KA 703. Nutrition Education and Behavior

Kitchen Creation II
One of the diabetes educator (Kathy Chavez) who works directly with the Home Economists on the Kitchen Creation program saw a need for additional lessons to be available on cooking and meal planning for type 2 diabetics. During this program year the Home Economist worked with the diabetes educator in piloting a part 2 of Kitchen Creation. This curriculum is broken into 4, 2 hour lessons. The first session of KCII was in November of 2010 serving some 12 participant and the second time the class was offered in April 2011 for 17 students. The class was well received and will become a regular Home Economics program in Bernalillo County for people with diabetes who are looking for additional information. Unlike Kitchen Creations this part II is taught by the Home Economist alone and there is not a cooking component in the class so the cost is minimal.

Kitchen Creation;
In New Mexico, an estimated 170,000 people have diabetes. In the 2010 census Bernalillo County had 643,000 residents or around 1/3 of New Mexico’s population. Type two diabetes is a huge medical problem in Bernalillo County and there is a need for research based educational programs to help the adults who deal with type two diabetes. Kitchen Creation is 4 part cooking school for diabetics and their families which is an ACES program funded by NM Department of Health. There is a large demand in Bernalillo County for this program but the DOH funding has been cut significantly allowing each county funding for only one Kitchen Creation class. Bernalillo County Extension considered this program important enough for the county residents that county funds were spent for the additional 4 classes taught in Albuquerque. During the program year of Oct. 2010 to Sept. 2011 the Home Economist organized and co-taught (with a registered dietitian) 5 Kitchen Creation classes reaching some 117 people dealing with diabetes in Bernalillo County. The evaluations are available upon request and NMSU ACES does collected data on Kitchen Creations classes throughout the state. Every year more health professionals in the diabetes field refer more patients to the NMSU Kitchen Creation program. On many levels the Home Economist who runs Kitchen Creation collaborates with state agencies, local medical personnel and the University of New Mexico. In addition to the 4 week Kitchen Creation class the home economist has done numerous one to two hour sessions on diabetes education with seniors and developmentally delayed individuals. Kitchen Creation reaches many people (directly and indirectly) each year and has the huge positive impact in the diabetic community

“Twenty Minute Meals” was the leaders training topic for April. Participants gained knowledge in area of food safety, meal planning, meal preparation and nutrition. 100% of participants participated in the hands on cooking activity with 100 % mastery of preparing a nutritious meal in twenty minutes. The agent compiled a booklet on twenty minutes meals called “What’s For Dinner.” One member commented that she was so excited to try some of the new, easy recipes for family as she didn’t always have time to cook.

“Five Ingredients or Less” program was present to Extension Club members by Dr. Carol Turner, Food and Nutrition Specialist. Participants gained knowledge in areas of healthier eating, cooking techniques, and adapting a recipe to make it healthier. 80% of participants said they would change one thing in their diet to make it healthier where as the other 20% felt that they were making healthy choices. Participants then taught program to other Extension members.

Kitchen Creation-Diabetic Cooking School
Kitchen Creation Diabetic Cooking School was held at the Chaves County Extension Office in February and March. The cooking school is advertised extensively by way of flyers, brochures, displays, newspaper, newsletters and radio. Twenty three (23) participants and support persons attended the four part series. The home economist along with a Registered Dietician from Eastern New Mexico Medical Center instructed the participants on key concepts such as carbohydrate counting, understanding food labels, portion control, diabetic pyramid and menu planning. At the end of the series, 95% of participants gained knowledge in these concepts and left away empowered over their diabetes. Many comments were given through written evaluations, but overall participants appreciated the information provided about their disease, hands-on cooking activities, and the fact that the classes offered were free. One participant wrote “this class has inspired me to make more of a commitment to not only pay more attention to what I’m eating, but also figure out what portion sizes to eat.”

The Home Economist along with a 4-H parent/volunteer team taught nutrition lessons on how to fight bacteria and keep food safe at the Progressive Ag Safety Day Camp in April. A puppet show and food safety train model was used as teaching tools to reinforce the teaching concepts. “Who Wants To Be A Germ Buster?” was the title of the presentation. Approximately 2000 elementary school students from Chaves County and Lea County along with their teachers and chaperones gained knowledge in the importance of hand washing, refrigerating foods, washing fruits and vegetables and keeping counters clean. Evaluations reflected that the program was very well received and enjoyed by the students.

Strong Women, Strong Bones, a program to help prevent osteoporosis was offered at Senior Circle, Dexter High School and Roswell Adult Center. This agent conducted classes on Monday, Wednesday and Friday mornings at Senior Circle, Monday and Wednesday night at Roswell Adult Center, and Monday and Wednesday afternoon at Dexter High School. Paula Wilks from Comfort Keepers Community Relations Director/office manager helped lead the classes at Senior Circle. Strong Women Strong Bones Informational meetings were held each of these sites. At this meeting, participants learned about osteoporosis and how weight bearing exercises can help prevent this disease. They also learned about the other advantages of weight bearing exercises and requirements of the class. Classes then began the following week. A total of four (4) twelve week programs were conducted at Senior Circle and two (2) twelve week programs at Roswell Adult Center and one twelve week class at Dexter Middle School for a total of 216 classes held and 4110 contacts. 75% of participants continue exercise through participation in the Strong Women Strong Bones class or exercising at home.

ICAN

Since October 2010, the Valencia County ICAN program has graduated 289 adults and 989 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid (myPlate) and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.

General Nutrition Programs

During the past year the home economist has presented 23 programs (both one time & short series) on a variety of nutrition-related classes on topics including: Food safety, quick & easy meals, using garden products, after school snacks for kids, fun in the kitchen, shopping on a budget, cooking for one and reading labels. Of those attending, 95% reported they had learned a new concept/skill and/or recipe they would share with their family and friends. One participant reported, "I never use to eat radishes. After making and tasting this dip, I have to say I'm a radish eater now". An email from another participant read, "I hope you know how much I enjoyed your program. I've avoided cooking for myself now that I'm all alone because it seemed like such a waste. Thanks for reminding me about freezing leftovers! And like you suggested, I've pulled out and now use all my pretty china!"


Food Safety and Preparation Demonstrations

During the past 12 months over 200 Valencia County residents participated in nutrition related presentations at the local farmers’ markets, community health and education fairs and baking/cooking programs conducted at agencies throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).


Valencia County Cooperative Extension Service Monthly Newsletter
Over 300 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.

Three separate annual holiday programs, “Living the Season”, were presented to over 400 men and women from Roosevelt, Curry, DeBaca, Quay and Chaves Counties as well as Austin, Muleshoe, Farwell, Earth, Vega, and Lubbock, Texas. These participants were given a book that included recipes and gift making and presenting instructions, also included was information from the USDA on Food Safety Guidelines for holidays, turkey 101 and other information. Recipes were demonstrated to show a variety of easy foods, ways to make changes in ingredients to healthier ingredients, tips were given on doubling recipes and participants were able to sample foods prepared.
Since the program many participants have notified the home economist about the recipes they have used from the program, how much they enjoyed it and learned new ideas as well as which of the projects they have tried or plan to make.