Issue #13

Nutrition, Diet and Health

 

 

Problem, Opportunity Statement

 

Pennsylvania is a diverse state in topography, culture, demographics, and access to care and services. The state is home to the nation’s fifth largest city, its largest rural population, and its second largest senior population. Twenty-two percent of adults in Pennsylvania are considered low literate, 31% have family incomes that are below 200% of the poverty level, and 12% have no health insurance. In addition, there is a large representation from the Anabaptist faith community (Amish and Mennonite), and the number of Hispanic migrant farm workers entering the state each year to work in the agriculture industry increases annually.

 

Pennsylvania is afflicted with many of the chronic disease and life style trends that impact the health of the rest of the nation. However, according to the National Center for Chronic Disease Prevention, Pennsylvania has higher rates of adults with Type 2 Diabetes, higher rates of obese adults, lower rates of fruit and vegetable consumption, and higher rates of adults who engage in no leisure-time physical activity than the desired goal. These rates are higher in certain segments of the population, such as those with lower incomes, lower educational status, and in those within certain racial categories such as Black non-Hispanic and Hispanic adults. These individuals in particular are in need of basic nutrition, shopping, and food preparation techniques to aid them in using their food resources wisely and making healthful choices for their families.

 

Pennsylvania’s Department of Health’s vital statistics reflect that the causes of death in Pennsylvania mirror those of the nation as a whole. This is particularly true for the causes of death that are directly related to nutrition and physical activity life style choices. (Heart Disease- # 1, Cancers- # 2, Diabetes - # 7, Atherosclerosis- # 8).Management of these chronic diseases cost state and national health care systems billions of dollars a year, directly and indirectly. Diabetes, for example, is estimated to cost the nation nearly $100 billion annually. The alarming increase in the rate of Diabetes during the past decade has led the Healthy People 2010 report to list Diabetes prevention and education as a top objective.

 

The rates of obesity and overweight in Pennsylvania adults and children are also increasing dramatically. As a consequence, many people are interested in weight management, but often use fad diets, fasting, and supplements; or gather their nutrition counsel from unreliable sources such as: the internet, popular magazines, and untrained or unauthorized medical professionals. There is an urgent need within the state for sound nutrition and health information and training for health care and education professionals.

 

Choices that lead to a healthier lifestyle such as changing eating habits and becoming more physically active are influenced by many factors. For this reason, it is critical to see the role of Extension Educators as advocates for change on a variety of levels including, individuals, families, institutions and environments.

 

 

Subject Matter Areas

 

  • Chronic Disease Prevention & Promoting Fitness

 

  • Good Nutrition, Food Selection & Preparation

 

  • Evaluating Food Related Health Information

 

 

Program Titles and/or Program Topics by Subject Matter Area

 

 

  • Chronic Disease Prevention & Promoting Fitness

o       Creating Health-Osteoporosis

o       Creating Health-Diabetes

o       Creating Health-Childhood Overweight Issues

o       Women & Heart Disease

o       Nutrition in a Nutshell

o       USDA Team Nutrition

o       Pyramid of Snacks

o       Staying Well-Ohio

o       Take Control-Florida

o       Functional foods

o       Cancer prevention

o       Wellness Road Map

o       Cancer Early Detection

o       Diabetes Education

o       Physical Activity

o       Weight Management

o       Soy Food Education

o       Heart Disease Prevention Education

  • Good Nutrition, Food Selection & Preparation

o       Food Guide Pyramid & US Dietary Guidelines

o       Nutrition Links Supervision

o       PANEP/EFNEP- Nutrition Links curriculum and related topics

o       Mission Nutrition

o       Nutrition in a Nutshell

o       USDA Team Nutrition

o       Pyramid of Snacks

o       Staying Well-Ohio

o       Professor Popcorn 

o       4-H Curriculum 

o       Take Control-Florida

o       Functional food/cancer prevention

o       Wellness Road Map

o       Crib to Kindergarten

o       Nutrition In Every Theme

o       Color Me Healthy

 

  • Evaluating Food Related Health Information

o       Body Weight & Body Image

o       Herbal Remedies

o       Nutrition Facts Labels

o       Dietary Supplements

o       Sports nutrition

o       Fad Diets

 

 

Resources

 

  • Nutrition and Chronic Disease Prevention & Promoting Fitness
    • Extension staff
    • Curriculum
    • Chronic disease prevention organizations, e.g. American Heart Assoc, American Cancer Society, American Diabetes Assoc.
    • Nutrition Education Program, Appalachian Cancer Network -$, staff, curriculum
    • State Dept. of Health
    • American Dietetic Association
    • Grant Money
    • Other health professionals
    • Community Health Assessments

 

  • Good Nutrition, Food Selection and Preparation
    • Appropriate curricula (ERIB, 4-H, etc.)
    • Dietary Guidelines for Americans
    • USDA fact sheets on the Food Guide Pyramid
    • Assorted fact sheets
    • Partnerships with family and consumer science teachers, social service agencies, WIC, Area Agency on Aging, local food professionals
    • Dietetic interns from Penn State and other colleges

 

  • Food-Related Health Information
    • Partnerships with appropriate professionals and professional organizations
    • Fact sheets, websites, health newsletters, newspaper columns and other media
    • Survey data
    • List of experts and expertise

 

 

Indicators by Subject Matter Area

 

  • Chronic Disease Prevention & Promoting Fitness

o       Number of participants who indicate two strategies to decrease health risk.

o       Number of community health collaborators.

o       Number of participants reporting making recommended lifestyle changes.

o       Number of participants (from extension programs and trained cooperators) reporting improved health indicators: e.g., lab test results, BMI, increased physical activity.

o       Number of policy or environmental changes implemented to support nutrition and health indicators.

 

  • Good Nutrition, Food Selection & Preparation

o       Number of participants who can outline an appropriate feeding pattern for a given target audience.

o       Number of participants expressing increased confidence in applying food skills taught.

o       Number of participants reporting increased healthful food choices.

o       Number of participants reporting improved food practices.

o       Number of cooperators reporting ‘student or participant’ improvements in recommended food choices.

 

  • Evaluating Food Related Health Information

o       Number of professionals who complete the food related health training and demonstrate knowledge gain.

o       Number of professionals (and participants) using recommended food related health principles.

o       Number of participants who report increased use of food related health program principles.