1. Edie Kuyper – Network for a Healthy California Dan Perales – San Jose State University Denise Cintron Perales – Perales & Assoc. Evaluation Services Steve Diaz – Los Angeles Community Action Network Bergen Watterson – Children’s Council of San Francisco

2. 2 Moderator: Edye Kuyper, M.S.  Funding channel: non-profit, community- based organizations  Engaging diverse populations  Not duplicating work of other Network partners  USDA FSNE guidance changes: 2005  From “food security” to “local food and nutrition education”

3. Presentations by :  Dan Perales & Denise Cintron Perales Overview of six projects: Nutrition education interventions, challenges, & lessons learned  Steve Diaz: CANGRESS / LACAN  Bergen Watterson: Children’s Council of San Francisco 3

4. 4 At the conclusion of the session, the participant will be able to: 1.Understand the purpose and scope of the Network’s Local Food Nutrition Education projects. 2.Describe the various educational approaches used in multiple settings by the projects to provide nutrition education.

5. At the conclusion of the session, the participant will be able to: 3. List the lessons learned from the efforts of various projects to promote participation in the food stamp program. 4. Gain skills and connections to be able to implement transformative nutrition education with non-traditional audiences 5

6.  Implementing nutrition education programs to diverse populations (i.e. ethnicity, languages, socio-economic levels, reading levels) 6

7. 7  CSU’s Growing Healthy Project incorporates urban farming with nutrition education  Nutrition education to elementary & middle-school children  Involved the community in planting fruit orchards and vegetable gardens at both schools

8. 8

9. 9

10.  Incorporate children’s background and culture into nutrition education program.  Have students make a Food Diary, then asked them to answer questions related to what they ate, when, why, and the cost of the it. Exercise helped children recognize their eating behaviors and created change in consumption habits 10

11.  Engage and empower community involvement in program –  Be an active stakeholder in the community  Train peer leaders 11

12.  Moveable Market Program in conjunction with Yolo County Health Department  Distribution of nutrition education materials and Food Stamp information at Capay Valley Farmers’ Market and Yolo County Fair 12

13. 13 Moveable Market Program Combined bilingual one-on-one nutrition education at 7 low-income sites (including a large migrant farm worker camp) Distribution of produce Cooking demonstrations & taste tests Distributed nutrition newsletter with recipes Food Bank of Yolo County

14. 14

15. 15

16. Survey of Moveable Market clients showed that they wanted info on how to prepare vegetables. Lesson Learned: Provide cooking and tasting class at movable market sites. 16

17. 17

18. 18

19. 19 HEALTH EDUCATION COUNCIL West Sacramento

20. 20 Assessed the community Organized growers and land owners Built a community coalition Organized the Del Paso Heights Farmers market Created culturally diverse education and outreach materials Conducted nutrition education and cooking demonstrations at the market Conducted nutrition education and youth cooking classes in conjunction with the market HEALTH EDUCATION COUNCIL

21. 21 HEALTH EDUCATION COUNCIL- West Sacramento Nutrition Education & Cooking Demo Introduced new fruits and vegetables to customers Shared healthy cooking tips and recipes Increased use of WIC Farmers Market Coupons

22. 22 HEC Youth Cooking Classes  Increased nutrition knowledge  Farm to market tours  How to shop for produce  Use of cooking utensils  Classes taught by trained chef  Students improved cooking skills

23.  Make farmers nutrition educators  Make nutrition education cooking classes fun & interactive 23

24. Implemented Harvest of the Month (HOM) to complement Farm to School in Riverside County Public Schools Project activities included:  Training & support to teachers in implementing HOTM  Monthly taste tests of locally grown HOM produce  Farmer presentations in classrooms  Cooking in the classroom 24

25. 25 Additional project activities included: Garden based learning Promotion of the schools’ salad bars Family nights featuring nutrition related activities Produced Riverside Nutrition & Community Resource Guide

26. 26  Build relationships with school & food service administrators, and classroom teachers  Change a school, change a child  Collaboration with School Salad Bar roll-out in Riverside County, leveraged impact of their program  Lasting change begins at home  Educate parents at school health events

27. 27 Primary objective: Create Edible Landscape Model Produced Edible Landscape Toolkit Provided training & consultation on replicating Edible Landscape Nutrition education to pre-school & school age children Produced Kennedy Estates Cook book Conducted three surveys of availability & consumption of fruits & veges, and use of Edible Landscape

28. 28

29. 29

30. 30 Harvest Celebrations

31. 31  Involve residents in planning, planting, maintaining, and harvesting the Edible Landscape  When language and reading levels are a barrier, conduct fact-to-face surveys using translators

32. Improving Diet and Nutrition among Agricultural Workers in the Central Valley 32

33. 33  Hunger  Diet and nutrition  Access to food assistance programs  Barriers to accessing food assistance  Other barriers to food security  Potential interventions

34. 34 Some Assessment Results from Year 1: Rates of food insecurity higher in Winter Farmworkers in this study consumed high fat diets, rates were highest in Summer Farmworkers consumed high amount of sugar from sweetened beverages Consumption of fruits & vegetables lowest in the Summer

35. 35 Year 2: Conducted nutrition education classes for 527 farm workers o Used visual approach o Provided measuring Tools o Evaluated classes 99.5% said they would eat more fruits & veges

36. 36

37. 37 Years 3 & 4: Produced nutrition education Telenovela Nutrition Education Classes & Telenovela focused on three main themes: 1. decrease fat consumption, 2. Increase fruit and vegetable consumption, and 3. decrease consumption of high-sugar beverages.

38. 38 Filming the Telenovela

39. 39 Do face-to face surveys when language & reading levels are a barrier Focus intervention on small do-able changes – reduce fat & sodas, increase fruits & vegetable consumption – Use of measuring spoons to measure oil, not pour Telenovela can be done on a small budget, but editing time & costs are high

40. 40