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 (Los Alamos County)
Plan Goals
Improve the health of Los Alamos County residents through education on making healthy food choices, food safety, food preparation skills, and the proper management of food resources.
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- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
Four major nutrition education and behavior efforts were conducted for the purpose of improving the health of Los Alamos County residents. Kitchen Creations, targets people living with diabetes and their families. It is a four-week series of education and hands-on food preparation. Through multiple community program offerings, the second effort, targets people living with diabetes, heart disease and other chronic diseases. The third educational effort targets seniors participating in the meal program of the Los Alamos Senior and Retired Organization. Via lunch hour presentations, seniors are provided with education on ways to improve their nutritional health and well-being. The final educational effort involves families with limited incomes who participate in a community food distribution program. These families are provided with colorful, easy to ready educational materials covering topics of nutrition, food safety, food selection, buying and preparation.
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty one individuals [1 participated. Class sessions included: The Food Guide Pyramid and the 50/50 Plate; Desserts and Carbohydrates; Vegetables, Grains and Beans; and Heart Healthy Cooking .
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the last class asked participants how participating in Kitchen Creations has helped them manage their diabetes. Of the fifteen responses, over 50% of participants measured food portions, eat at least 2 serving of whole grains per day, use more herbs and spices to flavor foods instead of salt and fat and read food labels to find the amount of carbohydrates in a serving.
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
In conjunction with the Los Alamos Heart two community educational programs were held in both Los Alamos and Española. “A Stroke Neurologist Talks About Stroke” was presented by a professor of neurology and neurosurgery from the University of New Mexico. The presentation focused on the risk factors for stoke and how to prevent it, what to do if you or a loved one is having a stroke and discussion on the new treatments for stroke. One hundred fifty six individuals attended the Los Alamos program. Sixty four people attended the Española program. The Cooperative Extension Service co-sponsored both programs. The home economist was responsible for publicity and speaker and registration logistics. Continuing Education Units (CEU’s) were provided to nurses and allied health providers. For further outreach, the seminar was video-taped and CD’s are available for viewing at several locations including the public Library and Senior Center.
A community program, Weaving Creativity into the Fabric of Healthcare seminar was held. Creativity experts and ovarian cancer survivor, articulated how creativity relates to their audience’s everyday lives and assures them success and wellness in the 21st century. A goal of the seminar was to have audience members come away with a feeling of inspiration, renewal and the confidence to make creativity a part of the fabric of their everyday lives. The Los Alamos Extension office co-sponsored the seminar. Sixty four community members attended the seminar. For further outreach, the seminar was video-taped and CD’s are available for viewing at several locations including the public Library and Senior Center. The home economist was responsible for publicity and speaker and registration logistics.
Ten Tips for Living Well, a full page article, was written by the home economist for publication in The Essence for Los Alamos & White Rock. This quarterly publication celebrates people, places, businesses, organizations, and activities that are essential to life in the Los Alamos community. The article provided a countdown of ten tips that will improve a person’s well-being and health.
Immune Boosters was a presentation given to ten seniors at the White Rock Senior Center. The program discussed the key nutrients beneficial for improving the immune system. The information was presented utilizing a Power-Point presentation prepared by the home economist. A handout was developed summarizing the key points of the presentation. The presentation was the regularly scheduled monthly program of the EANM and was open to the public.
Canning and Freezing of Fruits and Vegetables were presented to the Los Alamos Master Gardeners at their October meeting. Fourteen people attended the program. The home economist utilized the “So Easy to Preserve” videos and a questions and answer session to teach the topic. Extension Food preservation handouts were made available for participants.
The New Cardiopulmonary resuscitation (CPR), was a program provided to the Extension Association of Los Alamos. Eleven members and guests attended the program presented by a staff member of Los Alamos Medical Center, Cardio-Rehabilitation. The new CPR only uses chest compressions and does not require air exchanges. The home economist arranged for the speaker.
Los Alamos Health Fair -- the home economist prepared a table display “To Drink or Not Drink” consisting of four learning stations – healthy drink station, juice station, serving size station and beverage session. The purpose of the display was to help participants learn about the sugar content of beverages and how to make wise drink choices. One hundred sixty six (166) people stopped to view the display, ask questions and/or pick-up educational materials.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Healthy Eating for the Holidays was presented to forty two (42) seniors. The program illustrated how holiday foods high in fat and sugar can add up to a possible weight gain. Whole Grains – Battling Dangerous Belly Fat was given to fifty six (56). The program discussed some current research linking lower visceral adipose tissue (VAT) (belly fat) and subcutaneous adipose tissue (SAT) to people eating 3 or more servings of whole grains and who limited their intake of refined grains to less than one serving a day. Also presented was a discussion on twenty different whole grains, their health benefits, basic cooking directions and serving suggestions. Dietary Guidelines for Americans, 2010 – Part I presentation was given to forty three (43). 2010 Dietary Guidelines for Americans is the federal government's evidence-based nutritional guidance that promotes health, thus reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity. Because more than one-third of children and more than two-thirds of adults in the United States are overweight or obese, the newest (7th) edition of Dietary Guidelines for Americans places stronger emphasis on reducing calorie consumption and increasing physical activity. Dietary Guidelines for Americans, 2010 – Part II was given to sixty four (64). All four programs utilized a PowerPoint presentation and handout created by the home economist for participants as well as for homebound seniors participating in the meal delivery program.
