We empowered mothers to become agents of change. In partnership with the Universidad de Monterrey and Mexican Food Bank Network (BAMX), we supported their development, incorporating concepts of nutritional education and child development, to improve health in their families.


    In Eating as a Family we developed the capacities that mothers and caregivers needed to boost the development of their loved ones. We promoted changes in eating habits with workshops where we taught them to prepare nutritious and practical recipes with the products they receive in food banks of different states. This way, each mom can offer her children and familiy healthy dishes to improve their nutritional status.

    We complemented nutrition education with practices such as preparation and consumption of food in company of the people they love. In our model, we integrated information about the importance of cooking food at home, the impact of its nutrients on health and the influence of family eating habits on the behaviors of its members.


    Eating as a Family is a model of nutritional education where we incorporated psychoeducational and constructivist theories to promote a balanced diet that improves the health and well-being of the population. We focused the methodology on people, their lifestyle, motivations and social context, with an approach based on action.

    One of the components of the project is the training of workshop instructors, who have a manual in which we integrate scientific information and public context to bring knowledge to the community, facilitating the adoption of new practices.


    We held 24 semiweekly Eating as a Family workshops for one year to promote nutrition education, an essential component for achieving food security and improving health.

    In the workshops, we used local customs, culinary traditions and socio-economic aspects as a vehicle to facilitate learning. Moms learned to base their diet primarily on local vegetables and to take full advantage of the nutrients.

    Specialists from UDEM trained the staff of the food banks for the implementation and evaluation of the project. We determined the impact by anthropometric assessments, glucose and hemoglobin levels, inventories of practices and eating behavior, as well as psychosocial risk questionnaires with mothers and their children.