Extension
It Starts With Us
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
Feeding the Food InsecureAccording to the Feeding America's "Map the Meal Gap" report for 2021, which provides estimates of food insecurity rates in the United States, the overall food insecurity rate for Kentucky was approximately 14.5% in 2019. This means that around 1 in 7 individuals in Kentucky experienced food insecurity.During the Covid-19 pandemic, food programs and emergency services were in abundance. Individuals who normally wouldn't be eligible for SNAP benefits wer
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
In a quest to cultivate healthy eating habits among children and support local farmers, the Mason County NEP (Nutrition Education Program) assistant, senior applied for the Farm2School KY horticulture grant and it took root. The grant encouraged children to embrace nutritious Kentucky grown fruits and vegetables, fostering a lifelong appreciation for local produce, and promoting overall well-being.Recognizing the significance of education in shaping healthy eating habits, the grant program
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
In a world where countless women face multifaceted crises and struggle to find their footing, the Nutrition Education Program and Women's Crisis Center worked together, transforming lives through an approach to nutrition and empowerment. This success story highlights the positive impact it has had on countless women, fostering resilience, and enabling them to reclaim their lives with dignity and purpose.Understanding that proper nutrition plays a vital role in restoring both physical and men
Author: Viola Wood
Major Program: Nutrition and Food Systems General
Chopped 4-H Edition Day Camp.Muhlenberg County 4-H and Youth Development Agent, 4-H Program Assistant, Family and Consumer Sciences Agent, and SNAP-Ed Nutrition Education Program assistant collaborated to offer Chopped 4-H Edition. The group followed the Super Star Chef Day Camp program. 20 students, both male and female in grades 4-7 participated. Four staff members and three volunteers worked with students in a hand-on educational setting to improve important life skills. &n
Author: Mackenzie Pogue
Major Program: Nutrition and Food Systems General
Muhlenberg County 4-H and Youth Development Agent, 4-H Program Assistant, Family and Consumer Sciences Agent, and SNAP-Ed Nutrition Education Program assistant collaborated to offer Chopped 4-H Edition. The group followed the Super Star Chef Day Camp program. 20 students, both male and female in grades 4-7 participated. Four staff members and three volunteers worked with students in a hand-on educational setting to improve important life skills. A pre-test and a post-test evaluation was conducte
Author: Robin Burton
Major Program: Nutrition and Food Systems General
The National Institute of Drugs & Alcohol (NIDA) research shows that individuals who are abusing drugs lose nutrients during vomiting, diarrhea, and other digestive problems that are caused by the drugs. Also, their research shows that an addict’s body cannot absorb calcium when they are using meth. And the prevalence of a poor diet is 24% in these individuals. Furthermore, their research shows that Nutrition Education is effective in substance abuse treatment and reco
Author: Reda Fugate
Major Program: Nutrition and Food Systems General
September 6, 2023Reda E. fugate Perry County Nutrition Education Program Assistance Senior Planting as a family and growing vegetablesThe Nutrition Education Program Assistance Senior (NEP) partnered with community partner From Cradle to Career. Where a series of Nutrition Education program Classes and container gardening was taught focusing on improving daily intake of vegetables. Each week Nutrition Education Classes/container gardening classes were held at the Perry County Extension offi
Author: Reda Fugate
Major Program: Nutrition and Food Systems General
Reda Fugate Perry County SNAP-ED Senior AssistantSeptember 6, 2023Planting our ownThe Perry County Supplemental Nutrition Assistance Program (SNAP) Senior. In Collaboration with University of Kentucky Recovery Garden Program and a local Recovery Group. Built 3 tabletop gardens with funds from UK Recovery Garden Program, with the SNAP Senior and Recovery Group providing labor for the project. With the idea that making tabletop gardens all participants would have access to the garden regardless of
Author: Ruth Kirk
Major Program: Nutrition and Food Systems General
According to the National Library of Medicine gardening has a beneficial relationship to mental health. Gardening can help with food security, incorporate therapeutic intervention, physical activity, as well as social and leisure activities increasing mental health benefits. Lawrence County Nutrition Education Program (NEP) Senior Assistant partnered with Pathways/The Drop to help establish raised bed gardens for clients (adults and youth). NEP supplied the soil as well as onion sets, tomato, pe
Author: Michele Moore
Major Program: Nutrition and Food Systems General
The National Center for Health Statistics published a book entitled Fast food intake among children and adolescents in the United States, 2015-2018 that states, “Fast food has been associated with higher caloric intake and poorer diet quality in children and adolescents.” And “During 2015–2018, children and adolescents consumed on average 13.8% of their daily calories from fast food on a given day.” In an effort to decrease fast food consumption the Butler
Author: Vickie Belt
Major Program: Nutrition and Food Systems General
Working with adults in Crittenden County for my first year as a Nutrition Education Program Assistant has been a learning experience. While teaching I like to express to my audience that we can all learn something new including myself. And if we take just one of those things and make small changes, we can accomplish a lot in the long run. I noticed when starting classes within the county everyone is nonstop busy. This could be from our jobs in general or our home life. The kids of Crittende
Author: Benita Wade
Major Program: Nutrition and Food Systems General
With the cost of groceries continuing to rise, many people with limited resources have a hard time eating healthy while staying within their food budget. The Christian County Nutrition Education Program Assistant taught food resource management practices from the Healthy Choices for Every Body curriculum to an adult therapeutic rehabilitation group. Healthy Affordable Meals was one topic covered and others included Food Safety, Reading Food Labels, Healthy Cooking, Fruits & Vegetables
Author: Benita Wade
Major Program: Nutrition and Food Systems General
According to census data by the Kentucky State Data Center (KSDC), the population aged 65 and older is at 17%. Life expectancy in Kentucky is 75.1 years compared to 78.5 years in the US overall. The National Council on Aging reports that nearly 95% of adults 60 and over have at least one chronic condition such as diabetes and heart disease. Unfortunately, many older people often have difficulty changing dietary and physical activity habits to stay healthy.The Christian County Nutrition Education
Author: Benita Wade
Major Program: Nutrition and Food Systems General
According to the Substance Abuse and Mental Health Services Administration (SAMHSA), consuming a healthy diet can benefit everyone – especially individuals with substance use disorder (SUD). Although often overlooked, nutrition can play a key role in the treatment and recovery process for individuals with SUD.The Christian County Nutrition Education Program assistant taught the Healthy Choices for Every Body curriculum at a cooking class in a substance recovery center. Healthy Cookin
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
The COVID-19 pandemic took its toll on so many groups of people, with the Garrard County schools being no exception. In 2020, after the initial start of COVID, the Garrard County schools completely shut down, shifting students to virtual and hybrid learning. With this shift in learning, and the schools not allowing any visitors or community partners once they opened again, 1,154 students in the Garrard County school system were unreachable for three years. With the start of the 2023-2024 sc
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
Day Treatment The Mercer County Nutrition Education Program Assistant Senior partnered with Mercer County Day Treatment for the 2022-23 school year. Each month, students came to the Mercer County Extension Office where they learned how to read a recipe,
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
Summer Day Camp at MCES The Mercer County Supplemental Nutrition Assistance Program Education (SNAP-Ed) Assistant partnered with Mercer County Elementary School Summer Day Camp to teach a group of first and second graders about nutrition with My Plate. The youth learned that everything they eat comes from a plant or animal. Using the LEAP Program the Assistant read a story each day, asking the children q
Author: Sarah Spears
Major Program: Nutrition and Food Systems General
This year, the Floyd County Cooperative Extension Office Supplemental Nutrition Assistance Program partnered with clientele at Rising Point recovery center. The Nutrition Education Program’s “Healthy Choices for Every Body” curriculum was utilized. This curriculum serves to teach limited resource adults the importance of healthy eating, along with physical activity. Upon completion of the program, participants recognized the importance of practicing food safety. These participa
Author: Sarah Spears
Major Program: Nutrition and Food Systems General
This year, the Floyd County Cooperative Extension Office Supplemental Nutrition Assistance Program partnered with clientele at The Mountain Center for Recovery and Hope. The Nutrition Education Program’s “Healthy Choices for Every Body” curriculum was utilized. This curriculum serves to teach limited resource adults the importance of healthy eating, along with physical activity. Participants in this group have embraced the idea that maintaining a healthy body is crucial for ove
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
In the United States, a majority of children exceed the recommended amount of empty calories in their diets and fail to meet the recommendation for fruit and vegetables, especially dark green vegetables. Cooking related programs for kids have the potential to improve children's diet quality as research has shown that cooking involvement is associated with more positive food choices. (College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign)Cooking
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
There is growing evidence that interactions with nature result in physiological, psychological, and social benefits. The physical act of gardening has been shown to improve mental health by reducing depression and anxiety in adults with clinical depression and increasing emotional well-being in the general population. (NIH National Library of Medicine, published online April 22, 2022, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100102/ The Nutrition Education Program at the University of
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
In the United States, a majority of children exceed the recommended amount of empty calories in their diets and fail to meet the recommendation for fruits and vegetables-especially dark green vegetables. Cooking related programs for children have the potential to improve children's diet quality as research has shown that cooking involvement is associated with more positive food choices. (College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaig
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
According to the 2021 Census Reporter (censusreporter.org), Taylor County's median income was $27,010, which is 125% base of 2021 HHA Poverty Guidelines for a family of 3. 14.8% of the population lived below the poverty line, with 19% of children living in poverty. (HHS Poverty Guidelines from https://aspe.hhs.gov/2021-poverty-guidelines#guidelines)A number of community agencies work together in Taylor County to meet the needs of the community, including the Taylor County Early Childhood Col
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
In the United States, most children exceed the recommended number of empty calories in their diets and fail to meet the recommendation for fruits and vegetables-especially dark green vegetables. Cooking-related programs for children have the potential to improve children's diet quality, as research has shown that cooking involvement is associated with more positive food choices. (College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign)In par
Author: Vanessa Harris
Major Program: Nutrition and Food Systems General
According to the Kentucky Department for Aging and Independent Living, The Nutrition Program for the Elderly provides one nutritionally balanced home-delivered or congregate dining-style meal per day to people 60 or older and their spouses. The Menifee County Senior Center, which provides nutritious meals Monday through Friday for Senior Citizens, and the Menifee County Supplemental Nutrition Assistance Program Education (SNAP-ED) assistant partnered to provide the nutrition curriculum, H
Author: Kindra Michka
Major Program: Nutrition and Food Systems General
Senior Citizens & Food Safety According to the Centers for Disease Control and Prevention (CDC), foodborne illness is common, costly, and preventable. The CDC estimates that 1 in 6 Americans get sick each year from contaminated food or beverages, and 3,000 die from foodborne illness. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost the United States more than $15.6 billion annually. As a result of weakened immune systems, adults aged 65 and older are eve
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Healthy Lifestyle information lays around every corner these days making what is fact or fiction sometimes hard to sort out. As the senior population increases, so does a misconception surrounding bottled drinks. Advertising leads seniors to believe that energy drinks, sports drinks, sodas, or other types of sugary beverages have favorable health benefits. In some instances, this may cause seniors to believe that drinking only these types of products would give their bodies an adequate allotment
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Senior Kentuckians have shown some of the lowest vegetable consumption rates across the country for many years over other demographics in several studies. Madison County Senior Citizens are no exception. Most of these Seniors are on a limited budget and cannot eat expensive produce before it spoils. For this reason, these seniors spend their food dollars on food items that will last longer at a lesser cost. These types of foods are typically higher in salt, fat and sugar which lends no aid to po
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
The Richmond Active Living Center has provided an under-served senior population for many years by aiding with in-home care, meal delivery, and emergency services to name a few. At the center, the seniors are offered a daily hot meal, physical activity classes as well as fellowship through sewing clubs, movies, pool tables and an extensive library to borrow from along with many other activities. With so many of this demographic living in seclusion for the last couple of years due to potential pa
Author: Lakesha Reams
Major Program: Nutrition and Food Systems General
This story is about Young Adults at an adult education training facility. Some who are homeless, have been homeless or have been incarcerated and have not been accustomed to planning their meals and making healthy choices. One of the facilitators of this program, and the assistant from the Supplemental Nutrition Assistant Program, at the Jefferson County Cooperative Extension Service collaborated on meeting every other Monday, Tuesday and Friday at this facility to teach nutrition. Th
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
The Nutrition Education Program (NEP) in Mason County, KY began with a simple goal in mind to encourage individuals to make healthier food choices. Through a series of seven lessons taught by the Expanded Food and Nutrition Education Program (EFNEP) Assistant at the Mason County Cooperative Extension office, 97% of participants showed improvement in one or more diet quality indicators, such as increasing their consumption of fruits, vegetables, and other nutrient dense foods. By teaching fa
Author: Kati Noble
Major Program: Nutrition and Food Systems General
According to County Health Rankings & Roadmaps, 42% of the population in Breathitt County have a BMI of 30 or greater.Breathitt County Senior SNAP-Ed Assistant, in partnership with Kentucky River Community Care and Haven House, taught adults the Healthy Choices for Everybody Curriculum. As a part of these classes, participants were taught the importance of using MyPlate, eating more fruits and vegetables, drinking more water, and exercise.Participants behavior change was indicated by entry a
Author: Vickie Belt
Major Program: Nutrition and Food Systems General
I have had the pleasure to collaborate with the seniors and the Livingston County Senior Center over the past several months as the Nutrition Education Program Assistant in Livingston County. As we know it is hard to change lifelong habits that we have had since we were children or even as young adults. However, Healthy Choices for Every Body curriculum shows that making small changes can help us make new habits. I noticed when starting classes within the center everyone needed to imp
