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EDUCATION EFFECTS ON
UNFAMILIAR FOOD
CONSUMPTION IN
AFTERSCHOOL PROGRAMS
Brianna Sommer
Graduate Research Project Presentation
May 7th, 2019
PRESENTATION OUTLINE
• Introduction
§ Program Background
§ Relevant Research
§ Reasons for Research
§ Research Questions
• Methods
• Results
§ Individual Lesson Reports
§ Comprehensive Program Analysis
INTRODUCTION Not My
Favorite
Good
YES NO
• Research Questions
§Was the recipe accepted by participants?
Peppers Cucumbers Ranch Powder Greek Yogurt
§Were any new foods tried? If so, which ingredients?
§What lesson activities were well-liked?
Carrots Celery Low-fat Mayonnaise Skim Milk
§What are the common ideas learned from the lesson? 4. What was your favorite part of today’s lesson? (Circle)
§How confident are participants that they will try the star Learning about the Cooking Coloring Activity
• Setting
§ Northern Illinois Food Bank’s 13 service areas
§ Community centers & schools with afterschool programs
• Procedure
§ Graduate assistant contacts sites & creates lesson kits
§ Site receive Walmart gift cards via grant funding for lesson ingredients
§ Site completes lesson
§ Finished surveys returned to graduate assistant or Kelly Brasseur
§ Data entry by graduate assistant
• My Role
§ Data entry, data analysis, and report writing
§ Descriptive statistics and correlation tests via Excel
DATA COLLECTION
SITES
§ Addison Public Library
§ Boys & Girls Club Freeport
§ Boys & Girls Club Westview
§ Carl Sandburg School
§ Family Focus Dieterich
§ Family Focus Rollins
§ Freeport Middle School
§ Healthy West Chicago Gary School
§ Healthy West Chicago Pioneer School
§ YMCA Spring Creek Elementary
INDIVIDUAL NUTRITION
EDUCATION LESSON RESULTS
DAIRY: CHEESE & VEGGIE Graph 2: Type(s) of food(s) that were new to the
KABOBS
participants during the Spring Cheese & Veggie Kabobs
lesson
• Locations: Boys & Girls Club Freeport, Family Focus Mixed Berries
Dieterich, Family Focus Rollins, Healthy West Chicago Gary
School, Healthy West Chicago Pioneer School
• 217 Participants
Instant Vanilla Pudding
• 86% English, 9% Spanish, 5% Both
Shredded Coconut
• Locations: Addison Public Library and Family Focus
Dieterich
• 60 Participants
• 83% English, 12% Spanish, 5% Both Mixed Berries
SOUP Honey
Honey
Tortilla Chips
Honey
• Locations: Boys & Girls Club Freeport, Boys & Girls Club
Westview, Family Focus Rollins, Family Focus Dieterich
• 108 Participants
Soy Nut Butter
• 88% English, 10% Spanish, 2% Both
• 92% of participants classified lesson as “Awesome” or
“Good”
Dried Fruit
• 70% of participants tried a new food while participating
in the lesson
• 71% classified cooking as the most liked activity
• 86% of participants felt confident that they would try oats Oats
again
• Strong positive relationship (r=0.780) was found between
recipe likeability and confidence level 0 10 20 30 40 50 60
Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Pasta Salad lesson
• 60 Participants
Cherry Tomato
• 73% English, 10% Spanish, 17% Both
• 82% of participants classified lesson as “Awesome” or
“Good” Red Bell Pepper
• 130 Participants
Cucumbers
• 78% English, 18% Spanish, 4% Both
• 95% of participants classified lesson as “Awesome” or
“Good” Cheddar Cheese
• 55% of participants tried a new food while participating in Fat-free Plain Yogurt
the lesson
• 67% classified cooking as the most liked activity Light Mayonnaise
•100% English
•75% of participants classified lesson as “Awesome” or Dijon Mustard
“Good”
•58% of participants tried a new food while
participating in the lesson
Light Mayo
•58% classified cooking as the most liked activity
•92% of participants felt confident that they would try
eggs again Eggs
DIPPERS Salsa
• 134 Participants
• 79% English, 13% Spanish, 8% Both Veggie Sticks
•83 Participants
Red Bell Peppers
•83% English, 12% Spanish, 5% Both
•75% of participants classified lesson as “Awesome”
