Health, Nutrition and DevelopmentPlan of Work

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Butler County CES

Title:
Health, Nutrition and Development
MAP:
Accessing Nutritious Foods
Agents Involved:
Cowles, Saylor
MAJOR PROGRAM 1:
Faithful Families
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Active Living and Health Promotions General
Situation:

Health is a state of physical, mental, and social well-being. The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at risk for many chronic health conditions with type 2 diabetes, heart disease, stroke and some cancers being included. The goal of making healthy lifestyle choices is to reverse these trends by working with various organizations, agencies, and groups to promote better health and wellness and achieve and enjoy a higher level of health.

Long-Term Outcomes:

Increased quality of life for individuals with diabetes. Individuals will continue to take steps to manage their diabetes. Decreased number of individuals with diabetes related complications. Decrease in number of obesity.

Intermediate Outcomes:

Individuals will increase their readiness to manage their diabetes. Incorporate healthy food choices and ability to build a healthy eating plan.

Initial Outcomes:

Increase awareness of diabetes and problems faced with not managing the disease. Develop skills to improve self-management. Increase knowledge needed regarding obesity and reduction of chronic disease.

Evaluation:

Initial Outcome: Increase knowledge of ways to reduce obesity

Indicator: Better eating habits

Method: Questionnaire

Timeline: Before and after program January 2020


Intermediate Outcome: Increase healthy food choices

Indicator: Diet change to improve health

Method: Questionnaire - Pre/Post

Timeline: May-June 2020


Long-term Outcome: Individuals will continue to take the steps to manage their diabetes

Indicator: Decrease in number of individuals with complications

Method: Survey, Pre/post test

Timeline: Beginning and end of program July 2019 - June 2020


Learning Opportunities:

Audience: Individuals with and without Pre Diabetes and Diabetes

Project or Activity: Reduce chronic disease risk

Content or Curriculum: Faithful Families

Inputs: CES, Health Dept, CDC, Diabetes Advisory Council

Date: May 2020


Audience: Adults

Project or Activity: Cooking with new products

Content or Curriculum: UK curriculum

Inputs: CEC, Health Dept, CDC, DAC

Date: Spring 2021


Audience: Adults

Project or Activity: KY Foods

Content or Curriculum: Plate It Up Proud

Inputs: KDA, CES, SNAP

Date: fall 2021


Audience: Preschoolers

Project or Activity: LEAP

Content or Curriculum: LEAP and SNAP materials

Inputs: CES, KEHA, SNAP

Date: July 2021-June 2022


Audience: Preschoolers

Project or Activity: Healthy Food Choices

Content or Curriculum: LEAP and SNAP materials, UK pubs

Inputs: CES, Health Dept, UK pubs

Date: 2021-2022


Audience: 4-Hers

Project or Activity: 4-H Cooking, Food Preservation

Content or Curriculum: 4-H curriculum

Inputs: Agent time, volunteer time

Date: July 2021, January 2022, May 2022


Audience: youth

Project or Activity:  Teen Cuisine

Content or Curriculum: 4-H curriculum

inputs: staff and volunteer time

Date: Spring 2022



Success Stories

2022 Farm Safety Day Camp

Author: Gregory Drake

Major Program: Community Vitality and Leadership – 4-H Youth Development

In May of 2022 The Butler County Extension Service worked with several community partners to offer the Progressive Agriculture Safety Day Camp for all the 4th graders in our community.  All of the office staff worked to make the day a success.  The program was held at the extension office because of the unique capabilities of our facility, and the willingness of our staff to support the event.  The 4-H agent Lloyd Saylor served on the planning committee and was able to bring the l

Full Story

Healthy Choices and Meal Prep

Author: Tracy Cowles

Major Program: Food Preparation and Preservation

Making healthy choices for snacks was taught to 128 sixth graders during the 2022 school year. During this time, the students were taught the importance of fruits in their diet and introduced to foods that would make nutritious snacks. Fruits were used for the most part since several of the students mentioned the “lack of” them in their diets. Fruits presented were, mangos, apricots, grapes, apples, bananas, strawberries, blueberries, pineapple, cranberries, raisins, mandarin oranges

Full Story
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