Progress 08/15/09 to 08/14/14
Outputs
Target Audience: Target audiences includeK-12 and post-secondary students, staff, employees, volunteers and the general public, with an emphasis on reaching out to Hispanics and low-income children, students and their families. Those employed in foodservice areas of healthcare, schools, community agencies serving the homeless and those living in poverty. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Professional Development: In 2010, a cooking and healthy snacks demonstration was conducted in conjunction with the Hispanic Cultural Center. Healthy traditional New Mexican recipes were prepared and the recipes shared with participants. CNM students, staff, and faculty participated in Families in Motion, a program teaching healthy cooking and eating. Additionally CNM students, staff, and faculty attended The American Culinary Federation Western Regional Conference in Albuquerque, NM. In 2011, one faculty member attended a Foodservice Educators Network International conference with workshops on Nutrition, one attendedFoodservice Educators Learning Cafe, FELCSummit in South Carolina. One attended the Institute of Food Technologists Wellness Conference in 2012. The project director andone faculty attended and presented at the North American Colleges and Teachers in Agriculture, NACTA Conferencein Edmonton, Canada. The Project Director and two CNM students attended the 2012 Project Directors’ Conference in Edinburg, TX. During the 2013 summer, four Hospitality, Tourism, and Culinary and Nutrition instructors attended a 2 ½ day workshop entitled Cooking with a Chef that was held at Clemson University in South Carolina. The CNM Employee Training department began offering healthy eating, culinary and exercise classes that are taught by CNM nutrition and culinary instructors. Courses taught through the Workforce Training Center were offered as professional development opportunties for students, staff and faculty as well as the community.These 45 non-credit courses and trainings were developed during the grant and included classes such as Healthy Pizzeria, Lower-Sodium Heart Healthy Soups, Food Allergies and Intolerances Mythbuster, Sushi 101, Fresh Pasta, Diabetes: Prevention and Treatment Strategies, Eating Out in a Healthy Way, Weight Loss. Over 1,200 people participated in these trainings. The curriculum will continue to be used as non-credit offerings or incorporated into the culinary and nutrition curriculum. These courses were offered on a regular basis through Workforce Training Center to students, faculty, staff and the community.Between 2011 and 2014, 45 courses/trainings were offered serving over 1200 individuals. Summer Institutes were offered to secondary educators in culinary and nutrition as well as school chefs and cooks. The trainings encompassed updating knowledge and skills in the area of healthy cooking and eating. Chefs and Cooks learned to cook under the new USDA food guidelines.This training was a collaboration with the State Nutrition Department and leveraged funds to offer the conference.These trainings impacted instruction and foodservice across the state as participants were from around the state. Workshop titles included “Professional Development for Secondary Nutrition & Culinary Instructors” and “Summer Institute for School Chefs and Cooks.” These provided food safety certification and healthy nutrition training for community partners and secondary institutions. A total of 99 individuals representing 3 community partner agencies and 12 secondary school districts attended. Of the 99 participants, 36 were Hispanic.Begun in summer 2012 and offered again in summer 2013, workshops were offered on various topics. By the end of summer 2013, 74 individuals (20 of whom were Hispanic) representing over 25 school districts and one youth crisis shelter served over 89,889 children per day and many of these children received three meals per day. The Summer Institute for statewide school Food Service Directors, Operations Managers, Student Nutrition Managers, Cafeteria Managers, SNAP managers, area managers, cooks and chefs was offered for the second year in a row at CNM Community College culinary labs. Summer Food Fellowshipwas developed and offered in 2012 and 2013 collaborating with NM Appleseed a statewide advocacy group. Programs were offered in Albuquerque and Las Cruces partnering high school students taking a college success course with Internship opportunities at USDA Summer food sites. Homework Diner: Developed as a new Healthy Meals initiative, CNM culinary interns developed healthy recipes and weekly menus. The CNM students were responsible for preparing a sit down dinner for an average of 75 children and family members at the participating public schools every Monday night. The program started in one school and by the end of the grant, seven schools had signed onto the project. By the end of spring term 2013, 1800 students and family members (of whom 878 were Hispanic) had participated in the Homework Diner. 