Extension
It Starts With Us
Accessing Nutritious Foods 2
Healthy Lifestyles
Sheila Fawbush
Food Preparation
Accessing Nutritious Foods (general)
Plate It Up! Kentucky Proud
Food Preservation
Nutrition education programs and local food systems help families gain access to food and stretch food dollars, help communities decrease hunger, and help 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.
LONG-TERM OUTCOMES:
*Families will increase their consumption of fruits and vegetables
*Families will gain access to food and stretch food dollars
*Access to local foods in restaurants, retail outlets, schools and other institutions is increased
*Consumer confidence in and demand for local foods is maintained or increased
*The public has a positive perception of Extension professionals as reliable sources for food access information.
* Shelby Countians improve food management skills and adopt healthy eating habits.
* People accessing emergency food sources will select from nutrient dense items.
* Hunger is decreased.
* Shelby Countians will see a reduction in the percentage of individuals with diabetes and in overweight and obese adults and children.
INTERMEDIATE OUTCOMES:
*Increase number of people who access local foods
*Increase number of people who apply improved food preparation skills, food management skills, food safety and healthy eating habits
*Increase number of youth and adults who plant, harvest and/or preserve produce
*Hunger is decreased
*Producers and consumers apply food safety practices and/or procedures
*Producers earn certification for Home Based Microprocessing
*Number of households accessing emergency food sources.
*Increase KOSA in healthy eating, food safety and food resource management
*Increase awareness of availability of fresh, local produce
*Increase KOSA in growing, preparing and preserving food
*Increase food safety handling procedures
*Understand procedures for safe food processing
*Learn about community support services to increase food security
*Understand the importance of sustainable local agriculture to individual health and financial well-being
Initial Outcome: Increase KOSA in healthy eating, food preparation, food safety and food resource management. Increase KOSA in understanding sustainable, local agriculture to individual health and financial well-being.
Indicator: Number who gained KOSA in understanding in healthy eating, food preparation, food safety and food resource management and increased KOSA in understanding sustainable, local agriculture to individual health and financial well-being.
Method: End of program evaluations and self-reporting, EFNEP WebNEERS, SNAP-Ed
Timeline: Quarterly
Intermediate Outcome: Individuals access more local foods. Individuals plant, harvest and/or preserve their own food. Individuals apply improved food preparation, management and food safety skills. Individuals share new KOSA with others.
Indicator: Number of individuals purchasing, planting, harvesting and/or preserving, preparing local foods safely. Number of individuals applying improved food preparation, management and food safety skills.
Method: End-of-series surveys, observation
Timeline: Quarterly
Long-term Outcome: Shelby Countians increase access to fruits and vegetables. Families eat healthy, nutritious foods. Individuals and institutions seek first to utilize locally grown foods.
Indicator: Number of individuals who increased consumption of fruits and vegetables. Decreased number of families who do not have adequate foods. Number of individuals and institutions who utilize locally grown foods.
Method: Self-reporting and observation and statistical data
Timeline: Year-to-year over next decade
Audience: Farmers Market Participants
Project or Activity: Farmers Market Demos
Content or Curriculum: FCS publications, FSNEP Publication, HEEL resources
Inputs: CES publications, Plate It Up recipes
Date: Jul - Aug 2018; Jun 2019
Audience: Elementary age youth
Project or Activity: 4-H Nutrition School Clubs
Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Chop Chop
Inputs: CES publications
Date: Mar 2019
Audience: Youth
Project or Activity: Kids in the Kitchen
Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Soap & Detergent Association materials, SNAP-ED
Inputs: publications, volunteers
Date: Jul 2018
Audience: Senior Citizens
Project or Activity: Senior Citizen Nutrition Programs
Content or Curriculum: USDA Choose My Plate, Plate It Up recipes, various nutrition topics
Inputs: FCS publications, HEEL resources, USDA Choose My Plate, Plate It Up recipes, Senior Nutrition and Health News
Date: Jul 2018 - Jun 2019 (monthly)
Audience: Head Start and Low Income Families
Project or Activity: Nutrition for Preschool Families; Community Baby Shower
Content or Curriculum: Assorted Nutrition Topics
Inputs: FCS publications, HEEL resources, EFNEP, SNAP-ed, USDA Choose My Plate and Spanish materials
Date: Nov 2018, Apr 2019
Audience: Family Literacy Participants
Project or Activity: SNAP Series
Content or Curriculum: SNAP curriculum, Spanish materials
Inputs: SNAP curriculum and incentives, Spanish materials
Date: Nov 2018 and Mar 2019
Audience: Hispanic families
Project or Activity: Demonstrations at Centro Latino
Content or Curriculum: Food Sampling and assorted nutrition topics, Healthy Choices for Every Body.
