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and health professionals to address this issue. Onlineeducation provides an efficient way to reach practitionerswho don’t have time or resources for travel. PreventingChildhood Obesity: An Ecological Approach is a six-week course offered as part of the Cornell Nutrition-Works online professional development program. Basedon Green and Kreuter’s PRECEDE-PROCEED model,the course helps participants assess and prioritize localfactors related to childhood obesity and develop an ac-tion plan for community intervention. A facilitator in-teracts with participants throughout the course. Twenty-two professionals participated in the course’s first sessionin Fall 2006; additional sessions are planned for 2007.Evaluation results showed improved knowledge, skills,confidence, and intended behavior. For example, afterthe course, 84% of participants (compared to 10% pre-course) felt confident in their ability to develop effectivecommunity collaborations to support healthy eating andactive living, 95% (versus 10% pre-course) felt confidentin their ability to identify appropriate interventionmethods, and 100% (versus 24%) felt confident in theirability to develop an action plan for addressing excessiveweight gain in children in their communities. In addi-tion, 95% intend to apply what they learned to theirwork, and 74% intend to implement at least part of theirspecific action plan. This project is funded by USDA’sCSREES and Cornell University.

P69 Nutrition and Cooking on a Budget:Skills for Low-Income WomenAnne Bennett, MPH, RD, 7000 East Belleview Avenue,Suite 301, Greenwood Village, CO 80111,abennett@tchd.org; Amanda Gersabeck, RD, 4201 East72nd Avenue, Commerce City, CO 80022,agersabe@tchd.org; Ruth Stemler, Share Our Strength,4105 East Florida Avenue, Suite 105, Denver, CO 80222,rstemler@ofl.org

To help low-income families get the most nutrition out ofa limited budget, Tri-County Health Department and Op-eration Frontline partnered to create a unique opportunityto teach nutrition and cooking skills. Thirteen participantsfrom Tri-County’s Special Supplemental Nutrition Pro-gram for Women, Infants and Children (WIC) programattended a series of six classes taught by a volunteer pro-fessional chef and a WIC registered dietitian. Participantscompleted hands-on food preparation while learning abouthealthy food choices, label reading, cooking techniques andbudgeting skills. Each participant received a bag of groceriesat the end of each session as well as a notebook with recipesand nutrition tips. The collaboration between the WICprogram and Operation Frontline was evaluated using a pre-and post-test and the results were positive. All participants

reported increasing their intake of vegetables and there wasan 82% increase in the number of participants who thoughtof healthy food choices when feeding their families. Thenumber of participants who include a variety of foods whenmaking meals increased by 86%. Participants who compareprices increased 30% and there was a 24% decrease in howoften participants run out of money for food. When grad-uates come to WIC, they mention they are reading labelsand using what they learned with their families. The grad-uates are more inquisitive about nutrition during their visitsand are more interested in coming to other WIC classes.This project was funded through a Thriving CommunitiesGrant.

P70 Increased Self-Efficacy and DairyConsumption Resulting From a DairyCurriculum for Junior High School StudentsErin Dawson, MFCS, RD, School of Family & ConsumerSciences, Bowling Green State University, Johnston Hall,Bowling Green, OH 43403, erin_d167@yahoo.com;Christine Haar, MS, RD, Bowling Green StateUniversity, chaar@bgnet.bgsu.edu; Rebecca Pobocik, PhD,RD, Bowling Green State University, pobocik@bgsu.edu;Priscilla Coleman, PhD, Bowling Green State University,pcolema@bgsu.edu; Karen Bakies, RD, Dairy Council MidEast, 5950 Sharon Woods Boulevard, Columbus, OH43229, karen.bakies@drink-milk.com; M Sue Houston,PhD, RD, Bowling Green State University,shousto@bgsu.edu

Less than one third of adolescents meet the national rec-ommendations for dairy and calcium intake. A curriculumfor junior high school students focused on dairy nutritionwas developed and presented during regularly scheduledclasses. The intervention, taught by a dietitian, consisted offive lessons based on Social Cognitive Theory. A conve-nience sample of 63 seventh and eighth graders were as-signed to control (n � 18) and intervention groups (n �45) by class period. A three (baseline, post-test, follow-up)by two (control verses treatment) mixed analysis of vari-ance was conducted to see if the intervention was associ-ated with increased self-efficacy immediately after the in-tervention and one month later. The multivariateinteraction between time of measurement and interventionwas significant, F (2, 50) � 8.68, p � .001, supporting theresearch objective to increase self efficacy. The treatmentgroup scores improved while the control group scores re-mained the same. Pearson correlation coefficients wereconducted to examine self-efficacy scores at the threepoints of assessment and self-reported consumption of var-ious dairy foods. Self efficacy scores at the post assessmentwere significantly correlated with milk consumption at thepost assessment (r � .31, p� .05) and with milk (p � .31,

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p� .05) and cheese (p � .32, p� .05) consumption at thefollow-up. Additional research with a larger audience isneeded, but the curriculum holds promise as a tool toimprove calcium and dairy intake in adolescents. Thisproject was funded by the Ohio affiliate of the NationalDairy Council.

