Yvonne D . Greer, DrPH, RD, CD

Date Presented 04/05/19 African American women diagnosed with breast cancer where this study was completed have significantly worse outcomes than Caucasian women. The purpose of this study was to prevent and manage chronic disease in AABCS. Partnering with the community to deliver interdisciplinary group intervention had a significant impact on changing health behaviors and risk factors to prevent and manage chronic conditions and reduce health disparities among AABCS. Primary Author and Speaker: Julie Hunley Contributing Authors: Phyllis Holder, Yvonne Greer

Background: The RD in a local childhood obesity prevention project, one of 44 Robert Wood Johnson Healthy Kids, Healthy Communities Grantees dedicated to building community capacity to impact childhood obesity trends, provided leadership in the development and implementation of: Back to the Kitchen: Healthy Cooking Series and Cooking Skills/Terminology DVD, designed for use by lay agency staff. Methods: RD formulated guidance questions and developed outline, talking points, and 10 step program planning guide; and updated/developed evaluation tools. Partnering community center along with Dietetic Intern and Vista Student, piloted curriculum and developed cooking terminology DVD. RD conducted presentations at coalition meetings and the Round Robin Staff Training. Follow-up survey revealed how participants planned to use the curriculum. Results: Curriculum was piloted with 6 summer program students. All recipes, handouts, and incentives were well received. Implementation costs were moderate to low, totaling $175-$250 for all five sessions. 22 individuals representing 19 agencies attended the coalition meeting presentations and 19 individuals attended the Round Robin Staff Training. 35 curriculums were distributed. Some uses from follow-up surveys: hands-on class activities with teen parents; cooking classes through the Recreation Department; afterschool group’s daily discussions about healthy eating; posting recipes and healthy eating ideas on agency information boards and staff lounges; tasting and distributing recipes at monthly family nights. Conclusion: The Back to the Kitchen Healthy Cooking Series and DVD increased the community’s ability to promote nutrition education and healthy cooking skill building by lay agency staff and established the RD as the communities’ nutrition champion.

ABSTRACT Wisconsin data show racial disparities in obesity (26% for all residents, 44% for African American residents) and startlingly high poverty rates. SHARE Wisconsin, a local non-profit organization, brings healthy, affordable food to low-income neighborhoods in Milwaukee through their Mobile Markets (MM) program, providing monthly mobile food markets hosted by community-based organizations. We used a collaborative, community-engaged approach to translate evidence based practices in nutrition education to the local community context. A Technical Advisory Board (TAB) of public health researchers and practitioners identified promising interventions from peer-reviewed literature and provided expertise from clinical practice. A Community Advisory Board (CAB) of staff from community organizations and consumers at MM adapted TAB recommendations to fit their sites. Consumer surveys identified nutrition education interests and needs. TAB, CAB, and survey results guided design of nutrition workshops and point-of-purchase labeling. Five diverse pilot sites implemented site-specific educational programs that included standardized elements. Workshops focused on healthy, affordable food selection, label reading, and cooking demonstrations. Implementation process and recruitment success varied according to site. Initial results from participants describe the program was helpful, interesting, and well-organized. Feedback from CAB and TAB suggest input from both engaged community and academic partners was critical in identifying relevant content and responsive strategies for successful nutrition education programming. Additional intervention details, findings, and lessons learned from our unique collaborative approach will be presented.

Community-based participatory research is a noted approach for improving community health and reducing health disparities. Community partnerships can serve as a catalyst for change in public health efforts. This article will apply empowerment theory and sustainability principles to an existing faith-based partnership. BRANCH Out is a partnership among 13 African American churches, the City of Milwaukee Health Department-Community Nutrition, and the Medical College of Wisconsin. The partnership goal was to change inaccurate perceptions, knowledge and negative attitudes, and behaviors about chronic disease and promote healthy youth leadership. Faith-based empowerment can occur at the individual, organizational, and community level. BRANCH Out demonstrates how partnerships can be sustained in multiple ways. The partnership also highlights the unique contributions of churches to community health outcomes.

Background: The RD in a local childhood obesity prevention project, one of 44 Robert Wood Johnson Healthy Kids, Healthy Communities Grantees dedicated to building community capacity to impact childhood obesity trends, provided leadership in the development and implementation of: Back to the Kitchen: Healthy Cooking Series and Cooking Skills/Terminology DVD, designed for use by lay agency staff.

Methods: RD formulated guidance questions and developed outline, talking points, and 10 step program planning guide; and updated/developed evaluation tools. Partnering community center along with Dietetic Intern and Vista Student, piloted curriculum and developed cooking terminology DVD. RD conducted presentations at coalition meetings and the Round Robin Staff Training. Follow-up survey revealed how participants planned to use the curriculum.

Results: Curriculum was piloted with 6 summer program students. All recipes, handouts, and incentives were well received. Implementation costs were moderate to low, totaling $175-$250 for all five sessions. 22 individuals representing 19 agencies attended the coalition meeting presentations and 19 individuals attended the Round Robin Staff Training. 35 curriculums were distributed. Some uses from follow-up surveys: hands-on class activities with teen parents; cooking classes through the Recreation Department; afterschool group’s daily discussions about healthy eating; posting recipes and healthy eating ideas on agency information boards and staff lounges; tasting and distributing recipes at monthly family nights.

Conclusion: The Back to the Kitchen Healthy Cooking Series and DVD increased the community’s ability to promote nutrition education and healthy cooking skill building by lay agency staff and established the RD as the communities’ nutrition champion.

Reviewed the evolution of School Nutrition Requirements and their affect of the types and amounts of Dairy products related to sodium, fat, flavor and desirability. Provided recommendations on how to meet the needs of the School Food Service Administrator for new products and marketing resources.

A review of the Academy of Nutrition and Dieteetics (formerly known as the American Dietetic Association - ADA) Evidence Based Library Analysis process and the findings of the Health Disparities Workgroup Analysis to address what dietitians can do to eliminate health disparities.