KA 703. Nutrition Education and Behavior (Bernalillo County)

2009 -2010 Bernalillo County I CAN (Ideas for Cooking and Nutrition) UNIT Program Report
(EFNEP and SNAP-ed)
Submitted by Virginia Alexander, Extension ICAN Home Economist
October, 2009 - September, 2010

I CAN PROGRAMS (Ideas for Cooking and Nutrition)
I. EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM (EFNEP) and FOOD STAMP NUTRITION EDUCATION PROGRAM:
The Bernalillo County I CAN (Ideas for Cooking) Expanded Food and Nutrition Education Program (EFNEP) are funded by USDA/CES. EFNEP is mandated to work with only limited resource families with children.
All EFNEP educators are required to complete an entry and exit 24 hour recall and behavior survey for all their clients before the clients are graduated.
Bernalillo County I CAN SNAP-ed Program (Supplemental Nutrition Assistance Program) is funded by USDA/Food and Nutrition Services Program. SNAP-ed is mandated to work with anyone who is eligible or is currently receiving SNAP (food stamps).
Educators objective is to assist clients improve their overall dietary behavior and improve health.
SNAP-ed educators are required to provide nutrition education information to clients at each of the four ISD offices in Albuquerque. They try to recruit clients for nutrition education classes by offering free cooking classes. The educators also recruit and/or are referred to other agencies to reach the SNAP-ed clientele. SNAP adult pre & post scranton evaluations are completed each class before the SNAP-ed adults can graduate.
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All I CAN Nutrition Educators (EFNEP and SNAP-ed) are required to graduate a minimum of 75 adults, graduate a minimum of 100 youth; recruit program volunteers from collaborating agencies per program year.
Educators provide food and nutritional training for a minimum of four to six contact hours to adults and youth they work with. They can choice more topics as needed by the families or youth groups they work with, if needed.
The Nutrition information taught in ICAN adult classes are based on the USDA MyPyramid and the Dietary Guidelines for Americans. All classes focus on foods and nutrition. The curricula approved for use by ICAN educators with adults include USDA FNS Loving Your Family, Feeding Their Future; Eating Right is Basic- Michigan State University; Eat Smart-Live Strong from USDA FNS for seniors; The Safe Food Trail flipchart from NMSU CES.
KIDS CAN Youth curriculum includes: USDA Eat Smart Play Hard- Power Panther; NMSU CES ESPH Connections Program; & Cooking with Kids.
The I CAN Home Economist and Nutrition Educators collaborates program outreach with community agencies, APS schools and community centers to recruit limited resource families, seniors, individuals or youth for I CAN educators adult and youth programs. Educators also contact and recruit various adult and youth agencies in their areas for potential program graduates.
I CAN staff meetings are conducted most Wednesdays, unless Home Economist is at meetings and/or trainings.
I CAN staff meetings/training for educators included:
I CAN Home Economist:
• Review of I CAN State Program Manual preparation.
• Discussing, reviewing, & planning 2009-2010 County Action Plan goals, schools & adults agencies planning to work with.
• Review & prepare for various I CAN Centra trainings.
• Preparation and scheduling for Annual Performance Evaluations
• Planning and Organizing end of year reporting with all I CAN educators
• Quarterly review of each I CAN educators’ youth & adult recruiting and graduates goals. As a result for this program year, some educators were over the minimum youth and/or adult graduate numbers.
• Schedule two annual I CAN observation visit with each educator.
• Scheduling educators teams for Cooking with Kids – Kids CAN School Program Pilot Project.
• Order all I CAN program audience supplies, as needed.
• Provide Adult and/or Youth referrals follow up on each referral result at each staff meeting.
• Provide I CAN educators with research based information handouts from Nutrition News, CES Food & Nutrition Specialist; Diabetes-Updates via CES Diabetes Coordinator; I CAN news & Notes, I CAN coordinator; Action for Health Kids Association News. Others organizations such as Other University Family & Consumer Sciences Food & Nutrition programs; Dietetic Association; American Institute of Cancer Research; AICR; CES HR information on preventing swine flu; American Diabetes Association; NM Commodity Supplemental Food Program Resource for Senior Programs;
• Food & Agency Organization lists for I CAN families & youth.
• I CAN EFNEP new data base review and training with I CAN secretary and EFNEP educators.
• Planning & Preparation I CAN staff for EFNEP 40th anniversary program for February, 2010.
• Information on & updating I CAN Civil Rights files
• Program Planning & Review Scheduling for Management Evaluation Review for Feb. 2010.
• I CAN Educators Performance Evaluation reviews and submission to District Office.
• Collecting Kids CAN Cooking with Kids Survey from all educators.
• Program Coordination via UNM Assistant Director Nutrition Department for internship rotation program for one intern starting March, 2010 for I CAN observations & I CAN program presentations.
• I CAN program information preparation & presentation for CES County Advisory members.
• Training for educators: Navigating the Grocery Store Activity
Programs via Bernalillo County Agents:
• Joran Viers, Bernalillo County Horticulturist, gardening
• Cindy Davies, Bernalillo Cty. Home Economist: Using USDA Food Safety Booklet; Power Point on Holiday Food Safety; Healthy Breakfast & Snacks; Fats & Oils—using samples in I CAN classes.
• Amber, Computer Tech. Window 7 computer Version; several Basic Computer trainings as requested by educators.
• John Garlisch: Information/discussion on school gardens.
ICAN Centra Trainings:
November, 2009: Review of End of Year Reports and starting new FY year programming.
• February, 2010: Nancy Bryant, PHD. NMSU CES Associate Director Strengthening Families Initiative Program
• February: National Heart Month & Activities; March: National Nutrition Month & Activities; I CAN updates; Anti-Inflammatory Cooking.
• April: Child Care Provider Program Donna Sauter, NM CYFD Nutrition Bureau.
• June: I CAN Management Evaluation Updates
• July: Joye Norris Program Review
Programs via Community Agencies:
• Gabe Gomez: CYFD Nutrition Bureau. Updating Child and Adult Care Food Program Handbook information and Meal program updates; and review of Children Recipes from USDA Child & Adult Care Food Program.
• Donna Young: Information/resources: State Employees Credit Union Bank
• Serta Vinje: Information & Services for Catholic Charities.
• Cynthia Ramirez: Young Children’s Health Agency Program.
• Carol Cespe: ABQ Growers Market information & locations.

EFNEP ADULT PROGRAMS
• Adriana A: WIC = 13; Carlos Rey Even Start = 15; Home groups; = 13; Cuidando Los Niño’s = 6; VIDA Childcare Program =7; East San Jose Elementary Parent group = 9; Mesa Verde Community Center CES Parenting group = 15
Total Graduates = 102
• Geri A: Atrisco Home Group = 13; Los Padilla Elementary =10; Home groups =15; Individual home visits =30; Mountain View Community Center Adult group =11.
Total Graduates = 79
• Grace C: Childcare Providers = 38; Barcelona Elementary parents = 1; Helen Cordero Elementary = 7; Mary Ann Binford = 14; Adobe Acres = 12; CES parenting program = 3; Edward Gonzales= 7.
Total Graduates = 82
• Joyce C: Childcare Providers = 3; Young Children’s Health Center = 3; CES Parenting = 10; Hodgins Title I Parent group = 8; Lowell Enlance Parent = 2; Maya’s Place = 28; WIC = 23.
Total Graduates = 77
• Mary H: Childcare Providers = 63; Alamosa WIC = 19; Alamosa Elementary Parent group = 10.
Total Graduates = 91
• Kristina P: Candalaria WIC = 20; Susan’s Legacy = 29; HUD Family Self-Sufficiency Program = 9; Barrett House = 3; CES Parenting = 15.
Total Graduates = 76
Lena Brown (EFNEP: retired before end of FY year).
• Dismas Transitional House for Men/CYFD clients: = 12; Child care providers = 23; Juvenile/Hogares Day Treatment = 4; Individuals = 1.
Total Graduates = 40
TOTAL EFNEP ADULT GRADUATES = 547 ADULTS

SNAP-ED ADULT PROGRAMS
Income Support Divisions:
Natalie C. - ISD NE; Geraldine Herrera -ISD NW; Monica S. -ISD SE; Maria ISD SW.
Each educator provides introductive Nutrition lessons with food preparation each month for once a week for two hours at each of these ISD offices in Bernalillo County. ISD Adult recruiting: offering free cooking classes; invite other clients to go to ISD office for classes i.e. childcare providers; try to encourage ISD clients to come back for food/nutrition trainings & food activities. Clients at ISD office are able to sample food prepared by Nutrition educator and provide I CAN program information and answer any questions.
ADULT PROGRAMMING
• Natalie C: Skills Enhancement Workshop = 15; La Colmena TANF
Adult group = 30; CNM NM Works (TANF) = 10; CNM NW parents = 12;
CES Parenting Group = 24; Cuidandos Los Niño’s = 3; NM Works Life
Skills II = 12; WIC = 0; Home Visits & Providers = 8
TOTAL Adult Graduates = 114.
• Geraldine H: NEW EDUCATOR:
Child Care Providers = 11; Project Defending Life = 12; CES Parenting group = 11; La Colmena TANF = 19; Parents Reaching Out = 8.
TOTAL Adult Graduates = 61
• Monica S: La Colmena TANF = 52; Church group Susan Vazquez Group = 12; WIC = 19; RCI (Realizing Confidence & Independence = 4
TOTAL Adults Graduates = 87
• Maria A: resigned before end of FY: Team Works = 17; Continued adults = WIC = 36; Team Works = 14; La Colmena = 4 = 54 Continuing non-graduates.
TOTAL Adult Graduates = 17
• Donna S: (Resigned before end of FY): Solar Villa Seniors = 21; WIC La Mirada = 1; NM Team Works = 45; CES Parenting = 9; Brentwood Gardens HUD = 12; Alta Mira = 2; Albuquerque Pre-School = 5; Whispering Pines Seniors = 5; La Colmena TANF = 40.
TOTAL Adult Graduates = 140.

• TOTAL EFNEP ADULT GRADUATES = 547
• TOTAL SNAP ADULT GRADUATES = 419
GRAND TOTAL I CAN ADULT GRADUATES = 966 = 141 adult additional grads.

