Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective. / Master of Science

Few studies have evaluated structured, long-term, family-based, weight management programs in children. This study’s purpose was to determine if completion of such a program resulted in reduced body mass index (BMI) z-scores and improved lifestyle habits. An observational study overtime from 2008-2010 was conducted with 89overweight/obese children. Subjects were divided into two groups, compliers (completed ≥ 7 intervention classes) and non-compliers (completed <7 intervention>classes.) The LiVe program, a 12-month structured, multi-component, family-based program, served as the study intervention. Anthropometric measurements and a written survey on lifestyle habits were used to obtain changes over 12 months in anthropometric, nutrition, activity, and behavior habits for subjects. Descriptive statistics, chi square, analysis of co-variance, and a mixed modellogistic regression were used to determine anthropometric and lifestyle habits changeover time as well as differences between age, gender, and compliance groups. Nodemographic differences were seen between compliance groups. Compliers had asignificant decrease in BMI z-score (-0.1903 p=.0004) and BMI percentile (-2.02p=.0235) over time. Compliers had a higher probability of meeting vegetable intake (pre 0.31%, post 55.67%; p=<.0001), and physical activity guidelines (pre 13.58%, post 56.58%; p=.0032) post intervention. Males were more likely than females to meet the physical activity guideline (p=.0007). Both compliers and non-compliers had a higher probability of meeting fruit (p=.0015) and sugar-sweetened beverage intake guidelines (p=.0337) at 12 months. No significant differences in age and gender were seen for changes in anthropometric or lifestyle habits except as noted above. Long-term, family-based, structured weight management programs are effectivein reducing BMI z-scores and improving lifestyle habits in children. Continueddevelopment and evaluation of these programs is warranted to address childhood obesity treatment methods.

A behavioral objective based nutrition education program for kindergarten through sixth grade which allowed nutrition education to be integrated into existing classroom programs was developed and evaluated. A nutrient density approach served as the conceptual framework for the program. Nutrient density evaluates the nutrient content of a food in relationship to the caloric content. Materials for student use, teacher use and teacher training were developed. The program was evaluated in 27 classrooms in nine public elementary schools in Utah and Idaho with 806 student participants. Pre-and post tests as well as classroom evaluations were conducted. Students, teachers and parents indicated that positive cognitive, attitudinal and behavioral effects resulted from the program.

Adolescents, who have been shown to be at nutritional risk, and having poor nutritional knowledge and sporadic eating habits, are in need of comprehensive, sequential nutrition education. The purpose of this study was to develop, implement, and evaluate a nutrition education unit for inclusion in the health education curriculum of secondary schools. The two-week unit which included nutrient density concepts was evaluated in two high schools in Utah. Data from a mail survey of health educators (n=74) revealed their need for nutrition training and resources, and guidance for integrating nutrition into health classes. High school health teachers were provided with teacher training materials, lesson plans and instructional aids. Four treatment groups (n=92) were exposed to the nutrition unit and two control groups (n=45) received no nutrition information during the test period. All subjects were pre- and post-tested to determine change in knowledge of and attitude toward nutrition, and completed food frequency questionnaires for purposes of measuring behavioral changes. The treatment groups improved their nutrition test scores by 12 percentage points from pre- to post-test. Students were shown to reliably mark semantic differential scales measuring attitude. Overall attitude toward nutrition improved slightly. The nutrient density concept was mastered by students and proven to be an effective nutrition education tool. Post-food frequency data showed a consistent trend of decreased frequency of almost all food categories for controls as well as treatment groups, illustrating the importance of control groups in nutrition education studies. Participating health teachers positively evaluated the unit and indicated that their nutrition training and resource needs were sufficiently met.

