Extension
It Starts With Us
Increasing Knowledge about and Access to Fruits and Vegetables
Accessing Nutritious Foods
Angie York, Wanda Paris, Susan Fox
Plate It Up! Kentucky Proud
Food Preservation
Youth Fruit & Vegetable Access
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.
-Lyon County population will increase average fruit and vegetable consumption by 1 or more servings per day.
-Lyon County Citizens improve food management skills and healthy eating habits.
-Lyon County youth will be food secure when school is not in session.
-People accessing emergency food sources will select from nutrient dense items.
Increase number of Lyon County citizens who:
-Access more local foods.
-Use the Farmer’s Market.
-Plant, harvest and preserve produce.
-Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
-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.
Initial Outcome:Increase knowledge and understanding of healthy eating, food safety and food resource management.
Indicator: Number of individuals reporting improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, and preparation of food.
Method:Pre/Post Test Evaluations
Timeline:FY 2018-2019
Intermediate Outcome:Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Indicator:Number of individuals who report preparing more healthy home cooked meals.
Method:Follow-up Evaluations
Timeline:FY 2018-2019
Long-term Outcome:Lyon County population will increase average fruit and vegetable consumption by 1 or more servings per day.
Indicator:Lower rates of obesity and healthier lifestyles in Lyon County residents.
Method:Observation of individuals and decreased obesity rates in public reporting.
Timeline: FY 2018-2019
Audience: Families and individuals in Lyon County
Project or Activity: Food Preservation
Content or Curriculum:Food Preservation Curriculum
Inputs:Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,
eXtension resources
Date:Summer 2018
Audience: Farmer's Market attendees
Project or Activity: Taste Testing and Food Demonstrations
Content or Curriculum:Plate It Up! Kentucky Proud
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date:Summer 2018-2019
Audience: Families and Individuals in Lyon County
Project or Activity: Extension Food Programs
Content or Curriculum: Food for Thought: Extension Food Programs
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date: FY 2018-2019
Audience: Youth in Lyon County
Project or Activity:The Culinary Challenge
Content or Curriculum:Kentucky 4-H Culinary Challenge
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date:Spring 2018
