Timeline Multi-disciplinary Collaboration Addresses Challenges of O� ering Nutrition Education

to a Food Insecure AudienceKristen E. McPhee, Nicole Finkbeiner

Educating and empowering individuals to select healthy food is especially challenging with low-income audiences, who face many barriers to meeting their basic needs. The University of Maryland’s Food Supplement Nutrition Education Program (FSNE) has partnered with the Franciscan Center, an emergency food assistance organization, to provide ongoing nutrition education to low income participants.In January 2013, the partnership began with bi-weekly classes on food resource management using Healthy Cents, a Maryland SNAP-Ed curriculum. Participant attendance was initially low because classes on the topic of nutrition were new and unfamiliar to many of those receiving services from the Franciscan Center. In early spring, a Cooking Matters at the Store tour was o� ered to help participants navigate healthy food at the grocery store. The increased attendance at this event led into the Franciscan Center’s Community Supported Agriculture (CSA) project, which o� ered 30 participants a weekly supply of local, seasonal produce from June-October. FSNE further enhanced the CSA distribution by using the Market to Mealtime curriculum to provide opportunities for produce tastings, as well as education on proper storage and cooking tips. When participant retention remained low, FSNE and the Franciscan Center established a multi-disciplinary collaboration that integrated all aforementioned curricula and a strong emphasis on food preservation. Market to Mealtime recipes was now fused with Healthy Cents lessons to increase familiarity of preparing healthy dishes with seasonal produce. Cooking Matters at the Store tours continued in the spring and fall as well as food preservation lessons, providing participants with the tools to blanch or freeze produce received in large quantities from the CSA program. To address the challenges related to participant accessibility, recruitment e� orts expanded to multiple outlets including: (1) posting � iers at the Center and nearby organizations, (2) distributing � iers in pantry bags, (3) distributing “wallet sized” invitations to clients of the Franciscan Center, and (4) sending an e-blast to community partners to inform their clients of the lessons. Through integrating FSNE’s educational resources and developing a manageable, yet diverse recruitment and marketing strategy for the Franciscan Center sta� , participant numbers have more than tripled.

ResultsFebruary – October 2013, 11 lessons were held and 37 participants were reached. An average of three participants attended each lesson.

November 2013 – March 2014, 8 lessons were held and 113 participants were reached. An average of 14 participants attended each lesson.

Therefore, since establishing our multi-disciplinary approach, we have seen a 79% increase in the average number of participants per lesson!

ConclusionsThe multi-disciplinary collaboration with a diverse recruitment and marketing strategy attributes to what is now a consistently engaged audience despite the personal challenges of the targeted demographic as well as sta� ng constraints of a small organization.

Moving Forward

FSNE and the Franciscan Center will proceed with their multi-disciplinary approach thru October 2014, upon which they will meet to assess potential new challenges and opportunities.

CurriculaFebruary – May 2013:

Healthy Cents lessons• seven lessons• average 3 participants/lesson

June:

CSA program begins• seven lessons• average 3 participants/lesson

Late May:

Cooking Matters at the Store tour• one lesson• participant number unknown

Healthy Cents

Designed to help limited resource families save money while purchasing healthy food.

Lesson Topics:• Making Healthy and A� ordable Choices• Decreasing Food Expenses• Developing a Food Spending Plan• Planning a Meal• Saving Money on Healthy

Food Shopping

Cooking Matters at the Store

A guided grocery store tour teaching skills for buying healthy foods on a budget

Lesson Topics:• Buying Fruits and Vegetables on a Budget• Comparing Unit Prices to Find Bargains• Reading and Comparing Food Labels• Identifying Whole Grains• Sticking to Your Budget

Market to Mealtime

Designed to help shoppers with simple, low-cost ways to include more seasonal fruits and vegetables.

Lesson Topics:• Selection • Storage• Preparation

June – August:

Market to Mealtime and Cooking Matters at the Store tour

• seven lessons• average 10 participants/lesson

April:

FSNE hosts Cooking Matters at the Store tour

Late November:

CSA program ends. Multi-disciplinary collaboration established. Franciscan Center implements new recruitment tactics.

Late November 2013 – March 2014:

Healthy Cents lessons• � ve lessons• average 14 participants/lesson

September – early November:

Market to Mealtime• six lessons• average 12 participants/lesson

Market to Mealtime displays are an excellent resource for use in community settings

including farmers’ markets, CSA pick-ups, food banks and pantries, health departments, and

school-sponsored family events. Each display fits onto a three-panel tabletop display board

and has accompanying handouts for distribution.

MARKET TO MEALTIME!

