Hopkins County CES

County Emphasis:

Ensuring that individuals and families have access to affordable, nutritious food is essential for improving overall wellness.

Concentration 1:

Health and Wellbeing

Concentration 2:

Financial Security and Economic Well-Being

Concentration 3:

Food Safety, Quality, and Access

Situation:

It is proven that people who have access to and consume their daily dietary requirements of fresh fruits and vegetables are less likely to suffer from chronic conditions such as obesity, diabetes and cardiovascular disease and have an increased quality of life. Having the knowledge and skills to prepare or preserve fresh fruits and vegetables presents an additional barrier beyond obtaining fresh food access. 

With the goal of increasing the consumption of fresh fruits and vegetables, the Kentucky Cooperative Extension Service (CES) aims to increase access to fresh food, as well as increase knowledge and awareness of how to select, store, safely prepare, process, and preserve these foods. CES prioritizes statewide partnership development that helps us meet our goals and objectives. We collaborate with statewide agencies including Kentucky Department of Agriculture, Community Farm Alliance, KY Farm to School Network, Kentucky Department of Fish & Wildlife and others to help build statewide systems that increase access and usage of fresh fruits and vegetables. These programs benefit Kentuckians because they support food access policy, systems and environmental changes in communities and across the state. They increase knowledge of how to grow, prepare, and preserve fresh fruits and vegetables. 

Youth Focus 

Kentucky faces significant health and economic challenges, with five of the top ten causes of death being nutrition-related. According to the Obesity Action Coalition the cost of obesity reached $36.31 billion. The rapidly changing social and economic landscape underscores the need for a healthy, productive, and engaged young people to contribute to a prepared workforce and engaged community to tackle these challenges. The University of Kentucky Cooperative Extension System's 2023 Community Needs Assessment identifies critical priorities, including access to affordable nutritious food, reducing youth obesity through improved nutrition and exercise, and enhancing youth wellbeing through effective coping strategies. Kentucky 4-H plays a crucial role in addressing these needs by equipping young people with essential skills in nutrition, culinary arts, financial education, and entrepreneurship. 69% of youth reported that they learned about healthy food choices in 4-H. 4-H youth report an increase in preparing meals together as a family, increase in meals eaten as a family, and confidence in the kitchen. These programs not only foster healthier, more resilient individuals, but also contribute to the development of engaged citizens prepared to navigate and thrive in a rapidly evolving world. 

County Situation:

Health and Wellbeing 

Hopkins County faces significant health challenges that affect overall quality of life. Over 21% of adults report fair or poor health, which exceeds both the state and national averages. The county sees high rates of obesity (41.9%), diabetes (11.7%), and physical inactivity (32.9%). Mental and physical health concerns are prevalent, with adults averaging 5 poor mental health days and 4.8 poor physical health days each month. While access to dental care is relatively strong, shortages in primary care (1,000:1) and mental health providers (720:1) remain barriers to wellness. Only 57.7% of the population has access to physical activity opportunities, and flu vaccination rates lag behind state and national averages. 

Financial Security and Economic Well-Being 

Healthcare plays a key role in the county’s economy, employing 2,931 individuals (16% of the workforce) and offering higher-than-average wages ($78,419). However, economic disparities persist. Nineteen percent of children live in poverty, and just 55% of adults have some college education—below both state and national rates. The unemployment rate is 4.4%, aligning with state trends. Despite economic pressures, the county demonstrates strong community ties, with 17.2 social associations per 10,000 residents, far surpassing the state average. 

Food Safety, Quality, and Access 

Food insecurity remains a critical issue in Hopkins County. Approximately 15.2% of residents—and nearly 1 in 5 children—are food insecure. Over 6,100 residents receive SNAP benefits, and nearly 4,000 students qualify for free or reduced-price school meals. Food access is also limited, with only 7 grocery stores and 5 supermarkets in the county. While the food environment index score of 6.7 is slightly better than the state average, it still falls short of national benchmarks. Limited healthy food options and transportation barriers contribute to access challenges. 

Long-Term Outcomes:

• Individuals and families of all incomes levels have acces to affordable and nutritious foods
• Family farms become economically viable.
• Kentucky’s local food and agriculture industry are thriving.
• Decrease in the number of Kentuckians with chronic health conditions such as diabetes, obesity and cardiovascular disease.
• More Kentuckians routinely met the guidelines for the consumption of (locally-grown) fresh fruits and vegetable

Intermediate Outcomes:

• Increase and/or strengthen statewide and regional partnership to address community food system issues.
• Increased production of Kentucky-grown food and increased market opportunities for those products.
• Increase in the number of farmers’ markets and local food retailers that accept one or more food benefits as payment.
• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
• Increased number of entrepreneurial food businesses.

Initial Outcomes:

• Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources.
• Increased awareness of Extension resources and programs supporting food access.
• Improved skills related to safe food preparation and food preservation.
• Increased participation in Homebased Microprocessing workshops.
• Increased awareness and accessibility of community resources available to access fresh foods.
• Increase the number of partnerships and/or coalitions involved in promoting awareness of local food systems, healthy eating, and active living (e.g. Program councils, Health Advisory Boards, etc.).

