Food Group	Measurement	Entry	Exit
1. Grains (total):	Mean consumed at Entry and Exit	5.9 Oz Eq	4.4	5.4 Oz Eq	3.9
	0 Oz Eq	4.3 %		4.6 %
	1-3 Oz Eq	33.8 %		38.1 %
	4-5 Oz Eq	21.8 %		22.2 %
	6-9 Oz Eq	26.5 %		24.6 %
	10+ Oz Eq	13.8 %		10.4 %
	Percent with Positive Change at Exit	44.1 %

2. Whole Grains:	Mean consumed at Entry and Exit	0.6 Oz Eq	1.2	0.8 Oz Eq	1.3
	0 Oz Eq	65.2 %		56.8 %
	1-3 Oz Eq	32.7 %		39.8 %
	4-5 Oz Eq	1.4 %		2.3 %
	6-9 Oz Eq	0.5 %		0.7 %
	10+ Oz Eq	0 %		0.1 %
	Percent with Positive Change at Exit	29.6 %

3. Fruits:	Mean consumed at Entry and Exit	0.9 Cups	1.3	1.2 Cups	1.4
	0 Cups	39.5 %		30.5 %
	1 Cups	44.9 %		47.1 %
	2 Cups	8.4 %		12.6 %
	3 Cups	3.7 %		5.5 %
	4+ Cups	3.5 %		4.3 %
	Percent with Positive Change at Exit	39.5 %

4. Vegetables:	Mean consumed at Entry and Exit	1.5 Cups	1.4	1.7 Cups	1.5
	0 Cups	11.2 %		8.7 %
	1 Cups	60 %		56.8 %
	2 Cups	15.8 %		18.1 %
	3 Cups	7.3 %		9 %
	4 Cups	3 %		4.2 %
	5+ Cups	2.7 %		3.3 %
	Percent with Positive Change at Exit	43.5 %

5. Dairy:	Mean consumed at Entry and Exit	1.1 Cups	1.3	1.2 Cups	1.3
	0 Cups	18.4 %		18.3 %
	1 Cups	63.3 %		61.2 %
	2 Cups	11 %		12.1 %
	3 Cups	4.3 %		5.1 %
	4+ Cups	3.3 %		3.4 %
	Percent with Positive Change at Exit	40.7 %

6. Protein Foods:	Mean consumed at Entry and Exit	6.4 Oz Eq	5.1	6.5 Oz Eq	5.1
	0 Oz Eq	4 %		3.3 %
	1-2 Oz Eq	21.4 %		20.4 %
	3-4 Oz Eq	20.6 %		20.5 %
	5-6 Oz Eq	18.4 %		19.6 %
	7+ Oz Eq	35.8 %		36.1 %
	Percent with Positive Change at Exit	45.4 %

7. Oils:	Mean consumed at Entry and Exit	21.2 Grams	20.6	20 Grams	19.7
	<15 Grams	47.7 %		50.1 %
	15-26 Grams	23.1 %		22.8 %
	26-36 Grams	12.5 %		12.1 %
	36+ Grams	16.7 %		15 %
	Percent with Positive Change at Exit	28.3 %

8. Solid Fats and Added Sugars (SoFAS):	Mean consumed at Entry and Exit	295.9 calories	258.1	255.5 calories	225.1
	<10 % of Calories	26.1 %		32.4 %
	10-15 % of Calories	25.4 %		26.2 %
	16-20 % of Calories	19.7 %		17.9 %
	21+ % of Calories	28.7 %		23.5 %
	Percent with Positive Change at Exit	55.7 %

9. Percent with any positive change in any food group at exit (Fruits, Vegetables, Grains, Protein Foods, Dairy)			93.5 %

Food Group	Measurement	Entry	Exit
1. Fruits and Vegetables:	Mean consumed at Entry and Exit	2.5 Cups	2.1	2.9 Cups	2.2
	0 Cups	6 %		4.2 %
	1 Cups	43.4 %		35.3 %
	2 Cups	18.9 %		19.2 %
	3 Cups	13.1 %		15.1 %
	4-5 Cups	12.5 %		17.4 %
	6+ Cups	6.2 %		8.8 %

Number of Meals / Snacks	Entry	Exit
1 meal(s)/snack(s)	4.8 %	4.1 %
2 meal(s)/snack(s)	12.1 %	9.8 %
3+ meal(s)/snack(s)	83.1 %	86.1 %

	Entry	Exit
Number	8645	9566
Percent	32.8 %	35.8 %

Number of Participants Reporting
Entry	Exit
16947	17074

Money spent on food for the family
	Entry	Exit
Family Size	3.7	2.3	3.7	2.3
Money spent on food per person per month	$ 132.87	$ 103.71	$ 125.90	$ 101.93

Distribution of money spent on food per person per month
Money Spent	Entry	Exit
$<50	15.41 %	17.18 %
$50-99	20.92 %	22.95 %
$100-124	13.79 %	14.5 %
$125-149	10.1 %	9.3 %
$150-174	10.9 %	9.9 %
$175+	28.3 %	25.61 %

Family Savings
	Number of Families	Amount Saved
Total cost savings	21811	$ 764071.53
Average cost savings	21811	$ 35.03

Number of Participants Reporting
Entry	Exit
23122	23122

Number and percent reporting a specific amount of exercise
Level of Exercise	Entry	Exit
Less than 30 minutes (Sedentary)	11605	50 %	6369	28 %
30 to 60 minutes (Moderately Active)	8200	35 %	11237	49 %
More than 60 minutes (Active)	3317	14 %	5516	24 %

Grams Consumed per Nutrient
Nutrient	Entry	Exit
Carbohydrates	202.2	121.7	190.6	108.6
Fats	69.3	47.4	64.4	43.2
Protein	73	44.9	73.4	45.9
Alcohol	0.3	4.2	0.2	2.9

Caloric Intake
Entry	Exit
1708.3	962.7	1615.1	870.7

Ranges of Caloric Intake
Ranges	Entry (Mean)	Exit (Mean)
<1400	42.4 %	45.5 %
1401-1800	19.5 %	21.1 %
1801-2000	8.2 %	7.9 %
2001-2200	6.4 %	6.5 %
2201-2400	5.5 %	4.8 %
>2400	18.1 %	14.3 %

Percentage of Calories from Carbohydrates
Measurement	Entry	Exit
Mean intake	47.8 %	12.8	47.6 %	12.6
<45%	39 %		39.1 %
45-65%	52.2 %		52.3 %
>65%	8.8 %		8.6 %

Percentage of Calories from Fat
Measurement	Entry	Exit
Mean intake	35.5%	10	34.9%	9.9
<20%	5.9 %		6.7 %
20-35%	39.2 %		41.2 %
>35%	54.9 %		52.1 %

Percentage of Calories from Protein
Measurement	Entry	Exit
Mean intake	17.7 %	6.4	18.8 %	6.6
<10%	0.4 %		0.2 %
10-35%	0 %		0 %
>35%	64.7 %		71.6 %
20-35%	34.9 %		28.2 %

Nutrient	Measurement	Entry	Exit
Fiber	Mean intake	15.4g	10.9	16.7g	11.3
<51% AI	49.1 %		43.5 %
51-69% AI	17.9 %		18.3 %
70-99% AI	16.8 %		19 %
>99% AI	16.2 %		19.3 %
Calcium	Mean intake	736.2mg	535.4	772.2mg	530.9
<51% RDA and AI	41.2 %		37.2 %
51-69% RDA and AI	17.2 %		17.4 %
70-99% RDA and AI	18.5 %		19.9 %
>99% RDA and AI	23.1 %		25.5 %
Potassium	Mean intake	2236.7mg	1286.4	2366.3mg	1313.7
<51% AI	61.3 %		56.5 %
51-69% AI	21.5 %		23.2 %
70-99% AI	12.1 %		14.7 %
>99% AI	5.1 %		5.6 %
Iron	Mean intake	12.8mg	8.7	12.5mg	8.1
<51% AI	27.3 %		27.7 %
51-69% AI	15.4 %		16 %
70-99% AI	17.5 %		17.3 %
>99% AI	39.8 %		38.9 %
Vitamin A	Mean intake	567.8mcg	708	638.8mcg	687.6
<51% RDA and AI	45.9 %		39.7 %
51-69% RDA and AI	14.5 %		14.3 %
70-99% RDA and AI	15 %		15.8 %
>99% RDA and AI	24.6 %		30.1 %
Vitamin C	Mean intake	69.2mg	81.6	80.6mg	87.4
<51% RDA and AI	49.3 %		41.6 %
51-69% RDA and AI	8.5 %		8.9 %
70-99% RDA and AI	9.9 %		10.1 %
>99% RDA and AI	32.4 %		39.5 %
Vitamin B6	Mean intake	1.8mg	1.4	1.8mg	1.5
<51% RDA and AI	14.8 %		12.3 %
51-69% RDA and AI	10.7 %		9.8 %
70-99% RDA and AI	19.2 %		17.8 %
>99% RDA and AI	55.3 %		60 %
Vitamin B12	Mean intake	4.2mcg	5.5	4.3mcg	5.5
<51% RDA and AI	19 %		17.5 %
51-69% RDA and AI	8.8 %		8.2 %
70-99% RDA and AI	12.2 %		12.2 %
>99% RDA and AI	60.1 %		62.1 %
Vitamin D	Mean intake	4.2mcg	5.3	4.7mcg	5.9
<51% RDA and AI	85.7 %		83.2 %
51-69% RDA and AI	6.1 %		7.3 %
70-99% RDA and AI	3.6 %		4.2 %
>99% RDA and AI	4.5 %		5.4 %
Folate	Mean intake	458.5mcg	341.7	450.2mcg	324.3
<51% RDA and AI	20.6 %		20.2 %
51-69% RDA and AI	13.1 %		14.1 %
70-99% RDA and AI	18.8 %		19.2 %
>99% RDA and AI	47.5 %		46.6 %
Sodium	Mean intake	2944.8mg	1910.4	2783.1mg	1629.3
<51% AI	11.5 %		11.6 %
51-69% AI	9.9 %		10.5 %
70-99% AI	18.3 %		19.6 %
>99% AI	60.2 %		58.3 %

Nutrient	Entry	Exit
Fiber (AI)	60.6 %	43.1	65.8 %	45.7
Calcium	71.1 %	52.4	74.5 %	51.9
Potassium (AI)	47.5 %	27.3	50.3 %	28
Iron	107.7 %	94.5	105.6 %	87
Vitamin A	76.3 %	96.9	85.7 %	92.6
Vitamin C	88.2 %	104.3	102.8 %	112.2
Vitamin B6	128.8 %	103.2	133.5 %	107.8
Vitamin B12	172.9 %	228	178.5 %	228.3
Vitamin D	27.8 %	34.9	31.2 %	38.9
Folate	112.6 %	84.4	110.4 %	79.8
Sodium (AI)	128.2 %	83.4	121 %	70.8

