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Documentation of Initial Questions

Additional Behavior Checklist Questions [CO001-CO121]
Submitted by Colorado - These questions were taken from an item bank of consumer food safety behavior questions. The behaviors were identified using the Delphi process with an expert panel, as part of a USDA-funded project designed to determine food safety behaviors most important for preventing foodborne illness. The project was a joint project among researchers at The Ohio State University, Washington State University, and Colorado State University. These questions have undergone criterion validity and test/retest reliability assessment and have been found to be valid and reliable.

Additional Behavior Checklist Questions [NY102-NY107]
Submitted by New York - With the national emphasis on increasing vegetables and fruits, including the 5-A-Day program, the New York State EFNEP has begun to use a curriculum, Sisters in Health, A Nutrition Program for Women, developed through Cornell Cooperative Extension. This curriculum encourages women, especially those with limited resources, to eat and enjoy more vegetables and fruits. It emphasizes practical ways to prepare quick and tasty vegetable and fruit dishes. Participants enjoy learning as they cook and talk together, sharing their skills and experiences. These questions have been cognitively tested and then used to evaluate the Sisters in Health curriculum. They would be equally useful with any group of lessons geared to improving behavior related to selection, storage, and preparation of vegetables and fruits with the purpose of increasing consumption. The items have been modified slightly to fit into the ERS pattern.

The goal of the items is to assess the following behavioral objectives:

Participants will be able to:

  • Increase their own consumption of vegetable and fruit servings to the recommended five or more each day.
  • Encourage/support their family's consumption of vegetable and fruit servings to the recommended five or more each day.
  • Improve their ability to select, store, and prepare vegetables and fruits.
  • Increase the variety of vegetables and fruits they consume each day.
  • Improve their ability to use a variety of preparation methods to serve vegetables and fruits.

Additional Behavior Checklist Questions [NY108/TEMP01-TEMP12] Submitted by New York - In October 2003, FNEC at Cornell University launched a pilot In-Home Breastfeeding Support Program. This pilot was based on the North Carolina model. In the early stages of the NYS program, they carefully monitored and evaluated both the process and the impact of having breastfeeding educators available to inform and support mothers who choose to breastfeed. One outcome of this thorough initial oversight was a set of appropriate questions allowed for ongoing, low-cost evaluation of this new program, within the ERS framework. Nationally, the new questions developed for this purpose allowed for more targeted evaluation of infant feeding and breastfeeding behaviors within EFNEP.

Behavior questions related to the goals of the program were developed and reviewed by community nutrition educators. In the pilot phase of the program, these questions were evaluated as follows:

  • Through reports by In-Home Breastfeeding Support Educators about the clarity, brevity, and the ease with which the questions can be used by them and by participants.
  • By comparison with behaviors documented by In-Home Breastfeeding Educators.

By triangulating the results of the pilot questions in the ERS system, we hope to establish valid and reliable measures of the progress. As the program matures, these questions should guide decisions about training, supervision, and future programming strategies.

Additional Behavior Checklist Question [OR122]
Submitted By Oregon
- This question was recommended by an Oregon State University Food and Nutrition/Food Safety specialist as a high-priority question, as a result of a USDA-funded project designed to determine food safety behaviors most important for preventing foodborne illness. " Drink only pasteurized milk and fruit juices " is one of many food safety behaviors listed in the consensus document for this project.

Additional Behavior Checklist Questions - [WY101-WY102]
Submitted By Wyoming
- A group of five registered dietitians drafted and then refined the two questions, helping ensure content validity. The coordinator for Wyoming's Behavioral Risk Factor Surveillance System (BRFSS) Survey and the state's epidemiologist reviewed and approved the questions as well.

Additional Behavior Checklist Questions - [WI113, WI114, WI115]
Submitted By Wisconsin
- These behavior checklist questions were formulated using findings of a study that was recently completed by Nicole Jensen, a graduate student in the nutritional sciences department at UW- Madison, with guidance from Susan Nitzke and Beverly Phillips. The purpose of the study was to test the 19-question Behavior Checklist used in Wisconsin. A cognitive interviewing technique was used whereby the researchers administered the checklist verbally and then followed up with a series of probing questions to determine why respondents chose their respective answers. Interview data were analyzed to identify common themes with indications of whether respondents were interpreting the questions as intended. The findings identified several potential areas for improvement. Tentative changes in wording have been proposed, as shown below. Further testing will determine if the proposed changes will yield more accurate responses.

WI113 - How often do you serve 2 or more kinds of vegetables during your family's main meal? - This question is a modification of the question "I serve one or more vegetables to my family each day." The main problem associated with this question was that people often did serve vegetables to their family every day, but when probed, many did not serve at least two as indicated by the phrase "more than one." We thought it would be clearer to the respondents if the phrase was changed from "more than one" to "two or more." In addition, when subjects were asked for examples of how, when, or what kind of vegetables they served, they would serve potatoes but didn't include this as a serving of vegetables. Thus, we added the example to the end of the question.

WI114 - How often do you participate in at least 30 minutes of moderate physical activity (sweeping, gardening, etc.) every day? - This is a modification of the question "I participate in physical activities that increase my fitness." A number of respondents in our study thought that physical activities that increased their fitness had to be vigorous activities associated with going to a gym (for example running, aerobics, or weight lifting). With this in mind, we used the 1995 Dietary Guidelines for Americans as a basis for changing the question as indicated above, including some examples.

WI115 - How often do you feel confident about your abilities to manage money? - This question is a modification of the question "I feel confident about my abilities to manage money to make healthy food available in my home." This question was very hard for respondents to answer. We thought the question would be easier to answer if the focus was either confidence to manage money in general or confidence to manage money when food shopping.

Note: Background documentation is not required for additional questions submitted, but is highly recommended. Documentation submitted will be placed on this Web site for the benefit of ERS4 users.


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