2014 numbers are not available yet. This model provides culinary students the opportunity to apply what they are learning and preparehealthy mealsin quantity. APlace at the Table A documentary on hunger was shownto80 students and staff in 2014. Presentation to the NM Diabetes Education Council 100attendees in 2014. Theseopportunities provided the knowledge to change behavior and improve health and wellness of the community. The collaborations with community partners integrated healthy cooking and eating into the community and helped to raise awareness creating social impact changing behaviors. How have the results been disseminated to communities of interest? A kick-off event was held to announce scholarship recipients, share information about the new Dietary Manager Certificate program and expose students to service opportunities with agency partners. Articles about grant sponsored events and outcomes were published in the school’s student newspaper and the local city newspaper; events were also highlighted on the project website as well as the Culinary Arts Program website and through the school’s online newsletter Newslink. Students have shared their experiences to other students through Service Learning reflections, classroom presentations and the kick-off event. The program was represented at aCNM Health Fair where pedometers were distributed along with healthy recipes. Dual credit pathways were reinforced with training of secondary culinary and nutrition faculty during Summer Institutes. New career pathways were created with the DietaryManager Certificate and Nutrition Associate of Arts degree. Those programs were marketed to students in the Nursing program and through other outreach events. Listed below are examples of how information about program outcomes was disseminated: Albuquerque Journal Staff Report. 2012. Home Cooking: School Cafeterias Returning to Times of Healthier Meals Made From Scratch. Daily. Albuquerque Journal. Walz, K. 2012. Smart Lunch Lessons Will Pay Big Dividends, Editorial. Daily. Albuquerque Journal. Hailey. 2012. Governor Cheers Free Summer Meal Plan. Daily Albuquerque Journal. Andazola, M. 2012. Food with a Side of Nutrition. Daily. Albuquerque Journal. Himmelstein, S., What's what: a primer on sugar and other sweeteners, Albuquerque Journal, October 24, 2012. Uyttebrouck, O. Learning on the Menu, Albuquerque Journal, Oct. 23, 2012 http://www.abqjournal.com/140666/news/schools/learning-3.html Domrzalski, D. CNM student wins USDA Scholarship, Albuquerque First, Aug. 9, 2013. ProgressReport_Questions_07252013.docx Zaleski, R, Homework Diner, YouTube.com, Feb. 3, 2013. http://www.bing.com/videos/search?q=homework+diner+&qs=n&form=QBVR&pq=homework+diner+&sc=4-15&sp=-1&sk=#view=detail&mid=DDD7551107F63EB3DDABDDD7551107F63EB3DDAB Homework Diner Serves Up Education With a Side of Food http://www.nbcnews.com/video/nightly-news/55473838#55473838 June 21, 2014. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This grant achieved and exceeded the impact and outcomes initially established in the grant proposal. A change in knowledge has been achieved by developing new courses, a certificate in Dietary Manager and a transfer degree in Nutrition. More students are entering the workforce trained in these areas. The courses and training offered as professional development for faculty, staff and community partners have enabled an increase in access to healthy food training. This includes students, faculty and staff of the statewide K-20 educational system, health care facilities, those seeking services through resources such as Roadrunner Foodbank and Meals on Wheels, NM Appleseed and the USDA Summer Food Program. New technology used to track nutrition and caloric intake was demonstrated to participants. A change in action was evident through participation in training opportunities by students, partners and the community. To demonstrate the social impact of the knowledge and action a change in behavior must be noted. This change in behavior is evident in various forms. A grassroots wellness initiative began at Central New Mexico College as part of this grant which is now being developed and will be sustained as an institutional initiative. The Homework Diner is being expanded to at least seven additional schools by 2015 and will be developed into a sustainable model.Homework Diner creates an environment conducive to tutoring and help with homework while exposing students and their families to healthy eating, health and nutrition. A social change is evident in the recent report that New Mexico saw a reduction in obesity rates. As stated in the Albuquerque Journal,“State health officials say New Mexico is one of only 14 states to report a decrease in obesity rates.” (2014, September 8). Self-reported obesity declines in NM. Albuquerque Journal. In March of 2014 it was reported that “About 20 percent of third grade students were obese in 2013, down from about 23 percent on 2010.” Uyttebrouck, O. (2014, March 11). Additional measurable outcomes identifiedwere a three percent increase in related student enrollment, graduation, continued education, continued volunteerism and job placement. We no longer track student continued volunteerism. However, a three percent increase in enrollment and placement in Dietary Manager and Nutrition as well as Culinary Arts and related certificates was exceeded. The goal of a minimum of five Dietary Manager Certificates per year was exceeded with 24 during 2011-2014. The goal impacting 500 students has been surpassed with over 500 students in just 2013-2014 impacted by the new Nutrition Degree and Dietary Manager Certificate. Non-credit trainings impacted over 1200 individuals.The model for developing and delivering this curriculum and training has been created and is being spread across the state through secondary educators, school foodservice employees, the Homework Diner model, collaborative training initiatives with the state nutrition agency and community partners in healthcare and related services. Students in the