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.
Nutrition Education and Behavior (Colfax County)
Plan Goals
To improve the overall health of Colfax County residents through the selection of healthy food choices, food preparation skills, food safety practices and food resource management.
- Owner
- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
Food & Nutrition Programming
Kitchen Creations Diabetic Cooking Schools
Kitchen Creations Diabetic Cooking Schools were held at the Raton High School Family and Consumer Science classroom in October/November of 2009 and in April of 2010 to meet the meal planning and diabetes management needs of a portion of the 1000 plus diagnosed diabetics and their families in Colfax County. The two four-part cooking schools conducted in Colfax County and throughout the state were funded by the New Mexico Department of Health – Diabetes Prevention and Control Unit in partnership with the NMSU Cooperative Extension Service, thereby making it possible to offer the classes free of charge to interested individuals. Twenty-seven total participant’s gained skills in basic carbohydrate counting, reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that were lower in sodium, fat, and carbohydrates. A certified diabetes educator (CDE) from Raton co-taught each class with the home economist, while also assisting in setting up the kitchen areas, preparing refreshments, helping with the cooking portion of the classes, and cleaning after each class session. Miner’s Colfax Medical Center, the CDE’s employer, previously allowed the CDE to count class time as part of her regular work schedule, which benefited the Colfax County Kitchen Creation’s budget and the hospital’s outreach efforts, however this year the CDE asked to be compensated through the Kitchen Creations budget.
County demographics for the classes show that 45% of participants were diagnosed diabetics, while 48% had known family members with the disease. The majority (52%) of participants ranged in age from 45 to 65 with a 56% hispanic to 45% non-hispanic ethnicity ratio. While 70% of class participants are female, consistent male attendance as a spouse, friend or parent speaks to the significance of sharing the responsibilities of preparing meals and becoming more knowledgeable about diabetes which helps the entire family to promote a healthier lifestyle. Despite the fact that many families choose to eat meals away from home, 81% of participants reported preparing most of their meals at home.
Participant evaluations showed that at the end of the class the students were more aware of the importance of reading nutrition labels; were trying to substitute low carbohydrate foods for higher carbohydrate foods; were making changes in their meal selections and preparation by using the Diabetes Food Guide Pyramid; were more aware of recommended amounts of fat and sodium in one’s daily diet; were trying new foods and recipes in an effort to eat healthier meals and snacks; and were learning to manage the portion sizes of foods consumed. When asked what they liked most about the class, participants said that “Learning to cook without added salt still tasted great”, No question went unanswered”, “Getting to take part in the preparation of the meals”, and “Learning to read labels”. Additionally, class participants often stop the home economist in the community or come by the Extension office to express their thanks for teaching the classes and assisting them with their diabetes meal planning. Through evaluations, the home economist and CDE also learned that a number of participants would like to attend a follow-up to the first class series, therefore the home economist agreed to conduct Kitchen Creations Part II in Colfax County in the spring of 2011.
Kitchen Creations Diabetic Cooking Schools
Kitchen Creations Diabetic Cooking Schools were held at the Raton High School Family and Consumer Science classroom in October/November of 2009 and in April of 2010 to meet the meal planning and diabetes management needs of a portion of the 1000 plus diagnosed diabetics and their families in Colfax County. The two four-part cooking schools conducted in Colfax County and throughout the state were funded by the New Mexico Department of Health – Diabetes Prevention and Control Unit in partnership with the NMSU Cooperative Extension Service, thereby making it possible to offer the classes free of charge to interested individuals. Twenty-seven total participant’s gained skills in basic carbohydrate counting, reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that were lower in sodium, fat, and carbohydrates. A certified diabetes educator (CDE) from Raton co-taught each class with the home economist, while also assisting in setting up the kitchen areas, preparing refreshments, helping with the cooking portion of the classes, and cleaning after each class session. Miner’s Colfax Medical Center, the CDE’s employer, previously allowed the CDE to count class time as part of her regular work schedule, which benefited the Colfax County Kitchen Creation’s budget and the hospital’s outreach efforts, however this year the CDE asked to be compensated through the Kitchen Creations budget.
County demographics for the classes show that 45% of participants were diagnosed diabetics, while 48% had known family members with the disease. The majority (52%) of participants ranged in age from 45 to 65 with a 56% hispanic to 45% non-hispanic ethnicity ratio. While 70% of class participants are female, consistent male attendance as a spouse, friend or parent speaks to the significance of sharing the responsibilities of preparing meals and becoming more knowledgeable about diabetes which helps the entire family to promote a healthier lifestyle. Despite the fact that many families choose to eat meals away from home, 81% of participants reported preparing most of their meals at home.
