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.
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.
- Owner
- Related Plans
-
KA 703. Nutrition Education and Behavior
Impact Reports
Three separate annual holiday programs, Simply Joyful, were presented to over 373 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.
Home Economist also used this opportunity for participants to express an interest in Kitchen Creations and Strong Women Stay Young programs. A list will be prepared to contact them of these upcoming classes.
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.
Home Economist also used this opportunity for participants to express an interest in Kitchen Creations and Strong Women Stay Young programs. A list will be prepared to contact them of these upcoming classes.
Home economist, agriculture agent and the ICAN nutrition educator prepared fresh vegetables on the grill at the local Farmers Market. Various vendors participated by donating vegetables to be cooked. This project increased the visibility of Cooperative Extension to the community and made consumers aware of how simple it can be to cook fresh vegetables. Everything from cantaloupe, okra, and squash to green chiles were cooked and the customers from Farmers Market were able to observe and taste. During this time 75 handouts on washing fresh fruits and vegetables, Farmers Market shopping tips and safe storage of fresh fruits and vegetables were distributed to participants.
Agent developed a program called Speedy Suppers. 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 High Plains Quilt Show, ENMU Family and Consumer Science demonstration techniques class, and two sessions at the NM Ag Expo. Participants report using and enjoying these recipes and sharing them with others.
Kitchen Creations
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
Kitchen Creations cooking schools consist of four, three-hour long lessons. The cooking schools feature current nutrition recommendations for people with diabetes and hands-on food preparation and cooking experiences. Participants completed demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) and Expanded Food and Nutrition Education Program (EFNEP) programs. The primary goal of the ICAN program is to provide individuals with limited resources educational programs that increase the likelihood of all participants making healthy food choices consistent with the most recent dietary advice as reflected in the Dietary Guidelines for Americans and the MyPyramid.
During FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
30% increase in comparing prices at the grocery store
130% increase in using nutrition labels when deciding what foods to buy
66% increase in purchasing healthy items at the grocery store
55% increase in preparing healthy meals at home each day
71% increase in involving their child in meal preparation each day
19% increase in sitting down for family meals
48% increase in eating breakfast daily
92% increase in eating fruits and vegetables for snacks each day
30% increase in drinking water
60% increase in performing 30 minutes of physical activity each day
44% increase in watching less than 2 hours of television each day
122% increase in paying attention to portion size
100% increase in eating at least 3 ounces of whole grains each day
105% increase in eating at least 4 cups of fruits and vegetable each day
80% increase in drinking at least 3 cups from the dairy group each day
56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
6% increase in eating breakfast each day
8% increase in drinking water when thirsty
2% increase in performing 30 minutes of physical activity each day
9% increase in eating fruits or vegetables for snacks each day
0% change in watching less than 2 hours of television each day
13% increase in paying attention to portion size
23% increase in knowledge about how much to eat from each group of MyPyramid
20% increase in knowledge about the importance of calcium
100% increase in knowledge about how to properly wash hands
133% increase in knowledge about how physical activity improves health
21% increase in knowledge about identifying dark green vegetables
49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
Two evaluation tools are used with the adult EFNEP population a 24-hour food recall and a 10-question Behavior Change questionnaire. The following results were reported using the 24-hour food recall:
11.1% increase in intake of grains
33.3% increase in intake of fruits
18.2% increase in intake of vegetables
30.8% increase in intake of milk
12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
47% improved in the area of planning meals
41% improved in the area of comparing prices
41% improved in having food o the month
47% improved in using a grocery list
40% improved in following recommended guidelines for letting foods sit out
57% improved in thawing foods properly
41% improved in providing health food choices for their families
41% improved in preparing foods without adding salt
55% improved in using the Nutrition Facts label to make food choices
41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
General Nutrition
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that were taught in schools, senior centers, activity centers, and churches. Topics included: snacks, gifts, nutrition and health, food safety, grilling, feeding your newborn, feeding your young child, and food preservation.
