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Food Literacy in Health Professional Learners in Saint Lucia: Results from A Virtual Training Program

Tuesday, October 31, 2023
12:30 PM - 1:30 PM MST

    Lead Author(s)

  • Helen Wu, PhD

    Associate Professor of Psychiatry
    University of Connecticut
    Farmington, Connecticut, United States

    • Author(s)

  • MS

    Michelle Slinvisky, MS

    Research Associate
    University of Conn Health Center
    Farmington, Connecticut, United States

  • GR

    Gualberto Ruano, MD/PhD

    Assistant Professor
    University of Conn Health Center
    Farmington, Connecticut, United States

  • Cl

    Cato laurencin, MD/PhD

    Professor
    University of Conn Cato Laurecin Convergence Institute
    Farmington, Connecticut, United States

Abstract Background: Saint Lucia (SL) has one of the highest prevalence of cardio-metabolic diseases in the world. Adopting healthier lifestyles is urgent. Since a lack of data on level of knowledge of dietary guidelines, we remotely engaged health professional students in a food literacy (FL) experiential learning series.

Abstract Methods: The Cato T. Laurencin Institute for Regenerative Engineering at the University of Connecticut created a virtual program to provide an experiential educational series on FL (sugar, sodium) as well as interprofessional skills, and community engagement. (The UConn JUMP Program). Participants filled out evaluations before and after each 2-hour training session twice a week Oct to Dec 2022. Statistics was analyzed using R software.

Abstract Results: Of 31 learners, mean age was 22.9 (SD=6.4.0, range:18-38); 90.3% females; 90.3% Blacks; and 67.7% without health insurance. For food literacy, they scored 70.8% (95% CI: 64.8, 76.9) correct knowledge for recommended daily sugar intake post-session, increased from 56.8 (95% CI: 43.2, 56.7%) pre-session (p < 0.01). They scored 85.0% (95% CI: 79.2, 89.5) correct knowledge for sodium intake post-session, increased from 43.8% (95% CI: 36.9, 51.1%) pre-session (p < 0.01).

Abstract Conclusion: This was the first evaluation of FL knowledge improvement among the health professional students, reporting lower knowledge level in sugar and sodium guideline prior to training. Future steps are to design a comprehensive food literacy program; and ultimately design culturally adaptive experiential lifestyle interventions to improve food literacy island-wide.

Funding: N/A

Conflict of Interest: The authors report no conflicts of interest related to this research.