Author: Mary Elaine Burton
Major Program: Nutrition and Food Systems General
The Johnson County Farmers Market was in full swing by the first of July, with 10 vendors in attendance on most days. They carried a wide verity of fruits and vegetables and amazing crafts as well. The customers were happy to see so much to choose from and had many questions about how to prepare, make nutritious meals and how to avoid waste. Many also asked questions about preserving when they bought in bulk. The Johnson Co. NEP Senior Assistant set up a NEP Information Station Table
Author: Barry Rose
Major Program: Nutrition and Food Systems General
Nutrition Education Program Assistants know the importance of teaching youth to utilize the Nutrition Facts Label to make healthier dietary decisions. A primary component of the NEP youth curriculum is instructing youth participants in the importance of reading, comparing, and analyzing Nutrition Facts Labels to make healthier meal and snack choices. According to an NIH study published in 2018, while Nutrition Facts Label use was associated with better dietary quality in young adults, only a thi
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to a 2020 study published by the National Institute of Health, nearly 5% of the world population use drugs daily. People who have or currently use drugs (PWUD) are a susceptible population and research shows that their nutritional status is characterized by malnutrition. By offering programs to increase nutrition knowledge, it is hoped that these individuals will make healthier food choices, improving their overall health and increasing their success in their recovery from
Author: Stacey Stephens
Major Program: Nutrition and Food Systems General
According to the Center for Disease Control (CDC) one out of ten American’s get the recommended daily intake of fruits and vegetables. The CDC also states that 26.8% of children between two to five years old and 26.1% of children six to 11 years old consume ready-to-eat cereal high in sugar. The 2020-2025 Dietary Guidelines for American recommend we get one and half to two cups of fruit and two to three cups of vegetable per day.To help the Harrison County community increase their intake o
Author: Stacey Stephens
Major Program: Nutrition and Food Systems General
According to the 2020/2021 data from Sate of Childhood Obesity website Kentucky youth between ages 10-17 are ranked 2nd in obesity with 25% of youth. This is a 6% increase from 2018 according to the website.The Supplemental Nutrition Education Program (SNAP-Ed) partnered with Westside Elementary School 21st Century afterschool program to help the youth grades 3-5 make healthy choices in their lives. Using the LEAP program (Literacy, eating, and activity) curriculum developed by the Kentucky Depa
Author: Mary Elaine Burton
Major Program: Nutrition and Food Systems General
The Johnson County SNAP-Ed Assistant started a group at the Carl D Perkins Voc Tech Center. These adult students will be independent and living on their own after graduation. It is crucial that these adults acquire basic life skills that will help carry them through to independent living. Teaching proper nutrition to young adults is sometimes challenging due to already established bad eating habits. One of the most talked about topics was Label Reading and the importance of knowing about what is
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
The After Care staff had some concerns about the sugary snacks and drinks they were consuming. The leader at the school consulted with the extension assistant to find other healthy snacks and drink alternatives they could make themselves. One of the youth nutrition programs Extension provides is LEAP. This program focuses on Literacy, Eating and Activity for Primary Students K-4 grades. Each curriculum lesson consists of a handout and a book related to a specific topic. On this
Author: Amy Stooksbury
Major Program: Nutrition and Food Systems General
Roughly one in six youth have obesity, according to the newest available data. The data, from the National Survey of Children’s Health, show that in 2020-2021, 17.0% of youth ages 10 to 17 had obesity. In Kentucky, 25.5% of youth ages 10 to 17 have obesity, giving Kentucky a ranking of 2 among the 50 states and D.C. The Youth Risk Behavior Surveillance System (YRBSS) surveys high school students to better understand a variety of health issues and behaviors. This data sho
Author: Amy Stooksbury
Major Program: Nutrition and Food Systems General
Many American communities lack environments that could support healthy diets and regular physical activity. Healthy dietary and physical activity practices can lower the risk for heart disease, type 2 diabetes, and some types of cancers.2016 Kentucky adolescent statistics for dietary behaviors, physical activity, and overweight and obesity show:44.6% of adolescents reported consuming fruit less than one time daily.42.7% of adolescents reported consuming vegetables less than one-time daily.22.5%
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
Trying to engage young people in summer activities that don’t include electronics can be as challenging as getting them to eat their vegetables. The Boone County nutrition assistant set out to provide programming that addressed both issues, using the curriculum Families in the Kitchen…Cook Together, Eat Together, which is a multigenerational program designed to assist adults working in the kitchen with children. Most of the groups were grandparents working with their grandchildren.
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
For seniors, living on a fixed income can be challenging. Once the bills have all been paid, there are times when purchasing nutritious foods can be difficult. This was the case at Scheper Ridge, a rent-subsidized apartment complex for seniors. Offering the Healthy Choices for Every Body nutrition series was a great fit for the needs of this community.Participants were surprised to learn that some of the common foods they relied on were high in sodium and fat and low in nutrition. Through compar
Author: Viola Wood
Major Program: Nutrition and Food Systems General
Farmer’s Market Big Blue Power of ProduceToo few U.S. residents consume the recommended amounts of fruits and vegetables. Following a dietary pattern that includes sufficient fruits and vegetables can help protect against some chronic conditions that are among the leading causes of mortality in the United States. Continued efforts to increase fruit and vegetable consumption by improving access and affordability will help mitigate health disparities among U.S. residents. Overall, 10.0
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Madison County Extension Seed Library The Madison County Extension Agents wanted to help address a multi-faceted need within the community. According to betterhealth.vic.org, “youth learn about responsibility, self-confidence, nutrition, physical activity, and reasoning from gardening!” While youth may receive all these benefits from starting a garden, gardening with a caring adult or as a family would allow for increased time together, and support healthy relationships, as well
Author: Bethony Morris
Major Program: Nutrition and Food Systems General
Hancock County Cooperative Extension Expanded Food Nutrition Assistant (EFNEP) partnered with South Hancock Elementary school PE teacher. The kindergarten through second grade met in the gym during their PE time, it was felt that was a great time to teach the LEAP program. This would be an opportunity to teach about physical activity along with good nutrition.When the class first met, they took the entry survey. There is a question on the survey that asked who should wash
Author: Sherry Becknell
Major Program: Nutrition and Food Systems General
September 28-29, 2022 Pumpkin Days was held at the Robinson Center for Appalachian Resource Sustainability. Youth in Preschool, Headstart, Kindergarten and 1st Grades attended from multiple different counties where they rotated through educational stations, played games, took a hayride to the pumpkin patch and were able to select their own pumpkin to take home. Different SNAP approved pumpkin recipes were made by numerous different SNAP-Ed Assistants, Program Assistants and Agents for the kids i
Author: Sherry Becknell
Major Program: Nutrition and Food Systems General
The Owsley County Extension Service partnered with the Owsley County Recreation Center to provide nutrition information and the importance of staying physically active. The program had an original time to last eight weeks. Eight weeks came and went and the participants continue after three months into the program. Ages range from early twenties to mid-eighties. Grandparents participate while the grandchildren play in the adjoining gym.After months in the program with nutritional changes and rout
Author: Stacy Smith
Major Program: Nutrition and Food Systems General
In Kentucky, 39% of youth ages 10 to 17 face obesity, according to the 2019-2020 Kids County Data Center report. To prevent this trend and support lifelong healthy habits for Kentucky youth, the Clinton County Nutrition Education Program Assistant partnered with the Albany Elementary School Gym teacher to offer a 6-lesson series. Lessons were delivered to 138 first-grade students using the Purdue University Professor Popcorn curriculum.As a result of the program, 55% of youth could correct
Author: Stacy Smith
Major Program: Nutrition and Food Systems General
The prevalence of obesity and diet-related illnesses, such as type II diabetes, hypertension, and certain cancers, have been increasing steadily worldwide. According to the National Institute of Health, eating (and preparing) home cooked meals more frequently was associated with better dietary quality. To help encourage this behavior, the Clinton County Nutrition Education SNAP-Ed Program Assistant partnered with the Albany Elementary Family Resource Center to offer a hand
Author: Stacy Smith
Major Program: Nutrition and Food Systems General
The overall obesity rate for Clinton County, Kentucky is 35% of the adult population according to the Lake Cumberland Health Department Community Assessment of 2020. One way to help combat that problem is to educate the youth of the county on how to make healthier choices in their everyday lives. The Clinton County Nutrition Education Program Assistant and the Family and Consumer Sciences Extension Agent collaborated with 8 administrators and teachers with the Clinton County School
Author: Stacy Smith
Major Program: Nutrition and Food Systems General
According to the annual Feeding American Map the Meal Gap study, 100% of Clinton Countians lived below the 200% poverty threshold in 2021. To assist families, the Clinton County SNAP-ED paraprofessional taught 58 limited resource families how to serve more nutritious meals, to keep foods safe, and to utilize local food resources effectively utilizing the Healthy Choices for Everybody Curriculum through a series of 7 different educational lessons. 100% of families made an improvement
Author: Teresa King
Major Program: Nutrition and Food Systems General
Poverty and poor health are a challenge, especially when incarcerated. There are several reasons for these issues. The lack of nutrition education is one.To educate the inmates, the Meade County Expanded Food and Nutrition Education Program Assistant partnered with the Meade County Detention Center and conducted a six-week Healthy Choices for Every Body Program. During the series of classes, fourteen male inmates learned about nutrition, food safety, meal planning, food budgeting and the i
Author: Kindra Michka
Major Program: Nutrition and Food Systems General
Feeding Casey County through Commodities and Food Resource ManagementAccording to Feeding America, roughly 1 in 7 people living in Casey County (15%) are food insecure. Individuals who are food insecure lack consistent access to enough food for every person in a household to live a healthy life. To help address food insecurity and help families stretch their food dollars, the Casey County Supplemental Nutrition Assistance Program (SNAP-Ed) Assistant provided classes every Monday nigh
Author: Connie Downey
Major Program: Nutrition and Food Systems General
The CDC (Center for Disease and Prevention) estimates that one in six Americans get sick from contaminated foods or beverages each year and 3,000 die. The Clay County Cooperative Extension Service Supplemental Nutrition Education Program Assistant partnered with New Hope to prove the Healthy Choices for Every Body program to their participants. The group of diverse participants made a 45% in washing their hands before preparing food, 55% change in cleaning items/surfaces after coming
Author: Connie Downey
Major Program: Nutrition and Food Systems General
According to the Centers for Disease Control and Prevention, sugar-sweetened beverages or sugary drinks are the leading sources of added sugars in our diets. Drinking sugar-sweetened beverages can increase the risk for weight gain/obesity, type 2 diabetes and heart diseases. The Clay County Cooperative Extension Service Supplemental Nutrition Assistance Program Education assistant for SNAP eligible individuals partnered with Freedom House to provide the Healthy Choices for Every Body program to
Author: Judy Stephens
Major Program: Nutrition and Food Systems General
Small Changes, Big ResultsAuthor: Judy StephensMajor Program: Food and Nutrition Dr. Michael Craig Miller, an assistant professor of psychiatry at Harvard Medical School (https://www.health.harvard.edu/staying-healthy/improve-your-health-by-starting-with-one-simple-change), states, "There is a lot of power in starting slow and small.” The Laurel County Supplemental Nutrition Assistance Program (SNAP-Ed) Assistant focused on this idea while conducting a 7-week pr
Author: Judy Stephens
Major Program: Nutrition and Food Systems General
What is in Your Cup?Author: Judy StephensMajor Program: Food and Nutrition The CDC reports that 3 in 5 Americans, aged 2 years and older, exceed the recommendation to consume less than 10% of their total daily calories from added sugars on a given day of which 24% comes from sugary drinks and 11% from coffee and tea. The Laurel County Nutrition Education Program (NEP) Assistant noticed that participants in one group were consistently bringing sugar-sweetened beverages to
Author: Rhonda Harris-Page
Major Program: Nutrition and Food Systems General
Metcalfe County NEP sponsored and hosted the revival of the annual Baby Open House Baby Safety Fair event.Metcalfe County is a small, rural agricultural community in south central Kentucky. Due to the geography of the Appalachian foothills in our community, there are many families living in isolated areas. The poverty rate in Metcalfe County is 19.8%. According to the most recently available annual report on child fatality and near fatality, by the Commonwealth of Kentucky&rsq
Author: Rhonda Harris-Page
Major Program: Nutrition and Food Systems General
21% of adults in the United States were illiterate in 2022. 54% of adults have a literacy below sixth-grade level, per the National Literacy institute.With family farms on the decline, less than 2% of the United States population contribute to the food systems and at least two generation from the family farm. (Per the USDA) People are not aware of where their food really comes from. The future of agriculture and food production depends on our youth. Raising agriculture awareness for our communit
Author: Angela Baldauff
Major Program: Nutrition and Food Systems General
According to 2020 U.S. Census data, Kentucky has the second-highest drug overdose death rate in the United States. Kenton County has been hit particularly hard by the opioid crisis. Although the overdose deaths in Kenton County decreased in 2018 and 2019, the numbers began increasing again in 2020.The Nutrition Education Program (NEP) Senior Assistant from the Kenton County Cooperative Extension Service continued a partnership with the Mary Gandy Travis Residential Treatment Center (RTC) t
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
The program is a collaboration between the elementary school / 21st Century summer camp program and the Extension office staff, Agriculture, Natural Resource agent, Family and Consumer Science agent and Myself the Nutrition Education Program assistant. The County schools are 72% low income and subsequently classified as free lunch. This program is aimed at keeping the students engaged and learning during the summer break from normal school. Our aim was to teach a gardening and nutrition program
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
Today in any town in any county in any state putting A meal on the table can present so many challenges. In our small rural county it is especially hard for low income families up until a couple of years ago we had just one small supermarket and a Dollar store. Of course there is no public transportation and not many jobs available . This meant the younger more qualified people have moved away leaving a lot of older people working longer and many unskilled workers trying to earn a wage that will
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
In our county there has been a usda commodity program supported by the fiscal court and operated by county workers with some volunteers of which myself the local Extension Nutrition education program assistant was one. However, with covid came very strict restrictions and that meant no access for any volunteers and little access for any communication with this audience. The commodities were added to the trunks of peoples cars without any physical contact. Before e this people had walked in
