- (Condition Change) Improved individual and household financial stability
- Author: Andra Nicoli
- Author: Pam Kan-Rice
- Author: Mary Vollinger
- Author: Laura Vollmer
CFHL, UCCE San Mateo partnership with JobTrain results in 128 adult students increasing food resource management life skills, contributing to UC ANR's public value of safeguarding abundant, healthy food for all California.
Research indicates that approximately 134,443 people in San Mateo County live at or below 185% of the poverty level and 18% are SNAP-Ed eligible. Given the pandemic and ongoing economic crisis, this number is expected to grow next year. Of the SNAP-Ed eligible population, 66% of adults are overweight/obese.
How UC Delivers
To address these health concerns, CalFresh Healthy Living, UCCE San Mateo County (CFHL, UCCE) has partnered with JobTrain, a non-profit education and training institution delivering the food resource management curriculum “Plan, Shop, Save and Cook” to adult participants for the past eight years. JobTrain provides career training in fields such as culinary arts, certified nursing assistant (CNA), medical assistance, carpentry, building maintenance, and IT support and services. While this training enables students to move from unemployment into careers offering self-sufficiency, the nutrition and food resource management classes offered through partnership with CFHL, UCCE offer important life skills in consumer decision making, dietary health and wellness.
“These valuable life skills complement the vocational training they receive at JobTrain,” said Elaine Silver, Nutrition Educator for CFHL, UCCE in San Mateo and San Francisco counties. During lessons, JobTrain students learn about MyPlate, shopping on a budget, preparing healthy meals and snacks for families, reading food labels, and the importance of physical activity.
Since October 2020, 128 JobTrain students have taken Silver's virtual Plan, Shop, Save and Cook lessons. In past years, these lessons were delivered in person, but switched to Zoom during COVID-19 stay-at-home orders to allow JobTrain students to continue building these important life skills.
Overall, 88% of the students reported improvements ranging from 43% comparing unit prices more often to 60% reading/using nutrition facts labels more often. In addition, 28% of participants reported running out of food less often before the end of the month – suggesting they were more food secure after taking the course.
“I started cooking healthier meals for my family, including veggies,” wrote one survey respondent. “Some of the changes I've made is that I now look at the unit price, just to make sure I am getting my money's worth,” wrote another student. “Also, I have started taking a grocery list with me so that I can make sure I can stay on budget and not buy things that I do not need.”
These outcomes demonstrate how CFHL, UCCE San Mateo County is contributing to UC ANR's public value of safeguarding abundant and healthy food for all Californians. When asked about the impact these virtual classes have had on students' lives, the feedback from JobTrain's instructors has been overwhelmingly positive. In addition to increasing food resource management, instructors noted how much students look forward to classes, how they benefit from incorporating new healthy practices, and that learning more about healthy living helps bolster education for students entering the healthcare field.
- Author: Deepa Srivastava, Ph.D.
Adult participants adopted food and financial resource management practices and improved their food security and household financial stability.
The COVID-19 pandemic has increased food insecurity among community's most vulnerable population. Food insecurity is a major public health issue in which low-income individuals are disproportionately affected. While people with limited incomes face many constraints that negatively impact their food resources and access to foods, employing food and financial resource management knowledge and skills may help promote a healthy diet and stretch food budgets, ultimately increasing food security and food resiliency.
How UC Delivers
In 2020, UCCE Tulare Nutrition Educator- Elia Escalante recruited Supplemental Nutrition Assistance Program - Education (SNAP-Ed) eligible and limited resource adults from local community-based agencies and schools to administer CalFresh Healthy Living, UC (CFHL, UC) nutrition education programs. Elia implemented two evidence-based CFHL, UC food resource management curricula. The Plan, Shop, Save and Cook (PSSC), is a 4-weeks series-based curriculum through which participants learned how to plan nutritious meals for their family in a budget, and taste a healthy, low-cost recipe. A majority of PSCC participants were female (92%), Hispanic (92%) and in the age range of 18-59 years (88%). Making Every Dollar Count (MEDC) is a 4-weeks series-based curriculum through which participants learned how to set goals and manage resources effectively to eat healthy and stretch food dollars. All MEDC participants (n=44) were female with a majority of participants being Hispanic (98%) and in the age range of 18-59 years (95%). All participants who completed PSSC pre-post and MEDC retrospective surveys received graduation certificate.
PSSC Outcome Assessment: Of the 60 participants who completed the PSSC pre-to-post surveys showed significant improvements in the following areas: plan meals (85%, p<.001), compare unit prices (86%, p<.01), shop with a list (81%, p<.001), think about health choices (95%, p<.001), use nutrition facts label (82%, p<.001), all five behaviors-plan, price, shop, think, fact (61%, p<.001), and use MyPlate (74%, p<.001). As a result of attending PSSC classes, participants shared their successes: “I had several changes- eat healthier; use right portions, less salt, more water; use less sugar and add more fruit and vegetables”; “I have stopped buying sodas; I make more infused waters with fresh fruits and vegetables.”
MEDC Outcome Assessment: Of the 44 participants who completed the retrospective MEDC survey improved behaviors in the following areas: 84% wrote a personal goal, 93% used choice-making steps with decision, 86% identified community resources they can use, 67% checked to see if they are eligible for Earned Income Tax Credit, 100% used one of the easy ways to save on food, and 93% determined using coupon is better than buying store brand. And the fact that 82% saved money demonstrates that improved household financial stability, and 95% reporting that they made food last until they have money to buy more demonstrates improved food security.
As a result of attending MEDC classes, participants shared their successes: “Make better choices, plan my purchases and make my money last longer”; “I learned to compare prices when shopping.”
Overall, the outcome evaluation results indicated that a combination of food and financial resource management education is critical to enable parents to know how to make the best choices with the existing resources and to keep within a limited budget so that the household does not lack money and other resources for food. Collectively, these measured outcomes demonstrated learning and practices adopted by the participants that can lead to improved food security and financial well-being.