FRIDGE Food-Related Intergenerational Discussion Group Experiences Food, Family and Fellowship

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FRIDGE Food-Related Intergenerational
Discussion Group Experiences Food, Family and
Fellowship

• Frances Alloway M.A., R.D., L.D.N.
• Penn State Cooperative Extension
• Generations United International Conference
• July 29, 2009

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Penn State University
Philadelphia
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Focus Group Purpose

• 3 Focus groups in various counties to determine
  how family members from different generations
  discuss food and healthy eating issues.
• Assess members interest in
• participating in a multi-generational program.

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Results of Focus Group

• Participants understand but do not apply
  nutritional knowledge.
• Poor family communication stood as a barrier for
  achieving healthy eating goals.
• Participants indicated a desire for a program
  that would encourage better family communication
  about food.

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Participants recommendations for future
nutrition education programs

• Include fun, hands on activities such as
  preparing various foods and games
• Include methods that stimulates sharing between
  participants
• Include regular meetings, ideally twice a week
• Interest in multifamily, multigenerational

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FRIDGE the Curriculum
FRIDGE was developed in 2007 by a diverse team of
individuals with skills in the areas of nutrition
education, family intervention programs, human
development, and program evaluation. Team members
included Matt Kaplan, Fran Alloway, Nancy Crago,
Flavia Herzog, Lynn James, Nancy Kiernan, Wendy
Middlemiss, Tanya Nolte, and Laurie
Weinreb-Welch.

• Developed in 2007 by a PSU team with skills in
• - Nutrition Education
• - Family Intervention
• - Human Development
• - Program Evaluation
• - Multigenerational Programming

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FRIDGE Objectives

• Help families communicate effectively and in a
  positive manner.
• Provide nutrition education to reach out to the
  entire family.
• Work as partners to achieve their healthy eating
  goals

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Pilot Study Related Methods

• Piloted at 5 sites throughout Pennsylvania
• Program facilitated by nutrition educators and
  program coordinators.
• 23 families participated.
• Total of 46 individuals
• 23 Children
• 23 Adults

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Pilot Overview

• Each program involved 4-8 families.
• Each family was represented by two or more
  generations (children of ages 11-14 and their
  parents/ grandparents/ other caregivers).
• Program was run in 3 half-day segments or as a
  1½ day program.

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Characteristics of FRIDGE

• The curriculum has three sections
• Enhancing family communication about food.
• Learning together about food and nutrition
• Working as a team to improve family eating
  practices

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Ice Breakers and Takes Outs

• Ice Breakers
• Help participants ease into program.
• Encourage openness and sharing between family
  members and other families.
• Promote full participation.
• Take Outs
• Reinforce lessons at home
• Apply skills learned in class

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Section 1 Enhancing Family Communication about
Food

• Activities
• Icebreaker Food Becomes You
• The Think You Know Me? game (similar to the
  Newlywed Game)
• RECIPE for Good Communication
• Coolish or Foolish talking about peer pressure
  and food choices.

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Section 2 Learning Together about Food and
Nutrition

• Activities
• Icebreaker Two Truths and a Could Be
• Dietary Knowledge Timeline
• Back to the Future Food Time Capsule.
• Baking Now and Then
• Internet Recipe Scavenger Hunt optional
• Take out Activity The Family Meeting

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Section 3 Working as a team to improve family
eating practices

• Activities
• The Family Food Puzzle
• Making Decisions About Food From Me to We
• Dinnertime poem What Does it Mean to Eat
  Together?
• Out with the Unhealthy and In with the Healthy
• Take Out activity A Family Food Contract

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Dinnertime poem What Does it Mean to Eat
Together?
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Adult Results of Pilot Study
Frequency of healthy eating behaviors (e.g.,
daily fruits and vegetables). Ability to explain
changes in food guidance system. of family
members who help prepare grocery list. of
family members who help with meal planning.
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Youth Results of Pilot Study
Frequency of trying new fruits and
vegetables. Ability to explain changes in food
guidance system. of family members who helped
prepare the grocery list. Youth involvement in
food purchases decisions. Youth involvement in
deciding how the family eats.
Question was about who has the most say in
making food-related decisions. Response options
1Children with little listening (to parents), 2
Children with some listening (to parents),
3children and parents together, 4parents with
some listening (to children), 5-parents with
little listening (to children).
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Conclusion

• Adults and children enjoyed discussing food.
• Both generations reported improved eating
  practices.
• Increased communication led to greater family
  participation in food purchases and meal
  planning.

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Questions and Comments?

• Thank you!

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The Penn State Intergenerational Program
http//intergenerational.cas.psu.edu
The Penn State Intergenerational Program, rooted
in Penn State Cooperative Extension, provides
leadership and resource support for organizations
interested in developing intergenerational
programs and activities that enrich peoples
lives and help address vital social and community
issues. Ordering information for FRIDGE
http//intergenerational.cas.psu.edu/FRIDGE.html