The Los Alamos Extension Service Home Economics Advisory committee made a recommendation to include easy-to-read nutrition educational materials in the food boxes distributed through the monthly LA Cares food distribution program. One page, double sided inserts were created by the home economist for this distribution. Twelve topics for inserts have been determined. Inserts distributed include: Vary Your Veggies; Focus on Fruits; Make Half your Grains Whole; Get Your Calcium-Rich Foods; Go Lean with Protein; Watch Your Fats, Sugars and Sodium; Vegetable of the Month—Eggplant; What Should You Be Drinking? Water, Milk, Juice; and Balance What You Eat with Physical Activity. Additionally, one month the food distribution program had large amounts of cabbage to distribute. To encourage participants to take and use this commodity, the home economist prepared an additional insert, Vegetable of the Month—Cabbage to provide to people taking this vegetable. Inserts include information on what makes a serving for each of the different food groups, tips on buying, serving and preparing foods, as well as easy to make recipes that include food items typically provided in the food boxes. Approximately 90 families receive food boxes with average participation of 283 individuals being serviced. All participants are very low income (below 50% of median income).
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty one individuals [1 participated. Class sessions included: The Food Guide Pyramid and the 50/50 Plate; Desserts and Carbohydrates; Vegetables, Grains and Beans; and Heart Healthy Cooking .
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the last class asked participants how participating in Kitchen Creations has helped them manage their diabetes. Of the fifteen responses, over 50% of participants measured food portions, eat at least 2 serving of whole grains per day, use more herbs and spices to flavor foods instead of salt and fat and read food labels to find the amount of carbohydrates in a serving.
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
In conjunction with the Los Alamos Heart two community educational programs were held in both Los Alamos and Española. “A Stroke Neurologist Talks About Stroke” was presented by a professor of neurology and neurosurgery from the University of New Mexico. The presentation focused on the risk factors for stoke and how to prevent it, what to do if you or a loved one is having a stroke and discussion on the new treatments for stroke. One hundred fifty six individuals attended the Los Alamos program. Sixty four people attended the Española program. The Cooperative Extension Service co-sponsored both programs. The home economist was responsible for publicity and speaker and registration logistics. Continuing Education Units (CEU’s) were provided to nurses and allied health providers. For further outreach, the seminar was video-taped and CD’s are available for viewing at several locations including the public Library and Senior Center.
A community program, Weaving Creativity into the Fabric of Healthcare seminar was held. Creativity experts and ovarian cancer survivor, articulated how creativity relates to their audience’s everyday lives and assures them success and wellness in the 21st century. A goal of the seminar was to have audience members come away with a feeling of inspiration, renewal and the confidence to make creativity a part of the fabric of their everyday lives. The Los Alamos Extension office co-sponsored the seminar. Sixty four community members attended the seminar. For further outreach, the seminar was video-taped and CD’s are available for viewing at several locations including the public Library and Senior Center. The home economist was responsible for publicity and speaker and registration logistics.
Ten Tips for Living Well, a full page article, was written by the home economist for publication in The Essence for Los Alamos & White Rock. This quarterly publication celebrates people, places, businesses, organizations, and activities that are essential to life in the Los Alamos community. The article provided a countdown of ten tips that will improve a person’s well-being and health.
Immune Boosters was a presentation given to ten seniors at the White Rock Senior Center. The program discussed the key nutrients beneficial for improving the immune system. The information was presented utilizing a Power-Point presentation prepared by the home economist. A handout was developed summarizing the key points of the presentation. The presentation was the regularly scheduled monthly program of the EANM and was open to the public.
Canning and Freezing of Fruits and Vegetables were presented to the Los Alamos Master Gardeners at their October meeting. Fourteen people attended the program. The home economist utilized the “So Easy to Preserve” videos and a questions and answer session to teach the topic. Extension Food preservation handouts were made available for participants.
The New Cardiopulmonary resuscitation (CPR), was a program provided to the Extension Association of Los Alamos. Eleven members and guests attended the program presented by a staff member of Los Alamos Medical Center, Cardio-Rehabilitation. The new CPR only uses chest compressions and does not require air exchanges. The home economist arranged for the speaker.