Nutrient	Entry
Fiber (AI)	56.5 %	40.9
Calcium	69.1 %	52.4
Potassium (AI)	45.6 %	26.5
Iron	107.5 %	94.2
Vitamin A	72.9 %	78.2
Vitamin C	81.9 %	93.1
Vitamin B6	131.9 %	112.8
Vitamin B12	167.8 %	200.7
Vitamin D	25.8 %	30.7
Folate	113.2 %	88.4
Sodium (AI)	123.6 %	76.9

Food	Maximum Points	Entry	Exit
Total Fruit	5	2.1	2.2	2.7	2.2
Whole Fruit	5	2	2.3	2.6	2.3
Total Vegetables	5	3.2	1.9	3.5	1.8
Greens and Beans	5	1.1	2	1.4	2.1
Whole Grains	10	1.9	3.2	2.6	3.5
Dairy	10	4.3	3.5	4.7	3.6
Total Protein Foods	5	4.2	1.5	4.3	1.4
Seafood and Plant Proteins	5	1.6	2.2	1.8	2.2
Fatty Acids	10	5.3	3.7	5.4	3.7
Refined Grains	10	5.1	3.9	5.7	3.9
Sodium	10	3.9	3.5	3.8	3.4
Added Sugar	10	8.1	0.1	8.6	0.1
Saturated Fat	10	5.8	0.1	6.1	0.1
Total	100	48.6	13.6	53.2	14.3

Distribution	Entry Average	Exit Average
0-50 (poor)	48.5 %	37.8 %
51-80 (needs improvement)	28.1 %	37.2 %
81-100 (good)	1.1 %	2.6 %

Institute Name	Total
Alabama A&M University	15	0%
Alcorn State University	75	0.2%
American Samoa Community College	74	0.2%
Auburn University	549	1.5%
Central State University	22	0.1%
Clemson University	298	0.8%
College of Micronesia	897	2.5%
Colorado State University	105	0.3%
Cornell University	3329	9.4%
Delaware State University	34	0.1%
Florida A&M University	135	0.4%
Fort Valley State University	268	0.8%
Iowa State University	308	0.9%
Kansas State University	294	0.8%
Kentucky State University	0	0%
Langston University	0	0%
Lincoln University	13	0%
Louisiana State University	895	2.5%
Michigan State University	488	1.4%
Mississippi State University	186	0.5%
Montana State University	148	0.4%
New Mexico State University	144	0.4%
North Carolina A&T State University	58	0.2%
North Carolina State University	1159	3.3%
North Dakota State University	11	0%
Northern Marianas College	135	0.4%
Oklahoma State University	517	1.5%
Oregon State University	150	0.4%
Pennsylvania State University	1522	4.3%
Prairie View A&M University	228	0.6%
Purdue University	365	1%
Rutgers, the State University of New Jersey	379	1.1%
South Carolina State University	137	0.4%
South Dakota State University	37	0.1%
Southern University	166	0.5%
Tennessee State University	89	0.3%
Texas A&M University	3586	10.1%
The Ohio State University	1995	5.6%
The University of Tennessee	756	2.1%
Tuskegee University	118	0.3%
University of Alaska - Fairbanks	11	0%
University of Arizona	646	1.8%
University of Arkansas	501	1.4%
University of Arkansas at Pine Bluff	23	0.1%
University of California	2173	6.1%
University of Connecticut	247	0.7%
University of Delaware	129	0.4%
University of Florida	2195	6.2%
University of Georgia	1629	4.6%
University of Guam	52	0.1%
University of Hawaii at Manoa	119	0.3%
University of Idaho	66	0.2%
University of Illinois	864	2.4%
University of Kentucky	1037	2.9%
University of Maine	81	0.2%
University of Maryland - College Park	189	0.5%
University of Maryland - Eastern Shore	47	0.1%
University of Massachusetts	469	1.3%
University of Minnesota	314	0.9%
University of Missouri - Columbia	317	0.9%
University of Nebraska - Lincoln	174	0.5%
University of Nevada	147	0.4%
University of New Hampshire	85	0.2%
University of Puerto Rico	1883	5.3%
University of Rhode Island	34	0.1%
University of the District of Columbia	121	0.3%
University of the Virgin Islands	18	0.1%
University of Vermont	51	0.1%
University of Wisconsin	165	0.5%
University of Wyoming	76	0.2%
Utah State University	507	1.4%
Virginia State University	0	0%
Virginia Tech	510	1.4%
Washington State University	245	0.7%
West Virginia State University	113	0.3%
West Virginia University	620	1.7%


System	EFNEP
Filter	None Selected
Reporting Period	-

1. Summary of the Number of Practices Improved Within Clusters of Questions

1.1 Diet Quality

Improvement in Areas
	#	%	0% 100%
1+ Areas	33580 of 34964	96%
2+ Areas	30955 of 34964	89%
3+ Areas	27063 of 34964	77%
4+ Areas	22429 of 34964	64%
5+ Areas	17831 of 34964	51%
6+ Areas	13602 of 34964	39%
7+ Areas	9798 of 34964	28%
8+ Areas	6903 of 34964	20%
9+ Areas	4381 of 34964	13%
10+ Areas	2397 of 34964	7%

1.2 Food Resource Management

Improvement in Areas
	#	%	0% 100%
1+ Areas	32209 of 34940	92%
2+ Areas	28598 of 34940	82%
3+ Areas	24562 of 34940	70%
4+ Areas	20340 of 34940	57%
5+ Areas	16530 of 34940	47%
6+ Areas	12923 of 34940	37%
7+ Areas	9807 of 34940	28%
8+ Areas	7192 of 34940	21%
9+ Areas	4784 of 34940	14%

1.3 Physical Activity

Improvement in Areas
	#	%	0% 100%
1+ Areas	25749 of 34817	74%
2+ Areas	14955 of 34817	43%

1.4 Food Safety

Improvement in Areas
	#	%	0% 100%
1+ Areas	27307 of 34853	78%
2+ Areas	15301 of 34853	44%
3+ Areas	5640 of 34853	16%

1.5 Food Security

Improvement in Areas
	#	%	0% 100%
1+ Areas	17251 of 34603	50%
2+ Areas	8692 of 34603	25%

2. Improvement by Cluster of Behavior

2.1 Diet Quality of participants improved, indicated by the following:

51%

Eat fruit more often each day.

(17819 of 34747)

50%

Eat vegetables more often each day.

(17397 of 34708)

46%

How many different kinds of vegetables do you usually eat in a day?.

(16044 of 34517)

37%

How many times a day do you drink milk or soymilk?.

(12693 of 34620)

52%

Eat red and orange vegetables more often each week.

(17948 of 34666)

53%

Eat dark green vegetables more often each week.

(18339 of 34634)

47%

Over the last week, how many days did you eat beans and peas?.

(16171 of 34592)

45%

How many days did you eat yogurt or drink smoothies with yogurt?.

(15677 of 34474)

39%

How many days did you eat cereal with milk?.

(13317 of 34490)

39%

Cook dinner at home more times a week.

(13405 of 34466)

34%

Drink regular soda less often.

(11849 of 34405)

2.2 Food Resource Management of participants improved, indicated by the following:

39%

Cook dinner at home more times a week.

(13405 of 34466)

43%

Compare food prices more often.

(14780 of 34519)

51%

Plan meals before shopping more often.

(17463 of 34514)

43%

Check cupboard before shopping more often.

(14756 of 34525)

46%

Make a list before shopping more often.

(15709 of 34471)

47%

How often do you use coupons for food purchases?.

(16019 of 34388)

54%

How often do you use a written weekly or monthly food spending plan?.

(18435 of 34367)

50%

How often do you budget enough money for food purchases?.

(17178 of 34377)

49%

How often do you check for sales on foods before you shop?.

(16791 of 34459)

46%

How often do you check for food items on sale when you are at the store?.

(15813 of 34439)

2.3 Physical Activity of participants improved, indicated by the following:

46%

Exercise for at least 30 minutes more days a week.

(15823 of 34531)

41%

Strengthen muscles more days a week.

(14263 of 34373)

53%

Make small changes to be active more often.

(18332 of 34515)

2.4 Food Safety of participants improved, indicated by the following:

24%

Wash their hands more often before preparing food.

(8260 of 34648)

23%

Clean items/surfaces more often after contact with raw meat or seafood.

(8032 of 34608)

49%

Thaw frozen food at room temperature less often.

(16951 of 34484)

49%

Use a meat thermometer more often.

(16983 of 34424)

2.5 Food Security of participants improved, indicated by the following:

32%

Food didn't last.

(10804 of 34208)

33%

Afford balanced meals.

(11205 of 34286)

21%

Cut size of meal or skip meal.

(7140 of 34304)

Note: The number of responses may vary by question due to missing data.

3. Distribution of Responses to Core Questions

3.01 Eat fruit more often each day

Responses - 35024 Participants
		#	%	0% 100%
I rarely eat fruit	Entry	4519	13%
I rarely eat fruit	Exit	1661	5%
Less than 1 time a day (a couple times a week)	Entry	7501	21%
Less than 1 time a day (a couple times a week)	Exit	4043	11%
1 time a day	Entry	10014	29%
1 time a day	Exit	8487	24%
2 times a day	Entry	8380	24%
2 times a day	Exit	12171	35%
3 times a day	Entry	3077	9%
3 times a day	Exit	6134	18%
4 or more times a day	Entry	1295	4%
4 or more times a day	Exit	2291	7%

Entry:	37% meet recommendation
Exit:	59% meet recommendation

3.02 Eat vegetables more often each day

Responses - 35024 Participants
		#	%	0% 100%
I rarely eat vegetables	Entry	3380	10%
I rarely eat vegetables	Exit	1261	4%
Less than 1 time a day (a couple times a week)	Entry	6233	18%
Less than 1 time a day (a couple times a week)	Exit	3142	9%
1 time a day	Entry	10999	31%
1 time a day	Exit	8221	23%
2 times a day	Entry	9484	27%
2 times a day	Exit	12450	36%
3 times a day	Entry	3292	9%
3 times a day	Exit	6980	20%
4 or more times a day	Entry	1330	4%
4 or more times a day	Exit	2692	8%

Entry:	14% meet recommendation
Exit:	28% meet recommendation

3.03 How many different kinds of vegetables do you usually eat in a day?

Responses - 35024 Participants
		#	%	0% 100%
I rarely eat vegetables	Entry	5281	15%
I rarely eat vegetables	Exit	2004	6%
1 kind a day	Entry	9199	26%
1 kind a day	Exit	5951	17%
2 kinds a day	Entry	11705	33%
2 kinds a day	Exit	12345	35%
3 kinds a day	Entry	5540	16%
3 kinds a day	Exit	9081	26%
4 or more kinds a day	Entry	2914	8%
4 or more kinds a day	Exit	5160	15%

Entry:	24% meet recommendation
Exit:	41% meet recommendation

3.04 How many times a day do you drink milk or soymilk?

Responses - 35024 Participants
		#	%	0% 100%
I do not drink milk	Entry	7412	21%
I do not drink milk	Exit	5351	15%
I rarely drink milk	Entry	10312	29%
I rarely drink milk	Exit	7873	23%
1 time a day	Entry	10802	31%
1 time a day	Exit	11563	33%
2 times a day	Entry	4159	12%
2 times a day	Exit	6486	18%
3 or more times a day	Entry	1933	6%
3 or more times a day	Exit	3348	10%

