Debbie SeGuin, Extension Leader for Madison County Cooperative Extension and Cailin Kowalewski, Nutrition and Consumer Science Coordinator for Wayne County Cooperative Extension.
Project Summary and Intended Outcomes
The Farmers’ Market Nutrition Program (FMNP) provides FMNP vouchers to families who participate in the WIC program and low-income seniors to purchase fruits and vegetables at farmers’ markets increasing their opportunities to eat healthy, locally grown produce. The team of extension educators who lead outreach activities for Cornell Cooperative Extension Farmers’ Market Nutrition Program consists of Madison County CCE, Wayne County CCE, and New York City CCE. This team delivers nutrition education at farmers’ markets and local community organizations. This education is focused around developing strategies to best select, store, and prepare local fruits and vegetables eligible for purchase with FMNP benefits. This education is delivered using a curriculum and includes food demonstrations, taste tasting, and paper-based resources to help enhance participant experience and education. Evaluations are completed to help inform the efforts of this work.
Roles and Responsibilities
The CCE intern will first complete online CITI training for Human Subjects and Responsible Conduct of Research. The intern will work in Madison County and/or Wayne County and assist the extension educator with preparation for and delivery of the nutrition education sessions at farmers’ markets. Travel to local farmers’ markets will be required. The CCE intern will be invited to conduct a site visit to observe the delivery of nutrition education in New York City and s(he) will compare approaches and document adherence to the FMNP curriculum. Other activities in which the CCE intern will participate include: developing educational materials; summarizing participant evaluations; and writing reports. These later activities will primarily, though not exclusively, occur on campus in Ithaca.
Qualifications and Previous Coursework
Interest in nutrition, public health, and/or local agriculture required.
Benefits and Skills
The student will gain an understanding of the profession of health and nutrition as well as the challenges and rewards of implementing community-based programming. Experience related to the delivery of nutrition education, food safety and handling, and engaging with diverse populations will be achieved.