Extension
It Starts With Us
Accessing Nutritious Foods
Healthy Lifestyles
Sheila Fawbush, Regina Browning
Health
Nutrition and Food Systems General
Plate It Up! Kentucky Proud
Food Preparation and Preservation
A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Shelby County, individuals, families, and communities need tools and environments that support healthful dietary decisions. The CES agent and paraprofessional are encouraged to reach diverse audiences to help combat chronic disease and obesity in Shelby County.
Nutrition education programs and local food systems help families gain access to food and stretch food dollars, help communities decrease hunger, and help local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems and environments and in training consumers and producers to maximize local access to food products from farm to table.
LONG-TERM OUTCOMES:
Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
Shelby Countians improve food management skills and adopt healthy eating habits.
People accessing emergency food sources will select from nutrient dense items.
Hunger is decreased.
Shelby Countians will see a reduction in the percentage of individuals with chronic disease including diabetes and in overweight and obese adults and children.
INTERMEDIATE OUTCOMES:
Generate positive attitudes toward changing dietary decisions to be more healthful.
Increase intake of fruits, vegetables, and other nutrient-dense foods
Decrease intake of solid fats, added sugars, and sodium
Employ healthful cooking methods, feeding practices, and food preservation techniques
Increased access to healthy food via local farmers markets, food retailers, food pantries and/or home gardens
Families will gain access to food and stretch food dollars
Access to local foods in restaurants, retail outlets, schools and other institutions is increased
Consumer confidence in and demand for local foods is maintained or increased
The public has a positive perception of Extension professionals as reliable sources for food access information.
Increase number of people who access local foods
Increase number of people who apply improved food preparation skills, food management skills, food safety and healthy eating habits
Increase number of youth and adults who plant, harvest and/or preserve produce
Hunger is decreased
Producers and consumers apply food safety practices and/or procedures
Producers earn certification for Home Based Microprocessing
Number of households accessing emergency food sources.
Increase awareness about relationships between food and nutrition practices and chronic disease.
Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
Increase confidence in ability to employ healthy eating practices
Increase motivation to access and prepare healthier foods
Increase KOSA in healthy eating, food safety and food resource management
Increase awareness of availability of fresh, local produce
Increase KOSA in growing, preparing and preserving food
Increase food safety handling procedures
Understand procedures for safe food processing
Learn about community support services to increase food security
Understand the importance of sustainable local agriculture to individual health and financial well-being
Families will increase their consumption of fruits and vegetables
Families will gain access to food and stretch food dollars
Access to local foods in restaurants, retail outlets, schools and other institutions is increased
Consumer confidence in and demand for local foods is maintained or increased
The public has a positive perception of Extension professionals as reliable sources for food access information.
Intermediate Outcome: Nutrition knowledge, skills, and competencies
Indicator: Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices
Method: Self-report surveys; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Intermediate Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Intermediate Outcome: Dietary intake
Indicator: Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily
Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Intermediate Outcome: Availability and access to healthy food
Indicator: Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying.
Method: Self-report survey
Timeline: Pre-post implementing curricula or program
Initial Outcome: Increase KOSA in healthy eating, food preparation, food safety and food resource management. Increase KOSA in understanding sustainable, local agriculture to individual health and financial well-being.
Indicator: Number who gained KOSA in understanding in healthy eating, food preparation, food safety and food resource management and increased KOSA in understanding sustainable, local agriculture to individual health and financial well-being.
Method: End of program evaluations and self-reporting, EFNEP WebNEERS, SNAP-Ed
Timeline: Quarterly
Intermediate Outcome: Individuals access more local foods. Individuals plant, harvest and/or preserve their own food. Individuals apply improved food preparation, management and food safety skills. Individuals share new KOSA with others.
Indicator: Number of individuals purchasing, planting, harvesting and/or preserving, preparing local foods safely. Number of individuals applying improved food preparation, management and food safety skills.
Method: End-of-series surveys, observation
Timeline: Quarterly
Long-term Outcome: Shelby Countians increase access to fruits and vegetables. Families eat healthy, nutritious foods. Individuals and institutions seek first to utilize locally grown foods.
Indicator: Number of individuals who increased consumption of fruits and vegetables. Decreased number of families who do not have adequate foods. Number of individuals and institutions who utilize locally grown foods.
Method: Self-reporting and observation and statistical data
Timeline: Year-to-year over next decade
Audience: Farmers Market Participants
Project or Activity: Farmers Market Demos and/or sharing educational publications
Content or Curriculum: FCS publications, FSNEP Publications, Planeatmove publications, recipes, Victory Garden information
Inputs: CES publications, Planeatmove, NEP recipe cards and Plate It Up recipes
Date: Aug - Sep 2020; Jun 2021
Audience: Elementary age youth
Project or Activity: 4-H Nutrition School Clubs
Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Chop Chop
Inputs: CES publications, paid staff
Date: Mar 2021
Audience: Youth
Project or Activity: Kids in the Kitchen and/or Grow It! Try It! Taste It!
Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Soap & Detergent Association materials, SNAP-ED, planeatmove, Chop Chop
Inputs: publications, volunteers, community partners
Date: Jun 2021
Audience: Senior Citizens
Project or Activity: Senior Citizen Nutrition Programs
Content or Curriculum: USDA Choose My Plate, Plate It Up recipes, various nutrition topics, Seasoned, Healthy Choices for Everyone Newsletter, Nutrition Calendar
Inputs: FCS publications, USDA Choose My Plate, Plate It Up recipes, Senior Nutrition and Health News
Date: Oct 2020 - Jun 2021 (monthly)
Audience: Head Start and Low Income Families
Project or Activity: Nutrition for Preschool Families; Community Baby Shower; Headstart Classroom
Content or Curriculum: Chop Chop, LEAP and assorted Nutrition Topics
Inputs: FCS publications, SNAP-ed, USDA Choose My Plate and Spanish materials, LEAP
Date: Nov 2020 and Apr 2021
Audience: Family Literacy Participants
Project or Activity: SNAP Series – Healthy Choices for Everybody
Content or Curriculum: SNAP curriculum, Spanish materials
Inputs: SNAP curriculum and incentives, Spanish materials
Date: Nov 2020 and Mar 2021
Audience: Families at Food Distribution Site
Project or Activity: Educational Publications and/or Demonstrations at Food Distribution Site
Content or Curriculum: Assorted nutrition topics; food sampling; recipes
Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate
Date: Monthly, Jul 2020 – Jun 2021
Audience: Youth and Adults, Families, Seniors, Disabled
Project or Activity: Educational Materials and classes and demonstrations at Operation Care/ A Loving Choice (ALC) Pregnancy Support Center/ God's Kitchen/ Awake/ Women’s Renaissance Center/ Whitney Young Job Corps Center/ Transitional Housing/ Shelby House/ Centerstone
Content or Curriculum: Assorted nutrition topics; food sampling; recipes, Healthy Choices for Everybody
Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate
Date: Bi-Monthly or series of seven weekly programs, Sep 2020- Jun 2021
Audience: Individuals/Families
Project or Activity: Front Porch Packets and Canning Workshops
Content or Curriculum: Preservation publications; Vegetable Canning, Preservation from Healthy Choices for Everybody
Inputs: FCS Publications; So Easy to Preserve, Blue Book, canning jars
Date: Jul - Aug 2020, Jun 2021
Audience: Preschool and Elementary School-Age Families
Project or Activity: Hands-On "Healthy Choices"
Content or Curriculum: My Plate Yummy - K-2
Inputs: Choose My Plate. USDA and CES publications
Date: As scheduled by FRYSCS 2020-2021
Audience: Adults
Project or Activity: Plate It Up! Cooking Club
Content or Curriculum: Plate It Up recipes, FCS publications, front porch packets, facebook video
Inputs: Pride of Kentucky, CES publications, Plate It Up recipes, members' choices
Date: monthly Jan 2021 - May 2021
Audience: Adults
Project or Activity: Soup Sharing
Content or Curriculum: Plate It Up recipes, FCS publications, Foods and Nutrition Calendar
Inputs: Foods and Nutrition Calendar, CES publications, Plate It Up recipes, members' choices, participants' soups
Date: Jan 2021
Audience: After School Care Youth
Project or Activity: Nutrition Programs – USDA My Plate Yummy
Content or Curriculum: SNAP Series of Youth Classes
Inputs: SNAP materials, USDA My Plate Yummy
Date: Jan - Apr 2021
Audience: Shelby County Extension Homemakers/Volunteers & other adults
Project or Activity: Mastering Food Habits
Content or Curriculum: UK publications
Inputs: UK publications, packet lesson
Date: December 2020 – January 2021
Audience: Shelby County Extension Homemakers/Volunteers & other adults
Project or Activity: Sensational Salads
Content or Curriculum: UK publications
Inputs: UK publications, other extension agent
Date: February - March 2021
Audience: Shelby County and Louisville Area Extension Homemakers/Volunteers & other adults
Project or Activity: Plate It Up! Kentucky Proud
Content or Curriculum: UK publications; Plate It Up recipes
Inputs: UK publications
Date: April – May 2021
Audience: Limited Resource Youth
Project or Activity: Teen Cuisine
Content or Curriculum: UK publications
Inputs: UK Publications
Date: June 2021
Audience: 4-H Members on Culinary Team
Project or Activity: 4-H Culinary Challenge
Content or Curriculum: 4-H Health Curriculum, 4-H Cooking Curriculum
Inputs: 4-H Health Curriculum, 4-H Cooking Curriculum, My Plate Resources, Chef T, volunteers
Date: practices in July-September 2020, Contest September 2020
Audience: 4-H School Clubs
Project or Activity: Windowsill Gardening
Content or Curriculum: 4-H Curriculum, Gardening information
Inputs: seeds, trays, educational materials
Date: April 2021
Updated 6/30/20
Author: Corinne Belton
Major Program: Local Food Systems
Rooted In Shelby is a volunteer-conceived and implemented program designed to promote the sale of horticultural, agricultural and other products produced by Kentucky Proud enterprises located in Shelby County. Areas represented can be anything grown or produced in Shelby County, including but not limited to, meat, dairy, equine, fruits, vegetables, grains, sod, honey, and artisanal farm products. A recognizable logo is used in conjunction with the Kentucky Proud logo to indicate a product&
