KA 703. Nutrition Education and Behavior

Kitchen Creations Diabetic Cooking School


This year’s Kitchen Creations Diabetic Cooking School was held at the Raton High School Family and Consumer Science classroom in October of 2010 to meet the meal planning and diabetes management needs of a portion of the 1000 plus diagnosed diabetics and their families. The four-part, hands-on cooking school conducted in Colfax County and throughout the state continues to be 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. Fourteen participants gained skills in basic carbohydrate counting, reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that are lower in sodium, fat and carbohydrates. A certified diabetic educator (CDE) and registered nurse with Miner’s Colfax Medical Center in 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.

County demographics for the classes show that 43% of participants were diagnosed diabetics, while 50% had known family members with the disease. Participants ranged in age from 30 to 65 with a 64% Hispanic to 36% non-hispanic ethnicity ratio. While 57% of the class participants were 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.

Participant evaluations showed that at the end of the class series the students were practicing the 50/50 plate method to control the amount of carbohydrates eaten at meals (54%); reading food labels (85%); using more herbs and spices to flavor foods instead of using salt and fat (54%); and watching portion sizes (54%). When asked what they liked most about the class, the participants said that “Actually preparing the recipes in class”, “Knowledge obtained about diabetes and how to control diabetes”, “Trying different types of food that I had never tasted and learned a lot about label reading”, and “The personal attention given by the teachers”. Many were also surprised to learn that the amount of added salt in foods was so high and that it is most important to focus on total carbohydrates, not grams of sugar, listed on a nutrition facts label. Lastly, a number of participants asked that additional diabetes related classes would be beneficial to them.

Home Economist collaborates closely with local agencies and supports the Grant County Health Council with the Robert Woods Johnson Healthy Kids, Healthy Communities Childhood Obesity Grant. This entailed working with the local La Vida group (Hidalgo Medical Services) and their Registered Dietician whereby she and one of their promotoras, and myself and another promotora would be in one of the local IGA stores one Saturday each month of the grower's season and we prepared and offered "tastes" of recipes from the Loving Your Family, or the Kitchen Creations New Mexico Favorites cookbook. These were every second Saturday beginning in May and ending in October 2011. Generally the Bayard Food Basket, where Home Economist was stationed, we talked to 120 - 150 people as we were stationed right by the check out counters. They had to pass by us to check out. We generally were handing out 80 - 100 samples, depending on the recipe. The Bayard area is reluctant about squash and pumpkins, but most were at least willing to give it a try!

Home Economist participated along with ICAN Educators in Hidalgo Medical Services annual "Jump into Summer" event held downtown Silver City in Gough Park, mid June. We have an area for "critter cuts" whereby familes stop by and we help them create "critters" from season vegetables. They all enjoy playing and creating with the foods such as carrots, squashes, radishes, etc.

Home Economist and ICAN crew also are requested every year for the annual "squash derby" at the local farmer's market. We get participants from 2 - 82 stop by and try their hand at making a derby car from yellow squash or zucchini's and tire cut from parsnips or carrots and racing them down a slide and thier "landing" is recorded and awards are given to the top three places.

Home Economist developed the 2010 Holiday Program around the value of nuts in our diet. "Nuts for the Holidays" incorporated nutcracker decorations and various recipes including the various nuts. Gifts and packaging ideas along the theme were shared with the two audiences (morning program and evening program) of about 35 participants.

Newspaper columns: Home Economist has a news column entitled "Family Matters" and also is in a rotating group with the local health entities and writes for them under "Wishing you Well". Nutrition Topcs included, Yams vs Sweet Potatoes, Turkey Talk, New Dietary Guideline My Plate, Salad Month, Listeriois and Meat Temps.

Food Safety: Home Economist delivered the food safety message of Fighting Bac to all Grant County Senior Centers and their staff (4 different locations and 14 employees). They received new thermometers and instruction on their calibration and proper use were discussed as well as the new meat internal temperatures and MyPlate.
Home Economist also set up a display booth for a local safety fair held in April 2011 with the Food Safety posters from the Agro Terrorism office.
Home Economist also participated in the Food Vulnerability Training held in March 2011, as well as the Food Preservation Workshop held in April 2011 on campus.
Home Economist conducted a two day Food Preservation workshop offered through Western New Mexico's WILL program (Western Institue for Lifelong Learning). 8 Participants broke into four groups and each group of two prepared either water bathed, pressure canner, freezing and drying. Apples and green beans were the items preserved.

