KA 703. Nutrition Education and Behavior (Los Alamos County)

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.

Evaluation of Kitchen Creations-- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 61% average of participants answered almost always to a series of positive behavior changes, such as, measuring food portions and choosing oils instead of solid fats when preparing foods made, after completing the Kitchen Creations program. This was an average increase of 55% from participant responses from before attending the Kitchen Creations program. In three of the twelve questions surveyed, participants indicated 88%-94% almost always behavior change. In five of the twelve questions surveyed, participants indicated a 50%-66% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, I understand the 50/50 plate better, now I look at carbs not sugars and have a better understanding of what foods I can eat a lot of.” “Three things have really stuck with me and changed the way I prepare meals: 1. Use 50/50 method; 2. Read labels; and 3. Make sure plate is colorful and balanced.” “I don’t have diabetes nor signs of it. But my family has benefitted from my shopping, cooking and food preparation as a result of this class.”



Heart Healthy Cooking, Eating and Living program -- a second evaluation was conducted six weeks after completion of the series in order to gain an understanding of participants’ long term changes in their knowledge and behaviors. Looking at ten heart healthy life style changes, 68% of participants indicated they almost always practice the life style change as compared to only 10% before they participated in the series.

Comments from participants included: “We have made changes in our eating habits, but I know I stray from the food plan once in a while. In my field of work, physical therapy, I try to get people to change life habits, and it is sometimes very difficult. The same issues can be said for diet. Thanks for all the information,” “I’m much more aware of food ideas now and seasonings. The pedometer from the class helped me calibrate my steps and daily activities. I believe I can guestimate my steps now without wearing the pedometer.

Three major nutrition education and behavior efforts were conducted for the purpose of improving the health of Los Alamos County residents. Two of these programming efforts targeted two different audiences each with a four-week series of education and hands-on food preparation. The programs were: Kitchen Creations, targeting people living with diabetes, Heart Healthy Cooking, Eating and Living, aimed to improving the heart health of participants. The third effort, Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention targeted both people living with diabetes and heart disease.

Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty nine individuals [22(W) 7(H); 6(M) 23(F); 2(teen’s) 1(30’s) 4(40’s) 7(50’s) 6(60’s) 9(70’s) 1(80’s)] participated in three or more workshop sessions. The home economist and a local Diabetes Educators [1(W); 1(F)] co-taught the program. The following were the class sessions provided:
• October 23 – The Food Guide Pyramid and the 50/50 Plate (25 participated)
[21(W) 4(H); 6(M) 19(F)]
• October 30 – Desserts and Carbohydrates (15 participated)
[22(W) 7(H); 7(M) 22(F)]
• November 6 – Vegetables, Grains and Beans (25 participated)
[20(W) 5(H); 5(M) 20(F)]
• November 13 – Heart Healthy Cooking (27 participated)
[20(W) 7(H); 7(M) 20(F)]
• December 11—Reunion Potluck (23 participated)
[19(W) 4(H); 9(M) 14(F)]

Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 61% average of participants answered almost always to a series of positive behavior changes, such as, measuring food portions and choosing oils instead of solid fats when preparing foods made, after completing the Kitchen Creations program. This was an average increase of 55% from participant responses from before attending the Kitchen Creations program. In three of the twelve questions surveyed, participants indicated 88%-94% almost always behavior change. In 5 of the twelve questions surveyed, participants indicated a 50%-66% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, I understand the 50/50 plate better, now I look at carbs not sugars and have a better understanding of what foods I can eat a lot of. “Three things have really stuck with me and changed the way I prepare meals: 1. Use 50/50 method; 2. Read labels; and 3. Make sure plate is colorful and balanced.” “I don’t have diabetes nor signs of it. But my family has benefitted from my shopping, cooking and food preparation as a result of this class.”

Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.


Heart Healthy Cooking, Eating and Living School -- This 3 hour long program ran once a week for four consecutive weeks. Twenty six [24(W) 2(H); 5(M) 21(F); 4(40’s) 6(50’s) 8(60’s) 8(70’s)] attend an hour presentation each week prior to the hands-on cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series.

An evaluation was completed and returned the last night of the class, aimed to determine the participants’ knowledge gained and understanding of their own risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan or have made in their own lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 94% are reading labels to find the amount of saturated and trans fat in a serving, 70% are involved in at least 30 minutes of moderate physical activity a day on most days of the week, 64% have reduced the saturated fat, trans fat and high cholesterol foods in their diets, eat at least 2-3 serving of whole grains daily, eat 2-4 servings fruits daily and are choosing healthier carbohydrates that contain more soluble fiber and less sugar, and 58% are eating 3-5 serving of vegetables a day.

