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 (Lincoln County)
Date October 16, 2008, 12:36 am
For Objective Short-term Show short-term objectives
Impact Report 24 individuals participated in the 2008 Kitchen Creations diabetes cooking school. During the four sessions 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, exercise management principles, and preparation of heart-healthy meals. 17 participants completed the Kitchen Creations program evaluation during the 4th session of classes in 2008. Evaluation statistics for the diabetes cooking school indicate that 80% read food labels, 60% use the 50/50 method to control the amount of carbohydrates they eat at a meal, 46% of participants now use the Diabetes Food Guide Pyramid, , and 40% now eat at least two servings of non-starch vegetables at dinner. 86% 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, how to read food labels, fat content in foods, food portions, and carbohydrates. The comment section of the program evaluation indicated that the participants not only gained knowledge but also enjoyed the class. One participant stated, “Exchanging information with others with the same problem like diabetes was a good way of learning. I have felt different (better) health wise since I started this class.”