Food & Nutrition Happenings in April, 2013
April has been an exciting month at Extension. We have completed the final week of the fifteen-week weight management program, Eat Smart, Move More, Weigh Less. In these the past fifteen weeks, both classes have had a net loss of 195 pounds. The last class, each participant reported a final weight, waist circumference, blood pressure, and completed an evaluation by answering questions about changes they have made in their behavior. Many participants reported they are now more active and consume more fruits and vegetables after completing the program. The majority of participants lost any where from one inch to eleven inches off their waist circumference; therefore, decreasing their risk of chronic disease. This month I was invited to participate in the Yancey County Employee Health Fair where I conducted healthy cooking demos and provided taste tests and recipes. The county employees where eager to try the different foods and many said the recipes where something they would like to make for their families. Taste tests included smoothies made with fresh fruit and black bean quesadillas. This month I completed four trainings. The first week of April, I attended a new employee orientation where I learned about different nutritional programs I can offer to the Yancey County community. I also attended a ServSafe course and completed the certification so I can offer this food safety course in the community. Next, I attended the School HACCP and Warehouse Food Safety course where I learned about the importance of food safety in the school system. Lastly, I attended the Acidic Foods Good Manufacturing Practices School. This was a three day training where I learned about FDA regulations and food safety where preserving acidic foods. April was an great month at Extension!