1. OHIO STATE UNIVERSITY EXTENSION
OSUE SNAP-Ed
Course Roles
Document Title
Sub head 1
SHORT-TERM OUTCOMES:
Participants increase knowledge of:
Food resource management practices
Food safety practices
Healthy nutrition practices
Cooking Techniques
Participants increase skills in:
Cooking
Food resource management
Participants increase self-efficacy for:
At-home meal preparation
Ability to manage food resources
Making healthy family food decisions
Participants improve attitude towards:
Healthy food
Trying new foods
AREAS OF IMPACT:
Improve food security for families
Increase number of families eating healthy foods
Improve healthy food environment for children
Improve health
Decrease obesity
Improve family relationships
Increase self-sufficiency
INTERMEDIATE OUTCOMES:
Participants increase food resource
management practices
Meal planning
Price comparison
Making grocery lists
Participants increase food safety practices
Participants improve nutrition practices
F/V consumption
LF dairy consumption
Whole Grain consumption
Low-Sodium
Low-Fat
Healthy choices when eating out
Healthy beverages
Participants increase at-home meal preparation
celebrateyourplate.org
To find out more about hosting a course or becoming a volunteer, please send an to: XXXXX, SNAP-Ed Program Assistant, OSU Extension, XXXX County, Address, City, Ohio Zip, Office: Phone Number, Fax: XXX-XXX-XXXX,
This institution is an equal opportunity provider. This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP