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
On March 24, 2009 the Zuni Pueblo Food Distribution Program was awarded a nutrition grant for the fiscal year of 2009 contracted to conduct Kitchen Creations Diabetes Education in four schools. Collaboration efforts between Bea Panteah-Program Manager, and I was a long process but Daisy Arsenault-Diatician ,Karen Halderson Kitchen-Creations Specialist,
July 11, 2009
Regional Early Care and Education Conference
UNM Gallup Branch/Calvin Hall
Gallup, NM 87301
Keeping Kids Safe -Food Safety for Child Care Providers
Session I 8:00am-10:00am
Session II 10:15am-12:15pm
Today more than ever, food safety is emerging as an important issue for childcare providers.
About 80% of children under the age of six receive some form of non-parental care and the number continues to grow as more women seek work outside their homes. Several issues were covered at both of the sessions.
Issue number one covered the importance of keeping your food safe from an invisible enemy who is ready to strike BAC (bacteria). Four simple steps were shared with the groups to use for keeping their food safe from harmful bacteria: clean-sanitize and disinfect regularly (tables, counters cutting boards, mixers, washing all fruit, vegetables etc.), separate-avoid cross contamination (keep raw foods such as raw meat, poultry, fish away from vegetables use different cutting boards for meat, fish, poultry and vegetables), cook-cook meat to proper temperatures (the proper way to use a meat thermometer to make sure that food has reached the proper internal temperature) and chill-maintain refrigerator temperature at 40 degrees and freezer at 0 degrees F. (store hot foods in shallow containers vs. stock pot, do not stack containers, etc.). We also provided hands on activities to show how rapidly bacteria grow when food is not refrigerated promptly after meals.
The second issue covered the importance of safe diapering: use the diapering area only for diapering, keep changing table clean and disinfected after each use, and always wash your hands and child’s hands after diapering, these are just a few examples that were shared with the child care providers. Day care providers need to be especially careful with safe diapering because children in diapers present special sanitation and health problems and at that age they are very susceptible to food borne Illnesses due to their undeveloped immune systems. Also, during this time we talked about the proper way to store formula leftovers, preparing bottles and safety tips for ready to eat baby food (serving baby food on a plate vs. feeding from the jar and the correct way to store leftovers).
Issue three covered safe time limits for keeping food refrigerated, or frozen, thawing tips, wrap foods in aluminum foil, zip lock bags or plastic containers with lids to preserve leftovers. We provided participants with a handout that lists foods that don’t need to stay cold/foods that need to stay cold and field trip food safety.
Finally, the last activities included: a “Find the Hazards” work sheet, a short quiz on food safety (what they had learned during the presentation), and Storage Safety. The storage safety activity involves identifying different ingredients. 12 ingredients (the ingredients include non food items) are stored in zip lock bags, there are no labels on the packages, and the goal of this activity is for participants to find the correct ingredients for the Cake and Frosting Recipe. This activity shows how easy it is to make a mistake (choosing a bag of Ajax Cleanser instead of flour) in identifying ingredients that are not labeled, therefore stressing how important it is to label small amounts of ingredients that you do not want to discard. Following these activities 20 minutes at each session was spent reviewing Food Safety and Family Preparedness using the information provided to us by your office.
A total of 71 participants attended both sessions and participated in the activities 68 of them were female and 3 were male. 13 females were Hispanic, 8 females were White, and 50 were Native American this total includes 3 males who were also Native American.
Regional Early Care and Education Conference
UNM Gallup Branch/Calvin Hall
Gallup, NM 87301
Keeping Kids Safe -Food Safety for Child Care Providers
Session I 8:00am-10:00am
Session II 10:15am-12:15pm
Today more than ever, food safety is emerging as an important issue for childcare providers.
About 80% of children under the age of six receive some form of non-parental care and the number continues to grow as more women seek work outside their homes. Several issues were covered at both of the sessions.
Issue number one covered the importance of keeping your food safe from an invisible enemy who is ready to strike BAC (bacteria). Four simple steps were shared with the groups to use for keeping their food safe from harmful bacteria: clean-sanitize and disinfect regularly (tables, counters cutting boards, mixers, washing all fruit, vegetables etc.), separate-avoid cross contamination (keep raw foods such as raw meat, poultry, fish away from vegetables use different cutting boards for meat, fish, poultry and vegetables), cook-cook meat to proper temperatures (the proper way to use a meat thermometer to make sure that food has reached the proper internal temperature) and chill-maintain refrigerator temperature at 40 degrees and freezer at 0 degrees F. (store hot foods in shallow containers vs. stock pot, do not stack containers, etc.). We also provided hands on activities to show how rapidly bacteria grow when food is not refrigerated promptly after meals.
The second issue covered the importance of safe diapering: use the diapering area only for diapering, keep changing table clean and disinfected after each use, and always wash your hands and child’s hands after diapering, these are just a few examples that were shared with the child care providers. Day care providers need to be especially careful with safe diapering because children in diapers present special sanitation and health problems and at that age they are very susceptible to food borne Illnesses due to their undeveloped immune systems. Also, during this time we talked about the proper way to store formula leftovers, preparing bottles and safety tips for ready to eat baby food (serving baby food on a plate vs. feeding from the jar and the correct way to store leftovers).
