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 (Doña Ana County)
Plan Goals
Improve the health of Dona Ana County residents through healthy food choices, food preparation skills and food resource management.
- Owner
- Related Plans
-
KA 703. Nutrition Education and Behavior
Impact Reports
2010 – 2011 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition) Unit Program
Report
SNAP-ED, EFNEP and Kitchen Creations Diabetes
Cooking School
Submitted by Gayla Weaver, Extension Home Economist (ICAN)
October 2010 - September 2011
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives its funding through the Expanded Food and Nutrition Education Program (EFNEP) USDA grant dollars and through the Supplemental Nutrition Education Program (SNAP) USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre- and post- 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families and individuals including senior citizens who qualify for food stamp assistance or receive food stamps. The Dona Ana County ICAN unit monthly updates the ICAN bulletin boards and replaces ICAN brochures at each of the three ISD offices in Dona Ana County. A SNAP survey is completed at the end of a series of classes by each participant measuring their pre- and post- nutrition behavior.
All 30 hour ICAN nutrition Educators are required to graduate a minimum of 100-150 adults per program year and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimum of 200 youth and 40 hour educators graduate a minimum of 400 youth per year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2,365. The unit exceeded our total graduation goad with 2,375 graduates.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide a minimum of eight nutrition and cooking lessons for limited resource individuals using “Healthy Foods, Healthy Families” and “Eating Right is Basic” curriculum. “Loving Your Family, Feeding Their Future” and the senior “Eat Smart, Live Strong” USDA materials are used to supplement the existing curriculum.
Two hundred forty-one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The required core lessons include: Back to Basics; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar.
Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
Seven hundred eighty-two adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes. The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
73% of participants showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
46% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
29% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
2% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
78% of participants showed improvement in ONE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
56% of participants showed improvement in TWO or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
35% of participants showed improvement in THREE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
22% of participants showed improvement in FOUR or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast).
11% of participants showed improvement in all FIVE nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast).
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
32% of participants showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
8% of participants showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand five hundred ninety-three (1,593) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2010-2011 program year. Most of the youth graduates were students in the Gadsden Independent School District (GISD) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 417 students in the Gadsden Independent School District. This was the second year the Dona Ana County Extension ICAN program taught “Cooking with Kids” at Berino Elementary school. “Cooking with Kids” has motivated and empowered the students to make healthy food choices. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards.
“Eat Smart, Play Hard” (ESPH) Connections classes were taught at the Las Cruces High School Family and Consumer Science class and to third graders at Mesilla Elementary School. The LCHS students observed and assisted in the ESPH classes at Mesilla Elementary and then presented the final lesson under the direction of ICAN staff.
Elementary schools students at Santa Teresa and Desert View Elementary schools attended the Food Play production, November 1st, 2010. The two schools were presented with a teacher’s activity book, lesson plans and activity sheets to complement the Food Play messages. The students learned about balancing their day with physical activity and good nutrition habits as well as evaluating media messages related to nutrition and health. The ICAN nutrition educators incorporated Food Play curriculum into their ICAN classes at Santa Teresa and Desert View Elementary Schools.
During the summer months, the youth at four Little Playmates and four Kids Kountry sites were taught ESPH lessons which included growing and tasting sunflower sprouts.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2010-2011 year, four hundred forty-four hours supporting the
adult and youth ICAN classes were volunteered. At the U.S. federal government rate of $25.25 per hour for volunteers, $11,211.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
Approximately thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: Communication with agency personnel as well as school principals, physical activity wellness, protein consumption in the diet, time management, Organ Wise Guys curriculum and the “Healthy Foods, Healthy Families” curriculum. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking school is a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty, healthy foods.
Thirty-one individuals with diabetes or cooking for a family member with diabetes attended the Kitchen Creations Diabetes Cooking School series held at St. Anthony’s Catholic Church in Anthony. They learned about balancing carbohydrates, food safety, the American Diabetes Association food guide pyramid and Healthy Heart Cooking. The classes were presented in Spanish. The final evaluation comments were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The 45th annual “Pecan Food Fantasy Contest” was held Sunday, March 6th as part of the annual Western Pecan Grower Association (WPGA) annual conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. The agent co-edited and compiled the Pecan Food Fantasy brochure listing the 2009 winning recipes as well as secured judges for the contest. There were 92 adult and 147 youth pecan entries. Pecan entries were sampled and awarded ribbons by the judges. Pecans contain more antioxidants than any other nut and rank 14th among all high antioxidant foods such as blueberries. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. The Pecan Food Fantasy contest promotes the use of pecans and helps individuals recognize the role of pecans in a healthy diet.
ICAN (Ideas for Cooking and Nutrition) Unit Program
Report
SNAP-ED, EFNEP and Kitchen Creations Diabetes
Cooking School
Submitted by Gayla Weaver, Extension Home Economist (ICAN)
October 2010 - September 2011
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives its funding through the Expanded Food and Nutrition Education Program (EFNEP) USDA grant dollars and through the Supplemental Nutrition Education Program (SNAP) USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre- and post- 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families and individuals including senior citizens who qualify for food stamp assistance or receive food stamps. The Dona Ana County ICAN unit monthly updates the ICAN bulletin boards and replaces ICAN brochures at each of the three ISD offices in Dona Ana County. A SNAP survey is completed at the end of a series of classes by each participant measuring their pre- and post- nutrition behavior.
All 30 hour ICAN nutrition Educators are required to graduate a minimum of 100-150 adults per program year and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimum of 200 youth and 40 hour educators graduate a minimum of 400 youth per year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2,365. The unit exceeded our total graduation goad with 2,375 graduates.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide a minimum of eight nutrition and cooking lessons for limited resource individuals using “Healthy Foods, Healthy Families” and “Eating Right is Basic” curriculum. “Loving Your Family, Feeding Their Future” and the senior “Eat Smart, Live Strong” USDA materials are used to supplement the existing curriculum.
Two hundred forty-one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The required core lessons include: Back to Basics; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar.
Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
Seven hundred eighty-two adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes. The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
73% of participants showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
46% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
29% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
2% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
78% of participants showed improvement in ONE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
56% of participants showed improvement in TWO or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
35% of participants showed improvement in THREE or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
22% of participants showed improvement in FOUR or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast).
11% of participants showed improvement in all FIVE nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast).
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
32% of participants showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
8% of participants showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand five hundred ninety-three (1,593) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2010-2011 program year. Most of the youth graduates were students in the Gadsden Independent School District (GISD) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 417 students in the Gadsden Independent School District. This was the second year the Dona Ana County Extension ICAN program taught “Cooking with Kids” at Berino Elementary school. “Cooking with Kids” has motivated and empowered the students to make healthy food choices. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards.
“Eat Smart, Play Hard” (ESPH) Connections classes were taught at the Las Cruces High School Family and Consumer Science class and to third graders at Mesilla Elementary School. The LCHS students observed and assisted in the ESPH classes at Mesilla Elementary and then presented the final lesson under the direction of ICAN staff.
Elementary schools students at Santa Teresa and Desert View Elementary schools attended the Food Play production, November 1st, 2010. The two schools were presented with a teacher’s activity book, lesson plans and activity sheets to complement the Food Play messages. The students learned about balancing their day with physical activity and good nutrition habits as well as evaluating media messages related to nutrition and health. The ICAN nutrition educators incorporated Food Play curriculum into their ICAN classes at Santa Teresa and Desert View Elementary Schools.
During the summer months, the youth at four Little Playmates and four Kids Kountry sites were taught ESPH lessons which included growing and tasting sunflower sprouts.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2010-2011 year, four hundred forty-four hours supporting the
adult and youth ICAN classes were volunteered. At the U.S. federal government rate of $25.25 per hour for volunteers, $11,211.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
Approximately thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: Communication with agency personnel as well as school principals, physical activity wellness, protein consumption in the diet, time management, Organ Wise Guys curriculum and the “Healthy Foods, Healthy Families” curriculum. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking school is a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty, healthy foods.
Thirty-one individuals with diabetes or cooking for a family member with diabetes attended the Kitchen Creations Diabetes Cooking School series held at St. Anthony’s Catholic Church in Anthony. They learned about balancing carbohydrates, food safety, the American Diabetes Association food guide pyramid and Healthy Heart Cooking. The classes were presented in Spanish. The final evaluation comments were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The 45th annual “Pecan Food Fantasy Contest” was held Sunday, March 6th as part of the annual Western Pecan Grower Association (WPGA) annual conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. The agent co-edited and compiled the Pecan Food Fantasy brochure listing the 2009 winning recipes as well as secured judges for the contest. There were 92 adult and 147 youth pecan entries. Pecan entries were sampled and awarded ribbons by the judges. Pecans contain more antioxidants than any other nut and rank 14th among all high antioxidant foods such as blueberries. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. The Pecan Food Fantasy contest promotes the use of pecans and helps individuals recognize the role of pecans in a healthy diet.
2009-2010 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition) Unit Program Report
(SNAP-ED and EFNEP), Kitchen Creations Diabetes Cooking School and Strong Women Strength Training
Submitted by Gayla Weaver, Extension ICAN Home Economist
October 2009-2010
ICAN PROGRAMS (Ideas for Cooking and Nutrition) continued:
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of participants showed improvement in ONE or more of the following food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
34% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists)
21% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
5% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING
71% showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
46% showed improvement in TWO or more of the above nutrition practices
26% showed improvement in THREE or more of the above nutrition practices
17% showed improvement in FOUR or more of the above nutrition practices
8% showed improvement in all FIVE of the above nutrition practices
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
39% of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
17% of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand seven hundred forty-seven (1,747) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2009-2010 program year. Most of the youth graduates were students in either the Gadsden Independent School District (GSID) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 15 third grade GSID classes. This was the first year Dona Ana County Extension “Ideas for Cooking and Nutrition” program established “Cooking with Kids” in grades 2-6 at Berino Elementary School. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards. The KIDS/CAN youth learned about eating healthy snacks and the importance of breakfast as well as incorporating more fruits and vegetables into their diet. This spring, our agency collaborated with the Colonias Development Council and taught four sessions of ICAN nutrition classes covering basic nutrition, the value of healthy foods, eating locally grown produce and exercise to colonia youth. The value of eating locally grown produce and exercise lessons were incorporated into the basic nutrition classes the youth received.
During the summer months, our agency collaborated with the summer lunch feeding program run through Families and Youth, Inc. providing nutrition education classes at many Las Cruces park sites, some low-income housing units in Las Cruces and four Dona Ana County Resource Centers. Also, one hundred six migrant students graduated from KIDS/CAN classes during the summer.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2009-2010 year, one thousand two hundred hours supporting the adult and youth ICAN classes were volunteered. At the US federal government rate of $25.25 per hour for volunteers, $30,300.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
The ICAN nutrition educators attended and graduated from the American Heart Association Heartsaver First Aid course. The CPR certification is good for two years and necessary for educators working with youth. Over thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: New Mexico WIC program benefits and WIC authorized foods, Holiday Food Safety, the Skinny on Trans Fats, CYFD Update for Child Care Providers, and Dr. Joye Norris’ Dialogue Approach to Teaching. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health Statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. In New Mexico in 2003 diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking schools are a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty healthy foods.
Two Kitchen Creations Diabetes Cooking schools were offered to residents of southern Dona Ana County. Four three hour classes were held during the month of February at the Women’s Intercultural Center in Anthony, NM. Fourteen participants graduated from the series classes and twenty-one individuals attended some but not all of the classes. One of the graduates commented, “I think this class should be provided and promoted even more because it has a lot of information that we need to change our lifestyle.” The second Kitchen Creations Diabetes Cooking school was held at Chaparral Middle School in the Home Economics classroom lab. Fourteen individuals graduated on May 15th. The final evaluation sheets were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The 44th annual “ Pecan Food Fantasy” contest was held Sunday, March 7th as part of the Western Pecan Grower Association (WPGA) yearly conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. This included co-editing and compiling the Pecan Food Fantasy brochure listing the2009 winning recipes as well as securing judges for the contest. One hundred eighty-eight adult and junior pecan entries were sampled and ribbons were awarded by ten judges. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. Participants are encouraged to include pecans in their diet on a regular basis as part of a healthful eating.
STRONG WOMEN STRENGTH TRAINING:
The first Strong Women Strength training classes for Dona Ana County women over 50 years of age began in February and concluded in July 2010. The fifty-two classes which met twice a week had an average attendance of 18 women. Strength training improves and/or increases muscle mass, strength and balance, bone density, metabolic rate and glucose control and lipid profile. One participant did not have the flexibility to take the back scratch test when she started the training and at the end of the course was able to bring the fingers of both hands together over her back as she was evaluated for upper-body flexibility. Shoulder flexibility is particularly important in performing common tasks such as combing one’s hair or reaching for a seat belt. The women that graduated from the Strong Women course are working to find a site to continue the classes on their own.
ICAN (Ideas for Cooking and Nutrition) Unit Program Report
(SNAP-ED and EFNEP), Kitchen Creations Diabetes Cooking School and Strong Women Strength Training
Submitted by Gayla Weaver, Extension ICAN Home Economist
October 2009-2010
ICAN PROGRAMS (Ideas for Cooking and Nutrition) continued:
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of participants showed improvement in ONE or more of the following food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
34% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists)
21% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
5% of participants showed improvement in all FOUR resource management practices (i.e. plans meals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING
71% showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
46% showed improvement in TWO or more of the above nutrition practices
26% showed improvement in THREE or more of the above nutrition practices
17% showed improvement in FOUR or more of the above nutrition practices
8% showed improvement in all FIVE of the above nutrition practices
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
39% of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
17% of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand seven hundred forty-seven (1,747) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2009-2010 program year. Most of the youth graduates were students in either the Gadsden Independent School District (GSID) or the Las Cruces Public Schools. Three “Cooking with Kids” tasting classes along with three “Eat Smart, Play Hard” lessons were taught to 15 third grade GSID classes. This was the first year Dona Ana County Extension “Ideas for Cooking and Nutrition” program established “Cooking with Kids” in grades 2-6 at Berino Elementary School. The curriculum which focuses on food from other cultures compliments many of the required state literacy and math standards. The KIDS/CAN youth learned about eating healthy snacks and the importance of breakfast as well as incorporating more fruits and vegetables into their diet. This spring, our agency collaborated with the Colonias Development Council and taught four sessions of ICAN nutrition classes covering basic nutrition, the value of healthy foods, eating locally grown produce and exercise to colonia youth. The value of eating locally grown produce and exercise lessons were incorporated into the basic nutrition classes the youth received.
During the summer months, our agency collaborated with the summer lunch feeding program run through Families and Youth, Inc. providing nutrition education classes at many Las Cruces park sites, some low-income housing units in Las Cruces and four Dona Ana County Resource Centers. Also, one hundred six migrant students graduated from KIDS/CAN classes during the summer.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. Most of the volunteer hours are from teachers in the public schools. During the 2009-2010 year, one thousand two hundred hours supporting the adult and youth ICAN classes were volunteered. At the US federal government rate of $25.25 per hour for volunteers, $30,300.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
The ICAN nutrition educators attended and graduated from the American Heart Association Heartsaver First Aid course. The CPR certification is good for two years and necessary for educators working with youth. Over thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some of the topics covered include: New Mexico WIC program benefits and WIC authorized foods, Holiday Food Safety, the Skinny on Trans Fats, CYFD Update for Child Care Providers, and Dr. Joye Norris’ Dialogue Approach to Teaching. As a result of the ongoing staff development, the ICAN nutrition educators are better equipped to teach in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving the quality of their diet which has been noted by the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health Statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. In New Mexico in 2003 diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking schools are a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty healthy foods.
Two Kitchen Creations Diabetes Cooking schools were offered to residents of southern Dona Ana County. Four three hour classes were held during the month of February at the Women’s Intercultural Center in Anthony, NM. Fourteen participants graduated from the series classes and twenty-one individuals attended some but not all of the classes. One of the graduates commented, “I think this class should be provided and promoted even more because it has a lot of information that we need to change our lifestyle.” The second Kitchen Creations Diabetes Cooking school was held at Chaparral Middle School in the Home Economics classroom lab. Fourteen individuals graduated on May 15th. The final evaluation sheets were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The 44th annual “ Pecan Food Fantasy” contest was held Sunday, March 7th as part of the Western Pecan Grower Association (WPGA) yearly conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. This included co-editing and compiling the Pecan Food Fantasy brochure listing the2009 winning recipes as well as securing judges for the contest. One hundred eighty-eight adult and junior pecan entries were sampled and ribbons were awarded by ten judges. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. Participants are encouraged to include pecans in their diet on a regular basis as part of a healthful eating.
STRONG WOMEN STRENGTH TRAINING:
The first Strong Women Strength training classes for Dona Ana County women over 50 years of age began in February and concluded in July 2010. The fifty-two classes which met twice a week had an average attendance of 18 women. Strength training improves and/or increases muscle mass, strength and balance, bone density, metabolic rate and glucose control and lipid profile. One participant did not have the flexibility to take the back scratch test when she started the training and at the end of the course was able to bring the fingers of both hands together over her back as she was evaluated for upper-body flexibility. Shoulder flexibility is particularly important in performing common tasks such as combing one’s hair or reaching for a seat belt. The women that graduated from the Strong Women course are working to find a site to continue the classes on their own.
2009-2010 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition)UNIT Program Report
(SNAP-ED and EFNEP)and Kitchen Creations Diabetes Cooking School
Submitted by Gayla Weaver, Extension ICAN Home Economist
October, 2009 - September 2010
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives funding through the Expanded Food and Nutrition Education (EFNEP) USDA grant dollars, and through the Supplemental Nutrition Education Program(SNAP)Food and Nutrition Service/ USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre and post 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. The Dona Ana County ICAN unit updates the ICAN bulletin board monthly at each of the three ISD offices in Dona Ana County. A SNAP scantron is completed at the end of a series of classes by each participant measuring their before and after nutrition behavior.
All 30 hour ICAN Nutrition Educators are required to graduate a minimum of 100-150 adults and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimun of 200 youth and 40 hour educators graduate a minimum of 400 youth per program year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2168. We exceeded out total graduation goal with 2736 graduates.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide at least a four week series of nutrition and cooking lessons for limited resource individuals using the "Eating Right is Basic" curriculum as well as USDA's "Loving Your Family, Feeding Their Future" and the new senior "Eat Smart, Live Strong" materials. Four hundred one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The core required lessons are: Back to Basics; My Pyramid and Serving Sizes; Reading Food Labels; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
One thousand five (989) adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes.
The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of
ICAN (Ideas for Cooking and Nutrition)UNIT Program Report
(SNAP-ED and EFNEP)and Kitchen Creations Diabetes Cooking School
Submitted by Gayla Weaver, Extension ICAN Home Economist
October, 2009 - September 2010
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives funding through the Expanded Food and Nutrition Education (EFNEP) USDA grant dollars, and through the Supplemental Nutrition Education Program(SNAP)Food and Nutrition Service/ USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre and post 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. The Dona Ana County ICAN unit updates the ICAN bulletin board monthly at each of the three ISD offices in Dona Ana County. A SNAP scantron is completed at the end of a series of classes by each participant measuring their before and after nutrition behavior.
All 30 hour ICAN Nutrition Educators are required to graduate a minimum of 100-150 adults and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimun of 200 youth and 40 hour educators graduate a minimum of 400 youth per program year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2168. We exceeded out total graduation goal with 2736 graduates.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide at least a four week series of nutrition and cooking lessons for limited resource individuals using the "Eating Right is Basic" curriculum as well as USDA's "Loving Your Family, Feeding Their Future" and the new senior "Eat Smart, Live Strong" materials. Four hundred one of the adult graduates were child care providers. In addition to the core lessons, the child care provider classes include two specific lessons related to child nutrition. The core required lessons are: Back to Basics; My Pyramid and Serving Sizes; Reading Food Labels; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
One thousand five (989) adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes.
The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of
Kitchen Creations
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
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 demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) 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 FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
• 30% increase in comparing prices at the grocery store
• 130% increase in using nutrition labels when deciding what foods to buy
• 66% increase in purchasing healthy items at the grocery store
• 55% increase in preparing healthy meals at home each day
• 71% increase in involving their child in meal preparation each day
• 19% increase in sitting down for family meals
• 48% increase in eating breakfast daily
• 92% increase in eating fruits and vegetables for snacks each day
• 30% increase in drinking water
• 60% increase in performing 30 minutes of physical activity each day
• 44% increase in watching less than 2 hours of television each day
• 122% increase in paying attention to portion size
• 100% increase in eating at least 3 ounces of whole grains each day
• 105% increase in eating at least 4 cups of fruits and vegetable each day
• 80% increase in drinking at least 3 cups from the dairy group each day
• 56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
• 6% increase in eating breakfast each day
• 8% increase in drinking water when thirsty
• 2% increase in performing 30 minutes of physical activity each day
• 9% increase in eating fruits or vegetables for snacks each day
• 0% change in watching less than 2 hours of television each day
• 13% increase in paying attention to portion size
• 23% increase in knowledge about how much to eat from each group of MyPyramid
• 20% increase in knowledge about the importance of calcium
• 100% increase in knowledge about how to properly wash hands
• 133% increase in knowledge about how physical activity improves health
• 21% increase in knowledge about identifying dark green vegetables
• 49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
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:
• 11.1% increase in intake of grains
• 33.3% increase in intake of fruits
• 18.2% increase in intake of vegetables
• 30.8% increase in intake of milk
• 12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
• 47% improved in the area of planning meals
• 41% improved in the area of comparing prices
• 41% improved in having food o the month
• 47% improved in using a grocery list
• 40% improved in following recommended guidelines for letting foods sit out
• 57% improved in thawing foods properly
• 41% improved in providing health food choices for their families
• 41% improved in preparing foods without adding salt
• 55% improved in using the Nutrition Facts label to make food choices
• 41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
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 needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that 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.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
A total of 785 individuals (White 41%, Hispanic 39%, Native American 17%, African American 1%, Asian American 1%, Other 1%) participated in 45 Kitchen Creations cooking schools in 26 counties during 2009. Classes were team taught by local Extension Home Economists and a health care professional. Four bilingual cooking schools were held during FY09, one in Bernalillo, Dona Ana, Lea, and Luna Counties.
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 demographics and knowledge questionnaire and program evaluations at the completion of the cooking school.
Funding for Kitchen Creations is provided in part through a grant from the New Mexico Department of Health ($197,000).
ICAN
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Supplemental Nutrition Assistance Program Education (SNAP ED) 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 FY09 SNAP ED reached 24,964 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 37,461 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 474 sites in New Mexico, including the Zuni Reservation with the following results:
The Adult Behavior Survey is administered in a pre/post format. During FY09 participants indicated a positive change in behaviors on each of the 16 questions.
• 30% increase in comparing prices at the grocery store
• 130% increase in using nutrition labels when deciding what foods to buy
• 66% increase in purchasing healthy items at the grocery store
• 55% increase in preparing healthy meals at home each day
• 71% increase in involving their child in meal preparation each day
• 19% increase in sitting down for family meals
• 48% increase in eating breakfast daily
• 92% increase in eating fruits and vegetables for snacks each day
• 30% increase in drinking water
• 60% increase in performing 30 minutes of physical activity each day
• 44% increase in watching less than 2 hours of television each day
• 122% increase in paying attention to portion size
• 100% increase in eating at least 3 ounces of whole grains each day
• 105% increase in eating at least 4 cups of fruits and vegetable each day
• 80% increase in drinking at least 3 cups from the dairy group each day
• 56% increase in drinking less than one cup of sugary beverages each day
Every item on the adult behavior survey showed substantial change from pre to post. The lowest amount of change was 19%, and the highest was 130%. Some of the items which showed the least change are those that are least emphasized by many of our educators, such as involving children in meal preparation and watching less television. In general, items related directly to nutrition scored highest, except for comparing prices.
Youth Evaluation Results
The Youth Behavior Survey is administered in a pre/post format. During FY09 youth participants indicated a positive change in 11 of the 12 behavior questions. The 12th question remained unchanged.
• 6% increase in eating breakfast each day
• 8% increase in drinking water when thirsty
• 2% increase in performing 30 minutes of physical activity each day
• 9% increase in eating fruits or vegetables for snacks each day
• 0% change in watching less than 2 hours of television each day
• 13% increase in paying attention to portion size
• 23% increase in knowledge about how much to eat from each group of MyPyramid
• 20% increase in knowledge about the importance of calcium
• 100% increase in knowledge about how to properly wash hands
• 133% increase in knowledge about how physical activity improves health
• 21% increase in knowledge about identifying dark green vegetables
• 49% increase in knowledge about calories
Every item on the youth behavior survey showed change from pre to post. The knowledge questions all had higher rates of change than the behavior questions. Among the behavior questions, change was greater on the four nutrition questions than on the two questions related to physical activity. The knowledge questions all show substantial spread.
During FY09 EFNEP reached 929 adults and 2,053 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 16,872 hours of education to graduate 801 adults (White 9%, African American 1%, Native American 3%, Hispanic 86%) and 2,053 youth (White 14%, African American 6%, Native American 3%, Hispanic 75%).
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:
• 11.1% increase in intake of grains
• 33.3% increase in intake of fruits
• 18.2% increase in intake of vegetables
• 30.8% increase in intake of milk
• 12.1% increase in intake of meats & beans
A summary of the nutrient adequacy ratio or protein, iron, calcium, vitamin A, C, and B6 show an increase of 16.7%.
The 10-question Behavior Change Questionnaire shows the following results:
• 47% improved in the area of planning meals
• 41% improved in the area of comparing prices
• 41% improved in having food o the month
• 47% improved in using a grocery list
• 40% improved in following recommended guidelines for letting foods sit out
• 57% improved in thawing foods properly
• 41% improved in providing health food choices for their families
• 41% improved in preparing foods without adding salt
• 55% improved in using the Nutrition Facts label to make food choices
• 41% improved in providing breakfast for their children
Funding for SNAP ED is provided from USDA/FNS through New Mexico Human Services Department, Income Support division for $2,022,785. An equal dollar amount of math comes from New Mexico State University.
Funding for EFNEP is provided through a grant from USDA/CSREES for $589,841.
Funding for these programs is also provided through the New Mexico Legislature for $200,000.
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 needs of the individuals in their counties. Classes included both one-time programs and mini-series classes that 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.
Funding for some of these programs is provided by two grants through the New Mexico Department of Health ($50,000)
2008-2009 Dona Ana County Report
ICAN (Ideas for Cooking and Nutrition)UNIT Program Report
(SNAP-ED and EFNEP)and Kitchen Creations Diabetes Cooking School
Submitted by Gayla Weaver, Extension ICAN Home Economist
October, 2008 - September 2009
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives funding through the Expanded Food and Nutrition Education EFNEP) USDA grant dollars, and through the Supplemental Nutrition Education Program(SNAP)Food and Nutrition Service/ USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre and post 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. The Dona Ana County ICAN nutrition educators provide nutrition education and/or classes at each of the three ISD offices in Dona Ana County. A SNAP scantron is completed at the end of a serices of classes by each participant measuring their before and after nutrition behavior.
All 30 hour ICAN Nutrition Educators are required to graduate a minimum of 100-150 adults and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimun of 200 youth whereas 40 hour educators graduate a minimum of 400 youth per program year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2826. We exceeded out total graduation goal with 2929 graduates. This is quite remarkable considering that we had only three of our eight position filled continuously for the 12 months of reporting.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide at least a four week series of nutrition and cooking lessons for limited resource individuals using the "Eating Right is Basic" curriculum as well as USDA's "Loving Your Family, Feeding Their Future" and the new senior "Eat Smart, Live Strong" materials. The core required lessons are: Back to Basics; My Pyramid and Serving Sizes; Reading Food Labels; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
One thousand five (1,005) adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes.
The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of participants showed improvement in ONE or more of the following food resource menagement practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
33% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists)
16% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
3% of participants showed improvement in all FOUR resource menagement practices (i.e. plansmeals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING
70% showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
43% showed improvement in TWO or more of the above nutrition practices
23% showed improvement in THREE or more of the above nutrition practices
12% showed improvement in FOUR or more of the above nutrition practices
4% showed improvement in all FIVE of the above nutrition practices
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
45% of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
15% of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand twenty-four (1,024) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2008-2009 program year. Most of the youth graduates were students in either t he Gadsden Independent School District or the Las Cruces Public School District. The KIDS/CAN youth learned about eating healthy snacks and the importance of breakfast as well as incorporating more fruits and vegetables into their diet. This spring, our agency collaborated with the Colonias Development Council and taught four sessions of ICAN nutrition classes covering basic nutrition, the value of healthy foods, eating locally grown produce and exercise to colonia youth.
