Extension
It Starts With Us
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
The Mercer County SNAP NEP reached out to a Mercer County ESL teacher after doing a day camp with the students with English as their second language. She wanted to reach Hispanic families to see if they would be interested in doing a nutrition-based cooking class. The families agreed to meet at the Mercer County Extension Office where the NEP taught a lesson on
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
Mercer County SNAP NEP partnered with Mercer County Elementary School to do a monthly program, LEAP, with the 2nd graders. The LEAP Program teaches children about making healthier choices using MyPlate, food safety, and physical activity. Each Month the NEP would read a story, ask interactive questions, and provide a healthy snack for the children to try. The snack recipes would be sent home with the children as well as a handout for the parents to see what the children were learning. 95%
Author: Katherine Alexander
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
Author: Sharayha Clingenpeel
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
Author: Amy Lawrence
Major Program: Nutrition and Food Systems General
According to the Robert Wood Johnson Foundation, 24.0% of youth ages 10 to 17 have obesity in Kentucky, giving Kentucky a ranking of 50 among the 50 states and D.C. (“stateofchildhoodobesity.org”). In correlation, as reported by the National Institute of Health, “obese children are at higher risk of elevated fasting blood glucose, insulin resistance, impaired glucose tolerance, type 2 diabetes, hypertension, polycystic ovarian syndrome (PCOS), atherosclerosis and cardiova
Author: Robin Burton
Major Program: Nutrition and Food Systems General
Every individual, regardless of their physical or mental challenges, deserves the chance to improve their lives through better nutrition. Recently the Nutrition Education Program Senior Assistant in Grayson County, KY., held some nutrition classes at the Grayson County CommuniCare facility; and these classes were a testament to this belief. The group that was taught was comprised of adults with various disabilities—each one carrying their own set of challenges, yet all eager to
Author: Michele Moore
Major Program: Nutrition and Food Systems General
Feeding America.org gives us a glimpse into what food insecurity looks like in America. According to their data Butler County Kentucky has a 17.7 percent food insecurity rate. The Butler County Nutrition Education Program Assistant taught the series Healthy Choices for Every Body at a local food pantry, The Morgantown Mission. The goal was to equip participants with knowledge to help them overcome barriers to food insecurity and acquisition of healthy meals.Nine participants completed the seven
Author: Michele Moore
Major Program: Nutrition and Food Systems General
The CDC’s 2021 dietary and physical behaviors survey among high school students concluded that certain students are not engaging healthy dietary behaviors post covid 19 pandemic. “These findings are particularly concerning because of the association between poor dietary behaviors and insufficient physical activity and numerous chronic health conditions and poor mental health. Understanding current dietary and physical activity behaviors among students and comparing them to prepandemi
Author: Megan Gullett
Major Program: Nutrition and Food Systems General
In a time when the demand for healthier, cost-effective food options is on the rise, a series of workshops on sourdough bread-making has sparked a growing interest across five counties. These workshops, which attracted a total of 95 participants, provided comprehensive training on the ancient art of sourdough baking, focusing on creating and maintaining a sourdough starter, the essentials of bread-baking, and critical food safety precautions.The workshops began by teaching participants how to cr
Author: Viola Wood
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation. Cheryl Spain, the director of the Muhlenberg County Senior Center reached out to the Nutrition Education Program Assistant Senior in Muhlenberg County about Nutrition Education and Food Safety classes for seniors who visit the Senior Center daily. She was concerned about the seniors’ improper handling of their lunch leftovers. According to the CDC, seniors are at higher risk for complications from foodborne pathogens and have increased vulnerabi
Author: Viola Wood
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Teen eating habits are crucial for understanding their health and well-being. Here are some relevant statistics about teen eating patterns: Diet Quality, according to the CDC, only about 2% of adolescents meet the recommended daily intake for fruits and vegetables. Fast Food Consumption, The American Academy of Pediatrics reports that approximately 30% of adolescents consume fast food three or more times per week, which is linked to higher intakes of calories, sat
Author: Viola Wood
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.According to the Cabinet for Health and Family Services, Kentucky has one of the highest prevalence for pediatric obesity in the nation. Approximately 38% of Kentucky children ages 5-10 years are considered overweight or obese according to BMI-for-age standards. Half of Kentucky’s children in limited resource families are overweight or obese.Describe the Outreach or Educational Program Response (and Partners, if applicable).To address this issue of chi
Author: Melissa Webb
Major Program: Nutrition and Food Systems General
West Broadway Elementary School along with the Nutrition Education Program Assistant implemented an after-school program to boost students' fruit and vegetable consumption. The program included cooking classes, interactive nutrition lessons, and taste-testing sessions. The students increased their knowledge of fruits and vegetables and healthier eating in general by 80%. By choosing fruits and vegetables for snacks. The positive feedback from parents stated, “My child is now
Author: Melissa Webb
Major Program: Nutrition and Food Systems General
