Expanded Food and Nutrition Education Program

Meet Hannah Morillo-Galindo

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Hannah Morillo-GalindoHannah Morillo-Galindo recently joined UConn Extension as an Educational Program Assistant for the Expanded Food and Nutrition Education Program in our North Haven office. She is originally from Lexington, Kentucky and graduated in May 2023 with a degree in nutrition from Case Western Reserve University in Cleveland, Ohio.

She’s looking forward to connecting with the community and helping make nutrition and a healthy lifestyle more accessible. We sat down with her to learn more.

What is your area of interest and how did you get interested in it?

I was a biology/pre-med major, and realized I wanted to do something in health care and wellness, but I was not super-interested in the one-on-one healthcare field. I found public health and realized I could have an impact in this area.

What will your role be with UConn Extension?

I want to work in community nutrition and found this position as an Educational Program Assistant for the Expanded Food and Nutrition Education Program (EFNEP) in the North Haven office, and it’s exactly what I want to do.

What excites you the most about working with UConn Extension?

I’m excited about the opportunity to connect with people and share knowledge that’s accessible. I also enjoy collaborating with other Extension programs, for example, I’ve been working with our UConn 4-H program some.

What is one thing you hope people will learn from you and your work?

It’s easier to eat healthy and take care of yourself than it seems.

What is your favorite thing to do in Connecticut?

I went kayaking near East Haven the other weekend and it was fun!

What are some of your hobbies and other interests?

I enjoy reading, music, spending time outdoors, and painting.

Food and Nutrition Classes at Home

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boy planting a seedling
Photo: Heather Pease

Hartford County’s Expanded Food and Nutrition Education Program (EFNEP) provided virtual nutrition education and cooking programs to limited resource adults and youth in 2021.

We held the Cook and Chat virtual series for adults online. It included sessions on cooking basics, food safety, food budgeting, and nutrition topics over three to 12 lessons. Programs partners were agencies in Enfield, Plainville, New Britain, Hartford, and Bristol. They prepared easy, nutritious recipes from home and had a group discussion. Participants received the ingredient and equipment lists before each class. Participants also received incentives for completing the program surveys and dietary recalls. These included measuring cups, grocery bags, food thermometers, and cutting boards. The early evening programs were popular since participants could use the recipe for their meal.

A virtual youth program in the summer focused on gardening, nutrition, cooking, and fitness. Human Resources Agency (HRA) in New Britain partnered with EFNEP. This was a workforce development project for youth entering ninth grade. This intensive program was 20 hours per week and held via Google classroom. Youth learned about health and nutrition careers while completing gardening and fitness activities.

EFNEP Educators positively interacted with participants despite the challenges of completely virtual environments. Youth and adult participants were eager to learn about nutrition, food budgeting, and easy recipes. Adults felt comfortable cooking in their own homes. They were also more likely to replicate a recipe for their family at a later date. The incentives motivated participants. They stayed engaged in the lessons and completed our evaluation surveys and dietary recalls. In many ways, the EFNEP educators learned a great deal more about a family’s needs in this personal space. The pandemic created new challenges. EFNEP’s efforts evolved and continues serving limited resource youth and adults.

Article by Sharon Gray, RD

Resilience Through Partnerships

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Enhancing Food Security in Fairfield County

Food insecurity is not a new phenomenon, but the COVID-19 pandemic intensified the situation for many residents, including those in Fairfield County. Food banks and pantries across the state expanded their services to help the increasing numbers of food insecure families.

The pandemic introduced Heather Peracchio, an Assistant Extension Educator in our Fairfield County office with Lori Turco, the food pantry coordinator for Walnut Hill Community Church. They were introduced by Steve Harding and quickly formed a strong partnership to meet the communities’ needs. Heather works with the Expanded Food and Nutrition Education Program (EFNEP) and with SNAP-Ed.

The number of families being served by the Walnut Hill Community Pantry increased because of the pandemic from 150 pre-pandemic to over 500 families. The food pantry was offered monthly before the pandemic and then shifted to weekly when the pandemic started. Staff serve three locations: the church in Bethel, Derby and New Milford. They serve over 1,500 families across the three locations from 22 towns. Some families come from as far as Stamford, Torrington, or Waterbury—there is a huge need for food resources.

The partnership between Extension and Walnut Hill Church started with Operation Community Impact— Heather wanted to help food pantries access the milk and dairy products donated by Guida’s and Cabot. Walnut Hill Church was happy to accept the donations and let Extension use their FEMA supplied 40-foot refrigerated trailer for deliveries. The Fairfield County Extension team connected food pantries throughout the area with dairy donations. Team members Edith Valiquette, Donna Liska, Linda Connelly, and the 4-H volunteers that delivered dairy were crucial to the project.

