UCCE efforts improve quality of and demand for fresh produce at
Transcripción
UCCE efforts improve quality of and demand for fresh produce at
Research Article UCCE efforts improve quality of and demand for fresh produce at WIC A-50 stores by Lucia L. Kaiser, Cathi Lamp, Chutima Ganthavorn, Lucrecia Farfan-Ramirez, Maya Behar, Marita Cantwell and Shermain Hardesty In 2005, the Institute of Medicine recommended major revisions in the food packages provided by the federal Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), leading to new regulations that allow participants to purchase a wide variety of fruits and vegetables with their vouchers. In support of this policy change, UC Agriculture and Natural Resources Cooperative Extension (UCCE) developed educational materials to promote fresh produce among WIC participants and offered postharvest handling training at WIC-only stores, known as A-50 vendors, in order to improve produce quality. A survey conducted after the educational sessions found that WIC participants had increased knowledge of produce and A-50 vendors showed improved postharvest handling after the education sessions. This research demonstrates that combining nutrition education with postharvest handling curriculum can lead to a successful educational program that supports increased demand among WIC participants for fresh produce. I n 2005, the Institute of Medicine (IOM) recommended major revisions in the food packages provided by the federal Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (IOM 2005). These recommendations resulted in the first comprehensive changes since 1980 in the foods provided by WIC, a food assistance program that serves low-income pregnant, breastfeeding or postpartum women; infants; and children up to 60 months of age with a nutritional risk (USDA 2007). Revisions to the WIC food packages (the specific foods and amounts that may be purchased with vouchers each month) were needed to help this vulnerable group of participants achieve dietary intakes in accordance EXTEN SIÓN COOP E R AT I VA TENSION TIVE EX DE LA with the Dietary Guidelines for A R E P O UN Lo que NIA CO CALIFOR ITY OF brinda I V E R S I D A D D E C A L I F O R N I A ? UNIVERS Americans (USDHHS and USDA w o N la temp eason S in o s r t’ 2011). a a d h a W Primav era Based on evidence that WIC Summer populations do not consume Verano sufficient amounts of fruit and Spring vegetables (IOM 2005), interim federal regulations were implemented to allow WIC to issue cash-value produce vouchers for $10 a month in the women’s packages and $6 a month in the children’s packages (USDA 2007). WIC vendors are required to stock a minimum of two different types of fruit and Inviern o Autumn vegetables, although the intent is that Otoño WIC participants will have access to Winter Conozc a a su gr a wide variety of fruit and vegetables. anjero local cal? ¿Por qu é compr Why Buy Lo The expectation is that participants ar de pr oductore er s locales local farm ? Meet your will receive nutrition education at WIC sites on how to shop for produce to get the maximum nutrition for their WIC vouchers. By October 2009, WIC agencies in all 50 states, tribal lands and U.S. territories had implemented the revised WIC food packages. The impact of this policy Manuel rnia. in Indio, Califo lo was born Manuel Pab he worked in the fields up, y. After While growing with his famil a and Fresno Manuel was hired between Mecc UC Riverside, es to graduating from provide servic California to by the State of ers. During the rnia farm work rs Southern Califo ers and farme work farm t, Farm Labor Projec secrets of farming. He says, el the Manu ed try!” show indus teachers in the run a 20 acre “I had the best and his family el Today, Manuel state job. Manu his holds still sells it through farm, while he ic produce. He now grows organ stands, the Los ets, roadside farmers’ mark companies. He et and private ables, fruits, Angeles Mark veget of many types to provide the enjoys growing . Manuel is proud s to enjoy. nuts and dates produce for other highest quality ia of Californ University Cooperative rs: n, UC Davis Project Directo st, Dept. of Nutritio Extension Speciali Lucia Kaiser, Small Farm Program Davis Sciences, UC ty, Director, UC st, Dept. of Plant Shermain Hardes ll, Extension Speciali Marita Cantwe Department the California is funded by This project Pablo nació en Trabajó mie Indio, Cali ntras crec fornia. cultivo de ía Mecca y Fres en los campos de Después de graduars no junto con su familia. e de UC Rive fue contrat ado por e. rside, Man t tast el grea pro esta uel veer Get do n de Cali servicios are chose fornianpara a losveget Sur de Cali fruits trabables ajadores agrí be Many fornia.and to colas del Durhand produce Granja, los ve rough ante ling and Locally-grown trabajadores ceseltoProy to survi ectoet.Trab mark enseñaron ed long ajo for its better taste. distan del campo chosen de shippa y gran r, and uel lossold freshe jero “¡Tuve los Man secr s le etos de la d riper, mejores is picke labr maestros dice Man defarm s.striaanza. uel. la indu goes !”, port family Hoy of the money Manuel n , Sup more food, y su famlocall granja de y-grown farms in your buy ilia man 20 acreyou s keep family s, a la vez food ejan una dollar trabajandoWhen fruits and para farmer. Yourque él conmake locally-grown cultiva proto the el estado. will help tinúa ThisMan ductosunity. aho family in the future. orgánicosble uel compañías comm to yourra y availa los priv ables ven adas, en pue de en los de Los Áng veget mer stos a la orilmen eles. A él iron la t. cados de granjero le theta env nueces y eteras y en a cultivar muc de carr wn food tos,the dátiProtect gus locally-gro el Mer in the hos tipo mejor calin les. Manuel se eno d to bring o sade of cropscad y uras dadLess rgullece ging is neede verd variet parapacka grow que otro also pod er ofreceris neede,d.frutas, farms de s, local los disf productos ruten. pesticide market. Small de la means that less This field. same Proyecto Directore s: de la Gr anja al WIC de