Dietary Manger and Nutrition programs will continue to be integrated into the community. (2014, September 8). Self-reported obesity declines in NM. Albuquerque Journal. Retrieved from http://www.abqjournal.com/458582/news/self-reported-obesity-declines-in-nm.html Uyttebrouck, O. (2014, March 11). Third grade obesity declines. Albuquerque Journal. Retrieved from http://www.abqjournal.com/366381/abqnewsseeker/third-grade-obesity-rates-down.html Goal 1 Plan, develop and implement courses instructional delivery systems and laboratory enhancements in dietary and nutritional culinary arts Objective 1.1 Four different individuals served as Outreach Specialist. This position was key in coordinating and reporting grant activities. Objective 1.2 Thirty two community partnerships were developed. These partners ranged from community organizations, businesses and educational systems.The partnerships developed and training provided willinsure many of the initiatives of the grant continue to be integrated into the community. A Dietary Manager Certificate was created based on the needs assessment. Objective 1.3Dietary Manager Certificate of Completion was offered fall 2010. By July of 2014, 24 Dietary Manager Certificates had been awarded and there were 125 declared majors. In addition to the new certificate, a new two-year nutrition degree program was developed. Nutrition Associate’s Degree wasfirst offeredin 2012.In 2014 there have been 7 graduates and are 412 declared majors. Non-credit and additional nutritional courses in culinary arts were developed over the course of the grant and integrated into the curriculum or taught as non-credit courses. A total of 45 courses/trainings were offered through the Workforce Training Center and CNM as non-credit training serving 1224 individuals during 2011-2014.Objective 1.4 See professional development below. Goal 2 Increase student enrollment, retention and successful achievement in program Objective 2.1 Marketing included a Kick-off event with partnering health care agencies, community partners, and schools. The program was represented at aCNM Health Fair where pedometers were distributed along with healthy recipes. Dual credit pathways were reinforced with training of secondary culinary and nutrition faculty during Summer Institutes. New career pathways were created with the DietaryManager Certificate and Nutrition Associate of Arts degree. See dissemination below. Objective 2.2 Summer Institutes were offered to secondary educators in culinary and nutrition as well as school chefs and cooks. The trainings encompassed updating knowledge and skills in the area of healthy cooking and eating. Chefs and Cooks learned to cook under the new USDA food guidelines.This training was a collaboration with the State Nutrition Department and leveraged funds to offer the conference.These trainings impacted instruction and foodservice across the state as participants were from around the state. A total of 99 individuals representing 3 community partner agencies and 12 secondary school districts attended. Of the 99 participants, 36 were Hispanic.In 2012 and 2013 a Summer Food Fellowship was developed collaborating with NM Appleseed a statewide hunger advocacy group. Programs were offered in Albuquerque and Las Cruces partnering high school students taking a college success course with Internship opportunities at USDA Summer food sites. These collaborations with community partners integrated healthy cooking and eating into the community and helped to raise awareness creating social impact changing behaviors. Objective 2.3 Developed courses identified in objective 1.3 were offered from 2010-2014. Over 1200 individuals participated in non-credit offerings and over 1,000 students were impacted through credit offerings and new degrees. Objective 2.4 Scholarship guidelines were created for $500.00 scholarships as well as the $50,000 scholarship. Objective 2.5 A total of57 individuals received scholarships through the grant. Of those recipients136 certificates and/or degrees were awarded. Some individuals had multiple certificates/degrees. Goal 3 Project Evaluation 3.1-3.7 Dr. Keith McNeil was hired as evaluator. When he was unable to continue, Dr. Mary Prentice was hired and continued with the program. Meetings were held as needed. It was determined that the necessary baseline data would be able to be tracked within existing data collection systems. Through partner meetings, a timeline, and the annual reports, the tracking of objectives met continued throughout the grant period. A SharePoint project work space was created to store folders for project objectives and task tracking workbook. A program-focused website was developed and became a part of the school website in 2010. Donna Diller attended the required Project Directors' meetings. Program dissemination listed below.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2011
Citation:
Diller,D. Martinez, M. and Gordon, S.2011. Building a Healthy Community through Experiential Learning. North American Colleges and Teachers of Agriculture Journal vol. 55, Supplement 1 (Abstracts) (2011): pg.20- #93. Print.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2012
Citation:
Diller, Donna. 2012. Healthy Meals Fit for Life, poster presentation at the 2012 USDA Annual Project Directors Conference in Edinburg, Texas.
- Type:
Other
Status:
Submitted
Year Published:
2009
Citation:
Diller, D. 2009. Healthy Meals Fit for Life, poster presentation at the 2009 USDA Annual Project Directors Conference in Washington D.C.
