KA 703. Nutrition Education and Behavior

Heart Healthy Cooking.
Two programs were given to Lea County residents on heart healthy cooking. One program was given to 17 individuals in Jal, NM in conjuction with the local health care clinic. A second program was delivered to a local women's soroity in Hobbs, NM. As a result of the program:
*90% of the program participants showed an increase in their knowledge of the healthy food choices.
*65% of the participants verbally expressed they had adopted a physical activity plan.
*55% of the class participants increased their knowledge of food labels, through reviewing different types of foods with varing fat contents.
*Prior to leaving the class, 70% of the participants expressed a plan to adopt new food preparation and meal planning techniques.
*Three weeks from the conclusion of the class, 70% of the participants verablly reported that their portion sizes had decreased.

Feeding Healthy Families
As a result of some changes in the meal programs in the Hobbs Elementary Schools and the Tatum Elementary Schools a program on choosing healthy foods and snacks was set up for the parents. A total of 46 parents and their children attend both programs. Through a written evalution the parents were able to express the following information they learned from the program:
*45% of the parents were able to see how to use some processed foods with raw foods to make a quick and healthy meal for their families.
*45% of the parents expressed their willingness to adapt a healthier way of preparing foods.
*30% of the parents who attended the program have begun to involve their families in mealtime planning and preparation.
*30% of the parents who attended the program have begun using alternative cooking methods (ie crockpot cooking) to have a nutritious meal for their family.
*15% of the parents who attended the program reported their food budgets have stayed the same of decreased as they begin to change their eating habits.

Defensive Cooking Program 2007:
Eighty-five percent of the students enrolled in the life skills program at the Hobbs High School are employed in the food industry. Each of the students work as a cook, on the clean up crew or as a server. As a part of a food safety unit, a program on Defensive Cooking is done with the youth. A total of 56 youth participate in the one-time class. Through a pre/post evaluation, the following has shown true:
*75% of the class participants increased their knowledge of proper hand washing techniques and kitchen santiation.
*75% of the class participants began aware of proper labeling procedures for all chemcials and food products that could be found in the kitchen area.
*80% of the class participants were able to use the class time training as a certification credit within their work place.

Chaired the Maternal, Child, and Community Health Council, Food and Nutrition Committee to provide nutrition information to the community and schools. Worked with the Commodities food program to provide better quality food and more scheduled deliveries. Worked with the food bank to help with collecting of more food items. Worked with Angel Food Ministries and the church associations to find a group to coordinate food deliveries for Tucumcari residents.

The Healthy Potato included a booklet and leader’s guide for the Extension Association club meetings. This program discussed various types of potatoes and what they are best used for. Then many ideas for preparing them with less fat and sodium were suggested, along with some good recipes.