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INTERACTIVE NUTRITION

EDUCATION EFFECTS ON
UNFAMILIAR FOOD
CONSUMPTION IN
AFTERSCHOOL PROGRAMS
Brianna Sommer
Graduate Research Project Presentation
May 7th, 2019
PRESENTATION OUTLINE
• Introduction
§ Program Background
§ Relevant Research
§ Reasons for Research
§ Research Questions

• Methods
• Results
§ Individual Lesson Reports
§ Comprehensive Program Analysis

• Discussion & Recommendations


• Questions
INTRODUCTION
•Northern Illinois Food Bank’s Nutrition Education Program
§Encourage children ages 5-12 to eat healthy by taking an active
role in preparation of meals
§Four lessons within each food group
•Relevant Literature
§Smart Nutrition and Conditioning for Kids (SNACK) Program
§Out-of-School Nutrition and Physical Activity (OSNAP) Program
•Reasons for Further Research
§Willingness of children to try new foods
§Likelihood that new foods will be repeatedly consumed
Questions Site Name:____________________________ My Age:

1. Did you like the Dip Cups today?

INTRODUCTION Not My
Favorite
Good

2. Did you try anything new today? (Circle)


Awesome!

YES NO

3. If YES, which foods? (Circle)

• Research Questions
§Was the recipe accepted by participants?
Peppers Cucumbers Ranch Powder Greek Yogurt
§Were any new foods tried? If so, which ingredients?
§What lesson activities were well-liked?
Carrots Celery Low-fat Mayonnaise Skim Milk
§What are the common ideas learned from the lesson? 4. What was your favorite part of today’s lesson? (Circle)

§How confident are participants that they will try the star Learning about the Cooking Coloring Activity

ingredient again? “star” vegetable

5. What is one thing you learned today?


§Is there a correlation between lesson likeability and
confidence level?
6. I will try carrots again.

Not at all Fairly Very


Confident Confident Confident
1 2 3 4 5
METHODS
• Sample
§ 1,536 children
§ 10 data collection sites

• Setting
§ Northern Illinois Food Bank’s 13 service areas
§ Community centers & schools with afterschool programs
• Procedure
§ Graduate assistant contacts sites & creates lesson kits
§ Site receive Walmart gift cards via grant funding for lesson ingredients
§ Site completes lesson
§ Finished surveys returned to graduate assistant or Kelly Brasseur
§ Data entry by graduate assistant

• My Role
§ Data entry, data analysis, and report writing
§ Descriptive statistics and correlation tests via Excel
DATA COLLECTION
SITES
§ Addison Public Library
§ Boys & Girls Club Freeport
§ Boys & Girls Club Westview
§ Carl Sandburg School
§ Family Focus Dieterich
§ Family Focus Rollins
§ Freeport Middle School
§ Healthy West Chicago Gary School
§ Healthy West Chicago Pioneer School
§ YMCA Spring Creek Elementary
INDIVIDUAL NUTRITION
EDUCATION LESSON RESULTS
DAIRY: CHEESE & VEGGIE Graph 2: Type(s) of food(s) that were new to the

KABOBS
participants during the Spring Cheese & Veggie Kabobs
lesson

• Locations: Boys & Girls Club Freeport, Family Focus


Dieterich, Family Focus Rollins, Healthy West Chicago Mozzarella Cheese Balls
Gary School, Healthy West Chicago Pioneer School
• 224 Participants
• 83% English, 12% Spanish, 5% Both

• 83% of participants classified lesson as “Awesome” or


Cucumbers
“Good”
• 62% of participants tried a new food while participating
in the lesson

• 57% classified cooking as the most liked activity


• 79% of participants felt confident that they would try Tomatoes
mozzarella cheese balls again
• Strong positive relationship (r=0.841) was found between
recipe likeability and confidence level 0 20 40 60 80 100 120 140
DAIRY: COTTAGE CHEESE Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Cottage Cheese Dip lesson

DIP Skim Milk


• Locations: Boys & Girls Club Freeport, Family Focus
Dieterich, Family Focus Rollins
• 103 Participants Honey

• 91% English, 4% Spanish, 5% Both


• 79% of participants classified lesson as “Awesome” or
“Good” Fruit

• 47% of participants tried a new food while participating


in the lesson
Orange Juice
• 54% classified cooking as the most liked activity
• 75% of participants felt confident that they would try
cottage cheese again
Cottage Cheese
• Strong positive relationship (r=0.841) was found between
recipe likeability and confidence level
0 10 20 30 40 50 60 70
DAIRY: PUDDING PARFAIT Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Pudding Parfait lesson

