Nutrition and Food SystemsPlan of Work

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LaRue County CES

Title:
Nutrition and Food Systems
MAP:
Nutrition & Health
Agents Involved:
Misty Wilmoth and Daniel Carpenter
MAJOR PROGRAM 1:
Nutrition and Food Systems General
MAJOR PROGRAM 2:
Local Food Systems
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.

Long-Term Outcomes:
Intermediate Outcomes:
Initial Outcomes:
Evaluation:

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 techniques to improve nutrition

Method: Self-report survey; 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., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ 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

Learning Opportunities:

Audience: Communities

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

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


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, Senior Vouchers at Farmers Market

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

Date: Ongoing projects throughout the year


Audience: Families and Individuals

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

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

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

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP

Date: July – September for adults and youth


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date: Monthly



Success Stories

Farm to Table Event shows the Value of Supporting Local Farmers

Author: Daniel Carpenter

Major Program: Local Food Systems

The LaRue County Extension Office and LaRue County Farm Bureau Federation held it’s 4th annual Faith, Family, Farms and Food Dinner. The proceeds went to benefit the LaRue County FFA chapter. The entire dinner was sourced locally. All of the fruits and vegetables were from LaRue County, while the meats and cheeses were sourced from just outside the county lines. The menu included all the farms that the meal supported. The LaRue County Pork Producers prepared the pork for the meal. Tickets

Full Story

Sweet Enough Without All That Sugar

Author: Marla Stillwell

Major Program: Nutrition and Food Systems General

Americans consume on average 10 Tablespoons of sugar per day.   Consuming excess amounts of sugar can lead to poor health and obesity.  To create a base understanding of types of sugar and nonnutritive sweeteners, a program titled  “Sweet Enough Without All That Sugar” was held in the Lincoln Trail Area to reach extension homemaker club members through a train the trainer program as well as the general public who had an interest in the topic. Evaluations after the prog

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Cool School Teaches Youth Importance of Healthy Eating

Author: Marla Stillwell

Major Program: Nutrition and Food Systems General

In partnership with the LaRue County Family Resource Service Centers at both Hodgenville Elementary School and Abraham Lincoln Elementary School, Cool School is a week long summer school program involving 112 total youth in grades K-5.  LaRue County Extension Agent for Family & Consumer Sciences collaborated with the Family Resource Youth Service Centers to conduct a series of classes with 80 LaRue County Elementary School Students in grades 1 through 5. The goal was to introduce new fo

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LaRue County Recipe Club

Author: Marla Stillwell

Major Program: Plate It Up! Kentucky Proud

 Recent challenges have prompted families to rethink where their food comes from and to consider cooking more at home.  In an effort to educate the community about locally grown produce and to provide meal ideas and recipes, the LaRue County Recipe Club was created to encourage families to make more meals at home and to use healthful, nutritious recipes that utilizes locally grown produce.  So just as the growing season began, the LaRue County Extension Service offered for the fir

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