‘Producing a Plate’ with Huki Like Kakou! Wai’anae, Hawaii

‘Producing a Plate’with Huki Like Kakou! Wai’anae, Hawaii Group members: Cindy Hartman Mele Fernandez Kim Kanechika Carissa Poon Carol Kumagai Naomi Kanehiro

Introduction • Huki Like Kakou! Wai`anae Community Coast Alternative Development Corporation (WCCADC) • Naomi Kanehiro: Plate Concept • nutrition module using Plate Concept

Overview • Introduction • Project Development • Results • Lessons Learned

Project Development • Food Map • client “food habit” info • 7-11, Hawai`i Food Bank, McDonald’s, Taco Bell, L&L Drive-In - Pictures of food and menu items

Project Development Project Development • Nutrition Module • Modeled after Huki Like Kakou! trainerstyle • Incorporated 4MAT system • Measurable learning objectives • Nutrition Module • Modeled after Huki Like Kakou! trainerstyle • Incorporated 4MAT system • Measurable learning objectives

Project Development Goal:Eat more plant foods! Objectives: • By the end of nutrition module, Huki Like Kakou! trainers will demonstrate an understanding of the Plate Concept by naming or drawing foods that are appropriate for each compartment of the plate. • Trainers will be able to explain serving size for fruits and vegetables and name three foods appropriate for the largest compartment of plate.

Project Development • Nutrition Module • Pre & Post test • Produce a Plate game • HOs: Plate Method, Recipes, Healthful Eating • Food Models • Fast-food restaurant worksheets • After Nutrition Module • Evaluation/Questionnaire

Pre-Test Results • Primarily meats • Few veggies • Desserts

Post-Test Results • Veggies:½ plate • Starch:¼ plate • Protein: ¼ plate

Results • Plate Refills • Post meal hunger • Post meal satiety • Post meal well-being

Results Catsup Steak

Lessons Learned • Time agreement • Limit to whom we present • Prioritize fast food HOs • Follow up questionnaire • Limit information introduced • Shorten presentation

‘Producing a Plate’ with Huki Like Kakou! Wai’anae, Hawaii