Participant evaluations showed that at the end of the class the students were more aware of the importance of reading nutrition labels; were trying to substitute low carbohydrate foods for higher carbohydrate foods; were making changes in their meal selections and preparation by using the Diabetes Food Guide Pyramid; were more aware of recommended amounts of fat and sodium in one’s daily diet; were trying new foods and recipes in an effort to eat healthier meals and snacks; and were learning to manage the portion sizes of foods consumed. When asked what they liked most about the class, participants said that “Learning to cook without added salt still tasted great”, No question went unanswered”, “Getting to take part in the preparation of the meals”, and “Learning to read labels”. Additionally, class participants often stop the home economist in the community or come by the Extension office to express their thanks for teaching the classes and assisting them with their diabetes meal planning. Through evaluations, the home economist and CDE also learned that a number of participants would like to attend a follow-up to the first class series, therefore the home economist agreed to conduct Kitchen Creations Part II in Colfax County in the spring of 2011.
Extension Club Nutrition Programs
“Apples, Apples, Apples”
In order to address the topic of “apple varieties” chosen by the Colfax County Extension Association of NM (EANM) Clubs during their yearly program planning meeting, the home economist utilized and adapted program materials that were previously prepared by the Roosevelt County home economist. Eighteen members of the Raton EANM club and the Wheatland club in Roy increased their knowledge of apple facts, nutrients, and characteristics as well as common varieties grown in the United States and our area. The program handout also included a wide variety of apple recipes, some of which were made by the home economist to share with the participants. As the members sampled eight different apple varieties as part of the presentation, they were pleasantly surprised that our local grocers carried a number of these less common apple varieties.
“Tiny Tastes Can Total BIG Calories Over the Holidays”
Twenty three members of the Raton and Wheatland Extension Clubs participated in the home economist’s November 2009 educational program, which allowed them to see how tiny tastes and bites of food consumed during snacking, cooking, shopping and baking can add up to more calories than desired at the end of the day. A PowerPoint presentation, prepared by the NMSU-CES Extension Food and Nutrition specialist, was the basis for the program along with handouts on holiday eating habits, smarter baking tips, tips for healthy holiday cooking and lighter recipe versions for pumpkin pie. Members planned to prepare the pumpkin pie recipes for the Thanksgiving holiday and to try to incorporate healthier eating tips as the holiday season began.
“All About Salas”
The September 2010 educational program topic for the Raton and Wheatland Extension Clubs was “all about salsas”. Nineteen members learned that while we often think salsas are relatively new to those of us in the United States, they have actually been in existence since the 1500’s in Aztec culture. As the members learned more about the history and nutrients of salsas, they broadened their salsa “experience” by sampling three different varieties of fruit based salsas – fresh pineapple salsa, summer melon salsa and mango and avocado salsa -- made by the home economist. Many of the participants had never tried or made salsas other than the traditional tomato based salsas common in New Mexico. One Raton club member was especially excited to have the recipes available to make for her son who would be visiting soon from California. Others who usually do not care for cilantro were complimentary of the salsas and said they would make them for their family.
“Apples, Apples, Apples”
In order to address the topic of “apple varieties” chosen by the Colfax County Extension Association of NM (EANM) Clubs during their yearly program planning meeting, the home economist utilized and adapted program materials that were previously prepared by the Roosevelt County home economist. Eighteen members of the Raton EANM club and the Wheatland club in Roy increased their knowledge of apple facts, nutrients, and characteristics as well as common varieties grown in the United States and our area. The program handout also included a wide variety of apple recipes, some of which were made by the home economist to share with the participants. As the members sampled eight different apple varieties as part of the presentation, they were pleasantly surprised that our local grocers carried a number of these less common apple varieties.
“Tiny Tastes Can Total BIG Calories Over the Holidays”
Twenty three members of the Raton and Wheatland Extension Clubs participated in the home economist’s November 2009 educational program, which allowed them to see how tiny tastes and bites of food consumed during snacking, cooking, shopping and baking can add up to more calories than desired at the end of the day. A PowerPoint presentation, prepared by the NMSU-CES Extension Food and Nutrition specialist, was the basis for the program along with handouts on holiday eating habits, smarter baking tips, tips for healthy holiday cooking and lighter recipe versions for pumpkin pie. Members planned to prepare the pumpkin pie recipes for the Thanksgiving holiday and to try to incorporate healthier eating tips as the holiday season began.
“All About Salas”
The September 2010 educational program topic for the Raton and Wheatland Extension Clubs was “all about salsas”. Nineteen members learned that while we often think salsas are relatively new to those of us in the United States, they have actually been in existence since the 1500’s in Aztec culture. As the members learned more about the history and nutrients of salsas, they broadened their salsa “experience” by sampling three different varieties of fruit based salsas – fresh pineapple salsa, summer melon salsa and mango and avocado salsa -- made by the home economist. Many of the participants had never tried or made salsas other than the traditional tomato based salsas common in New Mexico. One Raton club member was especially excited to have the recipes available to make for her son who would be visiting soon from California. Others who usually do not care for cilantro were complimentary of the salsas and said they would make them for their family.
