KA 703. Nutrition Education and Behavior

Was approached by the coordinator for Helping Hands Hospice about a Cooking for One School for their clients that had recently lost a loved one. Hospice provides bereavement care for one year. In addition to information on how to change their cooking patterns, she felt that they needed information on stress management and taking hold of their finances. By teaming up with ICAN we were able to develop a 2 hour class that met 4 times meet the needs of Hospice and ICAN. The ICAN educator presented the Eat Well, Live Strong Curriculum which focuses on eating more fruits and vegetables. Every lesson had an easy exercise component with it. The participants divided up into two groups and each group prepared a dish. A complementary food item was provided by Hospice, so that a complete meal was offered. The recipes selected as well as others came from other EFNEP sites and had two servings, they were modified to make the number of servings needed for the class. In addition to the programs described below, presentations on emergency preparedness, stress management and financial records were presented by the Home Economist.

During the second class a lesson on food safety was presented. The presentation focused on the 4 areas of food safety: clean, cook, separate, and chill. The 2-hour rule and danger zone were stressed along with the importance of washing fruits and vegetables and storage suggestions. The booklet titled: “Kitchen Companion” was provided along with a meat and refrigerator thermometer and a magnet with a listing of the cook to temperatures. Eleven attended the second session.

During the third class a special lesson on tips for cooking for one was added and taught by the home economist. This lesson discussed cutting down recipes, making regular sized meals and freezing leftovers into frozen dinners. Meal planning and safely storing left overs was also discussed. Eleven attended the third session.

Presented two programs to the 9th grade food science class on MyPyramid and Milk and Bone Health. Students learned about MyPyramid and how many calories and how much food from each group each individual should be eating daily. They learned about portion sizes and which foods go in which group. Then we discussed their typical day’s meals. Most discovered that they were lacking the amount of food needed in at least one food group usually vegetables. During the second program students learned about the importance of calcium to their bone health and good sources of calcium. Twenty-two students participated in at least one class.

Discussed Healthy Snack Ideas with the Tucumcari High School Health Classes. During the program the youth learned what to look for in a healthy snack and learned how to read labels of prepackaged snacks. They worked in teams to decide which snack was healthier and then presented to the rest of the class. After the activity, it was determined that most packaged snacks are not healthy and we brainstormed ways to prepare fruits and vegetables as healthy snacks. Fifty-three youth were in the 4 classes.

The Extension Association club program for November was on Recycling Leftovers and included ideas for making your own microwave dinners, tips for utilizing your freezer, planned leftover ideas, and most importantly food safety information. Participants received a booklet reminding them of food safety information, a food storage chart, tips, and some planned leftover meal ideas. The program was distributed to 6 clubs and was presented to 55 ladies.

Twenty-three people participated in the Annual Kitchen Creations Cooking School held in February, but only 16 completed all 4 sessions. Participants gained knowledge on meal planning and learned to cook foods in different ways. Many even tried new foods. Stir-frying is a new concept to many families and is a healthy way of preparing meals. Many expressed gratitude for the class. Over half reported that they had tried the tips presented and their blood sugar levels had gone down. One reported that her blood sugar had dropped 100 points. A retired Health Department Nutritionist assisted with the classes.

To support our clientele with diabetes, a quarterly newsletter was developed with helpful tips, recipes, and a balanced menu example. Four issues of this newsletter were developed during this reporting period. Agent has received complements from Nurse Practitioners and they are encouraging their patients to sign up for it. Currently there are 182 on the mailing list.

Throughout the year, met with 9 diabetics and their families to help them understand their diet better. Sessions focused on identifying carbohydrate foods and portion sizes, reading labels, and balancing meals.

The Annual Extension Holiday Showcase, “Believe”, was presented three times to approximately 423 people. A segment of this program targeted “Holiday Food Safety” and “Egg Safety Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and healthy eating tips. 45% replied that they will make a conscious effort to utilize the information provided.

Agent developed a program called “Pot Pies & More”. This program provided ways to modify old fashion pot pies with a few simple change-ups, to make a healthier recipe. It provided information on reducing fat, sugar and salt, how to make healthy substitutions, ingredients to cut back on, and changing cooking and preparation techniques. This program was presented as a leader training, which in turn was given to approximately 120 people. It was also given to 22 Clovis School cafeteria employees. Several weeks after the program clientele were still committing that using this information they have modified recipes other than pot pies. 40% of the participants reported a change in cooking techniques.

A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. The program targeted snacks and sugar. There were 21ladies that attended this program. One mother said she had never been taught how to read labels and how much sugar is in snack foods. She said “I am more aware of how to make better choices concerning my children’s snacks”.

“Food Preservation” information was distributed to approximately 143 adults and youth through Farmers Market and the Extension Office. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family.

This agent also aided the Extension Program Assistant in preparing nutrition programs for 359 youth in area schools. These programs target MyPyramid and the importance of eating a well-balanced diet, proper exercise and healthy snack choices.


An “Emergency Preparedness” program was presented to 32 PEO members. The participants learned the importance of having an Emergency Food Pantry List. A kit was shown with the foods and supplies from the Emergency Supply list. The participants also gained knowledge on why and how to make a plan in the event an emergency occurs and the importance of food safety. A great deal of discussion was held to talk about basic supplies that need to be prepared and other information that pertains to being prepared. 25% of the participants said they planned to go home and use the information to help prepare in the event of an emergency.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed.

This year, 3714 people have attended ICAN nutrition classes with 446 youth and 40 adult graduating. The home economist provides support to the ICAN Nutrition Educator who teaches a series of four to six nutrition classes to youth and adults in schools and outside the school setting. The home economist assisted with developing the County Action Plan and keeping it updated. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 80% of the participants reported knowledge gained on programs given, and 25% of the participants stated they definitely will make changes.

I CAN
In the last year the Lea County I CAN program has remained steady in the youth and adult participants. To begin the year the County Action Plan was completed, and goals and objectives were discussed the State Coordinator. In May 2011 a second nutrition educator was hired and trained for the programming efforts that would take place during the remainder of the year. Each of the educators have worked within the Hobbs and Lovington School Districts to provide nutrition education to the elementary school-age youth in the county. Their goals for youth graduates has been reached or exceeded. Adult classes have been more challenging to schedule. A partnership was set up with the Nor Lea Hospital to begin setting up classes through their community outreach—those classes are still being coordinated.

Several onetime programs have been set up throughout the county through the schools like Earth Day at Taylor Elementary School in Hobbs or extension programs like the Progressive Agriculture Safety Day. The educators have presented the My Pyramid and Food Safety presentations to the youth and adults present.