Teen Challenge an all women's alcohol and drug recovery center wanted to implement a nutrition-focused program to support the overall well-being and recovery of its residents. Teen Challenge along with the Nutrition Education Program Assistant started the Healthy Choices for your Recovering Body curriculum . The program included nutrition lessons to implement healthier eating choices, food safety knowledge, manage food resources, increase physical activity, and improve food safety know
Author: Melissa Webb
Major Program: Nutrition and Food Systems General
South Hopkins Middle School revamped its PE and health curriculum to include Professor Popcorn. The new program combined physical fitness with lessons on healthy eating, cooking demonstrations, and hands-on activities.Increased Healthy Eating: Students’ consumption of fruits and vegetables rose by 60%.Improved Fitness Levels: Alongside better nutrition, students showed enhanced physical fitness and energy levels.One student remarked, “I’ve learned how to make healthier choices
Author: Amy Lawrence
Major Program: Nutrition and Food Systems General
“According to U.S. Census estimates for 2022, the median household income in Kentucky is $59,341, 21% lower than the U.S. median household income of $74,755. Kentucky also has higher percentages of overall and child poverty and food insecurity among its population compared to 2020 Census and Department of Agriculture estimates for the United States overall,” quoted from the Simpson County 2023 NEP Report.The Nutrition Education Program approaches this challenge with efforts to provid
Author: Benita Wade
Major Program: Nutrition and Food Systems General
Leaping into Healthy Habits After SchoolIn 2021-2022, according to the National Survey of Children’s Health, 17% of youth ages 10 – 17 had obesity. Kentucky rated significantly higher than average at 24%.To combat this problem, the University of Kentucky’s Nutrition Education Program assistants go out into the community and teach youth and adults how to choose healthier food and drinks as well as inform them about food safety and physical activity. The Christian County Se
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
In FY2022, there were an average of 6,307 corrections-based substance use disorder (SUD)treatment slots in jails, prisons, Reentry Service Centers (or halfway houses), Recovery Kentucky Centers, community mental health centers, and intensive outpatient centers – which is the highest number in the history of DOC SUD programming. Recovery Kentucky was created to help Kentuckians recover from substance abuse, which often leads to chronic homelessness. There are 13 Recovery Kentucky
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
Parents often struggle to convince a child to try a new food. As many as 30 to 50 percent of parents say their kids are picky eaters. Getting children to try new foods is a common parenting challenge and a normal part of child development. (PBS.org/parents/thrive/9-tips-to-help-kids-try-new-foods)After a short program year following Covid restrictions, the Nutrition Education Program Assistant was able to establish a full schedule of classes at Taylor County Primary for Literacy, Eating, a
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
The Nutrition Education Assistant and the Bookmobile librarian from Taylor County Public Library have joined together regularly since the summer of 2022 to reach families in public housing. The Bookmobile schedules monthly stops at various housing communities to offer free books, videos and magazines. The Nutrition Education Assistant brings nutrition information, ChopChop family cooking magazines, and nutritious snacks to the stops. It had been discussed to try to reach more families in these c
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
Did you know that families who eat together are healthier and happier? Families in the Kitchen: Cook Together, Eat Together is designed to help families enjoy more home-cooked, nutritious meals. This program was recently held at the Bourbon County Extension Office. The Nutrition Education Program Assistant led the program. A total of 7 lessons were conducted, with 4 families (10 individuals, including youth) completing the program. The topics included: different food preparati
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
Healthy Choices for Everybody was conducted at the Bourbon County Senior Citizens Center by the Nutrition Education Program Assistant. There was a total of 5 adults who completed the series of 7 lessons. The topics focused on food safety, planning healthy and affordable meals, reading food labels, making better beverage choices, and eating more fruits and vegetables with a focus on MyPlate.100% of those who completed showed improvement in one or more diet quality indicators. A
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
The Nutrition Education Program Assistant worked with the Family and Consumer Sciences Agent to conduct Recipes for Life in Bourbon County. All 5th-grade students in the community attended this event. The 287 students received a hands-on educational experience to teach important life skills. Over 50 volunteers from the community helped teach how to use a knife, food safety, measuring, basic kitchen safety, table manners, and much more. The NEP Assistant provided information on MyPlate and food g
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
In the middle of National Heart Health Month, a unique initiative took place aiming to improve the well-being of farmers. Cardiovascular disease is a health condition affecting the heart and blood vessels. According to the U.S. Centers for Disease Control and Prevention (CDC), about 1 in 3 deaths that happen in the U.S. every year is due to cardiovascular disease—that's one cardiovascular-related death every 34 seconds. Recent research suggests that farmers, especially adult male farme
Author: Lakesha Reams
Major Program: Nutrition and Food Systems General
The Jefferson County Nutrition Education Program joined forces with Jefferson County Public Schools to launch a weekly in-person nutrition education series using the LEAP (Literacy, Eating, and Activity for Preschool/Primary) curriculum. This engaging program consists of 6 one-hour lessons that combine storybooks and interactive activities to teach children about nutritious foods, healthy eating habits, handwashing, food safety, and the importance of staying active.
