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Expanded Food and Nutrition Education Program

Eating Smart Being Active - Families

Eating Smart Being Active is an evidence-based curriculum based on the Dietary Guidelines for Americans and Physical Activity Guidelines. In each lesson, participants engage in hands-on activities, cooking activity, and physical activity.

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Lessons

Welcome to Eating Smart, Being Active

Overview of lesson series; relationship building between educator and participants

Get Moving!

Learn how to be more physically active everyday

Plan, Shop, $ave

Learn how to plan meals and save money when shopping for groceries

Fruits & Veggies: Half Your Plate

Learn how to add more fruits and vegetables to meals and snacks

Make Half Your Grains Whole

Learn the importance of whole grains and how to identify whole grain foods

Go Lean With Protein

Learn how to choose protein foods that are low in fat and how to keep foods safe to eat

Build Strong Bones

Learn how to build and maintain strong bones by eating foods high in calcium and engaging in bone-strengthening physical activities

Make a Change

Explore ways to reduce fat, sugar, and salt in meals and snacks

Celebrate! Eat Smart & Be Active

Celebrating new found healthy behaviors

Program Impact

A father who participated in Head Start, was quiet and seemed uncomfortable when he came to his first EFNEP class, which was filled mostly with women. As he continued participating in EFNEP, he shared that he was a stay-at-home dad due to losing his job and that he had limited cooking skills. By the end of the EFNEP classes, he shared how he had become more physically active by walking to each class, and that he was making healthier choices by including more fruits and vegetables in meals and snacks for his family. He was excited that he could surprise his wife with his cooking skills. He was able to take the concepts from the classes and apply little changes to improve his and his family's overall health .

Enhancements

Upon completion of the Eating Smart Being Active class series, participants receive a Certificate of Completion, ESBA cookbook, measuring cups and spoons, and a produce scrub brush.

Certificate of Completion, ESBA cookbook, measuring cups and spoons, and a produce scrub brush on a table.

Learn More About Our Classes!

EFNEP Program Coordinator

(808) 956-4124

hnctr@hawaii.edu

Logo of the National Institute of Food and Agriculture. U.S. Department of Agriculture

This material is based upon work that is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.