Progress 09/01/10 to 08/31/14
Outputs
Target Audience: Community members, parents, youth (ages 8-16), college students, teachers, public health workers, local radio stations, local grocery stores and farmer's market. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Graduate and undergraduate students participating as camp facilitators received training in the Media Smart Curriculum, motivational interviewing techniques, behavior management, weight management strategies, nutrition education, food safety, media literacy, teaching techniques and self-esteem building. A few graduate students also received training in capturing qualitative data and data management. Some members of the research team received training in motivational interviewing. The lead investigator attended the International Union of Nutritional Sciences 20th International Congress of Nutrition for professional development in obesity prevention and weight management. How have the results been disseminated to communities of interest? Results were disseminated to community members, parents and youth via the website www.tnstate.edu/yams. Information regarding outcomes and activities are posted on Facebook at https://www.facebook.com/YouthActiveMediaSavvy. Recruitment and informational sessions were held at local community centers and churches throughout the year.Recruitment fliers and educational posters were distributed and displayed in these settings as well. Findings were discussed with parents during the six-month follow-up sessions held in December 2013. Data were presented and discussed at theCommunity Advisory Board meeting held in May 2014. Formative findings were presented at theInternational Union of Nutritional Sciences 20th International Congress of Nutrition. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Fifty-four youth, ages eight to eleven years old participated in the summer camp intervention summer 2014. Youth showed an increase in their knowledge regarding recommendations for fruit and vegetable intake and physical activity. Overall, campers showed improvement in media literacy, self-esteem and self-efficacy. At the end of each two-week camp sessions, approximately 50 to 60% of the campers reported they intended to limit their intake of fast food and increase their physical activity and intake of fruits and vegetables. Parents and youth reported reading food labels to make healthier selections and making the meals learned during camp at home. Parents provided personaltestimoniesthat their children and households have improved their eating habits based on the knowledge gained as a result of the YAMS summer camp experience. Youth campers produced rap songs, poetry, videos, artwork and posters promoting healthy eating, physical activity, and media literacy which they presented to each other during the YAMS talent shows held during each camp session. Culturally empowering sessions (BroCode, SisterCircle and Cypher) were created and designed to promote self-esteem and leadership skills among participating youth.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2014
Citation:
Oates, V.J., Fleming, R., Gunn, A., Miller, T., Ekanem, E. 2014 From Soul Food to Fast Food: A Qualitative Analysis of Southern African-Americans' Diet (submitted)
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: Our target population are African American children, ages 8 to 14 years, living in Davidson County, Tennessee. Eligible youth must be deemed at risk for aldulthood obesity as evidenced by any of the following: (1) A BMI at or above the 85th percentile for age and sex; (2) At least one obese parent (BMI≥30); (3) Low family income as evidenced by eligibility to receive free or reduced lunch; and (4) Identify themselves as Black/African American. Parents, grandparents and other caregivers of children that identify as African American participated in follow-up surveys and provided feedback on the progam. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A total of two high school students, nine TSU undergraduate interns, and two graduate interns participated in a week-long trainingon media literacy and nutrition education using the Nutrition Detective© andMedia Smart Youth© curriculums respectively. Employees were also instructed on how to administer physical fitness assessments, hands-on cooking lessons, conflict resolution, food safety, kitchen safety and camp protocol. How have the results been disseminated to communities of interest? Abstracts were submittedto the 2013IUNS, ISBNPA, ARD, and APHA conferences. Abstracts were accepted at all but the APHA conference. The projects accomplishments have also been presented within a variety of local health and wellness fairs and expos, including the TSU’s Athletic Department’s “Sport Girls Rock”, TSU Agricultural Week Career Fair. What do you plan to do during the next reporting period to accomplish the goals? A 6 month follow-up focus group is planned for December 2013 toevaluate the effectiveness and impact of this year's camps on accomplishing the goals. Based on the assessment of the 2013 participants, camp facilitators and research staff, appropriate changes will be made to the 2014 YAMS camp sessions.
Impacts
What was accomplished under these goals?
Using an adaptive model,three, full-day summer camp sessions were heldon June 3-14, June 17-28, and July 15-26, 2013. Ninety-five (95) out of the expected 130 youth actually participated in the research. Each camper received a journal to record their thoughts regarding their awareness, attitudes and behaviors regarding the daily media literacy, nutrition, physical activity, and self-esteem/empowerment lessons. Surveys and questionnaires were adapted from existing instruments and administered to parents and participants. Camp participants received instruction in nutrition and media-literacyadopted from the Nutrition Detective© andMedia Smart Youth© curriculums. Youth created and presented various forms of media and artistic expressions including posters, songs, raps, poems, and videos about advertising, healthy habits, YAMS, and positive self-esteem affirmations. Youth received thirty healthy hands-on cooking lessons that included food and kitchen safety information. Lessons and meals emphasized increasing consumption of fruit, vegetable, whole grains, and food sources of calcium and vitamin A. Nutrition lessons encouraged limiting added sugar, fats and salt and controlling portion sizes. Daily meals contributed three to five servings of fruit and vegetables. Recipes, nutrition lessons, and cooking were planned, prepared, and taught by a Registered Dietitian. Participants prepared their lunches after receiving food safety preparation lessons. Each day campers were involved in 60-minutes of physical activity. Campers participated in cultural and self-esteem empowering activities in gender specific social circles daily. All campactivities and field trips reinforcedpositivenutrition attitudes and behaviors, as well as media literacy. These activities included visiting a grocery store, farmers market, an African American owned radio station, and completing TSU's challenge/obstacle course at the Agriculture Research and Education Center in Ashland City. Campers produced audio and visual media at the TSU Communications Department.
