Extension
It Starts With Us
Healthy Lifestyles & Accessing Nutritious Foods
Nutrition & Health
M. Wilmoth, D. Carpenter, Patty Holbert (EFNEP Asst.)
Accessing Nutritious Foods (general)
Food Preparation
4-H Leadership Core Curriculum
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and, Kentucky youth rank among the 10 highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. The Partnership for a Fit Kentucky reports that one in every five Kentucky adults have difficulty getting adequate fresh produce where they live. In addition to these health and environmental indicators, according to the US Census, approximately 19% of Kentucky’s total population is living in poverty; and, approximately 27% percent of children and youth under the age of 18 live in poverty. Further, the Kentucky Cabinet for Health and Family Services reports approximately 18% of the Kentucky population receive SNAP benefits, while the Partnership for a Fit Kentucky reports approximately 85% of households in Kentucky are food insecure.
The Kentucky Nutrition Education Programs encompass two separate USDA programs: The Expanded Food and Nutrition Education Program (EFNEP), and the Supplemental Nutrition Assistance Program- Education (SNAP-Ed.). SNAP & EFNEP Education programs help limited resource families increase access to affordable nutritious food, stretch food dollars, develop food preparation skills and improve food safety practices. SNAP-Education efforts also help communities address nutrition and obesity prevention issues related to the social, environmental, and policy work which supports limited resource individuals in making healthy lifestyle changes.
- Individuals will reduce their risk for nutrition-related health problems.
- Individuals will maintain a healthy weight.
- Individuals will prepare meals at home 5 or more times a week.
- Fewer foodborne illnesses will be reported by healthcare providers.
- The instance of food insecurity will decline in the community.
- Individuals will increase their physical stamina.
- Individuals will increase food availability by accessing additional healthy foods via community systems and personal productivity.
- Community social, environmental, and policy systems will reinforce healthy lifestyle behaviors.
-Increase in the practice and promotion of physical activity and healthy eating daily.
-Manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension
-A decrease in the number of obese and overweight children, youth, adults and elderly.
-Manage healthy weight throughout the lifecycle through healthy lifestyle choices.
-Increase access to fruits and vegetables.
-Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices.
-Apply knowledge and skills to think critically, to solve problems, and to make informed decisions regarding healthy lifestyle choices.
•Individuals will adopt one recommendation from the dietary guidelines.
•Individuals demonstrate food preparation skills.
•Individuals engage in good food safety practices.
•Individuals adopt one food resource management practice.
•Individuals engage in regular physical activity.
•Individuals utilize community support systems (farmers market, food pantry, etc.) that provide access to healthy foods.
•Individuals will grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods.
-Limited resource families and individuals will:
* Improve health and wellness
* Improve diet quality
* Reduce hunger
-Practice healthy food choices and strengthen individuals’ ability to build healthy eating plans and patterns.
-Practice of physical activity in families and communities and decreased time spent on sedentary behaviors
-Practice healthy lifestyle decision-making that strengthen individuals’ ability to cope with normal life stressors.
-Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.
•Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
•Individuals will describe food preparation techniques.
•Individuals will be able to describe food safety practices.
•Individuals will identify food resource management practices.
•Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
•Individuals will locate community support systems (farmers market, food pantry, etc.) that provide access to healthy foods.
•Individuals will develop skills and knowledge to grow their own garden and/or orchard.
•Partners will recognize the need for community social, environmental, and policy systems to address efforts toward improving healthier lifestyles.
Change in awareness, knowledge, opinions, skills, and attitudes needed to make informed choices regarding:
-Healthy lifestyle choices
-Childhood and youth obesity
-Adult weight management
-Healthy aging
-Practice and promotion of daily physical activity
-Policies that that reduce the level of obesity
-Reduction of chronic disease
Intermediate Outcome: Individuals utilize community systems (farmers market, food pantry, etc.) that provide access to healthy foods.
Indicator: Number of individuals reporting utilization of community systems that provide access to healthy foods.
Method: Pre/Post written evaluation. Web-NEERS reports. Survey of Producers participating in 2019 season of LaRue County Farmers Market.
