University of Maryland Extension

FSNE Produces Healthy Changes in MD Residents

Maryland SNAP-Ed, also called the Food Supplement Nutrition Education (FSNE) Program, provides nutrition education to SNAP-eligible or SNAP-receiving Maryland residents.

Who we reached in FY14: 

 In FY14, FSNE reached more than 33,100 low-income participants and made over 256,000 contacts with those participants over series of nutrition education classes. FSNE educators in 17 counties and Baltimore City spent almost 9,250 hours delivering nutrition education to individuals throughout the lifespan – preschool-aged youth (21% of total participants), school-aged youth (55%), adults (22%), and seniors (2%). FSNE educators also trained approximately 1,200 collaborating partners to administer lessons from 17 different nutrition education programs to the target audience. In FY14, trained trainers/collaborating partners alone provided education to almost 40% (12,779 individuals) of the total participants reached by FSNE.

 How we reached our audience in FY14:

In addition to direct education events, FSNE employs a variety of indirect educational strategies to reach the target audience, whose resource constraints may inhibit attendance at in-person events. In FY14, FSNE provided education to participants through print materials (483,620 items), informational text messages (167,611 messages), and informational email messages (48,544 messages). Diverse multimedia strategies, including the Eat Smart blog (1,485 average monthly hits) and the Eat Smart website (1,018 average monthly page views) were also used to provide nutrition and physical activity information to the FSNE audience. 

 Our impacts in FY14:

After participating in FSNE nutrition education programming, individuals report positive changes in their eating habits and other nutrition-related behaviors. Youth who participate in FSNE programs report higher preferences for healthy foods and a greater consumption of fruits and vegetables after program participation. Adult participants report higher consumption of fruits and vegetables for meals and snacks, and an increase in the daily variety of fruits and vegetables they consume.  Adults also indicate improvements in their food resource management skills, which contribute to the selection, purchasing and preparation of healthy foods for themselves and their families.  

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