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Eating Healthy Meals and Snacks
(Latino Group Success Story)

Problem:
People have heard about the obesity problem in America. However most do not take eating healthy seriously. Individuals continue to eat high fat snacks that could cause health problems in the present and/or future. Eating small amounts of vegetables and fruits and not using variety is very common in differentiated the American and Spanish diet. The chronic diseases diabetes, heart disease and high blood pressure are major problems because of the typical American and Spanish diet.

Response:
Iowa State University Extension answered the cry of Polk County. A Family Field Specialist collaborated with the Creative Visions, Latino Coordinator who interpreted the healthy snack and healthy plate workshop in Spanish. The healthy snack workshop consisted of teaching participants how to consume vegetables and fruits when eating snacks instead of choosing high fat and high contents of sodium snacks. To give an example of a healthy snack the Family Field Specialist demonstrated how to make a walking salad with fat free salad dressing. The participants were told they could use their favorite vegetables. However, try to use a variety of vegetables to receive adequate amounts of vitamins and minerals in their diet. The Family Field Specialist placed each vegetable item into a zip lock bag and placed the fat free salad dressing on the salad sealing the zip lock bag tight and then shaking up the salad in the bag. The participants after the demonstration made their own walking salad. Each of the participants were impressed with the salad and said they would make this salad as a snack in their homes.

The healthy plate workshop taught the participants how to eat healthy through the Idaho Plate Method. This method was originally developed by Swedish nutritionist and was adopted by dieticians in Idaho to help individuals manage their diabetes. They researched and piloted the concept in Idaho, Oregon, and Colorado. The Idaho Plate Method visualizes the nine inch plate which does include all of the food groups. One-half of the nine inch plate should contain vegetables, one-fourth of the plate should contain a bread, starch or grain, and one-fourth of the plate should contain a meat or high protein food. For Polk County, this method was visually demonstrated by the Family Field Specialist in planning breakfast, lunch and/or dinner with the nine inch plate and using food models. After the demonstration the participants were able to plan a breakfast, lunch and/or dinner meals with nine inch plates and using the food models.

Impact:
After two months an evaluation was conducted on the six Latino participants that completed both workshops which were began in September 2006. The evaluation was interpreted by a Latino Coordinator at Creative Visions. The results indicated that the participants changed their behaviors after attending the workshop. The remaining participants practiced these skills before the workshops.

Healthy Snack

  • Five out of six participants are now eating more vegetables at snack time
  • Five out of six participants are eating more low fat snacks
  • Four out of six participants eat unsalted or low sodium snacks
  • Four out of six participants choose low fat/fat free salad dressing
  • Four out of six participants exchange fruit for deserts

The Idaho Plate Method

  • Four out of six participants consume one fruit at breakfast, lunch, and dinner
  • Six out of six participants select low fat dairy foods
  • Five out of six participants choose low fat or fat free cheese
  • Six out of six participants substitute high snacks for fruits and vegetables
  • Four out of six participants eat a variety of fruits and vegetables

Contact:
Myra Royal, Field Specialist/Families
Polk County Extension
5201 NE 14th Street Suite A, Des Moines, IA 50313
Phone 515-261-4212; Fax 515-263-2704
Email mroyal@iastate.edu

 

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Last update: February 27, 2007 
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