SemiAnnual Report

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Semi-Annual Report

• Contractor Detail

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EVALUATION
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• As both local and federal funding organizations
  are increasingly asking for evidence of success
  through outcome data, Washington State Department
  of Health Basic Food Nutrition Education Program
  (BFNEP) has committed time and resources to
  assist local contractors in capturing important
  evaluation information about the reach, progress,
  and outcomes of their nutrition programs. In
  2005, evaluation efforts focused on basic number
  reporting and collecting success stories to
  document progress and best practices. Beginning
  in summer 2006, in an effort to start
  transitioning toward the new EARS requirements
  and streamline the reporting process between
  local and state agencies,

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• DOH BFNEP developed a reporting tool in Excel
  and is piloting it between October 2006-September
  2007. The new report form incorporates
  demographic and program evaluation elements and
  is easy to fill-in and roll-up data for analysis.
  Each contractors report is customized for them
  based on their approved project plan. In
  addition, a demographic toolkit was developed to
  fill the need of contractors who did not already
  have a collection tool. An evaluation training
  was conducted in January 2007 to assist
  contactors with the process of evaluation. A
  follow-up training will be scheduled in fall of
  2007. More information about EARS implementation
  appears in the 2008 timeline.

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Contacts

• Contractors 26
• Direct Contacts 23,299
• Indirect Contacts Note, it is unclear from the
  definition in EARS whether or not DOH contractors
  conduct indirect activities. Therefore, in the
  interest of accuracy and providing meaningful
  data, DOH will postpone reporting indirect
  contacts until more guidance and clarification is
  received from EARS.

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Evaluation Conducted

• Type of Evaluation 95 Contractor Projects
• Formative 55.8 (53)
• Progress 83.2 (79)
• Outcome 78.9 (75)

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DEMOGRAPHIC DATA

• Age 19.4 (4,526)
• 41.0 (9,552) 5-17 years
• 14.8 (3459) 18-59 years
• 4.5 (1046) 60 years
• 20.3 (4726) unknown/not reported
• Race 20.9 (4875) White
• 15.3 (3555) Black or African American
• 11.9 (2780) Asian
• 1.0 (230) Native Hawaiian or other Pacific
  Islander
• 14.9 (3468) American Indian/Alaskan Native
• 8.6 (2004) Hispanic or Latino
• 1.0 (222) other race
• 2.0 (475) multiracial
• 24.5 (5710) unknown/not reported

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DEMOGRAPHIC DATA

• Gender 47.7 (11,109) female
• 31.5 (7349) male
• 20.8 (4841) unknown/not reported
• Food Stamp Eligible 54.7 (12,734)
• 9.7 (2,256) other participants
• 36.0 (8399) unknown/not reported

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WEB PROGRESS

• Most frequented pages
• Contractor Toolkit Page, Energize Your Life Logo
  download, and Success Archive
• New additions
• Contractor Map added to front page
• Evaluation page added with documents on reporting
  and process
• Contractor Developed Materials added to resource
  page
• FAQ sheet posted to How to Apply Page

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CONTRACTOR CHALLENGES
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• Evaluation I started out with a single
  lunchtime observation in each classroom but
  realized consumption would not change in 4 visits
  and stopped doing it. I then started using
  pictures of fruits and vegetables and seeing if
  they could learn the names. This proved to be a
  much better way to measure the impact of the
  intervention. Cowlitz Co HD Head Start

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• With a large group of students (25-30) it takes
  me too long to prepare all the sample snacks
  during the lesson. The kids don't want to just
  watch me prepare the food but need to be engaged
  during that time. Another challenge is when I
  try a new activity that I haven't tried before
  and it doesn't work. Sometimes it is because I
  needed to think better through implementing it,
  but other times it is just a different group of
  kids and different group dynamics to go along
  with it. I also worked with two different
  surveys this quarter and found one to be better
  than the other, but no great way to evaluate
  consumption.
• Cowlitz Co HD Parks and Recreation Project

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• Since the Tribal Administration has moved to new
  quarters 2 miles from our offices and the gym,
  FDPIR distribution is a much quieter affair with
  very few people coming and going through the
  area. Last year, the Elders from the AOA lunch
  program would stop by to view the display and
  take information this in turn would increase
  interest on the part of the Commodity Food
  Participants. This past month it was difficult to
  engage most of the participants. Homework Club
  staff are now requiring all students to
  participate in BFNEP nutrition lessons. It has
  doubled our participation, which is a good thing
  however, we now have too many students and a
  large age range (from K-6th grade), which brings
  new challenges of engaging all the children and
  using activities that are age appropriate.
  Suquamish Tribe

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WWW SUCCESS

• WHAT WORKED WELL

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• We find that we achieve the best results when we
  gear the instruction towards our target audience
  and making it fun so it attracts more kids and
  they learn more about fruits and vegetables, they
  get the opportunity to taste them, and we provide
  their parents with the information that we have
  taught to their children. We invited our direct
  contacts, their family members, other club
  members and their families, into our clubs for
  Family Nights, where we pass out healthy
  nutrition information and have a variety of
  different activities. The parents can also view
  the Food Pyramid art that the kids have
  completed. We have received feedback and we
  utilize this in our program planning.
• Tacoma Pierce Co HD Boys and Girls Project

