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Impact Report

For plan KA 703. Nutrition Education and Behavior (Bernalillo County)
Date August 13, 2009, 4:20 pm
For Objective Short-term Show short-term objectives
Impact Report Kitchen Creations Diabetes Cooking School. Bernalillo County Part of KA 703 Nutrition Education and Behavior October 08 – September 09 FYI March, & May, 2009 Target Audience: Diabetics and family members of diabetics. Classes were held on four Tuesdays in March & May, 2009. Both classes were held at the Bernalillo County 4-H Center. Impact reports combination results for both classes. Description of target audience March: 21 sign up for class; 6 no shows; 21 attending most of the sessions; May: 20 sign up for class; 4 no shows; 18 attending most of the sessions. Total = 39 participants attended two KC workshops. NOTE: Not all participants completed Participant profile, each class evaluation, and/or final program evaluation. Participants were asked to do so at each KC class. Participant’s ages: Only 32 completed data profile: Completed forms indicated that diabetic ages included: 4 under 40’s year old; 9 between 45 – 59 year olds; 12 between 60 – 69 year olds; 6 between 70 – 79; and one 80 years old. Eighteen participants were diabetics. The other participants did not have diabetes, but prepared food for a diabetic or for themselves. Participants’ ethnicity and gender: participants attending included eleven Hispanics; two Native Americans; eighteen White; one African-American/Black. Twenty-six females and six males. Two instructors for all 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 comments for March and May, 2009 classes. Comments from participants included: Session I: Meal Planning evaluations comments indicated: March: Good learning session; I learned a lot today; Very fun & informative. Like the fact that it’s informal, fast, paced. Good that it’s taught by Registered Dietician and Home Economist. Thanks for feeding us; Excellent information that will definitely help me and everyone else! This should be a mandatory class for every school in the US!! U also a mandatory class for all post secondary school in the country. These college classes would help solve the diabetes crisis in the U.S.; A must for all diabetics & non-diabetics; Very informative & well presented; meal plan done well; I’ve tried so hard to control my portions when I eat. This class has helped me tremendously.; Learned more today than in all my other classes/reading. Finally, good practical information; Great information, very excited. Nice atmosphere. Feeding us doesn’t hurt either; It’s information I can share with others. I will definitely recommend this classes to more people; Very well done; A lot information. I learned a lot today; I liked the class so much. I believe it’s good & so good we should have to pay for the class. The only downfall is too many questions from us. May: I like it. I’ve learned something new; I’m learning about the carbohydrate vs. non-carb foods; I have always wanted to attend a cooking class because my mind goes blank for company—wanting to accommodate different age groups; Great class – learned a lot; Very informative-good information, practical; Wonderful, great information, helpful & useful; Excellent class; Thanks!; Very Great! I am looking forward to the new & healthy recipes; Dietician & Home Economist were very knowledgeable; I’ve enjoyed the class so far. I’ve really learned a lot with just one class. This course is very educational; I thought dietician lecture was very good. She was well informed & very helpful. Thank you for letting her ask & answer our questions. She is a person who relates well with diabetic condition. Session II Balancing Carbohydrates: Evaluations comments included: March: Wonderful class; Class was fun. We cooked. I learned a lot. Thank you; Learning a lot about portion control, balancing carbs. & protein. The class is interactive & loads of fun; Awesome! Excellent information, excellent cooking & excellent staff!; enjoyed the cooking & fellowship; Love hands on, very helpful; I am having a really good time; Very problem solving; I have learned a lot about cooking the right foods. I love the class.; In addition to the oral presentation, the hands on cooking is very valuable; Excellent material. As I mentioned last week, these classes should be mandatory for all schools & colleges. If this was a requirement it would help end diabetes in the U.S; Very pleasurable instructions. A must course for diabetics (if that were possible); Instructors are very well prepared; Great interaction/discussion re: sweetners. Love the group cooking & really sends the message home; Thanks for all your knowledge; Well done. May: Very educational; I’ve learned something; Very good speakers & good menu; Enjoyed the class greatly; The cooking was fun in the mixed groups & the food delicious; Good meal planning, practical; The discussion session was excellent & eye opening. Session III: Vegetables, Beans, and Grains: Evaluations comments included: March: This was a really good class re: grains & counting carbs. The meal was tops; Great; Have learned about portion control, balance & how to help myself to control my diabetes. I would recommend this class to everyone, not only to those with diabetes. Not suing diet food is an eye opener & makes so much sense. The instructors are wonderful, fun & full of knowledge; Class was exciting. The food we cooked was great; this has been very good for me. I’ve never liked to cook. Now maybe I will pay more attention; The class is very well conducted & questions are answered & explained very well; Excellent all the way around!; Excellent class just like the others. We learn so much. Great instructors; Again, much better useful information than is provided in classes at Lovelace. May: Very informative; Excellent; Interesting & makes you more aware; Lots of information on grains which was helpful; Lots of fun; The food was great; Very good class; I learned to cook rice; Wonderful class; Learned a lot & enjoyed cooking; Educational; Would most likely recommend to a friend; Session IV: Heart Healthy Cooking: Evaluations comments include: March: Outstanding, excellent! What more can I say about the entire 4 classes. I am very fortunate to