KA 703. Nutrition Education and Behavior (Bernalillo 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.

2007 -2008 Bernalillo County Reports
I CAN (Ideas for Cooking and Nutrition) Program
(EFNEP and FSNEP)
Submitted by Virginia Alexander
Extension Home Economist
October, 2007 - September, 2008

I CAN PROGRAMS (Ideas for Cooking and Nutrition)
I. EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM (EFNEP) and FOOD STAMP NUTRITION EDUCATION PROGRAM:
The Bernalillo County I CAN (Ideas for Cooking) Expanded Food and Nutrition Education Program (EFNEP) are funded by USDA/CES.
EFNEP is mandated to work with limited resource families with children to improve dietary habits and health of these families.
Bernalillo County I CAN Food Stamp Nutrition Education Program is funded by USDA/Food and
Nutrition Services Program.
FSNEP is mandated to work with limited resource families, individuals, and/or senior citizens that are on or qualify for food stamp assistance. Educators objective is to assist clients improve their overall dietary behavior and improve health. They must also work at the ISD office to recruit clients for nutrition education classes. They also recruit and/or are referred to other agencies working with limited income clients.
FSNEP Scranton evaluations are done before and after classes each class. End of year Scantron reports were not available at the time of preparing this report. Food Stamp Nutrition Education
All I CAN Nutrition Educators (EFNEP and FSNEP) are required to graduate a minimum of 75 adults, graduate a minimum of 100 youth per program year and recruit program volunteers from collaborating agencies. To do this, they are referred to or recruit families from agencies that work with limited income audiences. Educators provide training for a minimum of four to six contact hours but can choice additional topics as needed by the families they work with. The curriculum consists of the I CAN ERIB III - Enhanced Version of Eating Right. The enhanced version includes activities to facilitate training for participants on the following topics: Back to Basics: Food My Pyramid and Serving sizes; Beyond Basics: Physical activity/ reading labels; Making the Most of Your Food Dollar; Quick and Easy Meals; Keeping Food Safe; Live It, Don’t Diet; Healthy Choices Away from Home; Grain group; Vegetable/Fruit group; Milk group; Meat/Alternate Meat group; Breakfast; Choosing Healthy Snacks; Eating Right for Two; Feeding Your New Baby; Feeding Infants; Feeding Children; and Food Nutrition and Adolescents. In addition to this program, in October, 2007 Bernalillo County I CAN program implemented the newly developed USDA curriculum, Loving Your Family, Feeding Your Future Program to County program adult participants.
The I CAN Home Economist and Nutrition Educators collaborate with outreach community agencies who work with limited resource families. New agencies recruited this program year for EFNEP and FSNEP programs are listed below.
I CAN staff meetings are conducted every Wednesday, unless Home Economist is at meetings and/ or trainings.
I CAN staff meetings/training for educators included:
I CAN Home Economist:
• Power Point presentation of MyPyramid and Portion Distortion programs; Explanation of trans-fats LDL vs. HDL; Healthy Eating with Herbs adapted from Alice Henneman, University of Nebraska Extension; coordinated cooking of recipes from Loving Your Family, Feeding their Strength; Freezing Pumpkin and using in recipes; Ideas Cast Iron Cookery and trying recipes.
• Each quarter Home Economist conducted individual educator’s quarterly reviews for youth & adult recruiting and graduates. As a result for this program year, some educators were over the minimum youth and/or adult graduate numbers.
• Additional agency training/Public Relations for staff included: Healthy Marriages program and classes provided to couples information; USDA food stamp outreach program; immigration program. Two educators attend an Immigration Information Program and shared information with I CAN staff.
Programs via Bernalillo County Agents:
• Cindy Davies Home Economist, Urban Youth Program: Exercise program and recruiting educators work with Community Centers Summer Meal Sites.
• Amber, Computer Tech. Several Basic Computer trainings as requested by educators.
• Attended several I CAN Centra Trainings. Some of the Educators participated in program sharing ideas Centra program.
• CES Master Gardener provided updates to his gardening program.

AGENCY PROGRAMMING
Women, Infant, Children Program - WIC: EFNEP: East Multi Service Center at Zuni SE, Alamosa Community Center NW WIC, Alameda WIC NW (two educators with Spanish & English groups).
FSNEP: Candalaria NW WIC; La Mirada NE WIC; Pueblo of Isleta WIC, Broadway SE WIC, Taylor Ranch NW WIC = Total adult graduates = 280 Graduates.

ALBUQUERQUE PUBLIC SCHOOLS EVENSTART & TITLE I PARENT PROGRAMS: EFNEP: Elementary Schools: Adobe Acres; La Mesa; Kit Carson; East San Jose; Carlos Rey, and Mary Ann Binford Elementary (NEW). The majority participants only speak Spanish.
Total adult graduates = 51.

ADDITIONAL ADULT GROUPS:
EFNEP: Women’s Ministries; group and individual home visits; CYF Child Protective Services; La Luz GRADS; Cesar Chavez GRADS (two programs); Enlace Communitario; Catholic Charities; and Maya’s Place Shelter for Women. = 117
FSNEP: UNM parent group; Susan Legacy Women’s Shelter; Saranam. = 30
Total adult graduates = 147.

NEW GROUPS:
EFNEP: CES Parenting groups at Mesa Verde Community Center (two groups), Los Padillas Elementary School, John Marshal Center, YDI Center, Sombra Del Monte Elementary School, and Alamas de Amistad. = 83
FSNEP: Whispering Pines19, Los Volcanos11, and Barelas Senior Centers2. CNM NM Works51 and La Colmena 77TANF Adult group via three different FSNEP educators; CNM Culinary School6; Albuquerque High School Teen Pregnancy Program7; CES Parenting groups were held at Paradise Hills Community Center4, and Pajarito Elementary School6. Most of the Parenting programs included two groups for English and Spanish participants. = 177.
Total adult graduates = 260

HOME DAY CARE PROVIDER PROGRAMS INCLUDE: PAN, Choices for Families; Carino; H.E.L.P. and VIDA referrals.
PROVIDER GROUPS:
EFNEP: Extension Office Provider class (one Spanish and one English program); VIDA provider
classes (one Spanish & one English program). Two Regional Early Care & Education Provider
Conferences conducted by three educators conducted Spanish & English. Conferences where held in Albuquerque and in Belen. Valencia County did not have an educator available to do this RECEC program.
EFNEP Provider graduates = 121
FSNEP: VIDA Provider group; Greater Albuquerque Child Care Association Group; Child care provider home visits.
Total FSNEP Provider Graduates = 65
Total unit Provider Graduates = 186
TOTAL I CAN UNIT ADULT GRADUATES = 924

Nutrition/Health Exhibits/Promotions and Public Relations:
Were provided for: State Hospital Auxiliary Senior Program Annual Conference; New Mexico
School Nurses Association Annual Conference; South Valley Academy Charter School Nutrition
information stations; and New Hope Baptist Church.