• Locations: Boys & Girls Club Freeport, Family Focus Mixed Berries
Dieterich, Family Focus Rollins, Healthy West Chicago Gary
School, Healthy West Chicago Pioneer School
• 217 Participants
Instant Vanilla Pudding
• 86% English, 9% Spanish, 5% Both

• 95% of participants classified lesson as “Awesome” or


“Good”
• 71% of participants tried a new food while participating Skim Milk
in the lesson

• 60% classified cooking as the most liked activity


• 91% of participants felt confident that they would try skim
Graham Cracker Sheets
milk again
• Moderate positive relationship (r=0.587) was found
between recipe likeability and confidence level 0 20 40 60 80 100 120 140 160
FRUIT: BERRY PITA PIZZA Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Berry Pita Pizza lesson

Shredded Coconut
• Locations: Addison Public Library and Family Focus
Dieterich
• 60 Participants
• 83% English, 12% Spanish, 5% Both Mixed Berries

• 92% of participants classified lesson as “Awesome” or


“Good”
• 70% of participants tried a new food while participating
in the lesson Flavored Nonfat Greek Yogurt

• 60% classified cooking as the most liked activity


• 73% of participants felt very confident that they would try
mixed berries again Mini Whole Wheat Pitas

• Moderate positive relationship (r=0.588) was found


between recipe likeability and confidence level
0 5 10 15 20 25 30 35
FRUIT: CHILLED FRUIT Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Chilled Fruit Soup lesson

SOUP Honey

• Location: Family Focus Dieterich


• 37 Participants Melon Balls

• 97% English, 3% Both


• 62% of participants classified lesson as “Awesome” or
“Good” Orange Juice

• 43% of participants tried a new food while participating


in the lesson
Peach Chunks
• 43% classified cooking as the most liked activity
• 65% of participants felt confident that they would try
cantaloupe chunks again
Cantaloupe Chunks
• Strong positive relationship (r=0.895) was found between
recipe likeability and confidence level
0 5 10 15 20
Graph 2: Type(s) of food(s) that were new to the

FRUIT: CITRUS SALSA


participants during the Spring Citrus Salsa lesson

Honey

• Location: Family Focus Rollins


• 41 Participants

• 90% English, 5% Spanish, 5% Both Fresh Mint Leaves

• 78% of participants classified lesson as “Awesome” or


“Good”
• 78% of participants tried a new food while participating
Mandarin Oranges
in the lesson
• 41% classified learning about the star ingredient as the
most liked activity
• 73% of participants felt confident that they would try Grapefruit Segments
grapefruit and mandarin oranges again
• Strong positive relationship (r=0.800) was found between
recipe likeability and confidence level 0 5 10 15 20 25 30
Graph 2: Type(s) of food(s) that were new to the

FRUIT: PINEAPPLE SALSA


participants during the Spring Pineapple Salsa lesson

Tortilla Chips

• Locations: Addison Public Library and Family Focus Rollins


Lime Juice
• 67 Participants

• 91% English, 7% Spanish, 2% Both


Cilantro
• 75% of participants classified lesson as “Awesome” or
“Good”
• 60% of participants tried a new food while participating Green Bell Pepper
in the lesson
• 43% classified learning about the star ingredient as the Pineapple
most liked activity
• 82% of participants felt confident that they would try
pineapple again Black Beans

• Strong positive relationship (r=0.719) was found between


recipe likeability and confidence level 0 5 10 15 20 25 30 35
Graph 2: Type(s) of food(s) that were new to the

GRAINS: OATMEAL BITES


participants during the Spring Oatmeal Bites lesson

Honey

• Locations: Boys & Girls Club Freeport, Boys & Girls Club
Westview, Family Focus Rollins, Family Focus Dieterich
• 108 Participants
Soy Nut Butter
• 88% English, 10% Spanish, 2% Both
• 92% of participants classified lesson as “Awesome” or
“Good”
Dried Fruit
• 70% of participants tried a new food while participating
in the lesson
• 71% classified cooking as the most liked activity
• 86% of participants felt confident that they would try oats Oats
again
• Strong positive relationship (r=0.780) was found between
recipe likeability and confidence level 0 10 20 30 40 50 60
Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Pasta Salad lesson

