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 (Curry County)
Plan Goals
Improve health of Curry County residents through healthy food choices, food preparation skills and food resource management.
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- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
An “Emergency Preparedness” program was presented at Melrose Senior Citizens, Curry Resident Center, Baxter Senior Center, Grady Senior Center, Extension Homemakers Leader Training, and at the Clovis Carver Library. The participants learned the importance of having an Emergency Food Pantry List. A kit was shown at each class with the foods and supplies from the Emergency Supply list. The participants also gained knowledge on why and how to make a plan in the event an emergency occurs and the importance of food safety .115 people participated in the workshop, along with distributing information to 120 others. A great deal of discussion was held to talk about basic supplies that need to be prepared and other information that pertains to being prepared.
Two leader trainings were presented on German Foods and Cajun Cooking. These trainings provided background information on the foods prepared in these cultures, introduced different cooking techniques, along with how to adapt some of the recipes into lower fat recipes. Participants gained knowledge in healthy food choices, meal planning, food preparation, portion sizes, and recipe adjustments. Participants expressed after seeing how easy the recipes were and tasting the foods they would use these recipes.
A workshop on “Vegetable Gardening” was presented as a leader training. The home economist partnered with Kurt Jaymes, owner of a local nursery, to distribute information on how to provide your family with fresh vegetables. The home economist emphasized the importance of vegetables in your diet along with extension publications on various vegetables. Kurt provided helpful hints on growing a productive garden. Participants reported that with the economy the way it is, this will be useful information for themselves and to pass along to family and friends. As a result of this program new clientele came by the extension office to pick up further information.
Three “Food Preservation” workshops were presented to 28 adult and youth. The program provide information on recommended equipment, proper methods used to water bath and pressure can, and emphasized food safety. Some of the participants had canned before but wanted a refresher course in updated information. For some of the others it was a first time experience in food preservation. As a result of these workshops the food preservation entries at the county fair increased by 68 jars. Testing of pressure canning gauges was also available.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 2200 youth in area schools. These programs targets My Pyramid and the importance of eating a well balanced diet, proper exercise, and healthy snack choices.
Diabetics and the Holidays was presented to 58 people at Parkland Baptist Church and to walk in clientele at the Extension Office. Information included: Making Healthy Food Choices, Reading Labels, Revising Recipes, Holiday Meal Planning, Exercise, and Portion Distortion. The clientele that received this information responded that this information should help them and/or family members during the holidays.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which includes; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety, and food budgeting. The home economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 1276 people have attended ICAN nutrition classes with 249 youth and 61 adults graduating. The programs were conducted at Headstart, ISD, Hartley House, Grady School, Clovis Housing, Cheyenne Senior Citizens, Baxter Current Senior Citizens, Light House Mission, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 87% of the participants reported knowledge gained on programs given, with 20% of the participants actually will make changes.
Two leader trainings were presented on German Foods and Cajun Cooking. These trainings provided background information on the foods prepared in these cultures, introduced different cooking techniques, along with how to adapt some of the recipes into lower fat recipes. Participants gained knowledge in healthy food choices, meal planning, food preparation, portion sizes, and recipe adjustments. Participants expressed after seeing how easy the recipes were and tasting the foods they would use these recipes.
A workshop on “Vegetable Gardening” was presented as a leader training. The home economist partnered with Kurt Jaymes, owner of a local nursery, to distribute information on how to provide your family with fresh vegetables. The home economist emphasized the importance of vegetables in your diet along with extension publications on various vegetables. Kurt provided helpful hints on growing a productive garden. Participants reported that with the economy the way it is, this will be useful information for themselves and to pass along to family and friends. As a result of this program new clientele came by the extension office to pick up further information.
Three “Food Preservation” workshops were presented to 28 adult and youth. The program provide information on recommended equipment, proper methods used to water bath and pressure can, and emphasized food safety. Some of the participants had canned before but wanted a refresher course in updated information. For some of the others it was a first time experience in food preservation. As a result of these workshops the food preservation entries at the county fair increased by 68 jars. Testing of pressure canning gauges was also available.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 2200 youth in area schools. These programs targets My Pyramid and the importance of eating a well balanced diet, proper exercise, and healthy snack choices.
