north carolina cooperative extension service title

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North Carolina Cooperative Extension Service

Title Promotion Submission - 20XX

XXXXXXXX, EFNEP Program Assistant – XXXXXX County

Program Responsibility

Plan, implement and evaluate nutrition education to limited resource XXXXXXXX County

families with children and youth to improve their overall health.

Recruit train and evaluate volunteers on a continuous basis to grow the program.

Recruit youth and adults on a continuous basis through collaboration efforts XXXXXXXX

County schools and other local agencies.

I currently work with adult participants (XX%) and youth (XX%) XX hours per week.

A. Cooperative Extension Program Impacts and Accomplishments

Ai. Major program objectives, opportunities or problems

In the XXXX State Health Report for XXXXXXXX County chronic disease such as heart

disease, cancer, stroke and diabetes have become the leading causes of death and disability.

Three behaviors contributed to these statistics; poor nutrition and lack of physical activity.

Housing and food insecurity were additional factors that influenced health behavior and health

status. It was estimated that XXXX% of households were food insecure in a 20XX report, and

those rates have risen. In XXXXXXXX County XXXX% of students participate in the Free

& Reduced Meal program. Addressing these needs and behaviors were critical to positive

health outcomes. The Expanded Food and Nutrition Education Program was identified by

XXXXXXXX County Commissioners as a proactive approach to help needy families. I

have been employed with the North Carolina Cooperative Extension Service, XXXXXXXX

Center’s Expanded Food and Nutrition Education Program (EFNEP) since 20XX. I have been

responsible for planning, implementing and evaluating nutrition education using only approved

curriculum to limited resource families and youth. EFNEP’s mission is to help families with

smart shopping, choosing healthy foods, and increase physical activity. Through a series of

sessions families learn skills to create a healthier lifestyle which reduces their families risk for

developing chronic diseases due to poor nutrition and lack of physical activity. Research has

shown that better health is associated with reduced health care cost, less absenteeism from work,

and less dependence on emergency food assistance. As a result of marketing and planning in

the county, I am in partnership with XXXXXXXX County Board of Education,

XXXXXXXXXXXXXX (a non-profit program where families grow their own food),

XXXXXXXXXXXXXX (a program that offers multiple assistance to low income families),

XXXXXXXXX Department, XXXXXXXXXXXXXXXXX, Head Start, XXXXXXXX

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County Interagency Council, XXXXXXXX County Health Alliance, XXXXXXXX

XXXXXXX Endowment, XXXXXXXX Partnership for Children and XXXXXXXX.

Improved Nutrition Behaviors:

0

20

40

60

80

100

120

140

Nutritiion ResourceManagement

Food Safety Physical Activity Diet

123128

94

64

134

Evaluation Results - Improved BehaviorsXXX Adult Participants Surveyed

0200400600800

1000120014001600

1540 1540

11861294

1417

631

Evaluation Results - Improved BehaviorsXXXXX Youth Participants Surveyed

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Building Healthy Families:

Objectives F-1: North Carolinians, including limited resource individuals’ families will

improve the quality of their lives through eating healthy, being active, handling food

safely, managing resources for food security, and practicing health-promoting behaviors.

Expanded Food and Nutrition Education (EFNEP) will provide limited resource families

with children the knowledge and skills to achieve nutritionally sound diets.

4-H Expanded and Nutrition Education Program; 4-H EFNEP provided youth, age 5-19,

a practical, hands on approach to nutrition education and food preparation. The idea of

“Learning by Doing” encourages positive dietary changes, increased physical activity and

improved food safety habits resulting in better health and enhanced self-esteem.

Aii. How was the need for the program identified or determined? Did you work with the agent

and Advisory Leadership System (ALS) and/or specialized committee?

XXXXXXXX County is a rural mountainous community located in the most northwestern part

of North Carolina XXX miles from the nearest metropolitan area. The XXXXXXXXXXXXXX

commission has categorized XXXXXXXX County as having an “at risk” economy and has

been identified as “distressed” characterized by high poverty and low incomes

(XXXXXXXXXXXX, County Economic Status 20XX). Identified economic contributors

include: traditional industries are in rapid decline, high poverty, unemployment and poor health

(ranks 41 in overall health ranking in the state, Appalachian District Health Department XXXX).

Extension County Advisory Council leadership assisted with county wide environmental scan,

identifying health and wellness of families as the second greatest priority need in

XXXXXXXX County. Participant’s sited the growing obesity rate for youth and adults, lack

of skills needed to purchase and prepare healthy meals and snacks, chronic health issues,

and rising health care cost to support health and wellness as a priority issue for

XXXXXXXX County citizens with the county of XXXXXXXX agreeing to fund a portion of

the program. The EFNEP program was initiated to motivate limited-resource families to

develop healthier lifestyles, reduce obesity rates especially in youth and improve their

quality of life.

Aiii. What were the major strategies or program delivery methods you used (i.e. – meetings,

seminars and newsletters)? Include any innovative, creative, program accomplishments.

(publication, brochures, press articles)

XXXX EFNEP Program Assistant collaborated with XXXXXXXX County Migrant

Education Coordinator to translate a letter, already being sent home in English, to

Spanish for Spanish speaking parents, sharing nutritional facts learned during EFNEP

classes. EFNEP throughout the state utilized these letters because there were no EFNEP

materials in Spanish at the time.

Created a power point for “Reading a Recipe” and shared with other counties.

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Developed a food tracker for food and physical activity recall to use for middle school

programming.

XX families participated in EFNEP classes through collaborative efforts with the Family

Literacy Program, Learning English as a Second Language.

XX families participated in EFNEP classes through collaborative efforts with the Head

Start Program.

EFNEP classes were conducted for the Garden Project with XX families who grew their

first gardens. EFNEP showed them how to prepare recipes using the vegetables they

harvested. The collaboration continued as participants received freezer and canning

equipment with hand on instructions for food preservation provided by the Family and

Consumer Sciences Extension Agent.

