Nestled in the heart of Trotwood, Ohio, lies a flourishing garden, a testament to Tamiko Troutman's dedication and the transformative knowledge she gained from Central State University Extension's Agriculture and Natural Resources course. Troutman's garden beautifies her corner of Trotwood and serves as a beacon of sustainable agriculture in the region.

The journey began when Troutman enrolled in the course, seeking to bring her love for gardening into full bloom. Taught by the enthusiastic ANR educator Marc Amante at the renowned Trotwood Incubator Farm, the course gave her the practical skills and theoretical knowledge required to make informed gardening decisions. A particular standout from her learning experience was the adoption of drip irrigation. This efficient watering technique ensures water is delivered directly to the plant roots, minimizing waste and ensuring plants receive the needed moisture. With Ohio's unpredictable rainfall patterns, drip irrigation became a game-changer for Troutman's garden, enabling her plants to thrive, come rain or shine.

Additionally, with the expertise she garnered from the course, Troutman tailored her gardening practices to suit Ohio's zone 6b climate perfectly. This micro-level climate adaptation means her garden is visually stunning and ecologically balanced, making the most of Ohio's specific growing conditions.

Troutman shared her thoughts on her gardening journey, saying, "Before joining Marc's class, I thought I knew the basics. But what I learned at the Trotwood Incubator Farm opened a new world. Understanding the nuances of Zone 6b and integrating drip irrigation has turned my garden from a hobby into a haven. It's no longer just about the beauty of the blooms but the science and sustainability behind them."

The mission of the United States Department of Agriculture’s Expanded Food Nutrition and Education Program (EFNEP) is to provide nutrition education to under-resourced children and families to foster a healthier lifestyle.

At Delaware State University, the EFNEP team within the Family and Consumer Sciences mission area actualizes the USDA mission at the local level by creating an interactive learning experience through food preparation events and activities that allow participants to recreate familiar recipes using healthier ingredients. For November, DSU Extension spotlights the work of the DSU-EFNEP program personnel and 2023 Friend of Extension Amber Ayers.

DSU’s EFNEP personnel reach 500 families and children each year using this program formula and with assistance from community partners like The People’s Place 2 Whatcoat Shelter located in Dover, Delaware. The People’s Place has been a partner of the DSU-EFNEP team for 10 years. On-site, DSU-EFNEP holds nutritional workshops throughout the year and has graduated a total of 200 adults through the EFNEP Course curriculum within the past five years.

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Nyota King-Sanyang, Florida Agricultural and Mechanical University (FAMU) Expanded Food and Nutrition Education Program (EFNEP) program assistant, has spearheaded engaging initiatives targeting the youth demographic in West Palm Beach. Although adolescents can sometimes be difficult to engage, by piloting the newly developed curriculum, Nutrition SPEAKS, Nyota effectively utilizes various performing arts to impart crucial nutrition education.

Nutrition SPEAKS, an eight-lesson curriculum conceptualized by Dr. Jenelle Robinson, associate professor, FAMU, and Kassidy Sharpe, Ph.D. student, University of Georgia, integrates poetry narration and concise theatrical videos to facilitate interactive discussions, content dissemination and engaging lesson activities. The curriculum covers diverse topics, including fruits and vegetables, label reading, macronutrients, meal planning, food safety, hydration, body image, eating disorders, and the impact of television and physical activity on overall health.

The development of the curriculum followed the Nutrition Education DESIGN procedure, encompassing crucial steps such as deciding behavior, exploring determinants of change, selecting theory and clarifying philosophy, identifying general objectives, generating plans and nailing down evaluation plans. Currently, in the pilot phase, the curriculum is poised for approval and eventual implementation as a U.S. Department of Agriculture-endorsed, evidence-based educational tool.

By Russell Boone, Fort Valley State University Agricultural Communications Public Information Editor/Writer

Residents of Jeffersonville, Georgia, gathered at the City Hall Square to participate in a program organized by Fort Valley University’s (FVSU) Cooperative Extension Program.

From Sept. 20-22, 75 residents walked more than a mile during the Stepping into Fall Walkathon.

Terralon Chaney, FVSU family and consumer sciences (FCS) Extension agent for Twiggs County, said the event is designed to expose residents to a physically active lifestyle and promote healthy living practices.