EFNEP PROGRAM RESULTS:

1) EFNEP GRADUATES = 537 WITH 68 CONTINUING FAMILIES. =
a) Total number of program families were 537 (89%). 531 (88%) were new to the program with 2518 number of persons within these families.
b) Seven educators graduated an average of 77 clients. Sixty-eight families continued with these five educators.
2) Adult participant’s profiles:
a) 93% of the families had children. 8% (48) were pregnant. Children ages ranged to infants - 19 year olds.
b) Agencies referrals and/or recruited by educators from included:
WIC/CSFP: 293 (48%); Food Stamps, FDPIR; Commodities, TANF: 209 (9%); Head Start, Child
Nutrition: 133 (9%); Other Public assistance programs: 156 (26%); Enrolled in EFNEP only 229 –
(38%)
c) Ethnicity:
White: F= 68 (11%) M= 3 (0%) = 71 (12%); Black: F= 10 (2%) M =1 = 11 (0%)
N. Amer. F= 13 (2%) M = 0 =13; Hispanic F=481 (80%) M=23 (4%) = 504 (8%);
Asian F=5 (1%) M= 1 (0%) = 6 (1%).
e) Type of instruction: Group = 507 (84%); Individual = 49 = (8 %); Both Individual
and Group = 49 (%). Total Homemakers taught = 605
f) Household income: Percentage Poverty Level
<=50% # families=172 = 28% 51-75% # families=153=25% 76-100% # families= 107 =17%
101-125% # families=41=7% 126-150% # families=28 =5% 151-185% # families=11 =2%
>=186% # families=11 =2% Not specified =82
g) Families enrolled in other program due to EFNEP assistance/recommendation:
WIC families=239 (40%) Food Stamps =134 (22%) Commodities/FDPIR =35 (6%)
Head Start =17 (3%) Child Nutrition =67 (11%) TANF =25 (4%)
Other Public Assistance =142 (23%)

PROGRAM ADULT VOLUNTEERS:
a) Adult volunteers assisting with adult programming contributed 775 hours to EFNEP. At $10.00 per hour equal to $7,750 value in dollars. Adults working with youth programming contributed 673 hours with a value of $10 per hours in dollars equal to $6,730 with grand total of $14,480.00
b) Volunteer’s gender/ethnicity: Female = 106 (80%) & 26 M (20%) = 132 volunteers
White: 18 F (14%) 6 M (0%) = 24 (18%); Black: 3 F (2%) 7 M (0%) = 10 (9%);
American Indian F 1 (1%) M 2 (0%) = 3; Hispanic 79 F (60%) 11 M (0%) = 90 (68%);
Asian F 5 (4%).

DIET SUMMARY REPORT: EDUCATIONAL OBJECTIVES:
1) Adult graduates will improve in number of specific servings for each food group measured by Dietary Food recalls.
EDUCATIONAL RESULTS:
a) 537 graduates, 93.3% of families had a positive change in any food group at exit (Grain, Fruit,
Vegetables, Dairy, Meat).
b) Percent with a 3-1-1-1-1 food pattern at entry 14.5% Exit: 32.4%
c) Percent with 6-2-3-2-2 food pattern at entry.6% and Exit 3.2%

BEHAVIOR CHECKLIST SUMMARY REPORT: UNIT REPORT PROGRAM OBJECTIVE:
2) Adult graduates will demonstrate acceptable practices in:
a) food resource management: (ie plans meals, compares prices, does not run out of food and uses grocery lists)
b) nutrition practices: (ie plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast.)
c) food safety practices) ie thawing and storing foods properly
d) all three categories listed above: Food resource management, nutrition practices and food safety.

2007 – 2008 BEHAVIOR CHECKLIST SUMMARY REPORT indicates that participants increased improvement in several categories this program year.
IMPROVEMENT BY CLUSTER OF BEHAVIOR
Food resource management practice of EFNEP participants improved as indicated by the following:
50% (263 participants) more often planned meals in advance.
49% (253 participants) more often compared prices when shopping
46% (240 participants) less often ran out of food before the end of the month.
50% (261 participants) more often used a list for grocery shopping.
Nutrition Practices of EFNEP participants improved as indicated by the following:
52% (250 participants) more often planned meals in advance.
44% (212 participants) more often thought about healthy food choices when deciding what to
feed their family.
42% (206) more often prepared foods without adding salt.
57% (277 participants) more often used the “Nutrition Facts” on food labels l to make food
choices.
50% (244 participants) reported that their children ate breakfast more often.
Food Safety practices of EFNEP participants improved as indicated by the following:
44% (234 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 36% (192 participants) ALWAYS follow the recommended practice.
63% (337 participants) more often followed the recommended practice of not thawing foods at room temperature. Further more, 44% (230 participants) ALWAYS follow the recommended practice.
IMPROVEMENT BY CLUSTER OF QUESTIONS:
Food Resource Management Practices:
76% (398 participants) showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).
55% (289) showed improvement in two or more food resource management practices (same as above)
39% (204) showed improvement in three or more food resource management practices (same as above)
24% (126) showed improvement in all four food resource management practices.
Nutrition Practices:
80% (388 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.
63% (306) showed improvement in two or more nutrition practices.
49% (238) showed improvement in three or more nutrition practices.
34% (163) showed improvement in three or more nutrition practices.
19% (94) showed improvement in all five nutrition practices.
Food Safety:
68% (362 participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.
39% (209) showed improvement in both food safety practices.

IMPROVEMENT BY FOOD –RELATED PRACTICES BASED ON EFNEP SURVEY.
25% (133 participants) at ENTRY demonstrates acceptable practices of food resource
management (i.e. plans meals, compares prices, does not run out of food and uses grocery lists)
52% (277) at EXIT demonstrated acceptable food resource management. (Same as above.)

17% (92) at ENTRY demonstrated acceptable nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with out adding salt, read nutrition labels and has children eat breakfast).
39% (209) at EXIT demonstrated acceptable nutrition practices (same as above)

43% (231) at ENTRY demonstrated acceptable food safety practices (i.e. thawing and storing foods properly).
84% (451) at EXIT demonstrated acceptable food safety practices (same as above).

8% (44) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices, and food safety.
30% (159) at EXIT achieved acceptable scores in all three categories listed above.


KIDS CAN (EFNEP) YOUTH PROGRAM RESULTS:
The Bernalillo County I KIDS EFNEP youth program is funded by USDA. In addition, the Food Stamp grant funding provided ten additional working hours for three EFNEP educators in order to work with additional elementary youth groups. The FSNEP funded youth program results are reviewed on the FSNEP annual report.
Kids CAN program mandates educators to work with limited resource children with the overall goal to improve their dietary habits and health and influence their parents to make wise food choices. KIDS CAN program required that at least 50% of the APS elementary schools total population receive reduced or free lunches.
Curriculum includes USDA Team Nutrition Curriculum including Food & Me (Pre-k & K); Food Time (1 -2 grades); and Food Works (3 - 5th grades). USDA Eat Right Play Hard Power Panther curriculum for 3rd graders and USDA My Pyramid for 1st - 5th graders.
Educators are required to graduate a minimum of 100 youth per program year. FSNEP/EFNEP educators with extended hours will graduate additional youth groups. To do this all educators are referred to and/or recruit elementary school teachers in order to conduct a minimum of four food and nutrition sessions for their classrooms.
The classroom sessions include subject matter topics with food activities and/or games and food demonstration to allow students to taste and try new foods.

Summer Youth Groups, Community Centers in collaboration with Bernalillo County Urban Youth Program:
EFNEP: Alamosa Community Center (2 groups); West Gate Community Center (4 groups); Cesar Chavez Community Center; Mesa Verde Community Center (2 groups); West Mesa Community Ctr. (2 groups); Dennis Chavez Community Center (3 groups).
School groups: Eugene Fields Elementary (2 groups); Van Buren Middle School (2 groups); La Mesa Even Start (2 programs); Los Padilla’s Elementary (2 groups); Monte Vista Elementary (2 groups).
Other Youth groups: Crestview Christian Academy (2 groups); Pathfinders; McCloud home group; TOTAL KIDS CAN GRADUATES = 725 YOUTH.

FSNEP: Pat Hurley Community Center and Regional Chavez Community Center.
School groups: La Mesa, Dolores Gonzales, Navajo, Edward Gonzales, Painted Skies Elementary Schools. Washington, Van Buren, McKinley, Ernie Pyle Middle Schools.
FSNEP total KIDS CAN GRADUATES = 514 YOUTH

EFNEP: Gender and Ethic characteristics:
White: F 60 (8%) M 86 (12%) = 146 (2%); Black: F 33 (5%) M 26 (4%) = 59 (8%);
Native American F 9(1%) M 12( 2%) = 21; Hispanic F 259 (36%) M 232 (32%) = 491 (62%);
Asian: F 2 (0%) M 6 (1%) = Grand total of 725 youth graduates.