Author: Maria Egorenko
Major Program: Nutrition and Food Systems General
The 2024 Louisville Metro Health Equity Report shows that heart disease is the leading cause of death in Jefferson County; for every 100,000 people, approximately 178.51 individuals die from heart disease. In response to these concerning statistics, the Jefferson County Cooperative Extension Service Nutrition Education Program led an adult group at the Sacred Earth Community Garden to educate community members about healthy eating and lifestyle choices in an ef
Author: Maria Egorenko
Major Program: Nutrition and Food Systems General
In 2019, the County Health Ranking conducted by the Robert Wood Johnson Foundation revealed that 12% of individuals in Jefferson County lacked a reliable food source. Additionally, 6% of low-income residents did not have convenient access to a grocery store, restricting their ability to obtain nutritious food. In response to this need, the Jefferson County Cooperative Extension Service Nutrition Education Program delivered the Healthy Choices for Every Body program to tw
Author: Omar Miralles
Major Program: Nutrition and Food Systems General
The Jefferson County Extension Service was contacted by a Local refugee center asking for county assistance in working with a recently arrived group of immigrants from different Spanish speaking that needed help with Nutrition Education topics. The Nutrition Education Program provided classes to the refugees. The Group mainly consisted of families with little kids that were having problems with&nb
Author: Omar Miralles
Major Program: Nutrition and Food Systems General
A group of refugees attending a Hispanic church group in Jefferson County, Kentucky were concerned about the risks associated with the amount of sugar and fats consumed by their kids. The group of refugees asked for help . and to join the Healthy Choices for Everybody provided by the Jefferson County Extension Nutrition Education Program to find out how to improve their health. In the classes, participants were taught how to substitute sugar intake for their kids. The individuals were taught tha
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
More children and teenagers eat meals and snacks away from home and family. Encouraging teens to help prepare food and clean up can help busy families manage their time. Teens learn essential cooking skills and have fun, too. Cooking promotes creativity and allows teens to establish good eating behaviors that will last a lifetime. (Now You're Cookin': Meals with Help from Teens! (FN706, Reviewed August 2021) Publication File: Now You're Cookin'! Meals with Help from Teens. Lead A
Author: Angela Freeman
Major Program: Nutrition and Food Systems General
On average, about 29% of kids sometimes make their own dinner. Cooking builds self-esteem. Children develop confidence, responsibility, and independence when they can help you prepare a snack or meal. When they get more practice, they can prepare more foods independently. (https://www.ndsu.edu/agriculture/extension/publications/now-youre-cookin-meals-help-kids)For two weeks in June, over 50 students at Campbellsville Elementary Summer School, sponsored by the Family Resource Center, participated
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to the most recent US Census Bureau and AmeriCorps survey, volunteer participation dropped 7 percentage points between 2019 and 2021. That is the largest decrease the survey has recorded since a version of it started in 2002. A lack of volunteers puts a strain on the safety net that nonprofits provide to many of society’s most vulnerable. This Fayette County Nutrition Education Program assistant taught the Families In The Kitchen…Cook Together, Eat Togeth
Author: Laura Milburn
Major Program: Nutrition and Food Systems General
Nutrition education has taken a monumental leap forward, thanks to the innovative efforts of the Washington County Nutrition Education Program and the Family Resource Center at North Washington County Middle School. The program, designed to improve food choices and promote safe food handling, has achieved remarkable success, with participants reporting significant improvements in their daily practices.Before the program's introduction, many students at North Washington County Middle School s
Author: Mary Elaine Burton
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Describe the Outreach or Educational Program Response (and Partners, if applicable). Carl D. Perkins Rehabilitation Center. The Johnson County Senior SNAP-Ed Assistant initiated a program at the Carl D. Perkins Vocational Technical Center, targeting adult students nearing graduation and independent living. Acquiring fundamental life skills is crucial for their future independence. Given the challenges of reversing unhealthy eating habits, teaching proper nutr
Author: Kindra Michka
Major Program: Nutrition and Food Systems General
Super Star Chef Success Story 2024 According to the 2022 data from the State of Obesity website, the obesity rate for children ages 10-17 in Kentucky is 24%, higher than the national average of 17%. This places Kentucky among the seven highest states for childhood obesity rates in this age group. Obesity is prevalent in Casey County. However, recent research has shown that teaching children cooking skills and how to make healthy snacks can encourage healthier choices and lower obesity
Author: Kindra Michka
Major Program: Nutrition and Food Systems General
Incarcerated Women Make Positive Changes in Casey County The Kentuckian family spends $254.57 on groceries per week, according to the HelpAdvisor website. Retail food prices partially reflect farm-level commodity prices. Still, other costs of bringing food to market (such as processing and retailing) are more significant in determining prices on supermarket shelves. U.S. food at home prices increased 5% in 2023 compared to 2022. With prices at the grocery store on the rise, Case
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
Community Partnership for Youth Education at Adair Head Start Di Hayward JUNE 2024 The Adair County Head Start facility needed more community education partners for its students. The Nutrition Education Program (NEP) Assistant approached the director about providing nutrition classes to youth. The director was excited for students
Author: Ashley Vice
Major Program: Nutrition and Food Systems General
Based on the Cooperative Extension Community Needs Assessment, ensuring individuals and families have access to affordable nutritious food and strengthening/supporting the local food and agriculture industry are in the top 15 priorities in Nicholas County. Teaching residents to prepare their own foods using limited ingredients can help them become more self-sufficient, potentially reducing grocery costs and increasing food security, especially those on limited resources. Sourdough bread has gain
Author: Dianne Hayward
Major Program: Nutrition and Food Systems General
From listening to clients of extension programs with disabilities, a unique collaboration to provide new programming arose. To address the lack of transportation or limited access to buildings downtown, the Cumberland County Extension Service Nutrition Education Program Assistant partnered with Lake Cumberland Community Action and Cumberland County Soil Conservation to offer programs that are more accessible to this clientele. Offering classes at the Soil Conservation office near low-income publ
