EFNEP Expanded Food and Nutrition Education Program Gail M. Hanula, EdS, RD, LD, Coordinator

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EFNEPExpanded Food and Nutrition Education
ProgramGail M. Hanula, EdS, RD, LD, Coordinator

• The University of Georgia
• Cooperative Extension
• Colleges of Agricultural and Environmental
  Sciences and
• Family and Consumer Sciences, cooperating

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FACS Extension

• Land Grant universities, including UGA, have a
  3-fold mission
• Teaching
• Research
• Service/Outreach
• Cooperative Extension
• Federal, State and local partnership.
• Offices in almost every county in Georgia.

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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

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EFNEPTeaching 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.

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24 Georgia Counties

• Appling
• Bibb
• Brooks
• Bulloch
• Chatham
• Clarke
• Clayton
• Colquitt
• Cook
• DeKalb
• Dougherty
• Fulton
• Glynn

• Gwinnett
• Hall
• Johnson
• Liberty
• Lowndes
• Muscogee
• Richmond
• Walton
• Ware
• Washington
• Wayne

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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.

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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.

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2006 EFNEP Highlights

• EFNEP reached 3,726 families
• 2,465 adults graduated
• 89 of graduates improved their diets.

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Prenatal/TAMS

• 222 pregnant women reached.
• Pregnant teens enrolled in our Teenage Mothers
  Program on Nutrition (TAMS).
• The importance of breastfeeding is highlighted.

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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

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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.

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Food Group Improvement

• 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

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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.

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Reducing Chronic Disease

• Dietary fat decreased from 36 to 34
• Dietary fiber increased from 13 to 15 grams/day

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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

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Behavior Surveys

• 92 of clients completed
• pre and post surveys
• Improvements in food resource management,
  nutrition practices, and food safety

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Food Resource Management

• 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

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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

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Nutrition Practices, contd

• 33 reported their children more often ate
  breakfast
• 85 showed improvement in 1 nutrition practices

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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

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Youth

• 5585 youth reached
• 99 reached through groups
• 55 under 6
• 27 9-12 year olds
• 933 (18) participated in regular 4-H programs

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Volunteers

• 605 volunteers for EFNEP in 2006
• Equals 4.8 full time positions!
• 3 were former EFNEP participants

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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