Extension
It Starts With Us
Healthy Lifestyles
Healthy Lifestyle/Wellness
Alexander, Hardy, Heisdorffer, Potts, and Clingenpeel
Super Star Chef
Plate It Up! Kentucky Proud
Nutrition and Food Systems General
Active Living and Health Promotions General
Due to the increasing trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthy and active lifestyle choices. The Daviess County Extension Council met with the Extension Agents to identify programs to reach the needs of Daviess County.
According to Kentuckyhealthfacts.org (2019), 27% of adults 18 years and older in Daviess County were classified as obese and 67% as overweight, which is equivalent to the state percentage. In addition, 29% of individuals in Daviess County reported lack of physical activity and 39% have hypertension. Increased consumption of unhealthy food, stress, and lack of physical activity are largely responsible for the obesity epidemic among adults and youth.
Maintain or improve health, physical activity
Reduce impact of substance abuse
Access to healthy foods
Eat 1 or more fruit and vegetable a day
Plant a garden
Plan a meal, prepare with healthy alternatives
Be physically active for 30 minutes, 3 days/week
Calculate the cost of negative behaviors
Make 1 or more behavior changes to reduce risk of chronic illnesses
Apply stress management practice
Match foods to MyPlate groups
Name 3 ways to be physically active with no money
Recognize consequences of negative behaviors
Discuss long term risks for health
Describe 2 or more ways to reduce stress
List 3 cool-season vegetable crops to plant in the garden
Initial Outcome: able to complete activities during programs and answer post evaluation questions. Increase in knowledge, continuing to attend programs, using healthy recipes.
Indicator: Able to answer questions and complete activities
Method: Oral feedback, paper surveys and activities
Timeline: July 2024 - 2025
Intermediate Outcome: Increase in consumption of fruits and vegetables, put into practice cooking and food safety skills, increased physical activity. Number of individuals reporting increased consumption of fruits and vegetables, utilizing healthier recipes for meals and meal planning, and the number of people increasing daily or weekly physical activity. Increased number of people with own garden, purchasing produce at farmers market, begin trying to discuss mental health.
Indicator: Use of skills in follow up classes/programs, answer post evaluations
Method: follow-up surveys and evaluations, follow-up programs
Timeline: July 2024 - 2025
Long-term Outcome: Improved Health, and healthy choices. Participants report better health, consume more healthy recipes/foods, complete Steps challenges, open discussions among family about health, continue using resources like diabetes support groups, healthy cooking classes and steps challenges, continue gardening and help others.
Indicator: Improved overall health
Method: Observations, inquiry
Timeline: July 2024 - 2025
Intermediate Outcome: Improve Outcomes during substance abuse recovery
Indicator: Improved wellbeing through participating with the garden.
Method: Observation, inquiry
Timeline: July-November 2024 and April-June 2025
Audience: Adults
Project or Activity: Steps Challenge and Cooking Classes
Content or Curriculum: Dining with Diabetes, Plate it Up KY Proud, SNAP
Inputs: FCS Agent, SNAP Assistant, 4-H Agents
Date: 2024-2025
Audience: Adults with Diabetes
Project or Activity: Diabetes Support Group
Content or Curriculum: Dining with Diabetes, Hospital/HealthPark Diabetes Educator Resources
Inputs: FCS Agent, Diabetes Educator, Healthy Horizons Health Coalition, Diabetes Coalition
Date: 2024-2025
Audience: Youth ages 9-15
Project or Activity: Super Star Chef
Content or Curriculum: Super Star Chef Curriculum, SNAP handouts
Inputs: FCS Agents, 4-H Agents, SNAP Assistant
Date: Summer 2024
Audience: Preschool and Kindergarten Age Youth; Youth ages 9-18
Project or Activity: Introduction of various healthy food and snack choices
Content or Curriculum: LEAP (Literacy, Eating, Activity for Primary Youth Health); Healthy Choices monthly bulletin; MyPlate; 4-H Choose Health; 4-H Teen Cuisine
Inputs: FCS Agent, SNAP Assistant, 4-H Agents, Program Assistant, Extension Volunteers
Date: 2024-2025
Audience: Owensboro Regional Recovery Residents
Project or Activity: Raised Bed Gardening
Content or Curriculum: Home Vegetable Gardening in Kentucky publication
Inputs: Extension Agent
Date: Summer-Fall 2024, Spring-Summer 2025
Audience: General Public
Project or Activity: Home Vegetable Gardening Topics
Content or Curriculum: Home Vegetable Gardening in Kentucky publication
Inputs: Extension Agent, Extension Master Gardeners, Seed Library at the Daviess County Public Library
Date: Summer 2024 and February-May 2025
Audience: Farm Families
Project or Activity: Annie's Project Alumni Curriculum
Content or Curriculum: UK Agricultural Economics
Inputs: Suzy Martin, Cheryl Witt
Date: 2024-2025
Author: Sharayha Clingenpeel
Major Program: Super Star Chef
According to 2017 data from the Centers for Disease Control and Prevention website, the obesity rate for children ages 9-12 in Kentucky is 20.2%. The Daviess County Extension Council has identified childhood obesity as an important health issue facing their community. Recent research has indicated that teaching cooking skills to children encourages healthier food choices, which can lower obesity rates. In an effort to address this problem, this summer the Daviess County 4-H and Family Consumer S
Author: Katherine Alexander
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
Author: Sharayha Clingenpeel
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
