KA 703. Nutrition Education and Behavior

2009-2010 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition) Unit Program Report
(SNAP-ED and EFNEP), Kitchen Creations Diabetes Cooking School and Strong Women Strength Training
Submitted by Gayla Weaver, Extension ICAN Home Economist
October 2009-2010

ICAN PROGRAMS (Ideas for Cooking and Nutrition) continued:

FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of participants showed improvement in ONE or more of the following food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
34% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists)
21% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
5% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).

NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING

71% showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
46% showed improvement in TWO or more of the above nutrition practices
26% showed improvement in THREE or more of the above nutrition practices
17% showed improvement in FOUR or more of the above nutrition practices
8% showed improvement in all FIVE of the above nutrition practices

FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
39% of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
17% of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).

KIDS/CAN YOUTH CLASSES:
One thousand seven hundred forty-seven (1,747) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2009-2010 program year. Most of the youth graduates were students in either the Gadsden Independent School District (GSID) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 15 third grade GSID classes. This was the first year Dona Ana County Extension “Ideas for Cooking and Nutrition” program established “Cooking with Kids” in grades 2-6 at Berino Elementary School. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards. The KIDS/CAN youth learned about eating healthy snacks and the importance of breakfast as well as incorporating more fruits and vegetables into their diet. This spring, our agency collaborated with the Colonias Development Council and taught four sessions of ICAN nutrition classes covering basic nutrition, the value of healthy foods, eating locally grown produce and exercise to colonia youth. The value of eating locally grown produce and exercise lessons were incorporated into the basic nutrition classes the youth received.
During the summer months, our agency collaborated with the summer lunch feeding program run through Families and Youth, Inc. providing nutrition education classes at many Las Cruces park sites, some low-income housing units in Las Cruces and four Dona Ana County Resource Centers. Also, one hundred six migrant students graduated from KIDS/CAN classes during the summer.


ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2009-2010 year, one thousand two hundred hours supporting the adult and youth ICAN classes were volunteered. At the US federal government rate of $25.25 per hour for volunteers, $30,300.00 were indirectly contributed to the Dona Ana County ICAN program.

PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
The ICAN nutrition educators attended and graduated from the American Heart Association Heartsaver First Aid course. The CPR certification is good for two years and necessary for educators working with youth. Over thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: New Mexico WIC program benefits and WIC authorized foods, Holiday Food Safety, the Skinny on Trans Fats, CYFD Update for Child Care Providers, and Dr. Joye Norris’ Dialogue Approach to Teaching. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates.

KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health Statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. In New Mexico in 2003 diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.

Kitchen Creations Diabetes Cooking schools are a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty healthy foods.

Two Kitchen Creations Diabetes Cooking schools were offered to residents of southern Dona Ana County. Four three hour classes were held during the month of February at the Women’s Intercultural Center in Anthony, NM. Fourteen participants graduated from the series classes and twenty-one individuals attended some but not all of the classes. One of the graduates commented, “I think this class should be provided and promoted even more because it has a lot of information that we need to change our lifestyle.” The second Kitchen Creations Diabetes Cooking school was held at Chaparral Middle School in the Home Economics classroom lab. Fourteen individuals graduated on May 15th. The final evaluation sheets were positive and more Kitchen Creations classes were requested.



PECAN FOOD FANTASY:
The 44th annual “ Pecan Food Fantasy” contest was held Sunday, March 7th as part of the Western Pecan Grower Association (WPGA) yearly conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. This included co-editing and compiling the Pecan Food Fantasy brochure listing the2009 winning recipes as well as securing judges for the contest. One hundred eighty-eight adult and junior pecan entries were sampled and ribbons were awarded by ten judges. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. Participants are encouraged to include pecans in their diet on a regular basis as part of a healthful eating.

