Note: This site is for reviewing legacy plan of work data from 2007-2011. If you are looking for the current plan of work interface, visit pow.nmsu.edu.
KA 703. Nutrition Education and Behavior (McKinley County Nutrition Plan of Work )
Plan Goals
Improve the health of McKinley County residents through education programs that stress healthy food choices, healthy food preparation and food resource managment.
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KA 703. Nutrition Education and Behavior
Impact Reports
Crownpoint OYD Boys and Girls Club
Childhood obesity is a serious health issue that is not going away any time soon. The most recent trend has led First Lady Michelle Obama to launch a nationwide campaign against childhood obesity through increased physical activity and healthier food choices. Healthy nutrition begins with a variety of foods that provide all the nutrients needed to maintain a healthy body. By fostering a new generation of healthy eaters who might then go on to teach their own children to make good food choices we are one step ahead of the game. 15 Native American youth attended the first nutrition session on September 17 at the Crownpoint Boys and Girls Club. The youth learned about MyPyramid: serving sizes, exercise, etc., and they were treated to several different foods they had tasted for the first time. Following the tasting they prepared a recipe they prepared by the kids with adult supervision. The activities were led by the Home Economist and three volunteers from the Boys and Girls Club. The kids enjoyed and gained knowledge that they can share with their family and friends. Evaluation was not given because of the age and reading level of the students. Building healthy families is a step by step process but, by reaching youth at a young age we can start them on the healthy path sooner than later.
Childhood obesity is a serious health issue that is not going away any time soon. The most recent trend has led First Lady Michelle Obama to launch a nationwide campaign against childhood obesity through increased physical activity and healthier food choices. Healthy nutrition begins with a variety of foods that provide all the nutrients needed to maintain a healthy body. By fostering a new generation of healthy eaters who might then go on to teach their own children to make good food choices we are one step ahead of the game. 15 Native American youth attended the first nutrition session on September 17 at the Crownpoint Boys and Girls Club. The youth learned about MyPyramid: serving sizes, exercise, etc., and they were treated to several different foods they had tasted for the first time. Following the tasting they prepared a recipe they prepared by the kids with adult supervision. The activities were led by the Home Economist and three volunteers from the Boys and Girls Club. The kids enjoyed and gained knowledge that they can share with their family and friends. Evaluation was not given because of the age and reading level of the students. Building healthy families is a step by step process but, by reaching youth at a young age we can start them on the healthy path sooner than later.
Zuni Youth "Nutrition, Healthy Snacks, and More!"
According to the National Health and Nutrition survey obesity is a serious health concern for all children and adolescents. About 39% or American Indian children 5-18 years old were found to be overweight or at risk for overweight. The Zuni Food Distribution, McKinley County Home Economist and CDE submitted a youth grant proposal to provided 2 workshops of "Nutrition, Healthy Snacks, and More!". The grant was awarded in August and planning began with all parties involved. The first 2 hour workshop was held on September 9, 2010 and the second was held on September 16, 2010 in the community of Zuni. 40 youth learned how to prepare health snacks, learned about MyPyramid, learned about serving sizes, learned about avoiding fried foods and sugar, and learned the importance of exercising 60 minutes per day. The Food Distribution Program also provided each participant who attended with a backpack of wonderful incentatives that were purchased through the nutrition grant. Short, medium, and long term objectives were met. Evaluation was provided by the Zuni Food Distribution Program and are pending results. The workshops were successful and well attended.
According to the National Health and Nutrition survey obesity is a serious health concern for all children and adolescents. About 39% or American Indian children 5-18 years old were found to be overweight or at risk for overweight. The Zuni Food Distribution, McKinley County Home Economist and CDE submitted a youth grant proposal to provided 2 workshops of "Nutrition, Healthy Snacks, and More!". The grant was awarded in August and planning began with all parties involved. The first 2 hour workshop was held on September 9, 2010 and the second was held on September 16, 2010 in the community of Zuni. 40 youth learned how to prepare health snacks, learned about MyPyramid, learned about serving sizes, learned about avoiding fried foods and sugar, and learned the importance of exercising 60 minutes per day. The Food Distribution Program also provided each participant who attended with a backpack of wonderful incentatives that were purchased through the nutrition grant. Short, medium, and long term objectives were met. Evaluation was provided by the Zuni Food Distribution Program and are pending results. The workshops were successful and well attended.
