Progress 01/01/06 to 12/31/10
Outputs
OUTPUTS: Nutrition Education - Nutrition fact sheets relating to "goat meat" were created and disseminated as follows: 600 school-age children at the Louisiana FFA annual regional contest in March 2007, Baton Rouge; - 350 adult and teenage participants at the annual National Nutrition Month activity (Spring 2009, 2010) at SUBR; the Essence festival (Summer 2008, 2009, 2010), New Orleans; and at Congo Square annual festival (Fall 2008, 2009), New Orleans; - 350 adult and teenage participants at the annual Bayou Classic career fair, New Orleans; -30 people at the Louisiana Dietetic Food and Nutrition Conference and Expo, Lake Charles, 2010. -A presentation on "Goat -- the Healthy Red Meat" was given at the informational booth at the Louisiana Dietetic Food and Nutrition Conference and Expo, Baton Rouge, April 2009, and Lake Charles, LA, March 2010. -Twenty (20) people participated in a health and wellness workshop entitled "Healthy Eating -- the New Frontier," sponsored by The Episcopal Women's Auxiliary of St. Luke's Episcopal Church, New Orleans in April 2008. Additionally, in June 2010, two scripts for the media-based presentation (CD/DVD rom) on goat meat as a healthier alternative to other red meat were completed. Sensory Evaluation - 35 people participated in consumer taste-testing of goat meat products, Opelousas, LA, Nov. 2007. This activity, entitled "Creating a Market --Southern Pits Goat Against Beef, Pork" was featured as a headline in the "Food" section of Daily Word newspaper in Opelousas, LA. -145 people participated in consumer taste-testing of goat meat products at the annual Bayou Classic career fair, New Orleans, Nov, 2007; -120 people at the annual LSU Ag Center/SU Ag Center State Extension Conference, Baton Rouge, December 2007; -85 people at the Annual Louisiana Restaurant Association Convention, New Orleans,2009; -25 people at the Caribbean Connection Social Club meeting in New Orleans in 2008, and 25 goat producers, Opelousas, LA, February 2009. Marketing and Distribution - In February 2008 and 2009 in Opelousas, LA, focus groups addressing the marketability of goat hams, patties, and sausages were conducted with goat producers from several parishes throughout Louisiana. Producers expressed their commitment to continued promotion and production of goat meat, and suggested that there is a growing market for healthy alternative convenience meat products such as sausages, hams and patties in both the retail and foodservice sectors in LA. In spring 2009, a competition focusing on the creation of tag lines and logos (attached to product packaging) for marketing value-added goat products (hams, sausages, and patties) was integrated as an assignment for the course, Community Nutrition. The winning combination (tag line and logo), was determined and will be refined for use on goat meat packaging. In the spring 2010, the development a four goat related nutrition informational sheets were integrated as an assignment for the Community Nutrition 2010. PARTICIPANTS: Southwest Center serves as a site for goat producers to receive knowledge and on-site training from the researcher on the project. New Orleans Health Department WIC program participants received nutrition education and literature on Healthier meat alternatives - Goat producers restaurateurs (Louisiana Restaurant Association) African American Adults (Essence Festival) Nutritionists, Dietitians and Health related professionals (LDA, NOHD) Undergraduate students (Nutrition related courses) Graduate students (Dietetic Interns) TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Overall, 20 dietetic student interns participated in the project and gained new knowledge and skills about nutrition research. In the summer 2010, the project scientists and the dietetic interns created two innovative scripts, to be produced in DVD format, and used for promotional and marketing projects with consumers for value-added goat products. The students also developed a product logo for the marketing and distribution of the goat products in the Community Nutrition, Food Science and Experimental Foods courses. Students acquired skills on the techniques of marketing new products. They assisted in the creation of a cookbook with tested recipes on the use of goat meat and the production of over ten new pamphlets on goat and its importance to nutritional health. Goat products (patties, hams, sausages) are new products which were highly accepted by over 410 consumer panelists. Goat, ham, and sausage received the highest flavor scores when compared to their traditional counterparts (beef, sausage, and pork ham). Goat sausage received the highest scores for juiciness and the highest overall acceptability scores. Of the 1,350 consumers who gained new knowledge of goat meat and products, 80 percent indicated that they would purchase goat products (hams, sausages, patties) if offered on the market. 77 percent of nutrition education participants increased knowledge on the nutritional composition and food safety issues relating to non-traditional meats such as goat and rabbit meat. Based on results from consumer acceptability tests, and consumers' willingness to purchase products, goat patties, sausages and hams when placed in the marketplace there is a great potential that these products will generate higher income for goat farmers and will offer healthier meat alternatives for consumers.
