Development of a Healthy Hispanic Foods Resource Kit

Healthy Hispanic Foods Resource Kit 2003 3DPCP establishes Hispanic Diabetes Workgroup 6 County Health Department Nutritionists Collier, Hillsborough, Leon, Orange, Osceola, Polk 2004 3Workgroup 9s project Revise a number of traditional Hispanic dishes with healthier ingredients/methods Development of a Healthy Hispanic Foods Resource Kit 2004-2005 Workgroup revises/tests Collects Traditional Hispanic Recipes Colombia, Cuba, Mexico, and Puerto Rico Reviews traditional recipes for nutrition 25 original recipes evaluated Development of a Healthy Hispanic Foods Resource Kit 10 recipe cfinalists d 1. Capirotada (Mexican Bread Pudding) 2.<br><br> Flan De Caramelo 3. Arroz De Leche 4. Mexican Spanish Rice 5.<br><br> Corn Tortillas Development of a Healthy Hispanic Foods Resource Kit 10 recipe cfinalists d 6. Cuban Black Beans 7. Traditional Guacamole 8.<br><br> Beef Enchilada Casserole 9. Arroz Relleno 10. Picadillo Cubano Development of a Healthy Hispanic Foods Resource Kit Recipe Revisions Reduced sodium, saturated fat, sugar, cholesterol Workgroup conducted cooking demos Participants tasted and discussed recipes and completed a post-survey Workgroup adjusted recipes again for taste/texture Development of a Healthy Hispanic Foods Resource Kit Supporting material accompany recipes Healthy Hispanic Foods Booklet Low literacy tips Making healthier choices Shopping Preparing/cooking foods Reading labels Portion sizes on back cover Development of a Healthy Hispanic Foods Resource Kit Resource kit comes into focus Kits intended for use: Instructors with classes at least 50% Hispanic Instructors use and evaluate kit materials Kit includes Recipe cards, booklets Evaluation postcards for instructors and students Magnets Development of a Healthy Hispanic Foods Resource Kit Magnets used by class participants to affix postcard to refrigerator Development of a Healthy Hispanic Foods Resource Kit Evaluation methods Instructors Self-administered survey Class demographics Usefulness of recipes/booklet Follow-up telephone interview Development of a Healthy Hispanic Foods Resource Kit Planned evaluation methods, cont.<br><br> Intended audience (class participants) Survey postcard Participants return survey to DPCP after using the recipes for 30 days Development of a Healthy Hispanic Foods Resource Kit Evaluation postcard in English/Spanish Incentives for participants to return postcard Spoodle® Cutting board Development of a Healthy Hispanic Foods Resource Kit Elements of process evaluation Identify variations in program delivery Was intended audience reached? Identify challenges/barriers Specifically, did intended audience Find the booklet/recipes useful Select healthier foods Prepare foods in a healthier way Development of a Healthy Hispanic Foods Resource Kit Potential disadvantages to evaluation Relies on self-report and the return of the postcard Relies on instructors conveying the importance of returning the postcard Development of a Healthy Hispanic Foods Resource Kit Status of the project April 2006 3Launch Statewide distribution of kits through online ordering http://www.floridadiabetes.org/hispanic/index.html April 3June 2006 initial request volume high June 2006 3present, requests have tapered Development of a Healthy Hispanic Foods Resource Kit Preliminary Evaluation Results, April 2007 Lower-than-expected response ~50 Instructor kits sent ~400 participants (as documented by Instructors) 14 Instructor evaluation cards returned 33 Participant evaluation cards returned Anecdotal returns Multiple testimonials positively reinforcing the use of the kits Only 2 participant cards returned with <3 rating on usefulness of the recipe cards Development of a Healthy Hispanic Foods Resource Kit What is happening? Is the ordering process too cumbersome?<br><br> Are the postcards translated appropriately? Some postcards were not pre-stamped for participants. Is the incentive worthwhile to participants?<br><br> Are some recipes too elaborate? Are some ingredients too expensive? Does DPCP need to revisit marketing?<br><br> Is it time to loosen class requirements and open the kits to smaller classes of different ethnic composition? Development of a Healthy Hispanic Foods Resource Kit Moving forward Examining for marketing opportunities Initiating telephone follow-up surveys Rethinking evaluation Continue with postcards? Solicit sample of participants for input on their use/opinions of recipes and materials?<br><br> Considering consultation with workgroup members for insights/recommendations Development of a Healthy Hispanic Foods Resource Kit Special thanks Community participants Healthy Hispanic Workgroup Candice Roberson, Gladys Borges, Koko DeLisi, Maria Gomez, Marie LoPresti, Tisha Crews-Keller Obesity Prevention Program Keiser College Development of a Healthy Hispanic Foods Resource Kit Thank you For further information on diabetes, please contact the Diabetes Prevention & Control Program at (850) 245-4330 or see our website: http://www.floridadiabetes.org Development of a Healthy Hispanic Foods Resource Kit

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