Carissa Poon

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Carissa Poon University of Hawaii at
Manoa College of Tropical Agriculture and Human
Services Cooperative Extension Service Nutrition
Education for Wellness Program
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Agenda

• Collaborators
• Project Goals
• Development
• Pilot Testing Training
• Assessment
• Toolkit
• Web Resource

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Collaborators
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Project Goal

• Increase the awareness and positive attitudes
  toward the importance of eating fruits and
  veggies among the FSP eligible population served
  by local program contractors.

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Project Objectives

• Adapt existing materials and models for the GST
• Develop Toolkit resource for GST leaders
• Develop informational leaflet for GST
  participants
• Test and evaluate the GST curriculum, Toolkit,
  and leaflet at a FSNE eligible grocery store
• Provide Train the Trainer sessions
• Recruit participants for GST on Big Island
• Implement 12 GST at four different grocery stores
  on the Big Island
• Work with HHI to evaluate and measure impact and
  effectiveness of GST

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Development
Table 1 Summary of Nutrition Messages from
Various Supermarket Tours between 2000 and 2006
Nutrition Messages for Supermarket Tours
Learn to read food labels and ingredients lists
Find good sources for grains and protein
Create a healthy personalized grocery shopping experience based on food preferences, lifestyle, food budget, cooking skills, time restraints, and medical conditions (high blood pressure, high cholesterol, diabetes)
Learn how to prepare quick and easy meals and snacks for the busy individual or family
Learn seasonality of fruits and veggies the months that these products are available in order to purchase the highest quality produce
(Lee, et al. 2008) (Wellness First Program,
Univ. Georgia, 2008) (Nutrition Labelling
Education Centre, Dietitians of Canada, 2005)
Dole 5 A Day, 2008) (Healthy Food For All,
2008) (American Diabetes Association, 2008)
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Development

• Four Concepts Throughout Tour
• All forms of fvs matter fresh, frozen,
  canned, dried, and 100 juice.
• Drain all canned produce.
• Buy what is on sale.
• Seasonality of local produce.

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Recruitment
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Materials

• Outlined handout for participants
• Recipes from NEWs Heritage of Taste for Health
  (HOT) cookbook
• Script for tour guide
• Pre and Post Question Tally Sheet
• Buy Fresh Buy Local Seasonality Guide for
  participants
• Disclosure statement
• Incentives
• HOT cookbook
• 5.00 KTA Gift Certificate

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Materials

• Outlined handout for participants

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Materials

• Recipes from NEWs Heritage of Taste for Health
  (HOT) cookbook

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Materials
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Materials

• Buy Fresh Buy Local Seasonality Guide for
  participants

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Materials

• Incentives
• HOT cookbook
• 5.00 KTA Gift Certificate

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Pilot Testing

• In-house with NEW team on Oahu
• Primary contact on Big Island Julia Zee
• WIC recruitment
• Other community agencies
• KTA stores local supermarket chain

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Training

• KTA stores 4
• 3 tour times offered each day
• 35 tour opportunities offered
• Agency tours completed 5
• Client tours completed 12
• Agency participants 29
• Client participants 36
• Total participants 65

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Assessment

• Table 3 Pre and Post-Tour Statements

Pre-tour Survey Statements
Fresh, frozen, canned, dried, and 100 juice, are the different forms of fruits and veggies.
2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better.
3. I drain the liquid out of all my canned veggies and fruits.
4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget.
Post-Tour Survey Statements
Fresh, frozen, canned, dried, and 100 juice, are the different forms of fruits and veggies.
2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better.
3. I drain the liquid out of all my canned veggies and fruits.
4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget.
5. How many would be interested in participating in another tour like this about other areas of healthy eating?
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Results

• 18 ? in knowledge that of fruits
  and veggies matter.
• 45 ? in knowledge of what of
  Hawaiis fruits and veggies means.
• 64 ? in intent to out of all
  canned fruits and veggies.
• 35 ? in
  for healthy meals.
• 97 total participants wanted
  exploring other topics.

all forms
seasonality
drain liquid
confidence in shopping
additional tours
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Continuing Education

• Table 5 (a) GST Post-Tour Comments on
  Additional Tour Topics

? whats the difference between fresh and frozen (nutritional value?) ? want to learn about the food pyramid ? sugar substitutes ? don't know what is "healthy" ? nutrition label reading ? more nutrition education ? more hands on ? healthy foods to eat, what is not healthy

? new recipes ? fast time saving recipes ? different recipes to use ? like to learn about dishes with beans as an ingredient ? meat cuts
Continuing Nutrition Education
Food Skills
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Continuing Education

• Table 5 (b) GST Post-Tour Comments on
  Additional Tour Topics

? client just moved from Georgia, so learned about local foods and local produce. ? new produce ? want to learn to cook local food

? stuff for working mothers for school-aged children ? what juices are good? ? healthier snacks ? what affects baby when pregnant? ? what is good for healthy baby to eat
Local Foods
Mothers and Children
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Continuing Education

• Table 5 (c) GST Post-Tour Comments on
  Additional Tour Topics

? unit pricing ? want different prices of different items ? like baked goods - which are inexpensive and healthy, convenient and fast

? different grains which ones are more nutritious ? whole grains ? what cereals are good? ? nutrition bars, are they a substitute for breakfast?
Resource Management
Whole Grains
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Toolkit

• Available on Web
• Introduction
• Tour Script
• Handouts
• Recipes
• Recruitment
• Food Safety
• Food Shopping

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• Web
• Resources
• www.ctahr.hawaii.edu/NEW/GST

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Web Resources
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Web Resources
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Web Resources
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• Mahalo
• (thank you)

www.ctahr.hawaii.edu/NEW/GST