Fresh Conversations

Fresh Conversations is designed to work with low-income and underserved SNAP-eligible adults aged 60+. Settings: Community-wide Age/Population Group: Older Adults Race: American Indian or Alaska Native, Asian, Black or African Americans, Native Hawaiian or Other Pacific Islander Ethnicity: Hispanic or Latino Origin, Not of Hispanic or Latino Origin

FC includes newsletters and facilitation guides. Food tasting/sampling is considered essential along with goal setting (action steps--small steps, big results). Interactive facilitation is key to program success. Training video and manual demonstrate "likability" factor for facilitators and desired participant experience. Other agencies may modify materials to reflect the needs of their audience (demographic, cultural, social) including testimonials, and recipes/food sampling.

Four manuscripts have been published from the FC program. Significant results reported in 2011 pilot study (nutritional risk and dietary frequency) and 2015 impact study (nutritional risk). Both used a validated tool for older adults (Dietary Screening Tool or DST) that was tested with an older demographic, similar to congregate meal participants in Iowa. Nutritional risk score does not fit neatly with MT1 but other data were provided for indicators. A Theory-Based Newsletter Nutrition Education Program Reduces Nutritional Risk and Improves Dietary Intake for Congregate Meal Participants Nutritional Risk among Congregate Meal Site Participants: Benefits of a SNAP-Ed Program Fresh Conversations, a SNAP-Ed Program for Older Adults: Feedback from Program Facilitators Gaps in Safe Food Handling Practices of Older Adults Evidence-based Approach: Research-tested

Based on the SNAP-Ed Evaluation Framework, the following outcome indicators can be used to evaluate intervention progress and success.   Readiness and Capacity - Short Term (ST) Changes - Medium Term (MT) Effectiveness and Maintenance - Long Term (LT) Population Results (R) Individual ST1 , ST3 MT1 , MT3 , MT4     Environmental Settings       Sectors of Influence       MT1c: A 2018 survey revealed 82.1% of FC participants agreed to strongly agreed that FC helped them eat more than one fruit daily. A 2015 impact study showed moderate intake frequency of fruits. MT1d: A 2018 survey revealed 82.3% of FC participants agreed to strongly agreed that FC helped them eat more than one fruit daily; A 2015 impact study showed moderate intake frequency of vegetables MT1f: A 2018 survey revealed 61.7% of FC participants agreed to strongly agreed that they used MyPlate to make food choices MT1h: A 2018 survey revealed 77.8% of FC participants agreed to strongly agreed that FC helped them drink fewer beverages with added sugar MT1i: A 2018 survey revealed 71.3% of FC participants agreed to strongly agreed that FC helped them consume dairy and/or soy products daily; a 2015 impact study found high dietary intake frequencies of dairy MT1j: A 2018 survey revealed 75.1% of FC participants agreed to strongly agreed that FC helped them consume fewer refined grains; a 2015 impact study found moderate dietary intake frequencies of total and whole grains MT1k: A 2018 survey revealed 73.7% of FC participants agreed to strongly agreed that FC helped them consume less refined sugar; a 2015 impact study found moderate dietary intake frequencies of added fats, sugars and sweets MT3a: A 2018 survey revealed 79.6% of FC participants agreed to strongly agreed that FC helped them be more physically active. MT4a: A 2015 impact study found the majority of FC participants washed their hands when working with food MT4b: A 2015 impact study found the majority of FC participants used separate cutting boards for produce and meats, and washed their cutting boards in between uses.

Pre (baseline), Mid (4 months), and Post (8 months) Questionnaire with sociodemographic questions and the following validated tools/scales: Dietary Screening Tool (Bailey et.al, 2009 and 2007) Nutrition self-efficacy scale (Schwarzer & Renner, 2000) Multidimensional Outcome Expectations for Exercise Scale (Wójcicki et al, 2009) Self-Efficacy for Exercise Scale (Resnick et al, 2000) Food Safety Quiz (Cooperative Extension Service, 2014) US Household Food Security Survey Module: Six-Item Short Form (ERS, 2014) FC evaluation and satisfaction survey (created by team) Facilitator interview and PA focus group guides Fidelity checklist (created by team) Theoretical construct validity reviews of newsletters and guides (created by team)

Fresh Conversations: More than just a program about nutrition and physical activity: https://snaped.fns.usda.gov/success-stories/fresh-conversations-more-just-program-about-nutrition-and-physical-activity

Website: https://hhs.iowa.gov/programs/programs-and-services/aging-services/nutrition-health/fresh-conversations Contact Person: Haley Huynh SNAP-Ed Coordinator, Iowa Department of Health and Human Services Phone: (515) 782-2271 Email: haley.huynh@idph.iowa.gov     *Updated as of August 4, 2023