Nutrition, Food Systems and Health Promotions
Nutrition, Food and Health
Messenger, FCS; Hayward, SNAP-Ed; Anderson ANR
LEAP
Plate It Up! Kentucky Proud
Food Preparation and Preservation
Local Food Systems
Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. The participation of Extension agents from all disciplines is essential to provide education and leadership to improve policies, systems and environments so that all Kentuckians have access to healthy food and opportunities for physical activity. 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. Individuals, families and communities also need tools and environments that support healthy and active lifestyle choices.
Kentucky families will prevent or postpone the onset of chronic disease and obesity by making half their plates fruits and vegetables, eating whole grains, switching to non-fat or low-fat milk and milk products, choosing lean protein sources, improving food resource management practices and improving food safety practices.
Individuals will routinely meet physical activity and dietary recommendations that promote health and wellness (e.g. 150 minutes a week of moderate activity and consuming recommended daily fruits and vegetables).
Kentuckians will make behavior changes to improve healthy eating, food resource management, physical activity and reduced sedentary behavior, and food safety. Organizations will adopt and promote nutrition supports and physical activity and reduced sedentary behavior supports. 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. Generate positive attitudes toward changing lifestyle choices to be more active.
Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management). Increase motivation to access and prepare healthier foods. Increase awareness about lifestyle choices and chronic diseases (lack of physical activity). Increase motivation to be active.
Initial Outcome: Individuals will improve their intake of fruits and vegetables and increase physical activities.
Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity.
Method: Food recalls; Entry and Exit Data; Pre and post evaluations
Timeline: Following programs and 3 and 6 month follow-up evaluations
Intermediate Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing home cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey and program evaluations
Timeline: Pre and post implementing programs
Long-term Outcome: Chronic Disease Prevention
Indicator: Participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved
Method: Self-report surveys and pre and post evaluations
Timeline: Ongoing
Audience: Adults and Families
Project or Activity: Adult/Families Project Curriculum
Content or Curriculum: Healthy Choices for Everybody Curriculum; Cook Together, Eat Together; Champion Food Volunteer; Plate It Up Ky Proud
Inputs: Programmatic Resources, community partners, 21st Century program, Health Coalition, volunteers
Date: Ongoing
Audience: Adults and Families
Project or Activity: Farmer's Market Outreach; Food Pantry
Content or Curriculum: Plate It Up KY Proud; Healthy Choices for Everybody; Farmer's Market Toolkit; Farm to School
Inputs: Limited Income Families; Food Pantry; Farmer's Market; Volunteers; Producers; Health Coalition
Date: Ongoing
Audience: Youth
Project or Activity: Youth Projects and Curriculum
Content or Curriculum: LEAP; Teen Cuisine; Super Star Chef; Recipes for Life; Smarter Lunchrooms
Inputs: Youth, local schools and daycares, volunteers, program materials
Date: Ongoing
Author: Deborah Messenger
Major Program: Active Living and Health Promotions General
The Cumberland County Family and Consumer Sciences Agent offered a second part to the "Living Your Best Life" series. 25 individuals participated in a 7-part series that focused on each of the FCS Initiatives. A lesson from each initiative was presented to participants and they were challenged with an activity to support the lesson. The seven initiatives are: Making Healthy Lifestyle Choices, Nurturing Families, Embracing Life as We Age, Securing Financial Stability, Promoting Healthy
Author: Deborah Messenger
Major Program: Recipes for Life
Cumberland County Family and Consumer Sciences collaborated with four 5th grade teachers and the principal of Cumberland County Elementary School to offer the Recipes for Life program to sixty-seven students. Three volunteers worked with students in a hands-on educational setting to teach important life skills. A post-test evaluation was conducted to determine learning outcomes. As a result of the program, students gained the following knowledge and skills:- 97% recognized the recommended handwa
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
According to the 2019 Health Profiles, Cumberland County has an obesity rate of 36% percent which is above the state level of 34%. Also, Cumberland County has a physical inactivity rate of 33% which is also above the state percentage which is 29%. As an effort to increase students awareness and improve behaviors related to good nutrition, the Cumberland County Family and Consumer Sciences agent and the Cumberland County Agriculture and Natural Resources agent partnered with Kindergarten through