XX impoverished families participated in EFNEP classes through collaborative efforts

with XXXXXXXXXXXXXX.

Counties XXXXXXXXXXXXXX; EFNEP reached XX families through the school

system as part of a disease health prevention service.

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Collaboration with a food pantry and XXXXXXXX teaching XX families to shop

smarter on a budget. As a result XXXXXXXX provided teaching space, food for

demonstrations, tours and provided gas and food cards for participants enabling them to

buy food to take home and practice what they learned in class.

PICTURE

XXXXXXXX XXXXXXXX – Sharing Center EFNEP programming reaching X

families.

EFNEP classes were conducted for XXXXXXXX XXXXXXXXXX reaching X families.

Endowment supplied food for XXXXXXXX XXXXXXX program – teaching XXX

youth to prepare nutritious snacks through the EFNEP program.

XXXXXXXX XXXXXXXX Project at XXXXXXXX County Middle School taught XX

parents and their teenage children to choose and prepare nutritious snacks and meals

while on a budget. Family and Consumer Sciences Grant was awarded to support buying

additional teaching materials including skill builders and food for families to take home;

one family won a WII Fit.

All XXXXXXXX County 2nd, 4th, 6th grade school groups, 3rd grade in

XX elementary schools, 5th in X elementary school and a special

education class at the high school participated in EFNEP. A total of

XXXX students have enrolled in EFNEP since XXXX. Six lessons for

each child results in XXXX contact hours.

An innovative program that was instrumental in getting youth to try new fruits and

vegetables in XXXX was a collaboration with XXXXXXXX County EFNEP and

XXXXXXXX County Board of Education. Each of the XX elementary schools received

fresh XXXXXXXX XXXXXXXgrants to encourage children to enjoy a variety of fresh

fruits and vegetables. The schools nutrition program manager and cafeteria staff

members worked with EFNEP to supply fresh fruit or vegetable snacks during the six

lessons taught in the classroom. The program was an excellent way to include the

importance of eating a variety of fruits and vegetables in their diets. A classroom teacher said

to me “I know students are listening in class because every day you are here, the salad bar

gets wiped out and there is no salad left.”

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In XXXXX, I have worked with the 4-H Agent and Ag Agent in the 4-H Summer Day

Camp to provide nutrition education for XXXXXXXXXXXXXXXXX contacts. Youth

learned to milk “Bessy” the cow, make cheese, ice cream, and learned the importance of

calcium in their diet and the origin of their food. As a result during the youth program 65%

of students not drinking milk with their lunch made milk their lunch beverage choice.

PICTURE

Special marketing strategies used to promote the EFNEP program are newspaper

publications, radio spots, newsletters, letters and emails to teachers and participation at

local health fairs and county events. I published and distributed EFNEP brochures in

public buildings, library, etc.

Aiv. What audiences were served? Describe the audience and how it was identified. Did you

expand your audience or reach a new audience for you program and if so how? Provide

evidence of diversity and balanced programming efforts.

In the past XX years XXX limited resource families with children have been reached, XX

of those Hispanic, through the EFNEP Families Eating Smart and Moving More

Program. Hispanic families have expressed how beneficial EFNEP has been to help

their family learn how to shop, what to shop for and how to prepare the food available

to them in a new country. They have also shared recipes from their country and learned

new ways to preserve their cooking traditions and incorporate nontraditional healthier foods

in their diets. EFNEP enrolls limited resource families with children in the home under the

age of 19 regardless of race, color, creed, national origin, religion, sex, age, veteran status or

disability. Several families were referred through XXXXXXXX XXXXXXXX (supplying

food, clothes, heat, emergency supplies, XXXXXXXX County Partnership for Children,

XXXXXXXXX Commission, HeadStart, Family Literacy, Department of Social

Services and other agencies around XXXXXXXX County. Additionally, the Board of

Education requested that EFNEP be part of the Counties XXXXXXXXXXXXXX.

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To help youth improve practices in food selection, food safety, and enjoy being physically

active 4-H EFNEP was offered to students beginning April XXXX. Since its origin nearly

XXXX youth have been reached at least 8 different grade levels. Every child in

XXXXXXXX County elementary schools are qualified to enroll in EFNEP. The only

criteria essential for enrollment is to attend a school which has a student body that is at least

50% eligible for free or reduced lunch regardless of race, color, creed, national origin,

religion, sex, age or disability. Also through summer programs the same students were

enrolled using a different curriculum. Curriculum used during this time has changed from

Eating Smart and Moving More with Professor Popcorn to Show Me Nutrition, and Kids in

the Kitchen.

Av. What Marketing efforts were used to show the value of your program to others?

Newspaper articles were written by County Extension Director to introduce EFNEP.

EFNEP Breakfast was held for health professionals, school principals, teachers, and

social workers introducing EFNEP to community. 2nd grade was recruited that day

beginning the first EFNEP program in XXXXXXXX County Schools. Since then I have

taught classes in all XXXXXXXX County schools including Kindergarten, 2nd, 3rd, 4th,

5th, 6th, 7th, and 9th grades.

Presented video of EFNEP programs at commissioners meetings.

Marketing program on XXXX radio providing nutritional tips for families and how

enroll in EFNEP classes (at least 6 times per year – estimated audience XXXXXXXXX).

Newspaper articles written for local newspaper providing nutritional tips, recipes and

enrollment opportunities (3-4 articles per year - estimated readership of XXXXXX).

Attended Interagency Meetings, a group of professional comprised of

agencies/businesses from across the County, sharing programmatic information/updates

and opportunities to be distributed to clientele.

Member of XXXXXXXX County Health Alliance, a team of community leaders,

educators, hospital and health clinic professionals, working on getting XXXXXXXX

County healthy through a variety of programs, EFNEP being one of them

2 brochures were created by me and delivered to outreach centers around the county.

