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Impact Report

For plan KA 703. Nutrition Education and Behavior (Dońa Ana County)
Date October 25, 2011, 5:47 pm
For Objective Short-term Show short-term objectives
Impact Report 2010 – 2011 Dona Ana County Report ICAN (Ideas for Cooking and Nutrition) Unit Program Report SNAP-ED, EFNEP and Kitchen Creations Diabetes Cooking School Submitted by Gayla Weaver, Extension Home Economist (ICAN) October 2010 - September 2011 ICAN PROGRAMS (Ideas for Cooking and Nutrition) The Dona Ana County ICAN program receives its funding through the Expanded Food and Nutrition Education Program (EFNEP) USDA grant dollars and through the Supplemental Nutrition Education Program (SNAP) USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre- and post- 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families and individuals including senior citizens who qualify for food stamp assistance or receive food stamps. The Dona Ana County ICAN unit monthly updates the ICAN bulletin boards and replaces ICAN brochures at each of the three ISD offices in Dona Ana County. A SNAP survey is completed at the end of a series of classes by each participant measuring their pre- and post- nutrition behavior. All 30 hour ICAN nutrition Educators are required to graduate a minimum of 100-150 adults per program year and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimum of 200 youth and 40 hour educators graduate a minimum of 400 youth per year. The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2,365. The unit exceeded our total graduation goad with 2,375 graduates. ICAN ADULT PROGRAMMING: ICAN nutrition educators in Dona Ana County provide a minimum of eight nutrition and cooking lessons for limited resource individuals using “Healthy Foods, Healthy Families” and “Eating Right is Basic” curriculum. “Loving Your Family, Feeding Their Future” and the senior “Eat Smart, Live Strong” USDA materials are used to supplement the existing curriculum. Two hundred forty-one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The required core lessons include: Back to Basics; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity. Seven hundred eighty-two adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes. The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates. FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING: 73% of participants showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 46% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 29% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists). 2% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists). NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING: 78% of participants showed improvement in ONE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast). 56% of participants showed improvement in TWO or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast). 35% of participants showed improvement in THREE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast). 22% of participants showed improvement in FOUR or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast). 11% of participants showed improvement in all FIVE nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast). FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING: 32% of participants showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly). 8% of participants showed improvement in both of the food safety practices (i.e. thawing and storing foods properly). KIDS/CAN YOUTH CLASSES: One thousand five hundred ninety-three (1,593) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2010-2011 program year. Most of the youth graduates were students in the Gadsden Independent School District (GISD) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 417 students in the Gadsden Independent School District. This was the second year the Dona Ana County Extension ICAN program taught “Cooking with Kids” at Berino Elementary school. “Cooking with Kids” has motivated and empowered the students to make healthy food choices. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards. “Eat Smart, Play Hard” (ESPH) Connections classes were taught at the Las Cruces High School Family and Consumer Science class and to third graders at Mesilla Elementary School. The LCHS students observed and assisted in the ESPH classes at Mesilla Elementary and then presented the final lesson under the direction of ICAN staff. Elementary schools students at Santa Teresa and Desert View Elementary schools attended the Food Play production, November 1st, 2010. The two schools were presented with a teacher’s activity book, lesson plans and activity sheets to complement the Food Play messages. The students learned about balancing their day with physical activity and good nutrition habits as well as evaluating media messages related to nutrition and health. The ICAN nutrition educators incorporated Food Play curriculum into their ICAN classes at Santa Teresa and Desert View Elementary Schools. During the summer months, the youth at four Little Playmates and four Kids Kountry sites were taught ESPH lessons which included growing and tasting sunflower sprouts. ICAN/KIDS CAN VOLUNTEERS: Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2010-2011 year, four hundred forty-four hours supporting the adult and youth ICAN classes were volunteered. At the U.S. federal government rate of $25.25 per hour for volunteers, $11,211.00 were indirectly contributed to the Dona Ana County ICAN program. PROFESSIONAL DEVELOPMENT FOR ICAN STAFF: Approximately thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: Communication with agency personnel as well as school principals, physical activity wellness, protein consumption in the diet, time management, Organ Wise Guys curriculum and the “Healthy Foods, Healthy Families” curriculum. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates. KITCHEN CREATIONS DIABETES COOKING SCHOOLS: Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death. Kitchen Creations Diabetes Cooking school is a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty, healthy foods. Thirty-one individuals with diabetes or cooking for a family member with diabetes attended the Kitchen Creations Diabetes Cooking School series held at St. Anthony’s Catholic Church in Anthony. They learned about balancing carbohydrates, food safety, the American Diabetes Association food guide pyramid and Healthy Heart Cooking. The classes were presented in Spanish. The final evaluation comments were positive and more Kitchen Creations classes were requested. PECAN FOOD FANTASY: The 45th annual “Pecan Food Fantasy Contest” was held Sunday, March 6th as part of the annual Western Pecan Grower Association (WPGA) annual conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. The agent co-edited and compiled the Pecan Food Fantasy brochure listing the 2009 winning recipes as well as secured judges for the contest. There were 92 adult and 147 youth pecan entries. Pecan entries were sampled and awarded ribbons by the judges. Pecans contain more antioxidants than any other nut and rank 14th among all high antioxidant foods such as blueberries. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. The Pecan Food Fantasy contest promotes the use of pecans and helps individuals recognize the role of pecans in a healthy diet.