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 soybased 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 childcare 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.