Extension
It Starts With Us
Accessing Nutritious Foods
Healthy Homes, Families, and Communities
Hilterbran, Flynt, Simon, Allen, Johnson
Farmer's Markets
Faithful Families
Plate It Up! Kentucky Proud
Food Preservation
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.
Kentucky 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
Number who:
Access more local foods
Redeem Farmer’s Market Nutrition Program benefit.
Plant, harvest and preserve produce
Apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number of:
New mothers utilize community services to support breastfeeding, such as WIC breast pump services
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
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 securit
Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.
Indicator: Attending training and marketing opportunities
Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education
Timeline: Year round
Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.
Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage
Method: gardening classes, farmers market opportunity, food safety demonstration/workshop
Timeline:
Long-term Outcome: More people choosing nutritious options
Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools
Method: distributing surveys at farmer's market and food preservation workshop
Timeline: Year round
Audience: Youth
Project or Activity: Food sampling, and Cooking Clubs in Schools
Content or Curriculum: plate it up recipes, myplate
Inputs: curriculum, materials, samples, school buy in
Date: During school year
Audience: Youth
Project or Activity: Gardening and nutrition
Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum
Inputs: curriculum, materials, samples, school buy in, Ed Davis Center
Date: During school year, Spring through Summer
Audience: General public
Project or Activity: Farmer's Market
Content or Curriculum: Plate it Up recipes and samples, educational programs
Inputs: samples, curriculum, recipes
Date: Summer-Fall
Audience: Adults and Youth
Project or Activity: Garden plots and 4-H gardening
Content or Curriculum: 4-H and master gardener
Inputs: curriculum, materials, space, staff, volunteers
Date: Spring-Fall
Audience: New mothers
Project or Activity: promote breastfeeding and use of WIC benefits
Content or Curriculum: myplate for mothers curriculum
Inputs: curriculum, lactation consultant, WIC office, materials
Date: Year round
Audience: General public
Project or Activity: master gardener lawn and gardener expo
Content or Curriculum: Farmer's Market, Horticulture
Inputs: staff, office equipment, materials, volunteers
Date: Spring
Audience: General public
Project or Activity: Food preservation workshops
Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques
Inputs: volunteers, materials, supplies, retired FCS Agents
Date: Summer
Audience: Extension Homemakers
Project or Activity: lesson leader training related to healthy choices
Content or Curriculum: lesson leader training
Inputs: staff, office equipment, materials
Date: year round
Author: Sharon Flynt
Major Program: Local Food Systems
Coordinating with a local church, parks and recreation, and a youth learning center the horticulture program used a GO LOCAL movement to impact an underserved neighborhood and volunteers, in the spring of 2018. Volunteers worked with the agent, and other leaders of the community to create raised beds for the youth, and helped in planting those beds with vegetables, fruits, and flowers. Those volunteers consisted of a young married couple with no gardening experience, community members and
