The Expanded Food and Nutrition Education Program (EFNEP) uses a group 24-hour dietary recall (Gr24HDR) to measure changes in diet quality. Participant perceptions of the tool can guide implementation practices used by EFNEP Extension staff. Focus group (FG) sessions were conducted in five states and transcripts analyzed following a framework…

Type 2 diabetes is a complex disease with several modifiable lifestyle factors. The Extension 'Live well, Eat well, be Active with Diabetes' curriculum provides four 90-minute sessions teaching individuals to live well, eat well, and be active with diabetes. Fourteen Extension educators implemented and evaluated the curriculum with 107…

Background: Few studies have attempted to examine how young adults search for health information on the Internet, especially information related to weight control and weight management. Purpose: The purpose of this study was to determine search strategies that college students used for finding information related to weight control and weight…

The Journey Through Health educational display was developed using the Health Belief Model and provided information on how the Dietary Guidelines Consumer Brochure messages can positively influence nutrition and physical activity choices to prevent or delay age-related changes throughout the body. The display consisted of 12 posters, educational…

The Balance Study is a randomized controlled trial designed to reduce cardiovascular disease (CVD) risk in 200 American Indian (AI) participants with metabolic syndrome who reside in southwestern Oklahoma. Major risk factors targeted include weight, diet, and physical activity. Participants are assigned randomly to one of two groups, a guided or a…

A project was conducted to develop and test three criterion-referenced achievement tests for use in Oklahoma's Dietetic Support Personnel training program. The training program is a competency-based course of instruction that is designed to prepare food service and production workers for employment in Oklahoma's health care industry. Initial…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service supervisor component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; nutrient…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; personal…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food production worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; hygiene and…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…