Author: Benita Wade
Major Program: Nutrition and Food Systems General
The connection between obesity and lack of physical activity has been long documented. According to County Health Ranking and Roadmaps, recent data shows that 29% of Kentuckians reported participating in no physical activity outside of work. Kentucky’s obesity rate is 37%.In Christian County, the percentage of adults who reported no leisure-time activity is 33% and the obesity rate is 38%.The Christian County Senior Nutrition Education Program assistant taught the Healthy Choices for Every
Author: Taylor Candey
Major Program: Nutrition and Food Systems General
In June of 2024, the Kentucky Cabinet for Health and Family Services reported that 617,998 Kentuckians were participating in the Supplemental Nutrition Assistance Program (SNAP). In 2020, it was reported that SNAP provided food assistance to nearly 220,000 children (Klein, 2024). Alongside this, Jefferson County Public Schools recently expanded their Community Eligibility program, allowing all schools to offer free breakfast and lunch, regardless of family income (Hebert, 2023). Although these p
Author: Allison Bowen
Major Program: Nutrition and Food Systems General
When the Nutrition Education Program Assistant partnered with Grand Towers Senior living apartments, residents were given an opportunity to learn more about food and nutrition and improve their skills in the kitchen. Residents showed interest and enthusiasm and enjoyed every bit of the series. One participant stated, “I enjoyed the recipes, and the lessons were very informative. Thank you so much for showing us the correct way to hold a sharp knife!”Knife skills and
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
Tammy is a 50+ year old white female, she and her husband live in rural Garrard county Ky. Because they have no children and do extensive volunteer work she did not cook. She and her spouse would eat out every meal every day and had done so for the last 15+ years. Over the course of the 7 week class that the Garrard County NEP Assistant conducted at the Food Pantry, Tammy first lessened her volunteering hours, and began to cook the recipes that we did in the class. So this family changed and she
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
Take Time to Know Them:Marcella was a participant in my senior citizen center classes. Always engaged in the classes loved the recipes and the lessons, always one of the first to ask questions about the lesson. When I would see her out about town she would tell me how much she enjoyed me coming to the senior citizens center and doing the classes with them and how she would go home and make the recipes for her and her daughter. The last conversation I had with Marcella she told me that she
Author: Christy Blevins
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.According to FeedingAmerica.org (2021), 21.5% of Bell County children in households with grandparents or other relatives at times lacked access to enough food for healthy living or experienced unreliable availability of nutritionally adequate foods. Describe the Outreach or Educational Program Response (and Partners, if applicable).The Bell County Cooperative Extension Service NEP Senior Assistant and FCS Agent partnered together to educate Grandparents
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Raising a family is difficult under the most promising of circumstances. Raising children with limited resources and time bring parents and grandparents new dilemmas to each struggling family’s table. In Madison County, guardians of these teens are finding themselves working several jobs to make ends meet, leaving the teenagers to fend for themselves and in some cases, younger siblings. The concern is that these teenagers have no training in food security or preparation. Not having t
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Aging comes with many life changes; empty nests, retirement, loss of loved ones, or health challenges, just to name a few. And sometimes that means we must learn new ways of doing things, like cooking green beans without bacon and potatoes for example. In Kentucky, as older folks, we were taught to cook like mom or grandma, which means using what is available. Back in those days, they raised their own meat and vegetables. Today, we don’t always have the means to raise our own food. When fa
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Appalachia is known for its beautiful landscapes of rolling hills and rich family heritage. It is also known for its poverty-stricken communities, lack of adequate educational opportunities, violence and addiction. Berea College and its community partners have worked tirelessly to overcome this stigma. Offering life advancing opportunities to Appalachians and Kentuckians alike, New Opportunity School is one of these community partners.The mission of the New Opportunity School for Women in Berea,
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Madison County adult obesity rate in 2023 was at 36%, almost parallel to Kentucky’s 2023 state obesity rate of 37%. These high rates of obesity leave us to wonder if we, as adults, are failing to teach our children the importance of proper nutrition and physical activity habits when they are young. Could empowering them with knowledge enable them to make healthier choices that could affect their health as adults? In Madison County, life skills classes, such as cooking, budgeting, and famil
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
On parent night at Preschool, the topic of snacks their children were eating werediscussed, and had some parents wanting more ideas to make healthier snackschoices at home as well as when children are at school.After a lengthy discussion, they called the Extension Office for some resources onthe topic of being aware of your child’s nutrition needs for proper growthand development.Based on feedback provided we decided to introduce LEAP (Literacy, Eatingand Activity for Preschool/ Primary) t
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
Whether you’re a new or experienced mother, uncertainty will happen. There arehelp centers available for young women to get the support, education, and physicalneeds met. They assist the mom with proper hygiene care, physical activity exerciseand nutritional needs for both mom and baby to insure they have a healthy baby.We have worked very closely with our center director to provide nutritionalcurriculum lessons from the Healthy Choices for Every Body/ Your Pregnant Body,and if you are exp
Author: Sarah Spears
Major Program: Nutrition and Food Systems General
This year, the Floyd County Cooperative Extension Nutrition Education Program (NEP) partnered with young adults at Job Corps. The Nutrition Education Program’s “Healthy Choices for Every Body” curriculum was utilized. One of the core lessons in this curriculum is “Eating Better on a Budget”. This particular lesson is essential to emerging adults because it equips them with practical skills to manage their limited financial resources while maintaining a healthy diet.