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
During the 2023 program year an educator with the Fayette County Extension Office engaged with residents at The Hope Center, a peer driven, in-house recovery program for women. Through a series of interactive lessons the Extension agent taught the residents United States Department of Agricultures (USDA) food safety guidelines, basic kitchen skills and nutrition education. An evaluation was administered before and after the series to measure participant behavior change. Upon completion of the pr
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
During the spring semester of 2023, students at Tates Creek Elementary School participated in a seven-week course in nutrition education led by the Fayette County Extension Office. Students played games that focused on physical activity and were introduced to the United States Department of Agriculture's {USDA) dietary recommendations through the MyPlate Curriculum. Using hands-on instruction the Supplemental Nutrition Assistance Program Education {SNAP-ED) Senior Assistant guided
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
According to a 2011 National Academy of Sciences report, while needing 2 cups offiuit and 3 cups of vegetables per day to meet the United States Department of Agriculture's recommended dietary guidelines, the majority of teenagers get less than half of that daily goal. Working to reverse this trend is the Nutrition Education Program. In a partnership between the Fayette County Extension Office and Fayette County Public Schools MyPlate cuniculum was delivered to students at Herny Clay High Sc
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
"Meet our dedicated 'Troopers' – a group of young first-grade girls who formed a Girl Scout Troop that partnered with the Whitley County EFNEP (Expanded Food Nutrition Education Program). While theseTroopers came in various shapes and sizes, they all shared a common challenge: some were hesitant totry new foods and didn't have much affection for vegetables. Recognizing this, the EFNEP Assistant embarked on a mission to introduce them to a world of diverse foods, focusing o
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
The primary focus of the Whitley County EFNEP (Expanded Food Nutrition Education Program) Assistant has been on the clientele undergoing rehabilitation. Approximately 90% of this demographic consists of women actively struggling with addiction for an extended period, many of whom are pregnant or have recently given birth. This group is diverse in several ways, notably as they often lead lifestyles not widely accepted by society. Additionally, many of these women are either pregnant or new mother
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
The EFNEP (Expanded Food Nutrition Program) Assistant had the unique opportunity to collaborate with numerous local community partners, including individualized families and their children, Save the Children, and Family Resource Center Coordinators. This initiative, known as "Prime Time," spanned six weeks and saw consistent participation from both youth and their families. The primary focus of this program was to support youth facing reading challenges. In this engaging program, young
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
The Whitley County EFNEP Assistant and the local middle school, in partnership with the 21st Century Afterschool Program, recognized a critical need among youth: essenetial life skills for their future success. One such skill, the ability to prepare cost-effective and nutritious meals at home, had declined due to busy schedules, afterschool activities and working caregivers, leading to increased reliance on fast food. The Cooking Club emerged to address this challenge by equipp
Author: Jeremy Williams
Major Program: Nutrition and Food Systems General
Children need daily fruits and vegetables to support healthy growth. Yet data from the 2021 National Survey of Children’s Health show that nearly 1 out of every 2 children aged 1- 5 years who live in Kentucky do not eat a fruit and/or vegetable every day. Making food fun is a way to encourage children to try new foods, especially fruit and vegetables. In August 2023, the Harlan County Extension Service held an Eating Over the Rainbow challenge for families to eat at least one fruit an
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
Easy access to unhealthy foods, increased stress, and limited opportunities for physical activity all create challenges and barriers for Kentucky families in making healthy lifestyle choices. According to the 2021 data from the County Health Rankings and Roadmaps website, the adult obesity rate in Pulaski County is 37%, and physical inactivity is 33%. To address these concerns, the Pulaski County Cooperative Extension Service SNAP-Ed (Supplemental Nutrition Assistance Program) Assistant con
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
PRIME TIME The Mercer County Nutrition Education Program Assistant Senior partnered with Mercer County Public Library for a six-week program called Prime Time. The curriculum used was Healthy Choices for Every Body. The Pr
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
According to 2017-2020 data from the Centers for Disease Control and Prevention website, the obesity rate for children ages 6 to 11 is 20.7%. Recent research has indicated that teaching cooking skills to children encourages healthier food choices, which can lower obesity rates. In an effort to address this problem, last summer the Pulaski County Family Consumer Science agent collaborated with the Nutrition Education Program Senior Assistant to present SuperStar Chef Camp at the Pulaski County Ex
Author: Tracey Turner
Major Program: Nutrition and Food Systems General
September 28-29, 2022 Pumpkin Days was held at the Robinson Center for Appalachian Resource Sustainability. Youth in Preschool, Head start, Kindergarten and 1st Grades attended from multiple different counties where they rotated through educational stations, played games, took a hayride to the pumpkin patch and were able to select their own pumpkin to take home. Different SNAP approved pumpkin recipes were made by numerous different SNAP-Ed Assistants, Program Assistants and Agents for the kids
Author: Tracey Turner
Major Program: Nutrition and Food Systems General
Schools play a critical role in supporting children and adolescents in eating healthy and getting regular physical activity. Schools can provide learning opportunities to reinforce these healthy behaviors by implementing wellness policies and practices and using an effective health education curriculum. Through a collaboration between the Owsley County School System and the Owsley County Extension Service a healthy curriculum is presented to kindergarten through 2nd grade students. Pr
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
In 2023 the senior program assistant for the Fayette County Nutrition Education Program began working with a local senior citizens center to offer free classes to residents. Participants met for several sessions where they planned, budgeted, and prepared a meal together to accompany the lesson. The Healthy Choices for Every Body curriculum focused on meal planning, food safety, budgeting, and healthy meal preparation. Evaluations were administered at the start and finish of the series asking par
Author: Kelsee Dewees
Major Program: Nutrition and Food Systems General
According to the CDC, a recent report showed many Kentucky children ages 1 through 5 years old do not eat at least one fruit or vegetable each day. There are many reasons why children or other family members do not eat fruit or vegetables daily. Increasing their access to quality nutrition is of utmost importance.In response to this need, the Knox County 4-H, FCS, and ANR Extension Agents along with several community partners such as, the Knox County Farmers' Market and the Extension P
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
The McCracken County Cooperative Extension Service senior SNAP-Ed assistant partnered with Clark Elementary School Family Resource Center to present Cook Together Eat Together a program designed for parents with children to prepare healthy nutritious meals together at home. The FRC chose families that had expressed interest in CTET. The six families included single mothers, couples, uncles, and grandparents. The two-hour six-week sessions included a teaching portion, prepping, cooking, clea
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
The McCracken County Cooperative Extension Service SNAP-Ed assistant partnered with Paducah Tilghman High School Community Work Transition Program for youth with cognitive disabilities. Four students along with their teacher attended a six-session series of Teen Cuisine. The youth worked on new kitchen skills of measuring, reading recipes, making healthy choices with my plate and food safety practices.Improvements recorded during the six sessions included. 100% ate more veg
Author: Jessica Webb
Major Program: Nutrition and Food Systems General
The Estill County Supplemental Nutrition Assistance Program Assistant for the University of Kentucky Nutrition Education Program Partnered with the Estill County Library and Interfaith Wellness in October 2022 to bring a program to Estill County centered around nutritional and mental health. The program was once a month and had 14 participants, the program focused on nutritional needs with Healthy Choices for Everybody Curriculum and recipe samplings from the curriculum and the Plan Eat Move web
Author: Jessica Webb
Major Program: Nutrition and Food Systems General
The Estill County Supplemental Nutrition Assistance Program Assistant Partnered with the new Oak Tree Sober Living House located in Irvine KY in July 2023, utilizing the new Healthy Choices for Everybody curriculum and recipe samplings from the curriculum. There were five participants, and the focus of the program was to drink less regular soda and learn basic cooking skills. The participants were eager to learn and participate in the lessons and always asked many questions. An interest in budge
Author: Jessica Webb
Major Program: Nutrition and Food Systems General
Estill County Supplemental Nutrition Assistance Program Assistant partnered with the Estill County 4H Assistant and a 4H volunteer for the Estill County 4H junior cooking club. The Recipe for Life youth curriculum was used, and the focus of the club was hands on cooking. There were 16 participants in the club, and it took place one time a month. The youth really enjoyed the hands-on cooking, and they were broken up into groups to prepare recipes that they sampled at the end of each lesson. The l
Author: Jessica Webb
Major Program: Nutrition and Food Systems General
The Estill County Supplemental Nutrition Assistance Program Assistant partnered with the Estill County High School Family and Consumer Sciences teacher to bring the Teen Cuisine Curriculum to the youth in the classroom. There were 40 youth over 2 semesters that learned hands on cooking skills, budgeting, food safety, knife skills, and meal planning. The youth were broken into 4 groups and each group prepared a recipe after a lesson. The youth enjoyed the hands-on aspect of the program, and each
Author: April Tipton
Major Program: Nutrition and Food Systems General
The Powell County Supplemental Nutrition Assistance Program Education (SNAP-Ed) Assistant Senior was granted the opportunity to provide continuous nutrition education classes via zoom to Goodwill Industries of Kentucky’s RISE (Reintegrating Individuals Successful Everyday) program participants. The RISE program provides second chance opportunities to individuals who have been incarcerated, are in recovery, halfway houses, etc. RISE participants complete the RISE two-week program that cover
Author: April Tipton
Major Program: Nutrition and Food Systems General
Mountain Comprehensive Care has locations throughout the state of Kentucky where they serve both youth and adults who need addiction services, behavioral health, crisis services, developmental/intellectual disability services and more. Powell County is fortunate to have a Mountain Comp Care Center in the community. Many adults and youth utilize the services at the Powell County Mountain Comp Care which affords them the opportunity to participate in a variety of programs. The coordinator from MCC
Author: Barry Rose
Major Program: Nutrition and Food Systems General
Food safety, nutrition and food security are inextricably linked. According to a 2022 report by the World Health Organization (WHO), an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. Improper food thawing can be a major contributor to food borne illness and teaching individuals how to thaw food properly can greatly decrease the incidence of contamination and illnessOne Parent Scholar House (
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to a 2017 report in the Journal of Disability Policy Studies, 13% of the U.S. population has some form of disability. The report further states that adults with disabilities, especially mental health disabilities, are at a higher risk for food insecurity. These individuals may therefore experience difficulties meeting their basic food needs due to a lack of resources.ImpactLex is an organization in Lexington, Kentucky that assists individuals living with intellectual and de
Author: Caroline McMahan
Major Program: Nutrition and Food Systems General
Gardening and Nutrition Education Program - AVOL AVOL Kentucky is an essential component of the Fayette County community with the goals of helping medically vulnerable people navigate to permanent and stable housing, access medical care (health screenings and preventative medications for HIV) and receive social support. Their mission is to collaborate with community partners to end HIV in Kentucky. Fayette County Extension strives to provide programmi
Author: Jacqueline Doucet
Major Program: Nutrition and Food Systems General
It is estimated that 20 percent of adults in the United States have tried at least one meal kit delivery service. With the demand for convenience in our society, meal kits seem to be the answer for grocery shopping, meal planning, and meal preparation. Anyone who has not tried meal kits might be interested in learning how meal kits work and whether they are worth the investment for preparing and consuming more meals at home. In response to this, the Boyd County Extension Office hosted the w
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
The ARC Persons in recovery need to know how to purchase healthy foods and feed themselves with home cooked meals instead of meals ready to eat.The NEP in Garrard County worked together with the ARC, an outpatient recovery facility to provide nutrition classes for their clients. Through a 7-week program, the NEP was able to provide nutrition information, and each week we did a low-cost, low-calorie recipe. After the post evaluation there was a 100 % increase in the ability to both purc
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
Time well spent: In the past four years I have worked with the organization Refuge for Women, this is a recovery group for ladies that have been in Domestic Violence and Sex trade industry, who are ready to get out. These ladies have had tough lives and some if not all have other things in their lives like drugs and alcohol to self-medicate.In the four years that I have worked with these ladies I have had 175 women enroll in my program and 169 of them Graduated my program. Of this gro
Author: Kristi Shive
Major Program: Nutrition and Food Systems General
Warren County has numerous fishing spots yet there are many residents who do not know how to fish. In response to this need Kristi Shive, Warren County Family and Consumer Sciences Agent, partnered with Kentucky Fish and Wildlife to offer the Hook and Cook Program.Hook and Cook was an educational series made up of three classes geared towards adults ages 16+ on the basics of fishing, meat preparation, and cooking. Participants learned everything from tying a proper fishing knot to preparing
Author: Diane Mason
Major Program: Nutrition and Food Systems General
In 2018 the Kentucky legislature passed House Bill 263 with modifications through House Bill 468 passed in 2019, allowing individuals to sell foods as a “home-based processor.” In general, this designation allows individuals to produce specific non-potentially hazardous foods in their homes to sell at farmers markets, festivals and fairs, or from their home resulting in no more than $60,000 a year in income. Marshmallows, in general, are “on-trend” with their popular
Author: Nancy Doyle
Major Program: Nutrition and Food Systems General
Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy. The obesity epidemic, increased consumption of unhealthy food, stress, and lack of built environments are other factors that threaten the quality and years of life of Kentuckians. The educational program responseIn an effort to increase the well-being of families and increase their abilities to make healthy food choices by preparing meals at home, the Simpson
Author: Toina Williams
Major Program: Nutrition and Food Systems General
Drinking less sodas and drinking more water I have been working with Substance abuse clients for the past three years. This success story is from the New Horizon facility. The rehab places has increased here in Hardin County within the past two years. Working with substance abuse facilities is so rewarding and it shows that this program really works.While out at local function at Freeman Lake in Elizabethtown, I saw a young that looked familiar. He walks over and begins to talk to me.
