Note: This site is for reviewing legacy plan of work data from 2007-2011. If you are looking for the current plan of work interface, visit pow.nmsu.edu.
Impact Report
| For plan | KA 703. Nutrition Education and Behavior (Cibola County) |
| Date | November 1, 2011, 3:59 pm |
| For Objective | Short-term Show short-term objectives |
| Impact Report | Ideas for Cooking and Nutrition (ICAN) KA 703. Nutrition Education and Behavior (Cibola County) Impact Reports:2011 Plan Goals: Improve health of New Mexicans through healthy food choices, food preparation skills and food resource management. Includes state staff Carol Turner, Kari Bachman, Karen Halderson, K’Dawn Jackson, Lourdes Olivas, and Linda Wells. Funding through a Joint Powers agreement with the Regents of New Mexico State University, Cibola County Cooperative Extension ICAN classes in the community occurs year round. Current numbers show the need in Cibola County Data Provided by: ICAN County Action Plan (CAP) FY 10/1/11 /9/30/11. County Information 2011 Total Population: 27,481 Race: White: 55.3 Black: 1.5 American Indian and Alaska Native: 41.8 Asian: .5 Native Hawaiian and Other Pacific Islander: .1 Person Reporting Two or More Races: 3.2 Total: 102.4 Ethnicity Hispanic or Latino Origin: 33.4 White Persons not Hispanic: 24.7 Total: 58.1 Persons below Poverty 20.8 SNAP Population SNAP FS Eligible: 6,035 SNAP FS Recipients: 6,035 SNAP FS Recipiency Rate: 22 Grants Cibola County Population: 8,876 Milan Cibola County Population: 2,481 Population for County 27,261 Non-Hispanic Native American 40.0% Non-Hispanic Native Hawaiian/Other Pacific Islander 0.0% Non-Hispanic White 23.3% Non-Hispanic Multi-Racial 1.2% Kitchen Creations Impact Report 2011 This year 2011 the Home Economist along with the Certified Diabetic Educator co-taught an audience of 35 diabetics and their families. Education consisted of the use of the Diabetes Food Guide pyramid to plan meal, measure food portions, use the 50/50 method to control the amount of carbohydrates I eat at a meal, read food labels, eat at least 2 servings of whole grains per day, eat at least 2 servings of non-starchy vegetables at dinner, and lastly use more herbs and spices to flavor foods instead of salt and fat. At the end of the four weeks 95% of the participants said they use the taught instructions for food preparation and use of spices instead of salt. A class reunion was recommended by the participants which was arranged by the Home Economist with 50% participation by the class with an abundance of knowledge cased sharing and many thanks to the Home Economist and the Licensed Dietician. |