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 (Doña Ana County)
Plan Goals
Improve the health of Dona Ana County residents through healthy food choices, food preparation skills and food resource management.
- Owner
- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
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 need of the individuals in their counties. Classes included both one time programs and mini-series classes which 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.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
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 a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) 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 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
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:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the need of the individuals in their counties. Classes included both one time programs and mini-series classes which 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.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
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 a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) 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 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
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:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.
DIABETES EDUCATION
Diabetes is a particular concern in Dona Ana County. In 2004 the estimated diabetes prevalence among Dona Ana County adults was 13,192 or 9.8% of the population. In New Mexico in 2003, diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death. Diabetes can be controlled and complications can be prevented or delayed through lifestyle changes such as healthier food choices and regular physical activity. Dona Ana County ICAN program can effectively reach those Dona Ana County residents with or at risk for diabetes using The Healthy Kitchen and Kitchen Creations curriculum.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Two Kitchen Creations Diabetes Cooking Schools taught in Spanish were provided to the residents of southern Dona Ana County during the 2007-08 year. The Healthy Mexican Cooking cookbook , the Kitchen Creations workbook, and the New Mexico Diabetes Cookbook were materials given to each participant. Since we were unable to find a facility with multiple kitchens in the Hatch area, the residents of northern Dona Ana County will be invited to the Kitchen Creations Cooking School to be held in Truth or Consequences during the 2008-09 year.
Our first Kitchen Creations Cooking school was held at the Chaparral Middle School in Chaparral during the four consecutive Saturday mornings in February 2008. An average of 21 individuals with diabetes or who had family members with diabetes attended this series of classes. All the participants marked Hispanic as their ethnic group.
ALL of the participants attending the Chaparral Diabetes Cooking School that completed the program evaluation at the conclusion of session four, checked the “I read food labels to find the amount of carbohydrates in a serving”. Sixty-three percent of the evaluations showed the participants “Using more herbs and spices to flavor foods instead of salt and fat”. Fifty percent of the evaluations showed the participants “Using the 50/50 method to control the amount of carbohydrates I eat in a meal”;
“Measuring food portions”; and, “Eating at least 2 servings of whole grains per day”.
A typical response on the Comments form was, “I enjoyed today’s class because we cooked some familiar foods and we learned how easy it is to change a couple of things to make it healthy and not lose flavor”.
The second Kitchen Creations Cooking School was taught at the St. Anthony’s Catholic Church fellowship hall in Anthony. The dates for the school were Saturday, April 5, 12, 19, and 26th. Average attendance was 23 individuals with two individuals marking white (non-Hispanic) as their ethnic group and the remainder checking Hispanic (white). This was our second year in a row to offer Kitchen Creations at St. Anthony’s Catholic Church. Anthony is centrally located in the southern part of Dona Ana County and has the largest population for that area. Again this year, the evaluation sheets were positive and another class in Anthony was requested for the following year.
THE HEALTHY KITCHEN diabetes class series was taught in San Miguel. Classes started on June 10, 2008, and ended on July 29 for a total of 8 sessions. Sixteen persons attended the Healthy Kitchen classes. Some of the results and comments from the participants were: “Started eating healthier, by eliminating salt and using more seasoning in foods to give flavor, also how to balance foods”. One woman mentioned that when she balanced the low and high carbohydrates in her meals she noticed a positive difference in just a week. She could wear a jacket that did not fit in the past. She was very excited. Another person began watching her weight and is planning to share with others what she has been learning.
Diabetes education and cooking schools continue to one of the most requested series of classes we offer.
Diabetes is a particular concern in Dona Ana County. In 2004 the estimated diabetes prevalence among Dona Ana County adults was 13,192 or 9.8% of the population. In New Mexico in 2003, diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death. Diabetes can be controlled and complications can be prevented or delayed through lifestyle changes such as healthier food choices and regular physical activity. Dona Ana County ICAN program can effectively reach those Dona Ana County residents with or at risk for diabetes using The Healthy Kitchen and Kitchen Creations curriculum.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Two Kitchen Creations Diabetes Cooking Schools taught in Spanish were provided to the residents of southern Dona Ana County during the 2007-08 year. The Healthy Mexican Cooking cookbook , the Kitchen Creations workbook, and the New Mexico Diabetes Cookbook were materials given to each participant. Since we were unable to find a facility with multiple kitchens in the Hatch area, the residents of northern Dona Ana County will be invited to the Kitchen Creations Cooking School to be held in Truth or Consequences during the 2008-09 year.
