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:

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:

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 teaching kitchen facility that Perry County residents can better learn to preserve and sell food. 

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 sell extra produce at the Farmer’s Market 

Initial Outcomes:

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 

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Learning Opportunities:

Audience: County clientele 
Project or Activity: Food Preservation workshops 
Content or Curriculum: Food Preservation curriculum 
Inputs :Agents, specialists 
Date: Spring – summer 2018 

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 

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Success Stories