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KA 703. Nutrition Education and Behavior (Lea County)
Plan Goals
Improve health of Lea 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
Several general nutrition, food preparation and food safety workshops were given throughout Lea County, during 2008. The programs were delivered to local civic organizations, extension homemaker clubs, and the general public. The participants in each of the programs reported the following information, through a post evaluation survey:
*Those attending the hand washing program, reported they would be using regular soap and warm water to keep germs away rather than using an antibacterial soap or the hand sanitizers.
*Those attending the food safety programs, reported they would begin thawing out foods in the refrigerator, rather than the countertop or hot water methods; begin washing fruits and vegetables better; a food thermometer would be used to heat foods (especially meat) to the correct temperature, rather than estimating.
*Those attending a general nutrition program, reported they would begin trying to eat a variety of foods in their diet, rather than the same "old comfort foods" and food labels would become a part of their grocery store reading. Other reported that they would begin using smaller portion sizes when eating at home or out.
*Those attending the hand washing program, reported they would be using regular soap and warm water to keep germs away rather than using an antibacterial soap or the hand sanitizers.
*Those attending the food safety programs, reported they would begin thawing out foods in the refrigerator, rather than the countertop or hot water methods; begin washing fruits and vegetables better; a food thermometer would be used to heat foods (especially meat) to the correct temperature, rather than estimating.
*Those attending a general nutrition program, reported they would begin trying to eat a variety of foods in their diet, rather than the same "old comfort foods" and food labels would become a part of their grocery store reading. Other reported that they would begin using smaller portion sizes when eating at home or out.
Kitchen Creations 2008: Diabetic Cooking School.
As an annual event in Lea County the participants of the diabetes cooking reported the following:
*80% of the class participants increased their knowledge level in reading labels and comparing regular and sugar free products.
*90% of the class participants were able to dispell at least one myth they had about diabetes at the end of class.
*50% of the class participants were able to plan out alternative methods for cooking their favorite foods.
*65% of the class participants have begun to choose foods from a restuarant menu, based on how the food was prepared. For insistance, they have begun choosing grilled foods over fried foods on a menu.
*60% of the class participants began using the foods that were prepared during the cooking school for their families to enjoy.
As an annual event in Lea County the participants of the diabetes cooking reported the following:
*80% of the class participants increased their knowledge level in reading labels and comparing regular and sugar free products.
*90% of the class participants were able to dispell at least one myth they had about diabetes at the end of class.
*50% of the class participants were able to plan out alternative methods for cooking their favorite foods.
*65% of the class participants have begun to choose foods from a restuarant menu, based on how the food was prepared. For insistance, they have begun choosing grilled foods over fried foods on a menu.
*60% of the class participants began using the foods that were prepared during the cooking school for their families to enjoy.
Defensive Cooking Program 2008:
Ninety percent of the students enrolled in the life skills program at the Hobbs High School are employed in the food industry. Each of the students work as a cook, on the clean up crew or as a server. As a part of a food safety unit, a program on Defensive Cooking is done with the youth. A total of 29 youth participate in the one-time class. Through a pre/post evaluation, the following has shown true:
*80% of the class participants increased their knowledge of proper hand washing techniques and kitchen santiation.
*90% of the class participants became aware of proper labeling procedures for all chemcials and food products that could be found in the kitchen area.
*80% of the class participants were able to use the class time training as a certification credit within their work place.
60% of the class participants became aware of food safety problems to look for and correct in the work place.
Ninety percent of the students enrolled in the life skills program at the Hobbs High School are employed in the food industry. Each of the students work as a cook, on the clean up crew or as a server. As a part of a food safety unit, a program on Defensive Cooking is done with the youth. A total of 29 youth participate in the one-time class. Through a pre/post evaluation, the following has shown true:
*80% of the class participants increased their knowledge of proper hand washing techniques and kitchen santiation.
*90% of the class participants became aware of proper labeling procedures for all chemcials and food products that could be found in the kitchen area.
*80% of the class participants were able to use the class time training as a certification credit within their work place.
60% of the class participants became aware of food safety problems to look for and correct in the work place.
Twenty five Extension Homemaker members were presented with a program on grilling foods. At the end of the program the members attending the programs learned:
*Grilling foods can be a healthy alternative to frying foods.
*Grilling foods may take some preparation time, but there is less clean up time.
*Because grilling uses a lot of fresh ingredients, the cost is generally very little.
*Grilling foods can be done year around whether they are using a grilling applicance or an outdoor grill.
*Grilling foods can be a healthy alternative to frying foods.
*Grilling foods may take some preparation time, but there is less clean up time.
*Because grilling uses a lot of fresh ingredients, the cost is generally very little.
*Grilling foods can be done year around whether they are using a grilling applicance or an outdoor grill.
Kitchen Creations 2007: Diabetic Cooking School.
As an annual event in Lea County the participants of the diabetes cooking reported the following:
*85% of the class participants increased their knowledge level in reading labels and comparing regular and sugar free products.
*90% of the class participants were able to dispell at least one myth they had about diabetes at the end of class.
*45% of the class participants were able to plan out alternative methods for cooking their favorite foods.
*60% of the class participants have begun to adopt the 50/50 plate when choosing foods from a buffet line at the local resturants.
As an annual event in Lea County the participants of the diabetes cooking reported the following:
*85% of the class participants increased their knowledge level in reading labels and comparing regular and sugar free products.
*90% of the class participants were able to dispell at least one myth they had about diabetes at the end of class.
*45% of the class participants were able to plan out alternative methods for cooking their favorite foods.
*60% of the class participants have begun to adopt the 50/50 plate when choosing foods from a buffet line at the local resturants.