Los Alamos Health Fair -- the home economist prepared a table display “To Drink or Not Drink” consisting of four learning stations – healthy drink station, juice station, serving size station and beverage session. The purpose of the display was to help participants learn about the sugar content of beverages and how to make wise drink choices. One hundred sixty six (166) people stopped to view the display, ask questions and/or pick-up educational materials.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Healthy Eating for the Holidays was presented to forty two (42) seniors. The program illustrated how holiday foods high in fat and sugar can add up to a possible weight gain. Whole Grains – Battling Dangerous Belly Fat was given to fifty six (56). The program discussed some current research linking lower visceral adipose tissue (VAT) (belly fat) and subcutaneous adipose tissue (SAT) to people eating 3 or more servings of whole grains and who limited their intake of refined grains to less than one serving a day. Also presented was a discussion on twenty different whole grains, their health benefits, basic cooking directions and serving suggestions. Dietary Guidelines for Americans, 2010 – Part I presentation was given to forty three (43). 2010 Dietary Guidelines for Americans is the federal government's evidence-based nutritional guidance that promotes health, thus reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity. Because more than one-third of children and more than two-thirds of adults in the United States are overweight or obese, the newest (7th) edition of Dietary Guidelines for Americans places stronger emphasis on reducing calorie consumption and increasing physical activity. Dietary Guidelines for Americans, 2010 – Part II was given to sixty four (64). All four programs utilized a PowerPoint presentation and handout created by the home economist for participants as well as for homebound seniors participating in the meal delivery program.
The Los Alamos Extension Service Home Economics Advisory committee made a recommendation to include easy-to-read nutrition educational materials in the food boxes distributed through the monthly LA Cares food distribution program. One page, double sided inserts were created by the home economist for this distribution. Twelve topics for inserts have been determined. Inserts distributed include: Vary Your Veggies; Focus on Fruits; Make Half your Grains Whole; Get Your Calcium-Rich Foods; Go Lean with Protein; Watch Your Fats, Sugars and Sodium; Vegetable of the Month—Eggplant; What Should You Be Drinking? Water, Milk, Juice; and Balance What You Eat with Physical Activity. Additionally, one month the food distribution program had large amounts of cabbage to distribute. To encourage participants to take and use this commodity, the home economist prepared an additional insert, Vegetable of the Month—Cabbage to provide to people taking this vegetable. Inserts include information on what makes a serving for each of the different food groups, tips on buying, serving and preparing foods, as well as easy to make recipes that include food items typically provided in the food boxes. Approximately 90 families receive food boxes with average participation of 283 individuals being serviced. All participants are very low income (below 50% of median income).
The Los Alamos Heart Council co-sponsors a Heart Healthy Cooking, Eating and Living School. The three hour program each year rotates between Los Alamos and Española. The school, held in Española this year, was taught by the Rio Arriba Extension Home Economist and a nurse from the Española Hospital. The Los Alamos home economist provided the curriculum she and a registered dietician developed. Detailed lesson plans and a PowerPoint presentation were provided to the Española presenters. Seventeen people participated in the cooking school.
Three major nutrition education and behavior efforts were conducted for the purpose of improving the health of Los Alamos County residents. Kitchen Creations, targets people living with diabetes and their families. It is a four-week series of education and hands-on food preparation. Through multiple community program offerings, the second effort, targets both people living with diabetes and heart disease. The third educational effort targets seniors participating in the meal program of the Los Alamos Senior and Retired Organization. Via lunch hour presentations, seniors are provided with education on ways to improve their nutritional health and well being.
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty four individuals [16(W) 8(H; 8(M) 16(F); 2(20’s) 1(30’s) 6(40’s) 7(50’s) 8(60’s] participated. The home economist and a local Diabetes Educator [1(W); 1(F)] co-taught the program. The following were the class sessions provided:
• April 7 – The Food Guide Pyramid and the 50/50 Plate (22 participated) [15(2) 8(H); 8(M) 15(F)
• April 14 – Desserts and Carbohydrates (17 participated) [13(W) 4(H); 4(M) 13(F)]
• April 21 – Vegetables, Grains and Beans (12 participated) [10(W) 2(H); 1(M) 11(F)]
• April 28 – Heart Healthy Cooking (11 participated) [8(W) 3(H); 11(F)]
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the last class asked participants how participating in Kitchen Creations has helped them manage their diabetes. Of the ten responses, over 50% of participants eat at least 2 serving of whole grains per day, use the 50/50 method to control the amount of carbohydrates they eat at a meal, measure food portions, use more herbs and spices to flavor foods instead of salt and fat and read food labels to find the amount of carbohydrates in a serving.
Additional comments from participants included: “I like the education of balance – vegetable, protein and grains. I used to stay completely away from grains – now I can bring them back into my life.” “The 50/50 plan is very surprising and good.” “I learned carbohydrates vs. sugars and label reading.” “I was surprised how everything that I tasted was very good without added salt and very little fat.”
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
Two heart healthy community educational programs, co-sponsored with the Los Alamos Heart Council were offered during the month of February. Heart Healthy: Take off 5 Pounds! A Little Goes a Long Way was held in Espanola and was presented by a certified diabetes educator/registered nurse. Fifty two individuals [15(W) 37(H); 8(M) 44(F)] attended. Participants learned how small weight and fitness changes can improve heart disease and prevent diabetes. This program was also co-sponsored with Presbyterian Healthcare Services -- Espanola Hospital and the Rio Arriba County Cooperative Extension Service. The second program, A Woman Cardiologist Talks About Women and Heart Disease, held in Los Alamos, was attended by one hundred thirty six individuals [124(W) 9(H) 3(A); 18(M) 118(F)]. The objective of the program was to learn about the challenges faced when trying to diagnose and treat women with heart disease. The programs were intended to create awareness of heart health during February -- National Heart Month.