Timeline: Year-round for work done at food pantries, or 2019 LaRue County Farmers season: June & July
Long-term Outcome: Kentucky Nutrition Education Program - nutrition programming done with adults and youth
Indicator: CES Priority Indicator- 33, 37, 38, 39, 40,41,42, 43, 44, 45, 46, 47, 48, 51,52, 55, 56, 57, 58, 59, 60
Method: EFNEP WebNEERS & SNAP-Ed KERS reporting
Timeline: Activities done year-round by County EFNEP asst. or SNAP-Ed work done by County Agents.
Audience: Adult groups such as Nationwide Uniform employees, clientele at local faith-based food pantries, Family Resource Center families, Head Start parents, etc.
Project or Activity: as requested, EFNEP or SNAPed nutrition classes will be held at the Extension Office or at locations where these groups meet or outreach activity is held.
Content or Curriculum: EFNEP, SNAPed (UK NEP)materials or other UK CES resource materials for agent use
Inputs: EFNEP asst. & FCS agent will work with other service agencies to get referrals and access to audiences. Example- work with: Wellness Coordinator at Nationwide Uniform to access employees at worksite; local faith-based Food Pantries- Shepherd's Pie or Methodist Church; Head Start Parent liaison; Family Resource & Youth Service Center families, etc. Youth groups such as Life Connection- adolescent male students; FMD class at LaRue Co. Schools; local Child Care students or Cool School-summer school program.
Date: Adult materials will be used year-round with clients and youth curriculum will be used during school year or during planned summer events.
Audience: Public/clientele of LaRue County Farmers Market, Senior Citizens
Project or Activity: Promotion of access to local foods at LaRue County Farmers Market and Promotion of consumption of more Fruits & Vegetables to Consumer at Farmers Market. Acting as distribution agent and market coordinator for Senior Farmers Market Nutrition Program for eligible seniors to receive vouchers.
Content or Curriculum: Plate It Up recipes/materials or NEP materials
Inputs: will work with local food producers to promote ease of access, ability to stretch food dollars through use of seasonal foods, Senior Farmers Market Nutrition Program Vouchers, and reduction of food safety issues by using local foods.
Date: 2019 LaRue County Farmers Market season- June-August
Audience: 4-H Cooking Club Members
Project or Activity: Members will hold monthly meetings learning basic cooking skills and focus on making healthy food choices including as many local fruits and vegetables as possible.
Content or Curriculum: 4-H Cooking 101 Series
Inputs: 4-H Agent will work with Cooking Club volunteers to provide materials. Leader will secure foods for the lessons and help to recruit other adult volunteer helpers.
Date: Ongoing monthly meetings throughout the year.
Audience: Youth residents at Life Connections
Project or Activity: Growing produce with Life Connection students
Content or Curriculum: utilize 4-H gardening info or other CES Ag/Horticulture publications
Inputs: partnering with Agriculture Agent, and EFNEP Asst. on project in cooperation with Life Connection staff
Date: Year-round on facility grounds
Author: Misty Wilmoth
Major Program: Food Preservation
Six participants completed the 2019 LaRue County Food Preservation Program where they were taught the pressure canning, water bath canning, freezing and drying methods of food preservation. Most (83%) of the participants were new to Cooperative Extension programming. One-third (33%) of the participants reported using food preservation methods quite often and half (50%) reported using food preservation methods sometimes prior to the program. Participants said that they learned about t
Author: Daniel Carpenter
Major Program: Farmer's Markets
Our LaRue County Farmers Market has struggled throughout the years due to the proximity of other strong Farmers Markets. This was our first year to set up in the LaRue County High School parking lot which was closer to high traffic areas, the school's summer feeding program site, and the high schools aquaponic greenhouse which will be selling lettuce in the market in 2021. We have continued to increase access to, and the amount of, locally produced foods based on sales, number of vendors, nu
Author: Daniel Carpenter
Major Program: Local Food Systems
The LaRue County Extension Office and LaRue County Farm Bureau Federation held it’s 3rd annual Faith, Family, Farms and Food Dinner. The proceeds went to benefit the LaRue County FFA chapter. The entire dinner was sourced locally. All of the fruits and vegetables were from LaRue County, while the meats and cheeses were sourced from just outside the county lines. The menu included all the farms that the meal supported. The LaRue County Pork Producers prepared the pork for the meal. Tickets
