Posts Tagged: EFNEP
Family nutrition educators from University of California CalFresh [UC CalFresh] and Expanded Food Nutrition Education Program [EFNEP], two federally funded nutrition education programs that provide free nutrition workshops to low-income families, have joined together to practice the lessons they teach to their participants in San Joaquin County, including exercising for at least 30 minutes a day.
“I wanted to exercise more regularly,” UC CalFresh nutrition educator Lorena Hoyos said. “But doing it alone wasn't working, so when the idea of working out as a group came about at training, it was the perfect opportunity. Exercising with others is a great motivator, they keep you active.”
Using home-brought exercise videos like T-25, The Firm, Hip Hop Abs and others, the nutrition staff have been sweating to the beat.
“I noticed that my endurance has gone up,” EFNEP nutrition educator Houa Lee said. “I have more confidence at work and in conducting the physical activity breaks at my classes.”
Prior to the videos, the nutrition staff, along with other San Joaquin County UC Cooperative Extension employees, were doing activities like walking around the block or going to the gym together after work. Some educators even participated in weekend races or rides, such as the Color Run, Hit the Street for Hunger Run, The Electric Run, Cinderella Bike Ride and others.
“I think it's important to show participants that we are not just preaching the goals, but living them,” said Raquel Fernandez, a program representative for the UC CalFresh and EFNEP programs. “This makes them seem a lot more attainable and helps us relate better to our participants. It also helps establish trust and credibility to our lessons.”
Participants have been asking for more physical activity,” EFNEP nutrition educator Monica Radrigan said. “It's the main reason they come and they love it! And as a result, we've noticed retention has been increasing too.”
The exercise sessions have also improved team-building efforts.
“I like to be able to come into workplace where we can support each other,” Community Nutrition Action Plan facilitator Tina Her said. “Not only in a work setting, but on a personal basis as well. This helps me connect with my coworkers better.”
UCCE nutrition, family and consumer sciences advisor Anna Martin said after-work exercise program is a win-win situation.
“I am proud that our staff has initiated activities that not only promote their own physical health, but improves their relationship as a team," Martin said.
The beauty of MyPlate is that the graphic is simple, but the website is incredibly rich in information for the public and professionals alike. My favorite feature on the website is the SuperTracker, where you can get a personalized nutrition and physical activity plan. SuperTracker can become your virtual nutrition coach, urging you to meet your health goals through weekly emails.
There is also a great series of handouts called Ten Tips Nutrition Education Series. These free downloadable handouts are created in English and Spanish to help consumers get started toward a healthy diet. There are 20 different topics available now, and even more to come later.
In June, my colleague and I had the pleasure of presenting MyPlate resources and activities to home economics teachers attending a conference in Garden Grove, Calif. We encouraged the teachers to connect with their local UC Cooperative Extension office where the nutrition education professionals have developed creative MyPlate activities to supplement existing nutrition education curricula.
Here's to a successful first year with MyPlate and a job-well-done to the educators and nutrition professionals who have worked so hard to extend these valuable resources to our schools and communities!
Last week (Jan. 31, 2011) the U.S. Department of Agriculture released its revised 2010 Dietary Guidelines for Americans. They are “the federal government's evidence-based nutritional guidance to promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity,” according to the press release.
I scanned the press release for news that cookies have been designated an essential food group. No luck. I confess, I didn’t read the entire 95-page pdf, but surely any such rocking revelations would have been reported in the press release.
Because more than one-third of children and more than two-thirds of adults in the United States are overweight or obese, the guidelines emphasize eating less and moving more.
I wasn’t surprised to see among its 23 key recommendations the advice to drink more water instead of sugary drinks, eat a variety of healthy foods and reduce salt. I expected the recommendation to eat more fruits and vegetables, but now it’s more explicit.
They say half of my plate should be covered in fruits and veggies. And mix it up – eat a variety of vegetables and protein sources. (I used to eat broccoli beef almost every day for lunch, until the day I found an insect in it.)
Many people think they have to spend more for nutritious meals, that fresh produce and meat are expensive. However, UC’s Expanded Food and Nutrition Education Program, or EFNEP, gives tips on how to make healthful food choices when you’re on a limited income. (Unless your name is Mark Zuckerberg, whose income isn’t limited?)
Chapter 6 of the Dietary Guidelines acknowledges that our environment – composed of school, workplace, social groups, culture and so on – influences our food and exercise choices. However, our communities don’t excuse our behavior because ultimately we make our own choices, it essentially says. We may have more access to healthy foods and opportunities to engage in physical activity than we realize. Connie Schneider, EFNEP Council chair, sees EFNEP as a vehicle to help families navigate their complicated food environments.
“Our educators facilitate group discussions to resolve food issues from shopping on a budget to getting their children to eat healthier foods,” said Schneider, who is also a UC Cooperative Extension nutrition advisor.
The EFNEP staff meets with families and children in a variety of community settings, including schools, shelters and transitional housing. Nutrition educators teach them how they can stretch their food dollars and still enjoy a healthy diet. They share recipes for nutritious meals that are simple to prepare as well as inexpensive. I love to eat, but have little patience for cooking. Watching a nutrition educator demonstrate how to make chili, I found myself thinking, “That’s so quick and easy, even I would do that.”
Sometimes a new way of preparing a familiar vegetable encourages me to eat more veggies.
The EFNEP website spotlights a Fresh Pick of the Month, such as cauliflower. The site gives the nutritional benefits of cauliflower, serving tips and recommendations for handling and storing the vegetable. It also provides a recipe for cauliflower soup.
The nutrition educators also publish monthly newsletters, in English and Spanish, featuring a recipe and healthful suggestions, such as walking to the restaurant and sharing entrees when you go out to eat. Although the nutrition program is designed to assist families and children whose resources are limited, we can all use the suggestions to improve our health and save some money.
EFNEP enchilada casserole preparation