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Impacts
Curriculum for Adult Participants
EFNEP adults receive an innovative curriculum, CHOICES:
Steps Toward Health. CHOICES is based on principles
and practices of adult education. Using a learning-by-dialogue
approach, it invites learners to become co-teachers and teachers
to become co-learners, so that participants’ background
and experiences are respected and valued.
CHOICES is an innovative curriculum based
on principles and practices of adult education. It shows respect
for learners by inviting them to become co-teachers and teachers
to become co-learners through a process of dialogue and engagement.
The curriculum includes seven core lessons: Moving to the Mambo;
Whole Grain Twist; 5-A-Day Salsa; Low-Fat Limbo; Kitchen Calypso;
Food Safety Four-Step; and Foods A-Go-Go, and features lively music
and movement, personal goal-setting, and a variety of hands-on activities
based on the new Dietary Guidelines. Upon completion of the program,
participants receive a certificate and a Healthy Recipes booklet
to complement the key messages of the lessons learned.
Impacts: FY ’06 Adult
Program
Participant Characteristics:
- We reached a total of 5,189 individuals from 1,950 families.
- Almost 2/3 of these families were also enrolled in other food
assistance programs, such as Food Stamps and WIC.
- 7% of participants were pregnant, 1% were nursing, and 6% were
teens who were pregnant and/or nursing.
- More than half the participants (61%) completed the program
and 11% were continuing in the program. Most of those who
left the program moved away.
- 84% of these families were living at 50% or less of the poverty
level.
- 36% of the participants were Hispanic, 41% White, 12% African-American,
9% Asian or Pacific Islander and 2% Native American.
Behavioral Impacts:
At the end of the program, participants who graduated, reported
the following improvements:
- 42% were eating 2 or more servings of fruit, compared to 30%
at entry.
- 43% were eating three or more servings of vegetables compared
to 37% at entry.
- 40% were consuming 2 or more servings of dairy items, compared
to 34% at entry.
Participants also made the following improvements in other nutrition
indicators:
- 53% more often used the “Nutrition Facts” label
to make food choices.
- 47% more often planned meals in advance.
- 42% more often thought about healthy food choices when deciding
what to feed their families.
- 38% more often prepared foods without adding salt.
- 30% reported that their children ate breakfast more often.
Participants made the following improvements in managing their
food resources:
- 42% more often compared prices when shopping.
- 39% more often used a list for grocery shopping.
- 39% less often ran out of food before the end of the month.
Participants made the following improvements in food safety practices:
- 48% more often followed the recommended practice of not thawing
foods at room temperature, and 28% ALWAYS followed this practice.
- 48% more often followed the recommended practice of not allowing
meat and dairy foods to sit out for more than two hours, and
28% ALWAYS followed this practice.
Impacts: FY06 Youth Program
Participant Characteristics:
- We reached 2,545 youth, ages 5-19 years old.
- All were reached through groups; 61% were male and 39% were
female.
- 41% were White, 31% were Hispanic, 27% were African American,
and 1% were Asian or Pacific Islander.
Behavioral Impacts:
- 19% of 1,746 youth from 126 groups reported eating a greater
variety of foods.
- 5% of 1943 youth from 135 groups improved practices in food
preparation and safety.
Interagency Cooperation for FY06:
We collaborated with 5 WIC offices, 4 Food Stamp offices, and
participated in 8 coalitions and 62 agreements.
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