Posts Tagged: UC CalFresh
“Simply offering healthy options is not enough to motivate children to make healthy choices,” said Sheri Zidenberg-Cherr, UC Cooperative Extension specialist in the Department of Nutrition at UC Davis.
“Moreover, imposing restrictions rather than providing children with options to make healthy choices can have long-term negative effects,” said Rachel Scherr, assistant project scientist, also in the UC Davis Department of Nutrition.
In 2012, more than one-third of children in the U.S. were overweight or obese, according to the Centers for Disease Control and Prevention. Studies have shown that obese children are more likely to be obese as adults, increasing their risk for health problems including heart disease, type 2 diabetes, stroke, cancer and osteoarthritis. To target the complex issue of eating habits, Zidenberg-Cherr and her UC Cooperative Extension and UC Davis colleagues designed a school-based program and tested it in Sacramento and Stanislaus counties through the leadership of UCCE nutrition, family and consumer science advisors Terri Spezzano and Yvonne Nicholson.
“Parents shared with me that their children are voicing input on meals and asking if they can add fruit to their salads,” a participating teacher told the researchers.
During the first year that the Shaping Healthy Choices Program was implemented in Sacramento County schools, the number of children classified as overweight or obese dropped from 56 percent to 38 percent. The participating students also improved their nutrition knowledge, ability to identify different kinds of vegetables and amounts of vegetables that they reported eating.
“I tried zucchini and yellow squash when I was little and didn't like it, but now I tried it and I love it!” said a 9-year-old student.
The Shaping Healthy Choices Program takes a multifaceted approach, combining nutrition education with family and community partnerships, regional agriculture, foods available on school campus and school wellness policies.
The garden-enhanced, inquiry-based nutrition curriculum was developed by Jessica Linnell, a doctoral candidate in the Graduate Group in Nutritional Biology; Carol Hillhouse, the School Garden Program director at the Agricultural Sustainability Institute; and Martin Smith, a UCCE specialist in the Departments of Human Ecology and Population Health and Reproduction. The family and community partnerships featuring family newsletters were developed by Carolyn Sutter, a graduate student in the Graduate Group of Human Development, and Lenna Ontai, a UCCE specialist in the Department of Human Ecology. Lori Nguyen, a doctoral candidate in the Graduate Group in Nutritional Biology, Sheridan Miyamoto, postdoctoral scholar in the Betty Irene Moore School of Nursing, and Heather Young, dean of the Betty Irene Moore School of Nursing, organized community-sponsored health fairs.
The UC Cooperative Extension and UC Davis team worked with classrooms to use Discovering Healthy Choices, a standards-based curriculum that incorporates interactive classroom nutrition, garden and physical activity education for upper elementary school students. Teachers partnered with UCCE to incorporate cooking demonstrations to show the connections between agriculture, food preparation and nutrition. To reinforce the lessons at home, Team Up for Families – monthly newsletters containing nutrition tips for the parents – were sent home with the students. School Nutrition Services purchased fruits and vegetables from regional growers and distributors to set up salad bars and prepare dishes made with fresh produce. The Shaping Healthy Choices Program activities were integrated into the school wellness initiatives.
“My students shared things they learned about safe food handling and safety in cooking,” said a teacher who participated in the study. “Parents said their children want to help in preparing meals at home.”
“My daughter is more interested in trying new foods and eating more fruits and vegetables,” reported one parent. “She often surprises the family by making a surprise salad snack for everyone.”
Preliminary analysis shows that nine months after the classroom education ended, the decrease in the students' body mass index percentiles, or BMI percentiles, was sustained. “This is a big deal,” said Zidenberg-Cherr, while cautiously encouraged by the program's success. “We are in the process of analyzing several aspects of the program — the data set is so complex and I have to feel 100 percent confident in our statements.”
Through a partnership with UC CalFresh, the researchers have expanded the comprehensive program to schools in Placer, Butte and San Luis Obispo counties. Determining feasibility for expansion of the program for broader dissemination is planned for the 2015-2016 school year.
This project was funded by grants from the UC Division of Agriculture and Natural Resources and the U.S. Department of Agriculture.
The University of California Global Food Initiative aims to put the world on a path to sustainably and nutritiously feed itself. By building on existing efforts and creating new collaborations among UC's 10 campuses, affiliated national laboratories and the Division of Agriculture and Natural Resources, the initiative will develop and export solutions for food security, health and sustainability throughout California, the United States and the world.
In 2011, the U.S. Department of Agriculture unveiled a new food graphic, MyPlate, to remind consumers to choose healthier foods. Work by Cooperative Extension in California that began years earlier influenced the adoption of MyPlate by USDA. Nutrition educators in California began using a plate graphic with USDA's My Pyramid several years ago in a research project with Expanded Food and Nutrition Education Program (EFNEP) and UC CalFresh Nutrition Education Program participants. While evaluating the use of their graphic, which was very similar to USDA's MyPlate, UC Cooperative Extension nutrition advisors found that a graphic depiction such as the one USDA is using for MyPlate is abstract for many families.
“We discovered that our clients need to see photos showing real food combinations in order to apply the MyPlate message to real food choices,” said Cathi Lamp, UC Cooperative Extension nutrition advisor. “They prefer to learn by viewing photographs with foods and meals they eat to see how it works and how they can implement the guide in their lives.”
They evaluated the behavior of consumers who were trained with the revised Plan, Shop, Save and Cook curriculum with photos of food and compared it with the results of the original version of the lessons.