GRAINS: PASTA SALAD Grated Parmesan Cheese

• Locations: Boys & Girls Freeport and Healthy West


Chicago Pioneer School Parsley

• 60 Participants
Cherry Tomato
• 73% English, 10% Spanish, 17% Both
• 82% of participants classified lesson as “Awesome” or
“Good” Red Bell Pepper

• 58% of participants tried a new food while participating


in the lesson
Broccoli
• 60% classified cooking as the most liked activity
• 60% of participants felt confident that they would try
whole wheat pasta again Whole Wheat Pasta

• Strong positive relationship (r=0.766) was found between


0 10 20 30 40 50 60
recipe likeability and confidence level
Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Rice Rolls lesson

GRAINS: RICE ROLLS Carrots

• Locations: Family Focus Rollins, Healthy West Chicago Gary


School, Healthy West Chicago Pioneer School Bell Peppers

• 130 Participants
Cucumbers
• 78% English, 18% Spanish, 4% Both
• 95% of participants classified lesson as “Awesome” or
“Good” Cheddar Cheese

• 63% of participants tried a new food while participating


in the lesson
Italian Dressing
• 70% classified cooking as the most liked activity
• 67% of participants felt confident that they would try
brown rice again Brown Rice

• Strong positive relationship (r=0.793) was found between


0 20 40 60 80 100
recipe likeability and confidence level
PROTEIN: CHICKEN Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Chicken Salad Pita lesson

SALAD PITA Whole Wheat Pita Pockets

• Locations: Addison Public Library, Boys & Girls Club


Freeport, Carl Sandburg, FMS Freeport, Healthy West Grapes
Chicago Gary School, Healthy West Chicago Pioneer School

• 156 Participants Green Onions

• 83% English, 9% Spanish, 8% Both


• 76% of participants classified lesson as “Awesome” or Celery
“Good”

• 55% of participants tried a new food while participating in Fat-free Plain Yogurt
the lesson
• 67% classified cooking as the most liked activity Light Mayonnaise

• 49% of participants felt confident that they would try


chicken again Chicken

• Strong positive relationship (r=0.754) was found between


recipe likeability and confidence level 0 20 40 60 80 100
PROTEIN: DEVILED Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Deviled Eggs lesson

EGGS Red Bell Pepper

•Location: Boys and Girls Club Westview


•12 Participants Black Olives

•100% English
•75% of participants classified lesson as “Awesome” or Dijon Mustard
“Good”
•58% of participants tried a new food while
participating in the lesson
Light Mayo
•58% classified cooking as the most liked activity
•92% of participants felt confident that they would try
eggs again Eggs

•Moderate positive relationship (r=0.572) was found


between recipe likeability and confidence level 0 1 2 3 4 5 6 7
PROTEIN: HUMMUS Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Hummus Dippers lesson

DIPPERS Salsa

• Locations: Carl Sandburg, Healthy West Chicago Gary


School, Healthy West Chicago Pioneer School, YMCA
Spring Creek Elementary Pretzels

• 134 Participants
• 79% English, 13% Spanish, 8% Both Veggie Sticks

• 65% of participants classified lesson as “Awesome” or


“Good”
Olive Oil
• 57% of participants tried a new food while
participating in the lesson
Garlic
• 58% classified cooking as the most liked activity
• 63% of participants felt confident that they would try
garbanzo beans again Garbanzo Beans

• Strong positive relationship (r=0.842) was found


between recipe likeability and confidence level 0 10 20 30 40 50 60 70 80
PROTEIN: TUNA SALAD Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Tuna Salad Bites lesson

BITES Whole Grain Crackers

•Locations: Addison Public Library, Boys & Girls Club


Freeport, Family Focus Rollins, FMS Freeport Grape Tomatoes

•83 Participants
Red Bell Peppers
•83% English, 12% Spanish, 5% Both
•75% of participants classified lesson as “Awesome”
Celery
or “Good”
•72% of participants tried a new food while
Fat-free Plain Yogurt
participating in the lesson
•78% classified cooking as the most liked activity
Light Mayonnaise
•71% of participants felt confident that they would
try tuna again
Tuna
•Strong positive relationship (r=0.807) was found
between recipe likeability and confidence level 0 5 10 15 20 25 30 35 40
VEGETABLES: DIP CUPS
Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Dip Cups lesson

