Lincoln university of missouri is an 1890 land grant institution

The purpose of this federal award is to provide nutrition education that works with limited-resource communities, the under-served and under-represented community in missouri. Luce's target population includes low income members of the target population that are minority and critically under-served groups found in both rural and urban settings including all people regardless of race, gender, sexual and social orientation. This group populates the majority of the areas in need in the state of missouri. LU targets limited-resource communities, including residents living in subsidized housing. The programs focus on adults, adolescents, teen mothers, and children living in high-risk areas who are attending schools with high teen pregnancy and drop-out rates. As part of our mission, lincoln university will work to reduce food insecurity and chronic disease in limited-resource minority populations. LU does this by partnering with other institutions and integrating nutrition and health education into multi-sector efforts to increase food security, improve maternal and infant morbidity and mortality. LU address the needs of the target audience through community and urban garden and farm-to-table initiatives, a variety of health and nutrition programs that focus on healthy food choices, exercise, and environmental influences to reduce obesity and increase access to a vari ETY of healthy foods, meal planning, and safe home food preservations methods. The activities include but are not limited to classroom education, experiential learning, virtual learning and one on one, face to face learning. Because childhood food insecurity and S ubstance use are so high in missouri, LU will focus efforts to increase programming with partner organizations to reach these elevated risk populations. The deliverables and outcomes are fifty percent of participants will manage and harvest a garden; eighty percent of pregnant teen mothers will be more food secure at the end of each month. They will improve their skills in menu planning they will not run out of all healthy food items before the end of the month. They will know at least two food related community resources; fifty-five percent of participants will walk daily for a minimum of five minutes during the first five sessions; seventy-five percent of the participants will successfully demonstrate and or explain how to chill food properly by the third session; seventy-five percent of the adult participants will successfully demonstrate cooking at the proper temperature and how to use the thermometer properly after the second session; eighty-five percent of program participants will walk a minimum of 20 minutes daily by the end of the program. The LU cooperative extension program will graduate 65 percent of its participants. Clients will graduate from efnep that have been educated on these topics: food security, food safety, physical activity, dietary quality, and resource management.