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2014
Inter-Faith Food Shuttle
NO
KID
HU
NG
RY
As part of the No Kid Hungry campaign working to end childhood hunger in America, Share Our Strength’s Cooking Matters® empowers low-income families to stretch their food budgets so their children get healthy meals at home. Participants learn to shop smarter, use nutrition information to make healthier choices, and cook delicious, affordable meals. Cooking Matters courses and tours equip families with the skills they need to stretch their food dollars and maximize the benefits they receive through public nutrition programs like SNAP (food stamps) and WIC (Women, Infants and Children). For more information, visit CookingMatters.org.
2
Inter-Faith Food ShuttleServing [insert service area]
Main Contact: XXXXXXXXXXX XXXX@XXXXX
[Insert Text on LP Mission]: Aenean non elit felis. In hac habitasse platea dictumst. In hac habitasse platea dictumst. Etiam at diam mollis nisl mollis auctor quis eget nibh. Integer congue ipsum eget nisl venenatis quis luctus odio mollis. Phasellus tempus, arcu ut rhoncus elementum, libero turpis mollis augue, et luctus quam ligula eu ante. Fusce velit dui, ultricies in euismod vel, tristique non tortor.
58COURSES
607COURSE
PARTICIPANTS
204TOTAL
VOLUNTEERS
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 2
72%GRADUATION
RATE
83TOURS
1,053TOUR
PARTICIPANTS
Inter-Faith Food Shuttle reached
more families in 2014 compared to 2009,
helping more families improve the way they
shop, cook, and eat.
461%
3Share Our Strength’s Cooking Matters Lead Partner Report | 2014 3
Cooking Matters Growth
2009 2010 2011 2012 2013 20140
200
400
600
800
1000
1200
1400
1600
1800
Tour ParticipantsCourse Participants
2014 Inter-Faith Food Shuttle Participant Demographics
4
Participation in Nutrition Assistance Programs53% of participants receive at least one form of federal food
assistance1
Participant Race/Ethnicity
White 23%
Latino19%
African American
61%
Pacific Islander
0.1%
Native American
3%Asian
2%
Other14%
1. Federal food assistance includes SNAP; WIC; free or reduced-price school breakfast, lunch, or supper; and free summer meals.2. Based only on adult participants with children aged 6-17 in the home.3. Based only adult participants who are pregnant or adult participants with children under age 6 in the home.
*Respondents could select more than one response to each question, so percentages will not sum to 100%.Share Our Strength’s Cooking Matters Lead Partner Report | 2014 4
22%Free or
Reduced-Price School Breakfast2
15%
WIC3
5%
Head Start3
22%
Food Pantry
22%
Free or Reduced-Price School Lunch2
39%
SNAP (Food Stamps)
7%
Free Summer Meals
2%Free or Reduced-Price School Supper2
Average Household Size: 3.42
AverageNumber of Children: 1.36
Adults withChildren Under 18 inThe home: 55%
Adults withChildren Under 6 inThe home: 32%
Females with Children under 6 or pregnant women: 26%
2014 Inter-Faith Food Shuttle Participant Demographics by Age Group
5Share Our Strength’s Cooking Matters Lead Partner Report | 2014 5
Adult Participants % Teen Participants %
Sex Sex
Male 23% Male 39%
Female 77% Female 61%
Age Age
Under 18 1% Under 13 57%
18-29 17% 13-15 41%
30-39 16% 16-17 3%
40-49 23% 18-20 0%
50-59 27% Over 20 0%
60 and over 16%
Race/Ethnicity Race/Ethnicity
Latino 15% Latino 57%
White 23% White 8%
African American 65% African American 39%
Asian 1% Asian 14%
Pacific Islander 0% Pacific Islander 0%
Native American 3% Native American 3%
Other 11% Other 42%
Education Education
Less than a high school degree 18% 7th grade or less 84%
High school degree or GED 37% 8th grade 8%
Some college, but have not graduated 21% 9th grade 5%
Two-year college degree 9% 10th grade 0%
Four-year college degree 14% 11th grade 3%
Participation in Nutrition Assistance 12th grade or GED 0%
WIC 16% Attended college 0%
SNAP (formerly Food Stamps) 42% Participation in Nutrition Assistance
Free/Reduced-Price School Breakfast 21% WIC 14%
Free/Reduced-Price School Lunch 22% SNAP (formerly Food Stamps) 11%
Free/Reduced-Price School Supper 2% Free/Reduced-Price School Breakfast 43%
Free Summer Meals 3% Free/Reduced-Price School Lunch 43%
Head Start 5% Free/Reduced-Price School Supper 3%
Food Pantry or Commodities 24% Free Summer Meals 3%
None of these programs 36% Head Start 0%
Food Pantry or Commodities 0%
None of these programs 35%
2014 Inter-Faith Food Shuttle Participant Demographics by Age Group
6Share Our Strength’s Cooking Matters Lead Partner Report | 2014 6
Child Participants %
Sex
Male 34%
Female 66%
Age
7 and under 14%
8 14%
9 29%
10 25%
11 13%
12 1%
13 and over 3%
