Cocinando Saludable Cooking Healthy By Linda Ferber, MS, RD San Diego Nutrition Network From People...
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Transcript of Cocinando Saludable Cooking Healthy By Linda Ferber, MS, RD San Diego Nutrition Network From People...
Cocinando SaludableCocinando SaludableCooking HealthyCooking Healthy
By Linda Ferber, MS, RDBy Linda Ferber, MS, RDSan Diego Nutrition NetworkSan Diego Nutrition Network
From People to Policy:From People to Policy:Empowering Healthy ChangeEmpowering Healthy Change
August 7, 2003August 7, 2003
A program of:• San Diego Nutrition
Network• Through California
Department of Health Services– Project LEAN– California Nutrition
Network– California 5 a Day
San Diego Nutrition Network
• Mission: to unite, educate and advocate for healthier food choices and increased physical activity for the people of San Diego County.
• United campaign: to increase servings of fruits and vegetables among our target populations.
• Initial message: “Eat one more serving of a fruit or vegetable every day.”
Social Marketing• Formative Research
– Problem identification– Existing data– Focus Groups– Surveys– In-depth interviews
• Segmenting the Audience– Pilot Project, Neighborhood Healthcare, Escondido
Social Marketing Mix• Product: increase fruit or vegetable intake by one
serving a day • Price: overcome barriers to get benefits• Place: schools, grocery stores, WIC sites,
community health centers• Promotion:
• Cooking classes on fruits and vegetables that show how to shop, store and prepare fruits and vegetables
• Low cost, easy and tasty recipes that are culturally relevant.
Cooking Classes
• Pilot Project, 2002at Neighborhood Healthcare, Escondido– 3 trained Promotoras delivered a new 2-session fruit
and vegetable cooking curriculum to 180 peers– A pre- and post- intervention survey was given to
participants regarding daily fruit and vegetable intake at baseline and again at least 1 month after the classes.
Results
• Mean Fruits and Vegetable intake increased by 2.27 servings
• Mean total knowledge more than doubled from pre to post intervention
• Percent “Very Confident” that they were able increase their servings of fruit and vegetables increased 26%
3.37
4.28
2.52
3.88
5.89
8.16
0
1
2
3
4
5
6
7
8
9
Ser
vin
gs
Fruits Vegetables Fruits & Vegetables
Mean Number
Pre- and Post-Intervention Fruit and Vegetable Consumption
Pre-Intervention Post-Intervention
Pre- and Post-InterventionFruit and Vegetable Knowledge and Confidence
Mean Total Knowledge(Max 16) Percent "Very Confident"
Able to Increase Fruit &Vegetable Consumption
6.66
14.5
47
73
0
10
20
30
40
50
60
70
80
Pre-Intervention Post-Intervention
p -value = 0.0001
How to Prepare Fruits
How to Prepare Vegetables
The Questions
Discussion• What are the benefits of eating fruits/vegetables?• How many fruits/vegetables do we need to eat?• How do we choose the freshest fruits/vegetables?• What is the best way to store fruits/vegetables?• What is the best way to wash fruits/vegetables?• What are some tips for preparing fruits/vegetables?
Questions, cont’d
Cooking DemonstrationNow put on your apron!
• What are some good ways to cook fruits/vegetables?• Why is it good to know how to cook fruits/vegetables?• Optional: How do we follow a recipe?
QUESTION 3: HOW DO WE CHOOSE THE FRESHEST FRUITS? (Objective 2)
What to say: Here are general tips for choosing fruits:● Buy in season.● Review handout: A Guide to Fruits and Vegetables in Season.● Look for locally grown fruits at fruit and vegetable stands, farmers’
markets and in grocery stores.● Choose fruits that look fresh and firm.● Choose fruits with bright colors.● Buy only what you need.
Fruit Demonstration
• First, I always wash my hands before preparing any food.
• Now I’m going to show you how to make _____.• The ingredients for this recipe are __________.• Here are the steps to follow:• While doing the cooking demonstration:
The Recipes
• 50 recipes that satisfy the 5 a Day criteria• Tasty, economical and culturally pleasing• Include top 5 fruits and vegetables that the
Latino audience wanted to learn about:• Apples, Berries, Banana, Mango, Grapes• Broccoli, Carrots, Corn, Greens, Cabbage
Bring it home