Accessing Nutritious Safe FoodsPlan of Work

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Ballard County CES

Title:
Accessing Nutritious Safe Foods
MAP:
Healthy Living
Agents Involved:
FCS, PJ, TM
MAJOR PROGRAM 1:
Food Preparation
MAJOR PROGRAM 2:
Food Preservation
MAJOR PROGRAM 3:
Disaster Preparedness
MAJOR PROGRAM 4:
Faithful Families
Situation:

Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. The obesity epidemic threatens the quality and years of life of many Kentuckians. Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.

Long-Term Outcomes:

•Reduction and/or elimination of food-borne illnesses.

•Ballard Countians improve food management skills and healthy eating habits

•In emergencies, people will have access to safe, nutrient dense food

•Youth will be food secure when school is not in session.

Intermediate Outcomes:

•Use various Foods Preservation methods

•Apply improved food preparation, food management and food safety habits

•stock emergency supply kit with safe, nutrient dense foods

•participate in Backpack program

people will implement personal health protection practices

Initial Outcomes:

•Learn to grow, prepare and preserve food safely

•Learn to incorporate unfamiliar foods or foods not currently eaten into a

healthy diet

•Increase knowledge and understanding of healthy eating, food safety and

food resource management


Evaluation:

Initial Outcome: People will apply improved food preparation & food management tips learned from attending Extension Service programs.

Indicator: number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes

Method: follow up survey

Timeline: 3-4 months following Foods Preservation Class



Intermediate Outcome: people will incorporate unfamiliar foods or foods not currently eaten into a healthy diet

Indicator: number who indicate they have included at least one new food

in their family menus

Method: questionnaire

Timeline: 2-3 months after tasting new foods introduced at Extension Program


Intermediate Outcome:People will plan for safe food consumption during emergencies

Indicator: number of people who rotate expired foods from their emergency supply kit after attending Extension class

Indicator: number of people who assemble an emergency supply kit using food safety tips learned through Extension programs

Method: questionnaire

Timeline: 3 months after program


Intermediate Outcome: Families will participate in backpack program

Indicator: number of backpacks distributed

Method: observation

Timeline: weekly -- on Fridays


Intermediate Outcome: people will implement personal health protection

practices.

Indicator: Number of individuals implementing personal health protection

practices (screening, immunizations, preventive health practices,

etc.)

Method: questionnaire

Timeline: 2-3 months after Extension Program



Intermediate Outcome: people will preserve foods safely

Indicator: number of people who preserve their foods using one or more food

preservation methods learned through attending Extension classes

Method: follow up survey

Timeline: 3-4 months following Foods Preservation Class


Intermediate Outcome: People are managing their diabetes.

Indicator: Number of people seen by a health professional one or more times

during the year

Number of people who checked their blood glucose 1 or more times

per day

Number of people who had their A1C checked in the past year

Number of people who utilized a diabetes meal plan (Think your

plate/Plate Method, Carbohydrate Counting, glycemic index)

Number of people who implemented at least 3 healthy eating

practices to help address their diabetes

Number of people who had a foot exam in the last year


Method: Follow-up survey

Timeline: 3 months following completion of program


Learning Opportunities:

Audience: Limited resource individuals and families

Project or Activity: Food Preservation Classes

Content or Curriculum: Extension Food Preservation Program

Inputs: People – Extension Agent, participants

Facilities – Extension Office

Date: June, 2019


Audience: Senior Citizens, Extension Homemakers, Limited Resource Individuals

and families

Project or Activity: Emergency Preparedness

Content or Curriculum: Extension Emergency Preparedness Program

Inputs: People -- Agent, Senior Center staff, Preschool staff

Facilities -- Senior Center, Extension Office, Pre-school,

Emergency Preparedness materials

Date: September 2019


Audience: school-age youth, teachers, Senior Citizen Program participants

Project or Activity: Foods & Nutrition Classes

Content or Curriculum: LEAP

Inputs: Elementary School, teachers, Extension Agent, Volunteers

UK NEP incentives, Chop! Chop! magazine

Date: September 2018 – May 2019


Audience: school-age youth, teachers

Project or Activity: Nutrition Week

Content or Curriculum: LEAP, Jump into Foods & Fitness

Inputs: People – Extension Agents, Master Foods Volunteer, Extension

Homemakers, teachers

Facilities – Elementary School building

Funds – UK NEP incentives, Extension Program Support, USDA


Date: First week of March, 2019


Audience: K-2 students

Project or Activity: Food Safety Literacy

Content or Curriculum: Handwashing for good health

Inputs: People – volunteers, Extension agents, teachers, elementary

school

Date: Fall, 2018


Audience: Farmer’s Market visitors

Project or Activity: Plate it Up Kentucky Proud recipe sampling

Content or Curriculum: UK NEP incentives and fact sheets, food sampling

Inputs: Vendors, Farmer’s Market, UK NEP incentives, Plate it Up

Kentucky Proud recipe cards, GAP training, Kentucky Dept.

of Agriculture

Date: May 2018—October 2019



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