Cheryl Templeton Professor Morris NFSC 465 September 29, 2013 Nutrition Education Plan Rationale Poor nutrition

education for veterans has led to increased health risks in every capacity. Diabetes and cardiovascular disease are two significant problems among United States veterans1. Studies show veterans are less likely to include fruits and vegetables into their daily meals. However, research has shown by incorporating fruits and vegetables into daily meals can reduce the risk of heart disease, diabetes as well as other health problems. By educating US veterans on the nutritional value fruits and vegetables provide will in turn encourage them to consume more. Preparing nutritious meals and providing food safety are essential in achieving the goals at VECTORS. VECTORS are a non-profit agency that provide a transitional living environment for veterans. Trader Joes and other organizations donate a large majority of food and supplies to VECTORS. The fresh fruits and vegetables seem to be limited, and are close to becoming overripe. By exhibiting quick and easy methods through nutrition interventions more of the fruit and vegetables will be consumed and less wasted. Research has shown nutrition interventions have helped promote healthy eating among United States veterans2..

The nutrition action plan is to increase the amount of fruits and vegetables into daily meals of veterans using nutrition interventions and to provide handouts for food safety. Goals and Objectives The primary goal at VECTORS is to increase their intake of fruits and vegetables. The objectives include the following: To prepare and create healthy meals with fruits and vegetables for the veterans each week for the rest of the semester using recipe books and the internet. To create a cookbook that includes healthy meals and recipes incorporating fruits and vegetables for the veterans to use daily in the kitchen using the ideas from other cookbooks, recipes and the internet. Another goal is to increase the veterans knowledge regarding food safety. The objectives include the following: To teach the veterans about food safety through demonstrations once a week for the rest of the semester using notes from NFSC 122 Food Safety & Sanitation. At the end of the in-service present them with a brochure they listing the most common reasons food borne illnesses occur and how to prevent them. Materials Needed The materials needed for this nutrition education plan are cookbooks, recipes, internet and NFSC 365 and NFSC 122 notes. These materials will be used to create a cookbook and food safety brochure for the veterans at VECTORS. The recipes and pictures that were used to create

dinner will be printed in the cookbook along with a few recipes for dessert. A flier regarding most common foodborne illnesses and food safety will be provided. Implementation Method Past nutrition education plans included posters, however the veterans requested healthy ways to incorporate more fruits and vegetables into their diet. While observing the process of making a bleach solution and spraying a cutting board that was used to cut up raw poultry; the veterans made a request for information regarding foodborne illnesses and food safety. Thus the implementation method for the nutrition education plan is a cookbook that has fun facts, such as strawberries are high in Vitamin C and applesauce can be used in place of oil while baking. The veterans will also gain knowledge regarding food safety demonstrations and have a brochure to refer to. The implementation method is based on the Social Cognitive Theory Method because it is relevant to nutrition education and health behavior programs. By using the cookbook to prepare meals they will be consuming a diet rich in fruits and vegetables, thus lowering their risk for diabetes and heart disease. Evaluation Procedures In order to evaluate the usefulness of the nutrition intervention (cookbook) and demonstrations regarding food safety a survey will be given. The survey will consist of mainly opened- ended questions and a few close-ended questions and will be given to the veterans at the end of the semester. This survey will assess whether the veterans have gained the knowledge to prepare meals daily with fruits and vegetables. This survey will also assess the knowledge they have gained regarding the importance of food safety and sanitation.

References
1

Taubes, G., Volek, J., Hite, A., Volk, B.,Chenard, C., Kunces, L., Thompson, M., Where does nutrition fit in healthcare? VAntage Point, (2013, May21)
2

Allicock, M., Ko, L., van der Sterren, E., Valle, C.G., Campbell, M.K., & Carr, C. (n.d). Pilot weight control intervention among US veterans to promote diets high in fruits and vegetables. Preventative Medicine, (2010), 51(3-4), 279-281.