||FNEP NPA Core Competencies and Knowledge/Skill-Based Training
Stay current in FNEP topics
- Selections from ADA Complete Food and Nutrition Guide
- MyPlate training video and handout at S:\MUCampus\HES\FNEP\Training
and ITVs\Training\Training videos\MyPlate
Skill-based training content as identified by the MO workgroup:
- DIETARY QUALITY (NUTRITION AND PHYSICAL ACTIVITY)
- Explain the importance of adequate nutrition to health.
- Understand the factors that affect childhood risk for overweight.
- Name the major classes of nutrients needed by the body, explain
the functions of these nutrient classes in the body and list food
sources for each nutrient class.
- Name the five food groups in MyPyramid, the recommended amount
of food needed each day from each food group, how oils fit into
the daily diet, physical activity recommendations and how discretionary
calories are used to help consumers choose nutrient-dense, low fat
and low sugar foods.
- Use the information/major messages from the Dietary Guidelines
and MyPyramid as tools in teaching about nutrition.
- Describe Ellyn Satter’s child feeding practices.
- Identify the different nutritional needs at different stages
of the life cycle.
- Understand how nutrition education can support healthy eating
- Explain why physical activity is important as part of a healthy
lifestyle and current recommendations about amounts of physical
- Understand factors influencing body image and respond in an
- Understand and address special concerns such as allergies, vegetarian
- SHOPPING/FOOD RESOURCE MANAGEMENT
- Demonstrate a variety of skills in planning for food shopping
and actual in-store buying.
- Plan nutritionally adequate meals for a family that are low
in solid fat, sodium and added sugar.
- Demonstrate various food preparation skills and provide information
on food preparation, methods and skills.
- Read and use nutrition information on food labels such as the
Nutrition Facts panel, the ingredient list and health claims to
choose healthy foods.
- FOOD SAFETY
- Demonstrate/role model skills in food safety and preservation.
- Describe groups at high risk for food-borne illness.
- Describe conditions favorable to the growth of bacteria in food
and how to address these conditions.
- State the required food temperatures for safe refrigeration,
hot holding, cooling and reheating of potentially hazardous foods.
- Describe how to properly wash hands and sanitize surfaces.
- Describe the different dates found on food packages.
Return to index
Adapted from FSNE Core Competencies – CES/Land-Grant
University System, January 2006; MO workgroup: Ellen Schuster, Julie Royse,
Terry Egan, Cathy McCallum, Damaris Karanja and Alison Copeland and “Objectives
FNEP Staff Orientation”