1. Nutrition and Life Skills for Missouri Families

2. Nutritional Quality Food Availability Food Safety Physical Activity

3.  Children and youth and adults that support them  Adults  Pregnant teens, Relatives raising children

4.  Achieving life long health and fitness  Choosing healthy food choices  Increase food preparation skills  Increase knowledge and practice of food safety skills  Using a Food Label Nutrition Facts Panel  Adopting the habit of being Physically Active

5. What is FNEP? EFNEP Expanded Food and Nutrition Education Program FNP Family Nutrition Program

6.  Target audience  Food Stamp Recipients  Eligible for food stamps  Series of lessons preferred  8 – 12 lessons for adults  5-7 lessons for youth

7.  Let’s Read about Healthy Eating  Adventures in Nutrition with the Show-Me Chef  Fun with Food and Fitness  Food Group Express  Building My Body  Choosing Foods for Me  Exploring the Food Groups  Digging Deeper  Choices & Challenges

8.  Food Power  Food Power Young Adventure  Kids in the Kitchen  Teen Parents  Jump Into Action  Eating from the Garden  Kindergarten Initiative  FRIDGE

9.  Public schools  Community centers  Abuse shelters  Food Pantries  Shelter Workshops  Senior Centers  Health Clinics  Public Health Departments  Preschools  After school programs  Homeless shelters  Parents as Teachers  Mid-Continent Libraries  ABE Classes  Head Start Agencies with Local Public Funding

10.  Number of participants for FY 2013 : 1,069,104  Total direct educational contacts: 1,030,393  Total indirect educational contacts: 3,162,641  Number of groups that participated: 9,696  Number of youth participants: 252,414  Number of adult participants: 816,690

11. Most programs include seven lessons Kids learning to make healthy choices

12. Educational Activities

16.  Food Pantry Recipe and Information cards  Buddy Pack Program  Reaches more than 6000 children  Assemblies  Power Panther  Show Me Nutrition Education Displays  Billboards

18.  Teacher Lounges  Food Pantries  Health Fairs  WIC Offices  Grocery Stores

20.  Nutrition classes for adults and teens who prepare the meals for their families  Improving the prenatal nutrition of pregnant teens and adults  Providing nutrition classes in classrooms Pre-K- 12  Involving youth in nutrition in after school and summer programs

21.  91% were more aware of nutrition  82% had improved hand washing  65% are more physically active  68% make healthier meal and/or snack choices  49% eat breakfast more often

22.  91% were more aware of nutrition  79% had improved hand washing  70% are more physically active  81% make healthier meal and/or snack choices  56% eat breakfast more often

23.  51% make healthier nutrition choices  51% are more aware of nutrition  43% are more willing to try new foods  35% eat breakfast more often  31% improved hand washing  40% increased physical activity  52% make/offer healthier food choices for students

24.  95% more aware of nutrition  94% make healthier meal and/or snack choices  81% eat breakfast more often  90% more willing to try new foods

25.  94% improved hand washing  79% improved food safety other than hand washing  88% increased physical activity

26.  Target audience  Income within 185% of poverty  Children in home under 19  Series of 6 – 12 lessons

27.  WIC  Head Start  Churches  4-H  Food pantries  Salvation Army  Shelters  YMCA after school programs  Day care centers  Teen pregnancy shelters

28.  Bilingual nutrition educators  Many of our materials are available in Spanish

29.  Reached 3,888 participants  55% minority  993 youth  Partnered with 153 agencies

31.  Cost benefit analyses for savings on health care costs are as high as $10.64 per $1 spent on programming

32.  For every $1 spent to implement EFNEP, $2.48 is saved on food expenditures, reducing the need for emergency food assistance

33.  The Produce for Better Health Foundation identified EFNEP as the best federal program for increasing fruit and vegetable intake. 2002

34.  Overall diet improvement in all food groups  Preventing food-borne illness through improved safety practices  Collaboration with other agencies reinforces common nutrition message

35.  37% of participants more often practiced not thawing their foods at room temperature  24% more often practices not allowing meat and dairy foods to sit out for more than two hours.

36.  36% more often planned meals in advance  31% more often compared food prices  33% more often used a grocery list for shopping  30% less often ran out of food before the end of the month

37.  35% more often thought about healthy food choices when deciding what to feed their families  35% more often prepared foods without adding salt  45% more often used the food label to make food choices

38.  32% of participants reported that their children ate breakfast more often

39.  Nutrition Program Associate  Extension Associate  Regional Nutrition and Health Education Specialist  Program Coordinator  Associate State Nutrition Specialist  State Nutrition Specialist

40. Jo Britt-Rankin FNEP Administrative Director Candance Gabel FNEP State Coordinator

41. Donna Mehrle Assistant Coordinator Alejandra Gudino Diversity Education Coordinator

42. Karen Sherbondy Alternate Educational Delivery Coordinator Sarah March Food Pantry and Buddy Pack Coordinator

43. Cindy Deblauw Food Power Coordinator Kraig Kensinger Food Power Young Adventure Coordinator

44. Stefanie Crupe Administrative Assistant Tom Pitchford Fiscal Manager

45. The Family Nutrition Education Program (FNEP) is partially funded by the USDA, Food and Nutrition Services. The funding is channeled to the University of Missouri Extension Human Environmental Sciences through the Missouri Division of Family Services.

46. Equal opportunity is and shall be provided to all participants in Extension programs and activities, and for all employees and applicants for employment on the basis of their demonstrated ability and competence without discrimination on the basis of their race, color, religion, sex, sexual orientation, national origin, age, disability or status as a Vietnam-era veteran. This policy shall not be interpreted in such a manner as to violate the legal rights of religious organizations or military organizations associated with the armed forces of the United States of America.

47.  Funded in part by USDA’s Food Stamp Program.  Running out of money for food? Contact your local Food Stamp office or go to: www.dss.mo.gov/fsd/fstamp