Nutrition

Growing Gardens, Growing Health in Norwalk

The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

student in Norwalk with strawberry in the garden
Photo: Heather Peracchio

Growing Gardens, Growing Health connects low income parents and their children to instruction, hands-on practice, and resources for gardening, nutrition, and cooking in order to encourage healthier food choices for the whole family. Over the course of the past 6 summers, participants worked with a Registered Dietitian Nutritionist from EFNEP and certified master gardeners from Extension to plant and grow fresh vegetables and herbs. Over ten weeks, families received practical, family- and budget-friendly information about nutrition and built essential skills by making fun, healthy recipes. Each week children of the families learned about MyPlate and the food groups through fun and interactive games and activities with the help of EFNEP volunteers and an Extension summer intern.

Economically disadvantaged families were recruited to participate in a 10-week, hands-on, nutrition and gardening education program (n=35). Program goals were to enhance participants’ knowledge, skills, and self-efficacy associated with purchasing, preparing and consuming produce; incorporating physical activity into everyday life; and gardening and growing produce for personal use. Childhood obesity rates are higher than national average, 39% in this city. The Growing Gardens, Growing Health program helps families work together to grow fruits and vegetables on a community farm, learn about nutrition and how to prepare healthy foods in the on-premises, fully equipped kitchen classroom, and enjoy the freshly prepared fruit/vegetable-based meals as a group seated around the table. Local health department educators partnered with University Extension educators including a Registered Dietitian Nutritionist (RDN), bilingual program aide, Master Gardener (MG) volunteers and student volunteers to implement this program. Data collection included a pre-post survey (n=21), and participants demonstrated increased readiness to change physical activity behaviors (47%), cooking behaviors with vegetables/fruits (40%) and consumption of 5 servings vegetables/fruits daily (31%). A family shares, “I am so glad we committed to this. We are eating better, with more nutrition, using less of a budget.” In summary, garden-based nutrition education that is family-focused may improve physical activity, vegetable/fruit consumption and self-efficacy associated with purchasing, preparing, and consuming produce; such improvements may decrease risk of obesity.

Cooking Matters

The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

EFNEPChild First Groton funded a Cooking Matters Families program open to all school age children and parents. The plan was to improve family relations and learn a skill together. UConn EFNEP worked in collaboration in the planning, marketing and executing this successful program. We were overwhelmed with responses and had to start a waiting list for further programs. The Groton Elementary School supplied a staff member who was an asset to this program in education and facilitation. During our first class we had 13 people attend: 6 parents and 7 children, ranging 4-8 years of age. The children were very involved and one boy said “This is the best day of my life,” setting the stage for the next 5 weeks of out program. The cooking facility was very small to accommodate this large group of 13 with 4-5 staff. But everyone who participated worked together to ensure safety and fun.

At the conclusion of the program the group had really grown and come together. The comments we received from the families were “The kids are helping more in the kitchen,” “We are closer as a family,” “When is the next class, we want to sign up?” ” I never thought they would eat those things.” Hearing these comments help volunteers, teachers and staff motivated to keep doing what they are doing. Watching the children eat their creations each week is a complete success in itself. ” I didn’t think I would like it but I did,” “I have never tried ground turkey before! I will use it at home.” The families were each sent home with ingredients to make the recipe again and the stories were very interesting. “We froze the ingredients so they wouldn’t go bad and made it 2 weeks later,” “We took the ingredients and some extras to make it ours.” Each week seeing the families working together as a team meant we were doing the right thing. One obstacle that occurred included fitting the class into the families’ busy schedules, with conflicts with school, work, and health issues. Working to find times that best fit everyone’s schedules helped the participants, and they felt valued by the adjustments that were made. In conclusion all the participants stated that they would attend another session, they had fun and benefited from getting to know each other better.

Improving Nutrition in New Britain

The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

dairy smoothieThe New Britain Mount Pleasant Program was a collaboration between the Family Resource Center and Housing. The program collaborators were skeptical about participant attendance and follow through. On our first session only 5 people had signed up for the nutrition class, and 18 people showed up. Each week we had a great turn out with 10 graduates attending 10 hours of education. The amazing part of the class was how many students started to make changes. For example, B, was a student who immediately began eating more vegetables. He also changed his morning bacon and sausage routine to oatmeal. He stopped drinking soda. Instead he showed up to class with his own fruit infused water. He followed my mantra of only drink water or 1 glass of milk. Another student wrote a heartfelt note thanking me for the class. She said she “suffered from depression, and had a hard time leaving the house and being around people, and class gave me something to look forward to.” She also mentioned purchasing a blender to make healthy smoothies for breakfast (another one of my recipes). The students did not want the class to end, and vowed to come back as experts in the fall when we hold another class, and made comments like ” I was inspired by your first class” and There should be more classes like this.”

