Nutrition and Food SystemsPlan of Work

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Magoffin County CES

Title:
Nutrition and Food Systems
MAP:
Sustainable, Healthy Lifestyle Choices
Agents Involved:
Courtney Jenkins, Cathy Sparks, 4-H Agent
MAJOR PROGRAM 1:
Cook Together, Eat Together
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 3:
Nutrition and Food Systems General
MAJOR PROGRAM 4:
Horticulture, Consumer and Home
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. The food insecurity rate in Magoffin County is 23.9% in comparison to 15.9% in the state, with a total of 4481 people from those surveyed in the Kentucky Extension Community Assessment, who face food insecurity.  Grocery stores have decreased by 66.7%, going from a total of 6 to only 2 in the county.   All Cooperative Extension Service agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

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Audience:  Communities

Project or Activity: Farmer's Market Outreach

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

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

Date:  April-October/Growing Seasons


Audience:  Communities

Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, Diabetes coalition, Color is the Key, Resources for early care and educational settings.

Inputs:Volunteers, grant funds, faith-based organizatiions, community partners, key stakeholders,  SNAP-Ed toolkit

Date: Ongoing projects throughout the year.


Audience: Families and individuals

Project or Activity: Grow Appalachia Gardening Program

Content or Curriculum: UK Horticulture Publications, Master Gardener Curriculum, Grow Appalachia Resources

Inputs: Grow Appalachia Staff, Extension Publications, Resources and Specialists,

Date: January-October


Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health

Content or Curriculum: Cook Together Eat Together, Dining with Diabetes, Super Star Chef, Faithful Families, Plate It up! Kentucky Proud Resources, Resources for early care and education settings

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 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: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly 

Homemaker Leader Lessons. 

Inputs: Volunteers, paid staff, community partners

Date: Monthly




Success Stories

Food Preservation Workshops

Author: Cathy Sparks

Major Program: Food Preparation and Preservation

The problem- Grow Appalachia group of farmers are required to attend a Food Preservation class as a part of their educational experience with the program.  The ANR Agent asked that I teach the class to demonstrate how to water bath can and pressure can. The educational program response-As a result, I prepared a class where I would demonstrate these food preservation techniques, pressure canning green beans and water bath canning grape jelly.  With the help of our administrative as

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