Extension
It Starts With Us
Accessing Nutritious Foods
Accessing Nutritious Foods
FCS, 4-H, Ag
Plate It Up! Kentucky Proud
Nutrition and Food Systems General
Cook Together, Eat Together
Recipes for Life
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 training consumers and producers to maximize local access to food products from farm to table. 100% of the children in Martin County are eligible for free lunch programs. This indicates that at least 40% of all students in Martin County Schools are living below the poverty line.
•Martin County population will increase average fruit and vegetable consumption by 1 or more servings per day
•Martin County Citizens 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
·Increase the number of people who access more local foods.
·Increase the number of people who redeem Farmer’s Market Nutrition Program benefit.
·Increase the number of people who plant, harvest and preserve produce.
·Increase the number of people who Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
·Increase the number of youth who access other food sources when not in school.
·Increase the number of people who access more local foods.
·Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
·Increase confidence in ability to employ healthy eating practices
Evaluation
Initial Outcome: Nutrition knowledge, skills, and competencies
Indicator: Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices
Method: Self-report surveys; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Intermediate Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Intermediate Outcome: Dietary intake
Indicator: Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily
Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Long-Term Outcome: Availability and access to healthy food
Indicator: Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying.
Method: Self-report survey
Timeline: Pre-post implementing curricula or program
Audience: Communities
Project or Activity: Farmers Market Outreach
Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef
Inputs: Nutrition Education Program (NEP), paid staff, facilities, Kentucky Department of Agriculture
Date: April – October/Growing seasons
Project or Activity: Policy, Systems, and Environmental Approaches
Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings
Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit
Date: Ongoing projects throughout the year
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings
Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions
Date: Ongoing projects throughout the year
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers
Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP
Date: July – September for adults and youth
Audience: Kentucky Extension Homemakers Association/Volunteers
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons
Inputs: Volunteers, paid staff, community partners
Date: Ongoing projects throughout the year
Audience: Families and Individuals
Project or Activity: Martin County Senior Center Outreach
Content or Curriculum: FitBlueKy and Seasoned Newsletters
Inputs: Nutrition Education Program (NEP)
Date: Ongoing projects throughout the year
Audience: Families and Individuals
Project or Activity: Faithful Families at Inez local churches
Content or Curriculum: Faithful Families/Healthy Choices For Everybody
Inputs: Nutrition Education Program SNAP-Ed Assistant, Volunteers
Date: July - September (tentatively scheduled)
Audience: Communities
Project or Activity: Programs to Go Bags - Youth and Adults
Content or Curriculum: Plan Eat Move, WallyCat, Victory Garden Program
Inputs: Nutrition Education Program and Agent Collaboration
Date: Ongoing projects throughout the year
Author: Asya Jarrell
Major Program: Nutrition and Food Systems General
Food insecurity is a critical issue nationwide, with Martin County facing particularly high levels of poverty. This widespread economic challenge significantly contributes to food insecurity among our students. As a result, all students in the county qualify for free or reduced lunch, underscoring the urgent need for support. In response, Martin County CES is partnering with Martin County Schools twice a week (Tuesdays-IES and Thursdays-MCMS) to educate students on the importance of food an
