Nutrition and Food SystemsPlan of Work

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Butler County CES

Title:
Nutrition and Food Systems
MAP:
Improve Physical and Mental Health
Agents Involved:
Cowles
MAJOR PROGRAM 1:
Active Living and Health Promotions General
MAJOR PROGRAM 2:
Aging-General
MAJOR PROGRAM 3:
Cook Together, Eat Together
MAJOR PROGRAM 4:
Faithful Families
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), grant funds, facilities, Kentucky Department of Agriculture, FCS Agent

Date: October 2021, April 2022/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

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

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, 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, FCS Agent, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

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

Inputs: FCS Agent, 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:  Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date: Monthly




Success Stories

Sheet pan Meals

Author: Tracy Cowles

Major Program: Nutrition and Food Systems General

Families are busy and the concept of preparing healthy nutritious meals is believed to be time consuming. Sheet pan meals are great solutions for an easy dinner for those on a busy schedule. These meals often contain a protein source for the main dish and two vegetables for sides, cooked together on a single sheet pan in the oven. Cooking multiple menu items in one pan appeals to those looking for recipes that require little preparation and use minimal dishes. Sheet pan meals can be very conveni

Full Story

Stress Eating

Author: Tracy Cowles

Major Program: Nutrition and Food Systems General

Stress is something we have felt a lot of lately. Whether positive or negative, stress can take a toll on our eating habits. In fact, research shows the foods we eat and the emotions we feel are closely linked. The urge to stress eat is normal, but over time the comfort of our favorite foods wanes. Fortunately, there are a variety of tips and tricks people can apply to manage stress eating while still savoring favorite comfort foods.????  To support people in creating their personalize

Full Story
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