Date: County:
Program Site : Method: Group Individual
Who: Pre-K Youth Adults Seniors (Select all groups that apply to this outcome
Cooking Schools
  Participants now plan and prepare healthy low-cost meals for their families.
Trying new foods
    Participants now try new healthy foods and adopt regular eating of those foods.
Fruits and vegetables
    Participants are eating more Fruits and vegetables.
Hand washing
    Participants have handwashing habits for food prep & eating.
Food Safety
    Participants wash cooking surfaces, separate foods, cook food to proper temperatures, & refrigerate foods within 2 hours.
Farmer's markets
    Participants use Farmers Markets and eat more fruits and vegetables.
Healthy Snacks
    Participants now plan, prepare and eat healthy snacks.
Recommended Daily Food Group Intakes
    Participants learn how much grains, fruits, vegetables, dairy and meat & beans are needed each day.
Low-fat food choices
    Participants are able to choose foods low in fat and cholesterol.
Physical Activity
    Participants now intend to be regularly physically active (30 min/day adults, 60 min/day children).
Food Labels
    Participants know how to read and understand food labels.
Food planning and budgeting
    Participants know how to plan a menu, make a shopping list, and compare food prices.
MyPyramid
    Participants understand the new food guidance system, MyPyramid, that suggests an increase in fruit and vegetable consumption, choosing whole grains, having a low-fat, low-cholesterol diet and eating recommended portion sizes.
Community Food Resources
    Participants know how to use additional community food resources such as farmer’s markets, enrollment in WIC and food pantries.
Others (ie. Gardening, eating away from home)
   

As a result of the program # of the people reached= % of people who changed to the new behavior below.

 

What behavior are the people now doing?  (ie. Participants learned new ways to add fruits and vegetables to their diets.)

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