Youth Program Basic Program Objectives:
1) Ability to name food groups and foods that are in the group
2) Identify Key Nutrients
3) Tell why it is important to eat from each of the food groups.
4) Importance of eating breakfast.
5) Importance of eating nutritious snacks.
6) Importance of washing hands before and after food preparation.
Youth Program
FOOD STAMP NUTRITION YOUTH PROGRAM CONDUCTED BY EFNEP EDUCATORS:
Additional funding from the FSNEP program was received again this program. Three EFNEP educators work ten hours additional hours per week to graduate children that are attending APS elementary schools. Fifty percent or more of their students had to have been receiving free or reduce meals.
YOUTH GROUPS:
EFNEP Educators on FSNEP Youth Funding:
Mary H: Edward Gonzales= 387; Carlos Rey = 108; Painted Skies = 76. Total = 571.

Joyce: Acoma = 89; Montezuma = 207; Lowell Elem. = 78; Inez Elem = 69. Total = 443

Grace: Mission =11; Adobe Acres Elem. = 139; Christian Duncan Charter School = 86; La Promesa Charter School = 35; Mary Ann Binford Elem. = 177. Total = 448.

TOTAL EFNEP EXTEND HOURS EDUCATORS SCHOOL PROGRAM = 1462.
TOTAL EFNEP EDUCATORS YOUTH PROGRAM = 725
TOTAL FSNEP EDUCATORS YOUTH PROGRAM = 514
WITH GRAND UNIT YOUTH GRADUATES: = 2,701
2007 -2008 Bernalillo County Reports
I CAN (Ideas for Cooking and Nutrition) Program
(EFNEP and FSNEP)
Submitted by Virginia Alexander
Extension Home Economist
October, 2007 - September, 2008

I CAN PROGRAMS (Ideas for Cooking and Nutrition)
I. EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM (EFNEP) and FOOD STAMP NUTRITION EDUCATION PROGRAM:
The Bernalillo County I CAN (Ideas for Cooking) Expanded Food and Nutrition Education Program (EFNEP) are funded by USDA/CES.
EFNEP is mandated to work with limited resource families with children to improve dietary habits and health of these families.
Bernalillo County I CAN Food Stamp Nutrition Education Program is funded by USDA/Food and
Nutrition Services Program.
FSNEP is mandated to work with limited resource families, individuals, and/or senior citizens that are on or qualify for food stamp assistance. Educators objective is to assist clients improve their overall dietary behavior and improve health. They must also work at the ISD office to recruit clients for nutrition education classes. They also recruit and/or are referred to other agencies working with limited income clients.
FSNEP Scranton evaluations are done before and after classes each class. End of year Scantron reports were not available at the time of preparing this report. Food Stamp Nutrition Education
All I CAN Nutrition Educators (EFNEP and FSNEP) are required to graduate a minimum of 75 adults, graduate a minimum of 100 youth per program year and recruit program volunteers from collaborating agencies. To do this, they are referred to or recruit families from agencies that work with limited income audiences. Educators provide training for a minimum of four to six contact hours but can choice additional topics as needed by the families they work with. The curriculum consists of the I CAN ERIB III - Enhanced Version of Eating Right. The enhanced version includes activities to facilitate training for participants on the following topics: Back to Basics: Food My Pyramid and Serving sizes; Beyond Basics: Physical activity/ reading labels; Making the Most of Your Food Dollar; Quick and Easy Meals; Keeping Food Safe; Live It, Don’t Diet; Healthy Choices Away from Home; Grain group; Vegetable/Fruit group; Milk group; Meat/Alternate Meat group; Breakfast; Choosing Healthy Snacks; Eating Right for Two; Feeding Your New Baby; Feeding Infants; Feeding Children; and Food Nutrition and Adolescents. In addition to this program, in October, 2007 Bernalillo County I CAN program implemented the newly developed USDA curriculum, Loving Your Family, Feeding Your Future Program to County program adult participants.
The I CAN Home Economist and Nutrition Educators collaborate with outreach community agencies who work with limited resource families. New agencies recruited this program year for EFNEP and FSNEP programs are listed below.
I CAN staff meetings are conducted every Wednesday, unless Home Economist is at meetings and/ or trainings.
I CAN staff meetings/training for educators included:
I CAN Home Economist:
• Power Point presentation of MyPyramid and Portion Distortion programs; Explanation of trans-fats LDL vs. HDL; Healthy Eating with Herbs adapted from Alice Henneman, University of Nebraska Extension; coordinated cooking of recipes from Loving Your Family, Feeding their Strength; Freezing Pumpkin and using in recipes; Ideas Cast Iron Cookery and trying recipes.
• Each quarter Home Economist conducted individual educator’s quarterly reviews for youth & adult recruiting and graduates. As a result for this program year, some educators were over the minimum youth and/or adult graduate numbers.
• Additional agency training/Public Relations for staff included: Healthy Marriages program and classes provided to couples information; USDA food stamp outreach program; immigration program. Two educators attend an Immigration Information Program and shared information with I CAN staff.
Programs via Bernalillo County Agents:
• Cindy Davies Home Economist, Urban Youth Program: Exercise program and recruiting educators work with Community Centers Summer Meal Sites.
• Amber, Computer Tech. Several Basic Computer trainings as requested by educators.
• Attended several I CAN Centra Trainings. Some of the Educators participated in program sharing ideas Centra program.
• CES Master Gardener provided updates to his gardening program.

AGENCY PROGRAMMING
Women, Infant, Children Program - WIC: EFNEP: East Multi Service Center at Zuni SE, Alamosa Community Center NW WIC, Alameda WIC NW (two educators with Spanish & English groups).
FSNEP: Candalaria NW WIC; La Mirada NE WIC; Pueblo of Isleta WIC, Broadway SE WIC, Taylor Ranch NW WIC = Total adult graduates = 280 Graduates.

ALBUQUERQUE PUBLIC SCHOOLS EVENSTART & TITLE I PARENT PROGRAMS: EFNEP: Elementary Schools: Adobe Acres; La Mesa; Kit Carson; East San Jose; Carlos Rey, and Mary Ann Binford Elementary (NEW). The majority participants only speak Spanish.
Total adult graduates = 51.

ADDITIONAL ADULT GROUPS:
EFNEP: Women’s Ministries; group and individual home visits; CYF Child Protective Services; La Luz GRADS; Cesar Chavez GRADS (two programs); Enlace Communitario; Catholic Charities; and Maya’s Place Shelter for Women. = 117
FSNEP: UNM parent group; Susan Legacy Women’s Shelter; Saranam. = 30
Total adult graduates = 147.

NEW GROUPS:
EFNEP: CES Parenting groups at Mesa Verde Community Center (two groups), Los Padillas Elementary School, John Marshal Center, YDI Center, Sombra Del Monte Elementary School, and Alamas de Amistad. = 83
FSNEP: Whispering Pines19, Los Volcanos11, and Barelas Senior Centers2. CNM NM Works51 and La Colmena 77TANF Adult group via three different FSNEP educators; CNM Culinary School6; Albuquerque High School Teen Pregnancy Program7; CES Parenting groups were held at Paradise Hills Community Center4, and Pajarito Elementary School6. Most of the Parenting programs included two groups for English and Spanish participants. = 177.
Total adult graduates = 260

HOME DAY CARE PROVIDER PROGRAMS INCLUDE: PAN, Choices for Families; Carino; H.E.L.P. and VIDA referrals.
PROVIDER GROUPS:
EFNEP: Extension Office Provider class (one Spanish and one English program); VIDA provider
classes (one Spanish & one English program). Two Regional Early Care & Education Provider
Conferences conducted by three educators conducted Spanish & English. Conferences where held in Albuquerque and in Belen. Valencia County did not have an educator available to do this RECEC program.
EFNEP Provider graduates = 121
FSNEP: VIDA Provider group; Greater Albuquerque Child Care Association Group; Child care provider home visits.
Total FSNEP Provider Graduates = 65
Total unit Provider Graduates = 186
TOTAL I CAN UNIT ADULT GRADUATES = 924

Nutrition/Health Exhibits/Promotions and Public Relations:
Were provided for: State Hospital Auxiliary Senior Program Annual Conference; New Mexico
School Nurses Association Annual Conference; South Valley Academy Charter School Nutrition
information stations; and New Hope Baptist Church.

