Health, Nutrition and DevelopmentPlan of Work

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Butler County CES

Title:
Health, Nutrition and Development
MAP:
Accessing Nutritious Foods
Agents Involved:
Cowles, Saylor
MAJOR PROGRAM 1:
Faithful Families
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 3:
Mastering Food Choices
MAJOR PROGRAM 4:
Making Healthy Lifestyle Choices (general)
Situation:

Health is a state of physical, mental, and social well-being. The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at risk for many chronic health conditions with type 2 diabetes, heart disease, stroke and some cancers being included. The goal of making healthy lifestyle choices is to reverse these trends by working with various organizations, agencies, and groups to promote better health and wellness and achieve and enjoy a higher level of health.

Long-Term Outcomes:

Increased quality of life for individuals with diabetes. Individuals will continue to take steps to manage their diabetes. Decreased number of individuals with diabetes related complications. Decrease in number of obesity.

Intermediate Outcomes:

Individuals will increase their readiness to manage their diabetes. Incorporate healthy food choices and ability to build a healthy eating plan.

Initial Outcomes:

Increase awareness of diabetes and problems faced with not managing the disease. Develop skills to improve self-management. Increase knowledge needed regarding obesity and reduction of chronic disease.

Evaluation:

Initial Outcome: Increase knowledge of ways to reduce obesity

Indicator: Better eating habits

Method: Questionnaire

Timeline: Before and after program January 2020


Intermediate Outcome: Increase healthy food choices

Indicator: Diet change to improve health

Method: Questionnaire - Pre/Post

Timeline: May-June 2020


Long-term Outcome: Individuals will continue to take the steps to manage their diabetes

Indicator: Decrease in number of individuals with complications

Method: Survey, Pre/post test

Timeline: Beginning and end of program July 2019 - June 2020


Learning Opportunities:

Audience: Individuals with and without Pre Diabetes and Diabetes

Project or Activity: Reduce chronic disease risk

Content or Curriculum: Faithful Families

Inputs: CES, Health Dept, CDC, Diabetes Advisory Council

Date: May 2020


Audience: Adults

Project or Activity: Cooking with new products

Content or Curriculum: UK curriculum

Inputs: CEC, Health Dept, CDC, DAC

Date: Spring 2020


Audience: Adults

Project or Activity: KY Foods

Content or Curriculum: Plate It Up Proud

Inputs: KDA, CES, SNAP

Date: fall 2019


Audience: Preschoolers

Project or Activity: LEAP

Content or Curriculum: LEAP and SNAP materials

Inputs: CES, KEHA, SNAP

Date: July 2019-June 2020


Audience: Preschoolers

Project or Activity: Healthy Food Choices

Content or Curriculum: LEAP and SNAP materials, UK pubs

Inputs: CES, Health Dept, UK pubs

Date: 2019-2020


Audience: 4-Hers

Project or Activity: 4-H Cooking, Food Preservation

Content or Curriculum: 4-H curriculum

Inputs: Agent time, volunteer time

Date: July 2018, January 2019, May 2019


Audience: youth

Project or Activity:  Teen Cuisine

Content or Curriculum: 4-H curriculum

inputs: staff and volunteer time

Date: Spring 2019



Success Stories

Wally Wildcat

Author: Tracy Cowles

Major Program: Making Healthy Lifestyle Choices (general)

The U.S. Department of Health and Human Services statistics indicate 28% of Americans age six and over are physically inactive, and spend more than 7.5 hours in front of a screen daily.  HHS.gov also indicates, “Empty calories from added sugars and solid fats contribute to 40% of total daily calories for 2–18 year olds and half of these empty calories come from six sources: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk.”  To address these i

Full Story

Grab and Go

Author: Tracy Cowles

Major Program: Promoting Healthy Homes and Communities (general)

Covid 19“Grab Bag” programs during the Covid 19 became the new way of teaching and reaching our clientele.The Family & Consumer Science Agent, Nutrition Education Program Assistant, and the 4-H Youth Development Agent, partnered to provide 100-110 garden kits that included several SNAP recipes, Plate It Up recipes and material along with excepts from ID 128 as well as information on other publications about gardening. Teaching others were their food comes from, how to grow, and t

Full Story

New Ideas in the Kitchen

Author: Tracy Cowles

Major Program: Accessing Nutritious Foods (general)

Often limited resource families want to “do better” but don’t know how. The Family Resource Center reached out the Butler County FCS Agent and wanted to partner in a three-part series on food preparations, eating healthy, and incorporating kids in the kitchen.Each participant received incentives provided by the FRC. A slow cooker, electric skillet and electric pressure cookers were among the items they received. Average attendance was 35 at each section.Oral evaluation was cond

Full Story
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