Evaluation of WNEP Educational Programs at WIC Clinics—
WNEP Statewide Evaluation Project for FY06
September 2005
Situation
Common characteristics of WNEP educational programming at WIC:
 8% of WNEP educational contacts during FY05 were at WIC. Thirty-three of our 40 WNEP county
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projects stated that they plan to offer educational programming at WIC sites during FY06.
Learn-while-you-wait educational displays are most often the educational method used—80% of
educational contacts used this method. 15% of educational contacts were through one-time groups.
WNEP nutrition educator interacts with individual WIC participants using the display as a teaching
tool; teaching contact time per learner ranges from 5 to 15 minutes; a related, reinforcing handout or
fact sheet is usually given to the learner during the lesson
Learners are primarily women with infants or young children, or pregnant women; occasionally
fathers and grandparents.
WIC staff vary greatly in their willingness/ability to work collaboratively with WNEP or to actively
encourage learners to participate in WNEP education at the clinic
Assumptions about WNEP educational programming at WIC:
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Learners are seen at the same location over time for repeated educational contacts (ie when WIC
client returns for draft pick-up and recertification) and WNEP nutrition educators usually get to know
the learners over time
A well designed interactive educational display along with an enthusiastic skilled educator can lead to
learning by the participant (a gain in knowledge and/or a change in attitude)
The teaching environment is often not conducive to effective education (many distractions,
noisy/crowded, conflicting demands on learner’s attention)
WNEP nutrition educators can play a key role in reinforcing educational messages that the WIC
nutritionist has communicated to the client
WIC staff are aware of, and form opinions about the effectiveness of, the WNEP educational
programming that occurs at their clinic sites; and WIC staff vary in how much they value the work of
WNEP educators and the relationship between WNEP and WIC
Selection of the Topics and Development of Tools
Impact Evaluation tools have been developed for selected teaching topics. Three of the Topics were
selected based on the teaching tips and strategies accompanying the new MyPyramid food guidance
system. These 3 topics were selected because of the evidence that many Americans diets are most in need
of improvement in these areas: whole grain, vegetables and fruit consumption. In addition, since a
significant amount of teaching at WIC focuses on helping participants learn to use the foods they receive
from WIC, this was also included as a topic of interest for this Project.
Tools and methods were developed to assess both the short-term (“Did the participants learn something?”
and medium-term (“Are the participants doing something differently?”) outcomes.
 Short-term outcomes will be assessed by orally asking the participants one or two short, quick
questions at the end of the brief lesson.
 Medium-term outcomes will be assessed by asking the staff at WIC to complete a brief
questionnaire about what they have observed or noticed as a result of WNEP instruction.
Human Subjects Protection—Informed Consent to Participate
The end of session evaluation questions that are designed for this evaluation project are intended to be
asked of all willing adults who participated in the lesson being evaluated.
Before asking the end of session evaluation questions, say the following to the learners:
“I am going to ask you a question that will help us see what you have learned today. You do
not have to answer the question if you don’t want to. All of your answers will be private.”
Do not record individual learner’s names on evaluation forms or questions. Do not share individual
answers or comments made by the learners with other teachers or staff.
Choosing an Evaluation Tool for use with Learners at WIC
Topic #1: Make half your grains whole
If . . . . .
The lesson included information about Reading food labels to
find whole grains (based on content such as MyPyramid tips at:
http://mypyramid.gov/pyramid/grains_tips.html)
Then . . . .
Use Whole Grains question #1 Before and After the lesson
If . . . . .
The lesson included information about Why eating whole
grain is important (based on content such as MyPyramid
tips at: http://mypyramid.gov/pyramid/grains_why.html)
Then . . . . .
Use Whole Grains question #2 after teaching the lesson
If . . . . .
The lesson included information about Tips for using whole grains in
meals and snacks (based on content such as MyPyramid tips at:
http://mypyramid.gov/pyramid/grains_tips.html)
Then . . . . .
