Carissa PoonCarissa PoonUniversity of Hawai‘i at MānoaUniversity of Hawai‘i at Mānoa

College of Tropical Agriculture and Human College of Tropical Agriculture and Human ServicesServices

Cooperative Extension ServiceCooperative Extension ServiceNutrition Education for Wellness ProgramNutrition Education for Wellness Program

AgendaAgenda

• CollaboratorsCollaborators• Project GoalsProject Goals• DevelopmentDevelopment• Pilot Testing & TrainingPilot Testing & Training• AssessmentAssessment• ToolkitToolkit• Web ResourceWeb Resource

CollaboratorsCollaborators

Hawaii SNAP-

Ed

Nutrition Education

for Wellness

(NEW)College of Tropical

Agriculture and Human

Resources – Cooperative Extension

Service

University of Hawaii at Manoa

Hawaii Department

of Health

Healthy Hawaii

Initiative (HHI)

KTA

Julia Zee

Hilo WIC

Grocery Store Tour Project

Project GoalProject Goal

Increase the awareness and Increase the awareness and positive attitudes toward the positive attitudes toward the

importance of eating fruits and importance of eating fruits and veggies among the FSP eligible veggies among the FSP eligible

population served by local population served by local program contractors.program contractors.

Project ObjectivesProject Objectives

• Adapt existing materials and models for the GSTAdapt existing materials and models for the GST• Develop Toolkit resource for GST leadersDevelop Toolkit resource for GST leaders• Develop informational leaflet for GST participantsDevelop informational leaflet for GST participants• Test and evaluate the GST curriculum, Toolkit, Test and evaluate the GST curriculum, Toolkit,

and leaflet at a FSNE eligible grocery storeand leaflet at a FSNE eligible grocery store• Provide Train the Trainer sessionsProvide Train the Trainer sessions• Recruit participants for GST on Big IslandRecruit participants for GST on Big Island• Implement 12 GST at four different grocery stores Implement 12 GST at four different grocery stores

on the Big Islandon the Big Island• Work with HHI to evaluate and measure impact Work with HHI to evaluate and measure impact

and effectiveness of GSTand effectiveness of GST

DevelopmentDevelopmentTable 1 – Summary of Nutrition Messages from Various Supermarket

Tours between 2000 and 2006

Nutrition Messages for Supermarket Tours

Learn to read food labels and ingredients lists

Find good sources for grains and protein

Create a healthy personalized grocery shopping experience based on food preferences, lifestyle, food budget, cooking skills, time restraints, and medical conditions (high blood pressure, high cholesterol, diabetes)

Learn how to prepare quick and easy meals and snacks for the busy individual or family

Learn seasonality of fruits and veggies; the months that these products are available in order to purchase the highest quality produce

(Lee, et al. 2008); (Wellness First Program, Univ. Georgia, 2008); (Nutrition Labelling Education Centre, Dietitians of Canada, 2005); Dole 5 A Day, 2008); (Healthy Food For All, 2008); (American Diabetes Association, 2008)

DevelopmentDevelopment

Four Concepts Throughout Tour:

1.1. All forms of f&v’s matter – fresh, All forms of f&v’s matter – fresh, frozen, canned, dried, and 100% frozen, canned, dried, and 100% juice.juice.

2.2. Drain all canned produce.Drain all canned produce.

3.3. Buy what is on sale.Buy what is on sale.

4.4. Seasonality of local produce.Seasonality of local produce.

RecruitmentRecruitment

MaterialsMaterials– Outlined handout for participantsOutlined handout for participants– Recipes from NEW’s Heritage of Taste for Recipes from NEW’s Heritage of Taste for

Health (HOT) cookbookHealth (HOT) cookbook– Script for tour guideScript for tour guide

• Pre and Post Question Tally SheetPre and Post Question Tally Sheet

– Buy Fresh Buy Local Seasonality Guide for Buy Fresh Buy Local Seasonality Guide for participantsparticipants• Disclosure statementDisclosure statement

– IncentivesIncentives• HOT cookbookHOT cookbook• $5.00 KTA Gift Certificate$5.00 KTA Gift Certificate

MaterialsMaterials

– Outlined handout for participantsOutlined handout for participants

MaterialsMaterials– Recipes from NEW’s Heritage of Taste for Recipes from NEW’s Heritage of Taste for

