Willow Comes to WIC: Participants’ Perceptions of Effects on Fruit- and Vegetable-Related Attitudes and Behaviors

Objective: To examine perceived effects of the Willow Comes to WIC program on participants’ fruit- and vegetable-related behaviors and attitudes.Design: Cross-sectional study using focus groups.Setting: 8 WIC sites in 7 states (KS, OR, NJ, WI, GA, IN, NV).Participants: Adult participants (n=62) in Willow Comes to WIC.Phenomenon of interest: Fruit- and vegetable-related behaviors and attitudes (intake, willingness to try, use of cash-value fruit and vegetable vouchers)Analysis: Transcripts were analyzed using content analysis methodology to identify major themes.Results: Many participants reported increased fruit and vegetable intake and/or willingness to try for themselves and/or their children. Several also reported involving children in grocery shopping and meal preparation. Children’s pickiness was reported as a barrier to increasing fruit and vegetable intake. Favorite aspects of Willow Comes to WIC included the Willow puppet and the use of a magnifying glass to examine fruits and vegetables.Conclusions and implications: Participation in Willow Comes to WIC resulted in positive outcomes for many participants that were consistent with existing literature. Opportunities for future research include adapting program recipes for time and simplicity, improving fidelity and consistency among future focus groups, and focusing on program impacts among participants who attended multiple sessions

Nutrition Education Resources in North Carolina–Based Head Start Preschool Programs: Administrator and Teacher Perceptions of Availability and Use

Objective: The purpose of this study was to provide new insight into common barriers to the availability and use of nutrition education (NE) resources in Head Start preschool programs based on administrator and teacher perceptions. Methods: In-depth, semistructured phone interviews (n = 63) were conducted with administrators (n = 31) and teachers (n = 32) from North Carolina–based Head Start programs. Interviews were audio-recorded and transcribed verbatim. Data were analyzed qualitatively using content analysis to identify common themes. Results: Five emergent themes were identified within the areas of NE resource availability and use and barriers to NE resource availability and use. Participants expressed desire for greater organization of existing NE material resources, increased community support, and professional development opportunities for teachers specific to NE. Funding and time constraints were reported as affecting NE resources. Conclusions and Implications: Creative strategies for addressing NE resource availability and use and barriers (e.g., NE integration with educational standards) in Head Start are needed

Development of a Meal Creation Tool to Assess Knowledge and Preference among Preschool Children

Knowledge and preference towards healthful foods can help researchers better understand developing health behaviors; however, few validated tools are available to evaluate these constructs among young children. The purpose of this study was to develop and pilot-test a Pictorial Meal Creation Tool (PMCT) to assess preschool children’s knowledge of and preference towards healthy foods/beverages commonly served during snack and mealtime. Researchers developed and cognitively evaluated 32 high-quality photographs of foods/beverages. The final PMCT featured 20 photographs of foods presented to children in five groups (four photographs/group): snack, main entrée, fruit/vegetable side dish, dairy/grain side dish, and beverage. The PMCT was administered to 32 children in three early childcare centers on two separate sessions: (1) knowledge was assessed by asking children to select a “healthy� snack, meal (entrée, two side dishes), and beverage for a proxy teddy bear; (2) preference was assessed by asking children to select a “preferred� snack, meal, and beverage for themselves. Data were analyzed using Spearman’s Rho and Wilcoxin signed-rank tests. Foods were ranked from least healthy (1) to most healthy (4). No significant differences between the selected “healthy� and “preferred� snacks (H=2.50±1.38; P=2.00±1.08), meals (H=2.31±.65; P=2.14±.48), or beverages (H=2.20±1.19; P=1.87±.97) were observed; however, children’s “healthy� selections ranked higher on average. Photographs are a promising way to assess knowledge/preference among preschool children. The application of PMCT to assess children’s food preferences is promising; however, further research is needed to determine the efficacy of these methods to assess knowledge. Further validation research in a larger sample is warranted

Development of a Meal Creation Tool to Assess Knowledge and Preference among Preschool Children

Knowledge and preference towards healthful foods can help researchers better understand developing health behaviors; however, few validated tools are available to evaluate these constructs among young children. The purpose of this study was to develop and pilot-test a Pictorial Meal Creation Tool (PMCT) to assess preschool children’s knowledge of and preference towards healthy foods/beverages commonly served during snack and mealtime. Researchers developed and cognitively evaluated 32 high-quality photographs of foods/beverages. The final PMCT featured 20 photographs of foods presented to children in five groups (four photographs/group): snack, main entrée, fruit/vegetable side dish, dairy/grain side dish, and beverage. The PMCT was administered to 32 children in three early childcare centers on two separate sessions: (1) knowledge was assessed by asking children to select a “healthy” snack, meal (entrée, two side dishes), and beverage for a proxy teddy bear; (2) preference was assessed by asking children to select a “preferred” snack, meal, and beverage for themselves. Data were analyzed using Spearman’s Rho and Wilcoxin signed-rank tests. Foods were ranked from least healthy (1) to most healthy (4). No significant differences between the selected “healthy” and “preferred” snacks (H=2.50±1.38; P=2.00±1.08), meals (H=2.31±.65; P=2.14±.48), or beverages (H=2.20±1.19; P=1.87±.97) were observed; however, children’s “healthy” selections ranked higher on average. Photographs are a promising way to assess knowledge/preference among preschool children. The application of PMCT to assess children’s food preferences is promising; however, further research is needed to determine the efficacy of these methods to assess knowledge. Further validation research in a larger sample is warranted