PICTURE

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Impact reports shared with teachers and principles

Worked with School Nutritionist to prepare a fun snack or main dish to one grade level at

two schools, allowing students another opportunity to see how healthy foods are easy to

prepare and delicious. .

XXXXXXXXXX is a county wide outreach program. They have assisted EFNEP by

recruiting limited resource families in isolated locations throughout the County.

XXXXXXXX County Community Collaborative helps the community reach out to

families in need. I continue to go attend collaborative meetings to locate areas/families

where EFNEP might be needed.

Avi. Describe any internal/external collaborations, networking and partnerships involved. What

role did your FCS and 4-H Agents’ play?

Worked with school nutritionist and

nominated the XXXXXXXX County Board

of Education for the “Golden Star Award”

in XXXX. This award was received at a

Board of Education Meeting with a write up

in the “XXXXXXXXXX”.

Programs to help youth learn origins of

their food and the value of consuming

locally grown foods and incorporating into

daily diet were offered in the 4-H

XXXXXXXX XXXXXXX Program.

Collaboration with EFNEP Program

Assistant, 4-H XXXXXXXX XXXXXXX

Camp Director and Extension Livestock

Agent was formed and as a result the

program received a “Team Award” in

XXXX.

Nominated EFNEP, XXXXXXXX County XXXXXXXX XXXXXXX Endowment,

XXXXXXXX County Board of Education, XXXXXXXX XXXXXXXX, and

XXXXXXXX County Center Staff for a Team Award for programmatic efforts teaching

youth how to use cooking equipment, prepare nutritional foods at a lower cost, and food

preparation safety. Participants were supplied with a bag of groceries and cooking

equipment to be used at home.

Assisted County Extension Director with XXXXXXXX program for three years.

I collaborate with XXXXXXXX County Pregnancy Care Center to offer adult

programming to expecting families.

I have collaborated with the XXXXXXXX XXXXXXXX and XXXXXXXX

XXXXXXXX to provide programming to adults and assisted with food resources.

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I have collaborated with XXXXXXXX Ministries and helped families in the Garden

Project to learn ways to prepare foods they have grown.

Attended “Cluster Meetings” in area counties with County Extension Director,

Cooperative Extension staff, and county managers and commissioners.

I collaborate with XXXXXXXX County Head Start to offer programming with parents.

I collaborate with XXXXXXXX County Partnership for Children.

I have worked with special needs youth at the XXXXXXXX County High School to

deliver programming.

I have assisted the County Extension Director and 4-H Extension Agent with Extension

Advisory Council and 4-H Advisory Council meetings.

I collaborate with all XXXXXXXX County Elementary Schools to offer “Show Me

Nutrition” curriculum to appropriate grade levels.

I collaborate with XXXXXXXX XXXXXXXX College to offer life skill development

programming to English as a Second Language and General Education Development

students.

I collaborated with XXXXXXXXXXXXXX Relief Program to offer EFNEP program to

adult audiences.

EFNEP offered family programming to XXXXXXXX XXXXXXXX Clinic

(XXXXXXXX County Middle School medical facility) participants and their families

who were at-risk of chronic illness.

EFNEP offered programming to XXXXXXXX XXXXXXXX (community pantry)

participants to improve quality of life.

Avii. What Funding was utilized? List any grants and other resources secured.

EFNEP is a federally funded program from the United Sates Department of Agriculture

administered through the North Carolina State University and the North Carolina Extension

Service. There is county funding for materials and supplies needed for programming. Travel is

provided through EFNEP funds.

$XXXXX was donated to XXXXXXXX County EFNEP from the XXXXXXXXXXXX

for paper and food supplies.

XXXXXXXXXXXXXX donated $XXXXX for food supplies.

Received grant from XXXXXX for $XXXXXX to purchase skill builders materials for

adult programming such as knives, refrigerator thermometers, cutting boards, grocery

cooler bags, and ice packs. The money was used to buy gas cards to help relieve the

financial burden of getting to class, food supplies for youth and adult programming.

Each family received ingredients to take home so they could prepare recipes they learned

in class.

Received a $XXXXXX grant from “XXXXXXXXXXXX” to purchase food supplies

and provide extensive cooking lessons for 4-H XXXXXXXX XXXXXXX program

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participants. XXX youth received shelf stable foods and a cooking kit with the supplies

needed to take home to prepare what they learned in class. Money was also utilized in the

XXXXXXXX XXXXXXXX Communities Project - a middle school program for

students with a BMI of XXX and their parents. Evening meals were prepared with all

family members present and additional food was purchased for families to take home

along with incentives to encourage class attendance. Special skill builders were

purchased and given to families: electric skillets, digital meat thermometers, kitchen

supplies and the grand prize…a WII Fit.

Received $XXXX grant from XXXXXXXXX. Each family enrolled in EFNEP received

extra skill builders needed to easily prepare quick, healthy meals for their families at

home. During class time complete meals were prepared to help show how to plan, shop

and prepare simple healthy meals at home.

Received $XXXXXXX, XXXXXXXXXXX Grant a Family and Consumer Sciences

grant, to purchase food safety equipment for adult participants. XX participants received

food thermometers, refrigerator thermometers, sharp knives, separate cutting boards,

sanitizing bottles, cold pack car bags and education to help insure their families will stay

safe from food borne illness.

XXXXXXXX County Schools received a XXXXXXXXX Grant and shared with

EFNEP $XXXXX in food and paper supplies for snacks during EFNEP programming in

schools over a three year period. Each student was encouraged to taste the fruit or

vegetable prepared in a variety of ways to promote a healthy variety in the diet.

Received an additional $XXXXX youth grant from XXXXXXXX County Board of

Education to help purchase healthy snacks during EFNEP programming in

XXXXXXXX County Schools.

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Aviii. Describe changes in behavior and report program impacts. What knowledge and

technology was transferred? What changes occurred in participants because of educational

efforts?

Special Program Impact Results:

05

101520253035404550

35

4448

32

23

34 32

24

XXXXXXXX XXXXXXX Endowment Grant Final Report

XX Youth Participants Surveyed Number Improving Behaviors

Healthy Families/Healthy Communities Project

Evaluation Results - Improved BehaviorsXX Youth Participants Surveyed

Increased Consumption ofFruits & Vegetables

Reading Food Labels to MakeHealthier Choices

Consume Fewer SugarSweetened Beverages

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Overall Program Results:

Program Year

# of Participants

Surveyed

Behavior Percentage of Improved Behavior

XXXX

XX Adults Showed Improvement In Their Diet 100%

XX Adults Improved Resource Management Practices 94%

XX Adults Improved Nutrition Practices 94%

XX Adults Improved Food Safety Practices 67%

XX Adults Increased Physical Activity (30 Minutes Daily) 38%

XXXX

XX Adults Showed Improvement In Their Diet 96%





XX Youth Showed Improvement In At Least One Core

Area

74%

XXXX XX Adults Showed Improvement In Their Diet 100%





XX Youth Reading Food Labels To Make Healthier

Choices

92%

XXX Youth Increased Knowledge of Human Nutrition 84%

XXX Youth Increased The Variety of Food In Their Diet 77%

XXX Youth Improved Food Preparation and Safety Practices 41%


XX Adults Increased XXXXXXXX

XXXXXXXConsumption 74%

XX Adults Increased Consumption of Calcium Rich Foods 61%

XXX Youth Showed Improvement In At Least One Nutrition

Practice 100%

XXX Youth Showed Improvement In Food Safety Practice 50%

XXX Youth Improvement In Ability To Choose Foods

According To The Federal Dietary

Recommendations

57%

XXX Youth Showed Increased Physical Daily Activity 30%


XX Adults Increased XXXXXXXX

XXXXXXXConsumption

88%

XX Adults Food Safety Practices 75%

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XX Adults Amount of Daily Physical Activity 50%

XXX Youth Improved In At Least One or More Core

Areas

100%


XX Adults Improved In One Or More Food Safety

Practices

69%

XX Adults Showed Improvement In One Or More Food

Resource Management Practice

88%

XX Adults Increased Amount of Daily Physical

Activity (30 Minutes Daily)

56%

XXX Youth Showed Improvement In Knowledge of

Human Nutrition

86%

XXX Youth Improvement in Safe Food Handling

Practices

79%

XXX Youth Increased Level Of Physical Activity 43%

Aix. List success story data to show programmatic impact over the past XX years.

Outcomes and Impacts from EFNEP in XXXXXXXX County

The XXXX Dietary guideline for Americans has indicated that most adults and youth are not

eating enough fruits and vegetables per day as well as not enough dairy products and consume

too many soft drinks and sugary snacks leading to a rising obesity. County agents recognized the

need to educate adults and youth in nutrition resulting in XXXXXXXX County EFNEP and 4-H

EFNEP programs. Working together through integrated programming and sharing research-

based nutrition education EFNEP can instill the confidence necessary for XXXXXXXX County

limited resource families and youth to make wise nutritional and physical fitness choices and

develop higher self-esteem

EFNEP in XXXXXXXX County continues to see significant successes. In the past XX years

XXX adult participants have enrolled in EFNEP classes. Through pre and post evaluations 97%

showed improvement in their diet, (i.e. increased their consumption of fruits, vegetables and

calcium-rich foods); 94% showed improvement in their resource management practices (i.e. plan

meals, compare prices, use grocery lists, not run out of food, track expenses); 92% showed

improvement in nutrition practices (i.e. how to choose low-cost nutritious foods that meets the

nutritional needs of their families, prepare foods without added salt, read the nutrition facts

label); 61% improved food safety practices, (i.e. let food sit out, thaw frozen meat outside the

refrigerator, wash hands); 54% increased the amount of physical activity they get by at least 30

minutes per day.

XXXX youth participants have enrolled in multiple grade levels, continuing from the 2nd grade

to the 6th grade. 100% showed improvement in one or more common core areas, 85% showed

increased knowledge of human nutrition, 77% improved in their nutritious meal and snack

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choices, (i.e. drink less sugary drinks, choose fruit and vegetables at lunch and for snacks); 56%

showed improvement in food safety, (i.e. wash hands more often, put cold foods back in the

refrigerator); and 47% reported increasing the amount of physical activity they get each day.

EFNEP Lessons Translate to Real Life Situations

Changing behavior can be very challenging for anyone because diet and lifestyle is greatly

influenced by a person’s culture, physical environment, and social networks; these challenges are

often compounded for limited resource families because of constrained budgets. The Expanded

Food and Nutrition Education Program (EFNEP) helps address the challenges limited resource

families face when introducing healthy changes through nutrition education, cooking classes,

exercise strategies, and shopping on a limited budget. This program improves the lives of each

one of these families through the positive changes they have made to reducing their risk of

obesity related illnesses and supporting healthy lifestyles.

One reason why EFNEP participants are successful at changing lifestyle habits is because

EFNEP uses real life situations to reinforce the skills learned in class. This is because people are

more likely to adopt a new practice when they are able to translate class lessons to their own

environment. Through collaborative efforts with the North Carolina Cooperative Extension

Service, XXXXXXXX Center’s EFNEP and the XXXXXXX XXXXXXXX, a “XXXXXXXX

XXXXXXXX Tour” was given for EFNEP participants in XXXXXXXX as a part of a series of

classes where participants learned how to feed their families healthier foods on a limited budget.

