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
Zuni Kitchen Creations #3
July 8, 2009 the third session of Kitchen Creation began with meal planning. Participants learned about the 50/50 method by placing food items of several recipes on the low carb or high carb side of the plate. Visuals seem to work better in teaching the 50/50 method. They learned how to read nutrition facts, prepared recipes and tasted them, used herbs and spices instead of salt and fat to prepare meals. 10 Native American Women completed four lessons on July 22, 2009 and received their certificates and cook book. This program was funded by the Zuni Food Distribution grant. Teaching the series is Dietician, Day Asrenault and McKinley County Home Economist. The group meets every Wednesday from 5:30-8:30 p.m.
Zuni Kitchen Creations #4
The last series of Kitchen Creations, from the Zuni Food Distribution grant was completed on September 9, 2009. We had 8 more women complete the 4 classes. On September 16, 2009 all the past and present participants came together for a fun filled evening of Nutrition Bingo. Prizes were provided by the grant and fun was had by all who attended. Beatrice has indicated that there is a chance to have 2 more sessions later on in the spring if funding is awarded. We look forward to providing more Kitchen Creations education to the Zuni community. This grant has provided hands-on activities, nutrition education, and diabetes resources (websites, reading materials, etc.
The last series of Kitchen Creations, from the Zuni Food Distribution grant was completed on September 9, 2009. We had 8 more women complete the 4 classes. On September 16, 2009 all the past and present participants came together for a fun filled evening of Nutrition Bingo. Prizes were provided by the grant and fun was had by all who attended. Beatrice has indicated that there is a chance to have 2 more sessions later on in the spring if funding is awarded. We look forward to providing more Kitchen Creations education to the Zuni community. This grant has provided hands-on activities, nutrition education, and diabetes resources (websites, reading materials, etc.
Zuni Jam and Jelly Canning Workshop
Victoria Zunie, Zuni I.H.S. Health Coordinator and McKinley County Home Economist offered the Jam/Jelly Canning Workshop. The workshop was held on October 11 2008 from 5:00- 8:00 p.m. 13 women attended and prepared to recipes apple butter and grape jelly. Each participant took home a jar of each apple butter and grape jelly. The recipes were taken from the 4-H Food Preservation project. The 4-H recipes were used because they are easy for short presentations. All ingredients and items for the workshop were donated by Zuni I.H.S. The women indicated that they would like to learn how to can vegetables and fruit as a follow up workshop in the near future. It was suggested to have the workshop in august of 2009 so that fresh vegetables and fruit are available
Victoria Zunie, Zuni I.H.S. Health Coordinator and McKinley County Home Economist offered the Jam/Jelly Canning Workshop. The workshop was held on October 11 2008 from 5:00- 8:00 p.m. 13 women attended and prepared to recipes apple butter and grape jelly. Each participant took home a jar of each apple butter and grape jelly. The recipes were taken from the 4-H Food Preservation project. The 4-H recipes were used because they are easy for short presentations. All ingredients and items for the workshop were donated by Zuni I.H.S. The women indicated that they would like to learn how to can vegetables and fruit as a follow up workshop in the near future. It was suggested to have the workshop in august of 2009 so that fresh vegetables and fruit are available
Organ Wise (Teaching you about being smart from the inside out!)
Chee Dodge and Lincoln Elementary have agreed to pilot the Organ Wise curriculum in the Spring of 2009. 135 kindergarten-2nd grade students began the program with an Organ Wise Assembly on February 12, 2009 for Chee Dodge and February 13, 2009 at Lincoln Elementary. The curriculum was presented by the classroom teacher on a weekly basis. The student learned how their organs work and what they provide for the body. The kits provided all materials, student workbooks, educational tools and the puppets for the lesson introductions. Students learned about healthy foods, high-fiber/low fat foods, the importance of fruits and vegetables, identify responsible health behaviors and how to help your body stay healthy. Teachers and students claimed that the curriculum was a great way to teach about the body functions. The students completed the program in May of 2009 and celebrated by sharing what they learned in a school wide assembly.
Chee Dodge and Lincoln Elementary have agreed to pilot the Organ Wise curriculum in the Spring of 2009. 135 kindergarten-2nd grade students began the program with an Organ Wise Assembly on February 12, 2009 for Chee Dodge and February 13, 2009 at Lincoln Elementary. The curriculum was presented by the classroom teacher on a weekly basis. The student learned how their organs work and what they provide for the body. The kits provided all materials, student workbooks, educational tools and the puppets for the lesson introductions. Students learned about healthy foods, high-fiber/low fat foods, the importance of fruits and vegetables, identify responsible health behaviors and how to help your body stay healthy. Teachers and students claimed that the curriculum was a great way to teach about the body functions. The students completed the program in May of 2009 and celebrated by sharing what they learned in a school wide assembly.
Washington Elementary Health Fair
The health fair was held on April 23, 2009. Eleven booths provided nutrition, exercise, and line dancing for the student, teachers and their parents. Nutrition Educators disseminated samples of fruit smoothies and recipes. 47 people stopped by the CES booth and sampled fruit smoothies and picked up pamphlets on nutrition. Ms. Barber School Health Coordinator contacted CES staff.
Breadsprings Health Fair
The message of how important breakfast is for students was shared at the Breadsprings Health Fair on April 9, 2009. Gloria and Latoya shared their knowledge and several handouts with participants. One of the activities for the evening was to prepare a breakfast smoothie volunteers were sought out for this activity. Others volunteered to make peanut butter and applesauce toast. The recipes for the smoothie, peanut butter and applesauce toast were provided for all participants. 85 parents, students, and staff were on hand for the fair.
The health fair was held on April 23, 2009. Eleven booths provided nutrition, exercise, and line dancing for the student, teachers and their parents. Nutrition Educators disseminated samples of fruit smoothies and recipes. 47 people stopped by the CES booth and sampled fruit smoothies and picked up pamphlets on nutrition. Ms. Barber School Health Coordinator contacted CES staff.
Breadsprings Health Fair
The message of how important breakfast is for students was shared at the Breadsprings Health Fair on April 9, 2009. Gloria and Latoya shared their knowledge and several handouts with participants. One of the activities for the evening was to prepare a breakfast smoothie volunteers were sought out for this activity. Others volunteered to make peanut butter and applesauce toast. The recipes for the smoothie, peanut butter and applesauce toast were provided for all participants. 85 parents, students, and staff were on hand for the fair.