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 (Quay County)
Plan Goals
Improve health of Quay County Citizens through healthy food choices, food preparation skills and food resource management.
- Owner
- Related Plans
-
KA 703. Nutrition Education and Behavior
Impact Reports
Prepared a packaged program on Different Vinegars for the 6 Extension clubs. The program discussed the flavors and cooking uses of the different vinegars on the market and gave recipe ideas for making herb vinegars to flavor foods without adding calories or sodium. Approximately 30 ladies participated in the program.
Conducted a station during Kids, Kows, and More on Germs and Bacteria. Participants learned where germs and bacteria are, how quickly they grow, how easily they spread, and how to wash hands and surfaces to prevent the spread of germs and bacteria. Participants also learned how to handle meat properly from the time they pick it up in the store until the store the cooked product in their refrigerator. There were 200 students and 18 adults that rotated through this station.
As a result of our Advisory Committee meeting in December, agent was given the opportunity to teach 3 days in the Tucumcari Schools 7th grade science classes to go with their nutrition unit. The classes were originally schedule for February, but were postponed because the teachers were behind due to snow days. Prior to the presentations the students kept a 4 day food log. Average participation each day was 66 students divided into 3 classes.
During the first presentation, students learned about MyPyramid and how many calories and how much food from each group each individual should be eating daily. They learned about portion sizes and which foods go in which group. Then they used their food logs to see how well they met their needs for one of their days. Most discovered that they were lacking the amount of food needed in at least one food group usually vegetables.
The second presentation focused on the amount of fat in foods and defined the differences between the types of fat and how to determine which fat is healthier. At the beginning of the presentation they wrote down their favorite McDonalds meal and at the end we looked up the calorie and fat content. I was amazed that almost half of them were making lower fat, lower calorie choices, however there were those that had the majority of their daily calorie count in one meal. Most were amazed at how much fat was in chicken nuggets.
The third presentation focused on the need for calcium for our bones and foods that contain calcium. The youth learned that this is the time in their lives when their bones are growing and they need more calcium. They also learned about the importance of sleep for their body growth and how caffeine can affect their sleep. A discussion of beverage choices followed. Many were surprised that beverages like Sunny D did not have all of the benefits of juice and some were surprised about the ingredients in Energy Drinks and said they would not use them. However several were very defiant and said they would never stop drinking energy drinks.
Two of these presentations were modified for the 9th grade basic foods class and presented at the beginning of the school year to help the teacher out while she was waiting to get moved into her new room and get books out of storage.
Presented the program on MyPyramid. During the program the youth determined their personal meal plan and ranked how well they had done so far during the day. Most discovered that they needed to eat a more food that they were eating especially the fruits and vegetables. Each food group was presented along with portion sizes. There were 16 youth present.
Presented a program on Building Strong Bones. During the program the youth learned about osteoporosis and what they need to be doing now to prevent osteoporosis when they grow old. They also learned about the nutrients in milk and the importance of drinking milk for someone their age. The discussion ended with information on other beverage choices and youth were discouraged from drinking energy drinks. There were 20 youth present.
During the first presentation, students learned about MyPyramid and how many calories and how much food from each group each individual should be eating daily. They learned about portion sizes and which foods go in which group. Then they used their food logs to see how well they met their needs for one of their days. Most discovered that they were lacking the amount of food needed in at least one food group usually vegetables.
The second presentation focused on the amount of fat in foods and defined the differences between the types of fat and how to determine which fat is healthier. At the beginning of the presentation they wrote down their favorite McDonalds meal and at the end we looked up the calorie and fat content. I was amazed that almost half of them were making lower fat, lower calorie choices, however there were those that had the majority of their daily calorie count in one meal. Most were amazed at how much fat was in chicken nuggets.
The third presentation focused on the need for calcium for our bones and foods that contain calcium. The youth learned that this is the time in their lives when their bones are growing and they need more calcium. They also learned about the importance of sleep for their body growth and how caffeine can affect their sleep. A discussion of beverage choices followed. Many were surprised that beverages like Sunny D did not have all of the benefits of juice and some were surprised about the ingredients in Energy Drinks and said they would not use them. However several were very defiant and said they would never stop drinking energy drinks.
Two of these presentations were modified for the 9th grade basic foods class and presented at the beginning of the school year to help the teacher out while she was waiting to get moved into her new room and get books out of storage.
Presented the program on MyPyramid. During the program the youth determined their personal meal plan and ranked how well they had done so far during the day. Most discovered that they needed to eat a more food that they were eating especially the fruits and vegetables. Each food group was presented along with portion sizes. There were 16 youth present.
Presented a program on Building Strong Bones. During the program the youth learned about osteoporosis and what they need to be doing now to prevent osteoporosis when they grow old. They also learned about the nutrients in milk and the importance of drinking milk for someone their age. The discussion ended with information on other beverage choices and youth were discouraged from drinking energy drinks. There were 20 youth present.
Twenty-two people participated in the Annual Kitchen Creations Cooking School held in February. Participants gained knowledge on meal planning and learned to cook foods in different ways. Many even tried new foods. Stir-frying is a new concept to many families and is a healthy way of preparing meals. Many expressed gratitude for the class. Most reported that their blood sugar was lower due to using the information in the class. This series of classes was also attended by a local physician, who was very impressed with the class and is looking for funds to help us do an additional class. A retired Health Department Nutritionist assisted with the classes.
To support our clientele with diabetes, a quarterly newsletter was developed with helpful tips, recipes, and a balanced menu example. Four issues of this newsletter were developed during this reporting period. Agent has received complements from Nurse Practitioners and one new Physician in the community about the newsletters and they are encouraging their patients to sign up for it. Currently there are 180 on the mailing list.
Throughout the year, met with 18 diabetics and their families to help them understand their diet better. Sessions focused on identifying carbohydrate foods and portion sizes, reading labels, and balancing meals.
To support our clientele with diabetes, a quarterly newsletter was developed with helpful tips, recipes, and a balanced menu example. Four issues of this newsletter were developed during this reporting period. Agent has received complements from Nurse Practitioners and one new Physician in the community about the newsletters and they are encouraging their patients to sign up for it. Currently there are 180 on the mailing list.
Throughout the year, met with 18 diabetics and their families to help them understand their diet better. Sessions focused on identifying carbohydrate foods and portion sizes, reading labels, and balancing meals.
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)