Nutrition Education Work Plan for 2000-2003

Objective(s)

Method to be Used

Educational Resources and/or Materials*

Time Frame

Performance Measures

Provide nutrition education to over 100,000 low-income Missourians.

Group instruction of youth, mostly in classroom settings.  Group and some individual instruction of adults.

Various youth curricula, curriculum for pregnant/parenting teens, adult and senior curricula.

Oct. 1, 2000-Sept. 30, 2003.

Number of participants reached.

To insure that individuals and families have enough to eat with less reliance on emergency food assistance.

Group instruction of adults.

Adult lessons that address food resource management including how to stretch food dollars/resources.

Oct. 1, 2000-Sept. 30, 2003

Decreased use of emergency food assistance following nutrition education programming.

To improve households' safe handling, preparation, and storage of food.

Group instruction of youth, mostly in classroom settings.  Group and some individual instruction of adults.

Youth curricula that address hand washing and the Fight BAC principles: cook, clean, chill, and separate.  Adult FNP lessons that address food safety.

Oct. 1, 2000-Sept. 30, 2003

Safer food practices for youth and adults- adopt/change behaviors.

To enhance practices related to thrifty shopping for and preparation of nutritious foods.

Group instruction of youth, mostly in classroom settings.  Group and some individual instruction of adults.

Youth curricula addressing food/shopping choices that youth are likely to encounter.

Adult FNP lessons that address stretching food dollars and making healthy selections with available resources. 

Oct. 1, 2000-Sept. 30, 2003

Demonstration of skills.

To motivate consumers to adopt eating and lifestyle behaviors that are consistent with the Dietary Guidelines for Americans and the food guide pyramid.

Group instruction of youth, mostly in classroom settings.  Group and some individual instruction of adults.

Youth and adult curricula addressing the food guide pyramid, variety, and daily choices in different settings—home, school cafeteria, fast food and other restaurants.

Oct. 1, 2000-Sept. 30, 2003

Pre-K age: willingness to try new foods
K-6^th grade: willingness to try new foods, healthy food choices
Teens and adults: healthy food choices

To bring change to the system or environment that makes healthy food and lifestyle choices more available to food stamp participants.

Group instruction of youth, mostly in classroom settings.  Group and some individual instruction of adults.

Youth and adult curricula that address advocating for healthy nutrition and lifestyle choices.

Oct. 1, 2000-Sept. 30, 2003

Participants advocate for system/environmental changes that facilitate healthy nutrition and lifestyle choices.