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Wins LINC Award|Cent$ible Nutrition Program
CNP_AwardPictured (l to r): Glen Whipple, Associate Dean and CES Director; Mary Kay Wardlaw, CNP interim co-director; and Cindy Frederick, CNP interim co-director.

In September, at the National Nutrition Education Conference, the Cent$ible Nutrition Program received the USDA Leadership, Innovation and Nutrition Collaboration (LINC) Award for Excellence in Practice.  This award recognizes excellence in planning, developing, and implementing nutrition initiatives focusing on Food and Nutrition Service target populations.

"Moving all Americans to a healthier lifestyle through improved nutrition and physical activity habits is a top priority," said U.S. Department of Agriculture Under Secretary Eric M. Bost.  "The LINC awards recognize states and organizations that promote the principles of eating a nutritious diet, making healthy choices, being physically active every day and getting preventative health screening."

The Cent$ible Nutrition Program beat out 33 other nominated programs across the nation.  "The University of Wyoming CES Cent$ible Nutrition Program is one of the best-led and best-executed nutrition education programs in the nation," said College of Agriculture Associate Dean and CES Director Glen Whipple.  "The LINC Award for Excellence in Practice again validates the preeminence of extension's Cent$ible Nutrition Program and the creativity and hard work of the educators bringing this program to their communities."

Mary Kay Wardlaw and Cindy Frederick, interim co-directors, accepted the award.  Wardlaw and Frederick attribute the success of the program to the quality of the county nutrition educators, an excellent partnership with nutrition and food safety extension educators, specialists and faculty members from the Department of Family and Consumer Sciences, and the support from the Wyoming Department of Family Services.

The Cent$ible Nutrition Program helps Food Stamp Program participants and applicants eat better for less by adopting healthy eating and active lifestyles consistent with the new dietary guidelines.  Using a variety of communication channels and teaching tools to change behaviors, lessons focus on nutrition education, food resource management, and food safety.

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