Rockcastle County CES

Title:

Nutrition and Food Systems

MAP:

Accessing Nutritious Foods

Agents Involved:

Hazel Jackson, Garrard Coffey, Alyssa Cox

MAJOR PROGRAM 1:

Food Preparation and Preservation

MAJOR PROGRAM 2:

Cook Together, Eat Together

MAJOR PROGRAM 3:

Super Star Chef

MAJOR PROGRAM 4:

Cook Wild Kentucky

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.  According to the American Community Survey (2019), 37% of Rockcastle Countians are obese in comparison to 35% of Kentuckians and 17% of residents of the US.  . CES agents will reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

Long-Term Outcomes:

? Long-term Outcomes:

• Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
• Reduce the rate of chronic disease and obesity

Intermediate Outcomes:

? Intermediate Outcomes:

• Generate positive attitudes toward changing dietary decisions to be more healthful.
• Increase intake of fruits, vegetables, and other nutrient-dense foods
• Decrease intake of solid fats, added sugars, and sodium
• Employ healthful cooking methods, feeding practices, and food preservation techniques
• Increased access to healthy food via local farmers markets, food retailers, and/or home gardens

Initial Outcomes:

? Initial Outcomes:

• Increase awareness about relationships between food and nutrition practices and chronic disease.
• Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
• Increase confidence in ability to employ healthy eating practices 
• Increase motivation to access and prepare healthier foods

Evaluation:

Outcome: Preparing and preserving food 

Indicator:  Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Self-report survey; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program

Date:   June, July & August 2023 Food Preservation workshops at Farmer's Market

Outcome:  Availability and access to healthy food 

Indicator:  Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program

Learning Opportunities:

Audience: Families and Individuals

Project or Activity:  Farmers Market Outreach and senior nutrition

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

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

Date:  July and August 2023  Food Preservation demonstrations at Farmers Market

Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum:  Food Stamp Program resources, Cook Together/ Eat Together, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings,  in-school nutrition programs

Inputs:   Cook Together/Eat Together  youth and adult program  series of 6 workshops

Date: Fall 2023 

Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food Stamp program,  Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date:  Fall 2023   International foods workshop for Extension Homemakers

Success Stories