The program was centered on grocery shopping – each lesson had a grocery shopping component. Students reported saving money on their groceries through the use of mobile apps we learned about in class. They also reported changes in their grocery shopping habits. As mentioned above, a direct benefit was improved dietary habits as a result of the lessons. An unintended indirect benefit was the benefit of social support from a peer group, which helped one participant with her depression. The improvement in her depression made such an impact that it motivated her to make changes to improve her dietary intake and overall health.

Nutrition Education Outreach in Fairfield County

Nutrition Education Outreach November 2017
Submitted by Heather Peracchio
EFNEP graduates at Morris Street School in Danbury
 
SNAP-Ed programs:
Nutrition outreach at the Danbury mobile pantry reached 265 families on November 8th and the mobile pantry in Bethel on November 29th reached 183 families. 
 
EFNEP:
The Soccer and Nutrition program reached 22 children and adults on Friday November 3.  Adults and children participated in the program which follows the Cornell University Choose Health: Fun, Food and Fitness curricula.  There was a hands-on demonstration of a stir-fry recipe where parents and children participated in cooking and everyone taste tested.  The classes have been scheduled and advertised to parents for the first Friday of the month each month through October 2018.
The EFNEP adult program at Danbury’s Morris Street School Family Resource Staff began on October 16, 2017 with 24 new moms enrolled. In November, participants attended class on November 6 and November 13th, with their graduation ceremony on Monday November 27th. Below is a photo of the graduation ceremony, 16 EFNEP participants completed the program Monday evening with 6 more anticipated to graduate in December.

Healthy and Homemade Meals in Fairfield County

Healthy and homemade meals and seasonal vegetables were part of nutrition education outreach conducted by Extension educator Heather Peracchio in September. Heather works with the Expanded Food and Nutrition Education Program (EFNEP) and the Supplemental Nutrition Assistance Program Education (SNAP-Ed) and is based in the Fairfield County Extension Center. She reports on her programming for September:

SNAP-Ed programs:

Nutrition outreach at the mobile pantry in Bethel on September 27th reached a record high 220 families. United Way suspects the great increase in numbers this month might be due to families being sent flyers home in school backpacks.

nutrition education healthy homemade mealA two-part series of nutrition classes were presented at the Veterans Affairs office in Bridgeport on September 6th and 13th. One class focused on sugar sweetened drinks and how to make healthier choices, participants taste tested a fresh fruit smoothie. The other class focused on budget-saving tips like making simple cook ahead meals. All participants received a 2018 calendar and taste tested a salad with homemade honey mustard dressing and a tamale pie, both recipes were featured in the Healthy and Homemade calendar from Iowa State Extension. Dietetic intern, Anna VanderLeest, assisted with both of these classes.

Eat Smart Live Strong at Elmwood Senior Center on Wednesday, September 20th reached 42 seniors; and New Hope church in Danbury on September 27th reached 28 seniors. Each class had the opportunity to taste test a kale salad with homemade honey mustard dressing. Each senior was encouraged to continue to follow the two key healthy behaviors from the series, eating at least 3.5 cups of fruits and vegetables each day and participating in at least 30 minutes of physical activity every day. Each participant was given a 2018 Healthy and Homemade calendar as well.

SNAP-Ed participated in the Danbury Farmers market Saturday September 23rd. Participants learned all about seasonal vegetables including kale and apples. Extension educators Heather Peracchio and Juliana Restrepo-Marin offered an in-person food demonstration of a kale apple slaw. 30 participants attended the class offered on-site at the market. The next class is planned for Saturday October 14th.

This month Fairfield County Extension nutrition programs partnered with Western Connecticut Health Networks Dietetic Internship. Three dietetic interns from Danbury and Norwalk Hospital, Candido Gonzalez, Christian Aguilar and Angelina Campbell accompanied Heather to shadow and assist with programming on September 20th and September 27th.