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Progress 08/15/12 to 08/14/13
Outputs
Target Audience: Target audiences include K-12 and post-secondary students, staff, employees, volunteers and the general public, with an emphasis on reaching out to Hispanics and low-income children, students and their parents in particular. Those currently employed in foodservice areas of healthcare, schools, and community agencies serving the homeless and those living in poverty. Efforts include providing formal food sanitation and safety classes, informal nutrition and healthy lifestyle classes, and formal classroom and laboratory instruction in food-related topics, including culinary food and knife safety, and nutrition instruction. Changes/Problems: A one year no-cost extension application was approved to continue the grant through August 14, 2014. What opportunities for training and professional development has the project provided? During the 2013 summer four Hospitality/Tourism & Culinary and Nutrition instructors attended a 2 ½ days “Cooking with a chef” at Clemson University, Clemson, SC. The Summer Institute for statewide school Food Service Directors, Operations Managers, Student Nutrition Managers, Cafeteria Managers, SNAP managers, area managers, cooks and chefs was offered for the second year in a row at CNM Community College culinary labs. The institute impacted 53 individuals (13 Hispanic) representing 22 school districts and one youth crisis shelter in New Mexico. Culinary Institute participants serve over 89,889 children per day many receiving three meals per day. 46.7% of New Mexico residences are Hispanic; therefore, it is safe to estimate that over 41,000 Hispanic children will benefit from the training taught during the 2013 Summer Culinary Institute. A three hour class on healthy eating, nutrition, culinary and shopping was conducted for eight members of the American Women in Community College Association (AWCCA) during the 2013 summer. The CNM employee training department is now offering healthy eating, culinary and exercise classes taught by CNM nutrition and culinary instructors. Over the last year a total of 750 students enrolled in 39 Culinary and Nutrition classes were offered to the general public, CNM employees and community partners. The students logged over 2303 classroom hours. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Award 12 additional $500 student scholarships. Redesign curriculum as needed for the summer 2014 food fellow program based on fed-back from year 2. In year three expand the NM Appleseed Summer Fellowship program statewide. Offer an additional 16 nutrition and food safety classes for agency partners. Develop new credit and non-credit courses. Offer the Culinary Institute for secondary educators in public schools summer 2014 if adequate budget remains. Support the Homework dinner for children and parents for the second year. Complete evaluation of the project including tracking of additional objectives including summer food fellows program.
Impacts
What was accomplished under these goals?
The relationships with seventeen existing community partners were enriched over the past year and ten new community partners were added during the last year bringing the total number of HMF4L community partners to 27. Other community partners have been identified that will benefit from the Healthy Meals Fit for Life grant. Two Food Science courses were developed over the past year. The lower level Food Science will be offered for the first time during the fall 2013 term. The second year course is scheduled to be offer for the first time during the spring 2014 semester. Instructor manuals were developed to accompany both courses. The Homework Diner, a new Healthy Meals initiative, was implemented at a local Albuquerque elementary school during the spring 2013 term. Two CNM culinary interns developed healthy recipes and created weekly menus. The students were responsible for preparing a sit down dinner for an average of 75 children and their families at the school every Monday night. In addition to receiving assistance with their homework, the children also learned about nutrition and exercise. An estimated attendance of 1800 children and their families attended the weekly tutoring sessions throughout the school year. 878 participants identified as Hispanic; 85 identified as African/American; 203 identified as Asian/Pacific; 531 as Caucasian; and 32 as Native American. The New Mexico Appleseed Fellowship Program was held during the summer 2013. Over 2000 children and their families as well as 16 Fellows were impacted. The Healthy Eating Fit for Life curriculum was updated and improved to meet the needs of the community represented. The Fellowship was expanded to Las Cruces over the summer. Over the last year a total of 750 students enrolled in 39 Culinary and Nutrition classes were offered to the general public, CNM employees and community partners. The students logged over 2303 classroom hours. Developed the curriculum for the Food Science class (Nutrition 1096) and accompanying Food Science lab (Nutrition 1196). The class will first be offered fall 2013. In addition, developed the curriculum for a 2000 level food Science class and accompany Food Science lab. The class will first be offered spring 2014. The Summer Institute for statewide school Food Service Directors, Operations Managers, Student Nutrition Managers, Cafeteria Managers, SNAP managers, area managers, cooks and chefs was offered for the second year in a row at CNM Community College culinary labs. The institute impacted 53 individuals (13 Hispanic) representing 22 school districts and one youth crisis shelter in New Mexico. Culinary Institute participants serve over 89,889 children per day many receiving three meals per day. 46.7% of New Mexico residences are Hispanic; therefore, it is safe to estimate that over 41,000 Hispanic children will benefit from the training taught during the 2013 Summer Culinary Institute. The new Dietary Manager Certificate Program and the Associate of Science in Nutrition, which also facilitated the development of a transfer program to the University of New Mexico for the baccalaureate degree in Nutrition. Four students were awarded the Dietary Manager certificate during spring 2013 and summer 2013. Over 50% of students who declared Dietary Manager as their major are Hispanic. 345 students were award certificates and Associate degrees in Baking, Culinary Arts, Culinary Fundamentals, Dietary Manager, Food Service Management and Nutrition over the past year. Due to budget cuts Central New Mexico Community College’s Center for Community Programs and Partnerships was unable to track the number of students participating in Service Learning during the second and third semester of 2013. In the first term of the 2013 school year 520.47 hours were spent by students volunteering with community partners: Meals on Wheels Albuquerque; Rio Grande Food Project; The Storehouse, and Wings for Life. Hospitality & Culinary and Nutrition Instructors continue to offer students the opportunity of working with community partners as part of their classwork. Student volunteers teach healthy eating classes, cook and serve meals, create healthy menus and wellness programs for participating agencies. During the 2013 summer four Hospitality/Tourism & Culinary and Nutrition instructors attended a 2 ½ days “Cooking with a chef” at Clemson University, Clemson, SC. 20 Hospitality & Culinary and Nutrition students (six Hispanic) were awarded $500 scholarships and two students were awarded $1000 totaling $10,750 to continue their studies at CNM. One nutrition graduate was awarded a $50,000 scholarship. The recipient will be graduating from CNM at the end of the 2013 summer term and transferring to UNM to continue her studies. The projected 3% increase in all areas has been met or exceeded in the following programs: Dietary Manager Certificate, Associate in Nutrition, Culinary Arts, and Hospitality & Tourism. At the end of the 2012-2013 grant cycle there are 73 declared Dietary Manager Certificate students, an increase of 22% from 2012 and 667 declared Nutrition majors in the first year the program was offered. CNM awarded 11 certificates in Dietary Management and all 11 graduates found jobs in their field. There were two AS degrees awarded in Nutrition. In both Culinary and Hospitality/Tourism certificate and degree programs, 3.7% of Culinary Arts graduates transferred to a four-year degree program and 18.3% of Hospitality/Tourism graduates transferred to a four-year degree program. Through the grant proposal, integrating Nutrition, Food Science and Culinary Arts; Healthy Meals, Fit for Life, a model that can be used state and nationwide to promote healthy dietary and nutritional habits will be developed. An educated professional workforce proficient in nutritional culinary arts will be able to then deliver these services to schools, health facilities and community service groups and agencies.