Publications
- J. Gager, C. Atkinson, P. McLean-Meyinsse, A. Howard and C. Chisley, 2010. Acceptability and Consumption Trends of Value-Added Meat Products. Department of Human Nutrition and Foods, Southern University Agricultural, Research and Extension Center, Ashford O. Williams Hall, Baton Rouge, LA 70813.
- Atkinson, C. Eating Healthily on a Shoe-String budget; printed in Beautiful Black Magazine; Vol 3, Issue 4, July 2010.
- Meyinsse, P., J. Gager, and Derek N. Cole, 2009. Assessing Students Perceptions of Their Health and Weight Status (R). Presented at the Food Distribution Research Society Conference, Broomfield, Colorado, October 31 - November 4.
- Atkinson, C. How to Weigh Less and Live Longer; Beautiful Black Magazine; Vol 3, Issue 6, December 2009.
- Gager, J; Smith Jones, S., 2008. Southern University Addressing Threats to Community Health. Presented at the Match Project Capstone Event. Atlanta, GA July 28-31.
- Meyinsse, P; Gager, J., 2008. An Analysis of Factors Influencing Obesity Rates in Louisiana. Presented at the AEA/ARD Land Grant Conference, Memphis, Tennessee , June 10.
- Atkinson, C., 2008 Understanding Research Components at the Undergraduate level Presented at the South Carolina State University SciencePrep Think-Tank, New Orleans, LA, and June 5-6.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Public activities included: Taste-test and survey, Informational and survey, Education and Taste-test session with survey, and focus groups. Teaching: Undergraduate students in the Community Nutrition , Food Science and Experimental Foods courses Objective 1: Nutrition Education Eighty five people participated in a consumer taste-test of meat products (beef sausage, pork ham, beef patty, goat sausage, goat ham and goat patty) at the Annual Louisiana Restaurant Association Convention in New Orleans, Louisiana, summer 2009. A marketability survey was administered. Results revealed that over 80% of the respondents indicated that the prototypes (goat hams, patties and sausages) taste-tested were highly marketable. Hand-outs relating to goat meats were disseminated. Sixty people visited the Informational booth, at the Louisiana Dietetic Food and Nutrition Conference and Expo., in Baton Rouge, LA., April 2009, where a brief presentation on "Goat the Healthy Red Meat', along with handouts relating to non-traditional meats was distributed. Each participant completed a marketability survey. Results revealed that 75% of the participants respond positively to the ideas of the health benefits of goat products. Nutrition fact sheets relating to "goat meat" were created and disseminated to over 500 adult and teenage participants at the annual National Nutrition Month activity (Spring 2009) on the SUBR, the Essence Festival (Summer 2009), and Congo Square annual festival (Fall 2009) in New Orleans, LA. Media-based presentation (CD/DVD-Rom) on goat meat as a healthier alternative to other red meat is ongoing. Objective 2: Sensory Evaluation February 2009, Opelousas, LA, taste-testing sessions addressing the marketability of goat hams, patties and sausages were conducted with goat producers from several parishes throughout Louisiana. The palatability traits (juiciness, texture, flavor, acceptability) of goat products (patties, hams, sausages) were assessed. Producers overwhelmingly felt that the prototypes (goat hams, patties and sausages) displayed and taste-tested were highly marketable. Objective 3: Marketing and Distribution February 2009, Opelousas, LA, focus groups addressing the marketability of goat hams, patties and sausages was conducted with goat producers from several parishes throughout Louisiana. Producers expressed their commitment to continued promotion and production of goat meat, and suggested that there is a growing market for healthy alternative convenience meat products such as sausages, hams and patties in both the retail and foodservice sectors in Louisiana. In spring 2009, a competition focusing on the creation of tag lines and logos (attached to product packaging) for marketing value-added goat products (hams, sausages and patties) was integrated as an assignment for the course, Community Nutrition. The winning combination (tag line and logo), was determined and will be refined for placement on T shirts to be used as incentives for focus group participants. PARTICIPANTS: The project is multi-disciplinary involving researchers and extension agents in nutrition and health, animal science, and food safety. Undergraduate students especially those majoring in the areas of food and nutrition, were also involved. Southeast Center serves as a site for goat producers to receive knowledge and on-site training from the researcher on the project. TARGET AUDIENCES: Goat producers Restaurateurs African American Adults (Essence Festival) Nutritionists, Dietitians and Health related professionals Undergraduate students (Nutrition related courses) Graduate students (Dietetic Interns) In spring 2009, a competition focusing on the creation of tag lines and logos (attached to product packaging) for marketing value-added goat products (hams, sausages and patties) was integrated as an assignment for the course, Community Nutrition. In February 2009 in Opelousas, LA, taste-testing sessions addressing the marketability of goat hams, patties and sausages was conducted with goat producers from several parishes throughout Louisiana. In April 2009, conducted the Informational booth, at the Louisiana Dietetic Food and Nutrition Conference and Expo., in Baton Rouge, LA., April 2009, where a brief presentation on Goat the Healthy Red Meat, along with handouts relating to non-traditional meats was distributed. In January 2009, presented research project and finding to SU and A&M College graduate students, in the Dietetic Internship program. In September 2009, conducted a presentation and class discussion of methodology research results with undergraduate students in Food Science. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Based on results from consumer acceptability and marketability surveys, consumers are willing to purchase value-added products, such as goat patties, sausages and hams when placed in the marketplace. Data findings further suggest that these products will generate higher income for goat farmers and will offer healthier meat alternatives for consumers. 1. Goat products (patties, hams, sausages) were highly accepted by consumer panelists. 2. Consumer panelists indicated that they would purchase goat products if offered in the market. 3. Nutrition education participants said they increased knowledge on the nutritional composition and food safety issues relating to non-traditional meats by 80 percent. 4. Eighty five people participated in a consumer taste-test of meat products (beef sausage, pork ham, beef patty, goat sausage, goat ham and goat patty) at the Annual Louisiana Restaurant Association Convention.
Publications
- Meyinsse, P., J. Gager, and Derek N. Cole, 2009. Assessing Students Perceptions of Their Health and Weight Status (R) Presented at the Food Distribution Research Society Conference, Broomfield,Colorado.
- Gager, J., C. Atkinson, and D. Jaroni, 2009. Assessment of Food Safety Knowledge, Beliefs, and Practices among College Students. Presented at the 15th Biannual Meeting of the Association of Research Directors, Atlanta, GA. March 28 - April 1.
- Meyinsse, P., J. Gager. 2009. An Empirical Analysis of Nutritional Knowledge and Importance Rankings of the Dietary Guidelines for Sodium Intake. Presented at the 15th Biannual Meeting of the ARD, Atlanta, GA. March 28-April 1.
- Atkinson, C. Fruits and Vegetables - The New Fountain of Youth; printed in Beautiful Black Magazine; vol. 3, Issue 4, August 2009
- Atkinson, C. How to Weigh Less and Live Longer; (in print) in Beautiful Black Magazine; vol. 3, Issue 6, December 2009
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Twenty-five people participated in consumer taste -testing of meat products (beef sausage, pork ham, beef patty, goat sausage, goat ham and goat patty) in Orleans parish, February 2, 2008. Handouts on goat meats were disseminated and a presentation: Taste-testing regional meats, as a staple in the American diet was made. Pre-post tests on nutritional composition and safety of non-traditional meats were administered and data analyzed. Over 80 percent of the responses reflected accurate knowledge of the nutritional composition and food safety issues on non-traditional meats post-intervention compared to 30 percent pre-intervention. Twenty individuals participated in a health and wellness workshop conducted by project investigators and two dietitians, April 6, 2008. The workshop entitled Healthy Eating-the New Frontier was sponsored by The Episcopal Women's Auxiliary-St. Luke's Episcopal church in New Orleans, LA. Pre-post tests regarding nutritional composition and safety of non-traditional meats were administered and data analyzed. Over 76 percent of the responses reflected accurate knowledge of the nutritional composition and food safety issues on non-traditional meats post-intervention compared to 28 percent pre-intervention. Materials on non-traditional meats were disseminated and a presentation: Heart-healthy eating - Designing meals utilizing non-traditional foods was made to over 30 participants at the City of New Orleans Health Department - N. O. East WIC participants, October 2008. Pre-post tests regarding nutritional composition and safety of non-traditional meats were administered and data analyzed. Over 74 percent of the responses reflected accurate knowledge of the nutritional composition and food safety issues on non-traditional meats post intervention compared to 35 percent pre-intervention. Nutrition fact sheets on goat meat were created and disseminated to over 600 adult and youth participants at the annual FFA Region IV Contest, Spring 2008; the Essence Festival, Summer 2008; and the Congo Square Annual Festival, Fall 2008, New Orleans, LA. Preparation of information for video presentation on product formulation and nutrition is in progress. The palatability traits (juiciness, texture, flavor, acceptability) of goat products (patties, hams, sausages) were assessed by over 300 consumer panelists in 3 parishes in Louisiana. Results showed that goat ham and sausage received the highest flavor scores when compared to their traditional counterparts (beef sausage and pork ham). But, pork ham scored higher for juiciness and tenderness when compared to goat ham. The drawback may be due to species differences regarding muscle type. Goat sausage was scored the highest for juiciness and also highest overall acceptability. Focus groups sessions addressing the marketability of goat hams, patties and sausages are currently being conducted with meat distributors and goat farmers from some