Extension
It Starts With Us
Home Gardening, Food Preservation, and Food Preparation
Accessing Nutritious Foods
May
Food Preparation and Preservation
Nutrition and Food Systems General
Communications and Expressive Arts
Horticulture, Consumer and Home
The Perry County residents that participated in the 2019 Extension Community Assessment indicated a need for more training for food gardening skills. (39.51%) Although only 5% of this county’s acreage is considered farmland, increased home garden production would give households better access to fresher more nutritious produce if sourced more locally. The county’s largest detrimental health factor is reflected in the 45% of adult population that is obese. (E. KY By The Numbers, October 2019) Thirty-six (36%) report little or no regular physical activity. 16% of adults have diabetes and 45% suffer from hypertension. (E. KY By The Numbers, October 2019) One out of three residents (35%) receive SNAP benefits in a county with a 30.9% poverty rate. The estimated food insecurity rate is 19.3% compared to 15.5% for the state. (Zimmerman, KY By The Numbers, January 2019) Both public school districts provide the USDA free lunch program to 100% of the students with at least two meals per day plus in-school or take-home snacks as well as two school summer feeding programs delivered throughout the county. Sixty percent (60%) of youth age 5 to 19 have families receiving some kind of public assistance. (Zimmerman, KY By The Numbers, January 2019).
Reduce the rate of chronic disease and obesity.
Save money by preserving produce from gardens or farmer’s markets.
Save money by preparing foods at home.
Increase family income by growing and selling produce at the Farmer’s Market.
If future budget allows, construct an Annex that will accommodate gardening and fruit and vegetable production workshops, food preparation, food preservation workshops and home-based micro-processing workshops.Youth will be advocates for agriculture and sustainable food and fiber production.
Increase number of youth at lower risk for serious health issues.
Encourage and promote a more active lifestyle to improve overall health and well-being.
Identify and utilize correct method of canning for low acid and high acid foods.
Identify and purchase healthier foods.
Expand orchards and gardens to offset family food cost and to sell extra produce at the Farmer’s Market.Youth will be able to explain the role of agriculture in daily life.
Youth and adults will be able to understand the correlation between food/activities to health and wellness.
Increase awareness about relationships between food and nutrition practices and chronic disease.
Learn how to increase fruit and vegetable consumption.
Learn how to make wise choices in selecting foods.
Learn production practices, for fruit and vegetables.Youth will gain knowledge and skills in production and utilization of food in areas of animal and food science.
Outcome: Nutrition knowledge, skills, and competencies gained.
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.Number of youth who demonstrate a skill that was learned or improved by 4-H program participation.
Number of youth and adults who can relate better health diet and more activity.
Method: Self-report surveys; specific curricula or program evaluations. 4-H Common Measures Survey.
Timeline: 2021-2024
Audience: County clientele
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, and workshopsInputs :Agents, specialists
Date: Spring –on-going
Audience: Community
Project or Activity: Farmers Market Outreach
Content or Curriculum: UK Curriculum
Inputs: Agents, NEP, community partners
Date: 2021-2024
Audience: Families
Project or Activity: Food Preparation for Better Health
Content or Curriculum: UK Curriculum
Inputs: Agents, NEP, community partners
Date: October 2021-2024Audience: Homemakers, General Public, Youth
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: UK Curriculum
Inputs: Agents, NEP, volunteers
Date: All year
Audience: NEP/Snap Eligible Families
Project or Activity: Lessons for program families
Content or Curriculum: Making Healthy Lifestyle Choices
Inputs: Agents, NEP assistants
Date: 2021 - 2024
Audience: Fruit and Vegetable Producers
Project or Activity: Fruit and vegetable production workshops, food safety training and visits
Content or Curriculum: Training will be provided on production practices, marketing, pest, disease control and food safety
Inputs: Agents, Specialist
Date: Spring and Summer
Audience: School-aged youth and their leaders
Project or Activity: Food and Fiber Production
Content or Curriculum: Farm 2 School, LEAP, Appalachian Heritage. Project Food, Land and People, 4-H Horticulture, Core dealing with plant and soil sciences, 4-H Entomology
Inputs: NEP assistances, Agents, Teachers, Youth, Hands-on lessons dealing with subject matter
Date: 2021-2024
Audience: School-aged youth and their leaders
Project or Activity: 4-H Livestock
Content or Curriculum: KY 4-H Livestock training materials
Inputs: Certified volunteer, Youth, Contest opportunities
Date; 2021-2024
Audience: School-aged youth and their leaders
Project or Activity; 4-H Poultry Program including incubation project. Poultry judging, avian bowl, egg cookery, barbecue skills.
Content or Curriculum: KY 4-H poultry training materials
Inputs: volunteers, youth, contest opportunities
Date: 2021-2024
Audience: School-aged youth and their leaders.
Project or Activity: FCS projects and programs, workshops, demonstrations.
Content or Curriculum: 4-H curricula on food prep, baking, BBQ, food preservation.
Inputs: Supplies, instruction, facility, presenters, agents, NEP
Date: 2021-2024