Use Whole Grains question #3 after teaching the lesson
Topic #2: Vary your veggies
If . . . . .
The lesson included information about Why eating a variety of
vegetables is important (based on content such as MyPyramid tips
at: http://mypyramid.gov/pyramid/vegetables_why.html)
Then . . . . .
Use Vegetables question #1 after teaching the lesson
If . . . . .
The lesson included information about How many vegetables
should we eat each day? (based on content such as MyPyramid tips
at: http://mypyramid.gov/pyramid/vegetables.html and
http://mypyramid.gov/pyramid/vegetables_amount.aspx
and http://mypyramid.gov/pyramid/vegetables_counts.html)
Then . . . . .
Use Vegetables question #2 after teaching the lesson
If . . . . .
The lesson included information about Tips for using vegetables in
meals and snacks (based on content such as MyPyramid tips at:
http://mypyramid.gov/pyramid/vegetables_tips.html)
Then . . . . .
Use Vegetables question #2 after teaching the lesson
Topic #3: Focus on fruit
If . . . . .
The lesson included information about Why eating a fruit
is important (based on content such as MyPyramid tips at:
http://mypyramid.gov/pyramid/fruits_why.html)
Then . . . . .
Use Fruit question #1 after teaching the lesson
If . . . . .
The lesson included information about How many fruits
should we eat each day? (based on content such as MyPyramid
tips at: http://mypyramid.gov/pyramid/fruits.html and
http://mypyramid.gov/pyramid/fruits_amount.aspx and
http://mypyramid.gov/pyramid/fruits_counts.html)
Then . . . . .
Use Fruit question #2 after teaching the lesson
If . . . . .
The lesson included information about Tips for using fruit
in meals and snacks (based on content such as MyPyramid
tips at: http://mypyramid.gov/pyramid/fruits_tips.html)
Then . . . . .
Use Fruit question #2 after teaching the lesson
Topic #4: Using WIC foods
If . . . . .
The lesson is about Using WIC foods in meals and snacks
Then . . . . .
Use the Use of WIC Foods question after teaching the lesson
Evaluation Questions for Use with Learners at WIC
Whole Grains #1
Which of these foods are Whole Grains?
Wheat Thins Crackers
Graham Crackers
Ingredients: ENRICHED
FLOUR, SOYBEAN OIL,
DEFATTED WHEAT GERM,
SUGAR, CORNSTARCH,
HIGH FRUCTOSE CORN
SYRUP, SALT, CORN
SYRUP, LEAVENING,
VEGETABLE COLORS,
MALTED BARLEY FLOUR
Corn Chex Cereal
Ingredients: ENRICHED FLOUR,
SUGAR, SOYBEAN OIL,
GRAHAM FLOUR, HONEY, HIGH
FRUCTOSE CORN SYRUP,
LEAVENING, SALT, ARTIFICIAL
FLAVOR, MALTED BARLEY
FLOUR
Triscuit Crackers
Ingredients: MILLED YELLOW
CORN, SUGAR, SALT, MALT
SYRUP, SODIUM
BICARBONATE, VITAMINS &
MINERALS
Toasted O’s Cereal
Ingredients: WHOLE
WHEAT, PARTIALLY
HYDROGENATED
SOYBEAN OIL, SALT,
GUAR GUM
Ingredients: WHOLE GRAIN OAT
FLOUR, WHEAT STARCH,
SUGAR, OAT FIBER, SALT, OAT
EXTRACT, CALCIUM
CARBONATE, CARAMEL COLOR,
VITAMINS & MINERALS
--------------------------------------------------------------------------------------------------------------------Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Whole Grains #1
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Whole Grains #1
Number
answering 2
correctly*
Before the Lesson: Which of these foods
are Whole Grains?
After the Lesson: Which of these foods
are Whole Grains?