Author: Toina Williams
Major Program: Nutrition and Food Systems General
I am eating better!May Success StoryToni Williams While grocery shopping in one of the local grocery store here in Elizabethtown, KY. I saw one of my former clients from the New Horizon Rehab Center. Their recovery journey does not stop when they complete the program. It is a continual process to getting healthy and nutrition plays a big part in that journey of recovery.He went on to tell me that he is still using the cooking methods and techniques that were taught in the nutrit
Author: Toina Williams
Major Program: Nutrition and Food Systems General
The class helped me to get my license for health and nutrition. Toni Williams08/13/2023 While purchasing gas and other items at a local store here in Elizabethtown, KY. I came across a former student from New Horizon Rehab facility. He pulls out his phone he wanted to show me an email. The email stated that he had passed his exam to become a health coach and that his next his next course that he was taking was the nutrition part to be able to teach nutrition classes.He said it was
Author: Ola Donahue
Major Program: Nutrition and Food Systems General
As of July 31, 2023, Kentucky ranked 4th in the nation in the number of refugee arrivals compared to other states. There are 26 million refugees globally, with as many as 80% facing food insecurity irrespective of location. Food insecurity results in malnutrition beginning at an early age and disproportionately affects certain groups such as women. In resettlement countries, food security remains an issue. Migrants find cultural foods expensive, hard to obtain, and although people often ha
Author: Carolina Robles
Major Program: Nutrition and Food Systems General
The problem: There are multiple problems we tried to target for this program. Farmers in Louisville are having a difficult time reaching different audiences. People eat the same vegetables and fruit because they are not exposed to different options. The goal of this program was to increase access to fresh, locally grown food in downtown Louisville where food access is scarce. Another issue we tried to tackle was getting seniors to use senior vouchers to be used at the farmers market so that they
Author: Alexandra Sallie
Major Program: Nutrition and Food Systems General
Children need daily fruits and vegetables to support healthy growth. Yet data from the 2021 National Survey of Children’s Health show that nearly 1 out of every 2 children aged 1- 5 years who live in Kentucky do not eat a fruit and/or vegetable every day. A collaboration between the Bath County FCS, AG, and 4-H agents, along with the school Family Resource and Youth Center coordinators and local library, planned out a 4-week program, calle
Author: Megan Treadway
Major Program: Nutrition and Food Systems General
The Pawpaw is a nutritious native tree fruit in Kentucky, but many individuals do not know how to find this seasonal fruit or what to do with it once harvested. At the request of Kentucky Extension Homemaker Association (KEHA) members across the region, the Area Extension Agent for Family and Consumer Sciences developed lesson materials to educate individuals on foraging, harvesting, processing, and cooking pawpaw fruit. These materials were used for a monthly homemaker lesson in 19 counties in
Author: Laken Campbell
Major Program: Nutrition and Food Systems General
Pumpkin Days 2023September 26-27, 2023 Pumpkin Days was held at the Robinson Center for Appalachian Resource Sustainability. Youth in Preschool, Headstart, Kindergarten and 1st Grades attended from multiple different counties where they rotated through educational stations, played games, learned about being kind, experienced a petting zoo, took a hayride to the pumpkin patch and were able to select their own pumpkin to take home. Different SNAP approved pumpkin recipes were made by numerous diff
Author: Debra Hixon
Major Program: Nutrition and Food Systems General
July canning class The problem: On April 20, 2023, the Calloway County Cooperative Extension Council met to discuss emerging county needs in the Family and Consumer Science area. Since Calloway County has not had a FCS agent for almost 3 years, there were many needs, one being food preservation and safe food storage. A series of food preservation lessons were conducted, first on the "science" of food preservation. A total of 31 people attended this po
Author: Clinton Hardy
Major Program: Nutrition and Food Systems General
The Supplemental Nutrition Assistance Program comprises more 75% of the USDA Farm Bill budget allocation. There are tens of millions of Americans who meet the economic threshold which qualifies them for benefits of this program that is primarily direct food item cost assistance. Thousands of SNAP program eligible demographic reside in Daviess County. There is a problem related to this program in that a large percentage of food purchased with these subsidy funds is underutilized
Author: Susan Grimmett
Major Program: Nutrition and Food Systems General
Stuffed Characters Teach Nutrition to a Pre-K ClassAccording to the KENTUCKY DEPARTMENT FOR PUBLIC HEALTH, Kentucky’s childhood obesity rate is 35.3%, the 6th highest in the nation.The teacher for a Pre-K classroom at Christ’s Kids Learning Center contacted the Boyd County Nutrition Education Program Assistant and requested a series of lessons using the Organ Annie and The Organ Wise Guys program. The goal was to teach students about how eating healthy f
Author: Susan Grimmett
Major Program: Nutrition and Food Systems General
It’s a Plastic PlateAccording to Kentucky Health News, only 23% of Kentuckians eat the recommended daily portions of fruits and vegetables (1,551 randomly selected adults). The United States Department of Agriculture’s (USDA) daily suggestions for adults is to make half of our plates vegetables and fruits.The director at a local women’s recovery center asked the Boyd County Nutrition Education Program (NEP) Assistant to conduct a series of classes using the Healthy Choic
Author: Susan Grimmett
Major Program: Nutrition and Food Systems General
One Step at a TimeAccording to the Lane Report for Statistics, Kentucky adults have the sixth highest obesity rate in the United States. The director of a men’s recovery center was concerned with the gentlemen [AW1] in this facility becoming “couch potatoes” and gaining weight during their recovery therapy. He contacted the Boyd County Nutrition Education Program (NEP) Assistant expressing concern regarding the weight gain of the residents. Of particular concern was
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Madison County Youth and Families are in need of more hands on skills and exposure to prepare foods both inside and outside of the kitchen. Madison County 4-H and Madison County Extension FCS Agents have teamed up to offer a program series for children and their families to learn the basics of outdoor cooking. In this series participants learned new skills that are essential for families who are interested in hiking, camping, hunting, and other various outdoor activities and need to
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Students are growing up nationwide without the opportunities or experiences needed to build skills and maintain self sufficiency for independence into adulthood. One of the ways that our youth is suffering the most is that they lack culinary skills and competence in the kitchen to create nutritious meals for themselves and others. This trend begins with students in late elementary and middle school ages but continues into generations of adulthood. By offering cooking programs to stud
Author: Christy Eastwood
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Carroll County Extension Office presented the Savor the Flavor Cooking with Oils and Vinegars class to 15 people. The Savor the Flavor program focused on various flavori
Author: William Crawford
Major Program: Nutrition and Food Systems General
Consuming fresh local products is absent in many American households. Several factors contribute to this problem, including: sourcing, perceived difficulty of preparation, and resistance to eating because of lack of exposure to non-processed foods. The educational response in this instance was to share the multitude of unique pumpkins and winter squash in a fun and engaging format featuring their unique appearances, international influences and culinary applications through an informative televi
Author: Kati Noble
Major Program: Nutrition and Food Systems General
According to County Health Rankings & Roadmaps, 25% of the residents in Breathitt County, Kentucky, do not have a reliable food source. To address this in Breathitt County, the Nutrition Education Program Assistant Senior taught the Healthy Choices for Everybody curriculum at the local extension office.Each month a different lesson was taught to participants that included Food Safety, Healthy Affordable Meals, Reading Labels, along with others. The program taught participants how to budget f
Author: Kaitlyn Fryman
Major Program: Nutrition and Food Systems General
Research is starting to show a clear link between increased sugar consumption and poor health outcomes such as being overweight, obesity, and developing diabetes. The recommendation is that no more than 10 percent of daily calories should come from sugar. On average, almost 20 percent of the calories in a typical American adult’s diet comes from sugar and sweeteners, with the most common sources being beverages, snacks, and sweets. In addition, the arrival of several non-nutritive sweetene
Author: Chelsea Workman
Major Program: Nutrition and Food Systems General
Grocery costs have increased in recent years. According to USDA Economic Research Outlook (2023), in 2022, food-at-home prices increased by 11.4%, which is more than three times the 2021 rate. Additionally, food prices are expected to continue to rise throughout 2023 and increase by another 8%. These historically high average prices make meal budgeting, especially holiday meals which tend to cost more, extremely important. To address this issue the Pike County Extension agent for Family and Cons
Author: Carolina Robles
Major Program: Nutrition and Food Systems General
The problem: Individuals do not know how to make healthy and nutritious meals with items coming from the food pantry. These individuals can only shop at food pantries and they are having trouble getting all of the nutrients they need. The educational program response: This programs takes items that are found in the food pantry and uses recipes from planeatmove to show individuals what they can make with what is available to them. I show them what they need and all of the ingredients are mai
Author: Kelsee Dewees
Major Program: Nutrition and Food Systems General
According to the National Eating Disorder Association, every 52 minutes someone dies of an eating disorder, 28.8 million Americans are struggling with an eating disorder, 26% attempt suicide and less than 6% are medically underweight. In fact, people in larger bodies are at the highest risk of having developed an eating disorder in their lives, and among people in larger bodies, the higher the BMI, the higher the risk. The economic cost of eating disorders is $64.7 billion per year.
