Target Behavior: Healthy Eating, Physical Activity and Reducing Screen Time
Intervention Type: Direct Education
Intervention Reach and Adoption
Setting: Farmers markets, Community (Live), Faith-based community, Food pantries, Health care, Retail (Shop/Eat), School (Learn), USDA program sites (not National School Lunch Program), Worksite (Work)
Target Audience: Pregnant/Breastfeeding Women, Parents/Mothers/Fathers.
- Dialogue around lesson topics that engage and value participant experiences
- A food activity that includes a tasting, recipe demonstration, or hands-on preparation, modified for budget and facility
- Participation in a physical activity that is modified for ability or setting
- A goal setting component for participants
Each lesson of FESMM uses dialogue that helps meet participants where they are in considering behavior change. Through dialogue, food, and physical activities, participants are encouraged to consider a small change they want to make. Strategies to overcome potential barriers to change are also discussed. Educators are provided “media moments” that assist with follow-up between lessons via closed Facebook group, text, or email. Participants are encouraged to share progress on meeting their goals during each session. To support individual behavioral change, educators are provided prompts to engage partners who are positioned to affect PSE changes that support healthy eating and physical activity.
FESMM includes 21 lessons with a minimum of six lessons to achieve impacts. Each lesson includes a recipe that can be implemented through a guided tasting, demonstration, or hands-on preparation. Recipe videos walk participants through the recipe, substitutions, and suggestions to save money. Simple preparation techniques that consider participant time, food costs, preparation skills, and kitchen equipment help participants learn how to prepare and eat more meals at home. Physical activities are included in each lesson. The curriculum visuals (PowerPoints, participant handouts, videos) are available in both English and Spanish.
- A leader guide
- 21 evidence-based, scripted lessons
- PowerPoint presentations with embedded recipe, physical activity, and concept videos (English and Spanish)
- Teaching kit with lesson review activities (English and Spanish)
- Four research-developed guides to help facilitators adjust their approach for specific audiences
- Participant handouts (English and Spanish)
- Recruitment tools (English and Spanish)
More information about available materials and a sample lesson can be found at: https://ncefnep.org/partners-materials.php
You can order materials by completing an order form found online here (https://ncefnep.org/links/order/FESMM_order_form.pdf ) and emailing it to Lorelei Jones at firstname.lastname@example.org.
FESMM was piloted 2006-2007 in North Carolina with positive results for targeted behaviors. FESMM has produced consistent positive behavior changes in dietary intake, physical activity, food resource management, and food safety (https://reeis.usda.gov/reports-and-documents/efnep). Developers and Contributors consist of Extension and Public Health professionals with expertise in adult education, nutrition, physical activity, food safety, and resource management. Revisions (2007, 2011, 2016) of the curriculum go through both an internal and external review. FESMM participated in research projects that helped inform the adoption of new strategies during each revision. Guides for specific settings, media moments, and PSE prompts were informed by research. A poster presented at the National EFNEP included 3 of the PSE changes achieved.
Evidence-based Approach: Practice-Tested
|Readiness and Capacity – Short Term (ST)||Changes – Medium Term (MT)||Effectiveness and Maintenance – Long Term (LT)||Population Results (R)|
|Individual||MT1, MT2, MT3, MT4|
|Sectors of Influence|
MT1: Healthy Eating
- MT1l: 52% of participants completing an entry and exit food recall increased their daily fruit consumption by an average of 0.4 cups
- MT1d: 70% of participants completing an entry and exit Food and Physical Activity Behavior Questionnaire reported eating red and orange vegetables more often each week and 68% reported eating dark green vegetables more often each week
- MT1h: 54% of participants completing an entry and exit Food and Physical Activity Behavior Questionnaire reported drinking regular soda less often and 53% reported drinking other sweetened beverages less often
- MT1j: 44% of participants completing an entry and exit food recall reported an increase in their consumption of whole grains
MT2: Food Resource Management
- MT2j: 65% of participants completing an entry and exit Food and Physical Activity Questionnaire reported shopping with a list more often
MT3: Physical Activity and Reduced Sedentary Behavior
- MT3a: 67% of participants completing an entry and exit Food and Physical Activity Questionnaire reported exercising for at least 30 minutes, more days a week
- MT3a: 70% of participants completing an entry and exit Food and Physical Activity Questionnaire reported making small changes to be active more often
- MT3c: 60% of participants completing an entry and exit Food and Physical Activity Questionnaire reported doing muscle strengthening activities, more days a week
MT4: Food Safety
- MT4c: 69% of participants completing an entry and exit Food and Physical Activity Questionnaire reported using a meat thermometer more often