Nutrition and Food Systems Plan of Work

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Johnson County CES

Title:
Nutrition and Food Systems
MAP:
Food Nutrition and Health
Agents Involved:
Cockerham, Jeffiers
MAJOR PROGRAM 1:
Food Preparation and Preservation
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 3:
Nutrition and Food Systems General
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, exercise 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. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

Long-Term Outcomes:


Intermediate Outcomes:
Initial Outcomes:
Evaluation:

Outcome:  Nutrition and health knowledge, skills, and competencies

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; prepare healthier dishes, engage in healthy physical activity practices

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

Timeline:  Pre-post implementing curricula or program


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; increased food preservation knowledge; demonstrated recommended food preservation practices 

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

Timeline:  Pre-post implementing curricula or program


Outcome:  Dietary intake 

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily

Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations

Timeline: Pre-post implementing curricula or program


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, fruit producing trees and shrubs, fishing, hunting, farmers markets, edible trails); 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, those reporting utilizing these systems to secure healthier foods. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program





Learning Opportunities:

Audience: Communities


Project or Activity:  Farmers Market Outreach

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

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

Date: April – October/Growing seasons


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Health Coalitions, resources for early care and education settings, FCS curricula

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year



Audience: Families and Individuals


Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Mastering Food Choices, Diabetes,  multiple FCS curricula, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings, Extension Homemaker Lessons as identified and developed.

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions, FCS teachers

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP, Micro-processing training cooperative effort with Lawrence county hosting this year's training

Date: July – September for adults and youth


Audience: Kentucky Extension Homemakers Association/Volunteers/Public


Project or Activity:  Promoting growing and eating healthy foods and physical fitness with Volunteers, PLANET's edible trail and activities

Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons, home based gardens, edible trail

Inputs: Volunteers, paid staff, community partners

Date: Monthly





Success Stories

Beekeepers Learn Techniques for Protecting Colonies from Bears

Author: Brian Jeffiers

Major Program: Beekeeping

With black bears continuing to surge into eastern counties of Kentucky, more and more beekeepers are experiencing damage to their hives from foraging bears. In order to equip producers to protect their colonies, the Johnson County Extension Service offered an educational session on bear behavior. Taught by beekeeper Jayson Plaxico, a retired wildlife biologist with KDFWR, the session addressed exclusion techniques, sanitation steps, and cultural actions that discourage bears from staying in the

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Farmers' Market Growers Achieve PBPT Certifications

Author: Brian Jeffiers

Major Program: Local Food Systems

One of the major hurdles in promoting local produce markets is assuring customers that the products there are as safe as those in retail outlets. The produce best practices training (PBPT) is a curriculum to educate producers on proper handling of produce from the farm right up to the point of sale. PBPT is also a prerequisite for the food sampling certificate that allows vendors to provide samples to customers. To open these doors to farmers' market sellers, the ANR agent and program assist

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