Extension
It Starts With Us
Improving Nutrition of Limited Resource Kentuckians
Nutrition Education Program
Tarry, Schalk, Crain
Nutrition and Food Systems General
Local Food Systems
Plate It Up! Kentucky Proud
Food Preparation and Preservation
Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. According to 2017 data, at least 1 out of 3 Kentucky adults (34.1%) and children (37.1%) are obese or overweight. The FCS Nutrition Education Program teaches limited resource Kentuckians how to access healthy food and how to plan and safely prepare nutritious meals. The participation of Extension agents from all disciplines is essential to provide education and leadership to improve policies, systems, and environments so that all Kentuckians have access to healthy food and opportunities for physical activity.
Low-income Kentuckians will consistently make healthy diet choices and participate in physical activity. Kentucky families will prevent or postpone the onset of obesity and diet-related chronic diseases by making half their plates fruits and vegetables, eating whole grains, switching to non-fat or low-fat milk and milk products, choosing lean protein sources, improving food resource management practices and improving food safety practices. Families will be food secure; Youth will be food secure when school is not in session.
Low-income Barren Countians will make behavior changes to improve healthy eating, food resource management, food preparation, physical activity and reduced sedentary behavior, and food safety. Organizations will adopt and promote nutrition supports and physical activity and reduced sedentary behavior supports. Barren County residents will have increased access to more local foods and plant, harvest, and preserve available fresh produce more frequently. Residents will increase their redemption of Farmer’s Market Nutrition Program benefits and increase Youth who access other food sources when not in school.
Low-income Kentuckians will express indications to make behavior changes to improve healthy eating, food resource management, physical activity, and reduced sedentary behavior and food safety. Organizations will form partnerships to address access to healthy food, improved nutrition, and opportunities for physical activity. Organizations will form multi-sector partnerships to plan for and implement interventions to address access to healthy food, improved nutrition, and opportunities for physical activity. Local residents will develop a basic understanding of the importance of sustainable local agriculture to individual health and financial well-being. Barren County residents will learn about community support services to increase food security.
Initial Outcome: Barren County Residents will express increased knowledge of strategies for making nutrition
Indicator: Number of individuals with goals, intentions and increased knowledge of making healthy diet choices and participation in physical activity
Method: Pre-post survey results of youth programs such as Cook Together Eat Together, Recipes for Life and Super Star Chef.
Timeline: Before and after implementation during the school-year or summer.
Intermediate Outcome: Barren Countians will make behavior changes to improve healthy eating, food resource management, food preparation, physical activity and reduced sedentary behavior, and food safety.
Indicator: Percentage of individuals improving healthy diet choices and physical activity behavior
Method: Behavior change data from WebNEERS and survey results indicating the number of families preserving fresh local food from programs such as the Food Preservation Workshop.
Timeline: After the implementation of programs throughout the year.
Long-term Outcome: Barren County families, youth, and individuals will consistently make healthy diet choices and participate in physical activity to prevent or postpone the onset of obesity and diet-related chronic diseases.
Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity
Method: Longitudinal study of participants’ food recall and entry/exit survey data in adult programs such as Healthy Choices for Every Body.
Timeline: At the conclusion of analysis using a longitudinal method comparing indicators from those participating in programs and control groups not participating.
Audience: Adults and Families
Project or Activity: Adult/Families Projects/Curricula
Content or Curriculum: Healthy Choices for Every Body Curriculum, Cooking with the Calendar
Inputs: Limited resource families, USDA Food and Nutrition Service, CES agents, NEP program assistant
Date: Ongoing recruitment and implementation
Audience: Youth
Project or Activity: Youth Projects/Curricula
Content or Curriculum: Recipes for Life, Super Star Chef, LEAP, Teen Cuisine, etc.
Inputs: All Youth, 4-H Clubs/volunteers/youth, school systems, school teachers, volunteers, NEP state staff.
Date: During the school year and throughout the year
Project or Activity: Youth Projects/Curricula
Content or Curriculum: Smarter Lunchrooms
Inputs: Youth, USDA Food and Nutrition Service, FCS agent, Other CES agents, NEP Assistant, KDE, media, school staff
Date: During the school year, summer
Audience: Barren County Residents/Kentuckians
Project or Activity: Food Systems Projects/Curricula
Content or Curriculum: Community gardens, Food Preservation
Inputs: Limited resource families, FCS agent, HORT agent, Other CES agents, NEP assistant, NEP state staff, faith-based organizations.
Date: Spring through fall annually
Project or Activity: Food Systems Projects/Curricula
Content or Curriculum: Farmers’ Market toolkit, Farm to School, Plate It Up Kentucky Proud
Inputs: Limited resource families, CES agents, NEP advisory group, KDA, farmers' markets, farmers, Feeding Kentucky, food pantries.
Date: Throughout the year
