24-Hour Food Recall for Groups Workshop

1. 24-Hour Food Recall for Groups Workshop

2. Group Resume • Total number of years working with EFNEP • How many nutrition classes your group has taught while working for EFNEP • Total number of food recalls your group has taken while working for EFNEP

3. Learning Goals • Learn to set the stage for a 24-hour food recall with groups. • Learn to take an enhanced food recall • Learn to use probing questions • Learn to use the food recall kit

4. The24-Hour Food Recall • What is a 24-Hour Diet Recall? • Why is it important? • What are some of the benefits?

5. GA EFNEP Nutrition Highlights 2005 • 3-1-1-1-1 Pattern increased from 15.9% at entry to 28.1% at exit • 6-2-3-2-2 Pattern increased from 1.5% at entry to 4.7% at exit

6. GA EFNEPFood Group Improvement 2005 • Breads 4.9 – 5.2 • Fruits 1.1 – 1.5 • Vegetables 3.6 – 4.5 • Dairy .8 – 1.2 • Meats 2.1 – 2.3 • Others 15.5 – 15.5

7. Setting the “Stage” • There are no “good” or “bad” foods. • Show no emotion. • Don’t ask “leading” questions. • Be helpful and friendly.

8. Multiple-Pass Method 3 Steps: • Step 1: Quick List • Step 2: Food Description • Step 3: Review

9. Step 1: Quick List • Simple list of all foods eaten • No order to list • Specific 24-hour period • One food per line

10. Step 2: Food Description • Finding out details • Meal type – the time the food was eaten • How it was prepared • Brand name of the food, if known • How much was eaten

11. Food Recall Kit

12. Step 3: Review • Look over food recall see if client can remember anything else • Spot check • Review recall one last time

13. Facilitating Food Recalls • Have supplies • Be organized • Plan ahead • Help clients that can’t read or write