|LANDRY, ALICIA - University Of Southern Mississippi|
|CONNELL, CAROL - University Of Southern Mississippi|
|HUYE, HOLLY - University Of Southern Mississippi|
|CROOK, LASHAUNDREA - University Of Southern Mississippi|
|YADRICK, KATHY - University Of Southern Mississippi|
Submitted to: Journal of Nutrition Education and Behavior
Publication Type: Abstract Only
Publication Acceptance Date: 2/26/2013
Publication Date: 7/1/2013
Citation: Landry, A.S., Connell, C.L., Huye, H.F., Crook, L., Yadrick, K. 2013. Psychosocial changes in the Mississippi communities for healthy living (MCHL) nutrition intervention (abstract). Journal of Nutrition Education and Behavior. 45(4):S50.
Technical Abstract: The objective of the study was to evaluate the psychosocial changes reported by participants in a nutrition education intervention in the Lower Mississippi Delta. The psychosocial constructs such as decisional balance (DB), self-efficacy (SE), and social support (SS) are correlated with fruit and vegetable, whole grain (WG), and added sugar intake. The Mississippi Community for Healthy Living (MCHL) nutrition education intervention primarily aimed to improve diet quality while anthropometric and psychosocial changes related to DB, SE, and SS were assessed. Intervention components included 6 education sessions with food demonstrations and activities to foster social support for dietary changes. The participants (n=319) were randomly assigned to 1 of 2 education groups using cluster sampling. One group received a single message (SMI) nutrition education focused on reducing solid fat and added sugars (SFAS) while the second group received multiple nutrition education messages (MMI) about increasing fruits, vegetables, WG, and decreasing SFAS. The Delta Healthy Eating Attitudes Scale was developed to measure adults' DB, SE, and SS related to fruit, vegetable, WG, and sugar-sweetened beverage (SSB) consumption. Changes over time were assessed using paired samples t-tests and alpha <.05. The results of the study were complete data available at baseline and post-intervention for 220 participants (69% retention rate). Total DB, SS, and SE for fruit (p=.0035, .0003, .0064, respectively) and WG (p=.0013, .0021, p<.0001, respectively), DB and SS for vegetables (p=.0322, .0304, respectively), and DB for SSB (p=.0021) increased over the intervention period. The psychosocial constructs assessed have been shown to affect dietary behavior, and evaluating the impact of the MCHL intervention on these factors is critical for testing the efficacy of the intervention.