Improving Physical, Health and Mental Well-Being--2020Plan of Work

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Letcher County CES

Title:
Improving Physical, Health and Mental Well-Being--2020
MAP:
Health and Wellness
Agents Involved:
Nanette Banks, Crystal Smith, Shad Baker
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Health
MAJOR PROGRAM 4:
Leadership
Situation:

The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers.  Census figures show that 30.5% of the county’s population is living in poverty and 38% of the total population is obese. Citizens need information to help them live enriched lives through better nutrition and more physical activity, focusing on a foundation of overall direct health education to increase health literacy, improve mental health and ability to make healthy lifestyle choices, including creating spaces or opportunities for active living behaviors and preparing for disasters.



Long-Term Outcomes:

Letcher County families and youth enjoy better health through accessing and eating more nutritious foods, getting enough exercise and having lower doctor bills as a result.

A decrease in the number of obese and overweight youth and adults

Increase in the practice and promotion of physical activity, healthy eating daily and improved mental health.

Improve food management skills and healthy eating habits

Improved mental health

Improved preparations for disasters


Intermediate Outcomes:

Practice healthy food choices and strengthen individuals' abilities to build healthy eating plans and patterns.

Practice of physical activity in families and communities and decrease time spent on sedentary behaviors.

Decrease tobacco/substance use.

Strengthen community coalitions or partnerships to address obesity and physical inactivity.

Plant, harvest and preserve produce.

Improved food preparation skills, food management skills, food safety and healthy eating habits.

72-Hour Disaster Kit preparation will be implemented

Initial Outcomes:

Increase awareness about nutritious low cost foods for families
Increase knowledge of safety equipment and proper use
Increase awareness of effects of drugs
teach the skills for individuals to properly increase physical fitness

Increase awareness about disaster kits and emergency supplies

Evaluation:

Outcome: Nutrition knowledge and dietary intake

Indicator: Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily; utilize the food label to make healthy food choices; choosing smaller portions.  

Method:  Self report surveys

Timeline:  Pre-post implementing curricula or program


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 surveys  

Timeline: Pre-post implementing curricula or program


Outcome: Substance use  

Indicator: Number of individuals who reported: knowledge and skills of the resources that are available for substance use in the community as a result of Extension programming.

Method:  Self-report surveys

Timeline:  Pre-post implementing curricula or program


Outcome: Chronic disease prevention

Indicator: Number of individuals who reported: participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved.

Method: Self-report surveys

Timeline: Pre-post implementing curricula or program


Outcome: Access to healthy lifestyles

Indicator: Number of communities, health coalitions, or organizations who reported: implemented policy, system, and/or environmental changes to promote healthy eating and active living.

Method: Self-report surveys

Timeline: Pre-post implementing curricula or program


Outcome: Prepared for Disasters

Indicator: Number of families reporting being prepared with 72-Hours of food, water, medicine, etc.

Method: Self-Report Surveys

Timeline: Pre-Post implementing curricula or program

Learning Opportunities:

Learning Opportunities 

Audience: Adults, Homemakers, youth, community members, seniors


Project or Activity: Dining with Diabetes

Content or Curriculum: Dining with Diabetes curriculum

Inputs: FCS agent and assistant

Date: Spring 2022


Project or Activity:  Fit Blue Walking Program

Content or Curriculum: FCS curriculum and walking videos

Inputs: FCS agent and assistant

Date: Winter 2022


Project or Activity: Super Star Chef 

Content or Curriculum: Super Star Chef curriculum

Inputs: FCS and 4H agents and assistants

Date: Summer 2021


Project or Activity: Senior's Nutrition Series

Content or Curriculum: FCS and NEP curriculum

Inputs: FCS agent and assistant, Senior Citizens

Date: Monthly


Project or Activity:  Healthy Choices

Content or Curriculum: FCS and NEP curriculum

Inputs: FCS agent and assistant, KRCC Wellness, KRCC Solutions, and East Ky Support Services

