Browsing by Subject "nutrition education"
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Item Analysis of Service Providers’ Views on Nutrition Education For Limited Resource Audiences(University of Minnesota Extension, 2012-10) Van Offelen, Sara; May, JillThe University of Minnesota Extension Simply Good Eating Program conducted focus groups with limited-resource individuals and service providers throughout Minnesota to assess the quality and effectiveness of nutrition education programs. It was important to learn more about the target populations (i.e. the poor and their communities). Service providers that were interviewed live and work in the community and already work with the population being targeted by Health and Nutrition. Focus group questions were developed to explore the strengths and assets of the participants, barriers to participation, and preferred methods of learning. Questions were also asked regarding improved methods for program delivery, and alternative ways to encourage program participation. Better understanding these issues from the community service provider’s knowledge and experiences will provide a more holistic view of participants’ assets, barriers and contexts. This understanding assists the Health and Nutrition Educators in assessing the quality and effectiveness of current programming efforts. Another purpose of analyzing the service provider focus groups with the participant focus groups is to share the results of the focus groups with service providers from across the state. Results indicated that service providers felt important considerations in delivering nutrition education include: relevant education to participant’s current situation; hands-on learning including cooking activities with simple recipes; and time to build relationships. The perception of barriers and needs were quite similar between providers and participants. However a condescending tone, specifically with providers to rural Caucasian clients, was observed.Item Backpack Food Ideas(University of Minnesota Extension, Center for Family Development, 2012) Health and Nutrition ProgramsItem Building a Healthy Plate: Cooking with Whole Grains Parent Newsletter, Issue 1(University of Minnesota Extension, Center for Family Development, 2014) Routh, BriannaItem Building a Healthy Plate: Cooking with Whole Grains Parent Newsletter, Issue 2(University of Minnesota Extension, Center for Family Development, 2014) Routh, BriannaItem Creative School Fundraising(University of Minnesota Extension, Center for Family Development, 2011) Health and Nutrition ProgramsItem EFNEP Minnesota expanded food and nutrition education program: better nutrition through education(University of Minnesota Home Economics. Minnesota Extension Service, 1990)Item Extension Center for Family Development Annual Report, 2014(University of Minnesota Extension, Center for Family Development, 2015) Center for Family DevelopmentThis report highlights University of Minnesota Extension Center for Family Development work in 2014 in the areas of health and nutrition and family resiliency.Item Lessons in a box make a difference for head start youth(St. Paul, MN: University of Minnesota Extension, 2012-10) Kunkel, Kelly; Hurtado, G. Ali; Conrad, StephanieThe poster outlines research on the health education implications of targeted nutrition lesson plans at Head Start programs in South Central Minnesota. The Head Start program in Mankato and University of Minnesota Extension collaborated to deliver and evaluate a nutrition education program directed to preschool children and their families. The goal was to improve the healthy eating patterns/preferences, physical activity and knowledge of health promoting behaviors among participants. The evaluation was conducted to determine whether the added nutrition components enhanced children’s healthy eating habits. The health and nutrition program ‘Lessons in a Box’ included several educational components. The main component was the Head Start children receiving nine interactive lessons related to health and nutrition; these lessons were delivered once a month. The lessons were led by Community Nutrition Educators (CNE’s). The topics of each lesson included: Germs and Handwashing; MyPyramid; Keeping Foods Safe; Fruits and Vegetables; Protein; Dairy; Grains; Physical Activity; and Eating Healthy Snacks. These topics were selected in consultation with the Head Start Nutrition Advisor. Each lesson lasted 20 minutes. The second component involved determining potential areas of concern based on the pre-assessment and prescribing relevant beneficial pamphlets of didactic information to the parents. While the target population was preschoolers, parents completed the pre-post assessments on behalf of their children. The results show significant shifts towards better eating and healthier BMI percentiles. The results suggest that the “Lessons in a Box” are especially beneficial for Head Start youth who may not already be in the healthy category.Item Nutrition for the Underserved: The Implications: African American Focus Group Results(University of Minnesota Extension, Center for Family Development, 2008-07) Brown, Arthur; Marczak, Mary S; Rhodes, FelishaItem Nutrition for the Underserved: The Implications: Focus Group Results: Low-Income Latinos(University of Minnesota Extension, Center for Family