Entry:	19% meet recommendation
Exit:	29% meet recommendation

3.05 Eat red and orange vegetables more often each week

Responses - 35024 Participants
		#	%	0% 100%
I did not eat red and orange vegetables	Entry	5764	16%
I did not eat red and orange vegetables	Exit	2669	8%
1 day a week	Entry	7922	23%
1 day a week	Exit	5053	14%
2 days a week	Entry	7846	22%
2 days a week	Exit	7275	21%
3 days a week	Entry	6260	18%
3 days a week	Exit	8001	23%
4 days a week	Entry	3056	9%
4 days a week	Exit	5489	16%
5 days a week	Entry	1888	5%
5 days a week	Exit	3215	9%
6 or 7 days a week	Entry	1822	5%
6 or 7 days a week	Exit	2844	8%

Entry:	19% meet recommendation
Exit:	33% meet recommendation

3.06 Eat dark green vegetables more often each week

Responses - 35024 Participants
		#	%	0% 100%
I did not eat dark green vegetables	Entry	4454	13%
I did not eat dark green vegetables	Exit	1880	5%
1 day a week	Entry	7732	22%
1 day a week	Exit	4577	13%
2 days a week	Entry	8159	23%
2 days a week	Exit	6878	20%
3 days a week	Entry	6731	19%
3 days a week	Exit	8229	23%
4 days a week	Entry	3447	10%
4 days a week	Exit	5708	16%
5 days a week	Entry	2166	6%
5 days a week	Exit	4042	12%
6 or 7 days a week	Entry	1916	5%
6 or 7 days a week	Exit	3235	9%

Entry:	65% meet recommendation
Exit:	81% meet recommendation

3.07 Over the last week, how many days did you eat beans and peas?

Responses - 35024 Participants
		#	%	0% 100%
I did not eat beans and peas	Entry	6344	18%
I did not eat beans and peas	Exit	3976	11%
1 day a week	Entry	8478	24%
1 day a week	Exit	6124	17%
2 days a week	Entry	7970	23%
2 days a week	Exit	7797	22%
3 days a week	Entry	5878	17%
3 days a week	Exit	7480	21%
4 days a week	Entry	3068	9%
4 days a week	Exit	4599	13%
5 days a week	Entry	1634	5%
5 days a week	Exit	2818	8%
6 or 7 days a week	Entry	1300	4%
6 or 7 days a week	Exit	1833	5%

Entry:	56% meet recommendation
Exit:	70% meet recommendation

3.08 How many days did you eat yogurt or drink smoothies with yogurt?

Responses - 35024 Participants
		#	%	0% 100%
I did not eat yogurt	Entry	14299	41%
I did not eat yogurt	Exit	9076	26%
1 day a week	Entry	7175	21%
1 day a week	Exit	6449	18%
2 days a week	Entry	5178	15%
2 days a week	Exit	6352	18%
3 days a week	Entry	3637	10%
3 days a week	Exit	5463	16%
4 days a week	Entry	1728	5%
4 days a week	Exit	3163	9%
5 days a week	Entry	1137	3%
5 days a week	Exit	1993	6%
6 or 7 days a week	Entry	1087	3%
6 or 7 days a week	Exit	1696	5%

Entry:	12% meet recommendation
Exit:	20% meet recommendation

3.09 How many days did you eat cereal with milk?

Responses - 35024 Participants
		#	%	0% 100%
I did not eat cereal with milk	Entry	12554	36%
I did not eat cereal with milk	Exit	9949	28%
1 day a week	Entry	7173	20%
1 day a week	Exit	5933	17%
2 days a week	Entry	5609	16%
2 days a week	Exit	6119	18%
3 days a week	Entry	3901	11%
3 days a week	Exit	5090	15%
4 days a week	Entry	2119	6%
4 days a week	Exit	3010	9%
5 days a week	Entry	1434	4%
5 days a week	Exit	2164	6%
6 or 7 days a week	Entry	1778	5%
6 or 7 days a week	Exit	2119	6%

Entry:	28% meet recommendation
Exit:	37% meet recommendation

3.10 Cook dinner at home more times a week

Responses - 35024 Participants
		#	%	0% 100%
I rarely cook dinner at home	Entry	4400	13%
I rarely cook dinner at home	Exit	2633	8%
1 day a week	Entry	2038	6%
1 day a week	Exit	1330	4%
2 days a week	Entry	2965	8%
2 days a week	Exit	2275	6%
3 days a week	Entry	4567	13%
3 days a week	Exit	3809	11%
4 days a week	Entry	4447	13%
4 days a week	Exit	4642	13%
5 days a week	Entry	6220	18%
5 days a week	Exit	7625	22%
6 or 7 days a week	Entry	9967	28%
6 or 7 days a week	Exit	12147	35%

Entry:	72% meet recommendation
Exit:	82% meet recommendation

3.11 Drink regular soda less often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	10256	29%
Never	Exit	14450	41%
1 - 3 times a week	Entry	13161	38%
1 - 3 times a week	Exit	12522	36%
4 - 6 times a week	Entry	2952	9%
4 - 6 times a week	Exit	1984	6%
1 time a day	Entry	2604	7%
1 time a day	Exit	2103	6%
2 times a day	Entry	2124	6%
2 times a day	Exit	1509	4%
3 times a day	Entry	1527	4%
3 times a day	Exit	967	3%
4 or more times a day	Entry	1854	5%
4 or more times a day	Exit	929	3%

Entry:	67% meet recommendation
Exit:	78% meet recommendation

3.12 Exercise for at least 30 minutes more days a week

Responses - 35024 Participants
		#	%	0% 100%
0 days	Entry	5652	16%
0 days	Exit	3129	9%
1 day	Entry	4779	14%
1 day	Exit	4250	12%
2 days	Entry	5024	14%
2 days	Exit	5794	17%
3 days	Entry	3602	10%
3 days	Exit	4892	14%
4 days	Entry	3224	9%
4 days	Exit	5727	16%
5 days	Entry	1725	5%
5 days	Exit	3168	9%
6 days	Entry	2687	8%
6 days	Exit	4311	12%
7 days	Entry	213	1%
7 days	Exit	308	1%

Entry:	37% meet recommendation
Exit:	46% meet recommendation

3.13 Strengthen muscles more days a week

Responses - 35024 Participants
		#	%	0% 100%
0 days	Entry	5833	17%
0 days	Exit	4773	13%
1 day	Entry	5076	15%
1 day	Exit	5460	16%
2 days	Entry	3968	11%
2 days	Exit	5430	16%
3 days	Entry	2380	7%
3 days	Exit	3546	10%
4 days	Entry	2142	6%
4 days	Exit	3775	11%
5 days	Entry	1049	3%
5 days	Exit	1947	6%
6 days	Entry	1503	4%
6 days	Exit	2516	7%
7 days	Entry	50	0%
7 days	Exit	85	0%

Entry:	49% meet recommendation
Exit:	60% meet recommendation

3.14 Make small changes to be active more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	4009	11%
Never	Exit	1376	4%
Rarely (about 20% of the time)	Entry	8899	25%
Rarely (about 20% of the time)	Exit	4661	13%
Sometimes (about 40% of the time)	Entry	10821	31%
Sometimes (about 40% of the time)	Exit	9995	29%
Often (about 60% of the time)	Entry	5594	16%
Often (about 60% of the time)	Exit	7732	22%
Usually (about 80% of the time)	Entry	2419	7%
Usually (about 80% of the time)	Exit	4989	14%
Always	Entry	2856	8%
Always	Exit	5847	17%

Entry:	31% meet recommendation
Exit:	53% meet recommendation

3.15 Wash their hands more often before preparing food

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	430	1%
Never	Exit	149	0%
Rarely (about 20% of the time)	Entry	878	2%
Rarely (about 20% of the time)	Exit	397	1%
Sometimes (about 40% of the time)	Entry	1650	5%
Sometimes (about 40% of the time)	Exit	897	3%
Often (about 60% of the time)	Entry	3108	9%
Often (about 60% of the time)	Exit	1781	5%
Usually (about 80% of the time)	Entry	4605	13%
Usually (about 80% of the time)	Exit	3351	10%
Always	Entry	23861	68%
Always	Exit	27979	80%

Entry:	82% meet recommendation
Exit:	91% meet recommendation

3.16 Clean items/surfaces more often after contact with raw meat or seafood

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	1045	3%
Never	Exit	652	2%
Rarely (about 20% of the time)	Entry	1055	3%
Rarely (about 20% of the time)	Exit	502	1%
Sometimes (about 40% of the time)	Entry	1776	5%
Sometimes (about 40% of the time)	Exit	980	3%
Often (about 60% of the time)	Entry	2488	7%
Often (about 60% of the time)	Exit	1476	4%
Usually (about 80% of the time)	Entry	3850	11%
Usually (about 80% of the time)	Exit	2713	8%
Always	Entry	24425	70%
Always	Exit	28322	81%

Entry:	71% meet recommendation
Exit:	82% meet recommendation

3.17 Thaw frozen food at room temperature less often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	5450	16%
Never	Exit	12555	36%
Rarely (about 20% of the time)	Entry	4893	14%
Rarely (about 20% of the time)	Exit	5675	16%
Sometimes (about 40% of the time)	Entry	6121	18%
Sometimes (about 40% of the time)	Exit	4753	14%
Often (about 60% of the time)	Entry	4802	14%
Often (about 60% of the time)	Exit	3155	9%
Usually (about 80% of the time)	Entry	4510	13%
Usually (about 80% of the time)	Exit	2882	8%
Always	Entry	8680	25%
Always	Exit	5463	16%

Entry:	30% meet recommendation
Exit:	52% meet recommendation

3.18 Use a meat thermometer more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	19547	56%
Never	Exit	10543	30%
Rarely (about 20% of the time)	Entry	5105	15%
Rarely (about 20% of the time)	Exit	5208	15%
Sometimes (about 40% of the time)	Entry	3391	10%
Sometimes (about 40% of the time)	Exit	5620	16%
Often (about 60% of the time)	Entry	1883	5%
Often (about 60% of the time)	Exit	3601	10%
Usually (about 80% of the time)	Entry	1722	5%
Usually (about 80% of the time)	Exit	3684	11%
Always	Entry	2740	8%
Always	Exit	5753	16%

Entry:	13% meet recommendation
Exit:	28% meet recommendation

3.19 Compare food prices more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	3439	10%
Never	Exit	1547	4%
Rarely (about 20% of the time)	Entry	3232	9%
Rarely (about 20% of the time)	Exit	1839	5%
Sometimes (about 40% of the time)	Entry	6010	17%
Sometimes (about 40% of the time)	Exit	4239	12%
Often (about 60% of the time)	Entry	5272	15%
Often (about 60% of the time)	Exit	5139	15%
Usually (about 80% of the time)	Entry	4858	14%
Usually (about 80% of the time)	Exit	6481	18%
Always	Entry	11733	33%
Always	Exit	15331	44%

