Extension
It Starts With Us
Nutrition from the Ground Up
Accessing Nutritious Foods
Alexander
Plate It Up! Kentucky Proud
Youth Fruit & Vegetable Access
Food Preparation
Farmer's Markets
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.
Clientele will improve food management skills and healthy eating habits.
Our population will increase average fruit and vegetable consumption by 1 or more servings per day.
Clientele will become familiar with Plate It Up KY Proud recipes and increase shopping local.
Number who: Access more local foods and prepare PIU recipes and shop more at Farmers Markets.
Plant, harvest and preserve produce.
Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Understand the importance of sustainable local agriculture to individual health and financial well-being.
Learn to grow, prepare and preserve food.
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.
Initial Outcome: Initial
Indicator: answer questions on information learned,
Method: paper evaluation, verbal question and answer, taste test/sticker vote
Timeline: All year
Intermediate Outcome: Intermediate
Indicator: repeat attendees to classes, using recipes, trying new foods
Method: verbal, paper evaluation
Timeline: monthly throughout the year
Long-term Outcome:
Indicator: Prepare foods at home, possibly teach a class or become future vendor at Farmers Market
Method: Verbal
Timeline: 2019
Audience: Beef producers and consumers, farmers, families
Project or Activity: Pasture to Plate and More
Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA
Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association
Date:Spring
Audience: Preschoolers
Project or Activity: LEAP
Content or Curriculum: LEAP, CES publications
Inputs: Agent, Program assistant, school teachers
Date: School year
Audience: Adults and children
Project or Activity: Ag Expo, Taste testing in the community (farmers market) and schools, What’s Cooking Classes, POP Club at farmers market, PIU recipe challenge
Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications, curriculum/resources for POP club
Inputs: Agents, Family Resource Coordinator, community partners such as but not limited to local banks, Farm Bureau
Date: All year
Audience: Adults that receive food from food pantry
Project or Activity: Lessons on food preparation, stretching food and food dollars
Content or Curriculum: SNAP materials, UK financial publications, PIU recipes
Inputs: Agent, assistant, food bank director
Date: 2018-2019
Author: Katherine Alexander
Major Program: Food Preparation
Having high blood pressure puts you at risk for heart disease and stroke, which are leading causes of death in the United States. About 75 million American adults (32%) have high blood pressure—that is one in every three adults. Only about half (54%) of people with high blood pressure have their condition under control. High blood pressure was also a primary or contributing cause of death for more than 410,000 Americans in 2014—that is more than 1,100 deaths each day, according
Author: Wade Raymer
Major Program: Family and Consumer Sciences 4-H Core Curriculum
According to the American Heart Association, teaching youth how to prepare their own food will give them a skill they can use for a lifetime, they will be more likely to eat healthier as adults, and build self-confidence through cooking. In order to address the growing concern about children not knowing how to prepare food safely led to the Webster County 4-H program offering Super Star chef, a program developed by the University of Kentucky Cooperative Extension and The School of Human and
Author: Katherine Alexander
Major Program: Food Preparation
In the Green River Area (including Ohio, McLean, Webster, Daviess and Henderson Counties), an average of 21.7% of families with children were below the poverty level (in each county). In addition, approximately 2,830 grandparents are living with and caring for their grandchildren (source: Building Strong Families 2019 KY County Profiles).To make the best of family budgets and dollars spent on food, the Webster County Family and Consumer Sciences Extension Agent collaborated with the area Extensi