STRONG WOMEN STRENGTH TRAINING:
The first Strong Women Strength training classes for Dona Ana County women over 50 years of age began in February and concluded in July 2010. The fifty-two classes which met twice a week had an average attendance of 18 women. Strength training improves and/or increases muscle mass, strength and balance, bone density, metabolic rate and glucose control and lipid profile. One participant did not have the flexibility to take the back scratch test when she started the training and at the end of the course was able to bring the fingers of both hands together over her back as she was evaluated for upper-body flexibility. Shoulder flexibility is particularly important in performing common tasks such as combing one’s hair or reaching for a seat belt. The women that graduated from the Strong Women course are working to find a site to continue the classes on their own.

Kitchen Creations
One month after attending the first Kitchen Creations classes, 50% of participants reported that they had increased their fruit and vegetable consumption. Over 60% reported that they were working to control and maintain awareness of their portion size. Over 50% had adopted new food preparation techniques (specifically, seasoning food with spices vs. oils and salt) and were consciously following the 50/50 method of meal planning/eating. Furthermore, over 40% of participants were using the Diabetes Food Guide Pyramid. Less than 40% reported an actual increase in physical activity but maintained they knew the importance and benefits of doing so.

Additional findings after one month from participating in the program are that over 70% were now reading food labels to find the amount of carbohydrates in a serving and 50% were now eating at least 2 servings of whole grains per day and 2 servings of non-starchy vegetables.

One participant reported, “My use of fats was not good! (I was using) too much butter on everything. I am not yet, but will soon start, using more herbs and spices to flavor foods instead of salt and fat. I just never knew how to use spices prior to this class.”

Another participant called and left the following voicemail message one month after beginning class, “ I couldn’t wait to tell you how happy, happy, happy I am with the class, materials, cook books and my new knowledge regarding my diabetes. My husband is going to love these recipes and I’m so excited because I’ll feel comfortable preparing them after what you’ve taught me. I’m so grateful I was able to attend this class and I’m so looking forward to attending the next series of classes (Kitchen Creations II). I can be healthier and happier because of what I learned. Thank you, thank you, and thank you!”



ICAN
The statewide adult behavior survey administered to participants during the past year indicated a positive change in behaviors including: an increase in paying attention to portion size, an increase in eating at least 4 cups of fruits and vegetables each day and a 55% increase in preparing healthy meals at home each day. Additionally, 30% of participants report an increase in comparing prices at the grocery store and using nutrition labels when deciding what
foods to buy.

A participant who graduated from the program 3 months ago shared the following, “Immediately after a class I went home to find my wife crying because we didn’t have enough food to make one meal and no money was left on their EBT card. We have a family of four to feed and everyone was feeling hopeless. I used the ‘tools’ I learned in our ICAN class and with a small piece of leftover meat, two potatoes and random scraps of vegetables, I prepared a pot of stew that was more than enough for my whole family to eat! I learned how to shop better on a budget and to make food stamp dollars last longer. I also used the information on how to properly cook and store foods so there is less waste. My family has started playing games and planning meals together.”

NUTRITION EDUCATION AND BEHAVIOR

Heart and chronic lower respiratory diseases, cancer, stroke and diabetes, each of which has links to diet, are five of the leading causes of death in Valencia County. The objectives of our various nutrition/health related programs are to increase the knowledge of the relationship between one’s health and the food they eat and the importance of food safety, preparation, resource management and the importance of maintaining an active lifestyle which can assist with management or even prevention of these serious health issues.

Kitchen Creations
Within this past reporting year, 50 Valencia County residents participated in the four session Kitchen Creations Diabetes Cooking Schools. After the first class, over 80% reported an increase in knowledge in the following areas: the recommended Dietary guidelines, healthy food choices and meal planning, the 50/50 plate method to help control diabetes and the importance of physical activity. Over 60% indicated that they would plan to use the Diabetes Food Guide Pyramid, monitor portion sizes, adopt new food prep and meal planning techniques and follow the 50/50 plate method. Less than 30% reported that they planned on increasing their physical activity level although they were aware of the importance of physical activity. The most reported reason for the lack of commitment in increasing physical activity included physical challenges that currently prevented participants from exercising.

After the second class, over 60% of participants reported an understanding of the 4 principles of food safety that should be followed while preparing food. Additionally, participants (over 80%) reported an increased knowledge of label reading, portion size and alternatives to sugar when preparing food.