EFNEP YOUTH PROGRAMS GRADUATES
• Adriana A: Hodgins Elementary = 40; La Mesa Elementary = 31; Native American Navajo Charter School = 20; Van Buren Middle School = 33
Total Youth Graduates = 124
• Geri A: Hodgins Elementary = 240; Los Padillas = 65; Mountain View Comm. Center = 56.
Total Youth Graduates = 361
• Grace C: Christina Duncan Elementary =35; Vacation Bible School Roca Sal = 45; Lavaland Elementary = 25; Barcelona Elementary = 23.
Total Youth Graduates = 128
• Joyce C: Hodgins Elementary = 41; Native American Community Academy = 40; Van Buren Middle School = 28.
Total Youth Graduates = 109
• Mary H: Cesar Chavez Comm. Ctr = 21; Westgate Comm. Ctr = 13; Westside Comm. Ctr = 71.
Total Youth Graduates = 105
• Kristina P: Pajarito Elem. = 40; Dennis Chavez Comm. Ctr = 69.
Total Youth Graduates = 109.
• Lena B: resigned before end FY: Eugene Fields = 40; CYFD Day Treatment Ctr. & Probation Juveniles =18
Total Youth Graduates = 58

TOTAL EFNEP YOUTH GRADUATES = 994

SNAP YOUTH GROUP PROGRAMMING:
• Natalie C: Duranes Elementary = 24; Cesar Chavez CC = 4; Navajo Elementary = 110.
Total Youth Graduates = 138
• Geraldine Herrera: Pajarito Elementary = 112; Westside CC = 71; Paradise Hills Teen Center = 14.
Total Youth Graduates = 197
• Monica S.: Christine Duncan Elementary = 16 Nuestro Valores Charter High School = 101
Total Youth Graduates = 117
• Donna S: Resigned before end of FY: Ernie Pyle Middle School =12; McKinley Community Center = 110.
Total youth graduates = 122
TOTAL SNAP YOUTH GRADUATES =574

SNAP/EFNEP YOUTH GRADUATES (40 hr employees):
• Grace C: =Christine Duncan = 96; Adobe Acres = 105; Mary Ann Binford = 107; Lavaland Elementary = 29.
Total youth graduates = 337.
• Joyce C: Hodgins Elementary = 143; Lowell Elementary = 239.
Total youth graduates = 382.
• Mary H: Duranes Elementary = 27; Truman Middle School = 51; Carlos Rey Elementary = 129.
Total youth graduates = 206

TOTAL SNAP/EFNEP YOUTH GRADUATES = 925

TOTAL KIDS CAN (EFNEP/SNAP) YOUTH GRADUATES = 11 Educators x 100 minimum required 100 = 1,100.
Plus 350 minimum youth SNAP/EFNEP educators x 3 = 1050 youth minimum graduates.
Grand total youth grad minimum = 1,100. + 1050 = 2,150

TOTAL ICAN UNIT YOUTH GRADUATES
• TOTAL EFNEP YOUTH GRADUATES = 994
• TOTAL SNAP YOUTH GRADUATES = 574
• TOTAL SNAP/EFNEP YOUTH GRADS = 925
UNIT TOTAL =2,493 – 2,150 min. = 343 additional unit youth grads.
PROGRAM VOLUNTERS WITH DOLLAR VALUE
CONTRIBUTED TO I CAN PROGRAMMING
• Adriana A: Van Buren Middle School = 3; Hodgins Elementary =3; La Mesa Even Start = 3; American Navajo Academy = 6; East San Jose = 3; Almas de Amistad = 2; Alameda WIC = 2. Total Volunteers = 22.
Total contributed: Adult hrs. = 52 + Youth hrs. = 63. Total = 115 hrs x $10.00 hr. = $1,150.00 volunteers dollar value.
• Geri A: Mountain View Comm. CTR Adult groups = 5 & youth groups = 7; Los Padillas Elementary adult groups = 3 & youth groups = 4; Atrisco St. Home group = 1; Enlance = 1.
Total volunteers = 21. Total contributed Adult hrs. Adults = 126 + Youth hrs. 66 volunteers. Total = 192 hrs. x $10.00 per hours = $1,920.00 volunteer dollar value.
• Grace C: Barcelona Adult & Youth Prog. = 2; VBS Rocade Salvacion Youth = 4;
Christine Duncan Charter School = 1; Women’s Ministry = 2; Peanut Butter & Jelly Parent group = 1; YDI Headstart = 1; Edward Gonzales adult groups = 1; Mary Ann Binford Elementary = 2; Lavaland Elementary = 2; CES Parenting Prog. = 1; Helen Cordero Elementary = 1.
Total Volunteers = 29.
Total contributed Adult hrs. = 194 + youth hrs. = 89. Total = 283 hrs. x $10.00 per hour = $2,830.00 volunteer dollar value.
• Joyce C: Enlance Adult = 2; WIC = 9; Navajo Academy Charter School = 6; Hodgin Elementary = 3; Van Buren Middle School = 2; Maya Place Adult program = 2;
Title One Adult Program = 1; Young Children’s Health Clinic = 2.
Total Volunteers = 29.
Total contributed Adult hrs = 123 + Youth hrs. 51. Total = 174 x $10.00 per hours = $1,740.00 volunteer dollar value.
• Mary H: Westgate Community Center = 2; Alamosa Parent group =1; Alamosa WIC = 5; Westside Community Center = 10; Cesar Chavez Charter School = 1.
Total Volunteers = 19.
Total contributed Adult hrs. = 275 + Youth hrs. = 44. Total = 319 x $10.00 per hours = $3,190.00 volunteer dollar value.
• Kristina P: Dennis Chavez Community Center = 2; WIC = 4; CES Parenting = 1;
Other adult volunteers = 4.
Total Volunteers = 11.
Total contributed Adult hrs. Adults = 27 + Youth hrs. 8. Total = 35 hrs x $10.00 per hours = $350.00 volunteer dollar value.

TOTAL EFNEP Volunteer Dollar Value Contribution = $11,180.00

SNAP-ED VOLUNTEERS: (Note: Specific total number of volunteer hours not available @ report time. Totals volunteer time estimated @ minimum of 4 hours per volunteer)
• Natalie C: ADULT program Volunteers: La Colmena TANF= 2; Skills Enhancement Workshop= 4; NM Team Works Lifeskills II = 1; CNM Work Training Center NM Team Works Life Skill Parenting= 3; NMSU CES Parenting = 2; Pueblo of Isleta WIC = 8; Cuidandos Los Niño’s = 1. YOUTH program volunteers: Duranes Elementary = 2; Cesar Chavez = 1; Navajo Elementary = 6.
Total Adult & Youth Volunteers = 27 hrs x 4 hrs = 108 hours x $10.00 value = $$1,080.00
Geraldine H: ADULT Program Volunteers: NW ISD = 2; La Colmena = 1; Project Defending Life Parenting = 1; CES Parenting Program = 2. YOUTH Program Volunteers: Paradise Hills Teen Ctr. =7; Pajarito Elementary = 10; Westside Community Ctr. = 3.
Total Adult Volunteers & Youth Program Volunteers = 26.
Total contributed Adult & Youth Volunteers = 26 hours x 4 hours = 104 hours x $10.00 value = $1,040.
Monica S: ADULT: Program Vol. ISD SE=1; WIC=4; RCI, Inc =2; Iglesia Jesucristo = 1; La Colmena = 3. YOUTH Program Volunteers: Christine Duncan Elementary = 1; Nuestros Valores High School = 2.
Total Adult & Youth Volunteers = 24 Volunteers x 4 hours = 96 hours x $10.00 = $960.00.
• Donna S: ADULT Program Volunteers: Solar Villa Senior Program = 1; WIC =1; La Colmena = 1; NM Team Works = 1; CES Parenting Program =1; Brentwood Gardens =1; Altra Mira =1; Albuquerque Pre-School Parent Program = 1; Whispering Pines Senior Program = 1; YOUTH Program Vol.: Ernie Pyle Middle School = 1; McKinley D Community Center = 2.
Total Adult & Youth Volunteers = 21 x 4 hrs = 84 hrs x $10.00 = $840.00.
• Maria A: ADULT Program Volunteers: Team Works = 1; WIC = 1; La Colmena = 1; ISD SW = 2.
ADULT Program Volunteers: Total = 5 x 4 = 20 hrs x $10.00 = $200.00.

TOTAL SNAP Volunteer value contribution = $4,240.00

SNAP/EFNEP Adult Youth Program Volunteers:
• Grace C: Christine Duncan Charter School = 6; Lavaland Elem. = 1; Adobe Acres Elementary = 5; Mary Ann Binford Elementary = 6.
Total Contributed Adult SNAP Youth Program Volunteers hrs. = 18 x 4 hours = 72 hours x $10.00 = $720.00
• Joyce C: Hodgins Elementary = 6; Lowell Elementary = 15.
Total Contributed Adult SNAP Youth Program Volunteers = 21 x 4 = 84 x $10 = $840.00.
• Mary H: Duranes Elementary = 2; Truman Middle School = 8.
Total Contributed Adult SNAP Youth Program Volunteers =10 x 4 = 40 x $10 = $400.

TOTAL I CAN VOLUNTEERS CONTRIBUTED HOURS
• TOTAL EFNEP ADULT/YOUTH VOLUNTEERS = 131 Vol. = 1,118 hours x $10.00 = $11,180.00.
• TOTAL SNAP ADULT/YOUTH VOLUNTEERS = 103 Vol. = 412 hours x $10.00 =
$4,120.00.
• TOTAL SNAP/EFNEP YOUTH VOLUNTEERS = 49 Vol. = 196 hours x $10.00 =
$1,960.
I CAN UNIT TOTAL FOR THREE SUB UNITS = $17,260 Contributed Adult & Youth Program Adult Volunteer Value Dollars for FY 2009/2010.