As a follow-up to these community educational programs, Heart Healthy Cooking, Eating and Living School, a three hour long program ran once a week for four consecutive weeks. Twenty three individual, ages 27-76, [19(W) 4(H); 5(M) 18(F); 1(20’s) 3(30’s) 3(40’s) 8(50’s) 6(60’s) 2(70’s)] attend an hour presentation each week prior to the hands-on cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series.
An evaluation was completed and returned the last night of the class, aimed at determining the participants’ knowledge gained and understanding of their risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan to make or have made in their own lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 88% are reading labels to find the amount of saturated and trans fat in a serving, 71% have reduced the saturated fat, trans fat and high cholesterol foods in their diets, are eating at least 2-4 servings of fruit a day, and are choosing healthier carbohydrates that contain more soluble fiber and less sugar; 65% are measuring food portions, are eating at least 2-3 servings of whole grains per day, and are eating at least 3-5 servings of vegetables a day : 59% are involved in at least 30 minutes of moderate physical activity a day on most days of the week.
The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and a former class participant assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Tiny Tastes Can Total Big Calories Over the Holidays program illustrated how eating small amounts of holiday foods high in fat and sugar can add up to a possible weight gain. The PowerPoint program was presented to fifty five (55) [45(W) 7(H) 3(A); 27(M) 28(F)] seniors and a handout Tips for Holiday Eating, was prepared by the home economist and provided to participants as well as to community members receiving home meal delivery. Immune Boosters was given to forty nine (49) [42(W) 7(H); 24(M) 25(F)] seniors. The program discussed the key nutrients beneficial for improving the immune system. The information was presented utilizing a Power-Point presentation. A handout was developed summarizing the key points of the presentation. In addition to the participants attending the program, homebound seniors participating in the meal delivery program were provided with the handout.
Fruits and Vegetables was presented to forty two (42) [38(W) 4(H); 22(M) 20(F)] seniors. The program discussed buying, preparing, serving and storing fruits and vegetables. In addition, the nutritional benefits were also discussed as well as how these foods may reduce the risk of several chronic diseases. Secrets to Healthier Groceries, Organic Foods and the Truth about Agave was presented to thirty nine (39) [33(W) 6(H); 19(M) 20(F)] seniors. The program discussed ideas for purchasing healthier foods, presented information on organic foods and their benefits as well as provided factual information on agave sweetener. All four programs utilized a PowerPoint presentation. In three of the four presentations, the home economist developed the PowerPoint presentation and prepared a handout for participants as well as for homebound seniors participating in the meal delivery program.
Keeping Your Diet Healthy – Giving Your Body The Energy It Needs was a program presented to the “Better Breathers,” an oxygen users support group. The majority of the twelve program participants [11W) 1(H); 2(M) 10(F)] have Chronic Obstructive Pulmonary Disease (COPD). The presentation discussed, through a PowerPoint presentation created by the home economist, how the body needs energy for breathing and digestion. Proper nutrition provides the energy needed for daily activities and helps strengthen the body’s immune system.
Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One component of the display was MyPyramid food guide including life-size food models. A second component was a folding display titled “What You Should Know About Nutrition” which reviewed the different food categories and their effect on health. It also included information on MyPyramid, reading food labels, and vitamins and minerals. The final component offered handouts of upcoming Extension Home Economics programs. One hundred forty four (144) people [88(W) 47(H) 7(A) 2(NA); 45(M) 99 (F)] stopped to ask questions and/or pick-up educational materials. .
Prostate Cancer: Treatment Options was the topic of an educational seminar sponsored by the Los Alamos Council on Cancer. Prostate cancer is the most common cancer among US men. It's not always life threatening, but it forces many men to weigh the risks and benefits of its treatment. Three physicians [2(W) 1(A); 3(M)] spoke on: what is the prostate and how is prostate cancer diagnosed, who is a candidate for the “wait and watch” plan of care, surgical and radiation oncology treatment options and hormone ablation therapy and traditional chemotherapeutic agents used in the treatment of prostate cancer. The home economist assisted with program publicity, pre-registration and registration during the event. One hundred five (105) [91(W) 9(H) 4(A) 1(B); 51(M) 54(F)] attended the Prostate Cancer program which offered continuing nursing education units for nursing professionals. As vice president and a member of the Council on Cancer, the home economist will be assisting with upcoming educational programs scheduled bi-annually.