Author: Sarah Drysdale
Major Program: Nutrition and Food Systems General
Ballard County FCS agent partnered with the Truth and Grace Homeschool Coop for a second installment of a ten week cooking series. Students expressed interest in learning about international cuisine and their cultures. FCS agent created a ten week syllabus highlighting ten counties to create a new cultural experience for students. The countries highlighted are as follows: Mexico, France, Ireland, Morocco, Italy, India, Greece, Canada, Thailand, and England. Students ranged from 10-16, with five
Author: Taylor Graves
Major Program: Nutrition and Food Systems General
Following a very successful Farm-to-Fork deer processing program there were several requests for more courses on ways to better utilize meat that was processed at home. This sparked the idea for a summer sausage-making program. Summer sausage has become more popular with the surge in popularity of the charcuterie board. The popular charcuterie board commonly contains an appealing spread of cheeses, meats, fruit vegetables, and dips. Summer sausage making is also popular among hunters as well bec
Author: Ruth Chowning
Major Program: Nutrition and Food Systems General
With low literacy and kindergarten readiness being a significant issue in Bullitt County, the Extension Agent for Family and Consumer Sciences held two Story path events to bring families together and encourage literacy. The first event held in the fall marketed to the public through mass media efforts had 45 families and children attend. Parents and grandparents brought their children to walk through a story path on "How to Grow a Garden", decorate a pumpkin, make some cra
Author: Bethony Morris
Major Program: Nutrition and Food Systems General
Hancock County Cooperative Extension Nutritional Assistant (NEP) partnered with South Hancock Elementary school PE teacher. The fifth grade met in the gym during their PE time, it was thought that was a great time to teach the Professor Popcorn program. This would be an opportunity to teach about physical activity along with healthier food habits.There was a survey given to all the students, one of the questions asked how long they spent performing physical activities each day. Only 19% answered
Author: Jody Paver
Major Program: Nutrition and Food Systems General
As the new Lincoln County Cooperative Extension Family and Consumer Sciences Extension Agent, my main focus for the first 6 months has been to host online and in person needs assessments and discussion sessions with community members, Volunteers, Extension Homemakers, Elected Officials, Stake Holders, and community partners. Money management, budgeting, stretching a food budget, and mental health have been in the top concerns. Food insecurity, food desserts, homelessness
Author: Heather Toombs
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Oldham and Trimble County Extension Office hosted the workshop Savor the Flavor: Using Kitchen Tools and Appliances. The Savor the Flavor program focused on how to use
Author: Heather Toombs
Major Program: Nutrition and Food Systems General
Let’s Cook Through the Calendar! The new year began, and the Louisville Area FCS Agents were looking through the new Food and Nutrition calendars when discussing watching cooking shows and being more likely to try a recipe after watching someone prepare it. Also, one of the local news stations had reached out about a cooking segment; therefore, the Cooking Through the Calendar program was organized!The program consisted of each Louisville Area Extension Agent choosing a month to prepa
Author: Krista Perry
Major Program: Nutrition and Food Systems General
The new year began, and the Louisville Area FCS Agents were looking through the new Food and Nutrition calendars when discussion started about watching cooking shows and being more likely to try a recipe after watching someone prepare it. Also, one of the local news stations had reached out about a cooking segment; therefore, the program Cooking Through the Calendar was organized!The program consisted of each Louisville Area Extension Agent choosing a month to prepare the recipe either liv
Author: Kayla Lunsford
Major Program: Nutrition and Food Systems General
According to the CDC and data collected from the 2015 Behavioral Risk Factor Surveillance System, only 9% of adults consumed the recommended amount of vegetables, and only 12% consumed the recommended amount of fruit. Because of barriers such as high cost, lack of availability and access, and perceived lack of ability to prepare and cook, many are going without the essential nutrients they need. In order to promote healthy habits and increase knowledge of affordable, nutritious recipes, Lun
Author: Ola Donahue
Major Program: Nutrition and Food Systems General
Research shows that daily living skills are extremely important for helping teens with autism become more independent adults. Indeed, adaptive skills may be more important than intelligence when it comes to predicting which teens will get a job or live on their own.Teens with Autism struggle with (ADLs) the more basic skills like personal hygiene, brushing teeth etc... They also struggle with (IADLs) which refers to more complex living task such as meal preparation and Laundry among other tasks
Author: Amy Lawrence
Major Program: Nutrition and Food Systems General
According to a survey conducted by SAMHSA (Substance Abuse and Mental Health Services Administration), on the survey date of March 29, 2019, there were 28,452 clients in substance abuse treatment in Kentucky (with 87%, or 449 substance use treatment facilities, reporting). In conjunction with the alarming number of people in recovery is the theory that “Nutrition intervention for people who use drugs or are undergoing treatment for recovery is underused; comprehensive programs addres
Author: Anna Morgan
Major Program: Nutrition and Food Systems General
According to the Centers for Disease Control and Prevention, about 60% of children do not consume enough fruit in their diet, and 93% do not eat enough vegetables. To get more families involved in buying fresh local produce and educate youth about eating health, the Fulton County Family and Consumer Sciences partnered with the Fulton Farmers Market and The City of Fulton to host a Kids Day at the Farmers Market. The program was a hit among children and their parents. If kids came to the farmers
Author: Elizabeth Maxedon
Major Program: Nutrition and Food Systems General
The new year began, and the Louisville Area FCS Agents were looking through the new Food and Nutrition calendars when discussion started about watching cooking shows and being more likely to try a recipe after watching someone prepare it. Also, one of the local news stations WAVE 3 had reached out about a cooking segment; therefore, the program Cooking Through the Calendar was organized!The participants/target audienceThe program consisted of each Louisville Area Extension Agent choosing a month
Author: Delaney Eubanks
Major Program: Nutrition and Food Systems General
During the holiday season, we acknowledge the significance of cooking, nutrition, and food storage in this time of year. In London, KY, the Wilderness Trail Area organized a Holiday Cooking School. The event focused on educating participants in Food Safety & Preservation, featuring instruction from the UK Food Safety and Preservation specialist, Annhall Norris and Stuarto's Olive Oil company conducted food demonstrations which worked alongside the UK Curriculum "Savor the Flavor.&qu
Author: Robert Amburgey
Major Program: Nutrition and Food Systems General
The problemGetting youth to consider healthy choices instead of chips and other high fat foods continues to be a struggle. Obesity in children under 16 is reaching record levels. Parents,any times don't know what options they have. With busy lifestyles, healthy meals have become few and far between. Kids have not experienced a wide variety of available food choices.The educational program responseTo introduce children and their caretakers to a wide variety of readily
Author: Vanessa Harris
Major Program: Nutrition and Food Systems General
The Menifee County Nutrition Education Program (NEP) Assistant and Agriculture Agent partnered to introduce new foods to a group of 72 fifth-grade students. They wanted to be able to use and cook mushrooms that the students had grown in their classroom. The recipe Chicken and Ranch Mushrooms was chosen. The students were very excited to learn how to cook mushrooms and try them as part of a recipe. While preparing the recipe, the NEP Assistant taught the students the importance of the four concep
Author: Linda Burgard
Major Program: Nutrition and Food Systems General
During the holiday season, we acknowledge the significance of cooking, nutrition, and food storage in promoting positive mental and physical health. The Wilderness Trail Area Family and Consumer Science Agents gathered in London, Kentucky to present our annual Holiday Cooking School. The event focused on educating participants in Food Safety & Preservation, featuring instruction from the UK Food Safety and Preservation specialist, Annhall Norris. In addition to food safety, atten
Author: Alethea Price
Major Program: Nutrition and Food Systems General
The problem- Plaid Elephant Bookstore is a children's book store that also offers educational programming, arts enrichment activities, and community development opportunities for children and families. The FCS Agent was asked to partner to help provide educational programming for youth and parents to participate in together. The educational program response- The FCS Agent provided educational activities for youth and parents on nutrition, food safety, and fun. Together we unleashed creativit
Author: Jody Paver
Major Program: Nutrition and Food Systems General
The Lincoln County Family and Consumer Sciences Extension Agent collaborated with KEHA leaders to offer the Healthy Homemakers series to a total of 15participants. 100 percent of participants identified terms related to diabetes. 100 percent of participants examined the different types of diabetes. 98 percent of participants discussed the various ways to manage diabetes and went for a 10-minute walk. A follow-up evaluation revealed that 100 percent of participants have taken steps to
Author: Karli Giles
Major Program: Nutrition and Food Systems General
According to America's Health Rankings, only 8% of Kentuckians report eating two or more fruits or vegetables per day. A low fruit and vegetable intake can correlate to poor health outcomes. To encourage fruit and vegetable intake, the Jessamine County Family and Consumer Sciences Extension Agent taught a year-long Lunch N' Learn program consisting of 12 lessons. The program was delivered at the Jessamine County Extension Office and the average attendance was 10 to 15 participants.
Author: Danielle Fairchild
Major Program: Nutrition and Food Systems General
The Lawrence County Nutrition Education Program (NEP) Senior Assistant partnered with the Fallsburg Elementary School Family Resource Center to provide the Healthy Choices for Every Body nutrition program for parents and/or guardians of the children in the angel tree program. The participants engage in the classes for the children to receive food baskets and gifts for the Holidays. The seven required lessons were taught, recipes were sampled and kitchen reinforcements were provided during each l
Author: Danielle Fairchild
Major Program: Nutrition and Food Systems General
The Lawrence County Nutrition Education Program (NEP) Senior Assistant partnered with the Louisa West Elementary School to provide the LEAP program with Kindergarten and 1st grade students. LEAP program is designed to help children learn healthy behaviors at a young age. The NEP Senior Assistant was able to read a story and provide a healthy snack related to the storybook to each class. All the students enjoyed the story books and were able to test on each of the books for accelerated reader poi
Author: Ruth Kirk
Major Program: Nutrition and Food Systems General
The Nutrition Education Program Senior Assistant partnered with Fallsburg Elementary School, Blaine Elementary School, Louisa East/West Elementary School, and Lawrence County Middle & High School Family Resource Youth Service Coordinators (FRYSC) to offer the Healthy Choices for Everybody curriculum to parents. The FRYSC coordinators were looking for a series that would address nutrition, health, food safety, the importance of family mealtimes and planning meals. We all have heard the phrase
Author: Ruth Kirk
Major Program: Nutrition and Food Systems General
The Nutrition Education Program Senior Assistant was selected to participate in a pilot program “Healthy Holiday Meals on a Thrifty Budget”. The NEP Senior Assistant partnered with Fallsburg Elementary School, Blaine Elementary School, Louisa East/West Elementary School, and Lawrence County Middle & High School Family Resource Youth Service Coordinators (FRYSC) to assist with handouts and delivery of the 100 Thanksgiving Baskets for low-income Lawrence County families. One of the
Author: Kenna Knight
Major Program: Nutrition and Food Systems General
Kentucky Hunters for the Hungry (KHFH) is a charitable volunteer run organization comprised of responsible hunters and conservationist who encourage hunters to harvest and donate deer each season. KHFH is a statewide hunger relief program dedicated to providing a healthy source of protein to needy Kentuckians. The mission is to alleviate hunger and malnutrition in Kentucky by paying for the processing and distributing donated venison to those in need, to provide an outlet for hunters to help the
Author: Jacqueline Doucet
Major Program: Nutrition and Food Systems General
The stocking and utilization of pantry staples have a profound impact on various aspects of daily life, including nutrition, convenience, financial well-being, and overall sustainability. By conscientiously maintaining a well-stocked pantry and incorporating pantry staples into regular meal planning, individuals can experience several positive outcomes.Nutritional Health:Access to a variety of pantry staples enables the creation of diverse and balanced meals, promoting better nutritional intake.