Author: Whitney Paige Alexander
Major Program: Nutrition and Food Systems General
According to State of Childhood Obesity the national average of childhood obesity in 2022 for 10–17-year-olds is 17%. Kentucky is ranked 50th in the United States for childhood obesity rates with a percentage of 24%. With Logan County being a rural agriculture farming community childhood obesity is a major concern that keeps arising. With heart disease, hypertension and diabetes being chronic diseases with high percentages of the state for adults; there needs to be a focus on c
Author: Whitney Paige Alexander
Major Program: Nutrition and Food Systems General
According to the CDC National Center on Birth Defects and Developmental Disabilities for Kentucky there are 1,250,335 adults in Kentucky who have a disability. The disability types are mobility, cognition, independent living, hearing, vision, and self-care. In Kentucky 17% have cognitive disabilities and 9% with mobility disabilities. Lifeskills Industries is a intellectual disability workshop for individuals to work and gain everyday lifeskills.Lifeskills Industries in Logan County shut d
Author: Whitney Paige Alexander
Major Program: Nutrition and Food Systems General
According to Kentucky intellectual disability is defined as a mental disability which includes mild mental disability (MMD) and functional mental disability (FMD). In 2021-2022 School Year MMD decreased to 11.14% from 15.2% 2008-2009 School Year. FMD has stayed at 3% since the 2008-2009 school year. With Kentucky students having percentages almost higher than the national average with intellectual disabilities it is important to reach this underserved population. In Logan County
Author: Bethony Morris
Major Program: Nutrition and Food Systems General
Hancock County Cooperative Extension Nutrition Assistant (NEP) joined the PE teacher at an Elementary school. The students being in seconds grade, where excited to know we would be working from the program, LEAP!The class took the entry survey on the first day. It was found that less than half the students knew when they needed to wash their hands before they handled food. The NEP discussed how germs are everywhere. There were books read about how important it is to always wash our h
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
Ms. Hale’s 3rd grade class NEP from Garrard County worked with Ms. Hale’s 3rd grade class at Lancaster Elementary School for 6 Months. There were 21 students in the classroom, I came once a month for 6 months. Over this time we had lessons on germ control, good handwashing skills, and healthy snacks to try to get into our daily diets.At the end of the classroom visits all 21 students in this class showed improvement in one or more areas of their diets. This is also an ongoing ye
Author: Lisa Lamb
Major Program: Nutrition and Food Systems General
Food, Friends and FunNEP from Garrard County conducted an EFNEP class in Jessamine County at the Housing Authority. There were 10 attendees in this class, we met once every week for 13 weeks. We addressed the problem of food security, as well as encompassing getting a variety of good, healthy foods into our daily diets.All 10 participants showed improvement in one or more areas of dietary quality at the end of the 13-week class. This is not the only class I have done in this facili
Author: Benita Wade
Major Program: Nutrition and Food Systems General
According to the CDC (Centers for Disease Control), one in 6 Americans reports experiencing a substance use disorder (SUD).Thankfully, many who suffer with SUD seek help to overcome addiction and get healthy.Long- term data shows that healthy behaviors including good nutrition and physical activity are beneficial for long-term recovery results. They improve both health and mood and this in turn makes a person feel better and less likely to return to substance abuse.The Christian County Senior Nu
Author: Toina Williams
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Working with the Down Syndrome of the Heartland here at the Hardin County Extension Office. The families get to cook together and have social skills. Describe the Outreach or Educational Program Response (and Partners, if applicable).The cooking class has gotten so much attention that The Down Syndrome of the Heartland is being featured in the New Enterprise on every fifth Friday. They have their section with pictures of them cooking together and having socia
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Compared to the national average, Kentucky is one of the most challenged states dealing with substance misuse, substance use disorder, and overdose. Percentage estimates for 2019-2020 from the Substance Abuse and Mental Health Services Administration (SAMHSA) indicate an average of 10.69% of Kentuckians aged 12 or older have used illicit drugs over the past month. Communities throughout the state have established substance use recovery programs to support those se
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Obesity rates have tripled in the past 30 years, in part because Americans are depending on convenience foods that have more calories than nutrients. Due to this rise, American children may have shorter expected lifespans than their parents and can be overweight and malnourished. Learning how to eat right in childhood is important for creating a foundation for a lifetime of healthy eating and a way to help children eat healthy is by simply cooking with them.