COLLABORATIVE PROGRAMS: COMMUNITY AGENCIES/SCHOOLS REQUESTING
Health Exhibits:-PR/Recruiting for I CAN October 2009 – October 2010
• Adriana A:
Adult Groups: Mesa Verde Community Center CES Parenting group; Cesar Chavez Catholic Charities; Cuidandos Los Ninos; Embudo Headstart; East San Jose Elementary. Youth groups: Navajo American Charter School; Hodgins Elementary Cooking with Kids Pilot
Project. Health Fairs: La Mesa Elementary; PBJ Learning Experience Nutrition Day.
Conferences: New Mexico Community Health Works Association Health Fair.
• Geri A:
Adult groups: Two Childcare Providers. Youth Group: Hodgins Elementary (Cooking with Kids project). Health Fairs: Media Arts Collaborative School Health Fair
Conferences: New Mexico Community Health Works Association Health Fair
Grace C: Adult groups: Individual Childcare Providers; PBJ Parent group; YDI Regional Chavez Headstart. Youth Group: Emerson Elementary Cooking with Kids Project;
Health Fairs: RECES Childcare Provider Conference presenter; Hubble House Agriculture field day Jelly Making demo; PBJ Nutrition Day; Media Arts Collaboration Charter School Health fair.
Conferences: New Mexico Community Health Works Association Conference.
• Joyce C.
Adult groups: Hodgins Elementary CES parent group; Youth Group: Navajo American Charter school; Hodgins Elementary school youth groups & Cooking with Kids Project. Health Fairs: Annunciation Catholic School Health Fair; La Mesa Health Fair; PBJ Nutrition Day Health fair; Media Arts Collaborative Charter School Health fair; Conferences: New Mexico Community Health Workers Association.
• Mary H.
Adult groups: Community Health Workers Training Presenter; Recruited I CAN Adult for EFNEP Program interview; Individual Childcare Providers. Youth Group: 4-H Pet Show judge; West Gate Community Center youth program; Duranes Elementary Cooking with Kids Program; Health Fairs: Hubble House field day Health/Nutrition booth. Conferences: Community Health Workers Association.
• Kristina P.
Adult groups: Parents Out Reaching Program; Barrett House Supported Housing & Life Skills Women’s Program; Provider Conference Presenter; Susan’s Legacy Life Skills Women’s Program; Dimas House Transitional Women’s Program; Childcare Provider.
Youth Group: Dennis Chavez Community Center; Pajarito Elementary Cooking with Kids
Project. Health Fairs: Embudo Headstart Parent Orientation/Recruitment. Conferences: New Mexico Community Health Worker Association Conference.

SUPPLEMENTAL NUTRITION ASSISTANCE PROGRAM
SNAP Nutrition Educators.
• Natalie C:
Adult groups: La Colmena TANF group; NM Works; NMSU NM Works CNM Workforce Training Center; NM Works II (assisted in coordinating these programs for other SNAP Nutrition Educators); NM Team Works Skills Enhancement Workshop Program; Cuidandos Los Niño’s Program Parent group; Taylor Ranch CES Parenting program; Recruited an I CAN program participant to be interview for the program; John Marshall CES Parenting Program; Embudo Headstart parent; Peanut Butter & Jelly CES meeting. Youth Group: Duranes Elementary Cooking with Kids Project. Health Fairs: Judge: Family Consumer Science Eat Smart Play Hard connections Program; Isleta Pueblo Isleta Headstart Health Fair. Conferences: New Mexico Community Health Workers Association.
• Geraldine H:
Adult groups: St. Stephens United Methodist Church CES parenting group; Childcare Providers; Community Health Workers Program Presenter; Rudolph Anaya Elementary Parent group; Nutrition program requested by Mary Pepper CES Parent Volunteer for PDL program; Team Works; CES office provider program groups; Youth Group: Pajarito Elementary Cooking with Kids Project; Judge: Family Consumer Science Eat Smart Play Hard connections Program; Health Fairs: Mariposa Headstart Parent Orientation; Hubble House field day I CAN booth; Conferences: NM Community Health Fair Association Conference;
• Monica S:
Adult groups: Iglesia de Jesucrito; La Colmena TANF program; NM Team Works Life Skills Program; North Valley Senior Center; Realizing Confidence and Independence program; CES Parenting program; Parenting Reaching Out; Childcare providers. Youth Group: Nuestros Valores High School; Christine Duncan Elementary Cooking with Kids Project.
Conferences: New Mexico Community Health Workers Association Conference.

EFNEP ONLY PROGRAM RESULTS:
1) EFNEP GRADUATES = 547 with 179 Continuing & 4 terminating program.
a) Total number of program families was 725. 580 new families with total of 3148 persons within these families.
2) Adult participant’s profiles:
a) Children: 3% were pregnant. Children ages ranged under 1 = 65 (4%); Children under 1 to 12 yr. old = 80% (1,261); 13 to 19 year olds: 16% = 256 children. Total = 1585 children.
c) Ethnicity: All Races Total: 725- 93 % female & 50 – 7% males. 613 Hispanic/Latino = 85%; 107 Not Hispanic/Latino
e) Type of instruction: Group = 626 (86%); Individual = 54 = (7 %); Both Individual/Group = 40 (6%). Other = 5 (1%). Total Homemakers taught = 725
f) Household income: Percentage Poverty Level
<=50% # families=621(86%) 104 (14%) incomes not specified.

SHORT-TERM OBJECTIVES AND MEDIUM TERM OBJECTIVES:
DIET SUMMARY REPORT: EDUCATIONAL OBJECTIVES:
1) Adult graduates will improve in number of specific servings for each food group measured by Dietary Food recalls. EDUCATIONAL RESULTS: 97.2% (531 graduates) families had a positive change in any food group at exit (Grain, Fruit, Vegetables, Dairy, and Meat).

BEHAVIOR CHECKLIST SUMMARY REPORT: UNIT REPORT PROGRAM OBJECTIVE:
2) Adult graduates will demonstrate acceptable practices in: a) food resource management: (ie plans meals, compares prices, does not run out of food and uses grocery lists. b) nutrition practices: (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast.) c) food safety practices) ie thawing and storing foods properly. d) All three categories listed above: Food resource management, nutrition practices and food safety.

2009 – 2010 BEHAVIOR CHECKLIST SUMMARY REPORT:
FOOD RESOURCE MANAGEMENT: Practices of EFNEP participants improved as indicated by the following:
55% (297 of 539 participants) more often planned meals in advance.

50% (276 of 538 participants) more often compared prices when shopping

55% (295 of 532 participants) less often ran out of food before the end of the month.

55% (296 of 535 participants) more often used a list for grocery shopping.

NUTRITION PRACTICES: EFNEP participants improved as indicated by the following:
55% (297 of 539 participants) more often planned meals in advance.

50 % (268 of 531 participants) more often thought about healthy food choices when deciding what to feed their family.

NUTRITION PRACTICES CONTINUED:
45% (238 of 530 participants) more often prepared foods without adding salt.

60% (323 of 536 participants) more often used the “Nutrition Facts” on food labels l to make food
choices.

55% (277 of 503 participants) reported that their children ate breakfast more often.

FOOD SAFETY PRACTICES: EFNEP participants improved as indicated by the following:
51% (272 of 532 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 46% (246 participants) ALWAYS follow the recommended practice.

70% (377 of 539 participants) more often followed the recommended practice of not thawing foods at room temperature. Furthermore, 51% (276 of participants) ALWAYS follow the recommended practice.

IMPROVEMENT BY CLUSTER OF QUESTIONS
Food Resource Management Practices: Results indicate increased improvement in the majority of categories from last program year.
84% (438 of 524 participants) showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).

60% (316 of 524 participants) showed improvement in two or more food resource management practices (same as above).
44% (228 of 524 participants) showed improvement in three or more food resource management practices (same as above)

29% (151 of 524 participants) showed improvement in all four food resource management practices.
Nutrition Practices:
84% (410 of 487 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.

69% (335 of 487 participants) showed improvement in two or more nutrition practices.

51% (247 of 487 participants) showed improvement in three or more nutrition practices.

40% (195 of 487 participants) showed improvement in four or more nutrition practices.

26% (126 of 487 participants) showed improvement in all five nutrition practices.
Food Safety:
76% (403 of 531 participants) participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.

45% (240 of 531 participants) showed improvement in both food safety practices.
60% (323 of 536 participants) more often used the “Nutrition Facts” on food labels to make food choices.
55% (277 of 532 participants) reported that their children ate breakfast more often.
60 % (323 of 536 participants) more often used the “Nutrition Facts” on food labels to make food choices.
55% (277 of 503 participants) reported that their children ate breakfast more often.

FOOD SAFETY PRACTICES: EFNEP participants improved as indicated by the following:
51% (272 of 532 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 36% (192 participants) ALWAYS follow the recommended practice.
70% (377 of 503 participants) more often followed the recommended practice of not thawing foods at room temperature. Furthermore, 44% (230 participants) ALWAYS follow the recommended practice.

IMPROVEMENT BY CLUSTER OF QUESTIONS
Food Resource Management Practices:
84% (438 of 524 participants) showed improvement in one or more food resource management practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).
60% (316 of 524 participants) showed improvement in two or more food resource management practices (same as above)
44% (228 of 524 participants) showed improvement in three or more food resource management practices (same as above)
29% (151 of 524 participants) showed improvement in all four food resource management practices.
Nutrition Practices:
84% (410 of 487 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.
69% (335 of 487 participants) showed improvement in two or more nutrition practices.
51% (247 of r87 participants) showed improvement in three or more nutrition practices.
40% (195 of 487 participants) showed improvement in three or more nutrition practices.
26% (126 of 487 participants) showed improvement in all five nutrition practices.
Food Safety:
76% (403 of 531 participants) participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.
45% (240 0f 531 participants) showed improvement in both food safety practices.

IMPROVEMENT BY FOOD –RELATED PRACTICES BASED ON EFNEP SURVEY. Results indicate increased improvement in the majority of categories from last program year.
20% (108 of 542 participants) at ENTRY demonstrates acceptable practices of food resource management (i.e. plans meals, compares prices, does not run out of food and uses grocery lists)
54% (293 of 542 participants) at EXIT demonstrated acceptable food resource management. (Same as above.)

14% (75 of 542 participants ) at ENTRY demonstrated acceptable nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, read nutrition labels and has children eat breakfast).
50% (222 of 542 participants) at EXIT demonstrated acceptable nutrition practices (same as above)

41% (221 of 542 participants) at ENTRY demonstrated acceptable food safety practices (i.e. thawing and storing foods properly).
91% (491 of 542 participants) at EXIT demonstrated acceptable food safety practices (same as above).

7% (32) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices, and food safety.
33% (181 of 542 participants) at EXIT achieved acceptable scores in all three categories listed above.

