Objective. To test the feasibility and acceptability of a nutrition education/cooking program aimed at teaching positive eating behaviors to parents and their preschool children. Methods. A monthly program was delivered over the dinner hour at a child care facility. Questionnaires were completed at baseline, midway, and study end (10 month). Outcomes were program feasibility (retention, attendance) and acceptability (satisfaction); child food preparation skills, dietary intake, and body mass index percentile; parent self-efficacy regarding healthy eating practices; and family meal frequency. Results. Eleven families were recruited, and 10 families completed (91% retention). On average, 74% attended the program. All reported high satisfaction. Certain child diet outcomes improved (increased fruits and vegetables; decreased sugar-sweetened beverages) (P < .05). No gain in child body mass index percentile was observed. Parent self-efficacy regarding healthy eating practices improved (planning and encouraging; availability) (P < .05); family meal frequency increased (P < .05). Conclusions and Implications. We demonstrated feasibility and acceptability and inferred potential efficacy of a child care–based nutrition education/cooking program. Findings point to the promise of such a childhood obesity prevention program and the need for a larger randomized controlled trial.
In order to reverse current trends in childhood obesity, early intervention and engagement of parents are essential. The aim of this study was to test feasibility and potential efficacy of a nutrition education and cooking program aimed at teaching parents and their preschool children positive eating behaviors. Our hypothesis was that children of participating families would develop and maintain food choices that include nutrient‐rich foods while limiting energy‐dense foods and beverages. Our curriculum is based on the 2010 Dietary Guidelines and consists of 10X90 min programs delivered monthly in a daycare located in a low‐income urban neighborhood. Session components include: nutrition education, family meal prep, group meal, take‐home educational materials. The evaluation plan included a pre‐, mid‐, and post‐assessment of child food prep skills (5‐point Likert scale) and dietary intake (Harvard FFQ). Ten families enrolled in the study. Adjusted for baseline child age, BMI, and economic status, 1) ability of child to rinse fruits and vegetables (p=0.04) and mean daily servings of fruit (p=0.04) increased and 2) mean daily servings of sugar sweetened beverages (p=0.04) and added fat (p=0.059) decreased. An innovative nutrition education and cooking class engaged the target audience of parents and preschool‐aged children and improved certain child food choices and eating behaviors.Grant Funding Source: The Ohio State University Food Innovation Center
Calcium intake declines from late adolescence to young adulthood, in part, due to decreased accessibility to milk and dairy products. Although milk vending (MV) has been successful in secondary schools, no studies have examined whether MV improves calcium intake among college students. To determine the impact of MV on milk and calcium intake in college students, MV machines were installed in 2 on‐campus dorms early in the school year. Students were surveyed before and 1 month after MV installation about MV purchasing behaviors and calcium intake via a calcium questionnaire. Significant differences (p<0.05) in pre‐ and post‐ milk and calcium intake were determined by paired t‐test. Students reported similar milk and calcium consumption before and after the intervention. However, among students who did not purchase MV in the past month (n=89), there was a significant decrease in daily intake of total calcium (pre: 1020.0 mg, post: 930.3 mg, p=0.024), calcium from milk (pre: 229.0 mg, post: 204.7 mg, p=0.031), and milk servings (pre: 0.76, post: 0.68, p=0.031). In contrast, among students who purchased MV (n=34), there was no decrease in daily intake of total calcium (pre: 931.3 mg, post: 961.6 mg, p=0.668), calcium from milk (pre: 221.2, post: 254.6, p=0.248), and milk consumption (pre: 0.74, post: 0.83, p=0.248). MV may help prevent a decrease in milk and calcium consumption among students upon transition to college.
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