Background/Purpose:
Based on results of our previously reported needs assessment, the hospital’s national lupus support and education program worked with our Public and Patient Education Department to adapt their existing culturally sensitive nutrition program to the needs of predominantly Hispanic teens with lupus and their families. This community service plan initiative was affiliated with an urban medical center’s pediatric rheumatology department. The 5 session curriculum focused on whole grains/fiber, calcium/vit D, fruits/vegetables, protein foods, and snacks/fast foods. Portion control, food labels, sodium and culturally appropriate recipe examples were included throughout. “Lupus Links” were provided by a Registered Dietitian to address bone and cardiac health, hypertension, renal disease, and obesity. The program’s goal was to provide practical strategies to initiate/sustain healthy nutrition practices in this community.
Methods: A bilingual (English/Spanish) 68 item pre-test was administered at the 1st session and a 78 item post-test at the 5th session to assess the program’s impact on knowledge and behavior. True/false, multiple choice, Likert-type, and open ended questions were included. Program satisfaction was also assessed. A 3 month follow-up was conducted.
Results:
Pre/post tests were completed by all 19 participants (8 teens, 11 parents), a total of 7 households. 80% of participants were female; ages ranged from 12 – 50; >70% were Hispanic; 66% indicated household incomes of 10,000-29,999 per year. 94% reported the program led them to include more nutritious foods in their diet. Results indicated a statistically significant increase (p≤0.05) cooking with canola oil (41% to 76%); weekly frequency of reported consumption of fish, chicken (turkey)and hot cereals increased, as did consumption of whole or rye bread( p≤0.05 ).Positive behavioral changes occurred in most households along every nutritional item .
Although mean knowledge scores > from pre to post-test (64% to 70%), this was not statistically significant. The most knowledge gained (11%) related to whole grains/fiber. Overall, teens and their parents didn’t always agree on how often they cooked or ate healthy at pre-test, but more congruent behavioral responses were reported from most households at post test.
The program was well -received by participants: 94% rated overall content as excellent; 88% rated the program excellent in terms of organization, clarity, and level of presentation; 93% rated the instructor’s knowledge of the subject, and ability to keep the group engaged as excellent.
Seven participants completed the 3-month follow up survey (3 teens, 4 parents); all reported eating healthier. The use of canola oil for cooking < to 66.7% at follow-up, though still higher than baseline. There were slight reductions in several knowledge items.
Conclusion:
Overall this program, limited by our small sample size, helped families implement healthy dietary changes. A consideration for future planning is building in follow-up communications (nutritional tips, facts and strategies) using texting/social media to reinforce knowledge and engage participants in sustaining healthy nutritional choices.
Disclosure:
S. Rose,
None;
R. Horton,
None;
D. M. Pichardo,
None;
D. Friedman,
None;
R. Wiesel,
None;
S. Goldsmith,
None;
S. Everett,
None;
L. F. Imundo,
None.
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ACR Meeting Abstracts - https://acrabstracts.org/abstract/implementation-of-a-pilot-nutrition-education-intervention-for-culturally-diverse-teens-with-lupus-and-their-families-in-hospital-for-special-surgerys-charla-de-lupus-lupus-chat/