Extension
It Starts With Us
Nutrition/Health/Wellness
Health and Mental Wellness
Thrasher, Wilhoit, Fryman
Health
Active Living and Health Promotions General
Nutrition and Food Systems General
Horticulture, Consumer and Home
The citizens of Fleming County need to focus on a holistic approach to wellness. Advisory councils in all program areas have a desire to address mental and physical health. With the increased trend of chronic disease and obesity in the Kentucky, individuals, families and communities need tools and environment.
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 2019 for Fleming County was 34% (CEDIKs Healthcare Profile). In 2019, 30% of the County population was inactive. (CEDIKs Healthcare Profile). Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic.
Community partners work together to reverse these trends by promoting behavioral changes that will lead to improvement in the quality of health for Fleming County Citizens.
Youth/ Adults maintain positive health habits
Increase in the practice and promotion of physical activity and healthy eating daily
Kentucky families are able to care for the physical and mental health and well-being of each individual over the long term
Practice healthy lifestyle decision-making that strengthen youth/adults ability to cope with normal life stressors.
Increasing fruits and vegetables and other nutrient dense foods
Decrease substance use
Increase awareness about lifestyle choices and chronic disease (e.g. substance use, poor nutrition and lack of physical activity for youth and adults.
Improve food and nutrition – related skills (e.g. preparation techniques, safe food handling
Increasing physical activity
- 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
Initial Outcome:
Outcome: Chronic Disease prevention
Indicator: number of individuals who reported: participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved
Method: self-report survey
Timeline: pre-post implementing curriculum or program
Outcome: Nutrition 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; increased food preservation knowledge; demonstrated recommended food preservation 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
Method: Self-report survey; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Outcome: Nutrition knowledge and dietary intake
Indicator: Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily; utilize the food label to make healthy food choices; choosing smaller portions
Method: Self-report surveys
Timeline: Pre-post implementing curricula or program
Outcome: Physical Activity knowledge, skills, and competencies
Indicator: Number of individuals who reported: knowledge and skills gained about the benefits of physical activity; adoption of physical activity practices; increase in physical activity levels
Method: Self-report survey
Timeline: Pre-post implementing curricula or program
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources
Inputs: agents, community partners, faith-based organizations, health coalitions
Date: January- December
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers
Inputs: agents, volunteers, facilities, NEP
Date: July – September for adults and youth
Activity: Chronic Disease Prevention
Content or Curriculum: Publications, Health Bulletins, Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Fit Blue, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, WIN, Kick Kentucky Cancer, Health Partners, Bingocize, Master Health Volunteer, Keys to Embracing Aging
Inputs: Programmatic materials, agents, community partners, faith-based organizations, health coalitions, Healthcare Providers, Health Department, Schools, Homemakers,
Date: January- December
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 Toolkit, Super Star Chef; Recovery Center Garden
Inputs: Nutrition Education Program (NEP), agents, grant funds, Kentucky Department of Agriculture
Date: April – October/Growing seasons
Project or Activity: Nutrition Education Program
Content or Curriculum: Kentucky Nutrition Education Program Curriculum
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists, and volunteers.
Content or Curriculum: Kentucky CES publications and resources, Community Partners
Date: January- December
Audience: Youth
Project or Activity: Veggies Make Cents
Content or Curriculum: Super Star Chef Curriculum, Plate It Up
Inputs: Agents, Homemakers, Volunteers, 4-H Foundation Mini Grants
Date: July Annually
Activity: Physical Activity
Content or Curriculum: Publications, Faithful Families, Story Walk, Master Health Volunteer, Shared Space Agreements, Health Coalitions, Be More, Fit Blue, WIN, Health Partners, Bingo-cize, Keys to Embracing Aging
Inputs: Agents, volunteers, facilities, health coalitions, Healthcare Providers, Health Department, Schools, Homemakers,
Date: Periodically each year
Audience: 9th - 12th Grade Youth
Activity: Healthy Teens Program
Content or Curriculum: Steps to a Healthy Teen
Input: Agents, volunteers, FCHS Health & PE Teachers
Date: January - May Annually
Activity: Mental Health
Content or curriculum: QPR Training
Input : Agents, Mental Health Specialists,
Date: January- December
Author: Kaitlyn Fryman
Major Program: Nutrition and Food Systems General
Research is starting to show a clear link between increased sugar consumption and poor health outcomes such as being overweight, obesity, and developing diabetes. The recommendation is that no more than 10 percent of daily calories should come from sugar. On average, almost 20 percent of the calories in a typical American adult’s diet comes from sugar and sweeteners, with the most common sources being beverages, snacks, and sweets. In addition, the arrival of several non-nutritive sweetene
Author: Staci Thrasher
Major Program: Substance Use and Mental Health – 4-H Youth Development
There is a strong need for continued substance abuse prevention and intervention in Fleming County. The number of diverted prescriptions and illegal drugs, overdoses, thefts, arrests, court cases, and medical/financial consequences of drug abuse continue to negatively impact a large number of families in the community. To address the variety of substance abuse issues impacting our community, the Fleming County Cooperative Extension Service partnered with other local agencies to organiz