Author: Michele Moore
Major Program: Nutrition and Food Systems General
The CDC recommends childhood and adolescents eat healthy for proper growth and development and for prevention of various health conditions. They state, “Schools are in a unique position to provide students with opportunities to learn about and practice healthy eating behaviors.” The Butler County Nutrition Education Program Assistant partnered with Belmont Christian Academy to assist in this effort.Three separate healthy eating day camps were conducted at The Butler County Extension
Author: Judy Vaughn
Major Program: Nutrition and Food Systems General
Growing and Cooking with MicrogreensEmma Lee, Extension ANR Agent and Judy Vaughn, Extension FCS Agent presented Growing and Cooking with Microgreens. Microgreens have become very popular due to their nutritional value and the ease of growing. Microgreens are a great way to get a lot of vitamins and nutrients in a small serving size especially for someone who does not like a lot of vegetables. A few ways to add microgreens to your diet are in soups, salads, and sandwiches. &nb
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
Getting the proper nutrition in a recovery center can be difficult when you can’tchoose the foods that you eat. Having restrictions can take a toll on the body as awhole. Healthy Choices for Your Recovering Body is a curriculum developed by theNutrition Education Program and the Family and Consumer Sciences ExtensionProgram at the University of Kentucky Cooperative Extension Service. Thisprogram was offered at the Recovery Center in Clark County for both the men andwomen groups.After asses
Author: Katelyn Squires
Major Program: Nutrition and Food Systems General
Technology is ever changing and growing daily. Older individuals have a harder time grasping all the new technology and all that it can provide. Appliances 101 was a program that was intended to educate individuals on common household kitchen appliances. The kitchen appliances that were covered in this program were Air Fryers and Electric Pressure Cookers (also known as Instant Pots). Mississippi State University has some very useful publications that relate to Air Fryers and Electric Pressure C
Author: Diane Mason
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Boone County Extension Office presented “Savor the Flavor” to adults from the general public.People commonly say they are unsure or intimidated by cooking an
Author: Kati Noble
Major Program: Nutrition and Food Systems General
According to the State of Childhood Obesity, 24% of children 10-17 are obese. One way to combat this issue is by providing children with information on the importance of eating healthy and physical activity, as well as the knowledge to choose healthier food options.Breathitt County NEP Assistant Senior, in partnership with Jackson City School, taught LEAP (Literacy, Eating, and Activity for Primary) curriculum to a 3rd grade class. During one visit, students tried a healthy snack, learned the im
Author: Christy Eastwood
Major Program: Nutrition and Food Systems General
With the growing popularity of charcuterie boards, the need arises for educating consumers about food safety, the risks for foodborne illness, cross-contact of allergens, and nutritional considerations of food boards. Charcuterie and other food boards can add excitement to a dull meal routine. They are memorable and a great way to encourage conversation and social interaction during a meal. They are also an easy way to serve food for celebratory events. Due to its popularity the Carroll Cou
Author: Heather Toombs
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Oldham County Extension Office presented the Savor the Flavor series to Oldham County community members. The Savor the Flavor program focused on various cooking methods
Author: Cindy Maggard
Major Program: Nutrition and Food Systems General
The Nutrition Education Assistant in Knott County does programming at a men’s recovery center. A lot of men have never been taught how to properly measure and cut when cooking. The assistant was doing a lesson on food safety and when it came time to prepare the recipe she asked for volunteers. A few guys came to volunteer and started reading the recipe. The assistant had not covered the lesson on proper measuring, so the volunteers was not sure about liquid and dry
Author: Sarah Congleton
Major Program: Nutrition and Food Systems General
In 2023, the Cooperative Extension Service noticed an increased curiosity community wide regarding Homesteading, specifically bread making. There are a lot of resources available online that pertain to bread making, however not many are researched based. In order to address this growing concern, the Family and Consumer Sciences Agent offered a bread making class for beginner bakers. The class addressed history of baking, necessary baking tools, flour proteins, gluten/leaveners, and baking t
Author: Shonda Johnston
Major Program: Nutrition and Food Systems General
In 2021, the Clark County Extension Office provided a "Pumpkin Day" experience for one of our local elementary school's Kindergarten- second graders, and another elementary school's Kindergarten-4th grade. as a result of the pandemic and their inability to visit pumpkin patches. The program was very successful and the schools were interested in doing it again the following year. In 2022 due to scheduling, we provided the pumpkin day experience to the original elementary school&
Author: Britney Poe
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Robertson County Extension Office presented the workshop Savor the Flavor: Building Flavor with Herbs at the Annual Farm and Family Night event at the MCTC Campus. The
Author: Catherine Dowdy
Major Program: Nutrition and Food Systems General
According to the most recent data on countyhealthranking.org, Daviess County, KY currently has an adult obesity ranking of forty-two percent. Many serious health risks coincide with adult obesity, including high blood pressure, stroke, diabetes, and sleep apnea. Two of the contributing factors to adult obesity are unhealthy eating patterns and lack of physical activity. (Center for Disease Control)The Nutrition Education Program Assistant in Daviess County collaborated with Darnek HeadStart to e
Author: Katherine Alexander
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Daviess County Extension Family and Consumer Sciences Extension Agent collaborated with the Green River Area Health Department Health Education Director/Registered Dieti
Author: Brooke Hogancamp
Major Program: Nutrition and Food Systems General
In the 2019 Carlisle County Community Needs Assessment report, community members recognized "more senior citizen support programs" in their top areas of concern among Youth & Families. Combined with areas of concern regarding addressing and reducing chronic illnesses, the Carlisle County Cooperative Extension Service recognized an opportunity to provide nutritional information to Senior Citizens on a monthly basis. Carlisle County FCS Extension collaborated with the Carlisle C
Author: Caroline McMahan
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.To encourage more home-prepared meals, the Fayette County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor program focused on flavoring dishes with herbs. FC
Author: Christy Eastwood
Major Program: Nutrition and Food Systems General
Consuming the recommended number 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. To increase vegetable consumption in Kentucky adults, the Carroll County Extension office hosted the workshop Sensational Sala
Author: Malena Alexander
Major Program: Nutrition and Food Systems General
Spider Snack Success March 2024 Nutrition and physical activity are important for children to live a healthy lifestyle. The Center for Disease Control and Prevention (CDC) reported that children eat fewer fruits and vegetables than the recommended daily amount. To aid in helping with the problem, the Nutrition Education Program (NEP) Assistant at the Nelson County Cooperative Extension Office taught a weekly, 1 hour program to a group of 25 kindergarteners at Foster Heights Elem
Author: Nan Montgomery
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals.To encourage more home-prepared meals, the Ohio County Extension Office presented the Savor the Flavor series to homemakers and other community members. The Savor the Flavor program focused on various cooking meth
Author: Dylan Gentry
Major Program: Nutrition and Food Systems General
The problem:Many youth in south central Kentucky involved in the justice system lack essential life skills and knowledge, including basic nutrition education. Without this knowledge, they may struggle to maintain a healthy diet, leading to potential long-term health issues.The educational program response:To address this issue, our youth court diversion program partnered with the Supplemental Nutrition Education Program (SNAP) to implement a comprehensive nutrition education curriculum. Particip
Author: Vanessa Harris
Major Program: Nutrition and Food Systems General
According to the Center for Disease Control and Prevention less than one-quarter, 24% of children 6 to 17 years of age participate in 60 minutes of physical activity every day. The Menifee County Nutrition Education Program Assistant p
Author: Lynnette Allen
Major Program: Nutrition and Food Systems General
Food is a significant piece of culture. Many countries around the world offer guidance for foods and lifestyle habits to promote health. While the local or preferred foods may be different, the general food-based dietary guidance and goals to promote health around the globe are quite similar.Thirty-three Extension Homemaker volunteers attended “Healthy Eating Around the Globe" area leader trainings hosted by the Breckinridge County FCS agent in January and February 2024.
Author: Susan Grimmett
Major Program: Nutrition and Food Systems General
According to the Lane Report for Statistics, Kentucky adults have the sixth highest obesity rate in the United States. The director of a mental health center contacted the Boyd County Supplemental Nutrition Assistance Program Education (SNAP-Ed) Nutrition Education Program (NEP) assistant expressing concern regarding the weight gain of the residents. Of particular concern was that residents clients were gaining weight from eating high-fat foods, like those from fast food restaurants and fr
Author: Jacqueline Doucet
Major Program: Nutrition and Food Systems General
You can buy food from various locations - grocery stores, convenience stores, discount stores, and restaurants. A quickly growing option for food shopping is the online marketplace. Although online grocery shopping has existed since the early 2000s, it is gaining momentum with more online options and technology in our everyday lives. Consumers are interested in or choosing online grocery shopping, but may not understand the benefits, drawbacks, or important considerations of buying food this way
Author: Bethony Morris
Major Program: Nutrition and Food Systems General
Hancock County Cooperative Extension Nutritional Assistant (NEP) was asked to join Hope House, a public housing for women, to teach Healthy Choices for Everybody. The ladies are on the path to better their eating habits. But first we needed to see where they stood on their habits with the entry survey.One part that stood out at the beginning, was that only 25% of the ladies meet the recommendations for the daily in take of fruits. Myplate.gov recommends that adults eat 1.5-2 cups of
Author: Edith Lovett
Major Program: Nutrition and Food Systems General
The problem..how to use Cast Iron Appliances in cooking The educational program response tp those who had never used Cast Iron ProductsThe participants/target audience any interested personOther partners (if applicable)Program impact or participant response.The "Back to the Basics: Cooking with Cast Iron" program, led by the Lake Cumberland Area Family and Consumer Sciences (FCS) Agents, was a big success. Cast iron cookware is often passed down through generations, symbolizi
Author: Vanessa Harris
Major Program: Nutrition and Food Systems General
According to America’s Health Rankings, Kentucky faces significant health challenges related to obesity, vegetable and fruit consumption, and physical activity. Approximately 36.6% of Kentucky adults are obese, a rate higher than the national average. The state also ranks low in vegetable and fruit consumption and is 50th in physical activity and exercise. To address these issues, the Menifee County Nutrition Education Program assistant collaborated with the Menifee County School district
Author: Leah VanMeter
Major Program: Nutrition and Food Systems General
The "Back to the Basics: Cooking with Cast Iron" program, led by the Lake Cumberland Area Family and Consumer Sciences (FCS) Agents, was a big success. Cast iron cookware is often passed down through generations, symbolizing family traditions and heritage. Feeling comfortable in the kitchen can lead to more home-cooked meals, which are healthier and more affordable than eating out. This can greatly improve the health and financial well-being of those who cook at home.The program aimed
Author: Teresa Garcia
Major Program: Nutrition and Food Systems General
Gatherings focused on learning about cooking, particularly Italian cuisine, hold profound significance beyond simply mastering culinary techniques. These gatherings foster a sense of community and connection, providing a platform for individuals to share cultural traditions and stories through the universal language of food. Exploring Italian cuisine, renowned for its rich history and diverse regional flavors, not only cultivates culinary skills but also deepens appreciation for cultural heritag
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
The Migrant Education Director contacted the Senior Nutrition EducationProgram Assistant in search of educational programs for Hispanic students inmiddle and high school for the summer. Considering the language barrier, westepped up to the challenge.The Migrant Culinary Workshop used the curriculum from Teen Cuisine toevaluate their culinary skills with the checklist in Lesson 1. We asked the students tocomplete the checklist and return it to the instructor for review.After reviewing the checkli
Author: Caroline Durr
Major Program: Nutrition and Food Systems General
Nutrition Education Program (NEP) Assistants fulfill a critical need in their communities by providing educational services to underserved, limited resource individuals to improve their overall health and nutritional status. NEP Assistants roles have evolved in the past program year to include both SNAP-Ed and EFNEP responsibilities, which expands their reach to effectively serve all limited resource audiences in their counties.A conference for all NEP Assistants working across the state was hel
Author: Robin Burton
Major Program: Nutrition and Food Systems General
In Grayson County, Kentucky, there has been an impact of nutrition education on third graders that has been nothing short of inspiring. Over the past school year, these young students have learned about healthy eating habits through the specialized Nutrition Education Program (NEP) from the University of Kentucky. The NEP Assistant that taught these lessons used the Professor Popcorn Curriculum. These lessons are designed to empower children with knowledge about nutrition and h
Author: Bethany Pratt
Major Program: Nutrition and Food Systems General
One of KYNEP’s goals is to support policy, systems and environment change so that more limited resource Kentuckians can access fresh foods. The KYNEP budget holds funding to support food based gardening and also asks Extension Agents and NEP Assistants to report back their efforts. In 2023, KYNEP distributed $200 to each county in Kentucky to support food-based gardening and Nutrition Education. Only ten counties in Kentucky accessed these funds and a total of 14 sites, (8 Substance Use Re
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
Twelve men embarked on a journey of transformation that would redefine their relationship with food and health. Armed with determination and guided by comprehensive nutrition education, these men set out to make significant changes in their lives. At the outset of their journey, each participant underwent a comprehensive assessment of their dietary habits, physical activity levels, and food resource management skills. The results revealed areas ripe for improvement. With this b