Extensió Lucia Kaiser , especialista Shermain de extens Harde ión, Depar Marita Cantw sty, directora tamento del Progra ell, Afiliados ma de Peque de Nutrición, UC de las Planta especialista de Davis al proy ñas extensión, s, UC Davis ecto: Departamen Granjas de la UC Penny Leff, to de Cienc representant Tammy McMu ias e del Progra rdo, repres ma de Peque Este proye e County de entante del cto es financ Extension Riversid Aziz Nutric ión, UC programa ñas Granjas de la a County iado por Davis UC Cooperative Baam n Alamed UC del Depar el Progra eur, Extens Aguiar, tamento ma de Subve UC Cooperative Extensio Manuel Jose Luis ión Coop z, Jiménez, erativa de Ramirencione tes: County Farfans para Cosec Extensión Program Affilia t la UC, conda Lucrecia Projec Extension Tulare Cooperativ UC Small Farm has Espec Riverside County do de Santa UC Davis a de la UC, UC Cooperative Representative, of Nutrition, Extension ializa das del Depar Clara Cathi Lamp, condado ntative, Dept. Penny Leff, Program UC Cooperative tamen de Turare Represe vorn, to de Alime County do, Program Chutima Gantha ntos y Agricu n Santa Clara Tammy McMur ative Extensio ltura de County California. ur, UC Cooper Tulare n Baame Extensio Aziz Extension Project Farm to WIC ative , UC Cooper Manuel Jimenez n Coop era n Obten em os buen sabor. Muchas frut as y verduras cosechadas por maquina se seleccionan para distancias antes de lleg ria y sobrevivir larg ser productos as ar a los sup cultivados ermercados más mad . Los uros, se ven localmente se cose chan cuando den más frescos y n Apoy son preferid están amos las os por su granjas mejor sabo Cuando uste fam r. iliares. dinero va d compra alimento a los gran s que han jeros. sido granjas fam iliares sean El dinero que uste producidos localme verduras cosechadas parte de su comunid d gasta en alimento nte, más s ayuda a localmente ad. Esto ayu que estén disp n Proteg onibles para dará a que frutas emos al y su familia medio am en el futu Se requiere biente ro. menos mat localmente erial de emp al mercad aque para o. Las peq variedad llevar alim de produc ueñ entos pro tos en el mis as granjas locales menos pest también cult ducidos mo campo. icidas. Esto sign ivan una ifica que se necesita tiva de la Unive rsi dad de Californi a José Luis Aguiar, Extens Lucrecia Farfán-Ramír ión Cooperativ a de la UC, Cathi Lamp, ez, Extens condado ión Coop Extensión de Rivers erativa de Chutima ide Ganthavorn Cooperativa de la UC, conda la UC, , Extensión Cooperativ condado de Tulare do de Alameda a de la UC, condado de Rivers ide Program Crop Block Grant re’s Specialty Agricultu of Food and In support of the revised federal policy on WIC fruit and vegetable vouchers, UC ANR Cooperative Extension researchers created posters and fact sheets to promote nutrition education and increase demand for fresh produce among WIC participants. Online: http://californiaagriculture.ucanr.edu/ landingpage.cfm?article=ca.v069n02p105&fulltext=yes doi: 10.3733/ca.v069n02p105 http://californiaagriculture.ucanr.edu • APRIL–JUNE 2015 105 Small, firm paddles Crisp, green leaves Firm, smooth skin Mustard Greens ce Nopales Ora es Ejotes Lettu ng Crisp e and Parten fácilment green cuando los dobla p GreenGra s pe roCtollard lou Car s Green eSpin St ach rawb S erw eest rie PotTom ato at illo T s om W atoate rm e leaves Firm, Firm green and Br shiny red ight Crisp Choose color green Choose Bright Look for crisp green leaves with fresh stems. green Pick small, leaves Heavy for Choose firm, bright los dobla. colorAvoid leaves. cuando paddles. green tetightly leaves that are withered bunched lettuce s. 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Unh of its Off s, to dlers Spre esad n. or to ed es The or practi r. , or pract nity nia doe e oktaed to. ese co. ok bleServe ive ces. s ch d de California edures, es,Univers s wit preceptos de acción tbran ck cold pe e fo soup fry p does not los Rins bell pe in ers , m employe con rv . er The an s ta emp ad poli Universida rot edur pi proc Un rnia The “o ou nity se s an che La in co he clu not ices. cumple , ea all illa The Unive h cin s, ila action ive to pp opportu Se s tco loye Califo ies, proc dThto ta er tod irm po cookta venelon ee cies . p.”. cantalvege tobl s sm The Univ cies ramel wav empleador que , proc disc dirng wat da -fat y is raw car e ctices. n dip into St rsity is diap namo employer. action/equal rsity of its pick d fre fru polic brea wr d s.at veeces /eq rsity of California es un e m its poli ersity r. edures,riminat t ch age to Off an ll pe ge lerfa dry”cool nchon an affirm icro h low iversitve or pra g any er Slic of tunity it m The Unive any or ofbea onthee Gi pive actionUnive to oppor with n. d an is an affir or eual with agechopped Ca ative up eze. er. o at anlon wit The Un Sercedures, ssinin in opp toat pp . bb in ers” dres /equal w ed r todd bbbe cher e be the m anyort liforni er 6 md sw ate ca /eq rsitysauc mativpractices lo me or action d d lo nate ds pe an sin dre he of imin pro ac “ca fer uni o. ha s. oth d me h an Ad ual e pp w-f es. of Ca e ll . The itstypol a doe ch ed ve s, chdiscrimi anc ry or d ea Pl ot Of elter ki ddedco g.m in over eroppo cook not discr ran er em Univers an at tom s not po re ta make icie ati practic its policie doe s not raw does m plo or d be bell pe m th lun t. t ra rtunitliforni d ch nts pp all,e or rve yo olde shli. d ap slic irm s, or itys,yer dis atps fornia . ia of pe turk ispro ve gu icles . ced Se oe an relonw-fa d fill wi to Add co d infall pe s sm ric li with stea y em does ee gea tab Wr an aff cedure e in any Californemployer. op ures,crimina affir y of Cali ty employer s an ild rt s. se ey pe ve ersit oc of ith mati plo is ler ng be . ch no ch an d orve rtuni Co for ity pro Gi ed bricheve an t dis to op yer les prate lunc dd w occosi th w us a. The Univ ual oppo ortunity riminat vers lor rsity s, cticines.any . cri En . ch de Stir Hables r to ixed ed brdres wind ive policienot disc The Uni qual opp hm minat glish viv of its pizzhumm sser The action/eq Un fry cook m m nch lads, sa getato o Offe