1. CFAES Dean Announcement

    Mar 16, 2017

    Provost Bruce A. McPheron has announced that The Ohio State University has recommended the appointment of Cathann A. Kress as vice president for Agricultural Administration and dean of the College of Food, Agricultural, and Environmental Sciences. The appointment is subject to approval by the Board of Trustees. Kress, currently vice president for Extension and Outreach and director of Cooperative Extension at Iowa State University, will begin May 1. Read more...

  2. Discovery Themes Hire for OSUE

    Mar 7, 2017

    Ingrid Richards Adams is the first Discovery Themes hire for Ohio State University Extension, College of Food, Agricultural, and Environmental Sciences. Her appointment commenced January 1, and for OSUE Family and Consumer Sciences, her focus will be on critical thinking and how best to approach behavior change that leads to better health and nutrition in diverse populations.

  3. Making the FLE Approachable: The Planning Wheel

    Nov 30, 2016

    During the November 2 National Council on Family Relations (NCFR) conference, FCS colleagues Patrice Powers-Barker, Katie LaPlant, Carmen Irving and Jacqueline Kirby Wilkins hosted a session on the Family Life Education (FLE) Framework. They presented a Planning Wheel infographic and FLE Framework infographic that are designed to complement, not replace, NCFR's current FLE Framework materials. They share the value and content of the conceptual model in a way that professionals, like FCS Educators as well as other Extension colleagues, can easily access, view, and implement FLE methodology in their daily work.

  4. HEAL MAPPS Community Involvement

    Nov 29, 2016

    Healthy Eating Active Living: Mapping Attributes using Participatory Photographic Surveys, or HEAL MAPPSTM, is a community-based research process that uses photography, GPS and GIS technology, and residents’ voiced perceptions to address food access, healthy eating, and physical activity. Coordination involves working with community partners, local extension offices, and campus faculty to plan, implement, and evaluate HEAL MAPPS. HEAL MAPPS engages people in community‐based participatory research (CBPR) to accomplish two objectives: (1) document attributes of the community environment that are perceived by residents to be supportive or inhibitive of healthy eating, and (2) assess local resources and readiness to implement community‐level strategies to address healthy food access and food insecurity among children and families. Read more...

  5. Volunteers Needed

    Nov 4, 2016

    Ohio State University Extension's Family and Consumer Sciences is seeking energetic volunteers to advocate, promote and help teach about successful OSU Extension programs in and around their communities. A recent federal study shows that 1 in 4 Americans volunteered through an organization and two-thirds helped their neighbors last year. As they serve others, volunteers help themselves by learning new skills, increasing job prospects, and even improving their health. You can become a part of this growing trend. Read more…

  6. Level 2 Food Safety Training

    Nov 1, 2016

    Don’t have the time to sit through Level 2 Food Safety training? Can’t find one near you? We have the answer!

    Ohio State University Extension Hardin County has partnered with Training Achievement Program (TAP) series to offer an online version of the Level 2 Food Safety training that meets all Ohio Department of Health requirements. You can complete the online course at your own pace and at a time that is convenient for you. Once training is completed, you will take a proctored certification exam.


  7. Dining with Diabetes: Beyond the Kitchen

    Oct 19, 2016

    Do you, or a loved one, suffer from diabetes? Educators and researchers at Ohio State University Extension, Family and Consumer Sciences, have developed a self-paced online course to help participants learn, share and chat with health professionals about managing diabetes. The course is open to anyone who has access to the internet. The course, Dining with Diabetes: Beyond the Kitchen, focuses on carbohydrates, fats, sodium, vitamins, minerals and fiber. The easy to follow three-module course includes lessons, videos and activities to complete. Read more...

  8. Congressman Tim Ryan Discusses Mindfulness with Students

    Sep 16, 2016

    Mahoning County Educator Beth Stefura recently coordinated a visit by U.S. Rep. Tim Ryan, northeast Ohio’s 13th district, to Rayen Early College Middle School, to meet with students regarding mindfulness. Over the hour-long session, Ryan talked about stress and the different ways to alleviate it. He also directed the students through breathing techniques and thought processes they can use when they feel anxiety and stress. The event was sponsored by Ohio State University Extension, Family and Consumer Sciences, and was partial funded through the Ignite Grant. Read more…

  9. $10 Ohio Local Foods Week Challenge

    Aug 8, 2016

    August 7-13 is Local Foods Week and all Ohioans are encouraged to buy local and participate in the $10 Ohio Local Foods Challenge. To participate in the challenge, Ohioans commit to spend at least $10 this week on your favorite local foods. There is not one definition for “local” food. When making food decisions, many people consider where their food was grown or raised and make an effort to develop personal connections with growers and producers to enjoy flavorful, safe, local food. Ohio Local Foods week is not only about enjoying the tastes of local foods but is also about becoming more aware and better informed about the nutritional, economic, and social benefits of local foods in Ohio. To participate in the challenge, visit

    Read more…

  10. OSUE SNAP-Ed Receives $55,000 Grant from Walmart State Giving Program

    Aug 4, 2016

    A Walmart Foundation grant will allow the Ohio State University Extension, Family and Consumer Sciences SNAP-Ed program to provide meals and groceries for two six-week Cooking Matters courses in 20 Ohio counties. The program will provide 440 low-income adults with hands-on healthful cooking and nutrition education to empower families with the knowledge and skills to shop for and cook healthful meals on a limited budget. The goal is to decrease food insecurity, obesity and diet-related diseases. Read more