EFNEP - Annual Report

Heli J. Roy  |  3/15/2005 1:25:12 AM

Description of the Program:

The mission of the Expanded Food and Nutrition Education Program (EFNEP)  is to empower limited resource families and youth to improve their health, to have a better quality of life through improved diets, and to make a better selection when buying foods by managing their food budgets and related resources.

In 2008, the Expanded Food and Nutrition Program served 1,573 low-income families in 10 parishes: Bossier, Caddo, DeSoto, East Baton Rouge, East Carroll, Jefferson, Madison, Richland and Orleans. Paraprofessionals trained in nutrition conducted a total of 12,461 lessons on various topics of nutrition such as: MyPyramid, Dietary Guidelines, Fruits and Vegetables, Dairy, Heart Health, Thrifty Shopping and Protein Selections.

A curriculum of 12 lessons was taught in small groups to enrolled participants and their children. To graduate from the program, participants completed a minimum of 10 of the 12 lessons. Eighty-eight percent of the enrollees completed the program.

The Expanded Food and Nutrition Education Program sought input from stakeholders at face-to-face meetings and in advisory committees of various local organizations and agencies, local government and business officials, schools, churches and community agencies.

The problems identified by the stakeholders were addressed. Stakeholders requested information and programs relative to Recommended Dietary Guidelines; reduced fat, sugar and salt; foods for young children; nutrition related to health issues such as diabetes, high blood pressure, high cholesterol and other health-related problems; food safety; weight reduction; how to make healthier meal selections and select healthier snacks for children; the importance of exercise and physical activity in daily routine; how to make healthy lifestyle changes to prevent chronic diseases and obesity.

Nutritional displays were set up at health fairs along with with nutritional publications relative to Recommended Dietary Guidelines and reduced fat, sugar and salt. Food safety displays and educational literature on the safe handling of food were set up at various agencies.

Health fairs were used to recruit potential clientele and organizations and to disseminate information about the EFNEP program. Extension literature was distributed and food demonstrations were conducted parishwide.

  • At entry, 57 percent of clients consumed no fruit and only 9.9 percent consumed the recommended number of 2 or more servings of fruit a day! However, at exit, 62.7 percent consumed 1 or more fruits daily with 29.1 percent consuming 2 or more servings of fruit per day.
  • Upon program initiation, 14 percent of clients consumed no vegetables and only 19 percent consumed the recommended 3 or more servings per day. By program completion, 26.9 percent were consuming the recommended daily intake of 3 or more vegetables servings per day with 93 percent of all clients consuming at least 1 vegetable per day.
  • Positive changes in dairy intake were made by 44. 8 percent of participants. Two or more servings of milk were consumed by only 26.4 percent at program entry, increasing to 35.2 percent by program exit.
  • Meat consumption of 5 or more equivalents increased from 58.8 percent to 70.5 percent.
  • The consumption of breads and cereals (6-11 servings) increased from 51.9 percent to 63 percent from program entry to exit.
  • Upon entering EFNEP, 2.2 percent of clients consumed at least one serving of each of the food groups. At exit, 5.8 percent of clients consumed one or more servings of each of the food groups.
  • Clients reported increasing physical activity from program initiation to year end. At entry, only 21.3 percent reported 30 to 60 minutes of physical activity, but at the program end, 40 percent reported being physically active 30 to 60 minutes a day.

Impact:

At Program Exit:

    • 54 percent more often planned meals in advance.
    • 54 percent made healthy food choices when deciding what to feed their family.
    • 43 percent more often prepared food without adding salt.
    • 70 percent more often read labels.
    • 40 percent reported their children ate breakfast more often.
    • 54 percent planned meals ahead of time more.
    • 54 percent more often compare prices before shopping for food.
    • 44 percent improved in being out of food at the end of the month.
    • 61percent improved in using a grocery list.
    • 48 percent learned about not letting food sit out.
    • 52 percent improved in thawing food correctly.
    • 51 percent were reading labels to learn about salt content.
    • 39 percent removed the skin from chicken before cooking.
    • 35 percent improved in reducing soft drink intake.
    • 48 percent learned to make low-fat food choices.
    • 40 percent learned to choose lower-fat milk.
    • 29 percent improved in choosing a variety of fruits.
    • 40 percent learned to choose whole-wheat bread.
    • 26 percent chose to include vegetables in their meals every day.


There were 7,254 youth enrolled in EFNEP during FY07-08. Majority were grades 3-5.

As a result of participating in EFNEP:

    • 32% of 963 youth from 37 groups now eat a variety of foods.
    • 56% of 4,195 youth from 51 groups increased knowledge of the essentials of human nutrition.
    • 25% of 842 youth from 32 groups increased their ability to select low-cost, nutritious foods.
    • 25% of 842 youth from 32 groups improved practices in food preparation and safety.

Scope:

In FY 2008, EFNEP created 43 positions in the state and reached more than 8,000 people.

Multi-state impact:

EFNEP coordinator and technology support associate participated in monthly conference calls with southern region EFNEP coordinators from Texas, Arkansas, Mississippi, Alabama, Florida, South Carolina, North Carolina, Oklahoma, Kentucky, Georgia, Tennessee, Virginia and Puerto Rico. Attended regional and national EFNEP coordinators meetings -- planning the program, sharing educational materials, presenting curricula and evaluating impact of the program. The Texas Agricultural Service and other Southern region Extension participated in EATSMART curriculum, a certification program for the EFNEP paraprofessionals. Approximately $261,079 was spent in multi-state efforts.

Multi-function effort:

State agencies that work closely with the EFNEP program are the Governor’s Office of Elderly Affairs, the Department of Education, the Department of Public Health, the Department of Health and Hospitals, the U.S. Department of Agriculture and the Association of Independent Grocers. These agencies work closely with EFNEP to enhance our programs and improve out community impact. The LSU School of Human Ecology has collaborated with EFNEP to develop evaluation protocols, a nutrition research teaching nutrition lab and preceptor supervision for dietetic interns. Contributions from research counterparts included assistance in determining program needs through focus groups, meetings, development of nutrition education materials, agent training and presentations for clientele. It is estimated that 30% of FTE allocations to this program is attributable to multi-function work.

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