Celery
or “Good”
•72% of participants tried a new food while
Fat-free Plain Yogurt
participating in the lesson
•78% classified cooking as the most liked activity
Light Mayonnaise
•71% of participants felt confident that they would
try tuna again
Tuna
•Strong positive relationship (r=0.807) was found
between recipe likeability and confidence level 0 5 10 15 20 25 30 35 40
VEGETABLES: DIP CUPS
Graph 2: Type(s) of food(s) that were new to the
participants during the Spring Dip Cups lesson
Skim Milk
VEGETABLES: SALAD
participants during the Spring Salad lesson
Olive Oil
Vinegar
•Location: Family Focus Dieterich
Broccoli
•49 Participants
Cherry Tomatoes
•100% English
Mixed Lettuce
•61% of participants classified lesson as “Awesome”
or “Good”
Italian Seasoning
•49% of participants tried a new food while
participating in the lesson Croutons
•Demographic Information
• Language: 87% English (n=1337)
• Age: 2 to 19 years (mean=8.97, mode=9)
Table 1. Lesson Popularity by Site Variety
Food Group Lesson Number of Participating Sites
Protein Chicken Salad Pita 6
Deviled Eggs 1
Hummus Dippers 4
Tuna Salad Bites 4
Vegetables Dip Cups 3
Salad
Veggie Wraps
1
2 POPULARITY BY
SITE VARIETY
Dairy Cheese & Veggie Kabobs 5
Cottage Cheese Dip 3
Pudding Parfait 5
Grains Oatmeal Bites 4
Pasta Salad 2
Rice Rolls 3
Fruit Berry Pita Pizza 2
Chilled Fruit Soup 1
Citrus Salsa 1
Pineapple Salsa 2
Table 2. Lesson Popularity by Recipe Likeability Score
Food Group Lesson Average Likeability Score
Protein Chicken Salad Pita 2.4
Deviled Eggs 2.0
Hummus Dippers 2.1
Tuna Salad Bites 2.2
Vegetables Dip Cups
Salad
2.4
2.1 POPULARITY BY
Dairy
Veggie Wraps
Cheese & Veggie Kabobs
Cottage Cheese Dip
2.3
2.4
2.2
LESSON
Grains
Pudding Parfait
Oatmeal Bites
2.8
2.6
LIKEABILITY
Pasta Salad 2.4
Rice Rolls 2.3
Fruit Berry Pita Pizza 2.6
Chilled Fruit Soup 2.1
Citrus Salsa 2.2
Pineapple Salsa 2.1
Data measured in means. Scored as follows: awesome (3), good (2), not my favorite (1).
Table 3. Lesson Popularity by Confidence Level for Repetition
Food Group Lesson Average Confidence Score
Protein Chicken Salad Pita 3.9
Deviled Eggs 3.5
Hummus Dippers 3.2
Tuna Salad Bites 3.6
POPULARITY BY
Vegetables Dip Cups 4.0
Salad 3.0
Veggie Wraps 3.4
Dairy Cheese & Veggie Kabobs
Cottage Cheese Dip
3.9
3.4
CONFIDENCE
Grains
Pudding Parfait
Oatmeal Bites
4.6
4.2 LEVEL
Pasta Salad 4.0
Rice Rolls 3.4
Fruit Berry Pita Pizza 4.6
Chilled Fruit Soup 3.2
Citrus Salsa 3.2
Pineapple Salsa 3.5
Data measured in means. Scored as follows: very confident (5), fairly confident (2, 3, 4), not at all
confident (1).
Table 4. Most Unfamiliar or Newly Tried Ingredient
Food Group Lesson Ingredient Count
Chicken Salad Pita Whole Wheat Pita Pockets 85
Deviled Eggs Dijon Mustard 6
Protein
Hummus Dippers Garbanzo Beans* 72
Tuna Salad Bites Fat-free Plain Yogurt 34
Dip Cups Ranch Powder 34
Vegetables Salad
Veggie Wraps
Croutons
Whole Grain Tortilla
22
8 MOST
Dairy
Cheese & Veggie Kabobs
Cottage Cheese Dip
Pudding Parfait
Mozzarella Cheese Balls*
Cottage Cheese*
Instant Vanilla Pudding Mix
132
58
144
UNFAMILIAR
Grains
Oatmeal Bites
Pasta Salad
Oats*
Whole Wheat Pasta*
57
48
FOOD ITEMS
Rice Rolls Brown Rice* 89
Berry Pita Pizza Mixed Berries* 32
Cantaloupe Chunks* /
Chilled Fruit Soup 17 / 17
Fruit Melon Balls
Citrus Salsa Fresh Mint Leaves 25
Pineapple Salsa Green Bell Pepper 29
Total Identified Star* Ingredients 8
Table 5. Number of Improper Answers to 'New Foods' Questions
Food Group Lesson Count
Chicken Salad Pita 17
Deviled Eggs 2
Protein
Hummus Dippers 4
Vegetables
Tuna Salad Bites
Dip Cups
Salad
9
3
5
IMPROPER
Veggie Wraps
Cheese & Veggie Kabobs
1
18 ANSWERING OF
Dairy Cottage Cheese Dip
Pudding Parfait
Oatmeal Bites
3
10
7
‘NEW FOODS’
Grains Pasta Salad
Rice Rolls
Berry Pita Pizza
4
11
2
QUESTIONS
Chilled Fruit Soup 4
Fruit
Citrus Salsa 3
Pineapple Salsa 6
Total 109
Gathered from survey items 2 and 3.
