Nutrition and Food Systems General Major Program
Total Hours
Contributed.
Contacts
with Local Stakeholders.
Hours
of Multistate Efforts.
Total Number
of Volunteers Engaged.
Program Indicators
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
1481 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
4491 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
2370 |
Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets) |
1485 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
22953 |
Stories
Kids in the Kitchen
Describe the Issue or Situation.In Lee County, there was a growing concern about the lack of basic culinary skills, nutrition knowledge, and physical activity among children. Many parents reported that their children did not know how to prepare simple meals, understand the principles of food safety, or appreciate the importance of physical activity. This gap in knowledge was contributing to poor dietary habits and increasing the risk of childhood obesity.Describe the Outreach or Educational Prog...
Reports
Stories Behind the Numbers
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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