Kenton County CES

Title:

2021 Nutrition, Food Systems, and Health

MAP:

2021 Physical and Mental Health

Agents Involved:

Kathy Byrnes, Joan Bowling, Linda Brown-Price, Dan Allen, Diane Kelley, Denise Donahue, Mary Averbeck, Hort agent

MAJOR PROGRAM 1:

Active Living and Health Promotions General

MAJOR PROGRAM 2:

Nutrition and Food Systems General

MAJOR PROGRAM 3:

Substance Use Prevention and Recovery General

MAJOR PROGRAM 4:

Food Preparation and Preservation

Situation:

       According to Kentucky By the Numbers, nearly 13% of Kenton County adults have diabetes, 33% suffer with hypertension, 37% are obese, and nearly 17% report poor or fair health. According to “Kentucky Health Facts”, Kenton County citizens on average report 4 days per month (13%) as “physically unhealthy days, and 4% of citizens reported “mentally unhealthy days” per month.  
       37% of youth 10-17 are overweight or obese, and 51% of Kentucky youth report not exercising regularly.  In addition, the rate of both fatal and nonfatal overdoses doubled during 2015-2017 in Kenton County and vaping rates nearly doubled among Kentucky middle and high school students.  25% of youth in Kentucky report some form of emotional or behavioral condition, and suicide rates are at a record high.
         Kenton County citizens are fortunate to have 5 farmers markets throughout the county. Food deserts in certain communities, however, still remain, with 13% of Kenton County citizens considered food insecure, and over 17,000 receiving food stamps.        
         The recent county needs assessment report, County Extension Council, plus other local advisory councils have identified the high number of overweight youth and adults, the need for increased physical activity, a foundation of nutrition knowledge and skills, along with the necessity of tools to address positive mental health and substance use prevention as vital for our community.  

Long-Term Outcomes:

• Routinely employ healthy dietary and physical activity practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables, 150 minutes a week of moderate activity, improve food management skills)
• Reduce the rate of chronic disease and obesity in both youth and adults
• Increased use of local farmer’s markets
• Decreased number of youth and adults feeling emotional distress, and/or seeking answers through the use of drug, alcohol and tobacco use. 

Intermediate Outcomes:

• Generate positive attitudes toward changing lifestyle choices to be healthier
• Increase intake of fruits, vegetables, and other nutrient-dense foods, while decreasing intake of solid fats, added sugars, and sodium
• Increased adoption and mastery of health behaviors that lead to a healthy lifestyle (decrease substance use, increased physical activity)
• Employ healthful and safe cooking methods, feeding practices, and food preservation techniques

• Improved perceived stress and ability to cope in both youth and adults

• Increase awareness of healthy food via local farmers markets and/or home gardens, and improve knowledge and skill on preparation techniques for these foods.

Initial Outcomes:

• Increase awareness about relationships between food and nutrition practices and overall health in both youth and adults. 
• Increase confidence in ability to employ healthy eating practices and increase suitable physical activity.
• Improve food and nutrition-related motivation and skills to safely choose, handle, prepare, store, and consume healthier foods.
• Improved physical, social, and emotional health habits
• Increase awareness about lifestyle choices and chronic disease 
• Improved education about substance use disorder and mental health disease
• Increase awareness of local farmers markets & needed micro-processing training 

Evaluation:

Outcome:   Nutrition knowledge, skills, competencies, and dietary intake

Indicator:   Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy choices.
 Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily, increased consumption of other nutrient dense food, and decreased consumption of low nutrient foods.

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

Timeline:   Pre-post implementing curricula or program

Outcome: Safe preparation and preservation of food 

Indicator:   Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition; increased food preservation knowledge, amount of food preserved at home through canning, freezing, or drying. 

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

Timeline:  Pre-post implementing curricula or program

Outcome:   Chronic Disease Prevention

Indicator:   Number of individuals reporting one or more health indicators (cholesterol, bp, body mass index, blood glucose) improved.

Method: Self-report surveys about dietary intake or improvements; specific curricula or program evaluations

Timeline: Pre-post implementing curricula or program

Outcome:  Local availability and fresh food usage

Indicator:   Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown, preserved, or purchased locally; dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; increased use of these foods to prepare meals.

Method: Self-report survey

Timeline:   Pre-post implementing curricula or program such as plate it up

Outcome:   Increased knowledge of ways to control stress   

Indicator:   Number of individuals participating in programs 

Method:   Survey

Timeline: Pre-post test

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

Learning Opportunities:

Audience: Covington Housing Authority Youth
Project or Activity: Nutrition/Cooking Enrichment Classes
Content or Curriculum: 4-H and SNAP curriculum
Inputs: Agents, volunteers
 Date: Fall 2020

Audience: Kenton County Youth
Project or Activity: Get Fit with 4-H
Content or Curriculum: Get fit with 4-H
Inputs: Agents, 4-H assistants
 Date: September 2020 to May 2021

Audience: Kenton County Youth
Project or activity: Junior and Senior Culinary Challenge
Content or Curriculum: 4-H Food Curriculum
Inputs: Agents, volunteers, 4-H Assistants
 Date: August-September 2020

