1. 24-Hour Food Recall for Groups Workshop

2. Group Resume Total number of years working with EFNEP How many nutrition classes your group has taught while working for EFNEP Total number of food recalls your group has taken while working for EFNEP

3. Learning Goals 1.Learn to set the stage for a 24-hour food recall with groups. 2.Learn to take an enhanced food recall 3.Learn to use probing questions 4.Learn to use the food recall kit

4. The 24-Hour Food Recall What is a 24-Hour Diet Recall? Why is it important? What are some of the benefits?

5. GA EFNEP Nutrition Highlights 2005 3-1-1-1-1 Pattern increased from 15.9% at entry to 28.1% at exit 6-2-3-2-2 Pattern increased from 1.5% at entry to 4.7% at exit

6. GA EFNEP Food Group Improvement 2005 Breads 4.9 – 5.2 Fruits 1.1 – 1.5 Vegetables 3.6 – 4.5 Dairy.8 – 1.2 Meats 2.1 – 2.3 Others 15.5 – 15.5

7. Setting the “Stage” 1.There are no “good” or “bad” foods. 2.Show no emotion. 3.Don’t ask “leading” questions. 4.Be helpful and friendly.

8. Multiple-Pass Method 3 Steps: Step 1: Quick List Step 2: Food Description Step 3: Review

9. Step 1: Quick List Simple list of all foods eaten No order to list Specific 24-hour period One food per line

10. Step 2: Food Description Finding out details –Meal type – the time the food was eaten –How it was prepared –Brand name of the food, if known –How much was eaten

11. Food Recall Kit

12. Step 3: Review Look over food recall see if client can remember anything else Spot check Review recall one last time

13. Facilitating Food Recalls Have supplies Be organized Plan ahead Help clients that can’t read or write