This study was conducted to evaluate the Walk Texas! Clinical Counseling Guide for Nutrition, a brief, stage-based nutritional counseling guide designed for use in clinical settings. Primary measures included state of change, barriers to change, attitudes toward fruits and vegetables (F&V), self-efficacy, and self-reports of F&V consumption. Results were mixed. Although there was no significant increase in the cognitive constructs (e.g., self-efficacy, attitudes), participants in the intervention clinics reported a significant increase in the state of change and a composite measure of F&V intake.
The goal of the study was to determine whether interactive multimedia was a more effective method than pamphlets, for delivering food safety education to the WIC Program participants. The researchers concluded that the interactive multimedia was well accepted and resulted in improved self-reported food safety practices, suggesting that interactive multimedia was an effective option for food safety education in WIC clinics.
To assess the food safety knowledge and food handling behaviors of low-income high-risk populations, the researchers conducted a study, based on participants of the WIC Program. The results suggested that low-income consumers needed food safety education and that different messages should be delivered to specific demographic groups.
This study investigated the effectiveness of methods to promote the WIC community garden project in Albuquerque, New Mexico. researchers found that fewer ; than 30% of clients surveyed had heard of the project; that caseload was unrelated to promotion methods; and that clients participating in the project reported consuming more vegetables.
The objective of this study was to examine parental receipt of lead-poisoning prevention information and the preferred methods of receiving this information. The author concluded that more minority respondents preferred receiving information via videos, billboards, and home visits. Younger parents preferred reading brochures, seeing billboards, and speaking with someone at the health department or WIC.
The purposes of this study were (1) to determine the relationship between stage of change and decisional balance, processes of change, and self-efficacy variables of the Transtheoretical Model to increase fruit and vegetable consumption by low-income African-American mothers and (2) to assess the usefulness of the model for intervention efforts. Results showed that perceptions of benefits for health and planning meals were stronger for women in later stages, compared with earlier stages.
The purpose of this paper was to summarize evaluations of indicators of dietary risk that determine eligibility, nutrition education, and nutrition counseling within the WIC Program. The author suggested the use of statistical procedures to better understand error rates and misclassifications at the population and individual levels, followed by the development and incorporation of new, more accurate indicators.
Using a positive deviance methodology, this study identified the strategies that have helped some low-income pregnant women eat healthy diets. These included learning ; about how to eat balanced meals, having family support, being willing to prepare foods that were different from those of other family members, and eating at home more frequently.
This study determined the prevalence of inadequate and excessive intakes of zinc in preschool children. In general, American preschool children had excess dietary zinc intakes, and less than 1% of children had zinc intakes below the adequate intake or estimated average requirement.
The researchers identified the barriers to and motivators of behavior change for WIC families. Barriers included lack of parenting skills, lack of knowledge, unhealthy social environments, lack of time, and lack of social or financial support. The motivators included feelings of responsibility, concern for child health and development, and positive social support. Facilitated discussions, support groups, cooking classes, and a WIC website were participants; preferred methods of nutrition education.
