The newest strategy of FFI focuses on early childhood care settings. The work is being coordinated by Haleisa Johnson, who is housed at Northeast Iowa Community College.
“It is very important to include early childhood outreach because recent studies show increasing prevalence of obesity among children ages two to five. Over 21 percent of children age two to five are overweight or obese,” says Johnson. “If we do not address the health risk of our youngest children they could face a life of chronic diseases, which will in turn affect our health system.”
Individual behavior change is difficult without the support and influence of healthy environments in which to live, work and play. Because schools are hubs of a community, FFI has focused on school wellness for the past three years.
They have worked to engage each school district within the six counties to create practices that benefit the well-being of students and a culture that promotes and sustains healthy habits.
Outside of the school walls, the Active Living Work Group is dedicated to ensuring that people use the natural and built environments for physical activity, play and active transportation.
In the next four years, FFI plans to continue making locally grown food available and affordable in communities, neighborhoods and institutions.
“Demand for locally produced food including fruits and vegetables as well as livestock products has shown substantial growth. Buying and selling locally produced food revitalizes neighborhoods by creating and keeping jobs and money in the community,” said Teresa Wiemerslage, leader for the Northeast Iowa Food and Farm Coalition and ISU Extension and Outreach program coordinator.
In 2011, 25 food producers reported more than $3.5 million in local food sales. Local schools have purchased more than $14,400 from local farmers through farm to school efforts. More locally grown foods can be found on grocery stores shelves.
A key ingredient of FFI’s success has been the intentional engagement of youth in the planning and implementation of the work. Youth are viewed as partners and provide additional insight and enthusiasm for the changes that will directly impact their generation.
Their actions are leading to systems change in schools and communities. Youth have worked with school food service staff to establish salad bars in lunch programs and to get healthier food options on their ala carte food lines and in concession stands. They also deliver nutrition education and model healthy habits for their peers and younger children.
The youth outreach component has become a part of the Iowa 4-H program, said Lynette Houser, ISU Extension regional youth coordinator. More than 240 youth were members of their school-based FFI 4-H teams in 2012.
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“It is estimated that one in three U.S. adults, or 68 million people, have high blood pressure. Unfortunately more than half of adults with high blood pressure do not have it under control,” Francis said.
“When you get your blood pressure checked, it’s measured as systolic pressure over diastolic pressure. The ‘normal’ or recommended level is less than 120 over less than 80,” Francis said. “You begin to be at risk for high blood pressure, or pre-hypertension, when your level is 120 to 139 over 80 to 89. You have high blood pressure if your level is 140 or higher over 90 or higher.”
A low sodium diet is a key factor in controlling blood pressure, Francis said. The 2010 Dietary Guidelines recommend that Americans age 2 and older consume less than 2,300 mg of sodium daily. For those age 51 and older or higher risk groups including African Americans, and those with hypertension, diabetes or chronic kidney disease, the recommended intake is 1,500 mg daily.
“According to the 2010 Dietary Guidelines, our leading dietary sources of sodium include yeast breads, chicken and chicken mixed dishes, pizza and pasta dishes. We also add to our sodium intakes by using table salt,” Francis said.
To add flavor to food without adding salt, Francis suggests these tips:
To keep herbs and spices fresh, store them in airtight containers away from heat. For example, do not store them above the stove. Instead, keep then in a cupboard away from the stove, in the pantry or in the freezer. If stored properly, dried spices can be kept for up to 3-5 years. Fresh spices can be frozen for 6-12 months, Francis said.
“Another way to keep your heart healthy is to join the Live Healthy Iowa 10 Week Challenge,” Francis said. “This team-based weight loss and physical activity program helps Iowans make positive changes that lead to a healthier lifestyle.”
This year the program is offering online nutrition and physical activity assessments, as well as four online nutrition lessons.
Lesson 1 discusses four ways to plan healthy meals, and Lesson 2 explains body mass index, calorie basics and tracking. The third lesson discusses how to accurately read and interpret the information on the nutrition facts label, and the fourth lesson guides participants through the 10 red flags of junk science.
“Each lesson can be completed in about 10 minutes. Participants will receive links to the lessons through weekly emails, and the links also will be available on the Live Healthy Iowa website throughout the 10 week challenge,” Francis said. “We hope these new features will help Iowans adopt healthy lifestyle behaviors that will lead them toward improved health and wellbeing.”
For more information or to register for the 2013 program, go to www.LiveHealthyIowa.org. Live Healthy Iowa is a partnership of the Iowa Department of Public Health, Iowa Sports Foundation and Iowa State University Extension and Outreach.
For more information on nutrition and health or to receive a weekly e-mail from ISU Extension and Outreach including a food, recipe and activity of the week, visit www.extension.iastate.edu/healthnutrition.
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