P3 (continued)

beliefs. These data informed the development of the TIFSintervention, Phase Two, which is presented here. TheTIFS intervention, designed to be facilitated by paraprofes-sionals, consists of 6 lessons based on the transtheoreticalmodel of change, a model of intentional behavior changeand decision-making. The lessons are designed: a) to in-crease mothers’ knowledge of infant development, feedingpractices, and the consequences of early introduction ofsolids, and b) to increase mothers’ abilities to take owner-ship of infant feeding decisions for their infants. Lessoncontent is based on current food and nutrition recommen-dations of the American Academy of Pediatrics. Topicsinclude nutrition, responsive parenting, and effective con-sumer communication. Phase Three of the interventionwill include pilot testing and refinement of the lessons. Wehypothesize that mothers who participate in the lessons willbe more efficacious in developing and following an age-appropriate feeding plan that is sensitive and responsive totheir infants. This project was funded by Michigan Depart-ment of Community Health and Michigan State Univer-sity.

P4 Senior Nutrition Program Enhances Livesof High-Nutritional Risk Homebound SeniorsShelly Johnson, MS, University of Idaho Extension 1000West Hubbard Street, Suite 140, Coeur d’Alene, ID83814, sjohnson@uidaho.edu; Kali Gardiner, RD, LD,University of Idaho Extension, kalig@uidaho.edu

Older adults with varying degrees of malnutrition are foundthroughout North Idaho. Needs assessment data collectedin 2002 from Aging & Adult Services of North Idahoidentified 349 (46%) of their in-home service clients ashigh-nutritional risk. Poor nutrition can lead to lost weight,strength, lessened immunity to disease, depression, confu-sion and disorientation. Good nutrition is essential to thehealth, self-sufficiency, and quality of life of older adults.University of Idaho Extension created the Senior ExtensionNutrition Program (SENP) with the help of health promo-tion funds from Aging & Adult Services of North Idaho.Paraprofessionals from FSNE are funded separately withAAS to provide in-home educational lessons in nutritionto high-nutritional risk seniors. Topics of SENP include:importance of a healthy diet for long-term health, planningmeals using MyPyramid, benefits of eating fruits, vegetables,low-fat dairy and whole-grains, preparing quick, low-costand nutritious meals, snacking, and making eating alone apleasant experience. Since 2002, SENP has worked with203 seniors with 98 graduates. Seniors receive a minimumof 6 home visits from SENP. Pre/Post survey data indicatessignificant behavior changes in fruit, vegetable, and low fatdairy consumption. An increase in the frequency of mealsand an understanding how to use food to better managetheir health or health condition has also been stronglyreflected in the data. In 2004, SENP was recognized na-

tionally by the American Society on Aging Healthcare andAging Network for its innovation and quality in program-ming and for making a lasting impact on seniors’ lives.

P5 Recipe for Developing a Local WIC AgencyCookbook, “Let’s Cook Vamos a Cocinar”Joy Ahrens, MPH, RD, CLE, Northeast Valley HealthCorporation WIC Program, 1172 North Maclay Avenue,San Fernando, CA 91340, JoyAhrens@nevhc.org; KatieKlarin Romey, MS, RD, CLE, KatieRomey@nevhc.org

For many years, WIC participants have regularly exchangedrecipes and ideas for using WIC foods in creative, healthyand economical ways. It was this sharing of ideas that wasthe inspiration to create a cookbook filled with dynamicrecipes, nutrition education and community referrals. Spe-cial features of this cookbook include: WIC foods are as-terisked, features community referrals, contains nutritionfacts or tips, bilingual (English/Spanish), attractive fullcolor photos, all recipes taste tested by WIC participants,and all recipes analyzed using Food Processor software.Cookbooks were distributed starting November 2004 dur-ing individual nutrition counseling sessions. Nutritionistswere encouraged to integrate the WIC cookbook into theircounseling session. For example, anemic clients could beshown “lentils primavera” recipe which is high in iron andvitamin C. A telephone survey was conducted 2-4 weeksafter distribution. Results show that 38% of respondentshad opened and read the cookbook within 2 weeks afterreceiving it. Of those, 79% tried at least one recipe. Ofthose who tried a recipe, 100% of them liked the recipe andsaid they would make it again. What they liked about therecipes was that they were easy to make, cost-effective,nutritious, and child-friendly. This cookbook was funded bythe California WIC Best Practices Grant.

P6 Dietary Information Guide, DIG intoDiabetes: Development of an OnlineInteractive ModuleKatrina Sprengelmeyer, BS, Division of NutritionalSciences, University of Illinois, 238 Bevier Hall, 905South Goodwin Avenue, Urbana, IL 61801,kspren2@uiuc.edu; Karen Chapman-Novakofski, RD, LDN,PhD, Division of Nutritional Sciences, University ofIllinois, 343 Bevier Hall, 905 South Goodwin Avenue,Urbana, IL 61801, kmc@uiuc.edu

The overall goal of this project was to develop, implement,and evaluate an online diabetes education program that isnot currently available but acutely needed. The main sec-tions included a general overview of diabetes, food groupsand diabetes, eating for cardiovascular health, and eatingfor target blood glucose levels embedded with a self-efficacytheory for skill acquisition. Mastery of this basic informa-

Continued on page S18

Journal of Nutrition Education and Behavior ● Volume 38, Number 4, July/August 2006 Supplement S17