Extension
It Starts With Us
Accessing Nutritious Foods and Making Healthy Lifestyle Choices
Adopting Healthy Lifestyle Choices for Overall Well-Being
Parrett, Aldenderfer, Stillwell, Adams
Get Moving Kentucky (Physical Activity Based Programs)
Mastering Food Choices
Plate It Up! Kentucky Proud
Accessing Nutritious Foods (general)
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.
Population will increase average fruit and vegetable consumption by 1 or more servings per day
More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
Kentuckians improve food management skills and healthy eating habits
Youth will be food secure when school is not in session
People accessing emergency food sources will select from nutrient dense items
Increase the number of individuals who:
Bring their children to the Farmers' Market to allow them to make food choices
Access more local foods
Redeem Farmer’s Market Nutrition Program benefits
Plant, harvest and preserve produce
Apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number of:
Residents who shop at the Farmers' Market
Youth who consumer fruits and vegetables
Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed
Youth who access other food sources when not in school
Households accessing emergency food sources
Participants in Cooperative Extension programs will:
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
New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
Increase knowledge and understanding of healthy eating, food safety and food resource management
Learn about community support services to increase food security
Increase knowledge of local Farmers' Market and the produce and goods available
Increase the amount of physical activity in their daily habits
Initial Outcome: Learn to grow, prepare and preserve food
Indicator: An increase in knowledge and skills of how to grow, prepare and preserve food. An increase in number of participants who choose to have a garden, cook, and preserve harvest. Increase in number of meals eaten and prepared at home.
Method: Evaluations from packaged curriculums, an increase in number of gardens, report of number of meals eaten at home, increase revenuefor Farmers' market vendors
Timeline: 0-6 months after education
Intermediate Outcome: Increase in number of individuals who apply improved food preparation skills, food management skills, food safety, and healthy eating habits
Indicator: Reports of participants who feel more comfortable and confident in their ability, increase in number of meals being prepared at home, increase in sales at Farmers Market
Method: Follow up evaluation, Farmers Market sales
Timeline: 6-12 months after education
Long-term Outcome: Increase fruit and vegetable consumption by 1 per day
Indicator: Reports, increase in Farmers Market sales
Method: Follow up evaluation, Farmers Market sales
Timeline: 12-18 months after education
Audience: SNAP-eligible, low income families and individuals
Project or Activity: Healthy Kids, Super Supper Series, Physical Activity based programs
Content or Curriculum: Nutrition Education Program, Wellness in Kentucky, Get Moving Kentucky
Inputs: CES agents, SNAP-Ed Nutrition Assistant, CES resources and publications, CES NEP resources and publications
Date: March - August
Audience: General Audience
Project or Activity: Cooking classes, Meats 101 classes, food safety programs, Farmers' Market promotion
Content or Curriculum: Plate It Up! Kentucky Proud, Weight The Reality Series, etc...
Inputs: CES Agents, specialists and volunteers,
Date: October - November, March - June
Audience: General Population
Project or Activity: food preservation programs
Content or Curriculum: Homebased Microprocessing, Food Preservation curriculum
Inputs: CES agents and specialists, CES resources and publications, NCHFP at UGA, So Easy to Preserve, Farmers Market vendors
Date: April - July
Author: Dayna Fentress
Major Program: Youth Fruit & Vegetable Access
In Hardin County, what started as a conversation between the Family and Consumer Sciences agent and the Farmers’ Market board president became a population kids activity that saw over 600 children over the course of the summer. The "Power of Produce (POP) Club" was an interactive taste kitchen and activity center aimed to bring more youth and their parents to the market. With help from the UK School of Human Environmental sciences FCS mini-grant, POP Club was born. POP Club
Author: Chandra DeRamus
Major Program: Making Healthy Lifestyle Choices (general)
Obesity continues to be an issue across the United States. According to the State of Obesity organization, Kentucky has the eighth highest obesity rate in the nation. It was at 34% in 2018. In addition, Kentucky has the third highest obesity rate for youth who are between the ages of 10 to 17 years old. As a result, Kentucky State University Cooperative Extension program created a partnership with a community organization called Communicare. Communicare provides behaviori
Author: Amy Aldenderfer
Major Program: Farmer's Markets
The seven-year collaboration continues between the Hardin County Farmers’ Market, the Hardin County Cooperative Extension Service and the Lincoln Trail Area Master Gardeners.The Master Gardeners provide samples, recipes and information to the shoppers at the Hardin County Farmer’s Market once a month through the growing/selling season. The Master Gardeners prepare two recipes from the Kentucky Proud Plate It Up! Series. Then, pass out samples to the patrons of the Market, encouraging
