Making Healthy ChoicesPlan of Work

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Lyon County CES

Title:
Making Healthy Choices
MAP:
Making Healthy Lifestyle Choices
Agents Involved:
Mary Beth Riley
MAJOR PROGRAM 1:
Leadership
MAJOR PROGRAM 2:
Family and Consumer Science
MAJOR PROGRAM 3:
Active Living and Health Promotions General
Situation:

Research shows that healthy body weight and regular physical activity are critically important to overall health and well-being both during childhood and later in life. According to reports from the Centers for Disease Control, overweight adolscents have a 70% chance of going on to become overweight or obese adults. Risk factors for heart disease, such as high cholesterol and high blood pressure, occur more frequently among overweight children than those with a healthier weight. Overweight is also closely linked to type-2 diabetes and can have emotional effects such as poor self-esteem and depression (National Survey of Children's Health).


HEEL data shows that Kentucky ranks at the bottom of the scale for physical activity and high on the scale for childhood obesity. The National Survey of Children's Health shows that Kentucky's childhood obesity rate is significantly higher in ages 10 to 17 and physical activity rate is significantly lower in organized sport (which helps increase physical activity).


KIP data in Lyon County continues to show a high percentage of youth try and/or use tobacco products. Through teen taught anti-tobacco programs, younger children are more likely to develop refusal skills that will help them say "NO" to tobacco, alcohol, and drugs. These skills can be used to make other healthy lifestyle choices.

Long-Term Outcomes:

Youth will become more healthy through the use of learned refusal skills to say "NO" to tobacco use and other unhealthy choices regarding nutrition and physical activity and mental and social health.

Intermediate Outcomes:

Youth will learn refusal skills to say "NO" to unhealthy all lifestyle choices. Participants will learn ways to increase the amount of physical activity, taste new foods and make wiser snack and meal choices, become intolerant of bullying and other mentally and socially unhealthy issues.


Initial Outcomes:

Youth will learn the importance of making wise decisions regarding nutrition and physical activity, tobacco and other drug use, bullying and other mental and social health issues.




Evaluation:

Initial Outcome: Students will report learning refusal skills

Indicator: Discussion following TATU and other health related programs

Method: Self-reported data

Timeline: Spring 2024


Intermediate Outcome: Students will use knowledge gained to choose new foods & physical activity, refuse tobacco and other drugs, and not participate in bullying and other socially unhealthy behaviors.

Indicator: Students will discuss their choices in open forums

Method: Discussion in classrooms

Timeline: 2023-2024


Long-Term Outcome: Students adopt practices that impact long term health

Indicator: Students will report eating a variety of foods & being physically active, refusing to partake of tobacco and other drugs, and refusing to be part of mentally and socially unhealthy behaviors.

Method: Surveys - Formal & Informal

Timeline: 2023-2024 School Year

Learning Opportunities:

Audience: 4-H Youth

Project or Activity: National Nutrition Month 

Content or Curriculum: 4-H Curriculum

Inputs: Agent, Specialist, Volunteers

Date: March 2024


Audience: 4th & 5th Grades

Project or Activity: Classroom Club Health Tips

Content or Curriculum: 4-H Curriculum

Inputs: Agent, Teachers

Date: Throughout 2023-2024 school year


Audience: 4th & 5th Grades

Project or Activity: TATU (Teens Against Tobacco Use)

Content or Curriculum: American Lung Association Curriculum

Inputs: Agent, Teen Leaders, Teachers

Date: Spring 2023


Audience: 4th & 5th Grades

Project or Activity: Positive Self-image

Content or Curriculum: Mental Health Programs

Inputs: Agent, Teachers

Date: 2023-2024


Audience: Middle School 6th-8th Grade 

Project or Activity: Anti-Bullying Program

Content or Curriculum: Anti-Bullying Programs

Inputs: Agent, Teachers

Date: Spring 2024




Success Stories

The Pasta-bilities are Endless after Learning how to Make Italian Food at Home

Author: Angie York

Major Program: Food Preparation and Preservation

Gatherings focused on learning about cooking, particularly Italian cuisine, hold profound significance beyond simply mastering culinary techniques. These gatherings foster a sense of community and connection, providing a platform for individuals to share cultural traditions and stories through the universal language of food. Exploring Italian cuisine, renowned for its rich history and diverse regional flavors, not only cultivates culinary skills but also deepens appreciation for cultural heritag

Full Story
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