Subject Matter & Educational Materials

Subject Matter

SNAP-Ed aims to:

• Assist SNAP households in adopting healthy eating and active lifestyles that are consistent with the Dietary Guidelines for Americans and MyPlate. [Dietary Quality]
• Enhance practices related to thrifty shopping and preparation of nutritious foods by SNAP households.[Food Purchasing]
• Ensure that SNAP households have enough to eat by connecting them to resources and educate those eligible for SNAP but not participating of SNAP benefits and application procedures (within the context of a nutrition education activity). [Food Security]
• Improve SNAP households’ safe handling, preparation and storage of food. [Food Safety]
  

States are encouraged by FNS to focus on the following key behavioral outcomes:

• Make half your plate fruits and vegetables; eat whole grains; and switch to fat-free or low-fat milk products.
• Increase physical activity and reduce time spent in sedentary behaviors as part of a healthy lifestyle.
• Maintain appropriate calorie balance during each stage of life.
  

Subject matter content appropriate for the Family Nutrition Program includes nutrition, food safety, food preparation, meal management and food purchasing. Instruction should reflect the needs and cultural heritage of the audience.

Specific content areas appropriate for teaching FNP participants include:

• Nutrition knowledge, skills, attitudes and practices necessary to improve diets.
• Dietary Guidelines for Americans and MyPlate to plan for daily food needs.
• Knowledge and practice in food selection and preparation.
• Food preservation knowledge and skills appropriate for a low resource audience.
• Nutrition education within the context of a garden setting.
• Knowledge of and skills in food shopping strategies.
• Use and care of equipment used for food preparation, storage and utilization.
• Meal management, food safety, and sanitation practices.
• Nutrition education appropriate for the life cycle stage which complements other programs and information from health delivery systems.
• Use of commodity foods in family meal plans. (where applicable)
• Knowledge of resource management relating to family food budgets, adaptations for uneven incomes and local food availability.
• Incorporating physical activity into daily routines, always with a nutrition focus.
• Referral to other resources and assistance programs within the context of dietary quality, food safety, or food purchasing programming.

Educational Materials

Educational materials and recipes for FNP programming should reflect allowable subject matter and be obtained through approved sources.

NDSU Extension Service is a valuable resource for research-based educational materials.

• Materials developed for statewide use require peer review according to NDSU Extension Service guidelines.
• Materials developed at the county or individual level also require review and approval by the State Food and Nutrition Specialist(s) prior to distribution.
• Not all materials developed by the NDSU Extension Service focus on allowable FNP content. For detailed information on NDSU Extension Service food, nutrition, and health lessons (including adherence to FNP guidance) see Database of Extension Nutrition, Food Safety, and Health Lessons in the NDSU Extension Agriculture Information Center under long term file downloads in “Nutrition Resources.”

Other approved sources of educational materials include:

• FNS and USDA (including Choose MyPlate and SNAP-Ed Connection)

• Other State Extension Services

• Other Government sites such as the Centers for Disease Control and Prevention

For sources beyond this list, please confirm the reliability of information with the State FNP Coordinator before use.