Extension
It Starts With Us
Accessing and Utilizing Nutritious Foods
Accessing and Utilizing Nutritious Foods
Laken Campbell (FCS). Ted Johnson (ANR)
Active Living and Health Promotions General
Food Preparation and Preservation
Community Gardens and Horticulture Therapy
Horticulture, Consumer and Home
In 2019, the percentage of obese adults in Kentucky was 36.5%, ranking it in the top 10 states for highest obesity rates in the country. The percentage of physically inactive Kentuckians was 30.6%, ranking it among the top five most physically inactive states in the nation. Kentucky was also ranked in the top 10 for high percentages of adults with diabetes (13.3%) and adults with hypertension (40.9%).
Lower the chronic disease conditions for the county population.
Save money by preserving produce from gardens.
Save money by preparing foods at home.
Implement skills learned from producing and preserving foods.
Increase access of fresh foods.
Improve physical, social and/or mental health.
Develop employment skills.
Identify and utilize correct method of food preservation.
Identify and purchase healthier foods.
Expand gardens to offset family food cost.
Expand knowledge and skills on food production .
Use Extension diagnostic services.
Be active in gardening.
Diversify plant variety.
Learn how to increase fruit and vegetable consumption.
Learn how to make wise choices in selecting foods.
Learn production practices, for fruit and vegetables.
Match plants to appropriate planting location.
Increase their knowledge of horticulture and best practices in soil health, water conservation, and chemical use.
Observe horticulture and food preparation demonstrations.
Initial Outcome: Learn correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2023-2024
Intermediate Outcome: Learn and demonstrate correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2023-2024
Long-term Outcome: Practice and teach others correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2023-2024
Audience: Homemakers, General Public, Youth
Project or Activity: Cooking classes
Content or Curriculum: Savor the flavor
Inputs: Agents, specialists
Date: 2023-2024
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Food Preservation workshops
Content or Curriculum: Food Preservation curriculum
Inputs: Agents
Date: Summer 2023
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Ham Project
Content or Curriculum: Ham Project curriculum
Inputs: Agents
Date: 2023
Audience: Adults and Youth
Project or Activity: Raised bed garden tour
Content or Curriculum: Construction & design, soils
Inputs: Agents
Date: Fall 2023 and spring 2024
Audience: Homemakers, General Public, Youth
Project or Activity: Workshops gardening production
Content or Curriculum: Soils, irrigation, disease management, recommended varieties, extending the seasons for fall and spring, and insect & weed control.
Inputs: Agents
Date: Fall 2023 and spring 2024
Audience: Adults and Youth
Project or Activity: Fall Gardening
Content or Curriculum: Fall fruit and Vegetable Crops using roll covers
Inputs: Agent
Date: Fall 2023 and Fall 2024
Author: Laken Campbell
Major Program: Nutrition and Food Systems General
Pumpkin Days 2023September 26-27, 2023 Pumpkin Days was held at the Robinson Center for Appalachian Resource Sustainability. Youth in Preschool, Headstart, Kindergarten and 1st Grades attended from multiple different counties where they rotated through educational stations, played games, learned about being kind, experienced a petting zoo, took a hayride to the pumpkin patch and were able to select their own pumpkin to take home. Different SNAP approved pumpkin recipes were made by numerous diff
