Food and Nutrition: Choices for Health

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Reporting Instructions

Plan of Work Index

Evaluation Instruments 

Summary

Goals:

1. Individuals will engage in healthier lifestyles that will lead to a reduction in overweight and obesity and an improvement in health
2. Consumers, employers and employees will improve food handling behaviors and decrease the incidence of food borne illness
3. Citizens will improve their understanding of food insecurity issues and work collectively to mitigate food insecurity within their communities

Outcomes:

• # of adults who improve their diet
• # of adults who increase their minutes of activity
• # of communities that take steps to reduce food insecurity
• # of participants certified in food safety programs

Activities:
(These activities are available statewide, additional activities may be available at the county and area level.)

Nutrition and Wellness

• Lighten Up Iowa
• Go the Distance
• Food and Fitness Craze
• Fit For Life
• School Wellness plans
• Food Pyramid
• Team Nutrition
• Expanded Food and Nutrition Education Program (EFNEP)
• Food Stamp Nutrition Education Program (FNP)
• Current Issues in Nutrition
• Eat to Compete

Food Insecurity

• Food Insecurity Assessments
• Establishment of summer food programs for children
• Support to establishment of community food banks

Food Safety

• Serv Safe
• Super Safe Mark
• Dine Safe
• Consumer education
• School Food Service
• HACCP for Food Processors

Note: Download the Food and Nutrition: Choices for Health Plan of Work as a pdf file.

1. Name of Program
Food and Nutrition: Choices for Health

2. Knowledge Area Classification
501 New and Improved Food Processing Technologies - 5%
504 Home and Commercial Food Service - 5%
703 Nutrition Education and Behavior - 75%
704 Nutrition and Hunger in the Population - 10%
712 Protect Food from Contamination by Pathogenic Microorganisms - 5%

3. Program Existence
Mature – more than 5 years

4. Program Duration
Long term – more than 5 years

5. Brief summary of the program
This program focuses on improving nutrition education and behavior to reduce negative health consequences brought about by overweight, obesity and inactivity; on improving food handling behaviors and practices by consumers, food processors, and food services for the purpose of reducing the incidence of food borne illness in the state; and on working within communities to mitigate food insecurity.

6. Situation and Priorities
Iowans are practicing behaviors that lead to a high risk of obesity, diabetes, and food borne illnesses. A significant portion of the population fails to follow dietary and activity recommendations for a reasons including; heritage, socioeconomic status, availability of foods, and lack of understanding of recommendations. There is an increasing rate of overweight and obesity among children. According to the BRFSS data, only 56% of adults are doing regular moderate exercise. Approximately 50% of income spent is for food consumption away from home. There is an estimated 76 million cases of food borne illness yearly. 250,000 Iowans are food insecure.

7. Assumptions made for the program

• Citizens can learn skills to make better decisions
• Evidenced based education can help people make wise dietary and health choices
• Communities can use an empowerment approach to mitigate food insecurity.
• Training/certification programs directed at food service, processing, retail, and consumer food handlers change behaviors that lead to food borne illness.

8. Ultimate Goals
a. Individuals will engage in healthier lifestyles that will lead to a reduction in overweight and obesity and an improvement in health
b. Consumers, employers and employees will improve food handling behaviors and decrease the incidence of food borne illness
c. Citizens will improve their understanding of food insecurity issues and work collectively to mitigate food insecurity within their communities

9.Scope of program
Multi-state Extension

10. Inputs for the program
Expending formula funds or state-matching funds - yes

11. Expending funds other than formula or state matching funds - yes

12. Estimated amount of professional FTEs/Sys to be budgeted for this program
2007 - 18.5
2008 - 18.5
2009 - 18.5
2010 - 18.5
2011 - 18.5

Outputs
13. Activity
Extension educational programs will be directed to professionals and community leaders as well as to individuals and families through multiple methods. Programs will focus on nutrition and wellness, food safety and food insecurity.

14. Direct
Educational classes
Workshops Group
Discussions
One on one interventions
Hotlines

Indirect
Public Service
Billboards
Newsletters
TV media programs
Web sites

15. Description of targeted audience
Parents of young children, teens and young moms, low income families, caregivers of children and adults, athletes, coaches, health professionals worksite employees, food service managers and workers, food processors, commodity groups

16. Standard Output Measures for Extension
(number of youth and adults who participate in Extension programs on food, nutrition and health; number of participants in Extension programs on food safety, number of participants in Extension programs on food insecurity)

18. Output measures
Output text:number of adults who participate in Extension programs on food, nutrition and health Target
2007 - 64,000
2008 - 64,000
2009 - 64,000
2010 - 64,000
2011 - 64,000

Output text: number of participants in Extension programs on food safety
Target
2007 - 1000
2008 - 1000
2009 - 1000
2010 - 1000
2011 - 1000

Output text: number of participants in Extension programs on food insecurity
Target
2007 - 100
2008 - 120
2009 - 140
2010 - 160
2011 - 180

Outcomes for the Program
19. State generated outcome measures
Number of adult participants who improve their diet
Target (75% of direct adults)
2007 - 32,625
2008 - 32,645
2009 - 32,645
2010 - 32,645
2011 - 32,645

Number of adult participants who increase their minutes of activity
Target
2007 - 24,750
2008 - 25,000
2009 - 25, 000
2010 - 25,000
2011 - 25,000

Number of communities that take steps to reduce food insecurity
Target
2007 - 5
2008 - 6
2009 - 7
2010 - 8
2011 - 9

Number of participants certified in food safety programs
Target
2007 - 850
2008 - 900
2009 - 900
2010 - 900
2011 - 900

20. External Factors Affecting outcomes
Natural disasters
Economy
Appropriations changes
Public policy
Government regulations
Competing public priorities
Populations changes

21. Evaluation studies planned
After only
Retrospective (post program)
Before and after
Time series

Data collection methods
  Sampling
  Survey mail, telephone, onsite
  Interview
  Observation
  Tests