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)
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: National Dining with Diabetes
All of Appalachia has health disparities, including chronic diseases of all kinds, obesity and diabetes. In a creative effort to combat those, the Pike County Family and Consumer Sciences Program worked with Pikeville Medical Center and the Pike County Health Department to deliver the Dining with Diabetes curriculum to 19 participants with diabetes. The program included an interactive educational lesson followed by hands-on food
Author: Leslie Workman
Major Program: Accessing Nutritious Foods (general)
The Pike County Nutrition Education Program works with SNAP (Supplemental Nutrition Assistance Program) recipients to plan nutritious meals on a limited budget. Our entire staff commits thousands of hours annually to engaging our community in nutrition and health education to improve the quality of life in Pike County. Our two federally funded nutrition assistants graduated 225 families from their USDA curriculum “Healthy Choices for Every Body” this year. Its 12 le
Author: Leslie Workman
Major Program: Accessing Nutritious Foods (general)
Many people consider the beginning of the year as the time to begin a path of self-improvement. People are also looking for things to do indoors due to the short days and unpredictable weather. The Pike County Family & Consumer Sciences program offered Weight the Reality Series on Tuesdays at 1:00pm and 5:30pm over an 8 week period beginning on January 14th. The program had 40 people enrolled in the program.
