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KA 703. Nutrition Education and Behavior (Roosevelt County)
Plan Goals
Improve health of Roosevelt County residents through healthy food choices, food preparation skills and food resource management.
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KA 703. Nutrition Education and Behavior
Impact Reports
Three separate annual holiday programs, “Living the Season”, were presented to over 400 men and women from Roosevelt, Curry, DeBaca, Quay and Chaves Counties as well as Austin, Muleshoe, Farwell, Earth, Vega, and Lubbock, Texas. These participants were given a book that included recipes and gift making and presenting instructions, also included was information from the USDA on Food Safety Guidelines for holidays, turkey 101 and other information. Recipes were demonstrated to show a variety of easy foods, ways to make changes in ingredients to healthier ingredients, tips were given on doubling recipes and participants were able to sample foods prepared.
Since the program many participants have notified the home economist about the recipes they have used from the program, how much they enjoyed it and learned new ideas as well as which of the projects they have tried or plan to make.
Since the program many participants have notified the home economist about the recipes they have used from the program, how much they enjoyed it and learned new ideas as well as which of the projects they have tried or plan to make.
Food Preservation
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.
Food Preservation
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.
Agent developed a program called “Fast & Fabulous Meals”. This program provided recipes and demonstrations for foods that were very quick and easy for families to prepare as well as providing healthy choices for daily family meals. It has been proven that preparing meals at home gives the consumer control over the quality and types of foods their families eat. Consumers were encouraged to use low fat choices, include vegetables in their menus and taught how to use sugar substitutes whenever possible. This program was presented at the ENMU Family and Consumer Science demonstration techniques class, and one session at the NM Ag Expo. Participants report using and enjoying these recipes and sharing them with others.
A monthly newsletter is compiled by the home economist. This newsletter has relevant articles on Nutrition, Health, Diabetes, Money Management and other consumer issues. It is distributed to a mail list of 260 homes from Roosevelt Co. and surrounding areas, an electronic version is also emailed to a list of 180 families. Positive comments are constantly made about the usefulness of the newsletter to the home economist.