Author: Teresa Garcia
Major Program: Nutrition and Food Systems General
The T.O.P.S. Club meets weekly in our county to learn the best ways to Take Off Pounds Sensibly. The group was discussing different foods and discovered there seem to be some misconceptions about the nutritional value of the banana. Many from the group believe they are high in sugar, could lead to weight gain, or a rise in blood sugar and therefore should be avoided. They were surprised to learn just how nutritious bananas actually are when presented with a program titled “Banana Spiel&rdq
Author: Mary Elaine Burton
Major Program: Nutrition and Food Systems General
Kentucky currently has the 6th highest adult obesity rate in the US, with 34.8% of adults affected. In Johnson County, the adult obesity rate is even higher, at 39.9%. To address this issue, the Johnson County Senior NEP assistant and local hospital have collaborated on a program to provide education on healthy eating habits and exercise.During the seven-week program, participants engaged in a series of lessons focused on making healthier choices, including understanding personal limi
Author: Angela Baldauff
Major Program: Nutrition and Food Systems General
PARTNERSHIPS MATTERAccording to the Kentucky Department of Health’s 2020 Kentucky Diabetes Fact Sheet, 14.6% of adults in northern Kentucky have been diagnosed with diabetes, and another 9.7% have been diagnosed with prediabetes. In the fall and spring several community partners joined together with the Kenton County Cooperative Extension Service’s Nutrition Education Program (NEP) Senior Assistant to offer education and other resources to adults who are living with diabetes or
Author: Paula Plonski
Major Program: Nutrition and Food Systems General
Education for pregnant women, caregivers and parents of young children is important for both the adults and children. Health and Human Services reported that in 2022, the percentage of child maltreatment in Kentucky was approximately 60% higher than the national rate. The “Prevent Child Abuse Kentucky” website states that the most common child maltreatment type reported to Child Protective Services in 2021 was neglect (74% of cases). Child maltreatment can be the result of family iso
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
A lack of trained /or skilled staff for childcare assistant positions in Cumberland County, led to a shortage of qualified applicants . People were applying for the positions with very little knowledge or experience except that they were already parents of young children or emerging adults with an interest in family services employment. This led to a facility hiring these workers and partnering with the University of Kentucky extension service for training on the" healthy choices for everyb
Author: Sarah Spears
Major Program: Nutrition and Food Systems General
This year, the Floyd County Cooperative Extension Nutrition Education Program (NEP) partnered with clientele at The Mountain Center for Recovery and Hope, Rising Point, and Hope in the Mountains. The Nutrition Education Program’s “Healthy Choices for Your Recovering Body” curriculum was utilized. This curriculum serves to help participants gain knowledge and develop skills that lead to improved behavior changes in diet quality, physical activity, food safety, food resource mana
Author: Anna Cason
Major Program: Nutrition and Food Systems General
Across the United States, diet quality regarding nutrient-dense foods, including lean protein, whole grains, fruits, vegetables, and dairy, are lower than where we want them to be. The Healthy Eating Index provides insight into how well different age groups are at meeting suggested dietary intakes for food groups as set by the Dietary Guidelines for Americans. The quality of dietary patterns compared to recommendations is ranked using a scoring system that ranges from 0 to 100. According to the
Author: Anna Cason
Major Program: Nutrition and Food Systems General
Kentucky Extension Homemakers Association (KEHA) is a volunteer organization that provides leadership development opportunities, volunteer services, and education to communities across the state. Family and Consumer Sciences works closely with KEHA to provide educational programming and coordinate community activities. One mode of this collaboration is through the Kentucky Extension Homemakers Association Annual State Meeting. This meeting allows State Extension Specialists and Associates to sha
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Children in Madison County are not consuming an adequate amount of fresh fruits and vegetables, which is true for most families in the area as well. Due to cooking time constraints, busy schedules, parents with limited palate preferences or poor nutritional education, convenience, and rising costs of fresh nutritious foods, many children are not being introduced to a variety of fresh fruits and vegetables at home. Studies show that what we eat at and early age can define how and what
Author: Amy Lawrence
Major Program: Nutrition and Food Systems General
Food resource management and food safety are two critical areas affecting Kentuckians. According to Feeding America, (feedingamerica.org), 44 million people in the US are food insecure, including 13 million children. Food Insecurity is defined by the United States Department of Agriculture as "the lack of access, at times, to enough food for an active, healthy life. Feeding America states that "Food insecurity is associated with numerous adverse social and health outcomes and is increa
Author: Vicki Wynn
Major Program: Nutrition and Food Systems General
Spring into Green: Pride of Kentucky was hosted by the Purchase Area Family and Consumer Sciences agents at the McCracken County Extension Office. Speakers at the event discussed topics related to Kentucky resources. Topics discussed focused on local plants, foods, and pollinators. Speakers included Dava Hayden, horticulture instructor and arboretum manager at Murray State University; LaToya Drake, coordinator for the University of Kentucky Cooperative Extension Nutrition Education Program; and
Author: Kimberly Harriford
Major Program: Nutrition and Food Systems General
The problem was the lack of nutrition and water daily. The educational program response was educating on nutrition and water. The participants/target audience was youth of various ages. Other partners (if applicable) Program impact or participant response was a plate should be colorful and lemons in water tastes better than soda. Mt. Olla Baptist Church located in Smiths Grove, Kentucky allowed the Kentucky State University’s West Regional Center to hold pro
Author: Debra Hixon
Major Program: Nutrition and Food Systems General
The problem In a recent event held in Western Kentucky, community members gathered to enhance their knowledge on food safety, the importance of pollinators, and the utilization of public spaces for horticulture and exercise. This event, aimed at educating citizens, proved to be a remarkable success with impactful outcomes.The educational program responseSpring into Green: Pride of Kentucky was hosted by the Purchase Area Family and Consumer Science agents at the McCracken County Extension
Author: Cabrina Buckman
Major Program: Nutrition and Food Systems General
The Washington County Director of Special Education reached out to the Washington County Family and Consumer Sciences (FCS) Agent to request programming for students with disabilities in schools. This population of students at North Washington Elementary School have autism and it was determined that students could benefit from expanding their food choices to attain a variety of nutrients in their diets. The FCS Agent and Nutrition Education Program Assistant started the Food Explorer
Author: Bethany Pratt
Major Program: Nutrition and Food Systems General
Increasing access to locally grown produce, protein and dairy among limited resource Kentuckians is a win for limited resource Kentuckian and Kentucky’s small farmers. In the fall of 2022 and spring of 2023, KYNEP staff members began revising the Farmers’ Market Toolkit, a resource for farmers’ markets so that they can accept nutrition benefits programs such as SNAP, WIC, and Senior Vouchers. The goal of the toolkit is to increase the customer based for Kentucky’s farmers
Author: Sarah Congleton
Major Program: Nutrition and Food Systems General
Many children in America are tasked with making their own meals and snacks in today’s busy society, therefore most likely consuming foods and that are easy to grab and go or to microwave. Additionally, American as a whole battle’s childhood obesity; 38% of Kentucky children are overweight or obese according to the Cabinet for Health and Family Services. To help with this epidemic locally, the Family and Consumer Sciences Extension Program offered a two-day cooking camp called Su
Author: Keller
Major Program: Nutrition and Food Systems General
Spring into Green: Pride of Kentucky was hosted by the Purchase Area Family and Consumer Science agents at the McCracken County Extension Office. Speakers at this year’s event discussed topics related to the Kentucky. Topics discussed focused on local food produce and local pollinators. Speakers included Dava Hayden, horticulture instructor and arboretum manager at Murray State University. LaToya Drake, University of Kentucky Cooperative Extension Service as the Program Coordinator with th
Author: Anna Morgan
Major Program: Nutrition and Food Systems General
Spring into Green: Pride of Kentucky was hosted by the Purchase Area Family and Consumer Science agents at the McCracken County Extension Office. Speakers at this year’s event discussed topics related to the Kentucky. Topics discussed focused on local food produce and local pollinators. Speakers included Dava Hayden, horticulture instructor and arboretum manager at Murray State University. LaToya Drake, University of Kentucky Cooperative Extension Service as the Program Coordinator with th
Author: Paul Sizemore
Major Program: Nutrition and Food Systems General
With the tightening economy and the increasing prices for food it has become more difficult for out Senior Citizens to acquire enough food to eat healthy on a fixed income. Owsley County Extension, Kentucky Department of Agriculture and the Owsley County Farmers Market have partnered to provide Senior Food Vouchers to the seniors who are over 60 years old, to allow them to purchase fresh fruits and vegetables at the local Farmers Market. We also provide programs and recipes to each participant w
Author: Kati Noble
Major Program: Nutrition and Food Systems General
According to the National CACFP Sponsors Association, only 10% of youth eat the daily recommended amount of vegetables. One way to get youth to eat more vegetables is by introducing fun ways to incorporate them into their diet.To introduce more vegetables, the Breathitt County Nutrition Education Program Assistant Senior, in partnership with Highland Turner Elementary School, taught LEAP (Literacy, Eating, and Activity for Primary) curriculum to a 1st grade class. During one visit, students lear
Author: Joan Bowling
Major Program: Nutrition and Food Systems General
According to the U.S. Department of Labor, Bureau of Labor Statistics, Consumer Price Index, the all food Consumer Price Index rose by 25 percent from 2019 to 2023. For senior citizens living on a fixed income. Additional research provided by the National Council on Aging reports 1 in 3 older adults aged 65+ are economically insecure with incomes below 200% of the Federal Poverty Level (FPL). The Elder Index and the Institute on Assets show millions more of older adults struggle to meet th
Author: Caroline Durr
Major Program: Nutrition and Food Systems General
As of March 2024, 602,521 individuals in Kentucky were recipients of the Supplemental Nutrition Assistance Program (SNAP), (USDA FNS, 2024). The Nutrition Education Program (NEP) provides educational programming and resources to limited resource adults and youth that are participating in or eligible for SNAP. NEP Assistants lead programs utilizing evidence-based curriculum with a focus on improving food resource management skills, dietary quality, food safety practices and physical activity of p
Author: Ola Donahue
Major Program: Nutrition and Food Systems General
The Alternative schools are essentially specialized educational environments that place a great deal of emphasis on small classrooms, high teacher-to-student ratios, individualized instruction, noncompetitive performance assessments, and less structured classrooms (Raywid 1983). The purpose of these schools is to provide academic instruction to students expelled or suspended for disruptive behavior or mental or health issues, or who are unable to succeed in the mainstream school environment
Author: Rhonda Harris-Page
Major Program: Nutrition and Food Systems General
Youth 2024 EFNEPThis country’s obesity levels are producing staggering increases in health care costs. In the U.S, alone, the condition has resulted in costs of over $147 billion for a single year. The human suffering and health care costs linked to obesity continue to mount. Over the past 30 years, childhood obesity rates have tripled; today, nearly one in three children in America is overweight or obese. Estimates show that that by 2030, almost half of Americans will be obese. If trends
Author: Rhonda Harris-Page
Major Program: Nutrition and Food Systems General
Why It MattersChildren with Obesity are more likely to have numerous health conditions. These include high blood pressure and type 2 diabetes. Children with obesity are also more likely to have obesity as an adult. Adults with obesity have a higher risk of developing many diseases. These include heart disease, type 2 diabetes, and some types of cancer. Obesity costs in the US healthcare system almost $173 billion a year.Obesity also affects the nation’s military readiness. Only 2 in 5 youn
Author: Vanessa Harris
Major Program: Nutrition and Food Systems General
In 2021, America’s Health Rankings reported that 18.5% of high school students in Kentucky consumed soda or pop two or more times per day. In response to this issue, the Menifee County Nutrition Education Program assistant partnered with the Menifee County Department of Juvenile Justice Group Home to address this concern. Together, they delivered six lessons from the Teen Cuisine curriculum to 12 residents of the Group Home. The curriculum topics included reading labels, eating healthy sna
Author: Cindy Maggard
Major Program: Nutrition and Food Systems General
The summer of 2024 the Nutrition Education Assistant in Knott County started a new class with a summer school program. Knott County is a poverty-stricken area of the state of Kentucky so any help feeding kids is helpful. The children at this summer program range from 6–16-year-olds. The object of the program is to get them to try a new food they haven’t had yet or something they have tried and didn’t like but wanted to give it a second chance. The assistant to
Author: Laken Campbell
Major Program: Nutrition and Food Systems General
The problemThe Lee County Extension Office's Ag and FCS agents were seeking new ways to encourage healthy eating habits and increase vegetable consumption in the Lee County community.The educational program responseThe Lee County office staff grew 13 different varieties of carrots in their raised bed gardens. These varieties were then featured in a taste testing event during the office’s monthly Diabetes Support Group meeting.The participants/target audienceThe participants were member
Author: Bethony Morris
Major Program: Nutrition and Food Systems General
Hancock County Cooperative Extension Nutritional Assistant (NEP) joined a substance abuse rehabilitation home to teach the Healthy Choices for the Recovering Body program. The group had only completed their first few weeks at the home, therefor they were still trying to learn how good nutritional habits could make such a difference in recovery.At the beginning of the program the group knew some of the basic good nutritional habits that could help their bodies to start to feel better. Eating more
Author: LaToya Drake
Major Program: Nutrition and Food Systems General
