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 |
5258 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
16773 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
8924 |
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) |
3737 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
81739 |
Stories
Charcuterie Board & Summer Sausage
Charcuterie Board Art and Summer SausageArt and healthy eating come together through innovative charcuterie boards which have become very popular across the state. Bourbon County residents indicated interests in exploring their creativity, learning new food display techniques, and understanding foods well suited for a charcuterie board showcase. Additionally, discovering the history of smoking summer sausage while applying traditional techniques with present day technology has piqued interests f...
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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