REDMOND, Ore. — Shortly after starting the Zoom call and making introductions, Katie Ahern paused to express appreciation for the small group attending the first session of Eat for Life, a virtual class that helps adults create healthy meals on a budget.
“Thank you for being brave,” said Ahern, a nutrition educator with the Oregon State University Extension Service in Deschutes County.
“Research has shown that when you plan your meals, you tend to make healthier choices."
The class was the result of months of planning by Extension nutrition educators and registered dietitians at Mosaic Medical, a nonprofit community health center serving Deschutes, Crook and Jefferson counties.
Weekly Eat for Life classes began in March 2021. Ahern taught the English-language sessions, while Diana Cardenas, a nutrition educator in Linn County, taught the Spanish-language sessions. All participants lived in Central Oregon.
Throughout the COVID-19 pandemic, educators with the Extension Family and Community Health Program in OSU's College of Health worked to stay connected with people who previously attended in-person classes, workshops and events.
“We were really worried about adults, especially older adults, feeling isolated,” Ahern said. “It’s always been a concern, but it’s been heightened during the pandemic.”
Meal planning for healthier choices
During the first class, Ahern explained that the goal was to plan a meal based on grocery store sale items and create a shopping list. She used infographics and photos to demonstrate what a healthy meal looks like.
“Do you mean Taco Bell doesn’t count?” one attendee asked jokingly.
“Nope, not today,” Ahern replied.
She emphasized that meal planning can save time and money while promoting healthier choices.
“Research has shown that when you plan your meals, you tend to make healthier choices,” she said.
At the end of the session, participants shared their meal plans and shopping lists.
“I’m going to roast a whole chicken and use some to make chicken tacos,” one participant said. “I’ll buy black beans, onions and cheese. I could add bell pepper for another vegetable. I’ll buy the low-carb tortillas. I always have salsa in my fridge. I’ll make a salad out of lettuce, cucumbers, tomatoes, and radishes. For fruit, I’ll eat oranges.”
“That’s a good meal,” Ahern said.
Building a program
For years, Oregon SNAP-Ed, a nutrition education program of OSU Extension, and Mosaic Medical offered Nutrition Kitchen, an in-person class for Mosaic patients focused on increasing fruit and vegetable consumption through hands-on cooking.
The development of Eat for Life began with a SNAP-Ed workgroup, which reviewed PowerPoint slides, scripts, games and fillable handouts. The group recommended Extension Food Hero recipes and videos for each lesson.
To refine the delivery, six dietetic interns from OSU and Oregon Health & Science University created and presented Zoom-based lessons. Each session included slides, engagement activities and handouts, followed by live feedback from SNAP-Ed educators. Suggestions were incorporated into the curriculum after each presentation.
A grant from the Central Oregon Health Council funded the virtual Eat for Life program and provided participants with fruit and vegetable coupons.