* Correct answers: Triscuit Crackers and Toasted O’s Cereal
Comments from Participants:
Number
answering 1
correctly
Number
answering 0
correctly
Total
Number of
learners
Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Whole Grains #2
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Number able to
give a correct
or acceptable
answer*
Whole Grains #2
Number unable
to give a correct
or acceptable
answer
Total Number
of learners
What do you think is one good reason why you
(and your family) need Whole Grains each day?
* Correct or acceptable answers should be based on information at MyPyramid.gov and include: reduced
risk of coronary heart disease; reduced constipation and/or helps keep bowels regular; provides nutrients
needed for health and maintenance of body
Comments from Participants:
-----------------------------------------------------------------------------------------------------------Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Whole Grains #3
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Whole Grains #3
After what you have learned today, are you more likely
to try to eat Whole Grains?
Comments from Participants:
Number
saying
“YES”
Number
saying
“NO”
Number
saying
“unsure”
Total
Number of
learners
Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Vegetables #1
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Number able to
give a correct
or acceptable
answer*
Vegetables #1
Number unable
to give a correct
or acceptable
answer
Total Number
of learners
What do you think is one good reason why you
(and your family) need to eat a variety of
vegetables each day?
* Correct or acceptable answers should be based on information at MyPyramid.gov include: reduced risk
for strokes and other cardiovascular diseases; reduced risk for type 2 diabetes; reduced risk for certain
cancers; healthy bones and kidneys.
Comments from Participants:
-----------------------------------------------------------------------------------------------------------Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Vegetables #2
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Vegetables #2
After what you have learned today, are you going to try
to eat more vegetables each day?
Comments from Participants:
Number
saying
“YES”
Number
saying
“NO”
Number
saying
“unsure”
Total
Number of
learners
Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Fruit #1
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Number able to
give a correct
or acceptable
answer*
Fruit #1
Number unable
to give a correct
or acceptable
answer
Total Number
of learners
What do you think is one good reason why you
(and your family) need to eat a variety of fruit each
day?
* Correct or acceptable answers should be based on information at MyPyramid.gov include: reduced risk
for strokes and other cardiovascular diseases; reduced risk for type 2 diabetes; reduced risk for certain
cancers; healthy bones and kidneys.
Comments from Participants:
-----------------------------------------------------------------------------------------------------------Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Fruit #2
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Fruit #2
After what you have learned today, are you going to try
to eat more fruit each day?
Comments from Participants:
Number
saying
“YES”
Number
saying
“NO”
Number
saying
“unsure”
Total
Number of
learners
Agreement number ________
Teaching event number ________
Learner Question for Education at WIC—FY06
Use of WIC Foods
County/Project __________________________
Date(s) of Educational Event:
Nutrition Educator _________________________
_______________________________________________
Location of Event: ____________________________________________
Use of WIC Foods
Have you learned something today that will make it
easier to use WIC foods in your family’s meals and
snacks?
Comments from Participants:
Number
saying
“YES”
Number
saying
“NO”
Number
saying
“unsure”
Total
Number of
learners
County/Project ________________
Agency number__________
Agreement number __________
Date _________________
Evaluation tool for use with WIC staff
I have noticed or heard comments indicating that . . . . . .
As a result of lessons that WNEP has
provided for WIC participants at WIC
clinics . . . . . .
Strongly
Agree
Agree
Disagree
Strongly
Disagree
Don’t
Know
WIC participants are eating more Whole
Grains
WIC participants are eating more
Vegetables overall
WIC participants are eating a greater
variety of different kinds of Vegetables
WIC participants are eating more Fruit
overall
WIC participants are eating a greater
variety of different kinds of Fruit
WIC participants are using their WIC
foods more in family meals and snacks
WIC participants are using recipes for
WIC foods that were provided as part of
the WNEP lessons
Use the space below to provide us with any specific comments or observations related to what
WIC participants have learned from WNEP lessons:
Thank you for your answers and comments.