Nutrition from the Ground Up
Accessing Nutritious Foods
Alexander
Plate It Up! Kentucky Proud
Youth Fruit & Vegetable Access
Food Preparation
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.
Clientele will improve food management skills and healthy eating habits.
Our population will increase average fruit and vegetable consumption by 1 or more servings per day.
Number who: Access more local foods.
Plant, harvest and preserve produce.
Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Understand the importance of sustainable local agriculture to individual health and financial well-being.
Learn to grow, prepare and preserve food.
Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
Increase knowledge and understanding of healthy eating, food safety and food resource management.
Initial Outcome: Initial
Indicator: answer questions on information learned,
Method: paper evaluation, verbal question and answer, taste test/sticker vote
Timeline: All year
Intermediate Outcome: Intermediate
Indicator: repeat attendees to classes, using recipes, trying new foods
Method: verbal, paper evaluation
Timeline: monthly throughout the year
Long-term Outcome:
Indicator: Prepare foods at home, possibly teach a class or become future vendor at Farmers Market
Method: Verbal
Timeline: 2018
Audience: Beef producers and consumers, farmers, families
Project or Activity: Pasture to Plate and More
Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA
Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association
Date:Spring
Audience: Preschoolers
Project or Activity: LEAP
Content or Curriculum: LEAP, CES publications
Inputs: Agent, Program assistant, school teachers
Date: School year
Audience: Adults and children
Project or Activity: Craft and App classes, Ag Expo, Taste testing in the community and schools, What’s Cooking Classes
Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications
Inputs: Agents, Family Resource Coordinator
Date: All year