Extension
It Starts With Us
Accessing and Utilizing Nutritious Foods
Accessing and Utilizing Nutritious Foods
Laken Campbell (FCS). Ted Johnson (ANR)
Active Living and Health Promotions General
Food Preparation and Preservation
Community Gardens and Horticulture Therapy
Cook Wild Kentucky
In 2019, the percentage of obese adults in Kentucky was 36.5%, ranking it in the top 10 states for highest obesity rates in the country. The percentage of physically inactive Kentuckians was 30.6%, ranking it among the top five most physically inactive states in the nation. Kentucky was also ranked in the top 10 for high percentages of adults with diabetes (13.3%) and adults with hypertension (40.9%).
Lower the chronic disease conditions for the county population.
Save money by preserving produce from gardens.
Save money by preparing foods at home.
Implement skills learned from producing and preserving foods.
Increase access of fresh foods.
Improve physical, social and/or mental health.
Develop employment skills.
Identify and utilize correct method of food preservation.
Identify and purchase healthier foods.
Expand gardens to offset family food cost.
Expand knowledge and skills on food production .
Use Extension diagnostic services.
Be active in gardening.
Diversify plant variety.
Learn how to increase fruit and vegetable consumption.
Learn how to make wise choices in selecting foods.
Learn production practices, for fruit and vegetables.
Match plants to appropriate planting location.
Increase their knowledge of horticulture and best practices in soil health, water conservation, and chemical use.
Observe horticulture and food preparation demonstrations.
Initial Outcome: Learn correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2024-2025
Intermediate Outcome: Learn and demonstrate correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2024-2025
Long-term Outcome: Practice and teach others correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2024-2025
Audience: Homemakers, General Public, Youth
Project or Activity: Cooking classes
Content or Curriculum: Kids in the Kitchen
Inputs: Agents, specialists
Date: 2024-2025
Audience: County clientele/Homemakers
Project or Activity: Food Preservation workshops
Content or Curriculum: Food Preservation curriculum
Inputs: Agents
Date: Summer 2024
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Ham Project
Content or Curriculum: Ham Project curriculum
Inputs: Agents
Date: 2024-2025
Audience: Adults and Youth
Project or Activity: Raised bed garden tour
Content or Curriculum: Construction & design, soils
Inputs: Agents
Date: Fall 2024 and spring 2025
Audience: Homemakers, General Public
Project or Activity: Workshops gardening production
Content or Curriculum: Soils, irrigation, disease management, recommended varieties, extending the seasons for fall and spring, and insect & weed control.
Inputs: Agents
Date: Fall 2024 and spring 2025
Audience: Adults and Youth
Project or Activity: Fall Gardening
Content or Curriculum: Fall fruit and Vegetable Crops using roll covers
Inputs: Agent
Date: Fall 2024 and Fall 2025
Audience: Adults and Youth
Project or Activity: Cook Wild Ky
Content or Curriculum: Cook Wild Ky
Inputs: Agent
Date: Spring 2025
Author: Laken Campbell
Major Program: Nutrition and Food Systems General
Describe the Issue or Situation.Many families in the community face challenges in accessing fresh, healthy ingredients and lack knowledge about preparing nutritious meals. Additionally, there is a need for greater engagement with local health and wellness resources to promote holistic well-being. The community expressed a desire for opportunities to learn about nutrition, connect with local farms, and access practical health information that could improve family health habits.Describe the Outrea
