In order improve the recruitment and retention of parents in our program,Baltimore City EFNEP has developed a reward system called EFNEPChampion Parents. Recognizing parents through this approach empowersthem to eat healthy, be physically active and maintain a healthy lifestyle.These parents are expected to serve as role models for peers andadvocates for heathy life styles. EFNEP Champion Parents are identifiedbased on the following criteria:

• Active participants during workshops;

• Complete all the lessons of the series;

• Show overall improvement in diet, food management practices, food

safety practices, and physical activity levels;

• Complete entry and exit forms.

Baltimore City Expanded Food and Nutrition Education Program (EFNEP) Initiatives

Maribet Brute, Barbara Fisher, Cassandra King, Vanessa Lubiner, Kavitha Sankavaram, Mira MehtaExpanded Food and Nutrition Education Program, University of Maryland, College Park, MD

Outcomes in 2016 EFNEP Champion Parents

“Champion Parents” are rewarded with a certificate and recognition atEFNEP events and the EFNEP website. The rationale behind the“Champion Parents” program is to engage ‘graduates’ in the program,to empower them to motivate other at-risk parents, to enroll andcomplete the series, and also to serve as role models in promotinghealthy lifestyles. Champion Parents will serve as advocates forEFNEP and increase visibility in the community and stakeholders. TheEFNEP Champion Parents strategy is adapted from California’s PublicHealth Model titled “Champions for Change,” and it is a one-of-a-kindprogram in the U.S.

Program Description

Success Stories

The Expanded Food and Nutrition Education Program (EFNEP) providesnutrition education workshops to low-incomes families living in BaltimoreCity. A series of interactive and culturally appropriate workshops arefacilitated to groups by Nutrition Assistants trained in nutrition conceptsand community-based education. Participants learn about basic foodgroups, nutritious food choices, ideas for meal preparation, food safetyand storage practices, smart snacking, physical activity, and improvingdiet for a healthier lifestyle for individuals and families.

“I enjoyed the workshops! I learned a lot. The process was not easy but am still going on with it and I lost 10 pounds so far. I am very happy. I went home and followed all what the teacher

taught. 10 Pounds down!!”

- EFNEP Participant

Community Partners

Johns Hopkins Centro SOL

Baltimore Medical System (BMSI)

Baltimore City Health Department

B’More Fit for Healthy Babies

John Ruhrah E/M School

Helping Up Mission

Dayspring Transitional Housing

YMCA of Central Maryland

Y Head Start, Baltimore City

Catholic Charities Head Start

St. Vincent de Paul Head Start

University of Maryland, Baltimore

And many, many more...

EFNEP delivers nutrition education in a joint collaboration with the USDA-National Institute of Food and Agriculture, the Department of Nutrition and Food Science UMD, University of Maryland Extension, and Maryland Counties.The University of Maryland Extension is an Equal Opportunity Employer with Equal Access Programs.

88 families participated in our grocery store

tours in 2016.“I have changed my diet completely. I now eat 2 vegetables with every meal. Also, I do not add salt to any of my food. Everyday I eat at least 5 fruits. I give my children fruit as snacks instead

of candy. I also drink water instead of soda.”

- EFNEP Participant

70% Females

30% Males

311Families

1,146 Individuals

45% 59%

Phys

ical

Act

ivity

Food

Saf

ety

EFNEPEXPANDED FOOD AND NUTRITION

EDUCATION PROGRAM

11.31.3 1.4

0

0.5

1

1.5

2

2.5

Fruits Vegetables

Con

sum

ptio

n in

Cup

s

Fruit and Vegetable Consumption

Entry Exit

47.155.6

0

20

40

60

80

100

Entry Exit

Baltimore City Healthy Eating Index

Entry Exit

14%

66%

18%

1% 1%

Race/Ethnic Characteristics

Non-Hispanic White

Non-Hispanic African American

Hispanic

American Native/American Indian

Other/Mixed

HEI is an indicator of overall diet quality. It takes into account food groups as well as fat, sodium,

cholesterol and overall variety.