Extension
It Starts With Us
Accessing Nutritious Foods
Nutrition
VW, NB
Plate It Up! Kentucky Proud
Food Preservation
Food Preparation
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 training consumers and producers to maximize local access to food products from farm to table.
--clientele will increase average fruit and vegetable consumption by 1 or more servings per day.
--clientele improve food management skills and healthy eating habits.
Number who:
--access more local foods
--plant, harvest and preserve produce
--apply improved food preparation skills, food management skills, food safety and healthy eating habits
--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: learn to grow, prepare and preserve food
Indicator: 37, 38, 40, 42, 51, 52
Method: observation, surveys
Timeline: ongoing
Intermediate Outcome: plant,harvest and preserve produce
Indicator: 37, 38, 40, 42, 51, 52
Method: curriculum evaluation methods
Timeline: ongoing
Long-term Outcome: clientele will increase average fruit and vegetable consumption by 1 or more servings per day
Indicator: 43, 44, 45
Method: follow-up surveys
Timeline: ongoing
Audience: limited resource individuals and families, families with children, youth, volunteers
Project or Activity: Plate it Up! Kentucky Proud
Content or Curriculum: Plate it Up! Kentucky Proud curriculum
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service, Nutrition Education Programs (NEP)
Date: FALL 2018-SPR 2019
Audience: limited resource individuals and families, families with children, youth, volunteers, schools
Project or Activity: Gardening Programs, Food Preservation, Farmers Market
Content or Curriculum: UK Publications, Master Gardener curriculum
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service, Nutrition Education Programs (NEP)
Date: FALL 2018-SPR 2019
Audience: youth, schools, libraries
Project or Activity: Literacy, Eating and Activity for Primary Youth Health (LEAP)
Content or Curriculum: LEAP
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service, Nutrition Education Programs (NEP)
Date: FALL 2018-SPR 2019
Audience: families, Extension Homemakers
Project or Activity: Pressure is On! Get your Dinner Ready Fast
Content or Curriculum: UK Publications
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service
Date: Fall 2018
Audience: families, Extension Homemakers
Project or Activity: Sweet Enough without All that Sugar
Content or Curriculum: UK Publications
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service
Date: SPR 2019
Audience: families, Extension Homemakers
Project or Activity: Cooking for One, Two or a Few
Content or Curriculum: UK Publications
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources, Kentucky Department of Agriculture (KDA), USDA Food and Nutrition Service
Date: SPR 2019
Author: Vicki Wynn
Major Program: Farmer's Markets
Kentucky farmers who desire to increase farm profits can produce value-added products such as jams, jellies, baked goods, pickles, salsa and canned vegetables. They must complete a five-hour home-based microprocessing (HBM) training as the first step toward certification required to sell these items as farmer’s markets, roadside stands, or their farms. The Marshall County Family & Consumer Sciences agent facilitated the HBM training for ten area farmers who completed the workshop
Author: Vicki Wynn
Major Program: Youth Fruit & Vegetable Access
Kentucky kids consistently rank low in consuming fruits and vegetables. The Super Star Chef Cooking Camp (SSCCC) teaches hands-on nutrition, healthy eating, and basic cooking skills. Campers learn that healthy eating can be fun, taste good, and improve overall health. Forty children in Marshall County have participated in camp during the past two summers, and reports from parents and families have been overwhelmingly positive. One dad remarked, "Our son loves to help in the kitchen, and he
Author: Vicki Wynn
Major Program: Accessing Nutritious Foods (general)
According to the Centers for Disease Control and Prevention (CDC), moderate-intensity level activity for 2.5 hours each week can reduce the risk for obesity, high blood pressure, type 2 diabetes, osteoporosis, heart disease, stroke, depression, colon cancer and premature death. The CDC also considers gardening a moderate-intensity level activity that offers other benefits, as well. In addition to these health benefits, gardens have been scientifically proven to be a stress reliever.Backyard gard
