Active Living, Health Promotions, and Food SystemsPlan of Work

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Greenup County CES

Title:
Active Living, Health Promotions, and Food Systems
MAP:
Health and Wellness
Agents Involved:
Pullin, Hieneman, Boyd, Stephens
MAJOR PROGRAM 1:
Active Living and Health Promotions General
MAJOR PROGRAM 2:
Local Food Systems
MAJOR PROGRAM 3:
Health
MAJOR PROGRAM 4:
Arts and Community Health
Situation:

With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthy and active lifestyle choices. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities. Focusing on a foundation of overall direct health education to increase health literacy and ability to make healthy lifestyle choices. 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. Including, creating spaces or opportunities for active living and health behaviors.


Long-Term Outcomes:
Intermediate Outcomes:
Initial Outcomes:
Evaluation:

Outcome: Chronic Disease Prevention

Indicator:  Number of individuals who reported: participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved.

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program


Outcome:  Availability and access to healthy food 

Indicator:  Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g.,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


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


Outcome: Physical Activity knowledge, skills, and competencies 

Indicator:  Number of individuals who reported: knowledge and skills gained about the benefits of physical activity; adoption of physical activity practices; increase in physical activity levels

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program


Outcome:  Nutrition knowledge, skills, and competencies

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-choices for breakfast

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  school year


Learning Opportunities:

Audience: Communities

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access, Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, facilities, Kentucky Department of Agriculture

Date: June – October/Growing seasons


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, 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


Audience: Families and Individuals


Project or Activity:  Chronic Disease Prevention

Content or Curriculum: Publications, Health Bulletins, Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Fit Blue, Faithful Families, Plate It Up! Kentucky Proud Resources, Health Partners, Keys to Embracing Aging

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions, Healthcare Providers, Health Department, Non-profits, Schools, Company Health & Wellness, Homemakers, Community Centers, etc. 

Date: Ongoing projects throughout the year


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

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

Date: Ongoing projects throughout the year


Project or Activity:  Physical Activity

Content or Curriculum: Publications, Faithful Families, Story Walk, Master Health Volunteer, Shared Space Agreements, Health Coalitions, Be More, Fit Blue, WIN, Health Partners, Keys to Embracing Aging

Inputs: Paid staff, volunteers, facilities, health coalitions, Healthcare Providers, Health Department, Non-profits, Schools, Homemakers, Community Centers

Date: Periodically each year


Project or Activity: Physical activity

Content or Curriculum: Incorporating physical activities (local walking tracks) into Extension programming

Inputs: Local volunteers

Date: ongoing


Project or Activity: Breakfast With The Arts

Content or Curriculum: Providing a structured peer-performance opportunity for students during school breakfast time that includes coaching and a nutrition lesson

Inputs: Fine Arts Agent, Teacher volunteer

Date: school year


Audience: Kentucky Extension Homemakers Association/Volunteers


Project or Activity:  Promoting Healthy Lifestyle Choices 

Content or Curriculum: Master Health Volunteers, Health Bulletins, Monthly Leader Lessons, Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date: Monthly


Project or Activity: Health Rocks

Content or Curriculum: Health Rocks

Inputs: 4-H Agent, Teachers

Date: Fall 2020, 2021, 2022, 2023



Project or Activity:  4-H Camps

Content or Curriculum:  4-H Youth Development

Inputs:  Agents, Local youth and adult volunteers, Community Sponsors, Other Organizations

Date:  Summer 2020, 2021, 2022, 2023


Audience:  Greenup County Community Members

Project or Activity:  Greenup County Farm to Table Dinner

Content or Curriculum:  N/A

Inputs:  Agents, Staff, Volunteers

Date:  Summer






Success Stories

Farm to Table Project

Author: Lora Pullin

Major Program: Nutrition and Food Systems General

According to Dr. Tim Woods, University of Kentucky Agriculture Economics, a surge in the demand for local food products has been observed during the COVID-19 Pandemic.  This has led to a new consumer interest in direct markets such as farmers markets.As the Greenup County Farm to Table planning committee began to work on the 2020 event, they decided to focus on local producers, the local supply chain, agriculture education, and consumerism. This committee is comprised of local extension age

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