What is EFNEP? EFNEP is a federally funded nutrition education program conducted through the Cooperative Extension Service in every state and U.S. territory. This program began in 1969 utilizing trained paraprofessionals to teach limited resource at risk families in their homes or in groups at community sites. Food and nutrition topics are taught in a series which is designed to lead to behavior change of participants.
EFNEP Participants improve quality of life through changed food and nutrition behaviors
Of the 227 adult and pregnant teens who graduated from the program FY 03:
- 84% made a positive change in one or more nutrition practices (ie planned meals, made healthy food choices, children ate breakfast, read nutrition labels)
- 85% made a positive change in one or more food resource management practices (ie planned meals, compared prices, did not run out of food, used grocery lists)
- 52% of graduates made a positive change in one or more food safety practices
"My family is enjoying eating, we are eating more healthy and trying new fruits and vegetables. I'm working on adding more grain to our meals and less sweets. My dinner meals are quick, easy and less stressful" Nutrition Program Participant
Cost-Benefit Analysis
A study conducted by Iowa State University in 2001 determined that the benefit to cost ratio for EFNEP programming is $10.75/$1.00 spent. This was based on health care costs for 10 nutrition related diseases and replicates studies conducted by Virginia Tech and other institutions in recent years.
Expanded Food and Nutrition Education Program Delivering Nutrition Education to Youth
EFNEP youth program, is an innovative way for students to learn about healthy eating and food safety. Using hands on activities, games and fun hand outs, students will learn about the food guide pyramid , food safety, label reading and other topics.
EFNEP youth programs are delivered:
- In School Programs
- After School Programs
- Summer Programs
As a result of participating in EFNEP
- 25% of youth increased knowledge of the essentials of human nutrition;
- 18% of youth increased their ability to select low-cost, nutritious foods;
- 25% of youth improved practices in food preparation and safety.
Make sure you check out the nutrition education database that has been put online. We will be promoting these various avenues soon and will be adding to the curriculums surveyed as graduate students have time: http://www.extension.iastate.edu/nutrition/search.php