“We’re encouraging people to try different vegetables using what the market has available.” – FSNE educator

“I’m always looking for easy ways to get more fresh vegetables into meals for my family. I’m going to try this chard wrap recipe at home soon. It’s crunchy, fresh, tasty… I could eat the whole thing!” – Market customer

“Because of Market to Mealtime, we have people buying beets who have never bought them before.” – Market coordinator

“I used to only bring apples, peaches, and plums here, but now that UME is spotlighting seasonal vegetables, I’ve made space on my table for them.”– Market vendor

FSNE

SUMMER Makes: 6 ser

vings

Serving siz

e: 1 cup

Ingredients:

Direction

s:

1. Preheat oven to 350 degrees.

2. In a large bowl, add oats, half of the nuts, brown sugar, baking

powder, and cinnamon, and mix well.

3. In another bowl, beat together milk, egg, melted butter,

and vanilla, if used.

4. Add the egg mixture to the oat mixture, and stir to combine.

5. Gently stir in blueberries and sliced bananas.

6. Spray 8x8-inch baking pan with cooking oil spray.

7. Pour mixture into pan and top with remaining chopped nuts.

8. Bake for 35-40 minutes.

Banana-Blueberry Baked Oatmeal

2 cups oats

½ cup nuts, chopped

2 Tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups nonfat or low-fat milk

1 egg

2 Tablespoons margarine or

butter, melted

2 teaspoons vanilla extract,

optional

1½ cups blueberries, washed

2 bananas, peeled and sliced

Cooking oil spray

Make ahead and reheat in the microwave for a quick breakfast.

FSNE

Always wash your hands before preparing food

SPRINGFruit and Spring Greens Salad

Makes: 5 servingsServing size: 1 cupIngredients:

Directions:1. In a large bowl, mix spinach or greens, fruit, and nuts.

2. In a small bowl, mix oil, lemon juice, and honey to

make dressing.3. Pour the dressing on top of the salad and mix.

4. Season with salt and pepper to taste.

4 cups spinach or salad greens, washed and dried

1 cup strawberries, washed and sliced, or orange segments

¼ cup nuts, chopped2 Tablespoons lemon juice2 Tablespoons vegetable oil1 Tablespoon honeySalt and black pepper to taste

Make half of your plate fruits and vegetables.

FSNE

Always wash your hands

before preparing food

FALLChicken Waldorf Salad

Makes: 6 servings

Serving size: ½ cup

Ingredients:

Directions:1. Toss apples with orange juice.

2. Add mayonnaise, nuts, raisins or dried cranberries, curry

powder (if used), celery, onion, and chicken.

3. Stir, then refrigerate at least 1 hour before serving.

3 apples, washed, cored,

and chopped

3 Tablespoons orange juice

1/4 cup reduced-fat mayonnaise

1/4 cup nuts, chopped

1 cup raisins or dried

cranberries

2 stalks celery, washed

and chopped

½ onion, chopped

2 cups cooked chicken, diced

2 teaspoons curry powder,

optional

This recipe makes a great main dish salad for lunch or dinner.

Market to Mealtime displays are an excellent resource for use in community settings

CHOOSE LOCAL FRUITS

CHOOSE LOCAL VEGETABLES

FSNE

Ways toEat More

CORN

MELONWays toEat More

Berries Store: Refrigerate berries in a container or plastic bag Use: Within 1 week

Peaches, Nectarines, Plums Store: Ripen at room temperature, then refrigerate

until ready to use Use: Within 2 weeks

MelonStore: Ripen at room temperature, then refrigerate

until ready to useUse: Within 1 week

Berries

SUMMERSQUASH

PEPPERS

SUMMER

Eat a rainbow of colors of fruits and vegetables

Fruits and vegetables in season may cost lessMake fruits and vegetables part of every meal

Fruits and vegetables in season taste great

TOMATOES

Peaches,Nectarines,

Plums

Ways toEat More

natural sweetness.

treat during warm summer days.

Ways toEat More

Ways toEat More

Ways toEat More

Ways toEat More

FSNE

Makes: 4 ser

vings

Serving siz

e: 1 cup

Ingredients:

Direction

s:

1. In a blender, combine ice, watermelon, cantaloupe, orange

juice, and honey.

2. Blend until thick and smooth.

3. Pour into 4 glasses.

4. Garnish with mint if desired.

Note: Wash melons before slicing.

SUMMER

Cool Melon Slushie

3 cups ice cubes

2 cups watermelon, cut in cubes

½ cup cantaloupe, cut in cubes

¼ cup orange juice

1 Tablespoon honey

4 sprigs fresh mint, optional

FSNE

Always wash your hands before preparing food

SUMMEROld-Fashioned Fruit CrumbleMakes: 6 servingsServing size: 1/6 recipeIngredients:

Directions:1. Preheat oven to 400 degrees. 2. Spray 8x8 baking pan with non-stick cooking oil spray.

