Making WIC Work for Multicultural Communities - Food Research ...

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Veggin’ Out Since 1998, chefs from Johnson and Wales University (JWU) have worked with the Rhode Island Department of Health and the Rhode Island Department of Environmental Management to put on bilingual cooking demonstrations at ten WIC Farmers’ Market Nutrition Program (FMNP) sites throughout Rhode Island in July and August. During each two-hour cooking demonstration, JWU chefs showcase four creative yet simple recipes, all made with fresh vegetables from the markets. A translator, provided by WIC, ensures that the sessions are conducted in both English and Spanish and accessible to both the English-speaking and Spanish-speaking communities in Rhode Island. Project Description Nutritionist from both JWU and WIC are always present to highlight the nutritional content of each recipe and answer any nutrition questions from the audience. Nutrition education is fully integrated into the demonstrations and seeks to promote participant involvement. The nutritionists cover the benefits of local produce, including freshness and supporting local farmers. “We look for interactive ways to add nutrition education into our cooking demonstrations. We may ask people “Why are beans good for you?” or ask kids to volunteer to help. -Linda Kane Project Evaluation At the end of each farmers’ market season, JWU and WIC meet to discuss any problems and brainstorm solutions for the following year. In addition, WIC follows up with program participants for feedback. Some of the challenges include strict Health Department standards regarding the proper handling of food in an outdoor venue. Yet another challenge arises when participants want to follow-up with chefs about the cooking demonstrations, but only one translator is on-hand. One solution would be having multiple translators or bilingual chefs. All audience members receive a Veggin’ Out Cook Book, printed in English and Spanish. The Cook Book includes 20 simple recipes, all made with fresh fruits and vegetables, as well as nutrition information for each recipe. In addition, WIC and JWU raffle off gift bags filled with kitchen utensils, two $5 farmers’ market gift certificates, storybooks entitled “Vegetable Friends,” and a Veggin’ Out T-shirt. The Feinstein Community Service Center at JWU and the Rhode Island WIC program have graciously offered to provide assistance to those interested in replicating this project in their state. Veggin’ Out cook books are available free of charge upon request. Language can be a barrier. But we strive to make people feel comfortable enough to ask questions, regardless of what language they speak.” -Linda Kane Resources JWU and WIC meet every April to discuss the Veggin’ Out budget. WIC pays for the printing and translation of the cook books, the gift bags, and the translator. These services are funded through WIC Farmers’ Market Nutrition Program (FMNP) money (if available) or the nutrition education budget. Chefs from JWU use money from the University’s United Way DownCity fund to buy vegetables from the farmers ($30 per market; $500 for the entire season). Other necessities, such as cooking staples and utensils, are also included in that budget. JWU suggests that those interested in replicating the project in their state could ask farmers to donate produce at first; however, they recommend eventually establishing a permanent food budget. Making WIC Work for Multicultural Communities: Best Practices in Outreach and Nutrition Education 37
Languages Used English and Spanish Populations Served White, Latino, Black/African American, Asian/Pacific Islander, Portuguese, and Cape Verdean WIC Participation by Race/Ethnicity White: 44.1% Latino: 37.2% Black/African American: 14.4% Asian/Pacific Islander: 3.8% American Indian/Alaskan Native: .4% Website www.health.ri.gov/family/wic/veggin.php Contact Information Linda Kane Community Service Chef Feinstein Community Service Center Johnson and Wales University 8 Abbott Park Place Providence, RI 02903 (T) 401-598-1323 (F) 401-598-1277 Linda.kane@jwu.edu Ann Barone WIC Client Services Manager WIC Program Rhode Island Department of Health 3 Capitol Hill Room 302 Providence, RI 02908 (T) 401-222-4623 (F) 401-222-6548 Ann.barone@health.ri.gov Making WIC Work for Multicultural Communities: Best Practices in Outreach and Nutrition Education 38
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Page 6 and 7: Introduction This guide highlights
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Page 12 and 13: Families Growing Healthy with WIC (
Page 14 and 15: The California State Agency careful
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Page 24 and 25: Washington WIC The Washington State
Page 26 and 27: source for callers. The on-line WIC
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Page 38 and 39: Texas WIC In an effort to make nutr
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