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty four individuals [16(W) 8(H; 8(M) 16(F); 2(20’s) 1(30’s) 6(40’s) 7(50’s) 8(60’s] participated. The home economist and a local Diabetes Educator [1(W); 1(F)] co-taught the program. The following were the class sessions provided:
• April 7 – The Food Guide Pyramid and the 50/50 Plate (22 participated) [15(2) 8(H); 8(M) 15(F)
• April 14 – Desserts and Carbohydrates (17 participated) [13(W) 4(H); 4(M) 13(F)]
• April 21 – Vegetables, Grains and Beans (12 participated) [10(W) 2(H); 1(M) 11(F)]
• April 28 – Heart Healthy Cooking (11 participated) [8(W) 3(H); 11(F)]
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participants’ questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the last class asked participants how participating in Kitchen Creations has helped them manage their diabetes. Of the ten responses, over 50% of participants eat at least 2 serving of whole grains per day, use the 50/50 method to control the amount of carbohydrates they eat at a meal, measure food portions, use more herbs and spices to flavor foods instead of salt and fat and read food labels to find the amount of carbohydrates in a serving.
Additional comments from participants included: “I like the education of balance – vegetable, protein and grains. I used to stay completely away from grains – now I can bring them back into my life.” “The 50/50 plan is very surprising and good.” “I learned carbohydrates vs. sugars and label reading.” “I was surprised how everything that I tasted was very good without added salt and very little fat.”
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
Two heart healthy community educational programs, co-sponsored with the Los Alamos Heart Council were offered during the month of February. Heart Healthy: Take off 5 Pounds! A Little Goes a Long Way was held in Espanola and was presented by a certified diabetes educator/registered nurse. Fifty two individuals [15(W) 37(H); 8(M) 44(F)] attended. Participants learned how small weight and fitness changes can improve heart disease and prevent diabetes. This program was also co-sponsored with Presbyterian Healthcare Services -- Espanola Hospital and the Rio Arriba County Cooperative Extension Service. The second program, A Woman Cardiologist Talks About Women and Heart Disease, held in Los Alamos, was attended by one hundred thirty six individuals [124(W) 9(H) 3(A); 18(M) 118(F)]. The objective of the program was to learn about the challenges faced when trying to diagnose and treat women with heart disease. The programs were intended to create awareness of heart health during February -- National Heart Month.
As a follow-up to these community educational programs, Heart Healthy Cooking, Eating and Living School, a three hour long program ran once a week for four consecutive weeks. Twenty three individual, ages 27-76, [19(W) 4(H); 5(M) 18(F); 1(20’s) 3(30’s) 3(40’s) 8(50’s) 6(60’s) 2(70’s)] attend an hour presentation each week prior to the hands-on cooking portion of the class. Class goals are to teach participants to: plan heart-healthy meals; reduce fat and sodium without cutting taste; learn how to choose tasty and healthful carbohydrates; choose food supplements that can help to manage cholesterol, and learn to prepare healthy recipes. As an added bonus, participants have the opportunity to taste these heart-healthy recipes. The lecture sections offer information on: why cholesterol matters and helps participants understand their heart disease risk, discussion on the Therapeutic Lifestyle Changes (TLC) program which teaches participants how to make heart-healthy lifestyle changes including topics such as communicating better with their doctor and health care professional, reading food labels, making and sticking with lifestyle changes, planning heart-healthy menus for the whole family, and making heart-healthy choices when eating out. Weekly session topics include: The TLC Program and Risk Factors; More Flavor, Less Fat and Sodium; Whole grains and a Rainbow on Your Plate; and Phyto-Power: Cholesterol-Lowering Foods. Each participant received a pedometer with instructions and a log to track its use; two recipe books; a TLC Program booklet and weekly handouts with up-to-date information on nutrition and heart health. The home economist and a local registered dietician co-taught the series.
An evaluation was completed and returned the last night of the class, aimed at determining the participants’ knowledge gained and understanding of their risk factors for heart disease. It further evaluated heart-healthy lifestyle changes participants plan to make or have made in their own lives such as exercising regularly and cooking and choosing a healthy diet. Results of this evaluation showed: 88% are reading labels to find the amount of saturated and trans fat in a serving, 71% have reduced the saturated fat, trans fat and high cholesterol foods in their diets, are eating at least 2-4 servings of fruit a day, and are choosing healthier carbohydrates that contain more soluble fiber and less sugar; 65% are measuring food portions, are eating at least 2-3 servings of whole grains per day, and are eating at least 3-5 servings of vegetables a day : 59% are involved in at least 30 minutes of moderate physical activity a day on most days of the week.
The Los Alamos Heart Council co-sponsored this program and helped fund program expenses. A modest fee was charged to participants for participation and scholarships were available to qualifying individuals. The registered dietician, co-teaching the class, volunteered her time and a former class participant assisted with set-up and clean-up. Estimated volunteer contribution was $2720.00.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Tiny Tastes Can Total Big Calories Over the Holidays program illustrated how eating small amounts of holiday foods high in fat and sugar can add up to a possible weight gain. The PowerPoint program was presented to fifty five (55) [45(W) 7(H) 3(A); 27(M) 28(F)] seniors and a handout Tips for Holiday Eating, was prepared by the home economist and provided to participants as well as to community members receiving home meal delivery. Immune Boosters was given to forty nine (49) [42(W) 7(H); 24(M) 25(F)] seniors. The program discussed the key nutrients beneficial for improving the immune system. The information was presented utilizing a Power-Point presentation. A handout was developed summarizing the key points of the presentation. In addition to the participants attending the program, homebound seniors participating in the meal delivery program were provided with the handout.
