Target Behavior: Healthy Eating, Physical Activity and Reducing Screen Time, Food Insecurity/Food Assistance, Other: Food resource management skills, food safety practices
Intervention Type: Direct Education
Intervention Reach and Adoption
Setting: Farmers markets, Community (Live), Faith-based community, Food pantries, Health care, Retail (Shop/Eat),USDA program sites (not National School Lunch Program), Worksite (Work)
Target Audience: High School, Pregnant/Breastfeeding Women, Parents/Mothers/Fathers, Adults, Older Adults, Homeless/Food Pantry Clients
- 7 required units (there are 10 core units 7 of which are required for graduation): MyPlate; Know the Limits: Added Sugar, Fat, Sodium; Meal Planning: Fruits and Vegetables; Reading Labels; Food Budgeting; Food Safety; Breakfast: Dairy
- Each required unit is implemented as a single unit/lesson for about 45-60 minutes—i.e., 2 or more required units cannot be combined into a single unit—to ensure that adequate instructional time is dedicated to each unit.
- Implementation of at least one of the recipes accompanying each unit
- Adherence to implementation guidelines stipulated in curriculum materials, in particular, Overview and Facilitator’s Guide
- Evaluation instruments: The EFNEP FPAQ, an 8-item Food Behavior Survey, and 24-Hour Food Recall administered at entry, after 7 required lessons, and at graduation
- In-class food demonstrations—paraprofessionals may prepare some ingredients ahead of class if implementing in a facility without a full kitchen
- Overview Guide
- Unit Facilitators’ Guides
- Publications & Handouts
- Recipes for Food Demonstrations
- Adult Education Strategies Information
- Background Materials
- Guided Script for Teaching
- PowerPoint Slides
- Learning Activities
- Program Brochure
- Partnership Flyer with Program Overview
- Recipe Cards with Next Meeting Reminder
- Newsletter Articles
- Facebook Posts
- News Releases
A longitudinal evaluation of the impact of HCEB on participants’ food resource management skills indicated maintenance of outcomes. Findings of multilevel linear models showed a curvilinear trend where participants’ food resource management increased linearly over time, but the rate of increase slowed down as time progresses.
Evidence-based Approach: Research-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||LT1, LT2, LT3, LT4|
|Sectors of Influence|
- MT1c: 70% of graduates showed pre-post improvements in eating more than one kind of fruit while 65% showed pre-post improvements in eating more than one kind of vegetable.
- MT1l, MT1m: 47% of graduates increased the cups of fruits consumed per day (by average of 0.75 cups) while 49% increased the cups of vegetables consumed per day (by average of 0.65 cups).
- MT1g, MT1i: 66% of graduates showed pre-post gains in their daily consumption of water (i.e., drinking at least 6 cups everyday); 52% drank soda less often; 46% drank other sweetened beverages less often; and 66% consumed low fat milk and dairy products more often.
- MT1j: 47% of graduates reduced their consumption of refined grains.
- MT2a: In 2018, 67% of graduates more often think about healthy choices when deciding what to feed their families) while 77% showed pre-post improvements in using Nutrition Facts to make food choices.
- MT2g: In 2018, 35% of graduates improved their food security status by being less likely not to have enough food for the month.
- MT2h: 64% of graduates reported pre-post improvements in comparing prices before buying foods. Also, 67% used shopping lists more often; 60% showed pre-post gains in buying foods on sale; and 65% showed gains in using coupons for grocery shopping.
- MT3a:62% showed pre-post improvements in exercising for at least 30 minutes more days a week; 70% improved in making small changes to be more active; and 53% increased their involvement in strengthening exercises.
- MT4a: 47% washed their hands (before preparing food) more often, and 46% improved in cleaning item/surfaces after contact with raw meat/seafood. Also, 74% showed pre-post gains in the use of meat thermometers; and 72% thawed food at room temperature less often.