Perry County CES

Title:

Home Gardening, Food Preservation, and Food Preparation

MAP:

Accessing Nutritious Foods

Agents Involved:

Wooten, Gibson, May

MAJOR PROGRAM 1:

Food Preservation

MAJOR PROGRAM 2:

Accessing Nutritious Foods (general)

MAJOR PROGRAM 3:

Family and Consumer Sciences 4-H Core Curriculum

MAJOR PROGRAM 4:

Home & Consumer Horticulture

Situation:

Situation:
Perry County ranks 118 among Kentucky’s 120 counties on the health risk and outcomes listed in the 2013 County Health Rankings report. Obesity threatens the quality and years of life and Perry County’s obesity rate for adults stands at 38% and 17% for high school youth. Thirty-six percent of adults in Perry County report lack of physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. These conditions promote chronic health conditions such as type 2 diabetes, heart disease, stroke and some types of cancers. As a result, more are dying from heart disease and cancer and have a lower life expectancy (less than 78 years of age).
Extension helps families gain access to food and to stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods.

Long-Term Outcomes:

Long-term Outcomes:
Save money by preserving produce from gardens or farmer’s markets
Save money by preparing foods at home
Increase family income by growing and selling produce at the Farmer’s Market
Construct a building that will house a Commercial Kitchen that Perry County residents can use to preserve and sale food

Intermediate Outcomes:

Intermediate Outcomes:
Identify and utilize correct method of canning for low acid and high acid foods
Identify and purchase healthier foods
Expand orchards and gardens to offset family food cost and to sale extra produce at the Farmer’s Market

Initial Outcomes:

Initial Outcome:
Learn how to increase fruit and vegetable consumption
Learn how to make wise choices in selecting foods
Learn production practices, for fruit and vegetables

Evaluation:

Initial Outcome: Learn correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Workshops
Timeline: 2016-2020

Intermediate Outcome:
Indicator:
Method:
Timeline:

Long-term Outcome:
Indicator:
Method:
Timeline:

Learning Opportunities:

Learning Opportunities (repeat as needed):

Audience: County clientele
Project or Activity: Food Preservation workshops
Content or Curriculum: Food Preservation curriculum
Inputs :Agents, specialists
Date: Spring – summer 2017

Audience: Homemakers, General Public, Youth
Project or Activity: Cooking Schools
Content or Curriculum: UK Curriculum
Inputs: Agents, specialists, community partners
Date: 2016-2020

Audience: General Public
Project or Activity: Farmer’s Market Nutrition Education
Content or Curriculum: UK developed materials
Inputs: Agents, NEP assistants
Date: Summer

Audience: NEP/Snap Eligible Families
Project or Activity: Lessons for program families
Content or Curriculum: Making Healthy Lifestyle Choices
Inputs: Agents, NEP assistants
Date: 2016 - 2020

Audience: Processors and Micro-processors
Project or Activity: Homebased Microprocessor Training
Content or Curriculum: UK curriculum
Inputs: Specialists
Date: Spring

Audience: Fruit and Vegetable Producers
Project or Activity: Fruit and vegetable production workshops
Content or Curriculum: Training will be provided on production practices, marketing, pest and disease control
Inputs: Agents, Specialist
Date: Spring 2017