1 / 27

Increasing Awareness of Eating Fruits and Veggies: Grocery Store Tour Program

The University of Hawaii at Manoa's Nutrition Education for Wellness Program aims to increase awareness and positive attitudes towards eating fruits and vegetables among FSP eligible population. The program includes the development of a toolkit and informational leaflet, pilot testing and training, and assessment. Collaborators include Hawaii SNAP-Ed, KTA Hawaii, and the Department of Health.

benjaminlisa
Download Presentation

Increasing Awareness of Eating Fruits and Veggies: Grocery Store Tour Program

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Carissa Poon University of Hawai‘i at Mānoa College of Tropical Agriculture and Human Services Cooperative Extension Service Nutrition Education for Wellness Program

  2. Agenda • Collaborators • Project Goals • Development • Pilot Testing & Training • Assessment • Toolkit • Web Resource

  3. University of Hawaii at Manoa Nutrition Education for Wellness (NEW) Healthy Hawaii Initiative (HHI) Hawaii SNAP-Ed College of Tropical Agriculture and Human Resources – Cooperative Extension Service KTA Hawaii Department of Health Grocery Store Tour Project Hilo WIC Julia Zee Collaborators

  4. Project Goal Increase the awareness and positive attitudes toward the importance of eating fruits and veggies among the FSP eligible population served by local program contractors.

  5. Project Objectives • Adapt existing materials and models for the GST • Develop Toolkit resource for GST leaders • Develop informational leaflet for GST participants • Test and evaluate the GST curriculum, Toolkit, and leaflet at a FSNE eligible grocery store • Provide Train the Trainer sessions • Recruit participants for GST on Big Island • Implement 12 GST at four different grocery stores on the Big Island • Work with HHI to evaluate and measure impact and effectiveness of GST

  6. Development Table 1 – Summary of Nutrition Messages from Various Supermarket Tours between 2000 and 2006 (Lee, et al. 2008); (Wellness First Program, Univ. Georgia, 2008); (Nutrition Labelling Education Centre, Dietitians of Canada, 2005); Dole 5 A Day, 2008); (Healthy Food For All, 2008); (American Diabetes Association, 2008)

  7. Development Four Concepts Throughout Tour: • All forms of f&v’s matter – fresh, frozen, canned, dried, and 100% juice. • Drain all canned produce. • Buy what is on sale. • Seasonality of local produce.

  8. Recruitment

  9. Materials • Outlined handout for participants • Recipes from NEW’s Heritage of Taste for Health (HOT) cookbook • Script for tour guide • Pre and Post Question Tally Sheet • Buy Fresh Buy Local Seasonality Guide for participants • Disclosure statement • Incentives • HOT cookbook • $5.00 KTA Gift Certificate

  10. Materials • Outlined handout for participants

  11. Materials • Recipes from NEW’s Heritage of Taste for Health (HOT) cookbook

  12. Materials

  13. Materials • Buy Fresh Buy Local Seasonality Guide for participants

  14. Materials • Incentives • HOT cookbook • $5.00 KTA Gift Certificate

  15. Pilot Testing • In-house with NEW team on Oahu • Primary contact on Big Island – Julia Zee • WIC recruitment • Other community agencies • KTA stores – local supermarket chain

  16. Training • KTA stores: 4 • 3 tour times offered each day • 35 tour opportunities offered • Agencytours completed: 5 • Clienttours completed: 12 • Agencyparticipants: 29 • Clientparticipants: 36 • Totalparticipants: 65

  17. Assessment • Table 3 – Pre and Post-Tour Statements

  18. Results • 18% ↑ in knowledge that of fruits and veggies matter. • 45% ↑ in knowledge of what of Hawaii’s fruits and veggies means. • 64% ↑ in intent to out of all canned fruits and veggies. • 35% ↑ in for healthy meals. • 97% total participants wanted exploring other topics. allforms seasonality drain liquid confidence in shopping additional tours

  19. Continuing Education • Table 5 (a) – GST Post-Tour Comments on Additional Tour Topics Continuing Nutrition Education Food Skills

  20. Continuing Education Table 5 (b) – GST Post-Tour Comments on Additional Tour Topics Local Foods Mothers and Children

  21. Continuing Education Table 5 (c) – GST Post-Tour Comments on Additional Tour Topics Resource Management Whole Grains

  22. Toolkit • Available on Web • Introduction • Tour Script • Handouts • Recipes • Recruitment • Food Safety • Food Shopping

  23. Web Resources www.ctahr.hawaii.edu/NEW/GST

  24. Web Resources

  25. Web Resources

  26. Web Resources

  27. Mahalo (thank you) www.ctahr.hawaii.edu/NEW/GST

More Related