Univers e in or policie ea does . action/e The of its t m s ea es . nia ths sa or t. Stirany ra dip veer uffin st yer itys,ispro any on or lads r pp of its piec p ith cticesin Califor plo an ced s. Th as a prainate y of nity em affiure 6m ed To s wpizzasto sath otllhepe polic snac rma rsit ortu s,tive ok en s, or er er p ers wi be ies, or pra Un.ive al opp discrim ure co ov k. to pp To pro w l equ cednotThe yer ctic ast. ppe ra llow al ced ve nts pros es. plo on/ ll pe ll perv ure sm ye The iesa, doe ty emacti be s, or rte Ser e infa licrni Unive be Se and pa lers lifo pra ortuni w raw Capo rsity ctices la n dd Giv opp of its d, of , ra ual is an en . Th r to pe Ho gree any ion/eq ta aff irm e Un iversit iced op Un brilla jas Offe en te in act ive ch red, ativ d sl The na ative rsity ntes e arill ad rve crimiirm su is an iced dis aff Piel Se ds ra e.a am aff d sl not pa ntch firm irm e ki co. ad ative does . illa an ey ds Hav Es a se sada rnia yer r abrm sin co e ki lifo emplo un colo arru ge teng a pe of Ca nity Hav Rami de a Cáscar r gas e se rtu o lo rsity a ey teng tos Esco a de Dat qu ive l oppo llo am ve lis y colo arillo rdes Un ua el qu ja os a ta rme o cre r The /eq pim Esco de ger la pi ía ion ma ifo teng para ient act co, con sand Nut ja un o da Vit Esco Esesta. os pim ja o.s. Ev rici e no rma fru co duajra Pesa tamañ de ge ient ón lam Fibramin Es. laab fo Da ite pi a qu r. a fir te. r su osul tos m Es os Tacolo de ge aC atses no nt.es color e a agde ja un Esco qufir llo r vi bien de ient ía co gada dia jos m illa om co De nt pe G br ga co me e n vo Nu os am n jit o yEs me ger uar Vi pe sean Pre co Es sand coFíj Pesja añes tri si ntes bieja ra brilla Tallo verde ad br oli Firme es Es tam n pi ntan pa jas brilla Esco sie verd essu as óc Esco dar tamin ciónn brill pe . coja pa ratu ho coja mat y de rar es y sa llos tam Es año. ente ger color ati queañ ra con ger o, doEv ele fir Re Vitam a A e se to una con n las mpe Hojas ra Verd o mFíj arru frigPo melos o En ina s ite Esc ar te s qu Esco Dato col Pes s. tiene tam ambi Evite pa los ito a te esse juág mism ja tom urae ado de y ta C verdes ga oja tard arillo ra s de ra Ús Fierta pien sio qu que cabe ve Crujiente do un me Hojas verd de un Esco gullad ás nllosspar rtar ue ram susitam su elos brea los Parten fácilmente dor.ratu Có Nus s am rdes zaBu esoa reci las es, ma ue los y los es ar tri VitGua tam o cas año oció adm pim rtel lón y fres itos ar ger Hojas crujientes gera pe Prep ru témo firm hojas Escog n co ana. y verde sque atillo , os sar un sq en rad n fir s firm. tes Bu redon muy cuando los dobla cas os h skin e y un ient n añ am gas. Pencas pequeñas Esco rdar refri tem ote rdarmag tom bro er a si intenso curoestén cinc en as fres Co m mo. arar Fo amina y verdes do con o. arEv ulla peosaqu úselo en Firm, smoot cam Gu los a.Gua l en el los a rojo os n hoj lóqu s con rdel illoite co es. s y Esc ela o dí latMa y firmes Firm A as. oloBus con es. reba bien a se dae ten os, do Elijar ote en ta bie Enju s. les e brioja o alacen pape árde Evite llante paraga melon elos onijas s. un ger y crujient es de colo as. igér ba Guá r duque zan o dí coci un Potas ntén crujientyapreta corcam adur o la Ho na ma Datos águe de das jo Gu e Esco su la cáscar es qu a bo verdes o con refr una ahorias Escoge da rch en com ne te los cinc s. Úsio Gude r e as firmchadas. dos.s y de rde. galo e en elCo aLas lce. tam pega iform vez m mana. naca itas a, sy lo bi Escoger fres ladascon e est arda bolsa ve un al Evi Us ch color tengan lsa elo Man Ag firmes, r r uro Nutric Escoge cín . hojas lleta oja osc de espi s o man en co e en ojosañ va o. de col Prep orelo én Gu qu magul rme lisa yda que en a un Una a se una cort reci Esc régu n ojos chita n r oy de ga de s, ve as el deb fría ro pe de Us lisa ar hojas po ión tal or Vit ar sco ite mar Fi en ió man rm us la on lGu sdeal sad en est Escoja s y cru dar os fres ja refri Maam Colacín yrde ra en un ntro arar pien amari los fre plás de color r en skin. con hojas do. Evitcruji Escoja elos ric alup agua Si ohecida Esco entes So arpie que claroverd ra. Escoger intenso. manojosjien pa seco Vit vapo ando Co era l ag delostrici mes.praFo Choose y de un verde Gu smooth ge nteina s se llo ar fres enm r zan ng A racimos te fría tico.de elo n lugla de epa Nut el Nu un com Bus oscur de ag rte Escoger en so cant am ele. as. de tes. cas Racimooscre with firm, e los manojossize. ua r de uvas de Guár su 3 a Us ra co pequeñas, firmes Escoger arde . están arda dor. a en el mal oaho 2 na mic rias A en un Escoger de s ber de el tam trició deEvite ma. las y verdes hoja es pe en los firmes y Dat s crujiente pardas. A tapa oranges mol que e enina mill vapo . en el ua dey añ blanda Potas 5 dí for their Las uvas Escoja pencas C sin corrajados Gu pim zas verdes alos 3 m illas cong Nu os de ta roon refrig año. color sEvit osjas. ina da hojas . Color verde on Ser ha ina uvas tosdeelo gorditas. Pick s y con mancha firmes s, pas un Corte fresas De rme la ada micr s y de deben deng as. io una are heavy s se que esté zo y verdes con tallos frescos. Da ésÚs Nutrici C Guard inut . r, en ient tar a . oy 3 ta Datho tam era Cómalo Escoja una lechuga que tenga mel Añad pade aC vir Escoja da color verdestar blandas, arrugadaoranges that Masnté na Cere. tam a sema te las adas sushojas papel. y gorditas intenso hojascrujientes pu bien con apretadas. oond n mar y añ llave.col cru to e la Escoja óntem Datos de unifo ar ay s du o co s a so e las Vil. min dos. hiel en un Da la es lossque se parten De color sujeta r. Vita do des Vi tamin con o raja Evite pencas manchas con Evite Evi chita a br raoscoo ha Co eda de da e oscu pardas. mirefrig na. ad Pick perat Nut s pa Re mina al tallo verde fácilmente s, ama y jal húm retir rtidas ía ed fruit. gras uvas a enPrep rtad rant das. da anas ro. la as. los na K tufa frig isa Vi So cine as dea a so ción ócoli n 1/st nch intensolas hojas que están marchitas o tienen Hoja Vita s de la pieVitalla Ofr Mantén rición ere cuando Evite Guarda Escoja rillasenmo toal A an hojas nd una lechuga en cos. Potasio a