During the summer months, our agency collaborated with the summer lunch feeding program run through Families and Youth Inc. providing nutrition education classes at most of the parks and some low-income housing units in Las Cruces, Tortugas and Dona Ana.
As part of the Healthy Kids, Healthy Las Cruces initiative, “Cooking with Kids” classes were offered to all the fourth and fifth grade students at Conlee Elementary School. Over 148 Conlee students experienced other cultures through the hands-on activity of preparing a healthy and appealing meal from featured countries in the “Cooking with Kids” curriculum. “Cooking with Kids” is SNAP funded.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. The volunteers are often graduates of our nutrition education program. During the 2008-09 year, one thousand one hundred eight (1,108) hours supporting the adult and youth ICAN program were volunteered. At $17.00 per hour, $18,836.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
Over thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some examples are: “Customer Service” training presented by NMSU’s Employee Relations Department, “Pepper Spray for Private Citizens” taught by the NMSU Police Department, “Eat Smart, Live Strong” nutrition education curriculum for older adults, the “Latest on Food Labels”, ICAN & Diabetes” and updates on the Adult and Food Care Program required curriculum for child care providers. As a result of continuing staff development, the ICAN educators are better equipped to act in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving their quality of diet which has been noted in the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health Statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. In New Mexico in 2003 diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking schools are a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty healthy foods.
One bilingual Kitchen Creations Diabetes Cooking school was provided to the residents of southern Dona Ana County this year. Although only one class was offered, 44 individuals attended and received graduation certificates. The four, three hour classes were taught Saturday mornings at the Women’s Intercultural Center in Anthony, NM in late April and early May. At the end of each session, the participants were asked to set a goal for the following week. Some of the participant evaluation comments included: “This class has brought all the diabetes information I have learned over the last 8 years together”, and “I am always in denial about not eating saturated fat, but after hearing that it becomes cholesterol…that opened my eyes wide!” The final evaluation sheets were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The Pecan Food Fantasy contest is held as part of the annual Western Pecan Grower Association (WPGA) annual conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. This included co-editing and compiling the Pecan Food Fantasy brochure listing the2008 winning recipes as well as securing judges for the contest. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. Participants are encouraged to include pecans in their diet on a regular basis as part of a healthful eating.
ICAN (Ideas for Cooking and Nutrition)UNIT Program Report
(SNAP-ED and EFNEP)and Kitchen Creations Diabetes Cooking School
Submitted by Gayla Weaver, Extension ICAN Home Economist
October, 2008 - September 2009
ICAN PROGRAMS (Ideas for Cooking and Nutrition)
The Dona Ana County ICAN program receives funding through the Expanded Food and Nutrition Education EFNEP) USDA grant dollars, and through the Supplemental Nutrition Education Program(SNAP)Food and Nutrition Service/ USDA grant dollars. EFNEP funding is provided to work with limited resource families with young children to improve dietary habits and health. All EFNEP participants complete a pre and post 24 hour diet recall and behavior survey before they graduate. The SNAP funding is provided to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. The Dona Ana County ICAN nutrition educators provide nutrition education and/or classes at each of the three ISD offices in Dona Ana County. A SNAP scantron is completed at the end of a serices of classes by each participant measuring their before and after nutrition behavior.
All 30 hour ICAN Nutrition Educators are required to graduate a minimum of 100-150 adults and 40 hour educators are required to graduate a minimum of 115-150 adults per program year. Thirty hour educators graduate a minimun of 200 youth whereas 40 hour educators graduate a minimum of 400 youth per program year.
The Dona Ana County Action Plan (CAP) total graduation goal for both youth and adults was 2826. We exceeded out total graduation goal with 2929 graduates. This is quite remarkable considering that we had only three of our eight position filled continuously for the 12 months of reporting.
ICAN ADULT PROGRAMMING:
ICAN nutrition educators in Dona Ana County provide at least a four week series of nutrition and cooking lessons for limited resource individuals using the "Eating Right is Basic" curriculum as well as USDA's "Loving Your Family, Feeding Their Future" and the new senior "Eat Smart, Live Strong" materials. The core required lessons are: Back to Basics; My Pyramid and Serving Sizes; Reading Food Labels; Keeping Food Safe; Quick and Easy Meals; and Making the Most of Your Food Dollar. Classes are offered in Spanish as well as English and include a hands-on food preparation activity.
One thousand five (1,005) adults graduated from the ICAN program completing at least eight intensive hours of nutrition and cooking classes.
The following is a summary of the number of food and nutrition practices improved within cluster of questions by EFNEP graduates.
FOOD RESOURCE MANAGEMENT PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
63% of participants showed improvement in ONE or more of the following food resource menagement practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
33% of participants showed improvement in TWO or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists)
16% of participants showed improvement in THREE or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses grocery lists).
3% of participants showed improvement in all FOUR resource menagement practices (i.e. plansmeals, compares prices, does not run out of food and uses grocery lists).
NUTRITION PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING
70% showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast).
