Rowan County CES

Title:

Health for Youth, Adults and Families

MAP:

Improve Physical and Mental Health

Agents Involved:

Jones, Ford, ANR, KSU-SNAP-Ed

MAJOR PROGRAM 1:

Community Health Needs Assessment

MAJOR PROGRAM 2:

Family and Consumer Science

MAJOR PROGRAM 3:

Health

MAJOR PROGRAM 4:

Nutrition and Food Systems General

Situation:

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.

Healthy living is one of three 4-H mission mandates and encompasses: physical activity, personal safety, mental health, addiction prevention, and diversity and inclusion.  In Kentucky 37% of youth 10-17 are overweight or obese, and 51% report not exercising regularly. 25% of youth report some form of emotional or behavioral condition and suicide rates are at record high (KY suicides per 100,000 people: 15.3, 10th highest in nation). Substance Use Disorder and Mental Health disease can affect anyone, with 1,160 reported opioid-involved deaths (a rate of 27.9 deaths per 100,000 persons) in Kentucky and Vaping nearly doubled among middle and high school students — with 27% of high school seniors reporting they had tried the product in 2018.

Long-Term Outcomes:

*Routinely employ healthy dietary practices that promote health and wellness.

*Consume recommended daily fruits and vegetables and improve food management skills.

* Reduce the rate of chronic disease and obesity.

*Increase number of youth maintaining positive health habits.

*Increased number of youth at a lower risk for physical and emotional distress

Intermediate Outcomes:

*Generate positive attitudes toward changing dietary decisions to be more healthful.

* Increase intake of fruits, 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

*Increased adoption and mastery of healthy behaviors that lead to a healthy lifestyle. 

*Improved perceived stress and ability to cope. 

Initial Outcomes:

*Increase awareness about relationships between food and nutrition practices and chronic disease.

* Improve food and nutrition-related skills.

*Improve gardening, preparation and preservation techniques, safe food handling, and food resource management.

* Increase confidence in ability to employ healthy eating practices.

*Increase motivation to access and prepare healthier foods.

*Improved in awareness of health concerns for youth.  

*Improved understanding of the consequences of risk behaviors.

Evaluation:

Initial Outcome:  Increased knowledge of substance use 

Indicator:  Number of individuals attending programs 

Method:  Retroactive pre-post

Timeline:  Following every addiction 101 training

Intermediate Outcome:  Increased ability to use destigmatized language

Indicator: Number of individuals intend to change behavior

Method: Retroactive pre-post

Timeline: Following any program, that includes language training 

Long-term Outcome: Improved social skills and or self-efficacy in KY Youth

Indicator: Number of students undergoing Botvin

Indicator: Number of students undergoing Health Rocks

Method:    Retroactive pre-post

Timeline:  Following Health Rocks

Timeline:  Following Botvin Life Skills 

Learning Opportunities:

Audience:  Community, Young Adults and Families 

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate it Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef, Healthy Choices, Teen Cuisine.

Inputs: UK Cooperative Extension Service, FCS - 4-H Agents, KSU SNAP-Ed Agent

Evaluation Method: evaluation 

Date:    Growing Season

Audience:  Adults, Young Adults

Project or Activity:  Project or Activity: Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings Inputs:

Inputs:  Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit

Evaluation Method: evaluation

Date: On-Going throughout the year

Audience:  Adults, Young adults and Teens

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, Teen Cuisine plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings

Inputs:  Coordinated with Rowan Co School Staff, FCS Agent

Evaluation Method: pre-post evaluation included with curriculum

Date: Ongoing projects throughout the year

Audience:  Adults, Young Adults

Project or Activity:  Food Preservation

Content or Curriculum:  Publications, Trainings, Home-Based Micro-Processing Training, and Champion Food Volunteers

Inputs:  Paid staff, volunteers, facilities, programmatic materials

Evaluation Method: evaluation at conclusion of training & product completion 

Date:  May - September

Audience:  Physical Health

Project or Activity:  Health

Content or Curriculum:  Get Moving Kentucky, SPARK, 4-H Dancefit, Steps to a Healthy Teen & Outdoor Adventure

Evaluation Method: 4-H Common Measures Survey

Date: Throughout the year

Audience:  Addiction Prevention 

Project or Activity:  Health Rocks

Content or Curriculum:  Health Rocks

Evaluation Method: Surveys included in the program

Date: September to August

Audience:  Adults, Senior Citizens and Adults in Recovery

Project or Activity:  Healthy Choice Classes

Content or Curriculum:  Healthy Choice for Everybody

Evaluation Method: evaluation per program

Date: Throughout the year

Audience:  Teens 

Project or Activity:  Teen Cuisine or Rookie Cooking Camp

Content or Curriculum:  Teen Cuisine/Rookie Cooking Camp

Evaluation Method: pre-post evaluation that’s included in curriculum

Date: Throughout the year

Success Stories