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Click here to download Nutrition Education Menu Materials!

The objectives of our Nutrition Education Program were to:

• Increase the number of low-risk nutrition education contacts our agency provides.
• Increase WIC participant involvement in the nutrition education they receive, integrating VENA principles.
• Better prepare WIC Clerks to provide low-risk nutrition education.
• Develop a simple tool that would assist meeting the previous goals

The process consisted of:

• Developing a nutrition education menu of 7-10 nutrition topics after offering a needs assessment to participants.
• Creating menus based on nutrition topics for women, infants or children in English and Spanish. Pictures and words on the menu identify the topics.
• At WIC voucher pick-up appointments the administration staff present the nutrition Education Menu to participants and the participant chooses which topic interests them. The staff then engages participants in a short conversation about the topic using nutrition education materials.
• Nutritionists train the clerks about menu topics through learning the mini lessons and role-playing. Clerks set monthly nutrition education contact goals and are informed about their progress
• After six months participants were surveyed to evaluate the impact and effectiveness of the menu

The results of our program show:

• Nutrition Education contacts have increased since initiation of the Nutrition Education Menu.
• Before implementation an average of 41 nutrition education contacts per month were provided.
• Three months after initiation an average of 213 nutrition education contacts per month were provided.
• Six months after initiation an average of 223 nutrition education contacts per month were provided
• Participants now have the opportunity to choose the nutrition education they receive.
• 90% of participants surveyed indicated that they learned at least one new idea from the education they received.
• 50% of participants surveyed indicated they made a nutrition-related change as a result of the education they received.

Based on these results we can conclude:

• The Nutrition Education Menu helped increase nutrition education contacts we provide to our 1450 participants.
• Using the menu assists in initiating nutrition-related conversations between staff and participants.
• Staff & participants feel a greater sense of ownership & involvement in their WIC experience.
• The process of choosing a topic from the menu does not increase the time required for a pick-up appointment and is adaptable to most Local Agencies.
• As Local Agencies across the country adapt the menu idea, more WIC participants will have the option to choose and will be more likely to make appropriate nutrition-related changes.

In October our agency won the “Innovative Practices Award” at the 2008 NC WIC Conference. We designed a VENA-friendly approach called the “Nutrition Education Menu” that gives the client the opportunity to choose their nutrition education topic! There are three menus: Women, Infants, and Children. Each menu has 7-10 topics to choose from such as constipation, breastfeeding, and healthy snacks. We are committed to providing nutrition education in English and Spanish so that it is specific to the language and cultural needs of our clients. Additionally, we feel that if a client chooses their action step, there is a greater likelihood of eliciting change.

Please watch the video of us accepting the award.

Los tamaños de las porciones pueden ser confusos. Es importante saber lo que el tamaño de la porción significa para la alimentación sana. Y para la pérdida de peso.

Voy a utilizar esta gráfica para explicar la Nueva Pirámide Alimenticia y de los tamaños de las porciones. Cada parte de la pirámide es de un color diferente y corresponde a otro grupo de alimentos. Vamos a empezar en la izquierda de la pirámide y pasar a la derecha.

Escaleras: Se recomienda que todos los adultos hagan 30 minutos de actividad física la mayoría de los días de la semana.

Naranja: Este grupo es el grupo de GRANOS. Se recomienda que una persona coma 6 porciones diarias de este grupo. Una porción de este grupo es: 1 trozo de pan, ½ taza de pasta, arroz, cereales calientes o harina de avena. La mitad de las opciones de este grupo debe ser de grano entero!

Verde: Esta parte es ldel grupo HORTALIZAS/VERDURAS. Se recomienda que una persona coma 2-3 porciones diarias de este grupo. El tamaño de la porción de hortalizas/verduras equivale a 1 papa mediana. Si se tratara de un vegetal cocido, sería igual al tamaño de la palma de la mano.

Rojo: Este es el grupo de las frutas. Se recomienda comer 2 porciones diarias de este grupo. Una porción de este grupo suele ser una fruta, si es de tamaño mediano.

Amarillo: Esta es la parte de GRASA Y ACEITES. Se recomienda que la comida de esta parte se consuma con moderación. Las opciones más saludables en esta parte son los siguientes: aceite de oliva o de canola, frutos secos sin sal y los aguacates.

Azul: Esta es la parte de la LECHE. Se recomienda comer 3 porciones de este grupo todos los días. Una porción de este grupo es de 1 taza de leche, 1 taza de yogurt, 1/3 taza de queso rallado, 1½ onzas de queso o del tamaño de la palma de su mano. Las opciones más saludables para este grupo son la leche baja en grasa (descremada), yogurt, crema y yogurt congelado.

Morada: Esta parte es del grupo de la CARNE Y LOS FRIJOLES. Se recomienda llegar a 2-3 porciones de este grupo todos los días. El tamaño de la porción se considera igual al tamaño de una pierna de pollo, 1 huevo, ½ taza de frijoles o del tamaño de la palma de la mano. Las opciones más saludables en este grupo son: pechuga de pollo sin piel, pavo, frijoles enteros, mantequilla de maní natural, el atún enlatado en agua bajo en sal y el salmón.