A second evaluation was conducted six weeks after completion of the series in order to gain an understanding of participants’ long term changes in their knowledge and behaviors. Looking at ten heart healthy life style changes, 68% of participants indicated they almost always practice the life style change as compared to only 10% before they participated in the series.

Comments from participants included: “We have made changes in our eating habits, but I know I stray from the food plan once in a while. In my field of work, physical therapy, I try to get people to change life habits, and it is sometimes very difficult. The same issues can be said for diet. Thanks for all the information,” “I’m much more aware of food ideas now and seasonings. The pedometer from the class helped me calibrate my steps and daily activities. I believe I can guestimate my steps now without wearing the pedometer.

The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and two Heart Council members assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00.

Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention was a community program, presented by a certified diabetes educator/registered nurse. The objective of the program was to learn the effects of cholesterol, LDL, HDL and triglycerides on the heart. The effects of exercise, BMI, blood chemistry indicators, medication and diet were also discussed. Eighty three (83) [74(W) 4(H) 5(A); 29(M) 54(F)] attended the program. The program, co-sponsored with the Los Alamos Heart Council, brings awareness of heart health during February -- National Heart Month. Participants were provided with a light dinner to reinforce the need for heart healthy eating. The dinner was prepared by the culinary arts classes at Los Alamos High School.



Upon request from the community additional nutrition education and behavior efforts were conducted. These efforts included: quarterly lunch hour nutrition education programs for seniors, food safety program for food handlers, food preparation activities for fathers and their toddlers, and a nutrition educational display at the annual Los Alamos Health Fair.

Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. The first presentation: Sodium: A Salty Subject was presented to seventy one (71) [65(W) 6(H); 36(M) 35(F)] seniors from the Los Alamos Retired and Senior Organization. The program told about salt through the ages, its relationship to high blood pressure and other health issues and tips on lowering sodium in their diet. The program was also presented to the Extension Association of New Mexico members in White Rock. Six [6(W), 6(F)] attended the program. The second presentation: Fiber—Your Body’s Broom was given to fifty eight (58) [55(W) 3(H); 28(M) 30(F)] seniors. The program told about fiber through the ages, types of fiber, its relationship to health issues, label reading and tips on increasing the fiber in their diets. The third presentation: Eat Smart for Heart Health was given to fifty two (52) [49(W) 3(H); 24(M) 28(F)] seniors. The program discussed the risk factors associated with cardiovascular disease and how diet and exercise can improve heart health.

Serving It Safe – Food Safety Is Top Priority for Food Handlers program was presented to twelve [11(W) 1(H); 4(M) 8(F)] volunteers of the White Rock Baptist Church who are involved in the preparation and serving of food to congregation members at church sponsored events. The program focused on how every action in food service has the potential to impact the safety of the food. Through a PowerPoint presentation, discussion and group activities, the program covered the main causes of foodborne illness and how to prevent them as well as the basic food safety components.

Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One section of the display was MyPyramid food guide including life-size food models. A second component focused on label reading. Finally there were visual displays on the sodium and sugar content in commonly eaten foods. Eight six people stopped to ask questions and/or pick-up educational materials. [60(W) 12(H) 3(A); 30(M) 56 (F)].

Daddy and Me, is a program to help fathers take an active role in teaching their young children, is sponsored by the Family Strengths Network. Upon request of the organization, the home economist presented two hands-on experiences where fathers could actively engage in food preparation experiences with their toddles. In the first program fathers created a “Vegetable Zoo” with their toddler. Three dads and five toddlers participated in the program. Along with creating animals look-alikes out of vegetables, children and dads could play with vegetable stuffed toys, and read books related to healthy eating of vegetables. The second experience allowed toddlers to prepare a “Father’s Day Lunch” with their father. Three parents and three toddlers [6(W), 2(M) 4(F)] participated in the program.

Three major nutrition education and behavior efforts were made for the purpose of improving the health of Los Alamos County residents. These three programming efforts targeted three different audiences each with a four-week series of education and hands-on food preparation. The programs were: Kitchen Creations, targeting people living with diabetes, Heart Healthy Cooking, Eating and Living, aimed to improving the heart health of participants and Men Making Meals, which teaches basics of food preparation to men with little or no cooking experience and are over 60.

Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. The home economist and a local Diabetes Educator [1(W); 1(F)] co-taught the session. Funding for the program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program. Publicity for the programs was conducted utilizing the local newspaper, an article in the Los Alamos Senior and Retired Organization newsletter, flyers around town, announcements at community meetings and contacting individuals who have expressed an interest in previous Kitchen Creations classes. Twenty two persons [10(W) 8(H) 4(A); 5(M) 17(F); 1(20’s) 2(30’s) 4(40’s) 8(50’s) 5(60’s) 1(70’s) 1(80’s)] participated in three or more workshop sessions. The following were the class sessions provided:
• October 24 – The Food Guide Pyramid and the 50/50 Plate (22 participated)
[11(W) 7(H) 4(A); 5(M) 17(F)]
• October 31 – Desserts and Carbohydrates (15 participated)
[9(W) 3(H) 3(A); 3(M) 12(F)]
• November 7 – Vegetables, Grains and Beans (16 participated)
[9(W) 3(H) 4(A); 4(M) 12(F)]
• November 14 – Heart Healthy Cooking (16 participated)
[8(W) 4(H) 4(A); 36(M) 13(F)]
• January 9—Reunion Potluck (7 participated) [3(W) 2(H) 2(A); 1(M) 6(F)] A cookbook with recipes of the foods prepared by participants for the reunion Potluck was compiled by the home economist. A nutritional analysis was done for each recipe and a nutrition label was created.
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 54% average of participants answered almost always to a series of positive behavior changes, such as, measuring food portions and choosing oils instead of solid fats when preparing foods made, after completing the Kitchen Creations program. This was an average increase of 20% from participant responses from before attending the Kitchen Creations program. In seven of the twelve questions surveyed, participants indicated 62%-87% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, It made we aware of ingredients in the foods, such as salt, fat, etc.” “I’m more aware of reading food labels and make suggestions to my friends and family.” “Yes, I feel better and so does my family.” “I’ve made my mother dishes with Splenda.”


Heart Healthy Cooking, Eating and Living School -- This 3 hour long program ran once a week for four consecutive weeks. Twenty eight (28) [25(W) 3(H); 5(M) 23(F); 2(30’s) 4(40’s) 9(50’s) (60’s) 3(70’s)] attend a 1 hour presentation each week before the cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series.

An evaluation was completed and returned the last night of the class, aimed to determine the participants’ knowledge gained and understanding of their own risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan or have made in their lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 84% are choosing healthier carbohydrates that contain more soluble fiber and less sugar, 80% are reading labels to find the amount of saturated and trans fat in a serving, 76% have reduced the saturated fat, trans fat and high cholesterol foods in their diets and 72% are involved in at least 30 minutes of moderate physical activity a day on most days of the week.

A second evaluation was conducted six weeks after completion of the series in order to gain an understanding of participants’ long term changes in their knowledge and behaviors. This evaluation indicated 100% of participants rated implementing or using 7 out of 10 heart-healthy behaviors “almost always.” Sixty percent (60 %) of participants rated 3 out of the 10 heart-healthy behaviors as “sometimes (about half the time).” When asked to provide additional comments one participant stated: “Generally I’ve tried to take the overall principles I learned in class and apply them to my overall cooking habits like: reduce sugar, replace sugar with Splenda, up the fiber, use oil instead of butter, reduce amount of starches, use more veggies, avoid processed foods. When eating out I leave the starchy foods until last and I don’t need to finish everything. I’m hoping to make 'good eating/cooking habits' and then live with them day to day, so I look to modify what I am already preparing." When asked to what extent using a Pedometer helped them with their walking, 40% indicated they “strongly agree”, 40% “neither agree or disagree” and 20% “disagree.” A comment regarding pedometer use was: “I have arthritis in my feet which limits my walking. However, I do wear the pedometer every day which makes me more aware of what activity I can do. Thank you very much for it.” Optional questions on personal lifestyle changes (i.e.: weight loss, smoking, blood lipid profile changes) were also asked.

