Extension
It Starts With Us
2020 Nutrition and Food Systems (KBM)
Physical & Mental Health and Wellness
Kelly Mackey, Matt Chadwick, Ashley Cox- 4-H Assisstant, Myrna Vazques-NEP Assistant
Cook Together, Eat Together
Faithful Families
National Dining with Diabetes
Food Preparation and Preservation
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. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.
- Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
-Reduce the rate of chronic disease and obesity
-Generate positive attitudes toward changing dietary decisions to be more healthful
-Increase intake of fruits and vegetables, and other nutrient-dense foods
-Decrease intake of solid fats, added sugars and sodium
-Employ healthful cooking methods, feeding practices, and food preservation techniques
-Increased access to healthy food via local farmers markets, food retailers, and/or home gardens
-Increase awareness about relationship between food and nutrition practices and chronic disease
-Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
-Increase confidence in ability to employ healthy eating practices
-Increase motivation to access and prepare healthier foods
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: Preparing and preserving food
Indicator: Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation methods to improve nutrition
Method: Self-report surveys; specific curricula or program evaluations
Timeline: Pre/post implementing curricula or program
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/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. farmer's markets, CSAs, WIC, food pantires) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g. community or backyard gardens, fishing, hunting, farmer's markets); dollar value of vendor-reported saled or EBT, WIC, or Senior benefits redeemed at farmer's 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
Audience: Calloway County Community
Project or Activity: Farmers Market Outreach
Content or Curriculum: cooking programs, Plate it Up! Kentucky Proud resources, Farmers Market Toolkit
Inputs: FCS, 4-H and ANR Agents, NEP assistant, Nutrition Education Program resources, grant funds, Kentucky Department of Agriculture, Murray Main Street, community stakeholders
Date: April-October/Growing Seasons beginning in 2021
Aduience: Families and Individuals
Project or Activity: Cooking Through the Calendar
Content or Curriculum: NEP Calendar and other resources, Plate it Up! Kentucky Proud resources,
Inputs: FCS Agent, NEP resources, Library
Date: Monthly
Project or Activity: Cook Together Eat Together
Content or Curriculum: Cook Together Eat Together, FCS publications and support materials
Inputs: FCS Agent, community volunteers, community stakeholders, health colalitions, programmatic materials
Date: Beginning Fall of 2020
Project or Activity: Faithful Families
Content or Curriculum: Faithful Families
Inputs: FCS Agent, programmatic materials, volunteers, faith based organizations
Date: Available spring of 2022
Project of Activity: Dining with Diabetes
Content or Curriculum: Dining with Diabetes
Inputs: FCS Agents, health department, health coalitions, programmatic materials, registered nurses, dietitians, doctors, etc.
Date: Available spring of 2021
Project or Activity: Food preservation
Content or Curriculum: Publications, trainings, Home-Based Micro-Processing Training, Champion Food Volunteers
Inputs: FCS Agent, NEP, volunteers, FCS Specialist, programmatic materials
Date: July-September for adults and youth
Project or Activity: Food preparation for better health
Content or Curriculum: FCS program materials and resources for various classes and newsletters
Inputs: Programmatic materials, FCS Agent, NEP, community partners
Dates: ongoing projects throughout the year
Audience: 5th grade students
Project or Activity: Recipes for Life
Content or Curriculum: Recipes for Life
Inputs: FCS, ANR, 4-H Agents/assistants, NEP Assitants, KEHA volunteers, community partners, local school system, programmatic materials
Dates: Available fall of 2021
Audience: Calloway Extension Homemakers
Project or Activity: promoting nutrition with volunteers
Content or Curriculum: Health Bulletins, monthly leader lessons, Mastering Food Choices
Inputs: FCS Agent, community partners, volunteers, programmatic materials
Dates: ongoing projects throughout the year