EFNEP PROGRAM RESULTS:

1) EFNEP GRADUATES = 537 WITH 68 CONTINUING FAMILIES. =
a) Total number of program families were 537 (89%). 531 (88%) were new to the program with 2518 number of persons within these families.
b) Seven educators graduated an average of 77 clients. Sixty-eight families continued with these five educators.
2) Adult participant’s profiles:
a) 93% of the families had children. 8% (48) were pregnant. Children ages ranged to infants - 19 year olds.
b) Agencies referrals and/or recruited by educators from included:
WIC/CSFP: 293 (48%); Food Stamps, FDPIR; Commodities, TANF: 209 (9%); Head Start, Child
Nutrition: 133 (9%); Other Public assistance programs: 156 (26%); Enrolled in EFNEP only 229 –
(38%)
c) Ethnicity:
White: F= 68 (11%) M= 3 (0%) = 71 (12%); Black: F= 10 (2%) M =1 = 11 (0%)
N. Amer. F= 13 (2%) M = 0 =13; Hispanic F=481 (80%) M=23 (4%) = 504 (8%);
Asian F=5 (1%) M= 1 (0%) = 6 (1%).
e) Type of instruction: Group = 507 (84%); Individual = 49 = (8 %); Both Individual
and Group = 49 (%). Total Homemakers taught = 605
f) Household income: Percentage Poverty Level
<=50% # families=172 = 28% 51-75% # families=153=25% 76-100% # families= 107 =17%
101-125% # families=41=7% 126-150% # families=28 =5% 151-185% # families=11 =2%
>=186% # families=11 =2% Not specified =82
g) Families enrolled in other program due to EFNEP assistance/recommendation:
WIC families=239 (40%) Food Stamps =134 (22%) Commodities/FDPIR =35 (6%)
Head Start =17 (3%) Child Nutrition =67 (11%) TANF =25 (4%)
Other Public Assistance =142 (23%)

PROGRAM ADULT VOLUNTEERS:
a) Adult volunteers assisting with adult programming contributed 775 hours to EFNEP. At $10.00 per hour equal to $7,750 value in dollars. Adults working with youth programming contributed 673 hours with a value of $10 per hours in dollars equal to $6,730 with grand total of $14,480.00
b) Volunteer’s gender/ethnicity: Female = 106 (80%) & 26 M (20%) = 132 volunteers
White: 18 F (14%) 6 M (0%) = 24 (18%); Black: 3 F (2%) 7 M (0%) = 10 (9%);
American Indian F 1 (1%) M 2 (0%) = 3; Hispanic 79 F (60%) 11 M (0%) = 90 (68%);
Asian F 5 (4%).

DIET SUMMARY REPORT: EDUCATIONAL OBJECTIVES:
1) Adult graduates will improve in number of specific servings for each food group measured by Dietary Food recalls.
EDUCATIONAL RESULTS:
a) 537 graduates, 93.3% of families had a positive change in any food group at exit (Grain, Fruit,
Vegetables, Dairy, Meat).
b) Percent with a 3-1-1-1-1 food pattern at entry 14.5% Exit: 32.4%
c) Percent with 6-2-3-2-2 food pattern at entry.6% and Exit 3.2%

BEHAVIOR CHECKLIST SUMMARY REPORT: UNIT REPORT PROGRAM OBJECTIVE:
2) Adult graduates will demonstrate acceptable practices in:
a) food resource management: (ie plans meals, compares prices, does not run out of food and uses grocery lists)
b) nutrition practices: (ie plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast.)
c) food safety practices) ie thawing and storing foods properly
d) all three categories listed above: Food resource management, nutrition practices and food safety.

2007 – 2008 BEHAVIOR CHECKLIST SUMMARY REPORT indicates that participants increased improvement in several categories this program year.
IMPROVEMENT BY CLUSTER OF BEHAVIOR
Food resource management practice of EFNEP participants improved as indicated by the following:
50% (263 participants) more often planned meals in advance.
49% (253 participants) more often compared prices when shopping
46% (240 participants) less often ran out of food before the end of the month.
50% (261 participants) more often used a list for grocery shopping.
Nutrition Practices of EFNEP participants improved as indicated by the following:
52% (250 participants) more often planned meals in advance.
44% (212 participants) more often thought about healthy food choices when deciding what to
feed their family.
42% (206) more often prepared foods without adding salt.
57% (277 participants) more often used the “Nutrition Facts” on food labels l to make food
choices.
50% (244 participants) reported that their children ate breakfast more often.
Food Safety practices of EFNEP participants improved as indicated by the following:
44% (234 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 36% (192 participants) ALWAYS follow the recommended practice.
63% (337 participants) more often followed the recommended practice of not thawing foods at room temperature. Further more, 44% (230 participants) ALWAYS follow the recommended practice.
IMPROVEMENT BY CLUSTER OF QUESTIONS:
Food Resource Management Practices:
76% (398 participants) showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).
55% (289) showed improvement in two or more food resource management practices (same as above)
39% (204) showed improvement in three or more food resource management practices (same as above)
24% (126) showed improvement in all four food resource management practices.
Nutrition Practices:
80% (388 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.
63% (306) showed improvement in two or more nutrition practices.
49% (238) showed improvement in three or more nutrition practices.
34% (163) showed improvement in three or more nutrition practices.
19% (94) showed improvement in all five nutrition practices.
Food Safety:
68% (362 participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.
39% (209) showed improvement in both food safety practices.

IMPROVEMENT BY FOOD –RELATED PRACTICES BASED ON EFNEP SURVEY.
25% (133 participants) at ENTRY demonstrates acceptable practices of food resource
management (i.e. plans meals, compares prices, does not run out of food and uses grocery lists)
52% (277) at EXIT demonstrated acceptable food resource management. (Same as above.)

17% (92) at ENTRY demonstrated acceptable nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with out adding salt, read nutrition labels and has children eat breakfast).
39% (209) at EXIT demonstrated acceptable nutrition practices (same as above)

43% (231) at ENTRY demonstrated acceptable food safety practices (i.e. thawing and storing foods properly).
84% (451) at EXIT demonstrated acceptable food safety practices (same as above).

8% (44) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices, and food safety.
30% (159) at EXIT achieved acceptable scores in all three categories listed above.


KIDS CAN (EFNEP) YOUTH PROGRAM RESULTS:
The Bernalillo County I KIDS EFNEP youth program is funded by USDA. In addition, the Food Stamp grant funding provided ten additional working hours for three EFNEP educators in order to work with additional elementary youth groups. The FSNEP funded youth program results are reviewed on the FSNEP annual report.
Kids CAN program mandates educators to work with limited resource children with the overall goal to improve their dietary habits and health and influence their parents to make wise food choices. KIDS CAN program required that at least 50% of the APS elementary schools total population receive reduced or free lunches.
Curriculum includes USDA Team Nutrition Curriculum including Food & Me (Pre-k & K); Food Time (1 -2 grades); and Food Works (3 - 5th grades). USDA Eat Right Play Hard Power Panther curriculum for 3rd graders and USDA My Pyramid for 1st - 5th graders.
Educators are required to graduate a minimum of 100 youth per program year. FSNEP/EFNEP educators with extended hours will graduate additional youth groups. To do this all educators are referred to and/or recruit elementary school teachers in order to conduct a minimum of four food and nutrition sessions for their classrooms.
The classroom sessions include subject matter topics with food activities and/or games and food demonstration to allow students to taste and try new foods.

