HEALTHY EATING,


Healthy Eating Strategies for At-Risk

             Presented by:
               Joan Miller
            Peter di Lorenzi
     Washtenaw County MSU Extension
        Family Nutrition Program
                                  HEALTHY EATING,
                                   ACTIVE LIVING!
          Healthy Eating Strategies for At-Risk Populations
Presented by:
Joan Miller
Peter di Lorenzi
Washtenaw County MSU Extension
Family Nutrition Program

                                 Program Intervention

 A variety of educational programming is offered through Michigan
State University Extension in cooperation with Washtenaw County

Nutrition and food safety education is a division of Family and
Consumer Sciences. Classes are offered in:
   General Nutrition Education
   Food Safety for food service professionals
   Nutrition Education for low-income audiences called the
      Family Nutrition Program

Family Nutrition Program Intervention:
   USDA grant funded nutrition and food safety education
   Fifty percent of any audience must be food stamp eligible
   With the new grant year beginning October, 2004 fifty percent
     of any audience will need to be food stamp applicants or

Family Nutrition Program Goals include:
   Sharing excellent programming in nutrition and food safety
   Fusing the concepts of healthy eating and active living.
   Assisting the financially disadvantaged with food security
   Assisting low-come populations in making healthy choices that
     are inexpensive and easy to prepare.
   Creating client centered programs based on specific elicited
   Helping all program participants in developing understanding
    of nutrition, safe food preparation and storage, and
    community resources regarding food.
   Creating long-term impact and establishing ourselves as a
    community resource for food safety and nutrition information.
   Developing long-term relationships with sponsors, participants,
    and the community served.

                   Program Implementation

The Family Nutrition Program is implemented by using a core body
of research based data compiled by Michigan State University. This
includes brochures, bulletins, and curricula written and published by
the University augmented by other academic and research
    County educators and instructors organize these materials into
       presentations structured to meet the needs of specific
       audiences. Examples include:
           “Eating Right is Basic” an easy “how to” of cooking
           “Jump Into Foods and Fitness” Nutrition information and
             activities for youth
           “Food Safety for Seniors”
           “Better Bones, Brighter Futures” A curriculum dedicated
             to the prevention of osteoporosis
    To duplicate programming within an organization a
       representative would need to complete the series and purchase
       the curriculum from Michigan State University.
    Often our department creates our own style of programming as
       demonstrated today with Lo-tech.
           LOwer-fat, sugar, salt
           T-tasty
           E-easy
           C-cheap
           H-healthy

Family Nutrition Program Implementation:
   Programs are tailored to meet recipient needs
      A group series of four-six sessions
      A one-time group presentation
      Home visits

 Create a modular approach that partners with agencies or
  County departments to:
      Teach programs directly to your clients
      Train your staff to presents some aspects
      Create and leave materials for you
      Show you how to obtain equipment and program
 Resources for program implementation include:
      Michigan State University research based materials
      Partnerships within the County including:
            1. WIC – Project Fresh
            2. Head Start – Classroom and parent meeting
            3. Community Support Treatment Services –
               Developmentally disabled and Chidester Place
            4. Washtenaw County Juvenile Detention
 Our work outside County services includes non-profit groups
  assisting low-income populations. Educational Initiatives
  created within Washtenaw County and reported to Michigan
  State University include:
      Youth-at-risk:
           1. Arbor Heights
           2. Ozone House
           3. Father Pat Jackson’s House
           4. Park Ridge Youth Center
           5. Peace Neighborhood
           6. Help Source group homes
      Low-income seniors:
           1. Sequoia Place
           2. Carpenter Place
           3. Parkway Meadows
           4. Cranbrook Towers
           5. Towne Center
           6. Chidester Place
           7. Clarke East Towers
           8. Foster Grandparents
         Low-income residents in the Ypsilanti Gateway-a
          collaboration to increase services to Gateway residents:
             1. MSUE
             2. Growing Hope
             3. Washtenaw County Public Health
             4. Ypsilanti City Government
             5. Chidester Place
             6. University of Michigan Life Skills
             7. Eastern Michigan University Center for Community
             8. The Center for Independent Living
             9. Hope Administration
             10. Oasis Cafe
         Mentally and physically disabled and the
          developmentally disabled:
          1. Full Circle Day Treatment Center
          2. Center for Independent Living

                       Program Outcomes

Because we are a direct intervention program, outcomes are
measured in a statistically simple fashion for MSU and USDA
purposes. Participants in our program often provide aggregate
numbers for other County departments and private grant funders.
Evaluation techniques include:
   A series of four-six lessons includes a pre and post test
     administration. The evaluation tool is specifically geared to the
     age group being measured. The data is entered. Michigan
     State University assesses the data for impact.
   One-time presentations are measured with a simple evaluation
     that rates program content benefits, attitude change, and
     intended use on a scale of one to five. These evaluations are
     also sent to Michigan State University quarterly. Results are
     analyzed and impact reported.

Program Outcomes include:
   Increased knowledge of nutrition and food safety in a variety
     of applications.
   Increased knowledge of healthy food choices specifically as it
    relates to the perimeters of low-income and chronic disease.
    Many are without experience in this area and as a result often
    choose poorly.
   Improved knowledge of simple food preparation and food
    preservation with increased confidence in food selection and
    preparation skills.
   How to stock a home with healthy items, including a set of
    written guidelines.
   The importance of active living and exercise in conjunction with
    healthy cooking and eating.