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. Healthy Choices for Your Recovering Body programs conducted by the Clay County Cooperative Extension Service Nutrition Education Program Assistant recommended maximum amount of sugar to consume daily. The local substan
Author: Tasha Tucker
Major Program: Nutrition and Food Systems General
According to CDC, from 2017 to March 2020, the prevalence of obesity among U.S. children and adolescents was 19.7%. This means that approximately 14.7 million U.S. youths aged 2–19 years have obesity. Obesity in children increases the risk for the following health conditions. High blood pressure and high cholesterol which are risk factors for heart disease. Type 2 diabetes. Breathing problems, such as asthma and sleep apnea. Joint problems such as osteoarthritis and musculoskelet
Author: Stacey Stephens
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.According to the National Survey of Children’s Health, Kentucky ranks No. 2 in number of children who are obese based. The survey used data from 2021 and shows 25.5% of children age 10-17 are obese, well above the nationwide average of 17%. The Economic Research Service U.S. Department of Agriculture that Kentucky’s prevalence rate of food insecurity is 14.5. Address these issues are essential for a healthier outcome for our youth and 76% of Kent
Author: Stacey Stephens
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Substance use continues to be a major public health issue that affects individuals, families, and communities across socioeconomic spectrum. Despite the availability of treatment resources, significant barriers persist that hinder access to effective support and recovery services, including stigma, lack of awareness about available resources, socioeconomic challenges, and insufficient integration of mental health care. Addressing these barriers is essential for fa
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
The Summer Club, under the purview of the Senior NEP assistant, demonstrated exceptional performance among the youth groups in 2024, standing out as a prime example of inclusivity without the need for explicit mention of individuals with disabilities. The Nutrition classes commenced each day with a distinctive approach, offering a collaborative experience with the Agriculture and Horticulture programs. Through this partnership, the Agriculture and Horticulture Agents, along with their Progr
Author: Cheryl Owens
Major Program: Nutrition and Food Systems General
This year, the Whitley County NEP, (Nutrition Education Program) Sr. Assistant had the privilege of introducing a vibrant Kindergarten class to the LEAP (Literacy, Eating, Activities for Preschool/Primary Youth) program. One of her primary objectives was to reconnect with these eager young learners. The journey began when the Family Resource Coordinator at a local Whitley County school invited the NEP Sr. Assistant to conduct the “Glo-Germ” program for the children in
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
Education Program Assistant, partnered with the Family Service Society to provide critical support to residents of Paducah and McCracken County. Family Service Society helps local families in need by offering food, clothing, prescription medications, emergency dental care, utility assistance, personal hygiene items, household goods, and Christmas food assistance. Together, these two organizations launched a six-week program called Cook Together, Eat Together for Families, providing hands-on cook
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
In today’s fast-paced world, many youths are inundated with unhealthy food options and often lack the knowledge to make informed choices about their nutrition. Recognizing this, In a proactive effort to promote healthier habits, the Cooperative Extension partnered with Heath Middle School to create a cooking club for 12 enthusiastic youth, ranging from grades 6-8. The initiative spanned six sessions, utilizing the "Teen Cuisine" curriculum. This program, designed specifically for
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
The McCracken County Drug Court and the McCracken County Cooperative Extension Service recently partnered to deliver the Healthy Choices for Your Recovering Body (HCYRB) curriculum to drug court participants, helping them make lasting changes in their health and recovery journey. With the help of the Senior Nutrition Education Program Assistant, the program reached 13 participants, ranging in age from 23 to 60, offering education and support for healthier living while promoting recovery from sub
Author: Stephanie Caldwell
Major Program: Nutrition and Food Systems General
The McCracken County Cooperative Extension Service, Senior Nutrition Education Program Assistant, the Horticulture Agent, and their assistant, organized Youth Garden Adventure Summer Camps throughout the county. A total of 104 youth attended the camps, which catered to children in grades K-2 and 3-5. The camps used the Serving Up MyPlate “Yummy Curriculum” to teach children about healthy eating habits, the importance of physical activity, and gardening.The camps were designed to be b
Author: Connie Downey
Major Program: Nutrition and Food Systems General
The CDC (Centers for Disease Control 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 Nutrition Education Program assistant for SNAP eligible individuals partnered with the Substance Use Recovery Center to provide the Healthy Choice program to their participance. The Healthy Choices for Your Recovering Body curriculum teaches participants to make healthier food choices to keep
Author: Diane Mason
Major Program: Nutrition and Food Systems General
In the United States, seven out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Food insecurity, or not having access to or the ability to afford nutritious food, is largely contributing to diet-sensitive chronic conditions. Because of the known health outcomes observed among children and adults, food insecurity is now recognized as a leading nu
Author: Nancy Owens
Major Program: Nutrition and Food Systems General
