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 (Union County)
Plan Goals
To improve the health of Union County residents through healthy food choices, food preparation skills and food resource management.
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KA 703. Nutrition Education and Behavior
Impact Reports
Nutrition Education and Behavior (Union County)
Food Preservation:
A group of women approached this agent in the fall of 2010 to do a food preservation workshop for them. The program was presented with the assistance of two EANM members. Fifteen women participated in the workshop. Several of the participants had never done food preservation before. This hands on opportunity allowed participants to learn the basics of pressure canning and water bath canning. These participants were directly involved in t he making of salsa, green beans, and applesauce. They learned how to use both the water bath canner and the pressure canner. They were able to see a pressure canner tester in operation and learned the importance of having the pressure gauge tested each year. They also learned how to identify a quality product. 25% of the participants wanted to be able to exhibit at the county fair so they judged their own jars and others to see what a quality product was.
Information about food borne illness and the dangers of botulism was discussed and the importance of proper care and preparation of the canned products was also discussed.
Each participant was given a canning kit which included a jar lifter, bubbler, timer, jar lid magnet, and a food preservation book produced by Jarden products. Other research based materials and online resources were identified.
Food Preservation Workshop
This agent attended a food preservation workshop sponsored by the NMSU FCS department. Participants included seasoned agents with many years of food preservation experience to “newbys’ who had never canned before. Participants took part in using a water bath canner and a pressure canner. We also were able to do ph tests on foods that were preserved. Water tests were also done. The seasoned agents did the majority of the teaching and working with less experienced agents.
Keeping Cooked Food Safe
EANM members, Senior Citizen Center Cooks and Lariat CowBelles participated in the workshop on Keeping Cooked Food Safe. The “Kitchen Companion” USDA book was provided to all participants. This is most comprehensive food safety booklet that I have found. Participants received information on purchasing food, transporting food safely, keeping food safe at home. They also received information on keeping food safe during the holidays, buffets, pot luck dinners etc. 75% of the 55 participants stated that they had used information from the booklet to make sure that they were keeping their food safe for their families.
The meat sample provide by Agro-Guard made a real impact on showing how much bacteria can grow on unrefrigerated meat in a short amount of time. It made a believer of the participants
Senior Citizen Cooks Class
The Senior Citizen center manager approached the Extension Office about doing a series for their cooks. They need the classes in order to be certified by the State. The ICAN nutrition educator Sug Farrington and myself have been doing a monthly program for the cooks. Sessions have included food safety, food preparation, keeping cooked foods safe, temperatures, reading and understanding nutrition labels, kitchen safety, menu planning. 80% of the participants have stated that the information given in the programs have improved their performance at the center.
ICAN Nutrition Education
The ICAN program has reached 150 adults through the Commodities program in four communities – Clayton, Des Moines, Amistad, and Sedan. It has also reached 40 pre-school students, 45 4th graders and 150 3rd graders. Program information on MyPlate, Food Safety, Organwise Guys, Snacks, etc. have been given. Teachers have commented on the eagerness of the students to wash their hands in preparation of eating, have paid more attention to what they eat. Teachers have expressed that the programs are useful and informative and that they look forward to having them again in 2011-2012 school year.
Kitchen Creations – Cooking for Diabetics
This cooking school consists of four – four hour classes. The cooking schools feature current nutrition information and recommendations for people with diabetes and hand-on food preparation and cooking experiences. Participants completed demographics and knowledge questionnaire and program evaluations at the completion of the cooking school. Thirteen participated and 12 completed all four classes in 2011. Participants gained knowledge on meal planning and learned to cook foods in different ways. 75% reported that they had tried new recipes included in their recipe books and learned new ways to prepare food. One participant from GEO – Northeastern New Mexico Detention Center – suggested that we contact the warden to get more participants from the detention center. After the classes, seeing and visiting with participants – 30% reported that they had lowered their blood sugar and improved their eating habits.
Food Preservation:
A group of women approached this agent in the fall of 2010 to do a food preservation workshop for them. The program was presented with the assistance of two EANM members. Fifteen women participated in the workshop. Several of the participants had never done food preservation before. This hands on opportunity allowed participants to learn the basics of pressure canning and water bath canning. These participants were directly involved in t he making of salsa, green beans, and applesauce. They learned how to use both the water bath canner and the pressure canner. They were able to see a pressure canner tester in operation and learned the importance of having the pressure gauge tested each year. They also learned how to identify a quality product. 25% of the participants wanted to be able to exhibit at the county fair so they judged their own jars and others to see what a quality product was.
Information about food borne illness and the dangers of botulism was discussed and the importance of proper care and preparation of the canned products was also discussed.
Each participant was given a canning kit which included a jar lifter, bubbler, timer, jar lid magnet, and a food preservation book produced by Jarden products. Other research based materials and online resources were identified.
Food Preservation Workshop
This agent attended a food preservation workshop sponsored by the NMSU FCS department. Participants included seasoned agents with many years of food preservation experience to “newbys’ who had never canned before. Participants took part in using a water bath canner and a pressure canner. We also were able to do ph tests on foods that were preserved. Water tests were also done. The seasoned agents did the majority of the teaching and working with less experienced agents.
Keeping Cooked Food Safe
EANM members, Senior Citizen Center Cooks and Lariat CowBelles participated in the workshop on Keeping Cooked Food Safe. The “Kitchen Companion” USDA book was provided to all participants. This is most comprehensive food safety booklet that I have found. Participants received information on purchasing food, transporting food safely, keeping food safe at home. They also received information on keeping food safe during the holidays, buffets, pot luck dinners etc. 75% of the 55 participants stated that they had used information from the booklet to make sure that they were keeping their food safe for their families.
The meat sample provide by Agro-Guard made a real impact on showing how much bacteria can grow on unrefrigerated meat in a short amount of time. It made a believer of the participants
Senior Citizen Cooks Class
The Senior Citizen center manager approached the Extension Office about doing a series for their cooks. They need the classes in order to be certified by the State. The ICAN nutrition educator Sug Farrington and myself have been doing a monthly program for the cooks. Sessions have included food safety, food preparation, keeping cooked foods safe, temperatures, reading and understanding nutrition labels, kitchen safety, menu planning. 80% of the participants have stated that the information given in the programs have improved their performance at the center.
ICAN Nutrition Education
The ICAN program has reached 150 adults through the Commodities program in four communities – Clayton, Des Moines, Amistad, and Sedan. It has also reached 40 pre-school students, 45 4th graders and 150 3rd graders. Program information on MyPlate, Food Safety, Organwise Guys, Snacks, etc. have been given. Teachers have commented on the eagerness of the students to wash their hands in preparation of eating, have paid more attention to what they eat. Teachers have expressed that the programs are useful and informative and that they look forward to having them again in 2011-2012 school year.
Kitchen Creations – Cooking for Diabetics
This cooking school consists of four – four hour classes. The cooking schools feature current nutrition information and recommendations for people with diabetes and hand-on food preparation and cooking experiences. Participants completed demographics and knowledge questionnaire and program evaluations at the completion of the cooking school. Thirteen participated and 12 completed all four classes in 2011. Participants gained knowledge on meal planning and learned to cook foods in different ways. 75% reported that they had tried new recipes included in their recipe books and learned new ways to prepare food. One participant from GEO – Northeastern New Mexico Detention Center – suggested that we contact the warden to get more participants from the detention center. After the classes, seeing and visiting with participants – 30% reported that they had lowered their blood sugar and improved their eating habits.
Ideas for Cooking and Nutrition
Union County's ICAN Nutrition Program reached 160 youth and 140 adults with 600 indirect contacts. The home economist provided support to one ICAN Nutrition Educator who teach a variety of classes to a variety of participants. Organizations reached by the ICAN Nutrition Educator include: Head Start, Commodities - Clayton, Des Moines, Amistad and Sedan, Senior Citizen Center, Alvis and Kiser Elementary Schools, Golden Spread Coalition, ISD office. Participatns increase their knowledge in making healthy food choices, food safety, food preparation skills, food purchasing, budgeting, healthy snacks.
The home economist and the ICAN nutrition educator attended the ICAN nutrition inservice held in March 2010. A better understanding of what a client trying to get assistance from ISD has to go through to get assistance was achieved role playing with various scenarios at the meeting. It was eye opening.
The ICAN nutrition educator has made major strides forward in reaching clientele in the county.
Union County's ICAN Nutrition Program reached 160 youth and 140 adults with 600 indirect contacts. The home economist provided support to one ICAN Nutrition Educator who teach a variety of classes to a variety of participants. Organizations reached by the ICAN Nutrition Educator include: Head Start, Commodities - Clayton, Des Moines, Amistad and Sedan, Senior Citizen Center, Alvis and Kiser Elementary Schools, Golden Spread Coalition, ISD office. Participatns increase their knowledge in making healthy food choices, food safety, food preparation skills, food purchasing, budgeting, healthy snacks.
The home economist and the ICAN nutrition educator attended the ICAN nutrition inservice held in March 2010. A better understanding of what a client trying to get assistance from ISD has to go through to get assistance was achieved role playing with various scenarios at the meeting. It was eye opening.
The ICAN nutrition educator has made major strides forward in reaching clientele in the county.
Growing and Using Herbs
This program was presented as a leader training to the Union County Extension Association of New Mexico clubs and members in March 2010.
Many people are begining to look at a new "old" way to season their foods, make lotion etc. They are looking to growing their own herbs in order to have fresh herbs for cooking and other purposes.
The member of the Union County EANM received information on growing herbs, where to grow, how to propagate, how to use herbs in cooking - what herbs work best with what kinds of foods, herb prepartion etc. 25% of the members reported that they have started a kitchen herb garden in their windows and 15% reported that they added a herb garden to their flower garden. The members also reported that it was a little harder to herbs that what they had thought and that you need to be sure a mark what plants are herbs and the variety in order to keep them straight when picking the herbs.
This program was presented as a leader training to the Union County Extension Association of New Mexico clubs and members in March 2010.
Many people are begining to look at a new "old" way to season their foods, make lotion etc. They are looking to growing their own herbs in order to have fresh herbs for cooking and other purposes.
The member of the Union County EANM received information on growing herbs, where to grow, how to propagate, how to use herbs in cooking - what herbs work best with what kinds of foods, herb prepartion etc. 25% of the members reported that they have started a kitchen herb garden in their windows and 15% reported that they added a herb garden to their flower garden. The members also reported that it was a little harder to herbs that what they had thought and that you need to be sure a mark what plants are herbs and the variety in order to keep them straight when picking the herbs.
Make Your Salads Pop
This program was presented in April to the EANM clubs and members. Nutritional information on salads, various ingredients, salad dressings, and ways to make salads inviting, nutritious and delicious were presented. 50% of the members stated that they will use the recipes presented to make their salads more appealing and use them as more than a side dish.
This program was presented in April to the EANM clubs and members. Nutritional information on salads, various ingredients, salad dressings, and ways to make salads inviting, nutritious and delicious were presented. 50% of the members stated that they will use the recipes presented to make their salads more appealing and use them as more than a side dish.
Chocolate, Food of the Gods
A program presented by the extension home economist to Union County Extension Association of New Mexico clubs and members. This program was originally prepared by Paul Sanchez, Extension Home Economist, Los Alamos County.
It was presented to 45 members. The participants earned the history of chocolate, how it is grown, harvested and prepared for consumption. A chocolate quiz was given. Members tasted a variety of chocolate including, dark, cooking, white, milk. recipes were given to the participants. The participatns enjoyed the program, they learned that there are benefits to chocolate within reason, can be a part of the nutritious diet.
A program presented by the extension home economist to Union County Extension Association of New Mexico clubs and members. This program was originally prepared by Paul Sanchez, Extension Home Economist, Los Alamos County.
It was presented to 45 members. The participants earned the history of chocolate, how it is grown, harvested and prepared for consumption. A chocolate quiz was given. Members tasted a variety of chocolate including, dark, cooking, white, milk. recipes were given to the participants. The participatns enjoyed the program, they learned that there are benefits to chocolate within reason, can be a part of the nutritious diet.