Accessing Nutritious FoodsPlan of Work

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Scott County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Homes, Families, and Communities
Agents Involved:
Flynt, Allen, Redmon
MAJOR PROGRAM 1:
Community Gardens and Horticulture Therapy
MAJOR PROGRAM 2:
Faithful Families
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Food Preparation and Preservation
Situation:

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.

Long-Term Outcomes:
Intermediate Outcomes:

Number who:


Number of:

Initial Outcomes:
Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.

Indicator: Attending training and marketing opportunities

Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education

Timeline: Year round


Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.

Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage

Method: gardening classes, farmers market opportunity, food safety demonstration/workshop

Timeline:


Long-term Outcome: More people choosing nutritious options

Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools

Method: distributing surveys at farmer's market and food preservation workshop

Timeline: Year round

Learning Opportunities:

Audience: Youth

Project or Activity: Food sampling, and Cooking Clubs in Schools

Content or Curriculum: plate it up recipes, myplate

Inputs: curriculum, materials, samples, school buy in

Date: During school year


Audience: Youth

Project or Activity: Gardening and nutrition

Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum

Inputs: curriculum, materials, samples, school buy in, Ed Davis Center

Date: During school year, Spring through Summer


Audience: General public

Project or Activity: Farmer's Market 

Content or Curriculum: Plate it Up recipes and samples, educational programs, Farmers Market Toolkit

Inputs: samples, curriculum, recipes

Date: Summer-Fall


Audience: Adults and Youth

Project or Activity: Garden plots and 4-H gardening

Content or Curriculum: 4-H and master gardener

Inputs: curriculum, materials, space, staff, volunteers

Date: Spring-Fall


Audience: New mothers

Project or Activity: promote breastfeeding and use of WIC benefits

Content or Curriculum: myplate for mothers curriculum

Inputs: curriculum, lactation consultant, WIC office, materials

Date: Year round


Audience: General public

Project or Activity: master gardener lawn and gardener expo

Content or Curriculum: Farmer's Market, Horticulture

Inputs: staff, office equipment, materials, volunteers

Date: Spring


Audience: General public

Project or Activity: Food preservation workshops

Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques

Inputs: volunteers, materials, supplies, retired FCS Agents

Date: Summer


Audience: Extension Homemakers

Project or Activity: lesson leader training related to healthy choices

Content or Curriculum: lesson leader training

Inputs: staff, office equipment, materials

Date: year round


Audience: 4-H Youth 

Activity:4-H Cooking 

Content or Curriculum: 4-H Cooking Curriculum, Myplate  

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Monthly 


Audience: Women, Youth, Senior Citizen 

Activity: WIC, SRFMNP Certification for farmers market vendors 

Content or Curriculum: WIC, SRFMNP

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Winter / Spring 


Audience:  General public

Activity:  Local Foods Producer Panel 

Content or Curriculum:  Buying local produce, Farmers Market & CSA information 

Input: Facilities, staff, video equipment, advertising, giveaways

Date:  Spring


Audience:  Youth

Activity:  Outdoor Cooking

Content or Curriculum:  SNAP-Ed publications for Outdoor Cooking

Input:  Publications, staff, equipment, volunteers

Date:  Fall, Spring


Audience: Adult,  Youth

Activity:  Grow Your Own

Content or Curriculum:  SNAP-Ed publications for Grow Your Own

Input:  Publications, staff, equipment, volunteers

Date:   Spring, Summer, Fall


Audience: Adults 

Project or Activity: Wellness with Chronic Illness 

Content: Diabetes Prevention Program/FCS Curriculum 

Inputs: Staff, FCS resources, myplate, embracing aging

Date: Weekly, monthly after the first 18 weeks 





Success Stories

University of Kentucky Diabetes Prevention Program Collaborative

Author: Alivia Faris

Major Program: National Dining with Diabetes

University of Kentucky Diabetes Prevention Program CollaborativeIn the state of Kentucky 1 in 3 adults have diagnosed (and undiagnosed) prediabetes. Scott County Kentucky is not an exception to the growing number of individuals living with chronic illnesses such as diabetes. Beyond Kentucky, many regions across the United States are finding challenges in reaching vulnerable populations who are more susceptible to chronic illnesses. Novel educational opportunities are needed to reach more individ

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Check it Out! Seed Library Provides Outreach to Underserved Audiences

Author: Sharon Flynt

Major Program: Local Food Systems

As the Scott County Extension Horticulture Program  looked for more creative and innovative outreach programs for the  community during the pandemic restrictions and aftermath, the agent collaborated with an Extension Master Gardner volunteer and the Scott County Public Library  to create a Seed Library.The Seed Library inspires healthy eating, environmental education, and hands-on learning for those who want to grow their own food and save seeds. Planting, care and harvest guides

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4-H Youth becoming agents of change in community food insecurity through 4-H Cooking program

Author: Sarah Redmon

Major Program: Family and Consumer Science

The Scott County 4-H Cooking program is exploring how 4-H youth in Scott County can become agents of change to address community food insecurity and other food systems issues in Scott County. Food insecurity is linked to many social and developmental issues for kids, including poor performance in schools and risky behaviors. By incorporating our already strong existing 4-H Cooking program the 4-H Agent included lessons that help youth learn about food systems issues and think about how they can

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Savor the Flavor: Seed to Plate

Author: Alivia Faris

Major Program: Food Preparation and Preservation

Savor the Flavor: Seed to Plate

Research 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 Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, an

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Recipes for Life

Author: Alivia Faris

Major Program: Recipes for Life

Recipes for Life

The Scott County Family and Consumer Sciences (FCS) Extension Agent collaborated with Southern Elementary School administrators and teachers within the Scott County School District to offer the Recipes for Life Program to 72 fifth-grade students. Over 25 volunteers worked with students in a hands-on educational setting to teach important life skills. Additionally, all Scott County Extension Office Staff assisted with the program. Prior to the program the FCS Agent taught lessons at Southern

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Savor the Flavor by Growing Your Own Herbs

Author: Sharon Flynt

Major Program: Local Food Systems

Research shows that people who garden are likely  to  improve both physical and mental health, as well as are more apt to eat more fruit, vegetables, and herbs when they grow them themselves. To encourage more home-prepared meals and grow your own gardening,  the Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, and Spices.The Horticulture agent focused on successful

Full Story
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