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KA 703. Nutrition Education and Behavior (Luna County)
Plan Goals
Improve health of New Mexicans through healthy food choices, food preparation skills and food resource management
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KA 703. Nutrition Education and Behavior
Impact Reports
Due to funding decreases, only one Kitchen Creations class per year is now offered in Luna County. There is no certified diabetes educator in Luna County nor are there any regularly scheduled diabetes education classes available outside of Cooperative Extension programs. In order to continue to provide KC to as many community members as possible it was decided that there would not be limitations on enrollment. 33 out of the 33 enrolled completed the course. Although a little crowded (the usual enrollment is between 15 and 20) and more difficult to respond to all questions, the program was well received by the participants. However, the one class limitation has impacted the countys ability to reach the needs of the Spanish speaking population. We could not provide one this year. Local service and health agencies are working with extension to determine the best way to meet the needs of our diverse community with the limited programming available.
A Kitchen Creations class series was offered in Columbus for Spanish speaking participants only. 14 attended classes 1&2. 5 of the participants were promatoras from Palomas,Mexico. 9 of the participants returned to classes 3&4. All participants said this was the only education they have received for diabetes nutrition. The promatoras from Palomas felt better educated to help their clients make healthier food choices. 80% of the participants said they now use the food guide pyramid to plan their daily meals, 80% use the 50/50 method for carbohydrate control and 90% said they read food labels to find amount of carbohydrates in a serving.
The ICAN participant numbers grew in Luna county. The Nutrition Educator chose to change to a 40 Hour work week.Her dedication to the program caused a jump in youth participation from 1100 total for the previous year to 1300 youth participants in just the first half of 2010. Cooking with Kids was taught in 3 of the elementary schools 4th grade classes. We partnered with the school district by using their grant money for fresh fruits and vegetables. Students were introduced to a variety of produce that would otherwise been unavailable to them. Students at one of the classes never heard asparagus before.Through this program the teacher reported that many of the kids came back saying they told their parents to buy asparagus. Youth are responding to the nutrition program.A mother recognized the nutrition educator at the store and said that her son told her not to buy the frozen french fries-she should buy the raw potato and bake it for dinner. A student knocked at the educator's door around 6:30 AM one morning. She decided to do her science project about what she had learned through her ICAN classes and wanted to make sure all of her information was correct.We are presently in the process of hiring a replacement and hope to continue to expand the program within the county.
The ICAN participant numbers grew in Luna county. The Nutrition Educator chose to change to a 40 Hour work week.Her dedication to the program caused a jump in youth participation from 1100 total for the previous year to 1300 youth participants in just the first half of 2010. Cooking with Kids was taught in 3 of the elementary schools 4th grade classes. We partnered with the school district by using their grant money for fresh fruits and vegetables. Students were introduced to a variety of produce that would otherwise been unavailable to them. Students at one of the classes never heard asparagus before.Through this program the teacher reported that many of the kids came back saying they told their parents to buy asparagus. Youth are responding to the nutrition program.A mother recognized the nutrition educator at the store and said that her son told her not to buy the frozen french fries-she should buy the raw potato and bake it for dinner. A student knocked at the educator's door around 6:30 AM one morning. She decided to do her science project about what she had learned through her ICAN classes and wanted to make sure all of her information was correct.We are presently in the process of hiring a replacement and hope to continue to expand the program within the county.
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)
Immediately following the Kitchen Creations class series, 100% of the participationts expressed an increase in knowledge of the food guide pyramid, reading nutrition labels, food preparation and the 50/50 method.Participants were contacted one month later by phone. 80% of the respondents were reading food labels for carb serving information when purchasing food. 70% of respondents used the 50/50 method to help balance their carbohydrate intake at each meal. After each class series is completed, the extension office receives requests from community members to be notified when the next class series is scheduled because of the reccomendations received from previous participants.
The diabetes rate in Luna County is conservatively estimated at 13 per cent. Currently there is no certified diabetes educator living or working in Luna County and the diabetes resources available to the community are extremely limited. The county recognizes the impact diabetes has on the well-being of the county and has made diabetes education and preventation one of it's top two prorities of focus. The Luna County Health Council recently presented it's four year Community Health Improvement Plan to Health agencies and community leaders, including one of the county commissioners. During the presentation, the Health Council Coordinator read the following excerpt from the improvement plan: " The Luna County Cooperative Extension Office is a major player in addressing the problem of diabetes. They currently are running a Keep Moving Keep Healthy program as well as the Kitchen Creations diabetes cooking classes. Luna County Health Council is planning to collaborate with the Luna County Cooperative Extension Office and other community partners to implememt a children's nutrition program at various public parks during the summer.(p.10)" Because of the programs offered in the county,the NMSU Extension Program is recognized for it's value in diabetes education and prevention. It is presently involved in creating and implementing a community based strategic plan to lessen the impact of diabetes in the county. Through these collaborative efforts, NMSU will continue to be in the forefront in lessening the effects of diabetes in Luna county.