sem . ura converde hecida salad arar tasio los No ente sy crujientes que luzcan frescas. Escoja Hojas de soft or bruis sboy gu dobla. unama , enal va 1 a fritos Vitaam nutri entes o daña o en s, frí e pica tami ó 2 sem ezca gua br 2 a qu rdar bito a. gal Po em r min dive de sa da bie y ta ce Avoid que tengan un 1 nte en tos de ía das.s, blandvainas tapad isadóc 1-co r Gua bajo limón as o magu joso a nte cu Fib el melón ssio o partidos. cruji 2 , sa Lav as. un po for A . as en el 1 pa Vielo A es 2 rta pu e Prepa marchitas ,so Ofr suav troz color verde intenso. nd s a be bol taja Heavy lla Evite los tallos secos, lladas ra De colonso y verd marchitas ligerame o. Cora Datos Da plástico. ina min de Nutri os e ches apretadas uras pega Pota er. osoli co mindo o lgadesté cortad Vita Evite re un a cor en el minut lsa pa Ús sa refr r lechugas de llo Envu e Datos sa re con . zo hojas s n ezca a o. elva ad el gu lo pa de o o de Se am de tie color en Guarda wi os iger C or. com C café ción ati fig a de rn a en las puntas. elva las Guar Nutrició la lad mi os za ma inte Envu utoslicua y arn bé s re a de plástic da s 2 cu pic Vit ar Tallos frescos de rad o en Calcio n ado jug a o Pel ra pa melón dar rvir co Datos de Nutrició its size y aj an a en cin s de arro s a e. Agsánd r en hojas sin de de plástico. a lo rición rojo o en deh.rtel moz a nc o. roca amina una bols Vitam el tom quitarle dochara n ca un Quí sta ag o. ensalador pa croonda refrige bie Guá hae s pe tillos ard unaC elo aceitda s, las vay A anía z. rne y . e endays, taza co día Ácid e en una bolsa os de Nut or rec ina Guardar lavar en ra adra o có zcla. o m. ol sty zy a so da ua GuVit io s ni Si seis o tele os. nga en el licúe, sopa n. Lue Prepar iger a s olas s po ra tos. égnd fólic ndo Refriger ipie Vitamina Co ot rne e lo a qu toma trición Manté Vitamin me ques charo eg s en bols rdela Refrfor Dat la 1-2 régu días. panu s. e1 Potas enos top e aA toall go Facts nte ot pass. de Sirv hojas ño angala Lu ma de col.co Potas ngalas el mes o C cine ras ar rva C ceCo , orsa ta cua ar Soste llave mi mes io man cu tip as de 1-2e es 3a5 de Nu y ot ezcl araras de ag as de sa úe la con ,ar er tos Úselas as plás rte rlas s pe Guardar r ve Manté eg yo guisa corte Vitamina man antesÚsel tro Licú y gu Nutritionen una semana. Stor Vitamin a C the countDa Mezcl o has papesl. en el refrig a pe ras ve bróc Fibra ar tro Cde. minu jas. s de a. M s da las esOf Lic va pllo o ticas Fibra ar 1 ezo . Lu anda Refrigere la 4-6ep2 taz los ycharad en en ua té lón en Fibra erador enlos en reb Datos de Nutrición ras Se hastverdur den rdur reb en dos e sin de as qu dos. Lávelas ía. week minon días. en elbolsa cinco isa nesa licla ati ader bien e cil De tiern 1ina oli . tos tos.ho Keep refren Potasio hojas, sin lavar, enUse de papel. rdur un da un ut unaejotes Guardar Use Prepar toallas os iteden. y sirtom Prep de plástic cu scace rante Pr a de am 2 taz rezc eñ en una bolsa de con r for refrigera verdrvir a qu as. tres as anad nulas días. in C las lav dos. bajaparaega semana a licu igerarla ía n y an Vita co cine Córte pica je las frídu zos erato mi s 1 Pre la . gu na de fr pua o.Datos de Nutrición les os sand er o. Vit ashade dos tel sio ar h. er plástico. Envuelva de as. sta Coc es ablan cada e o equ Vitam alas qu uaa, a. No fre tro de adora sírvada . Co Fibra lletas Vitamina A sy en -40íte do e se Sirv ve es re ba s. Úselos en s. réa los ur uras Pre a. pe de in the refrig agalt asio de sand coda Úselas dor. que ha Pota cru as.de co De e lo me o en elún ose se tajada ret Enjuague gra ranc y com Lá y aglas re lada una semana. cate,vinagr qu y seque completamente las hojas. com o en Sir as. de ni atillos. das refrigerador. m las den en ra o aren te 30 en elte to gras Qu peratu Keep ireolas lónlas ínelas oaltrit pim ca . Pot en una sema je y ta Enjuague verd l pic pare sa y ab a con s e Vitamina C Fola s ni Úse maco zolos va Ús qu s en tierra F duran picadbrocha o pan Guárdelas en bolsas plásticas tom quelo agua e enhofig rall urado vo Fola la na.Vitamina A sa Preparar en qu Cu er vap m pu land ra ada Cór ient velos arro s deco pimño Vier untar es adas las hoja fres mar agua1 cu íao tip mar sem tem dechá guate rtéjeloCort jas ño arlear ajo una e hasta s or en en lo 1 K e lo a Lá jo 0˚ ré a col cocid Vitaminaen r pa Preparar Fib Potassiu quit recol ndez con en telasura y pa . Mantenga lsama rnia uate. toía. estén s ag to zHa o en Coló illa bra s frech n la ientpe el refrigerador en unaen rtepuré . Ag el ra ga un das, queñ Ofrez paraPr epar s a 40 e de ara pi sago bolsa o pa s ni Folato saer divert Co dedías. are y ca mic plástico. bebé sca cinco r ba s, con lient agmoedannd ¼ o slicú . ay nttira Cóga quel s. ensalad muy bien ón Úselas ar deo.cho miem o co com an para antes de cocinar. da r el br rooida galue Lávela Califo Ácido fólico regu crudAñ sad tierna ca a s de etadas, Prepar esad croon Ca gu para retir nopales ño elas Fibe sta. licuad picad ida ndas as en un as. os lo. en ed de Ral de taz Hay de sca. tana rnéelo o ad enpol s, séque me Prep cidoun e pude sa usen 1 die . Ha stelito y den jam haca d de La yo s usa Lueg llo s ag ys.añá ócoli ntan ua.F. may los el mi las pencas o. cidolosram empaqu Potasio y los vinag le y a de dehas a lo oses lón en ar aren o co o. Lic Use en una semana. las con una Enjuáguelos bien aa llo coare qu ba arte . vacíe el agua iss te pic lsa fre als tipo mo . Ho elm bebé ta querecipiente agregupiñ niñor ablan e pu . Lic 0˚ tomati n, pa rsida dala asbr la o bo ndso da dede ag nacas y co las espinas de al s en y o se em Unive cas ad Después is para ito a . utos ój ro ta ar be re re. cocín Quite Có 40 ma co se úe ep ala e y espi toalla quitarles os cubi ive elo as ca pa qu ati . ci úe tierr lo os Se min minutos co ple citpe a a unsop le bérv a nióc s co darv Añada sa gu e aa pic elas. al estén la tierra. Corte cid ens 1 taz Agr de papel ertoreban Ag Sí qu Un s a. rné asefres utcil qu 1 m me apic ador rsidad s ma osqu eñ de stre Prepar ñooli O mse mo 1a2 taz tostano, con pareele jito aun las tom Prqutos salada por 10 con 1/2 o rno jas en as frne o al do Houn ir , córtelas ga las puntas para blanda los ma nuplá sta a de egue taza de la adaspulg ías, . La oen mezreg ote.rlocid s co ada, de de sm a pa para bien, as des. eños el ho de ole pre que de Ca a pi mi1 sa deSofría conldey guisad vapor en as.s de dacito hafres de ada hierva en agua Ha 4con roda alo en cuarto e de osn retirar de o po uvas fresca tallos. yorci ver oondsalad endes va ague raspa es fr melóny mezcle tro s. 6 peOfr yorcitos am ndo Agrégu crud rutlos cum lifo eat. cticas -25 s pe salchichaos. micr Rebane y ayzzas licuadora cl ue co as un la ma Hag lsa pa el puré cito s y sírval ma Preparar po as” andEnju crud de aguas a ensala oa Prepa pim el micr . 