Graves County CES

Title:

Promoting Nutritious Eating and Active Living

MAP:

Making Healthy Lifestyle Choices

Agents Involved:

Chadwick, Wooley, ANR Agent

MAJOR PROGRAM 1:

Active Living and Health Promotions General

MAJOR PROGRAM 2:

Local Food Systems

MAJOR PROGRAM 3:

Health

MAJOR PROGRAM 4:

Nutrition and Food Systems General

Situation:

A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science, and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

The Centers for Disease Control found in a nationally representative survey that only 29% of high school youth participated in at least 60 minutes of physical activity on each of the seven days before the survey. Participation in physical activity decreases as we age. Healthy living is one of three 4-H mission mandates. Components of Kentucky 4-H Health Core Curriculum include: physical activity, substance abuse, bullying, safety, and character education. Moderate physical activity can reduce the risk of developing heart disease, diabetes, colon cancer, stress and high blood pressure. Early substance use in childhood/adolescence affects later drug use (National Healthy Living Task Force). Almost 30% of youth in the United States (or over 5.7 million) are estimated to be involved in bullying as either a bully, a target of bullying, or both (http://www.safeyouth.org/scripts/faq/bullying.asp). More persons aged 1-34 years die as a result of injuries than any other cause of death with motor vehicle crashes accounting for approximately half of those deaths (National 4-H Healthy Living Task Force). Individuals, their organizations and their societies effectiveness and wellbeing depend on character development (Charactercounts.org).

Long-Term Outcomes:

Adults will routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills

Adults will reduce the rate of chronic disease and obesity

Youth will increase number of youth maintaining positive health habits

Youth will increase number of youth at a lower risk for serious disease and illness

Youth will increase number of youth at a lower risk for physical and emotional distress

Youth will develop into competent, capable, contributing adults as important developmental assets are met through their participation in 4-H Health programs

Intermediate Outcomes:

Adults will generate positive attitudes toward changing dietary decisions to be more healthful

Adults will increase intake of fruits, vegetables, and other nutrient-dense foods

Adults will decrease intake of solid fats, added sugars, and sodium

Adults will employ healthful cooking methods, feeding practices, and food preservation techniques

Adults will increase access to healthy food via local farmers markets, food retailers, and/or home gardens

Youth will increase adoption and mastery of healthy behaviors that lead to a healthy lifestyle

Youth will not engage in risky behavior when handling stress

Initial Outcomes:

Adults will increase awareness about relationships between food and nutrition practices and chronic disease

Adults will improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)

Adults will increase confidence in ability to employ healthy eating practices 

Adults will increase motivation to access and prepare healthier foods

Youth will identify healthy lifestyle choices

Youth will understand risky behaviors and their consequences

Youth will aspire to have higher self esteem

Youth will identify healthy ways to handle stress

Evaluation:

Outcome: Youth and adults will make nutritious choices

Indicator: Youth and adults will choose healthy ingredients and utilize healthy cooking techniques

Method: Surveys and discussion

Timeline: Ongoing

Outcome: Youth and adults will increase physical activity

Indicator: Youth and adults will choose and implement ways to be more physically active

Method: Surveys and discusssion

Timeline: Ongoing

Outcome:  Nutrition knowledge, skills, and competencies

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-post implementing curricula or program

Outcome: Preparing and preserving food 

Indicator:  Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Self-report survey; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program

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-post implementing curricula or program

Outcome:  Availability and access to healthy food 

Indicator:  Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program

Learning Opportunities:

Audience: 21st Century Programs

Program or Activity: Culinary Classes

Content or Curriculum: FCS and 4-H Cooking Curriculums

Inputs: Volunteers, Extension staff

Date: Meets year-round

Audience: Community

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons

Audience: Community

Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year

Audience: Families and Individuals

Project or Activity:  Food Preparation for Better Health and Physical Activity 

Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer, Plate It Up! Kentucky Proud Resources, resources for early care and education settings, grab and go bags, Laugh & Learn, Bingocize, Preschool Pages, Stories, Songs & Stretches

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year

Audience: Families and Individuals

Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP

Date: July – September for adults and youth

Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Mastering Food Choices,  Food preservation workshops, Monthly Leader Lessons, newsletter

Inputs: Volunteers, paid staff, community partners

Date: Ongoing

Audience: Youth ages 9-18

Project or Activity: 4-H Cooking Projects 

Content or Curriculum: Steps to a Healthy Teen, 4-H Cooking 101-401, Baking Projects

Inputs: Volunteers, paid staff, community partners

Date: Year-round

Audience: Youth ages 9-18

Project or Activity: 4-H Physical Activity

Content or Curriculum: SPARK AfterSchool, Media Smart-Youth, DanceFit, Centering on Me, 4-H Camp

Inputs: Volunteers, paid staff, community partners

Date: Year-round

Success Stories