Presentation on theme: "University of Hawai‘i at Mānoa"— Presentation transcript:
1University of Hawai‘i at Mānoa Carissa PoonUniversity of Hawai‘i at MānoaCollege of Tropical Agriculture and Human ServicesCooperative Extension ServiceNutrition Education for Wellness Program
2Agenda Collaborators Project Goals Development Pilot Testing & TrainingAssessmentToolkitWeb Resource
3Collaborators University of Hawaii at Manoa Hawaii Department of HealthHealthy Hawaii Initiative (HHI)Nutrition Education for Wellness (NEW)Hawaii SNAP-EdCollege of Tropical Agriculture and Human Resources – Cooperative Extension ServiceKTAJulia ZeeHilo WICGrocery Store Tour Project
4Project GoalIncrease the awareness and positive attitudes toward the importance of eating fruits and veggies among the FSP eligible population served by local program contractors.
5Project Objectives Adapt existing materials and models for the GST Develop Toolkit resource for GST leadersDevelop informational leaflet for GST participantsTest and evaluate the GST curriculum, Toolkit, and leaflet at a FSNE eligible grocery storeProvide Train the Trainer sessionsRecruit participants for GST on Big IslandImplement 12 GST at four different grocery stores on the Big IslandWork with HHI to evaluate and measure impact and effectiveness of GST
6Nutrition Messages for Supermarket Tours DevelopmentTable 1 – Summary of Nutrition Messages from Various Supermarket Tours between 2000 and 2006Nutrition Messages for Supermarket ToursLearn to read food labels and ingredients listsFind good sources for grains and proteinCreate a healthy personalized grocery shopping experience based on food preferences, lifestyle, food budget, cooking skills, time restraints, and medical conditions (high blood pressure, high cholesterol, diabetes)Learn how to prepare quick and easy meals and snacks for the busy individual or familyLearn seasonality of fruits and veggies; the months that these products are available in order to purchase the highest quality produceFocus of nutrition messages in table 1 are from supermarket tours conducted betweenReferences:Lee, S, Liffman, C, et al. The Supermarket Tour. Waterloo Public Interest Research Group (WPIRG), University of Waterloo; Available at:Grocery Store Tour Lesson Plan. Wellness First Program, Department of Nutrition at University of Georgia; Available at:Healthy Eating In Stores for You. Nutrition Labelling Education Centre, Dietitians of Canada; Available at:Supermarket Tours. Dole’s Classroom Resources, Dole 5 A Day; Available at:Supermarket Tours. Healthy Food for All; Available at:Virtual Grocery Store Tour. American Diabetes Association; Available at:Purpose:Help public be more Informed and knowledgeable about healthy eating and making healthy choices in the grocery storeInteractive tour allows for shared experiences and active participation and listening using real food examples at their usual point of purchase(Lee, et al. 2008); (Wellness First Program, Univ. Georgia, 2008); (Nutrition Labelling Education Centre, Dietitians of Canada, 2005); Dole 5 A Day, 2008); (Healthy Food For All, 2008); (American Diabetes Association, 2008)
7Four Concepts Throughout Tour: DevelopmentFour Concepts Throughout Tour:All forms of f&v’s matter – fresh, frozen, canned, dried, and 100% juice.Drain all canned produce.Buy what is on sale.Seasonality of local produce.Three in-house pilot tests were conducted during the months of April and May 2008 amongst NEW program staff and nutritionists.Pilots were completed prior to scheduling KTA grocery store tours which were given throughout the months of June to September 2008.
8RecruitmentClients recruited through Julia Zee, Extension Agent on Big Island, and through WIC offices, and other community agencies.Flyers posted at WIC offices, tickets issued for interested clients.