201/ disfrva oond . pe Preparar or fruit dacit . Prepare fres aladas jas orci o ple rnia com rnia es s o prá l pic ra no mes en guac cua y ot , 1 taz unzos Per co ados re guisados oieco en una s. as. de s baja Colóquelo Haga pastel o unas asayor reza sections de te as y Hié de me daszo va sa ens esezc s un s. . as frit tazdu licuad os con enrosalad durao. carn no a ran gamasa dora que. aalsopas a pit ía es rar vapo 6 me bien. s. a los bebé ón s endas de tos.ensa rm s en gras . osa de n qu co ada ma lifo ita y tierra. Servi nte ntnos . Añada unverde a de poquito padas baked goods las hoj Licue s coci la arenaelas y qu eñ s o a ensala recipiente cas“pa divide into os. se los discri 1 s rdur ne, chick ce ilada lón un puré pan en a la 1-2 1/2 Ofrezc and loss pe otra a tac salad ques muy bien para quitarenjuágu lo.Ha pued e nd de s m es licua pim ad ra ela , sir conlas naca Pre horia n con. las hielos . bé mel de Ca , progra l. chqu Lávelas a y otra co bebés ses. a ño pre taza de r minutaza tapadera en una licuadora yog Dore Peel, is me lad Lave con thies, rel e los jug da atsa hojas Coci asfres bien rnese s ve enpe cocidos concon de pollo. crud de la llave. o salsa. cep mina tos. de s ve o de sa Haga licuado os, ir s espi smoo fresass yverd o de len uvas con . s, quítele ur, 1 una 1/2agua eso es to green hojas con as ient de rsidad ase. La Un qu s, a at Luego na, de fres 3 taz ores y .zanavir ce bo pulgada an a a los l cocid nopales ralla cereal se ni en horné agregarle tos labora égue de agua. om ca jitomate s hoderv los1/2 m be en a . cocine tos s pulgada en orang bebé y niñ s y bana de 1/2 con tos sauce en puré con otr ma lo coci qu ela ot 6 agua. queso, 1 ay 1 una uras al jit ien tapadera rd agr onzas e puré ive a rre co vapor a plá s ote con taza to to a gu con ados e, cuch os en par Sirv y as sus con yre sliced de are dips, das en nza ostidha de y es un iversid os tad y en das en . de jugo. s1para im uidad n ca Haga at Serascon a lococid de mar niños para de arr a zan tano s. Cubra it inPrep orang microond arad Prepa dea Colóquelas en un recipiente de leta La Un osrva a Láv na. acc yogur cam rcitos Se o guis Add sm ees niño pan cidos aur ento as las as. el la licua ía zcle de olivo. 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California los preceptos Californ California detos, does not es un emplead ia no discrim iaprogramas Unive La Universidad los prepare o procedimien programas o prácticas. normas, rsidad de le con or que cumple ina congélelos.discrimina en sus normas, procedimientos,no sus normas rsidad de Califo laboral. r. ity of Californ La en discrimina en sus Universidad La Unive ador que cump La Universidad de California no , procedi afirmativa y equidad The Univers nity employe de con los y equidad laboral. de California California rnia acción afirmativa Green stem ll Be a ant Ce ag oliabb er occ C p p r Pe B Choose Escoger Choose lon ia nd Pim ien toBró col CMoelón i l CanZtaan Fact sheets developed by UCCE researchers provide nutrition information and tips on how to choose, store, prepare and serve different fruits and vegetables. change on the retail environment where WIC shoppers use their vouchers appears to be positive, albeit modest — A-50 vendors, for example, installed coolers and began to carry a wider variety of produce (Hardesty et al. 2015). One study has published data on the revised policy’s impact on dietary intake of WIC participants. In that study, small but significant increases in fruit and vegetable intakes were documented among WIC participants, as determined by cross-sectional phone surveys conducted in California in September 2009 and March 2010 (Whaley et al. 2012). About half of the more than 5,500 WICauthorized vendors in California are large grocery stores that already carry a variety of produce and therefore are not affected by the federal requirement of stocking a minimum of two different types of fruit and vegetables. The other half includes smaller stores as well as the WIC vendors that have over 50% of their food sales from WIC items, known as A-50 vendors. Prior to the implementation of the new WIC produce vouchers, the A-50 vendors were not required to carry any fresh produce except carrots. In 2010, a team of researchers from UC Cooperative Extension (UCCE) exploring the feasibility of a farm-to-WIC program conducted a survey in three California counties (Tulare, Alameda and Riverside) to determine interest among WIC clientele in purchasing locally produced fruits and vegetables, as well as the factors oTtoem s am aresa C cF ahoHr lup spina Ee o o iajass de U Orang Nopales Hojas de Mostaza Col vas Ejotes Lechuga de mientos opportu preceptos es La Universidad de California no discrimina en un no discrimina los preceptos de Universidad Laacción que cumple conprogramas California con los preceptos susempleador en normas, procedimientos, sus normas, procedimien action/equal es unde acción afirmat , program o prácticas. que cumple empleador La Universidad o práctica de California es unas empleador que cumple un empleador que cumple tos, programas con los preceptos iva y equidad s. La de acciónoafirmativa con equidad laboral. loslaboral. preceptos prácticas.y La deUnivers acciónidad Universidad de de afirmativa y equidad laboral. influencing produce choices (Kaiser et al. 2012). WIC participants reported a preference for fresh, good-quality