Note: This site is for reviewing legacy plan of work data from 2007-2011. If you are looking for the current plan of work interface, visit pow.nmsu.edu.

Impact Report

For plan KA 703. Nutrition Education and Behavior (Otero County)
Date October 15, 2008, 8:55 pm
For Objective Short-term Show short-term objectives
Impact Report 22 individuals participated in the Kitchen Creations diabetes cooking school. During the four sessions offered participants learned how to use the Diabetes Food Guide Pyramid and 50/50 method to plan meals, how to identify serving sizes and number of servings, and basic preparation methods for foods. 19 participants completed the Kitchen Creations program evaluation. Evaluation statistics for the diabetes cooking school indicate that 74% of participants now use the Diabetes Food Guide Pyramid and the 50/50 method to control the amount of carbohydrates they eat at a meal, 59% now measure food portions and read food labels, and 47% now eat at least two servings of non-starch vegetables at dinner. 84% of participants were able to list knowledge gained as a result of participating in the Kitchen Creations diabetes cooking school which included how to eat healthier, correct sodium allowance for a day, how to read food labels, food portions, and carbohydrates. One Kitchen Creations program participant stated: “Our instructor and Home Economist were a great team. They made learning fun and informative and the fellowship that built between all of the participants was great.”