Programs

person shopping in a grocery store
Cooking Matters

Eating healthy doesn’t have to break the bank. Our Cooking Matters programs teach smart shopping strategies and healthy cooking skills that can help you prepare nutritious, low-cost meals and snacks at home.

FNEP - family eating supper
Family Nutrition Education Programs (FNEP)

FNEP provides research-based nutrition education to Missouri’s Supplemental Nutrition Assistance Program (SNAP) recipients and those who are eligible. MU Extension nutrition educators work in a variety of settings throughout the state with the goal of helping participants make behavior changes to achieve lifelong health and fitness.

beans in jars
Food Preservation

The Food Preservation program provides up-to-date, research-based procedural recommendations, tested recipes, and hands-on workshops that assist the consumer in safely preserving produce and other products.

e-coli in a dish
Food Safety

The goals of the Food Safety program include educating consumers on safe food handling in food preparation and food preservation, and educating farmers and farmers market vendors on food safety and regulatory compliance. Many topics are highlighted on this site to help you learn how to safely handle food from the farm to your table. The University of Missouri Extension provides food safety resources and training on a variety of topics…

Events

January 8, 2024 - December 9, 2024

Cooking Your Way at the VA

July 27, 2024 - August 17, 2024

Home Drying, Water Bath Canning, and Pressure Canning in St. Robert, MO

Resources

Choose MyPlate: Healthy Eating on a Budget

Tips for shopping and eating healthfully on a limited budget.

Cooking Matters

Resources provided by the Cooking Matters program to help families shop for and cook healthy meals on a budget.

Dine out / Take out

Tips for building healthy food habits both at home and while eating out.

Health and affordability are priorities in Cooking Matters classes

Cooking Matters in the news — The free class is called Cooking Matters, taught each Wednesday evening for six weeks. By the end of the six-week session, the group will have learned about nutrition, budgeting and choosing healthy options at the supermarket.

Meet the experts

Tyler Hall

FIELD SPECIALIST IN NUTRITION AND HEALTH

Elizabeth McGinley

Field Specialist in Nutrition and Health

Sarah Wood

Assistant Extension Professor