Expanded Food and Nutrition Education Program
Project Leader: Lisa Sullivan-Werner
Project Year: 2010
The Massachusetts Expanded Food and Nutrition Education Program (EFNEP) is part of a national effort to improve the nutrition and health of low-income families with young children. The program identifies individuals from target communities who are recruited and trained to deliver nutrition education to small groups of families for 2 to 4 months. Educators teach with a special understanding of the lifestyles, food-ways, and challenges that families face and in a language they understand. Project staff use a creative curriculum that engages participants in group discussions, cooking demonstrations, food tasting, music, fun physical activities, and other hands-on learning. Staff are based at UMass Amherst and in five field offices across the state (Brockton, Fall River, Lawrence, Springfield, and Worcester).
This project is a part of the Nutrition Education Program
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Family Nutrition Program
Project Leader: Lisa Sullivan-Werner
Project Year: 2010
The UMass Extension Family Nutrition Program (FNP) is part of a national nutrition education effort funded through the US Department of Agriculture's Supplemental Assistance Program (SNAP). The overarching goal of FNP is to provide nutrition education programs and activities that help adults and youth eligible for SNAP to establish healthy eating habits and physically active lifestyles. To achieve this goal, our staff based at UMass Amherst and in seven field offices (Boston, Brockton, Fall River, Lawrence, South Hadley, Springfield, and Worcester) will be working in partnership with 42 collaborators throughout the Commonwealth.
This project is a part of the Nutrition Education Program
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Food Safety
Project Leader: David Nyachuba
Project Year: 2010
The UMass Extension Food Safety Project trains fruit and vegetable growers and other fresh produce handlers in Good Agricultural Practices (GAP) and Good Handling Practices (GHPs) and helps small scale food processors to develop and implement Hazard Analysis Critical Control Points (HACCP) plans. The Project targets food service workers and provides training to teachers and students in schools through workshops and educational presentations. It also helps consumers to avoid foodborne diseases through the widespread dissemination of information concerning the safe handling and preparation of foods, food allergens and other food safety issues.
This project is part of the Nutrition Education Program
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