Issue three covered safe time limits for keeping food refrigerated, or frozen, thawing tips, wrap foods in aluminum foil, zip lock bags or plastic containers with lids to preserve leftovers. We provided participants with a handout that lists foods that don’t need to stay cold/foods that need to stay cold and field trip food safety.
Finally, the last activities included: a “Find the Hazards” work sheet, a short quiz on food safety (what they had learned during the presentation), and Storage Safety. The storage safety activity involves identifying different ingredients. 12 ingredients (the ingredients include non food items) are stored in zip lock bags, there are no labels on the packages, and the goal of this activity is for participants to find the correct ingredients for the Cake and Frosting Recipe. This activity shows how easy it is to make a mistake (choosing a bag of Ajax Cleanser instead of flour) in identifying ingredients that are not labeled, therefore stressing how important it is to label small amounts of ingredients that you do not want to discard. Following these activities 20 minutes at each session was spent reviewing Food Safety and Family Preparedness using the information provided to us by your office.
A total of 71 participants attended both sessions and participated in the activities 68 of them were female and 3 were male. 13 females were Hispanic, 8 females were White, and 50 were Native American this total includes 3 males who were also Native American.
Impact report: Herbs and Spices Instead of Salt???
Report Under: Nutrition Education and Behavior
Select: Short Term Objective
On April 21, 2009 a small group of Native American adults attended a special workshop entitled “Herbs and Spices Instead of Salt???” at the Crownpoint Community Center. This group is part of the “Kitchen Creations” (a cooking school for people with diabetes and their families) spring session group, only 20 participants elected to attend. The participants learned the difference between herbs and spices, their uses, their strengths, and they prepared their own poultry seasoning mix with the use of several herbs and spices. Upon returning to the second session of “Kitchen Creations” 25% of the participants reported using the poultry seasoning mix, no salt was added and they indicated that the poultry seasoning was sufficient flavoring for poultry.
Report Under: Nutrition Education and Behavior
Select: Short Term Objective
On April 21, 2009 a small group of Native American adults attended a special workshop entitled “Herbs and Spices Instead of Salt???” at the Crownpoint Community Center. This group is part of the “Kitchen Creations” (a cooking school for people with diabetes and their families) spring session group, only 20 participants elected to attend. The participants learned the difference between herbs and spices, their uses, their strengths, and they prepared their own poultry seasoning mix with the use of several herbs and spices. Upon returning to the second session of “Kitchen Creations” 25% of the participants reported using the poultry seasoning mix, no salt was added and they indicated that the poultry seasoning was sufficient flavoring for poultry.
General Nutrition
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the need of the individuals in their counties. Classes included both one time programs and mini-series classes which were taught in schools, senior centers, activity centers, and churches. Topics included: snacks, gifts, nutrition and health, food safety, grilling, feeding your newborn, feeding your young child, and food preservation.
Food preservation and food safety remain the most consistently taught courses in the state. The need for families to have safe food at affordable cost will continue to be a priority for teaching and training in the coming year.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
Kitchen Creations cooking schools consist of four, three-hour long lessons. The cooking schools feature current nutrition recommendations for people with diabetes and hands-on food preparation and cooking experiences. Participants completed a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) and Expanded Food and Nutrition Education Program (EFNEP) programs. The primary goal of the ICAN program is to provide individuals with limited resources educational programs that increase the likelihood of all participants making healthy food choices consistent with the most recent dietary advice as reflected in the Dietary Guidelines for Americans and the MyPyramid.
During 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
Two evaluation tools are used with the adult EFNEP population - a 24-hour food recall and a 10 question Behavior Change questionnaire. The following results were reported using the 24-hour food recall:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the need of the individuals in their counties. Classes included both one time programs and mini-series classes which were taught in schools, senior centers, activity centers, and churches. Topics included: snacks, gifts, nutrition and health, food safety, grilling, feeding your newborn, feeding your young child, and food preservation.
Food preservation and food safety remain the most consistently taught courses in the state. The need for families to have safe food at affordable cost will continue to be a priority for teaching and training in the coming year.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
Kitchen Creations cooking schools consist of four, three-hour long lessons. The cooking schools feature current nutrition recommendations for people with diabetes and hands-on food preparation and cooking experiences. Participants completed a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) and Expanded Food and Nutrition Education Program (EFNEP) programs. The primary goal of the ICAN program is to provide individuals with limited resources educational programs that increase the likelihood of all participants making healthy food choices consistent with the most recent dietary advice as reflected in the Dietary Guidelines for Americans and the MyPyramid.
During 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
Two evaluation tools are used with the adult EFNEP population - a 24-hour food recall and a 10 question Behavior Change questionnaire. The following results were reported using the 24-hour food recall:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.
District Contest this year was held in Sandoval County. About 150 4-H members attended the 2 day events. The Home Ec. Skill-a-thon had the most participants followed by Favorite Foods. Awards were given in 4 different categories for favorite Foods. Overall attendance was about the same as past years for all areas. Other contests included: public speaking, poetry, fashion review, shooting sports, wildlife, etc. Members are encouraged to practice in their counties and compete at the county before attending the district contest in June.