Cumberland County CES

Title:

Nutrition, Food Systems and Health Promotions

MAP:

Nutrition, Food and Health

Agents Involved:

Messenger, FCS; Hayward, SNAP-Ed; Anderson ANR

MAJOR PROGRAM 1:

LEAP

MAJOR PROGRAM 2:

Active Living and Health Promotions General

MAJOR PROGRAM 3:

Food Preparation and Preservation

MAJOR PROGRAM 4:

Local Food Systems

Situation:

Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. 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. 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. Individuals, families and communities also need tools and environments that support healthy and active lifestyle choices.

Long-Term Outcomes:

Kentucky families will prevent or postpone the onset of chronic disease and obesity 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. 

Individuals will routinely meet physical activity and dietary recommendations that promote health and wellness (e.g. 150 minutes a week of moderate activity and consuming recommended daily fruits and vegetables).

Intermediate Outcomes:

Kentuckians will make behavior changes to improve healthy eating, food resource management, physical activity and reduced sedentary behavior, and food safety. Organizations will adopt and promote nutrition supports and physical activity and reduced sedentary behavior supports. Employ healthful cooking methods, feeding practices, and food preservation techniques. Increased access to healthy food via local farmers markets, food retailers, and/or home gardens. Generate positive attitudes toward changing lifestyle choices to be more active.

Initial Outcomes:

Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management). Increase motivation to access and prepare healthier foods. Increase awareness about lifestyle choices and chronic diseases (lack of physical activity). Increase motivation to be active.

Evaluation:

Initial Outcome: Individuals will improve their intake of fruits and vegetables and increase physical activities.

Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity.

Method: Food recalls; Entry and Exit Data; Pre and post evaluations

Timeline: Following programs and 3 and 6 month follow-up evaluations

Intermediate Outcome: Preparing and preserving food

Indicator: Number of individuals who reported: preparing home cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Self-report survey and program evaluations

Timeline: Pre and post implementing programs

Long-term Outcome: Chronic Disease Prevention

Indicator: Participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved

Method: Self-report surveys and pre and post evaluations

Timeline: Ongoing

Learning Opportunities:

Audience: Limited Income Adults and Families

Project or Activity: SNAP-Ed

Content or Curriculum: Healthy Choices for Everybody 

Inputs: Programmatic Resources, Community Partners, 21st Century Program, Health Coalition, Volunteers

Date: Healthy Choices for Healthy Families is year round through SNAP-Ed program

Audience: Cumberland County Families

Project or Activity: Food Preparation/Family Mealtime

Content or Curriculum: Cook Together, Eat Together

Inputs: Programmatic Resources, Community Partners, 21st Century Program, Health Coalition, Volunteers

Date: Cook Together, Eat Together-21st Fall 2024

Audience: Youth

Project or Activity: Youth Projects and Curriculum

Content or Curriculum: LEAP

Inputs: Youth, CCES teachers, CCES students grades Kindergarten through 3rd

Date: September through April

Audience: Youth

Project or Activity: Youth Projects and Curriculum

Content or Curriculum: Recipes for Life

Inputs: CCES administration and staff, CCES 5th Grade Students, volunteers, program materials

Date: September-April

Audience: Youth

Project or Activity: Youth Projects and Curriculum

Content or Curriculum: MyPlate

Inputs: CCES teachers, CCES 4th Grade students, program materials

Date: September-April

Audience: Cumberland County Families

Project or Activity: Food Preservation

Content or Curriculum: Food Preservation and Gardening Curriculum

Inputs: Cumberland county youth and adults

Date: Summer 2024

Success Stories