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The Relationship Between Food Prices, Disposable Income, Perceived Impact of Factors Influencing Montessori Teachers’ Participation in a Virtual Nutrition Education Program
Inflation, and Nutrition Education in Guiding University Students’ Food Choices Author(s): L. Velez, N. Vitale, C. Coccia; Florida International University
Author(s): C. Boehne, C. Anstrom; Olivet Nazarene University
Learning Outcome: Assess the impact of teachers’ personal factors on engagement in
Learning Outcome: Recognize that nutrition education inclusive of food prices, virtual programming.
disposable income, and impact of inflation allows for the efficient use of
Background: Participation in virtual nutrition education programming has been shown to
resources while purchasing nutrient-dense foods during current economic
enhance teachers’ personal and classroom nutrition practices. However, engagement in virtual
conditions.
programs can be inconsistent. It is important to examine the personal factors that impact
Abstract: Food prices jumped 11.4% in 2022 and an additional 3.6% in 2023. program participation to increase the efficacy of virtual interventions for this population.
Nutritional knowledge and relationships between food prices and perceived
Design: Data obtained from teachers enrolled in a virtual nutrition program. Validated
impact of inflation on food choices/purchases determines the need for
questionnaires utilized to assess teachers’ nutrition knowledge (NK), nutrition teaching
nutrition education relating to food choice and affordability.
self-efficacy (NTSE), classroom food practices (CFP) and nutrition teaching practices (NTP).
Researcher recruited 16,500 students from two Midwestern universities reflecting Participation in Zoom sessions, online activities, quizzes, webpage views were tracked
diverse economic backgrounds for this online quantitative design. Kliemann’s throughout the program.
General Nutrition Knowledge Questionnaire and Mathew’s Food Choice Priorities
Participants: Montessori teachers (n¼99) were recruited nationally, primarily identified
Survey, both validated for university students were used with four questions
as female (98%), non-Hispanic (58%).
addressing inflationary factors. Permission for adaptation was granted.
Statistical.
Correlation matrices and independent samples t-tests were used from 350
usable questionnaires. Analysis: Descriptives, correlations, ANOVAs, and repeated measures ANCOVA were
conducted using SPSS V.29.0.
Basic nutrition class completion reported a higher mean score (M¼13.7/20,
SD¼2.51) for general nutrition knowledge than those who did not (M¼12.8/ Results: Teachers baseline NK was significantly correlated with website pageviews
20, SD¼2.84). The median disposable income at the public university was (r¼0.403,p¼< 0.001), online activity completion (r¼0.347,p¼0.003) and online quiz comple-
higher (Mdn¼$2,000) than at the private university (Mdn¼$650). Statistically tion (r¼0.415,p¼< 0.001). Baseline NTSE and CFP were positively correlated with website
significant correlations were found between products purchased based on pageviews (r¼0.240,p¼0.0440; r¼-0.248,p¼0.037) and quiz completions (r¼0.336, p¼0.004;
price (p¼< .001) and expected disposable income when choosing affordable r¼-0.272,p¼0.023). Baseline NTP was inversely correlated with website pageviews (r¼-
over desired foods (rs¼-.127, p¼.025). Likert scale answers indicated inflation 0.235,p¼0.048) and online activity completion (r¼-0.259,p¼0.029). Significant differences
impacts food choices/purchases (M¼3.70, Mdn¼4.00), for affordable foods were noted between Hispanic and Non-Hispanic teachers for website pageviews (F¼23.228,p¼
over desired foods (M¼3.48, Mdn¼4.00). < 0.001), activity completions (F¼25.414,p¼< 0.001) and quiz completions (F¼25.361,p¼<
0.001). Hispanics were less likely to view webpages, complete activities, and quizzes.