Fruits and Vegetables was presented to forty two (42) [38(W) 4(H); 22(M) 20(F)] seniors. The program discussed buying, preparing, serving and storing fruits and vegetables. In addition, the nutritional benefits were also discussed as well as how these foods may reduce the risk of several chronic diseases. Secrets to Healthier Groceries, Organic Foods and the Truth about Agave was presented to thirty nine (39) [33(W) 6(H); 19(M) 20(F)] seniors. The program discussed ideas for purchasing healthier foods, presented information on organic foods and their benefits as well as provided factual information on agave sweetener. All four programs utilized a PowerPoint presentation. In three of the four presentations, the home economist developed the PowerPoint presentation and prepared a handout for participants as well as for homebound seniors participating in the meal delivery program.
Keeping Your Diet Healthy – Giving Your Body The Energy It Needs was a program presented to the “Better Breathers,” an oxygen users support group. The majority of the twelve program participants [11W) 1(H); 2(M) 10(F)] have Chronic Obstructive Pulmonary Disease (COPD). The presentation discussed, through a PowerPoint presentation created by the home economist, how the body needs energy for breathing and digestion. Proper nutrition provides the energy needed for daily activities and helps strengthen the body’s immune system.
Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One component of the display was MyPyramid food guide including life-size food models. A second component was a folding display titled “What You Should Know About Nutrition” which reviewed the different food categories and their effect on health. It also included information on MyPyramid, reading food labels, and vitamins and minerals. The final component offered handouts of upcoming Extension Home Economics programs. One hundred forty four (144) people [88(W) 47(H) 7(A) 2(NA); 45(M) 99 (F)] stopped to ask questions and/or pick-up educational materials. .
Prostate Cancer: Treatment Options was the topic of an educational seminar sponsored by the Los Alamos Council on Cancer. Prostate cancer is the most common cancer among US men. It's not always life threatening, but it forces many men to weigh the risks and benefits of its treatment. Three physicians [2(W) 1(A); 3(M)] spoke on: what is the prostate and how is prostate cancer diagnosed, who is a candidate for the “wait and watch” plan of care, surgical and radiation oncology treatment options and hormone ablation therapy and traditional chemotherapeutic agents used in the treatment of prostate cancer. The home economist assisted with program publicity, pre-registration and registration during the event. One hundred five (105) [91(W) 9(H) 4(A) 1(B); 51(M) 54(F)] attended the Prostate Cancer program which offered continuing nursing education units for nursing professionals. As vice president and a member of the Council on Cancer, the home economist will be assisting with upcoming educational programs scheduled bi-annually.
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)
Three major nutrition education and behavior efforts were conducted for the purpose of improving the health of Los Alamos County residents. Kitchen Creations, targets people living with diabetes and their families. It is a four-week series of education and hands-on food preparation. Through multiple community program offerings, the second effort, targets both people living with diabetes and heart disease. The third educational effort targets seniors participating in the meal program of the Los Alamos Senior and Retired Organization. Via lunch hour presentations, seniors are provided with education on ways to improve their nutritional health and well being.
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty four individuals [22(W) 2(H) 17; 5(M) 19(F); 1(30’s) 4(40’s) 8(50’s) 6(60’s) 10(70’s) 1(80’s)] participated in three or more workshop sessions. The home economist and a local diabetes educator [1(W); 1(F)] co-taught the program. The following were the class sessions provided:
• October 23 – The Food Guide Pyramid and the 50/50 Plate (24 participated)
[23(W) 1(H); 5(M) 19(F)]
• October 30 – Desserts and Carbohydrates (23 participated)
[21(W) 2(H); 5(M) 18(F)]
• November 6 – Vegetables, Grains and Beans (22 participated)
[20(W) 2(H); 5(M) 17(F)]
• November 13 – Heart Healthy Cooking (21 participated)
[19(W) 2(H); 4(M) 17(F)]
• January 8—Reunion Potluck (9 participated)
[7(W) 2(H); 5(M) 4(F)]
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participant’s questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 63% average of participants answered almost always to a series of positive behavior changes made after completing the Kitchen Creations. These changes made included: reading food labels, measuring food portions and choosing oils instead of solid fats when preparing foods made. This was an average increase of 40% from participant responses from before attending the Kitchen Creations program. In four of the twelve questions surveyed, participants indicated 77%-100% almost always behavior change. In four of the twelve questions surveyed, participants indicated a 56%-66% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, I love the 50/50 plate. I use it for my travels,” “Kitchen Creations has made a change in our thinking and slowly it will be implemented into our lives,” “I am much more careful about the combination of foods I eat together. I am better about using artificial sweeteners and I am much more aware of portion size,” “Our cooking style has changed and we are very aware of food labels. It was most satisfying.” “I've lost a total of 25 pounds so far including 4 over the holidays! Today I've dragged out my diabetes cookbooks and I am working on a menu and grocery list. My husband is also still very supportive.”