Skim Milk

•Locations: Addison Public Library, Boys & Girls Club


Low-fat Mayonnaise
Westview, Family Focus Rollins
•63 Participants Celery

•97% English, 3% Spanish


Carrots
•84% of participants classified lesson as “Awesome”
or “Good”
Greek Yogurt
•78% of participants tried a new food while
participating in the lesson Ranch Powder

•52% classified cooking as the most liked activity


Cucumbers
•84% of participants felt confident that they would
try carrots again
Peppers
•Weak positive relationship (r=0.301) was found
between recipe likeability and confidence level 0 5 10 15 20 25 30 35 40
Graph 2: Type(s) of food(s) that were new to the

VEGETABLES: SALAD
participants during the Spring Salad lesson

Olive Oil

Vinegar
•Location: Family Focus Dieterich
Broccoli
•49 Participants
Cherry Tomatoes
•100% English
Mixed Lettuce
•61% of participants classified lesson as “Awesome”
or “Good”
Italian Seasoning
•49% of participants tried a new food while
participating in the lesson Croutons

•53% classified cooking as the most liked activity Cauliflower

•53% of participants felt confident that they would Cucumbers


try cauliflower and broccoli again
Carrots
•Strong positive relationship (r=0.715) was found
between recipe likeability and confidence level 0 5 10 15 20 25
VEGETABLES: VEGGIE Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Veggie Wraps lesson

WRAPS Low-fat Veggie Cream Cheese

•Location: Addison Public Library and YMCA Spring


Creek Elementary
Celery
•20 Participants
•100% English
Carrots
•70% of participants classified lesson as “Awesome” or
“Good”
Whole Grain Tortilla
•80% of participants tried a new food while
participating in the lesson
•80% classified cooking as the most liked activity Cucumbers

•75% of participants felt confident that they would try


bell peppers again Bell Peppers
•Moderate positive relationship (r=0.524) was found
between recipe likeability and confidence level 0 2 4 6 8 10
OVERALL ANALYSIS OF
NUTRITION EDUCATION
PROGRAM
DEMOGRAPHICS & LESSON COMPLETION
•17 out of 20 lessons completed
• Dairy: cottage cheese dip, cheese and veggie kabobs, & pudding parfait
• Fruit: berry pita pizza, chilled fruit soup, citrus salsa, & pineapple salsa
• Grains: oatmeal bites, pasta salad, & rice rolls
• Protein: chicken salad pita, deviled eggs, tuna salad bites, & hummus dippers
• Vegetables: dip cups, salad, & veggie wraps.

•Demographic Information
• Language: 87% English (n=1337)
• Age: 2 to 19 years (mean=8.97, mode=9)
Table 1. Lesson Popularity by Site Variety
Food Group Lesson Number of Participating Sites
Protein Chicken Salad Pita 6
Deviled Eggs 1
Hummus Dippers 4
Tuna Salad Bites 4
Vegetables Dip Cups 3
Salad
Veggie Wraps
1
2 POPULARITY BY
SITE VARIETY
Dairy Cheese & Veggie Kabobs 5
Cottage Cheese Dip 3
Pudding Parfait 5
Grains Oatmeal Bites 4
Pasta Salad 2
Rice Rolls 3
Fruit Berry Pita Pizza 2
Chilled Fruit Soup 1
Citrus Salsa 1
Pineapple Salsa 2
Table 2. Lesson Popularity by Recipe Likeability Score
Food Group Lesson Average Likeability Score
Protein Chicken Salad Pita 2.4
Deviled Eggs 2.0
Hummus Dippers 2.1
Tuna Salad Bites 2.2
Vegetables Dip Cups
Salad
2.4
2.1 POPULARITY BY
Dairy
Veggie Wraps
Cheese & Veggie Kabobs
Cottage Cheese Dip
2.3
2.4
2.2
LESSON
Grains
Pudding Parfait
Oatmeal Bites
2.8
2.6
LIKEABILITY
Pasta Salad 2.4
Rice Rolls 2.3
Fruit Berry Pita Pizza 2.6
Chilled Fruit Soup 2.1
Citrus Salsa 2.2
Pineapple Salsa 2.1
Data measured in means. Scored as follows: awesome (3), good (2), not my favorite (1).
Table 3. Lesson Popularity by Confidence Level for Repetition
Food Group Lesson Average Confidence Score
Protein Chicken Salad Pita 3.9
Deviled Eggs 3.5
Hummus Dippers 3.2
Tuna Salad Bites 3.6

