Eat Well-Be Well, Hispanic Nutrition Series

Problem:
Eating healthy and understanding food labels is a challenge for English speaking people in our country, but those who are learning English as their second language, have an added barrier. Hispanics in Marshall County often have both parents working, are attending classes and a busy family schedule that makes fast food seem like the solution. Add to this the health concerns for Hispanics of being at a higher risk for diabetes, as well as concerns with heart disease, high blood pressure and obesity, all diseases that relate to eating habits.

Response:
Sally Wilson, CEED in Marshall County, wrote and received a grant to provide Hispanics with nutrition education to assist in feeding their families in a healthy manner. Paulelda developed the “Eat Well-Be Well” series of programs. Program titles were: Food As Prevention (how food choices and lifestyle habits affect health), What is on the Food Label, and Quick Healthy Meals. Sally arranged for the programs to be held just after the morning ESL classes and just before the evening ESL classes. Snacks and recipes were provided at each session. Sally also arranged for child care during the programs. Minnie, the FNPA in Marshall County, served as a paid interpreter who has a good understanding of nutrition. Programs were offered once a week. Participants could attend one or all of the series.

Impact:
Participants received all handouts in Spanish and some handouts had the English and Spanish version paired together, as an aide in learning English. A minimum of 16 and a maximum of 32 attended each program. Evaluations showed that by the end of the three weeks, participants became familiar with the new pyramid, became aware of their need to eat a variety of foods, 70% had started to read food labels, 95% were more aware of how their eating habits affected their health, 100% had health concerns (or had a family member) with diabetes, heart disease, high blood pressure/stroke or overweight/obesity. Fifty percent had tried recipes sampled in class, and 70% had started to write a grocery list to plan meals. Snacks emphasized fruits and vegetables, whole grains and calcium providing participants with ideas of how to add those foods and nutrients to their diet.

Contact:
Paulelda Gilbert, Nutrition & Health Field Specialist
108 S 8th Street, Fort Dodge, IA  50501
Phone 515-576-2119;  Fax:  515-576-6447
Email pgilbert@iastate.edu