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KA 703. Nutrition Education and Behavior (Doņa Ana County)
Plan Goals
Improve the health of Dona Ana 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
ICAN Youth Classes: The Dona Ana County ICAN Youth Program graduated a total of 1,810 young people who completed at least four classes of the "Eat Smart, Play Hard" USDA curriculum. This is 622 more students than the 2005-06 reporting year. The youth learned about eating healthy snacks and the importance of breakfast as well as physical exercise. Most of the youth were 3rd and 4th grade students.
Volunteers: One hundred fifty volunteers contributed nine hundred sixty-eight hours of their time in both the adult and youth ICAN classes. At $17.00 per hour $16,456.00 were contributed to the ICAN Program.
Gayla Weaver, Dona Ana County
Volunteers: One hundred fifty volunteers contributed nine hundred sixty-eight hours of their time in both the adult and youth ICAN classes. At $17.00 per hour $16,456.00 were contributed to the ICAN Program.
Gayla Weaver, Dona Ana County
ICAN Adults: The ICAN Nutrition Education Program in Dona Ana County is staffed with eight nutrition educators delivering series classes to limited resource adults and youth.
Six hundred and thirty (630) adults completing 5,040 lessions graduated from the Ideas for Cooking and Nutrition Program during the 2006-07 program year. At least six of the eight classes included a hands-on food preparation ativity. All classes are bilingual. Another four hundred and thirty-two (432) adults attended ICAN classes but did not complete the series.
According to the behavior checklist administered by a pre- and post-test, EFNEP participants improved food resource management practices as indicated by the following:
42% more often planned meals in advance, 40% more often compared prices when shopping, 32% less often ran out of food before the end of the month, and 42% more often used a list for grocery shopping.
Nutrition practices of EFNEP participants improved as indicated by the following: 41% more often planned meals in advance, 39% more often thought about healthy food choices when deciding what to feed their family, 35% more often prepared foods without adding salt, 43% more often used the "Nutrition Facts" on food labels to make food choices, and 34% reported that their children ate breakfast more often.
Food safety practices of EFNEP participants improved as indicated by the following: 26% more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 20% ALWAYS follow recommended practice and 29% more often followed the recommended practice of not thawing foods at room temperature. Furthermore, 20% ALWAYS followed the recommended practice.
One thousand seven hundred and forty-three (1,743)individuals were reached during a one-time recruitment event. These included but were not limited to open house at the public schools, health fairs, and child care provider trainings.
Six hundred and thirty (630) adults completing 5,040 lessions graduated from the Ideas for Cooking and Nutrition Program during the 2006-07 program year. At least six of the eight classes included a hands-on food preparation ativity. All classes are bilingual. Another four hundred and thirty-two (432) adults attended ICAN classes but did not complete the series.
According to the behavior checklist administered by a pre- and post-test, EFNEP participants improved food resource management practices as indicated by the following:
42% more often planned meals in advance, 40% more often compared prices when shopping, 32% less often ran out of food before the end of the month, and 42% more often used a list for grocery shopping.
Nutrition practices of EFNEP participants improved as indicated by the following: 41% more often planned meals in advance, 39% more often thought about healthy food choices when deciding what to feed their family, 35% more often prepared foods without adding salt, 43% more often used the "Nutrition Facts" on food labels to make food choices, and 34% reported that their children ate breakfast more often.
Food safety practices of EFNEP participants improved as indicated by the following: 26% more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 20% ALWAYS follow recommended practice and 29% more often followed the recommended practice of not thawing foods at room temperature. Furthermore, 20% ALWAYS followed the recommended practice.
One thousand seven hundred and forty-three (1,743)individuals were reached during a one-time recruitment event. These included but were not limited to open house at the public schools, health fairs, and child care provider trainings.
The ICAN Food Stamp Nutrition Education Program delivered eight cooking and nutriton classes to 56 senior citizens of Dona Ana County during the 2006-07 year. The agencies that collaborated with us were the Quality Senior Citizen Services in Anthony, Munson Senior Center and the T.O.P.S. organization in Las Cruces.