Publications
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Domrzalski, D., CNM student wins USDA Scholarship, Albuquerque First, Aug. 9, 2013
ProgressReport_Questions_07252013.docx
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Uyttebrouck, O., Learning on the Menu, Albuquerque Journal, Oct. 23, 2012 http://www.abqjournal.com/140666/news/schools/learning-3.html
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Zaleski, R., Homework Diner, YouTube.com, Feb. 3, 2013
ProgressReport_Questions_07252013.docx
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Progress 08/15/11 to 08/14/12
Outputs
OUTPUTS: Goal 1Objective 1.1Outreach Specialist position was filled on 2/27/2012.Objective1.2Classes in nutrition were offered to partners and general public 6 times from 9/11-4/12 to a total of 49 (15 Hispanic) students.One nutrition class per month is planned for Q4,2012 and Q1-Q2,2013.Nutrition classes are marketed through the website and social marketing venues.ServSafe classes were held on 9/10/11(8/4 Hispanics) and on 10/1/11(7/4 Hispanics).Objective 1.3Dietary Manager certificate program has been open since fall 2010.Students have opportunities for service learning and gain work experience through internships, which include 150 hours of field experience.Ten dietary manager certificates have been awarded(3 Hispanics),and there are 48 declared majors.Objective 1.4Project Director Donna Diller and students Estefany Ortiz and Lizeth Guerra attended the 2012 Project Directors' Conference in Edinburg, Texas.Goal 2 Objective 2.1Summer Food Fellow program,in collaboration with NM Appleseed,was marketed to dual credit high school students. Seven dual credit high school students,one CNM student and 10 CNM service learning students(7 Hispanic)in nutrition participated in the program from 6/4-8/3/2012. The grant paid for sports equipment, books and supplies. CNM staff participated in planning,recruiting and providing guidance to students.Over 1500 children participated.Objective 2.2Sponsored 3 summer institutes to provide healthy nutrition training for New Mexico school districts. Professional Development for Secondary Nutrition & Culinary Instructors was held on 8/3-4/2012. 21 participants (6 Hispanic) representing 8 different school districts enrolled and 19 certificates were awarded.On 8/10-11/2012 and 8/24-25/2012, the Summer Institute for School Chefs and Cooks enrolled a total of 35 participants (13 Hispanic) representing 25 school districts. This was co-sponsored by Team Nutrition USDA. Objective 2.3Associate of Science degree in Nutrition opened at CNM in fall 2012. It transfers to the University of New Mexico 4-year Nutrition program and 122 students are enrolled(54 Hispanic).Objective 2.4Application and scoring matrix from 2011 was reused in a new round of $500 scholarships offered in fall 2012. The scholarship committee developed new guidelines/application for the $50K scholarship.Objective 2.5Eighteen students (3 Hispanic) applied for the 2012 $500 scholarship. Fifteen applicants (3 Hispanic) were awarded and will be paid in equal installments for fall 2012 and spring 2013.Goal 3 Objective 3.1Independent evaluator continues with the program. Objective 3.At least 19 meetings have been held in 2012 to address grant objectives and activities.Objective 3.3 Baseline data gathering is complete. Objective 3.4Outreach Specialist and Project Director track program goals using Excel spreadsheets. Objective 3.5A website was developed: http://www.cnm.edu/depts/bit/programs/handt/culinary/healthymeals.php . Objective 3.6Donna Diller attended the USDA Annual Project Directors' Conference in Edinburg, Texas. Objective 3.7Marketing and Communications Office at CNM provides marketing services for grant activities.Print media are developed in concert with MCO. PARTICIPANTS: Individuals: Donna Diller, Project Director and Suzanne Shannon, Outreach Specialist. Partner Organizations: Albuquerque Public Schools and other statewide school systems; Youth Development, Inc.; Eastern New Mexico University; University of New Mexico; Roadrunner Food Bank; Meals on Wheels; NM Appleseed; Holman's; ARCA; Adelante; National Hispanic Cultural Center; Project Share; St. Mary's Rest Home; The Storehouse; City of Albuquerque; Bernalillo County; NM Children, Youth and Families Department, area retirement centers and healthcare facilities. Collaborators: Central New Mexico Community College, University of New Mexico, New Mexico State University, community service agencies, secondary culinary educators, educational food service employees and health care facilities. In addition to collaboration between faculty and agency partners USDA Collaborator Fidel Trujillo and USDA Food and Nutrition Services will be involved. Training will be provided by the project to undergraduate students, K-12 educators, post secondary instructors, staff, employees, volunteers and the general public. TARGET AUDIENCES: Target audiences include K-12 and post secondary students, staff, employees, volunteers and the general public, with an emphasis on reaching out to Hispanics and low-income children, students and their parents in particular. Efforts include providing formal food sanitation and safety classes, informal nutrition and healthy lifestyle classes, and formal classroom and laboratory instruction in food-related topics, including culinary, food safety and nutrition instruction. Opportunities are provided for service learning through collaboration with our partners, and for internships through the Dietary Manager Program and the Associate of Science in Nutrition degree program. PROJECT MODIFICATIONS: A one-year no-cost extension application was approved to continue the grant through August 14, 2013.