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• I've found that using more real fruits and
  vegetables and having them sample them helps the
  kids learn names, be more engaged and excited
  about my visits, and exposes them to trying new
  foods in the social environment that they might
  not try at home.
• Cowlitz Co HD Head Start

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• Clients' interest in new materials and improving
  their families diets towards the new US Dietary
  Guidelines is very exciting for staff. When 90
  of clients respond that they hope to make changes
  based on information they received in a group,
  staff feel like the messages and materials they
  are providing is on target and will lead to
  behavior changes. Of course, behavior changes
  are very slow and can take more than a year, so
  these incremental steps we measure are just as
  important. Clark Co HD WIC Project

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SUCCESS STORIES
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Clark County HD WIC Project

• Staff are always energized when clients give
  positive feedback about nutrition activities.
  Many families have been able to make the
  transition from whole milk to 2. That next step
  of decreasing fat content to 1 or skim milk can
  be pretty daunting. Mothers often fear that
  their family won't like the milk and/or try these
  choices. Staff have been offering blind tastings
  and they clients were amazed that they really
  couldn't taste the difference between 2 or 1
  milk. Additionally, when offered smoothies with
  powdered milk added to boost the flavor and the
  protein, most tasters didn't know what the secret
  ingredient was. This is definitely representative
  of adult learner theories. Don't just talk about
  what people should do for better health, show
  them how to do it and this might lead them to try
  it at home.

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Cowlitz County Parks Recreation Project

• One success I experienced this quarter was a day
  when we were learning about vegetables and doing
  food art with them. After the kids showed off
  their art, several asked if they could do
  something different with their veggies. The
  older ones started using a plastic knife to cut
  up the veggies and make a salad. They mixed their
  cut veggies with the ranch dressing we made in
  class and called it a salad. I'm guessing they
  had never had a salad with purple cabbage,
  English cucumbers, yellow squash, carrots, and
  red peppers before, but they weren't afraid to
  eat their own creation. I thought it was great
  to see them moving from food art to an actual
  snack all on their own, with new foods that many
  of them had rarely tried. This was a very
  rewarding spontaneous success!

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Cowlitz County HD Head Start Project

• One success story that occurred this quarter
  happened at a Head Start parent meeting. This has
  been a particularly challenging audience because
  not very many parents show up for meetings.
  However, the site I visited in March has the best
  turn out of any site in the community so I wanted
  it to be a very engaging presentation. On top of
  my own ambition for quality, one of the parent
  facilitators called me just a few days before the
  meeting and requested that I make the
  presentation very hands on so that parents would
  be encouraged to attend more meetings in the
  future. I wracked my brain for hands-on cooking
  demos with parents and finally decided to do a
  skillet pizza with 3-4 vegetables and have the
  parents help prepare the ingredients. Not only
  was the presentation enjoyed by parents, but they
  participated and were openly sharing their ideas
  for adding more veggies to their familiar and
  favorite family recipes. I did a brief lesson on
  choosing colorful fruits and vegetables and their
  dietary quality. Since the pizza had to cook, I
  spent a few minutes answering questions and
  explaining extra cooking tips as I cleaned up my
  demo things. The parents loved the pizza and
  were very engaged in our discussion. Since
  parent meetings have been a struggle all year,
  this one definitely stands out as a success
  story!

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Mattawa Community Medical Clinic Senior Project

• Sometimes you wonder if youve made any kind of
  impact. Then after a couple of sessions, the
  participants are advertising for you among their
  peers urging them to attend class. Two ladies
  have especially taken on this role. One of them
  also proudly showed me a casserole dish she had
  developed using several kinds of vegetables. When
  the participants begin to take ownership of
  making changes in their food choices, that's
  exciting! One lady came to me asking if she might
  have more copies of the recipes. She had visited
  her granddaughter in another state and taken the
  recipes to share. They had fun making the
  recipes so she left them with the granddaughter.
  Sometimes I think the director of the center is
  not that enthused about my coming. Usually I
  come in, find a table to use, start setting up,
  asking for a microphone, etc. Then, one night I
  came and there to the side was a table set up
  with a colorful tablecloth, chairs arranged,
  microphone in place, and a sign to announce my
  class. Wow! Was that ever nice made me feel
  very welcome.!

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Quinault Indian Tribe Lifestyle Balance Project

• A success story for this quarter involves a
  participant of our Lifestyle Balance Class named
  of Judith Miniken. This is a lively woman in her
  mid 50s who obtained great success from the
  program. She attributes her success to the
  program curriculum, BFNEP and the diabetes teams
  collaborative efforts, and her personal drive.
  Judith attended every meeting, she was
  encouraging to all, and she even brought friends
  along. She gave her weekly recipes for success
  as well as insight into her challenges.

