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Impact Report

For plan KA 703. Nutrition Education and Behavior (Doņa Ana County)
Date October 11, 2008, 5:59 pm
For Objective Short-term Show short-term objectives
Impact Report EFNEP ADULT GRADUATES: Two hundred seventy-six (276) ICAN adult graduates completed the EFNEP Pre and Post Behavior Survey after receiving at least four two hour lessons. Each lesson included a hands-on food preparation activity. The following is a summary of the number of practices improved within clusters of questions. FOOD RESOURCE MANAGEMENT PRACTICES: 67% (164 participants) of individuals showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 41% (101 participants) of individuals showed improvement in two or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 23% (56 participants) of individuals showed improvement in three or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 7% (5 participants) of individuals showed improvement in ALL four resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists). NUTRITION PRACTICES: 74% (161 participants) of individuals showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast) 48% (105 participants) of individuals showed improvement in two or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with adding salt, reads nutrition labels or has children eat breakfast). 29% (64 participants) of individuals showed improvement in three or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast). 11% (24 participants) of individuals showed improvement in Four or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast). FOOD SAFETY PRACTICES; 50% (124 participants) of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly). 24% (59 participants) of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly). INDIVIDUALS WITH ACCEPTABLE FOOD-RELATED PRACTICES IN ALL THREE CATEGORIES LISTED ABOVE BASED ON THE EFNEP SURVEY: 9% (24 participants) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety. 20% (51 participants) at EXIT achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety.