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 (Curry County)
Plan Goals
Improve health of Curry County residents through healthy food choices, food preparation skills and food resource management.
- Owner
- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
The Annual Extension Holiday Showcase, “Believe”, was presented three times to approximately 423 people. A segment of this program targeted “Holiday Food Safety” and “Egg Safety Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and healthy eating tips. 45% replied that they will make a conscious effort to utilize the information provided.
Agent developed a program called “Pot Pies & More”. This program provided ways to modify old fashion pot pies with a few simple change-ups, to make a healthier recipe. It provided information on reducing fat, sugar and salt, how to make healthy substitutions, ingredients to cut back on, and changing cooking and preparation techniques. This program was presented as a leader training, which in turn was given to approximately 120 people. It was also given to 22 Clovis School cafeteria employees. Several weeks after the program clientele were still committing that using this information they have modified recipes other than pot pies. 40% of the participants reported a change in cooking techniques.
A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. The program targeted snacks and sugar. There were 21ladies that attended this program. One mother said she had never been taught how to read labels and how much sugar is in snack foods. She said “I am more aware of how to make better choices concerning my children’s snacks”.
“Food Preservation” information was distributed to approximately 143 adults and youth through Farmers Market and the Extension Office. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 359 youth in area schools. These programs target MyPyramid and the importance of eating a well-balanced diet, proper exercise and healthy snack choices.
An “Emergency Preparedness” program was presented to 32 PEO members. The participants learned the importance of having an Emergency Food Pantry List. A kit was shown with the foods and supplies from the Emergency Supply list. The participants also gained knowledge on why and how to make a plan in the event an emergency occurs and the importance of food safety. A great deal of discussion was held to talk about basic supplies that need to be prepared and other information that pertains to being prepared. 25% of the participants said they planned to go home and use the information to help prepare in the event of an emergency.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 3714 people have attended ICAN nutrition classes with 446 youth and 40 adult graduating. The home economist provides support to the ICAN Nutrition Educator who teaches a series of four to six nutrition classes to youth and adults in schools and outside the school setting. The home economist assisted with developing the County Action Plan and keeping it updated. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 80% of the participants reported knowledge gained on programs given, and 25% of the participants stated they definitely will make changes.
Agent developed a program called “Pot Pies & More”. This program provided ways to modify old fashion pot pies with a few simple change-ups, to make a healthier recipe. It provided information on reducing fat, sugar and salt, how to make healthy substitutions, ingredients to cut back on, and changing cooking and preparation techniques. This program was presented as a leader training, which in turn was given to approximately 120 people. It was also given to 22 Clovis School cafeteria employees. Several weeks after the program clientele were still committing that using this information they have modified recipes other than pot pies. 40% of the participants reported a change in cooking techniques.
A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. The program targeted snacks and sugar. There were 21ladies that attended this program. One mother said she had never been taught how to read labels and how much sugar is in snack foods. She said “I am more aware of how to make better choices concerning my children’s snacks”.
“Food Preservation” information was distributed to approximately 143 adults and youth through Farmers Market and the Extension Office. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 359 youth in area schools. These programs target MyPyramid and the importance of eating a well-balanced diet, proper exercise and healthy snack choices.
An “Emergency Preparedness” program was presented to 32 PEO members. The participants learned the importance of having an Emergency Food Pantry List. A kit was shown with the foods and supplies from the Emergency Supply list. The participants also gained knowledge on why and how to make a plan in the event an emergency occurs and the importance of food safety. A great deal of discussion was held to talk about basic supplies that need to be prepared and other information that pertains to being prepared. 25% of the participants said they planned to go home and use the information to help prepare in the event of an emergency.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 3714 people have attended ICAN nutrition classes with 446 youth and 40 adult graduating. The home economist provides support to the ICAN Nutrition Educator who teaches a series of four to six nutrition classes to youth and adults in schools and outside the school setting. The home economist assisted with developing the County Action Plan and keeping it updated. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 80% of the participants reported knowledge gained on programs given, and 25% of the participants stated they definitely will make changes.
The Annual Extension Holiday Showcase, “The Stockings were Hung”, was presented three times to approximately 389 people. A segment of this program targeted “Holiday Food Safety” and “Healthy Eating Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and healthy eating tips. 40% replied that they will make a conscious effort to utilize the information provided.
Agent developed a program called “Berries, From Farm to Table”. This program provided information on harvest, storage, how to use, how to freeze, common facts and recipes for berries. The county agriculture agent presented information on how to plant and maintain berry plants. This program was presented as a leader training, which in turn was given to approximately 145 people. It was also given to 28 Clovis School cafeteria employees.
A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. We ended the program with making “Quick Mixes”. There were 29 ladies that attended this program.
“Food Preservation” information was distributed to approximately 50 adults and youth. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family.
Diabetics and the Holidays were presented to 28 people at the Hartley House and to walk-in clientele at the Extension Office. Information included: Making Healthy Food Choices, Reading Labels, Revising Recipes, Holiday Meal Planning, Exercise and Portion Distortion. The clientele that received this information responded that this information should help them and/or family members during the holidays.
Home economist, agriculture agent along with two staff members, prepared fresh vegetables on the grill at the local Farmer’s Market. Customers from Farmer’s Market were able to observe and taste. Various vendors participated by donating vegetables and the county extension office distributed information on food preservation, food safety, how to cook various fruits and vegetables and shopping tips and safe storage of fresh fruits and vegetables. This project increased the visibility of Cooperative Extension and encourages customers to buy products from vendors. Consumers continually commented “I didn’t know that it was this easy to grill vegetables”. Approximately 50% of the people tried at least one vegetable they had not eaten prior to that day.
Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, and implement new food preparation and meal planning techniques. Along with using proper food handling techniques to increase food safety, increase fruit and vegetable in their diets and increase physical activity.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 238 youth in area schools. These programs target MyPyramid and the importance of eating a well balanced diet, proper exercise and healthy snack choices.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 2,321 people have attended ICAN nutrition classes with 223 youth and 25 adult graduating. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.
Agent developed a program called “Berries, From Farm to Table”. This program provided information on harvest, storage, how to use, how to freeze, common facts and recipes for berries. The county agriculture agent presented information on how to plant and maintain berry plants. This program was presented as a leader training, which in turn was given to approximately 145 people. It was also given to 28 Clovis School cafeteria employees.
A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. We ended the program with making “Quick Mixes”. There were 29 ladies that attended this program.
“Food Preservation” information was distributed to approximately 50 adults and youth. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family.
Diabetics and the Holidays were presented to 28 people at the Hartley House and to walk-in clientele at the Extension Office. Information included: Making Healthy Food Choices, Reading Labels, Revising Recipes, Holiday Meal Planning, Exercise and Portion Distortion. The clientele that received this information responded that this information should help them and/or family members during the holidays.
Home economist, agriculture agent along with two staff members, prepared fresh vegetables on the grill at the local Farmer’s Market. Customers from Farmer’s Market were able to observe and taste. Various vendors participated by donating vegetables and the county extension office distributed information on food preservation, food safety, how to cook various fruits and vegetables and shopping tips and safe storage of fresh fruits and vegetables. This project increased the visibility of Cooperative Extension and encourages customers to buy products from vendors. Consumers continually commented “I didn’t know that it was this easy to grill vegetables”. Approximately 50% of the people tried at least one vegetable they had not eaten prior to that day.
Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, and implement new food preparation and meal planning techniques. Along with using proper food handling techniques to increase food safety, increase fruit and vegetable in their diets and increase physical activity.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 238 youth in area schools. These programs target MyPyramid and the importance of eating a well balanced diet, proper exercise and healthy snack choices.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 2,321 people have attended ICAN nutrition classes with 223 youth and 25 adult graduating. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.
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)
The Annual Extension Holiday Showcase, “Sleigh Bells Ring”, was presented three times to approximately 438 people. A segment of this program targeted “Holiday Food Safety” and “Healthy Eating Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and eating tips. 40% replied that they will make a conscious effort to utilize the information received.
A leader training, “Semi Almost Homemade” was presented. The training taught how to use various packaged or pre-made products to create quick, easy, and tasty meals. Using pre-made products to make meals that still taste homemade is smart cooking, especially as lifestyles grow more and more hectic. Quick and easy recipes, that have a homemade taste but were made with packaged or pre-made ingredients, were included in the booklet each participant received. The booklet was distributed to approximately 140 people. Participants expressed they would definitely use these recipes, after seeing how easy the recipes were and tasting the foods.
“Food Preservation” information was distributed to approximately 50 adults and youth. The information included recommended equipment, proper methods used to water bath and pressure can, and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they are able to provide fresh quality food products to their family.
“Latest on Labels” was presented to 32 staff members of the Clovis School Cafeteria. The program included: how to make informed choices, how to determine nutritional value, how to compare similar products, and ways to increase awareness of good nutrition. 25% of participants were new employees and have never received training on this subject before. As a result 50% of participants acknowledged that they could make better choices in preparing meals.
Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, implement new food preparation and meal planning techniques, use proper food handling techniques to increase food safety, increase fruit and vegetable in their diets, and increase physical activity.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 1,842 youth in area schools. These programs target My Pyramid and the importance of eating a well balanced diet, proper exercise, and healthy snack choices.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety, and food budgeting. The home economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 2,111 people have attended ICAN nutrition classes with 88 youth and one adult graduating. The programs were conducted at Headstart, ISD, Hartley House, Grady School, Clovis Housing, Baxter Current Senior Citizens, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.
A leader training, “Semi Almost Homemade” was presented. The training taught how to use various packaged or pre-made products to create quick, easy, and tasty meals. Using pre-made products to make meals that still taste homemade is smart cooking, especially as lifestyles grow more and more hectic. Quick and easy recipes, that have a homemade taste but were made with packaged or pre-made ingredients, were included in the booklet each participant received. The booklet was distributed to approximately 140 people. Participants expressed they would definitely use these recipes, after seeing how easy the recipes were and tasting the foods.
“Food Preservation” information was distributed to approximately 50 adults and youth. The information included recommended equipment, proper methods used to water bath and pressure can, and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they are able to provide fresh quality food products to their family.
“Latest on Labels” was presented to 32 staff members of the Clovis School Cafeteria. The program included: how to make informed choices, how to determine nutritional value, how to compare similar products, and ways to increase awareness of good nutrition. 25% of participants were new employees and have never received training on this subject before. As a result 50% of participants acknowledged that they could make better choices in preparing meals.
Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, implement new food preparation and meal planning techniques, use proper food handling techniques to increase food safety, increase fruit and vegetable in their diets, and increase physical activity.
This agent also aided the Extension Program Assistant in preparing nutrition programs for 1,842 youth in area schools. These programs target My Pyramid and the importance of eating a well balanced diet, proper exercise, and healthy snack choices.
ICAN
In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety, and food budgeting. The home economist provides training and advice to the ICAN Nutrition Educator as needed.
This year, 2,111 people have attended ICAN nutrition classes with 88 youth and one adult graduating. The programs were conducted at Headstart, ISD, Hartley House, Grady School, Clovis Housing, Baxter Current Senior Citizens, WIC, Barbara Ann’s Daycare, Hawkins Preschool, and My School. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.
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 need of the individuals in their counties. Classes included both one time programs and mini-series classes which 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.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
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 a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) 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 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
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:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.
In addition to the funded series of nutrition education classes, home economist around the state conducted a variety of programs to meet the need of the individuals in their counties. Classes included both one time programs and mini-series classes which 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.
The Sithsonian exhibit visited Eastern New Mexico University and was titled America by Food. With the food related theme the promoters incorporated activities that served 6,000 people. Weekly movies with a food theme were played as well as one time demonstrations.
Kitchen Creations
A total of 818 individuals (White 44%, African American 1%, Native American 11%, Asian American 1%, Hispanic 40%, Other 3%) participated in 46 Kitchen Creations cooking schools during 2008. Classes were team taught by local Extension Home Economists and a health care professional. Two bilingual cooking schools were held in Dona Ana county in FY2008.
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 a 3-day food record and demographics and knowledge questionnaire prior to attending the class and one month after completing the four Kitchen Creations classes.
The 3-day food records were analyzed for energy, calories from fat and saturated fat, grams of fat, saturated fat, protein, carbohydrates, fiber, sugar, milligrams of cholesterol, sodium, diabetes exchange groups and percent of calories from protein, carbohydrates and fat. Analysis of this data showed an improvement of nutrition recommendations for people with diabetes. Participants showed a decrease in energy, fat energy, fat grams, percent of calories from fat, fat exchanges, saturated fat grams, carbohydrate grams, cholesterol and sodium. Bread exchanges and other carbohydrate exchanges also decreased. Vegetable exchanges increased in women but not in men.
ICAN/EFNEP
Ideas for Cooking and Nutrition Program (ICAN) is the umbrella name used in New Mexico to refer to both the Food Stamp Nutrition Education Program (FSNEP) 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 2008 FSNEP reached 35,427 adults (White 25.1%, African American 2.1%, Native American 14.4%, Asian 0.9%, Hawaiian/Pacific Islander 0.3%, Hispanic 57.2%) and 32,498 youth (White 16.1%, African American 2.3%, Native American 12.3%, Asian 0.3%, Hawaiian/Pacific Islander 0.1%, Hispanic 58.9%) in 411 sites in New Mexico, including the Zuni Reservation with the following results:
*Increase the consumption of fruits and vegetables among adults and youth participants by 30% statewide (actual 60%)
*Increase the consumption of whole grains among adult and youth participants by 20% statewide (actual 49%)
*Increase the consumption of dairy products among adult and youth participants by 20% statewide (actual 48%)
*Increase the number of adult participants who maintain a balance between calorie Intake and calorie expenditure by 20% statewide (actual 56%)
*Increase the number of adult participants who use shopping lists by 20% statewide (actual 42%)
*Increase the number of adult and youth participants who compare food prices by 20% statewide (actual 31%)
*Increase the number of adult participants who prepare a food budget by 20% statewide (actual 54%)
*Increase the number of adult and youth participants who wash their hands immediately after handling raw meat or poultry by 20% statewide (actual 11%)
*Increase the number of adult and youth participants who keep perishable foods at room temperature for less than two hours by 20% statewide (actual 36%)
*Increase the number of adult participants who keep food in the house to make last minute meals by 20% statewide (actual 31%)
*Increase the number of adult participants who cook extra food to use for lunches or meals on busy days by 30% statewide (actual 44%)
*Increase the number of youth participants who cook at home by 40% statewide (actual 52%)
During the last quarter of 2008 the evaluation tool for FSNEP was changed and administered to 220 adults. Preliminary data analysis for the 16 question pre- and post-survey show substantial improvement at the group level. More rigorous analysis will be conducted for adults and youth during 2009.
During 2008 EFNEP reached 882 adults and 2,175 youth in Bernalillo and Dona Ana counties. Fifteen educators provided 15,392 hours of education to graduate 801 adults (White 8%, African American 1%, Native American 2%, Hispanic 83%) and 2,175 youth (White 16%, African American 3%, Native American 1%, Hispanic 79%) .
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:
* 15.5% increase in intake of grains
* 16.6% increase in intake of fruits
* 36.4% increase in intake of vegetables
* 28.6% increase in intake of milk
* 15.3% increase in Intake of meats & beans
A summary of the nutrient adequacy ratio for protein, iron, calcium, vitamins A, C, and B6 show an increase of 16.7%.
The 10 question Behavior Change Questionnaire show the following results:
* 45% improved in the area of planning meals
* 45% improved in the area of comparing prices
* 42% improved in having food for the month
* 45% improved in using a grocery list
* 40% improved in following recommended guidelines for letting foods sit out
* 58% improved in thawing foods properly
* 38% improved in providing healthy food choices for their families
* 38% improved in prepared foods without adding salt
* 51% improved in using Nutrition Facts to make food choices
* 45% improved in providing breakfast for their children
Keep Moving Keep Healthy (KMKH)
Keep Moving, Keep Healthy with Diabetes is an educational program developed by Joslin Diabetes Center that targets adults who have diabetes or at risk for developing diabetes. This program is designed to assist individuals in addressing barriers to increasing physical activity and to become more active. KMKH helps individuals with diabetes begin self-management of their diabetes and for those at risk for developing diabetes to help prolong a diagnosis with proper diet and being more physically active. In 2008 plans were made to implement this program in at least 10 counties for 2009 with the assistance of a grant from Joslin ($51,604) materials are provided for each participant to include an exercise DVD, a pedometer, a tape measure, and medical testing – A1C, total cholesterol, and blood pressure. Training materials were developed and promoted through Centra. Training for the home economist was
Coordinated Approach to Children's Health (CATCH)
CATCH is the largest evidence-based coordinated school health program in the United States, teaching children to identify, practice, and adopt healthy eating and physical activity behaviors. In 2008 13,028 students (White 37.7%, African American 3.5%, Native American 3.9%, Hispanic 55.4%) received CATCH programming through one of the 44 participating elementary schools during the school day, 1,218 students (ethnicity information not collected) received CATCH programming during after school through the YMCA, and another 110 students (ethnicity information not collected) received CATCH programming. Funding for the CATCH program is provided from the New Mexico Department of Health for in school programming ($255,000) and from the New Mexico Public Education Department for after school programming ($100,000).
Fit Families
Fit Families is a Healthy lifestyle program for overweight children and their families which provides the knowledge, skills, abilities, and support to learn and incorporate healthy eating behavior and physical activity in their daily lives and improve self-esteem, all of which will improve health and enhance quality of life. Pediatricians, specialists, dietitians, school nurses, youth organizations, and case managers refer clients and patients, expanding their ability to address the problem of childhood obesity.
Six series of Fit Families classes were held in 2008. A total of 165 children and family members participated (attended some of the classes); 70% of the participants graduated (attended at least 5 of the 7 classes) from the program. Of the total 165 participants, 5% were Non-Hispanic and 89% Hispanic, 2% each were either both, African American or other.
Fit Families has expanded to the southern part of Dona Ana County in 2008 by proving 3 classes in Anthony, funded through the New Mexico Department of Health. These classes serve the needs of this border community which are primarily Spanish speakers. A bi-monthly newsletter was developed to mail to children who participated in Fit Families and contains family-oriented exercise activities, food recipes, and health tips.
Funding for Fit Families is provided through a grant from General Mills ($24,000). A new grant was awarded for $15,000 from the New Mexico Diabetes Prevention & Control Program (Department of Health) for 2008.