Extension
It Starts With Us
Nutrition Education
Nutrition, Physical Activity, Food Security and Obesity Prevention
Cornelius, ANR, Moses, 4H
Accessing Nutritious Foods (general)
Food Preservation
Fit Blue/Get Moving KY
Farmer's Markets
Situation:
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. They also report that in Kentucky, there are approximately 158 farmers markets with more than 2,500 vendors in at least 105 counties, yet only 23 accept SNAP benefits, 75 accept WIC, and 69 accept Senior Farmers Market vouchers. `
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.
In Whitley County, 26.3% of the population is below the poverty line. According to the Commonwealth of Kentucky Cabinet for Health and Family Services, there are 11,684 recipients of Food Stamps in the county and the average amount of benefit received is $253.14.
SNAP-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.
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, community gardens, WIC, 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.
Community social, environmental, and policy systems will design opportunities to support individuals toward living a healthier lifestyle.
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.
Mothers will know the health and economic benefits of breastfeeding.
Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
Individuals will locate community support systems (farmers market, WIC, 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.
Long-term Outcome: Individuals will reduce their risk for nutrition-related health problems.
Indicator: Individuals will report reduced nutrition-related health problems as a result of making healthy eating choices.
Method: Pre/Post written evaluation. Change in health/disease data from Kentucky County Healthcare Profile Data (CEDIK).
Timeline: 2020
Intermediate Outcome: Individuals engage in good food safety practices.
Indicator: Number of individuals who implemented the recommended practices for safe storage, handling, or preparation of food.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: 2017
Initial Outcome: Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: 2016
Audience: Whitley County Residents
Project or Activity: Increase access to affordable and healthy food
Content or Curriculum:
Home & Garden Vegetable Publications
Food Preservation
Farm to School Curriculum (youth)
LEAP Curriculum (youth)
Weight the Reality Series Curriculum
UK NEP Adult Curriculum
Money Wise
Taking Ownership of Your Diabetes
Guide to Kentucky Fresh Vegetables
Nutrition Education Radio Educational Message
Chop Chop Magazine
Inputs: NEP Assistant, Cornelius, 4H, ANR, Moses
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Obesity prevention (nutrition and physical activity)
Content or Curriculum:
Get Moving Kentucky
Home Vegetable Gardening/Production
Food Preservation
Weight the Reality Series Curriculum
UK NEP Adult Curriculum
Money Wise
Taking Ownership of Your Diabetes
Wildcat Way to Wellness
USDA materials
Organwise (youth)
Professor Popcorn (youth)
Nutrition Education Radio Educational Message
Chop Chop Magazine
Inputs: NEP Assistant, 4H, FCS, ANR, Moses
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase food preparation skills
Content or Curriculum:
Home-based food processing
Plate It Up
Food preparation programs
UK NEP Adult Curriculum
Area Holiday Cooking School
USDA materials
Weight the Reality Series Curriculum
Community Event Fairs
Newsletter Distribution
Website/Social Media Educational Message
NEP Calendar Distribution
Inputs: NEP Assistant, Cornelius, Area FCS Agents
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase adoption of appropriate food safety behaviors
Content or Curriculum:
UK NEP Adult Curriculum
Glow Germ (Youth)
UK FCS Extension food safety publications
GAP Training
Nutrition Education Radio Educational Message
Chop Chop Magazine
Community Event Fairs
Newsletter Distribution
Website/Social Media Educational Message
NEP Calendar Distribution
Inputs: NEP Assistant, Cornelius
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase knowledge and behavior changes toward adopting the recommendations of the dietary guidelines
Content or Curriculum:
Professor Popcorn curriculum (youth)
OrganWise curriculum (youth)
Wellness in Kentucky (WIN)
LEAP curriculum (youth)
Weight the Reality Series curriculum
UK NEP Adult Curriculum
Food Preservation
USDA materials
Dining with Diabetes
Wildcat Way to Wellness
Get Moving Kentucky
Nutrition Education Radio Educational Message
Chop Chop Magazine
Community Event Fairs
Newsletter Distribution
Website/Social Media Educational Message
NEP Calendar Distribution
Inputs: NEP Assistant, All agents
Date: Continuous
Audience: Residence
Project or Activity: Hike and Sketch
Content or Curriculum: UK, books
Inputs: Fine Arts Agent, FCS Agent
Date: Summer
Audience: Residents
Project or Activity: Mother Earth Bicycle Ride- Earth Week
Content or Curriculum: UK, Health Department
Inputs: Agents, Volunteers, Whitley County Health Department, Whitley County Bicycle Coalition
Date: April- Ongoing
Audience: Residents
Project or Activity: Night of the Living Tread-Bicycle event
Content or Curriculum:
Inputs: Agents
Date: October- ongoing
Audience: Hikers
Project or Activity: Hiking for Health
Content or Curriculum: Going on hikes to promote healthy living and to get people interested in exercise
Inputs: Forested areas, FCS, and woodland experts, State parks and their officials
Date: 2016 – 2020
Audience: Whitley County residents
Project or Activity: Batch Cooking
Content or Curriculum: Learning how to cook several large meals, using local produce, weekly to prepare for the week ahead
Inputs: Recipes, FCS and Horticulture agents, local foods from Farmer's Market
Date: 2017
Audience: Farmer’s Market shoppers
Project or Activity: Cooking demonstrations
Content or Curriculum: Healthy recipes using local fruits and vegetables
Inputs: Volunteers, FCS Agent, NEP
Date: 2016-2020
Audience: 4-H Camp Participants
Project or Activity: Bicycle Safety
Content or Curriculum: How to ride a bicycle safely – understanding the laws.
Inputs: Bicycles, Horticulture Agent, 4-H agent, and Bicycle Safety guides
Date: 2016
Audience: Cyclists
Project or Activity: Biking for Health
Content or Curriculum: Going on safe bicycle rides to promote healthy lifestyles and bicycle safety
Inputs: Cyclists, Bicycles, Horticulture Agent, Helmets, other safety gear
Date: 2016 – 2020
Audience: People looking to become healthier by eating more vegetables and fruits
Project or Activity: Farmacy
Content or Curriculum: Prescriptions for vegetables and fruits from doctors to be redeemed at Farmer's Market
Inputs: Community Farm Alliance, Horticulture Agent, Baptist Health, Farmer's Market, and Vouchers
Date: 2017
Author: Matti Coffey
Major Program: Super Star Chef
According to the Bureau of Labor Statistics, employment of chefs and head cooks is projected to grow 11 percent from 2018 to 2028. Becoming career ready used to be an automatic thought of going straight from high school to a community college or university. However, the requirements of becoming a chef and head cook is a High School degree or equivalent. Basic skills to succeed are learned in early life like to cook basic foods, being a safe food preparer, and how to identify proper foods for mea
Author: Matti Coffey
Major Program: Food Preparation
In light of the Novel Coronavirus pandemic, Extension Offices have found themselves in an unprecedented situation. We need to protect our clientele and staff, but our resources are essential to many. The Whitley County Family and Consumer Sciences Program brainstormed ways to reach our clientele with useful information, while still being able to work safely from home and our closed office. Agent Matti Cornelius and Program Assistant Reagan Weedman decided that informational, and sometimes i