Evaluation:

Outcome:    Increased knowledge about health-promoting behaviors (e.g., how to prepare nutritious foods, benefits of routine vaccinations/screenings) (initial)

Indicator:    Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method:    Observation by Agent or self-reported surveys

Timeline:    Post-program/curricula survey administration  

Outcome:    Increased confidence and motivation to engage in health-promoting behaviors (e.g. add physical activity, consume more nutritious foods, receive vaccination or screen) (initial)

Indicator:    Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method:    Self-reported surveys

Timeline:    Post-program/curricula survey administration or follow up evaluation

Outcome: Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources. (initial)

Indicator: 

• Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods. 
• Number of individuals who? attended certificate-based training?on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing….). 
• Number of people ho?used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.). 
• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 

Method: Agent Tool level from The Food Connection (being developed); 

Timeline: Annual: Food System Impact Survey (federal fiscal year); The Food Connection (calendar year); HBMP (annual calendar year)

Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. (initial)

Indicator: 

• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 
• Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.). 
• Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources. 
• Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.  

Method: Pre/post participant evaluations from: NEP agent-led curricula, Food Preservation, Champion Food Volunter Leader Training; the Learning Kitchen Participant follow-up eval. TBD; # of certified Champion Food Volunteers in each county;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator: 

• Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
• Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting). 

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

Outcome: Increase the number of partnerships and/or coalitions involved in promoting awareness of local food systems, health eating, and active living (e.g. Program councils, Health Advisory Boards, etc.). (initial)

Indicator: 

• Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.). 
• Number of individuals who were introduced to health food access points (e.g. farmers markets, CSAs, WIC, food pantries) through Extension programs or resources.

Method: Food Systems Impact Survey, planeatmove.com website data, NEP resources distributed;

Timeline: Annual, fiscal year (Food Systems Impact Survey);

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Learning Opportunities:

Audience: Individuals & Farmers

Project or Activity: Nutrition Education

Content or Curriculum: Nutrition Education Program, SNAP-Ed toolkit, Publications, Faithful Families, Cook Together Eat Together, Savor the Flavor, Dining with Diabetes, Plate it up! Kentucky Proud, Food as Health Toolkit, Family Mealtime, maternal and child health program materials, www.planeatmove.com, Super Star Chef, Farm to School, Hunger in Kentucky

Inputs: Programmatic materials, paid staff, community partners, volunteers, faith-based organizations, health coalitions, healthcare Providers and local clinics, health department, non-profits, schools, company health & wellness, 4-H, Homemakers, farmers’ markets, local farmers/growers/producers, commodity groups, community centers, etc. 

Dates: Ongoing

 

 

Audience: Individuals & Farmers 

Project or Activity: Cook Wild

Content or Curriculum: Publications, trainings, recipes

Inputs: Pragmatic materials, paid staff, volunteers, community partners, facilities, non-profits, faith-based organizations, Homemakers, community centers, etc. 

Date: Ongoing 

 

Audience: Individuals & Farmers

Project or Activity: The Learning Kitchen 

Content or Curriculum: The Learning Kitchen

Inputs: Programmatic Materials, paid staff, volunteers, community partners, state agencies, farmers, students, etc. 

Dates: ongoing

 

Audiences: Communities 

Project or Activity: Farmers' Market Toolkit

Content or Curriculum: Farmers' Market Toolkit 

Inputs: Programmatic Materials, paid staff, volunteers, community partners, facilities, health departments, non-profits, schools, faith-based organzations, Homemakers Community centers, farmers' markets, etc.  

 

Evaluation:

Outcome:    Increased knowledge about health-promoting behaviors (e.g., how to prepare nutritious foods, benefits of routine vaccinations/screenings) (initial)

Indicator:    Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method:    Observation by Agent or self-reported surveys

Timeline:    Post-program/curricula survey administration  

Outcome:    Increased confidence and motivation to engage in health-promoting behaviors (e.g. add physical activity, consume more nutritious foods, receive vaccination or screen) (initial)

Indicator:    Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method:    Self-reported surveys

Timeline:    Post-program/curricula survey administration or follow up evaluation

Outcome: Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources. (initial)

Indicator: 

• Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods. 
• Number of individuals who? attended certificate-based training?on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing….). 
• Number of people ho?used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.). 
• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 

Method: Agent Tool level from The Food Connection (being developed); 

Timeline: Annual: Food System Impact Survey (federal fiscal year); The Food Connection (calendar year); HBMP (annual calendar year)

Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. (initial)

Indicator: 

• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 
• Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.). 
• Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources. 
• Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.  

Method: Pre/post participant evaluations from: NEP agent-led curricula, Food Preservation, Champion Food Volunter Leader Training; the Learning Kitchen Participant follow-up eval. TBD; # of certified Champion Food Volunteers in each county;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator: 

• Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
• Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting). 

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

Outcome: Increase the number of partnerships and/or coalitions involved in promoting awareness of local food systems, health eating, and active living (e.g. Program councils, Health Advisory Boards, etc.). (initial)

Indicator: 

• Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.). 
• Number of individuals who were introduced to health food access points (e.g. farmers markets, CSAs, WIC, food pantries) through Extension programs or resources.

Method: Food Systems Impact Survey, planeatmove.com website data, NEP resources distributed;

Timeline: Annual, fiscal year (Food Systems Impact Survey);

Initial Outcome:

Indicator:

Method:

Timeline:

Intermediate Outcome:

Indicator:

Method:

Timeline:

Long-term Outcome:

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Method:

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