Extension
It Starts With Us
Accessing Nutritious Foods
Healthy Lifestyle Choices
Ruth Chowning
Plate It Up! Kentucky Proud
Food Preservation
Food Preparation
As portion sizes have grown in the last 20 years, so has the incidence of adult and childhood obesity. Many chronic diseases are directly related to poor eating habits, obesity and overweight. The activity habits that children develop influence their adult activity. The earlier children begin to practice healthy lifestyle habits, the longer they are likely to practice them. Children can benefit tremendously from learning accurate food, nutrition and fitness information and learning how to use this information in their daily lives.
Poor nutrition and limited physical activity have led to an increase in overweight and obese people throughout the nation, state and county. As work becomes more sedentary, travel time to and from work increases, and the key dietary intake centers around restaurant food. According to 2013 CEDIK County Health Indicators, Bullitt has 34.2 % of their adults obese and 34.2% physically inactive. Both are above the state and regional average.
Bullitt County also has 11.2% diabetes which almost equals the State of Kentucky which is 11.6%. Heart disease and colon cancer are two other top health concerns.
Adults, families and children will be healthier as a result of good nutrition, food preparation skills, and physical activity
Bullitt County population will increase average fruit and vegetable consumption by 1 or more servings per day.
Youth and adults will develop a healthy life style, become more active, lose weight and avoid diabetes
Practice healthy lifestyle decision making that addresses obesity, physical inactivity and chronic disease.
Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number who access more local foods at local farmer’s market
Plant, harvest and preserve produce
Youth will increase awareness/knowledge of physical activity and nutrition as related to health
Adults, families and children will gain knowledge and skills which will assist them in proper food handling and preparation.
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
Outcome: Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits
Indicator: self report of use of recipes to fix food
Method: pre/post and 6 month follow up surveys
Timeline: July 2018, Jan 2019, June 2019
Outcome: Number who access more local foods at local farmer’s market
Indicator: # who attend farmer’s market and pick up recipe
Method: vendor, director’s reports
Timeline: July- Sept 2018
Outcome: Increase knowledge and understanding of healthy eating, food safety and food resource management for seniors
Indicator: # reporting changes in eating habits
Method: verbal and written report
Timeline: July 2018- June 2019
Outcome: Plant, harvest and preserve produce
Indicator: # attending food preservation class
Method: self reporting pre/post and 6 month follow up survey
Timeline: Jan 2019, June 2019
Audience: Homemakers
Project or Activity: food demos and nutrition education
Content or Curriculum: Plate-it Up and SNAP calendar
Inputs: FCS Agent, FCS Asst., Homemaker volunteers
Date: Fall 2018, January 2019, Spring 2019
Audience: Farmer’s Market attendees, General Populations, Homemakers
Project or Activity: Food demo/ nutrition education
Content or Curriculum: Plate It UP, SNAP Ed
Inputs: FCS Agent, UK resources, SNAP resources
Date: July- August 2018
Audience: Senior Citizens at Multipurpose Center
Project or Activity: Nutrition education
Content or Curriculum: SNAP Ed resources
Inputs: UK pub, leader lesson, FCS Agent, FCS Asst
Date: Bi-Monthly, July 2018- June 2019
Audience: General Public and Homemakers
Project or Activity: Food Preservation classes
Content or Curriculum: UK and USDA resources
Inputs: UK specialists, FCS Agent
Date: Summer 2018, Winter 2019
Activity: Senior Citizen Center and AARP Classes
Curriculum: Organwise Nutrition, SNAP Ed curriculum, AARP curriculum
Inputs: UK pub, leader lesson, FCS Agent, FCS Asst, State AARP specialists
Date: Monthly, July 2018- June 2019
Audience: General Population/ Homemakers/ Senior citizens
Project or Activity: Homemaker Leader lesson
Content or Curriculum: UK pubs, Baking Association
Inputs: UK pub, leader lesson, FCS Agent, FCS Asst
Date: July 2018- June 2019
Author: Ruth Chowning
Major Program: Accessing Nutritious Foods (general)
As the COVID-19 pandemic hit, the Bullitt County Food Service program found themselves preparing and delivering over 6,000 meals to children qualified for the free and reduced lunches throughout the county. As they began the process, the Food Service Director identified the need for a fun but educational flyer to be include with the meals. Since the foodservice employees were focused on preparing the food, the Bullitt County Extension Service offered to provide that educational flyer. For
