FNEP
Family Nutrition
Education Programs
Nutrition and life skills for Missouri families
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  FNEP NPA Core Competencies and Knowledge/Skill-Based Training Content

Stay current in FNEP topics

  • Selections from ADA Complete Food and Nutrition Guide
  • ChooseMyPlate.gov
  • 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 in schools.
    • Explain why physical activity is important as part of a healthy lifestyle and current recommendations about amounts of physical activity.
    • Understand factors influencing body image and respond in an age-appropriate way.
    • Understand and address special concerns such as allergies, vegetarian diets.

  • 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.

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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”

 

 

Family Nutrition Education Programs, University of Missouri
1205 University Avenue, Suite 300, Columbia, MO 65211
Phone: 573.882.9760  Fax: 573.884.5449

Outreach & Extension

HES Extension Site Manager
exthesweb@missouri.edu
last updated: 05/29/2009
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