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
Three heart healthy community educational programs, co-sponsored with the Los Alamos Heart Council were offered during the month of February. Two of the programs, were presented by a certified diabetes educator/registered nurse. Heart Healthy: Take off 5 Pounds! A Little Goes a Long Way, held in Los Alamos, was attended by eight five (85) individuals [75(W) 6(H) 4(A); 24(M) 61(F)]. Participants learned how small weight and fitness changes can improve heart disease and prevent diabetes. The second program, Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention, held in Espanola, was attended by forty-nine (49) individuals [11(W) 29(H) 9(NA); 10(M) 39(F)]. The objective of the program was to learn the effects of cholesterol, LDL, HDL and triglycerides on the heart. The effects of exercise, BMI, blood chemistry indicators, medication and diet were also discussed. At both programs participants were provided with a light heart-healthy dinner to reinforce the need for heart healthy eating. A third community program was offered on Women’s Heart Health, utilizing a PowerPoint presentation of the American Heart Association. This presentation attended by forty (40) individuals [38(W) 1(H) 1(A); 8(M) 32(F)] focused on the heart disease risk factors and what to do about them. The programs were intended to create awareness of heart health during February -- National Heart Month.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Eat Smart for Heart Health – Fats and Cholesterol was a presentation given to fifty five (55) [52(W) 3(H); 25(M) 30(F)] seniors. The program discussed how fats and cholesterol add to the risk factors associated with cardiovascular disease. Information on ways to control fats and cholesterol in the diet and increasing exercise in order to improve heart health were discussed. The second presentation, Latest on Labels was given to sixty three (63) [59(W) 4(H); 36(M) 37(F)] seniors. The program discussed the various parts of the label and how to easily read them. Also presented were newer items found on food labels including: flags, trade groups and health organization endorsements, and fact-based and better-for-you labeling. Participants had the opportunity to look and compare actual label samples. The information was presented utilizing a Power-Point presentation. The third presentation,
Boning up on Bone Health: the Importance of Calcium was given to forty eight (48) [44(W) 4(H); 21(M) 27(F)] individuals. The program discussed osteoporosis, its causes and how it can be prevented. Also presented was how diet, exercise and calcium supplements can be used for good bone health. A PowerPoint presentation and handout were created by the home economist. The fourth presentation, Make Your Salads Pop was presented to fifty (50) [45(W) 5(H); 26(M) 24(F)] seniors. The program discussed ideas for increasing participants’ vegetable intake and making healthier salads.
In addition to the three major efforts, two programs were presented to the Extension Association of New Mexico (EANM) Club members. The Herbal Vinegars program provided the nine participants [8(W) 1(H); 9(F)] with information on how to preserve herbs by preparing herbal vinegars. The procedures in their preparation were presented. Members present had an opportunity to see a variety of herbal vinegars preserved by the home economist, and taste tested salad dressing prepared using basil vinegar. Chocolate – Food of the Gods was presented to seven participants [7(W) 7(F)]. It discussed the history of chocolate, how it grown, harvested, and processed. A PowerPoint presentations created by the home economist was used to teach each aforementioned point along with a discussion of the various kinds of chocolate and their health benefits. Participants taste tested samples of the various kinds of chocolates.
Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One component of the display was MyPyramid food guide including life-size food models. A second component was a folding display titled “What You Should Know About Nutrition” which reviewed the different food categories and their effect on health. It also included information on MyPyramid, reading food labels, and vitamins and minerals. The final component offered handouts of upcoming Extension Home Economics programs. Eighty seven (87) people [54(W) 10(H) 17(A) 6(B); 28(M) 59 (F)] stopped to ask questions and/or pick-up educational materials.
Kitchen Creations is a four week series targeting people living with diabetes. Each class provides diabetes management education, hands-on food preparation, and a sit-down dinner prepared by the participants. Twenty four individuals [22(W) 2(H) 17; 5(M) 19(F); 1(30’s) 4(40’s) 8(50’s) 6(60’s) 10(70’s) 1(80’s)] participated in three or more workshop sessions. The home economist and a local diabetes educator [1(W); 1(F)] co-taught the program. The following were the class sessions provided:
• October 23 – The Food Guide Pyramid and the 50/50 Plate (24 participated)
[23(W) 1(H); 5(M) 19(F)]
• October 30 – Desserts and Carbohydrates (23 participated)
[21(W) 2(H); 5(M) 18(F)]
• November 6 – Vegetables, Grains and Beans (22 participated)
[20(W) 2(H); 5(M) 17(F)]
• November 13 – Heart Healthy Cooking (21 participated)
[19(W) 2(H); 4(M) 17(F)]
• January 8—Reunion Potluck (9 participated)
[7(W) 2(H); 5(M) 4(F)]
Evaluation -- An open ended evaluation questionnaire was given at the end of each class session. If participant’s questionnaire comments indicated a need for further clarification or if there were additional questions, these were discussed at the next class. A final evaluation, conducted at the Reunion Potluck, looked at knowledge gained as a result of participation in the program. Results of the evaluation indicated a 63% average of participants answered almost always to a series of positive behavior changes made after completing the Kitchen Creations. These changes made included: reading food labels, measuring food portions and choosing oils instead of solid fats when preparing foods made. This was an average increase of 40% from participant responses from before attending the Kitchen Creations program. In four of the twelve questions surveyed, participants indicated 77%-100% almost always behavior change. In four of the twelve questions surveyed, participants indicated a 56%-66% almost always behavior change. When asked “Has Kitchen Creations made a difference in how you control your diabetes?” some of the participant responses included: “Yes, I love the 50/50 plate. I use it for my travels,” “Kitchen Creations has made a change in our thinking and slowly it will be implemented into our lives,” “I am much more careful about the combination of foods I eat together. I am better about using artificial sweeteners and I am much more aware of portion size,” “Our cooking style has changed and we are very aware of food labels. It was most satisfying.” “I've lost a total of 25 pounds so far including 4 over the holidays! Today I've dragged out my diabetes cookbooks and I am working on a menu and grocery list. My husband is also still very supportive.”