Participants used the tour to practice using the skills they learned in class, such as comparing

nutrition labels and practicing unit pricing on many different healthy foods. All the participants

practiced finding foods low in fat, sodium, and high in nutrition. Using the $XX gift card

XXXXXXXX gave each person, participants were challenged to shop for nutritious foods from

each food group to take home and prepare for their families. Each participant purchased a whole

grain product, vegetable, fruit, low fat dairy item and a lean protein using skills gained in

EFNEP. Everyone shucked fresh corn for the first time! As a result of the tour, participants said

they had become more confident in their ability to shop for healthier foods, and the experience

connected the lessons learned in class to their real life shopping needs. Each participant

expressed greater confidence in their ability to feed their families healthy foods on limited

incomes.

XXXXXXXXXX Encourages Healthy Food Choices

In XXXXXXXX County, the number of overweight and obese children has steadily grown in

recent years. This problem has serious consequences; schools and other agencies have seen the

negative health implications associated with excessive weight in children and value prevention

programs that promote healthy lifestyles. XXXXXXXX County’s ongoing input from advisory

leadership places significant value on programs centered on the health and wellness of families.

Through collaborative efforts with the Expanded Food and Nutrition Education Program

(EFNEP), 4-H XXXXXXXX XXXXXXX, and the livestock agent at the North Carolina

Cooperative Extension Service, XXXXXXXX Center, XX youth gained knowledge and

developed life skills. They achieved this through an integrated and holistic approach and learned

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the connection between agriculture and their food supply and the value of consuming locally

grown foods in a week long “XXXXXX” program.

In the “XXXXXXX” program, youth learned how to plant vegetable seeds, how to harvest the

vegetables and then how to cook a healthy meal with the vegetables they grew. 100% of

participants prepared and tasted new foods; 90% added fruit and vegetables to daily snacks;

100% took home food/supplies/equipment (from a grant from XXXXXXXX County’s

“XXXXXXXXXXXXXXX”); 100% increased daily physical activity; 100% improved decision

making skills e.g. reading labels, and making healthier food choices at home and when eating

away from home). Through this team effort, youth experienced the connection between

agriculture and food production and gained the necessary skills and supplies to choose and

prepare healthier meals and snacks.

Food Safety Learned through EFNEP Paid Forward

Approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country

each year can be traced to foodborne pathogens. According to the Federal Food Safety

Department, foods that are not stored and refrigerated within two hours of being prepared could

already be contaminated with food borne illness bacteria. Foodborne illnesses can be reduced by

following safe food handling and cooking procedures.

During a recent Expanded Food and Nutrition Education Program (EFNEP) series, participants

learned about the importance of handling, preparing, cooking and storing foods safely at home.

Through hands-on application, the participants learned the importance of storing and cooking

foods to the correct temperature; the importance of clean, sanitary handling practices such as

frequent hand washing and the need to keep foods separate to avoid cross-contamination.

Funding from a local grant allowed participants to receive tools, such as cutting boards, a knife,

insulated storage bags, and cold packs, to help them prepare more meals safely at home and to

transport foods from site of purchase safely to their home. During one of the classes, the program

assistant demonstrated cutting an onion as an example while explaining how cross contamination

can happen from food to food, hands to food or surface to food. She also demonstrated how to

avoid personal injury by using proper cutting techniques. For many, this was the first time they

learned how to do so.

Following this class, the EFNEP program assistant challenged the participants to pass the food

safety information forward and teach at least two people the skills they learned during the lesson.

The participants were pleased to share that some showed their families and some even shared

their knowledge at local community events. The program assistant has calculated that based on

the feedback from this group of participants, over XXX additional people have learned the same

skills covered during the class as a result of the challenge. By passing it forward, these

participants used the new knowledge and skills they learned through EFNEP to not only keep

their own food safe to eat, but to help others keep food safe for their families as well.

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Two Years Later, EFNEP Youth Still Choosing Healthier Drinks

Sugar-sweetened beverages are the largest source of added sugars in the diet of U.S. youth.

Approximately 67 percent of North Carolina children and youth ages 1-17 consume one or more

sugar sweetened beverages on a typical day. Consuming these beverages increases the intake of

calories—a factor linked to overweight and obesity among youth.

In XXXX, the 4-H Expanded Food and Nutrition Education Program (EFNEP) program assistant

in XXXXXXXX County first taught a participant when he was in second grade at a local

elementary school. At the time, he shared he was “hooked on soft drinks” and that they were his

preferred drink at home. As part of the series of 4-H EFNEP lessons, he and other students in his

class learned about the importance of making healthy choices, including choosing low-fat milk

and water. The students learned how to incorporate healthy drink choices so that they can get

adequate amounts of important nutrients like calcium and vitamin D.

Two years have passed since this participant completed the series of EFNEP classes. The

participant is now a fourth grader. This year, the mother of this young boy contacted the EFNEP

program assistant. She wanted to share with the program assistant the difference EFNEP has

made in this young boy’s diet. She shared that following EFNEP, her son began choosing water

over sugary beverages for his meals at home. She stated not only did this begin after he took

your classes in second grade, but he continues to make these good choices today. This simple

change resulted in lasting behavior change that reduces this child’s risk of overweight and

obesity. The mother credits EFNEP with helping her son make this change.

Families save $XX in Food Costs for One Month

In XXXX, 30.4% of children in XXXXXXXX County were living in food insecure homes. This,

along with soaring grocery prices, prompted the XXXXXXXX County Expanded Food and

Nutrition Education Program (EFNEP) to emphasize food resource management tips when

delivering nutrition education classes. During a recent series of lessons, EFNEP enrolled families

participating in a gardening project with a charitable organization, XXXXXXXXXXXXXX.

XXXXXXXXXXXXXX is an organization that aims to eliminate food insecurity by helping

families learn how to grow their own food. Through EFNEP, participants learned ways to stretch

their food budget and consistently provide nutritious meals for their families. They learned to

new skills that helped them to incorporate and prepare delicious recipes using the produce they

grew from their gardens. In addition, they participated in a grocery store tour where they

practiced using a shopping list, did price comparisons using newly learned math skills, and

practiced reading the Nutrition Facts Label to help them choose nutritious lower-cost foods.

