Extension
It Starts With Us
Healthy Lifestyle Choices in the Kitchen, the Home, and Rural Living
Healthy Lifestyle Choices
Lisa Hagman 4-H, Bethony Morris, NEP, Angelia Swihart, FCS
Health
Super Star Chef
Family and Consumer Science
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, 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.
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and, Kentucky youth rank among the 10 highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. In addition to these health indicators, according to the US Census, approximately 19% of Kentucky’s total population is living in poverty; and, approximately 27% percent of children and youth under the age of 18 live in poverty.
The 2019 Hancock County Community Assessment survey local individuals and 106 respondents ranked 62 community issues on a scale of "very important" to "not important." The rating scale used to determine the average rating: Very Important/4, Important/3, Not That Important/2, Not Important/1. Health and Wellness ratings included: 3.61 Fewer overweight or obese youth and adults: 3.44 Better use of food safety practices (hand washing, storage, preservation, etc.): 3.41 More individual physical activity opportunities
*47% of Hancock County adult residents are obese (2014-2016: Kentucky Health Facts, Foundation for a Healthy Kentucky)
*16.3% of Hancock County adult residents are diabetic (2014-2016: Kentucky Health Facts, Foundation for a Healthy Kentucky)
*40.3% of Hancock County adult residents have hypertension (2013-2015: Kentucky Health Fact, Foundation for a Healthy Kentucky)
•Individuals will routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
• Individuals will reduce the rate of chronic disease and obesity
•Individuals will reduce their risk for nutrition-related health problems.
•Individuals engage in regular physical activity.
•Individuals demonstrate food preparation skills
•Individuals engage in good food safety practices.
•Individuals will describe food preparation techniques.
•Youth will be able to describe food safety practices.
•Youth and adults will recognize the importance of physical activity as part of a healthy lifestyle.
•Youth will recognize hazardous situations and know how to avoid them.
•Generate positive attitudes toward changing dietary decisions to be more healthful.
• Increase intake of fruits, vegetables, and other nutrient-dense foods
• Decrease intake of solid fats, added sugars, and sodium
• Employ healthful cooking methods, feeding practices, and food preservation techniques
Initial Outcome: Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: conclusion of culinary arts and afterschool club meetings
Initial Outcome: Individuals will describe food preparation techniques.
Indicator: Number of individuals reporting an increase in knowledge related to food preparation techniques.
Method: Pre/Post written evaluation, observation
Timeline: at conclusion of Culinary Arts Club
Initial Outcome: Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
Indicator: Number of individuals reporting understanding the importance of physical activity related to a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS Reports.
Timeline: September 2021
Intermediate Outcome: Individuals demonstrate food preparation skills.
Indicator: Number of individuals who implemented food preparation practices and behaviors.
Method: Pre/Post written evaluation, observation
Timeline: May 2021
Long-term Outcome:
Indicator:
Method:
Timeline:
Audience: Youth Ages 9-12 years
Project or Activity: Summer Cooking Camp
Content or Curriculum: Superstar Chef Camp, USDA MyPlate
Inputs: Community Partners, Food Pantry, Hancock Youth Services Center, Churches, Grocery Stores, Homemakers,
Date: Summer 2023
Audience: 4-H Culinary Arts Club
Project or Activity: monthly club meetings: food prep, food safety, nutrition
Content or Curriculum: Super Star Chef, Plate it Up, Teen Cuisine, 4-H Poultry Barbecue, 4-H Foods Core Curriculum
Inputs: Hancock County Middle School, Hancock County High School, Hancock County Youth Services Center
Date: SPRING 2024
Audience: Afterschool 4-H Clubs
Project or Activity: monthly club meetings: healthy snacks, foods, and physical activity
Content or Curriculum: Professor Popcorn, 4-H Health Curriculum, Plan, Eat, Move, etc.
Inputs: NHES Afterschool program, SHES Afterschool program
Date: September 2023-May 2024
Audience: Middle School 4-H Clubs
Project or Activity: Club meetings: healthy snacks, healthy lifestyle choices
Content or Curriculum: Health Rocks!, 4-H Health Curriculum
Inputs: Hancock County Middle School
Date: October 2023-April 2024
Audience: 4-H Teen Club members
Project or Activity: club meetings: distracted driving, impaired driving, healthy snacks
Content or Curriculum: 4-H foods Core Curriculum, FCS 4-H Core Curriculum
Inputs: Hancock County High School
Date: September 2023-April 2024
Audience: 4-H Cloverbud Club
Project or Activity: Monthly club meetings, healthy snacks, foods, and physical activity
Content: 4-H Health Curriculum
Inputs: Volunteer Leaders
Date: September 2023-May 2024
Indirect Learning Opportunities:
•Chop Chop Magazine
•Nutrition Education Newspaper Articles
•Community Event Fairs
•Newsletter Distribution
•Website/Social Media Educational Message
•NEP Calendar Distribution
Author: Angelia Swihart
Major Program: Super Star Chef
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and Kentucky youth rank among the 10 highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. In addition to these health indicators, according to the US Census, approximately 19% of Kentucky’
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Pawpaws seem to be a forgotten fruit and are little known to many people, even though the trees are native to Kentucky and many people have them growing in the wild on their property. All About Pawpaws lesson was taught to Hancock County natives, so they can identify the trees, utilize the fruit and share their knowledge with others.The lesson All About Pawpaws focused on Kentucky Homemakers, since the pawpaw is native to Kentucky people need to know what to look for, how to care for the tr
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Basic Food PreservationBy Angelia Swihart According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. Health care rankings also state that Breathitt County adult citizens have one of the highest diabetic rates in Kentucky. It is imperative that the Breathitt County population have access to foods and optimally, nutritious foods, that will benefit t
Author: Angelia Swihart
Major Program: Super Star Chef
Learning to cook is an essential life skill everyone should strive to develop at some point in their life. Involving kids in the kitchen is a great way to kickstart learning from a young age and comes with numerous benefits. Cooking with kids provides opportunities to teach them about food and nutrition. Involvement in meal preparation exposes them to new foods in a positive way and increases their likelihood of trying new foods, such as fruits and vegetables (van der Horst et al., 2014). Conseq
