Category Archives: Nutrition

by | February 28, 2013 · 9:08 am

Local media takes notice of Cooking Matters

Cooking Matters empowers people to make healthy food choices and save money at the same time. The program is part of a broader strategy to end childhood hunger, the Share Our Strength’s No Kid Hungry campaign. ConAgra Foods Foundation and Walmart sponsor the program nationally. Gleaner’s Community Food Bank in Detroit partners with Michigan State University Extension to make the program possible locally.

In District 3, MSU Extension SNAP-Ed (Supplemental Nutrition Assistance Program-Education) has been providing the Cooking Matters program for both adults and teens for the last three years. Many other counties in the state are now providing the program for these two groups and some have added a program for child care providers. An MSU Extension nutrition instructor and a local volunteer chef team-teaches the class.

Lately, MSU Extension’s role in the program has been front-page news. The Feb. 16-17 edition of the Manistee News Advocate featured a story about students at CASMAN Academy in Manistee County receiving cooking and nutrition instruction through MSU Extension’s Cooking Matters for Teens.

Extension program instructor Cyndi Jacobi got the ball rolling at the academy, getting the program started. Cyndi provides nutrition instruction. Nutrition education and cooking instruction team up to create a valuable life skill for these students. Cyndi incorporated cooking expertise from Nick Wemple, student chef from the Great Lakes Culinary Institute at Northwestern Michigan College. The six-week course will culminate with the students preparing a meal for the entire student and staff population at the academy.

Cyndi said, “Nick is a graduate of the CASMAN Alternative Academy and I think that makes him an excellent role model for the students. CASMAN has a hands-on approach to learning with small classroom size, a perfect fit for Cooking Matters.”

After the six-week program, Nick will continue to work with the students. They will help plan meals and cook for the entire student body and staff, approximately 80 people, every Friday through the rest of the school year. The skills that the students learn could lead to a possible job in food service or could spark an interest in attending a culinary institute.

Other media noticed an Extension team providing Cooking Matters elsewhere in the state. Watch this MTM on the Road video from 9&10 News Cadillac in which Extension program leaders Lori Eccles and Michelle Smith talk about the Cooking Matters program the two present at Forest Area High School in Fife Lake, Kalkaska County: http://www.9and10news.com/story/21279615/mtm-on-the-road-cooking-matters.

 Lori said, “The team-teaching approach helps add another dimension to the learning for the participants. In some of the classes, graduates from the Great Lakes Culinary Institute have volunteered to teach. We’ve also worked with local restaurant owners and chefs, which adds to the community connection. Restaurant owners and chefs help teach the cooking aspects of the class. Not only are the participants learning healthy ways of eating based on MyPlate recommendations, they are also able to actually prepare a healthy recipe. In the adult classes, they are able to take the groceries home for the recipe prepared in class so they can make it for their families.”

Another Cooking Matters series begins in Forest Area High School March 7 for the second semester health students. The food service director will be joining the students as the chef.

Lori said, “It truly has become a school-wide endeavor to provide the tools necessary for the students to leave with skills to take steps toward a healthier future.”

Extension educator Jennifer Berkey supervises Cyndi, Lori and Michelle, providing help and guidance along the way.

Many of our MSU Extension colleagues have equipped families through the Cooking Matters program. Read this MSU Extension News article by Extension educator Denise Aungst that tells more about the program: http://msue.anr.msu.edu/news/cooking_matters_makes_a_difference_with_michigan_families

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by | September 27, 2012 · 2:37 pm

Health and Nutrition Institute staff member promotes Extension nutrition programs on Detroit radio station

Getting the word out about our services at various events can lead to further opportunities to promote Michigan State University Extension. That’s what happened when program associate Charles Jackson engaged Paul Bridgewater in talking about our programs at the 100 Men Riding to Fight Diabetes event Sept. 15 in Detroit.