produce, demonstrating the demand-side viability of a farm-to-WIC program. A companion paper in this issue discusses the challenges of meeting this demand through small-scale local farmers (Hardesty et al. 2015, page 98). In this paper, we examine UCCE efforts to increase the demand for fresh produce among WIC participants through point-of-purchase education and to improve the quality of produce offered by A-50 vendors through postharvest handling training. In addition, we review the results of a small qualitative study we conducted in 2012 on WIC clientele shopping behavior to assess the WIC population’s purchasing needs. The protocol for this study was approved by the UC Davis ea atS lotsom atilJi un emple Institutional Review Board under exempt status. Educational materials The UCCE nutrition researchers developed educational materials primarily for use at the point of purchase (i.e., the cash register or counter where customers pay) in A-50 stores, but also for use in reinforcing nutrition education delivered at WIC offices. Based on the findings of the 2010 survey, the UCCE team identified the following 18 produce items to target for promotion and nutrition education via single-page fact sheets in English and Spanish: bell peppers, broccoli, cabbage, cactus leaves (nopales), cantaloupe, carrots, collard greens, grapes, green beans, lettuce, mustard greens, oranges, spinach, strawberries, sweet potatoes, tomatillos, tomatoes and watermelon. TABLE 1. What WIC participants in Tulare and Riverside counties learned from the fact sheets Theme No. of comments Examples of participants’ comments* Preparation 40 “I didn’t know spinach could go in a sandwich. I’ve never eaten spinach.” “Oranges can be added to salad. It looks good.” “How to cook it (mustard greens). You can stir-fry it.” Storage 25 “Strawberries need to be used within 3 days.” “How long nopales (cactus leaves) last — they need to be used in 1 week.” “Store watermelon in the refrigerator if it is cut.” Nutritional value 21 “Vitamin C — I didn’t know that broccoli had it.” “The nutrition cantaloupe has — it is good for you!” Serving 17 “Different ways to serve grapes, like freezing them.” “Mix puree (tomatillo) with sweet potatoes for babies.” “Steam (green beans) until soft and serve with a little bit of butter.” * n = 14–21 participants for each of the 18 fact sheets. 106 CALIFORNIA AGRICULTURE • VOLUME 69, NUMBER 2 available during each season. It can be used as an activity for WIC participants to pair up and brainstorm how they can use seasonally available fruits and vegetables to prepare meals for their families. Postharvest handling training Since produce quality is an important factor affecting WIC customer purchases, and handling perishable fresh produce was a new task for many A-50 store employees, UCCE gave produce-handling trainings to WIC distribution center personnel and A-50 vendors. Between 2010 and 2012, a UCCE specialist visited 15 A-50 vendors in Alameda, Tulare and Riverside counties to assess the need for employee training. Based on the specialist’s observations and discussions with A-50 store personnel, the project team developed workshops that focused on produce handling scenarios and how to minimize losses. Although the main focus was on handling the produce received by the stores, the trainings also addressed produce handling from harvest through distribution to the stores. UCCE staff covered topics such as temperature management with limited cold room space available in the stores, control of water loss, compatibility issues with a focus on ethylene-sensitive produce (those damaged by exposure to ethylene gas, such as lettuce and carrots), minimizing decay, managing product turnover and maintaining postharvest conditions to retain nutrients, among others. The one-day workshop trainings at WIC distribution centers involved mostly female employees. Multiple trainings were held: one session with five employees, two sessions with 25 employees each, and a final session involving over 70 employees, with some attending via remote access. At the trainings, UCCE staff distributed photos with examples of good and poor handling practices occurring in the A-50 stores and facilitated discussions with store employees. For these sessions, PowerPoint presentations, handouts and thermometers were provided. To stimulate problem solving and discussion, the presentations incorporated some of the photos taken during the UCCE specialist’s store visits. Proper fruit and vegetable storage is an example of the type of challenges faced by A-50 vendors that UCCE staff addressed in the trainings. In most of the Marita Cantwell Each fact sheet is designed for a limited-literacy audience and features a single fruit or vegetable with tips on how to choose, store, prepare and serve the food in ways that appeal to young children (ucanr.edu/sites/comnut/mothersyoungchildren/Fact_Sheets/). UCCE researchers and assistants conducted cognitive testing of the fact sheets at the WIC sites in Tulare and Riverside counties, interviewing in person, one-on-one, between 14 and 21 different WIC participants in English or Spanish for each of the 18 fact sheets. UCCE staff used open-ended questions to probe for understanding of the words, concepts and pictures used in the fact sheets and to determine what new information was gleaned. During the interviews, participants shared their ideas and provided additional kid-friendly tips for preparing or cooking the vegetable or fruit. Table 1 shows what the participants learned from the fact sheets (in rank order) about preparation, storage, nutritional value and serving of the produce items. Most participants found the fact sheets useful, especially the nutrition information and the tips on how to choose, store and prepare produce. Most said they learned something new from the fact sheets; in particular, several people were surprised at the differences in the shelf life of various fruits and vegetables. Many participants mentioned that they had never eaten the vegetable before (collard