Project Period February 1, 2015-January 31, 2016
Background There have been numerous efforts across the country to improve nutrition and increase access to fresh fruits and vegetables among low-income populations, including corner store initiatives, community gardens, and increasing the capability of farmers markets to accept Supplemental Nutrition Assistance Program (SNAP) benefits. Increasingly, researchers are finding that enhancing access alone is insufficient to change behavior. Studies have suggested that there are a number of barriers that prevent low-income populations from making healthy meal choices, such as lower levels of nutritional knowledge, lack of confidence and skill related to planning, preparing, and cooking nutritious meals, and perceived high financial cost. Eat Smart, Live Well will provide nutrition education and cooking classes that address these factors.
Project Goal To improve nutrition and increase consumption of fruits and vegetables among low-income populations in order to prevent chronic disease.
Program Components Eat Smart, Live Well Educational Series This four-part series will be offered through CHA’s Wellness Kitchen and will cover topics including: meal planning, food budgeting, grocery store tips, nutrition education, and healthy cooking. Participants will be referred by DHS, local churches, and other community-based agencies that serve the priority populations. Classes are expected to begin in May 2015. The curriculum has been developed by CHA and may continue to be taught in the Wellness Kitchen and through other partner agencies at the conclusion of the grant program.
Nutrition Demonstrations Quarterly train-the-trainer nutrition demonstrations will be offered to leaders of faith-based organizations and other community agencies that serve the priority populations. These demonstrations will prepare individuals to lead nutrition and cooking classes within their own agencies.