WSU Extension’s Food $ense program teaches youth and adults with limited incomes to develop skills and behaviors to eat healthfully. Families learn nutrition basics and smart buying strategies to help them make healthy choices and sustain their food supply throughout the month.
WSU Food $ense is funded by a federal grant from the USDA’s Supplemental Nutrition Assistance Program. Schools that provide free and reduced meals to at least fifty percent of their students qualify for Food $ense programming. In King County, we currently work with schools in the Auburn, Highline, and Kent school districts.
Strong community partnerships allow nutrition education to be delivered in non-school settings as well. Practical information is provided for adults wanting to eat healthier and stretch their food dollar. WSU Extension Food $ense staff work with food banks, low income housing sites, and farmers markets in King County by providing practical, hands on information about healthy food choices and how to make the most of foods on hand.
Visit the Food $ense family website, Grow Happy Kids which is dedicated to:
- Sharing ideas to connect kids to naturally delicious foods.
- Providing tasty low cost recipes any parent can fix and be proud to serve.
- Creating a support-place to link to others and local community resources.
Feed their heads. Fuel their bodies. Fill their hearts. www.growhappykids.org
Food $ense is funded by USDA’s Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, please call 1-877-501-2233 or visit http://foodhelp.wa.gov
Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office. Reasonable accommodations will be made for persons with disabilities and special needs who contact Anna Kitchin, Extension Coordinator, (206) 205-3210 or email@example.com at least two weeks prior to the event.