Journal of Nutrition Education and Behavior ● Volume 38, Number 4, July/August 2006 Supplement P69 (continued) regarding health and nutrition. This is a major “wake-up call” for health educators, parents, and other mentors to not only inform, but to further educate high school students on this critical issue. P70 Qualitative Study of Psychosocial Variables Related to Obesity Risk and Prevention in Chinese Americans Doreen Liou, EdD, RD, Montclair State University, Department of Health and Nutrition Sciences, University Hall 4022, Montclair, NJ 07043, lioud@mail.montclair.edu; Kathleen Bauer, PhD, RD, Montclair State University, Department of Health and Nutrition Sciences, bauerk@mail.montclair.edu The purpose of this qualitative study was to examine the beliefs and attitudes related to obesity risk and its prevention in Chinese Americans via semistructured interviews using the guiding tenets of Health Belief Model, Theory of Planned Behavior, and social ecological models. Forty Chinese American adults (24 females, 16 males) aged 18 to 30 years were interviewed in the New York City metropolitan area. All interviews were transcribed and themes were identified, coded, and compared using NVivo computer software. Poor dietary habits and sedentary lifestyles were seen as major weight gain contributors. Obesity was seen predominately as a non-Asian phenomenon although 60% of the participants felt susceptible to obesity. Physical and social environmental factors were the overriding themes generated as to the causes of weight gain among young adult Chinese Americans. Physical factors included the powerful effect of media-generated advertisements and a plethora of inexpensive fast and convenience foods emphasizing large portion sizes of low nutrient density. The social environment encourages the consumption of large quantities of these foods. Traditional Chinese cuisine was seen as providing healthier alternatives but increasing acculturation to American lifestyle results in less traditional food consumption. Some traditional Chinese beliefs regarding the desirability of a slightly heavy physique can encourage overeating. Nutrition educators need to be public policy advocates for environments providing tasty, low cost and healthy foods. Chinese Americans seek knowledge and skills for making convenient healthy food selections in the midst of a culture that advocates and provides an abundance of unhealthy choices. P71 Vegetable Purchasing, Preparation and Consumption Behaviors among WIC Participants in Maine Matthew L’Italien MS, RD, University of Southern Maine, 295 Water Street, Augusta, ME 04330, matthew.l’italien@maine.gov; Jigna Dharod, PhD, S43 University of Southern Maine, 295 Water Street, Augusta, ME 04330, jigna.dharod@maine.gov; Chris Sady, MS, RD, University of Southern Maine, 295 Water Street, Augusta, ME 04330, chris.sady@maine.gov; Karen S. Gallagher MS, RD, Maine WIC Nutrition Program, 286 Water Street, Augusta, ME 04333, karen.s.gallagher@maine.gov; Gail Lombardi MS, RD, CLC, Maine Department of Education, 23 State House Station, Augusta, ME 04333, gail.lombardi@maine.gov The Maine WIC Nutrition Program and University of Southern Maine commissioned a pre-tested telephone survey (n ⫽ 400) conducted among WIC participants to determine their barriers and attitudes towards consuming vegetables. Results showed that a majority (63%) of WIC clients surveyed ate two to three servings of vegetables per day. The majority of participants believed that eating enough vegetables is either ‘very’ (89%) or ‘somewhat’ (9.5%) important. ‘Cost’ was a common concern when purchasing vegetables; 62% of the respondents indicated cost as a ‘somewhat’ or ‘big’ problem. Additionally, more than half of the respondents (53%) indicated that increasing their knowledge of how to prepare a variety of vegetables would help them serve more vegetables. In addition to the grocery store, other reported sources of vegetables included: ‘farmers’ markets’ (50%); ‘family/friends’ (18%); ‘garden’ (17%); ‘convenience stores’ (9%); and ‘food pantry’ (8%). In regards to the form of vegetables consumed, 51% indicated that they eat fresh vegetables the most, while the remaining indicated either frozen or canned as the most common form of vegetables eaten. This knowledge of the concerns and issues faced by WIC participants can help practitioners develop need-based education curricula and provide valuable information to agencies charged with the allocation of food assistance benefits. The study was funded by the United States Department of Agriculture, Food and Nutrition Service. P72 Comparison of 6 and 12 Lesson Exposure of a Nutrition and Physical Activity Intervention for Middle School Adolescents Mical Kay Shilts, PhD, Family and Consumer Sciences Department, California State University Sacramento, 6000 J Street, Sacramento, CA 95819, shiltsm@csus.edu; Marcel Horowitz, MS, CHES, University of California Cooperative Extension, 70 Cottonwood Street, Woodland CA 95695, mhorowitz@ucdavis.edu; Anna C. Martin, MA, University of California Cooperative Extension, 420 South Wilson Way Stockton, CA 95205, acmartin@ucdavis.edu; Cathi Lamp, MS, MPH, RD, University of California Cooperative Extension, 4437 South Laspina Street, Suite B, Tulare, CA 93274, clamp@ucdavis.edu; Dorothy Smith, MS, RD, University of California Cooperative Extension, 12200-B Airport Continued on page S44 S44 Abstracts P72 (continued) Road, Jackson, CA 95642, dorsmith@ucdavis.edu; Lenna