Extension
It Starts With Us
To encourage clientele to make proactive choices as it pertains to their overall health & well-being
Adopting Healthy Lifestyle Choices
Tiffany Bolinger, Matthew Futrell, Kelly Jackson, Kaitlyne Metsker, Kendriana Price, Ag Agent
Plate It Up! Kentucky Proud
Making Healthy Lifestyle Choices (general)
Accessing Nutritious Foods (general)
Family and Consumer Sciences 4-H Core Curriculum
Christian County is home to 23.8% of adults (2.4% higher than the state percentage) who report having poor health (CEDIK, 2014). Indicators of this include the 63% of the population that is considered overweight or obese and the 19% that eat less that 5 servings of fruits and vegetables each day (Christian County Health Department, 2015). Chronic conditions associated with the described quality of life include increased risk for chronic diseases such as diabetes, which 11% of Kentuckians in Christian County have received a diagnosis (Christian County Health Department, 2015).
Physical education and Nutrition Education Programs help individuals and families gain the knowledge necessary to know how to gain access to healthier food options, stretch their food dollars, and elevate their overall well-being through daily physical activity. Program councils and the County Extension Council see the benefits of these type of programs as they seek to decrease hunger and promote healthy lifestyles in communities and the county. Agents, paraprofessionals and volunteers are pivotal in training consumers and producers to maximize local access to food products from farm to table.
* A decreased in the percentage of the population that is considered overweight or obese
* Increased practice and promotion of physical activity and daily healthy eating
* Mental health and well-being improvement in local Kentuckians
* Manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension
* Increased consumption of fruits and vegetables by 1 or more servings a day
* Practice healthy food choices and strengthen individuals’ ability to build healthy eating plans and patterns.
* Maintain appropriate calorie balance during each stage of life: childhood, adolescence, adulthood, pregnancy and breastfeeding and older age
* Practice of physical activity in families and communities and decreased time spent on sedentary behaviors
* Changes related to obesity, physical activity and healthy eating.
* Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.
* 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
Participants will:
* Learn the difference between portion and serving sizes, and learn how to prepare a healthy snack/meal
* Understand the relationship between mental and physical health, and between disease and weight
* Learn how to read food labels, grow, prepare, preserve and serve food
* Understand relationship between caloric intake and energy output
* Increase knowledge of the benefits of physical activity, learn health related terminology and learn that fitness can be elevate overall well-being while bettering health
* Understand the importance of sustainable local agriculture to individual health and financial well-being
* Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
* Increase knowledge and understanding of healthy eating, food safety and food resource management
Initial Outcome: Youth will be able to apply nutrition education to cooking projects
Indicator: 4-H Cooking Clubs
Method: project evaluations through Fairs and cooking competitions
Timeline: Program year 2018-2019
Initial Outcome: Youth will gain knowledge on nutrition and physical education to help obtain a better quality of life
Indicator: YMCA Summer Camp, Healthy Lifestyle Camps, DanceFit Clubs
Method: pre/post evaluation
Timeline: Program year 2018-2019
Intermediate Outcome: Youth will be able to teach peers the importance of exercise and physical fitness by way of leading classes themselves
Indicator: 4-H Homeschool P.E., 4-H DanceFit
Method: end of year evaluation
Timeline: Program year 2018-2019
Audience: Farmer's Market Clientele
Project or Activity: Taste testing of locally grown foods
Content or Curriculum: Plate it Up!
