Extension
It Starts With Us
To encourage individuals, families and communities to make proactive choices to improve health and wellness
Making Healthy Lifestyle Choices
B. Cheirs, A. McCoy, B. Rudy
Faithful Families
Youth Fruit & Vegetable Access
Promoting Healthy Homes and Communities (general)
Plate It Up! Kentucky Proud
The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result, Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years for Americans.
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.
-A decrease in the number of obese and overweight children, youth, adults and elderly
-Increase in the practice and promotion of physical activity and healthy eating daily
-Improvement in the mental health and well-being of Kentuckians
-Manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension
-Increase the estimated health savings in dollars for chronic disease.
-Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per 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
-Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.
-Access more local foods
-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 sizes and serving sizes
-Participants will understand the relationship between mental health and physical health
-Participants will learn to prepare a healthy snack
-Participants will gain knowledge of the relationship between disease and weight
-Participants will learn how to read food labels
-Participants will understand relationship between caloric intake and energy output
-Participants will learn that fitness can be fun while being healthy
-Participants will understand health related terminology (i.e. BMI, etc.)
-Participants will increase knowledge of the benefits of physical activity
-Participants will understand the importance of sustainable local agriculture to individual health and financial well-being
-Participants will learn to grow, prepare and preserve food
-Participants will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
-Participants will increase knowledge and understanding of healthy eating, food safety and food resource management
Long-Term Outcome: Individuals and families improve their quality of life by consuming healthy foods and increasing physical activity.
Indicator: Increase fruit and vegetable consumption to at least 75% of RDA, 30 minutes of activity at least 4 days a week.
Method: Written survey of sample of program participants
Timeline:12 - 15 months following educational activities during this 4-year Plan of Work
Intermediate Outcome: Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Indicator: Demonstrate proper measuring and cooking techniques, follow food safety procedures.
Method: Observe at hands-on workshops
Timeline: During educational lessons
Initial Outcome: Increase knowledge of the relationship of food, activity and health
Indicator: Understand that calorie intake and output effect body weight, identify healthy food choices
Method: Oral or written survey
Timeline: End of lesson
Audience: Farmers Market Clientele
Project or Activity: Taste Testing of Locally Grown Foods
Content or Curriculum: Plate It Up
Inputs: Farmers Market, Plate it Curriculum, Agents, Assistants
Date: July-October 2018-2020
Audience: Low Income Children
Project or Activity: Summer Feeding Program
Content or Curriculum: NEP, FCS Publications, HEEL material
Inputs: Agent, Schools, Health Department, Housing Authority, Assistant, School Resource Centers
Date: Summer 2018
Audience: General Public
Project or Activity: Food Preservation Programs
Content or Curriculum: Food Preservation Publications and Training
Inputs: Agent, Ball Home Canning resources
Date: August 2018
Audience: Preschoolers
Project or Activity: LEAP for Preschoolers
Content or Curriculum: LEAP
Inputs: Preschools of county
Date: Fall and Spring 2018-2020
Audience: General Public/Low income families
Activity: Group meetings, home visits, youth groups, school enrichment
Content or Curriculum: NEP
Inputs: SNAP-Ed Assistant, Senior Citizens Center, Housing Authority,
Date: All year
Audience: Community Health Fairs
Activity: Banana Festival Health Fair and Hickman Health Fair - booths, doctors
Content or Curriculum: Ask-A-Doc informational speakers, educational booths
Inputs: AHEC, local healthcare community, Housing Authority, Health Department
Date: September 2018 and May 2019
Audience: Extension Homemakers
Activity: Leader training, workshops,
Content: NEP, FCS Publications, HEEL program, Plate It Up
Inputs: Extension resources, eXtension, other university's Extension resources, USDA, Specialist
Date: August 2018 and January 2019
Audience: Fulton County and Fulton City Schools
Activity: 8 week school enrichment
Content or Curriculum: Professor Popcorn
Date: Fall 2018-2020
Audience: Fulton County and Fulton City Schools
Activity: The Great Adventurers
Content or Curriculum: The Great Garden Detectives, Dig In, Growing Healthy Kids
Date: Summer/Fall 2018
Inputs: Extension Agents, FFA
Audience: Fulton County and Fulton City Schools
Activity: Truth or Consequences: The Choice is Yours
Content or Curriculum: Truth or Consequences program materials, Local Statistics
Date: Winter 2019
Inputs: Extension Agents, Schools, Fulton-Hickman ASAP Council, Four Rivers Behavior Health, Hospitals, Health Department, Local Government
Audience: Fulton County and Fulton City Schools
Activity: Germbusters- Hand washing Program
Content or Curriculum: HEEL resources, Wally Cat, USDA, etc.
Date: Winter/Spring 2018-2020
Inputs: Extension Agents, Schools, Health Department, And Family Resource Centers
Audience: Adults
Activity: Senior Citizens Lessons on Nutrition and Safety
Content or Curriculum: Various UK Curricula
Date: Year 18-19
Inputs: Extension Staff, Senior Citizen Center and Staff
Audience: Adults
Activity: Walk with Ease
Content or Curriculum: Walk with Ease curriculum
Date: Year 18-19
Inputs: Extension Staff, Senior Citizen Center and Purchase District Health Department
Audience: Adults
Project or Activity: Walk and Talk
Content or Curriculum: Various UK Lessons
Inputs: First United Methodist Church-Willingham Center and Smiles on Seniors
Date: Fall and Spring 2019
Audience: 4-H Age
Project or Activity: Chicken and Turkey BBQ contest
Content or Curriculum: Poultry project
Inputs: Dr. Pescatore and Dr. Jacob
Date: Summer 2018-2020
Audience: 4-H Age
Project or Activity: Cooking
Content or Curriculum: Super Star Chef, 4-H Breads
Inputs: Homemaker, FCS, 4-H
Date: throughout school year
Audience: 4-H Age
Project or Activity: Afterschool physical activity
Content or Curriculum: SPARK Curriculum
Inputs: Community Leaders, Schools, Teen Club
Date: 2018-2020
Author: Bernita Cheirs
Major Program: Family and Consumer Sciences 4-H Core Curriculum
On September 24th, the Fulton County Extension Office and the Fulton County Schools Family Resource office collaborated together to host the fourth annual Family Day event. CASA Family Day is a national program sponsored by the Center for Substance Abuse which encourages parental engagement. Research shows that children with hands-on parents are far less likely to smoke, drink or use other drugs. Through funds provided by the Fulton County-Hickman County ASAP council, a dinner was provided
Author: Anna Morgan
Major Program: Nurturing Families (general)
In Kentucky, “School readiness means that each child enters school ready to engage in and benefit from early learning experiences that best promote the child’s success”. Kentucky has broken school readiness down in five domains: physical and motor development; social and emotional development; approaches to learning; language development; and cognitive development. A child's readiness score is determined by measuring a student’s cognitive, physical and language develo
Author: Anna Morgan
Major Program: Embracing Life as We Age (general)
Ever Had a Leak? "Urine" Not Alone! Don’t be embarrassed. It happens to many people from time to time – the unwanted urine leak. In fact, it is likely that 13 million people in the US suffer from regular urine leaks. Many more women have the issue than men. At some point in their adult lives, 50% of women will suffer from the excessive urge to urinate or experience the involuntary loss of urine, also referred to as urinary incontinence (UI). Urinary incontinence (UI) can ha
