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Impact Report

For plan KA 703. Nutrition Education and Behavior (Los Alamos County)
Date November 1, 2008, 12:07 am
For Objective Short-term Show short-term objectives
Impact Report Three major nutrition education and behavior efforts were conducted for the purpose of improving the health of Los Alamos County residents. Two of these programming efforts targeted two different audiences each with a four-week series of education and hands-on food preparation. The programs were: Kitchen Creations, targeting people living with diabetes, Heart Healthy Cooking, Eating and Living, aimed to improving the heart health of participants. The third effort, Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention targeted both people living with diabetes and heart disease. Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty nine individuals [22(W) 7(H); 6(M) 23(F); 2(teen’s) 1(30’s) 4(40’s) 7(50’s) 6(60’s) 9(70’s) 1(80’s)] participated in three or more workshop sessions. The home economist and a local Diabetes Educators [1(W); 1(F)] co-taught the program. The following were the class sessions provided: • October 23 – The Food Guide Pyramid and the 50/50 Plate (25 participated) [21(W) 4(H); 6(M) 19(F)] • October 30 – Desserts and Carbohydrates (15 participated) [22(W) 7(H); 7(M) 22(F)] • November 6 – Vegetables, Grains and Beans (25 participated) [20(W) 5(H); 5(M) 20(F)] • November 13 – Heart Healthy Cooking (27 participated) [20(W) 7(H); 7(M) 20(F)] • December 11—Reunion Potluck (23 participated) [19(W) 4(H); 9(M) 14(F)] Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 61% average of participants answered almost always to a series of positive behavior changes, such as, measuring food portions and choosing oils instead of solid fats when preparing foods made, after completing the Kitchen Creations program. This was an average increase of 55% from participant responses from before attending the Kitchen Creations program. In three of the twelve questions surveyed, participants indicated 88%-94% almost always behavior change. In 5 of the twelve questions surveyed, participants indicated a 50%-66% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, I understand the 50/50 plate better, now I look at carbs not sugars and have a better understanding of what foods I can eat a lot of. “Three things have really stuck with me and changed the way I prepare meals: 1. Use 50/50 method; 2. Read labels; and 3. Make sure plate is colorful and balanced.” “I don’t have diabetes nor signs of it. But my family has benefitted from my shopping, cooking and food preparation as a result of this class.” Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program. Heart Healthy Cooking, Eating and Living School -- This 3 hour long program ran once a week for four consecutive weeks. Twenty six [24(W) 2(H); 5(M) 21(F); 4(40’s) 6(50’s) 8(60’s) 8(70’s)] attend an hour presentation each week prior to the hands-on cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series. An evaluation was completed and returned the last night of the class, aimed to determine the participants’ knowledge gained and understanding of their own risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan or have made in their own lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 94% are reading labels to find the amount of saturated and trans fat in a serving, 70% are involved in at least 30 minutes of moderate physical activity a day on most days of the week, 64% have reduced the saturated fat, trans fat and high cholesterol foods in their diets, eat at least 2-3 serving of whole grains daily, eat 2-4 servings fruits daily and are choosing healthier carbohydrates that contain more soluble fiber and less sugar, and 58% are eating 3-5 serving of vegetables a day. A second evaluation was conducted six weeks after completion of the series in order to gain an understanding of participants’ long term changes in their knowledge and behaviors. Looking at ten heart healthy life style changes, 68% of participants indicated they almost always practice the life style change as compared to only 10% before they participated in the series. Comments from participants included: “We have made changes in our eating habits, but I know I stray from the food plan once in a while. In my field of work, physical therapy, I try to get people to change life habits, and it is sometimes very difficult. The same issues can be said for diet. Thanks for all the information,” “I’m much more aware of food ideas now and seasonings. The pedometer from the class helped me calibrate my steps and daily activities. I believe I can guestimate my steps now without wearing the pedometer. The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and two Heart Council members assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00. Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention was a community program, presented by a certified diabetes educator/registered nurse. The objective of the program was to learn the effects of cholesterol, LDL, HDL and triglycerides on the heart. The effects of exercise, BMI, blood chemistry indicators, medication and diet were also discussed. Eighty three (83) [74(W) 4(H) 5(A); 29(M) 54(F)] attended the program. The program, co-sponsored with the Los Alamos Heart Council, brings awareness of heart health during February -- National Heart Month. Participants were provided with a light dinner to reinforce the need for heart healthy eating. The dinner was prepared by the culinary arts classes at Los Alamos High School. Upon request from the community additional nutrition education and behavior efforts were conducted. These efforts included: quarterly lunch hour nutrition education programs for seniors, food safety program for food handlers, food preparation activities for fathers and their toddlers, and a nutrition educational display at the annual Los Alamos Health Fair. Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. The first presentation: Sodium: A Salty Subject was presented to seventy one (71) [65(W) 6(H); 36(M) 35(F)] seniors from the Los Alamos Retired and Senior Organization. The program told about salt through the ages, its relationship to high blood pressure and other health issues and tips on lowering sodium in their diet. The program was also presented to the Extension Association of New Mexico members in White Rock. Six [6(W), 6(F)] attended the program. The second presentation: Fiber—Your Body’s Broom was given to fifty eight (58) [55(W) 3(H); 28(M) 30(F)] seniors. The program told about fiber through the ages, types of fiber, its relationship to health issues, label reading and tips on increasing the fiber in their diets. The third presentation: Eat Smart for Heart Health was given to fifty two (52) [49(W) 3(H); 24(M) 28(F)] seniors. The program discussed the risk factors associated with cardiovascular disease and how diet and exercise can improve heart health. Serving It Safe – Food Safety Is Top Priority for Food Handlers program was presented to twelve [11(W) 1(H); 4(M) 8(F)] volunteers of the White Rock Baptist Church who are involved in the preparation and serving of food to congregation members at church sponsored events. The program focused on how every action in food service has the potential to impact the safety of the food. Through a PowerPoint presentation, discussion and group activities, the program covered the main causes of foodborne illness and how to prevent them as well as the basic food safety components. Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One section of the display was MyPyramid food guide including life-size food models. A second component focused on label reading. Finally there were visual displays on the sodium and sugar content in commonly eaten foods. Eight six people stopped to ask questions and/or pick-up educational materials. [60(W) 12(H) 3(A); 30(M) 56 (F)]. Daddy and Me, is a program to help fathers take an active role in teaching their young children, is sponsored by the Family Strengths Network. Upon request of the organization, the home economist presented two hands-on experiences where fathers could actively engage in food preparation experiences with their toddles. In the first program fathers created a “Vegetable Zoo” with their toddler. Three dads and five toddlers participated in the program. Along with creating animals look-alikes out of vegetables, children and dads could play with vegetable stuffed toys, and read books related to healthy eating of vegetables. The second experience allowed toddlers to prepare a “Father’s Day Lunch” with their father. Three parents and three toddlers [6(W), 2(M) 4(F)] participated in the program.