Extension
It Starts With Us
Pike County: Cooking & Eating for Health
Accessing Nutritious Foods
Workman, Stumbo, Froman
Food Preparation
Food Preservation
Accessing Nutritious Foods (general)
Youth Fruit & Vegetable Access
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. Under the guidance of the Pike County program councils, the 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. Many Pike County communities are located in designated "food deserts" and are therefore in need of critical food preparation skills, buying knowledge & preservation techniques. The pike County Extension Council listed consumption of healthy foods, awareness of diabetes and an expanded Farmers' Market to Address these needs.
•Pike Countians will increase average fruit and vegetable consumption by 1 or more servings per day
•Pike Countians will 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
* Youth will maintain positive health habits.
* Youth will be at lower risk of serious disease and illness.
* Youth will low the risk for physical and emotional distress.
* Youth are competent, capable, contributing adults as a result of their participation in 4-H Health Programs.
•Participants will access more local foods.
•Participants will plant, harvest and preserve produce
•Participants will apply improved food preparation skills, food management skills, food safety and healthy eating habits.
•Youth will access other appropriate food sources when not in school
•Households will access emergency food sources when needed
* Youth will practice healthy eating choices.
Youth will adopt healthy behaviors that will lead to a healthy lifestyle that include healthy lifestyle choices, not engaging risky behavior and handling stress.
•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
•Learn about community support services to increase food security
* Youth will identify healthy lifestyle choices.
* Youth will understand risky behaviors and consequences.
* Youth will gain knowledge and develop skills in Family and Consumer Projects and Programs.
Initial Outcome: Participants will report improved skills in the safe handling, storage and preparation of food.
Indicator: Number of people reporting safer handling, storage and preparation of food.
Method: Survey, informal observation & information gathering
Timeline: Ongoing 2016-2020
Initial Outcome: Youth will participate in foods projects and nutrition education programs.
Indicator: Number of youth exhibiting food & nutrition projects.
Intermediate Outcome: Individuals / families reporting utilizing delivery system / access points that offer healthy foods (CSA or Farmer's Market)
Indicator: Number of individuals & families who report using delivery system / access point for healthy foods.
Method: Survey
Timeline: Ongoing 2016-2020
Intermediate Outcome: Youth will demonstrate their Family and Consumer Science Skills.
Indicator: Number of youth who reported that they showed another person how to do what they learned themselves.
Method: 4-H Projects, Camps, Workshops and Camps.
Timeline: Ongoing 2016-2020
Long-term Outcome: Emergency food sources will include healthy, nutrient-dense choices
Indicator: Number of emergency food shelters & pantries offering emergency food will increase their healthy offerings.
Method: Survey, Coalitions
Timeline: Ongoing. 2020
Long-Term Outcome: Number of youth that demonstrated increased or routine use of skills in 4-H in daily life.
Audience: Farmer's Market participants
Project or Activity: demonstrations & product sampling
Content or Curriculum: Plate It UP: Kentucky Proud
Inputs: Extension Resources, Farmer's Market produce
Date: summer & fall annually 2016-2020
Audience: General population, young families with children, Seniors
Project or Activity: Food preparation classes
Content or Curriculum: Super Star Chef classes, Baking classes, SNAP-Ed lessons
Inputs: Extension resources & partnerships
Date: ongoing 2016-2020
Audience: Nutrition volunteers
Project or Activity: Training
Content or Curriculum: Champion Food Volunteers
Inputs: Extension Resources
Date: 2019-2020
Audience: 4-H Youth 9-19
Project or Activity: Food and Nutrition and Snap-Education Programs.
Content or Curriculum: Food Preparation & Nutrition, Nutrition Education Curriculum, Health Rocks, Jump Into Food & Fitness, Leap, SPARK Curriculum
Inputs: Workshops, Newsletters, Club Meetings, Workshops and Camps
Date: 2016-2020
Author: Leslie Workman
Major Program: Food Preparation
In our third year of offering a monthly cooking program featuring recipes from the USDA Food & Nutrition Calendar, the Pike County Family & Consumer Sciences Program has helped over 40 families learn about economical ways to feed themselves using basic skills. The classes consist of an educational component related to the lesson (knife skills, the importance of whole grains, reading food labels, etc) along with hands-on preparatio
