Food Preparation
Food Preparation
Lovett, Williams, Taylor, Wilson, Harper
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. agents, paraprofessional and volunteers are pivotal in training consumers and producers to maximize local access to food products from farm to table.
Pulaski residents will increase average fruit and vegetable consumption by 1 or more servings per day. They will improve the food management skills and healthy eating habits; residents accessing emergency food sources will select from nutrient dense items.
Clients will access more local foods; they will redeem farmer's market nutrition program benefits. They will learn how to plant, harvest and preserve produce. Clients will apply improved food preparation skills, food management skills, food safety and healthy eating habits. Through food preparation demonstration, food preservations demonstration, growing a garden and budgeting, families will improve their diet selections and learn new cooking skills. The Farmers Market will also become an outlet for those that do not grow their own fruits and vegetables to learn what to look for in selections of fresh products. Under served audiences will come to recognize the ways Extension can help them in preparing, growing and saving money on food.
Clients will understand the importance of sustainable local agriculture to individual health and financial well being. They will learn how to grow, prepare and preserve foods. Clients will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet. Plate it Up Recipes will be available to all citizens at the Extension Office, programs in the community and three Farmers Market locations. Clients will taste recipes prepared from products provided at the Farmers Market, Plate It Up Recipes,
Initial Outcome: Number of clients, SNAP and EFNEP participation
Indicator: Food recall data; Food Classes
Method: Individual food recall data
Timeline: October 2018-September, 2019
Intermediate Outcome: Fruits and Vegetables in diets
Indicator: Food Recall Data
Method: Food Recall Data
Timeline: October, 2018-September 2019
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Audience: EFNEP and SNAP Clients; other Farmer Market Clients
Project or Activity: Food Demonstration
Content or Curriculum: NEP Curriculum
Inputs: Extension Agents; UK Specialist;
Date: July, 2018-September, 2019
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Author: Edith Lovett
Major Program: Food Preparation and Preservation
“Food Preservation” You can blame the COVID-19 Virus, the abundance of fresh vegetables available at the Farmers Market, or the empty food shelves at the grocery stores, but for some reason, pressure canner lids have been brought into the Extension Office daily to be checked out from people who are canning for the first time. Most of the Pressure Canners have been from owners whose parents, grandparents, or others who have given them the pressure canner