned that the teachers’nutrition knowledge was basic, while five others said itranged from low to high level. When asked how participa-tion in MN can be increased, teachers reported three majorthemes. These were: MN staff meeting with teachers directly,providing training in schools, and support from school principals.Results indicate that training increases the teachers’ knowl-edge, however more support from school administrationand increased accessibility, such as organizing training inschools, is needed to increase the teachers’ participation.Funded by Food Stamp Nutrition Education Program andUSDA-Team Nutrition Training Grant.

P57 Fast Foods! – A 4-H Lifelong LearningResourceGeorgia Jones, PhD, University of Nebraska-Lincoln,Department of Nutrition and Health Sciences,gjones2@unl.edu; Wanda Koszewski, PhD, RD, Universityof Nebraska-Lincoln, Department of Nutrition andHealth Sciences, wkoszewski1@unl.edu; Patricia Fairchild,EdD, University of Nebraska-Lincoln, 4-H YouthDevelopment, pfairchild2@unl.edu

Americans now spend 40% of their food budget on restau-rant meals, compared to 25% in 1970. A negative correla-tion exists between eating in restaurants and quality of diet.Eating out is associated with increased consumption ofcalories, saturated fat, cholesterol, and sodium. Increased

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frequency of eating dinners as a family is associated witha higher intake of several nutrients, including fiber,calcium, folate, iron, and vitamins B6, B12, C and E.Research conducted by the University of Nebraska ex-tension faculty demonstrates that middle school, highschool, and college students have very limited food lit-eracy and preparation skills. National trends supportthese findings. Not only are we losing our ability to cook,we also feel we do not have time to prepare food. Withthe abundance of convenience foods and changing de-mographics of American households, children are lesslikely to learn cooking skills. Studies show that healthand food preparation skills are unequivocally linked.Developing food preparation skills empowers one tomake healthier food choices. To help youth and familiesdevelop food preparation skills, University of Nebraska –Lincoln Extension developed Fast Foods. Recipes in thisresource generally use inexpensive, easy to find ingredi-ents and most can be made in one hour or less. Fast Foodscontains sections on nutrition, menu planning accordingto the MyPyramid, grocery shopping, stocking the pan-try, cook’s tools, the art of menu planning, and foodsafety. The overall goal of this project is to connectchildren and families with quick and easy to preparefood.

P58 Kicking Nutrition Education up a Notchwith Nutrition FlairsJudy Huffaker, MA, RD, Nutrition Education Specialist,Alhambra Unified School District Nutrition Network, 15West Alhambra Road, Alhambra, CA 91801

Students at Alhambra Unified School District are learn-ing about “MyPyramid” with a flair! Their learning goesbeyond seeing the new food guide pyramid on a printedpaper. This nutrition and physical activity promotionfocuses on activities that allow students to learn in aninteractive environment. Discover how nutrition lessonscan creatively address the basics of the new food guidepyramid. Nutrition Flairs is presented in a fun mannerwhere groups of students, grades 2 to 8, rotate amongstations learning key messages about each food group andmaking healthier eating choices. Concluding each rota-tion, students gather together in an assembly style wherethey participate in 25 minutes of physical activity. Stu-dents and teachers step up to a healthier lifestyle whilehooping in style. Over 200 students can be seen partic-ipating in Hoop Hop which incorporates Hip Hop musicand hula hoops! As an extension into the classroom,teachers are trained in teaching MyPyramid to theirstudents, along with receiving sets of food guide pyramidactivity cards for classroom instruction. Research alsoshows that nutrition lessons have a significant relation-ship with fruit and vegetable intake and healthy weightstatus for children. This presentation will provide SNE

members with strategies they can share with their stu-dents in bringing the food guide pyramid alive. Thisproject is funded by the U.S. Department of AgricultureFood Stamp Program, through the California NutritionNetwork for Healthy, Active Families.

P59 Using a Prescreening Tool to EstimateBenefits as a Means of Increasing the FoodStamp Participation RateAudrey Adler, MS, Rutgers, the State University of NewJersey, 26 Nichol Avenue, Davison Hall, New Brunswick,NJ 08901, adler@aesop.rutgers.edu; Debra Palmer Keenan,PhD, Rutgers, the State University of New Jersey; TerryKiely, MPH, RD and Ivette Olmeda, Mercer StreetFriends Food Cooperative, 151 Mercer Street, Trenton,NJ 08611, msfpolicy@aol.com

In 2003, 56% and 47% of eligible individuals participatedin the Food Stamp Program (FSP) nationally and in NewJersey, respectively. In an attempt to provide outreach toimprove FSP participation rates, particularly among immi-grant and senior populations, an Excel-based benefit esti-mation screening tool was developed. The tool’s aim is tomotivate increased application rates as a function of in-creased self-efficacy and expectancy, as potentially eligibleindividuals learn what information they would need for FSPapplication and the amount of benefits they may receive. Itis anticipated that volunteers, e.g., from faith-based orga-nizations, food pantries, and staff of nutrition educationprograms who service these audiences would find muchutility in this tool, should it be deemed effective. To test itssuccess in improving FSP participation rates, a study isbeing conducted by Mercer Street Friends and RutgersUniversity. The study design includes a control and twoexperimental groups. Control group participants are pro-vided with information about the FSP, office locations, andhours. Those in the two experimental groups are given thesame information, and are screened and informed of thebenefits they would be likely to receive. One experimentalgroup additionally receives a FSP application. This work isoccurring at community centers, senior meals and housing,WIC, and food pantries. To evaluate the program, partici-pant telephone interviews are being done after threemonths to determine if they applied to the FSP and if theywere approved for the benefit amount estimated. Addition-ally, FSP offices are providing participants’ application andbenefit data from their records. If successful, this screeningprogram will guide nutrition education and communityoutreach efforts in assisting food insecure individuals. Thisproject is funded by Mercer Street Friends Food Coopera-tive through the NJ Department of Human Services FoodStamp Outreach Project.

S38 Abstracts