Table 6. Correlation (r) Between Recipe Likeability & Repetition Confidence
Food Group Lesson Correlation Coefficient
Protein
Chicken Salad Pita
Deviled Eggs
Hummus Dippers
0.754
0.572
0.842
CORRELATION
Tuna Salad Bites
Dip Cups
0.807
0.301
BETWEEN
Vegetables Salad
Veggie Wraps
0.715
0.524 LESSON
Dairy
Cheese & Veggie Kabobs
Cottage Cheese Dip
Pudding Parfait
0.658
0.841
0.587
LIKEABILITY &
Grains
Rice Rolls
Oatmeal Bites
0.793
0.780
CONFIDENCE
Pasta Salad
Berry Pita Pizza
Chilled Fruit Soup
0.766
0.588
0.895
LEVEL
Fruit
Citrus Salsa 0.800
Pineapple Salsa 0.719
Gathered from survey items 1 and 6.
Table 7. Qualitative Themes Across Lessons
QUALITATIVE THEMES: Qualitative Theme: Recipe Construction
Food Group Lesson Count
RECIPE CONSTRUCTION Protein
Chicken Salad Pita
Deviled Eggs
32
7
Hummus Dippers 20
Tuna Salad Bites 26
“How to make pineapple salsa” Dip Cups 33
Vegetables Salad 13
“To cook the recipe” Veggie Wraps 5
Cheese & Veggie Kabobs 39
“Cooking and whisking”
Dairy Cottage Cheese Dip 33
“I learned to make dessert” Pudding Parfait 54
Oatmeal Bites 43
Grains Pasta Salad 12
Rice Rolls 44
Berry Pita Pizza 16
Chilled Fruit Soup 5
Fruit
Citrus Salsa 18
Pineapple Salsa 24
Total 424
Table 7. Qualitative Themes Across Lessons
QUALITATIVE THEMES: Qualitative Theme: Nutrient Information
Food Group Lesson Count
NUTRIENT INFORMATION Chicken Salad Pita
Deviled Eggs
29
1
Protein
Hummus Dippers 13
Tuna Salad Bites 25
“Milk is good for your bones” Dip Cups 10
Vegetables Salad 0
“Oats help us fight hunger and Veggie Wraps 3
have energy longer!” Cheese & Veggie Kabobs 59
Dairy Cottage Cheese Dip 28
“Vitamin C makes you better when Pudding Parfait 55
you are sick” Oatmeal Bites 12
Grains Pasta Salad 11
“The carrots grow in the dirt” Rice Rolls 23
Berry Pita Pizza 3
Chilled Fruit Soup 1
Fruit
Citrus Salsa 12
Pineapple Salsa 30
Total 315
QUALITATIVE THEMES:
Table 7. Qualitative Themes Across Lessons
Qualitative Theme: Trying New Foods
Food Group Lesson Count
TRYING NEW FOODS Protein
Chicken Salad Pita
Deviled Eggs
20
1
Hummus Dippers 22
Tuna Salad Bites 14
“Try it at least 10 times” Dip Cups 9
Vegetables Salad 9
“What hummus tastes like” Veggie Wraps 4
“To try new things” Cheese & Veggie Kabobs 30
Dairy Cottage Cheese Dip 10
“I learned new foods; I tried a Pudding Parfait 13
Oatmeal Bites 16
mozzarella cheese ball” Grains Pasta Salad 8
“I learned broccoli is good” Rice Rolls 8
Berry Pita Pizza 14
Chilled Fruit Soup 4
Fruit
Citrus Salsa 8
Pineapple Salsa 3
Total 193
QUALITATIVE THEMES:
Table 7. Qualitative Themes Across Lessons
Qualitative Theme: Negative Learning Experience
Food Group Lesson Count
NEGATIVE LEARNING Protein
Chicken Salad Pita
Deviled Eggs
16
0
Hummus Dippers 23
Tuna Salad Bites 5
“Nothing” Dip Cups 2
Vegetables Salad 6
“Boring” Veggie Wraps 3
“I don’t know” Cheese & Veggie Kabobs 14
Dairy Cottage Cheese Dip 6
“N/A” Pudding Parfait 7
Oatmeal Bites 1
Grains Pasta Salad 1
Rice Rolls 9
Berry Pita Pizza 1
Chilled Fruit Soup 3
Fruit
Citrus Salsa 1
Pineapple Salsa 2
Total 100
DISCUSSION
RECOMMENDATIONS
• Improper ‘new foods’ answers
§ Remove survey question #2
§ Adjust wording of survey question #3