|
|
Healthy Eating and Wellness Classes Emphasize Lifestyle Choices
| Name | Barbara H. Lupo | | Situation | Chronic diseases are the leading cause of death and disability in South Carolina. More than one and a half million (1,589,098) South Carolina residents suffer from at least one of the five most common chronic diseases: cardiovascular disease, asthma, depression, diabetes, and cancer. That's almost two in five (39%) people living in the state. The rate of obesity, a major risk factor for chronic disease, is skyrocketing. The percent of obese South Carolina residents (BMI of 30 or more) increased from 14% in 1990, to 22% in 2000, to 29% in 2005. Chronic diseases cost South Carolina billions of dollars. Total costs related to chronic disease, including direct expenditures (e.g., health care costs) and indirect costs (e.g., lost productivity) amount to $11 billion. South Carolina spends an estimated $1060 million in obesity related medical expenditures each year. With the increasing health problems related to poor lifestyle choices, there is an emphasis on wellness programs and disease prevention. | | Response | The Extension agent taught a series of six classes on Healthy Eating and Wellness to two separate groups (total 13) in Lexington County (5) and Richland County (8) on Weight Control Introduction, Feel Full on Few Calories, Portion Control, Cooking for a Better Weigh, Be Carb Smart, and Lower your Fat. The participants learned about decreasing discretionary calories and how to better control intake and outgo of food. Presentations were provided weekly using a powerpoint presentation with handouts and discussions on each topic. Participants were encouraged to weigh-in before each class. | | Impact | Ten of the participants were surveyed at the end of the six weeks. All ten of the adult participants said they increased their knowledge as a result of the classes. Also, they found each class very valuable or valuable and said they enjoyed each class. The ten participants checked between three to ten changes that they would make as a result of the six classes. Some of these changes included decreasing portion sizes, reading the labels at the supermarket, decreasing calories, tracking current eating, and increasing daily exercise. One of the participants mentioned in the evaluation that the information was an eye opening experience and will help her to make healthier food choices. |
Last update7/3/2008
This website is maintained by Linda Kelly and Bonnie Anderson.
|
