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TUESDAY, OCTOBER 20

POSTER SESSION: WELLNESS AND PUBLIC HEALTH

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mpact and Sustainability Outcomes of a Skills-Buildingntervention for a Malawi Nutrition Education Program

uthor(s): J. Fahreddin,1 C. Fields-Gardner,2 M. Schmitz,2 A. Wagle,1

. Hollenbeck1; 1Nutrition and Food Science, San Jose State University,an Jose, CA, 2TCE Consulting, Chicago, IL

earning Outcome: To evaluate impact and sustainable features onnowledge, perceptions and reported practices from a skills-buildingntervention supporting communication of nutrition messages toommunities of southern Malawi.

ducation and training-based community nutrition interventions canchieve sustainable impacts. This study evaluated the impacts of a skills-uilding, training of trainers intervention focused on choosing andelivering community nutrition messages as a part of a nutritionducation program in Malawi. Changes and maintenance of knowledge,erceptions, and practices for utilizing low literacy techniques to teachutrition messages were analyzed using surveys administered prior to theraining intervention, post, and three months follow-up. Comparison andnalysis of results consisted of descriptive frequencies, paired t-tests, andilcoxon signed ranks test. Skills-based knowledge scores (n�195) from

n eight item, multiple choice test increased from 7.5 correct at baseline to.9 at post intervention (p�0.001). At three months follow-up (n�163),hough scores declined slightly, the significant level of impact wasaintained (7.8, p�0.006). Participants (n�157) reported an overall

ncrease of use and variety of low literacy methods for teaching nutritionessages, such as songs, discussions, and debates from prior to the

raining to three months follow-up, suggesting an impact on practices.sing a 5-point Likert scale, the trainer subset of participants (n�31)

howed high scores for perceptions of confidence to deliver nutritionessages to the communities prior to the training intervention, with no

ignificant change at post (n�31) or follow-up surveys (n�26). A refresherourse at intervals following the initial intervention may optimizeustainability of program outcomes, especially knowledge scores.ommunity-based nutrition education programs in developing countrieshould emphasize the importance of long-term program monitoring toetermine sustained impact on knowledge, perceptions, and practices.

unding Disclosure: None

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erceived Needs, Interests, and Practices in Weight Management ofaculty, Staff, and Students from an Academic Health Science Center

uthor(s): L. Wong,1 D. Rigassio-Radler,1 R. Touger-Decker,1 H. Khan,2

. O’Sullivan-Maillet1; 1Dept of Nutritional Sciences, School of Health Relatedrofessions, University of Medicine and Dentistry of New Jersey, Newark, NJ,Dept of Health Informatics, School of Health Related Professions, University ofedicine and Dentistry of New Jersey, Newark, NJ

earning Outcome: Identify the needs and interests for weight managementesources of faculty, staff, and students at an academic health science center; asell as identify their personal and professional weight management practices.

bjective: To identify the perceived needs and interests for weightanagement (WM) resources and personal and professional WM practices of

aculty, staff, and students within an academic health science center.

ethodology: A prospective internet-based survey using the Dillman Tailoredesign Method. An email with an embedded link was sent to a systematic,

andom sample of 4000 faculty, staff, and students from the 2008-09 academicear. Descriptive and inferential statistics were used.

esults: Of the valid e-mails distributed (n�3921), there was a 15.6% responseate (n�612). The mean age of respondents�39.2 years (SD�12.7); the meanalculated BMI�26.6 kg/m2 (SD�6, range�15.5-51.2 kg/m2); 51.0% wereverweight/obese. Staff had the greatest frequency of obesity (n�111, 33.5%).orty-six percent of respondents reported getting �30 minutes of physicalctivity most days, 79.0% limit fast-food to �3 times weekly; 50.3% felt itecessary and important to have campus WM resources. The most frequent WMesources requested were an on-site fitness center (79.5%) and healthy diningptions (78.5%). Among respondents who provide patient care (37.4%), obesearticipants were significantly more likely not to screen for overweight/obesity�2 �8.927, p�0.012) nor to provide WM counseling (�2 �8.885, p�0.012) thanhose who were normal or overweight.

