NutritionPlan of Work

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Carroll County CES

Title:
Nutrition
MAP:
Making Healthy Lifestyle Choices
Agents Involved:
Cathy Jansen, Joyce Doyle, Christin Herbst
MAJOR PROGRAM 1:
Accessing Nutritious Foods (general)
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
Situation:

The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result, Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years for Americans. Minorities and individuals residing in Appalachia bear a heavier brunt of the obesity and chronic disease burden. The goal of the Making Healthy Lifestyle Choices Initiative is to reverse these trends by working with various organizations, agencies, and groups to promote the health and wellness in all Kentuckians.

Long-Term Outcomes:

•Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day.

•Kentuckians improve food management skills and healthy eating habits.

•People accessing emergency food sources will select from nutrient dense items.

Intermediate Outcomes:

Number who:

•Access more local foods

•Apply improved food preparation skills, food management skills, food safety

Initial Outcomes:

•Learn how 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

Evaluation:

Long Term Outcome:

Carroll County residents will increase average fruit and vegetable consumption by one or more servings per day

Indicator:

Citizens purchase more and increase consumption of fruits and vegetables

Method:

Farmer’s Market observations and follow up lesson evaluations

Timeline:

2 – 4 years

Learning Opportunities:

Audience:

Senior Center Nutrition

Project or Activity:                  

Nutrition education programs

Content or Curriculum:          

MyPlate, Plate it Up

Inputs:                                     

Extension Agent, Staff Assistant, SNAP-Ed Incentives, Time, Money

Date(s):                                   

October 22, 2016

February 14, 2017

2018, monthly

2019, monthly

2020


Audience:

SNAP families

Project or Activity:     

Community Action Center, Library, Commodity delivery, Food Bank

Content or Curriculum:          

SNAP, MyPlate, Plate it Up

Inputs:

Agent designed, SNAP incentives

Date(s):                                   

May 2018 (Deliver recipes to the food bank)

                                    


Audience:

Carroll County Third Grade Students

Project or Activity:     

MyPlate

Content or Curriculum:          

MyPlate

Inputs:

Extension Agent, Time, Money

Date(s):                                   

September 12/13, 2016

October 17/18, 2016

November 14/15, 2016

December 12/13, 2016

February 13/14/15/16/17, 2017

April 18/19, 2018

September-May 2019

2020


Audience:

Carroll County Fifth Grade Students

Project or Activity:     

Recipes for Life

Content or Curriculum:          

Recipes for Life

Inputs:

Extension Agents, UK Publication, Plate it Up recipes, SNAP-Ed incentives, Time, Money

Date(s):                                   

April 25/27/28, 2017

March 27/28, 2018

March 25/26/27/28/29, 2019

March/April 2020


Audience:

General Public

Project or Activity:     

Lunch and Learn

Content or Curriculum:          

SNAP, Kentucky Proud Plate it Up! recipes

Inputs:

Agent, UK/Extension publications, SNAP-Ed incentives, time, money 

Date(s):                                   

2017, Bimonthly (2nd and 4th Tuesdays)

2018, Bimonthly (2nd and 4th Tuesdays)

2019, Bimonthly (2nd and 4th Tuesdays)

2020


Audience:

General Public

Project or Activity:     

Food Preservation Workshop

Content or Curriculum:          

UK Food Preservation Workshop curriculum

Inputs:

Agent, Retired FCS Agents, UK publications, SNAP-Ed incentives, time, money 

Date(s):                                   

July 2017

July 23/24/25, 2019


Audience:

Carroll County Youth (9-18)

Project or Activity:     

Superstar Chef

Content or Curriculum:          

Superstar Chef

Inputs:

Agent, UK College Students, UK publications, SNAP-Ed incentives, time, money 

Date(s):                                   

July 17/18/19, 2018

July 16/17/18, 2019


Audience:

Carroll County Youth (5-7)

Project or Activity:     

LEAP

Content or Curriculum:          

LEAP

Inputs:

Agent, Bilingual SNAP-Ed Assistant, UK publications, SNAP-Ed incentives, time, money 

Date(s):                                   

March-May 2018

June 21, 28 – July 25, 2018 (Camp Impact)

September 2019 – May 2020 (Christian Academy of Carrollton)



Success Stories

Super Star Chef

Author: Catherine Jansen

Major Program: Super Star Chef

The obesity rate in the state of Kentucky is in the top three percent for our nation.  In Carroll County the obesity rate for high school students is 20.2%.  We need to teach our youth at a younger age that they need to eat healthier so Carroll County will not have this program as students get older.  One way to eat healthier is to prepare your meals at home.  By participating in the Super Star Chef program, participants will learn how to prepare healthier foods, learn why to

Full Story

Mystery Dinner - The Uninvited Guest

Author: Catherine Jansen

Major Program: Accessing Nutritious Foods (general)

Centers for Disease Control estimates 48 million people get sick from food borne diseases each year in the United States. Food borne illness symptoms can occur anywhere from a few hours to a few weeks after a contaminate foods is consumed.  This often makes it difficult to identify the cause. The most common cause of food borne illness is attributed to people mishandling food, abusing the time/temperature rule, not washing their hands, and engaging in other behaviors that put themselves and

Full Story
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