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Rehabilitation professionals including occupational therapists (OT) and physical therapists (PT) are increasingly called upon to incorporate health promotion of lifestyle behaviors including physical activity and healthy eating into routine clinical care. While OTs and PTs may be comfortable promoting activity-related behaviors, many are less comfortable with nutrition behaviors. To address entry-level OT and PT students’ perceived discomfort with discussing diet-related behaviors, faculty developed a healthy eating module for students to use during a community-based service learning program. The purpose of this paper is to describe the formative evaluation process of developing the healthy eating module, and to discuss results of a pilot trial of this module. The formative assessment of the healthy eating module consisted of four steps: focus groups with students, key informant interviews with community partners, expert panel round table, and expert panel review of materials. Students (n=117) completed questionnaires at the end of the service learning program to assess how much they used the new resources, and how useful they found the resources. The final healthy eating module consisted of an on-line training session and a healthy eating toolkit, including resources for assessments, treatment activities and additional nutrition information. Mann-Whitney U tests indicated that students who reported high use of materials found the resources significantly more helpful than those students who reported low use (p

journal of occupational therapy education

Part 2: Preparing Entry-Level Occupational and Physical Therapy Students to Promote Healthy Lifestyles Emphasizing Healthy Eating with Individuals with Disabilities