Family & Consumer Sciences and The Center for Nutrition, Diet and Health

Family and Consumer Science and Center for Nutrition, Diet and Health provides educational programs and research projects in the areas of nutrition, diet, health and food safety for  residents of the District of Columbia.

Family and Consumer Science and Center for Nutrition, Diet and Health offer the following programs to help improve District residents’ quality of life:

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• Supplemental Nutrition Assistance Program-Education (SNAP-Ed) – Educational programs and social marketing campaigns are conducted to increase the likelihood that people receiving and/or eligible for the Supplemental Nutrition Assistance Program (SNAP) will make healthy food choices within a limited budget and choose physically active lifestyles consistent with the Dietary Guidelines for Americans and MyPyramid; Steps to a Healthier You. The program is delivered through individual and group interactive learning opportunities and indirectly through the distribution of print and video materials. SNAP-Ed is learner-centered and behavioral-focused.

• Nutrition on Demand – The program provides nutrition education at the request of the community.  This unique program focuses on the age and health requirements of the requesting community group and encourages responsibility for one’s own health.  Topics vary and include nutrition education on chronic disease prevention, understanding food labels, how to plan meals using the Food Guide Pyramid, etc.  A variety of methods are used to teach nutrition.  These methods include interactive cooking demonstrations, hands-on nutrition activities, grocery store tours, and seminars.  The target audience ranges from preschoolers to seniors.

• District of Columbia Food Handler Certification Program Module Project – This program is designed to conduct research and training to determine the appropriate educational level and methodologies needed to develop a food sanitation certification program. The program is designed to provide training for low literacy and hard-to-reach food handlers in the District of Columbia to gain national certification as food protection handlers/managers. This certification program will enable the local Department of Health to comply with the Federal Food Code, which recommends standards for regulations of the District’s food service operations. The project is also designed to develop a model program for the District of Columbia and national-wide replication. Improvement of food handlers’ behaviors and food handling practices that directly relate to food-borne illnesses will serve to deter the incidence of this critical health threat. It will also improve the confidence of stakeholders and consumers, and ensure the health of an international audience of customers coming and going in the Nation’s Capital (Capitol) as well as residents in the metropolitan Washington area.

• Team Nutrition Project – A nationally funded program by the United States Department of Agriculture to states that are working towards improving children’s lifelong eating and physical activity habits through nutrition education based on the principles of the 2005 Dietary Guidelines for Americans and USDA’s MyPyramid. The Team Nutrition training in Washington, DC was funded to support Child and Adult Care Food Program (CACFP) child development centers and family day care home food service professionals. A “FREE” ten lesson program on healthy, nutritious and safe meal service planning, preparation and presentation is offered to eligible sites. Training takes place at the University of the District of Columbia. At the 5th week 20 clock hours of Early Childhood Education Administration credits are awarded. Recipes for child development facilities are professionally demonstrated at the Capitol Area Food Bank. Resources including videos, recipes and the DC Team Nutrition Training Guide are provided to participants.

• DC Water Blind Taste Testing Research Project – Water is an important constituent of the body. The human body is approximately 60-70% water and 30% solids. Water is one of the six key nutrients. Water provides an aqueous medium for cellular metabolism, transports materials to and from cells, acts as a solvent, regulates body temperature, maintains vascular blood volume, aids in the digestion of food, maintains the chemical and physical constancy of intracellular and extra-cellular fluids, and aids in the excretion of waste from the body. The District of Columbia Double Blind Drinking Water Taste Testing Research Project is designed to determine the comfort level, water intakes and types of water consumed by residents and employees of the District of Columbia. The water taste samples consist of several different drinking waters. The project is conducted at sites throughout the city.

• Farmers’ Market Nutrition Education Program – provides nutrition education at point-of-purchase for market goers. The program also provides nutrition education, recipes and information on nutritional quality of foods sold at markets.