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 |
3337 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
7349 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
5263 |
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) |
2401 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
43620 |
Stories
Sourdough Basics – A Natural Leavening Bread
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...
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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