Summer Youth Groups, Community Centers in collaboration with Bernalillo County Urban Youth Program:
EFNEP: Alamosa Community Center (2 groups); West Gate Community Center (4 groups); Cesar Chavez Community Center; Mesa Verde Community Center (2 groups); West Mesa Community Ctr. (2 groups); Dennis Chavez Community Center (3 groups).
School groups: Eugene Fields Elementary (2 groups); Van Buren Middle School (2 groups); La Mesa Even Start (2 programs); Los Padilla’s Elementary (2 groups); Monte Vista Elementary (2 groups).
Other Youth groups: Crestview Christian Academy (2 groups); Pathfinders; McCloud home group; TOTAL KIDS CAN GRADUATES = 725 YOUTH.

FSNEP: Pat Hurley Community Center and Regional Chavez Community Center.
School groups: La Mesa, Dolores Gonzales, Navajo, Edward Gonzales, Painted Skies Elementary Schools. Washington, Van Buren, McKinley, Ernie Pyle Middle Schools.
FSNEP total KIDS CAN GRADUATES = 514 YOUTH

EFNEP: Gender and Ethic characteristics:
White: F 60 (8%) M 86 (12%) = 146 (2%); Black: F 33 (5%) M 26 (4%) = 59 (8%);
Native American F 9(1%) M 12( 2%) = 21; Hispanic F 259 (36%) M 232 (32%) = 491 (62%);
Asian: F 2 (0%) M 6 (1%) = Grand total of 725 youth graduates.

Youth Program Basic Program Objectives:
1) Ability to name food groups and foods that are in the group
2) Identify Key Nutrients
3) Tell why it is important to eat from each of the food groups.
4) Importance of eating breakfast.
5) Importance of eating nutritious snacks.
6) Importance of washing hands before and after food preparation.
Youth Program
FOOD STAMP NUTRITION YOUTH PROGRAM CONDUCTED BY EFNEP EDUCATORS:
Additional funding from the FSNEP program was received again this program. Three EFNEP educators work ten hours additional hours per week to graduate children that are attending APS elementary schools. Fifty percent or more of their students had to have been receiving free or reduce meals.
YOUTH GROUPS:
EFNEP Educators on FSNEP Youth Funding:
Mary H: Edward Gonzales= 387; Carlos Rey = 108; Painted Skies = 76. Total = 571.

Joyce: Acoma = 89; Montezuma = 207; Lowell Elem. = 78; Inez Elem = 69. Total = 443

Grace: Mission =11; Adobe Acres Elem. = 139; Christian Duncan Charter School = 86; La Promesa Charter School = 35; Mary Ann Binford Elem. = 177. Total = 448.

TOTAL EFNEP EXTEND HOURS EDUCATORS SCHOOL PROGRAM = 1462.
TOTAL EFNEP EDUCATORS YOUTH PROGRAM = 725
TOTAL FSNEP EDUCATORS YOUTH PROGRAM = 514
WITH GRAND UNIT YOUTH GRADUATES: = 2,701

Kitchen Creations Impact Report
Part of KA 703 Nutrition Education and Behavior – Bernalillo County
October 07 – September 08 FYI
March, June, August 2008

Target Audience: Diabetics and family members of diabetics. Classes were held on four Tuesdays in March, June, and August, 2008. March and June classes were held at the Bernalillo County 4-H Center and third class was held at Southwest Valley First Choice Health Clinic.

Impact reports includes all three classes.

Description of target audience
March, 2008 = 21; June, 2008 = 9; August = 21. Total = 51 participants attended three KC workshops.

Participant’s ages: Only 47 completed data information
Completed forms indicated that diabetic ages included five mid to late 40’s year old; seventeen 50 – 59 year olds; thirteen 60 – 69 year olds; nine 70 – 78; and one 80 year old. Thirty-four participants were diabetics. The other participants did not have diabetes, but prepared food for a diabetic.

Participants’ ethnicity and gender: participants attending included thirty-one Hispanics; three Native Americans; thirteen White; two Hispanic/White, and two Caribbean. Thirty-seven females and fifteen males.
Two instructors for all classes were two Hispanic females and one African -American female who assisted in setting up cooking stations.

Curriculum: Updated Kitchen Creations Diabetes Cooking School Curriculum Workbook; Updated American Diabetes Cook Book; and New Mexico Diabetes Cook Book; various additional lesson handouts and hands-on activities.

Weekly Evaluations statements from participants included:
Session I: Meal Planning evaluations comments indicated:
All the participants commented that the class was very informative; enjoyable, and good or excellent presentation. Explanation is presented in a manner understandable for all participants. Appreciate the time and effort to make these presentations—it’s very helpful. This was great. We loved the class. Great ideas – made a lot of sense. Got a lot of ideas. Instructors could not have done a better job. I am auditing the class. I am benefiting from the different perspective because of different presenters from the previous class. Thank you very much and I appreciate your attitude, kindness and humor. Bless you. What good teachers; Thank you so much for offering this plan.
Liked the 50/50 (high and low carbohydrates) plate concept; Well done & very consistent; got some very good information about meal planning for healthy eating. I suspected for years I was a diabetic. I couldn’t do the exchange—it drove me insane. I cried when they told me this was the 50/50 plan. I can do it! (She did literally cry when she realized she could control diabetes with the 50/50 plan). Looking forward to next session. If we all followed a diabetic diet we would all be healthy. Hands-on experience was great. Will help us make choices. I feel less confused because I like the 50/50 concept. I learned so much that I can cook for my family (husband). I feel I understood the foods and carbohydrates better, and how to control them. I was waiting to take this class since last year. Just learning what constitutes a meal is great. I tend to snack too much and skip meals. So I have to learn how to balance my meals.
Excellent offering for the community. I am a guest in the class whose husband’s diabetes is out of control (400-500). I want to learn to cook healthier meals for him and our children.
I enjoyed the class but felt very overwhelmed with the information. My own bad eating habits made it very difficult to understand. I think it’s going to be a very difficult lifestyle change but I will continue to educate myself.

Session II Balancing Carbohydrates: Evaluations comments included:
The majority of the participants indicated class was very informative, was very good, and was enjoyable. Additional comments included: More great information that has assisted me in managing my diabetes. It is very helpful; useful information on sweeteners. I was glad to learn diabetics can have dessert. I’m learning so much- it’s all so new to me. This class has opened my eyes to the heart problem combined with the diabetes. Easy to fix recipe. Have learned so much. Very good instructors. Fun class. I enjoy having someone to cook with. Liked learning to cook and got some recipes to try. Very interesting today learning about carbohydrates on labels. Yesterday I made red childe without flour and the chile really tasted good.

Session III: Vegetables, Beans, and Grains:
Evaluation comments by participants included: The majority of the participants indicated the class was good, informative, learned a lot, was wonderful. Glad to be part of this class. I liked the hands-on experience. These ladies are knowledgeable and excellent teachers. My head is flooded with a wealth of useful information. Is this class free???? Cooking was a pleasure and food very good. Excellent, Excellent. Please keep it up –fun and delicious.
Additional comments included: Food was delicious and easy to prepare. Thanks for the bean cooking times. Understanding makes such a difference. The cooking instructions are clear and understandable. Team work looks great making the preparations of foods. Very delicious. I got great information on dietary fiber in vegetables, beans, and grains. Learned how to cook. I now feel I can cook and eat healthy for a better life. I realize that cooking well is a dying art. Maybe that’s why our young people are so overweight and fighting diabetes. They eat too many fast foods with hidden ingredients that are not very healthy. I can only say thank your for making my life more enjoyable. I wish to refer my nieces to the next cooking classes. I have learned more at these classes than I ever got at Doctor’s appointment. Really appreciate the classes. Best straight forward Diabetic Education course I have been at.

