Fast Track Program Facilitators: Toni Estep, WVSU Extension Specialist Paul Henderson, WVSU Extension Agent Kelli Jackson, WVSU Extension Agent Bonnie Parsons, WVSU Extension Agent Ahmed Witten, WVSU Extension Agent
Three Components • Munch~n~Crunch Kitchen Safety, Food Preparation, Healthy Eating, Physical Activity • Smart Moves Physical Activity, Financial Literacy, Healthy Eating, Nutritional Literacy • Walk and Talk Physical Activity, Nutritional Literacy
Participants were: • Middle school females from the most economically challenged area in Charleston, WV.
Program Objectives • Provide structured programming that would address the following: • Selecting and preparing healthier foods • Handling food safely • Reducing fast food consumption • Understanding food labels • Preparing and managing a budget • Spending wisely • Increasing physical activity
Funding Source • The Greater Kanawha Valley Foundation • A charitable community trust who supports arts and culture, education, health, human services, recreation, and land use.
Munch~n~Crunch Program Facilitators: Paul Henderson, WVSU Extension Agent Bonnie Parsons, WVSU Extension Agent Ahmed Witten, WVSU Extension Agent
Recruitment • Brochure and flyer developed • Brochures distributed in Horace Mann Middle School to all females who reside in the east end of Charleston • Held a meeting at the middle school with the girls who were interested in participating in the program • 21 girls registered to attend
Transportation • Participants were advised that transportation would be available • 15 passenger van was secured through WVSU motor pool • Participants were boarded onto the van at the Middle School and transported to the program site and then were taken to their respective homes at the close of each day.
Physical Location • Roosevelt Neighborhood Center (a former Junior High School closed due to consolidation) • Classroom had no running water, cooking range, or sink facilities.
Creating a Kitchen in a Non-kitchen Environment • Three bus pans used as a triple bowl sink • Butane burner used as cook tops • Coolers with ice and small apartment size refrigerators for perishable foods • Boiled water to wash dishes
Skills Taught • kitchen safety/sanitation • Personal hygiene • knife safety • food storage/safety
Pita Pizza Quesadilla Panini’s Salad Fruit Basket Vegetables/Dip Stir Fry Chicken Salad Yogurt with granola Fresh Fruit Fresh Fruit Smoothies Water 100% Fruit Juice Lowfat Milk Bottled Water Menu
The Physical Fitness Program of Munch and Crunch After students had prepared and eaten their snack we would then start our 30 minute fitness program.
Technique • Teach how to stretch before you do any exercise with the kids. (How to reach out and how to breathe are very important) • Some stretches we used were: toe touches, hurdle stretches, and butterfly stretches.
Here is an example of: • Toe touch • Hurdle stretch • Butterfly stretch • Shoulder press
The Next Phase • On the 3rd secession was the thera – band and stability ball. These exercises may vary depending on how advanced your kids are, here is an example:
**Remember, you can use your own style of exercises, but first you must identify your children’s style by seeing how advanced they are.
Smart Moves Program Facilitator: Kelli Jackson, WVSU Extension Agent
Program Setup • Introduction • Snack • Weekly food intake discussion • Pedometer count discussion • Healthy lifestyle lesson • Workout (Zumba or The Firm) • Dismissal- any remaining fruit from snack is divided and sent home with participants
Week 1 • Snack • Pre-survey distributed • Description of weekly food planner and pedometer log • “It’s what’s inside” activity • Zumba workout • Dismissal
Week 2 • Snack • Weekly food planner review • Pedometer count review • Fun Facts pamphlet- Fast food discussion • Soft drinks facts sheet- beverage consumption discussion • The Firm workout • Dismissal
Week 3 • Snack • Weekly food planner review • Pedometer count review • Mock shopping exercise- planning a healthy meal • Consumer Wise Advertising Activity • Workout (Participant’s Choice)- Zumba • Dismissal
Week 4- Parent’s Night • Snack • Introduction to parents- Explanation of program objectives and activities completed with participants • Explanation of planned meal including cost of items purchased and grocer • Food demonstration- cooking healthy with parents • Gift and certificate presentation • Dismissal- reminder of phase 3 Fast Track- Walk and Talk
Results • 72% of parents participated in a session on comparison shopping and choosing healthier foods while remaining within their budget • 100% of students demonstrated their knowledge gained from a session on comparison shopping and choosing healthier foods • 72% of parents participated in a session on interpreting information on the food nutrition labels • 100% of students demonstrated an understanding of how to interpret information on the food nutrition labels • 43% of parents and students agreed to cook more and buy less fast food • 43% of parents and students agreed to purchase healthier selections of fast food
Results (cont’d) Individualized fitness goals were/were not met by the following: • 71% of students described themselves as “slightly overweight” after learning their Body Mass Index (BMI) • 71% of students increased their daily water intake • 100% of students exercised to maintain a healthier lifestyle • 71% of students did not lower their daily caloric intake
Future Adjustments • Include a Health and Wellness Screening during Parent’s Night • Create a Pledge to Healthy Living to be signed at the conclusion of program • Deliver program at a time when parents can be more involved
Walk and Talk Program Facilitators: Toni Estep, WVSU Extension Specialist Paul Henderson, WVSU Extension Agent Kelli Jackson, WVSU Extension Agent Bonnie Parsons, WVSU Extension Agent
Program Objectives • Providing female mentors for the participants once a week for five weeks. • Engaging in life lessons in the areas of comparison shopping for food and clothing, making wise choices when eating out, and social etiquette while engaging in walking activities.
Activities Included: • Shopping at the Town Center Mall • Shopping evaluation • Touring “Capital Market” • Social skills and etiquette lessons • Practice what you preach- a dining experience
Challenges • Recruitment • Conflicts with other summer programs • Limited kitchen facilities • Program location (neighborhood) • Participation/sustainability of participants over the three components • Time
Sources/Websites • California Healthy Kids Survey Version M10-Fall 2007 by the California Department of Education • Shape, Sept, 2005 by Cynthia Sass • Life Rocks! Second Draft Curriculum, July 2005 • New Lifestyles, Inc.- http://www.new-lifestyles.com • Team Nutrition- http://fns.usda.gov/tn/ • http://fns.usda.gov • http://www.drjump.com • www.thera-bandacademy.com • http://MyPyramid.gov
Sources/Websites (con’t) • http://girlshealth.gov • http://www.kidshealth.org • www.choosykids.com • http//www.cdc.gov • www.healthsource.org • www.womenshealth.gov • http://www.cfsan.fda.gov
Fast Track Incentives • Cooking utensils • T-shirt, apron and hat • Recipes • Emeril’s “There’s a Chef in My Soup” • Smoothie Maker • 4-H Bag of goodies • Two workout dvd sets • Umbrella • Mall gift card