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SUNDAY, NOVEMBER 7

RESEARCH & PRACTICE INNOVATIONS: TRANSLATING RESEARCH INTO DIETETICS PRACTICE (PART 1)

pplication of Formative Evaluation to Cooking with a Chefrogram

uthor(s): M. D. Condrasky,1 S. Griffin2; 1Food Science and Humanutrition, Clemson University, Clemson, SC, 2Health Science, Clemsonniversity, Clemson, SC

earning Outcome: Participants will follow the formative evaluationrocess by observing the application of focus group and interviews withooking with a chef participants and provider data in programmplementation and impressions for improvement.

ietitians are aware that successful programs include techniques thatelp families develop strategies for nutritious meals and confidence in foodreparation. Formative evaluation presents the process for and dataollection through focus groups and individual interviews to examinerogram implementation and participant impressions. The Cooking with ahef (CWC) program utilizes the Social Cognitive Theory and in thispplied presentation evaluation focuses on four program trials. Interviewnd focus group discussion guides for participants and program providersere developed and tested. Content analysis of transcripts and interviewotes was conducted using an open coding process. As themes, patterns ofords, perceptions, ideas, and program suggestions emerged, they were

lassified into categories. From this list, a code book was developed to codehe focus group transcripts (n�40) and interview notes (n�12). Eachranscript was coded independently by two people who then comparedodes with inter-rater reliability (r � 0.70). After the transcripts wereoded, they were reviewed for content analysis structures to identify sub-ategories. Through this inductive process, emerging themes weredentified. Themes were defined as categories or sub-categories that wereiscussed or identified by more than two interviewees or participants.hese data yielded four major themes relating to program logistics,uggestions, perceived impressions and impacts, and chef involvement.indings indicate high level of potential for the program building self-fficacy and change within home environment, thus increasing participantotivation to cook. Lessons learned contribute to refinement of the

rogram, and quantitative data is forthcoming as pilot testing continuesith ongoing groups.

unding Disclosure: None

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he Perceived Importance of a Healthy Diet Predicts Retailutlet Choice, Food Purchases and Body Weight

uthor(s): A. Drewnowski,1 A. Aggarwal,1 P. Hurvitz,2 T. Hastert,1

. V. Moudon2; 1Nutritional Sciences, School of Public Health,niversity of Washington, Seattle, WA, 2Urban Design and Planning,niversity of Washington, Seattle, WA

earning Outcome: Shaping attitudes towards nutrient rich food andealthful diets remains a viable area of intervention for healthrofessionals interested in improving food shopping patterns, dietaryhoices and health.

ood purchases and retail outlet choice are influenced by multipleocial, economic, and environmental variables. Introducingupermarkets into disadvantaged low income areas is one federaltrategy aimed at ensuring access to healthy, affordable foods. Theeattle Obesity Study (S.O.S.) was based on a stratified random samplef 2,001 adult residents of King County, WA. Data on supermarketccess, food shopping, socio-demographic variables, and health werebtained through a phone interview. A food frequency questionnaire,ompleted by 1,344 of survey respondents was used to assess energynd nutrient intakes. The respondents’ home and work addresses wereeo-coded, as were the locations of all supermarkets in King County,ncluding those that were listed as two primary food sources by surveyespondents. Survey respondents indicated how important it was tohem that the diet they consumed was “healthy” as opposed toinexpensive” or “easy to prepare”. Supermarkets were assigned to 3roups based on market basket cost for 100 foods: lower, moderate, andigher cost. Regression analyses showed that the perceived importancef eating a healthy diet predicted supermarket choice and had anmpact on health, adjusting for covariates. Those respondents to whomealthy diets were important shopped at higher cost supermarkets,pent more on food, had higher quality diets and lower BMIs, adjustingor education and incomes. In addition to supermarket proximity andrice, food-related attitudes can influence dietary patterns and health.ood retailers can have a strategic role in promoting health andellness.