Kitchen Creations Impact Report
Part of KA 703 Nutrition Education and Behavior – Bernalillo County
October 09 – September 10 FYI
March, & May, 2010 – Virginia Alexander

Target Audience: Diabetics and family members of diabetics. Classes were held on four Tuesdays in March & May, 2010. Both classes were held at the Bernalillo County 4-H Center. Impact reports combination results for both classes.
Description of target audience
March: 18 sign up for the first class with 2 additional signing up on the second class with 18 finishing the class. May: 18 sign up for class with one additional signing up on second class with 18 completing the class.
Total = 36 participants attended two KC workshops.
Participant’s ages:
Completed forms indicated that diabetic ages included: 1 under 40’s year old;
3 between 40 – 50 year olds; 12 between 51 – 60 year olds; 10 between 61 and 70; 8 between 71 & 80; and 2 between 81 & 90 years old. Sixteen participants were diabetics. Eighteen were told they were pre-diabetic. Twenty-eight prepared food for a diabetic or for themselves.
Participants’ ethnicity and gender: participants attending included sixteen Hispanics; four Native Americans; twelve White; two African-American/Black. One participant indicated they were American and one Mediterranean. There were 30 females and six males.
Two instructors for all classes were two Hispanic females and one African -American female who assisted in setting up cooking stations.
Eight describe their health as excellent; 15 as good; and 12 as fair.
Curriculum: Kitchen Creations Diabetes Cooking School Curriculum Workbook; Updated American Diabetes Cook Book; and New Mexico Diabetes Cook Book; various additional lesson handouts and hands-on activities.

Weekly Evaluations Participant comments for March and May, 2009
Session I: Meal Planning evaluations comments indicated:
March: Good learning session; I learned a lot today; excellent introduction, review of serving sizes, total carbohydrates, proper combination of meal content & meal plans. Outstanding presentation. Informative. I’ll take more attention to the labels on the things I buy. What a knowledgeable leader!! It will take me some time to adjust to smaller portions & look at total carbohydrates. Fun way to learn about nutrition. You guys are a God sent!! The class was great & I’m really looking forward to the next class. Can’t wait for the rest of the information. Really good information as I want to learn more to help my community about cooking for diabetics to eat healthy meals. Like the fact that it’s fast and the paced. Good that it’s taught by Registered Dietician and Home Economist. Very informative & well presented. Information is basic. For me, it was too basic, but then everyone gets an excellent start.
May: Excellent information & well presented. My first exposure was to the understand of “CARBS”. You explained it Beautiful. Very informative & will be very helpful. Good Class, thanks Information will be used. I’m so glad I’m here! I can learn how to feed my husband; Marvelous; 1st class was very informative. I look forward to applying what I’ve learned so far; Excellent class. I enjoyed very much & learned a lot too; Made class interesting as well as informative. Enjoyable; Wonderful information. Good delivery. Enthusiastic trainers; Wonderful!!; Excellent your explaining makes it easy to understand; excellent. Carb management is good “better choices should also be discussed; Very informative & enjoyable. Great pace for the session. Excellent information. Learned quite a bit of what I’ve been doing wrong. Dietician & Home Economist were very knowledgeable and easy to understand.

Session II Balancing Carbohydrates: Evaluations comments included:
March: Extremely helpful lecture & excellent meal; This class was a long time in coming. I personally feel we all need these classes to “really” understand what we need to do to be successful. The material is wonderful & easy to comprehend, as we listen to our instructors, who are superb; More welcomed information, especially on sweeteners. Good tasting food & making carbs vs. Non carbs—explanations most welcome. A very informative session. I learned a lot about eating the right foods, as my glucose level has been going up. These programs are very helpful to everyone since there are many people who are diabetic. Keep these programs going. The presenters were super & very easy to understand; Very great to emphasis the carbohydrates & nutrition facts. We should really pay attention too. The instructors are very helpful; I am enjoying class, teachers, & cooking; Good information & great food; This program is great. I have learned a lot. The speakers have given us a lot of information; This is an excellent course. I was unfamiliar with the 50/50 portions. This explains why my system is bouncing up & down; Very informative & educational. Outstanding class; Session today was very good. Now I can plan my meals & not skip meals. I usually don’t eat breakfast but I’ going to now. I really enjoyed the hands on meals we cooked. It was very tasty; Recap of last week’s materials is great. Cooking lessons are insightful & outstanding. The food is healthy, simple, & surprisingly easy to prepare. Great; Very informative & helpful. Cooking experience helpful with other ethnic members of the class; Super!! Very Good!; Recipe books were a great help. Maybe I can even learn some Spanish. I could not make the food in the past for my diet work without this cooking class.
May: Great class. Food was easy to prepare & delicious. Thanks so much for giving this class; Delicious recipes; Very informative & is fun- team learning activity; I never understood labels on foods, to me they were too confusing, but now this class I understand what I should be looking for, and that I can balance carbs & not give up some of the things I like; I enjoyed this class very much. I learned all about measuring sugar & cereals; Food selection made easier by just using the 50/50 model. You have made cooking far a diabetic much simpler; Information, fun, educational. Learned a great deal about artificial sweeteners; Class was fun, very informative, & people got much friendlier; Very informative & very helpful; Very good; Made me cry!!! They explained serving sizes so well that even I understood it!!!; Good information, very informative. The cooking portion was excellent; Very helpful. Already doing some of the suggestions for cutting back on high carbs. foods. But you can always use refreshers; Learned more about carbs & sweeteners—enjoyed it; Excellent class-good information—good demonstrations—good practice to make our own food. Virginia, Kathy, & Lena are great.

Session III: Vegetables, Beans, and Grains: Evaluations comments included:
March: Great job girls – not enough time or words to express our gratitude for your guidance to a better understanding of our role in our self care by means of food purchase & preparation; Good review; Its gets better & better each week. Easy to understand cooking is fun, good, & educational—Thanks Girls!!!; The 50/50, sweets & beans, grains information has helped me balance my diet; Very good! I have learned a lot; Good Information; Great to learn about the carbs. The meals we had were excellent. The question & answers were great; Good & will need the information. I may get the 50/50 plan. Absolutely fantastic!!!; Again—very informative—I enjoy the class—very much!!; Recap is excellent. Cooking exercise is very insightful & helpful. Day’s activities are outstanding; Enjoyed the class very much! The presenters are super, & I’ve learned so much about healthy cooking; Really outstanding. This class should be presented in the schools. For me it (was) the between meals that I think I did not need. I know they are needed now.
May: Extremely informative. Have really enjoyed; Another great class!!!; Delivery was clear, user friendly manner—good cooking sessions; I have been to the VA classes & AF classes. This is by far the BEST, most informative class that I have attended. Thank you ladies!!!; Learned that there is no difference in white floor, grinding the grains you get more. Nutrition from the grains group. What to use for flavoring when cooking your foods. Received a lot of good ideas; I’d suggest the “The calorie Fat & Carb Counter” as a resource; This program has opened my eyes. I’ve read books, etc, but this has been the best class I’ve ever had; Thanks for the valuable information I am more aware of the kinds of foods/portions I need for every meal/day; In this part of the class I learned about alternative grains & fibers to add to your diet; The 3rd session was extremely informational, regarding vegetables, beans, & grains . I now am beginning to realize the importance of balance & portion control; Very good class. The instructors were great; Enjoyed the class; This has been a great class. If there is a need that I can help, let me know

Session IV: Heart Healthy Cooking: Evaluations comments include:
March: I enjoyed very much trying a variety of dishes today. Super food; Food & spice substitutes was good to know. Wished I could experience cooking all the dishes prepared in class; I have found this class very informative & the staff is real helpful. Keep up the good works!; Information has been very helpful. I understand dealing with diabetes is so much easier; Very good!; Outstanding class; It was a good session. I learned what kind of oil I can use for food preparation; This was the best. Thank you; Today’s information well received; Great as always; I thought this was very interesting because of the fats & herbs plus the other reading material; Super classes! Presenters are awesome & very helpful & patient. Classes like these are so helpful to diabetics; A+++ for this kitchen creations program. Exactly what I need to manage my diabetes. Excellent information, excellent demonstrations, excellent presentations!!; I will make more healthy food choices in the future. Hopefully my pre-diabetes diagnosis will not get worse; KC has helped me understand how to prepare meals that I will actually eat. We were able to see the food, understand how to prepare the food, read labels to determine how many servings we were eating & after all that they helped us cook a real meal. I have tried to do these things for a year without success. There are some people like me that need help pulling all we must know together. I could not do this by myself. I am very thankful for the opportunity to attend this class. I only wish we had a Kitchen Creations part two.
May: Wonderful, wonderful classes; excellent people. Very informative, about all areas of cooking & cooking in general; Learned a lot about how to use fats, herbs, & salt; Very good course. Consider including glycemic Index resource; A lot of valuable information that makes me feel better about foods for a diabetic. Is only healthy eating for “everyone”; Have enjoyed the entire class immensely. Am looking forward to Kitchen Creation II; Excellent teachers. Virginia & Kathy are very knowledgeable. Learned many things that I didn’t know before & hadn’t thought about before. Enjoyed every class; I enjoyed this class very much. I learned a lot; Excellent program! Good tips on Diabetic cooking & excellent teachers; Understanding the heart healthy cooking was very informative—especially leaning about fats; The teachers are fantastic; What I learned today was that a lot of ways that we learned to cook (like thawing meat at room temperature or waiting for food to cool is not good; Excellent teachers & information
FINAL PROGRAM EVALUATION (Given out after session 4)

1.What did you like most about Kitchen Creations?
March: Being able to ask questions. The diabetic educators are great; label reading; Everything. The information was fantastic; The information I received regarding all foods & drinks, esp. Milk; Recipes; Educational, practical, excellent delivery of subject matter, insightful; Simple instructions—great material, easy to comprehend—tools & techniques, hands on cooking, & informative brochures & recipes; A new way of looking at balancing meals by counting the carbs.; all the information; All the information; No shaking of fingers; Everything; Learning the interaction of foods, vitamins with the body system; options in cooking & eating to achieve the 50/50 plate; Outstanding education content; emphasis on living with diabetes, not trying to live an artificial lifestyle.
May: We received a lot of really helpful handouts; Knowledgeable instructors & the dedication which they showed all the time; Extremely informative. Learned a lot & plan on using this information. Instructors were extremely wonderful; the instructors were very informative & knowledgeable; lots of great information; the teachers, the information, the cooking in class; recipes to apply to daily life; Learning the food pyramid & portion sizes. How to substitute some foods for others; Learning & understanding labels. How to plan & balance meals with proper carbs.

