KA 703. Nutrition Education and Behavior

Food Preservation
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.

Food Preservation
A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.

Agent developed a program called “Fast & Fabulous Meals”. This program provided recipes and demonstrations for foods that were very quick and easy for families to prepare as well as providing healthy choices for daily family meals. It has been proven that preparing meals at home gives the consumer control over the quality and types of foods their families eat. Consumers were encouraged to use low fat choices, include vegetables in their menus and taught how to use sugar substitutes whenever possible. This program was presented at the ENMU Family and Consumer Science demonstration techniques class, and one session at the NM Ag Expo. Participants report using and enjoying these recipes and sharing them with others.

The Home Economist provided four nutrition and food safety programs for 22 individuals at The Counseling Center (an organization which provides mental health services to children, adults, and families in Alamogordo). The program topics included reading food labels, The USDA Food Guidance System, hand hygiene and food safety practices when grilling. Completed evaluations indicated that individuals learned how to read food labels to evaluate the nutrition value of foods; how the ingredient list of a food label tells us what is in a food; how to eat a variety of foods from the food groups each day for good health; how to choose moderate food portion sizes; why physical activity is important for maintaining a healthy body; how to properly marinate foods to be grilled in the refrigerator; and how to use a food thermometer.

The Home Economist presented a home canning workshop at the Mayhill Community Center for the Mayhill Extension Association Club. Sixteen members participated in the program. The workshop included information on canning equipment; how to pack food in canning jars; how to use jars and lids properly; how to process and cool jars; and how to test seals of jars. The canning workshop was hands-on for participants and the Home Economist supplied some equipment and ingredients. Coordinated additional equipment and supplies needed with the Club members. Products made during the workshop included grape jelly, strawberry jam, and spiced apple rings. One participant sent the Home Economist the following comments following the workshop: “It was one of the best and fun programs we have had, in my opinion. You are such a professional in all you do, and it is exemplified in your presentations.”