Exam 4- Nutrition Education and Nutrition Programs Flashcards
Food Choice Influences
•Biological factors Born liking sweet, fullness cues •Experiences with food Parenting practices –“clean your plate” •Personal factors Cultural norms; Motivations-e.g. health •Environmental factors Availability; Advertising
Nutrition Education- What it is not…
- Medical nutrition therapy
- Expert knowledge transfer
- Telling people what to do
- Prescriptive or one-size-fits all
Nutrition Education- What it is…
•Any combination of educational strategies
,•Accompanied by environmental supports,
•Designed to facilitate voluntary adoption of food choices,and other food and nutrition-related behaviors conducive to health & well-being,
•Delivered through multiple venues,
•And involves activities at the individual, community and policy levels.
•AND -Evidence-informed or evidence-based.
Teaching Nutrition, vs. Nutrition Educators?
Skills & knowledge: •Food and nutrition content •Eating behavior •Health behavior, learning theories •Design/delivery of nutrition education •Research methods, program evaluation
Organizations
Society for Nutrition education and behavior
Academy of Nutrition and Dietetics
Settings for education
•Homes (one-on-one, or with family) •Workplaces & schools •Health care •Community & public health settings •WIC •Meals for low-income seniors (Administration on Aging) •Food pantries •Farmers markets• And more....
Cooperative Extension Nutrition-Scope
•Nutrition (recently, physical activity), AND•Food Safety•Budgeting•Recipes/Cooking•Policy
Cooperative Extension Nutrition- Audience
- Diversity•Culture•Family structure
- Socioeconomic Status
- Life Stage: Infant, Child, Adolescent, Adult, Pregnant, Elderly
Health Behavior Theories Examples
- Stages of Change: precontemplation, preparation, action and maintenance
- Theory of Planned Behavior: Attitude, norm, control leads to intention and then behavior
- Socioecological model
Teaching Methods-Adult learning & learner centered
- Mutual partnership of educator & learner(s)
- Participatory learning-learners involved in determining content, teaching, evaluation
- Learners identify what they know and practice, and what they want to learn
- Learner speaks 50% of the time (groups-to each other as well as educator)
- Learner’s experience valued-what knows, what wants to learn
- Learning put into learner’s context/situation
- Varied learning styles accommodated
- Interdisciplinary
Eating Smart, Being Active Curriculum
- Welcome
- anchor - see what people know
- Add(information)
- Apply(put it in context)
- Being active
- Let’s taste it! (Also an apply!)
- Review
- Away(includes goal setting)- handout
Program planning-Logic model
- Situation
- Inputs
- Outputs
- Outcomes or Impacts
- Assumptions
- External factors
- Evaluation
Evaluation- Are the goals and objectives met?
Types •Formative-develop or improve existing education •Summative-assess education was effective (or not), and why/why not •Process-delivered as intended? For Whom •Educators •Sponsor/funder •Participants By Whom •Educator •Evaluator •Internal or third party
USDA Food and Nutrition Service- Mission
To increase food security and reduce hunger in
partnership with cooperating organizations by
providing children and needy families better access to
food, a healthful diet, and nutrition education in a
manner that supports American agriculture and
inspires public confidence.
Participation in nutrition programs
About 1 in every 4 Americans participates in at least 1 of the 15 domestic food and nutrition assistance programs of the U.S.
SNAP Program Overview
Foundation of America’s national nutrition safety net and
first line of defense again hunger.
• Pilot started by JFK in 1961 @ $19 million
• Johnson made permanent program in 1964
• Entitlement program
• Provides electronic monthly benefits for eligible participants to purchase food items at authorized food stores.
• Eligibility based on income, assets, immigrant status (in U.S.
>5 years) and/or ability to work.
• Administration at state level
SNAP Eligibility
Household gross ``income <130% FPL
• Household net income <100% FPL
• Most households can have up to $2,000 in countable
resources; $3,000 for disabled indiv. and >60 yrs
• Able bodied adults (16-60) must register for work, go to
employment/training programs, and accept/continue “suitable employment.”
SNAP Allotments
•Monthly allotment of SNAP benefits based
on the Thrifty Food Plan
•Average household size: 2.2
•Average monthly benefit/person ~$125
•Monthly benefits may fall short in covering avg. cost of low cost meal
• The average cost of a meal across the continental US and DC is $2.36, 27 percent higher than the maximum SNAP benefit per meal of $1.86.
SNAP Benefits
• SNAP benefits can be used to purchase all foods intended to be eaten at home
•Not allowed: alcoholic beverages, cigarettes, foods hot
at point of sale, non-food items, vitamins or medicines
and pet foods
•What to call “food” is controversial
Impact of SNAP on Food Insecurity
64% to 54% food insecure in 6 mo
SNAP reduces poverty
greatest for children, severity of greatest
SNAP households acquire as many calories as nonSNAP
households while spending fewer dollars.
SNAP & Diet Quality compared to others
less veges less whole grains and fruit eat less sodium eat more refined grains and empty calories less seafood and plant protein
Foods Typically Purchased by SNAP
Households (USDA, 2016)
• 40 cents of every dollar spent on basic items (meat, FV, milk, eggs, bread) • 20 cents of every dollar spent on SSB, desserts, salty snacks, candy, sugar • Top 10 spending categories were same for SNAP and non-SNAP HH
Nutritional Quality by Source of Food
- most for everyone is large grocery stores
- less restaurants for SNAP
- more for schools
