Expanded Food and Nutrition Education Program (EFNEP) A Request for - - PowerPoint PPT Presentation

Expanded Food and Nutrition Education Program (EFNEP) A Request for Equity

How the Program Operates

Shewana McSwain Nutrition Programs Coordinator NC A&T State University Lorelei Jones EFNEP Coordinator NC State University

Diverse Audience

White, 52% Black, 44% Other, 4%

RACE

Hispanic, 27% Non- Hispanic, 73%

ETHNICITY

What is EFNEP?

• Federally funded nutrition education

program which began in 1969

What is EFNEP?

• Federally funded

nutrition education program which began in 1969

• Serves low-income

families with children and low-income school-aged youth

What is EFNEP?

• Federally funded nutrition education

program which began in 1969

• Low-income families with children

and low-income school-aged youth

• Paraprofessionals (Peer Educators)

trained and working through Cooperative Extension

EFNEP Priorities

Food Resource Management Food Safety Physical Activity Nutrition Food Security

EFNEP Works

Research

• For every $1 invested in EFNEP,

there is up to a $10 savings in potential health care costs.

• EFNEP is the most successful

federally funded nutrition education program in increasing fruit and vegetable consumption

What Makes EFNEP Unique?

• Peer Educators
• Practical, hands-on learning

https://nifa.usda.gov/efnep-research-and-cost-benefit-studies

Positive Behavior Change in Participant

• Increased consumption:
• Fruit: 55%
• Vegetable: 54%
• Whole Grains: 47%

• Increased consumption:
• Fruit: 55%
• Vegetable: 54%
• Whole Grains: 47%
• Increased Physical Activity: 50%

Positive Behavior Change in Participant

• Increased consumption:
• Fruit: 55%
• Vegetable: 54%
• Whole Grains: 47%
• Increased Physical Activity: 50%
• Improved Food Resource

Management Skills: 90%

Positive Behavior Change in Participant

• Increased consumption:
• Fruit: 55%
• Vegetable: 54%
• Whole Grains: 47%
• Increased Physical Activity: 50%
• Improved Food Resource

Management Skills: 90%

• Improved Food Safety: 76%

Positive Behavior Change in Participant

• Improved dietary intake: 97%
• Fruit: 55%
• Vegetable: 54%
• Whole Grains: 47%
• Increased Physical Activity: 50%
• Improved Food Resource

Management Skills: 90%

• Improved Food Safety: 76%
• Improved Food Security: 58%

Positive Behavior Change in Participant

How EFNEP can Address Heart Disease and Stroke Prevention

• Utilize evidence-based strategies that

result in behavior change

How EFNEP can Address Heart Disease and Stroke Prevention

• Utilize evidence-based strategies that

result in behavior change

• Address risk behaviors
• Sodium
• Saturated fat
• Physical inactivity

EFNEP Success in Reducing Sodium, Solid Fat and Added Sugars

56% 56% 57% 60% 2013 2014 2015 2016

Reduced Sodium Intake

53% 54% 57% 59% 2013 2014 2015 2016

Reduced SoFAs Intake

Current EFNEP Outreach

Buncombe Henderson Halifax Northampton Hertford Gates Edgecombe Onslow Carteret Sampson Johnston Lenoir Clay Greene Jones Wake Duplin Bertie Hyde Pitt Nash Wilson Washington Tyrell Beaufort Pender New Hanover Craven Brunswick Macon Gaston Surry Cabarrus Cleveland Rowan Scot- land Forsyth Guilford Caswell Orange Durham Lee Harnett Cumberland Bladen Columbus Tran- sylvania Swain Watauga Wayne Pamlico Dare Ashe Alamance Vance Warren Robeson Cherokee Graham Madison McDowell Rutherford Polk Alleghany Wilkes Caldwell Burke Alex- ander Catawba Lincoln Stokes Rockingham Yadkin Iredell Davie Randolph Chatham Granville Franklin Person Stanly Union Anson Hoke

EFNEP Counties

How EFNEP Funds are Leveraged

County, 17% Grant, 4% Other, 2% Federal, 77%

Total Budget

Federal, 58% County, 36% Grant, 6%

Paraprofessional Salaries and Benefits (70%

• f Total Budget)

Why Equity is needed

How funds requested would be used

70% 10% 20% Paraprofessionals Professionals Education and Teaching Materials

EFNEP Success Story

For more about EFNEP and to see the full video visit: https://www.ncfamilieseatingbetter.org/EFNEP/partners-about.php

EFNEP Success Story