pplication/Conclusions: The incidence of overweight/obesity in this academicealth sciences center is less than that reported for U.S. adults. Weight-statusas associated with professional practices regarding WM. Most respondentsant WM resources in the workplace. Further research is needed to examine

he relationships between weight status, personal, and professional practices.

unding Disclosure: None

-82 / September 2009 Suppl 3—Abstracts Volume 109 Number 9

evelopment of an Intervention Tool to Facilitate Food Choicend Self-Monitoring among Low-Income Women

uthor(s): B. Olendzki,1 L. Clifford,2 S. Lemon,1 M. Rosal1; 1Preventivend Behavioral Med, Umass Medical School, Worcester, MA, 2Nutrition,Mass Amherst, Amherst, MA

earning Outcome: Participant will recognize the necessity of tailoringessages to target populations.

ackground: Post-partum weight retention is prevalent among low-ncome women and is associated with obesity in later life. Principles ofvidence-based weight loss interventions shown efficacious in otheropulations (such as the Diabetes Prevention Program) need significantodifications such as tailoring of messages to motivations for dietary

hange, appealing support materials, and literacy-appropriate revisions.

bjective: To develop a foods guide to aid healthy food choices and self-onitoring among a diverse group of young, low-income, post-partumomen.

ethods: Qualitative data were collected from area nutritionists todentify commonly eaten foods by the target population, and additionaloods frequently consumed by the general population. The subsequentoods guide is organized into chapters (e.g. beverages, vegetables, snacks)ith a simplified points system based on caloric content to facilitate food

hoice and self-monitoring. To determine the point value of any food oreal, total calories consumed are divided by 100. Individuals can set daily

oint goals based on BMI by determining calories needed for weightaintenance, subtracting 500 calories to lose one pound per week, and

ividing by 100 (e.g. 2000-500/100�15). Further, a color-codedlassification system aids understanding of dietary quality based onlycemic index, saturated fat, fiber and sodium, and preparation methods,rawn on information from the USDA Nutrient Database. These conceptsre illustrated with examples comparing healthy and unhealthy choices,ortrayed in written and pictorial form to engage lower literacy groups.

elevance: Literacy-appropriate tools such as this simplified foods guidere essential to facilitate healthy dietary choices of low-income post-artum women.

unding Disclosure: UMMHC Community Benefits Program; Post-artum Weight Loss Program

ailored Lifestyle Interventions on Cardiovascular Disease Values,iet and Exercise: The Peak Wellness Program

uthor(s): S. Decker, R. Foster, S. Russell Rodriguez, T. Ghosh; Triounty Health Department, Englewood, CO

earning Outcome: Participants will be able to describe examples ofifestyle interventions that have a measurable impact on physical activitynd diet.

large local health department modeled a cardiovascular disease (CVD)creening program after the Centers for Disease Control and Prevention’sISEWOMAN program, named the Peak Wellness Program. This

rogram employs multifaceted lifestyle interventions aimed to reduce CVDalues, improve diet, and increase exercise. The Peak Wellness Programrovides low-income, uninsured men and women, aged 40-64 years withnnual screenings for blood pressure, body mass index, cholesterol, andlucose. A registered dietitian (RD) and health educator (HE) provideifestyle interventions which include one-on-one counseling, individualizedoal setting, one and six month follow-up phone calls, tailored letters andewsletters. The RD and HE have been utilizing the Nutrition Carerocess and Standardized Language in documentation for the counselingessions and follow-up calls. From 9/1/2006 to 12/31/2008, 1769 clientsere seen in the program; 1729 (98%) clients received one-on-one

ounseling, 1495 (85%) set a diet or exercise related goal. Of the 985lients who were eligible to return for a second visit, 305 (31%) haveeturned. Overall, 254 (83%) repeat clients reported making at least oneositive lifestyle behavior change. One hundred twenty-four (41%)eported increasing their fruit intake; 87 (28%) reported increasing theiregetable intake; and 110 (36%) reported increasing their exercise by ateast one day per week. Although not meeting the level of significance,lients were more likely to lose weight (p�.09) and make at least oneositive lifestyle change (p�.10) if one follow-up phone call was completed.he program was successful at improving the client’s CVD lifestyle risk

actors.

unding Disclosure: Colorado Department of Public Health andnvironment and Tri County Health Department