‘‘Producing a Plate’Producing a Plate’with with Huki Like Kakou! Huki Like Kakou!

Wai’anae, HawaiiWai’anae, Hawaii

Group members:Group members:Cindy Hartman Mele FernandezCindy Hartman Mele FernandezKim Kanechika Carissa PoonKim Kanechika Carissa PoonCarol Kumagai Naomi Kanehiro Carol Kumagai Naomi Kanehiro

IntroductionIntroduction

• Huki Like Kakou! Huki Like Kakou! Wai`anae Community Wai`anae Community Coast Alternative Coast Alternative Development Development Corporation Corporation (WCCADC)(WCCADC)

• Naomi Kanehiro: Naomi Kanehiro: Plate ConceptPlate Concept

• nutrition module using nutrition module using Plate Concept Plate Concept

OverviewOverview

• Introduction Introduction

• Project Development Project Development

• Results Results

• Lessons LearnedLessons Learned

Project DevelopmentProject Development

• Food MapFood Map

– client “food habit” infoclient “food habit” info

– 7-11, Hawai`i Food Bank, McDonald’s,7-11, Hawai`i Food Bank, McDonald’s,

Taco Bell, L&L Drive-In Taco Bell, L&L Drive-In

- Pictures of food and menu items- Pictures of food and menu items

Project Development

• Nutrition Module –Modeled after Huki Like Kakou!

trainer style

–Incorporated 4MAT system

–Measurable learning objectives

Project DevelopmentProject Development

• Nutrition Module Nutrition Module –Modeled after Modeled after Huki Like Kakou!Huki Like Kakou!

trainertrainer stylestyle

–Incorporated 4MAT systemIncorporated 4MAT system

–Measurable learning objectivesMeasurable learning objectives

Project DevelopmentProject Development

Goal:Goal: Eat more plant foods!Eat more plant foods!

Objectives:Objectives:• By the end of nutrition module, By the end of nutrition module, Huki Like Kakou!Huki Like Kakou!

trainers will demonstrate an understanding of the trainers will demonstrate an understanding of the Plate Concept by naming or drawing foods that are Plate Concept by naming or drawing foods that are appropriate for each compartment of the plate.appropriate for each compartment of the plate.

• Trainers will be able to explain serving size for fruits Trainers will be able to explain serving size for fruits and vegetables and name three foods appropriate and vegetables and name three foods appropriate

for the largest compartment of platefor the largest compartment of plate..

Project DevelopmentProject Development• Nutrition ModuleNutrition Module

– Pre & Post testPre & Post test– Produce a Plate gameProduce a Plate game– HOs: Plate Method, HOs: Plate Method, Recipes, Healthful Recipes, Healthful

EatingEating– Food ModelsFood Models– Fast-food restaurant Fast-food restaurant

worksheetsworksheets

• After Nutrition ModuleAfter Nutrition Module– Evaluation/QuestionnaireEvaluation/Questionnaire

Pre-Test ResultsPre-Test Results

• Primarily Primarily meatsmeats

• Few veggiesFew veggies

• DessertsDesserts

Post-Test ResultsPost-Test Results

• Veggies:Veggies:½ plate½ plate

• Starch:Starch:¼ plate¼ plate

• Protein:Protein: ¼ plate ¼ plate

ResultsResults• Plate RefillsPlate Refills

• Post meal hungerPost meal hunger

• Post meal satietyPost meal satiety

• Post meal well-beingPost meal well-being

ResultsResults

Catsup

Steak

Lessons LearnedLessons Learned

• Time agreementTime agreement

• Limit to whom we presentLimit to whom we present

• Prioritize fast food HOsPrioritize fast food HOs

• Follow up questionnaireFollow up questionnaire

• Limit information introducedLimit information introduced

• Shorten presentationShorten presentation