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 |
5219 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
10156 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
7646 |
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) |
3812 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
68113 |
Stories
The Culinary Journey Across Kentucky Seminar
The culinary history of Kentucky is important for several reasons, as it reflects the states rich cultural heritage, diverse influences, and its role in shaping Southern and American food. Additionally, Kentucky is renowned for its bourbon, which as deeply influenced Kentuckys culinary identity as well as being a driver of tourism. Moreover, family gatherings often center around traditional dishes that have been passed down through generations, plus food connects people to their past and plays a...
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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