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 (Otero County)
Plan Goals
Improve nutrition and health of Otero County individuals and families through healthy food choices, food preparation skills and food resource management.
- Owner
- Kelly R. Knight
- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
12 individuals participated in a presentation on how to decrease risks of disease and how to improve quality of life through healthy lifestyle choices. Participants received information on why physical activity is important, eating a variety of foods from the USDA MyPyramid, choosing moderate portion sizes, and how small lifestyle changes can make a difference in a person’s health.
Completed evaluations indicated that 100% of participants gained knowledge about the benefits of a healthy lifestyle, why physical activity is important for maintaining a healthy body, how to increase physical activity, what to consider before buying a weight-loss product, how small steps over time can make a difference in health, and 92% learned how to choose moderate food portion sizes. One of the evaluations from the participants commented that the presentation was interesting and that the Home Economist providing the information was nice and enthusiastic.
Completed evaluations indicated that 100% of participants gained knowledge about the benefits of a healthy lifestyle, why physical activity is important for maintaining a healthy body, how to increase physical activity, what to consider before buying a weight-loss product, how small steps over time can make a difference in health, and 92% learned how to choose moderate food portion sizes. One of the evaluations from the participants commented that the presentation was interesting and that the Home Economist providing the information was nice and enthusiastic.
Twenty-one individuals participated in the Kitchen Creations diabetes cooking school. During the five sessions offered participants learned how to use the Diabetes Food Guide Pyramid and 50/50 method to plan meals, how to identify serving sizes and number of servings, and basic preparation methods for foods. Completed evaluations indicated that ninety-two percent of the participants felt that by participating in the Kitchen Creations diabetes cooking school they now read food labels; sixty-eight percent measure their food portions and eat at least 2 servings of whole grains per day; and eleven individuals reported that they enjoyed the hands-on opportunities provided for learning the information presented and cooking techniques. Seventy-eight percent of participants were able to list knowledge gained as a result of participating in the Kitchen Creations diabetes cooking school which included how to read food labels, how to use the 50/50 method to plan meals, and how to identify serving sizes.
Kelly R. Knight has signed on to support KA 703. Nutrition Education and Behavior within Otero County.