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MONDAY, NOVEMBER 8

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH

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lients’ Perceptions of the Counseling Relationship in a Ruralndiana WIC Program: A Qualitative Study

uthor(s): R. Osborn; Family and Consumer Sciences, Indiana Stateniversity, Terre Haute, IN

earning Outcome: Identify factors in the counseling relationshiphat influence clients’ adherence to dietary recommendations andncrease their willingness to change.

he objective of the study was to investigate whether clients developederceptions of nutritionists’ expectations of their ability to adhere toietary recommendations and if these perceptions influenced behaviorhange outcomes. A qualitative study using semi-structured, in-depthnterviews was conducted. Two methods of triangulation were used:emi-structured, in-depth interviews were conducted with theutritionists and SOAP note documentation was analyzed. A non-andom, self-selected sample of 27 participants was selected from amonglients participating in a rural Indiana WIC Program during a two-onth period. A limitation of this sampling method is that those who

olunteered may have different characteristics than those who did notolunteer. Out of 27 prospective participants, 25 interviews wereompleted. A content analysis was conducted to identify themes andub-themes. It was found that the nutritionists in this study did developxpectations of clients to some degree, but many clients were morenfluenced by their perceptions of a relationship between themselves andhe nutritionists than perceived expectations. The themes that emergedrom the content analysis include the following: perceived expectations,elationship/rapport, familiarity/perceived relationship with nutritionist,rust in the nutritionists, credibility of the nutritionists, conflictingietary beliefs, lifestyle, and parenting style/parenting issues. Amonghe study participants, nutritionists’ expectations did moderatelynfluence their adherence to dietary recommendations - some clients dideport being influenced by what they thought the nutritionists expected.owever, more clients were influenced by their perceptions of a

elationship between themselves and the nutritionists.

unding Disclosure: Frieda Alice Renfro Fellowship

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Behavioral Weight Loss Intervention Uses Journal Writing tonhance Weight Loss

uthor(s): K. H. Webber, E. Willett; Nutrition and Food Science,niversity of Kentucky, Lexington, KY

earning Outcome: Participants will be able to discuss the potentialenefits of journal writing in weight loss programs.

urpose: To assess the impact of journaling on weight loss in an Internetehavioral weight loss program.

ethods: Eighty females (X (SD) age 48.7 (10.6) years; BMI 32.0 (3.7) kg/2; 91% Caucasian) were randomized to one of two intervention groups,inimal or Enhanced. Both groups received a 16-week Internet behavioraleight loss program and attended two face-to-face group sessions, one ataseline and one at four weeks. The Enhanced sessions included weightoss basics, goal setting, reasons for weight loss, and a guided journalriting activity. The Minimal sessions covered weight loss basics and the

mportance of whole grains. Participants in the Enhanced group werencouraged to journal on a regular basis throughout the study. Weightas measured at baseline and 16 weeks. Participants self-reported their

ournaling activity at follow-up.

esults: There was significant weight loss at 16-weeks in both groupsp � 0.001); however, the group by time interaction was non-significantp�0.57) (Minimal 3.4 (3.6) kg; Enhanced 3.9 (3.4) kg). Weight loss wasositively correlated with journaling in the overall sample, r� 0.38,�0.001. A comparison of participants which lost 5% or greater baselineeight (n�26) and those that did not (n�44), found that journaling wasore frequent in those who lost a significant amount of weight (23.6 vs.

.3, p�0.01).

onclusions: Participants who reported engaging in more self-reflectiveournal writing were more likely to lose a significant amount of weight.

mplications: Reflective journal writing may be effective as an additionalomponent in behavioral weight loss treatments.

unding Disclosure: None

-58 / September 2010 Suppl 2—Abstracts Volume 110 Number 9

istachio Shells Serve as a Visual Cue of Calorie Consumption

uthor(s): K. J. Kennedy-Hagan, J. E. Painter, C. S. Honsleman,. Halvorson, K. Rhodes, K. Skwir; School of Family and Consumerciences, Eastern Illinois University, Charleston, IL

earning Outcome: Individuals will be able to understand thempact of visual cues of dietary intake on total calorie consumption.

t was hypothesized that pistachio shells left in sight as visual cuesf consumption will cause individuals to consume fewer calories. Aonvenience sample of faculty and staff at a mid-western universityn � 118) were recruited as subjects for the study. The subjects wereold they were going to evaluate a variety of brands of pistachios andere surveyed at the end of each day to determine their fullness and

atisfaction. The subjects were offered pistachios on their desks forn eight hour period on two separate days and were able to consumehe pistachios at their leisure during that time. Subjects began eachay with a sixteen ounce bowl filled with four ounces of pistachios inhe shell. They were also provided with a second sixteen ounce bowl,n which they were instructed to place the empty shells from theistachios they consumed. Every two hours throughout the dayistachios were added in two ounce increments, as needed. Inondition one, the shells remained in the bowls until the end of theay, whereas in condition two, the shell bowls were emptied everywo hours throughout the day. In condition one, subjects consumedn average of 216 calories. In condition two, subjects consumed anverage of 264 calories, a difference of 48 calories. Subjects inondition one consumed significantly (p�.05) fewer calories, yetullness and satisfaction ratings were not significantly (p�.05)ifferent between conditions. Leaving pistachio shells as a visual cueay help consumers ingest fewer calories.

unding Disclosure: Paramount Farms Inc.

nternal Consistency and Characterization of Psychosocialonstructs Related to Healthy Eating Patterns in Femaleollege Freshmen

uthor(s): L. E. Kedem, E. L. Mailey, E. M. Evans, E. McAuley,. Chapman-Novakofski; University of Illinois, Urbana, IL

earning Outcome: Participant will be able to describe internalonsistency in survey development, and identify how self-efficacy andutcome expectancy needs can be addressed in college-age females.

roject PEER is an intervention to promote healthy lifestyles inemale college freshmen. Nutrition questionnaires were analyzed toetermine the reliability of psychosocial items and characterize theaseline data. The data (n�146, wave-1; n�122, wave-2; total n�268)ncluded 30 items for outcome expectations (OE) and 48 items forelf-efficacy (SE) related to dietary behaviors. As no differences wereound between waves for outcomes of interest (p�.05, Kolmogorov-mirnov), data were combined. Reliabilities were good (Cronbach � �.70) for OE for benefits of eating fruits and vegetables (FV), low-fatoods (LF), and high-calcium foods (HC); but not for OE barriers orubjective norms (SN) for FV, LF, HC (Cronbach � � 0.70).eliabilities of SE constructs were strong for each food group

Cronbach � � 0.90). FV were separated for SE because capacity foronsumption and preparation could differ whereas expectations wouldikely be similar. OE for FV, LF, & HC benefits were positivemedian� 4.5, 4.25, 4.0, respectively; scale 1-5 where 5 was mostositive). SE for F, V, LF, and HC were less positive (median� 2.42,.25, 2.5, 2.15, respectively; scale 1-4 where 1�rarely/never and�almost always), especially for V and HC. Overall, OE and SEtems were reliable except for OE barriers and SN; items from theatter constructs should be revised to improve reliability. As SE wasot strong (ranged from sometimes to often) for all food groups,

nterventions in female freshmen may be more effective by includingtrategies to raise SE, especially for V & HC.

unding Disclosure: USDA – CSREES (2008-55215-18828)