(P16-007-25) NOVA Classification for Ultra-Processed Foods Correlate With the Teaching Practices and Behaviors of Montessori School Teachers

Objectives: Examine relationships between teacher diet quality and nutrition knowledge (NK), classroom food practices (CFP), nutrition self-efficacy (NSE), and classroom eating behaviors (CEB) stratified by body mass index (BMI).

Methods: Baseline data were collected from early childhood Montessori teachers (n=99) participating in a virtual nutrition program. Participants primarily identified as female (98%), non-Hispanic (58%), and overweight/obese (OV/OB;63%). Dietary data were collected using a 26-item food frequency questionnaire(FFQ); validated questionnaires were used to assess NK, NSE, CFP and CEB. FFQs were classified according to NOVA classification criteria: unprocessed/minimally processed (MPF), processed foods (PF), and ultra-processed foods (UPF). Descriptives, Pearson correlations, ANOVAs were conducted using SPSSv.29.0.

Results: Teachers with OV/OB (n=53) had increased intake of UPF compared to healthy-weight teachers (F=5.61,p=0.02). NK was related to increased intake of MPF (r=.321,p=.038) for healthy weight teachers and negatively related to PF (r=-.279,p=.043) & UPF (r=.389,p=.004) intake in OB/OV teachers. For OV/OB teachers, CFP was correlated with intake of PF (r=.568, p< 0.001) and UPF (r=.686,p < .001) intake. In addition, NSE was significantly correlated with MPF intake (r=.463,p < .001) in this group.

Conclusions: In this sample, there were significant differences between healthy weight and OV/OB Montessori teachers’ diet quality using the NOVA classification. Diet quality was correlated with classroom nutrition practices for OV/OB teachers only. Future teacher nutrition interventions should target personal health choices along with classroom nutrition practices.

Funding Sources: Not applicable