parishes in Louisiana.Creation of tag lines and logos (for product packaging) for marketing goat hams, sausages and patties is integrated as assignments into the current spring courses; Community Nutrition and Experimental Foods. PARTICIPANTS: The project is multi-disciplinary involving researchers and extension agents in nutrition and health, animal science, and food safety. Undergraduate students especially those majoring in the areas of food and nutrition, were also involved. TARGET AUDIENCES: The project targets individuals and groups across all ethnic, demographic and socio-economic spheres of life. Also, producers, rural and urban communities, and consumer groups were targeted. Additionally, to accomplish the goal and mission of our institution, the project targeted limited resource producers to help them be competitive and profitable through enterprise diversification and value-added products; and provide research-based nutrition education information to the economically and socially disadvantaged individuals and communities to make healthy food choices. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Based on results from consumer acceptability tests, and consumers' willingness to purchase products, goat patties, sausages and hams when placed in the marketplace will generate higher income for goat producers and the products will offer healthier meat alternatives for consumers. It may be concluded from the research that: 1) goat products (patties, hams, sausages) were highly accepted by consumers; 2) consumer panelists indicated that they would purchase goat products if offered in the market.; 3) nutrition education knowledge of research subjects increased on the nutritional composition and food safety issues investigated relating to non-traditional meats by 80 percent. The progress and accomplishments made on the project resulted in initiating and obtaining $20,000 in grant funds from W.W. Kellogg Foundation for supplemental project entitled, Mobilizing Against Threats to Community Health (Match) Project.
Publications
- No refereed publications are presented for the current fiscal year. Below are some of the presentations that were made: Gager, J; Smith Jones, S., 2008. Addressing Threats to Community Health. A Presentation at the Match Project Capstone Event, Atlanta, Georgia.
- Meyinsse, P; Gager, J., 2008. An Analysis of Factors Influencing Obesity Rates in Louisiana. Proceedings of the 2nd AEA/ARD LandGrant Conference, Memphis, Tennessee
- Atkinson, C., 2008 Understanding Research Components at the Undergraduate level. A Presentation at the South Carolina State University Science Prep Think-Tank, New Orleans, Louisiana
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: The goal of this project is to determine consumer acceptance and marketability of goat and rabbit meat. The specific objectives are to : (1) educate consumers on the nutritional and health benefits of eating goat and rabbit meat; (2) assess the palatability traits (juiciness, texture, flavor, acceptability) of goat and rabbit products (patties, hams, sausages); and (3) create a marketing and distribution strategy for goat and rabbit products. The first year of project was spent creating and disseminating bulletins and literature relating to MyPyramid and information on goat and rabbit meat in the Baton Rouge community. During the second year of the project, the objectives were accomplished as follows: Consumer acceptability of goat patties, sausages and hams was measured by over 250 participants in 3 parishes in Louisiana. Thirty-five people participated in consumer taste -testing of goat meat products in St Landry parish. The activity was featured in the local Opelousas
Daily World newspaper. One hundred and forty-five people participated in consumer taste-testing of goat meat products at the annual Bayou Classic career fair at the Marriot hotel in New Orleans, Louisiana. One hundred and twenty people participated in consumer taste-testing of goat meat products at the annual LSU Ag Center/SU Ag Center State Extension conference in Baton Rouge, Louisiana. Nutrition fact sheets relating to 'goat meat' were created and disseminated to over 350 adult and teenage participants at the annual Bayou Classic career fair at the Marriot hotel in New Orleans, Louisiana.
TARGET AUDIENCES: Low income and limited resource families in Louisiana parishes were the primary audiences. Most of these families live below the poverty level. They lack knowledge, information, and skills to utilize existing resources to improve their diet, nutrition, health, and quality of life. Children and adolescents who were placed at risk and those that were potentially at risk also benefited. Additionally, citizens with sedentary jobs who need information on the benefits of regular physical activity and healthy lifestyles were also targeted.
Impacts
Based on results from consumer acceptability tests, and consumers' willingness to purchase products, goat patties, sausages and hams when placed in the marketplace has a very good potential to generate higher income for goat farmers and will offer healthier meat alternatives for consumers. Preliminary results suggest that goat patties and sausages were highly accepted by consumer panelists when compared to beef patties and sausages. Goat hams were only moderately accepted. Panelists indicated that they would purchase goat products if offered in the market.
