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Impact Report
| For plan | Nutrition Education and Behavior (Colfax County) |
| Date | November 3, 2009, 11:29 pm |
| For Objective | Short-term Show short-term objectives |
| Impact Report | Extension Club Nutrition Programs “Apples, Apples, Apples” In order to address the topic of “apple varieties” chosen by the Colfax County Extension Association of NM (EANM) Clubs during their yearly program planning meeting, the home economist utilized and adapted program materials that were previously prepared by the Roosevelt County home economist. Eighteen members of the Raton EANM club and the Wheatland club in Roy increased their knowledge of apple facts, nutrients, and characteristics as well as common varieties grown in the United States and our area. The program handout also included a wide variety of apple recipes, some of which were made by the home economist to share with the participants. As the members sampled eight different apple varieties as part of the presentation, they were pleasantly surprised that our local grocers carried a number of these less common apple varieties. “Tiny Tastes Can Total BIG Calories Over the Holidays” Twenty three members of the Raton and Wheatland Extension Clubs participated in the home economist’s November 2009 educational program, which allowed them to see how tiny tastes and bites of food consumed during snacking, cooking, shopping and baking can add up to more calories than desired at the end of the day. A PowerPoint presentation, prepared by the NMSU-CES Extension Food and Nutrition specialist, was the basis for the program along with handouts on holiday eating habits, smarter baking tips, tips for healthy holiday cooking and lighter recipe versions for pumpkin pie. Members planned to prepare the pumpkin pie recipes for the Thanksgiving holiday and to try to incorporate healthier eating tips as the holiday season began. “All About Salas” The September 2010 educational program topic for the Raton and Wheatland Extension Clubs was “all about salsas”. Nineteen members learned that while we often think salsas are relatively new to those of us in the United States, they have actually been in existence since the 1500’s in Aztec culture. As the members learned more about the history and nutrients of salsas, they broadened their salsa “experience” by sampling three different varieties of fruit based salsas – fresh pineapple salsa, summer melon salsa and mango and avocado salsa -- made by the home economist. Many of the participants had never tried or made salsas other than the traditional tomato based salsas common in New Mexico. One Raton club member was especially excited to have the recipes available to make for her son who would be visiting soon from California. Others who usually do not care for cilantro were complimentary of the salsas and said they would make them for their family. |