ICAN Program is supervised by Home Economist, one full time educator, one 3/4 time educator and one 1/2 assistant. The 2011 ICAN Nutrition Program for Grant County netted 65 adult graduates and 736 youth graduates. Enrolled participants, not graduated adults were 120 (unduplicated), 392 enrolled adult contacts (duplicated), 105 adults one time session, 83 adults recruited, 62 contacts at community events/fairs. Youth: 776 enrolled participants (unduplicated), 4,448 enrolled contacts (duplicated), 230 youth in one time sessions, and 164 reached through community event/fair.

Adult Nutrition
The Extension Home Economist conducted monthly nutrition classes for adult populations in Torrance County. The participants attended 2 hour sessions where they received information on understanding the mypyramid, MyPlate, kitchen safety and sanitation, food safety, safe food handling, nutritious after school snacks, meal planning, creating a grocery list, and navigating a grocery store and healthy holiday foods. The participants took part in quiz games to enhance their understanding of the information being delivered. The participants were also involved in hands on cooking activities where they learned how to make and cook nutritious meals and snacks. The participants said this information will be useful when they are preparing meals and snacks for children as well as adults. “I have learned how to make a grocery list and stick to it when I go to the store, it helps me manage my money a little bit better”, expressed a participant. A total of 45 adults attended the monthly classes throughout the year.

ICAN Program
The Ideas for Cooking and Nutrition Program in Torrance County reached a new level for the 2010-2011 year. A KidsCAN Pilot Program was developed and implemented at Estancia Elementary School. The idea of the school based program is to encourage families and students to adopt behaviors that are consistent with the Dietary Guidelines for American and MyPyramid/MyPlate, communicate behavioral and motivational nutrition education and physical activity messages to children, foster positive behavior change to promote nutrition and health, and reduce the risk for obesity and chronic diseases. The pilot program has been funded by USDA Food & Nutrition Services SNAP-Ed Program in collaboration with the New Mexico Human Services Department and the NMSU Cooperative Extension Service Ideas for Cooking and Nutrition Program (ICAN). The pilot program offered a wide variety of age appropriate lessons, activities and hands-on food preparation experiences. Under the supervision of the Torrance County Home Economist, along with a one staff Extension Educator that serves as the ICAN Nutrition Educator in Torrance County. The Home Economist partnered with the state ICAN Coordinator and the Estancia Elementary Principal to initiate the pilot program. A memorandum of agreement was established between the State ICAN office, the Torrance County CES office and the Estancia School District. The school provided a classroom that is completely devoted to the KidsCAN program. The classroom contains 4 large working stations, white and black board, bulletin board, and a demonstration station. The students attending Estancia Elementary grades Kindergarten through 6th had the chance to attend the KidsCAN classroom on a weekly basis. The class rotation was set up as part of the school activity block schedule so that each classroom was participating in nutrition lessons every week. The Home Economist organized and scheduled a huge kickoff event for the entire elementary school to attend. The Food Play Productions was brought to the school and performed an interactive educational routine consisting of nutritional information. The youth learned about the importance of choosing healthy foods, eating breakfast, and the importance of physical activity. Nutrition lessons were taught beginning from January 2010 through May 2010. A total of 465 students participated in the KidsCAN program. The students were issued pre tests and post test to determine their understanding and awareness of the nutrition lessons provided by the educator. “I have enjoyed the KidsCAN class because it makes me aware of what nutrition choices I make”, stated an elementary teacher. The KidsCAN program was highlighted in the school newsletter each month. Recipes and parent letters were also sent home with the students to share with parents about the knowledge and skills they had obtained by attending the KidsCAN classes. The weekly nutrition education is the key component for the success of the pilot program, so that the youth are understanding and constantly reminded about the importance of a nutritious lifestyle. The youth are recognizing and relating what they have learned in the classroom to their food choices outside of school. A second grade student pointed out to his parents the food guide pyramid while dining out at a restaurant and explaining to them how it worked. This is the type of impact this program is making on the students at Estancia Elementary. The pilot program will continue for one more year and hopefully set precedence for the entire state to follow.

Due to funding decreases, only one Kitchen Creations class per year is now offered in Luna County. There is no certified diabetes educator in Luna County nor are there any regularly scheduled diabetes education classes available outside of Cooperative Extension programs. In order to continue to provide KC to as many community members as possible it was decided that there would not be limitations on enrollment. 33 out of the 33 enrolled completed the course. Although a little crowded (the usual enrollment is between 15 and 20) and more difficult to respond to all questions, the program was well received by the participants. However, the one class limitation has impacted the county’s ability to reach the needs of the Spanish speaking population. We could not provide one this year. Local service and health agencies are working with extension to determine the best way to meet the needs of our diverse community with the limited programming available.