Abstract
<h3>Objective</h3> To improve nutrition and food resource management practices and household food security among low-income families. <h3>Use of Theory or Research</h3> Efforts to strengthen nutrition and food security is needed to build household food resilience (ie, being resourceful) more than ever as low-income families face unprecedented challenges due to the COVID pandemic. The rising food insecurity in California is concerning, which is linked to poor dietary outcomes and obesity. <h3>Target Audience</h3> Parents recruited from low-income community settings in Tulare County, California. <h3>Program Description</h3> During FY2019-20, trained bilingual nutrition educator implemented the 9-week Expanded Food & Nutrition Education Program (EFNEP) in English and Spanish using series-based adult curriculum Eating Smart Being Active. Each class was held once a week for 60-90 minutes in duration. <h3>Evaluation Methods</h3> Participants completed demographics questionnaire, Food Tracker dietary recall, and a pre-post Food & Physical Activity Questionnaire (FPAQ). Descriptive and Pre-Post analyses were completed using WebNEERS reporting tool. <h3>Results</h3> Of the total 149 program families reached, 136 participants who attended all the lessons graduated with a certificate. Majority of the participants were Hispanic. Differences in change from pre-to-post indicated improvements in all the program areas. Of the 136 graduates, 88% of participants showed improvement in 1 or more food resource management practices, 92% showed improvements in 1 or more diet quality/ nutrition practices, 88% showed improvements in 1 or more food safety practices, and 91% showed improvements in 1 or more physical activity behaviors. A noteworthy program impact was a random sample (n = 19) of these participants reported saving an average of $44.50 on food per month. <h3>Conclusion</h3> The EFNEP program empower families to build household food resilience with knowledge and skills to adopt healthy practices in the areas of food resource management, food security, nutrition/physical activity, and food safety.
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