Our first Kitchen Creations Cooking school was held at the Chaparral Middle School in Chaparral during the four consecutive Saturday mornings in February 2008. An average of 21 individuals with diabetes or who had family members with diabetes attended this series of classes. All the participants marked Hispanic as their ethnic group.
ALL of the participants attending the Chaparral Diabetes Cooking School that completed the program evaluation at the conclusion of session four, checked the “I read food labels to find the amount of carbohydrates in a serving”. Sixty-three percent of the evaluations showed the participants “Using more herbs and spices to flavor foods instead of salt and fat”. Fifty percent of the evaluations showed the participants “Using the 50/50 method to control the amount of carbohydrates I eat in a meal”;
“Measuring food portions”; and, “Eating at least 2 servings of whole grains per day”.
A typical response on the Comments form was, “I enjoyed today’s class because we cooked some familiar foods and we learned how easy it is to change a couple of things to make it healthy and not lose flavor”.
The second Kitchen Creations Cooking School was taught at the St. Anthony’s Catholic Church fellowship hall in Anthony. The dates for the school were Saturday, April 5, 12, 19, and 26th. Average attendance was 23 individuals with two individuals marking white (non-Hispanic) as their ethnic group and the remainder checking Hispanic (white). This was our second year in a row to offer Kitchen Creations at St. Anthony’s Catholic Church. Anthony is centrally located in the southern part of Dona Ana County and has the largest population for that area. Again this year, the evaluation sheets were positive and another class in Anthony was requested for the following year.
THE HEALTHY KITCHEN diabetes class series was taught in San Miguel. Classes started on June 10, 2008, and ended on July 29 for a total of 8 sessions. Sixteen persons attended the Healthy Kitchen classes. Some of the results and comments from the participants were: “Started eating healthier, by eliminating salt and using more seasoning in foods to give flavor, also how to balance foods”. One woman mentioned that when she balanced the low and high carbohydrates in her meals she noticed a positive difference in just a week. She could wear a jacket that did not fit in the past. She was very excited. Another person began watching her weight and is planning to share with others what she has been learning.
Diabetes education and cooking schools continue to one of the most requested series of classes we offer.
ICAN YOUTH
Two thousand four hundred (4,200) youth participated in at least four hours of nutrition and cooking classes during the 2007-08 program year. This is an increase of 33 per cent over last year’s graduation number of 1810 youth. Each person received a certificate of completion upon graduation. The majority of the youth were 3rd and 4th grade students .
Most of the youth graduates were students in either the Gadsden Independent School District or the Las Cruces Public School District. Las Montanas Charter High School and Delores Huerta Middle School students numbered in the 4,200 graduates. This summer our agency collaborated with Families and Youth Inc.(FYI)’s summer lunch feeding program and provided nutrition education at most of the parks and some housing units in Las Cruces.
COOKING WITH KIDS
This reporting year Cooking with Kids curriculum and classes were received by 99 students from Loma Heights Elementary School and University Hills Elementary School after school students. Cooking with Kids is a multicultural food education program that is hands-on learning about a variety of culturally diverse foods that are healthy and appealing. Cooking classes are one and three-fourths hours long and are taught by a nutrition educator with teacher and parent volunteer assistance. This is an extremely popular curriculum and has been expanded to an additional two elementary schools this 2008-09 reporting year and is being offered during the regular instruction day.
No formal youth evaluation instrument was available during the 2007-08 reporting year and the nutrition educators verbally asked the students questions related to the lesson given. The majority of the youth responded positively to the questions asked. Teachers are requesting ICAN classes a year in advance. This speaks to the positive value of the program.
Two thousand four hundred (4,200) youth participated in at least four hours of nutrition and cooking classes during the 2007-08 program year. This is an increase of 33 per cent over last year’s graduation number of 1810 youth. Each person received a certificate of completion upon graduation. The majority of the youth were 3rd and 4th grade students .
Most of the youth graduates were students in either the Gadsden Independent School District or the Las Cruces Public School District. Las Montanas Charter High School and Delores Huerta Middle School students numbered in the 4,200 graduates. This summer our agency collaborated with Families and Youth Inc.(FYI)’s summer lunch feeding program and provided nutrition education at most of the parks and some housing units in Las Cruces.
