Nutrition and HealthPlan of Work

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Robertson County CES

Title:
Nutrition and Health
MAP:
Promoting Improved Nutrition and Health
Agents Involved:
Sue Hughes, FCS-4-H Agent
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Nutrition and Food Systems General
MAJOR PROGRAM 4:
Home-Based Microprocessor Program
Situation:

Robertson County continues to have higher poverty rates than most Kentucky counties. The county has very limited health resources. Much like the state as a whole, Robertson Countians are at risk for developing diabetes because of risk factors of age, obesity and sedentary lifestyle. These factors also contribute to increased risk of cardiovascular diseases. Obesity studies of Robertson County students reveal that the children of Robertson County could benefit from health and nutrition education. 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 Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions. Our County Extension Council, FCS Council, Homemaker Council, Family Resource and Youth Service Centers, 4-H Council, and local teachers were all involved in identifying this situation and developing this program. Sources used for statistics involved include SNARL, Kids Count, U.S. Census Bureau (2010).

Long-Term Outcomes:

Citizens will enjoy an increase in nutritional health and decrease in risk factors for nutrition-related and lifestyle-related health concerns by routinely employing healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills) and becoming informed about factors that can reduce the rate of chronic disease and obesity.


Intermediate Outcomes:

Citizens will enjoy an increase in nutritional health and decrease in risk factors for nutrition-related and lifestyle-related health concerns by routinely employing healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills) and becoming informed about factors that can reduce the rate of chronic disease and obesity

Initial Outcomes:

Citizens will obtain knowledge of proper nutrition, exercise, and healthier lifestyles by increasing their awareness about relationships between food and nutrition practices and chronic disease. This will include education that will  increase their confidence in ability to employ healthy eating practices, thereby motivating them to access and prepare healthier foods. This will be done by improving their food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management).

Evaluation:

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 pre-post implementing curricula or program

Timeline:  2020 - 2021


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 pre-post implementing curricula or program

Timeline:  2020 - 2021


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, pre-post implementing curricula or program

Timeline: 2020 - 2021


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, pre-post implementing curricula or program

Timeline:  2020 - 2021


Learning Opportunities:


Audience: Communities


Project or Activity:  Farmers Market Outreach

Content or Curriculum: Farmers Market Education Program:   Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP) and Health Publications; paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons 2020 - 2021


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year  2020 - 2021



Audience: Families and Individuals


Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings for adults and Youth in ongoing programs through out the year.

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date:  2020 - 2021


Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP

Date: July – September 2020 - 2021


Project or Activity: Child Abuse Prevention Program, "Book Cook" Program

Content or Curriculum:  FCS curriculum and collaboration with Robertson County Public Library

Inputs: Community Partners, Robertson County Library

Date:  Fall/ Spring 2020


Audience: Kentucky Extension Homemakers Association/Volunteers


Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons, Specialist Designed Programs, Health Fairs

Inputs: Volunteers, paid staff, community partners

Date: Monthly  2020 - 2021


            


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