Impressed with MSUE’s message and mission, Mr. Bridgewater, president and CEO of the Detroit Area Agency on Aging (DAAA) and host of the Paul Bridgewater Show on radio station WCHB, invited Charles on his show for an interview.

Charles will discuss the importance of nutrition for African American men with diabetes. He’ll also describe the “Show Me Nutrition” and “Eating Right Is Basic” curricula.

The interview will air Sept. 29 at 1 p.m. on 1200 AM.

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by | July 19, 2012 · 9:15 am

MSU Extension educator takes part in White House round table discussion

At first, Leatta Byrd thought the email invitation with the White House seal on it from the United States Department of Agriculture was a joke. It took the Michigan State University Extension educator a couple of days and some phone calls to realize that the invitation inviting her to a White House Community round table discussion June 20 at the Kalamazoo Loaves & Fishes Emergency Food Pantry in Kalamazoo was authentic.

The discussion featured Kevin Concannon USDA undersecretary for food, nutrition and consumer services. Mr. Concannon oversees the Supplemental Nutrition Assistance Program (SNAP) and has principal responsibilities and funding authority for Food and Nutrition Service (FNS). Alan Shannon, director of the USDA FNS Midwest Regional Public Affairs Office also contributed.

Leatta, supervising SNAP-Ed educator in District 13, joined in the closed 90-minute discussion with about 25 other invitees who work to provide nutritional services to populations in need. Discussion touched on the challenges and successes of reaching people who are underserved, seniors, people recently unemployed and the Hispanic community.

It wasn’t a one-sided conversation. The undersecretary listened to input from attendees on, among other things, how SNAP services could be improved.

Mr. Concannon noted that nationally 63 million people receive SNAP benefits and one-half of those are children.

With public schools not in session during the summer and the economy struggling “child hunger spikes up in the summer time,” said Mr. Shannon.

Leatta Byrd & USDA Undersecretary Kevin Concannon

Leatta Byrd, MSU Extension educator, (left) and Kevin Concannon, USDA under secretary for food, nutrition and consumer services, at the White House Community Round Table Discussion June 20, 2012, at Kalamazoo Loaves & Fishes in Kalamazoo, Mich.

Leatta said, “Most people know that during the school year, children who attend free-breakfast and reduced-lunch schools can receive a free breakfast and lunch but during the summer, many children go hungry because they may be unaware of the Summer Food Service Program (SFSP) feeding programs. That’s why it’s so important that we promote the SFSP summer lunch program so low-income children can have an opportunity to have a nutritious lunch during the summer.”

Through MSU Extension and the SNAP-Ed program, Leatta provides education in several sites, teaching children about healthy snacks and making good food choices this summer. Kalamazoo County has a strong SFSP summer feeding program sponsored by the USDA. It’s given her an opportunity to go out and work with children this summer, providing nutrition education to the children who attend these summer feeding sites.

Leatta says that not only is it important to outreach and market the SNAP-Ed to eligible families, but we also need to promote nutrition to seniors who sometimes have to make the choice between buying their medication or buying food. In addition, newly unemployed or underemployed people often don’t know how to access SNAP benefits. Farmers Market Nutrition Programs (FMNP) such as WIC (Women, Infants and Children) and Senior Project Fresh Programs are another great way of marketing SNAP-Ed programming to underserved audiences.

MSU Extension, the Health and Nutrition Institute and SNAP-Ed are addressing and providing outreach and services to those specific populations that Mr. Concannon spoke about in the round table discussion.

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by | July 28, 2011 · 3:37 pm

Walk to support breastfeeding awareness scheduled for Aug. 2 on the MSU campus

Scientific and medical organizations worldwide recognize breastfeeding as a means to improve infant nutrition and maternal health, promote child development and reduce health disparities. U.S. Surgeon General Regina Benjamin issued a “Call to Action to Support Breastfeeding,” and First Lady Michelle Obama has included breastfeeding in her campaign to reduce childhood obesity.