2. How has participating in Kitchen Creations helped you manage your diabetes? (Specific statistics for 36 participants).
17/36 =47%: I use the Diabetes Food Guide Pyramid to plan a day’s meal
15/36= 41%: I measure food portions
21/36 =58%: I use the 50/50 method to control the amount of carbs. I eat at a meal.
30/36 =83%: I read food labels to find the amount of carbs. in a serving.
16/36= 44%: I eat at least 2 servings of whole grain per day.
14/36= 38%: I eat at least 2 servings of non-starchy vegetables at dinner.
19/36 =52%: I use more herbs & spices to flavor foods instead of salt or fat.
Approximately ½ or more participants were: Using the 50/50 method to control amount of carbohydrates they ate at meal; Used more herbs & spices instead of salt or fat.
Just under ½ of the participants Used the Diabetes Food Guide Pyramid to plan meals; measured food portions; ate at least two servings of whole grains and none starchy vegetables.
¾ of participants read food labels to find amount of carbohydrates in a food serving for various food products.

3. What are some of the things your learned that you did not know or that surprised you?
March: I would enjoy eating vegetables; Sugar free products—need to read carefully; I was surprised on the portions. We are a “biggy” generation Learning to read labels, what a concept!!!. I can’t specify one thing over another; 50/50 method; the relevance of “Total Carbohydrates” levels as indicated on food labels. The correct relationship of number of servings to total carbs. Correct use of the 50/50 method; How many carbs I was eating in a day & how they affect your glucose level & weight, too. That it isn’t necessary to buy sugar free; I learned that the size of my servings is too large & I probably eat & serve too much food; nothing; Trans fats area a No– No; Portion sizes; portion of protein & carbs; eating a small amount of carbs at bed time; 50/50 method, herbs & spices, general way to manage eating, different types of flour, portion sizes, sugar & alcohol, etc. –lot & lots.
May: Portion size i.e. rice; 50/50 plate information; I pay more attention & read food labels. I need to eat more especially snacks; How little chars. You can have per meal & how quickly you can get to your limit; Wide array of foods that a diabetic can eat; Information on fats, butter, etc. The 50/50 way of eating; Not at the moment; Information on fats was very informative; Since I’m pre-diabetic, I never realize what diabetics ho through. It really makes me want to eat properly so that hopefully I will not become diabetic; how your body knows its full—BIG SIGH! Makes me want to learn more, smoke point of oils, safe food handling, heating in microwave, water in plastic bottles, storing leftovers, herbs & seasoning; oils & fats; That you can still eat the things you like but in the right proportion; All of the items on #1 even though I read numerous books & articles I was basically a non-believer until I took this class; portion control & labels;

4. What things do you still need to learn about meal planning or cooking for people with diabetes?
March: More meatless meals. I need to eat more vegetables; you never stop learning; I would like to extend it, more weeks, more questions, more answers; I have to pay more attention to the labels, but I’m getting there; Variety of foods & cooking processes; correct planning t include desserts & treats & what types; How to alter some of my recipes; I have been unable to impress upon my husband that he should eat his carbs at meals & eat much less between meals; everything was covered; I think we need to learn about the glycemic index & chromium—what it does & what foods have it; class was informative enough; more options in cooking & substitutes; eating out guidelines.
May: More hands on; Follow up with Kathy for meal planning & caloric intake; How to change regular food more diabetic friendly. How to recognize when your blood sugar is about to hit low. When to call for medical help; With the instruction, handouts, & books, these isn’t much that I need to live better. These ladies made sure we understood where we could get additional information; Lots of practice on my part; Would like to see information on glycemic index; more recipes; need to learn how to balance the carbs & vegetable better. What can be eaten in restaurants (like how they are cooked; All of this has been a learning & valuable experience. I believe I still need to learn more & continue to believe in the importance of balance & meal control; trying ways to help our children & grandchildren to change their eating habits;

5. Do you have any suggestions to make Kitchen Creations better?
March: Have a Kitchen Creations II; No it is good as is; Other than having a KC #2, no; More classes; The format is great. The delivery is perfect. The cooking demonstrations & palling are practical & instructional. Suggest: Program should be on-going & repeated regularly as new information & ideas come to the organizing group & the program. I can help with writing proposals for funds (I am a PH.D); no changes. Just need more classes for the many people interested in attending; Have basic classes for newly diagnosed & more advanced classes for those who want it; Have the student experience cooking all the dishes prepared for the class; Excellent course—wished it was longer; totally outstanding course, very educational.
May: Thank you very much; Less Mexican recipes. I don’t eat that much Mexican food; No, but looking forward to second class on KC; (No comment); No; Was excellent; teacher & information; Kitchen Creations two, please; I really enjoyed the class & have learned a lot; More than 4 sessions would be helpful, allowing for more participation & learning;

Short Term Objectives:
80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method.
• 100% participants who attended all sessions or some of the classes made comments or indirect comments they gained diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method.
• 100% participants indicated via class discuss or indirectly that this was the best class they have ever taken about how to control their diabetes, want to classes to continue, & want to see a Kitchen Creations II developed.
• See additional statistics on question #4.

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)

2008 -2009 Bernalillo County Reports
I CAN (Ideas for Cooking and Nutrition) UNIT Program Report
(EFNEP and SNAP-ed)
Submitted by Virginia Alexander, Extension ICAN Home Economist
October, 2008 - September, 2009

I CAN PROGRAMS (Ideas for Cooking and Nutrition)
I. EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM (EFNEP) and FOOD STAMP NUTRITION EDUCATION PROGRAM:
The Bernalillo County I CAN (Ideas for Cooking) Expanded Food and Nutrition Education Program (EFNEP) are funded by USDA/CES. EFNEP is mandated to work with limited resource families with children to improve dietary habits and health. All EFNEP educators contact or are referred to agencies working with limited resource families. All EFNEP educators are required to complete a pre and post 24 hour recall and behavior survey for all their clients before the clients are graduated.
Bernalillo County I CAN SNAP-ed Program (Supplemental Nutrition Assistance Program) is funded by
USDA/Food and Nutrition Services Program. SNAP-ed is mandated to work with limited resource families, individuals, and/or senior citizens who qualify for food stamp assistance or who receive food stamps. Educators objective is to assist clients improve their overall dietary behavior and improve health. Educators are also required to provide nutrition education information to clients at each of the four ISD offices in Albuquerque. They try to recruit clients for nutrition education classes by offering free cooking classes. The educators also recruit and/or are referred to other agencies to reach the SNAP-ed clientele.
FSNEP Scranton evaluations are completed before and after classes at each class before the SNAP-ed adults can graduate. Food Stamp Nutrition Education
All I CAN Nutrition Educators (EFNEP and SNAP-ed) are required to graduate a minimum of 75 adults, graduate a minimum of 100 youth; recruit program volunteers from collaborating agencies per program year. To do this, they are referred to or recruit families and youth from agencies and schools that serve limited income audiences.
Educators provide food and nutritional training for a minimum of four to six contact hours to adults and youth they work with. They can choice more topics as needed by the families they work with, if needed.
The Nutrition information taught in ICAN adult classes are based on the USDA MyPyramid and the Dietary Guidelines for Americans. All classes focus on foods and nutrition. The curricula approved for use by ICAN educators with adults include USDA FNS Loving Your Family, Feeding Their Future; Eating Right is Basic- Michigan State University; Eat Smart-Live Strong from USDA FNS for seniors; The Safe Food Trail flipchart from NMSU CES.
KIDS CAN Youth curriculum includes: USDA Eat Smart Play Hard- Power Panther; NMSU CES ESPH Connections Program; & Cooking with Kids Tasting created by Lynn Walter and Jan Stacey.
The I CAN Home Economist and Nutrition Educators collaborates program outreach with community agencies to recruit and graduate limited resource families, seniors, individuals and youth.
Agencies recruited and/or worked with by I CAN educator for this program year are listed below. The number of graduates for each program is also listed.
I CAN staff meetings are conducted most Wednesdays, unless Home Economist is at meetings and/or trainings.
I CAN staff meetings/training for educators included:
I CAN Home Economist:
• Review of I CAN State Program Manual preparation.
• Introduction of County Action Plan and Instructions for completion
• Work on I CAN question review in preparation for Centra training.
• Preparation and scheduling for Annual Performance Evaluations
• Community Programs for Limited Income Audiences via NM Works Community Organization Coalition
• Preparation for Federal Civil Rights Review
• Conference Call program preparation from State I CAN program.
• Recipe Preparation: Group: Recipe for Whole Wheat Tortillas using different types of milk.
• Preparation of staff for Bernalillo County I CAN Management Evaluation Review.
• Viewing I CAN educators presentations via DVD developed for M.E. Review.
• M.E review conference call with I CAN State Coordinator, Linda Wells.
• Planning and Organizing end of year reporting with all I CAN educators
• Each quarter Home Economist conducted individual educator’s quarterly reviews for youth & adult recruiting and graduates. As a result for this program year, some educators were over the minimum youth and/or adult graduate numbers.
Programs via Bernalillo County Agents:
• Joran Viers, Bernalillo County Horticulturist, gardening
• Cindy Davies, Bernalillo Cty. Home Economist, Feeding a Family on a Budget.
• Cindy Davies Home Economist and Robyn, Urban Youth Program: Program planning for Dia De Los Ninos Health fair event.
• Amber, Computer Tech. Several Basic Computer trainings as requested by educators.
• Cindy Davies, Home Economist: Osteoporosis information.
I CAN Centra Trainings:
• January: I CAN Food stamps & ICAN Program.
• March: Cooking with Kids Program.
• May: Dr. Carol Turner, Garden Grocery – Farmer’s Markets
• May: Northern District Director Interviews (Bader & Torres)
• July: Food Borne Illness: Dr. Carol Turner
• September: Kitchen Creations updates
• September: I CAN USDA Senior Program: Eat Smart, Live Strong
Programs via Community Agencies:
• CYFD Nutrition Bureau. Gabe Gomez. Making Nutrition Count for Children. & Menu Magic for Children.
• Income Support Division Food & Nutrition Services Bureau. Mary Oleske and Candice Hewitt. Body Works program – Mother and Daughters working together problem solving and working together through Nutrition and Physical activities.
• Sandy Crespin, Information about Alta Mira Program.
• Patricia Rodriquez, City of Albuquerque Headstart information presentation
• Heidi Roibal, St. Joseph Community Health Program; Program on Stress.
• Judy Baca, NM Public Health. Information on H1N1 flu.
EFNEP AND SNAP-ED ADULT Graduates Results:
Women, Infant, Children Program: WIC
Alameda/2nd St. WIC NW (English & Spanish); East Multi Service Center at Zuni SE; Candelabra NW; Alamosa Community Center WIC SW; Pueblo of Isleta WIC; Taylor
Ranch WIC: NW Candelaria WIC; La Mirada NE WIC; and Broadway WIC.
TOTAL WIC adult graduates = 157
Parent Programs
Carlos Rey Elementary; Kirtland Headstart; Adobe Acres Elem.; Barcelona Elementary; Armijo Elem.; Mission Elem.; Edward Gonzales Elem.; Maya’s Place Shelter for Women; Enlance Central N.M. parent support group.
TOTAL Parent Programs graduates = 80
Additional Adult Programs:
La Comunidad Hable grads; East Central Ministries; City Of ABQ. Parents Reaching Out; Restoration Group; YDI Headstart; Parenting Groups; CYFD Parents; JPO; Hogares Day Treatment Group; YDI Eubudo Headstart ; West Mesa CES Parents; La Madrugada Early Headstart Teen Pregnancy Group/Headstart group; Mesa Verde Comm. CES Parenting;; HUD Housing; West Mesa CES Parenting Program; CES Hodgin Elementary CES parenting program; CES Adobe Acres Elementary CES parenting program; CES Paradise Hills Parenting class; Cesar Chavez Grads; Team Works Culinary Arts Program; South West Valley Culinary Arts TANF; NW Home group; Reginald Chavez Headstart Program; Susan Legacy Women’s Shelter; Saraman Homeless Shelter; Home Visits; RCI: Realizing Independence Inc. -Early Intervention Program; La Colmena TANF Adult group.
TOTAL Additional Groups graduates = 408
Senior Citizen Programs (SNAP-ed Educators only)
Rio Bravo Senior Center; Whispering Pines Senior Group; North Valley Senior Citizens Center; Paradise Hills Senior Center.
TOTAL Senior Citizen Group graduates = 40
Child Care Providers:
Provider group CES office (English Group); Provider Group CES office (Spanish group); Providers home visits; Home Child Care Providers RECCE Conference; Greater Albuquerque Child Care Association Group; Learn and Play Child Care Center.
TOTAL Child Care Provider graduates = 154
Home Visits:
Sunny Sky SW; Alcazar SE; Robin NE; Home Individual; Gibson Apartment groups; Paradise Sky Home Visit.
TOTAL Home visit (Individuals and Home Groups) graduates = 143
Department of Human Services
Income Support Department
SNAP-ed Educators only.
Income Support Divisions SNAP-ed programming sites in Albuquerque ISD SW; ISD NW; ISD NE; and ISD SE offices.
Each of the four SNAP-ed nutrition educator provide introductive Nutrition lessons with food preparation once a week for two hours at each of these ISD offices in Bernalillo County. ISD Adult recruiting is done by offering free cooking classes; inviting other clients to go to ISD office for classes ie childcare providers; encouraging ISD clients to come back for food/nutrition trainings & food activities. Clients at ISD office are able to sample food prepared by Nutrition educator who provide these clients with I CAN Foods and Nutrition program information and answer their questions.
TOTAL ADULT GRADUATES PER EDUCATOR:
EFNEP Adult Graduates = 576 + SNAP-ED Adult Graduates = 406
Bernalillo County I CAN Total Adult Graduates = 982
(SNAP-ed): Supplemental Nutritional Assistance Program (SNAP which was formally called Food Stamp program)
BERNALILLO COUNTY I CAN UNIT YOUTH PROGRAM RESULTS
EFNEP Nutrition Educators:
• Adriana: La Mesa Even Start; Van Buren MS; Cesar Chavez Community Center.
Total = 185.
• Geri: Mountain View Community Center with 6 groups = 121.
• Lena: Eugene Fields Elementary = 38.
• Grace: Mary Ann Binford Elementary; Vacation Bible school = 114.
• Joyce: Van Buren Middle School; Mesa Verde Comm. Center. = 119
• Kristina: Dennis Chavez Community Center; Albuquerque High School; Highland High School. = 113
• Mary: Alamosa Community Center; Westgate Community Center. 110
Unit yearly total 7 educators X 100 youth = 700 youth graduates =
TOTAL EFNEP = 800. Program results exceeded by 100 youth graduates.

