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Impact Report
| For plan | KA 703. Nutrition Education and Behavior (Bernalillo County) |
| Date | July 15, 2008, 5:33 pm |
| For Objective | Short-term Show short-term objectives |
| Impact Report | Kitchen Creations Impact Report Part of KA 703 Nutrition Education and Behavior – Bernalillo County October 07 – September 08 FYI March, June KC annual report combined Target Audience: Diabetics and family members of diabetics. Classes: Every four Tuesdays in March and June, 2008. Impact report includes both classes combined. Description of target audience Thirty participants attended. (March, 2008 = twenty-one and June, 2008 = nine. March, 2008: Diabetic ages included four late 40’s year old; eight 50 – 59 year olds; eight 64 - 68 year olds; nine 70 – 78; and one 80 year old. Eighteen participants were diabetics. The other participants did not have diabetes, but prepared food for a diabetic. March, 2008 participants attending included ten Hispanics; two Native Americans; thirteen White; two Hispanic/White, and two Caribbean. Nineteen females and eleven males. Two instructors for both classes were two Hispanic females and one African -American female who assisted in setting up cooking stations. Curriculum: Updated Kitchen Creations Diabetes Cooking School Curriculum Workbook; Updated American Diabetes Cook Book; and New Mexico Diabetes Cook Book; various additional lesson handouts and hands-on activities. Weekly Evaluations statements from participants included: Session I: Meal Planning evaluations comments indicated: All the participants commented that the class was very informative; enjoyable, and good or excellent presentation. Explanation is presented in a manner understandable for all participants. Appreciate the time and effort to make these presentations—it’s very helpful. This was great. We loved the class. Great ideas – made a lot of sense. Got a lot of ideas. Instructors could not have done a better job. I am auditing the class. I am benefiting from the different perspective because of different presenters from the previous class. Thank you very much and I appreciate your attitude, kindness and humor. Bless you. What good teachers; Thank you so much for offering this plan. Liked the 50/50 (high and low carbohydrates) plate concept; Well done & very consistent; got some very good information about meal planning for healthy eating. I suspected for years I was a diabetic. I couldn’t do the exchange—it drove me insane. I cried when they told me this was the 50/50 plan. I can do it! (She did literally cry when she realized she could control diabetes with the 50/50 plan). Looking forward to next session. If we all followed a diabetic diet we would all be healthy. Hands-on experience was great. Will help us make choices. I feel less confused because I like the 50/50 concept. I learned so much that I can cook for my family (husband). I feel I understood the foods and carbohydrates better, and how to control them. I was waiting to take this class since last year. Just learning what constitutes a meal is great. I tend to snack too much and skip meals. So I have to learn how to balance my meals. Session II Balancing Carbohydrates: Evaluations comments included: The majority of the participants indicated class was very informative, was very good, and was enjoyable. Additional comments included: More great information that has assisted me in managing my diabetes. It is very helpful; useful information on sweeteners. I was glad to learn diabetics can have dessert. I’m learning so much- it’s all so new to me. This class has opened my eyes to the heart problem combined with the diabetes. Easy to fix recipe. Have learned so much. Very good instructors. Fun class. I enjoy having someone to cook with. Liked learning to cook and got some recipes to try. Session III: Vegetables, Beans, and Grains: Evaluation comments by participants included: The majority of the participants indicated the class was good, informative, learned a lot, was wonderful. Glad to be part of this class. I liked the hands-on experience. These ladies are knowledgeable and excellent teachers. My head is flooded with a wealth of useful information. Is this class free???? Cooking was a pleasure and food very good. Excellent, Excellent. Please keep it up –fun and delicious. Additional comments included: Food was delicious and easy to prepare. Thanks for the bean cooking times. Understanding makes such a difference. The cooking instructions are clear and understandable. Team work looks great making the preparations of foods. Very delicious. I got great information on dietary fiber in vegetables, beans, and grains. Learned how to cook. I now feel I can cook and eat healthy for a better life. I realize that cooking well is a dying art. Maybe that’s why our young people are so overweight and fighting diabetes. They eat too many fast foods with hidden ingredients that are not very healthy. I can only say thank your for making my life more enjoyable. I wish to refer my nieces to the next cooking classes. I have learned more at these classes than I ever got at Doctor’s appointment. Really appreciate the classes. Best straight forward Diabetic Education course I have been at. Evaluation IV: Heart Healthy Cooking comments included: Majority of participant’s