Extension
It Starts With Us
Food for Everyone
Improving Physical and Mental Health
Cecelia Hostilo, Graham Cofield, Shelley Crawford
Horticulture, Consumer and Home
Nutrition and Food Systems General
Communications and Expressive Arts
The Kentucky County Agriculture and Food Profiles show that in 2016 there were 12 stores authorized to accept SNAP benefits. This report also showed that there were 8 food and beverage service businesses in Trigg County.13% of Trigg County’s population live in poverty while 25% of our children live in poverty. 5% of those live in deep poverty. We have 38% of our adults who are obese and 33% who are physically inactive, with both these statistics contributing the chronic diseases that seem to be appearing earlier and earlier in life. There seems to be healthy food available, but more people need to be taking advantage of it.
*Trigg Countians will increase average fruit and vegetable consumption by 1 or more servings per day
*Trigg Countians improve food management skills and healthy eating habits
*The number of Trigg Countians who access more local foods will increase.
*The number of eligible participants redeeming Farmer's Market Nutrition Program Benefits will increase.
*The number of Trigg Countians who plant, harvest, and preserve produce will increase.
*The number of Trigg Countians who apply improved food preparation skills, food management skills, food safety and healthy eating habits will increase.
*Trigg Countians understand the importance of sustainable local agriculture to individual health and financial well-being
*Trigg Countians will learn to grow, prepare and preserve food.
*Trigg Countians will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
Trigg Countians will increase knowledge and understanding of healthy eating, food safety and food resource management.
Trigg Countians will learn about community support services to increase food security.
Initial Outcome: Trigg Countians understand the importance of sustainable local agriculture to individual health and financial well-being
Indicator: Participants report an increase in understanding
Method:Pre/Post survey
Timeline: Fall, 2020 (annually)
Intermediate Outcome:The number of eligible participants redeeming Farmer's Market Nutrition Program Benefits will increase.
Indicator: County redemption statistics will increase
Method: Analysis of state data charts
Timeline:Summer 2021,2022
Long-term Outcome: Trigg Countians will increase average fruit and vegetable consumption by 1 or more servings per day
Indicator: Numbers of servings will increase
Method: Pre/Post surveys
Timeline: Quarterly--Fall, 2021
Audience: Trigg County Youth
Project or Activity: Food Preparation Clubs and projects,
Content or Curriculum: National 4-H curriculum, Super Star Chef, Teen Cuisine, Plate It Up! Kentucky Proud materials
Inputs: Agents, SNAP-Ed assistant, volunteers
Date: September-June (ongoing)
Audience: Trigg County Adults and Youth
Project or Activity: Community Gardening
Content or Curriculum: Extension Publications, SNAP-Ed information
Inputs: Agents, volunteers, community agencies
Date: April-September, annually
Audience: Trigg County Farmers Market Vendors
Project or Activity: Nutrition Program Training
Content or Curriculum: KDA and Public Health training programs, Home Based Microprocessor and Produce Best Practices curriculum
Inputs: Agents
Date: February-April, annually
Audience: Trigg County Adults and Youth
Project or Activity: Food Preservation Camp
Content or Curriculum: Extension materials
Inputs: FCS Agent, SNAP-Ed assistant, trained volunteers
Date: Summer 2021
Audience: Trigg County Adults and Youth
Project or Activity: Farmers Market Promotion Days
Content or Curriculum: Extension and SNAP-Ed materials, Plate it Up! Kentucky Proud!
Inputs: Agents, SNAP-Ed assistant, volunteers
Date: April-October, annually
Audience: Trigg County Preschool Parents
Project or Activity: Healthy Choices Newsletter
Content or Curriculum: Kentucky Extension Newsletter
Inputs: Agents, SNAP-Ed assistant,
Date: July-June, on-going
Author: Shelley Crawford
Major Program: Agriculture
With a majority of today’s U.S. consumers three to four generations removed from agriculture, many do not have a good level of knowledge about agriculture and food production. Research shows that consumers know more about movies (40 percent), politics (45 percent), history (47 percent) and music (51 percent) than they do about food production (40 percent). The same research indicates that only 22 percent of Americans trust that the agriculture industry is transparent about its food product
Author: Cecelia Hostilo
Major Program: Family and Consumer Science
4-H Cooking Club, Baking Edition was created to meet several needs in Trigg County. First was the need to teach young people to prepare foods at home and not be as dependent on processed foods from the grocery and fast food businesses. Obesity and chronic disease is a problem for nearly half of all adults in the county. A second need was an economic one. Family finances are very unstable right now and inflation can be seen in our grocery stores. Youth who have a var
Author: Cecelia Hostilo
Major Program: Food Preparation and Preservation
Americans are used to a world of plenty with overwhelming options available. However in the past few months and years we have found that is not necessarily the case. Financial instability and supply chain issues may limit choices. Our county and Pennyrile Area Homemakers are also feeling this pinch. Many have cookware at home that they have bought or been handed down that they would like to learn more about its use and care. Others need to replace old, damaged cookw
Author: Cecelia Hostilo
Major Program: Family and Consumer Science
According to the American Heart Association, teaching youth how to prepare their own food will give them a skill they can use for a lifetime, they will be more likely to eat healthier as adults, and build self-confidence. (Cooking With Your Children; Web MD; May 30, 2008.) A California Department of Education survey indicated that 87 percent of fourth to eighth graders said that they cook and make some of their meals or snacks. However, youth who lack healthy cooking knowledge may rely on packag
