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Impact Report

For plan KA 703. Nutrition Education and Behavior (Curry County)
Date October 29, 2009, 6:20 pm
For Objective Short-term Show short-term objectives
Impact Report The Annual Extension Holiday Showcase, “Sleigh Bells Ring”, was presented three times to approximately 438 people. A segment of this program targeted “Holiday Food Safety” and “Healthy Eating Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and eating tips. 40% replied that they will make a conscious effort to utilize the information received. A leader training, “Semi Almost Homemade” was presented. The training taught how to use various packaged or pre-made products to create quick, easy, and tasty meals. Using pre-made products to make meals that still taste homemade is smart cooking, especially as lifestyles grow more and more hectic. Quick and easy recipes, that have a homemade taste but were made with packaged or pre-made ingredients, were included in the booklet each participant received. The booklet was distributed to approximately 140 people. Participants expressed they would definitely use these recipes, after seeing how easy the recipes were and tasting the foods. “Food Preservation” information was distributed to approximately 50 adults and youth. The information included recommended equipment, proper methods used to water bath and pressure can, and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they are able to provide fresh quality food products to their family. “Latest on Labels” was presented to 32 staff members of the Clovis School Cafeteria. The program included: how to make informed choices, how to determine nutritional value, how to compare similar products, and ways to increase awareness of good nutrition. 25% of participants were new employees and have never received training on this subject before. As a result 50% of participants acknowledged that they could make better choices in preparing meals. Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, implement new food preparation and meal planning techniques, use proper food handling techniques to increase food safety, increase fruit and vegetable in their diets, and increase physical activity. This agent also aided the Extension Program Assistant in preparing nutrition programs for 1,842 youth in area schools. These programs target My Pyramid and the importance of eating a well balanced diet, proper exercise, and healthy snack choices. ICAN In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety, and food budgeting. The home economist provides training and advice to the ICAN Nutrition Educator as needed. This year, 2,111 people have attended ICAN nutrition classes with 88 youth and one adult graduating. The programs were conducted at Headstart, ISD, Hartley House, Grady School, Clovis Housing, Baxter Current Senior Citizens, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.