unding Disclosure: NIH grant R01DK076608

utrient Intakes of Individuals Consuming a Gluten-Free Dietompared to Intakes of the General American Population andealthy Eating Guidelines

uthor(s): C. N. Stanley,1 D. Gonzales,2 P. A. Carroll,1 D. A. Nelsen,3

. Hakkak2; 1Clinical Nutrition, Central Arkansas Veterans Healthcareystem, Little Rock, AR, 2Dietetics and Nutrition, University of Arkansas

or Medical Sciences, Little Rock, AR, 3Family and Preventive Medicine,niversity of Arkansas for Medical Sciences, Little Rock, AR

earning Outcome: To determine if individuals consuming a gluten-freeiet have nutrient intakes consistent with the national norms and theietary reference intakes (DRI).

lthough the primary medical treatment for patients with celiac diseaser gluten sensitivity is a gluten-free diet, their nutritional intakes remainconcern. Volunteers were recruited from a support group to evaluate

heir nutrient intake. A validated food frequency questionnaire was usedo assess iron, fiber, niacin, thiamine, riboflavin, and carbohydrate intakesor individuals on a gluten-free diet. Statistical analysis was completedith a t-test to determine if nutrient intakes are consistent with theational norms according to the National Health and Nutritionxamination Survey (NHANES) and the dietary reference intakes (DRI)epending on age and gender.

esults: All subjects had significantly less niacin and carbohydratentakes when compared to the estimated usual intakes for Americansccording to NHANES (p �0.05), but no significant difference was foundor the population for riboflavin intake (p �0.05). All participantsonsumed adequate amounts of niacin, riboflavin, and thiamine whenompared to the DRI. However, thiamine and iron intakes for femaletudy subjects were significantly less when compared to NHANESp� 0.05). The male subjects consumed significantly less than theecommended amounts of fiber according to the DRI (p� 0.05).

onclusion: Greater emphasis should be placed on improving nutritionaluality when counseling individuals on a gluten-free diet to improveverall health. This study demonstrated that additional focus is needed onber, iron, B-vitamins and carbohydrates intake.

unding Disclosure: None

ncreased Food Quality Affects Quality Ratings and Intake ofome, but Not All Foods by Older Americans Act Congregateutrition Site Attendees

uthor(s): A. E. Mathews,1 T. Clarke,2 H. Greuling,3 L. Clark,4 C. Sims,2

. House,5 N. Shay2; 1University of Florida, Gainesville, FL, 2Food Sciencend Human Nutrition, University of Florida, Gainesville, FL, 3Floridaepartment of Elder Affairs, Tallahassee, FL, 4GA Food Service, Stetersburg, FL, 5Food and Resource Economics, University of Florida,ainesville, FL

earning Outcome: To evaluate the role of food quality in mealonsumption for elder adults.

dequate dietary intake in older Americans decreases various health risksnd debilitation, reducing the financial burden on patients and the USealth care system. The goal of this study was to determine if providingn enhanced quality meal versus control to Older Americans Actongregate Nutrition Site attendee’s increases meal consumption. Thetudy was conducted at four sites in Florida (n�55; 72.7� 3.5 years of age;7 men, 38 women) on two separate days in consecutive weeks. Thenhanced meal used higher quality raw products including a chicken pattyersus chicken breast, broccoli cuts versus broccoli florets, instant whippedotatoes versus fresh, chunky potatoes, sliced wheat bread versus wheatinner roll, and diced peaches versus whole peach slices. Afteronsumption, participants completed a Meal Quality Survey scoring eachtem’s flavor, texture, appearance, and overall liking on a nine pointikert scale. Plate waste weight for each item was determined via visualstimation. Participants’ overall liking of the enhanced meal significantlyncreased for the chicken (5.7 to 7.8; p�0.01), broccoli (6.19 to 6.7;�0.02), potatoes (6.87 to 7.44; p�0.02), and peaches (7.36 to 8.08;�0.01), but not for bread. Percent plate waste significantly decreased fornhanced chicken (25.36% to 17.45%; p�0.05) and peaches (46.50% to.88%; p�0.01), but not significantly for broccoli, potatoes, and bread.here was a marginally significant increase in total energy consumed for

he enhanced meal versus the control meal (423.4�106.2; 390.1�110.4cal, p�0.10), suggesting that increased food quality may encouragereater consumption of meals by elder adults.

unding Disclosure: State of Florida, Department of Elder Affairs

Journal of the AMERICAN DIETETIC ASSOCIATION / A-13