Childhood obesity is a public health concern, impacting American children as early as the preschool years. Children from rural, low-income, and minority families experience unique disparities in obesity and health problems, which is especially problematic in Mississippi where a large part of the state is considered rural and economically disadvantaged. Development of healthy nutrition behaviors in early childhood plays a pivotal role in sustaining life-long healthy behaviors and preventing childhood and future obesity. The Snack Pack Project is a 19-week preschool-based nutrition education program designed to promote recognition and selection of healthful foods and encourage development of healthy nutrition behaviors among preschool-aged children. Program objectives are for preschool children to identify healthy foods, food groups, and farm-to-table concepts, participate in weekly educational sessions, and assist in snack preparation. Preschoolers participate in educational sessions and snack preparation activities led by their Head Start teachers and complete pre- and postevaluations. The Snack Pack Project was implemented in two Head Start centers with a total of 300 preschoolers, 191 of which completed the pre- and post-evaluations. Surveys were also completed by parents, which included demographics, description of preschoolers’ food frequency, and an indication of household food security status. The McNemar 2 x 2 design chi-square test for matched-pairs demonstrated that the 3-year-old and the 4- and 5-year-old groups’ knowledge of nutrition variables covered by the Snack Pack Project improved (p < .05). Parent surveys indicated that only 8.9% of preschoolers consumed vegetables daily and 25.3% consumed fruit daily. Results from the food security survey indicated that food insecurity exists; 17.7% reported they relied on only a few kinds of low-cost food to feed their child due to a shortage of money, 16.0% of parents “could not afford balanced meals,” but none reported that their “child did not eat for a whole day.” Preschools are in a unique position to enhance nutrition knowledge and influence the development of healthy behaviors. The Snack Pack Project is feasible to implement in Head Start Centers and complements nutrition education the children will receive in primary school and beyond.

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Low-income older adults are at high risk for developing diet-related chronic diseases. Nutrition education programs can improve dietary and lifestyle practices, thereby decreasing the incidence of diet-related diseases. Focus groups were conducted to gain insight into the needs and preferences of low-income older adults for nutrition education. Results were made available for use in the Smart Choices Nutrition Education Program at Virginia Tech to aid in the development of nutrition education programs. Four focus groups were conducted with a total of 35 elderly (28 females; 7 males), ages 55-90+ years, recruited from Congregate Meal Program sites in four regions of Virginia. Seventeen were African American, and 18 were non-Hispanic white. Discussion questions addressed practices for purchasing and preparing foods, importance of food to health, and preferences for education methods. The Determine Your Nutritional Health Checklist of the Nutrition Screening Initiative was used to assess nutritional risk of the elderly adults. Focus group discussions were audio-taped and written transcripts were made for use in data analysis. Themes of the discussions were identified in that analysis and reported in the following broad areas: Factors that Influenced Dietary Practices of Focus Group Participants and Perceived Needs and Preferences of Focus Group Participants for Nutrition Education. All elderly believed that food was important to their health and were interested in nutrition education. The predominant theme was the influence of a health condition on dietary practices. The elderly made food choices according to dietary restrictions imposed by their health condition. The most prevalent health conditions were chronic diseases, primarily hypertension, diabetes, and hiatal hernia. The majority (32) were at nutritional risk, with a larger number at high risk (20) than at moderate risk (12). Food preferences and sensory attributes of food also were important to them when making food choices. Some reported that convenience was important because they did not want to spend time and effort to purchase and prepare foods. Some also reported experiencing food insecurity, primarily from lack of money. The majority learned about food and cooking from family members, and only a few learned about nutrition and food choices from health professionals. Most wanted information about disease-specific food choices and preparation methods, and preferred to receive this information during group discussions because sharing ideas and opinions was an effective way to learn. Only a few were interested in television programs, while many were interested in written materials. Nutrition education programs for low-income elderly should teach these adults how to choose and prepare foods that are appealing and nutritious, as well as within dietary restrictions imposed by their health conditions. Educators should convey this information to them in group settings and distribute written materials, such as pamphlets and brochures, that outline "how-to" information. / Master of Science

Thesis (M.Ed.)--North-West University, Potchefstroom Campus, 2007.

Nutrition Education Professionals (NEP) working for Extension Agents of Kentucky were surveyed to evaluate their use of a variety of tools in nutrition education in three areas: nutrition, food safety, and food preparation. The purpose of this research was to determine the perception and usage of video streaming/electronic media among community nutrition professionals as a means to better educate individuals in Kentucky and furthermore, to determine if demographics of NEP affect their utilization of this technology. The results concluded that regardless of demographics, NEP perceive video streaming/electronic media to be effective in nutrition education. However, age, employment length, and video characteristics affect NEP inclination to use this technology