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Impact Report

For plan KA 703. Nutrition Education and Behavior (Lea County)
Date October 27, 2011, 4:31 pm
For Objective Medium-term Show medium-term objectives
Impact Report Diabetes Education: The Kitchen Creations Diabetes Cooking School was held for the 11th year in Lea County. This year the cooking schools were sponsored by Nor Lea General Hospital and the Lea County Diabetes Indigent funds. The classes were taught by the home economist and the two diabetes educators from Nor Lea General Hospital. Within the last year two(2) cooking schools have been completed. The first cooking school was held in September 2010 in Hobbs. This class was in Spanish. The second class was held in Hobbs n June 2011. This class was in English. Due to budget concerns and scheduling, there were not as many cooking schools held in the county as in previous years. Only one of the cooking schools was paid for from the grant with the NM Department of Health, Control and Prevention Division. For the second cooking school, food and supplies were purchased through the county indigent diabetes fund. Manuals and cookbooks were ordered through NMSU. Both of the classes were held in the late afternoon over four consecutive days. Over the four days, the participants learned about the disease of diabetes, how to count carbohydrates, how to cook using health ingredients and how to use artificial sweeteners. Each of the participants cooked various recipes, in which the entire class then sampled. Each recipe centered on a specific meal like breakfast, lunch, dinner or a snack. The participants were then able to take the knowledge of these tested recipes home to use with their families. Within both classes participants ranged from individuals who were recently diagnosed with diabetes to those who had been diabetic for years but could not keep their blood sugars under control. In each class, 90% of the participants finished the class series. As a member of the Lea County Indigent Diabetes Program, nutritional information has been provided to individuals and families regarding diabetes. As a result of these contacts 25% of these individuals have signed up to attend one of the Kitchen Creations cooking schools held throughout the last year. Upon visiting with Kitchen Creations participants, changes have been seen by the patients, the diabetes educators and the doctors. Many of the newly diagnosed diabetes patients have begun to stabilize their blood sugars, have their medications reduced or eliminated, and have increased their physical activity. Others who have attended the class have reported the following after attending a cooking school: • They have begun reading food labels when choosing a new product at the grocery store. • Some of the salt/sodium in their diet has been replaced by herbs and spices. • Their attitude towards the disease is more positive than negative, therefore making their mood a positive one. • Each has begun to make small changes in their diet that include measuring their meal portions, adding fresh or frozen fruits and vegetables and reducing the amount of fats they consume. • Several of the newly diagnosed patients have commented on a lost in weight by following the information that was provided during the class series. As a member of the New Mexico Association of Extension Family and Consumer Sciences, the home economist worked on the In-Depth Committee for the national meeting to be held in Albuquerque, NM in September 2011. While on the committee, a tour of the Acoma Pueblo and a presentation of their diabetes program was coordinated. The 70 individuals on the tour gained insight into the Acoma culture as well as ways they have begun to educate their people on diabetes and the treatment of the disease.