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 (Valencia County)
Plan Goals
Improve health of Valencia County residents through healthy food choices, food preparation skills, food resource management and active lifestyles.
- Owner
- Laura Bittner
- Related Plans
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KA 703. Nutrition Education and Behavior
Impact Reports
ICAN
Since October 2010, the Valencia County ICAN program has graduated 289 adults and 989 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid (myPlate) and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.
General Nutrition Programs
During the past year the home economist has presented 23 programs (both one time & short series) on a variety of nutrition-related classes on topics including: Food safety, quick & easy meals, using garden products, after school snacks for kids, fun in the kitchen, shopping on a budget, cooking for one and reading labels. Of those attending, 95% reported they had learned a new concept/skill and/or recipe they would share with their family and friends. One participant reported, "I never use to eat radishes. After making and tasting this dip, I have to say I'm a radish eater now". An email from another participant read, "I hope you know how much I enjoyed your program. I've avoided cooking for myself now that I'm all alone because it seemed like such a waste. Thanks for reminding me about freezing leftovers! And like you suggested, I've pulled out and now use all my pretty china!"
Food Safety and Preparation Demonstrations
During the past 12 months over 200 Valencia County residents participated in nutrition related presentations at the local farmers’ markets, community health and education fairs and baking/cooking programs conducted at agencies throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).
Valencia County Cooperative Extension Service Monthly Newsletter
Over 300 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.
Since October 2010, the Valencia County ICAN program has graduated 289 adults and 989 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid (myPlate) and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.
General Nutrition Programs
During the past year the home economist has presented 23 programs (both one time & short series) on a variety of nutrition-related classes on topics including: Food safety, quick & easy meals, using garden products, after school snacks for kids, fun in the kitchen, shopping on a budget, cooking for one and reading labels. Of those attending, 95% reported they had learned a new concept/skill and/or recipe they would share with their family and friends. One participant reported, "I never use to eat radishes. After making and tasting this dip, I have to say I'm a radish eater now". An email from another participant read, "I hope you know how much I enjoyed your program. I've avoided cooking for myself now that I'm all alone because it seemed like such a waste. Thanks for reminding me about freezing leftovers! And like you suggested, I've pulled out and now use all my pretty china!"
Food Safety and Preparation Demonstrations
During the past 12 months over 200 Valencia County residents participated in nutrition related presentations at the local farmers’ markets, community health and education fairs and baking/cooking programs conducted at agencies throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).
Valencia County Cooperative Extension Service Monthly Newsletter
Over 300 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.
Kitchen Creations
One month after attending the first Kitchen Creations classes, 50% of participants reported that they had increased their fruit and vegetable consumption. Over 60% reported that they were working to control and maintain awareness of their portion size. Over 50% had adopted new food preparation techniques (specifically, seasoning food with spices vs. oils and salt) and were consciously following the 50/50 method of meal planning/eating. Furthermore, over 40% of participants were using the Diabetes Food Guide Pyramid. Less than 40% reported an actual increase in physical activity but maintained they knew the importance and benefits of doing so.
Additional findings after one month from participating in the program are that over 70% were now reading food labels to find the amount of carbohydrates in a serving and 50% were now eating at least 2 servings of whole grains per day and 2 servings of non-starchy vegetables.
One participant reported, “My use of fats was not good! (I was using) too much butter on everything. I am not yet, but will soon start, using more herbs and spices to flavor foods instead of salt and fat. I just never knew how to use spices prior to this class.”
Another participant called and left the following voicemail message one month after beginning class, “ I couldn’t wait to tell you how happy, happy, happy I am with the class, materials, cook books and my new knowledge regarding my diabetes. My husband is going to love these recipes and I’m so excited because I’ll feel comfortable preparing them after what you’ve taught me. I’m so grateful I was able to attend this class and I’m so looking forward to attending the next series of classes (Kitchen Creations II). I can be healthier and happier because of what I learned. Thank you, thank you, and thank you!”
ICAN
The statewide adult behavior survey administered to participants during the past year indicated a positive change in behaviors including: an increase in paying attention to portion size, an increase in eating at least 4 cups of fruits and vegetables each day and a 55% increase in preparing healthy meals at home each day. Additionally, 30% of participants report an increase in comparing prices at the grocery store and using nutrition labels when deciding what
foods to buy.
A participant who graduated from the program 3 months ago shared the following, “Immediately after a class I went home to find my wife crying because we didn’t have enough food to make one meal and no money was left on their EBT card. We have a family of four to feed and everyone was feeling hopeless. I used the ‘tools’ I learned in our ICAN class and with a small piece of leftover meat, two potatoes and random scraps of vegetables, I prepared a pot of stew that was more than enough for my whole family to eat! I learned how to shop better on a budget and to make food stamp dollars last longer. I also used the information on how to properly cook and store foods so there is less waste. My family has started playing games and planning meals together.”
