Casey County CES

Title:

Food & You

MAP:

Acessing Nutritious Foods

Agents Involved:

Debbie Shepherd

MAJOR PROGRAM 1:

Accessing Nutritious Foods (general)

MAJOR PROGRAM 2:

Food Preservation

MAJOR PROGRAM 3:

Food Preparation

MAJOR PROGRAM 4:

Plate It Up! Kentucky Proud

Situation:

Kentucky adult obesity ranks among the 10 highest in the US. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables in the US. Kentucky youth rank among the 10 highest for obesity in the US. Casey County is no exception to this growing trend. Being overweight or obese increases the risk for many diseases such as hypertension, type 2 diabetes, coronary heart disease, stroke, certain cancers, osteoarthritis, sleep apena, as well as many other health related issues. In addition, social and self concept issues can arise. Accessing healthy dietary options and inactivity are the two major factors in our struggle to combat this growing problem.

Long-Term Outcomes:

Number of individuals who report preparing more healthy home cooked meals.

Number of children grades preschool-3 who report eating vegetables
Number of children grades preschool-3 who report eating fruit

Number pints fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning
Number pints vegetables, soups, meats, or other value-added products canned through pressure canning
Number pints of fruits or vegetables frozen
Number pints of fruits or vegetables food dried

Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample

Number of individuals who reported an increase in their fruit and/or vegetable consumption

Number of individuals who reported consuming at least 4-6 servings of fruits per day after participating in Plate It Up! Kentucky Proud activities
Number of individuals who reported consuming at least 4-6 servings of vegetables per day after participating in Plate It Up! Kentucky Proud activities

Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved.
Number of individuals who reported eating more healthy foods
Number individuals reporting that they utilized delivery systems/access points (e.g. farmer’s markets, CSA’s WIC, Food Panty) that offer healthy foods.
Number of families who grew a garden this year
Number of first time growers or those who haven’t grown in five or more years

Intermediate Outcomes:

Number of individuals who demonstrated safe handling and preparation of food.
Number of individuals who report intention to cook more.

Number of children grades preschool-3 who report intention to ask their family to buy their favorite fruit of vegetable
Number of children grades preschool-3 who report the intent to ask their family to keep fruits in a place where they can reach them
Number of children grades preschool-3 who report intention to ask their family to keep cut-up vegetables in a place where they can reach them.

Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration).

Number of individuals who indicated that they purchased the fruits and vegetables featured on the Plate It Up! recipe card

Initial Outcomes:

Number of individuals reporting improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, and preparation of food

Number of children grades preschool-3 who could identify vegetables
Number of children grades preschool-3 who could identify fruits

Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets).
Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.)

Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of receiving a Plate It Up! recipe card

Evaluation:

Initial Outcome: Participants gain knowledge in accessing healthy foods.
Indicator: Participants report increased knowledge in accessing healthy foods.
Method: Pre & Post surveys
Timeline: all year

Intermediate Outcome: Participants utilize skills to access healthy foods
Indicator: Participants report utilizing skills to access healthy foods
Method: Follow up surveys
Timeline: all year

Long-term Outcome: Participants increase in the consumption of healthy foods.
Indicator: Participants report in increase in the consumption of healthy foods.
Method: follow up surveys
Timeline: all year

Learning Opportunities:

Audience: Families, community members, youth, elderly, leadership

Project or Activity: Food Preservation Boot Camps

Content or Curriculum: Food Preservation

Inputs: Community members, leadership

Date: summer 2017 - Spring 2018

Audience: Families, community members, youth, elderly, leadership

Project or Activity: Plate It Up/KY Proud

Content or Curriculum: Plate It Up/KY Proud

Inputs: Community members, leadership

Date: all year

Audience: Preschool-3rd grade, parents, teachers, leadership

Project or Activity: LEAP

Content or Curriculum: LEAP

Inputs: Schools, parents, teachers, leadership

Date: school year

Audience: Community members, gardeners, producers, community organizations, leadership

Project: Garden Share & Project R.U.T.H. (Reaping Utilizing Treasured Harvest)

Content: Plate It Up KY Proud, FSNEP

Inputs: Gardeners, Producers, Community members, community organizations, leadership

Timeline: All year

Success Stories