Poster Session: Room A214
29 October - 10:25AM-11:05AM CEST Copenhagen (Aarhus University)
Farm to Family - Promoting Healthy Eating through Cooking Class Video Instructions: Strategies to Engage Shoppers to Optimize Local Produce Preparation and Intake View Digital Media
Poster Session Diane Smith
The Farm to Family project allows low-income families participating in the SNAP program (formerly known as Food Stamps) to purchase a subscription Food Box at half price, and to modify the commitment from prepayment for the whole season (22 weeks) to purchase on a 4 week cycle with the option to renew each month. Local produce delivered to shoppers weekly included print recipes. Initial surveys indicated many shoppers were not familiar with the produce (“what is this?”), and were unfamiliar with how to cook the item (“how do I cook/prepare this?”) to creating an appetizing dish (“Will my family even eat this?”). To assist shoppers in developing cooking skills and optimize flavor profile of the produce, three nutrition education strategies were implemented - video recipes, cooking class instruction, and produce fact sheets. This poster presentation shares the process of developing materials, offers feedback/findings from the target audience, and introduces a Farm to Family toolkit for replication in your community.
Taste as Means for Teaching Sustainable Food Consumption in Home and Consumer Studies Education View Digital Media
Poster Session Lolita Gelinder, Malena Lidar
We discuss a project for research based development of the Swedish school subject Home and Consumer Studies (HCS) by working with and utilizing taste as a component in teaching. Food production and consumption are one of the biggest drivers of global climate change and thus one of the biggest sustainability challenges of our time. To teach sustainable food consumption in school, our suggestion is that pupils need to experience, learn and create new habits for what tastes good and how to make unaccustomed foods and dishes taste good. We need from teaching to promote pupils’ confidence in their own ability to make changes in their personal life, as well as in shaping society. A transactional understanding of taste – taste as something that gets meaning in the encounter between the one who tastes and what is tasted - is one way to address these issues in school. In spring 2021, we carried out a pilot project in collaboration between three researchers and three HCS-teachers to discuss and try out teaching activities. In this work we acknowledged the challenge to teach sustainable food consumption without becoming normative. Our conclusion is that to avoid normativity, the pupils need to be prepared with both relevant knowledge about the issue as well as with knowledge about the decision-making processes involved in choosing what to eat. Taste is central here and that teaching make visible and provide tools for handling complex value conflicts in connection with the selection of food.
Breeding Vegetable Maize for Organic Production: Quality Selection Methodology View Digital Media
Poster Session Lexie Baker
Sweet maize dominates the fresh-eating maize market in the United States. However, in other countries, many common fresh-eating maize types are not nearly as sweet and offer various flavors, textures, and culinary properties. Due to high sugars and low seed weight, modern sweet maize varieties in the U.S. often have poor germination, early vigor, weed competitiveness, and ultimately yield, when grown organically. There is a need for varieties bred specifically for organic production and an opportunity to breed novel ‘vegetable maize’, both contributing to diversity on farms and plates. The flavor of vegetable maize must capture the interest of the local consumer, though, in addition to being agronomically robust, for organic farmers to adopt new varieties. This research is comprised of two experiments to select for quality. The first determines if the harvest window of two vegetable maize populations can be widened via a recurrent selection scheme over four cycles. The scheme measures quality attributes of the kernel with two tools that we hypothesize when selected upon will slow sugar to starch conversion and therefore extend the harvest window. The second study determines how much genetic and environmental variability contribute to these quality traits of interest, using a classical mating design with sixty hybrids among four maize endosperm types. Taste tests with consumers and local chefs determine if in-field quality measurements correlate with perception of quality attributes. Together, these experiments reflect the viability of this methodology to select for quality traits in sweet and vegetable maize.
Maize Producers’ Perceptions and Strategies for Managing On-farm Genetic Diversity in the Upper Midwest United States View Digital Media
Poster Session Cathleen McCluskey
Debates about the genetic diversity of cultivated crops have riled the scientific community. While there is scholarship on measuring genetic diversity among crop types, none describe on-farm genetic diversity in U.S. maize (Zea mays) because of patent restrictions. Approximately 36.5 million hectares of U.S. maize that farmers plant annually, is done largely without their knowledge of the seed genetic background. The literature shows a shrinking of genetic diversity in commercially available hybrids over time. Given the restrictions on genetic information to farmers about their maize seed and the risk it poses to their landscape, we conducted twenty exploratory interviews with farmers in the Upper Midwest about their perspectives and strategies for managing on-farm genetic diversity in their maize crop. Data suggests five themes: 1) Managing surface diversity by planting multiple varieties; 2) Navi-gating seed relabeling; 3) Lacking clear access to genetic background information; 4) Reliance on seed dealers in selecting varieties; and 5) Limited quality genetics for organic systems. This study concludes that the lack of access to genetic background data by public researchers, including the United States Department of Agriculture and farmers, does not allow for vulnerability assessments on the landscape and puts farmers at risk to crop failure.
Effect of A Hypocaloric Nutritional Plan compared with a Hypocaloric Nutritional Plan Associated With Auriculotherapy
Poster Session Olga Zueva, Irina Zueva
I am investigating the effect of a hypocaloric nutritional plan compared with a hypocaloric nutritional plan associated with auriculotherapy on the nutritional status and emotional food intake of patients with obesity belonging to the Center for Wellness and Health. To determine the effect of a hypocaloric nutritional plan compared to a hypocaloric nutritional plan associated with auriculotherapy on the nutritional status and emotional food intake of patients with obesity belonging to the Center for Wellness and Health. Method: quasi-experimental, cross-sectional, descriptive study of a three-month duration. Two study groups participated, each with six participants of both sexes, with an age ranging from 21 to 51 years as well as a diagnosis of obesity. Anthropometric, clinical (emotional food intake), dietary and lifestyle characterizations were performed at the beginning and end of the treatment.