Inputs: Farmer's Market, Plate it Up Curriculum, Agents and Assitants
Date: yearly; June-September
Audience: Christian County & Ft. Campbell Youth
Project or Activity: 4-H Cooking Clubs
Content or Curriculum: 4-H Cooking, Superstar Chef Series, Professor Popcorn
Inputs: Agents, Military Staff Volunteers, 4-H Volunteer Leaders, Ft. Campbell Child, Youth & School Services, Extension Office, program support funds
Date: yearly; September -May
Audience:Elementary & Middle School Students
Project or Activity: School Nutrition Programs
Content or Curriculum: Professor Popcorn, Farm 2 Table, Super Star Chef
Inputs: Agents, Program Support Funds, Teachers
Date: Program plan year 2018/2019
Audience: Adults/Seniors
Project or Activity: nutrition and physical fitness
Content or Curriculum: Matter of Balance
Inputs: Agent, SNAP Assistant, facilities, curriculum materials
Date: Fall 2018
Audience: Middle School Students
Project or Activity: Nutrition Education
Content or Curriculum: My Plate- The Kentucky Way
Inputs: Agent, School Staff, curriculum materials
Date: Spring 2019
Audience: Middle School Students
Project or Activity: Nutrition Education
Content or Curriculum: Food Label FUNdamentals
Inputs: Agent, School Staff, curriculum materials
Date: Spring 2019 or Fall 2018
Audience: SNAP Recipients; Low income individuals/families
Project or Activity: SNAP-ED Programming
Content or Curriculum: SNAP-ED Core Curriculum
Inputs: SNAP Assistant; community partners, curriculum materials
Date: year round
Audience: General Public
Project or Activity: Home Food Preservation
Content or Curriculum: Home Food Preservation Curriculum
Inputs: agent, kitchen, preservation materials/curriculum
Date: Summer 2019
Audience: YMCA Summer Camp Youth
Project or Activity: 4-H YMCA Camp
Content or Curriculum: SPARK, 4-H Cooking, Professor Popcorn
Inputs: YMCA, Agents, Program Support Funds- 4-H
Date: May - August
Audience: Ft. Campbell Youth
Project or Activity: 4-H Homeschool P.E
Content or Curriculum: SPARK, Steps to a Healthy Teen, Up For The Challenge, Lifetime Fitness, Healthy Decisions
Inputs: Ft. Campbell Child, School & Youth Services, Agents, Military Staff Volunteers
Date: August - May
Audience: Homemaker Members, General Public
Project or Activity: Leader Trainings, Workshops, Seminars
Content or Curriculum: Cultural Diversity in Food; Economical Entrees; Zumba, Yoga, Pilates and More.
Inputs: Specialist Support, Extension Homemaker resources, other university extension resources, eXtension resources
Date: August - May
Audience: Housing Authority Summer Camp
Project or Activity: Nutrition Education, Literacy, Physical Activity
Content or Curriculum: Professor Popcorn, LEAP
Inputs: Agent, Curriculum, Recipe Ingredients, Activity supplies
Date: June-July 2018
Author: Austin Wright
Major Program: KSU Small Farm Program
TITLE: Aaron McNeil House Level Long Term: Hopkinsville, Kentucky is an urban area of Christian County. The residents have a rich heritage in African American history agriculture development, & culture. The lack resources and education in healthy lifestyles and learning. Rev. Aaron McNeil, a pioneer, churchman, educator and community leader, came to Hopkinsville Kentucky in 1896 as the first black Episcopal priest in this community and first rector of the Episcopal Churc
Author: Tiffany Bolinger
Major Program: Keys to Embracing Aging
Keys to Embracing Aging Physical Activity Program Success StoryNutritious foods help maintain a healthy body and protect against various illnesses, disorders and chronic diseases (USDA, 2011), such as heart disease, stroke, dementia, type 2 diabetes, bone loss, cancer, and anemia (NIH, 2008). Diet and nutrition can also help reduce high blood pressure, lower cholesterol, handle arthritis, maintain healthy skin, hair and nails, and manage diabetes (NIH, 2008). The good news about nutrition is tha
Author: Tiffany Bolinger
Major Program: Food Preparation
Super Star ChefThe mission of the Super Star Chef series is to provide a fun and educational environment for youth to gain knowledge and learn skills which will lead to success in the kitchen. The Christian County Cooperative Extension Service partnered with the UK Nutrition Education Program to implement Super Star Chef for 17 youth participants. Throughout the three day program, participants learned safety in the kitchen; reading a recipe; cooking techniques; nutrition facts; and dietary and p
Author: Kaitlyne Metsker
Major Program: Health 4-H Core Curriculum
Problem: Students trying new fruits and vegetables. Program: Eating through the alphabetPartners: Sinking Fork Elementary After-Care ProgramParticipants: Students of after-careProof of impact: TBDDuring the summer of 2018, the after-care director for Sinking Fork Elementary School contacted me about providing a program to students that partake in the after-care program. She stated that they needed a program that would keep them active but would allow for students to leave throughout the pro
Author: Erica LaCour-Thompson
Major Program: Health 4-H Core Curriculum
According to the U.S. Department of Health and Human Services nearly 45% of children living in poverty are overweight or obese compared with 22% of children living in households with incomes four times the poverty level. According to the 2017 Youth Risk Behavior Surveillance System (YRBSS) the obesity rate for high school students in Kentucky is at 20.2%, which is the 3rd highest obesity rate across the nation. There is no systematic collection of teen obesit
Author: Matthew Futrell
Major Program: Pesticide Safety – Plant Pests
Reduced Pesticide ExposureIn today’s modern agriculture, chemical pesticide usage has become a way of life. As the world population continues to increase pesticides have allowed producers to grow more food on fewer acres of land. This helps to provide the ever growing demand for food in a globally shrinking agriculture world. As the demand for efficient food production increases so will the need for chemical pesticide control. It is imperative th