Entry:	63% meet recommendation
Exit:	78% meet recommendation

3.20 Plan meals before shopping more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	4498	13%
Never	Exit	1668	5%
Rarely (about 20% of the time)	Entry	4665	13%
Rarely (about 20% of the time)	Exit	2211	6%
Sometimes (about 40% of the time)	Entry	7588	22%
Sometimes (about 40% of the time)	Exit	5716	16%
Often (about 60% of the time)	Entry	5869	17%
Often (about 60% of the time)	Exit	5901	17%
Usually (about 80% of the time)	Entry	4978	14%
Usually (about 80% of the time)	Exit	7303	21%
Always	Entry	6910	20%
Always	Exit	11600	33%

Entry:	51% meet recommendation
Exit:	72% meet recommendation

3.21 Check cupboard before shopping more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	2636	8%
Never	Exit	1027	3%
Rarely (about 20% of the time)	Entry	3027	9%
Rarely (about 20% of the time)	Exit	1578	5%
Sometimes (about 40% of the time)	Entry	5771	17%
Sometimes (about 40% of the time)	Exit	3930	11%
Often (about 60% of the time)	Entry	5726	16%
Often (about 60% of the time)	Exit	4903	14%
Usually (about 80% of the time)	Entry	5693	16%
Usually (about 80% of the time)	Exit	6961	20%
Always	Entry	11732	33%
Always	Exit	16194	46%

Entry:	66% meet recommendation
Exit:	81% meet recommendation

3.22 Make a list before shopping more often

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	4501	13%
Never	Exit	1892	5%
Rarely (about 20% of the time)	Entry	3951	11%
Rarely (about 20% of the time)	Exit	2196	6%
Sometimes (about 40% of the time)	Entry	6180	18%
Sometimes (about 40% of the time)	Exit	4594	13%
Often (about 60% of the time)	Entry	4781	14%
Often (about 60% of the time)	Exit	4477	13%
Usually (about 80% of the time)	Entry	5336	15%
Usually (about 80% of the time)	Exit	6972	20%
Always	Entry	9826	28%
Always	Exit	14483	41%

Entry:	57% meet recommendation
Exit:	75% meet recommendation

3.23 How often do you use coupons for food purchases?

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	13979	40%
Never	Exit	8396	24%
Rarely (about 20% of the time)	Entry	6558	19%
Rarely (about 20% of the time)	Exit	5702	16%
Sometimes (about 40% of the time)	Entry	5942	17%
Sometimes (about 40% of the time)	Exit	6612	19%
Often (about 60% of the time)	Entry	2839	8%
Often (about 60% of the time)	Exit	4283	12%
Usually (about 80% of the time)	Entry	2158	6%
Usually (about 80% of the time)	Exit	3904	11%
Always	Entry	2889	8%
Always	Exit	5486	16%

Entry:	23% meet recommendation
Exit:	40% meet recommendation

3.24 How often do you use a written weekly or monthly food spending plan?

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	14864	42%
Never	Exit	7028	20%
Rarely (about 20% of the time)	Entry	6169	18%
Rarely (about 20% of the time)	Exit	5040	14%
Sometimes (about 40% of the time)	Entry	5044	15%
Sometimes (about 40% of the time)	Exit	6090	17%
Often (about 60% of the time)	Entry	2821	8%
Often (about 60% of the time)	Exit	4507	13%
Usually (about 80% of the time)	Entry	2173	6%
Usually (about 80% of the time)	Exit	4646	13%
Always	Entry	3224	9%
Always	Exit	6869	20%

Entry:	15% meet recommendation
Exit:	33% meet recommendation

3.25 How often do you budget enough money for food purchases?

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	6185	18%
Never	Exit	2659	8%
Rarely (about 20% of the time)	Entry	4819	14%
Rarely (about 20% of the time)	Exit	2875	8%
Sometimes (about 40% of the time)	Entry	6620	19%
Sometimes (about 40% of the time)	Exit	5302	15%
Often (about 60% of the time)	Entry	5047	14%
Often (about 60% of the time)	Exit	5607	16%
Usually (about 80% of the time)	Entry	4644	13%
Usually (about 80% of the time)	Exit	6608	19%
Always	Entry	7043	20%
Always	Exit	11306	32%

Entry:	34% meet recommendation
Exit:	52% meet recommendation

3.26 How often do you check for sales on foods before you shop?

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	6390	18%
Never	Exit	2844	8%
Rarely (about 20% of the time)	Entry	5165	15%
Rarely (about 20% of the time)	Exit	3276	9%
Sometimes (about 40% of the time)	Entry	7046	20%
Sometimes (about 40% of the time)	Exit	5817	17%
Often (about 60% of the time)	Entry	4560	13%
Often (about 60% of the time)	Exit	5153	15%
Usually (about 80% of the time)	Entry	3880	11%
Usually (about 80% of the time)	Exit	5727	16%
Always	Entry	7379	21%
Always	Exit	11617	33%

Entry:	33% meet recommendation
Exit:	50% meet recommendation

3.27 How often do you check for food items on sale when you are at the store?

Responses - 35024 Participants
		#	%	0% 100%
Never	Entry	3642	10%
Never	Exit	1737	5%
Rarely (about 20% of the time)	Entry	4144	12%
Rarely (about 20% of the time)	Exit	2283	6%
Sometimes (about 40% of the time)	Entry	6880	20%
Sometimes (about 40% of the time)	Exit	5096	15%
Often (about 60% of the time)	Entry	5295	15%
Often (about 60% of the time)	Exit	5048	14%
Usually (about 80% of the time)	Entry	5012	14%
Usually (about 80% of the time)	Exit	6350	18%
Always	Entry	9394	27%
Always	Exit	13894	40%

Entry:	42% meet recommendation
Exit:	59% meet recommendation

3.28 Food didn't last

Responses - 35024 Participants
		#	%	0% 100%
Often true	Entry	5438	15%
Often true	Exit	3204	9%
Sometimes true	Entry	13553	39%
Sometimes true	Exit	11572	33%
Never true	Entry	11471	33%
Never true	Exit	16148	46%
Don't know	Entry	3497	10%
Don't know	Exit	3094	9%

Entry:	33% meet recommendation
Exit:	48% meet recommendation

3.29 Afford balanced meals

Responses - 35024 Participants
		#	%	0% 100%
Often true	Entry	5506	16%
Often true	Exit	2914	8%
Sometimes true	Entry	13081	37%
Sometimes true	Exit	11357	32%
Never true	Entry	11834	34%
Never true	Exit	16746	48%
Don't know	Entry	3713	11%
Don't know	Exit	3088	9%

Entry:	34% meet recommendation
Exit:	50% meet recommendation

3.30 Cut size of meal or skip meal

Responses - 35024 Participants
		#	%	0% 100%
Yes	Entry	11288	32%
Yes	Exit	8171	23%
No	Entry	19517	56%
No	Exit	22661	65%
Don't know	Entry	3122	9%
Don't know	Exit	3137	9%

Entry:	56% meet recommendation
Exit:	67% meet recommendation

4. Participants who meet all recommendations for food-related practices

4.1 Met all recommended practices in Diet Quality

Improvement in Areas
	#	%
Entry	81/33181	0%
Exit	659/33313	2%
Change		100 %

4.2 Met all recommended practices in Food Resource Management

Improvement in Areas
	#	%
Entry	1147/33516	3%
Exit	4813/33603	14%
Change		79 %

4.3 Met all recommended practices in Physical Activity

Improvement in Areas
	#	%
Entry	4743/34264	14%
Exit	9409/34373	27%
Change		48 %

4.4 Met all recommended practices in Food Safety

Improvement in Areas
	#	%
Entry	1166/34228	3%
Exit	4884/34337	14%
Change		79 %

4.5 Met all recommended practices in Food Security

Improvement in Areas
	#	%
Entry	7897/33819	23%
Exit	12661/33996	37%
Change		38 %

4.6 Met all recommended practices in all clusters

Improvement in Areas
	#	%
Entry	0/7221	0%
Exit	0/7221	0%
Change		0 %

Youth Questionnaire Summary Report

System: EFNEP
Institutes(s): All Institutes
Filter: All Youth
Reporting Year:2024
Reporting Period:10/01/2023 - 09/30/2024

1. a) Distribution of Responses - Kindergarten - 2nd Grade (old)

			No Response		0		1		2		3		4		5		6
Question	Type	# of Part.	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Circle snacks that are best	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
1. Circle snacks that are best	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
2. Circle washing hands	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
2. Circle washing hands	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
3. Circle the Physical Activities	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
3. Circle the Physical Activities	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
4. Circle the Vegetables	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
4. Circle the Vegetables	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
5. Circle the Fruits	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
5. Circle the Fruits	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
6. Circle the Grains	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
6. Circle the Grains	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
7. Circle the Dairy (milk)	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
7. Circle the Dairy (milk)	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
8. Circle the Proteins (meats and beans)	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
8. Circle the Proteins (meats and beans)	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
9. Vegetables to eat?	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
9. Vegetables to eat?	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
10. Fruits to eat?	Entry	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%
10. Fruits to eat?	Exit	0	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%	0	0%

* Number of Participants

1. a) Distribution of Responses - Kindergarten - 2nd Grade (Revised)

			No Response		0		1		2		3		4
Question	Type	# of Part.	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Circle kids being active.	Entry	33541	177	0%	0	0%	2277	7%	6273	19%	6796	20%	17494	52%
1. Circle kids being active.	Exit	33541	94	0%	0	0%	630	2%	4862	15%	3233	10%	24508	73%
2. Circle healthy snacks.	Entry	33541	123	0%	0	0%	1129	3%	4745	14%	11426	34%	15858	47%
2. Circle healthy snacks.	Exit	33541	75	0%	0	0%	313	1%	1641	5%	8531	25%	22900	68%
3. Circle vegetables.	Entry	33541	144	0%	0	0%	2937	9%	8487	25%	5030	15%	16252	48%
3. Circle vegetables.	Exit	33541	109	0%	0	0%	1142	3%	6310	19%	3360	10%	22180	66%
4. Circle dairy foods.	Entry	33541	179	1%	0	0%	3755	11%	9605	29%	10904	32%	8537	25%
4. Circle dairy foods.	Exit	33541	108	0%	0	0%	1130	3%	6983	21%	8405	25%	16774	50%
5. Circle fruits.	Entry	33541	185	1%	0	0%	1652	5%	4404	13%	9616	29%	17272	52%
5. Circle fruits.	Exit	33541	127	0%	0	0%	716	2%	1823	5%	7989	24%	22704	68%
6. Circle kids who should wash their hands before eating.	Entry	33541	210	1%	0	0%	4554	14%	12133	36%	8904	27%	7389	22%
6. Circle kids who should wash their hands before eating.	Exit	33541	194	0%	0	0%	1135	3%	4733	14%	7536	23%	19797	59%

