P37 Michigan Team Nutrition Fresh Meals YouTube Training Videos N. Drzal, MPH, RD, drzaln@michigan.gov, Michigan Department of Education, 608 Allegan Street, East Lansing, MI 48823; J. Schmidt, BS, Morgan's in the Desert; S. Allman, BS, Clearwater Media Partners, LLC Objective: Create an on-demand culinary skills training program with YouTube, which leads to more nutrient- rich school meals being served. Use of Theory or Research: Social Learning Theory. Target Audience: Foodservice professionals, nutrition educators, parents, students. Description: School foodservice professionals are being asked to incorporate more fresh produce and nutrient-rich foods into their school meals. Michigan Team Nutrition created 20 short videos capturing innovative culinary ap- proaches to using school garden produce. A recipe resource sheet was also developed for each video and provided school meal and in-home recipes. These videos, posted on http:// www.youtube.com/user/miteamnutrition1, were designed to be used by individuals or groups seeking to learn culinary skills and techniques. Evaluation: Fresh Meal videos were presented to 16 food- service professionals at a school nutrition conference in November, 2011. Attendees reported learning at least 1 cu- linary tip or technique they could apply at home and at school, 100% (16) and 81% (13), respectively. After view- ing the videos, attendees reported most likely using the fol- lowing techniques: applying dry ranch dressing powder to tossed salad, storing bread dough overnight before using, using cornmeal as a thickener, and creating infused oils. Attendees also reported that they could use the videos at staff inservices, as well as with students in the classroom. The videos have been viewed 519 times since being posted on YouTube. Conclusions and Implications: YouTube provides a powerful nutrition education training platform that should be explored by nutrition educators and organiza- tions. Bringing culinary tips and techniques directly to foodservice professionals may encourage creation of more nutrient-dense school meals. Funding: USDA Team Nutrition TN 2009. P38 Enhancing Adherence: Predictors of Dropout in Web-based Dietary Interventions K. Kaipainen, MSc, kak298@cornell.edu, Cornell University/VTT Technical Research Centre of Finland, B-17 Warren Hall, Ithaca, NY 14873; B. Wansink, PhD, Cornell University Objective: To identify predictors of attrition in a Web- based dietary intervention. Design, Setting and Participants: Voluntary partici- pants were recruited to the Web-based National Mindless Eating Challenge program. Among the 2,053 participants, 89.1% were women and 89.6% were white. The mean age was 39.8 years. Intervention: Participants completed a survey consisting of questions about demographics, psychological character- istics, physical well-being, and dietary goals. In accordance with their goals, they were randomly assigned 3 targeted dietary recommendations (environmental, behavioral, or cognitive advice to follow). They also had an option to de- fine their own change. After 1 month, participants com- pleted a follow-up survey, reported their adherence and experiences, and received new recommendations for the subsequent month. Outcome Measures and Analysis: Adherence was de- fined as the number of months participants stayed with the program. Analysis of variance was conducted to com- pare the characteristics of returning and nonreturning par- ticipants. Results: After the initial signup, the majority of partici- pants (76%) never returned to the program. Nonreturning participants were younger (P < .001) and less educated (P ¼ .012) than returning participants. They also felt worse (P ¼ .023), had a less positive outlook (P ¼ .046), felt less in con- trol of their lives (P ¼ .049), defined their own additional change less often (P < .001), and expected that recommen- dations would result in higher reduction in their caloric in- take (P < .001). Conclusions and Implications: Participants with poorer psychological well-being, higher expectations, and less initiative were more likely to drop out. These findings can be used to enhance adherence to dietary interventions by tailoring intervention methods and recommendations to fit participants' psychological characteristics. Funding: None. P39 General and Situation-specific Water Intake Recommendations: Which Works Best for Weight Loss? K. Kaipainen, MSc, kak298@cornell.edu, Cornell University/VTT Technical Research Centre of Finland, B-17 Warren Hall, Ithaca, NY 14873; B. Wansink, PhD, Cornell University Objective: To determine which of 2 general and situation- specific water intake recommendations results in greatest weight loss and who responds best to them. Design, Setting and Participants: Voluntary partici- pants were recruited to the Web-based healthy eating and weight loss program, National Mindless Eating Chal- lenge. Participants who returned for follow-up within 2 months after receiving one of 2 water intake recommen- dations, (1) general ‘‘Drink 8 cups of water a day’’ (n ¼ 93) or (2) situation-specific ‘‘Have a glass of water with every meal and snack’’ (n ¼ 89), were included in the analysis. Intervention: Participants were profiled according to an initial survey and assigned 3 targeted dietary recom- mendations, with which they were instructed to comply daily. Each month, participants were asked to complete Continued on page S40 Journal of Nutrition Education and Behavior  Volume 44, Number 4S, 2012 Poster Abstracts S39