Extension
It Starts With Us
Food & You
Acessing Nutritious Foods
Debbie Shepherd
Accessing Nutritious Foods (general)
Food Preservation
Food Preparation
Plate It Up! Kentucky Proud
Kentucky adult obesity ranks among the 10 highest in the US. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables in the US. Kentucky youth rank among the 10 highest for obesity in the US. Casey County is no exception to this growing trend. Being overweight or obese increases the risk for many diseases such as hypertension, type 2 diabetes, coronary heart disease, stroke, certain cancers, osteoarthritis, sleep apena, as well as many other health related issues. In addition, social and self concept issues can arise. Accessing healthy dietary options and inactivity are the two major factors in our struggle to combat this growing problem.
Number of individuals who report preparing more healthy home cooked meals.
Number of children grades preschool-3 who report eating vegetables
Number of children grades preschool-3 who report eating fruit
Number pints fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning
Number pints vegetables, soups, meats, or other value-added products canned through pressure canning
Number pints of fruits or vegetables frozen
Number pints of fruits or vegetables food dried
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample
Number of individuals who reported an increase in their fruit and/or vegetable consumption
Number of individuals who reported consuming at least 4-6 servings of fruits per day after participating in Plate It Up! Kentucky Proud activities
Number of individuals who reported consuming at least 4-6 servings of vegetables per day after participating in Plate It Up! Kentucky Proud activities
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved.
Number of individuals who reported eating more healthy foods
Number individuals reporting that they utilized delivery systems/access points (e.g. farmer’s markets, CSA’s WIC, Food Panty) that offer healthy foods.
Number of families who grew a garden this year
Number of first time growers or those who haven’t grown in five or more years
Number of individuals who demonstrated safe handling and preparation of food.
Number of individuals who report intention to cook more.
Number of children grades preschool-3 who report intention to ask their family to buy their favorite fruit of vegetable
Number of children grades preschool-3 who report the intent to ask their family to keep fruits in a place where they can reach them
Number of children grades preschool-3 who report intention to ask their family to keep cut-up vegetables in a place where they can reach them.
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration).
Number of individuals who indicated that they purchased the fruits and vegetables featured on the Plate It Up! recipe card
Number of individuals reporting improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, and preparation of food
Number of children grades preschool-3 who could identify vegetables
Number of children grades preschool-3 who could identify fruits
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets).
Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.)
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of receiving a Plate It Up! recipe card
Initial Outcome: Participants gain knowledge in accessing healthy foods.
Indicator: Participants report increased knowledge in accessing healthy foods.
Method: Pre & Post surveys
Timeline: all year
Intermediate Outcome: Participants utilize skills to access healthy foods
Indicator: Participants report utilizing skills to access healthy foods
Method: Follow up surveys
Timeline: all year
Long-term Outcome: Participants increase in the consumption of healthy foods.
Indicator: Participants report in increase in the consumption of healthy foods.
Method: follow up surveys
Timeline: all year
Audience: Families, community members, youth, elderly, leadership
Project or Activity: Food Preservation Boot Camps
Content or Curriculum: Food Preservation
Inputs: Community members, leadership
Date: summer 2017 - Spring 2018
Audience: Families, community members, youth, elderly, leadership
Project or Activity: Plate It Up/KY Proud
Content or Curriculum: Plate It Up/KY Proud
Inputs: Community members, leadership
Date: all year
Audience: Preschool-3rd grade, parents, teachers, leadership
Project or Activity: LEAP
Content or Curriculum: LEAP
Inputs: Schools, parents, teachers, leadership
Date: school year
Audience: Community members, gardeners, producers, community organizations, leadership
Project: Garden Share & Project R.U.T.H. (Reaping Utilizing Treasured Harvest)
Content: Plate It Up KY Proud, FSNEP
Inputs: Gardeners, Producers, Community members, community organizations, leadership
Timeline: All year
Author: Deborah Shepherd
Major Program: Food Preservation
Twenty-eight students participated in a Food Preservation Boot Camp. Pressure Canning, Water Bath Canning, Freezing, Dehydration, kitchen safety, food safety, food storage, knife safety, budgeting, food and nutrition were some of the main topics covered. Participants engaged in a hands-on learning environment. Participants reported feeling confident in utilizing learned skills. Six month follow up participants reported utilizing Food Preservation skills for preserving foods. &n
Author: Deborah Shepherd
Major Program: Food Preparation
Cooking Matters was an eight week hands-on food preparation class to encourage families to cook healthy meals at home. Food, nutrition, kitchen safety, food safety, food storage, budgeting, knife skills, kitchen skills, were some of the main topics. Fifteen participants engaged in hands-on learning and cooking activities. All participants reported a better understanding of nutritional and healthy dietary needs. Participants also reported utilizing skills gained in creatin
Author: Deborah Shepherd
Major Program: Food Preparation
Asian Inspired Cooking held a total of (56) classes . Food, nutrition, budgeting, knife skills, kitchen safety, food safety, diversity were the main focus of these classes. Classes were trained and leader led. An average of eight participants per class attended. Participants reported a better understanding and appreciation of foods and cultural diversity. Participants also reports utilizing skills learned in class. All participants reported trying new recipes,
Author: Deborah Shepherd
Major Program: Real Skills for Everyday Life
Twelve participants engaged in educational practice of budgeting food dollar, coupons, store shoppers and sales, label reading, seasonal shopping, price points comparison shopping, meal planning, etc. They participated in education lessons and hands-on shopping experience to put skills into practice. All twelve participants successfully completed the hands-on shopping experience. They made meal plans, shopped sale flyers, utilized coupons and purchased ingredients for a h