* Number of Participants

1. b) Distribution of Responses - 3rd - 5th Grade

			No Response		0		1		2		3		4		5
Question	Type	# of Part.	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Fruit flavored and sports drinks	Entry	67511	132	0%	0	0%	9029	13%	20010	30%	9110	13%	16638	25%	12592	19%
1. Fruit flavored and sports drinks	Exit	67511	176	0%	0	0%	12152	18%	23036	34%	8918	13%	13660	20%	9556	14%
2. Soda or pop	Entry	67511	202	0%	0	0%	17354	26%	19987	30%	8106	12%	13424	20%	8438	13%
2. Soda or pop	Exit	67511	196	0%	0	0%	21676	32%	22504	33%	6977	10%	10395	15%	5760	8%
3. Eat vegetables	Entry	67511	180	0%	0	0%	12111	18%	15539	23%	12909	19%	13529	20%	13225	20%
3. Eat vegetables	Exit	67511	208	0%	0	0%	8915	13%	14536	21%	13056	19%	14443	21%	16350	24%
4. Eat vegetables as a snack	Entry	67511	217	0%	0	0%	25697	38%	14885	22%	8329	12%	10203	15%	8180	12%
4. Eat vegetables as a snack	Exit	67511	204	0%	0	0%	20633	31%	15647	23%	9367	14%	11410	17%	10242	15%
5. Eat fruit as a snack	Entry	67511	250	0%	0	0%	6472	10%	14757	22%	13336	20%	14585	22%	18111	27%
5. Eat fruit as a snack	Exit	67511	304	0%	0	0%	4791	7%	13405	20%	13009	19%	15363	23%	20606	31%
6. Eat vegetables at lunch	Entry	67511	321	0%	0	0%	21169	31%	19812	29%	8971	13%	17217	26%
6. Eat vegetables at lunch	Exit	67511	403	1%	0	0%	16602	25%	18906	28%	10819	16%	20740	31%
7. Tasting new foods	Entry	67511	360	1%	0	0%	6157	9%	30561	45%	15678	23%	14755	22%
7. Tasting new foods	Exit	67511	447	1%	0	0%	4292	6%	25914	38%	17191	25%	19667	29%
8. Reading Nutrition Facts labels	Entry	67511	312	0%	0	0%	20893	31%	24437	36%	10650	16%	11192	16%
8. Reading Nutrition Facts labels	Exit	67511	351	1%	0	0%	15831	23%	23533	35%	12826	19%	14955	22%
9. Washing fruits and vegetables	Entry	67511	50	0%	17858	26%	7098	11%	10578	16%	9012	13%	22915	34%
9. Washing fruits and vegetables	Exit	67511	535	1%	17796	26%	5117	8%	8630	13%	8311	12%	27122	40%
10. Cold foods back in refrigerator	Entry	67511	47	0%	7093	10%	4842	7%	11760	17%	12177	18%	31592	47%
10. Cold foods back in refrigerator	Exit	67511	215	0%	8035	12%	2917	4%	8665	13%	10308	15%	37371	55%
11. Washing hands	Entry	67511	349	0%	0	0%	6236	9%	16835	25%	16294	24%	27739	41%
11. Washing hands	Exit	67511	420	1%	0	0%	4323	6%	13150	20%	15491	23%	34086	51%
12. Physical activities frequency	Entry	67511	472	1%	0	0%	4411	7%	10160	15%	11806	17%	11599	17%	29063	43%
12. Physical activities frequency	Exit	67511	469	1%	0	0%	2744	4%	7708	11%	10518	16%	13082	19%	32972	49%
13. Physical activities duration	Entry	67511	490	1%	0	0%	8399	13%	9431	14%	15481	23%	12837	19%	20840	31%
13. Physical activities duration	Exit	67511	540	1%	0	0%	5872	9%	7028	10%	13995	21%	16173	24%	23844	35%
14. Non-homework screen time use	Entry	67511	483	1%	0	0%	12806	19%	14488	22%	12437	18%	7957	12%	19312	29%
14. Non-homework screen time use	Exit	67511	533	1%	0	0%	14719	22%	16888	25%	12946	19%	7262	11%	15123	22%

* Number of Participants

1. c) Distribution of Responses - 6th - 12th Grade

			No Response		0		1		2		3		4		5		6		7
Question	Type	# of Part.	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Eat fruits	Entry	39790	354	1%	0	0%	2347	6%	2478	6%	13631	34%	10194	26%	10786	27%
1. Eat fruits	Exit	39791	331	1%	0	0%	1211	3%	1479	4%	10304	26%	11856	30%	14610	37%
2. Eat vegetables	Entry	39790	369	1%	0	0%	5440	14%	5149	13%	14196	36%	7708	19%	6928	17%
2. Eat vegetables	Exit	39791	357	1%	0	0%	3210	8%	4001	10%	12951	33%	9832	25%	9440	24%
3. Soda or pop	Entry	39790	420	1%	0	0%	3611	9%	4105	10%	11747	30%	8590	22%	11317	28%
3. Soda or pop	Exit	39791	465	1%	0	0%	5438	14%	5813	15%	12591	32%	7587	19%	7896	20%
4. Eat whole grains	Entry	39790	431	1%	4	8%	8300	21%	6247	16%	10755	27%	4855	12%	5077	13%
4. Eat whole grains	Exit	39791	404	1%	5	9%	5493	14%	5360	13%	11083	28%	6659	17%	7044	18%
5. Eating out healthier	Entry	39790	409	1%	4	8%	10247	26%	7325	18%	13331	33%	4265	11%	3179	8%
5. Eating out healthier	Exit	39791	390	1%	3	6%	7388	18%	6433	16%	12907	32%	6167	16%	5407	14%
6. Reading nutrition facts labels	Entry	39790	669	2%	0	0%	16761	42%	6393	16%	9426	24%	3236	8%	3305	8%
6. Reading nutrition facts labels	Exit	39791	628	2%	0	0%	10617	27%	6047	15%	10894	27%	5646	14%	5957	15%
7. Days per week physically active	Entry	39790	421	1%	4	8%	2979	7%	4441	11%	6520	16%	6157	15%	6632	17%	3205	8%	6766	17%
7. Days per week physically active	Exit	39791	416	1%	1	2%	1831	5%	3423	9%	5966	15%	6349	16%	7717	19%	4096	10%	8383	21%
8. Muscle-toning physical activities	Entry	39790	555	1%	13	25%	4258	11%	5508	14%	6470	16%	4767	12%	4959	12%	2232	6%	4570	12%
8. Muscle-toning physical activities	Exit	39791	579	1%	10	19%	3156	8%	4816	12%	6409	16%	5619	14%	5904	15%	3002	8%	5663	14%
9. Physical activity frequency	Entry	39790	547	1%	0	0%	3438	9%	3863	10%	13104	33%	7573	19%	11265	28%
9. Physical activity frequency	Exit	39791	596	1%	0	0%	2099	5%	2898	7%	11478	29%	8824	22%	13895	35%
10. Washing hands	Entry	39790	516	1%	0	0%	1544	4%	1792	5%	6613	17%	8008	20%	21317	54%
10. Washing hands	Exit	39791	535	1%	0	0%	839	2%	1204	3%	4804	12%	7376	19%	25033	63%
11. Washing fruits and vegetables	Entry	39790	595	1%	0	0%	2874	7%	2189	5%	6946	17%	5748	15%	21438	54%
11. Washing fruits and vegetables	Exit	39791	626	2%	0	0%	1669	4%	1459	4%	5490	14%	6085	15%	24462	62%
12. Separate cutting boards for meat and produce	Entry	39790	772	2%	11	21%	4187	11%	2363	6%	6289	16%	4975	12%	11919	30%
12. Separate cutting boards for meat and produce	Exit	39791	790	2%	13	25%	2455	6%	1748	4%	5486	14%	5377	14%	14922	37%
13. Cold foods back in refrigerator	Entry	39790	635	1%	0	0%	3840	10%	2433	6%	7950	20%	5808	15%	19123	48%
13. Cold foods back in refrigerator	Exit	39791	618	2%	0	0%	1950	5%	1611	4%	6576	17%	6354	16%	22682	57%
14. Compare food and drink prices	Entry	39790	723	2%	6	11%	4843	12%	2664	7%	8209	21%	5294	13%	11901	30%
14. Compare food and drink prices	Exit	39791	728	2%	7	13%	3249	8%	2130	5%	7268	18%	5938	15%	14264	36%
15. Making own snacks	Entry	39790	684	2%	7	13%	2894	7%	2835	7%	11194	28%	7298	18%	11936	30%
15. Making own snacks	Exit	39791	704	2%	7	13%	1775	4%	2210	6%	10281	26%	7986	20%	13469	34%

* Number of Participants

2. a) Behavior Change by Question - Kindergarten - 2nd Grade (old)

		Improved		Unchanged		Decreased
Question	Number of Responses	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Circle snacks that are best	0	0	0%	0	0%	0	0%
2. Circle washing hands	0	0	0%	0	0%	0	0%
3. Circle the Physical Activities	0	0	0%	0	0%	0	0%
4. Circle the Vegetables	0	0	0%	0	0%	0	0%
5. Circle the Fruits	0	0	0%	0	0%	0	0%
6. Circle the Grains	0	0	0%	0	0%	0	0%
7. Circle the Dairy (milk)	0	0	0%	0	0%	0	0%
8. Circle the Proteins (meats and beans)	0	0	0%	0	0%	0	0%
9. Vegetables to eat?	0	0	0%	0	0%	0	0%
10. Fruits to eat?	0	0	0%	0	0%	0	0%

2. a) Behavior Change by Question - Kindergarten - 2nd Grade (Revised)

		Improved		Unchanged		Decreased
Question	Number of Responses	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Circle kids being active.	33278	10532	32%	19866	60%	2880	9%
2. Circle healthy snacks.	33348	12062	36%	18118	54%	3168	10%
3. Circle vegetables.	33290	10823	33%	18345	55%	4122	12%
4. Circle dairy foods.	33263	15475	46%	12563	38%	5225	16%
5. Circle fruits.	33239	10435	31%	19192	58%	3612	11%
6. Circle kids who should wash their hands before eating.	33158	18749	57%	11560	35%	2849	8%

2. b) Behavior Change by Question - 3rd - 5th Grade

		Improved		Unchanged		Decreased
Question	Number of Responses	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Fruit flavored and sports drinks	67198	25430	38%	24946	37%	16822	25%
2. Soda or pop	67122	23691	35%	28935	43%	14496	22%
3. Eat vegetables	67114	24405	36%	26056	39%	16653	25%
4. Eat vegetables as a snack	67093	23524	35%	27563	41%	16006	24%
5. Eat fruit as a snack	66941	23332	35%	25895	39%	17714	26%
6. Eat vegetables at lunch	66750	21989	33%	30863	46%	13898	21%
7. Tasting new foods	66726	21313	32%	33145	50%	12268	18%
8. Reading Nutrition Facts labels	66825	22976	34%	30022	45%	13827	21%
9. Washing fruits and vegetables	40973	11936	29%	22247	54%	6790	17%
10. Cold foods back in refrigerator	54568	16161	30%	29427	54%	8980	16%
11. Washing hands	66664	21400	32%	32962	49%	12302	19%
12. Physical activities frequency	66580	21780	33%	30895	46%	13905	21%
13. Physical activities duration	66426	24177	36%	26918	41%	15331	23%
14. Non-homework screen time use	66480	22521	34%	28672	43%	15287	23%