By using the skills learned in class and using the produce they grew, each family reported saving

at least $50 that month at the grocery store. Participants are now more confident in their ability to

save money at the grocery store while purchasing better quality more nutritious foods for their

families. EFNEP helps address the challenges limited resource families face when introducing

healthy changes through nutrition education, cooking classes, exercise strategies, and shopping

on a limited budget.

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Fourth Grader Teaches Parent How to Read Food Label

Reading the Nutrition Facts Label correctly to compare ingredients and nutrients in similar

products is a great tool when trying to make smarter food and beverage choices. The Nutrition

Facts Label is an easy tool for making quick, informed food choices that contribute to a healthy

diet. Through XXXXXXXX County’s Expanded Food and Nutrition Education Program

(EFNEP) in partnership with XXXXXXXX County Schools, fourth graders learned to read the

Nutrition Facts Label and practiced their skills by reading labels on foods and beverages they

consumed. The children discovered there is “hidden” sugar, fat, and sodium in foods that can

contribute to the onset of chronic disease.

Following the lesson, a 4th-grade student shared with the 4-H EFNEP Program Assistant that his

father had been reading food labels because the father was concerned about the amount of added

sugar his family was consuming, but his father had never looked at the serving size when

comparing foods. This misunderstanding led the father to believe his favorite soda had half the

amount of sugar than another brand. After the 4-H EFNEP lesson, the student taught his dad how

to read the Nutrition Facts Label to determine calories consumed per the amount consumed. The

father learned from his son that he was not reading the label correctly for the amount of soda he

was drinking. Because of the nutrition information learned in EFNEP, the student and his family

are now reading labels correctly and keeping track of calories consumed.

Additionally, to reduce their consumption of added sugars, they are also now choosing healthier

beverages, like water and low-fat and fat-free milk. Learning how to read nutrition labels helped

this family learn how to make healthier beverage choices. As a result, this family has taken steps

to reduce their risk for developing chronic diseases due to poor nutrition.

Healthy Breakfast Is Important for School Success

Over the years, research has provided growing support for the value of eating breakfast.

Evidence shared in a compilation of studies has revealed that children who eat breakfast

consume more energy in the form of calories and tend to have superior nutrient profiles

compared to their breakfast-skipping peers. They are also more likely to stay focused and make

better grades in the classroom. These and other convincing results have prompted the Journal of

the American Medical Association to advocate that children should eat a healthful breakfast

every day. Their breakfast should consist of a variety of foods that include fruits and dairy

products, and be especially high in fiber and whole grains.

Doing its part to ensure XXXXXXXX County children are learning the importance of eating

breakfast, North Carolina Cooperative Extension’s Expanded Food and Nutrition Education

Program (EFNEP) partners with county schools to deliver a series of six healthy eating lessons

as part of their school enrichment programming. One of the six lessons taught focuses on the

benefits of eating a healthy breakfast.

During a recent lesson, fourth grade students participated in a hands-on activity that helped them

become more aware of the nutritional benefits of eating a healthy breakfast. Using the Nutrition

Facts panel from a variety of breakfast cereals, the children looked specifically for whole grain

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cereals with at least 3 grams of fiber, 6 grams (or less) of sugar, and enough iron to equal 10-

25% of their daily recommendation.

When surveyed after the activity, 100% of the XXX fourth graders participating stated they

could now competently select healthier breakfast cereals. To challenge their claim, EFNEP asked

the students to read cereal labels found in their pantries at home and determine if their family’s

choices had all the necessary elements to be considered healthy. Upon their return, 75% of

students reported that the cereal their families were eating at home met the recommended

nutrient requirements. The other 25% admitted their families needed to make some

improvements.

One student shared that although he had several cereal choices at home, none met the nutrient

requirements! Upon discovering this, he encouraged his family to return to the grocery store to

find cereals that were more nutrient dense. He proudly reported his family had followed his

suggestion and now they were eating more healthy cereals for breakfast! When asked what his

family did with the cereals previously found in the pantry, he replied that so as not to waste them

they had decided to include them in small snacks planned throughout the day. However, his

family had agreed, once those less healthy cereals were eaten only nutritious cereals would be

offered at breakfast and snack time. Other children also experienced success. As documented in

their one-week food diaries, 90% of the children reported eating breakfasts that included a

variety of healthy foods. XXXXXXXX County schools were pleased. Because of EFNEP, the

children were getting the energy and vital nutrients needed to start an academically productive

day.

Improved Nutrition Skills Results in Healthy Baby

An expectant mother’s nutritional environment can have lasting consequences on her baby’s

health. Consuming a poor prenatal diet may result in delivering an at-risk baby—one with a birth

weight of 5.5 pounds or less. Being born with a low birth weight may lead to health

complications during infancy and also be associated with an increased risk of chronic health

conditions later in life. While most mothers want to eat a healthy prenatal diet, many do not

know what foods will meet their increased nutritional needs, and if they do, they don’t know how

to properly cook them to ensure their nutrients are retained.

In XXXXXXXX County, where 1 in 12 babies are born at-risk, the Expanded Food and

Nutrition Education Program (EFNEP) and the Pregnancy Care Center have partnered to offer

classes that help prenatal mothers and fathers become more informed and competent when

preparing nutritious meals at home. Participating families are introduced to basic nutrition

concepts, meal planning hints, shopping tips, and simple food preparation skills. To ensure they

purchase the most nutritious foods on the monies allotted within their food budget, EFNEP

teaches them how to read the nutrition facts label and compare prices of like products. In

addition, through hands-on food preparation activities, the families practice making easy yet

healthy dishes they can duplicate at home after class.

During a recent EFNEP series, it became evident that one couple’s implementation of the

information gleaned was making a significant difference in their lives. With an age span of

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approximately 20 years, the couple was starting a new life together. Their decision to participate

in EFNEP had been based on wanting to provide the best nutritionally for their unborn baby.

