SUNDAY, OCTOBER 26

ORIGINAL CONTRIBUTIONS: TRANSLATING RESEARCH INTO DIETETICS PRACTICE (PART 1): SCHOOL AND EDUCATION
Title: SOY GOES TO SCHOOL: ACCEPTANCE OF MEATLESS
MEALS IN MIDDLE SCHOOLS IN MARYLAND
Author(s): K. Lazor,1 E. Levine,2 N. Chapman3; 1Food and Nutrition
Services, Montgomery County Public Schools, Rockville, MD, 2Center
for Health Communication, AED, Washington, DC, 3N. Chapman
Associates, Inc, Washington, DC
Learning Outcome: Determine the feasibility of integrating soy-
based products based on the nutritional analyses, cost and acceptance
by middle school students.
Text: USDA School Nutrition Dietary Assessment studies have
indicated that fat, saturated fat, and cholesterol content of school
lunches often exceed recommendations. Likewise, more students want
plant-based options on menus. Substituting soy protein in the lunch
menu can help meet nutritional goals, address special dietary needs and
cultural preferences. This study employed a research design to test
acceptance of plant-based meal options for popular lunch items in five
Maryland middle schools with diverse student populations (36%
Caucasian, 26% Hispanic, 22% African American, 15% Asian) near
Washington, D.C. Initially, fifteen soy-based products were pre-tested
with a representative group of students. Substituting for traditional
entrees, five items were further tested_a “hybrid” burger consisting of
half ground beef and half soy, “chik’n” nuggets made of textured soy
protein, sliced “chick’n” breast made of textured vegetable protein served
in a Caesar salad, macaroni and cheese with soy pasta, and a black
bean burger. Trained observers weighed the food remaining on students’
trays to compare the acceptance of soy-based products with traditional
foods. A proportional odds model was used to compare the amount and
proportion of food consumed, and mixed model analysis accounted for
variance introduced by schools. The amount of product consumed did
not differ between soy-based and traditional hamburgers, nuggets or
pasta, but students consumed slightly larger amounts of regular chicken
than soy-based product. To assure high acceptance of the new menu
options, this research model worked well to test acceptance of soy-based
products as viable alternatives to popular school lunch menu offerings.
Funding Disclosure: United Soybean Board
Title: FOCUS GROUPS PROVIDE EFFECTIVE GUIDANCE ON
DEVELOPMENT OF NUTRITION EDUCATION PROGRAM
Author(s): S. J. Sweitzer,1 M. E. Briley,1 D. M. Hoelscher,2
C. Roberts-Gray,3 D. M. Staskel1; 1Human Ecology, The University of
Texas at Austin, Austin, TX, 2University of Texas School of Public
Health, Austin, TX, 3Third Coast R&D, Inc, Galveston, TX
Learning Outcome: Describe the role of focus groups in planning
population-specific education intervention.
Text: Relevance/Priority: Eating habits are shaped early in life.
Due to time and other constraints parents often pack lunches that
are nutritionally inadequate. This study sought to increase likely
success of a nutrition intervention by involving parents in design
adaptation of program to help parents pack safe and healthy
lunches for their preschool age children who attend child-care full
time. Results: Focus Groups were conducted using Nominal Group
Technique at 3 child-care centers with groups of preschool parents
who packed daily lunches for their children who attended child-
care full time. The focus questions included asking parents “What
are the one or two activities that would help parents pack better
lunches for their preschool children?” Content analysis of the data
across the groups identified 4 main themes: a) desire for regular
written information from the school especially recipe ideas and
details about nutrients and their connections to health; b)
openness to parent workshops or activity stations; c) activities that
stimulate parent interaction such as family fun nights, “vegetable
support group,” and recipe exchange; and d) partnership with local
food markets to make it easier to pack healthy lunches (e.g.
shopping lists and displays of easily packed fruits and vegetables
for preschoolers). Synthesis: The Nominal Group Technique
employed with focus groups of the target audience provided an
efficient method to elicit ranked responses and at the same time
ensure participation from the whole group. This activity provided
valuable guidance for designing program adaptations to increase
likely success of the intervention.
Funding Disclosure: National Cancer Institute

Title: THE EFFECT OF FOOD SAFETY TRAINING ON FOOD

SAFETY BEHAVIORS IN TEXAS CHILD-CARE CENTERS
Author(s): D. M. Staskel,1 M. E. Briley,1 S. R. Curtis,1
L. H. Field,2 S. S. Barth2; 1Human Ecology, The University of
Texas at Austin, Austin, TX, 2School of Biological Sciences, The
University of Texas at Austin, Austin, TX
Learning Outcome: Identify food safety behaviors that most
child-care center cooks are not regularly performing and how
training can be improved to correct this.
Text: Relevance/Priority: Children are especially susceptible to the
health effects of food borne illnesses. Limited research is available
regarding food safety training in child-care centers. The objective of
this study was to evaluate the effect of a food safety training class on
food safety behaviors of cooks in a sample of Texas child-care centers
(n⫽32). Results: Baseline and 12 month follow-up site visits were
made to observe food safety behaviors. The Child-Care Food Safety
Assessment Form (FSA) was completed by the researcher during visit
1 (V1) and, 12 months later, at visit 2 (V2) while observing the cook
during lunch preparation, serving, and cleaning. Six months before
the start of V2 a 1 day food safety training class was offered using
“Serving It Safe” educational materials. The training class was
attended by 47% (n⫽15) of the centers. The scores on the V2 FSA
were significantly different (P⫽⬍.05) from V1 FSA scores. Attendance
at the food safety training session did not significantly affect the
change in FSA scores from V1 to V2. The scores on the storage
portion of the FSA were the most strongly correlated (r⫽0.81) with
the final scores on the full form. Scores increased significantly
(P⫽⬍.05) on the storage and the personal hygiene sections from V1
to V2. Synthesis: The results of this study show an overall lack of
compliance with food safety standards in a sample of Texas child-care
centers. Due to the special needs of child-care centers, once-yearly
food safety training is not adequate and must be ongoing.
Funding Disclosure: Charles C. Butt, chairman and CEO of H.E.
Butt Grocery Company; Ecolab; 3M, and Dell.

Journal of the AMERICAN DIETETIC ASSOCIATION / A-11