2. c) Behavior Change by Question - 6th - 12th Grade

		Improved		Unchanged		Decreased
Question	Number of Responses	Nbr	Pct	Nbr	Pct	Nbr	Pct
1. Eat fruits	39332	14083	36%	19225	49%	6024	15%
2. Eat vegetables	39293	14514	37%	17677	45%	7102	18%
3. Soda or pop	39185	7969	20%	16394	42%	14822	38%
4. Eat whole grains	39189	16188	41%	13648	35%	9353	24%
5. Eating out healthier	39218	15643	40%	14643	37%	8932	23%
6. Reading nutrition facts labels	38886	17218	44%	15043	39%	6625	17%
7. Days per week physically active	39194	17165	44%	12370	32%	9659	25%
8. Muscle-toning physical activities	39036	16991	44%	12100	31%	9945	25%
9. Physical activity frequency	38947	13949	36%	16904	43%	8094	21%
10. Washing hands	38989	11053	28%	22040	56%	5896	15%
11. Washing fruits and vegetables	38823	11016	28%	21731	56%	6076	16%
12. Separate cutting boards for meat and produce	38646	12840	33%	17690	46%	8116	21%
13. Cold foods back in refrigerator	38803	12457	32%	19729	51%	6617	17%
14. Compare food and drink prices	38738	13251	34%	16496	43%	8991	23%
15. Making own snacks	38794	13072	34%	15809	41%	9913	25%

3. a) Improvement by Cluster of Behavior - Kindergarten - 2nd Grade (old)

Diet Quality practices of program participants improved as indicated by the following:

0% (0 of 0) improved in their responses to: Circle snacks that are best
0% (0 of 0) improved in their responses to: Circle the Vegetables
0% (0 of 0) improved in their responses to: Circle the Fruits
0% (0 of 0) improved in their responses to: Circle the Grains
0% (0 of 0) improved in their responses to: Circle the Dairy (milk)
0% (0 of 0) improved in their responses to: Circle the Proteins (meats and beans)
0% (0 of 0) improved in their responses to: Vegetables to eat?
0% (0 of 0) improved in their responses to: Fruits to eat?

Food Safety practices of program participants improved as indicated by the following:

0% (0 of 0) improved in their responses to: Circle washing hands

Physical Activity practices of program participants improved as indicated by the following:

0% (0 of 0) improved in their responses to: Circle the Physical Activities

Note: The number of responses may vary by question due to missing data.

3. a) Improvement by Cluster of Behavior - Kindergarten - 2nd Grade (Revised)

Physical Activity practices of program participants improved as indicated by the following:

32% (10532 of 33278) improved in their responses to: Circle kids being active.

Diet Quality practices of program participants improved as indicated by the following:

36% (12062 of 33348) improved in their responses to: Circle healthy snacks.
33% (10823 of 33290) improved in their responses to: Circle vegetables.
47% (15475 of 33263) improved in their responses to: Circle dairy foods.
31% (10435 of 33239) improved in their responses to: Circle fruits.

Food Safety practices of program participants improved as indicated by the following:

57% (18749 of 33158) improved in their responses to: Circle kids who should wash their hands before eating.

Note: The number of responses may vary by question due to missing data.

3. b) Improvement by Cluster of Behavior - 3rd - 5th Grade

Diet Quality practices of program participants improved as indicated by the following:

38% (25430 of 67198) improved in their responses to: Fruit flavored and sports drinks
35% (23691 of 67122) improved in their responses to: Soda or pop
36% (24405 of 67114) improved in their responses to: Eat vegetables
35% (23524 of 67093) improved in their responses to: Eat vegetables as a snack
35% (23332 of 66941) improved in their responses to: Eat fruit as a snack
33% (21989 of 66750) improved in their responses to: Eat vegetables at lunch
32% (21313 of 66726) improved in their responses to: Tasting new foods
34% (22976 of 66825) improved in their responses to: Reading Nutrition Facts labels

Food Safety practices of program participants improved as indicated by the following:

29% (11936 of 40973) improved in their responses to: Washing fruits and vegetables
30% (16161 of 54568) improved in their responses to: Cold foods back in refrigerator
32% (21400 of 66664) improved in their responses to: Washing hands

Physical Activity practices of program participants improved as indicated by the following:

33% (21780 of 66580) improved in their responses to: Physical activities frequency
36% (24177 of 66426) improved in their responses to: Physical activities duration
34% (22521 of 66480) improved in their responses to: Non-homework screen time use

Note: The number of responses may vary by question due to missing data.

3. c) Improvement by Cluster of Behavior - 6th - 12th Grade

Diet Quality practices of program participants improved as indicated by the following:

36% (14083 of 39332) improved in their responses to: Eat fruits
37% (14514 of 39293) improved in their responses to: Eat vegetables
20% (7969 of 39185) improved in their responses to: Soda or pop
41% (16188 of 39189) improved in their responses to: Eat whole grains
40% (15643 of 39218) improved in their responses to: Eating out healthier
44% (17218 of 38886) improved in their responses to: Reading nutrition facts labels

Physical Activity practices of program participants improved as indicated by the following:

44% (17165 of 39194) improved in their responses to: Days per week physically active
44% (16991 of 39036) improved in their responses to: Muscle-toning physical activities
36% (13949 of 38947) improved in their responses to: Physical activity frequency

Food Safety practices of program participants improved as indicated by the following:

28% (11053 of 38989) improved in their responses to: Washing hands
28% (11016 of 38823) improved in their responses to: Washing fruits and vegetables
33% (12840 of 38646) improved in their responses to: Separate cutting boards for meat and produce
32% (12457 of 38803) improved in their responses to: Cold foods back in refrigerator

Food Resource Management practices of program participants improved as indicated by the following:

34% (13251 of 38738) improved in their responses to: Compare food and drink prices
34% (13072 of 38794) improved in their responses to: Making own snacks

Note: The number of responses may vary by question due to missing data.

4. a) Summary of the Number of Practices Improved Within Clusters of Questions Kindergarten - 2nd Grade (old)

Diet Quality practices of program participants improved as indicated by the following:

0% (0 of 0) children improve 1 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 2 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 3 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 4 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 5 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 6 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 7 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
0% (0 of 0) children improve 8 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.

Food Safety practices of program participants improved as indicated by the following:

0% (0 of 0) children improve knowledge or skill related to handling food safely

Physical Activity practices of program participants improved as indicated by the following:

0% (0 of 0) children improve their physical activity practices

Total program participants improved as indicated by the following:

0% (0 of 0) children in grades K-2 improve in one or more core area.

4. a) Summary of the Number of Practices Improved Within Clusters of Questions Kindergarten - 2nd Grade (revised)

Physical Activity practices of program participants improved as indicated by the following:

32% (10532 of 33278) children improve their physical activity practices

Diet Quality practices of program participants improved as indicated by the following:

73% (24569 of 33484) children improve 1 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
43% (14295 of 33484) children improve 2 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
21% (7064 of 33484) children improve 3 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
9% (2867 of 33484) children improve 4 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.

Food Safety practices of program participants improved as indicated by the following:

57% (18749 of 33158) children improve knowledge or skill related to handling food safely

Total program participants improved as indicated by the following:

0% (0 of 0) children in grades K-2 improve in one or more core area.

4. b) Summary of the Number of Practices Improved Within Clusters of Questions 3rd - 5th Grade

Diet Quality practices of program participants improved as indicated by the following:

91% (61187 of 67471) children and youth improve 1 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
72% (48840 of 67471) children and youth improve 2 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
50% (33702 of 67471) children and youth improve 3 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
31% (20695 of 67471) children and youth improve 4 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
17% (11638 of 67471) children and youth improve 5 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
9% (6252 of 67471) children and youth improve 6 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
5% (3048 of 67471) children and youth improve 7 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.
2% (1298 of 67471) children and youth improve 8 or more knowledge or skill(s) necessary to choose foods consistent with Federal Dietary Guideline recommendations.

Food Safety practices of program participants improved as indicated by the following:

52% (34735 of 67180) children and youth improve 1 or more knowledge, skill(s), or behavior(s) related to handling food safely
18% (11774 of 67180) children and youth improve 2 or more knowledge, skill(s), or behavior(s) related to handling food safely
4% (2988 of 67180) children and youth improve 3 or more knowledge, skill(s), or behavior(s) related to handling food safely

Physical Activity practices of program participants improved as indicated by the following:

66% (43982 of 67104) children and youth improve 1 or more knowledge, skill(s), or behavior necessary to improve their physical activity practices
29% (19314 of 67104) children and youth improve 2 or more knowledge, skill(s), or behavior necessary to improve their physical activity practices
8% (5182 of 67104) children and youth improve 3 or more knowledge, skill(s), or behavior necessary to improve their physical activity practices

Total program participants improved as indicated by the following:

100% (64988 of 67511) children and youth in grades 3-5 improve in one or more core area.

4. c) Summary of the Number of Practices Improved Within Clusters of Questions 6th - 12th Grade

Diet Quality practices of program participants improved as indicated by the following:

87% (34352 of 39492) 1
63% (24920 of 39492) 2
38% (15008 of 39492) 3
19% (7628 of 39492) 4
8% (3198 of 39492) 5
1% (509 of 39492) 6

Physical Activity practices of program participants improved as indicated by the following:

70% (27511 of 39483) 1
38% (14931 of 39483) 2
14% (5663 of 39483) 3

Food Safety practices of program participants improved as indicated by the following:

68% (26705 of 39185) 1
34% (13319 of 39185) 2
14% (5412 of 39185) 3
5% (1930 of 39185) 4

Food Resource Management practices of program participants improved as indicated by the following:

51% (19980 of 39006) 1
16% (6343 of 39006) 2

Total program participants improved as indicated by the following:

100% (37492 of 38696) youth in grades 6-12 improve in one or more core areas.

5. Summary of Improvement for All Children and Youth

Diet Quality

86% (120144 of 140499) Children and youth improve their abilities to choose foods according to Federal Dietary Recommendations or gain knowledge.

Food Safety

57% (80217 of 139575) Children and youth use safe food handling practices more often or gain knowledge.

Physical Activity

59% (82053 of 139917) Children and youth improve their physical activity practices or gain knowledge.

Food Resource Management

51% (19989 of 39027) Children and youth improve their ability to prepare simple, nutritious, affordable food or gain knowledge

Food Security

38% (5 of 13) Youth acquire skills to be food secure or gain knowledge.