P71 Club POSSIBLE: Incorporating NutritionEducation and Physical Activity into ExistingAfter School ProgrammingJoan Sather, MPH, RD, 8015 West Center Road, Omaha,NE 68124, jsather2@unl.edu; Carrie Schneider-Miller, MS,RD, UNL Extension, 8015 West Center Road, Omaha,NE 68124, cschneidermiller2@unl.edu; Mary Balluff, MS,RD, Douglas County Health Department, 1819 Farnam/Civic Center 403, Omaha, NE 68183,mballuff@co.douglas.ne.us; Sarah Schram, MS, RD,Douglas County Health Department, 1819 Farnam/CivicCenter 403, Omaha, NE 68183,sschram@co.douglas.ne.us; Kerri Peterson, Our HealthyCommunity Partnership, 11404 West Dodge Street, Suite720, Omaha, NE 68154, kpeterson@ohcp.org; JenniferWhite, PhD, University of Nebraska at Omaha, 6001Dodge Street, Omaha, NE 68182,jenniferwhite@mail.unomaha.edu

Club POSSIBLE is a collaboration of agencies maximizingresources and assets to improve the health of children inthe Omaha community. Eight agencies aligned their effortsto build a replicable, sustainable, after school interventionto promote healthy eating and physical activity behaviorsthat is reaching over 665 children and approximately 200parents. Club POSSIBLE engages children at 13 afterschool sites representing Boys & Girls Clubs, Camp FireUSA, Girl Scouts, and the YMCA, in 60 minutes/week ofnutrition education and 60-90 minutes/week of physicalactivity. Each implementing agency received staff trainingon teaching nutrition education and leading physical ac-tivities. Nutrition and Physical Activity Toolkits contain-ing a variety of activities were provided to each agency toserve as a resource when developing weekly programmingplans. Additionally, a special six class nutrition series isdelivered by the University of Nebraska-Lincoln Extensionand the Visiting Nurse Association Operation Frontline ateach after school site. These classes provide an interactivenutrition education segment and the opportunity to workwith a local chef to prepare and try healthy foods. ClubPOSSIBLE also provides parent education via interactivefamily nights and quarterly newsletters. Data from year onefound a significant increase in participants’ quality of lifescores, muscular strength, and muscular endurance. Al-though no significant change in fruit and vegetable con-sumption was measured using a pre/post questionnaire, par-

ticipants are demonstrating a greater willingness to try newfoods, improved knowledge of nutrition/healthy eating, andexpanded food preparation skills. Funded by the AlegentCommunity Benefit Trust.

P72 KNACK Online: Addressing AdolescentObesityTandalayo Kidd, PhD, RD, LPN, Kansas State University,203 Justin Hall, Manhattan, KS 66506 martan@ksu.edu;Elaine Johannes, PhD, Kansas State University, 343 JustinHall, Manhattan, KS 66506, ejohanne@ksu.edu; LawrenceSimonson, Kansas State University, 146B Justin Hall,Manhattan, KS 66506, simonson@ksu.edu; DenisMedeiros, PhD, RD, Kansas State University, 213 JustinHall, Manhattan, KS 66506, medeiros@humec.ksu.edu

KNACK (Knowledge of Nutrition and Activity for Com-munities in Kansas) Online is an evidence-based websitethat has been designed to assist adults in addressing earlyadolescent (ages 11-14) obesity. Four sections were devel-oped to reflect the potential role(s) an adult may have in anadolescent’s life. The Parents section provides informationthat could be used in the home environment such asmaking healthier choices, family fitness, or meal planning.The Adult Youth Worker section provides information thatwould be appropriate for use in an after-school program oryouth group, such as providing opportunities for adoles-cents to improve their knowledge base on selecting funphysical activities or nutritious foods. The CommunityAdvocates section provides information for adults whowant to take a more active role in their communities. Thissection offers tips and ideas on communicating with electedofficials or forming coalitions. The Personal Choice sectionwas designed to assist adults with their own behavior so thatthe desired behavior can be modeled for the adolescents.The preliminary results indicated, nearly 41% (n�29)would use the site as a student or parent; 31% (n�22)would use it in their Extension role or as a middle/highschool teacher; approximately 30% (n�21) as a healthprovider; 28% (n�20 as a youth worker; and nearly 20%(n�14) as a community advocate or public health depart-ment worker. Based on the potential users, this model canbe adapted and used by other states. Funded by the Centersfor Disease Control and Prevention grant H75/CCH724642-01.

P73 Peer Review of Adult EFNEP Curricula:Process and ResultsKathryn Rogers, MS, Department of Food Science andHuman Nutrition, Colorado State University, FortCollins, CO 80523, karogers@cahs.colostate.edu; PatriciaKendall, PhD, RD, Colorado State University,

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