Family Nutrition Program
What is the WV Family Nutrition Program (FNP)?
The Family Nutrition Program is comprised of numerous nutrition, food and physical activity projects designed to help limited resource families, youths, and adults improve their health. FNP targets risk factors associated with obesity, cardiovascular disease, diabetes, hypertension and other chronic diseases. FNP encourages the adoption of healthy lifestyle behaviors by:
- Teaching nutrition education using the USDA’s MyPlate and Dietary Guidelines
- Providing food demonstrations
- Improving access and availability to local community resources
- Helping participants to stretch their food dollars, plan menus and read food labels
- Encouraging participants to devote more time to being physically active
FNP targets limited resource adults living at or below 185% of the federal poverty level and youths at schools, groups or summer camps where more than 50% of participants are eligible for the free/reduced lunch program.
Program DeliveryThe Family Nutrition Program is located in more than 40 counties with:
- Approximately 50 Nutrition Outreach Instructors and Health Educators
- 50 County Extension Agents
- More than 2,000 volunteers
Programs range from the direct delivery of nutrition information to social marketing campaigns.
- 25 instructors presented more than 10,808 lessons
- 1,308 graduates successfully completed the program
- 85% made a positive change in one or more nutrition practices
- 78% of participants showed improvement in one ore more food resource management practices
- Graduates increased their daily physical activity by 28%
- Participants improved in food safety practices by 54%
- 93% of graduates increased their consumption of healthy foods as per the 2010 Dietary Guidelines for America
2016 Youth Impacts:
- 30 instructors taught 7,219 lessons
- 19,921 youth participated in over 900 school-based and summer group lessons
- 82% of participants improved their abilities to choose food according to Federal Dietary Recommendations
- 42% of participants improved their ability to prepare simple, nutritious, and affordable foods
Upcoming Family Nutrition Events
No events available at this time.
Quarterly SNAP Reports for 2016/17 Fiscal YearDownload 1st Quarter - October 2016 - December 2016 Disclaimer
University Disclaimer Programs and activities offered by the West Virginia University Extension Service are available to all persons without regard to race, color, sex, disability, religion, age, veteran status, political beliefs, sexual orientation, national origin, and marital or family status. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Director, Cooperative Extension Service, West Virginia University.
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Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email. This institution is an equal opportunity provider.
This work is/was supported by the U.S. Department of Agriculture (USDA), National Institute of Food and Agriculture, the Expanded Food and Nutrition Education Program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the USDA. Universities are also encouraged to include the NIFA identifier to show that funds for the project originated from NIFA.
This material was funded in part or in whole by USDA’s Supplemental Nutrition Assistance Program—SNAP.
This material was funded in part or in whole by Expanded Food and Nutrition Education Program – EFNEP.