Lessons Learned:
    Do not approach any presentation with a rigid and structured
     attitude. Instead, begin by asking participants what they
     want and need and how we can help them to achieve it.
    Carefully assess the audience composition and their goals
     before designing a program format.
    Understand the necessity and value of partnerships. We
     achieve broader and deeper impact through long-term
     cooperation with colleagues.
    Develop volunteer assistance. Our department is small and we
     often do not have the time and resources to do all that is asked.
     Dedicated volunteers contribute to the success of our program.
    Keep expectations realistic. We often encounter resistance
     when an audience is forced to attend. To overcome this ask
     what they need and listen to their responses!

To Replicate:

The USDA grant partnership with Michigan State University disallows
exact replication. To implement nutrition education of this nature in
your organization you must first assess your needs and eligibility
requirements. We would be happy to assist with this, as well as meet
with you to determine how we may best meet your organization’s
needs, whether they are:
    Actual programming with groups or individuals
    Train the trainer approach
    Providing program materials and resources
    Assessing community resources available to meet your needs
htt:p:// – Food and Nutrition Information Center - Center for Nutrition Policy and Promotion – Department of Health and Human Services
http://www.nih:gov – National Institute of Health – Centers for Disease Control and Prevention – U.S. Department Health and Human
Services Food Code - Healthy People Healthy Goals
http://www.ers.usda/briefing/DietandHealth/data/nutrients/table6 – USDA
Economic Research Service on diet and health – U.S. Census Bureau demographic data - Michigan Behavioral Risk Factor Surveillance System - Michigan Department of Agriculture Home
Page - FIA Home page – Michigan League for Human Services - Food programs for Michigan
residents – WIC income
eligible guidelines – Second Harvest - Hunger in America 2001 – Michigan data food programs/states/mi.pdf – Federal Food
Program Enrollments for Michigan - Food Stamp Nutrition
Connection - Youth Risk Behavior Surveillance
System - Children and Nutrition – Kids Count Website - Kids Count data - Children and
Nutrition - 2000 U.S. Census
demographic data on children - U.S. Child Health, 2000
http://www/ - Federal Interagency Forum Aging
related statistics – National Osteoporosis Foundation – American Dietetic Association American Dietetic
Association Food and Nutrition Information – Local Food Sources

http://www.hc – and Fitness.pdf.url
 Lo-T.E.C.H. Cooking & Eating
         and H.E.A.L


 Are We Walking the
Healthy-Eating Walk?

         Washtenaw County Health Improvement Plan
            HEALTHY EATING, ACTIVE LIVING! Conference
                 WISD Teaching and Learning Center
                                 Ann Arbor, Michigan
                                         May 7, 2004
                          Presenter: Peter di Lorenzi
    Or Are We Just Talking the Talk:
             Taking Stock

In spite of our professional roles as health and nutrition
professionals we often allow ourselves fall into the overscheduled,
catch-as-catch-can, convenience-centered cooking and eating
patterns that beset many of our clients and service recipients.

We accept these as circumstantial realities, but they can be a
basis for empathy and identification with our clients’ situations and
an important source of personal prodding to heeding our own
words and to practicing the nutritional suggestions we preach.

How many of us, in our own lives, bother to cook on a regular

To what extent do we get out nutrition from vending machines,
prepared food packages, fast food, deliveries, or take-out?

Do we teach our children to cook and taste?

Have we, in fact, ever bothered to learn to cook well ourselves?]

Do we portray the joy of shopping, cooking, and breaking bread

Do we serve as role-models for enjoying a wide variety of
ingredients and flavors --- or are we role-models of stubborn,
narrow, regressive rigidity in what we will eat?

Do we value “convenience” as the highest culinary and nutritional

When we do cook, do we practice what we preach to our clients?

Do we consume animal and saturated fats regularly?

Do we base our cooking on butter or margarine, mayonnaise,
dairy-based dressings?
Do we use large quantities of cheese as a primary means for
flavoring grains and vegetables?

Do we avoid foods high in empty calories, particularly sugar. Do
we eat sweets regularly?

Do we flavor meats, vegetables, grains --- even sweet potatoes
and fruits --- with high-sugar flavorings and condiments such as
ketchup, barbecue sauce, sweet dressings, glazes, marshmallows,
etc. etc?

In our own families, as with our clients, we are wonderfully placed
to share and to portray healthy eating and cooking values that can
be of immense benefit to all concerned. Especially for kids,
nutrition is crucial for health, resistance to disease, growth, and
academic performance. Additionally, healthy eating habits and a
respect, even a love, for family cooking, however irregular, is a true
“head-start” on lifelong healthy eating and living patterns.

Today’s program will demonstrate a few examples [with recipes] of
tasty, easy, cheap, and healthy cooking ideally suited to the two
audiences that are the focus of this conference: busy,
overscheduled health professionals --- you --- and those who
receive their services. By incorporating the healthy cooking and
eating attitudes they exemplify into our own lives, we will be much
better equipped to walk the nutritional walk --- and to share it
with adults, kids and families who so desperately need them
incorporated into their lives.

                                                      Peter di Lorenzi

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