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Impact Report

For plan KA 703. Nutrition Education and Behavior (Otero County)
Date October 28, 2011, 4:05 pm
For Objective Short-term Show short-term objectives
Impact Report In 2011, thirty individuals participated in the Kitchen Creations Diabetes School classes offered at the Exhibit Building of the Fairgrounds and the classroom/kitchen of the Extension Office. Evaluation statistics for the kitchen creations indicate that the diabetes cooking classes helped participants manage their diabetes for the reason that 94% of participants now read food labels to find the amount of carbohydrates in a food serving; 84% of participants use the 50/50 method to control the amount of carbohydrates they eat at a meal; 70% of participants use more herbs and spices to flavor foods instead of salt and fat; and 60% of participants use the Diabetes Food Guide Pyramid to plan a day’s meal and measure food portions. In addition, 98% of the participants were able to list knowledge gained as a result of participating in the Kitchen Creations Diabetes Cooking School which included how “to concentrate on total carbs (carbohydrates) instead of just sugar in labels”, “how to read labels”, and “I learned to look at the carbohydrates for all food”. When asked what participants liked the most about Kitchen Creations comments included: “Learning how to cook foods that I can have.”,:“Being able to ask questions that pertained to my family’s situation.”; “Meals that we fixed were very well planned out and were very tasty and quick and easy to prepare.”; “I enjoyed everything about the classes you have been offering- I am learning portion control.”; “Being able to cook recipes and try them. Some recipes I would have never made at home.”; “Hands on cooking and sampling the recipes- found I loved things I probably wouldn’t have made if I hadn’t been able to sample.”; “Learning new ways of cooking.”; “I learned a lot about carbs (carbohydrates), sodium, reading labels, and serving sizes.”; and “I liked the information about food labels and how to use this information to my benefit and the opportunity to prepare some dishes.”