USDA’s National Institute of Food and Agriculture (NIFA) recently inducted Helen Chipman, NIFA’s national program leader for the Expanded Food and Nutrition Education Program (EFNEP), into the NIFA Hall of Fame.
The NIFA Hall of Fame recognizes individuals who have made significant contributions to NIFA and the Land-grant University System and who, throughout their careers, engaged in activities that exemplify NIFA’s excellence in any combination of research, education and Extension delivered locally, regionally, nationally or internationally.
Chipman said she is humbled to be recognized by NIFA.
“Working with historically underserved populations and seeing how their lives and the lives of their families have improved through EFNEP is so rewarding, as have been other responsibilities that I’ve been given within NIFA and throughout my career,” Chipman said. “Challenges have become opportunities; differences of thought have led to greater understanding; and people I didn’t know have become friends and colleagues. We do not do this work alone. This recognition is a recognition for all.”
While leading EFNEP, Chipman has ensured the nation’s first federally designated nutrition education program is delivered strategically and effectively with a focus on customer service. She is a national leader bringing together individuals, families and communities and combining federal, state and local efforts to improve the health and well-being of people worldwide.
As the EFNEP National Program Leader, Chipman administers more than $76 million in capacity funding annually, as well as overseeing annual plans of work and budgets for 76 Land-grant Institutions. More than half of EFNEP’s participants are people of color or Hispanic ethnicity.
Chipman is leveraging her past experience to engage in EFNEP stakeholder listening sessions, incorporate community voice, challenge status quo processes and innovate the program. EFNEP will continue to be at the forefront of nutrition education and training as a result of her hall of fame dedication to service.