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 (Otero County) |
| Date | September 30, 2007, 9:50 pm |
| For Objective | Short-term Show short-term objectives |
| Impact Report | Twenty-one individuals participated in the Kitchen Creations diabetes cooking school. During the five sessions offered participants learned how to use the Diabetes Food Guide Pyramid and 50/50 method to plan meals, how to identify serving sizes and number of servings, and basic preparation methods for foods. Completed evaluations indicated that ninety-two percent of the participants felt that by participating in the Kitchen Creations diabetes cooking school they now read food labels; sixty-eight percent measure their food portions and eat at least 2 servings of whole grains per day; and eleven individuals reported that they enjoyed the hands-on opportunities provided for learning the information presented and cooking techniques. Seventy-eight percent of participants were able to list knowledge gained as a result of participating in the Kitchen Creations diabetes cooking school which included how to read food labels, how to use the 50/50 method to plan meals, and how to identify serving sizes. |