Date: Monthly


Project or Activity: LEAP

Content or Curriculum: LEAP curriculum

Inputs: FCS and 4H agents and assistants

Date: Fall 2021


Project or Activity: Cooking Thru the Calendar

Content or Curriculum: 2021 NEP Calendar and FCS Curriculum

Inputs: FCS agent and assistant

Date: Winter 2022


Project or Activity: Plate It Up Kentucky Proud Cooking Class 

Content or Curriculum: Plate It Up recipes

Inputs: FCS agent and assistant

Date: Winter 2022


Project or Activity:  Food Preservation

Content or Curriculum: FCS curriculum and 4H curriculum

Inputs: FCS and 4H agents and assistants 

Date: Summer 2022


Project or Activity:  Sharing Meals Together: A Guide to Smart Potlucks

Content or Curriculum: KEHA Lessons

Inputs: FCS agent and assistant

Date: September 2021


Project or Activity:  The Buzz about Honey

Content or Curriculum: KEHA Lessons

Inputs: FCS agent and assistant

Date: February 2022


Project or Activity:  Plate It Up Kentucky Proud

Content or Curriculum: KEHA Lessons

Inputs: FCS agent and assistant

Date: March 2022


Project or Activity: Cook Wild Ky

Content or Curriculum: Cook Wild Ky curriculum

Inputs: FCS and ANR agents and assistants

Date: Winter 2022


Project or Activity: Heritage Days

Content or Curriculum: 4H and FCS Curriculums

Inputs: 4H and FCS agents and assistants and staff

Date: Fall 2021 and 2022


Project or Activity: Safety Days

Content or Curriculum: 4H curriculum

Inputs: 4H, ANR, FCS agents, assistants and staff

Date: Fall 2022


Project or Activity: 4H Teen Club

Content or Curriculum: 4H Curriculum

Inputs: 4H agent and assistant

Date: Monthly


Project or Activity: Health Rocks

Content or Curriculum: 4H and FCS curriculums

Inputs: 4H agent and assistant

Date: Monthly


Project or Activity: Sewing Classes

Content or Curriculum: FCS and 4H curriculums

Inputs: FCS and 4H agents, MCV, and assistants

Date: Monthly


Project or Activity: Cook Together, Eat Together

Content or Curriculum: FCS curriculums

Inputs: FCS Agent and assistant

Date: Spring 2022


Project or Activity: 4-H Global Food

Content or Curriculum: 4H backpack adventure curriculum

Inputs: 4H agents and assistant

Date: Spring 2022


Project or Activity: Disaster Prep Series

Content or Curriculum: EDEN, FCS & 4-H materials

Inputs: ANR, FCS, & 4-H Agents

Date: Fall/Winter 2021 & 2022


Project or Activity: Recipe Club of the Month

Content or Curriculum: Plate it up Kentucky Proud, SNAP Calendars, Cook Wild KY

Inputs: FCS Agent

Date: Monthly



Success Stories

Letcher County Recipe Club of the Month

Author: Nanette Banks

Major Program: Plate It Up! Kentucky Proud

Research shows that a diet rich in fruits and vegetables can help protect against several chronic diseases, such as obesity, type 2 diabetes, heart disease, and some cancers.   According to the CDC just 12.2% of American adults meet the recommendations for fruits and 9.3% are meeting recommendations for vegetables.  The CDC also reports that Americans are eating fruit once per day and vegetables 1.7 times per day.  Kentucky falls even further below the national averages with only

Full Story

Cooking With Cast Iron

Author: Nanette Banks

Major Program: Food Preparation and Preservation

Cast iron cookware is long lasting cookware that is a staple of many southern cooks.  Cast iron cookware is very durable and even adds an extra boost of nutrition to some foods (J Food Science. 2002:67(9):3301-3). They are also readily available at discount stores and are often handed down from one generation to another (since they are almost impossible to ruin), making them an affordable choice for families with limited resources. Cast iron cookware provides a connection with the past and

Full Story

Managing Nutrition During Cancer

Author: Nanette Banks

Major Program: Active Living and Health Promotions General

Despite the growing number of cancer treatments and improved outcomes with cancer diagnoses, Kentucky continues to have the highest occurrences and death rates in the United States. For those going through treatment or those working with a loved one experiencing cancer, food, and nutrition can be a challenge. In order to help those in need, the Letcher County Extension Family & Consumer Sciences Agent hosted the Kick Kentucky Cancer: Managing Nutrition during Cancer program for the

Full Story

Bingocize

Author: Nanette Banks

Major Program: Active Living and Health Promotions General

Bingocize® was created by Dr. Jason Crandall, Co-Director/Co-Founder at the WKU Center for Applied Science in Health & Aging. He created the socially engaging group-based game that combines health education and exercise in the format of BINGO. Dr. Crandall and his research team have tested the program and demonstrated that over 90% of older adults who played two times a week for 10 weeks significantly improved physical, social and mental health. Dr. Crandall trained 60 UK FCS extens

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Food Preservation

Author: Nanette Banks

Major Program: Food Preparation and Preservation

Many individuals and families have taken an interest in Food Preservation in the last year. There is a lot of misinformation online about best practices for food preservation. Safety when preserving food should be a priority and research-based methods should always be used. With this information in mind The Letcher County Extension Agent for Family and Consumer Sciences conducted three in-person Food Preservation Workshops. One of these workshops was conducted in collaboration with CANE Kitchen

Full Story
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