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

slide3

Know our customers.

Know the science.

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

slide4

Please, not another

#@%# focus group or survey!

slide5

Food $enseFocus Groups

Spring 2004Marketing StudyWSU Marketing Class

slide6

“…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.”

slide7

Food $enseSurvey

August 2005

374 in Series classes

107 in Single Events

slide8

14 counties represented

63% from 5 counties

slide9

Race/ethnic Identity

African American 6%

Native American 6%

Hispanic 26%

White 43%

Asian 5%

Other 2%

slide10

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%

slide11

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%

slide12

Age and Education

Most between 20 - 50Mean age = 36

Average education: 11 years

14% had some educationbeyond high school.

slide13

People in Households

Mean # adults 2.05

Mean # children 1.81

Household 3.86

slide14

Working or Going to School

YES 46%

Does Family Food Shopping and Cooking

YES 83%

slide15

Time Spent Preparing Family’s Main Meal

30 – 45 minutes – 41%

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

6%

slide16

Family Meals

64% Eat Together at Main Meal

ET very important – 74%

Most often dinner – 79%

TV off – 48%

Talk to each other 60%

topics of greatest interest choose 4
Quick Family Meals 48%

Fruits and Vegetables 43%

Feeding Children 40%

Fat in Food 39%

Topics of Greatest Interest – Choose 4
topics of greatest interest choose 418
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
slide19

Working Appliances Available to Participants

Freezer as part of refrigerator 90%

Stove top 87%

Oven 89%

Big Freezer 33%

Microwave 85%

slide20

Kitchen Utensils Owned by Participants

Cutting board 85%

Measuringcups 76%

Blender 66%

Pot holders 78%

Foodthermometer34%

Measuringspoons 70%

slide21

Use of Internet

At home 27%

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

slide22

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.

slide23

Programs Used in the Last Month

Basic Food Benefits 47%TANF 27%

SSI 9%

WIC 40%Food Bank 33%

what parent s want children to learn to do
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%

slide30

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

slide31

National Food Security Statistics

*

*

*At some time in last year.

slide32

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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Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;

  • Includes lean meats, poultry, fish, beans, eggs, and nuts; and
  • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

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

slide37

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

Culturally appropriatefood examples andrecipes

Compatible with USDAThrifty Food Plan

slide38

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.

slide39

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

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

slide40

…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.

slide42

Out on a Limb

Basics EMs

RecipeGuidelines

slide43

Recipe Guidelines for Food $ense

Compatible with USDAThrifty Food Plan.

slide44

Recipe Guidelines for Food $ense

Compatible with USDAThrifty Food Plan.

General guidelines frompeer reviewed journalarticle.

slide45

Recipe Guidelines for Food $ense

Compatible with USDAThrifty Food Plan.

General guidelines frompeer reviewed journalarticle.

Nutrient guidelinesbased on labeling requirements to makehealth claims.

slide46

Out on a Limb with Recipes

Combinations of meat and cheese

Use of processedfoods and condimnets

Serving size

Refined grains

Hastily chosen,not analyzed and tested

slide47

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.

slide50

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

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