Improving Nutrition of Limited Resource Kentuckians Plan of Work

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McCreary County CES

Title:
Improving Nutrition of Limited Resource Kentuckians
MAP:
Developing Strong, Healthy and Safe Families
Agents Involved:
VanMeter, Goodman
MAJOR PROGRAM 1:
Nutrition and Food Systems General
Situation:

Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. The FCS Nutrition Education Program teaches limited resource Kentuckians how 

to access healthy food and how to plan and safely prepare nutritious meals. The 

participation of Extension agents from all disciplines is essential to provide education and 

leadership to improve policies, systems and environments so that all Kentuckians have 

access to healthy food and opportunities for physical activity. 

Long-Term Outcomes:

Low-income Kentuckians will consistently make healthy diet choices and participate in physical activity. Kentucky families will prevent or postpone the onset of obesity and diet-related chronic diseases by making half their plates fruits and vegetables, eating whole grains, switching to non-fat or low-fat milk and milk products, choosing lean 

protein sources, improving food resource management practices and improving food 

safety practices. 

Intermediate Outcomes:

Low-income Kentuckians will make behavior changes to improve healthy eating, food resource management, physical activity and reduced sedentary behavior, and food safety. Organizations will adopt and promote nutrition supports and physical 

activity and reduced sedentary behavior supports. 

Initial Outcomes:

Low-income Kentuckians will express indications to make behavior changes to improve healthy eating, food resource management, physical activity and reduced sedentary behavior and food safety. Organizations will form partnerships to address access to 

healthy food, improved nutrition and opportunities for physical activity. Organizations 

will form multi-sector partnerships to plan for and implement interventions to address 

Evaluation:

Outcome: Short-term 

Indicator:  Number of individuals with goals, intentions, and increased knowledge of making health diet choices and participation in physical activity. 

Method: Pre-post survey results of youth programs. 

Timeline:  Before and after implementation during the school-year or summer. 

OutcomeMedium-term 

Indicator:  Percentage of individuals improving healthy diet choices and physical activity behavior. 

MethodBehavior change data from WebNEERS and survey results indicating number of families preserving fresh local food. 

Timeline:  After implementation of programs throughout the year. 

 

OutcomeLong-term 

Indicator:  Percentage of individuals who consistently make healthy diet choices and participate in physical activity 

MethodLongitudinal study of participants’ food recall and entry/exit survey data in adult in adult programs such as Healthy Choices for Every Body 

Timeline:  At the concluson of analysis using a longitudinal method comparing indicators from those participating in programs and control groups not participating. 

Learning Opportunities:

LEARNING: 

Audience:  Adult and Families  

Project or Activity:  Adult/Families Project/Curricula 

Content or Curriculum: Healthy Choices for Every Body 

Inputs:  Limited resource families, USDA FNS, CES Agents, NEP Program Assistants, 

Date: ongoing recruitment and implementation 

 

Project or Activity:  Adult/Families Project/Curricula 

Content or Curriculum: Cook Wild Kentucky 

Inputs: Limited resource families, Feeding Kentucky, food pantries, faith based organizations 

Date: ongoing 

 

Audience:  Youth 

Project or Activity:  Youth Projects/Curricula 

Content or Curriculum: Recipes for Life, Super Star Chef, LEAP, etc 

Inputs: youth, school system, school teachers, volunteers, NEP state staff 

Date: during the school year and summer 

 

Project or Activity:  Youth Projects/Curricula 

Content or Curriculum: Smarter Lunchrooms 

Inputs: Youth, USDA FNS, FCS Agents, KDE, media, school staff 

Date: during the school year 

 

Audience:  Kentuckians 

Project or Activity:  Food Systems Project/Curricula 

Content or Curriculum: Community gardens, Food Preservation 

Inputs: limited resource families, CES Agents, NEP assistants, NEP state staff,  

Date: spring through fall, annually 

 

Project or Activity:  Food Systems Project/Curricula 

Content or Curriculum: Farmers’ Market toolkit, Farm to School 

Inputs: Limited resource families, NEP advisory group, KDA, farmers’ market, farmers’ Feeding Kentucky, food pantries 

Date: throughout the year 



Success Stories

Summer Sausage Charcuterie Board Workshop series

Author: Tracie Goodman

Major Program: Cook Wild Kentucky

In October of 2022 myself and our FCS agent conducted a summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, partici

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