“Everybody enjoys looking at pictures of foods,” said Lamp. “So what we have now in our nutrition classes are lots of photographs of healthy examples.”
To listen to an interview with Cathi Lamp about My Healthy Plate in Spanish, visit Enseñando a comer ‘con sabor latino' con MiPlato at http://ucanr.edu/sites/Spanish/Noticias/radio/?uid=5983&ds=199.
For more than 100 years, the University of California Cooperative Extension researchers and educators have been drawing on local expertise to conduct agricultural, environmental, economic, youth development and nutrition research that helps California thrive. UC Cooperative Extension is part of the University of California's systemwide Division of Agriculture and Natural Resources. Learn more at ucanr.edu.
“I've reached more than 500 adults in the last year – in places like Exeter, Porterville, Cutler and Goshen,” Escalante said. “I go to senior centers, churches, welfare-to-work programs.”
Escalante visits each facility four times for one-hour sessions that include lessons from UC's research-based “Plan, Shop, Save, Cook” curriculum, plus physical activity and a cooking demonstration. Last week, Escalante presented the training to senior citizens in Exeter, a city of 10,000 near the Sierra Nevada foothills.
“When I go around the valley to different sites, a lot of people are familiar with ranch,” Escalante said holding up a bottle of dressing. “They like ranch, they use ranch for everything – pizza, fries, chicken wings and then we drench it on our salads. But did you know just two tablespoons is 160 calories. What if we switched it up, and tried a little honey mustard dressing? Two tablespoons is only 70 calories.”
Escalante explained the difference between good fats and bad fats and she taught the participants best practices for budget-minded grocery shopping.
Look at quantity, store-brand products and convenience to find savings, Escalante advised. Buying in bulk is often cheaper, but for seniors living alone, it may not be the most economical choice.
“You have to look at the size of your household,” Escalante said. “If we are going to save a few pennies buying the larger amount, but it's going to go to waste, it's not worth it. You have to look at the unit price, but also your household.
After leading the nutrition lesson, Escalante encouraged everyone to move to the beat of a Latin tune.
"Come on everybody, let's get up," she called. "You can do it sitting down. If you're sitting down, use your hands. If you can stand, go around in circles."
To close the class, Escalante whipped up a “monster smoothie,” which looks like “something that oozed out of a swamp, but tastes great and has monster nutrition,” said the recipe handout. A key ingredient is kale, a leafy green that contributes vitamin A, vitamin C and vitamin K, plus the minerals copper, potassium, iron, manganese and phosphorus. Find the recipe below the video:
- 2 cups chopped kale
- 1 overripe banana, cliced
- 1 apple, cored and chopped
- 1 cup frozen blueberries
- 1 cup plain low-fat yogurt
- 1/2 cup orange juice
- 2 tablespoons toasted almonds or walnuts (optional)
- Put the kale, banana, apple, blueberries, yogurt, orange juice and nuts in athe blender. Put the top on tightly.
- Turn the blender to medium and blend until the mixture is very smooth.
- Serve right away or store in a thermos or covered in the refrigerator up to 4 hours.
As the school year comes to a close, the schools we work with are humming with end of the year festivities. Students are looking forward to summer break, but always ask if we will be on campus teaching nutrition next school year. The answer is an enthusiastic yes!
As we say our temporary goodbyes for the summer, we've been reflecting on all of the wonderful experiences we've had. UC CalFresh staff really enjoy collaborating with teachers dedicated to helping children and families build healthier lifestyles. It's a joy to see children learn to make healthier choices over the school year.
Here are some of the highlights from our work in community nutrition education that we couldn't wait to share!
The above images capture just a glimpse into the exciting world of nutrition education. This year we've celebrated alongside parents who have earned a certificate in our class series, helped establish nutrition corners to promote healthy eating, and so much more! We can't wait to see what next school year holds!
To learn more about the nutrition education happening in Fresno County, visit the UC CalFresh blog.
To supplement their food supply, Californians can turn to the CalFresh program, which was formerly known as food stamps. The federal program is called the Supplemental Nutrition Assistance Program, or SNAP.
To help CalFresh participants stretch their food dollars and maintain a nutritious diet, the University of California’s CalFresh Nutrition Education Program offers a series of four workshops called "Plan, Shop, Save and Cook." In a follow-up survey, UC Cooperative Extension advisors Dorothy Smith and Marcel Horowitz found that one-third of the 1,373 people who participated in the workshops said they weren’t running out of food by the end of the month as often.
In the first workshop, people learn the benefits of preparing a balanced meal plan. To do this, they discuss building meals around store specials, foods on-hand and leftovers, while including family favorites.
During the second workshop, participants read the nutrition labels on foods and learn how to make the best nutritional choices while shopping.
In the third workshop, UC CalFresh instructors show the participants how to determine the least expensive options for the items on their grocery list. For example, if buying beef, chuck roast is cheaper and contains less fat than sirloin. Unit pricing, bulk purchases, generic brands, convenience items, alternative protein sources and preventing spoilage and waste are things to consider when choosing food products.
During the final workshop, the participants prepare and taste dishes made with low-cost nutritious foods. They put their new knowledge into practice by creating a one-week meal plan.
In San Luis Obispo and Santa Barbara counties, UC CalFresh have teamed up with local food banks to encourage families to eat more fruits and vegetables. Using fresh produce from the food banks, UC CalFresh nutrition representatives prepared fruits and vegetables in healthful dishes, which were tasted by participating families.
UC CalFresh is showing Californians that nutritious and tasty meals don’t have to cost a lot.