Audience: Parents and Caregivers
Activity: Developing a Mental Health Action Plan
Content or Curriculum: UK publications and NAMI
Inputs: FCS agents Mental Health professionals
 Date September 2020

Audience: Women/extension Homemakers
Activity: Ever Had a Leak? Urine Not alone
Content or Curriculum: UK publications
Inputs: FCS agents
 Date November 2020

Audience: Seniors/women and Men in Agriculture
Activity: Fall Prevention on the Farm
Content or Curriculum: UK publications
Inputs: FCS and agriculture agent
 Date March 2021

Audience: general public
Activity: Addiction 101
Content or Curriculum: UK curriculum
Inputs: FCS agents, Kenton County Alliance
 Date:  April 2021

Audience: Senior Center participants/ Life Learning Center attendees
Activity: SNAP lessons
Content or Curriculum: UK publications
Inputs: FCS agents
 Date September 2020 through June 2021

 
Project or Activity: Food Preservation – 4-part Zoom series
Content or Curriculum: UK Publications and Trainings, FCS Agents
Inputs: FCS Agents, extension facilities, programmatic materials
 Date: July – September for adults and youth

Project or Activity –Learn from Home; Vegetables, the Jewels of Health
Content – FCS Agent designed 4-part correspondence class
Inputs – UK, USDA, CES vegetable publications
 Date:  Fall 2020

Project or Activity: Diabetes reduction activities; diabetes support group
Content or Curriculum: American Diabetes Association, N. KY. Diabetes Committee
Inputs: Health Department Educators, Hospital dietitians, FCS Agent
 Date: All year 

Project or Activity: Food, nutrition, and safety news articles
Content or Curriculum: UK exclusives, nutrition publications
Inputs: FCS Agent developed
 Date: Weekly articles-rotate topics

Project or Activity: Cook Together, Eat Together – Zoom program series
Content or Curriculum: UK FCS Extension Curriculum
Inputs: Cook Together curriculum, FCS agent designed for zoom
 Date: Fall 2020

Project or Activity: Farmers’ Markets CES information booth
Content or Curriculum: Plate It Up, FCS preparation and safety information, Victory garden information Inputs: UK NEP and FCS specialists, Agent designed, SNAP incentives
 Date: July-October 2020, May-June 2021

Project or Activity: SNAP program collaboration
Content or Curriculum: UK SNAP
Inputs: Kenton Program Funds
 Date: All year

Project or Activity: Nutrition education programs
Content or Curriculum: MyPlate, Plate It Up
Inputs: SNAP Ed curriculum, Agent designed
 Date: Monthly beginning August 2020 

Project or Activity: Readyfests and Health Fairs
Content or Curriculum: SNAP, MyPlate, Plate It Up
Inputs: Agent designed, SNAP incentives
 Date: August 2020 

Project or Activity: Life Learning Center - Nutrition Education for Recovering Adults
Content or Curriculum: SNAP curriculum, MyPlate
Inputs: Agent and center staff designed
 Date: Monthly beginning September 2020

Project or Activity: Independence Food Bank
Content or Curriculum: SNAP and Plate It Up
Inputs: UK Curriculum
 Date: Monthly

Project or Activity –Discover ALT Meat Content – FCS Agent designed
Inputs – UK meats specialist
 Date:  October 2020

Project or Activity – Would your kitchen pass a food safety inspection?
Content – UK, USDA food safety
Inputs – FCS agent designed, UK food safety specialist support
 Date:  September 2020

Project or Activity –One Pan Meals; 3-part series
Content – UK home equipment publications, UK meal publications
Inputs – FCS agent designed
 Date – Fall 2020

 Project or Activity – On-Line series; Mind and Body Connection 
 Content – UK FCS curriculum 
 Inputs – FCS agent designed 
 Date – Spring 2020

Project or Activity – Strength and Flexibility training
Content – UK specialist support-resistance band use
Inputs – FCS agent designed series
 Date – Spring 2020

Project or Activity – Area Homemaker Zoom - What’s the Buzz about Bees?
Content – KEHA, UK lesson
Inputs – FCS agent designed
 Date – November 2020

Project or Activity – Area Homemaker Learning Seminar – Beauty inside and out
Content – UK Health Curriculum
Inputs – Agent, area homemaker designed
 Date – January 2021

 Audience: Diversion Participants as permitted by the CDW cohorts
 Project or Activity: 4-H Bucket Garden
 Content: 4-H Horticulture
 Inputs: curriculum copies, materials, plants as available
 May 2021 – August 2021

 Audience:  Kenton County 4-H Youth
Project or Activity Erlanger-Elsmere BFF Club
Content: 4-H Health/Mental Health
Inputs: Agent designed
 Date:  2020/2021

 Audience:  Kenton County 4-H Youth
 Project or Activity: Healthy Living and cooking Tichenor Middle School

Content:  4-H Health
 Inputs:   Agent designed
 Date:  2020/2021

Audience:   Kenton County 4-H Youth
 Project or Activity: Adulting 101 Cooking Bartlett Alternative School
 Content:   4-H Health
 Inputs:   Agent designed
 Date:  2020/2021

Audience: 4-H Youth
 Project or Activity: Expressive Art
 Content or Curriculum: National 4-H Art Curriculum
 Inputs: Agents & assistants
 Date: July 2020-June 2021

Success Stories