I will use this graphic to explain the New Food Pyramid and serving sizes. Each part of the pyramid is a different color and corresponds to a different food group. We will start on the left of the pyramid and move to the right.

Stairs: It is recommended that every adult get 30 minutes of physical activity most days of the week.

Orange: This group is the GRAIN group. It is recommended that a person eat 6 servings of this group daily. A serving size for this group is: 1 piece of bread, ½ cup pasta, rice or hot cereal/oatmeal. Half of this group should be whole-grain choices!

Green: This part is the VEGETABLE group. It is recommended that a person eat 2-3 servings from this group daily. The serving size for vegetables is 1 medium potato. If it were a cooked vegetable, it would be the size of your palm.

Red: This is the FRUIT group. It is recommended to eat 2 servings of this group daily. A serving from this group is usually the fruit itself, if it is medium-sized.

Yellow: This is the OIL/FAT part. It is recommended that food from this part be consumed sparingly. Healthier choices from this part are: olive or canola oil, salt-free nuts and avocados.

Blue: This part is the MILK group. It is recommended to eat 3 servings of this group daily. A serving size for this group is 1 cup of milk, 1 cup of yogurt, 1/3 cup shredded cheese, 1 ½ ounces of cheese or the size of your palm. The healthier choices for this group are low-fat milk, sour cream and yogurt and frozen yogurt.

Purple: This part is the MEAT AND BEANS group. It is recommended to get 2-3 servings of this group daily. A serving size is considered the size of a computer mouse or 1 small chicken leg, 1 egg, ½ cup beans or the size of a palm. Healthier choices in this group include: skinless chicken breast, turkey, whole beans, natural peanut butter, canned tuna in water with less salt and salmon.

Additional Resources:

www.mypyramid.gov

El Plato saludable es un modo comer más saludable y bajar peso.

1. La mitdad de su plato debe ser de las verduras para la comida y la cena. Se puede bajar gasa y aumentar la fibra y todavía sentirse lleno/a.

2. El resto del plato se puede dividir entre granos y carne.

3. Comer menos carne y no freír la comida

4. Hay un riesgo alto de obesidad cuando una persona come mucha grasa. Se debe comer menos grasa del aceite, la mayonesa, la mantequilla, la manteca, la crema y del queso

5. Cuando se come más fibra, se sentirá lleno/a durante más tiempo. Se debe comer más fibra de fruta, verdura, los frijoles enteros, las nueces, los granos enteros y la avena

6. Hay muchas calorias que están en las bebidas y solo le haran engordarse. No tomar jugo, té dulce, soda regular, Kool-aid, Gatorade, refrescos

7. Comer sal afecta la presión arterial. Comer menos sal. No poner la sal cuando cocina la comida y comer menos comida de bolsa, caja y lata

8. Hacer más ejercicio

The following tips are designed to help people eat healthier and lose weight. This plate technique is designed to help people find a way to eat healthier.

1. Fill half the plate with vegetables for lunch and dinner. This allows you to decrease fat, increase fiber and still feel full.

2. The rest of the plate can be divided into 2 parts. One for grains and the other part is for meat. This will help limit the portion size of meat to a normal serving size.

3. Red meat should be limited to no more than 2 times per week. Also, food should not be fried. Foods should be baked or steamed.

4. Foods high in fat not only make us gain weight, but also contribute to higher risks of diabetes and cardiovascular disease. Limit the following foods: Whole milk, sour cream, lard, back fat, cream cheese, mayonnaise, oil and French fries.

5. Eating more fiber can help you feel fuller for longer. This means you will not feel hungry after you eat! Foods that are high in fiber are: fresh/dried fruit, vegetables, whole grain bread, whole grain pasta, beans, nuts and oatmeal.

6. We often consume too many calories through our drinks and this just adds to weight gain! Limit: Juice, soda, Kool-aid, Gatorade and sweet tea

7. Eating a lot of salt can increase the risk for high blood pressure. Do not add salt to your food while cooking or at the table. Also, foods that come in a box, bag or can usually have a lot of salt, try to avoid these foods.

8. Avoid foods that are high in fat and sugar…a double whammy!! Both fat and sugar can make you gain weight. Limit chocolate and ice cream.

9. Get more exercise!! Physical activity is a great way to release stress, lose weight and decrease blood pressure. It can also help to prevent diabetes, high blood pressure and weight gain. Why not give it a try?

***Vamos a recomendar tres cosas faciles para mejorar el estreñimiento***

1 Aumentar la fibra en la dieta. Esto se logra incrementando la cantidad de fruta, verdura, granos y nueces.

2. Aumentar los liquidos, preferiblemente agua y jugos naturales

3. Incluir el ejercicio en la vida diaria. Recomendamos caminar por lo menos 30 o 60 minutos al día. Esto aumenta el movimiento del intestino y mejora el estreñimiento.

***Constipation can be relieved by 3 simple things***

1. Introduce more fiber into your or your child’s diet.

Foods that are great sources of fiber are: Fruit, vegetables, whole grain bread, whole grain pasta, beans, natural peanut butter and whole grain hot or cold cereals

2. Drink plenty of liquids. Water and juice are great sources!

3. Try to increase physical activity, especially after a meal.

Walking 30-60 minutes after a meal is an excellent way to get more physical activity!