“My target goal until the end of my career is to promote health and wellness. The reason I try to have an annual walkathon is to promote our heart health and to let people know how important the heart is. It is also designed to help people know how crucial it is to walk and keep yourself healthy,” Chaney said.

In addition to providing county residents a chance to take part in a health-related activity, the FVSU Extension agent said the event provides participants a forum to discuss chronic illnesses that may affect them.

Charles Williams, mayor of Jeffersonville, said that FVSU’s Cooperative Extension Program offers services such as toy drives for youths and food drives for the elderly throughout the year. He said he shares the benefits of collaborating with FVSU Cooperative Extension with elected officials. These benefits include promoting and developing healthy lifestyles.

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Kentucky State University personnel want you to eat tilapia.

If more people in Kentucky eat tilapia, that means more Kentucky small farmers can profitably raise tilapia.

“This project was created with the vision that it would introduce diversification of farm products in existing farms,” said Dr. Noel Novelo, aquaculture research associate and interim associate Extension administrator at Kentucky State.

Novelo is the principal investigator of a U.S. Department of Agriculture-funded grant titled “Expanding Aquaculture and Healthy Food Choices to Reduce Economic and Health Disparities Affecting Minority and Limited-Resource Stakeholders.”

“At a time when there is practically no systematic tilapia production in Kentucky and when tilapia consumption is evident and dependent on importation, the tilapia Extension project will support tilapia hatchery production in Kentucky and other states,” Novelo said. “In the long-term, the project seeks to strengthen local businesses and impact healthier living.”

This project includes collaboration from multiple people and areas. Novelo of aquaculture is joined by Nilima Mishra, Extension specialist for dietetics and human nutrition, and Dr. Marcus Bernard, chair of the School of Agriculture, Food and the Environment.

“This is a really special project,” Novelo said. “The principal leaders of the project come from a very different background.”

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Langston University Family and Consumer Sciences Extension team played a pivotal role during the inaugural day of The Youth Volunteer Corps (YVC) National Summit.

The YVC, a collective of young changemakers from the United States and Canada, is dedicated to fostering community improvement through volunteerism. The first workshop, “Healthy Eating, Healthy Living,” offered these enthusiastic youth volunteers invaluable insights. Throughout this engaging presentation, the educators supplied valuable guidance on supporting a balanced, healthy lifestyle while actively contributing to their communities.

Participants were enlightened on many topics, including the principles of MyPlate for informed dietary choices, strategies for incorporating more fruits and vegetables into their diets, smart snacking habits and the essentials of food safety. The workshop concluded on a delectable note as the youth learned to prepare nutritious smoothies and turkey veggie wraps.

In further pursuit of the FCS mission, Rori Hernandez, Extension educator, facilitated a workshop titled “Self-Care for Compassionated Individuals,” and Dr. Tiffany Williams, community nutrition specialist, program leader-FCS & EFNEP, facilitated a workshop titled “Maximizing Your Volunteer Experience.” Attendees delved deeply into exploring the eight dimensions of self-care and volunteer engagement. They gained valuable insights on seamlessly integrating these facets into their daily lives for holistic well-being.

The workshop equipped attendees with indispensable skills for this transformative journey in creating personalized self-care routines that cater to the unique needs of everyone. Participants also learned to make more meaningful connections and how to find their spark and let it guide their volunteer experiences.

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Lincoln University Cooperative Extension (LUCE) houses program areas vital to human health. The Human Nutrition and Health Program (LUCEN) is a department of three Extension educators working to reduce food insecurity, improve nutrition and health behaviors, and reduce the disparity of chronic conditions in limited-resource and minority populations in Missouri. The coordinator, Sarah Eber, is a registered dietitian and a public health professional. The Commercial Kitchen at Lincoln University is run by Joshua Dunne, Commercial Kitchen manager.

In December 2019, the new team collaborated to establish consistent health and nutrition programming using evidence-based data. The goal was to focus on the best strategies to implement programs to increase food security and food-safe practices needed to reduce the current rate of chronic health conditions in Missouri. The nutrition area received additional funding in 2022, which enabled statewide outreach and education program expansion to address chronic health issues such as obesity, hypertension, diabetes and other health disparities.

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North Carolina Agricultural and Technical State University leaders, elected officials, faculty, staff and project team members on Nov. 14 broke ground on the Urban and Community Food Complex, the latest expansion of the 492-acre University Farm.