“Ideas for Cooking and Nutrition”
Colfax County’s I CAN nutrition educator worked from October 2009 through mid-May 2010 with adult and youth audiences that met the limited resource guidelines for the program as outlined by the NM Human Services Department and the NMSU Extension I CAN Coordinator. In September of 2010, the nutrition educator officially resigned from her position, however before doing so, the NM Human Services Department communicated with the home economist in January and again in May of 2010 that the Colfax County ICAN educator was not meeting the needs of the SNAP-ED eligible population in the county and was showing very little productivity. As such, the Colfax County SNAP-ED funding was withdrawn by HSD for a six month period – May 14 through November 14, 2010.
The total number of youth reached in 2010 was not available; however 593 youth were reached in 2009, followed by 274 youth in 2008; 425 in 2007; 1075 in 2006; and 652 in 2005. Actual youth graduates numbered 30 in fiscal year 2010 as compared to 116 in 2009; 143 in 2008; 152 in 2007; 167 in 2006; and 128 youth graduates in 2005. Colfax County’s youth graduate goal stands at 150 as was agreed upon by the nutrition educator and home economist in the 2010 Colfax County I CAN Action Plan.
Adult I CAN nutrition classes were scheduled and promoted throughout the county this reporting year at the Raton Income Support Office (ISD), however class series resulted in very few, if any, attendees resulting in no (0) adult graduates in 2010. In comparison, 11 adults graduated in 2009, followed by12 in 2008; 9 in 2007; 19 in 2006 and 21 in 2005. With the completion of the 2010 Colfax County I CAN Action Plan, the goal for adult graduates was set at 50 adults.
Colfax County’s I CAN nutrition educator worked from October 2009 through mid-May 2010 with adult and youth audiences that met the limited resource guidelines for the program as outlined by the NM Human Services Department and the NMSU Extension I CAN Coordinator. In September of 2010, the nutrition educator officially resigned from her position, however before doing so, the NM Human Services Department communicated with the home economist in January and again in May of 2010 that the Colfax County ICAN educator was not meeting the needs of the SNAP-ED eligible population in the county and was showing very little productivity. As such, the Colfax County SNAP-ED funding was withdrawn by HSD for a six month period – May 14 through November 14, 2010.
The total number of youth reached in 2010 was not available; however 593 youth were reached in 2009, followed by 274 youth in 2008; 425 in 2007; 1075 in 2006; and 652 in 2005. Actual youth graduates numbered 30 in fiscal year 2010 as compared to 116 in 2009; 143 in 2008; 152 in 2007; 167 in 2006; and 128 youth graduates in 2005. Colfax County’s youth graduate goal stands at 150 as was agreed upon by the nutrition educator and home economist in the 2010 Colfax County I CAN Action Plan.
Adult I CAN nutrition classes were scheduled and promoted throughout the county this reporting year at the Raton Income Support Office (ISD), however class series resulted in very few, if any, attendees resulting in no (0) adult graduates in 2010. In comparison, 11 adults graduated in 2009, followed by12 in 2008; 9 in 2007; 19 in 2006 and 21 in 2005. With the completion of the 2010 Colfax County I CAN Action Plan, the goal for adult graduates was set at 50 adults.
“Cheeseburger Nutrition”
Basic nutrition concepts are important for elementary school youth as they learn to make their own meal and snack choices while away from home. Young students grasp the concepts of the basic food groups and the foods within those groups better with a hands-on activity. Each year that the home economist presents this lesson to students, they are asked to help “build” a large fabric cheeseburger model to illustrate the five food groups found in the cheese burger. Twenty-two first grade students from Longfellow Elementary School in Raton participated in this year’s presentation. The students had a fun time learning about the food pyramid, the number of servings needed each day from these groups, and the importance of eating foods from the major food groups first before eating empty calorie foods with few, if any, nutrients. The Kid’s MyPyramid and basic nutrition handouts were given to the students to take home and share with their parents. After the presentation, the students “built” there own sandwiches with whole grain bread rounds, turkey, cheese and vegetables of their choice. The classroom teacher reported that students became more aware of the foods they were choosing to consume at least while at school.
Basic nutrition concepts are important for elementary school youth as they learn to make their own meal and snack choices while away from home. Young students grasp the concepts of the basic food groups and the foods within those groups better with a hands-on activity. Each year that the home economist presents this lesson to students, they are asked to help “build” a large fabric cheeseburger model to illustrate the five food groups found in the cheese burger. Twenty-two first grade students from Longfellow Elementary School in Raton participated in this year’s presentation. The students had a fun time learning about the food pyramid, the number of servings needed each day from these groups, and the importance of eating foods from the major food groups first before eating empty calorie foods with few, if any, nutrients. The Kid’s MyPyramid and basic nutrition handouts were given to the students to take home and share with their parents. After the presentation, the students “built” there own sandwiches with whole grain bread rounds, turkey, cheese and vegetables of their choice. The classroom teacher reported that students became more aware of the foods they were choosing to consume at least while at school.
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.
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.