POPULARITY BY
Vegetables Dip Cups 4.0
Salad 3.0
Veggie Wraps 3.4
Dairy Cheese & Veggie Kabobs
Cottage Cheese Dip
3.9
3.4
CONFIDENCE
Grains
Pudding Parfait
Oatmeal Bites
4.6
4.2 LEVEL
Pasta Salad 4.0
Rice Rolls 3.4
Fruit Berry Pita Pizza 4.6
Chilled Fruit Soup 3.2
Citrus Salsa 3.2
Pineapple Salsa 3.5
Data measured in means. Scored as follows: very confident (5), fairly confident (2, 3, 4), not at all
confident (1).
Table 4. Most Unfamiliar or Newly Tried Ingredient
Food Group Lesson Ingredient Count
Chicken Salad Pita Whole Wheat Pita Pockets 85
Deviled Eggs Dijon Mustard 6
Protein
Hummus Dippers Garbanzo Beans* 72
Tuna Salad Bites Fat-free Plain Yogurt 34
Dip Cups Ranch Powder 34
Vegetables Salad
Veggie Wraps
Croutons
Whole Grain Tortilla
22
8 MOST
Dairy
Cheese & Veggie Kabobs
Cottage Cheese Dip
Pudding Parfait
Mozzarella Cheese Balls*
Cottage Cheese*
Instant Vanilla Pudding Mix
132
58
144
UNFAMILIAR
Grains
Oatmeal Bites
Pasta Salad
Oats*
Whole Wheat Pasta*
57
48
FOOD ITEMS
Rice Rolls Brown Rice* 89
Berry Pita Pizza Mixed Berries* 32
Cantaloupe Chunks* /
Chilled Fruit Soup 17 / 17
Fruit Melon Balls
Citrus Salsa Fresh Mint Leaves 25
Pineapple Salsa Green Bell Pepper 29
Total Identified Star* Ingredients 8
Table 5. Number of Improper Answers to 'New Foods' Questions
Food Group Lesson Count
Chicken Salad Pita 17
Deviled Eggs 2
Protein
Hummus Dippers 4

Vegetables
Tuna Salad Bites
Dip Cups
Salad
9
3
5
IMPROPER
Veggie Wraps
Cheese & Veggie Kabobs
1
18 ANSWERING OF
Dairy Cottage Cheese Dip
Pudding Parfait
Oatmeal Bites
3
10
7
‘NEW FOODS’
Grains Pasta Salad
Rice Rolls
Berry Pita Pizza
4
11
2
QUESTIONS
Chilled Fruit Soup 4
Fruit
Citrus Salsa 3
Pineapple Salsa 6
Total 109
Gathered from survey items 2 and 3.
Table 6. Correlation (r) Between Recipe Likeability & Repetition Confidence
Food Group Lesson Correlation Coefficient