SNAP-Ed Success Story 2023-2024Allen CountyNancy Owens-Sr. Nutrition Education Program/SNAP-Ed AssistantNeed More Acres Senior Farmers Market Program In Allen County 17% of the population are senior citizens. 9% are below income poverty level. The goal of this program is to assist Senior Citizens in receiving a monthly box of fresh produce, protein, grains, fruits, and dairy items that are provided by local producers and supplied from Need More Acres Farm. All items that are in
Author: Nancy Owens
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.DeSNAP-Ed Success Story 2023-2024Nancy Owens-Sr. Nutrition Education Program/SNAP-Ed AssistantFarmers Market Vouchers for Seniors In Allen County, KY. The Senior Farmers Market Nutrition Program was being discontinued, so the Allen County Cooperative Extension Service felt the need to step up and keep this wonderful program going for the citizens of our county. The first step to keeping this program alive was to work with the local United States Department of
Author: Bobbie Hancock
Major Program: Nutrition and Food Systems General
The Nutrition Education Program (NEP) Senior Assistant partnered with Head Start where the NEP assistant met with three different classrooms each month totaling 50 students. The NEP assistant read a story that accompanied the LEAP Program. Following the story children were able to make their own snack like Smoothies in a bag, fruit salsa and apple nachos. 98% of the students tried the snack each month with 95% of students stating they would like to eat it again. Students also reviewed the My Pla
Author: Asya Jarrell
Major Program: Nutrition and Food Systems General
Food insecurity is a critical issue nationwide, with Martin County facing particularly high levels of poverty. This widespread economic challenge significantly contributes to food insecurity among our students. As a result, all students in the county qualify for free or reduced lunch, underscoring the urgent need for support. In response, Martin County CES is partnering with Martin County Schools twice a week (Tuesdays-IES and Thursdays-MCMS) to educate students on the importance of food an
Author: Sarah Congleton
Major Program: Nutrition and Food Systems General
According to the Data USA webpage, in 2023, the percentage of the adult population (age 18 and older) that reports a body mass index (BMI) greater than or equal to 30 kg/m2 (age-adjusted) was 39.6% in Montgomery County, KY. Furthermore, 4.53k out of 27.6k people live below the poverty line, a number that is higher than the national average of 12.5%Also, there is data from our latest needs assessment from the University showing a lack in nutrition education and skills that are esse
Author: Kristi Shive
Major Program: Nutrition and Food Systems General
Many refuge families settle in the United States, unaware of the resources around them. The Bowling Green Migrant Program asked Kristi Shive, Warren County Family and Consumer Sciences Agent, to come and speak at their Fall Parent Advisory Council Meeting. Kristi shared about the Warren County Cooperative Extension Office and showcased the variety of services offered by the Cooperative Extension Office, emphasizing how these resources could directly benefit the families in attendance.Kristi also
Author: Elizabeth Evans
Major Program: Nutrition and Food Systems General
Compared to the national average, Kentucky is one of the most challenged states dealing with substance misuse, substance use disorder, and overdose. Percentage estimates for 2019-2020 from the Substance Abuse and Mental Health Services Administration (SAMHSA) indicate an average of 10.69% of Kentuckians aged 12 or older have used illicit drugs over the past month. Communities throughout the state have established substance use recovery programs to support those seeking to overcome addi
Author: Kaitlyn Fryman
Major Program: Nutrition and Food Systems General
Situation: In Kentucky, only 25% of children meet the recommended 60 minutes of daily physical activity, with 1 in 5 classified as obese. Many children in Fleming County lack access to regular exercise and healthy food options, highlighting the need for engaging educational programs that promote physical activity and nutrition.Program Response: During Ag Week, the Family and Consumer Sciences Agent visited second graders from Hillsboro, Flemingsburg, and Ewing Elementary Schools to introduce a s
Author: Jacqueline Doucet
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 home-cooked meals. To encourage more home-prepared meals, the Boyd County Extension Office in partnership with UK King's Daughter's Department of Oncology presented the Savor the Flavor series to people currently in cancer
Author: Delaney Eubanks
Major Program: Nutrition and Food Systems General
Kentucky has high rates of obesity, diabetes, and heart disease, not to mention food insecurity and access faced by many communities. Education related to healthy foods, food safety, and where to access healthy foods can help individuals make healtheir choices and understand the importance of nutrtion in health. Cooking Through the Calendar is a program through the Nutrition Education Program that uses NEP Recipe Calendars to teach heathy eating, cooking skills, and food safety for the adul
Author: Jay Hettmansperger
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Camping has become more popular over the last few years and people are asking for meal ideas that are good to cook over a campfire. Describe the Outreach or Educational Program Response (and Partners, if applicable).The agents at Garrard County Extension office combined efforts to present a program on campfire cooking. The program was advertised through multiple media sites and newsletters. The Family and Consumer Science(FCS) agent, the Ag and Natural Resource(AN
Author: Stephanie Hestand
Major Program: Nutrition and Food Systems General
According to the United States Department of Agriculture, as people age over the age of sixty, they need certain unique needs in their diet such as getting special nutrients in their body to help maintain a healthy diet and ways to help lower the risk of developing chronic diseases.In the last three months, the Monroe County Family and Consumer Science Agent has started presenting the Cooking with the 2024 Calendar program to the Monroe County senior citizens at the facilities of Tompkinsville S
Author: Kayla Lunsford
Major Program: Nutrition and Food Systems General