Here in our own state, Gov. Rick Snyder has proclaimed August 2011 as Michigan Breastfeeding Awareness Month. In his certificate of proclamation, the governor stated that breastfeeding provides an infant with the most natural and healthiest diet a mother can give and additionally benefits the mother as it helps to prevent breast cancer, ovarian cancer and osteoporosis.

To celebrate Michigan Breastfeeding Awareness Month and to recognize human milk feeding as normal infant feeding, the Michigan State University Extension/WIC Breastfeeding Initiative (BFI) Mother to Mother Program will conduct walks for breastfeeding awareness. Breastfeeding families, friends of mothers and community members are encouraged to gather to celebrate Breastfeeding Awareness Month. A Breastfeeding Awareness Walk takes place on the MSU campus Aug. 2, 2011, from 12:10 p.m. to 1:10 p.m. The walk will begin at “The Rock” on Farm Lane next to the auditorium. Contact Pat Benton, MSU Extension health and nutrition program leader, at bentonpa@msu.edu with any questions. A number of other walks will take place around the state including one at the State Capitol in Lansing on Aug. 3, 2011, from noon to 1:00 p.m.

The MSUE/WIC Breastfeeding Initiative continues to be a strong program with more than 4,000 women enrolled in the program in FY 09-10 with 97 percent of those women initiating breastfeeding. Twenty-two percent of these mothers continued breastfeeding for 12 months, and 22 percent also exclusively breastfed for 6 months. During nutrition education in the homes, more than 11,000 program family members received nutritional messages from the BFI Peers.

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by | June 16, 2011 · 11:53 am

MSUE EFNEP educates refugees on healthy, safe eating

Anna Tran and Lucia Rogers, Michigan State University Extension Ingham County program assistants in the Expanded Food and Nutrition Education Program (EFNEP), completed a six-week series in May and June for 21 refugees. Originally from Bhutan, these families came to Lansing after living in Nepalese refugee camps. St. Vincent Catholic Charities supplied the MSUE staff members with three translators that attended each session that took place once a week for 2 hours.

 When the program began, the families typically ate food very high in saturated fat, using large amounts of butter in all of their cooking. The lessons concentrated on using less butter in food preparation and eating low-fat foods, and encouraged eating more frequent meals in smaller portion sizes.

 The MSUE staff members helped the participants locate food stores that carried items at lower cost than those at the small neighborhood convenience stores where they did most of their shopping. The change enabled the parents to have enough money to supply their children with more meals and snacks throughout the day.

 All lessons promoted food safety. The group worked on washing hands with warm water and soap, and learned to refrigerate foods instead of storing them outside.

 By the third session, the staff realized that they had effected a major behavior change when participants stood up and began to line up to wash their hands before the food preparation. According to Extension educator Joyce McGarry, this was a huge step in understanding food safety and the prevention of illness. Joyce notes that the program evaluations, completed with help from staff and translators, showed a 100 percent improvement in washing hands.

 The EFNEP assists families and youth living in low-income situations in acquiring the knowledge, skills, attitudes and changed behavior necessary for nutritionally sound diets. It also assists in contributing to their personal development and the improvement of total family diet and nutritional welfare.

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by | May 12, 2011 · 9:31 am

OrganWise Guys are a hit in Wexford County

Kids in Wexford County are becoming wise about nutrition and having fun at the same time with the help of Michigan State University Extension and the OrganWise Guys.

 Deb Dyer, MSUE Wexford County Supplemental Nutrition Assistance Program – Education (SNAP-Ed) program assistant was surprised to see an Internet posting from a Cadillac kindergarten teacher, Kelly Baas, who thought so much of the OrganWise Guys curriculum being taught in her class that she posted a lengthy testimonial, including some letters from her students. You can find it on the OrganWise Guys website here.

 The OrganWise Guys is an interactive, science-based curriculum that uses fun characters based on the organs of the body to teach children about nutrition and physical activity.

