Nutrition and Food SystemsPlan of Work

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Ballard County CES

Title:
Nutrition and Food Systems
MAP:
Improve Physical and Mental Health
Agents Involved:
SD
MAJOR PROGRAM 1:
Cook Together, Eat Together
MAJOR PROGRAM 2:
Faithful Families
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
LEAP
Situation:

Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. By providing better skills in selecting and preparing healthy foods. Better use of food safety practices (washing hands, storage, preservation, etc.). Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.

Long-Term Outcomes:


Intermediate Outcomes:


Initial Outcomes:
Evaluation:

Outcome: Learn to prepare and preserve food safely 

Indicator: Number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes

Method: Questionnaire, and follow up survey

Timeline: Following the end of Foods Preservation Class


Outcome: Increase knowledge on food nutrition and healthy eating 

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 and post testing during Faithful Families 


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 and post testing during Cook together, Eat together 

Learning Opportunities:

Audience: Community 

Project or Activity: Farmers Market Outreach 

Content or Curriculum: Marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit

Input: NEP, facilities, Vendors, Kentucky Department of Agriculture

Date: May – October/Growing seasons


Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Cook together, Eat together

Inputs: Specialist, Program materials, Extension Agent, participants, volunteers

Date: October— January 


Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Faithful Families

Inputs: Specialist, Program materials, Extension Agent, participants, Faith-based organization

Date: September –April 


Audience: Families and Individuals

Project or Activity: Foods & Nutrition Classes

Content or Curriculum: LEAP

Inputs: Elementary School, teachers, Extension Agent, Volunteers

UK NEP incentives, Chop! Chop! Newsletters

Date: September – May


Audience: Families and Individuals

Project or Activity: Food Preservation 

Content or Curriculum: Food Preservation classes

Input: Programmatic materials, NEP, volunteers, participants

Date: July – September for adults and youth 


Audience: Homemakers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, Extension Agent, community partners

Date: Monthly



Success Stories

All Things Air Fryer

Author: Sarah Drysdale

Major Program: Nutrition and Food Systems General

Air Fryers have become the newest kitchen appliance that is a must for those wanting to have their fried foods without all the saturated fats, salts, and cholesterol. To increase consumer awareness of the versatility of an air fryer, the Ballard County FCS agent hosted the All Things Air Fryer program. The program discussed the what an air fryer is, how it works, the health benefits, and all the uses. Along with comparing the appliance to traditional frying methods. FCS agent also gave a demonst

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