Transcript Slide 1

EFNEP
Expanded Food and Nutrition Education Program
Gail M. Hanula, EdS, RD, LD, Coordinator
The University of Georgia
Cooperative Extension
Colleges of Agricultural and Environmental
Sciences and
Family and Consumer Sciences, cooperating
FACS Extension
• Land Grant universities, including UGA, have a 3fold mission:
 Teaching
 Research
 Service/Outreach
 Cooperative Extension
– Federal, State and local partnership.
– Offices in almost every county in Georgia.
UGA Cooperative Extension
• Funded to provide research based information.
• Agriculture - farm, industry and home
• 4-H – 50 project emphasis areas, including fine
arts, science, health and foods and nutrition
• Family and Consumer Sciences –parenting and
child care, human development, resource
management, housing, food safety, nutrition
EFNEP
“Teaching Healthy Eating on a Budget”
EFNEP is federally funded by
USDA through Extension
(CSREES) to provide foods
and nutrition education to
clients with limited
resources in order to
improve their health.
24 Georgia Counties
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Appling
Bibb
Brooks
Bulloch
Chatham
Clarke
Clayton
Colquitt
Cook
DeKalb
Dougherty
Fulton
Glynn
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Gwinnett
Hall
Johnson
Liberty
Lowndes
Muscogee
Richmond
Walton
Ware
Washington
Wayne
Audiences
• Youth:
 Fun food and nutrition experiences for preschool
and school-age youth in HeadStart, Pre-K programs,
childcare centers, community centers, 4-H clubs
and schools.
• Adults:
 Class series offered to individuals or small groups,
often in cooperation with community agencies such
as DHR Office of Family Independence, GED
programs, Welfare to Work programs, food banks,
shelters, Teenage Mothers Programs and WIC.
EFNEP Adult Program
• Helps low-income families with children:
 Learn how to eat healthier meals and snacks.
 Stretch their food dollars.
 Reduce the risk of food borne illness.
2006 EFNEP Highlights
• EFNEP reached 3,726 families
• 2,465 adults graduated
• 89% of graduates improved
their diets.
Prenatal/TAMS
• 222 pregnant women reached.
• Pregnant teens enrolled in our
Teenage Mothers Program on
Nutrition (TAMS).
• The importance of breastfeeding
is highlighted.
Nutrition Highlights FY 06
• A goal is to help clients
recognize the importance of
each food group and consume
a minimum of 3 servings of
grains and 1 serving from each
of the other food groups (fruit,
vegetables, milk and meat).
• 3-1-1-1-1 Pattern increased
from 17.2% at entry to 29.6%
at exit
• 6-2-3-2-2 Pattern increased
from 1.9% at entry to 4.7% at
exit
Family Meals and Snacks
• Clients eating 3 or more
meals and snacks
increased from 75% to
82%.
53% of clients had children
under the age of 5.
Food Group Improvement
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Breads 5.1 – 5.2
Fruits 1.1 – 1.6
Vegetables 3.0 – 3.4
Dairy .9 – 1.1
Meats 2.2 – 2.3
Others 15.5 – 15.8
Calories do count...
• Adding fruits, vegetables and grains is great, but...
• Calorie levels increased by 166 calories, from
1852 to 1880 (1679 in 2002).
• Pattern could lead to weight gain.
• Focus on substituting fruits, vegetables and grains
for high calorie desserts and snacks.
Reducing Chronic Disease
• Dietary fat decreased
from 36% to 34%
• Dietary fiber increased
from 13 to 15 grams/day
Food Resources
• Amount of money spent
on food decreased
$38/month per family
• 366 families enrolled in
one or more food
assistance programs as a
result of EFNEP
Behavior Surveys
92% of clients completed
pre and post surveys
Improvements in food resource
management, nutrition
practices, and food safety
Food Resource Management
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49% more often planned meals
41% more often compared prices
40% less often ran out of food
45% more often used a list
• Overall, 79% showed improvement in 1+ food
resource mgt. practices
Nutrition Practices
● 42% more often thought
about healthy food
choices when making food
decisions
• 37% more often prepared
meals without added salt
• 58% more often used the
Nutrition Facts label
Nutrition Practices, cont’d
• 33% reported their children more often ate
breakfast
• 85% showed improvement in 1+ nutrition
practices
Food Safety
• 31% or more followed
recommended practices of not
allowing meat & dairy foods to sit
out more than 2 hours
• 53% more often did not thaw
foods at room temperature
• 63% showed improvement in 1+
food safety practices
Youth
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5585 youth reached
99% reached through groups
55% under 6
27% 9-12 year olds
933 (18%) participated in
regular 4-H programs
Volunteers
• 605 volunteers for EFNEP in
2006
• Equals 4.8 full time
positions!
• 3% were former EFNEP
participants
EFNEP Website
www.eatwellga.com
• Publications
• Call your local
Cooperative Extension
Service to find out if
EFNEP is in your area.
• 1-800-ASK-UGA1