Publications
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: Two 2-week camp sessions held June 11-22 and July 16-27, 2012 with a total of 61 African American youth ages 8 to 14 years. Hired four undergraduate students to function as camp facilitators and eight high school students to serve as peer educators. Surveys and questionnaires adapted from existing instruments and administered to parents and participants. Twenty media literacy lessons given using Media Smart curriculum. Youth created and presented various forms of media and artistic expressions including posters, songs, raps, poems, and videos about advertising, healthy habits, YAMS, and positive self-esteem affirmations. Delivered twenty healthy cooking lessons that included food and kitchen safety information. Lessons and meals emphasized increasing consumption of fruit, vegetable, whole grains, and food sources of calcium and vitamin A. Nutrition lessons encouraged limiting added sugar, fats and salt and controlling portion sizes. Delivered daily meals that contributed three to five servings of fruit and vegetables. Youth prepared twenty healthy lunches, one daily. Delivered healthy breakfast and snacks daily. Tested five recipes with camp facilitators and peer educators. Provided two week long training to camp facilitators and peer educators on media smart, nutrition, physical fitness assessment, conflict resolution, food safety, kitchen safety and camp protocol. Campers received at least sixty minutes of physical activity daily. Delivered twenty sessions that involved cultural and self-esteem empowering activities. Field trips taken during each session included traveling to a grocery store for a scavenger hunt, a local radio station, the challenge/ropes course at TSU's Agriculture Research and Education Center and a local swimming pool. Direct contact with sixty-nine youth ages 8 to 18 years and at least eighty parents and siblings. PARTICIPANTS: Veronica J. Oates, PhD, RD, LDN, Principal Investigator, is overseeing the project's progress and camp development. Over the last quarter, the PI provided cooking and nutrition lessons to campers, helped with training peer educators and camp facilitators, and delivered an oral presentation and poster presentation at the 2012 International Society of Behavioral Nutrition and Physical Activity (ISBNPA) conference regarding YAMS. Rita Fleming, Assistant Professor of Health Education and co-PI, helps facilitates the camp implementation and curriculum training. Amber Franklin, the research assistant hired, manages and supervises the undergraduate and high school students hired as camp facilitators and peer educators. She is responsible for logistics regarding survey administration, field trips, and daily camp activity scheduling. Dr. Tyrone Miller, Leadership Specialist, provided leadership training to camp facilitators and peer educators and oversaw the challenge course field trip activities designed to build the esteem and skills of campers. He also conducted debriefing sessions after the camp. One graduating senior and three undergraduate Tennessee State University students were hired and trained as camp facilitators, receiving seventy dollars per day. Eight local high school students were hired and trained as peer educators at a rate of fifty dollars a day. Community partners include: a local Walmart which allowed the youth to conduct the scavenger hunt, a local radio station, The Beat, that gave tours of their radio stations, and the Davidson County Metro Parks and Recreation Centers which allowed the youth to swim at their pool for free. A one week training of camp facilitators and peer educators was provided before each camp session to ensure the camp curriculum was delivered as planned and enhance their communication skills. Professional development opportunities included travel of the PI and research assistant to a pre-conference workshop at the ISBNPA 2012 meeting on working in small community stores and the NIH workshop on dissemination of health information. The PI was selected to attend the Built Environment and Assessment Training held at the Harvard School of Public Health and the project paid for the weeklong training in Boston. TARGET AUDIENCES: The target audiences are primarily African American youth at risk for adult obesity. Participants were likely to receive free or reduced lunch, come from single-parent homes, earn less than seventy thousand dollars per year and have at least one parent overweight/obese. All camp participants lived in Davidson County Tennessee. All camp facilitators were current TSU students. All peer educators were high school students attending public schools in Davidson County. All community partners are located within Davidson County. Trainings and lessons were designed to help improve the knowledge, skills, attitudes and behaviors of Davidson County residents. PROJECT MODIFICATIONS: Three 2-week camp sessions were planned in the original proposal. However, Davidson County public schools voted to implement a year-round school system starting fall 2012. This decision did not allow us to schedule the third camp session due to the earlier than usual start of school for students. We are working now to determine how we will schedule 3 sessions for summer 2013.