The complex, which has been planned for more than 15 years, is designed to be part small business incubator and part research and engagement facility, said Shirley Hymon-Parker, Ph.D., interim dean of the College of Agriculture and Environmental Sciences.

“In this building, food entrepreneurs will be able to research and test their business ideas with assistance from the college faculty and Cooperative Extension specialists,” she said. “Students will be able to learn from an integrated curriculum, spanning animal science, food and nutritional science to agribusiness. The complex will expand the college’s capabilities in all three mission areas: research, teaching and outreach.”

The facility is expected to assist East Greensboro’s economic revival by spurring food and agribusiness entrepreneurship, said N.C. A&T Chancellor Harold L. Martin Sr. One standout feature will be a creamery, allowing the farm to produce Aggie Ice Cream for the first time since the 1960s when the University Farm produced much of the food served on campus.

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Thanksgiving is a special time of the year when families come together to express their gratitude and enjoy a delicious meal.

Due to the Expanded Food and Nutrition Education Program (EFNEP) serving limited-resource families, Prairie View A&M University decided to create Thanksgiving on a Budget recipes to share with clientele. In planning the recipes, their objective was to stay focused on EFNEP’s goal of promoting good nutrition that will help families establish and maintain healthy eating habits.

Thanksgiving is traditionally celebrated with turkey, but they decided to cook a pot roast because there were clients who asked about cooking different meat sources on Thanksgiving Day. Nutrition Education Associate (NEA) Krystal Wilcox's recipe was a slow cooker pot roast. The cost per serving was $2.64. NEA Patricia Colbert's recipe was green bean casserole. The cost per serving was $0.75. NEA Silvia Gonzalez Ruiz's recipe was baked Mexican corn. The cost per serving was $1.27. NEA Angellica Harris’ recipe was cornbread stuffing with andouille. The cost per serving was $0.83. Choosing to cook this meal, the cost per person would be $5.49.

According to the American Farm Bureau Association’s 37th annual survey, the average cost of the 2022 classic Thanksgiving feast was $6.50 per person. This suggests that families would save $1.01 per person.

South Carolina State University 1890 Research & Extension is bringing a fresh perspective to its family nutrition and health program by naming Dr. Rhea Bentley, a seasoned leader in Extension and program development, the new state program leader for family nutrition and health. With 23 years of Extension experience, Bentley brings a wealth of knowledge to the program with a steadfast determination to cultivate healthier communities across the state of South Carolina.

“With a standard of excellence, SC State 1890 is growing, and I am excited to be a part of a program where I can share my knowledge and expertise to endorse positive change in various communities,” Bentley stated. “Healthy families are the foundation of healthy communities, and I am excited to play a role in driving this transformation. My goal is to improve the health of families and children through comprehensive nutrition and health initiatives.”

Bentley is excited to implement building the sustainability of the U.S. Department of Agriculture programs: Supplemental Nutrition Assistance Program Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) programs. For more information about family nutrition and health programs, contact Bentley at [email protected].

Food is the foundation of our health and well-being. Nutrition plays a pivotal role in this equation, as it's the science that explores the relationship between food and health. A balanced diet that includes a variety of nutrients, vitamins, minerals and macronutrients like carbohydrates, proteins and fats is essential. Nutrient-rich foods like fruits, vegetables, whole grains, lean proteins and healthy fats provide the necessary fuel for our daily activities.

Not only does good nutrition support physical health, but it also influences mental well-being. Proper nutrition can enhance our mood and cognitive function, while poor dietary choices may lead to conditions like obesity, diabetes and heart disease. In recent years, there has been a growing awareness of the need for sustainable and environmentally conscious food choices. The concept of "you are what you eat" extends to the environment, as our food production and consumption patterns impact the planet. Choosing locally sourced, seasonal and plant-based foods can be both nutritious, eco-friendly and cost-effective.

In conclusion, food and nutrition is a dynamic duo for our health. By being intentional about selecting balanced food choices, we can nourish our bodies, sharpen our minds and protect our environment. Remember, utilizing food as a prescription for life is not just a choice, it's a profound commitment to our health, well-being and the world we live in.

The United States Department of Agriculture’s food infographic on dietary guidelines (2020) illustrates that 6 in 10 adults live with one or more diet-related chronic diseases. Food, nutrition and health are linked to the social determinants of health (SDOH), which are the conditions in which people are born, grow, live, work and age, influencing health and well-being outcomes.

