P0552 - Advancing Youth Nutrition Knowledge Through Culinary Intervention

Maanvi Vij, BSsup>1, Valerie S. Stark, MD, MPH<², Susie Park, MD², Liza Khutsishvili, BS³, Marie L. Borum, MD, EdD, MPH, FACG⁴
1George Washington University School of Medicine and Health Sciences, Washington, DC; 2Department of Medicine, George Washington University School of Medicine and Health Sciences, Washington, DC; 3George Washington School of Medicine and Health Sciences, Arlington, VA; 4Division of Gastroenterology and Liver Disease, Department of Medicine, George Washington University School of Medicine and Health Sciences, Washington, DC

Introduction: Nutrition is a crucial component for maintaining optimal health. Adolescents are reported to have inadequate knowledge about nutrition. Many adolescents do not consume a balanced diet which meets recommended nutrient guidelines. A multifaceted approach is needed to advance dietary awareness. This study evaluated a pilot experiential program developed by urban university health care providers and a community center to enhance understanding of diet and health among adolescents.

Methods: A nutrition program was developed by university health care providers (HCPs) and leadership partners at a Latin American community youth center. HCPs completed educational modules enabling them to collaboratively develop a nutrition program and culinary experience for adolescent community center members. Educational intervention involved a didactic presentation, interactive game and a cooking session. Pre-intervention survey, consisting of 19 questions, assessed nutrition knowledge, behavior and interest. Post-intervention survey included additional questions specific to the information provided in the didactic session and program feedback. Data was collected using the university REDCap HIPAA-compliant web-based platform. Results were analyzed using one-tailed paired t-test and descriptive statistics. The program was approved by university IRB.

Results: Six adolescent community center members (ages 15-18) volunteered to participate in the nutrition program. Post-session survey demonstrated a statistically significant improvement (p=0.03) in knowledge. 83% expressed willingness to apply newly acquired nutritional knowledge to daily life. 67% were more motivated to consume healthier meals and enjoyed the educational session. 33% expressed increased confidence in discussing nutrition with relatives and more confidence in teaching others to prepare health meals.

Discussion: This pilot program highlights the potential value of experiential learning in advancing nutrition knowledge among adolescents. It demonstrates the success of an educational collaboration between health care providers and community members. A single session positively influenced attitudes and motivation for healthy eating. Interactive community-based nutrition programs can be a component of multifaceted programs to improve awareness of nutrition and health. Larger longitudinal studies are needed to assess sustained behavior change.

Disclosures:
Maanvi Vij indicated no relevant financial relationships.
Valerie Stark indicated no relevant financial relationships.
Susie Park indicated no relevant financial relationships.
Liza Khutsishvili indicated no relevant financial relationships.
Marie Borum indicated no relevant financial relationships.

Maanvi Vij, BSsup>1, Valerie S. Stark, MD, MPH<², Susie Park, MD², Liza Khutsishvili, BS³, Marie L. Borum, MD, EdD, MPH, FACG⁴. P0552 - Advancing Youth Nutrition Knowledge Through Culinary Intervention, ACG 2025 Annual Scientific Meeting Abstracts. Phoenix, AZ: American College of Gastroenterology.