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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 Adults Improved Resource Management Practices 91%
XX Adults Improved Nutrition Practices 100%
XX Adults Improved Food Safety Practices 70%
XX Adults Increased Physical Activity (30 Minutes Daily) 48%
XX Youth Showed Improvement In At Least One Core
Area
74%
XXXX XX Adults Showed Improvement In Their Diet 100%
XX Adults Improved Resource Management Practices 100%
XX Adults Improved Nutrition Practices 100%
XX Adults Improved Food Safety Practices 40%
XX Adults Increased Physical Activity (30 Minutes Daily) 47%
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%
XXXX XX Adults Showed Improvement In Their Diet 100%
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%
XXXX XX Adults Showed Improvement In Their Diet 100%
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%
XXXX XX Adults Showed Improvement In Their Diet 94%
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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