greens, mustard greens, cactus leaves, sweet potatoes and spinach) but liked the tips on how to prepare them. Some were surprised that the fruits or vegetables can be served to infants, particularly bell peppers, green beans, collard greens, tomatillos and watermelon. Like the California WIC program, UCCE has found that a learner-centered approach (one in which instructors use a variety of teaching methods to facilitate student learning) is more effective in improving fruit and vegetable intake (Gerstein et al. 2010; Kaiser et al. 2007) than a traditional lecture-oriented approach. The produce fact sheets can be used to provide information that is immediately useful to a WIC participant who expresses interest in introducing that food to her child. The “What’s In Season Now?” poster, another educational resource created by the UCCE project team, is a colorful visual showing produce As a result of the new policy on WIC produce vouchers, many A-50 vendors in California began to carry a wider variety of fruits and vegetables. A-50 stores, there are two temperature options: refrigerated shelf space at about 41°F (5°C) or holding at room conditions, 59°F to 86°F (15°C to 30°C), depending on the season and the store’s location. The proper option for cool season vegetables and packaged salads and other fresh-cut products is the refrigerated cabinet. But for chilling sensitive products, such as tomatoes, there is no single correct option, as ripeness, time and ambient temperature will be considerations. Another problem for stores is that fruit may arrive at the store mature, but not ripe or ripened and ready to eat. Managing the ripening process if needed, and then holding ripe fruit in refrigerated shelf space, was discussed as a strategy to prevent fresh produce losses. Limes, which do not require ripening, can be problematic for a different reason: in refrigeration they turn brown due to chilling injury, while at ambient conditions they turn yellow. The UCCE specialist suggested that employees use a technique of intermittent warming, or switching the limes back and forth between the two temperature options. These examples illustrate some of the problems that were discussed with the objective of finding workable solutions to minimize fresh produce losses. Over the 2-year period, an increased level of knowledge was noticeable among http://californiaagriculture.ucanr.edu • APRIL–JUNE 2015 107 employees who participated in repeat discussions at the stores or the formal training offerings. Their questions about fresh produce handling became more detailed and specific as their experience and understanding grew. The UCCE specialist prepared four narrated PowerPoint presentations using A-50 vendor produce examples and answers to common postharvest handling questions for continuing 18 $6–$10 $11–$20 $21–$30 $31+ 16 Number of survey respondents 14 12 10 8 6 4 2 0 All at once One to two shopping trips per week Spread throughout the month Fig. 1. Frequency of WIC fruit and vegetable voucher spending in Alameda, Tulare and Riverside counties based on dollar value of vouchers received the previous month (n = 62). Highest quality produce (n = 23) 5 Can see, smell, touch before I buy (n = 19) Ranking 4 Best bargains on produce (n = 14) 3 Convenience (n = 5) 2 Clearly displayed prices (n = 1) 1 0 5 10 15 Number of survey respondents Fig. 2. WIC participants’ ranking of factors affecting their purchasing decisions. 108 CALIFORNIA AGRICULTURE • VOLUME 69, NUMBER 2 20 25 employee trainings (postharvest.ucdavis. edu/libraries/video/PHVideosWIC/). Survey of produce purchasing habits To assess the need for future WIC education sessions, UCCE researchers conducted a qualitative survey in March and April 2012 on the spending habits of WIC shoppers. Data was collected from WIC participants in Alameda, Riverside and Tulare counties, who were recruited while they waited to pick up WIC vouchers. Inclusion criteria were having at least one child aged 12 to 47 months currently enrolled in WIC; being the main WIC shopper in the household; and being sufficiently fluent in Spanish or English to complete the study. UCCE staff members read aloud the surveys, which lasted 15 to 20 minutes, to participants in the waiting areas of WIC offices or in a closed WIC classroom, depending on the preferences of the participant. Surveys conducted in Spanish were translated into English and qualitatively analyzed for purchasing trends. The sample included a total of 62 WIC participants. Of the 62 respondents, five identified as white/non-Hispanic and 56 identified as Latino/Hispanic (missing data on one participant). In California as a whole, roughly 80% of WIC participants report Hispanic ethnicity (Whaley 2012). The mean age of respondents was 29.2 years. A trend was observed towards a positive relationship between the dollar value of the produce voucher and frequency of spending: the smaller the dollar value of the voucher, the more likely that the entire voucher is spent in a single visit (fig. 1). For participants receiving between $6 and $10, this single point of spending suggests a peak period of fruit and vegetable purchasing and subsequent consumption. However, this is not dependent on when the vouchers are issued during the month. When participants were asked how soon they spent the vouchers after they received them, those receiving $6 to $10 (65% of survey respondents) most frequently replied, “it varies.” Eighty-five percent of participants reported spending their fruit and vegetable vouchers at the same store where they spend other WIC vouchers. Based on their observations of the store layout of the local A-50 vendors and conversations with WIC staff, UCCE nutrition researchers generated a list of Over the 2-year period, an increased level of knowledge was noticeable among employees who participated in repeat discussions at the stores or the formal training offerings. five factors that might influence WIC participants’ produce purchasing decisions. Participants were given this list and asked to rank the factors, with 