Race/Ethnicity
Latino 35%
White 27%
African American 48%
Asian 0%
Pacific Islander 0%
Native American 4%
Other 25%
Participation in Nutrition Assistance
WIC 15%
SNAP (formerly Food Stamps) 26%
Free/Reduced-Price School Breakfast 34%
Free/Reduced-Price School Lunch 34%
Free/Reduced-Price School Supper 3%
Free Summer Meals 33%
Head Start 3%
Food Pantry or Commodities 10%
None of these programs 24%
2014 Inter-Faith Food Shuttle Participants by Curriculum
7Share Our Strength’s Cooking Matters Lead Partner Report | 2014 7
Cooking Matters at the Store for Adults; 1053
Cooking Matters for Adults; 268
Cooking Matters for Adults- Spanish; 31
Cooking Matters for Families; 77
Cooking Matters for Families- Spanish; 70
Cooking Matters for Kids; 126 Cooking Matters for Teens; 35
Snapshot of Graduate Changes
8
After a course, adult and teen graduates report that:
67% are eating more vegetables
42% are eating more fruits
35% are eating more whole grains
44% improved their cooking skills confidence
98% would share things learned in this course with others
After a course, adult graduates are:
Using the “nutrition facts” label 28% more often
Adjusting meals be to healthy 9% more often
Planning meals ahead of time 14% more often
Shopping with a grocery list 10% more often
After a course, child course graduates:48% are more confident that they can make snacks with fruit or
vegetables
39% are more confident that they can talk to their parents about healthy cooking or eating
48% are more confident that they can make healthy choices at the grocery store or when out to eat
After a tour, graduates report that:83% intend to try comparing unit prices, reading ingredient lists to
identify whole grains, or comparing food labels
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 8
*Results based on 118 graduate surveys (graduate response rate of 82%)
*Results based on 213 graduate surveys (graduate response rate of 80%)
*Results based on 234 graduate surveys (graduate response rate of 82%)
*Results based on 559 graduate surveys (graduate response rate of 53%)
Courses
9
Community partners that serve low-income families offer six-week Cooking Matters courses to adults, kids and families. Each course is team-taught by a volunteer chef and nutrition educator and covers meal preparation, grocery shopping, food budgeting and nutrition. Adult and teen participants take home a bag of groceries at the end of each class.
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 9
About Cooking Matters Courses
Measuring Course Impact
10
The tables throughout this report document changes in behavior, confidence, and attitudes experienced by graduates of Cooking Matters courses, as measured through surveys completed by graduates. Tables report the before-course and after-course average for each question, along with the percent change between the two.
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 10
Example
About Our Outcomes
How often do you use the nutrition facts on food labels?
BEFORE-COURSEAVERAGE
AFTER-COURSEAVERAGE
0 1 2 3 4
2.18
2.70
+24%
0 Never 3 Often* Based on 10,317 graduate surveys1 Rarely 4 Always
2 Sometimes
This graph illustrates the average behavior change for Cooking Matters for Adults graduates. Before taking the course, the average response from graduates was that they "sometimes" used the Nutrition Facts panel to make food choices. By the last class session, the average response from graduates was that they were using the Nutrition facts panel "often,” a 24% increase.
Cooking Matters for Adults ResultsCooking Matters for Adults teaches low-income adults how to prepare and shop sensibly for healthy meals on a limited budget.
32COURSES
299PARTICIPANTS
By the end of the 6-week course, graduates reported** that:
*National average** Results based on 195 graduate surveys (graduate response rate of 100%)
“Cooking Matters for Adults teaches low-income adults how to prepare and shop sensibly for healthy meals on a limited budget”
– Cooking Matters for Adults graduate
11
65%GRADUATION
RATE
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 11
66 % are eating more vegetables (61%*)44 % are eating more fruits (36%*)56 % are eating more low-fat or fat-free milk products (41%*)31 % are eating more whole grains (35%*)32 % are eating more lean meat, chicken, or fish (36%*)17 % are drinking more water (18%*)79 % made a Cooking Matters recipe at home (83%*)53 % increased their cooking confidence (62%*)98 % plan to share info learned (99%*)
“This course has really taught me how to cook healthy, eat healthy, and buy healthy foods. I’m excited for myself and my family.”
