Health and WellnessPlan of Work

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Estill County CES

Title:
Health and Wellness
MAP:
Healthy Communities and Individuals
Agents Involved:
Taylor Miles, Judy Vaughn, Emma Lee
MAJOR PROGRAM 1:
Leadership
MAJOR PROGRAM 2:
Substance Use Prevention and Recovery General
MAJOR PROGRAM 3:
Active Living and Health Promotions General
Situation:
With the health and well-being of individuals becoming more and more of a concern local advisory councils felt that the extension service should work to curve the high obesity rate, and high over dose rate. As well as promote lifestyle changes the encourage a safer, healthier life.
Long-Term Outcomes:
To improve the quality of life
Reduce food related health issues
Reduce drug overdoses

Intermediate Outcomes:
Increase the use of proper safety equipment
Increase the use of healthy foods
Increase the amount of physical activity done by individuals
decrease the drug use rates.
Initial Outcomes:
Increase awareness about nutritious low cost foods for families
Increase knowledge of safety equipment and proper use
Increase awareness of effects of drugs
teach the skills for individuals to properly increase physical fitness

Evaluation:

Initial Outcome: Increase Awareness of effects of drugs

Indicator: survey shows increased knowledge

Method: Survey

Timeline: Spring 2022


Intermediate Outcome: Increase the use of proper safety equipment

Indicator: Decreased severe injury rate

Method: interviews

Timeline: Spring 2022


Long-term Outcome: Improve the quality of life

Indicator: improved county statistics

Method: Kentucky Counts reports

Timeline: 2024

Learning Opportunities:

Audience: Community members

Project or Activity: Substance Abuse Awareness

Content or Curriculum: Education

Inputs: Curriculum

Date: All year


Audience: Low-income families

Project or Activity: SNAP-Ed

Content or Curriculum: Education

Inputs: Time, staff, curriculum

Date: Year Round


Audience: Youth

Project or Activity: 4-H Foods & Nutrition Programming

Content or Curriculum: Superstar Chef, International Foods, Professor Popcorn,

Inputs: time, staff, volunteers

Date: All year


Audience: youth

Project or Activity: 4-H Health Programing

Content or Curriculum: Jump into foods & fitness, Spark

Inputs: time, staff, volunteers

Date: All year


Audience: youth

Project or Activity: Truth and Consequences

Content or Curriculum: Truth and consequences

Inputs: time, staff, volunteers

Date: Spring


Audience: Youth

Project or Activity: Health Fair

Content or Curriculum: Awareness

Inputs: Curriculum

Date: Annual


Audience: Community members

Project or Activity: Homemaker Officer Trainigs

Content or Curriculum: Education

Inputs: Curriculum

Date: Annual


Audience: Youth/Adults

Project or Activity: Grandparents Raising Grandchildren Efforts

Content or Curriculum: Education

Inputs: Curriculum

Date: All year


Audience: Youth

Project or Activity: Youth Safety Day

Content or Curriculum: Education

Inputs: Curriculum

Date: Spring


Audience: Community members

Project or Activity: Farm Safety

Content or Curriculum: Education

Inputs: Curriculum

Date: Annual


Audience: Adults

Project or Activity: Sensational Salads

Content or Curriculum: Homemakers

Inputs: Agents

Date: January


Audience: Adults

Project or Activity: Sweet Enough Without All That Sugar

Content or Curriculum: Homemakers

Inputs: Agents

Date: February


Audience: Adults

Project or Activity: Radon: Why Is It Dangerous?

Content or Curriculum: Homemakers

Inputs: Agents

Date: March


Audience: Adults

Project or Activity: Sharing Meals Together: A Guide To Smarter Potlucks

Content or Curriculum: Homemakers

Inputs: Agents

Date: April




Success Stories

Super Star Chef Camp

Author: Judy Vaughn

Major Program: Super Star Chef

Estill County Family and Consumer Sciences Extension Agent collaborated with Emma Lee, ANR Agent, Cheyenne Lamb, intern, Jessica Webb, SNAP Ed assistant, and LaDonna Dawes, 4-H assistant to offer the Superstar Chef Camp program to seven students. Four volunteers worked with students in a hands-on educational setting to teach important life skills. A pre-test/ post-test evaluation was conducted to determine learning outcomes.As a result of the program, students gained the following knowledge and

Full Story

Pressure Canning Workshop

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Estill County Family and Consumer Sciences Extension Agent offered pressure canning workshop to a total of 5 participants. One hundred percent of participants identified research-based methods of home food preservation because of the program.  One hundred percent of participants differentiated between high and low acid foods. One hundred percent of participants accurately prepared food products using the pressure canning method of preservation. One hundred percent said that they could ident

Full Story

Planning Thrifty Holiday Meals

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Meal costs have risen over the years.  According to an article from the USDA, grocery prices have risen over 11% in 2022.  The Planning Thrifty Holiday Meals program was presented at the Estill County Extension Office.  The participants went home with ideas for money-saving meals for different holidays.  After the program, 100% of the participants agreed that they learned about various methods of meal planning during the holidays, felt confident in preparing healthy and tasty

Full Story

Heart Healthy Lunch and Learn

Author: Judy Vaughn

Major Program: Active Living and Health Promotions General

Heart Health Lunch and LearnI presented a Heart Healthy Lunch and Learn for the clients in Estill County in conjunction with February being heart health month.  Cardiovascular is the number one cause of death in the United States despite in most cases being preventable.  Making smart healthy choices, such as exercise, diet, and being tobacco free, is the best way to prevent cardiovascular disease.  Twenty-one people participated in the program and enjoyed a heart healthy meal of V

Full Story

Growing and Cooking with Microgreens

Author: Judy Vaughn

Major Program: Nutrition and Food Systems General

Growing and Cooking with MicrogreensEmma Lee, Extension ANR Agent and Judy Vaughn, Extension FCS Agent presented Growing and Cooking with Microgreens.  Microgreens have become very popular due to their nutritional value and the ease of growing.   Microgreens are a great way to get a lot of vitamins and nutrients in a small serving size especially for someone who does not like a lot of vegetables.  A few ways to add microgreens to your diet are in soups, salads, and sandwiches. &nb

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Estill County Seed Library

Author: Erin Leach

Major Program: Agriculture & Natural Resources

Feeding America reports that:“Food Insecurity is defined by the United States Department of Agriculture as the lack of access, at time, to enough food for an active, healthy life. Food insecurity is associated with numerous adverse social and health outcomes and is increasingly considered a critical public health issue. Key drivers of food insecurity include unemployment, poverty, and income shocks, which can prevent adequate access to food. Alternatively, multiple interventions have been

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