Extension
It Starts With Us
Nutrition
Making Healthy Lifestyle Choices
Cathy Jansen, Joyce Doyle, Christin Herbst
Accessing Nutritious Foods (general)
Plate It Up! Kentucky Proud
Weight the Reality Series
Taking Ownership of Your Diabetes Program (Curriculum)
The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result, Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years for Americans. Minorities and individuals residing in Appalachia bear a heavier brunt of the obesity and chronic disease burden. The goal of the Making Healthy Lifestyle Choices Initiative is to reverse these trends by working with various organizations, agencies, and groups to promote the health and wellness in all Kentuckians.
• Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day.
• Kentuckians improve food management skills and healthy eating habits.
• People accessing emergency food sources will select from nutrient dense items.
Number who:
• Access more local foods
• Apply improved food preparation skills, food management skills, food safety
• Learn how 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
• Learn about community support services to increase food security
Long Term Outcome:
Carroll County residents will increase average fruit and vegetable consumption by one or more servings per day
Indicator:
Citizens purchase more and increase consumption of fruits and vegetables
Method:
Farmer’s Market observations and follow up lesson evaluations
Timeline:
2 – 4 years
Audience:
Senior Center Nutrition
Project or Activity:
Nutrition education programs
Content or Curriculum:
MyPlate, Plate it Up
Inputs:
SNAP Ed curriculum, Agent designed
Date(s):
October 22, 2016
February 14, 2017
2018
2019
2020
Audience:
SNAP families
Project or Activity:
Community Action Center, library, First Fridays, Farmer’s Market, Commodity delivery
Content or Curriculum:
SNAP, MyPlate, Plate it Up
Inputs:
Agent designed, SNAP incentives
Date(s):
2018
2019
2020
Audience:
Third Grade Students
Project or Activity:
MyPlate
Content or Curriculum:
MyPlate
Inputs:
Extension Agent, Time, Money
Date(s):
September 12/13, 2016
October 17/18, 2016
November 14/15, 2016
December 12/13, 2016
February 13/14/15/16/17, 2017
2018
2019
2020
Audience:
Fifth Grade Students
Project or Activity:
Recipes for Life
Content or Curriculum:
Recipes for Life
Inputs:
Extension Agents, UK Publication, Plate it Up recipes, SNAP-Ed incentives, Time, Money
Date(s):
April 25/27/28, 2017
2018
2019
2020
Author: Catherine Jansen
Major Program: Food Preservation
Food PreservationAccording to the Kentucky Department of Agriculture and the Department of Food Banks, “Food insecurity is the U.S. Department of Agriculture’s measure of lack of access, at times, to enough food for an active, healthy life for all household members. Using county data from the five-year period of 2010 to 2014, the study reveals that 17 percent of the population in Kentucky is food insecure – 743,310 people, including 222,380 children. This year’s report fo
Author: Catherine Jansen
Major Program: Family and Consumer Sciences 4-H Core Curriculum
4-H Cooking ClubOne of the most important life skills a child can learn is cooking. Cooking allows you to learn the importance of following directions, good nutrition, incorporating science and math skills into everyday situations, and teaches you the ability to take care of yourself.The Carroll County Extension Agent for Family and Consumer Sciences was approached by the Extension Agent for 4-H Youth Development about starting a cooking program for 4-H'ers. She mentioned that one of her 4-H
Author: Catherine Jansen
Major Program: Plate It Up! Kentucky Proud
Lunch and LearnTo introduce myself as the new County Agent for Family and Consumer Sciences, the Lunch and Learn program was started in May of 2017 as a bi-monthly program held at the local extension office. To accommodate working people, Lunch and Learn is a hourly program that meets from noon to 1:00 pm. The program consist of recipe tasting, information about nutrition, demonstrations, and locally grown commodities. Recipes are usually taken from the Plate It Up recipe file, with the mai
