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A Cornell Cooperative Extension Program Developed through Community Engaged Research. Ardyth Gillespie, Suzanne Gervais, Patricia Thonney, Kathy Dischner, Chris Gutelius, Helen Howard, Loree Symonds, Holly Gump, Laura Smith, Jessica Schillawski, Lindsay Krasna and Rebecca Johnson. - PowerPoint PPT Presentation
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Family Food Decision Making
A Cornell Cooperative Extension Program Developed through
Community Engaged Research
ADA Food & Nutrition Conference & ExpoDenver, Colorado
October 17-20, 2009
Ardyth Gillespie, Suzanne Gervais, Patricia Thonney, Kathy Dischner, Chris Gutelius, Helen Howard, Loree Symonds, Holly Gump, Laura Smith, Jessica Schillawski, Lindsay Krasna and Rebecca Johnson
Family Food Decision Making
Context
• Childhood obesity(Ogden et al, 2008; Wang, 2007)
• Family food decision-making framework (Gillespie and Gillespie, 2007)
• The importance of family meals (Herbst and Stanton, 2007; Larson et al, 2006)
• Experiential Learning Theory (Kolb, 1984)
Family Food Decision Making
Family Food Decision Making Framework
Food EventFood Event DecideDecide
ImplementImplement
PoliciesPoliciesRoutinesRoutines
TradeoffsTradeoffs
Assess AlternativesAssess Alternatives
FOOD & EATING GOALS FOOD & EATING GOALS and PRIORITIESand PRIORITIES
NotNot
Satisfactory
Satisfactory
SatisfactorySatisfactory
Family Food Decision Making
Experiential learning
Kolb, David A. 1984. Experiential Learning: Experience as the Source of Learning and Development.
Prentice-Hall, Inc., Englewood Cliffs, N.J
Concrete Experience
(feeling)
Reflective observation (watching)
Active Experimentation
(doing)
Abstract Conceptualization
(thinking)
Family Food Decision Making
CTFM proposal
• CTFM proposal 2006– Builds on Cooking up Fun experiential learning approach
(Thonney, 1998; Kolb, 1984) – Family Food Decision-making framework (Gillespie and
Gillespie, 2007)
• Limited funds: – $25K/yr Smith Lever grant / 5 counties 3 years
• CTFM project expansion 2009: – Supported by the Cornell Cooperative Extension Director's
Innovation Fund, and – Special Project Fund from the Assistant Dean of the College of
Human Ecology, Cornell University
• Human capital
Family Food Decision Making
Cooking Together for Family Meals
• Objectives: – Increase vegetable consumption– Improve food preparation skills– Encourage family meals at home– Foster positive parent-child food related
interactions • Series of 6 classes
– 4 to 6 parent-child pairs / class– Children targeted age: 8-15 yrs old
• 2007, 2008 and 2009– 18 series; 200 participants; 73 families
Family Food Decision Making
Synergistic development process
• Capitalizes on educators knowledge, experience and skills in program delivery
• Borrows from multiple implementation strategies and theories
• Brings opportunities and challenges
Family Food Decision Making
THEORY
Research
Practice
Community Engaged Research Methodology
Family Food Decision Making
Community Engaged Research
• Collaborative and experimental approach to develop CTFM – CCE staff: region and 5
counties– Participants – Cornell faculty & students– Community partners
• Formative research
• Partnership Principles*– agree on common and
complementary goals– clarify roles and responsibilities– develop working protocols– commit the necessary
resources – create flexible, trusting
relationships – celebrate milestones and share
credit*Gillespie, Gantner, Craig, Dischner, Lansing, JOE, 2003
Family Food Decision Making
2007 2008 2009
All 5 counties 9 series40 families105 participants
All 5 counties*5 series21 families56 participants
3 counties (C-T-O)3 series12 families39 participants
CTFM collaboration in action
Staff trainingSeries # 1
Debrief /Share /ReviseTrochim Eval. Proj.
4 meetings Program timeline / scopeLogic model / MSCFacilitator GuideEvaluation
C-T
C-T-O share experience with new counties St- Sc
3-mo follow-upeval
SNE abstract Series # 2 Series # 3
Debrief/Share /Revise
Debrief/ShareSWOTintern evals
Series # 4O
Debrief SWOT Lesson plansRevise program GoalsRevise evaluation toolsExplore fundingDietetic interns
ADA, AFHV, NIH, abstracts
Debrief/Share /Revise
Staff training
Staff training
SNE conf.
