Staying True to Our Mission
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Staying True to Our Mission. "Washington State University Food $ense teaches youth and adults with limited incomes to develop skills and behaviors to eat healthfully.”. Know our customers. Know the science. Apply the science in a way that is relevant to our customers. Please, not another

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"Washington State University Food $ense teaches youth and adults with limited incomes to develop skills and behaviors to eat healthfully.”


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Know our customers.

Know the science.

Apply the science in a way that is relevantto our customers.


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Please, not another

#@%# focus group or survey!


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Food $enseFocus Groups

Spring 2004Marketing StudyWSU Marketing Class


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“…the only significant influence on the overall perception of the class was the respondent’s attitudesabout the educator.The educators are thestrongest influence onmotivating participantsto coming back.”


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Food $enseSurvey

August 2005

374 in Series classes

107 in Single Events


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14 counties represented

63% from 5 counties


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Race/ethnic Identity

African American 6%

Native American 6%

Hispanic 26%

White 43%

Asian 5%

Other 2%


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Race/ethnic Identity

Language Preferred for Class

African American 6%

English 65%

Native American 6%

Hispanic 26%

White 43%

Spanish 20%

Russian 10%

Asian 5%

Other 2%


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Race/ethnic Identity

Language Preferred for Class Print

African American 6%

English 65%63%

Native American 6%

Hispanic 26%

White 43%

Spanish 20%21%

Russian 10%10%

Asian 5%

Other 2%2%


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Age and Education

Most between 20 - 50Mean age = 36

Average education: 11 years

14% had some educationbeyond high school.


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People in Households

Mean # adults 2.05

Mean # children 1.81

Household 3.86


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Working or Going to School

YES 46%

Does Family Food Shopping and Cooking

YES 83%


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Time Spent Preparing Family’s Main Meal

30 – 45 minutes – 41%

More than 45 min 20%Less than 30 minutes 31%

6%


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Family Meals

64% Eat Together at Main Meal

ET very important – 74%

Most often dinner – 79%

TV off – 48%

Talk to each other 60%


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Quick Family Meals 48%

Fruits and Vegetables 43%

Feeding Children 40%

Fat in Food 39%

Topics of Greatest Interest – Choose 4


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Quick Family Meals 48%

Fruits and Vegetables 43%

Feeding Children 40%

Fat in Food 39%

Physical Activity/Healthy Weight 37%

Meals from What’s on Hand 33%

Food Safety 31%

Shopping and Menu Planning 30%

Whole Grains 24%

Kitchen Know How 15%

Topics of Greatest Interest – Choose 4


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Working Appliances Available to Participants

Freezer as part of refrigerator 90%

Stove top 87%

Oven 89%

Big Freezer 33%

Microwave 85%


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Kitchen Utensils Owned by Participants

Cutting board 85%

Measuringcups 76%

Blender 66%

Pot holders 78%

Foodthermometer34%

Measuringspoons 70%


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Use of Internet

At home 27%

At work 28%Use for nutritioninformation and recipes? 25%


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Frequency of Meals Away from Home

Never or less than once a week 50%1 or 2 X per week 29%More than twice a week 11%

The average Americaneats 4 meals away from

home each week.


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Programs Used in the Last Month

Basic Food Benefits 47%TANF 27%

SSI 9%

WIC 40%Food Bank 33%


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What Parent’s Want Children to Learn to Do

Make nutritious snacks 73%

Make simple meals 67%

Use kitchen equipment safely 56%

Put away food from storeor after meals 46%

Help with food shopping 33%


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Child MakesOwn Breakfast


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Breakfast – makes own or at school


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Child Makes Own Snacks


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Child Makes Own Dinner



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Most Basic Food Program recipientsin 2005 were:

Female (55.6%)

White (60.7%

Never married (42.3)%)

Median age: 39 Average payment/mo. $174

Washington Basic Food Program


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National Food Security Statistics

*

*

*At some time in last year.


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Do Food Stamps improve the quality of diets of recipients?

Food Stamps have been better at improving food security than dietary quality.

The Effect on Dietary Quality of Participation in theFood Stamp and WICPrograms

Food Assistance and Nutrition Research Report No. (FANRR9) 20 pp, September 2000


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“Participants in the Food Stamp Program consume more meats, added sugars, and total fats [than without Food Stamps] ………………………………………… consumption

of fruits, vegetables, grains, and dairy products stays about the same.”

The Effect on Dietary Quality of Participation in theFood Stamp and WICPrograms

Food Assistance and Nutrition Research Report No. (FANRR9) 20 pp, September 2000


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“FNS is particularly interested in efforts directed at increasing the consumption of fruits and vegetables ………………………………………………………………………………….and activities that promote healthy weight through the balance of healthy eating and active living.”


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Know the science. increasing the consumption of fruits and vegetables ………………………………………………………………………………….and activities that promote healthy weight through the balance of healthy eating and active living.”


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What is a "Healthy Diet"?The Dietary Guidelines describe a healthy diet as one that


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Apply the science in a way that is relevant low-fat milk and milk products;to our customers.

Culturally appropriatefood examples andrecipes

Compatible with USDAThrifty Food Plan


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WSU has known for 10 years that trans fat is harmful but they didn’t change their recipes.

Comments we have heardfrom partners, FNS reviewers,and things we have observed.


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I also found cream cheese and chocolate chips in their food orders!

Comments we have heardfrom partners, FNS reviewers,and things we have observed.


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…and they are giving people recipes for carrot cake as a way to increase vegetables in the diet.

Comments we have heardfrom partners, FNS reviewers,and things we have observed.


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I think we have a case! way to increase vegetables in the diet.


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Out on a Limb way to increase vegetables in the diet.

Basics EMs

RecipeGuidelines


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Recipe Guidelines for way to increase vegetables in the diet.Food $ense

Compatible with USDAThrifty Food Plan.


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Recipe Guidelines for way to increase vegetables in the diet.Food $ense

Compatible with USDAThrifty Food Plan.

General guidelines frompeer reviewed journalarticle.


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Recipe Guidelines for way to increase vegetables in the diet.Food $ense

Compatible with USDAThrifty Food Plan.

General guidelines frompeer reviewed journalarticle.

Nutrient guidelinesbased on labeling requirements to makehealth claims.


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Out on a Limb with Recipes way to increase vegetables in the diet.

Combinations of meat and cheese

Use of processedfoods and condimnets

Serving size

Refined grains

Hastily chosen,not analyzed and tested


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When we give participants a recipe, we are essentially making a health claim for that recipe.

What we leave with customers is important.

We can help customers modify favorite recipes.



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Appropriate and accurate use of strongly encouraged. nutrition software is essential.


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"Washington State University Food $ense teaches strongly encouraged. youth and adults with limited incomes to develop skills and behaviors to eat healthfully.”



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