o , o t * Q . . • Q I I t ® o o t I • I o t l * • J • • • i • i l l o I o , I o o o * o J a • • • • • , I • o l l o • • t • • • • • i • o * * I i • l l i Q I o o i I Jo o i • e I o o l I * * o • o o t i • oo

SUNDAY, OCTOBER 21

POSTER SESSION: FOOD,~ FOODSERVICE,~ AND MANAGEMENT/MEDICAL NUTRITION THERAPY TITLE: IMPORTANT BELIEFS OF PARENTS TOWARDS

ENCOURAGING THEIR ELEMENTARY SCHOOL CHILDREN TO PARTICIPATE IN THE NATIONAL SCHOOL LUNCH PROGRAM.

AUTHOR(S): L. G. Lambert, PhD, RD, LD, University of Idaho; M. T. Conklin, Phi), RD, The University of Southern Mississippi.

LEARNING OUTCOME: To examine parents' beliefs and the strength of those beliefs towards encouraging their elementary school children to participate in the National School Lunch Program using theory-based research.

ABSTRACT TEXT: By applying the Theory of Reasoned Action the researchers measured parents' beliefs and their corresponding "outcome evaluations" (the strength of the belief) towards encouraging their elementary school children to participate in the National School Lunch Program (NSLP). A total of 1,039 parents of elementary school children from the Southeast region of the United States completed a 60-item Parent School Lunch Survey instrument. A seven-point Likert-type bipolar scale of strongly disagree (1) to strongly agree (7) was used to measure parents' beliefs and the strength of those beliefs. Researchers conducted a paired t-test between the belief items and their corresponding outcome evaluations. A moderate magnitude of difference between the paired means was found with five belief pairs. The five paired belief items were:

1) The school lunch program saves me time, 2) The school lunch tastes better than a sack lunch, 3) I know how much my child ate for lunch, 4) I know that my child selects nutritious foods, and 5) I know that my child has enough time to eat his/her lunch.

This research has shown a positive correlation between parents' beliefs towards school lunch and their children's school lunch participation. Identifying parents' beliefs towards the NSLP and understanding the strength of those beliefs will assist foodservice directors in designing a marketing plan to increase elementary school children's participation in the NSLP. Funded in part by the American School Food Service Association Foundation, Lincoln Grant. CONFLICT OF INTEREST: None

TITLE: EXAMINING THE ROLE OF NUTRITION EDUCATION AND THE CONSUMTPION OF VEGETABLES AMONG ELEMENTARY SCHOOL CHIDREN

AUTHORS: S.J. Kunst, BS, Dietetic Intern, University of Delaware, Newark, DE; P.M. Gouge, MA, RD, Christina School District; C.M. Hamilton, PhD, RD, University of Delaware, Newark, DE.

LEARNING OUTCOME: To determine if nutrition education has an impact on children's' vegetable consumption.

ABSTRACT TEXT:

Background.. The American Dietetic Association (ADA) identifies a goal o f five servings per day &frui ts and vegetables. This is approximately double what children are currently consuming. As part o f an effort to educate and increase vegetable consumption among elementary school students, a school district sponsored a nutrition education and plate wastage study in an effort to encourage vegetable consumption. No study before has been conducted on education combined with measuring plate wastage. The results form this plate wastage study will facilitate school districts in planning more formal studies in an effort to increase vegetable intake in school aged children. Objective: To determine the impact o f nutrition education and the influence it has on food decisions o f elementary school students. Methods: Participants attended a nutrition education seminar. The n e x t week participant's vegetable consumption was measured to see if nutrition education influenced consumption. Results: After the nutrition education, participants' overall vegetable consumption increased by 20%. Conclusion: The nutrition education seminar provided students the oppommity to learn about healthy food choices. With education students better comprehend the reason why vegetable intake is so important for their overall health and well being.