Protein
Chicken Salad Pita
Deviled Eggs
Hummus Dippers
0.754
0.572
0.842
CORRELATION
Tuna Salad Bites
Dip Cups
0.807
0.301
BETWEEN
Vegetables Salad
Veggie Wraps
0.715
0.524 LESSON
Dairy
Cheese & Veggie Kabobs
Cottage Cheese Dip
Pudding Parfait
0.658
0.841
0.587
LIKEABILITY &
Grains
Rice Rolls
Oatmeal Bites
0.793
0.780
CONFIDENCE
Pasta Salad
Berry Pita Pizza
Chilled Fruit Soup
0.766
0.588
0.895
LEVEL
Fruit
Citrus Salsa 0.800
Pineapple Salsa 0.719
Gathered from survey items 1 and 6.
Table 7. Qualitative Themes Across Lessons
QUALITATIVE THEMES: Qualitative Theme: Recipe Construction
Food Group Lesson Count
RECIPE CONSTRUCTION Protein
Chicken Salad Pita
Deviled Eggs
32
7
Hummus Dippers 20
Tuna Salad Bites 26
“How to make pineapple salsa” Dip Cups 33
Vegetables Salad 13
“To cook the recipe” Veggie Wraps 5
Cheese & Veggie Kabobs 39
“Cooking and whisking”
Dairy Cottage Cheese Dip 33
“I learned to make dessert” Pudding Parfait 54
Oatmeal Bites 43
Grains Pasta Salad 12
Rice Rolls 44
Berry Pita Pizza 16
Chilled Fruit Soup 5
Fruit
Citrus Salsa 18
Pineapple Salsa 24
Total 424
Table 7. Qualitative Themes Across Lessons
QUALITATIVE THEMES: Qualitative Theme: Nutrient Information
Food Group Lesson Count
NUTRIENT INFORMATION Chicken Salad Pita
Deviled Eggs
29
1
Protein
Hummus Dippers 13
Tuna Salad Bites 25
“Milk is good for your bones” Dip Cups 10
Vegetables Salad 0
“Oats help us fight hunger and Veggie Wraps 3
have energy longer!” Cheese & Veggie Kabobs 59
Dairy Cottage Cheese Dip 28
“Vitamin C makes you better when Pudding Parfait 55
you are sick” Oatmeal Bites 12
Grains Pasta Salad 11
“The carrots grow in the dirt” Rice Rolls 23
Berry Pita Pizza 3
Chilled Fruit Soup 1
Fruit
Citrus Salsa 12
Pineapple Salsa 30
Total 315
QUALITATIVE THEMES:
Table 7. Qualitative Themes Across Lessons
Qualitative Theme: Trying New Foods
Food Group Lesson Count
TRYING NEW FOODS Protein
Chicken Salad Pita
Deviled Eggs
20
1
Hummus Dippers 22
Tuna Salad Bites 14
“Try it at least 10 times” Dip Cups 9
Vegetables Salad 9
“What hummus tastes like” Veggie Wraps 4
“To try new things” Cheese & Veggie Kabobs 30
Dairy Cottage Cheese Dip 10
“I learned new foods; I tried a Pudding Parfait 13
Oatmeal Bites 16
mozzarella cheese ball” Grains Pasta Salad 8
“I learned broccoli is good” Rice Rolls 8
Berry Pita Pizza 14
Chilled Fruit Soup 4
Fruit
Citrus Salsa 8
Pineapple Salsa 3
Total 193
QUALITATIVE THEMES:
Table 7. Qualitative Themes Across Lessons
Qualitative Theme: Negative Learning Experience
Food Group Lesson Count
NEGATIVE LEARNING Protein
Chicken Salad Pita
Deviled Eggs
16
0
Hummus Dippers 23
Tuna Salad Bites 5
“Nothing” Dip Cups 2
Vegetables Salad 6
“Boring” Veggie Wraps 3
“I don’t know” Cheese & Veggie Kabobs 14
Dairy Cottage Cheese Dip 6
“N/A” Pudding Parfait 7
Oatmeal Bites 1
Grains Pasta Salad 1
Rice Rolls 9
Berry Pita Pizza 1
Chilled Fruit Soup 3
Fruit
Citrus Salsa 1
Pineapple Salsa 2
Total 100
DISCUSSION
RECOMMENDATIONS
• Improper ‘new foods’ answers
§ Remove survey question #2
§ Adjust wording of survey question #3

• Include additional selection to survey question #4


§ “Other ____”
• Adjust lesson promotion wording
§ Updated by Northern Illinois University College of Health and Human Sciences
DISCUSSION
Current Status of • In-progress for Spring 2019
Study • Plan to continue into Summer 2019

• Program goal accomplished!


Implications of § 64% of participants tried new foods
Results § 20.5% of participants identified nutrient information
§ 74% felt confident in trying the star ingredient again

Knowledge of • Research in community nutrition settings


Research Process • Statistical analysis
• Report writing
Gained
REFERENCES
1. Nutrition Education Program. Northern Illinois Food Bank Website.
https://solvehungertoday.org/nutrition-education-program/. Accessed January 25, 2019.
2. Jakubowski TL, Perron T, Farrell A, Kenner C, Hullings C. The smart nutrition and conditioning for kids
(SNACK) Program: An approach to increasing nutrition knowledge of second-grade students. MCN Am
J Matern Child Nurs. 2018; 43(5):278-284.
3. Lee RM, Giles CM, Cradock AL, et al. Impact of the out-of-school nutrition and physical activity
(OSNAP) group randomized controlled trial on children’s food, beverage, and calorie consumption
among snacks served. J Acad Nutr Diet. 2018;118(8):1425-1437.
QUESTIONS?
Thank You!

Advisor: Dr. Josephine Umoren


Collaborators: Kelly Brasseur,
Dr. Amy Ozier, Danielle Coleman