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APHA Scientific Session and Event Listing

Margaret Mary Meehan, RD/MPH candidate, Ming-Chin Yeh, PhD, and Arlene Spark, EdD RD FADA FACN. Nutrition and Food Science, Urban Public Health, School of Health Sciences, Hunter College, 59 W 85th Street, New York, NY 10024, 212-799-5954, mmeeha@hunter.cuny.edu

A number of nutritionally-related problems exist concurrently in our society, among them: the rapid increase in overweight among children, our food system's negative environmental impact, and access to affordable fresh fruits and vegetables in low-income neighborhoods. It behooves public health practitioners to investigate the interrelationships between the causes and resolutions of these problems.

An 8-week pilot study assessing the influence of knowledge of sustainable food concepts on food choices was conducted at a community-based organization in the South Bronx. Participants (n=20) ranged in age from 6 to 20 years; were self-described as black, Hispanic, or of mixed ethnicity; and were both male and female. Activities included trips to community gardens and to a farmers' market, lunch preparation twice a week, grocery shopping, and nutrition workshops for participants 15 and over.

Initial results include statistically significant positive changes in overall food attitude and behavior (p=0.03), in the desire to eat more vegetables for all participants (p=0.04), and in liking to eat vegetables for females (p=0.02). Increase in knowledge of sustainable food sources such as community gardens and farmers' markets was also statistically significant (p=0.003). For participants under 15, statistical significance was found in response to the statement “I like to cook” (p=0.02).

These findings support and amplify prior research that hands-on experiential learning is an effective tool in changing individual food habits. Larger scale studies of greater duration are required to confirm these results and to further examine the connection between food system awareness and healthy food choices in children.

Learning Objectives:

• List two components of a sustainable food system.
• Cite three forms of nutrition education that could influence food choices.
• Recognize that even minimal nutrition education has a positive impact on food habits.

Keywords: Sustainability, Food and Nutrition

Presenting author's disclosure statement:

Not Answered