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 (Sandoval County)
Plan Goals
Improve health of Sandoval 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
IDEAS FOR COOKING AND NUTRITION (ICAN) PROGRAMMING
ICAN provides hands-on education related to healthy food choices, food preparation, food safety and food resource management. ICAN is an EFNEP and SNAP-Ed funded program. Home Economist supervises 2 educators who teach the ICAN curriculum. Participants attend four classes to graduate from the program. In the 2011 fiscal year 1807 youth participated in a kIdsCAN lesson. 392 youth graduated from the program. 302 adults participated in an ICAN lesson and 66 adults graduated from the program. Participants gained skills in making nutritious, tasty foods that are quick and easy to prepare as well as how to make the most of their food dollars and food benefits. One youth stated, “I have changed what I eat I used to have junk and now I have healthy food.” Indirect contacts reached 11,815 Sandoval County residents. Teacher volunteer time totaled 192.5 hours worth a dollar value of $3,274.
ICAN provides hands-on education related to healthy food choices, food preparation, food safety and food resource management. ICAN is an EFNEP and SNAP-Ed funded program. Home Economist supervises 2 educators who teach the ICAN curriculum. Participants attend four classes to graduate from the program. In the 2011 fiscal year 1807 youth participated in a kIdsCAN lesson. 392 youth graduated from the program. 302 adults participated in an ICAN lesson and 66 adults graduated from the program. Participants gained skills in making nutritious, tasty foods that are quick and easy to prepare as well as how to make the most of their food dollars and food benefits. One youth stated, “I have changed what I eat I used to have junk and now I have healthy food.” Indirect contacts reached 11,815 Sandoval County residents. Teacher volunteer time totaled 192.5 hours worth a dollar value of $3,274.
KITCHEN CREATIONS
The Home Economist organized the Kitchen Creations Diabetic Cooking School. 33 diabetics (of which 19 graduated by attending all 4 classes), family members, and other interested individuals gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class. The Home Economist taught participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates.
At the end of the four weeks 98% of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. 100% of participants stated Kitchen Creations has helped them manage their diabetes. Participant’s comments included: “The hands-on cooking piece has inspired me to cook more often & I enjoyed it since I normally do not like to cook.” “I find that it will be easier for me to fix healthy meals after today.”
The Home Economist held a Kitchen Creations II pilot program seven participants from past Kitchen Creations classes attended 4 classes. Information from Kitchen Creations was reinforced and expanded upon.
The Home Economist organized the Kitchen Creations Diabetic Cooking School. 33 diabetics (of which 19 graduated by attending all 4 classes), family members, and other interested individuals gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class. The Home Economist taught participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates.
At the end of the four weeks 98% of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. 100% of participants stated Kitchen Creations has helped them manage their diabetes. Participant’s comments included: “The hands-on cooking piece has inspired me to cook more often & I enjoyed it since I normally do not like to cook.” “I find that it will be easier for me to fix healthy meals after today.”
The Home Economist held a Kitchen Creations II pilot program seven participants from past Kitchen Creations classes attended 4 classes. Information from Kitchen Creations was reinforced and expanded upon.
KITCHEN CREATIONS
The Home Economist organized the Kitchen Creations Diabetic Cooking Schools. 69 diabetics, family members, and other interested individuals gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class. The Home Economist taught participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates.
At the end of the four weeks 60% of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. 100% of participants stated Kitchen Creations has helped them manage their diabetes. Participant’s comments included: “This has been one of the best things I have done for myself in a long time.,” “The class encourages me to try new things.,” “This is by far the most informative session on carbohydrates I have ever been to.” and “Keeping guidelines has helped bring my sugar down. 197 to 106 this morning. Thank you so much for your help.”
Ten participants from the 2009 class requested a reunion. Food safety was reinforced through presentation and bingo games.
The Home Economist organized the Kitchen Creations Diabetic Cooking Schools. 69 diabetics, family members, and other interested individuals gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class. The Home Economist taught participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates.
At the end of the four weeks 60% of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. 100% of participants stated Kitchen Creations has helped them manage their diabetes. Participant’s comments included: “This has been one of the best things I have done for myself in a long time.,” “The class encourages me to try new things.,” “This is by far the most informative session on carbohydrates I have ever been to.” and “Keeping guidelines has helped bring my sugar down. 197 to 106 this morning. Thank you so much for your help.”
Ten participants from the 2009 class requested a reunion. Food safety was reinforced through presentation and bingo games.
COOKING WITH KIDS
Cooking With Kids curriculum was used by the 4-H Home Economist to teach 25 students in two classrooms. This curriculum is designed to introduce youth to plant science & local farmers by using their 5 senses to hear the farmers story, smell, taste, touch and recognize uncommonly used fruits and vegetables. Youth gained life skills such as: healthy choices, communication and importance of community.
Cooking With Kids curriculum was used by the 4-H Home Economist to teach 25 students in two classrooms. This curriculum is designed to introduce youth to plant science & local farmers by using their 5 senses to hear the farmers story, smell, taste, touch and recognize uncommonly used fruits and vegetables. Youth gained life skills such as: healthy choices, communication and importance of community.
LIFEWORK LEARNING
The Home Economist teaches monthly classes coinciding with the Lifework Learning curriculum. In the 2010 program year seven classes pertaining to parenting, nutrition and food safety were taught. The parenting classes were carried out using The Strengthening Families Initiative curriculum. Through these classes 61 parents learned to communicate feelings and how to praise children and their behavior. They also gained basic food safety knowledge, healthy snack ideas, serving sizes, and MyPyramid basics. Seventy-five percent of the participants said they would be taking the information and skills learned and applying it within their family’s household. One parent stated, “Very useful information. Very informative and excellent snack ideas to give my kid.”
The Home Economist teaches monthly classes coinciding with the Lifework Learning curriculum. In the 2010 program year seven classes pertaining to parenting, nutrition and food safety were taught. The parenting classes were carried out using The Strengthening Families Initiative curriculum. Through these classes 61 parents learned to communicate feelings and how to praise children and their behavior. They also gained basic food safety knowledge, healthy snack ideas, serving sizes, and MyPyramid basics. Seventy-five percent of the participants said they would be taking the information and skills learned and applying it within their family’s household. One parent stated, “Very useful information. Very informative and excellent snack ideas to give my kid.”