5 being most important and 1 least important. Responses from a total of 62 participants were summed and the results show that quality of produce received the highest ranking and clearly displayed prices received the lowest (fig. 2). Overall, the quality of fruits and vegetables consistently ranked as very important to WIC participants. When asked to list the five fruit and/or vegetable items bought for the family most weeks and used most often, participants reported that they spend WIC vouchers more frequently on fruits than on vegetables, with bananas (77%) and apples (66%) being more frequent than carrots (45%) and broccoli (37%) (table 2). Seven of the top 11 items purchased were produce items featured on the fact sheets. Participants were shown examples of the fruit and vegetable fact sheets. When asked if they would like to receive this kind of information, all but three (92%) participants responded yes. Following a “yes” response, participants were asked TABLE 2. Fruits and vegetables purchased most often with WIC produce vouchers Respondents (n = 62) who reported this item as one of their five most common produce purchases Item no. %* Bananas 48 77.4 Apples 41 66.1 Carrots 28 45.2 Broccoli 23 37.1 Tomatoes 20 32.3 Oranges 18 29.0 Lettuce 16 25.8 Strawberries 13 21.0 Grapes 12 19.4 Mangoes 7 11.3 Summer squash 7 11.3 Bolded items are featured in the fact sheets. * Items for which % < 10 are not shown. in what format they would like to receive the sheets; 77% preferred paper handouts, while the rest preferred other formats such as Facebook, websites and mail. Future education and research needs The research described here demonstrates the success educational efforts can have in support of the revised federal policy on WIC produce vouchers. These educational approaches should be seen as individually effective and complementary. For example, availability of fresh fruits and vegetables has the strongest influence on where WIC participants decide to shop, and they reported spending fruit and vegetable vouchers where they spend other WIC vouchers. If produce in A-50 stores is unappealing due to poor handling, for example, WIC participants may avoid the store altogether. A-50 vendors would then lose both produce voucher and other WIC food voucher profits. Additionally, the results of our survey on produce shopping habits show that many of those receiving limited fruit and vegetable vouchers spend them all at once, suggesting produce is not eaten immediately after purchasing, but rather may sit for days in the home. This highlights the necessity of postharvest handling training to maintain the highest possible quality at purchase to ensure needed shelf life in the home refrigerator or cabinet. If educational efforts continue or expand to other A-50 vendor locations, the distribution of the fruit and vegetable fact sheets should remain, combined with postharvest handling training. To further support and evaluate implementation of the WIC produce voucher policy, additional research is needed in the following areas: (1) Examining fruit and vegetable purchasing behaviors in the WIC population with earned income; (2) determining the perceived value of different locally sourced produce items found in A-50 stores; and (3) identifying changes in produce purchasing habits and dietary intake attributable to enrollment in WIC. Educational approaches should provide guidance specifically tailored to the needs of the target population. The pointof-purchase educational materials and postharvest training of WIC A-50 store employees in this study were designed to respond to the food preferences and dietary patterns of WIC participants in California. This project demonstrated that UCCE programs, specifically teaming up nutrition with postharvest handling, can lead to a successful educational program that supports increased demand for fresh produce. c L.L. Kaiser is UC Agriculture and Natural Resources Cooperative Extension (UCCE) Nutrition Specialist in the Department of Nutrition at UC Davis; C. Lamp is UCCE Nutrition, Family, and Consumer Sciences Advisor in Tulare County; C. Ganthavorn is UCCE Nutrition, Family, and Consumer Sciences Advisor in Riverside County; L. Farfan-Ramirez is former UCCE Nutrition, Family, and Consumer Sciences Advisor and County Director in Alameda County; M. Behar was Graduate Student Intern, Tufts University; M. Cantwell is UCCE Postharvest Specialist in the Department of Plant Sciences at UC Davis; and S. Hardesty is UCCE Small Farm Specialist in the Department of Agricultural and Resource Economics at UC Davis. References Gerstein DE, Martin AC, Crocker N, et al. 2010. Using learner-centered education to improve fruit and vegetable intake in California WIC participants. J Nutr Educ Behav 42:216–4. Hardesty S, Leff P, Baameur A, et al. 2015. WIC fruit and vegetable vouchers: Small farms face barriers in supplying produce. Calif Agr 69:98–104. [IOM] Institute of Medicine. 2005. WIC Food Packages: Time for a Change. Committee to Revise the WIC Food Packages. Washington, D.C.: National Academy Press. 415 p. Kaiser LL, McMurdo TJ, Joy AB. 2007. The Food Stamp Nutrition Education Program focuses on the learner. J Extension 45(2). joe.org/joe/2007april/rb5.shtml (accessed Jan. 11, 2013). Kaiser, L, Lamp C, Ganthavorn C, et al. 2012. UC Cooperative Extension explores a farm-to-WIC program. Calif Agr 66:15–9. doi:10.3733/ca.v066n01p15. [USDA] US Department of Agriculture, Food and Nutrition Service. 2007. Special Supplemental Nutrition Program for Women, Infants and Children (WIC): Revisions in the WIC Food Packages - Interim Rule. www.fns.usda. gov/wic/interim-rule-revisions-wic-food-packages (accessed Dec. 12, 2012). [USDHHS/USDA] US Department of Health and Human Services, USDA. 2011. Dietary Guidelines for Americans, 2010. www.dietaryguidelines.gov (accessed Jan. 31, 2011). Whaley SE, Ritchie LD, Spector P, et al. 2012. Revised WIC food package improves diets of WIC families. J Nutr Educ Behav 44:204–9. http://californiaagriculture.ucanr.edu • APRIL–JUNE 2015 109