This time of year, everyone is thinking about fall activities. Camping and cooking over a fire is a great option for families because of its affordability and ease to plan. However, one barrier that may inhibit people from getting outdoors is a lack of knowledge on how to cook over an open flame, or possibly even how to start a fire in the first place. The Garrard County Extension Office offered a program to educate on these topics. The goal was to educate participants on healthy outdoor r
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
Dietary choices are the number one risk factor for chronic disease. In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Food insecurity, or not having access to or the ability to afford nutritious food, is largely contributing to the increased prevalence of diet-sensitive chronic conditions. Because of the known health ou
Author: Jill Harris
Major Program: Nutrition and Food Systems General
Air fryers are one of the most popular kitchen appliances, owned by approximately 60% of American households in 2023. They are expected to continue to grow in popularity because they are innovative, convenient, a healthier cooking method than deep frying, relatively small and affordable, available in a variety of sizes, and many offer multiple cooking methods.To help consumer choose an air fryer that meets their needs, learn how to use the one they have, and the pros and cons of purchasing one,
Author: Angela Baldauff
Major Program: Nutrition and Food Systems General
Compared to the national average, Kentucky ranks near the top of the list in states with the number of individuals impacted by substance misuse, substance use disorder, and overdose. Percentage estimates for 2019-2020 from the Substance Abuse and Mental Health Services Administration (SAMHSA) indicate an average of 10.69% of Kentuckians aged 12 or older have used illicit drugs over the past month. Kenton County has established several substance-use recovery programs to support those seeking to o
Author: Angela Baldauff
Major Program: Nutrition and Food Systems General
Research shows that when children are involved in the preparation of food, they are more likely to eat healthier (more fruits and vegetables), and they are more likely to try new foods. 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 YMCA of Greater Cincinnati to offer a summer cooking club for 13 students in grades 3-6 at Arnett Elementary in
Author: Laken Campbell
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Many families in the community face challenges in accessing fresh, healthy ingredients and lack knowledge about preparing nutritious meals. Additionally, there is a need for greater engagement with local health and wellness resources to promote holistic well-being. The community expressed a desire for opportunities to learn about nutrition, connect with local farms, and access practical health information that could improve family health habits.Describe the Outrea
Author: Nancy Owens
Major Program: Nutrition and Food Systems General
SNAP-Ed Success Story 2023-2024Allen CountyNancy Owens-Sr. Nutrition Education Program/SNAP-Ed AssistantSenior Farmers Market Produce Box Program In Allen County 17% of the population are senior citizens. 9% are below income poverty level. The goal of this program is to assist Senior Citizens in receiving a monthly box of fresh produce, protein, grains, fruits, and dairy items that are provided by local producers and supplied from Need More Acres Farm. All items that are
Author: Nancy Owens
Major Program: Nutrition and Food Systems General
SNAP-Ed Success Story 2023-2024Nancy Owens-Sr. Nutrition Education Program/SNAP-Ed AssistantFarmers Market Vouchers for Seniors In Allen County, KY. The Senior Farmers Market Nutrition Program was being discontinued, so the Allen County Cooperative Extension Service felt the need to step up and keep this wonderful program going for the citizens of our county. The first step to keeping this program alive was to work with the local United States Department of Agriculture Office to get i
Author: Bethany Pratt
Major Program: Nutrition and Food Systems General
Louisville/Jefferson County, Kentucky residents have large disparities in health outcomes that are related to many social determinants of health such as race, socio-economic status, residential address, educational attainment, etc. The Center for Health Equity in Louisville releases a periodic Health Equity Report that captures both the challenges and the places for innovation in improving community health. The 2017 Health Equity Report identified food systems inequities as a major root cause of
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. Our
Author: Bethany Pratt
Major Program: Nutrition and Food Systems General
Louisville/Jefferson County, Kentucky residents have large disparities in health outcomes that are related to many social determinants of health such as race, socio-economic status, residential address, educational attainment, etc. The Center for Health Equity in Louisville releases a periodic Health Equity Report that captures both the challenges and the places for innovation in improving community health. The 2017 Health Equity Report identified food systems inequities as a major root cause of
Author: Megan Treadway
Major Program: Nutrition and Food Systems General
According to 2022 data from the State of Childhood Obesity website, 24.6% of Kentucky children ages 10 to 17 have obesity. This places Kentucky’s childhood obesity rates at second highest in the nation for this age group. Recent research has suggested that teaching cooking skills to children encourages healthier food choices, which can lower obesity rates. In an effort to address this, the Area Extension Agent for Family and Consumer Sciences partnered with county agents to provide cooking
Author: Lorie Adams
Major Program: Nutrition and Food Systems General
Issue or Situation Many seniors face challenges in cooking for themselves due to physical limitations, lack of confidence with kitchen tools, and difficulties in meal planning and portion control. These barriers can lead to poor nutrition, reduced independence, and an increased reliance on convenience foods.Outreach or Educational Program Response To address these issues, a two-day Senior Cooking School was developed with the support of KRADD, KRADD Senior Director, Quicksand Area FCS