– Cooking Matters for Adults graduate
Cooking Matters for Adults Results
12Share Our Strength’s Cooking Matters Lead Partner Report | 2014 12
*Results based on 195 graduate surveys (graduate response rate of 100%)
Behavior: 4=Always; 3=Often; 2=Sometimes; 1=Rarely; 0=Never
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Patterns (How often do you typically eat/drink…)Fruits 2.36 2.80 19% 2.44 2.71 11%Green salad 1.89 2.25 19% 1.84 2.05 12%Non-fried potatoes 1.27 1.29 2% 1.31 1.33 2%Beans 1.48 1.72 16% 1.43 1.59 11%Non-fried vegetables 2.09 2.43 16% 2.13 2.37 11%Meal from fast food or sit down restaurant 1.17 1.09 -6% 1.11 1.01 -9%100% fruit juices 1.79 1.98 11% 1.67 1.71 3%Soda, sports drink, or energy drink 1.27 1.17 -7% 1.29 1.12 -13%Water 3.37 3.57 6% 3.41 3.51 3%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Choices (How often do you choose…)Low-fat milk (skim or 1%) 2.49 2.42 -3% 2.36 2.61 11%Low-fat or fat-free dairy 2.19 2.54 16% 2.30 2.62 14%Whole grain products 2.73 2.90 6% 2.61 2.87 10%Low-sodium products 2.23 2.62 17% 2.08 2.47 19%Lean meat or low-fat proteins 2.72 2.85 5% 2.70 2.98 10%Healthy foods at fast-food or sit-down restaurants 2.31 2.80 22% 2.14 2.46 15%Behaviors (How often do you…)Food Resource Management Scale (3-item average)
2.72 2.91 7% 2.62 2.89 10%
Compare prices before you buy food 3.35 3.28 -2% 2.95 3.17 7%Plan meals ahead of time 2.33 2.72 17% 2.45 2.73 12%Use a grocery list when you go grocery shopping 2.54 2.85 12% 2.55 2.84 11%Food Security (How often do you…)Worry that your food might run out before you get money to buy more
2.45 2.09 -15% 2.03 1.92 -6%
Cooking Matters for Adults Results
13Share Our Strength’s Cooking Matters Lead Partner Report | 2014 13
*Results based on 195 graduate surveys (graduate response rate of 100%)
Behavior: 4=Always; 3=Often; 2=Sometimes; 1=Rarely; 0=Never
4=Completely Confident; 3=Very Confident; 2=Somewhat Confident; 1=A Little Confident; 0=Not at all Confident
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Healthy Food Preparation Scale (8-item average) 2.60 3.01 16% 2.57 2.95 15%
Behaviors (How often do you…)Use the “nutrition facts” on food labels 2.16 2.79 29% 2.18 2.70 24%Eat something within two hours of waking up 2.34 2.56 9% 2.43 2.71 11%Eat food from each food group every day 2.59 2.95 14% 2.54 2.89 14%Make homemade meals “from scratch” using mainly basic whole ingredients
2.66 3.05 15% 2.60 2.86 10%
Adjust meals to include specific ingredients that are more “budget friendly"
2.70 2.85 6% 2.54 2.81 11%
Adjust meals to be more healthy 2.57 2.85 11% 2.51 2.86 14%Confidence (How confident are you that you can…)Use the same healthy ingredient in more than one meal
3.21 3.56 11% 3.05 3.44 13%
Choose the best-priced form of fruits and vegetables (fresh, frozen, or canned)
3.13 3.54 13% 2.91 3.40 17%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Confidence (How confident are you that you can…)Cooking Confidence Scale (4-item average) 3.32 3.65 10% 3.03 3.48 15%Use basic cooking skills 3.37 3.64 8% 3.29 3.61 10%Buy healthy foods for your family on a budget 3.22 3.52 10% 2.90 3.41 18%Cook healthy foods for your family on a budget 3.23 3.57 11% 2.92 3.44 18%Help your family eat more healthy 3.34 3.65 9% 3.20 3.59 12%Cooking Barriers Scale (3-item average) 1.16 0.95 -18% 1.35 1.13 -17%Cooking takes too much time. 1.34 1.10 -18% 1.51 1.27 -16%Cooking is frustrating. 1.02 0.76 -25% 1.23 1.04 -16%It is too much work to cook. 1.15 0.98 -15% 1.31 1.09 -17%
Cooking Matters for Kids Results Cooking Matters for Kids teaches children in 3rd through 5th grade how to prepare healthy meals and snacks and to make smart choices wherever they go – at school, at home, at the store, or out to eat.
