A variety of evaluation strategies were used to
determine behavioral changes including pre-and
post-tests, self-reporting and focus groups. FFNEWS participants demonstrated the behavioral
changes below.
80
70
60
50
40
30
20
A
B
C
D
E
10
0
l A -60 percent of adult individuals reported making half the plate fruits and vegetables when they eat.
l B -60 percent of adult individuals reported eating more whole grains.
l C -60 percent of adult individuals reported switching to fat-free or low-fat milk products.
l D -60 percent of adult individuals reported participating in moderate physical activity for 30 minutes three or more days
per week.
l E -70 percent of adult individuals reported having food last through the end-of-the
month.
SNAP-Ed participants had this to say
about the program:
l “These classes have taught me to prepare healthy foods. My family like the meals I have prepared.”
l “I now prepare a shopping list before I shop for groceries. This saves time and money.
I buy what I really need.”
l
“The food preparation classes have helped me to choose a healthy diet. We learned that carbohydrates provide you with energy and the B vitamins help your body use the
carbohydrates. When you get enough of carbohydrates and the B vitamins you will have enough energy to do your tasks each day. Your personal habits affect your
physical well-being, too.”
l
“The food safety lessons were so important. I make sure food is not left out of the refrigerator longer than two hours
when we eat. When I shop I put the meats in my cart last. I am careful not to
cross-contaminate. I put all raw meat in plastic bags to make sure the juices do
not leak on other foods in the cart. Thanks for the wonderful teaching we received
this year.”
Families First-Nutrition
Education and Wellness
System (FF-NEWS)
Program
Contact Information:
Irene K. Lee, Ph.D.
Associate Extension Administrator
University of Arkansas at Pine Bluff
1200 North University Drive
Mail Slot 4966
Pine Bluff, Arkansas 71601
Phone (870) 575-8530
Fax (870) 575-4679
The University of Arkansas at Pine Bluff is fully accredited by The Higher Learning
Commission 230 South LaSalle Street, Suite 7-500, Chicago, IL 60604, 1-800621-7440/FAX: 312-263-7462.
The Arkansas Cooperative Extension Program offers its programs to all eligible
persons regardless of race, color, sex, gender identity, sexual orientation,
national origin, religion, age, disability, marital or veteran status, genetic
information, or any other legally protected status, and is an Affirmative Action/
Equal Opportunity Employer.
The U.S. Department of Agriculture (USDA) prohibits discrimination in all of
its programs and activities on the basis of race, color, national origin, age,
disability, and where applicable, sex, marital status, familial status, parental
status, religion, sexual orientation, political beliefs, genetic information, reprisal,
or because all or part of an individual’s income is derived from any public
assistance program. (Not all prohibited bases apply to all programs.) Persons
with disabilities who require alternative means for communication of program
information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET
Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination,
write: USDA, Office of Adjudication, 1400 Independence Ave., SW, Washington,
DC 20250-9410 or call (866) 632-9992 (Tollfree Customer Service), (800)
877-8339 (Local or Federal relay), (866) 377-8642 (Relay voice users). USDA is
an equal opportunity provider and employer. This material was funded by USDA’s
Supplemental Nutrition Assistance Program (SNAP). The Supplemental Nutrition
Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more,
visit https://access.arkansas.gov/.
2014 Annual Report
Families First-Nutrition Education and
Wellness System (FF-NEWS) Program
The Families First-Nutrition Education and Wellness
System (FF-NEWS) Program, a SNAP-Ed Project,
is conducted by the University of Arkansas at Pine
Bluff 1890 Cooperative Extension Program.
On-site food demonstrations were conducted
in the office of SNAP-Ed providers and food/
commodity distribution sites (where appropriate).
The demonstrations emphasized the consumption
of fruits and vegetables, whole grains, fat-free or
low-fat milk, lean meats, fish and poultry. SNAPEd participants were encouraged to be physically
active. Field staff incorporated five minutes of
physical activities at the beginning of each lesson.
These activities were designed to get participants
moving.
These specific messages were incorporated in the
lessons, displays, exhibits, and printed materials in
the program:
The FF-NEWS Program celebrated its 17th year
in FY 2014. The program was delivered in three
counties (Cross, Jefferson and Woodruff counties)
by a Nutrition educator (paraprofessional) and
an Extension Associate-Foods and Nutrition. The
program was delivered at:
l Make half your plate fruits and vegetables.
l A select number of public schools
(where 50 percent or more of the students
participate in the free or reduced lunch program)
l Head Start
l Department of Human Services
l Department of Health (WIC Office)
l Senior Citizens Feeding Site
l Housing project for low-income families
l Food/commodity distribution center
l Eat fruits at meal and at snack time.
Choose fresh, frozen, canned,
or dried fruits.
The primary emphasis for FF-NEWS was on dietary
quality. Dietary quality as defined in the 2013
SNAP-Ed Plan Guidance “pertains to the selection
and consumption of healthy foods within a limited
budget.” The field staff taught food preparation
classes and diabetes cooking schools for SNAPEd eligible adults. The food preparation classes
focused on meal planning, food safety, food
shopping and storage and food preparation skills.
Participants prepared foods low in saturated fats,
trans fats, cholesterol, sodium, and sugar. All
lessons incorporated the most current data on
the United States Department of Agriculture Food
Guidance System, MyPlate, and the current Dietary
Guidelines for Americans.
l
Eat a variety of fruits and vegetables.
Eat more dark and orange vegetables.
Eat spinach, collard, turnip, kale and
mustard greens, broccoli, carrots and
sweet potatoes.
l
Eat whole grains. Eat at least 3 ounces
of whole grain cereals, bread, rice and
pasta each day. Choose whole-grain foods such as whole-wheat bread, oatmeal,
brown rice, and lowfat popcorn
more often.
l
Switch to fat-free or low-fat milk products. Make milk your beverage of choice. Choose calcium-rich foods that are low-fat or fat-free. To build strong bones serve lowfat and
fat-free milk and other milk products
several times a day.
l
l
Eat lean or lowfat meat, chicken, turkey and fish. Eat dried beans and peas. Add chicken, peas, nuts, or seeds to a salad; pinto beans to a burrito; or kidney beans to soup.
Increase physical activity and reduce time spent in sedentary behaviors as part of a healthy lifestyle.
l
Maintain appropriate calorie balance during
each stage of the life cycle: childhood, adolescence, adulthood, pregnancy and breastfeeding, and older age.
Program Impact
During FY 2014, field staff made 90 agency
contacts, used 250 exhibits, distributed 3187
newsletters/brochures, conducted 247 educational
sessions, provided 280 on-site demonstrations and
had 7230 contacts with SNAP-Ed participants.
Some of the lessons taught this fiscal year
included:
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Facts from the 2010 Dietary Guidelines
for Americans
Build a Healthy Meal
Portion Sizes
Choose MyPlate
Smart Shopping for Vegetables and Fruits
Break the Salt Habit
Eat Sea Food Twice a Week
Eating Better on a Budget
Enjoy your Food but Eat Less
Be Food Safe
MyPlate Snack Tips for Parents
Healthy Eating for an Active Lifestyle
Be an Active Family
The Two Bite Club
Lessons from Serving Up MyPlate
a Yummy Curriculum