EFNEP:

A new program combining fitness and nutrition with Extension educator German Cutz’s current 4-H soccer teams had a third class on Thursday, September 14th. Participants included 46 parents and children, where they learned about label reading and how to identify fat and sugar in common snack foods as part of the Choose Health: Fun, Food and Fitness curricula. There was a hands-on demonstration of an apple cinnamon yogurt tortilla snack where parents participated, and everyone taste tested. They also held a class Friday, October 6th.

Heather continues to coordinate with Danbury’s Morris Street School Family Resource Staff and a new EFNEP program at Morris Street School is planned Monday evenings beginning October 16th. Interested participants can contact Morris Street Family Resource Center to sign up.

Extension is a nationwide effort to give the public access to research-based information, scientific expertise, and educational programs they can use to enhance their everyday lives. UConn Extension, a program of the College of Agriculture, Health and Natural Resources (CAHNR) works in all 169 towns of Connecticut with a network of over 100 educators and scientists. Over 2,900 volunteers leverage the ability of Extension to work in every community.

Extension Internship Leads to Career Path

group photo
Heather Peracchio, Juliana Restrepo-Marin, Cheng Li – a Ph.D. student from Rutgers, and Julia Cobuzzi at a nutrition outreach event.

When Julia Cobuzzi of Monroe transferred to UConn from Stonehill College in Massachusetts at the beginning of her sophomore year, she was not sure what she could do with a major in Allied Health Sciences.

“I took Introduction to Nutrition with Stacey Mobley, and it has been my favorite course by far in my college experience,” Julia says thoughtfully. Then, she met Paul Gagnon at the Center for Career Development, and he encouraged her to apply for an Extension internship. Julia spent the summer of 2016 working with Heather Peracchio in the UConn Extension office in Bethel. Heather is an Extension Educator for the Expanded Food and Nutrition Education Program (EFNEP) and the SNAP-Ed (Supplemental Nutrition Assistance Program Education) program.

The community nutrition education intern teaches small and large groups, works with adults and children, conducts cooking demonstrations, and assists in developing materials for programs. During her first year interning, Julia had only taken one nutrition class and did not have much experience teaching. Working with Heather, she developed her skills, and a greater understanding of nutrition.

“I taught a 4-H program to 2nd-6th graders at a summer school at Shelter Rock Elementary School in Danbury. I also taught the same program to 1st-4th graders at a summer 4-H program in Bridgeport, that also included a gardening component. Over the weeks the kids came in, and were making better food choices at home, and eating the rainbow. I knew they were understanding what I was telling them,” Julia recalls. “I was sad at the end of the first summer. I learned so much from Heather, taught a lot of classes for youth, and it was a lot of fun to see that I could make a difference.” She switched her major to nutritional sciences, and then re-applied for the internship. Julia was selected to serve as the Community Nutrition Programming Intern in Bethel for the summer of 2017.

“The EFNEP program works in the community to help income-challenged parents learn how to shop for and make nutritious meals and snacks, all for better health and quality of life,” Heather says. “Julia assisted with preparing and implementing a 10-week gardening and nutrition program with parents and children in Norwalk, and a four week 4-H summer afterschool program with teens in Bridgeport, and farmers’ market nutrition education with the general public in Danbury.”

During her second summer of interning, Julia led a grocery store tour at ShopRite and talked to participants about budgeting, and purchasing food in season. The group of 16 moms was split into three groups, one led by Julia, one by the ShopRite dietitian, and one led by Heather. At the end of the program, each participant was given a $10 gift card from the grocery store, and they were challenged to purchase one meal that has all five food groups with the $10. Participants were competing amongst each other to see whom could create the healthiest meal for the least amount of money.

“How a community processes nutrition information is something you could not learn in a classroom – you have to see it in person to understand it,” Julia adds.

From a personal perspective, Julia enhanced her proficiencies in teaching in terms of figuring out how to write a lesson plan, and creatively teach to keep the audience engaged. She improved her public speaking skills, and ability to teach large groups of people. Julia also led classes at the Danbury Farmers’ Market, where she taught adults.

Julia began her senior year this fall, and is graduating in 2018. “My goal is to become a registered dietitian nutritionist. The internship helped me immensely in figuring out what I want to do.”

Article By Stacey Stearns

Super Tracker App

tomato-wheel

Did you know that the U.S. Department of Agriculture has an app to help you track your food, fitness, and health? Download SuperTracker. With it you receive a personalized nutrition and physical activity plan, can track your food and physical activity; and receive tips and support to help you make healthier choices and plan ahead.

