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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.

SNAP-Ed Program Overview
[Image: SNAP]

General information on the SNAP-Ed Program funded through the Department of Social Services, Office of Family Support.

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 avoid premature nursing home placement.
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.
Maternal and Infant Nutrition (Lesson 19)
Pregnancy and motherhood are such exciting times in a woman's life! Most women want to do everything they possibly can to ensure that the new baby is happy and healthy. Some aspects of a baby's health can be determined just by the mother's diet. It is so important for a pregnant woman to maintain her health and to eat a nutritious diet for herself and her baby.
Bacteria (Lesson 24)
Did you ever have a 24-hour bug? Flu-like symptoms, such as nausea, vomiting, diarrhea and stomach cramps that last only a day or less are often from a food-borne illness. Harmful bacteria (germs) can be in food. Proper food handling can keep food safe. The first step in understanding food-borne illness is to learn how and why disease-causing bacteria spread. Then you are better able to prevent food-borne illness.
Cancer (Lesson 17)
An estimated 35% of cancer deaths are associated with what we eat. This lesson will give you a foundation for action regarding what you should eat and other healthy lifestyle behaviors that you can control. The action you take could lead to your not getting cancer. You will learn what you can do now and for the rest of your life to reduce your cancer risk.