They quickly realized that the concepts EFNEP taught were more than just nutrition basics; they

were a way of life. As new parents, they were determined their baby would benefit from the

EFNEP.

They started incorporating at least one important concept from each lesson into their daily lives.

When praised for their accomplishments, the couple responded by stating that prior to

participating in EFNEP they hadn’t believed healthy foods could be purchased on their nominal

food budget. But now, as confident grocery shoppers and meal planners, they were saving money

and preparing well-balanced meals at home. Because of this, they knew their baby would be born

healthy... and it was! Before the series ended, they delivered a healthy birth-weight baby. Their

efforts had reduced the chances of their baby having health complications due to a low birth

weight at a young age and significantly lowered the chances of its developing chronic health

conditions later in life. The family continues to thrive and the baby is growing and is healthy as

observed by the EFNEP program assistant through casual meetings around town.

B. Marketing of Cooperative Extension and University Engagement

Bi. What have you done to favorably position the organization and the university in your county,

region/district and/or state?

I feature nutrition tips at our local radio station at least 6 times per year, while promoting

EFNEP participation in the community. I also announce educational opportunities for all

programs that are available at our XXXXXXXX County Center

I attend the “XXXXXXXX County Health Alliance” meetings

I write at least 3 newspaper articles each year with tips on how to “Eat Smart and Move

More” and why that is important and include Extension

I help with parent night during 4-H afterschool serving healthy snacks

Go to afterschool programs and make a healthy snack with the students

I have represented Extension during health fairs in the county

I attended NC Food Emergency Response Plan Committee Meeting at A & T

Attended County Cluster Meetings representing all members in the XXXXXXXX

County Center

I wear my North Carolina Cooperative Extension Badge during all work related

engagements

I announce 4-H and Family and Consumer Sciences activities to participants to enhance

learning opportunities

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Bii. How was the public’s image of Extension enhanced by your efforts?

Because of my programming Extension continues to be seen as a reputable resource of research-

based information in the area of nutrition and health. To those working in the fields of health and

nutrition, EFNEP is a well-known and respected program. Through my marketing efforts of

EFNEP, I associate the program with Extension, which in turn, helps the public respect

Extension for its value as a player in the area of community nutrition education. I actively

participate in county marketing efforts, attend county activities where Extension in invited to

thank commissioners and other county leaders for their support. All EFNEP program material

and marketing pieces include the Extension Logo.

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Biii. How did you work with the agent/s in securing resources? Tell how all players were

involved.

I utilized my time and travel for best efficiency. I diligently managed and stretched my county

budget to get the most for my food and material dollars. By initiating an effort to conserve my

resources my County Extension Director and Extension Associate eagerly negotiated with me on

needed supplies. I continuously applied for additional grants and donations to purchased needed

items for participants. I worked with the manager at the local XXXXXXXX and secured a grant

to buy gas cards to help participants defer cost to attend classes, buy food for cooking

demonstrations and supplies to enhance learning. I worked with the 4-H agent to secure a grant

through the xxxxxxxxxxx. The Family and Consumer Sciences Agent and I applied for and

received the Innovative Program Grant. The Child Nutrition Coordinator and I combined efforts

to further encourage eating more fruits and vegetables using the XXXXXXXX

XXXXXXXGrant. I received a grant from the XXXXXXXX County Board of Education,

“xxxxxxxxxxxxx”, used to promote learning healthier lifestyles for county employees.

Biv. What cross-disciplinary efforts and initiatives were you involved with?

I assisted the County Extension Director with hosting multi-county North Carolina

Cooperative Extension State Cluster Meetings.

County Extension Director asked me to help teach a nutrition lesson during three staff

retreats.

I assisted the 4-H Agent with serving healthy snacks during parent night in local schools,

and planned and provided nutrition program during the summer day camp to enhance

programming.

I collaborated with the Family Consumer Sciences Agent to teach a portion of the

XXXXXXXX XXXXXXX program.

I collaborated with the Livestock Agent to teach kids in the “XXXXXXXX XXXXXXX

Program” about local foods, farm to table, they milked a cow and made ice cream.

Bv. Provide documentation/evidence of marketing of your programs.

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Throughout employment with Extension I have marketed my program in newspaper articles,

radio programs and have spoken on behalf of Extension during meetings with collaborating

agencies. EFNEP, taught through the North Carolina Cooperative Extension Service is

mentioned in my newspaper articles. I provide nutritional tips and announce all local Extension

programs during local radio broadcast on a rotational basis. All material and marketing pieces

include the Extension Logo such as PowerPoint presentations, brochures, client handouts, and

displays. I always wear my Extension badge during all work functions. I always promote

Extension and the University while presenting my first lesson to participants.

C. Leadership Career and Professional Development

Ci. What training and/or in-service education have you completed and how have these

opportunities helped you?

I attended all required in-service trainings and workshops directed by my Extension County

Director, EFNEP Extension Associate, and EFNEP State Coordinator. I will continue to

further my education by attending other in-service training and workshops offered. EFNEP

offers training during monthly meetings that we are required to attend. Training and

workshops I attended are as follows:

XXXX Cultivating Solutions to Hunger * Organic Foods

Eating Disorders * Review of Cholesterol

Picky Eaters * Learn By Doing

Getting Started with Extension * Water and Minerals

EFNEP Food Safety Update * Get Your Fill

Working with Herbs, Spices & Seasonings * Managements Skills

Navigating for Success * Professor Popcorn Curriculum

XXXX Cook Smart, Eat Smart * Body Type & Weight Management

Cholesterol * Exploring Artificial Sweeteners

Food Preparation – Utilizing a Slow Cooker* Physical Activity

On Overview of iPhoto * Creative Teaching Techniques

Home Food Preservation

How the Food and Beverage Industry Influences the Diets of Americans

XXXX How to WOW Summer Programs * Science and Our Food Supply

Self-care, Managing Stress * Walking Exercise – Rutgers Univ.