Nutrition Education
Youth Nutrition
Childhood overweight and obesity are increasing, and the status of our childrens health is declining. There is little doubt that the majority of children eat considerably more calories than required to maintain their ideal weight. To combat this problem home economist, nutrition educators, school staff and other agencies have teamed up to provide instruction on nutrition for health maintenance and disease prevention. KidsCAN programs teach children healthy habits such as: limiting fried foods (fast food/supersize it), sugar and other unhealthy products, participating in regular physical activities, and to choose healthy snack foods such as; fruit, vegetables and yogurt. The children are provided with hand on activities (preparing healthy snacks, learning about MyPyramid, participate in nutrition games, etc.) and regular physical activities and healthy eating practices that will help decrease their risk for chronic diseases and live healthier and longer lives. All of the programs mentioned above include the New Mexico Performance Standards and Benchmarks adopted August 1996 as part of 6NMAC3.2. This year about 2,764 children and their teachers from 16 McKinley County schools and Bureau of Indian Education completed 4 lessons in one or more nutrition programs. Each child received special certificates for each program completed (Eat Smart, Play Hard, Team Nutrition, or Cooking With Kids. One time lessons were also provided for 452 youth in the 2009-2010 school year at the Zuni Head Start program. Evaluation was given to students third-eighth grades and sent to ICAN Specialist for review and reporting purposes. Teachers and parents noted that students were more aware of the foods they are eating, preparing healthy snacks, and are in fact changing their eating habits to include more fruits and vegetables. With proper training on nutrition, serving sizes, exercise, avoiding fried foods and sugar overweight children are more likely to lose weight and suffer less from negative self image, depression, and eating disorders.
Youth Nutrition
Childhood overweight and obesity are increasing, and the status of our childrens health is declining. There is little doubt that the majority of children eat considerably more calories than required to maintain their ideal weight. To combat this problem home economist, nutrition educators, school staff and other agencies have teamed up to provide instruction on nutrition for health maintenance and disease prevention. KidsCAN programs teach children healthy habits such as: limiting fried foods (fast food/supersize it), sugar and other unhealthy products, participating in regular physical activities, and to choose healthy snack foods such as; fruit, vegetables and yogurt. The children are provided with hand on activities (preparing healthy snacks, learning about MyPyramid, participate in nutrition games, etc.) and regular physical activities and healthy eating practices that will help decrease their risk for chronic diseases and live healthier and longer lives. All of the programs mentioned above include the New Mexico Performance Standards and Benchmarks adopted August 1996 as part of 6NMAC3.2. This year about 2,764 children and their teachers from 16 McKinley County schools and Bureau of Indian Education completed 4 lessons in one or more nutrition programs. Each child received special certificates for each program completed (Eat Smart, Play Hard, Team Nutrition, or Cooking With Kids. One time lessons were also provided for 452 youth in the 2009-2010 school year at the Zuni Head Start program. Evaluation was given to students third-eighth grades and sent to ICAN Specialist for review and reporting purposes. Teachers and parents noted that students were more aware of the foods they are eating, preparing healthy snacks, and are in fact changing their eating habits to include more fruits and vegetables. With proper training on nutrition, serving sizes, exercise, avoiding fried foods and sugar overweight children are more likely to lose weight and suffer less from negative self image, depression, and eating disorders.
