Accessing Nutritious FoodsPlan of Work

Back to Plans for the County

Ballard County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Living
Agents Involved:
SD, PJ, TM
MAJOR PROGRAM 1:
LEAP
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Local Food Systems
MAJOR PROGRAM 4:
Faithful Families
Situation:

Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. The obesity epidemic threatens the quality and years of life of many Kentuckians. Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.

Long-Term Outcomes:

•Reduction and/or elimination of food-borne illnesses.

•Ballard Countians improve food management skills and healthy eating habits

•In emergencies, people will have access to safe, nutrient dense food

•Youth will be food secure when school is not in session.

Intermediate Outcomes:

•Use various Foods Preservation methods

•Apply improved food preparation, food management and food safety habits

•stock emergency supply kit with safe, nutrient dense foods

•participate in Backpack program

people will implement personal health protection practices

Initial Outcomes:

•Learn to grow, prepare and preserve food safely

•Learn to incorporate unfamiliar foods or foods not currently eaten into a

healthy diet

•Increase knowledge and understanding of healthy eating, food safety and

food resource management


Evaluation:

Initial Outcome: People will apply improved food preparation & food management tips learned from attending Extension Service programs.

Indicator: number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes

Method: follow up survey

Timeline: 3-4 months following Foods Preservation Class


Intermediate Outcome: people will incorporate unfamiliar foods or foods not currently eaten into a healthy diet

Indicator: number who indicate they have included at least one new food

in their family menus

Method: questionnaire

Timeline: 2-3 months after tasting new foods introduced at Extension Program


Intermediate Outcome: People will plan for safe food consumption during emergencies

Indicator: number of people who rotate expired foods from their emergency supply kit after attending Extension class

Indicator: number of people who assemble an emergency supply kit using food safety tips learned through Extension programs

Method: questionnaire

Timeline: 3 months after program


Intermediate Outcome: Families will participate in backpack program

Indicator: number of backpacks distributed

Method: observation

Timeline: weekly -- on Fridays


Intermediate Outcome: people will implement personal health protection

practices.

Indicator: Number of individuals implementing personal health protection

practices (screening, immunizations, preventive health practices,

etc.)

Method: questionnaire

Timeline: 2-3 months after Extension Program


Intermediate Outcome: people will preserve foods safely

Indicator: number of people who preserve their foods using one or more food

preservation methods learned through attending Extension classes

Method: follow up survey

Timeline: 3-4 months following Foods Preservation Class


Intermediate Outcome: People are managing their diabetes.

Indicator: Number of people seen by a health professional one or more times

during the year

Number of people who checked their blood glucose 1 or more times

per day

Number of people who had their A1C checked in the past year

Number of people who utilized a diabetes meal plan (Think your

plate/Plate Method, Carbohydrate Counting, glycemic index)

Number of people who implemented at least 3 healthy eating

practices to help address their diabetes

Number of people who had a foot exam in the last year


Method: Follow-up survey

Timeline: 3 months following completion of program


Outcome: Learn to prepare and preserve food safely 

Indicator: Number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes

Method: Questionnaire, and follow up survey

Timeline: Following the end of Foods Preservation Class


Outcome: Increase knowledge on food nutrition and healthy eating 

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 and post testing during Faithful Families 


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 and post testing during Cook together, Eat together

Learning Opportunities:

Audience: Limited resource individuals and families

Project or Activity: Food Preservation Classes

Content or Curriculum: Extension Food Preservation Program

Inputs: People – Extension Agent, participants

Facilities – Extension Office

Date: June


Audience: Senior Citizens, Extension Homemakers, Limited Resource Individuals

and families

Project or Activity: Emergency Preparedness

Content or Curriculum: Extension Emergency Preparedness Program

Inputs: People -- Agent, Senior Center staff, Preschool staff

Facilities -- Senior Center, Extension Office, Pre-school,

Emergency Preparedness materials

Date: September 


Audience: school-age youth, teachers

Project or Activity: Nutrition Week

Content or Curriculum: LEAP, Jump into Foods & Fitness

Inputs: People – Extension Agents, Master Foods Volunteer, Extension

Homemakers, teachers

Facilities – Elementary School building

Funds – UK NEP incentives, Extension Program Support, USDA

Date: First week of March


Audience: K-2 students

Project or Activity: Food Safety Literacy

Content or Curriculum: Handwashing for good health

Inputs: People – volunteers, Extension agents, teachers, elementary

school

Date: Fall


Audience: Community 

Project or Activity: Farmers Market Outreach 

Content or Curriculum: Marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit

Input: NEP, facilities, Vendors, Kentucky Department of Agriculture

Date: May – October/Growing seasons


Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Cook together, Eat together

Inputs: Specialist, Program materials, Extension Agent, participants, volunteers

Date: October— January 


Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Faithful Families

Inputs: Specialist, Program materials, Extension Agent, participants, Faith-based organization

Date: September –April 


Audience: Families and Individuals: youth pre-K

Project or Activity: Foods & Nutrition Classes

Content or Curriculum: LEAP

Inputs: Elementary School, teachers, Extension Agent, Volunteers

UK NEP incentives, Chop! Chop! Newsletters

Date: September – May


Audience: Families and Individuals

Project or Activity: Food Preservation 

Content or Curriculum: Food Preservation classes

Input: Programmatic materials, NEP, volunteers, participants

Date: July – September for adults and youth 


Audience: Homemakers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, Extension Agent, community partners

Date: Monthly



Success Stories

Homeschool Cooking Series

Author: Sarah Drysdale

Major Program: Nutrition and Food Systems General

Ballard County FCS agent partnered with the Truth and Grace Homeschool Coop to teach youth ages 7 to 15 about the basics of food preparation. This was a ten week series starting with basic hand washing, proper produce cleaning, storing of leftovers, and kitchen etiquette. During the first week there was a general knife skills lesson to properly demonstrate how our chef's knives would be used throughout the series. Each week students prepared a dish from the Eat. Plan. Move. website. Student

Full Story

Nutrition Education

Author: Paula Jerrell

Major Program: Health

Nutrition Education

Obesity is an issue in Ballard County and in the country. Youth obesity is a growing concern.Ballard County Extension Programs partner with the school systems 21st Century program with a focus on nutrition education. Youth learn about My Plate, food groups, serving sizes and portion sizes. Nutrition games are played like nutrition Jeopardy and Bingo. Food lessons are shared to raise awareness of food groups, a balanced diet and portion control. Physical activity is a part of the lessons as well.

Full Story
Back to Plans for the County