Health and WellnessPlan of Work

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Estill County CES

Title:
Health and Wellness
MAP:
Healthy Communities and Individuals
Agents Involved:
Taylor Miles, Judy Vaughn, Emma Day
MAJOR PROGRAM 1:
Leadership
MAJOR PROGRAM 2:
Substance Use Prevention and Recovery General
MAJOR PROGRAM 3:
Active Living and Health Promotions General
Situation:
With the health and well-being of individuals becoming more and more of a concern local advisory councils felt that the extension service should work to curve the high obesity rate, and high over dose rate. As well as promote lifestyle changes the encourage a safer, healthier life.
Long-Term Outcomes:
To improve the quality of life
Reduce food related health issues
Reduce drug overdoses

Intermediate Outcomes:
Increase the use of proper safety equipment
Increase the use of healthy foods
Increase the amount of physical activity done by individuals
decrease the drug use rates.
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

Evaluation:

Initial Outcome: Increase Awareness of effects of drugs

Indicator: survey shows increased knowledge

Method: Survey

Timeline: Spring 2022


Intermediate Outcome: Increase the use of proper safety equipment

Indicator: Decreased severe injury rate

Method: interviews

Timeline: Spring 2022


Long-term Outcome: Improve the quality of life

Indicator: improved county statistics

Method: Kentucky Counts reports

Timeline: 2024

Learning Opportunities:

Audience: Community members

Project or Activity: Substance Abuse Awareness

Content or Curriculum: Education

Inputs: Curriculum

Date: All year


Audience: Low-income families

Project or Activity: SNAP-Ed

Content or Curriculum: Education

Inputs: Time, staff, curriculum

Date: Year Round


Audience: Youth

Project or Activity: 4-H Foods & Nutrition Programming

Content or Curriculum: Superstar Chef, International Foods, Professor Popcorn,

Inputs: time, staff, volunteers

Date: All year


Audience: youth

Project or Activity: 4-H Health Programing

Content or Curriculum: Jump into foods & fitness, Spark

Inputs: time, staff, volunteers

Date: All year


Audience: youth

Project or Activity: Truth and Consequences

Content or Curriculum: Truth and consequences

Inputs: time, staff, volunteers

Date: Spring


Audience: Youth

Project or Activity: Health Fair

Content or Curriculum: Awareness

Inputs: Curriculum

Date: Annual


Audience: Community members

Project or Activity: Homemaker Officer Trainigs

Content or Curriculum: Education

Inputs: Curriculum

Date: Annual


Audience: Youth/Adults

Project or Activity: Grandparents Raising Grandchildren Efforts

Content or Curriculum: Education

Inputs: Curriculum

Date: All year


Audience: Youth

Project or Activity: Youth Safety Day

Content or Curriculum: Education

Inputs: Curriculum

Date: Spring


Audience: Community members

Project or Activity: Farm Safety

Content or Curriculum: Education

Inputs: Curriculum

Date: Annual


Audience: Adults

Project or Activity: Sensational Salads

Content or Curriculum: Homemakers

Inputs: Agents

Date: January


Audience: Adults

Project or Activity: Sweet Enough Without All That Sugar

Content or Curriculum: Homemakers

Inputs: Agents

Date: February


Audience: Adults

Project or Activity: Radon: Why Is It Dangerous?

Content or Curriculum: Homemakers

Inputs: Agents

Date: March


Audience: Adults

Project or Activity: Sharing Meals Together: A Guide To Smarter Potlucks

Content or Curriculum: Homemakers

Inputs: Agents

Date: April




Success Stories

Food Preservation Salsa

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Estill County Family and Consumer Sciences Extension Agent offered a food preservation workshop. The participants made and canned salsa using a researched based recipe.  Seven adults participated in the program.   Eighty-six percent of participants demonstrated safe knife skills after a demonstration. One hundred percent of participants identified research-based methods of home food preservation because of the program. One hundred percent of participants differentiated between high and

Full Story

Dehydrating Food Preserving

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Estill County Family and Consumer Sciences Extension Agent presented a dehydration preservation workshop to a total of fourteen participants. The participants experience, before the program, ranged from zero experience to very little experience.  The participants learned the safe way to prepare and store jerky, fruits, and vegetables.  Fifty percent of the participants learned the technique of blanching, checking the skin, and conditioning.  Ninety-three  percent of the parti

Full Story

Savor the Flavor-Building Flavor with Herbs

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Savor the Flavor – Building Flavor with HerbsResearch shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Estill County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor

Full Story
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