Extension
It Starts With Us
Making Healthy Lifestyle Choices (FCS/HORT)
Promote Healthy Lifestyles
Diane Mason,
Active Living and Health Promotions General
Apparel and Textiles (Non-Master Clothing Volunteer)
The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result, Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years for Americans. Minorities and individuals residing in Appalachia bear a heavier brunt of the obesity and chronic disease burden. The goal of the Making Healthy Lifestyle Choices Initiative is to reverse these trends by working with various organizations, agencies, and groups to promote the health and wellness in all Kentuckians.
A decrease in the number of obese and overweight children, youth, adults and elderly
Increase in the practice and promotion of physical activity and healthy eating daily
Improvement in the built environment to promote physical activity and healthy eating
Improvement in the mental health and well-being of Kentuckians
Manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension
Increase the estimated health savings in dollars for chronic disease.
Increase policies that address obesity, physical inactivity and promotion of poor nutrition
More people growing and eating their own fresh fruits and vegetables, gaining health benefits from more exercise (gardening) and from gaining easy access to healthier foods with more fiber and less fat, through fresh garden produce they grow at home.
Practice healthy food choices and strengthen individuals’ ability to build healthy eating plans and patterns.
Maintain appropriate calorie balance during each stage of life: childhood, adolescence, adulthood, pregnancy and breastfeeding and older age
Practice of physical activity in families and communities and decreased time spent on sedentary behaviors
Community members advocate for policy implementation and changes related to obesity, physical activity and healthy eating.
Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.
Practice healthy lifestyle decision-making that strengthen individuals’ ability to cope with normal life stressors.
Change in awareness, knowledge, opinions, skills, and attitudes needed to make informed choices regarding:
Healthy lifestyle choices
Childhood and youth obesity
Adult weight management
Healthy aging
Practice and promotion of daily physical activity
Policies that that reduce the level of obesity
Reduction of chronic disease
Initial Outcome: Post program surveys
Indicator: Change in knowledge or attitude and intent to implement
Method: Post program surveys
Timeline: Immediately following program
Intermediate Outcome: Post Program Surveys
Indicator: Use of information from program and change in practice or behavior
Method: Mailed or on-line survey of participants
Timeline: 3 to 6 months following program
Long-term Outcome: Change in behavior that leads to change in health
Indicator: Community indicators for health
Method: Statistics from state and national organizations
Timeline: 4 years
Audience: Adults, general public
Project or Activity: Food Preservation for the Adult Beginner
Content or Curriculum: University of Kentucky curriculum
Inputs: Fact Sheets, online access
Date: July and August 2023
Project or Activity: Friday Food Fun: Increasing consumption of fruits, vegetables, whole grains, lean meats and essential nutrients
Content or Curriculum: Extension curricula; different topic each month
Inputs: Cooking supplies
Date: Monthly, July, August, September, October, November, December 2023; January, February, March, April, May, June 2024
Audience: Adults
Project or Activity: Savor the Flavor (5-part series)
Content or Curriculum: Savor the Flavor
Inputs: fact sheets
Date: September, October, November 2023
Audience: Sustainable Kentucky
Project or Activity: 5-part series
Content or Curriculum: Sustainable Kentucky curriculum
Inputs: Curriculum, virtual teaching capability, food samples
Date: April 2024
Audience: Kick Kentucky Cancer
Project or Activity: 5-part series
Content or Curriculum: UK Extension curriculum
Inputs: Curriculum, virtual teaching capability
Date: winter/spring 2024
Author: Diane Mason
Major Program: Food Preparation and Preservation
Home food preservation can help prevent food waste and save on family food budgets. There is an increased interest in eating fresh, locally grown produce and home food preservation has had an increased interest in recent years. If not done properly, however, loss of food, time and money are the least of one's worries. Statistics from the Centers for Disease Control and Prevention, show that home-canned vegetables are the most common cause of botulism outbreaks in the United States. From
Author: Cathy Fellows
Major Program: Family and Consumer Science
Today children struggle with good nutrition or getting enough exercise in their daily lives. Studies show creating healthy habits at an early age can benefit people throughout their lifetime.The University of Kentucky’s Boone County’s Extension 4-H Agent collaborated with Ockerman Elementary School in Boone County in providing an educational series called The Literacy, Eating and Activity Nutrition Program (Leap). The Leap Nutrition series promotes healthy eating and incorporates exe
Author: Diane Mason
Major Program: Nutrition and Food Systems General
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 homecooked meals. To encourage more home-prepared meals, the Boone County Extension Office presented “Savor the Flavor” to adults from the general public.People commonly say they are unsure or intimidated by cooking an
