National Health Outreach and Engagement Conference 2024

Charlton, A, Madden, S, and Khan T.
Rationale & Objectives: USDA Economic Research Service (ERS) reported that food-away-
from-home spending accounted for 55 % of total food expenditures in 2021,
compared to just 25% in 1970. Foods prepared away from home are higher in calories and
lower in nutrients. Cooking skills among youth are declining. The childhood/adolescent obesity
rate has steadily risen in South Carolina. In 2020-2021, data shows that 33% of all children and
adolescents between the ages of 10-17 years old are obese, 36% of males and 31% of females.
In South Carolina, 20% of youth live in poverty as of 2021. Youth who live in poverty are more
likely to experience food insecurity, which can result in poorer food and health choices and
increased obesity risks.

The Expanded Food and Nutrition Education Program (EFNEP) teaches youth the knowledge
and skills they need to lead a healthier lifestyle through the “Teen Cuisine” (TC) and “Choose
Health: Food, Fun and Fitness” (CHFFF) curricula. “Teen Cuisine” was developed by Virginia
Tech Cooperative Extension Service for youth 6-12th grade, and “CHFFF” was developed by
Cornell University, “to teach 3-6th grade children. The curricula highlight key messages from
the Dietary Guidelines for Americans and the MyPlate initiative.

Method: Both ‘Teen Cuisine’ and ‘CHFFF’ have lessons consisting of activities focused on
nutrition, food safety, food security, and physical activity. EFNEP Nutrition Educators offer
community programs in various settings. Both curricula use a learners-centered educational
approach where nutrition educators act as facilitators who guide the children and youth to
discover new ideas and ways of applying the ideas through different activities. This allows
children and youth to adopt new behaviors because they have connected to the concepts through
personal experiences. The Experiential Learning Model (ELM) with the 4 As dialogue approach
was also used to design the lessons for more effective retention and application of information
and skills for healthy eating and active living. Each lesson in both curricula includes an
‘Anchor’ that connects the children and youth with their experiences or interests, some new
information to ‘Add’, and a chance to “Apply’ this new information through interactive
nutrition activities, active games, food preparation, and other activities. Then, the ‘Away’
includes a goal-setting challenge for the kids to use the new information in their daily lives.

Results:
EFNEP uses Pre and Post-surveys to evaluate the program impact and behavioral changes. In
2022-23, SC EFNEP reached 3558 youth, and the outcome data showed:
91% improved Diet Quality
57% improved Food Safety
68% improved Physical Activity
15% improved Food Security
50% improved Food Resource Management

Conclusion: By applying the Experiential Learning Model and Learner-Centered education,
EFNEP youth use a higher level of thinking to understand and internalize the key concepts
related to Diet Quality, Physical activity, Food resource management, Food security, and food
safety.