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OSU Extension

College of Food, Agricultural, and Environmental Sciences


Adult EFNEP is available free of charge to limited resource adults who are responsbile for the care of children, such as parents, grandparents, or other extended family members.  Other adults may qualify if they are responsbile for the planning and preparation of a child's meals and they meet the income guidelines.  For more information on eligibility guidelines and the adult EFNEP series:

The adult EFNEP workshop are traditionally taught in a series of eight weekly, 60-90 minute sessions.  Our EFNEP Program Assistants are very flexible and are available to provide classes on evenings and weekends.  Classes are available in English and Spanish.  Program participants who complete the EFNEP series will receive a certificate from the Ohio State University.  In Hamilton County, our adult EFNEP team uses the Eating Smart, Being Active curriculum.  Eating Smart, Being Active is a research-based nutrition, food safety, and food resource management education curriculum from Colorado State University Extension and University of California at Davis.  Eating Smart, Being Active focuses on simple messages related to food and nutrition and gives participants a change to apply new information through interactive activities.  A food sampling, small incentives and physical activity are included with each of the eight lessons.

Lesson Topics:

Eating Smart, Being Active is an Expanded Food and Nutrition Education Program (EFNEP) curriculum for adults.  The curriculum was created by a partnership between Colorado State University Extension and University of California at Davis.

Lesson 1. Get Moving? (60-90 minutes)

  • Benefits of physical activity
  • Recommendations for physical activity - for  yourselve and for your children
  • Main messages of USDA MyPlate food guidance system

Lesson 2. Plan, Shop, $ave (60-90 minues)

  • Planning ahead for meals to save time and money
  • Using a shopping list and comparing unit food prices to save money
  • Reviewing the nutrition facts label to help with meal planning

Lesson 3. Fruits and Veggies. Half Your Plate (60-90 minutes)

  • Important nutrients found in fruits and vegetables
  • How to increase the amount and variety of fruits and vegetables in our family meals/snacks
  • How to save money when buying fruits and vegetables

Lesson 4. Make Half Your Grains Whole (60-90 minutes)

  • Identifying whole grians using food packages
  • Using the nutrition facts label to choose grain foods highest in fiber
  • Planning a breakfast for the family that includes at least one serving of whole grains

Lesson 5. Build Strong Bones (60-90 minutes)

  • Comparing nutrtion facts labels to identify foods highest in calcium that are also low-fat or non-fat
  • Planning meals to include calcium-rich foods
  • Learning the relationship between calcium intake and bone health

Lesson 6. Go Lean With Protein (60-90 minutes)

  • Reading the nutrition facts label to identify low-fat, protein-rich foods
  • Selecting plant protein sources to substitute for higher-fat animal protein sources
  • Using a food thermometer to identify the "Danger Zone"
  • Applying the four principles of food safety: clean, separate, cook, and chill

Lesson 7. Make a Change! (60-90 minutes)

  • Choosing foods and beverages that are lower in fats, sugars, and salt
  • Identifying the suger content of soft drinks and sweetened beverages
  • Reducing fat from the dail diet to avoid chronic disease

Lesson 8. Celebrate! Eat Smart & Be Active (60 minutes)

  • Review of important topics from previous sessions
  • Introducing healthy eating and physical activity to the wholel family
  • A celebration of everything that was learned and accomplilshed over the proceeding eight weeks!