SNAP-ed Nutrition Educators:
• Natalie: Grant Middle school; South Valley Academy; Cesar Chavez Grads; & Navajo Elementary = 61 youth graduates.
• Donna S: Ernie Pyle Middle School; McKinley Community Center = 99.
• Monica S.: Los Duranes Elementary; Nuestros Valores High School; Painted Skys Elementary = 56.
• Geraldine Herrera, newly hired educator will start recruiting and working with youth groups new program year. (10/09 – 09/10)
Minimum total for program year = 3 Educators x 100 adults = 300
TOTAL SNAP-ED = 204

EFNEP/SNAP-ed Educators: youth graduates: (weekly work schedule: 30 hours EFNEP & 10 hours SNAP-ed youth school programs).
• Mary: Duranes Elem. With 3 classrooms Carlos Ray Elem. With 6 classrooms; Painted Sky Elem. With 12 classrooms; 12 groups.
TOTAL = 428 SNAP-ed graduates with 21 class groups
• Joyce: Lowell Elementary with 10 classrooms; Acoma Elementary with 8 classrooms.
TOTAL = 275 SNAP-ed graduates.
• Grace: Lavaland Elementary with 2 Pre-K classrooms; Mary Ann
Binford Elementary with six 1st grade classrooms; Mary Ann Binford Elementary with three 2nd grade classrooms; Adobe Acres Elementary with six K classrooms; and Adobe Acres Elementary with one Pre-K classroom.
TOTAL = 394 SNAP-ed youth graduates with 16 class groups

BERNALILLO COUNTY I CAN PROGRAM YOUTH GRADUATES RESULTS:
EFNEP Youth graduates = 800; EFNEP/SNAP-ed = 1097 youth graduates; and SNAP-ed = 204 youth graduates.
UNIT GRAND TOTAL = 2,101 YOUTH GRADUATES.

COLLABORATIVE PROGRAMS - COMMUNITY AGENCIES REQUESTING
PROGRAMMING
NEW Health Exhibits:-PR/Recruiting for I CAN Program
September 2008: Meadow Park Senior Trail Park: Senior Health Booth.
Natalie/ Monica:
October, 2008: PNM Community Fair @ Cesar Chavez Community Center. Lena &
Adriana:
October, 2008: School Health Education Institute exhibits: Lena, Joyce, Mary.
December, 2008: PNM Salvation Army – Winter Heating Season Assistance Day. Lena,
Adriana, Grace, Monica.
March, 09: Kit Carson Even Start Health Fair via Margaret Flores. Lena, Mary, Geraldine.
March, 09: MacArthur Elementary Health Fair via Jamie Williams, PE/Health Teacher,
Laurie Welch, Teacher; & Jenny Klimisch, Principal. Monica/Joyce:
April, 09: Hubble House Field day-SW Mary, Geraldine, Joyce. Grace/Adriana: Jelly
Making & CES/staff:
April, 09: CES: Dia De Los Ninos: Joyce, Adriana, & Monica.
May, 09: Washington Middle School Health Care – Shawn Balaisdell: Lena, Geri, Adriana, Natalie, Geraldine & Mary volunteered. Program was canceled due to low
agency participation.
June, 09: REECE Provider Conference: Natalie & Mary & Adriana.
August, 09: La Madiposa Headstart Parent Orientation & Information booth.
Geraldine, Lena, Adriana, Joyce, & Donna.
August, 09: YDI Centre Amor Headstart Parent Orientation & Informational booth.
Geri & Natalie.
August, 09: YDI Embudo Headstart Parent Orientation & Informational Booth.
Kristina & Joyce.
September, 09: YDI Health Fair, Alamosa Community Center. Program was canceled
due to low agency participation.
September or Oct. 09: UNM Maternal & Family Program & I CAN planning via requested
for nutrition programs for pregnant and non pregnant obese patients. Program request postponed until M & F groups could be better organized. Possibility of UNM Maternal & Family Program staff training/introduction of the I CAN program for UNM M & F clinic staff members next program year.

EFNEP ONLY PROGRAM RESULTS:
(NOTE: Data Base information and Survey Information for SNAP-ed Program not available at time of the Unit report)
1) EFNEP GRADUATES = 576 with 113 Continuing & 15 terminating program.
a) Total number of program families were 587 (83%). 587 (83%) were new to the program with 3118
number of persons within these families.
b) Seven educators graduated an average of 82 clients, up from last program year.
2) Adult participant’s profiles:
a) 95% of the families had children. 5% (35) were pregnant. Children ages ranged to infants - 19 year olds. Children under 1 to 12 years old = 84% with 16% 13 years to 19 years old.
b) Agencies referrals and/or recruited by educators from included:
WIC/CSFP: 320 (45%); 240 (34%) :Food Stamps, FDPIR; Commodities, TANF: 209 (9%); Head
Start & Child Nutrition 102 ( 8%); Other Public assistance programs: 148 (21%).
Enrolled in EFNEP only 219 (31%). 410 (58%) families were enrolled in one or more food
assistance program.
c) Ethnicity:
White: F= 58 (8%) M= 16 (2%) = 74 (11%); Black: F= 10 (1%) M =1 = 11 (2%);
N. Amer. F= 25 (4%) M = 2 (0%) = 27; Hispanic F= 539 (77%) M=45 (6%) = 584 (83%);
Asian F= 7 (1%) M= 1 (0%) = 8 (1%). Total all race: Females: 639 (91%); Males: 65 (9%).
e) Type of instruction: Group = 593 (84%); Individual = 46 = (7 %); Both Individual
and Group = 63 (9%). Other = 2 (0%). Total Homemakers taught = 704 UP FROM LAST PROGRAM YEAR.
f) Household income: Percentage Poverty Level
<=50% # families=498 (71%) = 43% HIGHER THAN LAST PROGRAM YEAR. 51-75% #families 20 (3%); 76 – 100% # of families 20 (3%); 101-125% # families 9 (1%); 126-150% # families 4 (1%); 151-185% # families 2 (0%); 186% 3 (0%). Not specified 123 (17%).
g) Families enrolled in other program due to EFNEP assistance/recommendation:
WIC families=192 (27%); Food Stamps =150 (21%); Commodities/FDPIR = 74 (11%)
Head Start =22 (3%); Child Nutrition =43 (6%); TANF =12 (2%); Other Public Assist.134 19%)

SHORT-TERM OBJECTIVES AND MEDIUM TERM OBJECTIVES:
DIET SUMMARY REPORT: EDUCATIONAL OBJECTIVES:
1) Adult graduates will improve in number of specific servings for each food group measured by Dietary Food recalls.
EDUCATIONAL RESULTS:
a) 93.9% (576 graduates) families had a positive change in any food group at exit (Grain, Fruit,
Vegetables, Dairy, Meat).
b) At entry 14.38%. At exit: 39.4% (227 graduates) Had a 3-1-1-1-1 food pattern.
All percentages increased from last program year.