Evaluation IV: Heart Healthy Cooking
comments included: Majority of participant’s comments indicated they really enjoyed classes. Was a great class. Great information. Additional comments included:
Learned how to change my eating habits which I hope will be proactive to avoiding diabetes. My husband’s sugar has been great this past month. He has lost 10 pounds. Lesson low fat eating was beneficial for me to learn about the heath of my heart. I have shared the information with family members. I feel sad that our class is ending. I have learned so much to help my husband and myself. Need to keep this class going. Have had a wonderful time during this class. Learned a lot of things about cooking, especially balance of a plate. Lot of information. Will have a lot of reviewing at home. Wish this class was longer. I’ve taken many, many classes and I have learned more now. I keep my sugars down fewer than 180 which I never could do before.

1) What did you like most about Kitchen Creations?
Hands on activities. Eating. Learned a lot. Low Fat cooking & cooking with others. Reducing cholesterol. Team work in cooking. Delicious dishes. The practical ways to balance blood sugars with “normal”, not diabetic or special foods. Learning to eat new foods. Very comprehensive class which is much more detailed than the diabetic meetings I have had before. The information and the pleasing, casual instruction. Healthy cooking. Food was delicious. Simple meal plans. Everything balanced out well—lectures and cooking. Getting to practice what we learned. Everything presented was very enjoyable- informative. All the very informative and hands on. How to make different portions & what foods to make. How to cook desserts. Meeting new people. Answered all the questions.

2. How has participating in Kitchen Creations helped you manage your diabetes?
I use the Diabetes Food Guide Pyramid to plan a day’s meal. = 19 = 40%
I measure food portions. = 17 = 36%
I use the 50/50 method to control the amount of carbs I eat at a meal. = 19= 40%
I read food labels to find the amount of carbohydrates in serving sizes. = 24=51%
I eat at least 2 serving of whole grains per day. = 11= 23%
I eat as least 2 serving of non-starch vegetables at dinner. = 14 = 29%
I use more herbs and spices to flavor foods instead of salt and fat. = 11 = 23%

3. What are some of the things your learned that you did not know or that surprised you?
Learned food safety tips. Transference or cross-contamination of foods. Importance of iron, recipes cooking with herbs and spices, and cooking temperatures. To use the 50/50 method to control the amount of carbohydrates. Portion sizes and the importance of portion control for us. How to count carbohydrates. Totally surprised at the sugar amount in 12 oz. coke. I never drink it but helpful to tell my nieces and nephews. Some of the negative additives in our fast foods and drinks (sodas) that poorly affect our health and health of our children. More healthy foods. For a diabetic, not to skip meals. Hidden Sugars. How important label reading is and carbohydrates numbers that make sugar in the body. What I can and can not do or eat. Cottage cheese is a meat. Balancing meals. It makes a difference how you divide your food on the plate. I have always bought no sugar added products. I would always look at sugar labels not total carbohydrates.

4. What things do you still need to learn about meal planning or cooking for people with diabetes?
Just need to work at planning better. To substitute herbs and spices instead of salt and fats that is bad for us. Need support over a longer time period. Fat control. I think all subjects heave been adequately covered. Learning how to best get back to basics for shopping and the preparation and cooking of foods. Learn to understand the recipes. I have been using the hand-outs to plan meals to get the 50/50 plate. Putting to use, all this useful information. Whole week of meal planning. More classes for teaching me how to cook. Basically I am a non cooker—TV dinners and eat out. Keep cooking fun.
Still need help with the 50/50 method. Reviews of everything you taught us.

5. Do you have any suggestions to make Kitchen Creations better?
You do an excellent job. Thank you. No suggestions, everything was great. Great as is. No changes, cooking with portions is good and food is delicious. You are already doing a good job. It just gets better every week. Keep it up. It should be expanded so more people can benefit. I had to wait for almost a year for this class. Introduce everyone at the beginning of the class and have all questions for the end of the lecture for less interruptions. More Classes—maybe you could let us know about some more classes some place else. Keep it the way it is, it is great!

6. How did you hear about Kitchen Creations? 1 Word of Mouth; 11 via newspaper;
1 radio; 1 via diabetes counselor; 1 via sister; 4 doctor; 1 web site.

Short Term Objectives:
80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method.
100% participants who attended all session or some of the classes made comments or in direct comments they gain diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method.

60 % of participants will plan to use the Diabetes Food Guide Pyramid and 50/50 method.
Of the 30 participants students only 19 completed final evaluation.
63% used Diabetes food guide pyramid.
57% measure food portions.
63% used the 50/50 method to control the amount of carbohydrates they eat at a
meal.
84% read food labels to find the amount of carbohydrates in serving sizes.
36% eat at least 2 serving of whole grains per day.
57% eat as least 2 serving of non-starch vegetables at dinner.
36% used more herbs and spices to flavor foods instead of salt and fat. = 7

Kitchen Creations Impact Report
Part of KA 703 Nutrition Education and Behavior – Bernalillo County
October 07 – September 08 FYI
March, June KC annual report combined

Target Audience: Diabetics and family members of diabetics.

Classes: Every four Tuesdays in March and June, 2008.

Impact report includes both classes combined.

Description of target audience
Thirty participants attended. (March, 2008 = twenty-one and June, 2008 = nine.

March, 2008:
Diabetic ages included four late 40’s year old; eight 50 – 59 year olds; eight 64 - 68 year olds; nine 70 – 78; and one 80 year old. Eighteen participants were diabetics. The other participants did not have diabetes, but prepared food for a diabetic.

March, 2008 participants attending included ten Hispanics; two Native Americans; thirteen White; two Hispanic/White, and two Caribbean. Nineteen females and eleven males.
Two instructors for both classes were two Hispanic females and one African -American female who assisted in setting up cooking stations.

Curriculum: Updated Kitchen Creations Diabetes Cooking School Curriculum Workbook; Updated American Diabetes Cook Book; and New Mexico Diabetes Cook Book; various additional lesson handouts and hands-on activities.

Weekly Evaluations statements from participants included:
Session I: Meal Planning evaluations comments indicated:
All the participants commented that the class was very informative; enjoyable, and good or excellent presentation. Explanation is presented in a manner understandable for all participants. Appreciate the time and effort to make these presentations—it’s very helpful. This was great. We loved the class. Great ideas – made a lot of sense. Got a lot of ideas. Instructors could not have done a better job. I am auditing the class. I am benefiting from the different perspective because of different presenters from the previous class. Thank you very much and I appreciate your attitude, kindness and humor. Bless you. What good teachers; Thank you so much for offering this plan.
Liked the 50/50 (high and low carbohydrates) plate concept; Well done & very consistent; got some very good information about meal planning for healthy eating. I suspected for years I was a diabetic. I couldn’t do the exchange—it drove me insane. I cried when they told me this was the 50/50 plan. I can do it! (She did literally cry when she realized she could control diabetes with the 50/50 plan). Looking forward to next session. If we all followed a diabetic diet we would all be healthy. Hands-on experience was great. Will help us make choices. I feel less confused because I like the 50/50 concept. I learned so much that I can cook for my family (husband). I feel I understood the foods and carbohydrates better, and how to control them. I was waiting to take this class since last year. Just learning what constitutes a meal is great. I tend to snack too much and skip meals. So I have to learn how to balance my meals.

Session II Balancing Carbohydrates: Evaluations comments included:
The majority of the participants indicated class was very informative, was very good, and was enjoyable. Additional comments included: More great information that has assisted me in managing my diabetes. It is very helpful; useful information on sweeteners. I was glad to learn diabetics can have dessert. I’m learning so much- it’s all so new to me. This class has opened my eyes to the heart problem combined with the diabetes. Easy to fix recipe. Have learned so much. Very good instructors. Fun class. I enjoy having someone to cook with. Liked learning to cook and got some recipes to try.