Impacts
At least 17 community partnerships have been established around the Healthy Meals, Fit for Life project. Two new courses of study at CNM have been established, including the Dietary Manager Program and the Associate of Science in Nutrition, which also facilitated the development of a transfer program to the University of New Mexico for the baccalaureate degree in nutrition. Through the grant, CNM participated in a pilot program along with NM Appleseed to enhance the delivery of summer lunches to income-eligible children with nutrition education and physical activity to over 1500 children in the Albuquerque area during the summer of 2012. The Summer Institutes for Secondary Culinary Arts Instructors and statewide school cooks and chefs impacted 55 individuals (19 Hispanic) representing 27 school districts in New Mexico. The Healthy Meals Fit for Life Grant aligns community resources, organizations operational and marketing requirements and fosters a focused pipeline to support individual students' dietary management and culinary arts career aspirations. The number of people directly impacted over the past year is 1999. The impact on the Hispanic community is even larger when looking at the agencies represented in this number. New Mexico's population is majority/minority so the majority of the community being served is Hispanic.
Publications
- Heinz, Hailey. 2012. Governor Cheers Free Summer Meal Plan. Daily. Albuquerque Journal.
- Andazola, Matt. 2012. Food with a Side of Nutrition. Daily. Albuquerque Journal.
- Diller, Donna. 2012. Healthy Meals Fit for Life, poster presentation at the 2012 USDA Annual Project Directors Conference in Edinburg, Texas.
- Albuquerque Journal Staff Report. 2012. Home Cooking: School Cafeterias Returning to Times of Healthier Meals Made From Scratch. Daily. Albuquerque Journal.
- Walz, Kent. 2012.Smart Lunch Lessons Will Pay Big Dividends,Editorial. Daily. Albuquerque Journal.
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Progress 08/15/10 to 08/14/11
Outputs
OUTPUTS: Goal 1 Objective 1.1 The Outreach Specialist position became vacant 12/2010. The position was filled 06/2011.Objective 1.2 Grant activities have reached 83 individuals representing multiple community partners and agencies. CNM is coordinating with community agencies to formalize partnerships through CNM's Service Learning Program.Also exploring new partnerships with the following:Team Nutrition USDA and Public Education DepartmentPartnership will explore a coordinated statewide training program for K-12 Food Service Staff, PB&J,New Mexico, Children Youth & Families Division, NM Super Fit Family Challenge,USDA Rural Development-NM.Objective 1.3 3 dietary certificates have been awarded with 3 additional certificates scheduled to be awarded in 12/2011. There are 12 declared majors for DM, of those 4 are Hispanic.Objective 1.4 1 staff member attended FENI conference. Selected students will be assisting faculty with in class instruction. Goal 2 Objective 2.1 Staff delivered dual credit presentation to 23 local high school students, Intro to Tourism classes reaching 232 students and 2 student advisement sessions reaching approximately 60 students. 135 of the 315 total were Hispanic.Objective 2.2 The Grant sponsored 4 summer institutes designed to provide food safety certification and healthy nutrition training for community partners and secondary institutions. A total of 43 individuals representing 3 community partner agencies and 4 secondary school districts attended. Of the 43 participants 17 were Hispanic. Objective 2.3 Food Science courses are currently in development.Objective 2.4 No major changes wwere made to the scholarship criteria. A MS excel worksheet was created to track, record and sort the scholarship scoring sheets.Objective 2.5 25 students applied for the 2011 Healthy Meals, Fit for Life scholarship. All were determined eligible by the review committee. Applicants will be awarded in the fall 2011 and spring 2012. Of the 25 applicants 7 were Hispanic.Goal 3 Objective 3.1 Initial candidate that committed as evaluator rescinded due to personal commitments. The search for a replacement is currently in process.Objective 3.2 Quarterly meetings have transitioned to meetings on demand as required by grant activities.Objective 3.3 Gathering of baseline data is ongoing.Objective 3.4 A SharePoint project workspace was created to store folders for project objectives and task tracking workbook. Staff continues to work with IT resources to explore tighter data connections with grant activities.Objective 3.5 The Healthy Meals, Fit for Life website is currently under evaluation by CNM's marketing department to improve exposure and functional relationship with our online presence.Objective 3.6 The PI and faculty member presented at the June 2011 NACTA Conference.Objective 3.7 Healthy Meals, Fit for Life is promoted through a monthly Employee Newsletter. Sample: http://express.cnm.edu/component/content/article/37-in-this-issue/343 -community-food-service-providers-get-educated-through-healthy-meals- fit-for-life-Additionally, Healthy Meals, Fit for Life events are regularly communicated via a community partners distribution list. PARTICIPANTS: Participants include the PI, Outreach specialist and CNM faculty and Service Learning Director. Additional community partners are being developed. Six summer training classes were designed and offered to provide community partners with food safety training and nutritional courses were developed and implemented. The following is description of the courses;ServSafe Essentials Description:This course will provide instruction and certification testing including critical principles including personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems. The class will provide the foundation for creating a safe and sanitary environment for the creation of nutritious and healthy dining alternatives. Healthy Meals - Fit for Life Day 1 Description:This course will combine nutrition theory and culinary applications creating healthy and nutritious menu alternatives. Topics included: Basic lab safety, sanitation and knife skills, the latest nutrition guidelines, turning dietary guidance into meals, healthy cooking techniques, food for healthy living, creating meals for special health needs. Class will be combined theory and full lab participation. Proper lab attire is required.Healthy Meals - Fit for Life Day 2 Description:This course will combine nutrition theory and culinary applications creating healthy and nutritious menu alternatives. Topics included: Basic lab safety, sanitation and knife skills, the latest nutrition guidelines, turning dietary guidance into meals, healthy cooking techniques, food for healthy living, creating meals for special health needs. Class will be combined theory and full lab participation. Proper lab attire is required.Summer Institute- Secondary Culinary/Nutrition Educators Description:This three-day course offered a comprehensive Food Safety and Nutritional Training designed to target secondary educators. There were 13 attendees and of those approximately 7 were Hispanic.Community partners included Youth Development Inc., who run the Head Start programs, Meals on Wheels and secondary instructors from Albuquerque Public Schools, Los Alamos, Pojoaque, Bernalillo and Santa Fe. Students were also able to participate. One faculty attended a FENI conference with workshops on Nutrition. PI and faculty attended NACTA in Edmonton, Canada. TARGET AUDIENCES: To date, six (6) community partnerships have been established around the Healthy Meals, Fit for Life project with 3 additional partnerships pending. More than 80 individuals' have participated in project events or activities, representing four (4) agencies. Thirteen of these individuals attended the ServSafe essentials class with eight (8) of the thirteen (13) individuals successfully passing the ServSafe food safety exam. New Mexico's population is majority/minority so the majority of our community being served is Hispanic. Additional partnerships being developed Team Nutrition USDA and Public Education Department Partnership will explore a coordinated statewide training program for K-12 Food Service Staff, PB&J serves low income families, New Mexico, Children Youth & Families Division, serves low income and disadvantaged families, NM Super Fit Family Challenge serves identified youth with obesity issues teaching healthy living to the entire family, USDA Rural Development-NM, working to provide more assessable healthy food items in low income areas. Grant partners Meals on Wheels serves the elderly, low income with health issues. YDI and the Head Start program serve low income children. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Six community partnerships have been established around the Healthy Meals, Fit for Life project with 3 additional partnerships pending. More than 80 individuals have participated in project events or activities, representing four agencies. Thirteen of these individuals attended the ServSafe essentials class with eight of the thirteen individuals successfully passing the ServSafe food safety exam. New Mexico's population is majority/minority so the majority of the community being served is Hispanic.Aligns community resources, organizations operational and marketing requirements and fosters a focused pipeline to support individual students' dietary management and culinary arts career aspirations. The number of people directly impacted over the past year is 383.Of those 163 are Hispanic.The impact on the Hispanic community is even larger when looking at the agencies represented in this number.
Publications
- Diller,D. Martinez, M. and Gordon, S.2011. Building a Healthy Community through Experiential Learning. North American Colleges and Teachers of Agriculture Journal vol. 55, Supplement 1 (Abstracts) (2011): pg.20- #93. Print.
