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Formative Evaluation of a Community‐Based Nutrition Education Curriculum for Hispanics in South Carolina
Author(s) -
Aragon M. Catalina,
Cason Katherine L.,
Hernandez-Garbanzo Yenory,
Ugalde-Gonzalez Maciel,
Rossi Maria Mercedes,
Senior-Angulo Joyce
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.815.1
Subject(s) - formative assessment , curriculum , nutrition education , terminology , focus group , storytelling , medical education , vocabulary , thriving , psychology , medicine , pedagogy , gerontology , sociology , narrative , linguistics , philosophy , anthropology , psychotherapist
Objective To assess through formative evaluation an Expanded Food and Nutrition Program (EFNEP) curriculum designed for South Carolina Hispanics. Methods The formative evaluation process consisted of a 4‐step approach: 1) curriculum initial pilot testing (n=31), 2) curriculum review/refinement, 3) pilot testing of the refined curriculum (n=16) and 4) focus groups with Hispanic participants (n=14). Results Cultural Appropriateness . Recipes and vocabulary were appropriate for Mexican participants; however, some terminology used was unfamiliar to other Latin American audiences. Educational Strategies . The first curriculum delivered lessons through storytelling with visual aids. In the second version, storytelling was eliminated and more individual and group activities were included. Accuracy . The curriculum was updated with the 2010 Dietary Guidelines and MyPlate. The subjects of physical activity, food security and food shopping practices were incorporated to meet EFNEP's goals. Theory adherence . Goal setting, environmental strategies and selfmonitoring were included after the review. Conclusions The 4‐step‐formative‐evaluation approach used in this study revealed important strengths, limitations and opportunities for curriculum improvement. Overall, activities, language and recipes used were improved to meet the specific needs of the audience.