Iowa State University Extension

Problem:
The new MyPyramid and 2005 Dietary Guidelines encourage more whole grains, more fruits and vegetables and less saturated fats in the diet. As Child Care Providers and parents of young children attempt to adapt their eating patterns to match these guidelines, they request assistance in altering recipes and reading food labels to understand how to reach these goals.

Response:
The program, Altering Recipes to Enhance Family Meals, was developed in partnership with Deb Oline, the Child Care Food Program director in Marshalltown . I adapted ideas used by other Nutrition Field Specialists to teach about whole grains and used our current publications- Make Half Your Grains Whole and Altering Recipes for Health. Deb brought muffins, bread and bars made with her altered recipes for sampling. Participants viewed examples of 10 different bread products to identify those which were whole grains. They then looked at the labels to identify which products really were whole grain and looked for the grams of dietary fiber on the Nutrition Facts Label. We also shared methods of including more whole grains, fruits and vegetables in recipes while reducing the fat and sugar content especially in foods that would be popular with children. The program was presented to 42 Child Care Providers in Marshall , Tama and Hardin Counties this winter.

A shortened version of the program was presented twice in Webster County for 48 more Child Care Providers. The program was used for one of the Families Together workshops presented in Greene and Carroll counties for 39 more young parents and Child Care Providers in March.

Impact:
One provider wrote to Deb saying: “I wanted to let you know that I baked your recipe for blueberry muffins, and they went over very well with the kids. I have begun to really look at labels and have started switching to whole wheat flour. That was the most useful class I have had yet!” Since attending the program, 86% of participants in Greene and Carroll counties said they have altered their recipes to have less sugar, salt, fat or more whole grain flour. And 83% said that they have read food labels to look for the fiber content or a whole grain ingredient. The program will be presented one more time this fall in Marshall County .

Contact:
Paulelda Gilbert, Nutrition & Health Field Specialist
Iowa State University Extension, Webster County Office
108 S. 8th Street , Fort Dodge , IA 50501
PH: 515-576-2119 FAX: 515-576-6447
EMAIL: pgilbert@iastate.edu