ACES Impact Stories | 2019

Family Development and Health of New Mexicans

Retiree Impact On New Mexico's Economy

New Mexico’s economic development stakeholders continuously investigate opportunities to strengthen the state’s economy and improve the lives of New Mexicans. One economic development strategy that has received attention recently is that of attracting retirees to the state. One way some development organizations are increasing the attractiveness of a geographic location for retirees is through the creation of Certified Retirement Communities. Research conducted by faculty in NMSU’s Extension Economics Department provides insights and guidelines relative to the development and management of Certified Retirement Communities. If successful, retirement communities can significantly increase retiree attraction, resulting in increased fiscal and economic benefits to the state.

Jay Lillywhite - AEAB

Childhood Obesity

Childhood obesity remains a critical public health issue given that it can lead to significant health issues such as diabetes and other cardiovascular issues. In the literature, some studies examine diverse populations including Latino populations who have increased rates for obesity and other health issues. Yet, these studies concentrate on obtaining quantitative data from adults. New Mexico State researchers have chosen to examine this issue using qualitative interviews and have also chosen to examine the issue from children. The purpose of this is to better understand the perspectives of children while taking into account cultural aspects and design an appropriate intervention.

Merranda Marin - FCS

ICAN Chef Program

The ICAN Chef program provides Commodity Food Supplemental Program (CFSP) recipients throughout New Mexico with nutrition education materials that include a recipe, nutrition information, and healthy living tips. The purpose of these materials is to assist recipients in using the foods in their boxes and to help them lead healthier lives. Nutrition researchers are partnering with Cooperative Extension to evaluate the appropriateness of materials used in the program and the impact of the program on dietary and health behaviors and use of food box items among low-income older adults in New Mexico so that materials can be included in the USDA’s SNAP-Ed toolkit.

Stephanie Rugas - FCS

Traditional Mexican Meals Prepared In Southern New Mexico Are A Good Source Of Vitamin A

A study conducted at NMSU investigates the availability of vitamin A in traditional Mexican dishes. Vitamin A is a group of fat-soluble nutrients known as retinoids that are important for eye and skin health. Two forms exist – preformed (retinol) and carotenoids (beta-carotene, lutein, and zeaxanthin). The carotenoids are found in red, yellow, and orange fruits and vegetables such as squash, peppers, and chile – all common ingredients in traditionally prepared Mexican dishes. Analysis of red chile enchiladas, calabacitas, and red chile posole found beta-carotene and zeaxanthin in all three dishes. Red chile enchiladas were the best source of total carotenoids and contained 20% of the recommended intake for beta-carotene. Lutein was predominantly found in calabacitas. Recipes that follow traditional ways of preparing Mexican food should be utilized to optimize vitamin A intake and reduce the risk of conditions associated with deficiency.

Brigit O'Donnell - FCS

Vegetable Production Program

Many areas in NM are classified as food deserts where fresh produce is not readily available. There is an increasing interest by consumers in locally grown produce because of the perceived freshness, nutritional content, reduced shipping inputs, and increase in local availability. To address the need for increased vegetable production, NMSU provided training on basic production to clientele groups throughout the state. The training increased knowledge and enthusiasm by program participants with an average of 69% reporting that they learned a great deal about producing vegetables, and 88% reporting that the training inspired them to grow more vegetables.

Stephanie Walker - EPS