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Impact Report

For plan Nutrition Education and Behavior (Colfax County)
Date November 3, 2009, 11:31 pm
For Objective Short-term Show short-term objectives
Impact Report Food & Nutrition Programming Kitchen Creations Diabetic Cooking Schools Kitchen Creations Diabetic Cooking Schools were held at the Raton High School Family and Consumer Science classroom in October/November of 2009 and in April of 2010 to meet the meal planning and diabetes management needs of a portion of the 1000 plus diagnosed diabetics and their families in Colfax County. The two four-part cooking schools conducted in Colfax County and throughout the state were funded by the New Mexico Department of Health – Diabetes Prevention and Control Unit in partnership with the NMSU Cooperative Extension Service, thereby making it possible to offer the classes free of charge to interested individuals. Twenty-seven total participant’s gained skills in basic carbohydrate counting, reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that were lower in sodium, fat, and carbohydrates. A certified diabetes educator (CDE) from Raton co-taught each class with the home economist, while also assisting in setting up the kitchen areas, preparing refreshments, helping with the cooking portion of the classes, and cleaning after each class session. Miner’s Colfax Medical Center, the CDE’s employer, previously allowed the CDE to count class time as part of her regular work schedule, which benefited the Colfax County Kitchen Creation’s budget and the hospital’s outreach efforts, however this year the CDE asked to be compensated through the Kitchen Creations budget. County demographics for the classes show that 45% of participants were diagnosed diabetics, while 48% had known family members with the disease. The majority (52%) of participants ranged in age from 45 to 65 with a 56% hispanic to 45% non-hispanic ethnicity ratio. While 70% of class participants are female, consistent male attendance as a spouse, friend or parent speaks to the significance of sharing the responsibilities of preparing meals and becoming more knowledgeable about diabetes which helps the entire family to promote a healthier lifestyle. Despite the fact that many families choose to eat meals away from home, 81% of participants reported preparing most of their meals at home. Participant evaluations showed that at the end of the class the students were more aware of the importance of reading nutrition labels; were trying to substitute low carbohydrate foods for higher carbohydrate foods; were making changes in their meal selections and preparation by using the Diabetes Food Guide Pyramid; were more aware of recommended amounts of fat and sodium in one’s daily diet; were trying new foods and recipes in an effort to eat healthier meals and snacks; and were learning to manage the portion sizes of foods consumed. When asked what they liked most about the class, participants said that “Learning to cook without added salt still tasted great”, No question went unanswered”, “Getting to take part in the preparation of the meals”, and “Learning to read labels”. Additionally, class participants often stop the home economist in the community or come by the Extension office to express their thanks for teaching the classes and assisting them with their diabetes meal planning. Through evaluations, the home economist and CDE also learned that a number of participants would like to attend a follow-up to the first class series, therefore the home economist agreed to conduct Kitchen Creations Part II in Colfax County in the spring of 2011.