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2007-2008 Better Living for Texans Objectives

Goal 1: By participating in BLT/FSNE, participants will improve dietary quality and engage more often in physical activity.

• Objective 1: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates will be able to select foods that are low in sodium, low in trans fats, or appropriate in calories utilizing the Nutrition Facts panel.
  
  
• Objective 2: By participating in Texas Cooperative Extension's Walk Across Texas program, 25% of BLT/FSNE participants will report an increase in physical activity by the end of the program year.
  
  

Goal 2: By participating in FSNE, clients will adopt one or more food resource management skills such as meal planning,
comparison shopping, or shopping from a list.

• Objective 1: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates will indicate that they more often shop with a grocery list.
  
  
• Objective 2: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates will indicate that they more utilize unit prices when they shop for food.
  
  
• Objective 3: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates will indicate that they more often plan meals a head of time from entry to exit.

Goal 3: By participating in FSNE, clients will improve in one or more food safety practice such as proper handwashing, proper storage and thawing of food.

• Objective 1: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates from entry to exit, will identify at least one food safety behavior they have adopted as a result of participating in the program
  
  
• Objective 2: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates from entry to exit, graduates will indicate intent to less often let food thaw at room temperature
  
  
• Objective 3: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates from entry to exit, will indicate intent to wash their hands before preparing food
  
  
• Objective 4: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates from entry to exit, will indicate intent to wash raw fruits and vegetables prior to eating or preparing.

Goal 4: By participating in FSNE, clients will indicate a reduction in out-of-pocket food expenses.

• Objective 1: Using either a pre/post evaluation or retrospective post evaluation instrument, 25% of BLT/FSNE graduates will report a decrease of out-of-pocket food expenses by at least 15%.