RESOURCE NAME

K-State Nutrition PAGE (Practical Advice for Good Eating) 

DATE CREATED/REVISED

2000 and Ongoing

BRIEF DESCRIPTION (include major objectives)

A modular nutrition education and cooking program that focuses on encouraging practices recommended by the Dietary Guidelines for Americans, and on food resource management.  A variety of topics are included, such as:  our changing food supply/portion sizes; breakfast; fruits and vegetables; medications and nutritional health; fluids; and others.

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 nutritious 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 foods and by eating the number of servings from the food groups recommended in the Dietary Guidelines for Americans.

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

Caregivers

Child care providers

Disability groups

Elders

English as a second language

Food stamp recipients

Low-income

Peer educators

Young families

SUBJECT

Budgeting

Caregiving

Food handling practices

Food management

Food safety

Health promotion

Normal nutrition

Nutrition and exercise

COMPONENTS

AUDIENCE PARTICIPATION

Audiocassettes

Brochure

Face-to-face

Peer interaction

Bulletins

CD-ROM

Group meetings

Home visits

Evaluation tools

Handouts

Learn on their own

Leader’s guide

Media releases

Public displays

Recipes

Resource lists

Slide set

Website

SKILL EMPHASIS

LEADER TRAINING REQUIRED?

SPECIALIST SUPPORT

Consultation with agents

Single county visits

Multi-county visits

Area meetings

Leader training

Public meeting in county

Knowledge

Behavior change

No

LEADER TRAINING LEVEL

FREQUENCY OF LEADER TRAINING

Introductory

Upon request

PROGRAM RESOURCES LIST

General audiences, English-speaking Latino, and Spanish-speaking Latino

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:  785-532-1670

FAX:  785-532-1678

E-Mail:  sburklun@ksu.edu