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NUTRITION EDUCATION CURRICULUM JARVIS GARDENS SENIOR HOUSING
Curriculum Development Project NFSC 660 – Nutrition Education

Disha Shrotria, Jennifer Messana-Eaton, Lauren Humphrey, Mary White, Shirin Malek

OUTLINE
!! Jarvis Gardens !! Needs Assessment !! Learning/behavioral change theories !! Three Lessons
!! Goals & Objectives !! Learning Activities !! Results

!! Future recommendations

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JARVIS GARDEN SENIOR HOUSING
!! Northern Valley Catholic Social Service !! Christian Church Homes Agencies !! HUD 202 !! 50 Apartments

COMMUNIT Y GARDENING

•!Grant •!Nutrition education

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NEEDS ASSESSMENT
1.! Survey 2.! Interview complex manager 3.! Meet & Greet

3 LESSONS 1.! Healthy Living Lesson 2.! Cooking Demo Lesson 3.! Gardening Lesson

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LEARNING/BEHAVIORAL CHANGE THEORIES
!!S ocial Cognitive Theory

!!H ealth Belief Model !!A dult Learning Theory

LESSON 1: HEALTHY LIVING

Lauren Humphrey Mary O’Brien Shirin Malek

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1.Goal Educate participants about how to read and understand a nutrition facts label
•! To identify one vitamin, fiber, protein, and one fat, on a nutrition facts label using the handout by the end of the lesson •! To identify the serving size on a nutrition facts label using a food item label by the end of the lesson

2. Goal Educate participants about the benefits of choosing wholesome, natural ingredients that contain healthy fats over processed and canned foods that contain bad fats
•! To list at least 3 benefits of eating whole foods that are minimally processed using demonstrations and handouts during the lesson •! To identify at least 2 benefits of eating healthy fats using the handouts provided by CalFresh by the end of the lesson

3. Goal Educate participants on the benefits of consuming whole foods rather than nonfat food items that contain more sugar

•!To list at least 3 benefits of consuming plain yogurt utilizing information gained from the discussion by the end of the lesson •!To identify how to add different flavor profiles in a plain yogurt by utilizing knowledge gained by the end of the lesson

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OUTLINE
!! Nutrition Facts Label !!Discuss nutrients !! The Truth About Fats !!Arteries – demo
!! Plaque build-up

!!Consequences of eating saturated and trans fats !! Yogurt Comparison !!Three yogurt containers: Plain, Nonfat, and fruit flavored
!! Sugar content

HANDOUTS

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EVALUATION & OUTCOMES
!!O ne resident! !!L imitations
!!Advertising time !!Needs assessment

LESSON 2: COOKING DEMO

Jennifer Messana-Eaton Disha Shrotria

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1. Goal To increase fruit and vegetable consumption and self-efficacy of cooking/ preparing food with fresh ingredients
•!To list 2 benefits of eating fresh fruits and vegetables and one cooking method by the end of the cooking demo using any handouts/materials and skills/knowledge gained from cooking demo •!To create 7-day menu with fresh produce by the end of the cooking demo using any handouts/ materials and skills/knowledge gained from cooking demo.

2. Goal To increase awareness of the use of locally grown fresh fruits and vegetables
•!To list 3 tools/skills learned during cooking demo by the end of the cooking demo lesson using any handouts/materials and skills/knowledge gained from cooking demo lesson •!To list 3 main ideas on how to read and follow a recipe by the end of the cooking demo lesson using any handouts/materials and skills/knowledge gained from cooking demo lesson

OUTLINE
!! Vegetable Lasagna & Green Bean Recipes !!Volunteers
!! Handout: Smart shopping for fruits & vegetables

!! Taste Comparison
!! Handout: 3 P’s

!! 7- day Menu Plan !!Create own 7-day menu !! Evaluation

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RECIPE

RECIPE

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LESSON 2 COOKING DEMO

LESSON 2 COOKING DEMO

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LESSON 2 COOKING DEMO

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OUTCOMES & EVALUATION
Evaluation
!! Participant involvement !! List 2 benefits eating fresh F/V & 1 cooking method !! List 3 main ideas on how to follow a recipe !! Taste comparison !! Create sample menu (activity)

Outcomes
!! 10 residents & 3 guests !! 2 residents participated in chopping vegetables !! Many residents listed benefits & main ideas !! Overwhelmingly positive taste comparison, residents will try recipe on own !! Sample menu activity fell short

LESSON 3: GARDENING

Lauren Humphrey Mary O’Brien Shirin Malek

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1. Goal To build the residents of Jarvis Gardens knowledge of composting
•!To list at least 3 non compostable and 3 compostable items utilizing handouts and discussion by the end of the lesson. •!To list at least 2 benefits of composting using the handouts and discussion by the end of the lesson.

