RESOURCE NAME

Fix It Fresh!  Fruits and Vegetables Program

DATE CREATED/REVISED

2003 and Ongoing

BRIEF DESCRIPTION (include major objectives)

A modular nutrition education and cooking program that encourages buying and consuming fresh fruits and vegetables.  The program features various fresh crops with tips given regarding their selection, storage and preparation.  Gardeners, farmers market and other open-air market consumers and vendors, and general audiences will benefit.

Major objectives:

Participants will increase their knowledge of how healthy eating and physical activity can protect and improve health.

Participants will increase their skills in choosing and preparing fruits and vegetables for meals and snacks, in balancing the food they eat with physical activity, in safe food handling, and in food resource management.

Participants will improve their dietary quality by increasing their variety of fruits and vegetables and by eating the number of servings from the food groups recommended in the Dietary Guidelines for Americans. Visit on the web at:

http://www.oznet.ksu.edu/humannutrition/freshfruitsandvegetables.htm  also see CD.

LONG-TERM INTENDED OUTCOMES

Healthy Eating and Physical Activity

TIME COMMITMENT

 Fewer than 5 hours per week

 DURATION

More than 1 month but less than 6 months

DIFFICULTY

Introductory

READING LEVEL

High school

AUDIENCE

Adults in general

Elders

Food stamp recipients

Low-income

Peer educators

Retirees

Young families

SUBJECT

Budgeting

Food handling practices

Food management

Food safety

Health promotion

Mental health

Normal nutrition

Nutrition and exercise

COMPONENTS

AUDIENCE PARTICIPATION

Bulletins

Evaluation tools

Community event

Face to face

Handouts

Media releases

Group meetings

Home visits

Public displays

Recipes

Learn on their own

Peer interaction

Resource lists

Slide set

Website

SKILL EMPHASIS

LEADER TRAINING REQUIRED?

SPECIALIST SUPPORT

Consultation with agents

Area meetings

Public meetings in county

Knowledge

Behavior change

No

LEADER TRAINING LEVEL

 FREQUENCY OF LEADER TRAINING

Not applicable

Upon request

PROGRAM RESOURCES LIST

Some handouts and recipes available in Spanish.

CONTACT PERSON/ADDRESS/PHONE

Mary Meck Higgins, Ph.D., R.D., L.D., CDE

Department of Human Nutrition

202 Justin Hall

Manhattan, KS  66506-1407

Phone:  785-532-1671

FAX:  785-532-1678

E-mail: mhiggins@ksu.edu  

ORDER FROM

Shelly Burklund

Department of Human Nutrition

207 Justin Hall

Manhattan, KS  66506-1407

Phone: 532-1670

FAX:  785-532-1678

E-mail:  sburklun@ksu.edu