Food and Nutrition Education in Communities

2007 Impact statement
  • Dollahite, Jamie S.

abstract

The Food and Nutrition Education in Communities programs provide skill-building education to low-income families in the state. Participants report changing their behaviors to include making healthier food choices, practicing better food safety, increasing physical activity, and spending their food resources more wisely. Outcome data indicate that food and nutrition behavior changes resulting from the Program are likely to improve future health and reduce health care costs. Cost-effectiveness is estimated to be as great as for many current health interventions.

submitted by

issue being addressed

The United States Census Bureau estimates 15% of the residents within our state are living in poverty, currently $20,650 for a family of four. Low income is associated with numerous health problems, including obesity, chronic disease, and poor pregnancy outcomes. Positive changes in these practices are integral to avoiding the negative consequences of these health conditions, as well as the associated costs.

response

During 2007, 18,845 adults, representing 42,882 family members, participated in nutrition education programs in the Food and Nutrition Education in Communities programs in New York State. Lessons were provided in a series, delivered over time, allowing participants the opportunity to develop skills, increase knowledge and incorporate changes into their daily lives. Of the enrolled adults, 14,114 (75%) completed the series of lessons. Additionally, 11,296 youth received education designed to increase their awareness of healthy eating and the benefits of being physically active.

impact assessment

Evaluation findings demonstrate that these programs are effective at:
--Motivating people to adopt healthy eating and lifestyle behaviors
--Enhancing practices related to thrifty shopping and preparation of nutritious foods
--Ensuring that individuals and families have enough to eat without resorting to emergency food assistance.
Graduated participants report these improvements in their knowledge and skills:
--81% improved their Nutrition Practices
(i.e. making health food choices, reading nutrition facts labels, drinking lower fat milk, etc.)
--63% improved their Food Safety practices
(i.e. thawing and storing foods properly)
--76% improved their Food Resource Management skills
(i.e. planning meals, comparing prices, using grocery lists, etc.)
--41% improved their frequency of being Physically Active
Retention studies document that these desirable practices continue at least one year after graduation.

academic priority area

has geographic focus

more links 32 more

funding source description

Smith-Lever 3(b) & (c)

key personnel

  • Michelle Scott-Pierce
  • Katherine Dickin
  • Joan Doyle Paddock
  • Wendy Wolfe
  • Sonya Islam
  • Tisa Fontaine Hill

mission focus

From CALS annual faculty reporting. Imported on August 5, 2008