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Impact Report

For plan KA 703. Nutrition Education and Behavior (Bernalillo County)
Date June 22, 2010, 9:55 pm
For Objective Short-term Show short-term objectives
Impact Report Kitchen Creations Impact Report Part of KA 703 Nutrition Education and Behavior – Bernalillo County October 09 – September 10 FYI March, & May, 2010 – Virginia Alexander Target Audience: Diabetics and family members of diabetics. Classes were held on four Tuesdays in March & May, 2010. Both classes were held at the Bernalillo County 4-H Center. Impact reports combination results for both classes. Description of target audience March: 18 sign up for the first class with 2 additional signing up on the second class with 18 finishing the class. May: 18 sign up for class with one additional signing up on second class with 18 completing the class. Total = 36 participants attended two KC workshops. Participant’s ages: Completed forms indicated that diabetic ages included: 1 under 40’s year old; 3 between 40 – 50 year olds; 12 between 51 – 60 year olds; 10 between 61 and 70; 8 between 71 & 80; and 2 between 81 & 90 years old. Sixteen participants were diabetics. Eighteen were told they were pre-diabetic. Twenty-eight prepared food for a diabetic or for themselves. Participants’ ethnicity and gender: participants attending included sixteen Hispanics; four Native Americans; twelve White; two African-American/Black. One participant indicated they were American and one Mediterranean. There were 30 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. Eight describe their health as excellent; 15 as good; and 12 as fair. Curriculum: 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 Participant comments for March and May, 2009 Session I: Meal Planning evaluations comments indicated: March: Good learning session; I learned a lot today; excellent introduction, review of serving sizes, total carbohydrates, proper combination of meal content & meal plans. Outstanding presentation. Informative. I’ll take more attention to the labels on the things I buy. What a knowledgeable leader!! It will take me some time to adjust to smaller portions & look at total carbohydrates. Fun way to learn about nutrition. You guys are a God sent!! The class was great & I’m really looking forward to the next class. Can’t wait for the rest of the information. Really good information as I want to learn more to help my community about cooking for diabetics to eat healthy meals. Like the fact that it’s fast and the paced. Good that it’s taught by Registered Dietician and Home Economist. Very informative & well presented. Information is basic. For me, it was too basic, but then everyone gets an excellent start. May: Excellent information & well presented. My first exposure was to the understand of “CARBS”. You explained it Beautiful. Very informative & will be very helpful. Good Class, thanks Information will be used. I’m so glad I’m here! I can learn how to feed my husband; Marvelous; 1st class was very informative. I look forward to applying what I’ve learned so far; Excellent class. I enjoyed very much & learned a lot too; Made class interesting as well as informative. Enjoyable; Wonderful information. Good delivery. Enthusiastic trainers; Wonderful!!; Excellent your explaining makes it easy to understand; excellent. Carb management is good “better choices should also be discussed; Very informative & enjoyable. Great pace for the session. Excellent information. Learned quite a bit of what I’ve been doing wrong. Dietician & Home Economist were very knowledgeable and easy to understand. Session II Balancing Carbohydrates: Evaluations comments included: March: Extremely helpful lecture & excellent meal; This class was a long time in coming. I personally feel we all need these classes to “really” understand what we need to do to be successful. The material is wonderful & easy to comprehend, as we listen to our instructors, who are superb; More welcomed information, especially on sweeteners. Good tasting food & making carbs vs. Non carbs—explanations most welcome. A very informative session. I learned a lot about eating the right foods, as my glucose level has been going up. These programs are very helpful to everyone since there are many people who are diabetic. Keep these programs going. The presenters were super & very easy to understand; Very great to emphasis the carbohydrates & nutrition facts. We should really pay attention too. The instructors are very helpful; I am enjoying class, teachers, & cooking; Good information & great food; This program is great. I have learned a lot. The speakers have given us a lot of information; This is an excellent course. I was unfamiliar with the 50/50 portions. This explains why my system is bouncing up & down; Very informative & educational. Outstanding class; Session today was very good. Now I can plan my meals & not skip meals. I usually don’t eat breakfast but I’ going to now. I really enjoyed the hands on meals we cooked. It was very tasty; Recap of last week’s materials is great. Cooking lessons are insightful & outstanding. The food is healthy, simple, & surprisingly easy to prepare. Great; Very informative & helpful. Cooking experience helpful with other ethnic members of the class; Super!! Very Good!; Recipe books were a great help. Maybe I can even learn some Spanish. I could not make the food in the past for my diet work without this cooking class. May: Great class. Food was easy to prepare & delicious. Thanks so much for giving this class; Delicious recipes; Very informative & is fun- team learning activity; I never understood labels on foods, to me they were too confusing, but now this class I understand what I should be looking for, and that I can balance carbs & not give up some of the things I like; I enjoyed this class very much. I learned all about measuring sugar & cereals; Food selection made easier by just using the 50/50 model. You have made cooking far a diabetic much simpler; Information, fun, educational. Learned a great deal about artificial sweeteners; Class was fun, very informative, & people got much friendlier; Very informative & very helpful; Very good; Made me cry!!! They explained serving sizes so well that even I understood it!!!; Good information, very informative. The cooking portion was excellent; Very helpful. Already doing some of the suggestions for cutting back on high carbs. foods. But you can always use refreshers; Learned more about carbs & sweeteners—enjoyed it; Excellent class-good information—good demonstrations—good practice to make our own food. Virginia, Kathy, & Lena are great. Session III: Vegetables, Beans, and Grains: Evaluations comments included: March: Great job girls – not enough time or words to express our gratitude for your guidance to a better understanding of our role in our self care by means of food purchase & preparation; Good review; Its gets better & better each week. Easy to understand cooking is fun, good, & educational—Thanks Girls!!!; The 50/50, sweets & beans, grains information has helped me balance my diet; Very good! I have learned a lot; Good Information; Great to learn about the carbs. The meals we had were excellent. The question & answers were great; Good & will need the information. I may get the 50/50 plan. Absolutely fantastic!!!; Again—very informative—I enjoy the class—very much!!; Recap is excellent. Cooking exercise is very insightful & helpful. Day’s activities are outstanding; Enjoyed the class very much! The presenters are super, & I’ve learned so much about healthy cooking; Really outstanding. This class should be presented in the schools. For me it (was) the between meals that I think I did not need. I know they are needed now. May: Extremely informative. Have really enjoyed; Another great class!!!; Delivery was clear, user friendly manner—good cooking sessions; I have been to the VA classes & AF classes. This is by far the BEST, most informative class that I have attended. Thank you ladies!!!; Learned that there is no difference in white floor, grinding the grains you get more. Nutrition from the grains group. What to use for flavoring when cooking your foods. Received a lot of good ideas; I’d suggest the “The calorie Fat & Carb Counter” as a resource; This program has opened my eyes. I’ve read books, etc, but this has been the best class I’ve ever had; Thanks for the valuable information I am more aware of the kinds of foods/portions I need for every meal/day; In this part of the class I learned about alternative grains & fibers to add to your diet; The 3rd session was extremely informational, regarding vegetables, beans, & grains . I now am beginning to realize the importance of balance & portion control; Very good class. The instructors were great; Enjoyed the class; This has been a great class. If there is a need that I can help, let me know Session IV: Heart Healthy Cooking: Evaluations comments include: March: I enjoyed very much trying a variety of dishes today. Super food; Food & spice substitutes was good to know. Wished I could experience cooking all the dishes prepared in class; I have found this class very informative & the staff is real helpful. Keep up the good works!; Information has been very helpful. I understand dealing with diabetes is so much easier; Very good!; Outstanding class; It was a good session. I learned what kind of oil I can use for food preparation; This was the best. Thank you; Today’s information well received; Great as always; I thought this was very interesting because of the fats & herbs plus