Poster Topical Area: Community and Public Health Nutrition

Location: Auditorium

Poster Board Number: 97

P06-076 - Adaptation of the Simple Suppers Family Meals Intervention to a Head Start Setting: Feasibility and Health Behavior Outcomes

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: Assess feasibility, child weight status and diet outcomes of the Simple Suppers (SS) family meals intervention for underserved, racially-diverse school-aged children and caregivers adapted to a Head Start population and setting.


Methods:
The SS curriculum was adapted to Head Start preschoolers and their caregivers. Programmatic modifications included: age-appropriateness of food preparation skills; frequency and timing of programming; and staffing structure. The intervention was delivered on a monthly basis over five months. Data were collected pre- and post-test. Weekly attendance was recorded. Acceptability was assessed via post-intervention focus group interviews. Two separate focus groups were conducted with six Head Start staff and five caregivers, audio-recorded, and transcribed verbatim. Child outcomes were mean BMI zscore (zBMI), diet (fruit/fruit juice (c/d)), estimated average kilocalories from sugar-sweetened beverages (SSB (kcal/day)), and food preparation skills and frequency. Paired t-test was used to determine changes from pre- to post-test.


Results:
Eighteen child-caregiver dyads enrolled in the study and 12 completed post-test data collection (66.7% retention). Mean (SD) child age at baseline was 3.6 (0.6) yrs, 43.0% were female and 71.4% were Black (n=12). Mean (SD) baseline zBMI was 0.3 (0.3). Mean weekly attendance was 44.7% of enrolled child/caregiver dyads. There was no change in zBMI (p=0.89), fruit (0.60±0.35 c/d; p=0.11), SSB (1.23±11.83 kcal/d; p=0.9192), or food preparation skills (-0.18 (1.16); p=0.88). Frequency of child food preparation in the home increased and trended towards significance (3.64 (1.94); p=0.09). Post-intervention focus group analysis is underway and data are forthcoming.


Conclusion:
The SS intervention demonstrated high feasibility at Head Start; and participating children increased frequency of food preparation skills practiced in the home. These preliminary findings suggest that Head Start is a suitable venue for this childhood obesity prevention family meals intervention. 


CoAuthors: Laura Hopkins , PhD, MSPH, RDN, LDN – The Ohio State University; Carolyn Gunther, PhD – The Ohio State University

Allison N. Labyk

Graduate Student
The Ohio State University
Columbus, Ohio