Development, 2008-03) Brown, Arthur; Marczak, Mary S; Sherman, ShelleyItem Nutrition for the Underserved: The Implications: Focus Group Results: Low-Income Working Caucasian(University of Minnesota Extension, Center for Family Development, 2008-07) Brown, Arthur; Marczak, Mary S; May, Jill KItem Nutrition for the Underserved: The Implications: Focus Group Results: Somali(University of Minnesota Extension, Center for Family Development, 2008-03) Brown, Arthur; Marczak, Mary S; Van Offelen, Sara JItem Nutritious Food for the Classroom(University of Minnesota Extension, Center for Family Development, 2012) Caskey, Mary; Sherman, ShelleyItem Results of an Impact Evaluation of a School Nutrition Education Program(University of Minnesota Extension, Center for Family Development, 2015) Center for Family Development, Applied Research and EvaluationDuring the 2012-2013 school year, 396 students at 22 elementary schools throughout Minnesota participated in seven classes taught by Extension’s SNAP-Ed educators, as part of an impact evaluation of the SNAP-Ed Program. Schools in the treatment group conducted classes in the fall, and the delayed-control group schools conducted classes in the spring. Educators collected data four times (see table below) or data collection points (DCPs), over the course of a year to understand the impact of Extension’s health and nutrition programming in elementary schools. Data collected included: measurement of the body mass indices (BMIs) of students given pedometers and encouraged to exercise more; students’ answers to survey questions about their fruit and vegetable consumption, physical activity, and other healthy habits; and parents’ answers to surveys about their children. This report includes key findings from the collection of data during these four times.Item Simply Good Eating for English Language Learners Program Demonstrates Positive Participant Outcomes(University of Minnesota Extension, Center for Family Development, 2012) Sherman, Shelley; Lovett, Kathleen D.; Barno, Christine A.; Gold, Abby; Hurtado, G. Ali; Joeng, Ju RiThe Simply Good Eating for English Language Learners curriculum has been in use in Minnesota since 2008. It uses a hands-on approach to teach nutrition concepts to immigrants and others with limited English skills. Recent analysis of survey data indicated statistically significant improvements in reported food intake, food safety and food resource management practices related to the number of sessions attended.Item Simply Good Eating For Health(St. Paul, MN: University of Minnesota Extension Service, 2006) Gromberg, Jill; Wells, DanaInforms participants of basic nutrition principles. Includes chapters on: the food pyramid and physical activity; vitamins and minerals; reading food labels; the importance of breakfast; healthy snacks; and choosing healthy fast food options. Handouts are included on CD. A Spanish version is also included on CD.Item Simply Good Eating For Health: Comparison Cards(St. Paul, MN: University of Minnesota Extension Service, 2006) Gromberg, Jill; Wells, DanaAs part of the Simply Good Eating nutrition education curriculum, educators can use the examples found in this book to teach about nutrients in common foods and how to substitute more nutritious foods. Handouts are included on CD. A Spanish version is also included on CD.Item Simply Good Eating for Seniors(Nutrition Education Programs, University of Minnesota Extension Service, 2006) Darling, Mary; Gromberg, Jill; Wells, DanaThis book contains a curriculum of material useful for teaching older adults about nutrition. The design is intended for use in small group settings.Item Simply Good Eating Partners with the Head Start Program to Improve Health and Nutrition Using Lessons in a Box: Comparing Two Years of Data.(University of Minnesota Extension, 2013-10) Kunkel, Kelly; Hurtado, G. Ali; Conrad, Stephanie; Reicks, Marla; Joeng, Ju RiThe program objective was to compare the effectiveness of targeted nutrition education for preschool children in changing eating and physical activity behaviors in two youth groups. Data were collected from preschoolers attending Head Start programs during years 2011 (n=460) and 2012 (n=350) in nine counties in South Central Minnesota. The Lessons in a Box program was delivered through the Simply Good Eating program. The lessons focused on good nutrition, food safety and physical activity. Parents reported child eating behaviors, physical activity, family food security, food intake and demographic information. Evaluation data from independent samples during 2011 and 2012 included changes in key outcomes for children, and pre- and post-assessment childrens’ body mass index percentiles. The Lessons in a Box program was most beneficial for participating youth who fell outside of the healthy weight category and where the parents of participating youth were concerned about youth eating behaviors.Item Simply Good Eating: Recipe Cards, Volume 2.(St. Paul, MN: University of Minnesota Extension Service, 2007) Darling, M.The recipes list the ingredients, equipment, cooking instructions, a menu idea that includes the recipe, the number of servings and serving size, recipe nutritional analysis, and a suggestion for how children can be involved in cooking. Also includes information cards on stretching food dollars, food safety, and cooking for one or two.