Inputs: SNAP ED publications; Choose My Plate, Spanish materials
Date: Bi-monthly 2018-2019
Audience: Families at Food Distribution Site
Project or Activity: Demonstrations at Food Distribution Site
Content or Curriculum: Assorted nutrition topics; food sampling; recipes
Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate
Date: Monthly, Jul 2018- Jun 2019
Audience: Youth and Adults, Families
Project or Activity: Demonstrations at Operation Care/Pregnancy Support Center/God's Kitchen
Content or Curriculum: Assorted nutrition topics; food sampling; recipes
Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate
Date: Monthly, Jul 2018- Jun 2019
Audience: Individuals/Families
Project or Activity: Canning Workshops
Content or Curriculum: Vegetable Canning
Inputs: FCS Publications; So Easy to Preserve, Blue Book
Date: Jul, Aug 2018
Audience: Elementary School-Age Families
Project or Activity: Hands-On "Healthy Choices"
Content or Curriculum: My Plate Yummy - K-2
Inputs: Choose My Plate. gov, CES publications
Date: As scheduled by FRYSCS 2018-2019
Audience: Adults
Project or Activity: Plate It Up! Cooking Club
Content or Curriculum: Plate It Up recipes, FCS publications
Inputs: Pride of Kentucky, CES publications, members' choices
Date: monthly Sep 2018 - May 2019
Audience: After School Care Youth
Project or Activity: Nutrition Programs
Content or Curriculum: SNAP Series of Youth Classes
Inputs: SNAP materials
Date: Sep - Nov 2018, Feb - Apr 2019
Audience: Transitional Housing Residents - Open Door
Project or Activity: Nutrition Programs
Content or Curriculum: SNAP Series of Adult Classes
Inputs: SNAP Materials
Date: Feb - Apr 2019
Audience: Church Members
Project or Activity: Nutrition Programs
Content or Curriculum: SNAP Series of Adult Classes
Inputs: SNAP Materials
Date: Sep - Nov 2018
Audience: Adult/Seniors/Families
Project or Activity: Benson Trace
Content or Curriculum: MHC
Inputs:
Date:
Audience: Seniors/Disabled
Project or Activity: Shelby House
Content or Curriculum: SNAP
Inputs: SNAP Materials
Date: Nov 2018 - July 2019
Audience: Adult & Youth
Project or Activity: Job Corps
Content or Curriculum: Youth
Inputs:
Date: September 2018 - June 2019
Audience: Extension Homemakers & other adults
Project or Activity: Baking for One or Two
Content or Curriculum: UK publications
Inputs: UK publications
Date: March - April 2019
Audience: Extension Homemakers & other adults
Project or Activity: Cooking Under Pressure
Content or Curriculum: UK publications
Inputs: UK publications
Date: January 2018
Author: Sheila Fawbush
Major Program: Food Preparation
Working with young people in the kitchen is a great way to develop their self-confidence and build skills such as reading, math, and following instructions while also teaching about nutrition, hand washing and safety. The Kids in the Kitchen program combines all these elements in a fun, two hour event for Shelby County youth. The Shelby County Family and Consumer Sciences Agent, 4-H Youth Development Agent, summer intern and program assistants coordinated three sessions of “Kids in the Kit
Author: Sheila Fawbush
Major Program: Food Preparation
A collaboration among Dare to Care, the North Central District Health Department, the KIPDA Rural Diabetes Coalition and the Shelby County Cooperative Extension Service resulted in a six-week Cooking Matters course for families. This course provided 11 families (most of whom were dealing with diabetes) with in-depth nutrition education, experiential cooking, and meal-planning strategies for healthier lifestyles. The class also focused on menu planning, recipe makeovers and safely usi