the other reading material; Super classes! Presenters are awesome & very helpful & patient. Classes like these are so helpful to diabetics; A+++ for this kitchen creations program. Exactly what I need to manage my diabetes. Excellent information, excellent demonstrations, excellent presentations!!; I will make more healthy food choices in the future. Hopefully my pre-diabetes diagnosis will not get worse; KC has helped me understand how to prepare meals that I will actually eat. We were able to see the food, understand how to prepare the food, read labels to determine how many servings we were eating & after all that they helped us cook a real meal. I have tried to do these things for a year without success. There are some people like me that need help pulling all we must know together. I could not do this by myself. I am very thankful for the opportunity to attend this class. I only wish we had a Kitchen Creations part two. May: Wonderful, wonderful classes; excellent people. Very informative, about all areas of cooking & cooking in general; Learned a lot about how to use fats, herbs, & salt; Very good course. Consider including glycemic Index resource; A lot of valuable information that makes me feel better about foods for a diabetic. Is only healthy eating for “everyone”; Have enjoyed the entire class immensely. Am looking forward to Kitchen Creation II; Excellent teachers. Virginia & Kathy are very knowledgeable. Learned many things that I didn’t know before & hadn’t thought about before. Enjoyed every class; I enjoyed this class very much. I learned a lot; Excellent program! Good tips on Diabetic cooking & excellent teachers; Understanding the heart healthy cooking was very informative—especially leaning about fats; The teachers are fantastic; What I learned today was that a lot of ways that we learned to cook (like thawing meat at room temperature or waiting for food to cool is not good; Excellent teachers & information FINAL PROGRAM EVALUATION (Given out after session 4) 1.What did you like most about Kitchen Creations? March: Being able to ask questions. The diabetic educators are great; label reading; Everything. The information was fantastic; The information I received regarding all foods & drinks, esp. Milk; Recipes; Educational, practical, excellent delivery of subject matter, insightful; Simple instructions—great material, easy to comprehend—tools & techniques, hands on cooking, & informative brochures & recipes; A new way of looking at balancing meals by counting the carbs.; all the information; All the information; No shaking of fingers; Everything; Learning the interaction of foods, vitamins with the body system; options in cooking & eating to achieve the 50/50 plate; Outstanding education content; emphasis on living with diabetes, not trying to live an artificial lifestyle. May: We received a lot of really helpful handouts; Knowledgeable instructors & the dedication which they showed all the time; Extremely informative. Learned a lot & plan on using this information. Instructors were extremely wonderful; the instructors were very informative & knowledgeable; lots of great information; the teachers, the information, the cooking in class; recipes to apply to daily life; Learning the food pyramid & portion sizes. How to substitute some foods for others; Learning & understanding labels. How to plan & balance meals with proper carbs. 2. How has participating in Kitchen Creations helped you manage your diabetes? (Specific statistics for 36 participants). 17/36 =47%: I use the Diabetes Food Guide Pyramid to plan a day’s meal 15/36= 41%: I measure food portions 21/36 =58%: I use the 50/50 method to control the amount of carbs. I eat at a meal. 30/36 =83%: I read food labels to find the amount of carbs. in a serving. 16/36= 44%: I eat at least 2 servings of whole grain per day. 14/36= 38%: I eat at least 2 servings of non-starchy vegetables at dinner. 19/36 =52%: I use more herbs & spices to flavor foods instead of salt or fat. Approximately ½ or more participants were: Using the 50/50 method to control amount of carbohydrates they ate at meal; Used more herbs & spices instead of salt or fat. Just under ½ of the participants Used the Diabetes Food Guide Pyramid to plan meals; measured food portions; ate at least two servings of whole grains and none starchy vegetables. ¾ of participants read food labels to find amount of carbohydrates in a food serving for various food products. 