9Materials Outlined handout for participants Recipes from NEW’s Heritage of Taste for Health (HOT) cookbookScript for tour guidePre and Post Question Tally SheetBuy Fresh Buy Local Seasonality Guide for participantsDisclosure statementIncentivesHOT cookbook$5.00 KTA Gift Certificate
10Materials Outlined handout for participants Outline of the tour’s events including the four concepts
11MaterialsRecipes from NEW’s Heritage of Taste for Health (HOT) cookbookRecipes used as sample shopping list to guide participants throughout the storeParticipants led to canned, frozen, fresh produce aislesOther aisles were shown as appropriate to the recipeImportant that tour guide knows the store layout so they lead participants smoothly
13MaterialsBuy Fresh Buy Local Seasonality Guide for participants
14Materials Incentives HOT cookbook $5.00 KTA Gift Certificate A low income population may be more likely to increase its f&v consumption behavior when incentives such as coupons improve affordability.Grocery Store Tour Lesson Plan. Wellness First Program, Department of Nutrition at University of Georgia; Available at:In the study by Anderson (2001), there was a higher success rate of the participant coming back to the store where the coupon was given and purchasing fresh fruits and vegetables, particularly low-income families.With incentives and knowledge on the subject, participants are more likely to come back and show what they have learned and purchase certain items they learned about during their grocery store tourAnderson, JV, Bybee, DI, et al. 5 A Day Fruit and Vegetable Intervention Improves Consumption in a Low Income Population. Journal of the American Dietetic Association 2001;101(2):
15Pilot Testing In-house with NEW team on Oahu Primary contact on Big Island – Julia ZeeWIC recruitmentOther community agenciesKTA stores – local supermarket chain
16Training KTA stores: 4 Agency tours completed: 5 3 tour times offered each day35 tour opportunities offeredAgency tours completed: 5Client tours completed: 12Agency participants: 29Client participants: 36Total participants: 65
17Pre-tour Survey Statements Post-Tour Survey Statements AssessmentTable 3 – Pre and Post-Tour StatementsPre-tour Survey StatementsFresh, frozen, canned, dried, and 100% juice, are the different forms of fruits and veggies.2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better.3. I drain the liquid out of all my canned veggies and fruits.4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget.Post-Tour Survey Statements5. How many would be interested in participating in another tour like this about other areas of healthy eating?
18Results 18% ↑ in knowledge that of fruits and veggies matter. 45% ↑ in knowledge of what of Hawaii’s fruits and veggies means.64% ↑ in intent to out of all canned fruits and veggies.35% ↑ in for healthy meals.97% total participants wanted exploring other topics.all formsseasonalitydrain liquidconfidence in shoppingadditional tours
19Continuing EducationTable 5 (a) – GST Post-Tour Comments on Additional Tour Topics▪ what’s the difference between fresh and frozen (nutritional value?)▪ want to learn about the food pyramid▪ sugar substitutes▪ don't know what is "healthy"▪ nutrition label reading▪ more nutrition education▪ more hands on▪ healthy foods to eat, what is not healthy▪ new recipes▪ fast time saving recipes▪ different recipes to use ▪ like to learn about dishes with beans as an ingredient▪ meat cutsContinuing Nutrition EducationFood Skills
20Continuing EducationTable 5 (b) – GST Post-Tour Comments on Additional Tour Topics▪ client just moved from Georgia, so learned about local foods and local produce.▪ new produce▪ want to learn to cook local food▪ stuff for working mothers for school-aged children▪ what juices are good?▪ healthier snacks▪ what affects baby when pregnant?▪ what is good for healthy baby to eatLocal FoodsMothers and Children
21Continuing Education ▪ unit pricing Table 5 (c) – GST Post-Tour Comments on Additional Tour Topics▪ unit pricing▪ want different prices of different items▪ like baked goods - which are inexpensive and healthy, convenient and fast▪ different grains; which ones are more nutritious▪ whole grains▪ what cereals are good?▪ nutrition bars, are they a substitute for breakfast?Resource ManagementWhole Grains
22Toolkit Available on Web Introduction Tour Script Handouts Recipes RecruitmentFood SafetyFood Shopping