| |
|
1999
Program Accomplishments | | |
| As
a result of nutrition education from the University of Tennessee Agricultural
Extension Service, approximately 5,500 families saved over $866,000 on their food
bills and over 88% of them made healthier food choices. |
|
Who did we reach?
5,447
limited-resource families (18,996 family members) and 23,813 youth in 27 Tennessee
counties Of
the 5,447 families: - 67%
reported incomes below 50% of the poverty level.
- 57%
were white.
- 40%
were African-American.
- 52%
received food stamps.
- 33%
received cash assistance.
- 33%
participated in WIC.
- 32%
participated in child nutrition programs (such as School Lunch and Breakfast programs)
and/or Head Start.
How did we
teach families and youth? Eighty
nine para-professionals and 1,271 volunteers, trained and supervised by 10 Extension
Family and Consumer Science faculty, delivered education. Most
adults enrolled for three to six months and received over 12 lessons. The majority
of youth received four to six lessons during the school year.
- 76%
(4,157) of adults were taught in groups.
- 19%
(1,057) of adults were taught one-on-one.
- 58%
(13, 815) of youth were taught in school enrichment programs.
- 19%
(4,470) of youth were taught in organized clubs.
- 10%
(5,041) of youth participated in special interest, short-term programs and day
camps.
What
happened as a result of EFNEP education?
Families
improved their resource management practices. - 56%
(1,774) more often planned their meals in advance.
- 48%
(1,526) more often compared prices when shopping.
- 54%
(1,706) more often used a list for grocery shopping.
As
a result of improving their food resource management practices:
- Families saved
$866,000 on their food bills.
- 43%
(1,370) less often ran out of food before the end of the month.
Families
improved their nutrition practices. - 88%
(3,156) of participants made at least one improvement in their diets
- 52%
(1,514) more often thought about healthy food choices when deciding what to feed
their family.
- 44%
(1,281) more often prepared foods without adding salt.
- 63%
(1,838) more often used the "Nutrition Facts" on food labels to make
food choices.
- 41%
(1,212) reported their children ate breakfast more often.
As a result
of improving their nutrition practices, participants increased their
intake of: - protein,
- calcium,
- iron,
- vitamin
A,
- vitamin
D,
- vitamin
C, and
- vitamin
B6.
Families
improved their food safety practices.
The risk of foodborne
illness was reduced because:
- 32%
(1,009) more often followed the recommended practice of thawing foods in the refrigerator,
or other recommended methods, instead of on the counter.
- 59%
(1,883) more often followed the recommended practice of chilling meat and dairy
foods within two hours of serving them, instead of allowing them to sit out at
room temperature.
|
Tennessee
Counties with the Expanded Food and Nutrition Education Program
Western
District
Benton
Carroll
Crockett
Hardeman
Hawyood
Shelby Central
District
Davidson
Giles
Montgomery
Cumberland
District
Fentress
Franklin
Hamilton
Marion
Overton
Putnam
Rhea
Scott
Van Buren
Smoky Mountain District
Carter
Cocke
Greene
Johnson
Knox
Sevier
Unicoi
Washington |
| For
more information about the Expanded Food and Nutrition Education Program, contact:
Janie
Burney, PhD, RD
EFNEP Coordinator
(865) 974-7402
jburney@utk.edu or your
local county Extension office. (See list of counties
with EFNEP above.) |
|
| |
