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Achieving healthy diets and physically active lifestyles through nutrition education

Program structure Key initiatives Roundtable activities. Achieving healthy diets and physically active lifestyles through nutrition education. Sally Bowman, Extension Program Leader Anne Hoisington , Maureen Quinn, Dana Baxter, Kelly Streit, Instructors

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Achieving healthy diets and physically active lifestyles through nutrition education

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  1. Program structure • Key initiatives • Roundtable activities Achieving healthy diets and physically active lifestyles through nutrition education Sally Bowman, Extension Program Leader Anne Hoisington , Maureen Quinn, Dana Baxter, Kelly Streit, Instructors OSU Extension Family and Community Health January 20th, 2012

  2. OSU Extension Mission The Oregon State University Extension Service engages the people of Oregon with research-based knowledge and education that focus on strengthening communities and economies, sustaining natural resources, and promoting healthy families and individuals.

  3. OSU Extension • Five Unique Program Areas • 4-H Youth Development • Agriculture & Natural Resources • Family & Community Health • Forestry & Natural Resources • Sea Grant

  4. Strong ties to public health Two of OSU’s Extension Programs (4H and Family and Community Health) reside in the College of Public Health and Human Sciences

  5. Extension Family and Community Health is… Healthy Families Healthy Aging Healthy Communities Healthy Homes Healthy Eating Physical Activity Food Preservation Food Safety

  6. OSUES NEP (a program of FCH)… • Operates in all 36 counties and 3 tribal lands • Helps adults and children learn how to make better food choices, handle food safely, and manage their resources so they do not run out of food before the end of the month • Shares information through nutrition education classes, and through indirect means such as displays, newsletters and direct mail.

  7. OSUES NEP = SNAP-Ed + EFNEP SNAP-Ed is intended for SNAP participants and individuals eligible for SNAP • How EFNEP is different: • Participants don’t need to qualify for SNAP • Participants are parents (or expecting), and/or youth • In 3 Oregon counties only

  8. Counties served by NEP FFY 1999 NEP FFY 2002 NEP FFY 2011 NEP 6 Counties Served 18 Counties Served 36 Counties and 3 Tribal Lands Served

  9. State Agency Administering SNAP (DHS) • Works collaboratively • Assures coordinated, cohesive State SNAP-Ed Plan • Monitors implementation of State’s approved SNAP-Ed Plan, including expenditures • Submits final SNAP-Ed performance report • Offers training to staff • Collects and reports data • Submits budget information to FNS

  10. State Implementing Agency (OSUES) • Works with Oregon SNAP to develop single comprehensive state SNAP-Ed Plan • Works with other state and local agencies • Implements science-based nutrition education • Submits required reports • Trains Oregon SNAP staff on availability of SNAP-Ed services • Collects and reports data regarding participation in SNAP-Ed

  11. Partners • WIC • Food banks/pantries • Schools/summer feeding sites • Head Start • Senior meal sites • SNAP (food stamps) • Boys and Girls Clubs • 4-H • Migrant camps • Grocery stores • Job sites

  12. 2011 SNAP-Ed reach About 698,000 direct contacts with 70,000 participants (includes adults, families and youth, in series or single events) About 400,000 indirect contacts with 250,000 participants (includes demonstrations, displays, and newsletters)

  13. Food security spectrum Enough food……………………………..………...…………………………...….…..hungry

  14. Coping strategies “Stretching” meals Reducing unaffordable ingredients Unsuitable, cheap, unsafe foods Eating the same thing all week long Parents reduce portion sizes

  15. Compromises to health • Some low cost foods tend to be high in calories and low in nutrients. • Iron-deficiency anemia more likely for infants/toddlers in food insecure households. • Periodic disruptions in food supply may lead to a “feast or famine” food environment. • Moms may lack energy to provide developmental stimulation and consistent routines.

  16. Oregon NEP focus Healthy eating and activity Food resource management Reducing foodborne illness

  17. Delivery methods Series of classes One time events Demonstrations, displays Recipes, cookbooks, calendars Social marketing campaign: Food Hero

  18. NEP Faculty & Staff 110+ Faculty and Staff members • Deliver programs in all OR counties • In English, Spanish and Russian

  19. Volunteers are key partners (2011) • 240 volunteers contributed 3,500 hours to adult and youth programming

  20. Roundtables • 3 stations: two rotations • Each rotation will last about 25 minutes • Your activity leader will give you any instructions you need • When you hear the bell, you will shift to a second station • Please spread out so each of the 3 stations has about the same number of participants. • Have fun!

  21. Opportunities to get involved http://extension.oregonstate.edu/nep/contact/

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