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Focus Priorities for FY 2004: · Food Safety- focus on issues insuring correct storage of left-overs. <br /> · Food Purchasing - focus on understanding unit pricing (cost per serving of various food products) <br /> · Dietary Quality - focus on decreasing the consumption of fats <br /> · Food Security- focus on using food assistance programs <br /> <br />Inputs <br />Staff, time, money, equipment, technology and existing supporting educational materials serve as the inputs to provide <br />the education program. The core curriculum used in North Dakota is "Building a Healthy Diet" developed by Iowa <br />State University Extension Service. <br /> <br />Outputs <br />Demonstrations and displays will be provided at all project area food stamp offices and at other sites the target audience <br />fi'equents. <br /> <br />Monthly newsletters will be developed and sent to each food stamp household in FNP counties/sites. <br /> <br />Classes designed for the target audience will be presented in group sessions or individually. <br /> <br />An educational calendar will be developed and distributed to the target audience across the state. <br /> <br />Target Audience <br />The target audience in Cass County is adults and youth who live in the Jefferson and Madison School neighborhoods; <br />facilities for incarcerated youth and adults and sites where food stamp eligible people live. <br /> <br />Evaluation Plan <br />Quarterly, semi-annual and annual reports document program activities and participation. <br /> <br />Survey instruments are used statewide to measure outcomes in dietary quality, food safety, food purchasing, and food <br />security. <br /> <br />Anticipated Outcomes - Short term <br />75% of participants will increase their awareness and knowledge of nutrition or food budgeting concepts taught in <br />lessons. <br /> <br />Anticipated Outcomes - Medium term · 60% of participants surveyed will increase their consumption of fruits and vegetables. <br /> · 75% of participants surveyed will make food purchasing changes through reading nutrition labels. <br /> · 75% of participants surveyed will improve food safety practices by avoiding cross contamination. <br /> · 55% of participants surveyed will be assured access to enough food. <br /> <br />Local Staff <br />Stephanie Volk, FNP Nutrition Education Assistant <br />Dana Cook, FNP Nutrition Education Assistant <br />Rita Ussatis, Extension Agent/Food and Nutrition <br /> <br />State Staff <br />Barb Holes-Dickson, EFNEP/FNP Coordinator <br />J ulic Garden-Robinson and .lane [~dwards, Food and Nutrition Special i sts <br /> <br />NUTRITION <br /> <br />PRt GRAM <br /> <br />NDSU Extension Service <br /> <br />~~~NNDSU <br /> <br /> <br />