Session III: Vegetables, Beans, and Grains:
Evaluation comments by participants included: The majority of the participants indicated the class was good, informative, learned a lot, was wonderful. Glad to be part of this class. I liked the hands-on experience. These ladies are knowledgeable and excellent teachers. My head is flooded with a wealth of useful information. Is this class free???? Cooking was a pleasure and food very good. Excellent, Excellent. Please keep it up –fun and delicious.
Additional comments included: Food was delicious and easy to prepare. Thanks for the bean cooking times. Understanding makes such a difference. The cooking instructions are clear and understandable. Team work looks great making the preparations of foods. Very delicious. I got great information on dietary fiber in vegetables, beans, and grains. Learned how to cook. I now feel I can cook and eat healthy for a better life. I realize that cooking well is a dying art. Maybe that’s why our young people are so overweight and fighting diabetes. They eat too many fast foods with hidden ingredients that are not very healthy. I can only say thank your for making my life more enjoyable. I wish to refer my nieces to the next cooking classes. I have learned more at these classes than I ever got at Doctor’s appointment. Really appreciate the classes. Best straight forward Diabetic Education course I have been at.

Evaluation IV: Heart Healthy Cooking
comments included: Majority of participant’s comments indicated they really enjoyed classes. Was a great class. Great information. Additional comments included:
Learned how to change my eating habits which I hope will be proactive to avoiding diabetes. My husband’s sugar has been great this past month. He has lost 10 pounds. Lesson low fat eating was beneficial for me to learn about the heath of my heart. I have shared the information with family members. I feel sad that our class is ending. I have learned so much to help my husband and myself. Need to keep this class going. Have had a wonderful time during this class. Learned a lot of things about cooking, especially balance of a plate. Lot of information. Will have a lot of reviewing at home. Wish this class was longer.

Overall program evaluation questions and responses included: Only nine participants completed all four sessions and completed the program final evaluation.



1) What did you like most about Kitchen Creations?
Hands on activities = 3. Eating =2. Learned a lot. Low Fat cooking & cooking with others. Reducing cholesterol. Team work in cooking. Delicious dishes. The practical ways to balance blood sugars with “normal”, not diabetic or special foods. Learning to eat new foods. Very comprehensive class which is much more detailed than the diabetic meetings I have had before. The information and the pleasing, casual instruction. Healthy cooking. Food was delicious. Simple meal plans. Everything balanced out well—lectures and cooking. Getting to practice what we learned. Everything presented was very enjoyable- informative. All the very informative and hands on. How to make different portions & what foods to make.

2. How has participating in Kitchen Creations helped you manage your diabetes?
I use the Diabetes Food Guide Pyramid to plan a day’s meal. = 12
I measure food portions. = 11
I use the 50/50 method to control the amount of carbohydrates I eat at a meal. = 12
I read food labels to find the amount of carbohydrates in serving sizes. = 16
I eat at least 2 serving of whole grains per day. = 7
I eat as least 2 serving of non-starch vegetables at dinner. = 11
I use more herbs and spices to flavor foods instead of salt and fat. = 7

3. What are some of the things your learned that you did not know or that surprised you?
Learned food safety tips. Transference or cross-contamination of foods. Importance of iron, recipes cooking with herbs and spices, and cooking temperatures. To use the 50/50 method to control the amount of carbohydrates. Portion sizes and the importance of portion control for us. How to count carbohydrates. Totally surprised at the sugar amount in 12 oz. coke. I never drink it but helpful to tell my nieces and nephews. Some of the negative additives in our fast foods and drinks (sodas) that poorly affect our health and health of our children. More healthy foods. For a diabetic, not to skip meals. Hidden Sugars. How important label reading is and carbohydrates numbers that make sugar in the body. What I can and can not do or eat. Cottage cheese is a meat.

4. What things do you still need to learn about meal planning or cooking for people with diabetes?
Just need to work at planning better. To substitute herbs and spices instead of salt and fats that is bad for us. Need support over a longer time period. Fat control. I think all subjects heave been adequately covered. Learning how to best get back to basics for shopping and the preparation and cooking of foods. Learn to understand the recipes. I have been using the hand-outs to plan meals to get the 50/50 plate. Putting to use, all this useful information. Whole week of meal planning. More classes for teaching me how to cook. Basically I am a non cooker—TV dinners and eat out. Keep cooking fun.

5. Do you have any suggestions to make Kitchen Creations better?
You do an excellent job. Thank you. No suggestions, everything was great. Great as is. No changes, cooking with portions is good and food is delicious. You are already doing a good job. It just gets better every week. Keep it up. It should be expanded so more people can benefit. I had to wait for almost a year for this class. Introduce everyone at the beginning of the class and have all questions for the end of the lecture for less interruptions. More Classes—maybe you could let us know about some more classes some place else. Keep it the way it is, it is great!

6. How did you hear about Kitchen Creations? 4 Word of Mouth; 11 via newspaper;
1 radio--??; 1 via diabetes counselor; 1 via sister.

Short Term Objectives:
80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method.
100% participants who attended all session or some of the classes made comments or in direct comments they gain diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method.

60 % of participants will plan to use the Diabetes Food Guide Pyramid and 50/50 method.
Of the 30 participants students only 19 completed final evaluation.
63% used Diabetes food guide pyramid.
57% measure food portions.
63% used the 50/50 method to control the amount of carbohydrates they eat at a
meal.
84% read food labels to find the amount of carbohydrates in serving sizes.
36% eat at least 2 serving of whole grains per day.
57% eat as least 2 serving of non-starch vegetables at dinner.
36% used more herbs and spices to flavor foods instead of salt and fat. = 7

I CAN Nutrition Education and Behavior

Actions Program Tools: Eating Right is Basic Enhanced Version Nutrition Program; USDA MyPyramid, Dietary Guidelines, Food Safety – Fight Bac.

EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM – ADULT PROGRAM

TARGET AUDIENCE:
Women, Infant, Children Program - WIC: East Multi Service Center at Zuni SE; Broadway SW WIC, 1st Choice at Candalaria NW (English & Spanish); Alamosa Community Center NW WIC; Alameda WIC NW(Spanish & English); La Mirada NE WIC; Isleta Pueblo WIC. 154 graduated.

ALBUQUERQUE PUBLIC SCHOOLS EVENSTART & TITLE I PARENT PROGRAMS:
Elementary Schools: Adobe Acres; La Mesa; Barcelona Primer Exito & Juntos; Kit Carson; East San Jose; Lavaland; and Pajarito. The majority participants in these groups only speak Spanish. 56 parents graduated.

OTHER GROUPS:
CES Parenting Program; Enlace Comunitario; GRADS at Alternative High School program and Parent Teen Pregnancy group; CYF Child Development Child Protective Services. Various adult home groups and individuals. 80 graduates.

NEW groups: Team Works; Christina Duncan Charter School parents; UNM student parent groups; and Barelas Senior Center.
As a result of I CAN Home Economist I CAN program promotion to Health for the Homeless coalition, five representatives provided information about their program at the I CAN staff meeting and called for I CAN training. Additional shelters were also recruited by the educators via list provided by the I CAN Home Economist.
These new groups from the Domestic Violence Shelters; Transitional housing for families; and one program for Women with co-occurring mental and addictive disorders included Maria Amadia Teen Shelter; Health Care for the Homeless; Catholic Charities; May’s Place Shelter for Women;; Susan’s Legacy; Saranam; Casa Milagro Transitional housing and Joy Junction. 124 graduates.

HOME DAY CARE PROVIDER PROGRAMS:
PAN, Choices for Families; Carino; H.E.L.P. and VIDA referrals –all educators.

PROVIDER GROUPS: Extension Office Provider class (one Spanish and one English program); VIDA provider classes (one Spanish & one English program).
Two Regional Early Care & Education Provider Conferences conducted by three educators conducted Spanish & English. Conferences where held in Albuquerque and in Belen. Valencia County did not have an educator available to do this RECEC program.
189 graduated from these provider groups. Forty one per-cent of I CAN graduates were center based or home based providers.