Nutrition classes taught included Back to Basics, Beyond Basics, Making the Most of Your Food Dollar, Quick and Easy Meals, Food Safety, Fruit and Vegetables and Live It Don't Diet. Many of the seniors in Dona Ana County are living on very limited fixed incomes and are often cooking meals for only one person. Several of the seniors had diabetes and appreciated the class on the importance of a balanced breakfast to maintain healthy blood sugar levels. The seniors were encouraged to choose nutrient dense food for snacks and to limit the use of salt in food prepartation. Referrals to food assistance agencies were encouraged when warranted.
Nutrition classes taught included Back to Basics, Beyond Basics, Making the Most of Your Food Dollar, Quick and Easy Meals, Food Safety, Fruit and Vegetables and Live It Don't Diet. Many of the seniors in Dona Ana County are living on very limited fixed incomes and are often cooking meals for only one person. Several of the seniors had diabetes and appreciated the class on the importance of a balanced breakfast to maintain healthy blood sugar levels. The seniors were encouraged to choose nutrient dense food for snacks and to limit the use of salt in food prepartation. Referrals to food assistance agencies were encouraged when warranted.
Kitchen Creations Diabetes Cooking Schools: Two Kitchen Creations Diabetes Cooking Schools in Spanish were provided to the residents of northern and southern Dona Ana County.
Our first class series was held in Radium Springs at the Community Resource Center from 10:00 - 2:00 p.m. on four consecutive Saturdays beginning Jamuary 27, 2007. A van of clients from the Ben Archer Health Clinic in Hatch came each week for the classes. Fifteen individuals were present for instruction on the Diabetes Food Guide Pyramid, balancing their meals with low and high carbohydrate foods, and the inportance of identifying serving sizes and number of servings. The evaluations were very positive and one of our male diabetics lost 7 pounds since he started the class. One of the comments read, "I liked using Native New Mexican recipes during our cooking lab."
The second Kitchen Creations Cooking School was taught at the Saint Anthony's Catholic Church fellowship hall in Anthony, New Mexico. This is the first Kitchen Creations class series offered in the Anthony area that has been well attended. We had previously used the home economics labs at the Gadsden High School located outside the city limits. This taught us that the location is very important. We put flyer advertising the class in the church bulletin as well as other community b uildings. The priest visited our class twice and was very appreciative of NMSU's educational services in Anthony.
We had 26 participants with 5 males and 20 females. At the end of each session, class members were asked to set a goal for the following week. The evaluation sheets were positive and all of them wanted more Kitchen Creations classes in Anthony. The test tubes showing the amount of fat in commonly consumed food made a great impact on the class. Several participants said that they would reduce the number of times they bought fast foods that were high in saturated fat.
Our first class series was held in Radium Springs at the Community Resource Center from 10:00 - 2:00 p.m. on four consecutive Saturdays beginning Jamuary 27, 2007. A van of clients from the Ben Archer Health Clinic in Hatch came each week for the classes. Fifteen individuals were present for instruction on the Diabetes Food Guide Pyramid, balancing their meals with low and high carbohydrate foods, and the inportance of identifying serving sizes and number of servings. The evaluations were very positive and one of our male diabetics lost 7 pounds since he started the class. One of the comments read, "I liked using Native New Mexican recipes during our cooking lab."
The second Kitchen Creations Cooking School was taught at the Saint Anthony's Catholic Church fellowship hall in Anthony, New Mexico. This is the first Kitchen Creations class series offered in the Anthony area that has been well attended. We had previously used the home economics labs at the Gadsden High School located outside the city limits. This taught us that the location is very important. We put flyer advertising the class in the church bulletin as well as other community b uildings. The priest visited our class twice and was very appreciative of NMSU's educational services in Anthony.
We had 26 participants with 5 males and 20 females. At the end of each session, class members were asked to set a goal for the following week. The evaluation sheets were positive and all of them wanted more Kitchen Creations classes in Anthony. The test tubes showing the amount of fat in commonly consumed food made a great impact on the class. Several participants said that they would reduce the number of times they bought fast foods that were high in saturated fat.
Gayla Weaver has signed on to support KA 703. Nutrition Education and Behavior within Doņa Ana County.