The expanded food and nutrition education program (efnep) at kentucky state universities will focus on educating low-income populations on ways to improve food behaviors in core areas such as: food…

The Department of Agriculture National Institute of Food and Agriculture awarded Kentucky State University $133,702 in formula grant funding on October 1, 2025, under the Expanded Food and Nutrition Education Program (CFDA 10.514) to deliver structured nutrition education to low-income populations in Kentucky.

Kentucky State University will conduct a series of 6–8 one-hour lessons covering basic food and nutrition concepts, food safety, meal planning, and grocery shopping strategies, incorporating cooking demonstrations in no more than three lessons. Participants will receive cooking reinforcement items to encourage healthy lifestyles and food safety practices. The program targets limited-resource adults responsible for planning, preparing, and purchasing food for their families—including families with young children, families eligible for USDA food assistance programs, and families receiving public assistance—as well as youth from families meeting these criteria and students in schools where 50 percent or more of students qualify for free and reduced lunch. Kentucky State University will employ evidence-based adult and youth curricula approved through annual update submissions. The program is designed to increase participants' ability to select and purchase foods meeting their families' nutritional needs and to build new skills in food preparation and food safety.

Place of performance is Frankfort, Kentucky. The period of performance runs through September 30, 2030. Eligible recipients under EFNEP are 1862 and 1890 land-grant institutions.

The expanded food and nutrition education program (efnep) at kentucky state universities will focus on educating low-income populations on ways to improve food behaviors in core areas such as: food security, food resource management, food safety, diet quality and physical activity. Efnep combines hands-on learning, applied science, and program data to support participants' efforts toward self-sufficiency, nutritional health, and overall well-being. Participants will be taken through a one-hour series of 6-8 lessons, on basic food and nutrition concepts, food safety, and meal planning. Cooking demonstration will be incorporated in no more than 3 lessons and easy grocery shopping tips will be discussed. The participants will be given cooking reinforcement items to encourage healthy lifestyles and promote food safety. At the conclusion of the program, we expect participants to increase their ability to select and buy food that meets the nutritional needs of their families and gain new skills in food preparation and food safety. Kentucky state university will use evidence based adult and youth curriculums approved and listed in annual update submissions. Efnep targets limited resource adults who are responsible for planning, preparing, and purchasing food items. Limited resource implies that a person has inadequate income for needed consumption of food, and/or other goods and services. Adults programs participants are: families w ITH young children (infant to 12TH grade), families that are eligible for USDA-food-assistance programs, and or families receiving public assistance. Children with parents who fit the above criteria are efnep youth audiences. When working in public school systems, schools with 50% or more students that qualify for free and reduced lunch would be considered as an efnep youth participant.