Henry County CES

Title:

Accessing Nutritious Foods

MAP:

Accessing Nutritious Foods

Agents Involved:

Cathy Toole, Krista Perry, Megan McCoun

MAJOR PROGRAM 1:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 2:

Food Preparation and Preservation

MAJOR PROGRAM 3:

Nutrition and Food Systems General

Situation:

Nutrition Education Programs help families gain access to food and stretch food dollars; communities assist to decrease hunger; and local food assistance programs help 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:

Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day

Kentuckians improve food management skills and healthy eating habits

People accessing emergency food sources will select from nutrient dense items

Intermediate Outcomes:

Number who:

Access more local foods

Redeem Farmer’s Market Nutrition Program benefit.

Plant, harvest and preserve produce

Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Number of:

Households accessing emergency food sources

Initial Outcomes:

Understand the importance of sustainable local agriculture to individual health and financial well-being

Learn to grow, prepare and preserve food

Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet

Increase knowledge and understanding of healthy eating, food safety and food resource management

Learn about community support services to increase food security

Evaluation:

Initial Outcome: Participants at Extension Programming

Indicator: Attendees of complete class or training

Method: Classroom, field days, cooking club

Timeline: Fall to Spring 

Intermediate Outcome: Low-income residents improving diet

Indicator: % of WIC/SR funding Used

Method: KDA/WIC reports

Timeline: Summer 2022

Long-term Outcome:

Indicator:

Method:

Timeline:

Learning Opportunities:

Audience: Low Income Families and Individuals

Project or Activity: Conduct classes and workshops, distribute incentives and information through media and social marketing, provide exhibits, displays

Content or Curriculum: Plate it Up; Snap-ed

Inputs: Agent time; incentives

Date: monthly

Audience: Food Stamp Recipients

Project or Activity: SNAP-ed

Content or Curriculum: Handouts/calendars/incentives

Inputs: Agent time/incentives

Date: Monthly

Audience: Rural and Urban Consumers

Project or Activity: Harvest Showcase

Content or Curriculum: KDA/Farm to Table

Inputs: Agent/Volunteer time and effort

Date: July 2021

Audience:  Extension Homemakers/General Public

Project or Activity:  Leader Training/Cooking Under Pressure

Content or Curriculum:  UK

Inputs:  Promotion/planning

Date:  Jan/Feb 2022

Audience:  Extension Homemakers/General Public

Project or Activity:  Leader Training/Baking for 1 or 2

Content or Curriculum:  UK

Inputs:  Promotion/planning

Date:  Mr/Ap 2022

Audience:  General Public

Project or Activity:  Hook and Cook

Content or Curriculum:   UK and KY Fish and Wildlife

Inputs:  Promotion/planning/teaching

Date:  Aug 2022

Audience:  General Public

Project or Activity:  Wildgame Cooking Demostration

Content or Curriculum:  UK and KY Fish and Wildlife

Inputs:  Promotion/planning/teaching

Date:  Sept 2022

Audience:  4th and 5th graders

Project or Activity:  22 classes  taught the importance of healthy eating and physical activity

Content or Curriculum:  UK Approved

Inputs:  Planning, teaching, distributing information

Date:  March 2022

Audience:  Youth ages 4th-5th Graders

Project or Activity:  Beginning Cooking Club

Content or Curriculum:  UK Approved

Inputs:  Leader led, ingredients, how to read a recipe, cooking terms, how to handle knife safely, nutrition value of food, and knowing what food groups make up a healthy meal.

Date:  October - May 2022

Audience:  Youth ages 6th - 12th Grades

Project or Activity:  Advanced Cooking Club

Content or Curriculum:  UK Approved

Inputs:  Leader led, advanced cooking techniques, more challenging recipes, how to create different dishes using spices and herbs.

Date:  October - May 2022

Audience:  Youth ages 9-19

Project or Activity:  Get Fit  4-H Club

Content or Curriculum:  Youth prepare healthy snacks and participate in physical activity.

Inputs:  ingredients, facilities, leader led

Date:  February-March 2022 weekly

Audience:  Youth ages 9-19

Project or Activity:  Cooking Day Camp

Content or Curriculum:  Day camp teaching healthy cooking

Inputs:  facilities, marketing, assistance

Date:  July 2022

Success Stories