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Progress 08/15/09 to 08/14/10
Outputs
Goal 1 Objectives 1.1 An Outreach Specialist was hired for the grant in April of 2010. Objective 1.2 Partnerships opportunities with Meals on Wheels, Roadrunner Food Bank, and YDI were discussed. A partnership with the Hispanic Cultural Center was developed in the summer of 2010. CNM students staff and faculty participated in Families in Motion, a program teaching healthy cooking and eating to families in June and July 2010. Needs assessment was conducted for a Dietary Manager Certificate in January of 2010.Objective 1.3 Beginning in the fall of 2009, meetings were held to develop a Dietary Manger Certificate of Completion. The certificate was approved the end of January. Courses were developed spring and summer of 2010 and the certificate is offered Fall, 2010. Objective 1.4 Faculty, staff and students attended the American Culinary Federation Western Regional Conference in Albuquerque in February of 2010.There was no cost incurred to the grant as it was local,CNM faculty and students volunteered to assist and there was travel. Culinary faculty were funded by Perkins funding. Over 60 CNM students and 15 CNM faculty/staff participated. Goal 2: Objective 2. Presentations were made during 2010 to potential and current CNM students. Fall of 2010 a Kick-Off event was held to market the program to the community including Health Care agencies, grant partners and schools. Objective 2.2 Meetings have been held with grant partners, schools and CNM's Workforce Training Center to develop curriculum for Summer Institutes. Objective 2.3 Dietary Manager Certificate and related courses are offered fall of 2010. Food Science courses are in the developmental stage targeted for completion Summer/Fall 2011. Objective 2.4 Scholarship Application created, committee formed summer 2010.Objective 2.5 23 scholarships awarded fall of 2010. Goal 3 Objective 3.1 Dr. Keith McNeil was hired as evaluator for the project. He provided templates and oversight as the project was beginning and a reporting mechanism for reporting program outcomes. Objective 3.2 A meeting schedule with grant partners and key players was established and followed. Meetings have also been established with Dr. McNeil. Objective 3.3 A meeting was held in December of 2009 with the office of Planning, Budget and Institutional Research, PBIR, to determine if additional data needed to be gathered in order to assess outcomes. It was determined that the necessary data will be able to be tracked within the existing data collection systems. Objective 3.4 Through partner meetings, a timeline, the annual report as well as Internship reports the tracking of objectives met has been ongoing. Objective 3.5 A website was developed and became a part of the school website, summer 10. http://www.cnm.edu/depts/bit/programs/handt/culinary/healthymeals.php Objective 3.6 Donna Diller attended the Project Directors' meeting in November of 2009. Objective 3.7 Information and accomplishments of the program have been included in the CNM Chronicle, the Albuquerque Journal and the CNM website. PRODUCTS: A part-time outreach specialist was hired to coordinate the grant activities and program implementation. Healthy Meals Partnerships were developed with predetermined and new agency partners. A cooking and healthy snacks demonstration was conducted in conjunction with the Hispanic Cultural Center. Healthy traditional New Mexican recipes were prepared and the recipes shared with participants. A two term Dietary Manager Certificate of Completion was developed. Courses and curriculum developed includes Introduction to Medical Nutrition Therapy and two Dietary Manager Internships. Upon approval national credentialing as a certified dietary manager will be available for students. Marketing materials were developed including program banners, brochures, fitness bags, pedometers and flyers. Materials were distributed and information shared at the Kick-Off event. Scholarship guidelines were established and 23 scholarships awarded for fall 2010. An independent evaluator was hired to evaluate the progress of the grant. OUTCOMES: The Dietary Manager Certificate has been developed enabling students to work in restaurants, hospitals, long term care facilities and school meal programs with additional nutritional culinary arts training. A grass roots wellness group has begun meeting to implement health and wellness initiatives internally. Students in hospitality, nutrition and culinary arts have had additional service learning opportunities to share their knowledge in culinary arts and nutrition to partner agencies. DISSEMINATION ACTIVITIES: A Kick-Off event was held to announce scholarship recipients, share information about the new Dietary Manager certificate program and expose students to service opportunities with agency partners. Future initiatives of the grant were also outlined. A webpage on CNM's website has been developed. The Albuquerque Journal as well as the CNM Chronicle and online Newslink have provided coverage of the grant as well as advertised the Families in Motion program involving the National Hispanic Cultural Center. Students have shared their experiences to other students through Service Learning reflections, classroom presentations and the kick-off event. FUTURE INITIATIVES: In the coming year the remaining goals of the grant will be to establish training opportunities and award scholarships/stipends to secondary instructors and agency partners. Beyond completion of the grant the hope is to expand these training opportunities across the state and see the internal wellness program expand.
Impacts
At the completion of the grant more students will be trained in the area of nutritional culinary arts through the Dietary Manager Certificate. A minimum of five graduates is projected and a three percent increase in enrollment, graduation, placement as well as continued volunteerism and continued education is anticipated. At least 500 students, 40 secondary educators and 60 agency partners are expected to be impacted. The ultimate outcome will be the creation of a generational and continuing improvement in community health and wellness producing a reduction in obesity and health related issues. An unintended outcome already evident is the beginning of a grass roots wellness program at CNM.
Publications
- No publications reported this period
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