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• Besides the weekly meetings, Judith sought
  various members of the LSB team for
  encouragement. This extra effort appeared to not
  only provide support for Judith but a vehicle
  (for myself as a new co-facilitator) to
  understand the changing needs of the QIN
  population. Visually, it was evident that Judith
  lost weight though she had reservations about
  weighting herself. Most importantly Judith now
  feels better, lives healthier and continuously
  encourages others to do the same. She is also an
  advocate for all of our BFNEP programs. Through
  the efforts of QIN BFNEP and other collaborating
  entities, we hope to report similar successes
  within the future!

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Yakama Indian Tribe FDPIR

• We had started the Georgeville Food
  Demonstration when C.M. walked in late. We told
  her we were cooking the Cabbage Beef Casserole
  recipe. She responded that she had prepared the
  recipe immediately after receiving the monthly
  BFNEP newsletter and she didn't like it. But,
  she was willing to try the Cabbage Beef Casserole
  we prepared for the food demonstration and she
  really like it. Together we brainstormed ways to
  modify the recipe for her at home. This is a
  success because she tried the recipe in the
  newsletter at home, she didn't like the recipe
  but still attended the food demonstration, and
  she was willing to make it at home again with
  slight modifications.

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Yakama Indian Tribe After School Project

• At the 4th Let's Cook Class, J.H. was observed
  talking with her mom on her cellular phone. She
  was overhead telling her mother she was in a
  cooking class and had learned to make Bean Chili
  Macaroni. She then told her mother she wanted to
  make it again at home for dinner that night.

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Yakama Indian Tribe After School Project

• At the last Let's Cook Class, B.B. told us that
  he loves to make Zucchini Pizzas (a recipe we
  made in class) for his family. And he often
  doubles the recipe to feed everyone. In class,
  he would also teach other students how to half
  recipes. It's impressive because he's only 12.

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Yakama Indian Tribe After School Project

• During the Let's Cook Class post-cooking skill
  evaluation, G.V. informed me that she really
  liked the Kids Cookbook we gave her at an earlier
  class. She had prepared over 10 of the recipes
  for herself and her sister at home, and she's
  only 11.

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Seattle King County Operation Frontline

• Seattle King County Operation Frontline Project
  had the wonderful opportunity to bring our
  program to Southwest Youth and Family Services in
  October/November 2006. Operation Frontline was
  able to reach out to young mothers to pilot a
  brand new class called Step Up to Eating Right
  (SUPER). At each of the 6 classes the moms were
  always on time, inquisitive, responsive, and
  appreciative of the program. The class had
  approximately 10 moms, which stayed consistent
  thought the weeks. Some of their favorite
  recipes from the class included the raspberry
  spinach and the English muffin pizzas. Each week
  the moms made small life changes including not
  eating out at fast food restaurants and role
  modeling healthy eating for their children.
  These small changes resulted in huge steps toward
  healthier eating for moms and their children.

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Operation Frontline

• Physical activity and community participation
  are key components of a healthy lifestyle, and as
  such are natural outcomes of Operation Frontline
  classes (OFL). As OFL participants gather weekly
  to engage in learning new tools to feed
  themselves and their families, they are also
  participating in a community activity that,
  building momentum from one week to the next,
  often provokes participants to ask, "What next?"

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Operation Frontline

• This question recently led to the organization
  of a monthly potluck, as well as weekly walking
  group, among recent graduates of a Start By
  Eating Right class (SBER). The SBER class was
  offered to participants' of two local Head Start
  programs, and served as an opportunity for new
  friendships, playgroups, and networks to be
  created across cultural and linguistic borders.
  Families found that they had more in common after
  spending six weeks cooking and learning together
  than perhaps they did before they walked into the
  class on the first day.

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Operation Frontline

• "You can really see a support system starting to
  form," says the Program Coordinator for Head
  Start. The class provided a relaxing and fun
  space for the parents who may not get much time
  to spend together with other adults, or take time
  for themselves. At the end of the six weeks the
  class wanted to continue or figure out ways to
  stay together on a weekly basis. It is powerful
  to see such examples of Operation Frontline
  classes facilitating the sharing of strengths and
  leadership on both a household and community
  level, and to see this sharing extend beyond the
  six-week class. On the last day of the SBER
  class, participants exchanged phone numbers and
  recipes as they planned for their weekly walking
  group and monthly potluck. Instead of goodbye,
  for the SBER graduates, it was "See you next
  week!"

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Tacoma Pierce County HD Communities in Schools
Project

• This little guy came up to Ala, our Site
  Coordinator, during lunchtime sampling and
  demonstrated how he ate his banana (by popping it
  right of the skin). He then proceeded to model
  his goggles for her. He also informed her about
  a diet the doctor had told him to eat when he has
  diarrhea - the rice, crackers and banana diet. He
  reminded Ala several times not to forget to eat
  rice, crackers and bananas when she has diarrhea
  (always said in a whisper)!

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Tacoma Pierce County HD Communities in Schools
Project

• This little girl informed Ala that she would be
  taking over Alas job in 2014 when she graduates
  from high school. She told Ala that she will be
  working in the elementary school and doing
  exactly what Ala does because it is so important
  to tell the kids to eat healthy.