6. Institutes

Institute Name	Total
Institute Name	Number	Percent
Alabama A&M University	455	0.4%
Alcorn State University	165	0.2%
American Samoa Community College	89	0.1%
Auburn University	2339	2.1%
Central State University	202	0.2%
Clemson University	2797	2.6%
College of Micronesia	183	0.2%
Colorado State University	971	0.9%
Cornell University	2582	2.4%
Delaware State University	294	0.3%
Florida A&M University	495	0.5%
Fort Valley State University	1	0%
Iowa State University	1484	1.4%
Kansas State University	126	0.1%
Kentucky State University	0	0%
Langston University	68	0.1%
Lincoln University	155	0.1%
Louisiana State University	5260	4.8%
Michigan State University	5594	5.1%
Mississippi State University	4040	3.7%
Montana State University	905	0.8%
New Mexico State University	531	0.5%
North Carolina A&T State University	964	0.9%
North Carolina State University	9452	8.6%
North Dakota State University	483	0.4%
Northern Marianas College	25	0%
Oklahoma State University	3418	3.1%
Oregon State University	250	0.2%
Pennsylvania State University	649	0.6%
Prairie View A&M University	487	0.4%
Purdue University	6484	5.9%
Rutgers, the State University of New Jersey	227	0.2%
South Carolina State University	33	0%
South Dakota State University	1775	1.6%
Southern University	1109	1%
Tennessee State University	819	0.7%
Texas A&M University	8306	7.6%
The Ohio State University	5855	5.4%
The University of Tennessee	946	0.9%
Tuskegee University	0	0%
University of Alaska - Fairbanks	215	0.2%
University of Arizona	489	0.4%
University of Arkansas	801	0.7%
University of Arkansas at Pine Bluff	59	0.1%
University of California	3508	3.2%
University of Connecticut	426	0.4%
University of Delaware	829	0.8%
University of Florida	429	0.4%
University of Georgia	0	0%
University of Guam	317	0.3%
University of Hawaii at Manoa	0	0%
University of Idaho	1145	1%
University of Illinois	1409	1.3%
University of Kentucky	4314	3.9%
University of Maine	2166	2%
University of Maryland - College Park	2561	2.3%
University of Maryland - Eastern Shore	135	0.1%
University of Massachusetts	992	0.9%
University of Minnesota	520	0.5%
University of Missouri - Columbia	1438	1.3%
University of Nebraska - Lincoln	321	0.3%
University of Nevada	0	0%
University of New Hampshire	1034	0.9%
University of Puerto Rico	1213	1.1%
University of Rhode Island	523	0.5%
University of the District of Columbia	460	0.4%
University of the Virgin Islands	548	0.5%
University of Vermont	312	0.3%
University of Wisconsin	1761	1.6%
University of Wyoming	455	0.4%
Utah State University	1587	1.5%
Virginia State University	119	0.1%
Virginia Tech	4876	4.5%
Washington State University	1168	1.1%
West Virginia State University	0	0%
West Virginia University	3136	2.9%

Food Group	Measurement	Entry		Exit
Food Group	Measurement	Mean	+/- STDDEV	Mean	+/- STDDEV
1. Grains (total):	Mean consumed at Entry and Exit	5.9 Oz Eq	4.4	5.4 Oz Eq	3.9
	0 Oz Eq	4.3 %		4.6 %
	1-3 Oz Eq	33.8 %		38.1 %
	4-5 Oz Eq	21.8 %		22.2 %
	6-9 Oz Eq	26.5 %		24.6 %
	10+ Oz Eq	13.8 %		10.4 %
	Percent with Positive Change at Exit			44.1 %

2. Whole Grains:	Mean consumed at Entry and Exit	0.6 Oz Eq	1.2	0.8 Oz Eq	1.3
	0 Oz Eq	65.2 %		56.8 %
	1-3 Oz Eq	32.7 %		39.8 %
	4-5 Oz Eq	1.4 %		2.3 %
	6-9 Oz Eq	0.5 %		0.7 %
	10+ Oz Eq	0 %		0.1 %
	Percent with Positive Change at Exit			29.6 %

3. Fruits:	Mean consumed at Entry and Exit	0.9 Cups	1.3	1.2 Cups	1.4
	0 Cups	39.5 %		30.5 %
	1 Cups	44.9 %		47.1 %
	2 Cups	8.4 %		12.6 %
	3 Cups	3.7 %		5.5 %
	4+ Cups	3.5 %		4.3 %
	Percent with Positive Change at Exit			39.5 %

4. Vegetables:	Mean consumed at Entry and Exit	1.5 Cups	1.4	1.7 Cups	1.5
	0 Cups	11.2 %		8.7 %
	1 Cups	60 %		56.8 %
	2 Cups	15.8 %		18.1 %
	3 Cups	7.3 %		9 %
	4 Cups	3 %		4.2 %
	5+ Cups	2.7 %		3.3 %
	Percent with Positive Change at Exit			43.5 %

5. Dairy:	Mean consumed at Entry and Exit	1.1 Cups	1.3	1.2 Cups	1.3
	0 Cups	18.4 %		18.3 %
	1 Cups	63.3 %		61.2 %
	2 Cups	11 %		12.1 %
	3 Cups	4.3 %		5.1 %
	4+ Cups	3.3 %		3.4 %
	Percent with Positive Change at Exit			40.7 %

6. Protein Foods:	Mean consumed at Entry and Exit	6.4 Oz Eq	5.1	6.5 Oz Eq	5.1
	0 Oz Eq	4 %		3.3 %
	1-2 Oz Eq	21.4 %		20.4 %
	3-4 Oz Eq	20.6 %		20.5 %
	5-6 Oz Eq	18.4 %		19.6 %
	7+ Oz Eq	35.8 %		36.1 %
	Percent with Positive Change at Exit			45.4 %

7. Oils:	Mean consumed at Entry and Exit	21.2 Grams	20.6	20 Grams	19.7
	<15 Grams	47.7 %		50.1 %
	15-26 Grams	23.1 %		22.8 %
	26-36 Grams	12.5 %		12.1 %
	36+ Grams	16.7 %		15 %
	Percent with Positive Change at Exit			28.3 %

8. Solid Fats and Added Sugars (SoFAS):	Mean consumed at Entry and Exit	295.9 calories	258.1	255.5 calories	225.1
	<10 % of Calories	26.1 %		32.4 %
	10-15 % of Calories	25.4 %		26.2 %
	16-20 % of Calories	19.7 %		17.9 %
	21+ % of Calories	28.7 %		23.5 %
	Percent with Positive Change at Exit			55.7 %

9. Percent with any positive change in any food group at exit (Fruits, Vegetables, Grains, Protein Foods, Dairy)				93.5 %

Number of Children	Number of Families	Percent
0	14324	26%
1	16941	31%
2	12601	23%
3	6564	12%
4	2682	5%
5	989	2%
6+	564	1%
Total	54665	100%

Age Range	Number of Children	Percent
Under 1	4066	5%
1-5	24573	30%
6-8	14581	18%
9-12	17237	21%
13-15	10891	13%
16-19	9872	12%
Total	81223	100%

Family Size	Number of Families	Percent
1	7296	13%
2	8820	16%
3	11407	21%
4	11075	20%
5	7746	14%
6	4277	8%
7	2074	4%
8+	1970	4%
Total	54665	100%

Percentage of Poverty Level	Number of Families	Percent
<=50%	23196	42%
51-75%	7856	14%
76-100%	5575	10%
101-125%	3310	6%
126-150%	1993	4%
151-185%	2301	4%
>=186%	2155	4%
Not Specified	8279	15%
Total	54665	100%

	Number	Percent
A) Pregnant	2043	4%
B) Nursing	1502	3%
C) Pregnant and Nursing	167	0%
D) Age < 20 and Pregnant or Nursing	269	0%
E) Not Pregnant, Not Nursing, No Children at Home	13744	25%

Highest Grade Completed	Number of Participants	Percent
Not Supplied	13436	25%
Grade 6 or less	1992	4%
Grade 7	417	1%
Grade 8	793	1%
Grade 9	1521	3%
Grade 10	1459	3%
Grade 11	2363	4%
Grade 12	11414	21%
GED	5187	9%
Some College	7099	13%
Graduated 2-year College	2966	5%
Graduated College	4531	8%
Post Graduate	1487	3%
Total	54665	100%

Status	Families	Percent
Farm	1035	2%
Towns under 10,000 and rural non-farms	9148	17%
Towns and Cities 10,000 to 50,000 and their suburbs	13181	24%
Suburbs of cities over 50,000	4269	8%
Central cities over 50,000	27030	49%
Total	54665	100%
	2	0%

Status	Number	Percent
Completed Program	35647	65%
Terminated Program	13176	24%
Continuing in Program	5842	11%
Total	54665	100%

Exit Reason	Number	Percent
Returned to school	71	1%
Took a job	674	5%
Family Concerns	548	4%
Staff Vacancy	223	2%
Moved	1036	8%
Lost Interest	561	4%
Other	3154	24%
Other Obligations	1382	10%
Lost contact with client	5527	42%
Total	13176	100%

Months in Program	Number of Participants	Percent
0-3	43050	88%
4-6	3237	7%
7-9	1618	3%
10-12	753	2%
13-15	171	0%
16 and up	322	1%
Total	49151	100%

Type	Number	Percent
Group	52681	96%
Individual	1068	2%
Both Group And Individual	893	2%
Other	20	0%
Total	54662	100%

Number of Lessons	Number of Participants	Percent
Entry	16	0%
1-6	7645	21%
7-12	27318	77%
13-18	573	2%
19+	95	0%
Total	35647	100%

Hours	Number of Participants	Percent
0-3	13748	25%
4-6	9779	18%
7-9	12447	23%
10-12	9026	17%
13-15	3337	6%
16+	5997	11%
Total	54334	100%

Race	Ethnicity	Female		Male		Total
Race	Ethnicity	Number	Percent	Number	Percent	Number	Percent
White	Hispanic or Latino:	10974	20%	1484	3%	12486	23%
	Not Hispanic / Latino:	10092	18%	4013	7%	14171	26%
	Not Provided:	552	1%	203	0%	760	1%
	Total:	21618	40%	5700	10%	27417	50%
Black or African American	Hispanic or Latino:	546	1%	159	0%	709	1%
	Not Hispanic / Latino:	8064	15%	2841	5%	10958	20%
	Not Provided:	942	2%	624	1%	1580	3%
	Total:	9552	17%	3624	7%	13247	24%
American Indian or Alaskan Native	Hispanic or Latino:	349	1%	79	0%	430	1%
	Not Hispanic / Latino:	594	1%	203	0%	801	1%
	Not Provided:	75	0%	35	0%	111	0%
	Total:	1018	2%	317	1%	1342	2%
Asian	Hispanic or Latino:	41	0%	9	0%	50	0%
	Not Hispanic / Latino:	1010	2%	193	0%	1208	2%
	Not Provided:	73	0%	16	0%	89	0%
	Total:	1124	2%	218	0%	1347	2%
Native Hawaiian or Other Pacific Islander	Hispanic or Latino:	66	0%	35	0%	102	0%
	Not Hispanic / Latino:	790	1%	427	1%	1217	2%
	Not Provided:	49	0%	16	0%	67	0%
	Total:	905	2%	478	1%	1386	3%
Not Provided	Hispanic or Latino:	5782	11%	776	1%	6580	12%
	Not Hispanic / Latino:	883	2%	187	0%	1089	2%
	Not Provided:	536	1%	182	0%	878	2%
	Total:	7201	13%	1145	2%	8547	16%
White and Black or African American	Hispanic or Latino:	94	0%	20	0%	114	0%
	Not Hispanic / Latino:	219	0%	62	0%	285	1%
	Not Provided:	12	0%	6	0%	18	0%
	Total:	325	1%	88	0%	417	1%
White and Asian	Hispanic or Latino:	5	0%	1	0%	7	0%
	Not Hispanic / Latino:	47	0%	14	0%	62	0%
	Not Provided:	3	0%	2	0%	5	0%
	Total:	55	0%	17	0%	74	0%
White and American Indian or Alaskan Native	Hispanic or Latino:	93	0%	15	0%	108	0%
	Not Hispanic / Latino:	173	0%	89	0%	264	0%
	Not Provided:	15	0%	9	0%	24	0%
	Total:	281	1%	113	0%	396	1%
All Others Reporting Multiple Races	Hispanic or Latino:	64	0%	27	0%	91	0%
	Not Hispanic / Latino:	245	0%	108	0%	354	1%
	Not Provided:	19	0%	7	0%	26	0%
	Total:	328	1%	142	0%	471	1%
All Races	Hispanic or Latino:	18014	33%	2605	5%	20677	38%
	Not Hispanic / Latino:	22117	40%	8137	15%	30409	56%
	Not Provided:	2276	4%	1100	2%	3558	7%
	Total:	42407	78%	11842	22%	54644	100%

