Abstract P3108: Pilot Evaluation of the Healthy Kids, Inc. Central Kitchen Food Project: Insights from a Childcare Center-Based Nutrition Program In West Virginia.

Introduction: Childhood obesity is a public health crisis that increases the risk of lifelong obesity and associated conditions like hypertension, sleep apnea, Type II diabetes, depression, and social stigma. Diet-related diseases are worsened by high intake of ultra-processed foods and insufficient whole foods rich in fiber. Addressing food insecurity and promoting a healthy diet in early childcare settings is critical, especially in West Virginia, where food insecurity and childhood obesity rates are among the nation's highest. In 2023, the American Heart Association’s (AHA) Social Impact Fund supported Healthy Kids, Inc. (HKI) to implement a Child Nutrition Program in childcare centers in Morgantown, West Virginia. The program provided children with healthy meals to improve dietary behavior and health outcomes. Hypothesis: Implementing HKI’s Program would increase children's fruit and vegetable (F&V) consumption. Methods: The AHA Evaluation team conducted a mixed-methods evaluation from February to July 2024. Retrospective surveys were completed by parents/guardians of children in participating childcare centers, with 54 eligible responses. Semi-structured interviews were conducted with five childcare center staff to assess the program's impact. Survey data were analyzed using descriptive statistics, and interviews were coded for themes related to outcomes and challenges. Results: Findings showed that over 90% of respondents (n=54) rated their child’s health as excellent or very good. Additionally, 60% of parents/guardians reported an increase in their child’s F&V consumption. The frequency of families eating healthy meals with their children increased, with 65% reporting they ate together more than five times a week after the program, compared to 44% before. Interviews with childcare center staff revealed positive experiences with the HKI Program, highlighting improved access to fresh, healthy meals, improved meal quality, and increased children’s willingness to try new foods. Conclusions: Findings from the pilot evaluation suggest that the HKI Program increased children’s F&V consumption and willingness to try new healthy foods. These findings indicate that community-driven nutrition programs can address children's and households' nutritional needs, highlighting the need for nutrition educational opportunities for families. Further research is needed to explore long-term effects and identify strategies for sustaining and scaling these outcomes.