An adult Nutrition Education Program group with 7 senior participants was held at Flaget Apartments in Jefferson County. During the discussion portion of the Food Safety Lesson, all of the clients shared they did not pay attention to thawing frozen food correctly, and none of the participants used meat thermometers. Throughout the discussion period, it was made clear proper thawing methods and meat thermometer demonstrations should be the main focus for this particular group.

                Lessons were presented by the Supplemental Nutrition Assistance Program Educator (SNAP-Ed) with the Jefferson County Cooperative Extension Service using the “Healthy Choices for Every Body” curriculum, which focused around seven core lessons. The participants were able to practice and prepare recipes in class, which would then translate into their own kitchen. One recipe used was the enchilada rice, which introduced the proper way to tell when meat was finished cooking, which in this case, was when the juice of the beef ran clear. Each of the participants were also able to apply information learned in class to real-life applications, such as comparing food prices (brand names versus non-brand names) to choose cheaper groceries at the store.

                After the seven core lessons were completed, 86% of the participants thawed frozen food at room temperature less often, and 100% of the participants used a meat thermometer more often. One of the participants felt she gained so much valuable information from the lectures and the food demonstrations, she recommended a friend to come to the program!