Impacts
Campers and parents reported preparing the recipes and meals served at home. Youth, including camp facilitators and peer educators increased consumption of water, fruits and vegetables. Youth expressed intent to limit portion sizes of meals, soda, and high calorie snacks. Most youth reported not liking to eat fruits and vegetables at the start of camp but reported enjoying the salads at the end of the camp. Overall, youth did not few the Media Smart lessons favorably. Media literacy component will be modified. Youth did report a better understanding of the purpose of marketing techniques used. Children reported reading the food labels while shopping with parents and food items in their parents have in the home. Parents commented that their children were excited and telling them about the cooking lessons, physical activities and self-esteem building sessions. Parents asking if their children can attend again next summer. A few parents wanted to know if this could be done as an after school program. Investigator has encountered parents in the community and all comment on the changes their families have made as a result of their children attending the camp. One parent informed me that their child has lost weight.
Publications
- Oates, V.J. and Fleming, R. 2012. Youth Active and Media Savvy Summer Camp Recipe Booklet. [Publication Number: TSU-13-0008(A)-8a-13515]
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: Recruited community members to form a Community Advisory Board (CAB). The CAB was instrumental in recruiting participants for the focus groups, designing the focus group interview questions, and the logistics for holding the focus group sessions at local community centers. Undergraduate intern transcribed the focus group audio for analyses. Conducted surveys to measure media usage and literacy, physical activeness, and dietary habits among the pilot camp participants. Mentoring an undergraduate research assistant. Taught seven cooking lessons to youth. Youth participants prepared and cooked healthy meals as part of the lessons. The CAB met monthly during March and April and biweekly in May. We adjourned for the summer and will resume after Labor Day for bimonthly meetings. Five focus groups with community members, parents, and youth. Field trip to local hiking trails. Conducted a train-the-trainer workshop on Media Smart Youth curriculum. Conducted physical activity instruction to pilot camp participants. Participants wrote a rap song about the YAMS program. Video recorded of the youth performing the rap. Posters created by youth promoting healthy habits. PARTICIPANTS: Veronica Oates, PhD, RD, LDN, Principal Investigator, is overseeing the project's progress, conducted focus groups, conducted the nutrition lessons and some media literacy lessons to the pilot summer camp, and supervising undergraduate research assistant. Rita Fleming, MS, Assistant Professor of Health Education, collaborated in designing the pilot summer camp program and delivered media literacy curriculum. She helps facilitate the Community Advisory Board (CAB) meetings. She facilitated the community focus group session. Dr. Enefiok Ekanem, an economist for over 20 years, is advised the young investigative team on research methodology, evaluative and logistical considerations, and data analysis. Kellye Greene, the graphic artist, designed the logo for YAMS. Amber Franklin, undergraduate student, served as student research assistant. She conducted literature searches, conducted physical activity lessons for the youth, recruited participants and CAB members, transcribed focus group transcripts, and took notes during research team and CAB meetings. Melvin Williams, a graduate student, volunteered as a camp facilitator for the pilot camp. Training on the Media Smart Youth curriculum was held to prepare the project staff and volunteers in implementing the media literacy lessons. CAB members all helped in the design of the camp, survey questions, focus group and participant recruitment, cultural appropriateness of the program and focus group facilitation. The CAB is comprised of: D'Yuanna Allen, Coordinator, Choices Young Adult Health Program, Metro Public Health Department; Ileta Beasley, Program Manager of Children Healthy LifeStyle Center, Meharry Pediatrics; Gerald W. Davis, II, MAEd, Owner of The Inspiration Centre, Nashville, TN; Derek Fleming, ommunity Mobilizer, Big Brothers and Big Sisters of Nashville; Erica Gilmore, District 19 Councilmember, Davidson County; Howard Jones, METRO Board of Education Curriculum & Assessment Coach; Tarik Smith, community activist; and Michael McClendon, community activist. TARGET AUDIENCES: Target audiences: African Americans youth at-risk for obesity, parents of youth at-risk for obesity. Efforts: Classroom instruction, cooking instruction, field trip experiential learning during the grocery store scavenger hunt, arts and creative expression in song and commercial skits. PROJECT MODIFICATIONS: Only the pilot summer camp program implemented this year due to delay in release of funding and inability to order needed supplies. Camp programs will run Summer 2012 and 2013.
Impacts
Youth learned how to read and interpret food labels and recipes. Youth learned how to measure volume in the US system of measurements. Youth learned strategies to make healthy lifestyle choices such as setting goals and starting small. Youth learned how to identify media messages and the methods used to sell products. Youth learned ways to increase their intake of fruits and vegetables and become more physically active. Youth learned how to prepare low-cost, healthy meals. Youth and parents reported the youth cooked the meals they learned at camp at home for dinner for their families. Parents reported that their children were reading food labels and explaining whether the food was a healthy choice or not. Parents reported their children were asking for healthy snacks. Youth became aware of the need to make better health and wellness choices. Funding enabled the team to provide the ingredients and equipment necessary to conduct the cooking lessons, media literacy sessions and physical activities.
Publications
- No publications reported this period
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