2. Goal To increase the residents of Jarvis garden’s efficacy in growing herbs.
•!To identify at least 3 easy herbs to grow in their garden using the handouts and discussion by the end of the lesson •!To identify at least one harvesting technique and two methods to cook with herbs using the discussion by the end of the lesson

OUTLINE
!! Composting
!! What to & not to compost !! Benefits of composting

!! How to grow seasonal vegetables
!! Types of vegetables
!! Seasons

!! How to grow herbs from seed
!! When to harvest

!! Everything herbs
!! Cooking with herbs !! Recipes

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WHAT TO COMPOST: !! VEG & FRUIT SCRAP !! BREADS !! COFFEE GROUNDS !! EGG SHELLS !! NEWSPAPER !! LEAVES !! CLIPPINGS "! GRASS "! OTHER !! TEA BAGS / LEAVES

WHAT NOT TO COMPOST: !! OILS !! MEATS !! CITRUS RINDS !! ANIMAL PRODUCTS !! CHEMICALS !! PET WASTE

BENEFITS OF COMPOSTING !! ECONOMICAL !! ENVIRONMENTALL Y FRIENDLY !! ORGANIC SOIL AMENDMENT

Shells and Corn sauce
!! !! !! !! !! !! !! !! !! 2 Tbsp olive oil Corn ! Red Onion 2 Cloves Garlic, minced 1 tsp oregano 1 tsp basil " cups milk (soy, etc.) 1 red bell pepper 1 green bell pepper

List of Hearty Herbs

OUTLINE Composting

!! Oregano !! Sage !! Rosemary !! Mint !! Chives

Everything herbs

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How to grow herbs from seed When to Harvest herbs Cooking with herbs

Saute onions and garlic in oil. Add herbs, bell peppers, and 1 cup corn. Blend 1 cup corn with milk add to Sauce pan. Simmer 3 minutes and serve hot over shell pasta.

Open Forum

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FORMATIVE EVALUATION
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EVALUATION& OUTCOMES Evaluation
!! Pre and post-tests were used to evaluate current knowledge and whether the lesson increased knowledge base.

Outcomes
!! The pretest showed many of the residents had some knowledge of the topics presented before the lesson !! The post-test showed an increase in all areas for most residents

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OVERALL OUTCOME Goal
!! Provide information
!! Healthy living !! Cooking with fresh F/V from the garden !! How to start their own gardens

Outcome
!! Provided nutrition education !! Increased self-efficacy !! Provided socialization & outside perspective

FUTURE RECOMMENDATIONS
!! K n ow yo u r a u d i e n c e !! Needs assessment more thorough !! Take time to introduce yourself and get to know the residents !! B e t te r A d ve r t i s i n g !! Use large fonts !! Place fliers in multiple well traveled areas !! Put out fliers more than a week before lesson date !! C r e a te f u n a t m o s p h e r e !! Interactive activities !! Healthy snacks relevant to topic

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REFERENCES
References 1. Glanz, Karen, Barbara K. Rimer, and K. Viswanath. Health Behavior and Health Education: Theory, Research, and Practice. San Francisco, CA: Jossey-Bass, 2008. Print. 2. Morris, Michelle N., PhD, RD. "NFSC 660: Nutrition Education." Behavior Learning Theories. California State University, Chico. 17 Sept. 2013. Lecture. 3. Morris, Michelle N., PhD, RD. "NFSC 660: Nutrition Education." Nutrition Education Curriculum Development. California State University, Chico. 24 Sept. 2013. Lecture. 4. Malek, Shirin, and Disha Shrotria. "NFSC 660: Nutrition Education." Health Belief Model. California State University, Chico. 1 Oct. 2013. Lecture. 5. Maggiore, Meagan, and Robin Magalis. "Social Cognitive Theory." Social Cognitive Theory. California State University, Chico. 15 Oct. 2013. Lecture. 6. "Let's Move." Let's Move: America's Move to Raise a Healthier Generation of Kids. N.p., n.d. Web. 21 Oct. 2013. 7. "ChooseMyPlate.gov." ChooseMyPlate.gov. United States Department of Ariculture, n.d. Web. 21 Nov. 2013. <http:// www.choosemyplate.gov/>.

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