HEIDI BENNETT ACCOMPLISHMENT REPORT OCTOBER 1 2011 TO SEPTEMBER

AUTHOR HEIDI HANES DOCUMENT NUMBER PRO64E01 EFFECTIVE (OR POST)
CURRICULUM VITAE AUGUST 2017 HEIDI M BANFORD ASSOCIATE PROFESSOR
CURRICULUM VITAE NAME HEIDI VUORINEN ADDRESS 25 ROCHESTER ROADLONDON

CURRICULUM VITAE NAMN LINN HEIDI STOKKEDAL FØDT 260589 ADRESSE
ECHTSCHEIDING APSPRUIJT1 HANDBOEK KINDEREN EN ADOLESCENTEN PROBLEMEN EN
EVA EN BART BART KOOPT HET HUIS IN ECHTSCHEIDING

Nutrition Connections consists of two federal nutrition initiatives, EFNEP (Expanded Food and Nutrition Education Program) and

Heidi Bennett, Accomplishment Report, October 1, 2011 to September 30, 2012

Nutrition Connections is funded by two federal initiatives, EFNEP (Expanded Food and Nutrition Education Program) and SNAP Ed (Supplemental Nutrition Assistance Program Education). We provide education to people living in or near poverty to acquire the knowledge and skills needed to make more healthy choices for themselves and their families.

We offer behavior-focused education that is catered to our audience, because people learn in different ways. Using facilitated dialog and hands on learning our participants learn by doing, in addition to traditional written and visual materials. Programs are provided to groups or individuals; each program, while similar in content, is uniquely designed for the participating audience. For example: a nutrition series for parents of young children might focus on ways to get a fussy eater to try new foods; a series for an adult with health concerns might focus more on understanding food labels so they can choose foods that fit within their diet restrictions. Our education focuses on making healthy food choices, increasing physical activity, food safety practices, and food resource management.

YOUTH PROGRAMMING:


This year 810 youth participated in lessons covering: eating more fruits and vegetables, whole grains, exercise, food safety, and choosing lean and lower fat foods and foods with less sugar and sodium. Youth agencies that participated in lessons are: The Boys and Girls Club, Families in Transition, Elmwood Gardens, Salvation Army, Manchester Schools: Beech Street, Bakersville, Wilson Street, and McDonough Elementary Schools; Parkside and Hillside Middle Schools. I also assisted with the 4-H teaching gardens at the Massabesic Audubon Center.


The USDA Fresh Fruit and Vegetable program continued in the Manchester elementary schools. Working with the Manchester School District nutritionist, Sue Sheehy; I mentored eight UNH Dietetic Interns. Interns provided direct teaching in the elementary schools. The bulletin boards we have produced on various nutrition and healthy lifestyle topics are distributed to Manchester Elementary, Middle Schools and High Schools. New topics added this year (all elementary level) were: Sugar, My Plate, Hand Washing, and Sunscreen and Vitamin D.


ADULT PROGRAMMING:

One of my first class series ten years ago was in collaboration with Operation Frontline with the New Hampshire Food Bank; now called Cooking Matters. In September 2012, I completed my 60th class series with Cooking Matters. In addition to providing the nutrition education to participants in these classes, I mentor interns, AmeriCorps vistas, chefs, and volunteers. I also coordinate classes and now participate in a Cooking Matters grant.

I collaborate with many local agencies to reach participants. Many host agencies do not have staff whose focus is on nutrition education. This makes our educational programs important in helping their participants reach goals of being healthier. Agencies with adult participants I worked with this year are: Our Place, Workplace Success, The Way Home, Families in Transition, Manchester Mental Health’s In Shape Program, YWCA, The Manchester Health Department, Child and Family Services (Transitional Living Program, Parenting Plus Program), and Organization for Refugee and Immigrant Success. I also worked with many individuals who participated in their home.

“I have learned some new very important skills – especially food safety, and I am healthier because I eat better now. I would like the course to “not end” – I Love it so much…Dear instructors, thank you so much for teaching me – I will never forget you!” Erika


In survey questions Erika indicated that she now plans meals ahead and uses a grocery list more often. She seldom thaws foods on the counter or leaves dairy foods out for more than 2 hours, whereas she had almost always done this before. She now more often reads food labels, and eats more fruits and vegetables. During the class, Erika, who wasn’t sure about trying new foods; tried recipes that she never would have tried before, and recreated some of those recipes at home.


This year 135 low income adults participated in one or more nutrition lessons. These adults have 358 family members who benefit from these lessons. Depending on the needs or availability of participants, some complete a full series of 4 – 13 lessons, or attend a one time workshop. Topics of lessons offered include: whole grains, increasing consumption of varied fruits and vegetables, label reading, physical activity, food safety, getting the most from your food dollars, reducing sodium, and hands on cooking activities. This year 338 lessons were provided. Curricula for these lessons are based on the USDA Dietary Guidelines, these include: Loving Your Family, Feeding Their Future, Snap Ed Toolkit, Eat Healthy Stay Fit, and Cooking Matters.


OUTCOMES:


Adults who complete a class series are asked to complete a survey to reflect healthy improvements they have made as a result of these lessons.


60% more often planned meals in advance

43% more often compared prices when shopping

47% more often used a grocery list

64% more often looked at the “Nutrition Facts” label

67% more often thought about healthy food choices when deciding what to feed their family

79% showed improvements in one and 55% in two or more food resource management practices, such as plans meals, compares prices, and uses a grocery list.

89% showed improvements in one and 75% in two or more nutrition practices, such as plans meals, makes healthy food choices, prepares foods without adding salt; has children have breakfast every day.

Upon entry 47% demonstrated acceptable food safety practices (IE: thawing and storing foods properly). Upon exit 79% demonstrated acceptable food safety practices


VOLUNTEERS:


Volunteers are essential in our work; this year 48 people helped the Nutrition Connections program in the Manchester area for a total of 439 hours working with adults and 1197 hours working with youth.


PROFESSIONAL DEVELOPMENT:

In addition to meetings for Nutrition Connections, Hillsborough County Staff, and County Advisory Council; I attended the Cooking Matters Summit, Youth and Family Meetings, 4-H Garden training, Health Literacy Workshop, and a Saving Money with Coupons Workshop.


FINANSDEPARTEMENTET ATT AVDELINGSDIREKTØR HEIDI HEGGENES OSLO 150606 HØRINGSUTTALELSE OM
HEIDI BENNETT ACCOMPLISHMENT REPORT OCTOBER 1 2011 TO SEPTEMBER
KNHS NOORDBRABANT KNHS ONDERSCHEIDINGEN VOOR BRABANTSE VRIJWILLIGERS ♦ 2018


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