Oklahoma state university's (OSU) expanded food and nutrition education program equips low-income households and youth in oklahoma with the knowledge, skills and resources needed to effectively…

The Department of Agriculture National Institute of Food and Agriculture awarded Oklahoma State University $1,138,552 under the Expanded Food and Nutrition Education Program (CFDA 10.514) on October 1, 2025.

OSU's program equips low-income households and youth in Oklahoma with knowledge, skills, and resources to plan, shop, and prepare low-cost foods consistent with the Dietary Guidelines for Americans and engage in low-cost physical activity aligned with federal physical activity guidelines. The program pursues six priorities: increase physical activity frequency in adults (baseline 64%, target 1% annual increase over five years); increase daily vegetable consumption in adults (baseline 34%, target 1% annual increase); increase home meal preparation frequency in adults (baseline 34%, target 1% annual increase); decrease sweetened beverage consumption in youth grades 3–5; and two additional priorities specified in the source. Instruction includes food demonstrations using vegetable-inclusive recipes, curriculum with strong food preparation and demonstration components, and social media and media campaign reinforcement through Facebook and Fresh Start channels.

Performance occurs in Stillwater, Oklahoma, with a period of performance from October 1, 2025 through September 30, 2030. This is a formula grant to an 1862 land-grant institution, the only eligible applicant class under EFNEP.

Oklahoma state university's (OSU) expanded food and nutrition education program equips low-income households and youth in oklahoma with the knowledge, skills and resources needed to effectively plan, shop, and prepare quick and easy low-cost foods consistent with the dietary guidelines for americans and engage in low-cost physical activity consistent with the physical activity guidelines for americans. By promoting healthy behavior changes, such as eating a healthy diet and increasing levels of physical activity, the risk of becoming obese or developing certain chronic diseases can be reduced. OSU's expanded food and nutrition education program focuses on six program priorities. 1. Improve the frequency of physical activity in adults. Our state goal is to increase physical activity outcomes by 1% each year for the next five years. We are starting with the 2024 baseline of 64%. We plan to continue to measure a broad range of physical activity behaviors as indicated in the adult behavior survey. 2. Increase frequency of adults eating vegetables daily. Our state goal is to improve on the baseline of 34% by 1% each year over the next five years. We will continue to teach participants how to incorporate vegetables into menu planning as well as promote the USDA key nutrition messages to families. We will provide food demonstrations using recipes that include a variety of vegetables. We will continue to have social media (FACEBOOK) and media moments (fresh start) that provide methods to reinforce the importance of improving diet quality. 3. Increase the frequency of adults cooking meals at home. Our state goal is to improve on the baseline, of 34% by 1% each year for the next five years. Our adult curriculum contains a strong food preparation and demonstration component. Being able to prepare food is an important aspect of teaching participants. 4. Decrease the frequency of youth consuming sweetened beverages. Our state goal is to decrease the percentage of 3RD-5TH grade youth drinking one or more sweetened beverages a day at the end of our series of lessons by 1% starting with a baseline of 32%. We plan to increase fidelity and reliability of the curriculum by reinforcing concepts through training neas. We will also be transitioning our curriculum to adopt new ways to approach the issue of sweetened beverages. 5. Improve the frequency of youth grades 3RD - 5TH eating fruit as a snack weekly. Our state goal is to increase the percentage of youth eating fruit as a snack by 1% annually. Our curriculum has lessons that focus on the importance of fruit and vegetable consumption. 6. Improve the percentage of physical activity frequency in youth grades 3RD - 5TH. Our state goal is to increase the frequency of physical activities for 3RD-5TH grade students by 1% annually over the next five years using 26% as the baseline. Our youth lessons incorporate a physical activity component and emphasize how physical activity is necessary and fun. Youth participants will complete a pre-post survey to record behavior changes. By maintaining the validity and reliability of our adult curriculum, fresh start (NCS eating smart moving more) and our youth curriculum, teen cuisine, catch and KIK IT up! We see behavior changes annually resulting in a successful five-year program plan.