One month after attending the first Kitchen Creations classes, 50% of participants reported that they had increased their fruit and vegetable consumption. Over 60% reported that they were working to control and maintain awareness of their portion size. Over 50% had adopted new food preparation techniques (specifically, seasoning food with spices vs. oils and salt) and were consciously following the 50/50 method of meal planning/eating. Furthermore, over 40% of participants were using the Diabetes Food Guide Pyramid. Less than 40% reported an actual increase in physical activity but maintained they knew the importance and benefits of doing so.
Additional findings after one month from participating in the program are that over 70% were now reading food labels to find the amount of carbohydrates in a serving and 50% were now eating at least 2 servings of whole grains per day and 2 servings of non-starchy vegetables.
One participant reported, “My use of fats was not good! (I was using) too much butter on everything. I am not yet, but will soon start, using more herbs and spices to flavor foods instead of salt and fat. I just never knew how to use spices prior to this class.”
Another participant called and left the following voicemail message one month after beginning class, “ I couldn’t wait to tell you how happy, happy, happy I am with the class, materials, cook books and my new knowledge regarding my diabetes. My husband is going to love these recipes and I’m so excited because I’ll feel comfortable preparing them after what you’ve taught me. I’m so grateful I was able to attend this class and I’m so looking forward to attending the next series of classes (Kitchen Creations II). I can be healthier and happier because of what I learned. Thank you, thank you, and thank you!”
ICAN
The statewide adult behavior survey administered to participants during the past year indicated a positive change in behaviors including: an increase in paying attention to portion size, an increase in eating at least 4 cups of fruits and vegetables each day and a 55% increase in preparing healthy meals at home each day. Additionally, 30% of participants report an increase in comparing prices at the grocery store and using nutrition labels when deciding what
foods to buy.
A participant who graduated from the program 3 months ago shared the following, “Immediately after a class I went home to find my wife crying because we didn’t have enough food to make one meal and no money was left on their EBT card. We have a family of four to feed and everyone was feeling hopeless. I used the ‘tools’ I learned in our ICAN class and with a small piece of leftover meat, two potatoes and random scraps of vegetables, I prepared a pot of stew that was more than enough for my whole family to eat! I learned how to shop better on a budget and to make food stamp dollars last longer. I also used the information on how to properly cook and store foods so there is less waste. My family has started playing games and planning meals together.”
NUTRITION EDUCATION AND BEHAVIOR
Heart and chronic lower respiratory diseases, cancer, stroke and diabetes, each of which has links to diet, are five of the leading causes of death in Valencia County. The objectives of our various nutrition/health related programs are to increase the knowledge of the relationship between one’s health and the food they eat and the importance of food safety, preparation, resource management and the importance of maintaining an active lifestyle which can assist with management or even prevention of these serious health issues.
Kitchen Creations
Within this past reporting year, 50 Valencia County residents participated in the four session Kitchen Creations Diabetes Cooking Schools. After the first class, over 80% reported an increase in knowledge in the following areas: the recommended Dietary guidelines, healthy food choices and meal planning, the 50/50 plate method to help control diabetes and the importance of physical activity. Over 60% indicated that they would plan to use the Diabetes Food Guide Pyramid, monitor portion sizes, adopt new food prep and meal planning techniques and follow the 50/50 plate method. Less than 30% reported that they planned on increasing their physical activity level although they were aware of the importance of physical activity. The most reported reason for the lack of commitment in increasing physical activity included physical challenges that currently prevented participants from exercising.
After the second class, over 60% of participants reported an understanding of the 4 principles of food safety that should be followed while preparing food. Additionally, participants (over 80%) reported an increased knowledge of label reading, portion size and alternatives to sugar when preparing food.
Over 60% of participants reported they had a greater understanding of the importance and benefits of adding vegetables and whole grains to their diet after the third class. Participants (over 80%) further indicated they had increased their knowledge on basic preparation methods for vegetables, beans and grains.
ICAN
Since November 2009, the Valencia County ICAN program has graduated 306 adults and 890 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.
Food Safety and Preparation Demonstrations
During the past 12 months over 900 Valencia County residents participated in nutrition related presentations at the local farmers’ markets (Los Lunas & Belen) , community health and education fairs (UNM, VCCP, Daniel Fernandez) and baking/cooking programs conducted at agencies (El Cerro Mission Community Center, New Mexico Women’s Recovery Program, Hogares, and YDI) throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).
One participant in a food preparation demonstration using vegetables stated, “I can’t believe you have my husband eating vegetables! He’s 65 years old and I don’t think he’s ever eaten a vegetable. Yet he’s sent me over here to pick up the recipe you’ve prepared. He not only ate his portion, he ate mine, too! I’ll definitely be preparing this dish at home.”
An 8 year old participant in a cooking class wrote, “Today I lern (learned) why I wash my hands. Bugs (germs) stay on hand. I don’t want to eat bugs in my food and get sick.”