Adequate food and nutrition are essential for good health, but access is often limited in low-income communities and communities of color. Some individuals with limited access to these variables may suffer from diet-related diseases (heart disease, obesity, diabetes). To address these disparities, we need to invest in community-based food programs and initiatives that promote healthy food access, prevent chronic diseases and support overall well-being.

Addressing disparities requires a comprehensive approach that addresses the root causes of food insecurity and promotes healthy eating behaviors. Promoting healthy eating behaviors involves:

• Education about the importance of a balanced diet.
• Providing access to cooking classes and nutrition counseling.
• Making healthy food options more affordable and accessible.

By addressing the social determinants of food access and nutrition, we can work toward achieving health equity and ensuring that everyone has the opportunity to live a healthy life.

The University of Arkansas at Pine Bluff Family and Consumer Sciences Supplemental Nutrition Assistance Program-Education (SNAP-Ed) is a part of the university's 1890 Cooperative Extension Program. The program partners with local community organizations and agencies to give families the knowledge and skills needed to make healthy behavior changes toward a healthy diet and lifestyle, save money and feed their families with a limited budget.

Carrie Aldridge, SNAP-Ed program aide, worked with participants at the Adult Center in Brinkley, Arkansas, to provide hands-on nutrition education. The program offered hands-on cooking experiences for adults to learn how to prepare healthy meals by incorporating more nutritious eating habits from the MyPlate food groups and physical activity.

Program participant Paige Hood praised Aldridge for her personal, one-on-one approach to teaching her about eating certain foods from MyPlate to help energize and nurture her body. She has incorporated more varieties of fruits and vegetables because of the class.

“When I first started the class, I weighed 293 pounds, and now I weigh 233 pounds," Hood said. “I truly thank Mrs. Aldridge for providing me with the education and tools to live healthily. I have applied those to my life, and my health has improved a lot."

Activities of the University of Maryland Eastern Shore’s (UMES) Well Connected Communities (WCC) project are implemented through a multi-sector health and youth leadership council guided by UMES Extension’s Nutrition and Health Program.

Following a community health assessment, activities were conducted, including after-school tutoring programs and initiatives such as Make Food Available to All (gardening and establishing mini-orchards) and a Reading and Therapy Garden.

Integrated programs, including the Expanded Food and Nutrition Education Program and the Community Nutrition Education Club, promoted healthy behavior by offering monthly evidence-based nutrition education to sustain participant connections.

The project yielded significant outcomes. A policy change was brought about in the town of Fruitland to allow for a farmers market. The establishment of mini-orchards provided environmental changes, along with system changes through the introduction of gardens and mini-orchards at Head Start centers. Enhancement of preschoolers’ food-origin education platform resulted. The year-round availability of fruits and vegetables came by way of a food preservation initiative.

UMES students studying agriculture and nutrition gained skills in community nutrition education and mini-orchard maintenance. In the past two years, roughly 400 pounds of each fruit variety were harvested, distributed and frozen for year-round availability.

WCC collaborated with the U.S. Department of Agriculture’s Farmers to Families Food Box Program to enhance food access. To ensure equitable and sustainable community well-being outcomes, continuous community engagement, youth empowerment, cross-sector collaborations and prioritizing health as a shared value are imperative.

West Virginia State University (WVSU) Extension’s Family and Consumer Sciences (FCS) department has partnered with FamilyCare and Humana to implement “Cooking As You Age,” a six-week series of one-hour cooking classes aimed at promoting healthy eating habits and increasing culinary knowledge for seniors and families. A registered dietitian will educate participants about nutrition and cooking healthy recipes utilizing an air fryer.

By equipping community members with essential culinary skills and nutritional knowledge, the initiative aims to reduce obesity and diet-related health problems in West Virginia. The curriculum for the classes will focus on “MyPlate” and will be centered around teaching communities to “Just Say Yes to Fruits and Vegetables,” which serves as the program’s slogan.

To be eligible for the program, enrollees must have at least one chronic disease or lack access to healthy foods. This initiative targets the underserved, who often have limited access to fresh produce and nutrition education.

The series starts in January 2024 and aims to promote community engagement, proficiency in air frying techniques, improved meal planning skills, positive lifestyle changes, healthier eating patterns and sustainable behavior change.