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Pregnancy is an opportune time to initiate diabetes prevention strategies for minority and underserved women, using culturally tailored interventions delivered by community health workers. A community-partnered randomized controlled trial (RCT) with pregnant Latino women resulted in significantly improved vegetable, fiber, added sugar, and total fat consumption compared to a minimal intervention group. However, studying RCT intervention effects alone does not explain the mechanisms by which the intervention was successful or help identify which participants may have benefitted most. Purpose. To improve the development and targeting of future community health worker interventions for high-risk pregnant women, we examined baseline characteristics (moderators) and potential mechanisms (mediators) associated with these dietary changes. Method. Secondary analysis of data for 220 Latina RCT participants was conducted. A linear regression with effects for intervention group, moderator, and interaction between intervention group and moderator was used to test each hypothesized moderator of dietary changes. Sobel–Goodman mediation test was used to assess mediating effects on dietary outcomes. Results. Results varied by dietary outcome. Improvements in vegetable consumption were greatest for women who reported high spousal support at baseline. Women younger than age 30 were more likely to reduce added sugar consumption than older women. Participants who reported higher baseline perceived control were more likely to reduce fat consumption. No examined mediators were significantly associated with intervention effects. Conclusion. Future interventions with pregnant Latinas may benefit from tailoring dietary goals to consider age, level of spousal support, and perceived control to eat healthy.

Explore strategies for community health organizations to create smoke-free worksites and other venues. A subject-matter expert will provide an overview of the gaps that still exist in smoke-free protections, including which populations are still exposed to secondhand smoke. Awardee presenters will share their successes and challenges in implementing smoke-free protections, including gaining buy-in from community leaders, addressing loopholes in protections, increasing adherence to worksite protections, working with youth, and developing a comprehensive approach to healthy worksites.

This webinar will explore strategies for community health organizations to create smoke-free worksites and other venues. A subject-matter expert will provide an overview of the gaps that still exist in smoke-free protections, including which populations are still exposed to secondhand smoke. Awardee presenters will share their successes and challenges in implementing smoke-free protections, including gaining buy-in from community leaders, addressing loopholes in protections, increasing adherence to worksite protections, working with youth, and developing a comprehensive approach to healthy worksites.

CDCs Morbidity and Mortality Weekly Report on School Health Policies and Practices Study findings show improvement in school meal practices. Findings show the number of schools using practices to offer a variety of fruits and vegetables and reduce sodium in meals has increased significantly between the years 2000 to 2014. These changes are important because most U.S. youth don’t meet national recommendations for a healthy diet, consuming insufficient fruits, vegetables, and whole grains. Students consume as much as half of their daily calories at school, often through the federal school meal programs.

Those working within Cooperative Extension organizations and community development professionals are often asked to engage in the development of local food councils.

This free online course is open to all and will provide information and a basic set of skills to equip professionals with the tools they need to feel more confident leading or assisting with this work.

There are 15 modules in the course, which take about 1-2 hours per module to complete. Each module contains videos, readings and online tools. There is a certificate of completion awarded for participants that complete all modules and quizzes. Earning a certificate is optional. There is no deadline for completion and the videos/course materials can be accessed at any time – including during your food council meetings. The course was designed for professionals with less than three years of experience working with food councils at the local level.

Course Topics

Topics covered in this course include:

• What are food councils?
• Extension’s role with local food councils
• Community food system basics
• Facilitation and leadership
• Learn more about the breadth of roles that Extension and community development professionals can have in food council work
• Conducting a community food assessment
• Organizing and developing a food council
• Funding for food councils
• Evaluating your local food council work
• Public policy and land use planning related to local food systems
• Organizational structures for food councils
• Creating sustainable food councils, regional and/or statewide food council networks

This free online course was supported by the North Central Regional Center for Rural Development. Course facilitators are Jodee Ellett, Local Foods Coordinator with Purdue University and Kendra Wills, Community Food Systems Educator with Michigan State University Extension.