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 (Sandoval County)
Plan Goals
Improve health of Sandoval County residents through healthy food choices, food preparation skills and food resource management.
- Owner
- Related Plans
-
KA 703. Nutrition Education and Behavior
Impact Reports
KITCHEN CREATIONS
Diabetics in Sandoval County needing a class to help them manage their diabetes offered in the evenings to accommodate their work schedules.
The Home Economist organized the Kitchen Creations Diabetic Cooking School held at the Visitors Center in September 2009. The free four-part cooking school was presented to a total of thirteen diabetics, their family members, and other interested individuals who gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that were lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class with the Home Economist. The Home Economist taught the participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates. The Home Economist and Diabetic Educator also assisted participants as they prepared, sampled and discussed the foods and ingredients commonly used in diabetic recipes.
The class was offered from five to eight in the evenings accommodating work schedules. At the end of the four weeks eighty percent of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. After the class the Home Economist received phone calls from three of the participants expressing their enjoyment and gratitude of the class because they were controlling their blood sugar levels. The Diabetic Educator and the Home Economist will work together again to coordinate another diabetic cooking school in the spring at the north end of the county.
Diabetics in Sandoval County needing a class to help them manage their diabetes offered in the evenings to accommodate their work schedules.
The Home Economist organized the Kitchen Creations Diabetic Cooking School held at the Visitors Center in September 2009. The free four-part cooking school was presented to a total of thirteen diabetics, their family members, and other interested individuals who gained skills in reading nutrition facts labels, adjusting portion sizes, and planning and preparing meals that were lower in sodium, fat, and carbohydrates. A Certified Diabetic Educator co-taught each class with the Home Economist. The Home Economist taught the participants about safe food handling and portion sizes. The Diabetic Educator taught participants about using the 50/50 plate method and counting carbohydrates. The Home Economist and Diabetic Educator also assisted participants as they prepared, sampled and discussed the foods and ingredients commonly used in diabetic recipes.
The class was offered from five to eight in the evenings accommodating work schedules. At the end of the four weeks eighty percent of the participants said they use the 50/50 method to control the amount of carbohydrates they eat and use the Diabetes Food Guide Pyramid to plan a day’s meal. After the class the Home Economist received phone calls from three of the participants expressing their enjoyment and gratitude of the class because they were controlling their blood sugar levels. The Diabetic Educator and the Home Economist will work together again to coordinate another diabetic cooking school in the spring at the north end of the county.
LIFEWORK LEARNING
Young parents receiving Temporary Assistance to Needy Families attending Lifework Learning, a non-profit organization where career related knowledge, abilities and attitudes are obtained for success in the workforce, whose education is lacking in parenting, food safety and nutrition.
The Home Economist collaborates with and teaches hour and a half monthly classes to different participants each month coinciding with the Lifework Learning curriculum. In the 2009 program year four classes pertaining to parenting, nutrition and food safety were taught. The parenting classes were carried out using The Strengthening Families Initiative curriculum. Through these classes approximately thirty-eight parents learned to communicate feelings and how to praise children and their behavior. They also gained basic food safety knowledge, healthy snack ideas, serving sizes, and MyPyramid basics.
At least seventy percent of the participants said they would be taking the information and skills learned and applying it within their family’s household.
Young parents receiving Temporary Assistance to Needy Families attending Lifework Learning, a non-profit organization where career related knowledge, abilities and attitudes are obtained for success in the workforce, whose education is lacking in parenting, food safety and nutrition.
The Home Economist collaborates with and teaches hour and a half monthly classes to different participants each month coinciding with the Lifework Learning curriculum. In the 2009 program year four classes pertaining to parenting, nutrition and food safety were taught. The parenting classes were carried out using The Strengthening Families Initiative curriculum. Through these classes approximately thirty-eight parents learned to communicate feelings and how to praise children and their behavior. They also gained basic food safety knowledge, healthy snack ideas, serving sizes, and MyPyramid basics.
At least seventy percent of the participants said they would be taking the information and skills learned and applying it within their family’s household.
THE GREENS COOKING CLASS
Senior community lacking resources in the areas of diabetes, healthy cooking, and cooking for one.
The Home Economist with help from the 4-H Agent carried out a cooking class for twenty-four participants. Seniors observed how to prepare Oven-Baked Parmesan Zucchini from the Diabetic Meals Cookbook and Salmon Cakes from the New Mexico Recipes Cookbook. Throughout the cooking demonstration participants learned how to use herbs and spices to flavor foods instead of salt (How Much Salt test tubes were passed around), tips on cooking for one like how to freeze leftovers and grocery shopping with a friend to split produce with, serving sizes, and Diabetic Food Guide Pyramid basics. Participants tasted what was prepared.