COOKING WITH KIDS
This reporting year Cooking with Kids curriculum and classes were received by 99 students from Loma Heights Elementary School and University Hills Elementary School after school students. Cooking with Kids is a multicultural food education program that is hands-on learning about a variety of culturally diverse foods that are healthy and appealing. Cooking classes are one and three-fourths hours long and are taught by a nutrition educator with teacher and parent volunteer assistance. This is an extremely popular curriculum and has been expanded to an additional two elementary schools this 2008-09 reporting year and is being offered during the regular instruction day.
No formal youth evaluation instrument was available during the 2007-08 reporting year and the nutrition educators verbally asked the students questions related to the lesson given. The majority of the youth responded positively to the questions asked. Teachers are requesting ICAN classes a year in advance. This speaks to the positive value of the program.
EFNEP ADULT GRADUATES:
Two hundred seventy-six (276) ICAN adult graduates completed the EFNEP Pre and Post Behavior Survey after receiving at least four two hour lessons. Each lesson included a hands-on food preparation activity. The following is a summary of the number of practices improved within clusters of questions.
FOOD RESOURCE MANAGEMENT PRACTICES:
67% (164 participants) of individuals showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
41% (101 participants) of individuals showed improvement in two or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
23% (56 participants) of individuals showed improvement in three or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
7% (5 participants) of individuals showed improvement in ALL four resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES:
74% (161 participants) of individuals showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast)
48% (105 participants) of individuals showed improvement in two or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with adding salt, reads nutrition labels or has children eat breakfast).
29% (64 participants) of individuals showed improvement in three or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
11% (24 participants) of individuals showed improvement in Four or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
FOOD SAFETY PRACTICES;
50% (124 participants) of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
24% (59 participants) of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
INDIVIDUALS WITH ACCEPTABLE FOOD-RELATED PRACTICES IN ALL THREE CATEGORIES LISTED ABOVE BASED ON THE EFNEP SURVEY:
9% (24 participants) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety.
20% (51 participants) at EXIT achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety.
Two hundred seventy-six (276) ICAN adult graduates completed the EFNEP Pre and Post Behavior Survey after receiving at least four two hour lessons. Each lesson included a hands-on food preparation activity. The following is a summary of the number of practices improved within clusters of questions.
FOOD RESOURCE MANAGEMENT PRACTICES:
67% (164 participants) of individuals showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
41% (101 participants) of individuals showed improvement in two or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
23% (56 participants) of individuals showed improvement in three or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
7% (5 participants) of individuals showed improvement in ALL four resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES:
74% (161 participants) of individuals showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast)
48% (105 participants) of individuals showed improvement in two or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with adding salt, reads nutrition labels or has children eat breakfast).
29% (64 participants) of individuals showed improvement in three or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
11% (24 participants) of individuals showed improvement in Four or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
FOOD SAFETY PRACTICES;
50% (124 participants) of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
24% (59 participants) of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
INDIVIDUALS WITH ACCEPTABLE FOOD-RELATED PRACTICES IN ALL THREE CATEGORIES LISTED ABOVE BASED ON THE EFNEP SURVEY:
9% (24 participants) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety.
20% (51 participants) at EXIT achieved acceptable scores in all three categories listed above: food resource management, nutrition practices and food safety.
IDEAS FOR COOKING AND NUTRITION (ICAN) PROGRAM
The Dona Ana County ICAN program receives funds through Food Stamp Nutrition Education (FSNEP) and the Expanded Food and Nutrition Education (EFNEP) USDA grant dollars. Dona Ana County has five nutrition educators funded at ¾ FTE and three educators employed at 1 FTE. The nutrition educators deliver series classes to limited resource adults and youth using the Eating Right is Basic Enhanced curriculum from Michigan State University , USDA’s Eat Smart, Play Hard Youth curriculum, Fight Bac Food Safety material, Cooking with Kids Youth lessons, USDA’s My Pyramid and the Dietary Guidelines for Americans.
Volunteers: Two hundred fourteen individuals volunteered one thousand two hundred twenty-five (1225) hours supporting the adult and youth ICAN classes. At $17.00 per hour, $20,825 was contributed to the Dona Ana County ICAN program.
