Scott County CES

Title:

Accessing Nutritious Foods and Equity of Resources

MAP:

Healthy Individuals, Families, and Communities

Agents Involved:

Flynt, Faris, Brewer, Adkins

MAJOR PROGRAM 1:

Community Gardens and Horticulture Therapy

MAJOR PROGRAM 2:

Recipes for Life

MAJOR PROGRAM 3:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 4:

Food Preparation and Preservation

Situation:

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.

Long-Term Outcomes:

• Participants in Scott County Extension Programs will increase average fruit and vegetable consumption by 1 or more servings per day
• Participants in Scott County Extension Programs improve food management skills and healthy eating habits
• Youth will be food secure when school is not in session
• People accessing emergency food sources will select from nutrient dense items
• Participants in Scott County Extension Programs will increase consumption of locally grown foods (ex. Farmers market or personal gardens). 

Intermediate Outcomes:

Increase number who:

• Access more local foods
• Redeem Farmer’s Market Nutrition Program benefits. 
• Plant, harvest, and preserve produce
• Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Increase number of:

• Youth who access other food sources when not in school
• Households accessing emergency food sources
• Households accessing fresh, locally grown fruit and vegetables

Initial Outcomes:

• 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 nutrient dense diet 
• Increase knowledge and understanding of healthy eating, food safety, and food resource management
• Learn about community support services to increase food security
• Youth are more open to trying new foods from local sources

Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.

Indicator: Attending training and marketing opportunities

Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, MyPlate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education

Timeline: Year round

Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.

Indicator: higher attendance at farmers market and/or garden expo, WIC/SNAP benefits being redeemed, community garden usage

Method: gardening classes, farmers market opportunity, food safety demonstration/workshop

Timeline: Year round

Long-term Outcome: More people choosing nutritious options

Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools

Method: distributing surveys at farmer's market and food preservation workshop; redemption of WIC/SRFMNP/SNAP benefits increase

Timeline: Year round

Learning Opportunities:

Audience: Youth

Project or Activity: Food sampling, and Cooking Demos in Schools

Content or Curriculum: plate it up recipes, MyPlate

Inputs: curriculum, materials, samples, school buy in

Date: During school year, Spring through Summer

Audience: Youth

Project or Activity: Gardening and nutrition

Content or Curriculum: plate it up recipes, MyPlate, Horticulture curriculum, and 4-H Horticulture Club. 

Inputs: curriculum, materials, samples, school buy in, Ed Davis Center, Migrant Education, and 4-H Horticulture Club. 

Date: During school year, Spring through Summer

Audience: General public

Project or Activity: Farmer's Market 

Content or Curriculum: Plate it Up recipes and samples, educational programs, Farmers Market Toolkit

Inputs: samples, curriculum, recipes

Date: Summer-Fall

Audience: Adults and Youth

Project or Activity: Garden plots and 4-H gardening

Content or Curriculum: 4-H and master gardener

Inputs: curriculum, materials, space, staff, volunteers

Date: Spring-Fall

Audience: General public

Project or Activity: master gardener lawn and gardener expo

Content or Curriculum: Farmer's Market, Horticulture

Inputs: staff, office equipment, materials, volunteers

Date: Spring

Audience: General Public

Project or Activity: Food preservation workshops

Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques

Inputs: volunteers, materials, supplies, retired FCS Agents

Date: Summer

Audience: Extension Homemakers

Project or Activity: lesson leader training related to healthy choices

Content or Curriculum: lesson leader training

Inputs: staff, office equipment, materials

Date: Spring through Summer

Audience:  General public

Activity:  Local Foods Producer Panel 

Content or Curriculum:  Buying local produce, Farmers Market, and CSA information 

Input: Facilities, staff, video equipment, advertising, giveaways

Date:  Spring

Audience:  Youth

Activity:  Outdoor Cooking

Content or Curriculum:  SNAP-Ed publications for Outdoor Cooking

Input:  Publications, staff, equipment, volunteers

Date:  Summer

Audience: Adult and Youth

Activity:  Grow Your Own

Content or Curriculum:  SNAP-Ed publications for Grow Your Own

Input:  Publications, staff, equipment, volunteers

Date:   Spring, Summer, Fall

Audience: Adults, Youth

Activity:  Rehabilitation Garden Program 

Content or Curriculum:  Recovery Garden Toolkit; grant money, SNAP-Ed  and UK - CAFE publications, staff, equipment, volunteers

Date: Fall - Spring

Audience: Adults 

Project or Activity: Wellness with Chronic Illness 

Content: Diabetes Prevention Program (DPP)/FCS Curriculum 

Inputs: Staff, FCS resources, grants, UK Health Care, etc.

Date: Year Round 

Audience: General Public

Activity: Hook and Cook 

Content or Curriculum: Kentucky Fish and Wildlife and Extension information

Input: Staff, office equipment, curriculum, materials

Date: Summer

Audience: General Public

Activity: Cook Wild/Field to Fork 

Content or Curriculum: Kentucky Fish and Wildlife and Extension information

Input: Staff, office equipment, curriculum, materials

Date: Fall 

Audience: Youth and Adults 

Project or Activity: Food Sciences 

Content or Curriculum: FCS Cooking, Food Safety, and Culinary Sciences Materials. 

Inputs: Staff, SNAP/FCS Curriculum, Community Partners, etc. 

Date: Spring 

Success Stories