Over 60% of participants reported they had a greater understanding of the importance and benefits of adding vegetables and whole grains to their diet after the third class. Participants (over 80%) further indicated they had increased their knowledge on basic preparation methods for vegetables, beans and grains.


ICAN
Since November 2009, the Valencia County ICAN program has graduated 306 adults and 890 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.

Food Safety and Preparation Demonstrations
During the past 12 months over 900 Valencia County residents participated in nutrition related presentations at the local farmers’ markets (Los Lunas & Belen) , community health and education fairs (UNM, VCCP, Daniel Fernandez) and baking/cooking programs conducted at agencies (El Cerro Mission Community Center, New Mexico Women’s Recovery Program, Hogares, and YDI) throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).

One participant in a food preparation demonstration using vegetables stated, “I can’t believe you have my husband eating vegetables! He’s 65 years old and I don’t think he’s ever eaten a vegetable. Yet he’s sent me over here to pick up the recipe you’ve prepared. He not only ate his portion, he ate mine, too! I’ll definitely be preparing this dish at home.”

An 8 year old participant in a cooking class wrote, “Today I lern (learned) why I wash my hands. Bugs (germs) stay on hand. I don’t want to eat bugs in my food and get sick.”


Valencia County Cooperative Extension Service Monthly Newsletter
Over 250 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.


OrganWiseGuys
The OrganWiseGuys program was introduced to 21 qualifying K-2nd grade teachers. Teachers participated in hands on learning activities to increase their understanding of the goals and objectives of the OWG program. After participating in the introduction workshop, 60% of the teachers expressed an interest and enthusiasm for the OWG program and 75% indicated an understanding of the importance of encouraging children to increase their physical activity level. It was determined after the training that the teachers wanting to participate in the OWG program would schedule additional training with the HE with the goal of implementing the program in the spring of 2011.

2009-2010 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition)UNIT Program Report
(SNAP-ED and EFNEP)and Kitchen Creations Diabetes Cooking School
Submitted by Gayla Weaver, Extension ICAN Home Economist
October, 2009 - September 2010

ICAN PROGRAMS (Ideas for Cooking and Nutrition)

The Dona Ana County ICAN program receives funding through the Expanded Food and Nutrition Education (EFNEP) USDA grant dollars, and through the Supplemental Nutrition Education Program(SNAP)Food and Nutrition Service/ USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre and post 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. The Dona Ana County ICAN unit updates the ICAN bulletin board monthly at each of the three ISD offices in Dona Ana County. A SNAP scantron is completed at the end of a series of classes by each participant measuring their before and after nutrition behavior.

All 30 hour ICAN Nutrition Educators are required to graduate a minimum of 100-150 adults and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimun of 200 youth and 40 hour educators graduate a minimum of 400 youth per program year.

The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2168. We exceeded out total graduation goal with 2736 graduates.

ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide at least a four week series of nutrition and cooking lessons for limited resource individuals using the "Eating Right is Basic" curriculum as well as USDA's "Loving Your Family, Feeding Their Future" and the new senior "Eat Smart, Live Strong" materials. Four hundred one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The core required lessons are: Back to Basics; My Pyramid and Serving Sizes; Reading Food Labels; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity.

One thousand five (989) adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes.
The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.

FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of

Ideas for Cooking and Nutrition
Union County's ICAN Nutrition Program reached 160 youth and 140 adults with 600 indirect contacts. The home economist provided support to one ICAN Nutrition Educator who teach a variety of classes to a variety of participants. Organizations reached by the ICAN Nutrition Educator include: Head Start, Commodities - Clayton, Des Moines, Amistad and Sedan, Senior Citizen Center, Alvis and Kiser Elementary Schools, Golden Spread Coalition, ISD office. Participatns increase their knowledge in making healthy food choices, food safety, food preparation skills, food purchasing, budgeting, healthy snacks.
The home economist and the ICAN nutrition educator attended the ICAN nutrition inservice held in March 2010. A better understanding of what a client trying to get assistance from ISD has to go through to get assistance was achieved role playing with various scenarios at the meeting. It was eye opening.
The ICAN nutrition educator has made major strides forward in reaching clientele in the county.