Hunger and food insecurity are pressing issues in Kentucky, with one in seven residents facing food insecurity, and in some counties, this figure rises to one in five. Food insecurity goes beyond mere hunger; it encompasses the lack of consistent access to nutritious food necessary for an active and healthy life. Addressing this issue is vital for the health and well-being of the community. The University of Kentucky, recognizing this need, has prioritized combatting food insecurity through the
Author: Sally Mineer
Major Program: Nutrition and Food Systems General
The Kentucky Family Consumer Science Extension Agents had the privilege of attending a specialized Pie & Pastry class this past year. This training was designed to impart the scientific principles and techniques essential for mastering a fundamental culinary process, which many agents previously found challenging to execute or teach. The class delved into the history and key facts of pie and pastry making, emphasizing the use of various types of flour—differentiated by protein content,
Author: Morgan Trigg
Major Program: Nutrition and Food Systems General
Handwashing has a strong influence on children’s health due to the spreading and multiplying of germs that can make our youth sick. The Center for Disease Control and Prevention states that handwashing education results in healthy communities and a reduction in the number of people that fall ill by 23-40%. The Marion County Cooperative Extension Nutrition Education Program partnered with the Marion County Public School Family Resource Youth Service Center to provide Glow Germ/Handwash
Author: Malena Alexander
Major Program: Nutrition and Food Systems General
Second Chances June 2024 The University of Kentucky Cooperative Extension Community Needs Assessment (2023) showed that Nelson County, Kentucky residents identified “Reducing youth obesity through nutrition education and/or exercise” as a high need for the county. Additionally, in 2021, The New York Times published an article that reported about 7% of high school students met the daily recommendations for fruit consumption, and only 2% met the recommendations for vegetable consu
Author: Carolina Robles
Major Program: Nutrition and Food Systems General
The problem: Seniors need more culinary skills and healthier foods that are accessible to them. Seniors lack nutritional knowledge in regard to "how to eat a balanced meal", or knowing what the different food groups consist of. The educational program response: This program teaches hands on cooking classes very month to a Senior Group. Each class we focus on different sets of skills needed in the kitchen, and cover subjects such as MyPlate, Meal Prepping, How to save at the grocer
Author: Sara Jenkins
Major Program: Nutrition and Food Systems General
Kentucky ranks among the top seven states in the United States for poverty and the ninth highest state in the country for food insecurity. In addition, Kentucky’s self-reported prevalence of obesity among adults is 31.6%, which ranks it as number six in the states with the highest adult obesity in the U.S. and another 35.1% of the population was overweight. Relatedly, 46.2% of adults in Kentucky report consuming fruit less than once a day, 24.9% report consuming vegetables less than once d
Author: Sara Jenkins
Major Program: Nutrition and Food Systems General
The number of Kentuckians living in poverty is consistently above the national average, as is the percentage of Kentuckians receiving SNAP (Supplemental Nutrition Assistance Program) benefits. Evaluations conducted through the University of Kentucky Nutrition Education Program indicate that the average diet for this population is low in fruit, vegetable, and dairy consumption. A review of research found that family meals include more healthy foods and less junk food than meals eaten individually
Author: Lakesha Reams
Major Program: Nutrition and Food Systems General
Meal Planning each week can take the stress out of mealtime and save you time, money, and effort. The Jefferson County Nutrition Education Program partnered with Goodwill Young Adult (16-24 yr. old) RISE for a 4 day biweekly in person nutrition education series using the Healthy Choices for Every Body curriculum. The program aims to provide nutrition education and food resource management education for individuals with limited resources. Sessions were interactive and engaged the young adul
Author: Joan Bowling
Major Program: Nutrition and Food Systems General
According to the 2022 Global Nutrition Report, over 60% of the population in Belize, are overweight and 30% obese. In 2023, 34.6% of adult women and 19% of adult men were obese. Obesity in children under five years is also a concern, with 7% of children affected. The Belize Ministry of Health & Wellness has launched the National Nutrition Policy, which aims to increase awareness and promote healthy Belize. One of the goals is to provide nutrition education through community health initi
Author: LaToya Drake
Major Program: Nutrition and Food Systems General
Kentucky has faced an increasing incidence of severe weather events, including tornadoes, fires, and floods, emphasizing the critical need for disaster preparedness. Emergencies, whether widespread or localized, highlight the importance of readiness at individual, community, and state levels. Research indicates that natural and man-made disasters significantly increase food insecurity. Vulnerable populations, including aging adults, the unemployed, economically unstable households, and minority
Author: Vicki Boggs
Major Program: Nutrition and Food Systems General
The obesity epidemic continues to threaten the quality and years of life of many Kentuckians. The following data was shared by 2023 University of Kentucky Nutrition Education Program Family and Consumer Sciences Extension Annual Report. Today, 6 in 10 Americans live with at least one chronic disease. These include heart disease and stroke, cancer, and diabetes.3 These diseases are all associated with obesity and physical inactivity. The most recent data show that the percentag
Author: Courtney Luecking
Major Program: Nutrition and Food Systems General
Family and Consumer Sciences (FCS) agents and Nutrition Education Program (NEP) assistants serve families of all ages and stages of life. Since a significant proportion of FCS agents and NEP assistants working for the University of Kentucky Cooperative Extension Service started their position within the last two years and have diverse training and previous experience, it is important to share foundational information and
Author: Courtney Luecking
Major Program: Nutrition and Food Systems General
Fruit and vegetables are a core component of nutritious eating patterns that fuel lifelong growth and health. However, an analysis of the National Survey of Children’s Health from 2021 indicated nearly half of children aged 1 – 5 years in Kentucky do not eat at least one fruit and/or one vegetable daily. Ensuring children have access to affordable, nutritious food and reducing youth obesity through nutrition education remain within the top 15 priori
Author: Courtney Luecking
Major Program: Nutrition and Food Systems General
Getting children involved with cooking supports their development in many ways. But changes in culture, family structure, and food costs have led to changes in cooking at home. With fewer chances to learn and practice cooking, there are concerns that cooking skills will be lost in younger generations. Older adults have an increasing presence in the lives of children. In Kentucky, approximately 58,000 children live with their grandparents. The increased presence of older
Author: Gregory Comer
Major Program: Nutrition and Food Systems General
Increasing cost of food and access to a consistent supply of nutritious foods has become a challenge across the U.S and Kentucky. To support Ohio County’s limited resource citizens in attaining nutritious vegetables, the ANR agent again provided garden kits, to the Hartford & Fordsville Food Banks, but also assisted the Senior Citizens Program in Ohio Co. with their raised bed garden, by expanding the number of beds available for produce. Garden Kits:The garden kits contained
Author: Gregory Comer
Major Program: Nutrition and Food Systems General
Nutritious food is an essential part of a healthy lifestyle for children. With children in need of specific nutrients to support their growth and development, 1 in 3 (32.1%) children did not eat a daily fruit and nearly half (49.1%) did not eat a daily vegetable, according to a 2023 Center for Disease Control report. To address this issue, the Ohio County Extension Service collaborated with the Beaver Dam Community Famers Market and Ohio County Health Care to host “Kids Day
Author: Kayla Lunsford
Major Program: Nutrition and Food Systems General
Education on Cast Iron CookingCast iron cooking is a tried-and-true method of preparing food, but the care and maintenance of the cookware can be quite intimidating to those who have never done it. There was no complete UK lesson on how to cook with cast iron, so the Garrard County FCS Agent created a presentation that was used as a Homemaker Leader Lesson in the Fort Harrod Area. For Garrard County, this was the highest attendance of any leader lesson in the past 2 years. Great results ca
Author: Tracey Turner
Major Program: Nutrition and Food Systems General
.According to the Center for Disease Control, the state indicator report on fruit and vegetable consumption for the state of Kentucky reveals that 50 % of adolescents only ate on average one fruit or vegetable per day. During the school year, various nutrition curriculum were taught through the Owsley County Extension Service, in conjunction with the Owsley County School System. Professor Popcorn was the curriculum taught in 1st and 2nd grades as well as LEAP to Kinderga
Author: Melinda McCulley
Major Program: Nutrition and Food Systems General
RelevanceEating a nutrient-rich diet that includes a variety of fruits and vegetables is an essential component of healthy development. However, an analysis of the National Survey of Children’s Health from 2021 revealed that nationwide approximately 30% of young children, aged one through five, consumed fruit less than daily and approximately 50% of young children consumed vegetables less than daily during the preceding week. The proportion of young children in Kentucky who consumed f
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
TheTwenty-four men embarked on a transformative journey through the Healthy Choices for Your Recovering Body (HCYRB) program. This initiative aimed not only to educate but to empower its participants toward healthier lifestyles and enhanced recovery from substance use. problemFrom the very start, the impact of HCYRB was palpable. Nearly all participants, an impressive 97.1%, expressed newfound intentions to elevate their dietary habits. They eagerly committed to consuming more servings of fruits
Author: Anita Boyd
Major Program: Nutrition and Food Systems General
In a community-focused initiative aimed at enhancing the well-being of children and youth, significant strides have been made in improving diet quality, food safety practices, and physical activity. This success story highlights the transformative impact of dedicated efforts and collaborative partnerships in nurturing healthier habits among the younger generation.he problemImproving Diet Quality:Through structured educational programs like LEAP, Professor Popcorn and Super Star Chef and practica
Author: Marla Stillwell
Major Program: Nutrition and Food Systems General
With an overall food insecurity rate of 12.9% in LaRue County, the percentage of food insecurities among children in LaRue County rose to 13.9% according to the latest Cooperative Extension Community Needs Assessment. In addition, when asked to what extent practical education/assistance is in ensuring individuals and families have access to affordable nutritious food needed in LaRue County, survey participants rated this a 4.2 out of 5 which translates to a "very high need."There
Author: Susan Riggs
Major Program: Nutrition and Food Systems General
In LaRue County, 460 students received specially designed academic and social/emotional instruction, both in the regular classroom and separate classrooms during the 2023-24 school year. LaRue County Schools rose to provide the need for these services including but not limited to speech therapy, physical therapy, occupational therapy, orientation and mobility therapy, braille, sign language, job/life skills instruction and community based work transition program and instruction. Through a
Author: Angela Baldauff
Major Program: Nutrition and Food Systems General
HEALTHY HABITS GROWResearch has shown that high consumption of fruits and vegetables is associated with a reduced risk of chronic diseases. To increase knowledge and consumption of fruits and vegetables in children, the Nutrition Education Program (NEP) Senior Assistant from the Kenton County Cooperative Extension Service partnered with the after-school coordinator at Howell Elementary School to teach Professor Popcorn. The NEP Senior Assistant met with two groups (one group of K-2nd grade
Author: Allison Bowen
Major Program: Nutrition and Food Systems General
“I can’t cook, so I opt for fast food”, a statement you may hear way too often. It is sad to say that cooking is not a skill that everyone gets the opportunity to learn. With that in mind, the University of Kentucky’s Nutrition Education Program (NEP) strives to make a difference. With the vision of improving health and wellness, diet quality, and household food security they have created the Healthy Choices for Every Body program. To initi
Author: Lindie Huffman
Major Program: Nutrition and Food Systems General
Kentucky Hunters for the Hungry (KHFH) is a charitable volunteer run organization comprised of responsible hunters and conservationist who encourage hunters to harvest and donate deer each season. KHFH is a statewide hunger relief program dedicated to providing a healthy source of protein to needy Kentuckians. The mission is to alleviate hunger and malnutrition in Kentucky by paying for the processing and distributing donated venison to those in need, to provide an outlet for hunters to help the
Author: Sandra Bastin
Major Program: Nutrition and Food Systems General
The problemThere is a growing trend of using edible flowers both to enrich the plate appearance and as nutritional value in the diet.Program responseThe local Friends and Flowers Club are dedicated to fostering a love for gardening and beautifying the local community. Most knew little to nothing about edible flowers and were pleasantly surprised to find there were many flowers that could be used safely that were edible and added value to the appearance of their meals. Using the Edible Flowers pu
Author: Sandra Bastin
Major Program: Nutrition and Food Systems General
The problemToday, the big question is? Are counties maxing out on the number of people they can reach through in-person nutrition/food preparation/food safety workshops? Is there an audience that is available during lunch or dinner that would attend virtual cooking demonstrations or cook-alongs? The educational program responsePeople who say they don’t like to cook, have various reasons why, but it is usually that they have not been trained to use a knife correctly, or they don’
Author: Dayna Fentress
Major Program: Nutrition and Food Systems General
In Hardin County, what started as a conversation between the Family and Consumer Sciences agent and the Farmers’ Market board president became a population kids activity that saw over 600 children over the course of the first summer. The "Power of Produce (POP) Club" was an interactive taste kitchen and activity center aimed to bring more youth and their parents to the market. With help from the UK School of Human Environmental sciences FCS mini-grant, POP Club was born. POP
Author: Dayna Fentress
Major Program: Nutrition and Food Systems General
UK FCS Extension worked with the Hardin County Fairboard, Central Hardin FFA, Farm Credit Mid-America, and a committee of volunteers to plan the fifth annual Farm to Table dinner at the Hardin County Fair.In 2023, 370 individuals gathered at the Hardin County Fair for the 5th Farm to Table dinner. The dinner showcased Kentucky Proud produce and meats, while supporting a local charity. We were able to give $4,000 to yet another charity in our community: JTs Way. A non-profit focused on helping be
