Extension
It Starts With Us
Accessing Nutritious Safe Foods
Healthy Living
,PJ,TM, FCS
Food Preparation
Food Preservation
Disaster Preparedness
Making Healthy Lifestyle Choices (Curriculum)
Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. The obesity epidemic threatens the quality and years of life of many Kentuckians. Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.
•Reduction and/or elimination of food-borne illnesses.
•Ballard Countians improve food management skills and healthy eating habits
•In emergencies, people will have access to safe, nutrient dense food
•Youth will be food secure when school is not in session.
•Use various Foods Preservation methods
•Apply improved food preparation, food management and food safety habits
•stock emergency supply kit with safe, nutrient dense foods
•participate in Backpack program
people will implement personal health protection practices
•Learn to grow, prepare and preserve food safely
•Learn to incorporate unfamiliar foods or foods not currently eaten into a
healthy diet
•Increase knowledge and understanding of healthy eating, food safety and
food resource management
Initial Outcome: People will apply improved food preparation & food management tips learned from attending Extension Service programs.
Indicator: number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes
Method: follow up survey
Timeline: 3-4 months following Foods Preservation Class
Intermediate Outcome: people will incorporate unfamiliar foods or foods not currently eaten into a healthy diet
Indicator: number who indicate they have included at least one new food
in their family menus
Method: questionnaire
Timeline: 2-3 months after tasting new foods introduced at Extension Program
Intermediate Outcome:People will plan for safe food consumption during emergencies
Indicator: number of people who rotate expired foods from their emergency supply kit after attending Extension class
Indicator: number of people who assemble an emergency supply kit using food safety tips learned through Extension programs
Method: questionnaire
Timeline: 3 months after program
Intermediate Outcome: Families will participate in backpack program
Indicator: number of backpacks distributed
Method: observation
Timeline: weekly -- on Fridays
Intermediate Outcome: people will implement personal health protection
practices.
Indicator: Number of individuals implementing personal health protection
practices (screening, immunizations, preventive health practices,
etc.)
Method: questionnaire
Timeline: 2-3 months after Extension Program
Intermediate Outcome: people will preserve foods safely
Indicator: number of people who preserve their foods using one or more food
preservation methods learned through attending Extension classes
Method: follow up survey
Timeline: 3-4 months following Foods Preservation Class
Intermediate Outcome: People are managing their diabetes.
Indicator: Number of people seen by a health professional one or more times
during the year
Number of people who checked their blood glucose 1 or more times
per day
Number of people who had their A1C checked in the past year
Number of people who utilized a diabetes meal plan (Think your
plate/Plate Method, Carbohydrate Counting, glycemic index)
Number of people who implemented at least 3 healthy eating
practices to help address their diabetes
Number of people who had a foot exam in the last year
Method: Follow-up survey
Timeline: 3 months following completion of program
Audience: Limited resource individuals and families
Project or Activity: Food Preservation Classes
Content or Curriculum: Extension Food Preservation Program
Inputs: People – Extension Agent, participants
Facilities – Extension Office
Date: June, 2017
Audience: Senior Citizens, Extension Homemakers, Limited Resource Individuals
and families
Project or Activity: Emergency Preparedness
Content or Curriculum: Extension Emergency Preparedness Program
Inputs: People -- Agent, Senior Center staff, Preschool staff
Facilities -- Senior Center, Extension Office, Pre-school,
Emergency Preparedness materials
Date: September 2016
Audience: school-age youth, teachers, Senior Citizen Program participants
Project or Activity: Foods & Nutrition Classes
Content or Curriculum: LEAP
Inputs: Elementary School, teachers, Extension Agent, Volunteers
UK NEP incentives, Chop! Chop! magazine
Date: September 2016 – May 2017
Audience: school-age youth, teachers
Project or Activity: Nutrition Week
Content or Curriculum: LEAP, Jump into Foods & Fitness
Inputs: People – Extension Agents, Master Foods Volunteer, Extension
Homemakers, teachers
Facilities – Elementary School building
Funds – UK NEP incentives, Extension Program Support, USDA
Date: First week of March, 2017
Audience: K-2 students
Project or Activity: Food Safety Literacy
Content or Curriculum: Handwashing for good health
Inputs: People – volunteers, Extension agents, teachers, elementary
school
Date: Fall, 2017
Audience: Farmer’s Market visitors
Project or Activity: Plate it Up Kentucky Proud recipe sampling
Content or Curriculum: UK NEP incentives and fact sheets, food sampling
Inputs: Vendors, Farmer’s Market, UK NEP incentives, Plate it Up
Kentucky Proud recipe cards, GAP training, Kentucky Dept.
of Agriculture
Date: May 2016—October 2017