have taken the classes! They definitely make a difference in my life! Thanks for the excellent job you all have done. Keep up the excellent work!!; Recipes clearer. Loved the class. Learned a lot; Raised my awareness of food ingredients—very, very helpful; Loved the Salmon patties! A little rushed through the materials—maybe there is too much material for the time available in this module. But it was great information.; I have never before attended any course that provided such useful information that will really impact my life; Kitchen creations has mad me aware of hoe to eat, cook and plan meals to address my diabetes; Great. Loved it; Would recommend to anyone for healthful eating. Since taking this class, I have modified my lifestyle in terms of better eating & finally getting into exercise; I am sorry that the classes are over. Enjoyed them so. The classes were well planned & informational; All diabetic should take this course. May: Very enjoyable class. Very interesting and educational. The food tastes great; I learned a lot. I liked the class & thank you; Great class; Excellent. PROGRAM EVALUATION (Given out after session 4) 1) What did you like most about Kitchen Creations? March: Provided every day useful information about food, not just the inflexible text book information provided by some dieticians. Hands on, informal, the mix of lecture & hands-on. Great handouts & class materials. Good variety of recipes. And it is FREE; Information on reading labels & understanding it; Everything; All was good information; the hands on cooking, & the results of our cooking, ate food I would never have eaten on my own; Sharing & learning information from the instructors. May: The education I retrieved from this course was very knowledgeable & fun on how it was instructed; I learned how to read the labels; I like most of the information first, then the cooking; New, easy healthy recipes & great recipes; Learning followed by doing; learning how to eat right & get my blood sugars under control; Learning how to balance carbs; hands on & lecture; everything; All the information I received; The explanations of food choices, substitutions, & carbohydrate evaluation & how to balance carbs & healthy eating; Sharing experiences & tips; 2. How has participating in Kitchen Creations helped you manage your diabetes? See statistic at end of the report. 3. What are some of the things your learned that you did not know or that surprised you? March: All the above; 50/50 approach made good sense & I have adopted it with excellent results; Ease of meal planning! Great tools. Love the 50/50 method; The 50/50 method—that portions are important; How much stuff had bad stuff in it & the play of words on labels; Very creative way of fixing a healthy dessert with portion in mind; How good food tastes with herbs & spices, and how little salt and oils are necessary to make food taste good. May: It is necessary to count carbs instead of sugar grams & also the 50/50 plate method; The differences in oils & lards & how dangerous they are. The goods & bads of cholesterol. How much sugar all food has. 50/50 method, portions to eat, how to cook rice, information on cooking oils & information on sodium; Transfats at .5 with FDA approval; Balance carbs with protein/fat/ or free vegetables; Specific about foods I typically eat what was good what was not; to balance high carbs & low carbs; that you only worried about carbs not sugars on labels; how to cook; milk is considered a carbohydrate & not a protein; I never checked the labels for transfats; Using ˝ of plate for carbs & the ability to choose between carbs. Therefore, not denying yourself an occasional cookie or cake; Using the 50/50 plate rather than counting. 4. What things do you still need to learn about meal planning or cooking for people with diabetes? March: to get a better feel for the use of herbs in cooking. The information the book is good, but I would like to see a bit more emphasis; Not sure, has been pretty thorough; How to lose weight; practice; A review because a great deal of material was covered in such a short time; It would be great to take a follow-up class to see how well we have done after learning basics. May: In depth nutritional information, more meal ideas & recipes, maybe in another class; Keep balancing the foods!; High blood pressure class or how to relate –diabetes & high blood pressure; I have learned what I needed to know; follow-up on cooking class; I received the information I need to control my diabetes; non. I think this class was comprehensive; snacks; Just how to balance snacks at night to lower morning Blood glucose levels. 5. Do you have any suggestions to make Kitchen Creations better? March: No. Excellent as is. Just wish our schools could teach such useful, life-saving information (for my kids/grandkids sake); Please consider offering an evening or weekend class for those who work full-time or during the week; I appreciate your knowledge & teaching; None; Just continue with the super excellent presentations; Make it available more widely to families with small children so they learn earlier how to prevent getting diabetes & heart disease. May: I’d change nothing; It is really for everybody to stay healthy; You should teach it in the schools; Great to be able to ask questions during presentation helpful. Excited to try the recipes. Highly recommend the class and would take it again; I thought the program was great; Keep up the good work; the combination of class and cooking was just great; More help with the 50/50 plate—planning meals that balance; 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 indirect comments they gained diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method. Out of total 23 participants of the 39 participants attending the March & May classes indicated that they: (15) 65% used the Diabetes Food Guide Pyramid to plan a day’s meal. • (16) 70% measured food portions. • (19) 83% used the 50/50 method to control the amount of carbs I eat at a meal. • (21) 91% read food labels to find the amount of carbohydrates in serving sizes. • (16) 69% eat at least 2 serving of whole grains per day. • (18) 78% eat as least 2 serving of non-starch vegetables at dinner. • (18) 78% used more herbs and spices to flavor foods instead of salt and fat.