43% showed improvement in TWO or more of the above nutrition practices
23% showed improvement in THREE or more of the above nutrition practices
12% showed improvement in FOUR or more of the above nutrition practices
4% showed improvement in all FIVE of the above nutrition practices
FOOD SAFETY PRACTICES OF EFNEP PARTICIPANTS IMPROVED AS INDICATED BY THE FOLLOWING:
45% of individuals showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly).
15% of individuals showed improvement in both of the food safety practices (i.e. thawing and storing foods properly).
KIDS/CAN YOUTH CLASSES:
One thousand twenty-four (1,024) youth participated in and graduated from at least four hours of cooking and nutrition classes during the 2008-2009 program year. Most of the youth graduates were students in either t he Gadsden Independent School District or the Las Cruces Public School District. The KIDS/CAN youth learned about eating healthy snacks and the importance of breakfast as well as incorporating more fruits and vegetables into their diet. This spring, our agency collaborated with the Colonias Development Council and taught four sessions of ICAN nutrition classes covering basic nutrition, the value of healthy foods, eating locally grown produce and exercise to colonia youth.
During the summer months, our agency collaborated with the summer lunch feeding program run through Families and Youth Inc. providing nutrition education classes at most of the parks and some low-income housing units in Las Cruces, Tortugas and Dona Ana.
As part of the Healthy Kids, Healthy Las Cruces initiative, “Cooking with Kids” classes were offered to all the fourth and fifth grade students at Conlee Elementary School. Over 148 Conlee students experienced other cultures through the hands-on activity of preparing a healthy and appealing meal from featured countries in the “Cooking with Kids” curriculum. “Cooking with Kids” is SNAP funded.
ICAN/KIDS CAN VOLUNTEERS:
Volunteers are a valuable resource for the ICAN program. The volunteers are often graduates of our nutrition education program. During the 2008-09 year, one thousand one hundred eight (1,108) hours supporting the adult and youth ICAN program were volunteered. At $17.00 per hour, $18,836.00 were indirectly contributed to the Dona Ana County ICAN program.
PROFESSIONAL DEVELOPMENT FOR ICAN STAFF:
Over thirty professional development staff in-service trainings have been attended by the ICAN nutrition educators. Some examples are: “Customer Service” training presented by NMSU’s Employee Relations Department, “Pepper Spray for Private Citizens” taught by the NMSU Police Department, “Eat Smart, Live Strong” nutrition education curriculum for older adults, the “Latest on Food Labels”, ICAN & Diabetes” and updates on the Adult and Food Care Program required curriculum for child care providers. As a result of continuing staff development, the ICAN educators are better equipped to act in meaningful and measurable ways. As agents of change in the lives of their clients, the ICAN educators assist their participants in improving their quality of diet which has been noted in the improved nutrition practices of EFNEP graduates.
KITCHEN CREATIONS DIABETES COOKING SCHOOLS:
Diabetes is a particular concern in Dona Ana County. According to the New Mexico Department of Health’s Bureau of Vital Records & Health Statistics, in 2004 there were 13,192 adults in Dona Ana County with diabetes, at a rate of 9.8% which is somewhat higher than the New Mexico rate of 9.2% and significantly higher than the national rate of 7%. In New Mexico in 2003 diabetes was the 6th leading cause of death. If left untreated and uncontrolled, diabetes can result in serious complications such as blindness, amputation, kidney disease, stroke, heart disease and death.
Kitchen Creations Diabetes Cooking schools are a program for people with diabetes and their families. The class series teaches healthy food choices and meal planning by providing hands-on opportunities to learn cooking techniques that use new or more healthful ingredients for traditional recipes. In addition, new foods are introduced. Behavior changes are encouraged through the preparation of tasty healthy foods.
One bilingual Kitchen Creations Diabetes Cooking school was provided to the residents of southern Dona Ana County this year. Although only one class was offered, 44 individuals attended and received graduation certificates. The four, three hour classes were taught Saturday mornings at the Women’s Intercultural Center in Anthony, NM in late April and early May. At the end of each session, the participants were asked to set a goal for the following week. Some of the participant evaluation comments included: “This class has brought all the diabetes information I have learned over the last 8 years together”, and “I am always in denial about not eating saturated fat, but after hearing that it becomes cholesterol…that opened my eyes wide!” The final evaluation sheets were positive and more Kitchen Creations classes were requested.
PECAN FOOD FANTASY:
The Pecan Food Fantasy contest is held as part of the annual Western Pecan Grower Association (WPGA) annual conference. As an honorary member of the WPGA, the agent assisted in coordinating the contest. This included co-editing and compiling the Pecan Food Fantasy brochure listing the2008 winning recipes as well as securing judges for the contest. Individuals from the community enter food items containing pecans and winners are awarded ribbons and cash prizes. The best junior and senior traditional pecan pie win a $250.00 prize. Second best traditional pecan pie is awarded $100.00. Participants are encouraged to include pecans in their diet on a regular basis as part of a healthful eating.