Kitchen Creations
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
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 demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) 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 FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
30% increase in comparing prices at the grocery store
130% increase in using nutrition labels when deciding what foods to buy
66% increase in purchasing healthy items at the grocery store
55% increase in preparing healthy meals at home each day
71% increase in involving their child in meal preparation each day
19% increase in sitting down for family meals
48% increase in eating breakfast daily
92% increase in eating fruits and vegetables for snacks each day
30% increase in drinking water
60% increase in performing 30 minutes of physical activity each day
44% increase in watching less than 2 hours of television each day
122% increase in paying attention to portion size
100% increase in eating at least 3 ounces of whole grains each day
105% increase in eating at least 4 cups of fruits and vegetable each day
80% increase in drinking at least 3 cups from the dairy group each day
56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
6% increase in eating breakfast each day
8% increase in drinking water when thirsty
2% increase in performing 30 minutes of physical activity each day
9% increase in eating fruits or vegetables for snacks each day
0% change in watching less than 2 hours of television each day
13% increase in paying attention to portion size
23% increase in knowledge about how much to eat from each group of MyPyramid
20% increase in knowledge about the importance of calcium
100% increase in knowledge about how to properly wash hands
133% increase in knowledge about how physical activity improves health
21% increase in knowledge about identifying dark green vegetables
49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
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:
11.1% increase in intake of grains
33.3% increase in intake of fruits
18.2% increase in intake of vegetables
30.8% increase in intake of milk
12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
47% improved in the area of planning meals
41% improved in the area of comparing prices
41% improved in having food o the month
47% improved in using a grocery list
40% improved in following recommended guidelines for letting foods sit out
57% improved in thawing foods properly
41% improved in providing health food choices for their families
41% improved in preparing foods without adding salt
55% improved in using the Nutrition Facts label to make food choices
41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
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 needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that 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.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
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 demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) 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 FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
30% increase in comparing prices at the grocery store
130% increase in using nutrition labels when deciding what foods to buy
66% increase in purchasing healthy items at the grocery store
55% increase in preparing healthy meals at home each day
71% increase in involving their child in meal preparation each day
19% increase in sitting down for family meals
48% increase in eating breakfast daily
92% increase in eating fruits and vegetables for snacks each day
30% increase in drinking water
60% increase in performing 30 minutes of physical activity each day
44% increase in watching less than 2 hours of television each day
122% increase in paying attention to portion size
100% increase in eating at least 3 ounces of whole grains each day
105% increase in eating at least 4 cups of fruits and vegetable each day
80% increase in drinking at least 3 cups from the dairy group each day
56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
6% increase in eating breakfast each day
8% increase in drinking water when thirsty
2% increase in performing 30 minutes of physical activity each day
9% increase in eating fruits or vegetables for snacks each day
0% change in watching less than 2 hours of television each day
13% increase in paying attention to portion size
23% increase in knowledge about how much to eat from each group of MyPyramid
20% increase in knowledge about the importance of calcium
100% increase in knowledge about how to properly wash hands
133% increase in knowledge about how physical activity improves health
21% increase in knowledge about identifying dark green vegetables
49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
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:
11.1% increase in intake of grains
33.3% increase in intake of fruits
18.2% increase in intake of vegetables
30.8% increase in intake of milk
12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
47% improved in the area of planning meals
41% improved in the area of comparing prices
41% improved in having food o the month
47% improved in using a grocery list
40% improved in following recommended guidelines for letting foods sit out
57% improved in thawing foods properly
41% improved in providing health food choices for their families
41% improved in preparing foods without adding salt
55% improved in using the Nutrition Facts label to make food choices
41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
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 needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that 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.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
Gallup Community Pantry Tastings
Latoya and Dawn have volunteered to prepare a recipe with food items that are distributed at the community pantry. It seems that most of the items that are given to clientele are sometimes refused because they do not know how to prepare the foods. By preparing a recipe and giving the people a sample of the recipe there is less waste and more of the foods are now taken home. The recipe is prepared by the nutrition educators and samples are provided for all who want to taste the sample. A different recipe is prepared each week and that recipe is also given to them to take home. There are about 900 people who qualify for the commodities and since the nutrition educators have been providing samples more people are utilizing all the food items that are given to them. The program has been very successful. These numbers are reported in the ICAN data base as one time contacts. They also receive pamphlets, nutrition fact and information each week to help them provide healthier meals for their families. This program started about three years ago and continues to grow. The collaboration between CES staff, Jim Harlin and Hilda Kendall this program works for both agencies. The panty also provides us with some of the foods we need for other ICAN programs which help keep the cost of programs low.
Latoya and Dawn have volunteered to prepare a recipe with food items that are distributed at the community pantry. It seems that most of the items that are given to clientele are sometimes refused because they do not know how to prepare the foods. By preparing a recipe and giving the people a sample of the recipe there is less waste and more of the foods are now taken home. The recipe is prepared by the nutrition educators and samples are provided for all who want to taste the sample. A different recipe is prepared each week and that recipe is also given to them to take home. There are about 900 people who qualify for the commodities and since the nutrition educators have been providing samples more people are utilizing all the food items that are given to them. The program has been very successful. These numbers are reported in the ICAN data base as one time contacts. They also receive pamphlets, nutrition fact and information each week to help them provide healthier meals for their families. This program started about three years ago and continues to grow. The collaboration between CES staff, Jim Harlin and Hilda Kendall this program works for both agencies. The panty also provides us with some of the foods we need for other ICAN programs which help keep the cost of programs low.