Health (HOT) cookbookHealth (HOT) cookbook

MaterialsMaterials

MaterialsMaterials– Buy Fresh Buy Local Seasonality Guide Buy Fresh Buy Local Seasonality Guide

for participantsfor participants

MaterialsMaterials

– IncentivesIncentives• HOT cookbookHOT cookbook• $5.00 KTA Gift $5.00 KTA Gift

CertificateCertificate

Pilot TestingPilot Testing

• In-house with NEW team on OahuIn-house with NEW team on Oahu

• Primary contact on Big Island – Julia ZeePrimary contact on Big Island – Julia Zee

• WIC recruitmentWIC recruitment– Other community agenciesOther community agencies

• KTA stores – local supermarket chainKTA stores – local supermarket chain

TrainingTraining

• KTA storesKTA stores:: 44– 3 tour times offered each day3 tour times offered each day– 35 tour opportunities offered35 tour opportunities offered

• AgencyAgency tourstours completed: completed: 55• ClientClient tourstours completed: completed: 1212• AgencyAgency participantsparticipants:: 2929• ClientClient participantsparticipants:: 3636• TotalTotal participantsparticipants:: 6565

AssessmentAssessment• Table 3 – Pre and Post-Tour Statements

Pre-tour Survey Statements

1. Fresh, frozen, canned, dried, and 100% juice, are the different forms of fruits and veggies.

2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better.

3. I drain the liquid out of all my canned veggies and fruits.

4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget.

Post-Tour Survey Statements

1. Fresh, frozen, canned, dried, and 100% juice, are the different forms of fruits and veggies.

2. When fruits and veggies are in season, it means fruits and veggies are fresh, they cost less, and tastes better.

3. I drain the liquid out of all my canned veggies and fruits.

4. I am confident in myself when it comes to shopping for fruits and veggies to make healthy meals that fit into my lifestyle and budget.

5. How many would be interested in participating in another tour like this about other areas of healthy eating?

ResultsResults• 18% 18% ↑↑ in knowledge that of fruits and in knowledge that of fruits and

veggies matter.veggies matter.• 45% 45% ↑↑ in knowledge of what of in knowledge of what of

Hawaii’s fruits and veggies means.Hawaii’s fruits and veggies means.• 64% 64% ↑↑ in intent to out of all canned in intent to out of all canned

fruits and veggies.fruits and veggies.• 35% 35% ↑↑ in for healthy in for healthy

meals.meals.• 97% total participants wanted 97% total participants wanted

exploring other topics.exploring other topics.

allall formsforms

seasonalityseasonality

drain liquiddrain liquid

confidence in shoppingconfidence in shopping

additional toursadditional tours

Continuing EducationContinuing Education• Table 5 (a) – GST Post-Tour Comments on Additional Tour Topics

▪ what’s the difference between fresh and frozen (nutritional value?)▪ want to learn about the food pyramid▪ sugar substitutes▪ don't know what is "healthy"▪ nutrition label reading▪ more nutrition education▪ more hands on▪ healthy foods to eat, what is not healthy

▪ new recipes▪ fast time saving recipes▪ different recipes to use ▪ like to learn about dishes with beans as an ingredient▪ meat cuts

Continuing Nutrition Education

Food Skills

Continuing EducationContinuing EducationTable 5 (b) – GST Post-Tour Comments on Additional Tour Topics

▪ client just moved from Georgia, so learned about local foods and local produce.▪ new produce▪ want to learn to cook local food

▪ stuff for working mothers for school-aged children▪ what juices are good? ▪ healthier snacks ▪ what affects baby when pregnant?▪ what is good for healthy baby to eat

Local Foods

Mothers and Children

Continuing EducationContinuing Education

Table 5 (c) – GST Post-Tour Comments on Additional Tour Topics

▪ unit pricing▪ want different prices of different items▪ like baked goods - which are inexpensive and healthy, convenient and fast

▪ different grains; which ones are more nutritious▪ whole grains▪ what cereals are good?▪ nutrition bars, are they a substitute for breakfast?

Resource Management

Whole Grains

ToolkitToolkit

• Available on WebAvailable on Web• IntroductionIntroduction• Tour ScriptTour Script• HandoutsHandouts• RecipesRecipes• RecruitmentRecruitment• Food SafetyFood Safety• Food ShoppingFood Shopping

Web Web

ResourcesResources

www.ctahr.hawaii.edu/NEW/GSTwww.ctahr.hawaii.edu/NEW/GST

Web ResourcesWeb Resources

Web ResourcesWeb Resources

Web ResourcesWeb Resources

MahaloMahalo(thank you)

www.ctahr.hawaii.edu/NEW/GSTwww.ctahr.hawaii.edu/NEW/GST