Nutrition Knowledge of EFNEP Paraprofessionals

The Expanded Food and Nutrition Education Program (EFNEP) was designed to improve the diets and nutritional practices of disadvantaged hard-to-reach families. Unlike other social programs that provide food for low-income families, EFNEP focuses on providing knowledge about how to use available food resources and the importance of nutrition. The program is centered around the work of paraprofessionals, indigenous to the community, working primarily on a one-to-one basis or in small groups.

Because paraprofessionals are responsible for disseminating knowledge to the target audience, it's essential to determine how much they know about nutrition. By identifying the paraprofessionals' strengths and weaknesses in nutrition knowledge, program planners can more effectively train them.

This study was designed to ascertain the food-related knowledge of the EFNEP paraprofessionals in Iowa. A 50-item multiple choice test was developed based on the state's Food Behavior Checklist. The major concepts on the checklist include: (1) a basic knowledge of nutrition, including food groups, appropriate servings for individuals of various ages from each food group, good sources of vitamins A and C, and the calcium, iron, and caloric content of some of the foods classified in the four food groups; (2) food purchasing guidelines, including such practices as making lists based on menus, checking supplies, comparing food prices, reading labels, use of coupons, and following a budget; (3) meal planning principles; (4) food preparation skills, such as measuring and mixing ingredients according to recipes; and (5) food storage and sanitation principles.

The instrument was administered by the researcher at meetings throughout the state, arranged by the Extension home economists for EFNEP paraprofessionals. All 48 EFNEP paraprofessionals working in the state responded to the instrument for a 100% usable return.

The analysis showed meal planning, food preparation, food storage, and sanitation had high mean percent scores. The lowest scores included: the meaning of U.S. R.D.A., the recommended servings of milk a day for teenagers, milligrams of cholesterol contained in one egg, appropriate method for classifying foods into food groups, and a knowledge of the protein content of foods. A need may exist for more training on the topics receiving the lowest scores.

The demographic data showed a typical EFNEP professional was 55 years or older, with some education beyond high school. Years of EFNEP paraprofessional experience were almost evenly distributed from one to more than 11 years. Neither age nor years of experience had a significant correlation with the test results. However, educational level had a low positive correlation (r = 0.33).

This study identified areas in which EFNEP paraprofessionals had less knowledge, providing guidance for future inservice training.