Curricula used in Louisiana for EFNEP outreach:
Let’s Eat for the Health of It
Let's Eat for the Health of It was developed in Louisiana with approved recipes and activities for children 3-5th grade and adults. Participants are to learn/identify the importance of establishing healthful nutritional practices, incorporating physical activity into their daily lives, incorporating food buying skills to better manage food resources, and following recommended food safety recommendations.
Let’s Eat for the Health of it (adult curriculum) includes12 lesson plans with supporting materials and fact/activity sheets for adults. Concepts mirror current USDA Dietary Recommendations for Americans.
Introduction: Let’s Eat for the Health of It:
1. Make Half your Plate Fruits and Vegetables
2. Switch to Skim or 1% Milk
3. Make at Least Half your Grains Whole
4. Vary your Protein Food Choices, Cut Back on Foods High in Solid Fats, Added Sugars, and Salt
5. Food Safety
6. Food Dollar Management
7. Fats, Sugars and Sodium
8. Physical Activity
9. Pregnancy the Healthy Way
11. Feeding Infants & Toddlers
12. Family Mealtime
Let’s Eat for the Health of It (youth curriculum) provides complete lesson plan and educational materials along with supplies to accompany each lesson.
Show Me Nutrition
Show Me Nutrition is a nutrition curriculum for youth in grades from pre-kindergarten through eighth grade. It is comprehensive nutrition curriculum that teaches youths from preschool through junior high how to have a healthy lifestyle. The curriculum focuses on healthy eating and an active lifestyle.
CATCH Nutrition Curriculum - a classroom and after-school health education curriculum.
Faithful Families Eating Smart and Moving More
This program promotes healthy eating and physical activity in communities of faith.
EFNEP utilizes the C.H.E.F. (Creating Healthy, Enjoyable Foods) Camp and Kids in the Kitchen curricula to teach cooking skills to children. C.H.E.F. Camps are implemented in community settings during the summer and holiday breaks with students.
Teen Cuisine is designed to teach youth from grades 6 to 12 important life skills to promote optimal health - both in the present and in the future. The curriculum addresses key concepts about nutrition, food preparation and cooking, food safety, and physical activity using approaches and strategies that enhance learning and behavior change among teens. The program was developed, delivered, and evaluated by Virginia Cooperative Extension through strong partnerships between the Virginia Family Nutrition Program, 4-H, and the Family and Consumer Sciences programming areas.