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Impact Report
| For plan | KA 703. Nutrition Education and Behavior (Los Alamos County) |
| Date | October 15, 2007, 10:00 pm |
| For Objective | Short-term Show short-term objectives |
| Impact Report | Three major nutrition education and behavior efforts were made for the purpose of improving the health of Los Alamos County residents. These three programming efforts targeted three different audiences each with a four-week series of education and hands-on food preparation. The programs were: Kitchen Creations, targeting people living with diabetes, Heart Healthy Cooking, Eating and Living, aimed to improving the heart health of participants and Men Making Meals, which teaches basics of food preparation to men with little or no cooking experience and are over 60. Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. The home economist and a local Diabetes Educator [1(W); 1(F)] co-taught the session. Funding for the program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program. Publicity for the programs was conducted utilizing the local newspaper, an article in the Los Alamos Senior and Retired Organization newsletter, flyers around town, announcements at community meetings and contacting individuals who have expressed an interest in previous Kitchen Creations classes. Twenty two persons [10(W) 8(H) 4(A); 5(M) 17(F); 1(20’s) 2(30’s) 4(40’s) 8(50’s) 5(60’s) 1(70’s) 1(80’s)] participated in three or more workshop sessions. The following were the class sessions provided: • October 24 – The Food Guide Pyramid and the 50/50 Plate (22 participated) [11(W) 7(H) 4(A); 5(M) 17(F)] • October 31 – Desserts and Carbohydrates (15 participated) [9(W) 3(H) 3(A); 3(M) 12(F)] • November 7 – Vegetables, Grains and Beans (16 participated) [9(W) 3(H) 4(A); 4(M) 12(F)] • November 14 – Heart Healthy Cooking (16 participated) [8(W) 4(H) 4(A); 36(M) 13(F)] • January 9—Reunion Potluck (7 participated) [3(W) 2(H) 2(A); 1(M) 6(F)] A cookbook with recipes of the foods prepared by participants for the reunion Potluck was compiled by the home economist. A nutritional analysis was done for each recipe and a nutrition label was created. Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 54% average of participants answered almost always to a series of positive behavior changes, such as, measuring food portions and choosing oils instead of solid fats when preparing foods made, after completing the Kitchen Creations program. This was an average increase of 20% from participant responses from before attending the Kitchen Creations program. In seven of the twelve questions surveyed, participants indicated 62%-87% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, It made we aware of ingredients in the foods, such as salt, fat, etc.” “I’m more aware of reading food labels and make suggestions to my friends and family.” “Yes, I feel better and so does my family.” “I’ve made my mother dishes with Splenda.” Heart Healthy Cooking, Eating and Living School -- This 3 hour long program ran once a week for four consecutive weeks. Twenty eight (28) [25(W) 3(H); 5(M) 23(F); 2(30’s) 4(40’s) 9(50’s) (60’s) 3(70’s)] attend a 1 hour presentation each week before the cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series. An evaluation was completed and returned the last night of the class, aimed to determine the participants’ knowledge gained and understanding of their own risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan or have made in their lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 84% are choosing healthier carbohydrates that contain more soluble fiber and less sugar, 80% are reading labels to find the amount of saturated and trans fat in a serving, 76% have reduced the saturated fat, trans fat and high cholesterol foods in their diets and 72% are involved in at least 30 minutes of moderate physical activity a day on most days of the week. A second evaluation was conducted six weeks after completion of the series in order to gain an understanding of participants’ long term changes in their knowledge and behaviors. This evaluation indicated 100% of participants rated implementing or using 7 out of 10 heart-healthy behaviors “almost always.” Sixty percent (60 %) of participants rated 3 out of the 10 heart-healthy behaviors as “sometimes (about half the time).” When asked to provide additional comments one participant stated: “Generally I’ve tried to take the overall principles I learned in class and apply them to my overall cooking habits like: reduce sugar, replace sugar with Splenda, up the fiber, use oil instead of butter, reduce amount of starches, use more veggies, avoid processed foods. When eating out I leave the starchy foods until last and I don’t need to finish everything. I’m hoping to make 'good eating/cooking habits' and then live with them day to day, so I look to modify what I am already preparing." When asked to what extent using a Pedometer helped them with their walking, 40% indicated they “strongly agree”, 40% “neither agree or disagree” and 20% “disagree.” A comment regarding pedometer use was: “I have arthritis in my feet which limits my walking. However, I do wear the pedometer every day which makes me more aware of what activity I can do. Thank you very much for it.” Optional questions on personal lifestyle changes (i.e.: weight loss, smoking, blood lipid profile changes) were also asked. A success story of the program: A 51 year old Hispanic male participated in the Heart-Healthy Cooking series. Two months prior to the program he visited his doctor. The doctor