• Through summer 2009
Cooking Together forFamily Meals Workshop
Series
Parents and childrenparticipate in CTFM
classes and attendance isrecorded
Class habits areincorporated in home
practices
Parent/child pairs gainappreciation for
vegetables
Parent/child pairs gainawareness of blue moon
vs. routine fooddecisions
Parent/child pairs gainawareness of factors
impinging on family meals
Parent/child pairs gainconfidence in foodpreparation skills
Parent/child pairs learnto communicate better
with each other throughsharing in class tasks
Parent/child pairs sharefamily food heritage
through discussions withclass
Parents gain awareness ofbenefits of eating
local/in-season produce
Parents recognizechildren's abilities and
capacities as a result ofsharing class tasks
Parent/child pairs andfamilies increase
frequency of family mealsat home
Parent/child pairs andfamilies will changefamily routines andpolicies related to
vegetables
Parent/child pairs gaincooking skills
Parents give childrenmore responsibility in
preparing family meals
Improved family healthand well being
Parent/child pairs andfamilies will decreasedietary risk factors for
obesity
Parent/child pairs sharein responsibililties of
family life
Increased consumption oflocally grown produce
Parent/child pairs haveincreased variety and
amount of vegetable usageParent/child pairs
increase food enjoyment
Children gain work ethicthrough preparing family
food
Families integrate familyheritage into meals and
celebrations
Parent/child pairs gainawareness of how to makethoughtful food decisions
CUCE-Tompkins: CTFM Pathway Model
Created as part of the Evaluation Partnership project of the Cornell Office for Research on Evaluation
Family Food Decision Making
Monitoring & evaluation tools used for CTFM, 2008
Tools Cayuga Onondaga Schuyler Steuben TompkinsVeggie Tracker
Facilitator Notes About Today’s Session
Most Significant Change Weekly Outcomes
End of Program Evaluation
Discussion of Family Food Decisions
Youth Questions Verbal Feedback
Retrospective Survey 3-Month follow-up Observation/family
dynamics
Family Food Decision Making
Facilitator reported changes1. Increased use and variety of vegetables consumed
including targeted vegetables• One boy said, “I learned how to use fresh basil. I learned how to
cook with kale. I learned how to peel and cut carrots.”• Another participant said, “I didn’t know how easy it was to make soup
using vegetables.”
2. Improved cooking skills, especially knife handling• “I let my child use a sharp knife, which I never did before.”• “We learned how to measure the exact amount (of ingredients). And
how to cut veggies the proper way.”
3. Increased parent confidence in competencies of their children in the kitchen• “I’ve gained a lot more patience with my daughter and recognize that
her cooking skills are good enough to let her help in preparing meals at home.”
• “My kids are helping more in the kitchen.”
Family Food Decision Making
Facilitator reported changes
4. Enhanced parent/child interaction around meal planning and preparation
• “My son actually got up early before school and helped me chop carrots, potatoes, onions and broccoli for a stew I was preparing for dinner. We talked, and it was really enjoyable.”
• “[My son will]…be helping with Thanksgiving dinner this year by making two dishes he learned to make in CTFM.”
5. Recipes were well liked, and families prepared them at home
• “My son loved the pumpkin cornbread recipe so much that he made it for Thanksgiving dinner, and even my picky mother ate it, loved it, and wanted the recipe.”
• One 8-year-old boy said of the Pumpkin and Black Bean Soup, “This soup is so good. Could I take the rest home?”
