KA 703. Nutrition Education and Behavior

Nutrition Education and Behavior (Union County)
Food Preservation:
A group of women approached this agent in the fall of 2010 to do a food preservation workshop for them. The program was presented with the assistance of two EANM members. Fifteen women participated in the workshop. Several of the participants had never done food preservation before. This hands on opportunity allowed participants to learn the basics of pressure canning and water bath canning. These participants were directly involved in t he making of salsa, green beans, and applesauce. They learned how to use both the water bath canner and the pressure canner. They were able to see a pressure canner tester in operation and learned the importance of having the pressure gauge tested each year. They also learned how to identify a quality product. 25% of the participants wanted to be able to exhibit at the county fair so they judged their own jars and others to see what a quality product was.
Information about food borne illness and the dangers of botulism was discussed and the importance of proper care and preparation of the canned products was also discussed.
Each participant was given a canning kit which included a jar lifter, bubbler, timer, jar lid magnet, and a food preservation book produced by Jarden products. Other research based materials and online resources were identified.
Food Preservation Workshop
This agent attended a food preservation workshop sponsored by the NMSU FCS department. Participants included seasoned agents with many years of food preservation experience to “newbys’ who had never canned before. Participants took part in using a water bath canner and a pressure canner. We also were able to do ph tests on foods that were preserved. Water tests were also done. The seasoned agents did the majority of the teaching and working with less experienced agents.
Keeping Cooked Food Safe
EANM members, Senior Citizen Center Cooks and Lariat CowBelles participated in the workshop on Keeping Cooked Food Safe. The “Kitchen Companion” USDA book was provided to all participants. This is most comprehensive food safety booklet that I have found. Participants received information on purchasing food, transporting food safely, keeping food safe at home. They also received information on keeping food safe during the holidays, buffets, pot luck dinners etc. 75% of the 55 participants stated that they had used information from the booklet to make sure that they were keeping their food safe for their families.
The meat sample provide by Agro-Guard made a real impact on showing how much bacteria can grow on unrefrigerated meat in a short amount of time. It made a believer of the participants
Senior Citizen Cooks Class
The Senior Citizen center manager approached the Extension Office about doing a series for their cooks. They need the classes in order to be certified by the State. The ICAN nutrition educator Sug Farrington and myself have been doing a monthly program for the cooks. Sessions have included food safety, food preparation, keeping cooked foods safe, temperatures, reading and understanding nutrition labels, kitchen safety, menu planning. 80% of the participants have stated that the information given in the programs have improved their performance at the center.
ICAN Nutrition Education
The ICAN program has reached 150 adults through the Commodities program in four communities – Clayton, Des Moines, Amistad, and Sedan. It has also reached 40 pre-school students, 45 4th graders and 150 3rd graders. Program information on MyPlate, Food Safety, Organwise Guys, Snacks, etc. have been given. Teachers have commented on the eagerness of the students to wash their hands in preparation of eating, have paid more attention to what they eat. Teachers have expressed that the programs are useful and informative and that they look forward to having them again in 2011-2012 school year.
Kitchen Creations – Cooking for Diabetics
This cooking school consists of four – four hour classes. The cooking schools feature current nutrition information and recommendations for people with diabetes and hand-on food preparation and cooking experiences. Participants completed demographics and knowledge questionnaire and program evaluations at the completion of the cooking school. Thirteen participated and 12 completed all four classes in 2011. Participants gained knowledge on meal planning and learned to cook foods in different ways. 75% reported that they had tried new recipes included in their recipe books and learned new ways to prepare food. One participant from GEO – Northeastern New Mexico Detention Center – suggested that we contact the warden to get more participants from the detention center. After the classes, seeing and visiting with participants – 30% reported that they had lowered their blood sugar and improved their eating habits.

Regional Early Care and Education Conference
Day care providers attend the 4 hour training as required by the state and federal for licensure purposes. The nutrition educator introduced MyPlate in a two hour session for 25 participants. Activities were centered on MyPlate and the new dietary guidelines. They learned how to build a healthy plate, how to balance calories, and the importance of physical activity. They also went over the toddler/youth daily food requirements. As an added activity they were introduced to MyPlate Bingo they really enjoyed that winners were given MyPlate poster

Fort Defiance Regional Provider Training
This nutrition lesson provided care givers with tips on supporting meals with fruits and vegetables. Encouraging children to eat fruits and vegetables is sometimes a fight to the end. Educators shared simple tips on introducing small amounts of fruit or vegetables to children. The lesson also focused on the benefits of eating fruits and vegetables and they discussed preparation methods that help to reduce fat or salt or increase nutrient retention. Resources were provided for each provider and evaluation was given at the end of the session by the nutrition educator the forms were sent to the SNAP Coordinator.

The Navajo Nation Child Care and Development Fund Program
Childhood obesity as become the number concern everywhere. The number of children who are overweight has grown tremendously in the last 10 years. Providing healthy meals for growing children and teaching them how to choose healthy foods is one way of preventing obesity. Nutrition educators provide different nutrition topics to help child care providers plan and prepare healthy meals for the children under their care. Thirty seven participants learned how to prepare healthy snacks with allowable food items. Nutrition educators have been given a list of creditable and non-creditable foods for day care centers. After preparing the snacks they were allowed to taste and provide input about the recipes they did or didn’t like. One activity was designed to have participants use several odds and ends foods that are always on hand. This activity brought out the creativity in snack planning and many healthy combinations were presented. Participants were surprised that many common food items can be combined to taste good and be healthy at the same time. Evaluation was provided and by the agency and the results were mailed to the nutrition educator at a later date.

EDC Childhood obesity
The number one concern today is childhood obesity and diabetes. At one time only adults were diagnosed with type 2 diabetes, today more youth are being diagnosed with type 2 diabetes and it’s time to change that. Child day care providers need help in preparing healthy meals and snack and teaching the children to take the message home. Two-hour nutrition training was provided by the home economist. Care givers learned that sometimes we as adults serve children way to much food on their plate we do not allow them to ask for more if they are hungry. We also allow them to eat too much junk food so they are less likely to say yes to fruit and vegetables. After going over the reason why so many Americans are overweight participants shared their ideas on how to change the way Americans eat. One of the activities provided 6 scenarios, four people per group (6 groups) they had to find ways to change the eating habits of their mock family. Most of the groups came up with very creative ways of teaching healthy eating habits, they included exercise, eating a designated times, eating meals together, etc. Much knowledge was gained. Evaluation was provided by the EDC Coordinator and later mailed to the home economist.