From that initial collaboration, the partnership has grown, and expanded the services offered to the community. “I connected Lori and the Walnut Hill Community Pantry to the Danbury Food Collaborative,” Heather says. “She has used that connection to establish a network of food distributions and Walnut Hill Church has become the main delivery site for all Danbury area USDA Farmers’ to Families Food Boxes. Lori also started a non-profit Community Food Rescue and is planning a Food Hub in Danbury.”

“The partnership with UConn Extension is phenomenal,” Lori says. “The only time we get dairy is in the USDA Farmers to Families Food Box or from Extension. The Extension team organized the dairy donations and facilitated funds. We were able to consistently provide milk for almost 500 families. We could buy more food with the money we have and be able to give fresh milk to everyone.”

group of people wearing masks and holding signsGreenhouse Wealth Management, LLC in Westport generously donated $1500 to the effort (photo below). Ryan Callas owns the company and is a UConn alumni. He heard about the initiative through an employee whose cousin lives next door to Heather—and Ryan was happy to get involved because of the UConn ties. The initial donation from Green Wealth Management prompted other donations that further supported Operation Community Impact in Fairfield County.

Extension’s contributions extend beyond facilitating and coordinating the dairy donations for food pantries. Our educators provide resources and connections for many areas of need. For example, Heather makes videos in English and Spanish for each USDA Food Box to help recipients use the items they are receiving.

Heather creates videos where she uses the ingredients in the food boxes in recipes. She then creates a QR code that links to the video to help recipients use the products. “Her videos have friendly, helpful hints and they are bilingual,” Lori says. “It helps make the food stretch further for our families. We put the QR code on our program materials each week for our families. The videos are an amazing tool that she’s created for us.”

Baby food was secured for families, and Heather also connects them to other resources, answers questions on everything from nutrition to expiration dates, and serves as an overall resource for the community.

“UConn Extension has helped us on multiple levels way beyond the dairy donations during Operation Community Impact,”

Lori says. “They gave us laundry cards last week for our families to get laundry done. Heather connected us with birthday bags for our residents too, these have everything a family needs to create a birthday for a family member. I can’t say enough about UConn Extension connecting us with the people we need. We’re extremely thankful for everything we’ve received.”

“Our work with Lori captures the essence of what Extension is,” Heather says. “UConn Extension helped the community, and we also fostered connections related to food security that are sustainable and will have long-term effects on the people living here.”

Article by Stacey Stearns

Velazquez Answers Nutrition Questions on Radio Amor in Bridgeport

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Zoraida Velazquez talks about MyPlate on Radio Love in BridgeportThe global pandemic is challenging everyone. It’s made many of us more conscience of the threats surrounding us every day. Many people are more aware of the food they eat and health impacts of their nutritional choices. Extension educator Zoraida Velazquez is answering questions for Bridgeport and residents of surrounding communities each Friday morning on Radio Amor/Radio Love 690 AM. Her nutritional advice and guidance are helping the community improve their health and wellbeing.

Zoraida joined UConn Extension in 1978. She’s an educator in the Expanded Food and Nutrition Education Program (UConn EFNEP). EFNEP helps families learn about healthy eating, shopping on a budget, cooking and physical activity. She began her career in UConn Extension’s New London County office before moving back to the New Haven County office. Zoraida grew up in New Haven and is well-known among the community.

“I’m always involved in the community because I love working with people in need,” Zoraida says. Zoraida has served as a pastor for the last 43 years, in addition to her work with EFNEP. She and her husband are currently pastors in Wallingford.

Zoraida began working with Radio Amor in 2015. She had a weekly ten-minute spot called Salud y Nutrition where she answered listeners’ questions. The station manager initiated the program with the goal of bringing services to the community.

Keyla Negron was a nutritional science in the UConn College of Agriculture, Health and Natural Resources. She heard the program in 2016 and called our Extension office to learn more. Keyla went down to the New Haven County office during her summer break and helped Zoraida with the radio show as a volunteer. They prepared answers for each week’s questions and resources to share with listeners.

The program remained popular with listeners. Then, there were administrative changes at the station in 2017. The station discontinued Zoraida’s program, along with many others.