12COURSES
126PARTICIPANTS
14
71%GRADUATION
RATE
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 14
“My favorite part of class was spending time with new people and learning how to cook and to make healthy choices.”
– Cooking Matters for Kids graduate
Cooking Matters for Kids Results Cooking Matters for Kids teaches children in 3rd through 5th grade how to prepare healthy meals and snacks and to make smart choices wherever they go – at school, at home, at the store, or out to eat.
*Results based on 88 graduate surveys (graduate response rate of 99%)
Confidence: 4=YES!; 3=Yes; 2=Not sure; 1=No; 0=NO!
Attitudes: 4=I really like…; 3=I like…; 2=I’m not sure…; 1=I don’t like…; 0=I really don’t like…
15Share Our Strength’s Cooking Matters Lead Partner Report | 2014 15
Before (LP) After (LP)Percent Change
Before (National)
After (National)
Percent Change
Confidence (I can…)Make something to eat with fruit all by myself 3.33 3.68 10% 3.36 3.69 10%
Make something to eat with vegetables all by myself
2.92 3.25 10% 2.99 3.32 11%
Make healthy choices when I'm out to eat 3.39 3.18 -7% 3.21 3.38 5%
Make healthy choices at the grocery store 3.38 3.29 -3% 3.31 3.46 5%
Talk to my family about healthy eating 3.40 3.59 5% 3.33 3.45 4%
Talk to my family about healthy cooking 3.35 3.57 6% 3.31 3.50 6%
Follow recipe directions 3.52 3.75 6% 3.44 3.64 6%
Use a knife safely 3.53 3.79 7% 3.42 3.69 8%
Attitudes (How do you feel about…)Trying new foods 3.41 3.33 -2% 3.34 3.40 2%
Eating fruit 3.73 3.77 1% 3.81 3.85 1%
Eating vegetables 3.09 3.04 -2% 3.02 3.13 4%
Eating whole grains 3.12 3.14 1% 3.23 3.43 6%
Choosing drinks low in sugar 3.27 2.96 -11% 3.25 3.28 1%
Cooking Matters for Families- Adult Results Cooking Matters for Families brings school-aged children and their families together to learn about healthy eating, planning meals as a family, and working together in the kitchen.
11COURSES
147PARTICIPANTS
By the end of the 6-week course, adult graduates reported** that:
*National average** Results based on 50 graduate surveys (graduate response rate of 69%)
16
86%GRADUATION
RATE
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 16
72 % are eating more vegetables (59%*)40 % are eating more fruits (38%*)56 % are eating more low-fat or fat-free milk products (54%*)35 % are eating more whole grains (36%*)33 % are eating more lean meat, chicken, or fish (35%*)23 % are drinking more water (16%*)96 % made a Cooking Matters recipe at home (89%*)67 % increased their cooking confidence (61%*)
100 % plan to share info learned (99%*)
“Cooking Matters allowed me to have a great time with my son while learning about cooking and budgeting for meals.”
