Extension
It Starts With Us
Nutrition from the Ground Up
Accessing Nutritious Foods
Alexander
Plate It Up! Kentucky Proud
Food Preparation
Farmer's Markets
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.
Clientele will improve food management skills and healthy eating habits.
Our population will increase average fruit and vegetable consumption by 1 or more servings per day.
Clientele will become familiar with Plate It Up KY Proud recipes and increase purchasing produce and meats at the Webster County Farmers' Market
Number who: Access more local foods and prepare PIU recipes and shop more at Farmers Markets.
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.
Initial Outcome: Initial
Indicator: answer questions on information learned,
Method: paper evaluation, verbal question and answer, taste test/sticker vote
Timeline: All year
Intermediate Outcome: Intermediate
Indicator: repeat attendees to classes, using recipes, trying new foods
Method: verbal, paper evaluation
Timeline: monthly throughout the year
Long-term Outcome:
Indicator: Prepare foods at home, possibly teach a class or become future vendor at Farmers Market
Method: Verbal
Timeline: 2019
Audience: Beef producers and consumers, farmers, families
Project or Activity: Pasture to Plate and More
Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA
Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association
Date:Spring
Audience: Preschoolers
Project or Activity: LEAP
Content or Curriculum: LEAP, CES publications
Inputs: Agent, Program assistant, school teachers
Date: School year
Audience: Adults and children
Project or Activity: Ag Expo, Taste testing in the community, farmers market, food bank and schools, What’s Cooking Classes, POP Club at farmers market, PIU recipe challenge
Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications, curriculum/resources for POP club
Inputs: Agents, Family Resource Coordinator, community partners such as but not limited to local banks, KY Farm Bureau and County Extension Office
Date: All year
Audience: Adults that receive food from food pantry
Project or Activity: Lessons on food preparation, stretching food and food dollars
Content or Curriculum: SNAP materials, UK financial publications, PIU recipes
Inputs: Agent, assistant, food bank director
Date: 2019-2020
Author: Katherine Alexander
Major Program: Food Preparation
Families are often on the go and that means dinner on the go, in the car and out of a bag. The surge of Electric Pressure Cookers has helped in faster, healthy meal preparation.The Webster County Family and Consumer Sciences Extension Agent held two classes on the use of Electric Pressure Cookers. The participants increased their knowledge regarding the convenience benefits of using electric pressure cookers in meal planning. They also developed knowledge of electric pressure cooker functions fo