In January of 2020, Javier Cabrera, the new manager of Radio Amor, reached out to Zoraida. “He remembered hearing the program and told me that it was very informative to the Spanish community, and he wanted to bring back this and other programs for the listeners to benefit from,” she says. “Radio Amor is a Christian radio station, but it’s open to the community with no discrimination to color or race.”

The show quickly resumed with the first episode airing on March 6, 2020. COVID halted it for a second time. It took a couple of months, but in mid-May, Radio Amor had adjusted to the challenges created by the pandemic. Zoraida is back on the air for twenty minutes a week, answering nutrition-related questions for listeners.

“I started in March with MyPlate,” Zoraida says. “I wanted to go back to the basics with the listeners. Then we progressed into the importance of families eating together at the table, I encouraged moms to take advantage of helping their children with healthy eating.”

Other popular topics include stretching the food budget and learning what to make from products that are on hand. Zoraida recalls one person calling in to say that they used to make arroz con leche when things were tough, and white rice with just eggs because there was not enough money for other food products.

“Zoraida Velazquez has been such a blessing to Radio Amor for many years,” says Javier Cabrera, the Operations Manager at Radio Amor. “Pastor Velazquez shares very helpful and important information with our audience, educating them on how to stay healthy. Radio Amor is honored to have Pastor Velazquez as one of our educators empowering our community with the necessary resources to help them stay healthy.”

Zoraida’s 20-minute radio show is rarely long enough to answer all the questions. It regularly becomes a 45-minute segment. Zoraida stays on the air until she’s answered all of the questions.

“When I came back on air in May after the break because of coronavirus, food safety was understandably a hot topic,” Zoraida explains. “We started talking about foodborne illness. Questions I received included whether or not it was okay to leave food out, understanding what to do if there is food recall because of E. coli or salmonella. Other people wanted to know where they could go for food assistance, or how they could participate in EFNEP. Parents want to know how to get their children to eat more vegetables.”

Topics continue evolving, and Zoraida caters each program to the needs of her listeners. She did a segment on the importance of keeping the body hydrated since many of her listeners admitted that they didn’t like drinking water unless it was flavored. She’s received numerous questions about energy drinks and Zoraida encourages parents not to let their teenagers consume energy drinks because they can be harmful.

UConn Extension’s EFNEP staff work statewide to empower participants and provide knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits. Although in-person programming is currently limited, all our EFNEP staff continue working in their communities and serving residents.

Zoraida exemplifies the spirit of service and community assistance that the EFNEP program is known for. Zoraida and other EFNEP staff understand the needs of the communities they are serving because they live and work in these communities.

“Salud y Nutrición is one of the best segments we air weekly understanding the need of health education in our community,” Javier continues. “We want to thank UConn Extension for allowing Pastor Velazquez to share her knowledge and years of experience as a Nutrition Educator. Today, we can say that thousands of our listeners have benefited from her knowledge. Radio Love is here to help and serve our community and Pastor Velazquez has been a vessel to our community.”

Questions related to food and nutrition will continue to arise. Zoraida is ready and waiting for them each Friday morning on Radio Amor, or through another channel with UConn EFNEP. Additional resources from the EFNEP program are available at https://efnep.uconn.edu/.

UConn CAHNR Extension has more than 100 years’ experience strengthening communities in Connecticut and beyond. Extension programs address the full range of issues set forth in CAHNR’s strategic initiatives:

  • Ensuring a vibrant and sustainable agricultural industry and food supply
  • Enhancing health and well-being locally, nationally, and globally
  • Designing sustainable landscapes across urban-rural interfaces
  • Advancing adaptation and resilience in a changing climate.

Programs delivered by Extension reach individuals, communities, and businesses in each of Connecticut’s 169 municipalities.

Article by Stacey Stearns

Recipe: Peanut Butter Power Balls

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peanut butter power balls

A snack you can make with your children.
(Un bocadillo que puedes hacer con tus hijos.)
Stay home and enjoy
(a quedarse en casa y a disfrutar)

Peanut Butter Power Balls
Ingredients

1- Cup oatmeal
1- Cup peanut butter (any nut butter)
½- cup honey
½- cup nonfat dry milk (optional)
½- cup raisins
½- cup wheat germ or any cereals crush up
1 tsp. cinnamon

Combine all ingredients except wheat germ.
Shape in to one-inch balls and roll in wheat germ or cereal. Yield: 36 balls

Ingredientes

1 taza avena
1 taza mantequilla de maní (cualquier otra nuez)
½ taza miel abeja
½ taza leche en polvo (opcional)
½ taza pasas
½ taza germen de trigo
1 cucharadita de canela

Combine todos los ingredientes excepto germen de trigo. Forme bolitas de una pulgada y enróllelas en el germen de trigo o cereal Rinde: 36 bolitas

Recipe courtesy of Angela Caldera, UConn Extension EFNEP

Halloween is coming, but you can eat healthy

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Halloween can be can be scary time of year for folks trying eat healthy. How do you stay selfish with your health when there are so many temptations?

