Cocinando SaludableCocinando SaludableCooking HealthyCooking Healthy

By Linda Ferber, MS, RDBy Linda Ferber, MS, RDSan Diego Nutrition NetworkSan Diego Nutrition Network

From People to Policy:From People to Policy:Empowering Healthy ChangeEmpowering Healthy Change

August 7, 2003August 7, 2003

A program of:• San Diego Nutrition

Network• Through California

Department of Health Services– Project LEAN– California Nutrition

Network– California 5 a Day

San Diego Nutrition Network

• Mission: to unite, educate and advocate for healthier food choices and increased physical activity for the people of San Diego County.

• United campaign: to increase servings of fruits and vegetables among our target populations.

• Initial message: “Eat one more serving of a fruit or vegetable every day.”

Social Marketing• Formative Research

– Problem identification– Existing data– Focus Groups– Surveys– In-depth interviews

• Segmenting the Audience– Pilot Project, Neighborhood Healthcare, Escondido

Social Marketing Mix• Product: increase fruit or vegetable intake by one

serving a day • Price: overcome barriers to get benefits• Place: schools, grocery stores, WIC sites,

community health centers• Promotion:

• Cooking classes on fruits and vegetables that show how to shop, store and prepare fruits and vegetables

• Low cost, easy and tasty recipes that are culturally relevant.

Cooking Classes

• Pilot Project, 2002at Neighborhood Healthcare, Escondido– 3 trained Promotoras delivered a new 2-session fruit

and vegetable cooking curriculum to 180 peers– A pre- and post- intervention survey was given to

participants regarding daily fruit and vegetable intake at baseline and again at least 1 month after the classes.

Results

• Mean Fruits and Vegetable intake increased by 2.27 servings

• Mean total knowledge more than doubled from pre to post intervention

• Percent “Very Confident” that they were able increase their servings of fruit and vegetables increased 26%

3.37

4.28

2.52

3.88

5.89

8.16

0

1

2

3

4

5

6

7

8

9

Ser

vin

gs

Fruits Vegetables Fruits & Vegetables

Mean Number

Pre- and Post-Intervention Fruit and Vegetable Consumption

Pre-Intervention Post-Intervention

Pre- and Post-InterventionFruit and Vegetable Knowledge and Confidence

Mean Total Knowledge(Max 16) Percent "Very Confident"

Able to Increase Fruit &Vegetable Consumption

6.66

14.5

47

73

0

10

20

30

40

50

60

70

80

Pre-Intervention Post-Intervention

p -value = 0.0001

How to Prepare Fruits

How to Prepare Vegetables

The Questions

Discussion• What are the benefits of eating fruits/vegetables?• How many fruits/vegetables do we need to eat?• How do we choose the freshest fruits/vegetables?• What is the best way to store fruits/vegetables?• What is the best way to wash fruits/vegetables?• What are some tips for preparing fruits/vegetables?

Questions, cont’d

Cooking DemonstrationNow put on your apron!

• What are some good ways to cook fruits/vegetables?• Why is it good to know how to cook fruits/vegetables?• Optional: How do we follow a recipe?

QUESTION 3: HOW DO WE CHOOSE THE FRESHEST FRUITS? (Objective 2)

What to say: Here are general tips for choosing fruits:● Buy in season.● Review handout: A Guide to Fruits and Vegetables in Season.● Look for locally grown fruits at fruit and vegetable stands, farmers’

markets and in grocery stores.● Choose fruits that look fresh and firm.● Choose fruits with bright colors.● Buy only what you need.

Fruit Demonstration

• First, I always wash my hands before preparing any food.

• Now I’m going to show you how to make _____.• The ingredients for this recipe are __________.• Here are the steps to follow:• While doing the cooking demonstration:

The Recipes

• 50 recipes that satisfy the 5 a Day criteria• Tasty, economical and culturally pleasing• Include top 5 fruits and vegetables that the

Latino audience wanted to learn about:• Apples, Berries, Banana, Mango, Grapes• Broccoli, Carrots, Corn, Greens, Cabbage

Bring it home