Diabetics and the Holidays was presented to 58 people at Parkland Baptist Church and to walk in clientele at the Extension Office. Information included: Making Healthy Food Choices, Reading Labels, Revising Recipes, Holiday Meal Planning, Exercise, and Portion Distortion. The clientele that received this information responded that this information should help them and/or family members during the holidays.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which includes; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety, and food budgeting. The home economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 1276 people have attended ICAN nutrition classes with 249 youth and 61 adults graduating. The programs were conducted at Headstart, ISD, Hartley House, Grady School, Clovis Housing, Cheyenne Senior Citizens, Baxter Current Senior Citizens, Light House Mission, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 87% of the participants reported knowledge gained on programs given, with 20% of the participants actually will make changes.
During the 2006-2007 program year, various food and nutrition classes were given including: 2 food safety programs were given to teachers and cafeteria staff, 2 food preservation workshops, 2 programs on quick meal ideas, and a Kitchen Creations class. This agent also aided the Extension Program Assistant in preparing nutrition programs for the 3044 youth in area schools. All of these programs provided applicable knowledge on how important nutrition is and how essential it is to improve and maintain good health.
Evaluations along with conversations during these programs showed over 50% of participants planned to make one or more of the following changes: use MyPyramid, and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lowering sugar and fat intake, implement new food preparation and meal planning techniques, use proper food handling techniques to increase food safety, increase fruit and vegetable in their diets, and increase physical activity.
Home Economist partnered with an area registered dietitian to offer the Kitchen Creations, diabetic cooking class. Participants include diabetics and/or caregivers. 90% of the participants reported entering the classes with a limited knowledge of diabetes and reported leaving with an increased knowledge and understanding of the disease and controlling their blood glucose levels through diet and exercise. This class focused on healthy food choices including balancing low and high carbohydrate foods through methods such as the 50/50 plate and food preparations skills. Participants were given a pedometer at the first class and they reported their steps at the end of the four week period. Many of the participants reported an increase each week in the number of steps taken and were able to see a relationship between exercise and lower blood glucose and an overall feeling of well being.
ICAN
This agent oversees the ICAN Nutrition Educator, which provides many nutrition programs including; basic nutrition, healthy food choices, meal planning, food preparation, food safety, and food budgeting
This year, 2790 people have attended ICAN nutrition classes with 138 youth and 10 adults graduating. The programs were conducted at Headstart, ISD, Clovis Housing, Cheyenne Senior Citizens, Baxter Current Senior Citizens, Light House Mission, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 85% of the participants reported knowledge gained on programs given, with 20% of the participants actually will make changes.
Evaluations along with conversations during these programs showed over 50% of participants planned to make one or more of the following changes: use MyPyramid, and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lowering sugar and fat intake, implement new food preparation and meal planning techniques, use proper food handling techniques to increase food safety, increase fruit and vegetable in their diets, and increase physical activity.
Home Economist partnered with an area registered dietitian to offer the Kitchen Creations, diabetic cooking class. Participants include diabetics and/or caregivers. 90% of the participants reported entering the classes with a limited knowledge of diabetes and reported leaving with an increased knowledge and understanding of the disease and controlling their blood glucose levels through diet and exercise. This class focused on healthy food choices including balancing low and high carbohydrate foods through methods such as the 50/50 plate and food preparations skills. Participants were given a pedometer at the first class and they reported their steps at the end of the four week period. Many of the participants reported an increase each week in the number of steps taken and were able to see a relationship between exercise and lower blood glucose and an overall feeling of well being.
ICAN
This agent oversees the ICAN Nutrition Educator, which provides many nutrition programs including; basic nutrition, healthy food choices, meal planning, food preparation, food safety, and food budgeting
This year, 2790 people have attended ICAN nutrition classes with 138 youth and 10 adults graduating. The programs were conducted at Headstart, ISD, Clovis Housing, Cheyenne Senior Citizens, Baxter Current Senior Citizens, Light House Mission, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 85% of the participants reported knowledge gained on programs given, with 20% of the participants actually will make changes.
Glenda A. Belcher has signed on to support KA 703. Nutrition Education and Behavior within Curry County.