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Carissa Poon University of Hawaii at Mānoa College of Tropical Agriculture and Human Services Cooperative Extension Service Nutrition Education for Wellness.

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Presentation on theme: "Carissa Poon University of Hawaii at Mānoa College of Tropical Agriculture and Human Services Cooperative Extension Service Nutrition Education for Wellness."— Presentation transcript:

1 Carissa Poon University of Hawaii at Mānoa College of Tropical Agriculture and Human Services Cooperative Extension Service Nutrition Education for Wellness Program

2 Agenda CollaboratorsCollaborators Project GoalsProject Goals DevelopmentDevelopment Pilot Testing & TrainingPilot Testing & Training AssessmentAssessment ToolkitToolkit Web ResourceWeb Resource

3 Collaborators Hawaii SNAP- Ed Nutrition Education for Wellness (NEW) College of Tropical Agriculture and Human Resources – Cooperative Extension Service University of Hawaii at Manoa Hawaii Department of Health Healthy Hawaii Initiative (HHI) KTA Julia Zee Hilo WIC Grocery Store Tour Project

4 Project Goal Increase the awareness and positive attitudes toward the importance of eating fruits and veggies among the FSP eligible population served by local program contractors.

5 Project Objectives Adapt existing materials and models for the GSTAdapt existing materials and models for the GST Develop Toolkit resource for GST leadersDevelop Toolkit resource for GST leaders Develop informational leaflet for GST participantsDevelop informational leaflet for GST participants Test and evaluate the GST curriculum, Toolkit, and leaflet at a FSNE eligible grocery storeTest and evaluate the GST curriculum, Toolkit, and leaflet at a FSNE eligible grocery store Provide Train the Trainer sessionsProvide Train the Trainer sessions Recruit participants for GST on Big IslandRecruit participants for GST on Big Island Implement 12 GST at four different grocery stores on the Big IslandImplement 12 GST at four different grocery stores on the Big Island Work with HHI to evaluate and measure impact and effectiveness of GSTWork with HHI to evaluate and measure impact and effectiveness of GST

6 Development Table 1 – Summary of Nutrition Messages from Various Supermarket Tours between 2000 and 2006 Nutrition Messages for Supermarket Tours Learn to read food labels and ingredients lists Find good sources for grains and protein Create a healthy personalized grocery shopping experience based on food preferences, lifestyle, food budget, cooking skills, time restraints, and medical conditions (high blood pressure, high cholesterol, diabetes) Learn how to prepare quick and easy meals and snacks for the busy individual or family Learn seasonality of fruits and veggies; the months that these products are available in order to purchase the highest quality produce (Lee, et al. 2008); (Wellness First Program, Univ. Georgia, 2008); (Nutrition Labelling Education Centre, Dietitians of Canada, 2005); Dole 5 A Day, 2008); (Healthy Food For All, 2008); (American Diabetes Association, 2008)

7 Development Four Concepts Throughout Tour: 1.All forms of f&vs matter – fresh, frozen, canned, dried, and 100% juice. 2.Drain all canned produce. 3.Buy what is on sale. 4.Seasonality of local produce.

8 Recruitment

9 Materials –Outlined handout for participants –Recipes from NEWs Heritage of Taste for Health (HOT) cookbook –Script for tour guide Pre and Post Question Tally SheetPre and Post Question Tally Sheet –Buy Fresh Buy Local Seasonality Guide for participants Disclosure statementDisclosure statement –Incentives HOT cookbookHOT cookbook $5.00 KTA Gift Certificate$5.00 KTA Gift Certificate

10 Materials –Outlined handout for participants

11 Materials –Recipes from NEWs Heritage of Taste for Health (HOT) cookbook

12 Materials

13 Materials –Buy Fresh Buy Local Seasonality Guide for participants

14 Materials –I–I–I–Incentives HOT cookbook $5.00 KTA Gift Certificate

15 Pilot Testing In-house with NEW team on OahuIn-house with NEW team on Oahu Primary contact on Big Island – Julia ZeePrimary contact on Big Island – Julia Zee WIC recruitmentWIC recruitment –Other community agencies KTA stores – local supermarket chainKTA stores – local supermarket chain

16 Training KTA stores:4KTA stores:4 –3 tour times offered each day –35 tour opportunities offered Agency tours completed:5Agency tours completed:5 Client tours completed:12Client tours completed:12 Agency participants:29Agency participants:29 Client participants:36Client participants:36 Total participants:65Total participants:65

17 Assessment Table 3 – Pre and Post-Tour Statements Pre-tour Survey Statements 1. Fresh, frozen, canned, dried, and 100% juice, are the different forms of fruits and veggies. 2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better. 3. I drain the liquid out of all my canned veggies and fruits. 4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget. Post-Tour Survey Statements 1. Fresh, frozen, canned, dried, and 100% juice, are the different forms of fruits and veggies. 2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better. 3. I drain the liquid out of all my canned veggies and fruits. 4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget. 5. How many would be interested in participating in another tour like this about other areas of healthy eating?

18 Results 18% in knowledge that of fruits and veggies matter.18% in knowledge that of fruits and veggies matter. 45% in knowledge of what of Hawaiis fruits and veggies means.45% in knowledge of what of Hawaiis fruits and veggies means. 64% in intent to out of all canned fruits and veggies.64% in intent to out of all canned fruits and veggies. 35% in for healthy meals.35% in for healthy meals. 97% total participants wanted exploring other topics.97% total participants wanted exploring other topics. all forms seasonality drain liquid confidence in shopping additional tours

19 Continuing Education Table 5 (a) – GST Post-Tour Comments on Additional Tour Topics whats the difference between fresh and frozen (nutritional value?) want to learn about the food pyramid sugar substitutes don't know what is "healthy" nutrition label reading more nutrition education more hands on healthy foods to eat, what is not healthy new recipes fast time saving recipes different recipes to use like to learn about dishes with beans as an ingredient meat cuts Continuing Nutrition Education Food Skills

20 Continuing Education Table 5 (b) – GST Post-Tour Comments on Additional Tour Topics client just moved from Georgia, so learned about local foods and local produce. new produce want to learn to cook local food stuff for working mothers for school-aged children what juices are good? healthier snacks what affects baby when pregnant? what is good for healthy baby to eat Local Foods Mothers and Children

21 Continuing Education Table 5 (c) – GST Post-Tour Comments on Additional Tour Topics unit pricing want different prices of different items like baked goods - which are inexpensive and healthy, convenient and fast different grains; which ones are more nutritious whole grains what cereals are good? nutrition bars, are they a substitute for breakfast? Resource Management Whole Grains

22 Toolkit Available on WebAvailable on Web IntroductionIntroduction Tour ScriptTour Script HandoutsHandouts RecipesRecipes RecruitmentRecruitment Food SafetyFood Safety Food ShoppingFood Shopping

23 Web Resources

24 Web Resources

25

26

27 Mahalo (thank you)


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