Family Food Decision Making
78% Know how to use vegetables60% Include vegetables in meals49% Saute vegetables44% Plan meals37% Chop vegetables
95% Use knife safely90% Help prepare meals90% Be safe in kitchen85% Help clean up after cooking68% Practice food safety
88% increase in child interest in cooking79% increase in frequency of children helping to prepare meals at home36% increase in child vegetable consumption
Evaluation survey results, 2008-2009
Retrospective pre-post survey
81% Vegetables overall60% Dark green leafy vegetables57% Legumes43% Orange vegetables (not carrots)67% Cruciferous29% Decreased fast food consumption
Reported child behavior changes
Increased confidence in child abilities
Increased consumption
Increased skills & knowledge
% adult participants that:
68% Increased feeling good about cooking as a family or with child
Family Food Decision Making
Changes and intention to change in family food routines
• Child’s increased participation in food routines– Child is more willing to help, talks about what s/he learned and applies it at
home, is safer in the kitchen, is more interested in helping and cooking, provides more inputs in meal planning
• Improved family dynamics– More willing to accept help from child, have more confidence in child’s skills and
behaviors, and enjoy more parent-child interaction
• Families’ greater desire for healthier foods and eating together
– Families discuss recipe adaptations, incorporate a variety of new foods in diet, eat together more often, participants are more aware of what they are feeding their family, and previously “picky eaters” now willing to eat new foods
– Families intend to decrease meat and fat consumption, increase whole grains and beans in diet, maintain planning, preparing and cooking meals as a family
Parents Reported:
Family Food Decision Making
What parents appreciated most in CTFM
• Quality time with children• Learning new skills• Safety issue awareness• Realizing children’s capabilities and
developing new pride in their children• Making new friends• Cooking with fun• Going through the whole meal process in
class• Responsive facilitators
Family Food Decision Making
Collaborative program development
• Program development– Logic model and pathways (M. Duttweiler, B. Trochim )– SWOT analysis (M. Duttweiler & S. Dayton)
• CTFM facilitator guide (P.Thonney)– Recipes targeting featured vegetables– Field testing 2007-08– Facilitator Guide and staff training
• Monitoring and Evaluation tools– Locally developed and adapted from FFDM, CUF– Most significant change technique (M. Duttweiler)– Retrospective pre-post survey (R. Johnson, dietetic intern) – Long term follow-up (J. Schillawski dietetic intern, J.Tucker, DNS student)
• Family dynamic studies – Interviews on family dynamics (J. Tucker, DNS student)– Observations of family dynamics and identification of facilitator entry
points to promote positive family interactions (L. Krasna, dietetic intern)
Family Food Decision Making
SWOT analysis results
Strengths+ Changes in veggie consumption, cooking skills, family dynamics, and economic self-sufficiency+ Impact beyond participant families & encourages community collaboration+ Supports university/ community obesity prevention efforts+ Program is attractive : it’s fun for kids and provides an opportunity for quality parent/child interaction
Opportunities+ Expands on current FNEC programs, to target whole families+ Due to economic downturn, more families are cooking at home+ Opportunity to connect with local producers, WIC, schools, farmers markets, etc.+ Need exists for this program
Weaknesses- Lack of money to continue program- Labor intensive for nutrition educators- Untested evaluation tools- Lack of clarity of objectives/outcomes
Threats- Lack of impact data will jeopardize funding- Perception that culinary skills are not linked to childhood obesity/nutrition- Funder expectations (content, scale of audience)
Family Food Decision Making
2009 Collaborative Engaged Research plans
• Collaborative reflection & analysis • Develop further the CTFM program theory • Solidify core program elements to deliver• Identify lessons learned and best practices • Revise the implementation process, including training• Revise evaluation tools
• Products • Revised evaluation tools• Strategy to extend coverage and enhance program
delivery• Applications for funding / grants• Packaging of current program
Family Food Decision Making
2009 Evaluation plans
• Process evaluation• Target population; content; human
resources; staff training & motivation; cost• Interviews with facilitators & program
managers, monitoring data, financial data
• Impact evaluation• Behavior change: consumption, family
dynamics, child participation, skills • Retrospective pre-post survey; in-depth
interviews
Family Food Decision Making
FundingSupported by:• Smith Lever funds from the Cooperative State Research,
Education, and Extension Service, U.S. Department of Agriculture• The Cornell Cooperative Extension Director's Innovation Fund • Special Project Fund from the Assistant Dean of the College of
Human Ecology, Cornell University
Additional support to CCE-Onondaga: • The Syracuse City School District• The Syracuse City Department of Parks and Recreation
Family Food Decision Making
“Cooking Together Team”County association staff: Kathleen Dischner & Cheryl Harper
(CCE-Onondaga); Christine Gutelius and Rebecca Crawford (CCE-Cayuga) Helen Howard and Tina Foster (CCE-Tompkins); Loree Symonds and Jonathan Sterlace (CCE-Steuben); Robin Travis and Melissa Clary (CCE-Schuyler); Holly Gump (Food and Nutrition Education in Communities, Finger Lakes Nutrition Region)
Cornell University Faculty and staff: Ardyth Gillespie, Suzanne Gervais , Pat Thonney, Susan Travis, Laura Smith and Paddy Redihan
Cornell University Student and Dietetic Interns: Julie Tucker, Dawn Moses, Rebecca Johnson, Lindsay Krasna, and Jessica Schillwaski
Additional Cornell University support: Monica Hargraves, Wendy Wolfe, CIT support staff