3. Combine fruit with sugar, 2 tablespoons flour, and

orange juice. 4. Pour fruit mixture into pan.5. Combine oats, nuts, brown sugar, remaining 2 Tablespoons

flour, cinnamon and vegetable oil. 6. Stir to combine and sprinkle over the fruit mixture.

7. Bake until the fruit is bubbling and the topping is golden

brown, 20 to 25 minutes.

3 cups plums or peaches, washed and sliced1 Tablespoon sugar4 Tablespoons all-purpose

flour3 Tablespoons orange juice

1 cup oats3 Tablespoons nuts, chopped2 Tablespoons brown sugar1 Tablespoon vegetable oilPinch of cinnamonCooking oil spray

Try using any fresh fruit in season.

FSNE

Alwaylwaylwa s wash your hands

befofof re preparing food

Makes: 4 servings

Serving size: 1 cup

Ingredients:

Directions:1. In a blender, combine ice, watermelon, cantaloupe, orange

juice, and honey.

2. Blend until thick and smooth.

3. Pour into 4 glasses.

4. Garnish with mint if desired.

Note: Wash melons before slicing.

SUMMERCool Melon Slushie

3 cups ice cubes

2 cups watermelon, cut in cubes

½ cup cantaloupe, cut in cubes

¼ cup orange juice

1 Tablespoon honey

4 sprigs fresh mint, optional

Store: In the refrigeratorUse: Within 2 weeks

CornStore: In the refrigerator Use: Within 2 weeks

Tomatoes Store: At room temperatureUse: Within 1 week

Peppers Store: In the refrigeratorUse: Within 2 weeks

Parent Tips

CHOOSE

WASH produce right before using

fi rm, smooth produce without bruises or soft spots

WASH produce right before using

CHOOSE fi rm, produce without cracks or soft spots

take a recipe home today!

Market to Mealtime is a program developed by Maryland Food Supplement Nutrition Education (FSNE) to help farmers’

market shoppers select, store, and prepare more locally grown produce. The program reflects the Maryland growing season,

highlighting various types of fresh produce available during the late spring, summer, and fall. MATERIALS INCLUDE:

three seasonal displays simple recipes practical tips for families

Shoppers with limited food resources may hesitate to spend their federal nutrition benefits on fruits and vegetables due to the perceived

cost, time, equipment, and preparation skills required to use them. Additionally, shoppers may not purchase unfamiliar fruits and

vegetables if they are not sure how to select, store, and prepare fresh produce. Nutrition education that provides support and builds skills

in these areas may increase the variety and volume of fruit and vegetable purchases.

Shoppers learn simple, low-cost ways to include more seasonal fruits and vegetables in meals and snacks. Recipes combine one or more

seasonal fruits or vegetables with pantry staples such as whole grains, lean proteins, and low-fat dairy foods.

FSNE Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human

Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any

person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or

This material was funded by USDA’s Supplemental Nutrition Assistance Program in cooperation with the Maryland

Department of Human Resources and the University of Maryland. University of Maryland Extension programs are

open to all citizens without regard to race, color, gender, disability, religion, age, sexual orientation, marital or parental

status, or national origin. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with

low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Maryland Department

of Human Resources at 1-800-332-6347 or apply online at www.marylandsail.org.

The Healthy Cents curriculum is designed to help limited resource families save money while purchasing healthy food.

The curriculum uses a dialogue learning approach to help participants

develop food resource management and food shopping skills. Healthy Cents has lessons that focus on five themes:• Making Healthy and Aff ordable Choices• Decreasing Food Expenses• Developing a Food Spending Plan• Planning a Meal• Saving Money on Healthy Food Shopping The curriculum provides learners with opportunities to acquire new

information and develop practical skills designed to help them:• Increase the nutritional value of meals at low or no extra cost

• Obtain community resources• Keep costs low when eating away from home• Start a container garden for vegetables and herbs• Establish a spending plan• Develop a food spending plan• Make weekly meal plans• Save time and money when shopping for food During each lesson, participants are encouraged to apply new information

in meaningful ways to their own lives. Learners work together during the

lessons to develop new skills and share their own insights and strategies.

While each lesson is designed to “stand alone,” lesson outcomes are greatest

when taught as a series. The curriculum includes a leader’s guide, worksheets,

and activity materials for each unit.

C

ents

Hea

lthy

Healthy Cents

HealthyCents

HealthyCents

Healthy CentsHealthy CentsHealthy Cents

Healthy CentsHealthy Cents

C E N T S

Contact Lynn Rubin (lrubin@umd.edu) or call 410-715-6903 to discuss becoming an FSNE

collaborator.

This material was funded by USDA’s Supplemental Nutrition Assistance Program in cooperation with the Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affi liation, and gender identity or expression. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To fi nd out more, contact the Maryland Department of Human Resources at 1-800-332-6347 or apply online at www.marylandsail.org.FSNE