Ontai-Grzebik, PhD, Department of Human and Community Development, University of California Davis, One Shields Avenue, Davis, CA 95616, lontaigrz@ucdavis.edu; Marilyn S. Townsend, PhD, RD, Nutrition Department, University of California Davis, One Shields Avenue, Davis, CA 95616-8669, mstownsend@ucdavis.edu Middle school teachers are the targeted implementers for EatFit, an intervention driven by the Social Cognitive Theory where the focus is to change one dietary and one physical activity behavior. Teachers have limited time to introduce nutrition and fitness concepts in their classroom. Determining optimal intervention intensity to meet the time constraints of the teacher and maximize behavioral impact on the students has proven to be a challenge. This study investigated the influence of intervention intensity on 7th & 8th grade participants’ dietary and physical activity behaviors. A convenience sample was drawn from an urban middle school in a low-income community in Central California (n ⫽ 126). Participants were randomly assigned to treatment (12 lesson intervention) or control (6 lesson intervention) with data collected before and after the intervention. Measures assessed participants’ dietary self-efficacy and behavior and physical activity self-efficacy and behavior. Analysis included ANCOVA where the explanatory variable was group as the main effect with covariates being pre-intervention score, gender, class period, and ethnicity. One hundred and seven ethnically diverse participants with a mean age of 12.2 ⫾ 0.6 years old were included in the analyses (46% male). No significant differences were found between groups for the dietary behavior (P ⫽ .11), dietary self-efficacy (P ⫽ .41), physical activity behavior (P ⫽ .23), or physical activity self-efficacy (P ⫽ .23) variables. The intervention intensity of six lessons resulted in similar outcomes for changing one dietary and one physical activity behavior in adolescents compared to the intervention intensity of 12 lessons. Funding was provided by the California Food Stamp Nutrition Education Program. P73 How At-Risk Youth Can Improve Food Security and Build a Healthier Community Luanne Hughes, MS, RD, Rutgers Cooperative Research & Extension, 1200 N. Delsea Drive, Clayton, NJ 08312, hughes@rcre.rutgers.edu; Linda Strieter, MA, CFCS, Rutgers Cooperative Research & Extension, 1200 N. Delsea Drive, Clayton, NJ 08312, strieter@rcre.rutgers.edu; Mary Cummings, Rutgers Cooperative Research & Extension, 1200 N. Delsea Drive, Clayton, NJ 08312, cummings@rcre.rutgers.edu; Peggy McKee, HTT, Rutgers Cooperative Research & Extension, 1200 N. Delsea Drive, Clayton, NJ 08312, mckee@rcre.rutgers.edu; Lydia Blalock, PhD, Rutgers Cooperative Research & Extension, 1200 N. Delsea Drive, Clayton, NJ 08312, blalock@rcre.rutgers.edu Economic status and the proximity of markets to households can affect individual diets – including the amount of fruits and vegetables that individuals consume. Consumers who live close to outlets that sell affordable, fresh fruits and vegetables are more likely to purchase and consume more fresh fruits and vegetables than those who live in areas devoid of such outlets. Programs like the Summer Farm Market Nutrition Program attempt to reduce the economic disparity of accessing fresh fruits and vegetables, but do little to address accessibility issues. In many states, the redemption rate for program vouchers is low. To address these concerns, Rutgers Cooperative Research & Extension of Gloucester County (RCR&E) implemented a Youth Farm Stand Project in 3 at-risk communities. The Youth Farm Stand Project demonstrates that voucher redemption rates and, consequently, consumption of locally grown fruits and vegetables will increase if farm stands: 1 – Are brought to communities where greater populations of voucher recipients reside 2 – Advertise their ability to accept vouchers and invite voucher recipients to redeem vouchers at their farm stands For participating high school youth, the project combines food, nutrition and agriculture education with workforce preparation, finance and business training to create a multifaceted, experiential learning project. For the communities, the farm stands create access to affordable, locally grown foods and support local farmers/growers. P74 Type and Prevalence of Vending in Iowa’s Schools Ruth E. Litchfield, PhD, RD, LD, Department of Food Science and Human Nutrition, 133 MacKay Hall, Iowa State University, Ames, IA 50011-1120, litch@iastate.edu; Jennifer Woolston, BS, Department of Food Science and Human Nutrition, 133 MacKay Hall, Iowa State University, Ames, IA 50011-1120, jwoolsto@iastate.edu; Julia Thorius, MS, RD, Bureau of Nutrition Programs and School Transportation, Iowa Department of Education, 400 East 14th and Grand, Grimes State Office Building, Des Moines, IA 503190146, Julia.Thorius@iowa.gov; Janet Wendland, PhD, Bureau of Nutrition Programs and School Transportation, Iowa Department of Education, 400 East 14th and Grand, Grimes State Office Building, Des Moines, IA 50319-0146, Janet.Wendland@iowa.gov The school environment can influence the decisions students make about their food intake. The vast majority of students have the option of consuming National School Lunch Program (NSLP) meals; nationally 99% of all public schools participate in this program. However, students’ individual participation in the NSLP continues to decrease as it competes with other food options and venues within Continued on page S45