 The SNAP-Ed program provides nutrition education to persons who qualify for food assistance. These are generally people living in low-income situations who are eligible for the SNAP (what used to be called food stamps) or Bridge Cards (in Michigan). Schools with 50 percent or greater students receiving free or reduced lunches also qualify.

 MSUE campaigned with local schools to offer to come into the classroom and provide the nutrition education that they would need to meet curriculum standards. The SNAP-Ed personnel teach the curriculum but also train the teachers to implement this comprehensive nutrition program.

 According to Shari Spoelman, District 6 coordinator, referring to the posting by Kelly Baas, “This is great feedback following our first year of teaching OrganWise Guys in all qualifying classrooms in kindergarten through 2nd grade in Cadillac Area Public Schools. That’s 25 classrooms, each visited for 11 to 12 lessons.”

 MSUE staff members in counties throughout the state teach Organ WiseGuys. I mentioned Isabella County’s program in a previous blog. If you’d like to tell us more about how OrganWise Guys is being implemented in your area, please leave a comment on this blog.

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by | December 16, 2010 · 10:00 am

Eating Smart From the Start Program educates child care providers in nutrition

Any parent knows how hard it can be to get kids to eat nutritious food. Child care providers struggle with the problem as well.

 Michigan State University Extension Supplemental Nutrition Assistance Program – Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) in Saginaw and Genesee counties partnered with Cooking Matters (formerly Operation Frontline) to offer the Eating Smart From the Start program designed by Cooking Matters. The program empowers child care providers to serve nutritious – and delicious – meals and teach healthy eating habits to the children in their care. This five-session course engaged 15 child care providers caring for children living in low-income situations in a series of participatory cooking lessons. In November 2010, the program received a grant from Cooking Matters, sponsored nationally by Wal-Mart and the ConAgra Foods Foundation, to implement a series in the winter and spring.

 Dawn Earnesty, Extension educator District 9, oversees the program and grant. Monica Borsenik, MSU Saginaw County Extension program instructor, and Chrystal Harris, MSU Genesee County Extension program assistant, provided nutrition instruction. A culinary professional, Brandon Odum, who is a culinary arts major at Mott Community College, provided instruction for the cooking aspect of the class. Topics included healthy snack ideas for children, healthy recipes, menu planning, budgeting and strategies to promote positive attitudes about food among children.

 Participants took part in hands-on cooking lessons with direction from Mr. Odum. Grant money provided groceries for child care providers to take home and prepare meals with the children they care for. It also provided for a group meal and snack at the educational session.

 Throughout the class, participants discovered new ideas about nutrition and healthy recipes to implement into their child care businesses. The curriculum focused on engaging children into the cooking process, trying new foods and learning the importance of eating meals as a family.

 One child care provider, who had described issues she had with picky eaters, implemented the program’s “cucumber sammies” recipe for her children’s healthy snack one day. She couldn’t believe the positive response she received from the children. They were eating something green and healthy and liked it! Participant evaluations from the first session resulted in 100 percent of the group reporting they enjoyed the content and learned at least one new piece of information about nutrition.

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by | December 9, 2010 · 11:38 am

Nutrition education program adapts to meet culturally relevant needs

Obesity, a health concern that is prominent in today’s headlines, can lead to serious health problems such as diabetes, cardiovascular disease and cancer. The prevalence of obesity among Latinos, especially Latino children, is on the rise. Michigan State University’s Julian Samora Research Institute (JSRI) has partnered with the Centro Multicultural de la Familia (CMLF) in Pontiac to address the issue. With support from the Michigan Nutrition Network and MSU Extension, JSRI is carrying out a nutrition education project, working with Latino families in Pontiac who are living in low-income situations. The institute chose “Shapedown,” a University of California School of Medicine curriculum, for its work in the community because of its flexibility and emphasis on family. Even though the Shapedown materials had a Spanish translation, they had been translated directly. This meant that the team needed to make further changes and come up with adapted lesson plans in order to make the materials culturally relevant. Staff members also needed to be flexible to meet the challenges facing the families, such as lack of childcare and transportation, and differing education levels. Take-home written assignments were converted to oral communications in order to meet the needs of the participants. Recipes given in the Shapedown materials were not culturally applicable, so the CMLF team in coordination with MSU Extension educator Celina Wille searched for and used other resources, among them “Nos Gusta Comer” and “Nos Gusta Comer Frutas y Verduras,” two bilingual nutrition education publications written by Dr. Wille. While the program content primarily centered on culturally appropriate nutrition education as an obesity prevention strategy, it also included exercise and physical activity demonstrations, since many of the children in the program grow up sedentary, secluded in their homes for safety reasons.

