SNAP-Ed Evaluation Framework – A Two-Part Series

States and organizations are implementing comprehensive nutrition education and obesity prevention programs around the country as one approach to address the rise in childhood obesity. To establish a mechanism to evaluate program effectiveness and report results to funders, NCCOR, in partnership with the U.S. Department of Agriculture’s Food and Nutrition Service (FNS), the Association of SNAP Nutrition Education Administrators (ASNNA), and more than 28 states, contributed and developed the Supplemental Nutrition Assistance Program Education (SNAP‐Ed) Evaluation Framework: Nutrition, Physical Activity, and Obesity Prevention Indicators.

SNAP-Ed Evaluation Framework: Measuring Success in Low-Income Nutrition Education and Obesity Prevention Programs

Aug 18, 2016

On August 18, 2016, NCCOR hosted part one of the two-part series, which explored how to use the framework to evaluate nutrition education and obesity prevention programs. Guest Speakers included Andrew Naja-Riese, MSPH, Chief, Program Integrity Branch, Supplemental Nutrition Assistance Program, Food and Nutrition Service, Western Regional Office, U.S. Department of Agriculture; Laurel Jacobs, DrPH, MPH, Lead Evaluator, Arizona SNAP-Ed, The University of Arizona; and Theresa Le Gros, MA, Evaluator, Arizona SNAP-Ed, The University of Arizona.

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SNAP-Ed Evaluation Framework: Strategies and Tools for Measuring the Priority Indicators

Sep 8, 2016

On September 8, 2016, NCCOR hosted part two of the two-part series which highlighted the seven SNAP-Ed priority indicators from the Evaluation Framework and shared practical examples of measuring healthy eating behaviors, physical activity, and reduced sedentary behaviors in low-income children and families. Guest speakers included Jean Butel, MPH, Junior Researcher, RNECE-PSE Milestone 5 Project Manager and CHL Intervention Coordinator, College of Tropical Agriculture and Human Resources, University of Hawaiʻi at Mānoa; Lauren Whetstone, PhD, Project Scientist, Nutrition Education and Obesity Prevention Unit, Nutrition Policy Institute, University of California Agriculture and Natural Resources; and Heidi LeBlanc MS, CFCS, Food $ense Director, Utah State University.

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