– Cooking Matters for Families graduate
Cooking Matters for Families Results
17Share Our Strength’s Cooking Matters Lead Partner Report | 2014 17
*Results based on 50 graduate surveys (graduate response rate of 69%)
Behavior: 4=Always; 3=Often; 2=Sometimes; 1=Rarely; 0=Never
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Patterns (How often do you typically eat/drink…)Fruits 2.20 2.76 25% 2.49 2.81 13%Green salad 1.56 1.96 26% 1.89 2.07 10%Non-fried potatoes 1.29 1.29 0% 1.33 1.33 -1%Beans 1.84 2.10 14% 1.55 1.72 11%Non-fried vegetables 1.90 2.25 19% 2.21 2.46 12%Meal from fast food or sit down restaurant 1.28 1.19 -7% 1.19 1.10 -8%100% fruit juices 1.82 1.61 -11% 1.71 1.76 3%Soda, sports drink, or energy drink 1.45 1.43 -1% 1.33 1.16 -12%Water 3.50 3.69 5% 3.50 3.58 2%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Choices (How often do you choose…)Low-fat milk (skim or 1%) 2.14 2.57 20% 2.37 2.69 13%Low-fat or fat-free dairy 2.32 2.79 20% 2.31 2.68 16%Whole grain products 2.58 2.85 10% 2.61 2.89 11%Low-sodium products 2.04 2.38 16% 2.08 2.46 18%Lean meat or low-fat proteins 2.46 2.79 14% 2.73 3.00 10%Healthy foods at fast-food or sit-down restaurants 2.15 2.35 10% 2.25 2.47 9%Behaviors (How often do you…)Food Resource Management Scale (3-item average)
2.52 2.58 2% 2.67 2.89 8%
Compare prices before you buy food 3.08 3.21 4% 3.00 3.17 6%Plan meals ahead of time 2.31 2.40 4% 2.48 2.73 10%Use a grocery list when you go grocery shopping 2.26 2.28 1% 2.53 2.78 10%Food Security (How often do you…)Worry that your food might run out before you get money to buy more
2.59 2.41 -7% 2.07 1.96 -5%
Cooking Matters for Families Results
18Share Our Strength’s Cooking Matters Lead Partner Report | 2014 18
*Results based on 50 graduate surveys (graduate response rate of 69%)
Behavior: 4=Always; 3=Often; 2=Sometimes; 1=Rarely; 0=Never
4=Completely Confident; 3=Very Confident; 2=Somewhat Confident; 1=A Little Confident; 0=Not at all Confident
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Healthy Food Preparation Scale (8-item average) 2.56 2.89 13% 2.61 2.97 14%
Behaviors (How often do you…)Use the “nutrition facts” on food labels 1.96 2.43 24% 2.10 2.59 23%Eat something within two hours of waking up 2.02 2.29 13% 2.38 2.64 11%Eat food from each food group every day 2.35 2.86 22% 2.53 2.98 18%Make homemade meals “from scratch” using mainly basic whole ingredients
2.98 3.29 10% 2.70 2.96 10%
Adjust meals to include specific ingredients that are more “budget friendly"
2.90 2.92 1% 2.60 2.83 9%
Adjust meals to be more healthy 2.71 2.83 5% 2.52 2.86 13%Confidence (How confident are you that you can…)Use the same healthy ingredient in more than one meal
2.79 3.13 12% 3.07 3.45 13%
Choose the best-priced form of fruits and vegetables (fresh, frozen, or canned)
2.75 3.23 17% 2.96 3.42 16%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Confidence (How confident are you that you can…)Cooking Confidence Scale (4-item average) 2.59 2.99 15% 3.08 3.45 12%Use basic cooking skills 2.98 3.27 10% 3.39 3.69 9%Buy healthy foods for your family on a budget 2.44 2.69 10% 2.88 3.29 14%Cook healthy foods for your family on a budget 2.40 2.68 12% 2.91 3.24 11%Help your family eat more healthy 2.73 3.15 15% 3.15 3.57 13%Cooking Barriers Scale (3-item average) 1.33 1.11 -16% 1.25 1.01 -20%Cooking takes too much time. 1.46 1.24 -15% 1.42 1.15 -19%Cooking is frustrating. 1.27 0.91 -29% 1.13 0.89 -21%It is too much work to cook. 1.27 1.16 -9% 1.22 0.97 -20%
Cooking Matters for Families Results
Results based on 50 graduate surveys (graduate response rate of 69%)
*National average
***Sum of I am thinking about trying this, I plan on trying this soon, and I tried this during the 6-week course.
Cooking Matters for Families: Adult Results (Continued)
19Share Our Strength’s Cooking Matters Lead Partner Report | 2014 19
This idea is not for
me.
I am thinking about trying
this.
I plan on trying this
soon.
I tried this during the 6-week course.
I already did this before taking the
course.
Total % trying or likely to try as a result of the course**
% trying or likely to try
(National Average)**
What do you think about these ideas?
Let kids help decide which foods are served
4% 17% 28% 36% 15% 81% 66%
Let kids help prepare meals 4% 13% 17% 43% 22% 74% 64%
Let kids see you enjoy the same healthy foods they are eating
2% 13% 23% 32% 30% 68% 52%
Let kids serve themselves 9% 16% 22% 33% 20% 71% 54%
Eat with kids at the table 4% 6% 13% 17% 60% 36% 27%
Encourage conversation at meal time
6% 6% 13% 19% 55% 38% 30%
Cooking Matters for Families - Kids Results
*Results based on 50 graduate surveys (graduate response rate of 76%)
Confidence: 4=YES!; 3=Yes; 2=Not sure; 1=No; 0=NO!