Indirect Contacts: Sixty-four thousand eight hundred eighty indirect contacts were provided by Dona Ana County nutrition educators.
ICAN ADULTS
Eight hundred seventy-eight (878) adults received and participated in at least four two-hour ICAN nutrition and cooking classes during the 2007-08 program year. This is an increase of 39 percent over last year’s graduation number of 630 adults. All classes are offered in both Spanish and English.
AGENCY COLLABORATION
• All five Dona Ana County Community Centers located in Rincon,
Dona Ana, Organ, Anthony and Chaparral.
• All three Dona Ana County Income Support Division offices
located at Summit Court and Utah Street in Las Cruces and Crossett
Lane in Anthony.
• Families and Youth Inc. (FYI): Stepping Stones Girls Group Home,
Transitional Living Center, Foster Parent Program, Child Care
Providers and Recovery Support Services.
• NMSU’s Strengthening Families Initiative Program
• NMSU’s International Students
• Southwest Counseling/ Transitional Living Center
• Dona Ana Branch Community College (DABCC) Adult Basic Education
and Mesquite Learning Centers.
• Sunland Park Senior Center
• Las Cruces Eastside and Munson Senior Centers
• Community of Hope Resource Center
• City of Las Cruces, ARC
• Community Action Agency/Child Care Providers
• GRADS Programs at Onate High School, Santa Teresa High School, Las
Cruces High School and San Andres High School
• The Caring Staff responsible for Assisted Living Centers in Dona
Ana County
• NMSU’s Head Start Staff
Pre and post test scantron forms were filled out at each lesson. The results of the 2007-08 scantron evaluations were not available at the time of preparing this report. The scantron evaluations were used with only the Food Stamp Nutrition Education classes.
The Dona Ana County ICAN program receives funds through Food Stamp Nutrition Education (FSNEP) and the Expanded Food and Nutrition Education (EFNEP) USDA grant dollars. Dona Ana County has five nutrition educators funded at ¾ FTE and three educators employed at 1 FTE. The nutrition educators deliver series classes to limited resource adults and youth using the Eating Right is Basic Enhanced curriculum from Michigan State University , USDA’s Eat Smart, Play Hard Youth curriculum, Fight Bac Food Safety material, Cooking with Kids Youth lessons, USDA’s My Pyramid and the Dietary Guidelines for Americans.
Volunteers: Two hundred fourteen individuals volunteered one thousand two hundred twenty-five (1225) hours supporting the adult and youth ICAN classes. At $17.00 per hour, $20,825 was contributed to the Dona Ana County ICAN program.
Indirect Contacts: Sixty-four thousand eight hundred eighty indirect contacts were provided by Dona Ana County nutrition educators.
ICAN ADULTS
Eight hundred seventy-eight (878) adults received and participated in at least four two-hour ICAN nutrition and cooking classes during the 2007-08 program year. This is an increase of 39 percent over last year’s graduation number of 630 adults. All classes are offered in both Spanish and English.
AGENCY COLLABORATION
• All five Dona Ana County Community Centers located in Rincon,
Dona Ana, Organ, Anthony and Chaparral.
• All three Dona Ana County Income Support Division offices
located at Summit Court and Utah Street in Las Cruces and Crossett
Lane in Anthony.
• Families and Youth Inc. (FYI): Stepping Stones Girls Group Home,
Transitional Living Center, Foster Parent Program, Child Care
Providers and Recovery Support Services.
• NMSU’s Strengthening Families Initiative Program
• NMSU’s International Students
• Southwest Counseling/ Transitional Living Center
• Dona Ana Branch Community College (DABCC) Adult Basic Education
and Mesquite Learning Centers.
• Sunland Park Senior Center
• Las Cruces Eastside and Munson Senior Centers
• Community of Hope Resource Center
• City of Las Cruces, ARC
• Community Action Agency/Child Care Providers
• GRADS Programs at Onate High School, Santa Teresa High School, Las
Cruces High School and San Andres High School
• The Caring Staff responsible for Assisted Living Centers in Dona
Ana County
• NMSU’s Head Start Staff
Pre and post test scantron forms were filled out at each lesson. The results of the 2007-08 scantron evaluations were not available at the time of preparing this report. The scantron evaluations were used with only the Food Stamp Nutrition Education classes.