Seafood At Its Best * Dietary Guidelines XXXX

Beware! Sugar, Salt & Fat are Everywhere * Improve YOUR Impacts

Maximizing YOUR program Resources

Eating Right and Moving More Curriculum Release

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XXXX Food Emergency Response Plan * Fad Diets & Obesity

EFNEP Volunteer Roles * Food Demos in EFNEP

Volunteerism * EFNEP Food Policy

Dairy Foods are Moving into the Spotlight * EFNEP Records Submission

EFNEP Plan of Action Training * Collaborating with Google Apps,

XXXXXXXX Co

Google Docs & Calendar * Serv Safe – NC Food Safety Certification

Eat Smart, Move More, Weigh Less

Food Choices: How Do We Decide What We Eat?

From Mindless Eating to Mindlessly Eating Better

The Produce Lady: Tips for Successful Cooking Demonstrations

XXXX WebNEERS Training * Know Your Gut, Prebiotics & Probiotics

Shooting and Editing Video * Cook It Fast In the Microwave

Oh Those Healthy Bones

National Nutrition Paraprofessional Certification Program

EFNEP Youth Curriculum Training – “Show Me Nutrition” Release

Guided Goal Setting – Help Your Participants Succeed

XXXX Food Safety Review * Holiday Less Stress

Healthy Eating For You and Your Children * Ages & Stages of Child Development

The Gluten-free Mania * Food Safety Update

Child Abuse Recognition & Reporting * Integrating Local Foods

So Easy to Preserve * Container Gardening

Recruitment for Program Success * Telling Your Programs Story

Effective Lesson Planning

Youth Programming: From Office to Community

Health and Wellness 101 – Everyday Small Changes – Kansas University

XXXX Artificial Sweeteners, Should We Be Worried* Junior Master Gardner

Brain Health as We Age * Food for Today

Striving to Achieve * Taking a New Look at Social Media

WebNEERS & Date Management * Behavior in the Classroom

Tricks of the Trade * Gluten Intolerance – Fact or Fiction

Local Foods – What, Why, and How

All training opportunities received help me stay current so I can take the best science based

research materials to all my participants in an effective way to help empower them to make

healthier lifestyle choices.

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Cii. How have you shared opportunities and information gained?

Shared acquired knowledge with staff during staff conference

Shared knowledge gained with my colleagues during Unit Meetings

Shared information gained with my participants while conducting EFNEP lessons

Shared information with agencies and teachers through face to face contacts and on

printed materials

Ciii. What formal coursework have you completed and how did it benefit you personally and/or

professionally?

I have completed three formal coursework opportunities - xxxxxxxxxxxxxxx Certification

Program, XXXXXXXXXXXXXXX – Health and Wellness 101, Everyday Small Changes and

SERVSAFE Manager, from the National Restaurant Association. I intend to further improve my

programming skills through in-service trainings and workshops and other approved educational

opportunities. Taking these opportunities allows me to have a better understanding of the

research, observe other teaching skills that I can incorporate into the classroom and helps me feel

empowered and more self-confident.

Civ. Describe team efforts and share evidence of teamwork in strengthening this county

program.

Teamwork is contributing your time and effort together, understanding and respecting the

mission and goals of Extension and our fellow colleagues. We need to work together to ensure

the goals of Extension and EFNEP are met. Samples of teamwork efforts:

Assisting 4-H Agent with summer nutrition programs

Assisting Livestock Agent with farm to table demonstrations

Collaborating with Family and Consumer Sciences Extension Agent with XXXXXXXX

XXXXXXX program, teaching kids how to cook

Assisting the County Extension Director with report to county commissioners – providing

videos of EFNEP programming in the county

Participating in EFNEP Unit Meetings, County Staff Meetings, Staff Retreats

Sharing information and ideas with colleagues to aid and strengthen their programs

Collaborating with School Nutrition Coordinator promoting a variety of fruits and

vegetables

Collaborating with school personnel to recruit new referrals each year

Collaborating with 4-H afterschool programs- teaching EFNEP lessons through 4-H

Clubs

Collaborate with Horticulture Agent through garden programs - feeding participants

foods that are locally grown

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Working with Migrant Education personnel (on staff) to translate EFNEP materials into

Spanish, she helps me understand cultural differences so I can make better impacts

Cv. List membership in associations/affiliations that enhance your professional development.

What leadership roles and/or position have you held?

Member of NCAEPAAT

Founder and Leader of XXXXXXXX County EFNEP Advisory Council

XXXXXXXXXXXXXXXX Committee Member

Member XXXXXXXX XXXXXXXXXXXXXX

Cvi. How have you been involved in your community as a leader? What specific leadership roles

have you held externally of Extension.

Serve on the XXXXXXXX XXXXXXXXXXXXXXCommittee – Helping establish county

wide behavior health resources and chronic disease campaign

XXXXXXX Community Partner

Advisor to XXXXXXXXXXXXXXXXXX

Cvii. List and describe honors, awards and recognition received

XXXXXXXXXXX Award – XXXXXXXX County Board of Education - XXXX

Team Award - XXXX

EFNEP Outstanding Performance Award - XXXX

Team Award – XXXX

Certificate of Appreciation from USDA XXXXXXXX XXXXXXX

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Cviii. List and describe your participation in self-directed learning activities focused on career

and professional development.

Apply for a title promotion from Program Assistant to Program Associate

Continue attending in-service trainings at our monthly unit meetings and state trainings

to gain knowledge in the areas of professional development, conducting workshops,

record planning and nutrition education

Continue attending workshops at State and NCAEPAAT conferences to further attain

skills in teaching methods and strategies, better understanding of the needs and

challenges of youth and gain knowledge in nutrition education

Continue with self-directed study by approved resources such as internet, magazines,

books and agents

Aspire to gain leadership skills. Remain respectful of my colleagues in EFNEP and my

county and continue to be a team member for Extension.

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