Number of youth who reported that they learned the difference between healthy and unhealthy snacks.

Number of youth who reported that they learned about safe food handling and preparation.

Number of youth who reported that they learned about kitchen safety.

Number of youth who reported that they have identified an interest in Family Consumer Sciences.

Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.

Number of youth who reported that they practiced safe food handling and preparation.

Number of youth who reported that they practiced kitchen safety.

Number of youth who reported that they have used the skills and/or knowledge gained to complete a Family Consumer Sciences Project.

Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.  

Number of youth who demonstrated/reported improved eggs and/or poultry cooking skills.

Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods.

Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….).

Number of people who used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.).

Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging.

Number of policy, systems, and/or environmental changes implemented within communities and organizations that promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.).

Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.

Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.

Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.

Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).