- Author: Nancy Zumkeller
- Editor: Emily Harris
Many people view summertime as a lazy, relaxing time of year, but not the 25 senior citizens at Fresno's Lafayette Community Center and Pinedale Community Center. These seniors spent their summer learning about maintaining a healthy lifestyle by including more fruits and vegetables in their daily diet.
Nutrition Educator, Consuelo Cid, teaching seniors at Lafayette Community Center how fruits and vegetables contain many vitamins and minerals our bodies need daily.
The UC CalFresh Nutrition Education program collaborated with Fresno's Parks and Recreation Department to offer senior citizens in the Fresno community no-cost, nutrition education classes over a 5-week period. The Eat Smart, Live Strong curriculum gave seniors tips on how to include more fruits and vegetables in their diet and how to save money while still eating healthy foods. Seniors were also able to taste quick, inexpensive and healthy recipes prepared by the UC CalFresh staff every week during the series.
Nutrition Educator, Consuelo Cid, demonstrating how to cool down after doing any physical activity with seniors at Lafayette Community Center.
The seniors at both community centers also learned about physical activity because it is an integral part of a healthy lifestyle. Everyone participated in learning four new exercises at each class session along with the proper way to warm up and cool down when exercising. Participants graduated after the 5-week session with a certificate of completion from the University of California and nutrition education reinforcement items to remind them to continue on their journey towards a healthy lifestyle. These items included reusable shopping bags, cookbooks, reusable water bottles and fruit and vegetable scrub brushes. The seniors expressed how informational and fun these classes were for them, and promised to continue eating fruits and vegetables every day and participating in at least 30 minutes of physical activity most days of the week.
Nutrition Program Coordinator, Kristi Schultz-Sharp, with the Eat Smart, Live Strong graduates at Pinedale Community Center.
- Author: Angelica Perez
- Editor: Emily Harris
Parents at Jefferson Elementary School were thrilled to begin the Plan, Shop, Save and Cook Series. They were excited to learn about ways the class could help them save money when it comes to healthy cooking at home and also learn ways to plan healthy meals. Many activities were included during the lessons, which allowed them to apply the skills they learned. One activity had the parents first create a meal plan and then plan their shopping lists. This activity allowed them to see the food groups they were eating plenty of, and which other food groups were being left out.
Jefferson parents planning their families' meals for the week and creating their shopping lists.
As the lessons continued throughout the weeks, many of the parents were eager to share their success in balancing all of the food groups on MyPlate to ensure balanced diets. Others shared their new found awareness of store flyer sale items, which included seasonal fruits and vegetables. Many parents also learned how low their whole grain consumption was, and began incorporating more whole grains into their meals. A couple of the parents even shared that they made our enchilada casserole at home and their families loved it, not knowing that they were eating whole grain brown rice!
Nutrition Educators, Araceli and Angelica, with some of the parents from the class who received their certificate of graduation from the Plan, Shop, Save and Cook Series.
Overall the class was very successful and we had 7 parents graduate the Plan, Shop, Save and Cook Series. Many parents appreciated learning nutrition information provided during the class by mentioning how useful it was for them to ensure that they make everyday, healthy eating a positive and simple, one step at a time, change. They know that these changes will make an extreme difference in their overall health and the health of their families.
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Interested in bringing an adult nutrition education class to a school or community center near you? Contact our Adult Nutrition Program Supervisor, Javier Miramontes, at 241-7531 or jfmiramontes@ucanr.edu for more information.
- Author: Evelyn Morales
- Editor: Emily Harris
Every year UC CalFresh hosts a two-week rotation for each intern in Fresno State's Dietetic Internship Program. During their time with UC CalFresh, the dietetic interns visit various communities in Fresno and Madera Counties and gain skills and experience with program development, youth and adult lesson demonstration and indirect nutrition education.
Pete meets the Fresno State Dietetic Interns!
On August 19th, the dietetic interns arrived at UC Calfresh to learn more about our program and its role in the community at our Intern Orientation. The interns received information regarding the University of California and its dedication to getting research-based information to the public, and the role the UC Calfresh Nutrition Education Program plays in creating healthier families in Fresno and Madera Counties.
The interns were able to see how nutrition education is implemented for elementary school kids in a demonstration of our lesson, "Mystery Vegetables."
No class is complete without a physical activity break. Here the interns participate in a JAMmin Minutes Deskercise video.
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Pete the MyPlate Superhero is excited for each intern to visit and work with UC Calfresh. You will be able to read about each interns experience in our Intern Reflection Series.
- Author: Tacu Vang
- Editor: Emily Harris
On August 2nd, 2016, UC CalFresh was invited by the Housing Authority of Madera to participate in their National Night Out event. National Night Out is an annual event that is celebrated on the first Tuesday of August. Neighboring communities work together with law enforcement to create a culture of partnership for safer communities. UC CalFresh presented the workshop, "Milk is For Me," while the Housing Authority of Madera passed out books to children in the communities. National Night Out occurred at three different neighboring communities: the Malone Apartments, the Knox Apartments, and the Kennedy Apartments. UC CalFresh spent a total of 45 minutes at each site, which was a new, mobile approach that the team has not tried before.
Nutrition Educators, Angelica Perez and Maira Enriquez, work together to educate community residents.
All of the great books that were given out to the neighboring communities.
The UC CalFresh team working hard throughout the evening.
All in all, there was a great turn out for National Night Out in Madera, and the community loved the nutrition information and books they received. It was wonderful to see the residents partner with local law enforcement on a hot day to promote this event. The UC CalFresh team met many great people and hopes to be apart of this event next year.
- Author: Araceli Delgadillo
- Editor: Emily Harris
Pizza is a favorite dish for many people. Pizza can be rather unhealthy between the dough, sauces and certain toppings. This recipe offers a quick and easy way to put a healthier spin on this classic dish by using items that you might already have in your pantry.
Tortilla Pizza
Image Source: California Department of Public Health
Ingredients:
12 corn tortillas, small (or flour tortillas)
Vegetable oil (or margarine)
1 can of refried beans (16 ounces)
¼ cup onion (chopped)
2 ounces fresh or canned green chili peppers (diced)
3 tablespoons red taco sauce
3 cups of vegetables, such as broccoli, mushrooms, spinach, and red bell pepper (chopped)
½ cup cheese, shredded part-skim mozzarella
½ cup cilantro (chopped, fresh, optional)
Directions:
1. Brush one side of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
2. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
3. Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
4. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon of taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
5. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.
Source: California Department of Health Services, Healthy Latino Recipes Made with Love
California Latino 5-A-Day Campaign via
