Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of individuals who reported preparing more healthy home-cooked meals |
4630 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
6862 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
7491 |
Number of pints of fruits or vegetables frozen |
3089 |
Number of pints of fruits or vegetables dried |
476 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
5960 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
9513 |
Number of Food Preservation Workshop participants |
2672 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
2337 |
Kentucky Youth ranks among the highest in the US for obesity. In fact, in 2020 only 6% of Carter County youth consumed the recommended number of fruits and vegetables. Involving children in food preparation has been proven to successfully increase the consumption of nutritious food in children. The Carter County Family and Consumer Sciences Agent was asked to teach cooking classes to youth at 4-H camp.The 4-H Camp three days cooking classes, where 40 campers (ages 9-15) from three different coun...
