Maintaining healthy choices may be difficult for limited-resource individuals and families. Many times, limited-resource families live in areas with inadequate access to health care and healthy food options. Because of unhealthy eating habits and reduced access to physical activity, limited-resource families run higher risks for diabetes, heart disease, stroke, hypertension, and other diseases.

Since 1969, the Expanded Food and Nutrition Education Program has educated limited-resource families and youth in Louisiana, teaching them to develop skills to make healthy changes that will lead to improved diets and nutritional well-being. Through EFNEP’s “hands-on” approach, participants learn to make behavioral changes and improve the nutritional quality of meals for their families.

EFNEP

• Focuses on food-related practices to help participants achieve personal and family wellness.
• Is taught by peer educators who live in the communities they serve.
• Delivers research-based teaching through a series of interactive direct-education lessons.
• Partners with community agencies to improve food and physical activity environments.
• Is dedicated to reaching diverse, limited-resource populations.

2024 EFNEP Sites:

• Adult Rehabilitation Centers
• 5 Community Center
• Extension Office
• 9 schools
• Youth Educational Site
• Shelter
• 2 Head Start Centers

Calcasieu Parish EFNEP Reach:

• 386 residents in EFNEP educational series
• 116 adults enrolled in nutrition education series
• 1008 youth enrolled in nutrition education series
• 1510 total family participants
• 5% of EFNEP adult participants reported income at or below 185% of poverty level

2024 Calcasieu Parish EFNEP Results:

Adult Outreach:

• 78% improved food resource management practices
• 87% improved diet quality
• 67% improved physical activity behaviors
• 68% improved food safety practices
• 46% improved food security

Youth Outreach:

• 90% improved ability to choose foods according to the dietary guidelines
• 68% improved physical activity practices
• 55% improved food safety practices
• 51% Improved ability to prepare simple, nutritious affordable food