advised him that he was overweight and that his lipid profile indicated elevated cholesterol, LDL cholesterol, triglycerides and blood glucose levels. He immediately realized that he had to make changes. Upon hearing of the class, he registered, was an eager participant and seriously applied the knowledge he received. One month after the program he proudly shared his most recent blood profile results with the instructor. He had lost 30 pounds; all four of his profiles dropped significantly to within the normal range. His comment “I couldn’t have done it without this class” was exciting to hear. The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and two Heart Council members assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00. Men Making Meals is a four-week hands-on class teaching the basics of food preparation. Class topics include: food preparation skills, food buying, food safety and nutrition education. Each class culminates with a sit-down dinner prepared by the participants. The program targets men over 60 with little or no cooking experience. Eight men [3(W); 8(M); 2(60’s) 5(70’s) 1(80’s)] participated. A pre and post survey, consisting of open ended questions and a Likert-type scale, were conducted to evaluate the program. Results indicated 50% increase in how much of the household cooking is being done by participants, 38% increase in the knowledge on the basics of cooking nutritious meals and 50% increase in the confidence level of participants in planning meals and following recipes. Comments from participants on what they learned that surprised them included: “It gives me confidence in cooking which makes me more independent. I don’t like to chance eating in restaurants since I have food allergies. Also, I can cook in larger quantities and freeze it for future meals which means I can then cook less often.” “Selecting low-fat, low cholesterol, healthy ingredients and how to then make substitutions in recipes.” “Cooking is not as difficult once one learns some of the tricks!” Feedback from participants will be incorporated into the planning for next year’s class. A follow-up reunion potluck was held February 23, 2007. Participants from previous four Men Making Meals programs were invited to the reunion potluck dinner. Twenty one [18(W) 3(H), 12(M) 9(F)] attend the reunion. In addition to the planned programs, the home economist presented other nutrition related programs to groups requesting information. These other programs included the following: Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One section of the display showed the various diabetes educational materials available through the Cooperative Extension Service. A second component was the MyPyramid food guide including life-size food models. Also available were two laptop computers with MyPyramid Blast Off game to teach children about healthy food choices. Finally, the upcoming health related programs being offered by the local Extension Office were also displayed. Ninety five people stopped to ask questions and/or pick-up educational materials. [65(W) 25(H) 5(A); 15(M) 80 (F)]. A series of three nutrition related programs was conducted by the home economist for clients for the Los Alamos Family Council. • The first program held October 16, 2006, focused on how to best use foods provided in the food boxes provided to the clients by the Los Alamos Food Bank. Participants were given tips on ways to use the various foods, food storage pointers and information on the nutritional value of the foods provided. Five people [5(W); 2(M) 3(F)] attended the session. • The second program held October 18, 2006, provided clients with information on MyPyramid. Participants learned about the various components to the new food guide as well as used computers to access the MyPyramid website. Included was a taste testing of various fruits and vegetables. Four people [4(W); 2(M) 2(F)] attended the session. • The third program held November 15, 2006, provided clients with information on label reading. Participants were provided with a variety of food labels and learned how to read the food label. Five people [5(W); 2(M) 3(F)] attended the session. The ABC’s of Making Soup was a program planned by the Los Alamos Extension Association of New Mexico as an educational program as well as a way to recruit new members. The program presented by the Home Economist consisted of a PowerPoint presentation which included the basics of soup making including: equipment, ingredients, making stocks, healthier soups and shortcuts in soup making. She further demonstrated key techniques for preparing vegetables and herbs. The program concluded with a demonstration on garnishes and decorating cream soups. A fruit soup was prepared and shared with participants. Thirteen women [13(W), 13(F)] attended the program. Fueling and Training the Body for Peak Performance – this presentation, co-sponsored with the Los Alamos Retired and Senior Organization, was presented by a nationally know fitness professional. Topics covered included: preventing and treating muscle soreness, achieving flexibility, managing stress, motivation, nutrition and exercise. Approximately 80 [70(W) 10(H), 30(M) 50(F)] individuals attended the program. MyPyramid – a nutrition lunch-hour program provided to the Los Alamos Rotary Club. The presentation focused on the different components of the new MyPyramid and Dietary Guidelines. Twenty (20) [19(W) 1(A), 13(M) 7(F)] attended the program. Additionally, the home economist shared information regarding other extension home economics programs planned for the next year. |