Accessing Nutritious FoodsPlan of Work

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Bullitt County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Lifestyle Choices
Agents Involved:
Ruth Chowning
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Food Preservation
MAJOR PROGRAM 3:
Youth Fruit & Vegetable Access
MAJOR PROGRAM 4:
Food Preparation
Situation:

As portion sizes have grown in the last 20 years, so has the incidence of adult and childhood obesity. Many chronic diseases are directly related to poor eating habits, obesity and overweight. The activity habits that children develop influence their adult activity. The earlier children begin to practice healthy lifestyle habits, the longer they are likely to practice them. Children can benefit tremendously from learning accurate food, nutrition and fitness information and learning how to use this information in their daily lives.

Poor nutrition and limited physical activity have led to an increase in overweight and obese people throughout the nation, state and county. As work becomes more sedentary, travel time to and from work increases, and the key dietary intake centers around restaurant food. According to 2013 CEDIK County Health Indicators, Bullitt has 34.2 % of their adults obese and 34.2% physically inactive. Both are above the state and regional average.

Bullitt County also has 11.2% diabetes which almost equals the State of Kentucky which is 11.6%. Heart disease and colon cancer are two other top health concerns.

Long-Term Outcomes:

Adults, families and children will be healthier as a result of good nutrition, food preparation skills, and physical activity

Bullitt County population will increase average fruit and vegetable consumption by 1 or more servings per day.

Intermediate Outcomes:

Youth and adults will develop a healthy life style, become more active, lose weight and avoid diabetes

Practice healthy lifestyle decision making that addresses obesity, physical inactivity and chronic disease.

Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits

Number who access more local foods at local farmer’s market

Plant, harvest and preserve produce

Initial Outcomes:

Youth will increase awareness/knowledge of physical activity and nutrition as related to health

Adults, families and children will gain knowledge and skills which will assist them in proper food handling and preparation.

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:

Outcome: Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits

Indicator: self report of use of recipes to fix food

Method: pre/post and 6 month follow up surveys

Timeline: July 2018, Jan 2019, June 2019


Outcome: Number who access more local foods at local farmer’s market

Indicator: # who attend farmer’s market and pick up recipe

Method: vendor, director’s reports

Timeline: July- Sept 2018



Outcome: Increase knowledge and understanding of healthy eating, food safety and food resource management for seniors

Indicator: # reporting changes in eating habits

Method: verbal and written report

Timeline: July 2018- June 2019



Outcome: Plant, harvest and preserve produce

Indicator: # attending food preservation class

Method: self reporting pre/post and 6 month follow up survey

Timeline: Jan 2019, June 2019


Learning Opportunities:

Audience: Homemakers

Project or Activity: food demos and nutrition education

Content or Curriculum: Plate-it Up and SNAP calendar

Inputs: FCS Agent, FCS Asst., Homemaker volunteers

Date: Fall 2018, January 2019, Spring 2019


Audience: Farmer’s Market attendees, General Populations, Homemakers

Project or Activity: Food demo/ nutrition education

Content or Curriculum: Plate It UP, SNAP Ed

Inputs: FCS Agent, UK resources, SNAP resources

Date: July- August 2018


Audience: Senior Citizens at Multipurpose Center

Project or Activity: Nutrition education

Content or Curriculum: SNAP Ed resources

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst

Date: Bi-Monthly, July 2018- June 2019


Audience: General Public and Homemakers

Project or Activity: Food Preservation classes

Content or Curriculum: UK and USDA resources

Inputs: UK specialists, FCS Agent

Date: Summer 2018, Winter 2019


Activity: Senior Citizen Center and AARP Classes

Curriculum: Organwise Nutrition, SNAP Ed curriculum, AARP curriculum

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst, State AARP specialists

Date: Monthly, July 2018- June 2019


Audience: General Population/ Homemakers/ Senior citizens

Project or Activity: Homemaker Leader lesson

Content or Curriculum: UK pubs, Baking Association

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst

Date: July 2018- June 2019





Success Stories

Super Kids become Star Bakers

Author: Ruth Chowning

Major Program: Food Preparation

Cooking programs have been used to promote healthful eating among people of all ages. Children in Bullitt County are taking part in more after-school activities and many parents go straight from work to sports practice, music practice and more. Consequences of this change in family behavior are believed to contribute to increased rates of obesity in children, teen and adults due to unhealthy snacking and lack to family meals prepared at home. The Bullitt County Family and Consumer Science p

Full Story

Children L.E.A.P. into Nutrition

Author: Ruth Chowning

Major Program: Youth Fruit & Vegetable Access

Kentucky has one of the highest prevalence for pediatric obesity in the nation. Approximately 38% of Kentucky children ages 10-17 years are considered overweight or obese according to BMI-for-age standards. Half of Kentucky’s children in poor families are overweight or obese. Children in Kentucky are less likely than their counterparts, nationwide, to be physically active for at least 4 days per week, and more likely to spend 2 hours or more in front of a television or computer screen. Acc

Full Story

Bullitt County Plates Up for Good Nutrition

Author: Ruth Chowning

Major Program: Plate It Up! Kentucky Proud

According to assessment data collected through the Kentucky Health Facts organization, Bullitt County has an obesity rate of 28% and Kentucky continues to rank in the top five most obese states across all ages. In addition, Bullitt County has a poverty rate of 10.2% and a food insecurity rate of 14.8 %.  These issues must be addressed in order to improve the health and quality of life for the citizens of our community. To address this need in Bullitt County, the Extension Agent for Family a

Full Story
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