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CLOSER TO HOME A food systems approach to promoting nutrition and health equity Betty T. Izumi, PhD, MPH, RD Food, Nutrition & Health Update Moore Family Center Oregon State University February 25, 2014 12.5 MILLION AMERICAN CHILDREN

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CLOSER TO HOME

A food systems approach to promoting nutrition and health equity

Betty T. Izumi, PhD, MPH, RD Food, Nutrition & Health Update

Moore Family Center Oregon State University February 25, 2014

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12.5

MILLION AMERICAN CHILDREN ARE OBESE.

There are significant racial & ethnic disparities in obesity prevalence among children

Ogden & Caroll, 2010

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Poor diet is a major contributor of obesity.

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INDIVIDUAL SOCIAL PHYSICAL MACRO

Ecological Framework

Brofenbrenner, 1979 McLeory et al., 1988 Story et al., 2008

SLIDE 5 Story, Hamm & Wallinga, 2009; Neff et al., 2009; Villarejo et al., 2010

Food System Model

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Sustainability

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Sustainability

ECONOMIC SOCIAL ENVIRONMENTAL Dawe & Ryan, 2003; Magis & Shin, 2009

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GOOD FOOD =

HEALTHY, GREEN, FAIR & AFFORDABLE.

W.K. Kellogg Foundation

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Food preferences are

formed early on in life.

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13 million of the nation’s

21 million preschoolers in some form of regular non-parental care

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1,045,000 children were enrolled in Head Start in 2012-2013

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HARVEST for HEALTHY KIDS

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Harvest for Healthy Kids Steering Committee

PSU School of Community Health, Mt. Hood Community College Head Start & Early Head Start, OHSU, Dancing Roots Farm, Ecotrust, Food Services of America, Child Care Resource and Referral of Multnomah County

Acknowledgements

Cara Eckhardt, PhD, Dawn Barberis, EdD, Jennifer Hallman, BA, Amanda Peden, MPH, Brie Stott, MS, William Ries, MS, Sandy Nimz, BS, CFLE, Angela Capello, BS, Pam Greenough Corrie, MS Our funders

Kaiser Permanente Northwest, Meyer Memorial Trust, Walmart Foundation

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Beets Carrots

Sweet Potatoes

Root Veggies Cabbage

Winter Squash

Berries Asparagus

FEATURED FOODS

SLIDE 15 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Foodservice Component

2x

PER WEEK

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Curriculum Development

Izumi et al, (2013).

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Classroom Education Components

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Activity Plan

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Picture Cards

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Teacher Bites

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Family Newsletter

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Study Design

LOW-INTERVENTION CONTROL HIGH-INTERVENTION

BASELINE

WILLINGNESS TO TRY LIKING

8-months POST

RECOGNITION WILLINGNESS TO TRY LIKING

SLIDE 23 HIGH-INTERVENTION Foodservice Modifications Classroom Education LOW-INTERVENTION Foodservice Modifications

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Data Collection

Methods

Data Analysis

Age-appropriate survey
Taste-test
Chi-square
Fisher’s exact test

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Recognition

Measures

Willingness to try Liking

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Baseline

LOW-INTERVENTION HIGH-INTERVENTION CONTROL

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Post-intervention

LOW-INTERVENTION HIGH-INTERVENTION CONTROL HIGHER PROPORTION: Willingness to Try Liking Recognition

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Post-intervention

Recognize Try Like

SQUASH

CONTROL (n=79) 11 (13.9%) 59 (74.7%) 26 (44.1%) LOW (n=96) 13 (13.4%) 88 (90.1%) 33 (37.5%) HIGH (n=123) 25 (20.0%) 111 (88.1%) 75 (70.8%) p-value 0.3 0.0 0.0

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Harvest for Healthy Kids

had a positive impact on recognition, willingness to try, and liking.

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Small sample size

Study Limitations

Lack of baseline recognition data

Data collection challenges

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Early Head Start

Next Steps

New activity kits Dissemination

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THANK YOU