Celina Wille demonstrates dance moves.

Celina Wille, MSUE nutrition educator and Zumba enthusiast, demonstrates Latino dance moves to get Shapedown participants’ hearts pumping.

 The JSRI Shapedown Evaluation Team includes Jean Kayitsinga, MSU JSRI visiting professor; Celina Wille, Extension educator; Pilar Horner, MSU JSRI assistant professor; Daniel Vélez-Ortiz, MSU JSRI assistant professor; Ellen Hayse, MSU JSRI outreach specialist, and Ruben Martinez, institute director. The team worked closely with CMLF director Dr. Sonia Acosta and her staff in all phases of the programming cycle from planning and implementation to program evaluation. This partnership will continue through a second follow-up year. JSRI and MSU Extension want to measure longer term behavioral outcomes with this particular audience.

CMLF Nutrition instructor Sandra Orozco (left) talks with Shapedown participant

CMLF Nutrition instructor Sandra Orozco (left) talks with Shapedown participant about preparing and serving vegetables.

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by | December 2, 2010 · 10:27 am

Soyfoods lesson plan passes teacher test

When Michigan State University Extension food, nutrition and health educator and registered dietitian Gretchen L. Hofing created a soyfoods lesson plan through MSUE and the Michigan Soybean Promotion Committee, she had high school hospitality programs in mind. But during the past year of its use, she has found that “Soyfoods…Soy Good for You, Soy Easy!” is a great resource for other areas in schools and for public audiences as well. Forty Michigan schools have requested the lesson plan for use with more than 3,100 students. In an online survey, more than 90 percent of teachers who used the plan generally agreed that the soyfoods resource brought value to their curriculum. Gretchen’s work on this project is supported in part by funding from the Michigan Soybean Promotion Committee. Find out more here. Lesson plans are available here

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by | · 10:06 am

Grant funding creates opportunities to encourage healthy eating

When St. Mary’s of Michigan Standish Hospital personnel contacted Robin Wiess, Michigan State University Extension SNAP-Ed (Supplemental Nutrition Assistance Program – Education) program associate in Arenac County, asking her to team up with them on a grant opportunity, she enthusiastically rose to the challenge. The Michigan Center for Rural Health provided the $5,000 grant to establish and coordinate the “Healthy Arenac! EveryBODY Needs Proper Nutrition” program aimed at promoting healthy food choices and teaching safe techniques for preparing and preserving the art of canning, freezing and dehydrating fresh garden produce. The hospital matches the $5,000 to cover printing of materials, staff hours, advertising and other expenses.

 This past summer, Robin conducted four blanching, freezing and dehydrating classes. Lisa Treiber, Midland County Extension educator, presented three canning and food preservation classes. Each attendee received food preservation items and a Ball Blue Book Guide to Preserving.

 Part of the grant funds helps support health fairs at Arenac County middle schools.

 In addition, Robin wrote a grant to the Arenac County Fund to initiate Senior Project FRESH (Farm Resources Expanding and Supporting Health) in Arenac County for the first time last year and received funding again for this summer from them. The seniors love being able to purchase fresh fruits and vegetables they might not have been able to obtain otherwise.

 I really appreciate having examples like this to reinforce that being “entrepreneurial” isn’t just about getting millions of dollars in grant funding, but finding those special opportunities to bring local resources together to help us achieve our mission.

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