Attitudes: 4=I really like…; 3=I like…; 2=I’m not sure…; 1=I don’t like…; 0=I really don’t like…
20Share Our Strength’s Cooking Matters Lead Partner Report | 2014 20
Before (LP)
After (LP)Percent Change
Before (National)
After (National)
Percent Change
Confidence (I can…)Make something to eat with fruit all by myself
3.05 3.66 17% 3.32 3.65 10%
Make something to eat with vegetables all by myself
2.50 2.98 16% 2.94 3.33 13%
Make healthy choices when I'm out to eat
2.93 3.33 12% 3.03 3.38 12%
Make healthy choices at the grocery store
3.00 3.33 10% 3.24 3.52 9%
Talk to my family about healthy eating
3.02 3.52 14% 3.20 3.45 8%
Talk to my family about healthy cooking
2.90 3.19 9% 3.16 3.50 11%
Follow recipe directions 2.88 3.64 21% 3.26 3.56 9%
Use a knife safely 2.74 3.36 18% 3.11 3.56 14%
Attitudes (How do you feel about…)Trying new foods 2.79 3.26 15% 3.16 3.38 7%Eating fruit 3.79 3.88 2% 3.83 3.87 1%Eating vegetables 2.60 3.10 16% 3.09 3.29 6%Eating whole grains 3.07 3.38 9% 3.21 3.44 7%Choosing drinks low in sugar 2.98 3.38 12% 3.14 3.27 4%
Cooking Matters for Teens Results Cooking Matters for Teens teaches adolescents in 6th grade and up how to make healthy food choices and prepare healthy meals and snacks.
3COURSES
35PARTICIPANTS
By the end of the 6-week course, graduates reported** that:
*National average** Results based on 29 graduate surveys (graduate response rate of 100%)
21
83%GRADUATION
RATE
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 21
61 % are eating more vegetables (59%*)38 % are eating more fruits (30%*)39 % are eating more low-fat or fat-free milk products (53%*)54 % are eating more whole grains (33%*)30 % are eating more lean meat, chicken, or fish (35%*)17 % are drinking more water (18%*)92 % made a Cooking Matters recipe at home (47%*)39 % increased their cooking confidence (28%*)96 % plan to share info learned (91%*)
“It gave me more confidence with cooking. I never really held a knife until [this course] and now feel I could make dinner for my family.”
– Cooking Matters for Teens graduate
Cooking Matters for Teens Results Cooking Matters for Teens teaches adolescents in 6th grade and up how to make healthy food choices and prepare healthy meals and snacks.
22Share Our Strength’s Cooking Matters Lead Partner Report | 2014 22
*Results based on 29 graduate surveys (graduate response rate of 100%)
Behavior: 4=Always; 3=Often; 2=Sometimes; 1=Rarely; 0=Never
4=Completely Confident; 3=Very Confident; 2=Somewhat Confident; 1=A Little Confident; 0=Not at all Confident
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Patterns (How often do you typically eat/drink…)Fruits 2.42 2.54 5% 2.43 2.50 3%Green salad 1.17 1.52 30% 1.43 1.54 8%Non-fried potatoes 0.83 1.08 30% 1.22 1.31 7%Beans 1.54 1.46 -5% 1.25 1.29 3%Non-fried vegetables 1.83 1.67 -9% 1.94 1.96 1%100% fruit juices 1.96 2.38 21% 2.22 2.19 -1%Soda, sports drink, or energy drink 1.83 1.71 -7% 1.87 1.68 -10%Water 3.29 3.25 -1% 3.22 3.21 0%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Dietary Choices (How often do you choose…)Low-fat milk (skim or 1%) 2.21 2.13 -4% 1.99 2.20 10%Low-fat or fat-free dairy 2.38 2.50 5% 2.01 2.19 9%Whole grain products 2.50 2.79 12% 2.35 2.44 4%Lean meat or low-fat proteins 2.13 2.13 0% 2.14 2.23 4%Healthy foods at fast-food or sit-down restaurants 1.96 2.04 4% 1.85 2.00 8%Confidence (How confident are you that you can…)Use basic cooking skills 2.91 2.96 1% 3.09 3.23 5%
Pre (LP) Post (LP)Percent Change
Pre (National)
Post (National)
Percent Change
Healthy Food Preparation Scale (5-item average) 2.29 2.37 4% 2.11 2.29 8%
Behaviors (How often do you…)Use the “nutrition facts” on food labels 1.87 2.13 14% 1.68 2.05 22%Eat something within two hours of waking up 2.48 2.30 -7% 2.37 2.50 6%Eat food from each food group every day 2.67 2.75 3% 2.46 2.60 5%Make homemade meals “from scratch” using mainly basic whole ingredients
2.50 2.58 3% 2.24 2.34 4%
Adjust meals to be more healthy 2.33 2.46 5% 2.14 2.25 5%
23Share Our Strength’s Cooking Matters Lead Partner Report | 2014 23
Tours
Cooking Matters at the Store tours provide families with hands-on education as they shop for food, giving them skills to compare foods for cost and nutrition. Participants learn how to plan and budget for healthy, affordable, and delicious meals for their families, all for under $10.