Seniors were shocked by the great taste of the Zucchini and Salmon Cakes that were flavored with paprika and no added salt. Fifty percent of the participants said they would cut back on their salt intake and substitute more herbs and spices. Participants were informed of Kitchen Creations to be held in September and five attended.
Senior community lacking resources in the areas of diabetes, healthy cooking, and cooking for one.
The Home Economist with help from the 4-H Agent carried out a cooking class for twenty-four participants. Seniors observed how to prepare Oven-Baked Parmesan Zucchini from the Diabetic Meals Cookbook and Salmon Cakes from the New Mexico Recipes Cookbook. Throughout the cooking demonstration participants learned how to use herbs and spices to flavor foods instead of salt (How Much Salt test tubes were passed around), tips on cooking for one like how to freeze leftovers and grocery shopping with a friend to split produce with, serving sizes, and Diabetic Food Guide Pyramid basics. Participants tasted what was prepared.
Seniors were shocked by the great taste of the Zucchini and Salmon Cakes that were flavored with paprika and no added salt. Fifty percent of the participants said they would cut back on their salt intake and substitute more herbs and spices. Participants were informed of Kitchen Creations to be held in September and five attended.
PRESCHOOL NUTRITION FOR HEAD START STAFF
New staff members of Rio Rancho Head Start who are unaware of a preschoolers’ recommended daily intake and serving size from each of the food groups.
The Home Economist presented at the Head Start Staff Pre-Training by coordinating with the children services coordinator. Resources and information related to “Baby’s First Wish” and MyPyramid.gov was provided to staff to share with parents. Staff was given MyPyramid posters, bookmarks, coloring sheets on hand washing, healthy snack idea handout, and Eat Smart Play Hard activity sheets to share with parents and/or use at their facility. Staff learned the recommended daily intake, of preschoolers, from each of the food groups and how much a serving size is through food model examples. A food safety PowerPoint presentation was given using guidelines from the USDA and MyPyramid.gov.
Ninety percent of the thirty-five participants said they felt comfortable serving correct serving sizes to preschoolers as well as answering parent’s questions or referring them to resources available to find their answers.
New staff members of Rio Rancho Head Start who are unaware of a preschoolers’ recommended daily intake and serving size from each of the food groups.
The Home Economist presented at the Head Start Staff Pre-Training by coordinating with the children services coordinator. Resources and information related to “Baby’s First Wish” and MyPyramid.gov was provided to staff to share with parents. Staff was given MyPyramid posters, bookmarks, coloring sheets on hand washing, healthy snack idea handout, and Eat Smart Play Hard activity sheets to share with parents and/or use at their facility. Staff learned the recommended daily intake, of preschoolers, from each of the food groups and how much a serving size is through food model examples. A food safety PowerPoint presentation was given using guidelines from the USDA and MyPyramid.gov.
Ninety percent of the thirty-five participants said they felt comfortable serving correct serving sizes to preschoolers as well as answering parent’s questions or referring them to resources available to find their answers.
HEALTHY DRINKS
Towards the end of the school year with summer approaching elementary students need to be prepared to stay hydrated. They need information on making healthy drink choices.
The Home Economist informed forty-five Ernest Stapleton Elementary students about healthy drink choices as part of their after school program. Students learned the basics of reading a nutrition facts label. Students assisted in finding out how much sugar is in a twelve ounce can of soda as well as the sugar and caffeine content of different energy drinks. The Home Economist stressed the importance of drinking water over flavored water, sodas, and energy drinks. Students learned the importance of choosing juices that are made from 100% juice and sampled 100% orange juice.
Students and parents were shocked by the amount of sugar in not just soda but energy drinks and flavored water as well. One hundred percent of the students enjoyed the taste of the 100% orange juice. Students said they would read labels before drinking there next beverage and would choose water or 100% juice over soda and energy drinks.
Towards the end of the school year with summer approaching elementary students need to be prepared to stay hydrated. They need information on making healthy drink choices.
The Home Economist informed forty-five Ernest Stapleton Elementary students about healthy drink choices as part of their after school program. Students learned the basics of reading a nutrition facts label. Students assisted in finding out how much sugar is in a twelve ounce can of soda as well as the sugar and caffeine content of different energy drinks. The Home Economist stressed the importance of drinking water over flavored water, sodas, and energy drinks. Students learned the importance of choosing juices that are made from 100% juice and sampled 100% orange juice.
Students and parents were shocked by the amount of sugar in not just soda but energy drinks and flavored water as well. One hundred percent of the students enjoyed the taste of the 100% orange juice. Students said they would read labels before drinking there next beverage and would choose water or 100% juice over soda and energy drinks.