Food preservation and food safety remain the most consistently taught courses in the state. The need for families to have safe food at affordable cost will continue to be a priority for teaching and training in the coming year.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
Kitchen Creations cooking schools consist of four, three-hour long lessons. The cooking schools feature current nutrition recommendations for people with diabetes and hands-on food preparation and cooking experiences. Participants completed demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) and Expanded Food and Nutrition Education Program (EFNEP) programs. The primary goal of the ICAN program is to provide individuals with limited resources educational programs that increase the likelihood of all participants making healthy food choices consistent with the most recent dietary advice as reflected in the Dietary Guidelines for Americans and the MyPyramid.
During FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
30% increase in comparing prices at the grocery store
130% increase in using nutrition labels when deciding what foods to buy
66% increase in purchasing healthy items at the grocery store
55% increase in preparing healthy meals at home each day
71% increase in involving their child in meal preparation each day
19% increase in sitting down for family meals
48% increase in eating breakfast daily
92% increase in eating fruits and vegetables for snacks each day
30% increase in drinking water
60% increase in performing 30 minutes of physical activity each day
44% increase in watching less than 2 hours of television each day
122% increase in paying attention to portion size
100% increase in eating at least 3 ounces of whole grains each day
105% increase in eating at least 4 cups of fruits and vegetable each day
80% increase in drinking at least 3 cups from the dairy group each day
56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
6% increase in eating breakfast each day
8% increase in drinking water when thirsty
2% increase in performing 30 minutes of physical activity each day
9% increase in eating fruits or vegetables for snacks each day
0% change in watching less than 2 hours of television each day
13% increase in paying attention to portion size
23% increase in knowledge about how much to eat from each group of MyPyramid
20% increase in knowledge about the importance of calcium
100% increase in knowledge about how to properly wash hands
133% increase in knowledge about how physical activity improves health
21% increase in knowledge about identifying dark green vegetables
49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
Two evaluation tools are used with the adult EFNEP population a 24-hour food recall and a 10-question Behavior Change questionnaire. The following results were reported using the 24-hour food recall:
11.1% increase in intake of grains
33.3% increase in intake of fruits
18.2% increase in intake of vegetables
30.8% increase in intake of milk
12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
47% improved in the area of planning meals
41% improved in the area of comparing prices
41% improved in having food o the month
47% improved in using a grocery list
40% improved in following recommended guidelines for letting foods sit out
57% improved in thawing foods properly
41% improved in providing health food choices for their families
41% improved in preparing foods without adding salt
55% improved in using the Nutrition Facts label to make food choices
41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
General Nutrition
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that were taught in schools, senior centers, activity centers, and churches. Topics included: snacks, gifts, nutrition and health, food safety, grilling, feeding your newborn, feeding your young child, and food preservation.
Food preservation and food safety remain the most consistently taught courses in the state. The need for families to have safe food at affordable cost will continue to be a priority for teaching and training in the coming year.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
2009
A hands-on program was held at Eastern New Mexico University working the the Student Success Coordinator for 8 students preparing 4 "Fix It and Forget It" recipes. Each student was given a recipe booklet with easy recipes. During the food preparation activity students learned the basics of preparing a meal. Several of the students did not even know how to use a knife or cut up a pepper or potatoe before the activity. Each student was given the opportunity to try out these skill. A meal was prepared and sampled by all with a discussion of easy meals they could prepare at home. Most of these students expressed they only eat out at fast food resturaunts. This program provided them with tools to do some of their meal prep at home.
A hands-on program was held at Eastern New Mexico University working the the Student Success Coordinator for 8 students preparing 4 "Fix It and Forget It" recipes. Each student was given a recipe booklet with easy recipes. During the food preparation activity students learned the basics of preparing a meal. Several of the students did not even know how to use a knife or cut up a pepper or potatoe before the activity. Each student was given the opportunity to try out these skill. A meal was prepared and sampled by all with a discussion of easy meals they could prepare at home. Most of these students expressed they only eat out at fast food resturaunts. This program provided them with tools to do some of their meal prep at home.