Publications
- Allemand, C; Gager, J; 2007. Evaluating Food Safety Habits among College Students. Louisiana Association of Family and Consumer Sciences Annual Conference, Baton Rouge, LA. March 11-13.
- Atkinson, C; Gager, J; 2007. Evaluating The Nutritional Profile Of Goat Patties Formulated With Flaxseed; Louisiana Association of Family and Consumer Sciences Annual Conference, Baton Rouge, LA. March 11-13.
- Gager, J; Atkinson, C; 2007. Dietary Fiber and Fatty Acid Content of Beef Patties Formulated With Oat Bran and Oatrim; Louisiana Association of Family and Consumer Sciences Annual Conference, Baton Rouge, LA. March 11-13.
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Progress 01/01/06 to 12/31/06
Outputs
The goal of this project is to determine consumer acceptance and marketability of goat and rabbit meat. The specific objectives are to : (1) educate consumers on the nutritional and health benefits of eating goat and rabbit meat; (2) assess the palatability traits (juiciness, texture, flavor, acceptability) of goat and rabbit products (patties, nuggets, sausages); and (3) create a marketing and distribution strategy for goat and rabbit products. During this first year of the project, the objectives were accomplished as follows: o A paper entitled "Assessing the Fatty Acid Profile and Dietary Fiber Content of Oat Bran and Oatrim-Enhanced Beef Patties" was presented at the 14th Biannual Meeting of Association of Research Directors in Atlanta, GA, on April 1-5, 2006. The data suggest that oat bran and oatrim reduced total fat and cholesterol in beef patties and may have useful implications for heart patients. o A paper entitled "Assessing the Nutritional Profile of
Flaxseed-Enhanced Meat Patties"" was presented at the 14th Biannual Meeting of Association of Research Directors in Atlanta, GA, on April 1-5, 2006. The data indicated that addition of flaxseed to goat meat patties resulted in a product with reduced total fat and increased polyunsaturated fatty acid. o Nutrition fact sheets relating to "MyPyramid" were created, explained, and disseminated to over 300 adult participants at the annual Nutrition and Health Fair at Berean SDA School in Baton Rouge, LA, in November 2006. MyPyramid was dissected to emphasize the different food groups, the colors they represent, and the daily requirement for each food group. Possible health repercussions, if healthful food choices and the daily requirement were not adhered to, were emphasized. o Fact sheets outlining the 2005 Dietary Guidelines were also explained and disseminated to attendees. o Food safety facts relating to goat and rabbit meat, such as safe handling, thawing, and cooking, were also
stressed. o Bulletins elucidating the nutritional quality of goat and rabbit meat when compared to other meats were also disseminated. o Developing healthy eating habits during childhood sets healthy eating patterns for life; therefore, MyPyramid for kids "Eat Right, Exercise, Have Fun," authored by Mypyramid.gov, was displayed in a 4 feet x 3 feet poster and explained to parents and children in grades 1-8. Letter-size copies of MyPyramid for kids were disseminated to children in grades 1-8. Children were asked to color the representative stripe for each food group on a blank sheet of MyPyramid for kids. They were asked to identify the food groups and explain the advantages and disadvantages of consuming each food item in each group. o MyPyramid worksheet created by Team Nutrition.USDA.gov was explained and disseminated to parents so that th
Impacts
Approximately 90% of children in grades 1-8, when asked to identify the representative color of each food group on a blank sheet of MyPyramid for kids by shading in the respective compartments on the pyramid with the correct color, were accurate in their deductions. Children were allowed to take their coloring home to display wherever they wished. They seemed proud to have correctly identified the food groups. Knowledge of MyPyramid and 2005 Dietary Guidelines will help consumers to make healthful food choices thus preventing and eliminating diet-related morbidities. Knowledge of meat safety facts will improve consumers' meat-handling practices.
Publications
- C.L.Atkinson*, J.V. Gager, O. Phelps, C. Chisley and A Howard, 2006. Assessing the Nutritional Profile of Flaxseed-Enhanced Meat Patties. P222, p296. IN: The 14th Biennial Association of Research Directors' Symposium, April 1-5 2006, Atlanta, Georgia.
- Gager J. V.*, C.L.Atkinson, O. Phelps, C. Chisley and A Howard, 2006.Asessing the Fatty Acid Profile and Dietary Fiber Content Of Oat Bran and Oatrim-Enhanced Beef Patties. P221, p296. IN: The 14th Biennial Association of Research Directors' Symposium, April 1-5 2006, Atlanta, Georgia.
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