BEHAVIOR CHECKLIST SUMMARY REPORT: UNIT REPORT PROGRAM OBJECTIVE:
2) Adult graduates will demonstrate acceptable practices in:
a) food resource management: (ie plans meals, compares prices, does not run out of food and uses grocery lists)
b) nutrition practices: (ie plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels and has children eat breakfast.)
c) food safety practices) ie thawing and storing foods properly
d) all three categories listed above: Food resource management, nutrition practices and food safety.
2008 – 2009 BEHAVIOR CHECKLIST SUMMARY REPORT: Results indicate increased improvement in all categories from last program year.

IMPROVEMENT BY CLUSTER OF BEHAVIOR
Food resource management practice of EFNEP participants improved as indicated by the following:
55% (307 participants) more often planned meals in advance.
50% (280participants) more often compared prices when shopping
49% (275 participants) less often ran out of food before the end of the month.
57% (322 participants) more often used a list for grocery shopping.
Nutrition Practices of EFNEP participants improved as indicated by the following:
54% (285 participants) more often planned meals in advance.
49% (259 participants) more often thought about healthy food choices when deciding what to
feed their family.
46% (243) more often prepared foods without adding salt.
65% (343 participants) more often used the “Nutrition Facts” on food labels l to make food
choices.
51% (267 participants) reported that their children ate breakfast more often.
Food Safety practices of EFNEP participants improved as indicated by the following:
47% (271 participants) more often followed the recommended practices of not allowing meat and dairy foods to sit out for more than two hours. Furthermore, 36% (192 participants) ALWAYS follow the recommended practice.
69% (399 participants) more often followed the recommended practice of not thawing foods at room temperature. Further more, 44% (230 participants) ALWAYS follow the recommended practice.

IMPROVEMENT BY CLUSTER OF QUESTIONS
Food Resource Management Practices: Results indicate increased improvement in the majority of categories from last program year.
80% (449 participants) showed improvement in one or more food resource management
practices (i.e. plans meals, compares prices, does not run out of food or uses a grocery list).
63% (356) showed improvement in two or more food resource management practices (same as above)
44% (248) showed improvement in three or more food resource management practices (same as above)
23% (131) showed improvement in all four food resource management practices.
Nutrition Practices:
86% (451 participants) showed improvement in one or more nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods without adding salt, reads nutrition labels or has children eat breakfast.
68% (355) showed improvement in two or more nutrition practices.
54% (286) showed improvement in three or more nutrition practices.
37% (194) showed improvement in three or more nutrition practices.
21% (111) showed improvement in all five nutrition practices.
Food Safety:
76% (420) participants) showed improvement in one or more of the food safety practices (i.e. thawing and storing foods properly.
42% (234) showed improvement in both food safety practices.

IMPROVEMENT BY FOOD –RELATED PRACTICES BASED ON EFNEP SURVEY. Results indicate increased improvement in the majority of categories from last program year.
19% (107 participants) at ENTRY demonstrates acceptable practices of food resource
management (i.e. plans meals, compares prices, does not run out of food and uses grocery lists)
54% (308) at EXIT demonstrated acceptable food resource management. (Same as above.)

14% (92) at ENTRY demonstrated acceptable nutrition practices (i.e. plans meals, makes healthy food choices, prepares foods with out adding salt, read nutrition labels and has children eat breakfast).
50% (209) at EXIT demonstrated acceptable nutrition practices (same as above)

37% (231) at ENTRY demonstrated acceptable food safety practices (i.e. thawing and storing foods properly).
78% (451) at EXIT demonstrated acceptable food safety practices (same as above).
6% (32) at ENTRY achieved acceptable scores in all three categories listed above: food resource management, nutrition practices, and food safety.
38% (219) at EXIT achieved acceptable scores in all three categories listed above.

BERNALILLO COUNTY I CAN VOLUNTEERS
EFNEP ADULT/YOUTH
EFNEP PROGRAM ADULT VOLUNTEERS working with adults and youth programs.
a) Adult volunteers assisted with adult programs, other adult volunteers assisted with youth programming; and some adults with both programs. Total contributed was 2506 hours to EFNEP. At $10.00 per hour equal to $25,060.00 value in dollars. Adults working with Adult programming contributed 980 hours and adults working with youth programming contributed 1526 hours.
b) Volunteer’s gender/ethnicity: Female = 100 (75%) & 34 M (25%) = 134 volunteers
White: 25 F (19%) 6 M (4%) = 31 (23%); Black: 8 F (6%) 10 M (7%) = 18 (9%);
American Indian F 2 (1%) M 0 (0%) = 2; Hispanic 62 F (46%) 18 M (13%) = 80 (68%);
Asian F 3 (2%) = 134.
BERNALILLO COUNTY I CAN VOLUNTEERS
EFNEP ADULT/YOUTH
(NOTE below: No specific volunteer total hours per SNAP-ed adult/youth SNAP/EFNEP YOUTH VOLUNTEERS available at time this report was prepared.)
SNAP-ED VOLUNTEERS
• Natalie: 15 volunteers from adult programs and 3 youth programs.
• Geraldine: 4 volunteers from adult program and 1 from school recruiting.
• Donna: 9 volunteers from adult programs and 2 from youth programs.
• Monica: 7 volunteers from adult programs and 3 from youth programs.
TOTAL VOLUNTEERS = 44 volunteers

KIDS CAN (EFNEP) YOUTH PROGRAM RESULTS:
The Bernalillo County I KIDS EFNEP youth program is funded by USDA. In addition, the SNAP (Supplement Nutrition Assistance Program, formerly Food Stamp program) grant funding provided ten additional working hours for three EFNEP educators to work with additional Elementary youth groups.
Kids CAN program mandates educators work with limited resource children with the overall goal to improve their dietary habits and health and influence their parents to make wise food choices. KIDS CAN program requires that at least 50% or higher of the APS elementary schools total population receive reduced or free lunches.
Curriculum includes USDA Team Nutrition Curriculum including Food & Me (Pre-k & K); Food Time (1 -2 grades); and Food Works (3 - 5th grades); USDA Eat Right Play Hard Power Panther curriculum for 3rd graders; & USDA MyPyramid for 1st - 5th graders; and Kids CAN Connections Program.
Educators are required to graduate a minimum of 100 youth per program year. SNAP/EFNEP educators with extended hours will graduate additional youth groups. To do this all educators are referred to and/or recruit Elementary school teachers in order to conduct four food and nutrition sessions for their classrooms.
The classroom sessions include subject matter topics with food activities, games and/or food activities to allow students to taste and try new foods.
Youth Program Basic Program Objectives:
1) Ability to name food groups and foods that are in each the group
2) Identify Key Nutrients & the importance of eating from each of the food groups.
4) Importance of eating breakfast & nutritious snacks.
6) Importance of washing hands before and after food preparation.

EFNEP: Alamosa Community Center (2 groups); West Gate Community Center; Cesar Chavez Community Center; Mesa Verde Community Center; Dennis Chavez Community Center; Mountain View Community Ctr.
School groups: Eugene Fields Elementary; Van Buren Middle School; La Mesa Even Start; Mary Ann Binford Elementary; Albuquerque High School; Highland High School and Vacation Bible School.
Grand Total: = 800 YOUTH graduates with 117 meetings & 122 contact hours. EFNEP Youth graduate increase from last program year.

EFNEP: Gender and Ethic characteristics:
White: F 65 (8%) M 66 (8%) = 131; Black: F 42 (5%) M 46 (6%) = 88 (11%);
Native American F 28 (4%) M 32 (4%) = 60; Hispanic F 254 (32%) M 241 (30%) = 495 (62%);
Asian: F 15 (0%) M 11 (1%) = 26 (3%). Grand total of 800 youth graduates. Gender & Ethicity increases from last program year.

EFNEP/SNAP-ED (Educators receiving SNAP Youth Funding):
Educator 1: Duranes; Carlos Rey; Painted Skies = Total = 428 with 21 classroom groups.
Educator 2: Acoma and Lowell Elem. = Total = 275 with 18 classroom groups.
Educator 3: Lavaland; Adobe Acres Elem.; Mary Ann Binford Elementary. Total = 394 .
Grand Total: 1097 youth graduates.