1) EFNEP GRADUATES AND CONTINUING FAMILIES.
a) Total number of program families was 512. 465 (91%) were new to the program with 2335 number
of persons within these families.
b) 455 graduated (89%). Six educators graduated an average of 73 clients. Ten families continued with these six educators. One new educator was hired in mid-December. She graduated an additional 20 adults with 54 families continuing.
c) Ethnicity:
White: F= 36 M= 2 = 38 (7%) Black: F= 9 M =0 = 9 (2%) N. Amer. F= 8 (2%) M = 0
Hispanic F=434 (85%) M=16 (3%) = 450 (88%) Asian F=7 (1%)

EDUCATIONAL RESULTS:
a) 455 graduates, 91.4% of families had a positive change in any food group at exit (Grain, Fruit,
Vegetables, Dairy, Meat).
b) Percent with a 3-1-1-1-1 food pattern at entry 14% Exit: 34.0%
c) Percent with 6-2-3-2-2 food pattern at entry 2.6% and Exit 2.9%

1) EFNEP PROGRAM OBJECTIVE:
2) Adult graduates will demonstrate acceptable practices in:
a) food resource management: (ie plans meals, compares prices, does not run out of food and uses grocery lists)
b) nutrition practices: (ie plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast.)
c) food safety practices )ie thawing and storing foods properly
d) all three categories listed above: Food resource management, nutrition practices and food safety.

BEHAVIOR CHECKLIST SUMMARY REPORT:
IMPROVEMENT BY CLUSTER OF BEHAVIOR
Food resource management practice of EFNEP participants improved as indicated by the following:
49% (214 participants) more often planned meals in advance.
51% (222 participants) more often compared prices when shopping
50% (219 participants) less often ran out of food before the end of the month.
53% (233 participants) more often used a list for grocery shopping.

Nutrition Practices of EFNEP participants improved as indicated by the following:
48% (201 participants) more often planned meals in advance.
45% (189 participants) more often thought about healthy food choices when deciding what to
feed their family.
57% (197 participants) more often used the “Nutrition Facts” on food labels l to make food
choices.
47% (197) participants reported that their children ate breakfast more often.

Food Safety practices of EFNEP participants improved as indicated by the following:
50% (225 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 42% (189 participants) ALWAYS follow the recommended practice.
68% (309 participants) more often followed the recommended practice of not thawing foods at room temperature. Further more, 47% (213 participants) ALWAYS follow the recommended practice.

IMPROVEMENT BY CLUSTER OF QUESTIONS:
Food Resource Management Practices:
79% (348 participants) showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).
58% (252) showed improvement in two or more food resource management practices (same as above)
43% (189) showed improvement in three or more food resource management practices (same as above)
23% (99) showed improvement in all four food resource management practices.

Nutrition Practices:
78% (329 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.
63% (263) showed improvement in two or more nutrition practices.
49% (204) showed improvement in three or more nutrition practices.
34% (142) showed improvement in three or more nutrition practices.
19% (80) showed improvement in all five nutrition practices.

Food Safety:
74% (332 participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.
44% (198) showed improvement in both food safety practices.

IMPROVEMENT BY FOOD –RELATED PRACTICES BASED ON EFNEP SURVEY.
25% (114 participants) at ENTRY demonstrates acceptable practices of food resource
management (i.e. plans meals, compares prices, does not run out of food and uses grocery lists)
57% (261) at EXIT demonstrated acceptable food resource management. (Same as above.)

13% (61) at ENTRY demonstrated acceptable nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with out adding salt, read nutrition labels and has children eat breakfast).
42% (191) at EXIT demonstrated acceptable nutrition practices (same as above)

38% (174) at ENTRY demonstrated acceptable food safety practices (i.e. thawing and storing foods properly).
87% (392) at EXIT demonstrated acceptable food safety practices (same as above).

5% (24) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices, and food safety.
31% (143) at EXIT achieved acceptable scores in all three categories listed above.
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FOOD STAMP NUTRITION EDUCATION PROGRAM

TARGET GROUP - FSNEP ADULT PROGRAM:
AGENCY COLLABORATION:
Four Income Support Division Offices in NE, SE, SW. NW ISD
Women, Infant, and Children (WIC): La Mirada Health Clinic NE;
Candalaria WIC NW; Broadway SE; Isleta Pueblo WIC

Other Adult Groups: Joy Junction Homeless Center; Saranam homeless group; UNM parent groups; VIDA provider group; Susan Legacy; Barelas Senior Center; GRADS Teen pregnancy; Casa Milagro Transitional housing; CES parenting groups and home based providers.

Total Adult graduated was 191. A total for four educators worked with FSNEP this year. One educator terminated in July, 07.

Scranton evaluations are done before and after classes each class. End of year Scantron reports were not available at the time of preparing this report.
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ICAN YOUTH PROGRAMMING:

Action Program Tools: EFNEP and FSNEP Youth Curriculum:
USDA Team Nutrition Curriculum including Food & Me (Pre-k & K); Food Time (1 -2 grades); and Food Works (3 - 5th grades). USDA Eat Right Play Hard Power Panther curriculum for 3rd graders and USDA My Pyramid for 1st - 5th graders.

The classroom sessions include subject matter topics with food activities and/or games and food demonstration to allow students to taste and try new foods.

Only the FSNEP youth program includes the I CAN Connections Program (High School – Elementary school collaboration).

TARGET AUDIENCE YOUTH PROGRAM:
Albuquerque Public Schools youth receiving free or reduce meal in Pre-K – 5th grades; middle school, or High School. Youth attending summer community centers receiving free or reduced lunches; other limited resource youth in other types of programs.

EFNEP YOUTH PROGRAMMING:

Summer Youth Groups:
Community Centers in collaboration with Bernalillo County Urban Youth Program: Alamosa; Westside; Cesar Chavez; McKinley; and Pat Hurley.

School groups
Van Buren Middle School; Albuquerque High School; Crestview Elementary; Las Puertas Alternative School; Martin Luther King Elementary; Del Norte High School; Manzano High School

Other Youth groups: La Mesa Even Start, El Pueblo Apartments; Central Vacation Bible School; Crestview Christian Academy; and Hawthorne Child Development program.
Total EFNEP youth graduating: 668

Gender and Ethic characteristics:
White: F 72 (11%) M 97 (15%) = 169 (25%); Black: F 17 (3%) M 23 (3%) = 40 (6%)
Asian: F 12 (2%) M 9 (1%) = 1021 (1%); Hispanic F 198 (30%) M 215 (32%) = 413 (62%);
Native American F 14 ( 2%) M 11( 2%) = 25. Grand total of 668 youth graduates.

Depending on the lesson taught, each educator verbally quizzes students as a summary to each lesson. The majority of the youth can respond to the basic nutrition questions. No formal youth evaluations have been developed. Teachers have responded to the I CAN Home Economist and educators that they are very pleased with the youth programming and have rated it excellent. Many of the teachers worked with this program this year have requested additional classes for next program year.
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Del Norte High School; Joy Junction Youth Group; Pat Hurley Community Center; Enlace Comunicatoria Youth Group; Manzano High School; Chelwood Elementary School; Navajo Elementary; Alamosa Community Center; Westside Community Center; Montezuma Elementary; and Young Children’s Health Center graduating 256 youth.

EFNEP Educators on FSNEP Youth Funding: Edward Gonzales; Carlos Rey; Acoma, Hawthorne, Montezuma, Mission, Adobe Acres Lavaland, and Christian Duncan, and La Promesa Charter School graduating 712 Elementary youth. Total = 968 youth graduates.

FSNEP Volunteers: APS Elementary Teachers:
Total volunteer teacher time reported was 571 hours plus an additional non-teacher volunteer time of 362 hours for a total of 933 hours. These hours are in-kind match for the Bernalillo County ICAN FSNEP program. Valued Volunteer time in dollars could be valued at $10.00 per hour equals $9,330.

10,168 FSNEP youth and adults were reached via indirect contacts and one time programming.