comments indicated they really enjoyed classes. Was a great class. Great information. Additional comments included: Learned how to change my eating habits which I hope will be proactive to avoiding diabetes. My husband’s sugar has been great this past month. He has lost 10 pounds. Lesson low fat eating was beneficial for me to learn about the heath of my heart. I have shared the information with family members. I feel sad that our class is ending. I have learned so much to help my husband and myself. Need to keep this class going. Have had a wonderful time during this class. Learned a lot of things about cooking, especially balance of a plate. Lot of information. Will have a lot of reviewing at home. Wish this class was longer. Overall program evaluation questions and responses included: Only nine participants completed all four sessions and completed the program final evaluation. 1) What did you like most about Kitchen Creations? Hands on activities = 3. Eating =2. Learned a lot. Low Fat cooking & cooking with others. Reducing cholesterol. Team work in cooking. Delicious dishes. The practical ways to balance blood sugars with “normal”, not diabetic or special foods. Learning to eat new foods. Very comprehensive class which is much more detailed than the diabetic meetings I have had before. The information and the pleasing, casual instruction. Healthy cooking. Food was delicious. Simple meal plans. Everything balanced out well—lectures and cooking. Getting to practice what we learned. Everything presented was very enjoyable- informative. All the very informative and hands on. How to make different portions & what foods to make. 2. How has participating in Kitchen Creations helped you manage your diabetes? I use the Diabetes Food Guide Pyramid to plan a day’s meal. = 12 I measure food portions. = 11 I use the 50/50 method to control the amount of carbohydrates I eat at a meal. = 12 I read food labels to find the amount of carbohydrates in serving sizes. = 16 I eat at least 2 serving of whole grains per day. = 7 I eat as least 2 serving of non-starch vegetables at dinner. = 11 I use more herbs and spices to flavor foods instead of salt and fat. = 7 3. What are some of the things your learned that you did not know or that surprised you? Learned food safety tips. Transference or cross-contamination of foods. Importance of iron, recipes cooking with herbs and spices, and cooking temperatures. To use the 50/50 method to control the amount of carbohydrates. Portion sizes and the importance of portion control for us. How to count carbohydrates. Totally surprised at the sugar amount in 12 oz. coke. I never drink it but helpful to tell my nieces and nephews. Some of the negative additives in our fast foods and drinks (sodas) that poorly affect our health and health of our children. More healthy foods. For a diabetic, not to skip meals. Hidden Sugars. How important label reading is and carbohydrates numbers that make sugar in the body. What I can and can not do or eat. Cottage cheese is a meat. 4. What things do you still need to learn about meal planning or cooking for people with diabetes? Just need to work at planning better. To substitute herbs and spices instead of salt and fats that is bad for us. Need support over a longer time period. Fat control. I think all subjects heave been adequately covered. Learning how to best get back to basics for shopping and the preparation and cooking of foods. Learn to understand the recipes. I have been using the hand-outs to plan meals to get the 50/50 plate. Putting to use, all this useful information. Whole week of meal planning. More classes for teaching me how to cook. Basically I am a non cooker—TV dinners and eat out. Keep cooking fun. 5. Do you have any suggestions to make Kitchen Creations better? You do an excellent job. Thank you. No suggestions, everything was great. Great as is. No changes, cooking with portions is good and food is delicious. You are already doing a good job. It just gets better every week. Keep it up. It should be expanded so more people can benefit. I had to wait for almost a year for this class. Introduce everyone at the beginning of the class and have all questions for the end of the lecture for less interruptions. More Classes—maybe you could let us know about some more classes some place else. Keep it the way it is, it is great! 6. How did you hear about Kitchen Creations? 4 Word of Mouth; 11 via newspaper; 1 radio--??; 1 via diabetes counselor; 1 via sister. Short Term Objectives: 80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method. 100% participants who attended all session or some of the classes made comments or in direct comments they gain diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method. 60 % of participants will plan to use the Diabetes Food Guide Pyramid and 50/50 method. Of the 30 participants students only 19 completed final evaluation. 63% used Diabetes food guide pyramid. 57% measure food portions. 63% used the 50/50 method to control the amount of carbohydrates they eat at a meal. 84% read food labels to find the amount of carbohydrates in serving sizes. 36% eat at least 2 serving of whole grains per day. 57% eat as least 2 serving of non-starch vegetables at dinner. 36% used more herbs and spices to flavor foods instead of salt and fat. = 7 |