Health and nutrition education in Saginaw County

In 2018, 646 adults and 501 youth received a nutrition education session, series and/or a policy, system and environmental nutrition education intervention in Saginaw County.

Adult points to plate of food.

Michigan State University (MSU) Extension delivers affordable, relevant, evidence-based education to help adults, young people, and families in urban and rural communities be healthy. Programs focus on helping participants gain the skills they need to buy and prepare nutritious, budget-friendly foods; in-crease their physical activity; breastfeed their babies; and stretch their food dollars.

The Supplemental Nutrition Assistance Education Program (SNAP-Ed) teaches participants how to establish healthy eating habits and in-crease their time spent being physically active, while staying within a limited food budget. 

In 2018, 646 adults and 501 youth received a nutrition education session, series and/or a policy, system and environmental nutrition education intervention in Saginaw County.

Policy, System and Environmental Change in Saginaw County Child Care Homes

Michigan State University Extension provides free coaching for eligible child care providers with the goal of improving nutrition and physical activity through policy, systems, and environmental (PSE) initiatives.  The environment is accessed using the Nutrition and Physical Activity Self Assessment for Child Care (NAPSACC). Coaches provide resources and troubleshoot barriers to create change.
The following improvements occurred within 20 child care homes caring for 120 children:

32% of providers increased child care provider knowledge of recommended nutritional guidelines
22% of providers have decreased the amount of refined grains served to children
20% of providers increased the amount of fruits and vegetables served to children

“After our education, we have been adding different veggies to our meals. In this recipe I added portabella mushrooms and sliced carrots. Since they don't like them I added different cuts, sometimes I put the carrots and mushrooms in the food processor so they are getting the veggies. I also used brown rice.” 

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