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Welcome to the Louisiana Expanded Food and Nutrition Education Program (EFNEP) Web page. The vision of EFNEP is to help Louisiana families and youth enrolled in the Expanded Food and Nutrition Education Program to have access to and apply up-to-date, research-based nutrition information contributing to quality health and wellness.

SNAP-ED Program Overview
[Image: Eat for the health of it picture]

This program provides educational dietary programs for SNAP recipients

SNAP-Ed Subject Matter
The Dietary Guidelines for Americans is the foundation for nutrition education in all USDA Food and Nutrition Service (FNS) nutrition-assistance programs.

SNAP Nutrition Audience
The target audience of SNAP-Ed includes SNAP recipients and applicants

EFNEP - Related Links
The mission of EFNEP is to empower limited- income families with young children to make informed decisions about food purchasing, food safety and meal management.
Meal Planning (Lesson 13)
Are your meals at the end of the month as good as they are at the beginning? Or do your food dollars run out before the month is over? Learning to plan your menus and shop only for what you need will help you have good food throughout the month. You will also save both money and time!
(Lesson 10) Dietary Fiber
Dietary fiber is called nature's little mermaid. This lesson explains why.
(Lesson 1) Dietary Guidelines
Dietary Guidelines provide science-based advice to promote health and reduce risk for chronic diseases through diet and physical activity. The guidelines target healthy people two years of age and older living in the United States.
Food Preservation (Lesson 26)
Food science has led us to safer canning techniques and better quality canned goods. Home canning can be a cost-saving way to preserve food. If you have the time, canning home-grown food may save you half the cost of retail canned goods
Hand-washing (Lesson 25)
Information about the importance of hand-washing and how to do it effectively.
Food Safe Consumer (Lesson 23)
The Centers for Disease Control and Prevention (CDC) estimates that 97% of foodborne illnesses could be prevented by simply washing hands and improving food handling practices. Everyone who handles food needs to know safe food-handling practices.
Nutrition and the Elderly (Lesson 22)
One in eight Americans is 65 years of age or older. This number is growing and will continue to do so with the aging of the baby boomers. The oldest old, people at least 85 years of age, is the fastest-growing segment of America's senior population.You will learn the importance of good nutrition in helping the elderly to remain independent, maintain their quality of life and prevent or reduce the effects of age-related diseases.
Adolescent Nutrition (Lesson 21)
The phrase "you are what you eat" is sometimes hard for teenagers to keep in mind. This is probably because adolescents (teenagers) in America are faced every day with so many choices that can affect their health in the present and in the future.
Nutrition for Young Children (Lesson 20)
In this lesson you will learn about the Dietary Guidelines for Americans and MyPlate and how they apply to young children. You will learn what to expect during each stage of the preschool years and tips to make these stages easier on both you and your child. You will also learn about issues such as fast food, healthy weights for young children and exercise.