Extension
It Starts With Us
Improving Nutrition of Limited Resource Kentuckians
Developing Strong, Healthy and Safe Families
VanMeter, Goodman
Nutrition and Food Systems General
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.
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.
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.
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
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.
Outcome: Medium-term
Indicator: Percentage of individuals improving healthy diet choices and physical activity behavior.
Method: Behavior change data from WebNEERS and survey results indicating number of families preserving fresh local food.
Timeline: After implementation of programs throughout the year.
Outcome: Long-term
Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity
Method: Longitudinal 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:
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
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