3. What are some of the things your learned that you did not know or that surprised you? March: I would enjoy eating vegetables; Sugar free products—need to read carefully; I was surprised on the portions. We are a “biggy” generation Learning to read labels, what a concept!!!. I can’t specify one thing over another; 50/50 method; the relevance of “Total Carbohydrates” levels as indicated on food labels. The correct relationship of number of servings to total carbs. Correct use of the 50/50 method; How many carbs I was eating in a day & how they affect your glucose level & weight, too. That it isn’t necessary to buy sugar free; I learned that the size of my servings is too large & I probably eat & serve too much food; nothing; Trans fats area a No– No; Portion sizes; portion of protein & carbs; eating a small amount of carbs at bed time; 50/50 method, herbs & spices, general way to manage eating, different types of flour, portion sizes, sugar & alcohol, etc. –lot & lots. May: Portion size i.e. rice; 50/50 plate information; I pay more attention & read food labels. I need to eat more especially snacks; How little chars. You can have per meal & how quickly you can get to your limit; Wide array of foods that a diabetic can eat; Information on fats, butter, etc. The 50/50 way of eating; Not at the moment; Information on fats was very informative; Since I’m pre-diabetic, I never realize what diabetics ho through. It really makes me want to eat properly so that hopefully I will not become diabetic; how your body knows its full—BIG SIGH! Makes me want to learn more, smoke point of oils, safe food handling, heating in microwave, water in plastic bottles, storing leftovers, herbs & seasoning; oils & fats; That you can still eat the things you like but in the right proportion; All of the items on #1 even though I read numerous books & articles I was basically a non-believer until I took this class; portion control & labels; 4. What things do you still need to learn about meal planning or cooking for people with diabetes? March: More meatless meals. I need to eat more vegetables; you never stop learning; I would like to extend it, more weeks, more questions, more answers; I have to pay more attention to the labels, but I’m getting there; Variety of foods & cooking processes; correct planning t include desserts & treats & what types; How to alter some of my recipes; I have been unable to impress upon my husband that he should eat his carbs at meals & eat much less between meals; everything was covered; I think we need to learn about the glycemic index & chromium—what it does & what foods have it; class was informative enough; more options in cooking & substitutes; eating out guidelines. May: More hands on; Follow up with Kathy for meal planning & caloric intake; How to change regular food more diabetic friendly. How to recognize when your blood sugar is about to hit low. When to call for medical help; With the instruction, handouts, & books, these isn’t much that I need to live better. These ladies made sure we understood where we could get additional information; Lots of practice on my part; Would like to see information on glycemic index; more recipes; need to learn how to balance the carbs & vegetable better. What can be eaten in restaurants (like how they are cooked; All of this has been a learning & valuable experience. I believe I still need to learn more & continue to believe in the importance of balance & meal control; trying ways to help our children & grandchildren to change their eating habits; 5. Do you have any suggestions to make Kitchen Creations better? March: Have a Kitchen Creations II; No it is good as is; Other than having a KC #2, no; More classes; The format is great. The delivery is perfect. The cooking demonstrations & palling are practical & instructional. Suggest: Program should be on-going & repeated regularly as new information & ideas come to the organizing group & the program. I can help with writing proposals for funds (I am a PH.D); no changes. Just need more classes for the many people interested in attending; Have basic classes for newly diagnosed & more advanced classes for those who want it; Have the student experience cooking all the dishes prepared for the class; Excellent course—wished it was longer; totally outstanding course, very educational. May: Thank you very much; Less Mexican recipes. I don’t eat that much Mexican food; No, but looking forward to second class on KC; (No comment); No; Was excellent; teacher & information; Kitchen Creations two, please; I really enjoyed the class & have learned a lot; More than 4 sessions would be helpful, allowing for more participation & learning; Short Term Objectives: 80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method. • 100% participants who attended all sessions 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. • 100% participants indicated via class discuss or indirectly that this was the best class they have ever taken about how to control their diabetes, want to classes to continue, & want to see a Kitchen Creations II developed. • See additional statistics on question #4.