Change your mind!

Have a plan:

Use apps to track your calories – so you know the true calorie cost of eating candy, or another helping of food.

Start a new tradition:

Butternut squash soup | by zrzka2010 Butternut squash soup | by zrzka2010
Butternut squash soup | by zrzka2010

Eat a healthy meal before trick or treating. Try a hearty vegetable soup with lots of harvest fresh vegetables –

Support your local farmer- give trick or treaters small apples or pears for healthy alternatives to candy

Give trick or treaters non-food items like pencils or stickers

Track your steps around the neighborhood while trick or treating –

Have a Healthy Halloween Dance party instead of trick or treating – make healthy Halloween foods like the Pear Witch Project 

Halloween witch made with a pear and other healthy foods

Try visiting your local farmers markets and farms for the season’s local harvest!

 

For more practical ideas on how to improve your low-income client’s food and nutrition behaviors contact the Expanded Food and Nutrition Education Program for a series of free nutrition and cooking classes at your agency.

Article by: Heather Pease Nutrition Outreach Educator, Hartford County Extension

Cooking with EFNEP at Morris Street School

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EFNEP graduation photo Since, 1969, the Expanded Food and Nutrition Education Program (EFNEP) has helped families in Connecticut learn about healthy eating, physical activity, cooking, and shopping on a budget. Despite being an affluent state, nearly 1 in 5 families with children in Connecticut is food insecure, or does not have adequate access to healthy food. Many urban areas in Connecticut are amongst the poorest in the country. Additionally, access to healthy food is a challenge in rural areas where transportation is a barrier. EFNEP staff work in these areas of greatest need in Connecticut, striving to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

Heather Peracchio and Juliana Restrepo-Marin from UConn Extension EFNEP in Fairfield County teamed up with Danbury’s Morris Street School Family Resource Center to provide a series of classes on healthy eating, exercise, cooking and food safety to new mothers. The classes covered topics such asportion sizes, recommended servings for different age groups, and how to use MyPlate Daily Checklists. Access to vital emergency food resources, like food pantries and the Supplemental Nutrition Assistance Program (SNAP) were also discussed. Participants learned how to make smart drink and breakfast choices, how to read nutrition labels and compare nutritional facts, and how to shop smart and find the best value. The educators completed hands-on cooking demonstrations with the group, using healthy, affordable and easy-to-prepare recipes from the Cooking With EFNEP cookbook. The class also discussed how to incorporate more physical activity into the day, with a Zumba class that was led by a participant that was a certified instructor.

Upon lesson completion, participants were given the opportunity to comment on the course and what they learned. Overall, the feedback was overwhelmingly positive. Here’s what some participants had to say:  “I learned many things, such as: how to control sugar portions, I learned about oil, food prices and how to incorporate seasonal fruit in my recipes.”

“I loved this class very much. I learned how to eat healthier, buy better food, check the products’ labels and how to add fruit in my meals.”

“Thank you for giving us the opportunity to learn in this nutrition course. Thanks to Viviane for organizing this class and making it possible. I would also like to thank Miss Heather and Miss Juliana for teaching us how to cook healthy meals for our daily lives. I learned a lot from you and I hope this is not the last time you teach us.”

“I would like to thank teacher Heather, Juliana, the translator and Viviane for this great effort and support to all of us with the nutrition classes. This has been very helpful. We learned how to eat healthy.”

For more information on how you can become involved in UConn Extension Expanded Food and Nutrition Education Program, or to see our recipes, and other information, go to efnep.uconn.edu or find us on Facebook at UConn Extension Expanded Food and Nutrition Education Program- EFNEP or Twitter at @UConnEFNEP!

Article by Madelyn Zanini

Growing Gardens, Growing Health in Norwalk

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The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

student in Norwalk with strawberry in the garden
Photo: Heather Peracchio

Growing Gardens, Growing Health connects low income parents and their children to instruction, hands-on practice, and resources for gardening, nutrition, and cooking in order to encourage healthier food choices for the whole family. Over the course of the past 6 summers, participants worked with a Registered Dietitian Nutritionist from EFNEP and certified master gardeners from Extension to plant and grow fresh vegetables and herbs. Over ten weeks, families received practical, family- and budget-friendly information about nutrition and built essential skills by making fun, healthy recipes. Each week children of the families learned about MyPlate and the food groups through fun and interactive games and activities with the help of EFNEP volunteers and an Extension summer intern.