About Cooking Matters at the Store Tours
Cooking Matters at the Store for Adults Results Cooking Matters at the Store is an interactive grocery store tour that helps low-income families get the most nutrition from their food dollars.
83TOURS
1,053GRADUATES
24Share Our Strength’s Cooking Matters Lead Partner Report | 2014 24
98% of graduates liked or really liked the tour (98%*)
Results based on 559 graduate surveys (graduate response rate of 53%)
*National average
***Sum of I am thinking about trying this and I plan on trying this soon.
This idea is not for
me.
I am thinking about trying
this.
I plan on trying this
soon.
I already did this before
the tour.
Total % likely to try as a
result of the tour**
% likely to try (National
Average)**
What do you think about these ideas?
Compare unit prices to find the best deal
6% 16% 53% 24% 70% 63%
Read ingredient lists to find whole grains
5% 17% 55% 23% 73% 67%
Compare food labels to make healthy choices
5% 15% 53% 27% 68% 64%
Host Agencies Inter-Faith Food Shuttle works with community-based groups that provide the venue and on-site coordination for Cooking Matters courses and tours. These host agencies are often schools, housing programs, Head Start centers, WIC clinics, churches, or community centers.
University UMC Warren County Memorial
Library Hospitality House of Boone Urban Ministries of Fayetteville White Plains UMC Sunrise United Methodist
Church Lincoln Heights Elementary Wake Forest Seminary DHIC Glenbrook Crossing Urban Ministries, Raleigh Alliance Medical Ministry Estes Hills Elementary School Southmont Elementary Hopewell Elementary School New Vision Church of the
Nazarene FoodCorps Highland Presbyterian Primera Iglesia del Nazareno Gateway YMCA Hinshaw United Methodist
Church and Sedgefield Presbyterian Church
Community Workforce Solutions
Pleasant Grove UMC Reality Ministries UNC HPDP
In 2014, Inter-Faith Food Shuttle partnered with the following organizations in the community:
Second Harvest Food Bank of Northwest North Carolina
Second Harvest Food Bank of SE NC
YMCA Triangle NCSU Urban Ministries of Wake CNP Communities in Schools
Randolph EFNEP Wake County Human Services WCHS WIC Urban Ministries, Raleigh
(Open Doors) Gaston County Health
Department East Coast Migrant Head Start
Project
25Share Our Strength’s Cooking Matters Lead Partner Report | 2014 25
Host Agencies (Continued) Inter-Faith Food Shuttle works with community-based groups that provide the venue and on-site coordination for Cooking Matters courses and tours. These host agencies are often schools, housing programs, Head Start centers, WIC clinics, churches, or community centers.
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26Share Our Strength’s Cooking Matters Lead Partner Report | 2014 26
Inter-Faith Food Shuttle VolunteersVolunteers are the heart of Cooking Matters. Chefs, nutrition educators, and community leaders volunteer at least 12 hours over six weeks to teach courses and spend additional time leading tours, where they share their expertise with families in need and empower them to get more from their food resources. Volunteers also serve in course support roles and as members of local advisory councils.
In 2014, 204 people volunteered for courses, tours, or in other capacities.
