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KA 703. Nutrition Education and Behavior (Union County)
Plan Goals
To improve the health of Union 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
Kitchen Creations: Diabetic Cooking Schools
The Kitchen Creations Diabetic Cooking school is advertised by flyers, brochures, newspaper, radio and a leter is given to the doctors according to the number of diabetics they have as clients and they are asked to send it to their diabetics. The extension service provides a stamped envelope for their convenience.
Kitchen Creations Diabetic Cooking School was held at the Clayton Junior High School Home Economics room in April and May of 2010 to assist diabetics, people who cook for diabetics and those interested in learning more about nutrition meet their meal planning and diabetes management needs. There are around 200 people in Union County who have been diagnosed with diabetes according to the doctors in Clayton. The four-part cooking schools conducted in Union County and throughout the state were funded by the New Mexico Department of Health- Diabetes Prevention and Control Unit in partnership with the NMSU Cooperative Extension Service, which allows us to offer the classes free of charge to individual who are interested in diabetes education. 15 participants gainedskills in:
basic carbohydrate counting
reading nutrition labels
understanding portion sizes
planning and preparing meals that fit into the diabetic diet by lowering sodium, fat and carbohydrates.
A Certificed Diabetes Educator from Amarillo, Texas taught the lecture part of the classes while the extension home economist taught the cooking portion.
The extension home economist planned and shopped for the menu items, set up the facility, prepared refreshments,worked the participants in learning new cooking techniques, food safety in preparation and transportation and cleaning after the classes.
In the 2010 class, 50% of the participants knew they were diabetics and the other 50% assisted family members with their diabetes.
Interestingly 45% of the class was male. The men attended the classes with their spouse and the men were the ones with diabetes.
Two couples attended from the Felt, Oklahoma area and were very complementary on the program. They stated " We have told other members of the Felt community about this program and they need to participate the next time it is offered."
Participant evaluations shoed that by the end of the class participatns were reading more nutrition labels as they shopped, were making changes in the way they prepared their foods, had begun trying new foods, paying more attention to portion size both at home at when eating out. They also reported that they learned that "low fat" or "lite" usually means that there are more carbohydrates in those foods that in the regular foods.
Participants said that they "enjoyed the recipes and will use many of them in their food preparation".
They also stated that they enjoyed the hands on cooking and trying new foods that they had never tasted.
One participant came into the extension office to visit with the home economist. She had lost 50 pounds and was continuing to lose weight because of the information she learned at the Kitchen Creations class.
The Kitchen Creations Diabetic Cooking school is advertised by flyers, brochures, newspaper, radio and a leter is given to the doctors according to the number of diabetics they have as clients and they are asked to send it to their diabetics. The extension service provides a stamped envelope for their convenience.
Kitchen Creations Diabetic Cooking School was held at the Clayton Junior High School Home Economics room in April and May of 2010 to assist diabetics, people who cook for diabetics and those interested in learning more about nutrition meet their meal planning and diabetes management needs. There are around 200 people in Union County who have been diagnosed with diabetes according to the doctors in Clayton. The four-part cooking schools conducted in Union County and throughout the state were funded by the New Mexico Department of Health- Diabetes Prevention and Control Unit in partnership with the NMSU Cooperative Extension Service, which allows us to offer the classes free of charge to individual who are interested in diabetes education. 15 participants gainedskills in:
basic carbohydrate counting
reading nutrition labels
understanding portion sizes
planning and preparing meals that fit into the diabetic diet by lowering sodium, fat and carbohydrates.
A Certificed Diabetes Educator from Amarillo, Texas taught the lecture part of the classes while the extension home economist taught the cooking portion.
The extension home economist planned and shopped for the menu items, set up the facility, prepared refreshments,worked the participants in learning new cooking techniques, food safety in preparation and transportation and cleaning after the classes.
In the 2010 class, 50% of the participants knew they were diabetics and the other 50% assisted family members with their diabetes.
Interestingly 45% of the class was male. The men attended the classes with their spouse and the men were the ones with diabetes.
Two couples attended from the Felt, Oklahoma area and were very complementary on the program. They stated " We have told other members of the Felt community about this program and they need to participate the next time it is offered."
Participant evaluations shoed that by the end of the class participatns were reading more nutrition labels as they shopped, were making changes in the way they prepared their foods, had begun trying new foods, paying more attention to portion size both at home at when eating out. They also reported that they learned that "low fat" or "lite" usually means that there are more carbohydrates in those foods that in the regular foods.
Participants said that they "enjoyed the recipes and will use many of them in their food preparation".
They also stated that they enjoyed the hands on cooking and trying new foods that they had never tasted.
One participant came into the extension office to visit with the home economist. She had lost 50 pounds and was continuing to lose weight because of the information she learned at the Kitchen Creations class.
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)
Pies, Pastries and Cobblers was a program presented to 55 EANM members and their guests at club meetings. New nutritional value was discussed in pies. Various preparation techniques were demonstrated along with how to make basic pie crusts and variations on pie crusts. Pastries such a croissants, scones were discussed and various ways to make cobblers were discussed and demonstrated. A booklet was prepared for the membership and their guests.
Kitchen Creations Cooking for Diabetics
The statewide program was presented in the Spring of 2009 to 12 participatns. They gained knowledge from a series of 4 classes which included lecture, and hands on food preparation. It is estimated that 25% of the people in Union County have diabetes or at risk for diabetes. This program increased knowledge in what is diabetes, how to control it throug diet, foods that fit well into the diabetic diet etc. The second part of the program is cooking. Members learn food prepartion techniques that help make food healthier. They also increase their knowledge of food safety, nutrition label reading and meal planning. 95% of the participants stated that they have increased their knowledge of diabetes, foods that work in the diabetic diet, changing recipes to fit within the diet. Members also stated that they have begun to change their meal planning and preparation techniques to improve not only their diets but the diets of their families.
The statewide program was presented in the Spring of 2009 to 12 participatns. They gained knowledge from a series of 4 classes which included lecture, and hands on food preparation. It is estimated that 25% of the people in Union County have diabetes or at risk for diabetes. This program increased knowledge in what is diabetes, how to control it throug diet, foods that fit well into the diabetic diet etc. The second part of the program is cooking. Members learn food prepartion techniques that help make food healthier. They also increase their knowledge of food safety, nutrition label reading and meal planning. 95% of the participants stated that they have increased their knowledge of diabetes, foods that work in the diabetic diet, changing recipes to fit within the diet. Members also stated that they have begun to change their meal planning and preparation techniques to improve not only their diets but the diets of their families.
Summer Recreation program:
The Summer Recreation program was presentede with a series of program given by the ICAN educator. Youth increased their knowledge of the Food Pyramid, snacks, food safety, and the importance of fruits and vegetables in the diet. 55 youth and 5 adults participated in the programs.
The Summer Recreation program was presentede with a series of program given by the ICAN educator. Youth increased their knowledge of the Food Pyramid, snacks, food safety, and the importance of fruits and vegetables in the diet. 55 youth and 5 adults participated in the programs.