A success story of the program: A 51 year old Hispanic male participated in the Heart-Healthy Cooking series. Two months prior to the program he visited his doctor. The doctor advised him that he was overweight and that his lipid profile indicated elevated cholesterol, LDL cholesterol, triglycerides and blood glucose levels. He immediately realized that he had to make changes. Upon hearing of the class, he registered, was an eager participant and seriously applied the knowledge he received. One month after the program he proudly shared his most recent blood profile results with the instructor. He had lost 30 pounds; all four of his profiles dropped significantly to within the normal range. His comment “I couldn’t have done it without this class” was exciting to hear.

The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and two Heart Council members assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00.


Men Making Meals is a four-week hands-on class teaching the basics of food preparation. Class topics include: food preparation skills, food buying, food safety and nutrition education. Each class culminates with a sit-down dinner prepared by the participants. The program targets men over 60 with little or no cooking experience. Eight men [3(W); 8(M); 2(60’s) 5(70’s) 1(80’s)] participated. A pre and post survey, consisting of open ended questions and a Likert-type scale, were conducted to evaluate the program. Results indicated 50% increase in how much of the household cooking is being done by participants, 38% increase in the knowledge on the basics of cooking nutritious meals and 50% increase in the confidence level of participants in planning meals and following recipes. Comments from participants on what they learned that surprised them included: “It gives me confidence in cooking which makes me more independent. I don’t like to chance eating in restaurants since I have food allergies. Also, I can cook in larger quantities and freeze it for future meals which means I can then cook less often.” “Selecting low-fat, low cholesterol, healthy ingredients and how to then make substitutions in recipes.” “Cooking is not as difficult once one learns some of the tricks!” Feedback from participants will be incorporated into the planning for next year’s class. A follow-up reunion potluck was held February 23, 2007. Participants from previous four Men Making Meals programs were invited to the reunion potluck dinner. Twenty one [18(W) 3(H), 12(M) 9(F)] attend the reunion.


In addition to the planned programs, the home economist presented other nutrition related programs to groups requesting information. These other programs included the following:

Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One section of the display showed the various diabetes educational materials available through the Cooperative Extension Service. A second component was the MyPyramid food guide including life-size food models. Also available were two laptop computers with MyPyramid Blast Off game to teach children about healthy food choices. Finally, the upcoming health related programs being offered by the local Extension Office were also displayed. Ninety five people stopped to ask questions and/or pick-up educational materials. [65(W) 25(H) 5(A); 15(M) 80 (F)].

A series of three nutrition related programs was conducted by the home economist for clients for the Los Alamos Family Council.
• The first program held October 16, 2006, focused on how to best use foods provided in the food boxes provided to the clients by the Los Alamos Food Bank. Participants were given tips on ways to use the various foods, food storage pointers and information on the nutritional value of the foods provided. Five people [5(W); 2(M) 3(F)] attended the session.
• The second program held October 18, 2006, provided clients with information on MyPyramid. Participants learned about the various components to the new food guide as well as used computers to access the MyPyramid website. Included was a taste testing of various fruits and vegetables. Four people [4(W); 2(M) 2(F)] attended the session.
• The third program held November 15, 2006, provided clients with information on label reading. Participants were provided with a variety of food labels and learned how to read the food label. Five people [5(W); 2(M) 3(F)] attended the session.

The ABC’s of Making Soup was a program planned by the Los Alamos Extension Association of New Mexico as an educational program as well as a way to recruit new members. The program presented by the Home Economist consisted of a PowerPoint presentation which included the basics of soup making including: equipment, ingredients, making stocks, healthier soups and shortcuts in soup making. She further demonstrated key techniques for preparing vegetables and herbs. The program concluded with a demonstration on garnishes and decorating cream soups. A fruit soup was prepared and shared with participants. Thirteen women [13(W), 13(F)] attended the program.

Fueling and Training the Body for Peak Performance – this presentation, co-sponsored with the Los Alamos Retired and Senior Organization, was presented by a nationally know fitness professional. Topics covered included: preventing and treating muscle soreness, achieving flexibility, managing stress, motivation, nutrition and exercise. Approximately 80 [70(W) 10(H), 30(M) 50(F)] individuals attended the program.

MyPyramid – a nutrition lunch-hour program provided to the Los Alamos Rotary Club. The presentation focused on the different components of the new MyPyramid and Dietary Guidelines. Twenty (20) [19(W) 1(A), 13(M) 7(F)] attended the program. Additionally, the home economist shared information regarding other extension home economics programs planned for the next year.

Paula Roybal Sanchez has signed on to support KA 703. Nutrition Education and Behavior within Los Alamos County.