Amherst Office

Programs

Expanded Food and Nutrition Education Program (EFNEP)
EFNEP is part of a national effort to improve the nutrition and health of low-income families with young children. Our program hires and trains individuals from target communities as nutrition educators to deliver nutrition education to small groups of families for 2 to 4 months. They teach with a special understanding of the lifestyles, food-ways, and challenges families face and in a language they understand. NEP staff use a creative, dialogue-based curriculum that engages participants in group discussions, cooking demonstrations, food tasting, music, fun physical activities, and other hands-on learning. EFNEP Staff are based at UMass Amherst and in five field offices across the state (Brockton, Fall River, Lawrence, Springfield, and Worcester).

For more information about EFNEP contact:
Lisa Sullivan-Werner
Program Leader for FNP and EFNEP
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Family Nutrition Program (FNP)
FNP is part of a national nutrition education effort funded through the US Department of Agriculture's Supplemental Nutrition Assistance Program (SNAP), formerly called the Food Stamp Program. FNP provides nutrition education programs and activities that help adults and youth eligible for SNAP to establish healthy eating habits and physically active lifestyles.  FNP staff is based at UMass Amherst and in eight field offices (Barnstable, Boston, Brockton, Fall River, Lawrence, South Hadley, Springfield, and Worcester) and work in partnership with over 45 collaborators throughout the Commonwealth.

For more information about FNP contact:
Lisa Sullivan-Werner
Program Leader for FNP and EFNEP
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Food Safety Education Program
The Food Safety Education Program educates food producers and handlers about preventing foodborne illness. We offer food safety programs for fruit and vegetable growers, quality assurance managers, food processing managers/personnel, food warehouse associates, food distribution center personnel, grocery store managers/personnel, foodservice managers/personnel, food purchasing agents, and care-givers/volunteers caring for at-risk consumers. To further help reduce the risk of foodborne illness, the Food Safety Education Program also develops and/or disseminates food safety information to the consumers.

For more information about the Food Safety Education Program contact:
David Nyachuba, Ph.D.,
Program Leader for Food Safety Education
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