Extension
It Starts With Us
Author: Sarah Congleton
Major Program: Plate It Up! Kentucky Proud
According to Fish and Wildlife Resources, overall, the statewide deer population estimate shows a stable to slightly increasing trend. In Kentucky, the 2020 statewide estimate is 933,089 deer at the start of the 2020-21 hunting season, which is <1% increase from 2019-20 (930,613). However, the 2020 population estimate was 13.6% above the 10-year average (821,608). This population estimate is generated from harvest and age structure data, which is collected through tele- check reports and by K
Author: Dylan Gentry
Major Program: Plate It Up! Kentucky Proud
Early this year a diverse council of community members came together to look at local data to determine what Extension Family and Consumer Sciences Programs should be offered in Adair County. After studying the data, they decided that Plate it Up! Kentucky Proud classes should be a programmatic priority. With this decision in mind, throughout the month of October and November three such classes were offered free to the community.  
Author: Alexandra Sallie
Major Program: Plate It Up! Kentucky Proud
The Recipe Club is a way to promote the increase of fruits and vegetables in the diets of those participating and try new recipes that incorporate a more balanced diet. By joining the Recipe Club, participants agreed to receive a monthly packet with Plate It Up KY Proud recipe cards, along with nutritional information and promotional items. After receiving their packet each month, participants are encouraged to make at least one recipe that is included in the packet. The evaluation results that
Author: Joni Phelps
Major Program: Plate It Up! Kentucky Proud
Obesity, type 2 diabetes, heart disease, and some malignancies are only few of the chronic conditions that may benefit from a diet high in fruits and vegetables. Only 12.2% of American adults eat the daily required quantity of fruit, and only 9.3% fulfill the vegetable recommendation (CDC, 2018). Although 8.0% of adults in the United States eat the recommended amount of fruit each day, just 6.3% of adults in Kentucky do the same (CDC, 2018). In light of these numbers, the Livingston County
Author: Jessica Hunley
Major Program: Plate It Up! Kentucky Proud
In March, the FCS Agent presented information regarding up to date information about cooking with Cast Iron. The lesson offered instructional information to participants about how to restore and preserve Cast Iron, proper seasoning techniques, and several nutritious and tasty Plate It Up Recipes that are cast iron friendly. The program is originally designed as a precursor lesson to outdoor cooking, but broke down some of the components for someone with little to no experience.  
Author: Sonya Carter
Major Program: Plate It Up! Kentucky Proud
Each week the Family and Consumer Science Agent places a Plate It Up proud recipe in the local newspaper. Numerous people approach the FCS agent on a regular basis and discuss the recipes. Comments may be as simple as "I tried that recipe you placed in the newspaper." Other comments include "That recipe was delicious" The FCS agents talks with each individual concerning the nutritional value of the recipe and the low cost of maintaining a healthy diet. The newspap
Author: Peggy Jones
Major Program: Plate It Up! Kentucky Proud
2023 Fresh Vegetables with a different lookFresh Salsa for the win! Culinary The USDA and Department of Health and Human Services, consumption of total fruit and total vegetables are expected to grow roughly 4% respectively in the next 3 years. With the increase on the rise of consuming vegetables the Family and Consumer Sciences Extension Agent provides fresh vegetables classes at the local high school to juniors and seniors in Rowan County. A popular food item such as salsa was picke
Author: Caroline McMahan
Major Program: Plate It Up! Kentucky Proud
Consuming the recommended amount of vegetables each day is linked to a reduced risk of heart disease, type 2 diabetes, some cancers, and obesity. This equals 2 to 3 cups of vegetables a day, depending on age and gender. According to the Centers for Disease Control and Prevention, only 6.3 percent of adults in Kentucky meet the daily vegetable intake recommendations. In order to increase vegetable consumption in Kentucky adults, the Fayette County Extension office hosted the workshop Sensati
Author: Jordan Crain
Major Program: Plate It Up! Kentucky Proud
In the busy world we live in, it can sometimes be difficult for individuals to find the time to attend and participate in classes and events. In response to multiple requests, Recipe Club was started in Barren County. By joining Recipe Club, individuals agreed to receive monthly Plate It Up KY Proud recipe cards that are chosen based on what produce is in season. It was asked that they prepare and evaluate at least one of the recipes each month. Recipe Club packets are mailed out each month and
Author: Megan Treadway
Major Program: Plate It Up! Kentucky Proud
Locally grown produce can provide an important access point for fresh fruits and vegetables for a healthy diet. However, it is estimated that only 8.8% of Kentucky adults meet the recommended amounts of fruits each day and only 5.6% meet recommendations for vegetables (CDC, 2019).In response to these concerning statistics, the Area Extension Agent for Family and Consumer Sciences creatively used the Plate It Up! Kentucky Proud (PIUKP) program to encourage the consumption of locally (and personal
Author: Kate Thompson
Major Program: Plate It Up! Kentucky Proud
According to Harvard’s School of Public Health, “A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.” Eating more fruits and vegetables could also help lessen the obesity rate, which in Campbell County is 36% (US Census Bureau, 2022).In order to address these iss