TITLE:OPERATIONAL ISSUES AFFECT IMPLEMENTATION OF AFTERSCHOOL SNACK SERVICE BY CHILD NUTRITION PROGRAM ADMINISTRATORS AUTHOR(S): ,A.J. Rainville, PhD, RE), Eastern Michigan University, Ypsilanti, MI; J.B. Cater, MS, National Food Service Management Institute Applied Research Division, Hattiesburg, MS.

LEARNING OUTCOME: To describe opportunities and challenges in implementation of the afterschool snack service in the National School Lunch Program.

ABSTRACT TEXT: The Child Nutrition Reanthorization Act of 199~ enhanced nutrition benefits for children in afterschool care programs b~ authorizing reimbursement for snacks served. The purpose of this studio was to determine issues faced by Child Nutrition Program (CNP) administrators in implementing the afterschool snack service in afterschool care programs. Three two-hour focus groups were conducted with CNP administrators from fifteen states; there were 10 participants in each group. The administrators were chosen from large and small districts that offered the afterschool snack service. They reported that snack menus were developed based on USDA requirements, minimal preparation time, food cost, and student acceptance. Some CNP administrators reported that nutrition education opportunities have increased as a result of the snack service. CNP administrators have received positive feedback on afterschool snacks from students, parents, teachers, and school administrators. CNP administrators stated that afterschool snack servic~'pIayed an important role in meeting daily nutrient needs of children mad providd;d an opportunity to serve their community. A variety of challenges were faced by CNP administrators including: a) providing variety in snack menus, b) training for the aftersehool care program providers, e) preventing facilities abuse by program participants, and d) scheduling the time required to prepare and submit claims. Most CNP administrators wanted more flexibility in the regulations that apply to afterschool snack programs; currently sites located in areas served by a school in which at least 50% of the enrolled children are certified eligible for free or reduced price meals are eligible to receive reimbursement at the free rate for snacks served to all children. It was concluded that the afterschool snack service is important for children's health and nutrition status but the service can be a challenge to operate and administer.

TITLE: GERIATRIC RESIDENTS' ACCEPTABILITY OF HIGH PROTEIN LOW FAT PRODUCTS PREPARED WITH TOFU.

AUTHORS: K. Arnold, DTR, D.N. Brida, M.E. Borja, Ed.D., RD, F.A.D.A. Marywood University, Scranton, PA.

LEARNING OUTCOME: To determine the degree of acceptability by geriatric residents of substituting tofu for cream cheese in a cheesecake recipe to increase protein and decrease fat.

ABSTRACT TEXT: Tofu is a low fat, high protein substance that may he considered as a fat substitute in some products. The purpose of this study was to determine the effects oftofu substitution in cheesecake by a geriatric population. Firm tofu was substituted for 50%, 75%, and 100% of the cream cheese in the recipe. Appearance, texture, color, flavor and overall acceptability of the tofu cheesecake were compared to a 100% cream cheese control. The products were evaluated using a 5-point hedonic scale with 1 being "disliked extremely" and 5 being "liked extremely." Forty-four institutionalized elderly residents evaluated each product variation. All variables were randomly counterbalanced. A one- way ANOVA analysis was conducted. Post hoc analysis (Tukey) showed that there were significant differences between the control and the 75% tofu product for appearance (p< .01) and texture (P < .05) However, no significant differences (p<.05) were found for flavor, color, or overall acceptability when comparing the control with the 75% tofu variation. The 50% and 100% tofu variations showed no significant differences (P <.05) from the control for all factors evaluated. Nutritionally, the 100% tofu product is a 32% increase in protein, 16% decrease in calories, and a 28% decrease in fat over the control. The 75% tofu product is a 26% increase in protein, 13% decrease in calories, and a 24% decrease in fat over the control. The 50% tofu product is an 18% increase in protein, 8% decrease in calories, and a 16% decrease in fat over the control. Based on the results of the study, the 50% and 100% tofu products could be used to increase protein and decrease fat in the geriatric diet.

Journal of TIlE AMERICAN DIETETIC ASSOCIATION/A-25