SNAP-ed: McKinley Community Center; Grant Middle School; South Valley Academy; Cesar Chavez Grads; Navajo Elementary; Los Duranes Elementary; Nuestros Valores High School; Painted Skys Elementary. Ernie Pyle Middle Schools.
(SNAP-ed Total does not include all four educators. Only three educators worked with youth. New educator hired was not required to work with youth this program year.)
SNAP Total KIDS CAN GRADUATES = 204 YOUTH
(No data available for SNAP-ed Gender & Ethicity at the time of this report).
Youth Program
TOTAL EFNEP EDUCATORS YOUTH PROGRAM (7 Educators) = 800
TOTAL SNAP-ed EDUCATORS YOUTH PROGRAM (4 Educators): = 204
NOTE: One newly hired educator did not work with youth this program year.
TOTAL EFNEP/SNAP EDUCATORS (3 Educators) = 1,097
WITH GRAND UNIT YOUTH GRADUATES: = 2,101

Kitchen Creations Diabetes Cooking School. Bernalillo County Part of KA 703 Nutrition Education and Behavior October 08 – September 09 FYI
March, & May, 2009
Target Audience: Diabetics and family members of diabetics. Classes were held on four Tuesdays in March & May, 2009. Both classes were held at the Bernalillo County 4-H Center. Impact reports combination results for both classes.
Description of target audience
March: 21 sign up for class; 6 no shows; 21 attending most of the sessions; May: 20 sign up for class; 4 no shows; 18 attending most of the sessions.
Total = 39 participants attended two KC workshops.
NOTE: Not all participants completed Participant profile, each class evaluation, and/or final program evaluation. Participants were asked to do so at each KC class.
Participant’s ages: Only 32 completed data profile:
Completed forms indicated that diabetic ages included: 4 under 40’s year old;
9 between 45 – 59 year olds; 12 between 60 – 69 year olds; 6 between 70 – 79; and one 80 years old. Eighteen participants were diabetics. The other participants did not have diabetes, but prepared food for a diabetic or for themselves.
Participants’ ethnicity and gender: participants attending included eleven Hispanics; two Native Americans; eighteen White; one African-American/Black. Twenty-six females and six males.
Two instructors for all classes were two Hispanic females and one African -American female who assisted in setting up cooking stations.
Curriculum: Updated Kitchen Creations Diabetes Cooking School Curriculum Workbook; Updated American Diabetes Cook Book; and New Mexico Diabetes Cook Book; various additional lesson handouts and hands-on activities.
Weekly Evaluations comments for March and May, 2009 classes. Comments from participants included:
Session I: Meal Planning evaluations comments indicated:
March: Good learning session; I learned a lot today; Very fun & informative. Like the fact that it’s informal, fast, paced. Good that it’s taught by Registered Dietician and Home Economist. Thanks for feeding us; Excellent information that will definitely help me and everyone else! This should be a mandatory class for every school in the US!! U also a mandatory class for all post secondary school in the country. These college classes would help solve the diabetes crisis in the U.S.; A must for all diabetics & non-diabetics; Very informative & well presented; meal plan done well; I’ve tried so hard to control my portions when I eat. This class has helped me tremendously.; Learned more today than in all my other classes/reading. Finally, good practical information; Great information, very excited. Nice atmosphere. Feeding us doesn’t hurt either; It’s information I can share with others. I will definitely recommend this classes to more people; Very well done; A lot information. I learned a lot today; I liked the class so much. I believe it’s good & so good we should have to pay for the class. The only downfall is too many questions from us.
May: I like it. I’ve learned something new; I’m learning about the carbohydrate vs. non-carb foods; I have always wanted to attend a cooking class because my mind goes blank for company—wanting to accommodate different age groups; Great class – learned a lot; Very informative-good information, practical; Wonderful, great information, helpful & useful; Excellent class; Thanks!; Very Great! I am looking forward to the new & healthy recipes; Dietician & Home Economist were very knowledgeable; I’ve enjoyed the class so far. I’ve really learned a lot with just one class. This course is very educational; I thought dietician lecture was very good. She was well informed & very helpful. Thank you for letting her ask & answer our questions. She is a person who relates well with diabetic condition.
Session II Balancing Carbohydrates: Evaluations comments included:
March: Wonderful class; Class was fun. We cooked. I learned a lot. Thank you; Learning a lot about portion control, balancing carbs. & protein. The class is interactive & loads of fun; Awesome! Excellent information, excellent cooking & excellent staff!; enjoyed the cooking & fellowship; Love hands on, very helpful; I am having a really good time; Very problem solving; I have learned a lot about cooking the right foods. I love the class.; In addition to the oral presentation, the hands on cooking is very valuable; Excellent material. As I mentioned last week, these classes should be mandatory for all schools & colleges. If this was a requirement it would help end diabetes in the U.S; Very pleasurable instructions. A must course for diabetics (if that were possible); Instructors are very well prepared; Great interaction/discussion re: sweetners. Love the group cooking & really sends the message home; Thanks for all your knowledge; Well done.
May: Very educational; I’ve learned something; Very good speakers & good menu; Enjoyed the class greatly; The cooking was fun in the mixed groups & the food delicious; Good meal planning, practical; The discussion session was excellent & eye opening.
Session III: Vegetables, Beans, and Grains: Evaluations comments included:
March: This was a really good class re: grains & counting carbs. The meal was tops; Great; Have learned about portion control, balance & how to help myself to control my diabetes. I would recommend this class to everyone, not only to those with diabetes. Not suing diet food is an eye opener & makes so much sense. The instructors are wonderful, fun & full of knowledge; Class was exciting. The food we cooked was great; this has been very good for me. I’ve never liked to cook. Now maybe I will pay more attention; The class is very well conducted & questions are answered & explained very well; Excellent all the way around!; Excellent class just like the others. We learn so much. Great instructors; Again, much better useful information than is provided in classes at Lovelace.
May: Very informative; Excellent; Interesting & makes you more aware; Lots of information on grains which was helpful; Lots of fun; The food was great; Very good class; I learned to cook rice; Wonderful class; Learned a lot & enjoyed cooking; Educational; Would most likely recommend to a friend;
Session IV: Heart Healthy Cooking: Evaluations comments include:
March: Outstanding, excellent! What more can I say about the entire 4 classes. I am
very fortunate to have taken the classes! They definitely make a difference in my life! Thanks for the excellent job you all have done. Keep up the excellent work!!; Recipes clearer. Loved the class. Learned a lot; Raised my awareness of food ingredients—very, very helpful; Loved the Salmon patties! A little rushed through the materials—maybe there is too much material for the time available in this module. But it was great information.; I have never before attended any course that provided such useful information that will really impact my life; Kitchen creations has mad me aware of hoe to eat, cook and plan meals to address my diabetes; Great. Loved it; Would recommend to anyone for healthful eating. Since taking this class, I have modified my lifestyle in terms of better eating & finally getting into exercise; I am sorry that the classes are over. Enjoyed them so. The classes were well planned & informational; All diabetic should take this course.
May: Very enjoyable class. Very interesting and educational. The food tastes great; I learned a lot. I liked the class & thank you; Great class; Excellent.
PROGRAM EVALUATION (Given out after session 4)
1) What did you like most about Kitchen Creations?
March: Provided every day useful information about food, not just the inflexible text book information provided by some dieticians. Hands on, informal, the mix of lecture & hands-on. Great handouts & class materials. Good variety of recipes. And it is FREE; Information on reading labels & understanding it; Everything; All was good information; the hands on cooking, & the results of our cooking, ate food I would never have eaten on my own; Sharing & learning information from the instructors.
May: The education I retrieved from this course was very knowledgeable & fun on how it was instructed; I learned how to read the labels; I like most of the information first, then the cooking; New, easy healthy recipes & great recipes; Learning followed by doing; learning how to eat right & get my blood sugars under control; Learning how to balance carbs; hands on & lecture; everything; All the information I received; The explanations of food choices, substitutions, & carbohydrate evaluation & how to balance carbs & healthy eating; Sharing experiences & tips;
2. How has participating in Kitchen Creations helped you manage your diabetes? See statistic at end of the report.
3. What are some of the things your learned that you did not know or that surprised you?
March: All the above; 50/50 approach made good sense & I have adopted it with excellent results; Ease of meal planning! Great tools. Love the 50/50 method; The 50/50 method—that portions are important; How much stuff had bad stuff in it & the play of words on labels; Very creative way of fixing a healthy dessert with portion in mind; How good food tastes with herbs & spices, and how little salt and oils are necessary to make food taste good.
May: It is necessary to count carbs instead of sugar grams & also the 50/50 plate method; The differences in oils & lards & how dangerous they are. The goods & bads of cholesterol. How much sugar all food has. 50/50 method, portions to eat, how to cook rice, information on cooking oils & information on sodium; Transfats at .5 with FDA approval; Balance carbs with protein/fat/ or free vegetables; Specific about foods I typically eat what was good what was not; to balance high carbs & low carbs; that you only worried about carbs not sugars on labels; how to cook; milk is considered a carbohydrate & not a protein; I never checked the labels for transfats; Using ½ of plate for carbs & the ability to choose between carbs. Therefore, not denying yourself an occasional cookie or cake; Using the 50/50 plate rather than counting.
4. What things do you still need to learn about meal planning or cooking for people with diabetes?
March: to get a better feel for the use of herbs in cooking. The information the book is good, but I would like to see a bit more emphasis; Not sure, has been pretty thorough; How to lose weight; practice; A review because a great deal of material was covered in such a short time; It would be great to take a follow-up class to see how well we have done after learning basics.
May: In depth nutritional information, more meal ideas & recipes, maybe in another class; Keep balancing the foods!; High blood pressure class or how to relate –diabetes & high blood pressure; I have learned what I needed to know; follow-up on cooking class; I received the information I need to control my diabetes; non. I think this class was comprehensive; snacks; Just how to balance snacks at night to lower morning Blood glucose levels.
5. Do you have any suggestions to make Kitchen Creations better?
March: No. Excellent as is. Just wish our schools could teach such useful, life-saving information (for my kids/grandkids sake); Please consider offering an evening or weekend class for those who work full-time or during the week; I appreciate your knowledge & teaching; None; Just continue with the super excellent presentations; Make it available more widely to families with small children so they learn earlier how to prevent getting diabetes & heart disease.
May: I’d change nothing; It is really for everybody to stay healthy; You should teach it in the schools; Great to be able to ask questions during presentation helpful. Excited to try the recipes. Highly recommend the class and would take it again; I thought the program was great; Keep up the good work; the combination of class and cooking was just great; More help with the 50/50 plate—planning meals that balance;

Short Term Objectives:
80% of participants will increase knowledge of Diabetes Food Guide Pyramid and 50/50 Plate method.
• 100% participants who attended all session or some of the classes made comments or indirect comments they gained diabetes knowledge from introduction of the Diabetes Food Guide Pyramid and the ease of using the 50/50 Plate method.
Out of total 23 participants of the 39 participants attending the March & May classes indicated that they:
(15) 65% used the Diabetes Food Guide Pyramid to plan a day’s meal.
• (16) 70% measured food portions.
• (19) 83% used the 50/50 method to control the amount of carbs I eat at a meal.
• (21) 91% read food labels to find the amount of carbohydrates in serving sizes.
• (16) 69% eat at least 2 serving of whole grains per day.
• (18) 78% eat as least 2 serving of non-starch vegetables at dinner.
• (18) 78% used more herbs and spices to flavor foods instead of salt and fat.