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2014 Cooking Matters Volunteers >>Adeline Lopez
Adrianne Rodriguez
Alaina Stacy
Alex Antolino
Alexis Scotece
Allie Russell
Allison Bost
Allison Jennings
Allison Robinson
Allison Strafaci
Amber Leigh McKee
Amelia Wilson
Amy Fair
Amy Garner
Ana Atwater
Ana Cardia
Anita Patel
Anna Marie Holmes
Anne Pursifull
Annelise Prigge
April Sansevieri
Arden Mattachini
Aruna Shah
Ashley McLeod
Ashley Wright
Asia Sternstein
Aubrey Mahall
Barbara Due
Barbara Rumer
Becky Dobosy Volunteer
Beth Allen
Beth Collins
Beth Porter
Billie Karel
Billie Morgan
Brenda Nuncio
Brittany Kern
Brittany Lord
Cara Jenkins
Cara Mead
Carmen Atwater
Caroline Messer-Schmidt
Cassandra Tomlinson
Catherine Semones
Celeste Law
Charlotte Stone
Chasity Newkirk
Chaundrea Mason
Chelsea Thomas
Chloe Paddison
Cindy Kandel
Dara Matthews
Darlynn McCarter
Dawn Nelson
Debbie Stephenson
Drienie Grobbelaar
Elizabeth Di Russo
Elizabeth Perez-Huerta
Ellen McLaughlin
Emalee Brittain
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 27
Emelda Lawing
Emily Czerman
Emily Riddle
Erika Meier
Erin Woods
Frieda Lockamy
Geobanna Lobos
Gilda Ilerena
Grace Ann Carroll
Grace Pemberton
Haley Stone
Hatti Taylor
Heather Thompson
Hope Lima
Hugh Stohler
Iris Santiago
Ivy Bean
Jacquelyn Watson
Jade Cunningham
Jaime Seaman
Jamila Zohra
Jane Thibodeau
Jane Whittendale
Jennifer Jordan
Jessica Gatz
Jessica Krysty
Jessica Mitchell
Jill Brown
Jim Waynick
Joelle Friend
Johnnie Myatt
Juliana Gibbs
Julianne Blanke
Julie Gehling
Julie Lanford
Kaitlyn Strickland
Kalie Berry-Wilson
Karen Furman
Karen Neil
Karima Boukary
Kathryn Harlow
Katie Murray
Katrina Levine
Kelly Merrick
Kelsey Riggs
Keren Ferris
Kerry Jones
Kevin Underwood
Kim Fritz
Kristal Cason
Kristen Bochiccio
Kristen Lefevre
Kristine O'Keefe
Kyle Abrams
Kyle Benson
Lashun Foster
Laura Calhoun
Laura Mayne
Laura Nwokocha
Laura Smith
Leah Goulds
Leila Babb
Lesley Stewart
Leslie Norrington
Linda Block
Linda Garrou
Linda Price
Lisa Lofthouse
Lorena Hernandez
Lorissa Williams
Mallory Smith
Mamie Murphy
Manju Karkare
Marcus McFarlan
Maressa Gabriel
Maria Pinto
Marissa Fin
Meg Chambard
Megan Keesee
Megan Peed
Meghan Malka
Melissa Cunningham
Melissa Tinling
Meredith Morris
Michael Ring
Michelle Cardenas
Molly House
Morgan Giannattasio
Morgan Jones
Morgan Medders
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2014 Cooking Matters Volunteers >>(Continued)
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 28
Myriam Pereda
Natalie Allcott
Natalie Cooke
Natalie Pritchett
Natalie Taft
Neha Verma
Nelson Reames
Norma Centeno
Pat Butler
Peggie Lewis
Phyllis Buffaloe
Rachel Gilbert
Renea Myer
Rini Triani
Robert Schwartz
Rose Ponton
Sadie Payne
Sally Sandifer
Sam Helunos
Sam Parlier
Sam Yeager
Samantha Lambiase
Sandra Hill
Sara Stohler
Sarah Bullock
Sarah Burch
Sarah Horton
Sarah Mixon
Sarah Plentl
Sarah Thompson
Sarah Wilson
Scott Beavers
Shannon Sandifer
Shebala Norwood
Shennie Barroso
Spencer Wright
Stacey Davis
Stephanie deGuzman
Susan Friedman
Susane Sommer Damasceno
Sylvia Davis
Tammy Sweat
Tanese Love
Teresa L. Yarborough
Thomas Adams
Tommy Green
Tory Andrews
Tracy Lamothe
Tradell Adkins
Trudie Brinson
Wendy Pedraza
William Florence
Yolanda McMillan
Zahra Mahbooba
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2014 Cooking Matters Volunteers >>(Continued)
Share Our Strength’s Cooking Matters Lead Partner Report | 2014 29