Economically disadvantaged families were recruited to participate in a 10-week, hands-on, nutrition and gardening education program (n=35). Program goals were to enhance participants’ knowledge, skills, and self-efficacy associated with purchasing, preparing and consuming produce; incorporating physical activity into everyday life; and gardening and growing produce for personal use. Childhood obesity rates are higher than national average, 39% in this city. The Growing Gardens, Growing Health program helps families work together to grow fruits and vegetables on a community farm, learn about nutrition and how to prepare healthy foods in the on-premises, fully equipped kitchen classroom, and enjoy the freshly prepared fruit/vegetable-based meals as a group seated around the table. Local health department educators partnered with University Extension educators including a Registered Dietitian Nutritionist (RDN), bilingual program aide, Master Gardener (MG) volunteers and student volunteers to implement this program. Data collection included a pre-post survey (n=21), and participants demonstrated increased readiness to change physical activity behaviors (47%), cooking behaviors with vegetables/fruits (40%) and consumption of 5 servings vegetables/fruits daily (31%). A family shares, “I am so glad we committed to this. We are eating better, with more nutrition, using less of a budget.” In summary, garden-based nutrition education that is family-focused may improve physical activity, vegetable/fruit consumption and self-efficacy associated with purchasing, preparing, and consuming produce; such improvements may decrease risk of obesity.

Nutrition & Wellness in New London County

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fruit and vegetables in shopping basketErica Benvenuti, the Expanded Food and Nutrition Education Program (EFNEP) dietitian, provides workshops, presentations, and food demonstrations for low-income families and individuals in Southeastern Connecticut. The interactive, educational classes are designed to help people make healthy food choices on a limited budget. 

The EFNEP program’s nutrition and cooking classes teach practical, easily applicable skills, such as simple dishes to make with foods that are easy to have on hand. Participants learn life skills, smart shopping, and how to prepare easy, nutritious meals and snacks. The program serves a wide range of constituents, including middle school, high school, and college students; pregnant women and new moms; special education classes; refugees and recently arrived immigrants; and residents of transitional living facilities. Participants have the opportunity to taste the items prepared, and, in some classes, help prepare the food.

Erica also participates in New London County food policy planning and educates agency staff in order to broaden the impact of the program and regularly reach new clients. Program partners include Ledge Light health District, New London Mayor’s Fitness Initiative, Norwich Free Academy, United Way of Southeast CT, and Catholic Charities. EFNEP workshops have helped motivate and empower participants to make healthier food choices and become more physically active. 

The newly renovated gardens at River-front Childrens’ Center. 

Cooking Matters

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The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

EFNEPChild First Groton funded a Cooking Matters Families program open to all school age children and parents. The plan was to improve family relations and learn a skill together. UConn EFNEP worked in collaboration in the planning, marketing and executing this successful program. We were overwhelmed with responses and had to start a waiting list for further programs. The Groton Elementary School supplied a staff member who was an asset to this program in education and facilitation. During our first class we had 13 people attend: 6 parents and 7 children, ranging 4-8 years of age. The children were very involved and one boy said “This is the best day of my life,” setting the stage for the next 5 weeks of out program. The cooking facility was very small to accommodate this large group of 13 with 4-5 staff. But everyone who participated worked together to ensure safety and fun.

At the conclusion of the program the group had really grown and come together. The comments we received from the families were “The kids are helping more in the kitchen,” “We are closer as a family,” “When is the next class, we want to sign up?” ” I never thought they would eat those things.” Hearing these comments help volunteers, teachers and staff motivated to keep doing what they are doing. Watching the children eat their creations each week is a complete success in itself. ” I didn’t think I would like it but I did,” “I have never tried ground turkey before! I will use it at home.” The families were each sent home with ingredients to make the recipe again and the stories were very interesting. “We froze the ingredients so they wouldn’t go bad and made it 2 weeks later,” “We took the ingredients and some extras to make it ours.” Each week seeing the families working together as a team meant we were doing the right thing. One obstacle that occurred included fitting the class into the families’ busy schedules, with conflicts with school, work, and health issues. Working to find times that best fit everyone’s schedules helped the participants, and they felt valued by the adjustments that were made. In conclusion all the participants stated that they would attend another session, they had fun and benefited from getting to know each other better.