Development and Pilot Testing of a Nutrition Attitudes and Knowledge Questionnaire to Measure Changes of Child Nutrition Knowledge related to the Canada’s Food Guide

Foodbot Factory is a serious game developed to teach children about the 2019 Canada’s Food Guide (CFG) healthy eating principles. Because no measurement tools existed to assess changes in children’s knowledge of the CFG, the Nutrition Attitudes and Knowledge (NAK) questionnaire was developed for this purpose. The NAK is based on the 2019 CFG nutrition content and aligned with the Foodbot Factory modules (Drinks, Whole Grain foods, Vegetables and Fruit, Protein foods). Seven experts assessed face and content validity of the draft NAK questionnaire. Three sections were deemed valid, while the remaining two required minor revisions. The NAK was pilot tested for changes in nutrition attitudes and knowledge among children 9-10 years-old (n=23), who answered the NAK questionnaire before and after using Foodbot Factory. Significant increases were found in overall nutrition knowledge, and knowledge of Whole Grain foods, Vegetables and Fruit and Protein foods. Knowledge of Drinks and nutrition attitudes remained unchanged. The NAK showed a moderate reliability when tested among a group of children (n=23). While the NAK questionnaire is a promising tool for assessing changes nutrition knowledge related to the 2019 CFG guidelines in children, further research is required to test construct validity of this instrument. Novelty bullets: • The Nutrition Attitudes and Knowledge (NAK) questionnaire was developed by educators and dietitians. • The NAK underwent face and content validity assessments and was pilot tested among children. • The NAK questionnaire is a potential tool to detect changes in children’s knowledge of the 2019 Canada’s Food Guide.

Multisite Culinary Medicine Curriculum Is Associated With Cardioprotective Dietary Patterns and Lifestyle Medicine Competencies Among Medical Trainees

Background. Adherence to Mediterranean dietary patterns reduces the incidence of cardiovascular disease and other major chronic diseases. We aimed to assess the association between participation in kitchen-based nutrition education and Mediterranean diet intake and lifestyle medicine counseling competencies among medical trainees. Methods. The Cooking for Health Optimization with Patients (CHOP) curriculum is a hands-on cooking-based nutrition education program implemented at 32 medical programs (4125 medical trainees) across the United States. Mediterranean diet intake, nutrition attitudes, and lifestyle medicine counseling competencies were assessed via validated surveys. Multivariable-adjusted logistic regression assessed the relationship of CHOP education with Mediterranean diet intake, nutrition attitudes, and lifestyle medicine counseling competencies. Results. Individuals participating in the CHOP program were 82% more likely to follow the Mediterranean diet compared with those receiving traditional nutrition education (OR = 1.82; P < .001). CHOP participants were more likely to satisfy daily intake of fruits (OR = 1.33; P = .019) and vegetables (OR = 2.06; P < .001) and agree that nutrition counseling should be a routine component of clinical care (OR = 2.43; P < .001). Kitchen-based nutrition education versus traditional curricula is associated with a higher likelihood of total counseling competency involving 25 lifestyle medicine categories (OR = 1.67; P < .001). Conclusion. Kitchen-based nutrition education is associated with cardioprotective dietary patterns and lifestyle medicine counseling among medical trainees.

Examination of fish consumption habits among students of a secondary school in Szeged and of a university faculty

Due to our environment or to our own decision, we try to pay attention to healthy nutrition (Szakály et al, 2014). We pay attention to the composition of the products and try to exclude certain foods (Kontor et al, 2016). Experts state that fish consumption is one of the indispensable conditions of a healthy diet, so we should consume fish at least once per week (Szakály, 2011). Figure 1 shows as well that despite the fact that fish is delicious and healthy, it is not part of our everyday diet (Kiss, 2017).The focus of my research was to survey the habits of fish consumption among the students of a secondary school and of a university faculty in Szeged. My goal was to uncover the causes behind the low rate of fish consumption. Furthermore, I aimed to investigate that, beside fish, which types of meats are the most commonly consumed among the interviewed. A study of last year shows the connections between nutrition attitudes and meat consumption, from which it turns out that several factors influence our meals (Nábrádi et al, 2017). During my research it was revealed that the price of fish plays a decisive role in consumption.

Validity and Reliability of a Dental Health-Related Nutrition Attitudes, Beliefs, and Behaviors Scale for Low-income Women (P04-093-19)

Objectives To develop a valid and reliable scale to assess dental health-related nutrition attitudes, beliefs, and behaviors of low-income women. Methods A Dental Nutrition Attitudes, Beliefs, and Behaviors Scale was developed based on the results of a literature review of foods that affect prevalence and severity of periodontal disease. It was tested in 150 low-income women, ages 18–50 years, from the Central Texas Area. The validity of the initial scale was assessed via content validity from a panel of ten nutrition experts, and readability by six low-income women. Construct validity was determined via Exploratory Factor Analysis; internal consistency of the scale was measured by calculation of Cronbach's alpha. The final version of the scale consisted of 21-items divided into three subscales: attitudes, beliefs, and behaviors. Results Content and construct validity resulted in elimination of fourteen questions from the initial 35-item scale to create a 21-item instrument. The internal consistency for the final Dental Nutrition Attitudes, Beliefs, and Behaviors Scale was 0.802, as measured by Cronbach's alpha coefficient. Exploratory factor analysis using varimax rotation generated three factors: Attitudes, Beliefs, and Behaviors, with total explained variance of 42.38. The scale had an excellent reliability of 0.99. Conclusions These results confirmed the validity and reliability of the new dental health-related nutrition attitudes, beliefs, and behavior scale to be utilized in low-income women. Funding Sources The Bess Heflin Centennial Professorship.