Funding for this program is provided by the New Mexico Department of Health Diabetes Prevention and Control Program.
Three heart healthy community educational programs, co-sponsored with the Los Alamos Heart Council were offered during the month of February. Two of the programs, were presented by a certified diabetes educator/registered nurse. Heart Healthy: Take off 5 Pounds! A Little Goes a Long Way, held in Los Alamos, was attended by eight five (85) individuals [75(W) 6(H) 4(A); 24(M) 61(F)]. Participants learned how small weight and fitness changes can improve heart disease and prevent diabetes. The second program, Heart Healthy? It’s All in the Numbers – Learn Their Value for Heart Disease and Diabetes Prevention, held in Espanola, was attended by forty-nine (49) individuals [11(W) 29(H) 9(NA); 10(M) 39(F)]. The objective of the program was to learn the effects of cholesterol, LDL, HDL and triglycerides on the heart. The effects of exercise, BMI, blood chemistry indicators, medication and diet were also discussed. At both programs participants were provided with a light heart-healthy dinner to reinforce the need for heart healthy eating. A third community program was offered on Women’s Heart Health, utilizing a PowerPoint presentation of the American Heart Association. This presentation attended by forty (40) individuals [38(W) 1(H) 1(A); 8(M) 32(F)] focused on the heart disease risk factors and what to do about them. The programs were intended to create awareness of heart health during February -- National Heart Month.
Quarterly lunch-hour presentations were presented to seniors from the Los Alamos Retired and Senior Organization. Eat Smart for Heart Health – Fats and Cholesterol was a presentation given to fifty five (55) [52(W) 3(H); 25(M) 30(F)] seniors. The program discussed how fats and cholesterol add to the risk factors associated with cardiovascular disease. Information on ways to control fats and cholesterol in the diet and increasing exercise in order to improve heart health were discussed. The second presentation, Latest on Labels was given to sixty three (63) [59(W) 4(H); 36(M) 37(F)] seniors. The program discussed the various parts of the label and how to easily read them. Also presented were newer items found on food labels including: flags, trade groups and health organization endorsements, and fact-based and better-for-you labeling. Participants had the opportunity to look and compare actual label samples. The information was presented utilizing a Power-Point presentation. The third presentation,
Boning up on Bone Health: the Importance of Calcium was given to forty eight (48) [44(W) 4(H); 21(M) 27(F)] individuals. The program discussed osteoporosis, its causes and how it can be prevented. Also presented was how diet, exercise and calcium supplements can be used for good bone health. A PowerPoint presentation and handout were created by the home economist. The fourth presentation, Make Your Salads Pop was presented to fifty (50) [45(W) 5(H); 26(M) 24(F)] seniors. The program discussed ideas for increasing participants’ vegetable intake and making healthier salads.
In addition to the three major efforts, two programs were presented to the Extension Association of New Mexico (EANM) Club members. The Herbal Vinegars program provided the nine participants [8(W) 1(H); 9(F)] with information on how to preserve herbs by preparing herbal vinegars. The procedures in their preparation were presented. Members present had an opportunity to see a variety of herbal vinegars preserved by the home economist, and taste tested salad dressing prepared using basil vinegar. Chocolate – Food of the Gods was presented to seven participants [7(W) 7(F)]. It discussed the history of chocolate, how it grown, harvested, and processed. A PowerPoint presentations created by the home economist was used to teach each aforementioned point along with a discussion of the various kinds of chocolate and their health benefits. Participants taste tested samples of the various kinds of chocolates.
Los Alamos Health Fair -- the home economist prepared a table display providing information in three areas. One component of the display was MyPyramid food guide including life-size food models. A second component was a folding display titled “What You Should Know About Nutrition” which reviewed the different food categories and their effect on health. It also included information on MyPyramid, reading food labels, and vitamins and minerals. The final component offered handouts of upcoming Extension Home Economics programs. Eighty seven (87) people [54(W) 10(H) 17(A) 6(B); 28(M) 59 (F)] stopped to ask questions and/or pick-up educational materials.