Have Fun, Grow Healthy, Get Fit

4-H FANs group lessonConnecticut Fitness and Nutrition Clubs In Motion (CT FANs IM) is a 4-H STEM after-school and summer program and integrated research project, educating third and fourth graders in nutrition, fitness and gardening. The program is presented in collaboration with area 4-H clubs.

CT FANs IM is supported by a five-year $2.5 million grant from USDA’s National Institute of Food and Agriculture (NIFA) and is an offshoot of the original 4-H FANS program, which also focused on fitness and nutrition for school-aged children and their families.

“We’re bridging community connections with Extension, by serving youth and families in under-served areas,” says Umekia Taylor, associate educator and project director. “With the startling statistics on obesity in our country, I find it exciting to promote healthy lifestyles by combining nutrition and fitness in programs that engage our youth.”

Online Course Catalog of Extension Programs

course catalog imageThere are more than one hundred UConn Extension specialists working throughout Connecticut. These educators are teaching and training in local communities, sharing their experience and knowledge with residents through a variety of programs. These instructional activities now will be easily accessible with the creation of an online extension course catalog.

Extension classes address a wide range of topics, including issues related to agriculture and food systems, the green industry, families and community development, land use and water, nutrition and wellness as well as numerous 4-H and youth activities. The website uses these groupings and an A to Z index so finding offerings is simple and straightforward. Each program links to a page with information on the objectives, goals, components, intended audience, the time of year and how often programs run and a link to the program’s website, that provides additional information.

As part of a nationwide network through the University of Connecticut College of Agriculture, Health and Natural Resources, Extension professionals and trained volunteers engage the state’s diverse population to make informed choices and better decisions. The partnerships enrich our lives and our environment.

View the course catalog online at http://s.uconn.edu/courses.

Celebrate Dairy in March with Put Local on Your Tray

dairy smoothieDuring the month of March, the Put Local On Your Tray program is partnering with school districts across the state to feature local dairy. Put Local On Your Tray helps Connecticut school districts serve and celebrate locally grown products. Through a combination of technical assistance and promotional materials, the program works with schools to build a culture of health in the cafeteria, celebrate school nutrition programs, and support local agriculture.

Why local dairy? “Dairy is produced year round in Connecticut,” shares Dana Stevens, Program Coordinator for Put Local On Your Tray. “Dairy farming is an important part of our agricultural landscape, and the majority of Connecticut schools already purchase dairy that is regionally produced in the form of milk. Milk arrives at the school just 48 hours after leaving the farm. Food service directors, students, administrators, and parents should feel good about the fact that schools are supporting our hard working New England dairy farmers and providing nutritious meals for our kids”.

“Milk is the number one food source of nine essential nutrients in the diets of American’s children—including calcium, vitamin D, and potassium—that are required for proper bone growth,” says Amanda Aldred, Program Manager for New England Dairy & Food Council for School Nutrition in Connecticut. “The benefits go beyond building stronger bones. For instance, low-fat and fat-free dairy foods improve overall diet quality and help reduce the risk of various chronic diseases like heart disease.”

There are over 35 districts that participate in the Put Local on Your Tray program (you can see a map on the website here). The program is open to any interested school district, charter school, or private school.

This month, more than 15 districts are planning to host a Local Tray Day featuring dairy. Events include: Celebrating National School Breakfast week with a parent breakfast and smoothie sampling in Meriden; Taste-testing green spinach smoothies for St. Patrick’s day in Windham and Waterbury; Making mozzarella cheese in Groton; Hosting a dairy farmer visit in Wethersfield; Local yogurt parfait tastings in New Haven, and more! All districts organizing dairy events are eligible to win a dairy farm field trip organized by NEDFC for up to 25 students.

UConn Extension’s Put Local on Your Tray program has posters, stickers, newsletters, and recipes to support school districts connect students to dairy during the month of March and other local foods throughout the year. Contact your school administrator or food service director to encourage participation in the program. For more information please visit http://putlocalonyourtray.uconn.edu or call 860-870-6932. Put Local On Your Tray is a project of UConn Extension, in partnership with the CT State Department of Education, FoodCorps Connecticut, and New England Dairy & Food Council (NEDFC).

 

About New England Dairy & Food Council (NEDFC)

New England Dairy & Food Council (NEDFC) is a non-profit nutrition education organization staffed by registered dietitians. NEDFC is a state and regional affiliate of the National Dairy Council® (NDC). Our goal is to ensure that health professionals, scientists, media and educators have a credible body of nutrition information upon which to base health recommendations.