Type	Program	Total Enrolled at Entry		Additional Enrollment at Exit as a Result of EFNEP or SNAP-Ed Assistance/Recommendation
Type	Program	Number	Percent	Number	Percent
Federal	Child Nutrition	17067	31%	985	2%
Federal	Other	5093	9%	932	2%
Federal	WIC/CSFP	8823	16%	557	1%
Federal	Head Start	2839	5%	253	1%
Federal	SNAP	23160	42%	1198	2%
Federal	TANF	2352	4%	317	1%
Federal	FDPIR	265	0%	73	0%
Federal	TEFAP - Commodity	3034	6%	520	1%

	Mean	StdDev +/-
# of Lessons	6.33	1.59
# of Sessions	0	0
# of Hours	6.18	2.24
# of Months	1.62	1.24

Grade	Number	Percent
Pre-K	304	0%
K	16745	8%
1st Grade	22871	10%
2nd Grade	23746	11%
3rd Grade	36580	17%
4th Grade	31437	14%
5th Grade	30497	14%
6th Grade	17287	8%
7th Grade	10952	5%
8th Grade	7525	3%
9th Grade	7988	4%
10th Grade	5048	2%
11th Grade	3878	2%
12th Grade	2886	1%
Special	1171	1%
Total	218915	100%

Grade	Number	Percent
Pre-K	304	0%
K-2	63362	29%
3-5	98514	45%
6-8	35764	16%
9-12	19800	9%
Special	1171	1%
6-12	55564	25%
Total	220181	100%

Race Abbreviation	Race
AI or AN	American Indian or Alaskan Native
NH or OPI	Native Hawaiian or Other Pacific Islander

Expanded Food and Nutrition Education Program (EFNEP)FY2024 National Reports

Table of Contents

Staff Summary Reports

Adult Diet Summary Report

1. Summary of Dietary Improvement (35543 with entry and exit recalls)

1. a) Mean, standard deviation and percent eating a specific quantity of each food group

1. b) Mean, standard deviation and percent eating a specific quantity of fruits and vegetables combined

1. c) Percentage reporting eating a specific number of meals/snacks

1. d) Number and Percentage who reported use of diet or nutrient supplements

1. e) Money spent on food per person per month

1. f) Summary of Physical Activity

2. Summary of Calorie / Nutrient Improvement

2. a) Mean caloric intake and percentage of calories

2. b) Mean nutrient intake and percent of Recommended Daily Allowance (RDA) or Adequacy Intake (AI)

3. Distribution of Calorie and Nutrient Intake

3. a) Calorie and Nutrient Intake among Participants with entry and exit recalls (35543 adult(s), 100 %)

3. b) Calorie and Nutrient Intake among Participants with no exit recalls (Exited, educational objectives not met) (11350 Adult(s), 32 %)

4. Healthy Eating Index 2020 Summary

A. Healthy Eating Index 2020 component and total scores (35543 adult(s), 100 %)

B. Healthy Eating Index 2020 Total Score Distribution (35543 adult(s), 100 %)

5. Institutes

Adult Summary Report

1. Number of Program Families

2. Distribution of Household Children

3. Distribution of Ages of Children

4. Distribution of Family Size

5. Household Income

6. Pregnant and Nursing

7. Age and Sex

8. Highest Grade Completed

9. Place of Residence

10. Status of Participants

11. Reasons why Participant did not Complete Program

12. Months in Program

13. Type of Instruction

14. Distribution of Lessons Taught - Completed Program

15. Distribution of Lessons Taught - Exited Before Objectives Met

16. Distribution of Sessions - Completed Program

17. Distribution of Sessions - Exited Before Objectives Met

18. Distribution of Hours

19a. Sex and Race/Ethnic Characteristics

19b. Race/Ethnic Characteristics

20. Public Assistance

21. Racial/Ethnic Subcategory

22. Subgroups

23. Institutes

Youth Group Summary Report

1a) Number of youth groups reporting:

1b) Number of new youth groups reporting:

2a) Total Number of Youth

2b) Total Number of Graduates

3) Number participating in other 4-H programs:

4) Program Statistics:

5A) Grade Distribution

5B) Grade Categories

6) Place of Residence

7A) Race / Ethnic Characteristics

7B) Simplified Race / Ethnic Characteristics

8) Delivery Modes

9A) Number of Groups and Duration by Delivery Mode

9B) Group Demographics by Delivery Mode

10. Subgroups

11. Program

12. Institutes

Youth Questionnaire Summary Report

1. a) Distribution of Responses - Kindergarten - 2nd Grade (old)

1. a) Distribution of Responses - Kindergarten - 2nd Grade (Revised)

1. b) Distribution of Responses - 3rd - 5th Grade

1. c) Distribution of Responses - 6th - 12th Grade

2. a) Behavior Change by Question - Kindergarten - 2nd Grade (old)

2. a) Behavior Change by Question - Kindergarten - 2nd Grade (Revised)

2. b) Behavior Change by Question - 3rd - 5th Grade

2. c) Behavior Change by Question - 6th - 12th Grade

3. a) Improvement by Cluster of Behavior - Kindergarten - 2nd Grade (old)

3. a) Improvement by Cluster of Behavior - Kindergarten - 2nd Grade (Revised)

3. b) Improvement by Cluster of Behavior - 3rd - 5th Grade

3. c) Improvement by Cluster of Behavior - 6th - 12th Grade

4. a) Summary of the Number of Practices Improved Within Clusters of Questions Kindergarten - 2nd Grade (old)

4. a) Summary of the Number of Practices Improved Within Clusters of Questions Kindergarten - 2nd Grade (revised)

4. b) Summary of the Number of Practices Improved Within Clusters of Questions 3rd - 5th Grade

Expanded Food and Nutrition Education Program (EFNEP)
FY2024 National Reports

Category	Race / Ethnicity	Not Hispanic / Latino		Hispanic / Latino		Not Provided		Total By Race
Individuals Reporting Only One Race	AI or AN	3172	1%	1830	1%	487	0%	5489	2%
	Asian	4181	2%	152	0%	52	0%	4385	2%
	Black	46849	21%	1645	1%	706	0%	49200	22%
	NH or OPI	2898	1%	376	0%	58	0%	3332	2%
	White	68446	31%	54515	25%	2905	1%	125866	57%
	Not given	1620	1%	9604	4%	6587	3%	17811	8%
Individuals Reporting Multiple Races	AI or AN and White	643	0%	353	0%	30	0%	1026	0%
	Asian and White	426	0%	72	0%	8	0%	506	0%
	Black and White	3834	2%	647	0%	215	0%	4696	2%
	AI or AN and Black	178	0%	173	0%	22	0%	373	0%
	All Others	2048	1%	2490	1%	1141	1%	5679	3%
Total by Ethnicity		134295	61%	71857	33%	12211	6%	218363	100%

Mode	Description
E	4-H Club Membership
F	4-H Special Interest / Short-Term Programs
I	4-H Camping Programs
J	School Enrichment Programs
L	After-School Programs Using 4-H Curricula / Staff Training
M	Instructional TV / Video / Web Programs

Category	E	F	I	J	L	M	Total
# of Groups	12	951	126	7413	1291	2	9795
# of Lessons	69	5596	759	44727	7948	6	59105
# of Sessions	0	0	0	0	0	0	0
# of Hours	118	5919	783	42466	8324	9	57619
# of Months	30	1307	116	12394	1892	1	15740

	E		F		I		J		L		M		Total
Males	103	0%	8449	4%	1499	1%	87483	40%	10930	5%	13	0%	108477	49%
Females	135	0%	9099	4%	1289	1%	85963	39%	11561	5%	9099	4%	108065	49%
Total	238	0%	17548	0%	2788	1%	173446	79%	22491	10%	31	0%	216542	98%

Ethnicity	E		F		I		J		L		M		Total
Hispanic / Latino	3	0%	2714	1%	684	0%	62486	28%	5954	3%	16	0%	71857	33%
Not Hispanic / Latino	238	0%	14468	7%	1995	1%	103549	47%	14030	6%	15	0%	134295	61%
Not Provided	0	0%	778	0%	165	0%	8770	4%	2498	1%	0	0%	12211	6%
Total Ethnicity	241	0%	17960	8%	2844	1%	174805	79%	22482	10%	31	0%	218363	99%

Race	E		F		I		J		L		M		Total
AI or AN	0	0%	528	0%	63	0%	4127	2%	771	0%	0	0%	5489	2%
Asian	0	0%	159	0%	54	0%	3664	2%	508	0%	0	0%	4385	2%
Black	51	0%	6986	3%	1101	1%	33927	15%	7127	3%	8	0%	49200	22%
NH or OPI	0	0%	569	0%	37	0%	2486	1%	240	0%	0	0%	3332	2%
White	98	0%	7539	3%	1163	1%	106928	49%	10136	5%	2	0%	125866	57%
All Others	89	0%	1064	0%	294	0%	9407	4%	1425	1%	1	0%	12280	6%
Not Provided	3	0%	1115	1%	132	0%	14266	6%	2275	1%	20	0%	17811	8%
Total	241	0%	17960	8%	2844	1%	174805	79%	22482	10%	31	0%	218363	99%

Program	Adult	Youth	Total
EFNEP	64.9	26.4	91.3
SNAP-Ed	2.8	0.7	3.5
State Project	0.9	0	0.9
Other	0.4	0.3	0.6
Total	68.9	27.3	96.3

Program	Adult	Youth	Total
EFNEP	382	271.5	653.5
SNAP-Ed	2.5	1	3.5
State Project	0.1	0	0.1
Other	0.1	0	0.1
Total	384.7	272.5	657.2

Volunteer's Age	Number	Percent
Youth (Under 18)	183	2%
Adult (18 or older)	11906	133%
Total	12089	100%

Program	Adult	Youth	Total
EFNEP	16.5	27.5	44
SNAP-Ed	0	0	0
State Project	0	0	0
Other	0	0	0
Total	16.6	27.5	44.1