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Nutrition Sense

(Historical Entry)

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Developer
Mississippi State University. Extension Service Family Resource Management Area Agents.
Year
2006

Nutrition Sense is a four lesson curriculum that includes general topics related to how to plan, save, shop and keep food safe. In addition, the instructor’s manual binder comes with a pre-survey for participants, as well as two post-surveys, one for the series and one for a single program.

Historical Document
Yes
Funding Source
USDA. Food Stamp Program and Mississippi Department of Human Resources
Free Material
Yes
Evidence
  • Pilot Tested
Evaluation Information

A pilot study was conducted during FY 2006. Pre/post tests assessed 126 participants, with these results:

  • +26% in using a plan for how to spend their money.
  • +52% in planning of meals ahead of time.
  • +40% in using a shopping list when shopping for food.
  • +40% in comparing prices before purchasing food.
  • +37% in preparing foods from basic ingredients.
  • +42% in using a recipe and measuring ingredients when cooking food.
  • +33% in freezing and canning of foods for later use.
  • +14% in hunting, fishing and gardening to help provide food for the family.
    An instrument was also used to measure intent to change in single programs.
SNAP-Ed Connection Comments

This resource is no longer available online or in print. Please contact developer for more information. This four lesson curriculum covers the basics of supermarket shopping, including planning, saving, and spending less money at the grocery store. Pre-survey and two post-survey are also included to measure a participant’s progress and track any behavior changes. The lessons include:

  • “Planning Sense”: contains handouts and activities on how to plan meals and snacks, plan food purchases, make a shopping list, and use coupons.
  • ”Money Sense”: participants learn alternative ways to acquire food, how to access various food assistance programs, and money management skills.
  • “Safe Food Sense”: includes lessons on food safety, cross-contamination, cooking times and temperatures and food storage. Some information is inconsistent with government guidelines. In the Internal Cooking Temperatures chart, casseroles are listed at 160°F; however, Food Safety and Inspection Service (FSIS) recommends 165°F. Also, they recommend cooking to 160°F for red meats and 165°F for chicken and turkey, but the chart in the lesson plans states 170°F for both meats. In the frozen food storage chart, eggs are given a 12 month storage time. However, Food Safety and Inspection Service (FSIS) recommends not to freeze eggs, or deli and vacuum packed products.
  • “Smart Shopping Sense”: reviews information from the first two lessons, including understanding how supermarkets increase their sales, comparing products and unit prices, and avoiding impulse buying. Participants are educated about label reading, and given more money saving tips on how to comparison shop for tips.