8/3/2019 Linking My Pyramid to the Plate Concept

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Title: EVALUATION OF A HEALTHY PIZZA KITCHENNUTRITION EDUCATION PROGRAM AT A CHILDRENSMUSEUM

Author(s): D. Vecchi, M. R. Freedman; Nutrition and Food Science,San Jose State University, San Jose, CA

Learning Outcome: To recognize the value of using a museum-based nutrition education program, in addition to classroomcurriculum, for teaching nutrition basics, MyPyramid.gov, and how to

choose ingredients to make pizza a healthier balanced meal.Text: Field trips offering learning environments unavailable inclassroom settings can be effective tools for nutrition education.Public and private school children, grades K-12, attend field trips atthe Hall of Health Hands-on Health Museum and Science Center(HOH) in Berkeley, CA to compliment health and science classroomcurriculum. Since approximately one-third of a childs daily calorieintake is through snack foods, desserts, and pizza (Van Horn et al.,2005), a new Healthy Pizza Kitchen exhibit was created to educatestudents about healthy eating, and encourage them to build a betterpizza. Seven elementary school teachers volunteered their 5th gradeclasses to evaluate this exhibit. The Healthy Pizza Kitchenprogram, based on social cognitive theory, consisted of a 30-minpresentation on nutrition basics, balanced meals, andMyPyramid.gov. What makes pizza healthy, un-healthy, and how tochoose ingredients to make a healthy, balanced meal was discussed.

After the presentation, students experienced the Healthy Pizza

Kitchen--a mock pizzeria with menu board, assembly table, brickoven, and table for eating. They were shown basic pizza makingfundamentals, and encouraged to make healthy pizzas usingsynthetic crusts and toppings. Nutrition knowledge was assessedusing surveys conducted one-week prior and two weeks after themuseum visit. This program is unique because a favorite food, pizza,was used as a nutrition education tool. Rather than instructingstudents to stop eating this popular food, they were encouraged tomodify it to result in a more healthful, balanced meal.

Funding Disclosure: None

Title: WEB-BASED ACADEMIC ROADMAPS HELPSTUDENTS LEARN ABOUT DIETETICS

Author(s): C. English, D. V. Handley, R. LaDuke; Nutrition andFood Sciences, University of Rhode Island, Kingston, RI

Learning Outcome: Participants will view a new informationsystem to recruit and retain students in Dietetics

Text: The purpose of the project was to create web-based academicroadmaps for Dietetics students. Using todays technology, theacademic roadmap provides an exciting way for current andprospective students to access information on course requirements,learning outcomes, dietetic registration, and careers. The field ofDietetics comes to life by showing interactions between requiredcourses and learning outcomes while allowing students to link topertinent nutrition-related websites. Because the roadmap isdesigned for high school and college students, the roadmap can helpboth recruit students to the field and retain them in the major. Theroadmap is an electronic template; this allows programs to easily

add institution-specific information while utilizing existing generalcareer information. The academic roadmap system will be availableto institutions free of charge after final testing. Prior todevelopment, 80 Dietetics students, equally divided by class year,were surveyed to determine what information was important toinclude. Forty-five topics, grouped into eight categories, were testedon a scale of 1 (not important) to 5 (very important). All categoriesof information were rated by students as somewhat to veryimportant (3.47-4.80). Information about dietetic internships,graduate school, and career paths were rated by students as themost important (4.55-4.80). Alumni perspectives about careers,student perspectives about courses and available universityresources were rated by students as the least important (3.47-4.23).There were no significant differences in importance of roadmapcategories when compared by gender, class year, transfer status, orwhether Dietetics was their first major.

Funding Disclosure: USDA, NSF, Davis Foundation

Title: LINKING MY PYRAMID TO THE PLATE CONCEPT: APRACTICAL TOOL FOR HEALTHY EATING

Author(s): M. O. Duarte-Gardea,1 H. Balcazar2; 1University ofTexas at El Paso, El Paso, TX, 2University of Texas - Houston,El Paso, TX

Learning Outcome: The participant will be able to recognize anew educational tool for healthy eating

Text: The purpose of the project was to develop and evaluate aneducational tool linking food recommendations in My Pyramidinto three meal plates. Graphic design: A one page educationalhandout was designed and included My Pyramid, a table ofcaloric and food recommendations for different age ranges andactivity levels, a table of standard portions of each food group,and instructions on how to transfer the recommended portionsinto three meals. In addition, three pie charts representing threemeals per day were displayed in the right hand side of thehandout. Each pie chart was divided in proportions thatrepresented the grains, vegetables, and meat and beans bars inMy Pyramid. Milk and fruit proportions were representedseparately from the pie chart. Evaluation: A total of 143 collegestudents enrolled in a basic nutrition course evaluated theeducational tool using a survey. Sixty two percent of the studentsindicated that the handout was easy to understand, 85%

reported the material was a practical tool and that fulfill thepurpose of translating information from My Pyramid into a morevisual approach, while 14 % of the students did not agree; 82%reported that the handout could be useful to teach healthy eatingusing My Pyramid as guideline. This tool represents anopportunity to introduce a simple approach that can helpconsumers better understand the information displayed in MyPyramid. In addition this educational material could be usefulfor consumers not having immediate or any access to computersystems.

Funding Disclosure: None

Title: DIETITIANS PROMOTING HEALTH LITERACY BYRECOMMENDING HIGH-QUALITY CONSUMER HEALTH

WEBSITESAuthor(s): R. M. Sabo; Park Library, Central MichiganUniversity, Mt. Pleasant, MI

Learning Outcome: Discuss dietitians role in promoting healthliteracy by recommending high quality consumer healthwebsites.

Text: Eighty percent of adult Internet users search for healthinformation online and nutrition information is the third mostcommonly searched health topic. There is concern, however,regarding the quality of information that consumers find andtheir ability to critically evaluate that information. Low levels ofhealth literacy in the United States have been identified as amajor concern costing $50 -$73 billion per year. As experts infood and nutrition, registered dietitians can play an importantrole in helping the public learn to find and critically evaluate

health information on the Internet. A Checklist for EvaluatingHealth Internet Sites was developed considering criteria such asintended audience, authority, accuracy/verifiability, currency andscope. Other resources dietitians can utilize are available fromthe Information Rx (Information Prescription Project) sponsoredby the National Library of Medicine. Information Rx providesphysicians and other health professionals with free resourcessuch as posters, bookmarks, business cards and tear-awayprescription pads directing their patients to MedlinePlus, a peer-reviewed website from the National Library of Medicine.Dietitians can assist in public health efforts to improve healthliteracy by recommending high-quality consumer healthwebsites.

Funding Disclosure: None

MONDAY, OCTOBER 1

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

Journal of the AMERICAN DIETETIC ASSOCIATION /A-63