EFNEP – Expanded Food and Nutrition Education Program

FFY2006 Oregon Fact Sheet

Oregon State University Extension educators deliver EFNEP nutrition education in three Oregon counties -Clackamas, Lane, and Washington. EFNEP is designed to assist low-income participants in gaining new knowledge and skills in food preparation, storage, safety, and sanitation. For 37 years, evaluation data has consistently shown that Oregon EFNEP participants improve their diets, make wiser food choices, and better manage their food budgets. EFNEP helps families develop sound eating habits and behaviors necessary to manage food insecurity and fight Oregon’s growing obesity situation.

EFNEP primarily targets two audiences: low-income youth and adults with young children. In Federal Fiscal Year (FFY) 2006, EFNEP reached 1777 youth, and 354 adults. Most participants attend a series of 6-12 lessons. EFNEP also reaches its audience through indirect means. For example, 643 children were impacted by information taught to their parents and caregivers. Additionally, information and activity sheets are sent home with youth participants to engage their adult decision makers in the nutrition education effort.

Who are Oregon EFNEP Participants?

·  EFNEP serves families in greatest need. 93% of EFNEP adults indicated enrollment of their families in one or more food assistance programs at entry into EFNEP (i.e., Food Stamps, Free / Reduced Price School Meals, Food Bank, TANF, WIC,) n=354. 16% reported receiving benefits from one or more food assistance programs as a result of EFNEP staff assistance or recommendation. EFNEP Youth typically attend schools that indicate 50% or more student eligibility for free and reduced meals.

·  EFNEP reaches out to diverse urban and rural audiences. In 2006, 72% of adult participants lived in central cities and suburbs, 15% lived in mid-sized towns and cities, and 13% lived in rural areas or towns with a population under 10,000. Participant demographics show 47% white participants (includes Russian immigrant population), 43% Hispanic, 5% American Indian/Alaskan, 3% black, and 1% Asian or Pacific Islander.

How is EFNEP Taught?

·  EFNEP is delivered as a series of lessons (often over several months) to both adult and youth audiences. Lessons cover nutrition concepts, food preparation skills, and techniques for keeping food safe to eat. Teaching responsibilities are shared by paraprofessional, professional, and volunteer staff. The hands-on, learn-by-doing approach allows participants to gain practical skills necessary to make positive behavioral changes.

Where is EFNEP Taught?

·  EFNEP classes are taught in homes and in a variety of community settings through community partnerships with agencies serving low income families. Community settings include adult/juvenile correctional facilities, Boys & Girls Clubs, churches, community centers, DHS offices, Even Start and Head Start programming sites, drug/alcohol treatment centers, farmer’s markets, food pantries, low-income housing, parks and recreation programs, public health departments, safe centers, schools, USDA Summer Food Service sites, and WIC clinics.

How Are Impacts Measured?

·  For adult participants 24-hour diet recalls and adult survey checklists are collected at entry and upon graduation of an EFNEP series. The survey measures 17 key food-related practices. For youth, targeted group surveys are collected at entry and upon graduation of an EFNEP series. More on the next page.

FFY2006 Outcome Data

Adult Participant Outcomes

·  24-hour diet recalls: 90% of adults completing a series of EFNEP lessons and pre-post 24 hour diet recalls showed a positive change in at least one of the food groups. ( n=230)

·  Adult survey checklist: A 17 question survey tool measures behavior change for adults participating in a series of classes.. The results are divided into two parts, individually reported and clustered results.

Individually reported results from the adult survey checklist
55% now use the My Pyramid to plan and prepare family meals (n=190)
44% now eat more than two kinds of vegetable each day (n=183)
37% report being physically active for at least 30 minutes of a day (n=166)
37% now eat more than two kinds of fruit each day (n=187)
34% now eat whole grain foods like whole wheat bread (n=168)
24% now let children choose how much to eat (n=161)
18% now cook ground meat or meat loaf until it is no longer pink (n=182)
Clustered results from the adult survey checklist

81% of adult participants showed improvement in one or more nutrition practices (i.e. plan meals, make healthy food choices, prepare foods without adding salt, read nutrition labels or has children eat breakfast) [n=187]

78% of adult participants showed improvement in one or more food resource management practices (i.e. plan meals, compare prices, use grocery lists and do not run out of food before the end of the month)[ n=223]

56% of adult participants showed improvement in one or more food safety practices (i.e. thaw and refrigerate perishable foods) [n=216]

Youth Participant Outcomes

·  Targeted group surveys: Youth participating in a series of classes focused on healthy food choices, food preparation and food safety practices. Results below are from pre-post surveys.

77% of the youth from 12 groups improved practices in preparing, storing, and handling foods safely. (n=158)
48% of the youth from 34 groups learned more about nutrition principles, such as nutrient roles, choosing a variety of foods, identifying healthy breakfast foods and choosing nutritious snacks. (n=716)