Valencia County Cooperative Extension Service Monthly Newsletter
Over 250 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.
OrganWiseGuys
The OrganWiseGuys program was introduced to 21 qualifying K-2nd grade teachers. Teachers participated in hands on learning activities to increase their understanding of the goals and objectives of the OWG program. After participating in the introduction workshop, 60% of the teachers expressed an interest and enthusiasm for the OWG program and 75% indicated an understanding of the importance of encouraging children to increase their physical activity level. It was determined after the training that the teachers wanting to participate in the OWG program would schedule additional training with the HE with the goal of implementing the program in the spring of 2011.
Heart and chronic lower respiratory diseases, cancer, stroke and diabetes, each of which has links to diet, are five of the leading causes of death in Valencia County. The objectives of our various nutrition/health related programs are to increase the knowledge of the relationship between one’s health and the food they eat and the importance of food safety, preparation, resource management and the importance of maintaining an active lifestyle which can assist with management or even prevention of these serious health issues.
Kitchen Creations
Within this past reporting year, 50 Valencia County residents participated in the four session Kitchen Creations Diabetes Cooking Schools. After the first class, over 80% reported an increase in knowledge in the following areas: the recommended Dietary guidelines, healthy food choices and meal planning, the 50/50 plate method to help control diabetes and the importance of physical activity. Over 60% indicated that they would plan to use the Diabetes Food Guide Pyramid, monitor portion sizes, adopt new food prep and meal planning techniques and follow the 50/50 plate method. Less than 30% reported that they planned on increasing their physical activity level although they were aware of the importance of physical activity. The most reported reason for the lack of commitment in increasing physical activity included physical challenges that currently prevented participants from exercising.
After the second class, over 60% of participants reported an understanding of the 4 principles of food safety that should be followed while preparing food. Additionally, participants (over 80%) reported an increased knowledge of label reading, portion size and alternatives to sugar when preparing food.
Over 60% of participants reported they had a greater understanding of the importance and benefits of adding vegetables and whole grains to their diet after the third class. Participants (over 80%) further indicated they had increased their knowledge on basic preparation methods for vegetables, beans and grains.
ICAN
Since November 2009, the Valencia County ICAN program has graduated 306 adults and 890 youth. After having participated in the first class, over 80% of participants reported a greater understanding of the food pyramid and portion sizes. In the class sessions regarding making the most of your food dollars, over 80% of participants reported an increase in their knowledge of meal planning and food budgeting. Over 80% of participants who participated in the class on label reading reported that they intend to make more of an effort to read labels and choose healthier foods keeping in mind fats, sugars and salts.
Food Safety and Preparation Demonstrations
During the past 12 months over 900 Valencia County residents participated in nutrition related presentations at the local farmers’ markets (Los Lunas & Belen) , community health and education fairs (UNM, VCCP, Daniel Fernandez) and baking/cooking programs conducted at agencies (El Cerro Mission Community Center, New Mexico Women’s Recovery Program, Hogares, and YDI) throughout the county. Participants had an opportunity to view cooking techniques, learn of new foods and observe food handling safety techniques. In addition, publications were provided regarding food budgeting, preservation, portion size, food safety and numerous healthy recipes. Although these were typically one time presentations, over 95% of those participating reported an increase in knowledge related to nutrition/health. Sixty percent reported an increase in knowledge of food preparation techniques while over 75% reported having gained a better understanding of food safety (handling, storing, preserving).
One participant in a food preparation demonstration using vegetables stated, “I can’t believe you have my husband eating vegetables! He’s 65 years old and I don’t think he’s ever eaten a vegetable. Yet he’s sent me over here to pick up the recipe you’ve prepared. He not only ate his portion, he ate mine, too! I’ll definitely be preparing this dish at home.”
An 8 year old participant in a cooking class wrote, “Today I lern (learned) why I wash my hands. Bugs (germs) stay on hand. I don’t want to eat bugs in my food and get sick.”
Valencia County Cooperative Extension Service Monthly Newsletter
Over 250 Valencia County residents receive the Valencia County Cooperative Extension Service newsletter via email or mail. Monthly articles and links to additional family and consumer science information have been provided by the home economist. Residents receiving this publication have been provided with recipes, food preparation techniques, safe food handling guidelines, nutrition information, ideas for healthy snacks and food budgeting tips.
OrganWiseGuys
The OrganWiseGuys program was introduced to 21 qualifying K-2nd grade teachers. Teachers participated in hands on learning activities to increase their understanding of the goals and objectives of the OWG program. After participating in the introduction workshop, 60% of the teachers expressed an interest and enthusiasm for the OWG program and 75% indicated an understanding of the importance of encouraging children to increase their physical activity level. It was determined after the training that the teachers wanting to participate in the OWG program would schedule additional training with the HE with the goal of implementing the program in the spring of 2011.
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)
Laura Bittner has signed on to support KA 703. Nutrition Education and Behavior within Valencia County.