Mercer County CES

Title:

Accessing Nutritious Foods

MAP:

Strengthening Families

Agents Involved:

Tara Duty, Jessica Bessin, Dana Anderson

MAJOR PROGRAM 1:

Food Preparation and Preservation

MAJOR PROGRAM 2:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Cook Together, Eat Together

MAJOR PROGRAM 4:

Horticulture, Consumer and Home

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:

Families will:

* Increase average fruit and vegetable consumption by 1 or more servings per day

* Encourage and support more new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more

* Improve food management skills and healthy eating habits

* Be food secure when school is not in session

* When accessing emergency food sources will select from nutrient dense items

* Local Farmers Markets will experience growth through increased customer presence

*Youth will internalize knowledge and applications of healthier habits therefore overall health of Mercer County 

*Youth participating will increase their healthy food consumption in correct portions to decrease obesity and improve their lifestyles.

*Youth will decrease home accident rates due to safety education. 

Intermediate Outcomes:

Families will:

* Access more local foods

* Redeem Farmer’s Market Nutrition Program benefit

* Plant, harvest and preserve produce

* Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Number of:

* New mothers utilize community services to support breastfeeding, such as WIC breast pump services

* Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed

* Youth who access other food sources when not in school

* Households accessing emergency food sources

* Youth who participate in nutrition education lessons will make healthier food choices.
* Youth will utilize the principles of MyPlate
* Youth will practice home and farm safety skills.
* Youth will practice new healthy snack recipes. 

Initial Outcomes:

* Families will gain knowledge of farmers market locations

* Families learn to grow and prepare their food

Youth will aspire to eat healthy snacks.
– Youth will gain knowledge about MyPlate.
– Youth will gain awareness of new fruits and vegetables.
– Youth will gain knowledge of correct portion sizes.
– Youth will increase knowledge of safety at home and on the farm.
– Youth will gain knowledge about staying home alone.
– Youth will aspire to share knowledge with family and friends. 

Evaluation:

Initial Outcome: Youth will have greater knowledge of MyPlate
Indicator: Knowledge gained on MyPlate
Method: Pre-Post Test
Timeline: in accordance with programming

Intermediate Outcome: Youth will consume healthier foods.
Indicator: Fruit and Vegetable consumption, Aspirations of food choices
Method: Self Reporting, Pre-post
Timeline: ongoing

Learning Opportunities:

Audience: Farmers Market members

Project or Activity: WIC and Senior Voucher Training programs

Content or Curriculum: WIC and Senior Farmers Market training program, Plate It Up!

Inputs: KDA information, Department for Public Health, CES Staff, CES Facilities

Date: Spring

Audience: 4-H Youth 

Project or Activity: Foods Club

Content or Curriculum: 4-H and Extension Curriculum

Inputs: Extension Staff, SNAP Ed Educator, 4-H Volunteers

Date: August - May

Audience: Youth 

Project or Activity: Fresh to Table at Farmers Market

Content or Curriculum: Plate It Up! Kentucky Proud, Farmers Market, Veggie Vouchers   

Inputs: Extension Staff, NEP, Mercer Schools, Farmers Market Members, Volunteers, Sponsors 

Date: June-August 

Audience: Individuals and Families

Project or Activity: Food Preservation

Content or Curriculum: Publications, UGA-NCHFP, Trainings, Home-Based Micro-Processing

Inputs: Staff, NEP, programmatic materials, UGA-NCHFP

Date: May-August

Audience: Individuals/Volunteers

Project or Activity: Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, KEHA leader lessons, publications, trainings

Inputs: volunteers, Extension Staff, community partners

Date: TBD

Audience: Adults and Families

Project or Activity: Adult/Families Projects/Curricula

Content or Curriculum: Healthy Choices for Every Body

Inputs: limited resource families, USDA Food and Nutrition Service, CES agents, NEP program assistants

Date: ongoing recruitment and implementation

Audience: Growers

Project or Activity: Produce Best Practices Training (PBPT)

Content or Curriculum: Produce Best Practices Training (PBPT)

Inputs: Horticulture agent

Date: TBD

Audience: Adults

Project or Activity: Lunch n Learn Recipe Series

Content or Curriculum: NEP calendar

Inputs: CES facilities, FCS Agent

Date: ongoing

Success Stories