Food price is important when making choices. The higher mean score of
students who completed a nutrition course indicate the value of applicable Conclusion: Teachers’ participation in virtual program components was influenced by
knowledge. Nutrition education should specialize in supporting nutritionally multiple factors including ethnicity, baseline NK, NTSE, CFP and NTP. Further research is
sound choices and budgeting based on disposable income and the infla- warranted to address mitigation strategies for non-modifiable factors that may affect
tionary effects of food prices. teachers’ engagement in virtual programming.
Funding Source: None. Funding Source: None.
Student Perspectives on Potential Eating Disorder Triggers Within Traditional Dietetics National Trends in Home Food Preservation and Outreach
Education
Author(s): B. Routh1, C. Schwan2, S. Slipher1, G. Linse1; 1
Montana State
Author: J. Beatty; Simmons University University, 2University of Georgia
Learning Outcome: Upon completion of reviewing the abstract, attendees will be able to Learning Outcome: Identify trends in home food preservation in 2023 and
describe four common themes relating to graduate student perspectives of body weight consider how this may be a strength or risk towards nutritious, safe, and
and size messaging in traditional dietetics education. sustainable dietary patterns among their cliental.
Background: Traditional dietetics education has embraced a weight-normative approach, Abstract: With recent food supply chain disruptions, home canning jars and
advancing anti-obesity messaging relating to public health and prevention of chronic lids ran out on store shelves. Home food preservers use many methods, some
disease. This approach can be unsettling for students who may have an eating disorder of which can contribute to dangerous foodborne illnesses. USDA and Exten-
(ED) history and who are interested in working with clients in recovery. sion Services provide some research-based safe recipes and practices, but
continued research on safe food preservation is limited. We examined the
Methods: Students enrolled in a graduate nutrition program were recruited to participate scope of home food preservation practices in the United States in 2023. We
in focus groups aimed at exploring student perceptions of body weight and size through
also identified opportunities for promoting safe, nutritious, sustainable, and
their dietetics educational journey. A total of 14 graduate students (mean age 26.3 years)
motivating outreach for home food preservers.
participated in four semi-structured focus groups (two in-person and two virtual), which
were recorded, transcribed, and coded using NVivo software. Thematic analysis was used Methods: Through a Qualtrics panel, a sample of 2, 015 adults responded to a
to find common perspectives across transcripts. quantitative, online survey to understand their current practices and future
engagement motivators. Findings: Findings indicates food preservation is
Results: Qualitative analysis yielded four common themes: 1) negative references to widely practiced across the United States, with most reporting freezing or
obesity and hands-on anthropometric measurements were encountered in undergraduate refrigerating (76.9%) and 50.2% using at least one of 16 different preservation
education, but experiences improved when an alternative weight-inclusive learning option
methods in 2023 including canning, dehydrating, fermenting, and vacuum
was offered; 2) current graduate level instruction generally incorporates positive
sealing. Many respondents used methods considered unsafe by USDA stan-
messaging (including Health At Every Size), but lack of consistency with this approach dards (11.5%) or limited research-tested recipes (38.7%). Preliminary analysis
exists; 3) a graduate-level course focused on nutrition therapy for ED is valuable due to its
indicates some groups had statistically higher rates of preservation, including
support of student self-reflection and encouragement of body acceptance; and 4) there is
respondents using some form of food assistance and those identifying as
expressed need for uniform messaging acknowledging inclusive weight approaches. Asian or Native American. Further analysis will explore latent class analysis to
Conclusion: Positive representation of body weight and size along with alternative determine associated characteristics and preferred outreach.
learning experiences and consistent weight-inclusive messaging within dietetics educa- Discussion: As food preservation experiences a resurgence in many homes
tion may be beneficial in supporting students affected by ED. More research exploring
across the country, it is increasingly important for nutrition professionals and
possible correlations within larger and more diverse student groups is needed.
registered dietitians to strengthen home food safety practices, nutrient ac-
Funding Source: Faculty Fund for Research Internal Grant funded by Simmons University. cess, of food engagement with clients.
Funding Source: University of Georgia start-up package.
October 2024 Suppl 1—Abstracts Volume 124 Number 10 JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS A-59
