Accessing Nutritious FoodsPlan of Work

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Scott County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Homes, Families, and Communities
Agents Involved:
Hilterbran, Flynt, Simon, Allen, Johnson
MAJOR PROGRAM 1:
Farmer's Markets
MAJOR PROGRAM 2:
Faithful Families
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Food Preservation
Situation:

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 influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.

Long-Term Outcomes:

Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day


More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more


Kentuckians improve food management skills and healthy eating habits


Youth will be food secure when school is not in session


People accessing emergency food sources will select from nutrient dense items

Intermediate Outcomes:

Number who:


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


Number of:


New mothers utilize community services to support breastfeeding, such as WIC breast pump services


Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed


Youth who access other food sources when not in school


Households accessing emergency food sources

Initial Outcomes:

Understand the importance of sustainable local agriculture to individual health and financial well-being


Learn to grow, prepare and preserve food


Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet


New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding


Increase knowledge and understanding of healthy eating, food safety and food resource management


Learn about community support services to increase food securit

Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.

Indicator: Attending training and marketing opportunities

Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education

Timeline: Year round


Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.

Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage

Method: gardening classes, farmers market opportunity, food safety demonstration/workshop

Timeline:


Long-term Outcome: More people choosing nutritious options

Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools

Method: distributing surveys at farmer's market and food preservation workshop

Timeline: Year round

Learning Opportunities:

Audience: Youth

Project or Activity: Food sampling, and Cooking Clubs in Schools

Content or Curriculum: plate it up recipes, myplate

Inputs: curriculum, materials, samples, school buy in

Date: During school year


Audience: Youth

Project or Activity: Gardening and nutrition

Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum

Inputs: curriculum, materials, samples, school buy in, Ed Davis Center

Date: During school year, Spring through Summer


Audience: General public

Project or Activity: Farmer's Market

Content or Curriculum: Plate it Up recipes and samples, educational programs

Inputs: samples, curriculum, recipes

Date: Summer-Fall


Audience: Adults and Youth

Project or Activity: Garden plots and 4-H gardening

Content or Curriculum: 4-H and master gardener

Inputs: curriculum, materials, space, staff, volunteers

Date: Spring-Fall


Audience: New mothers

Project or Activity: promote breastfeeding and use of WIC benefits

Content or Curriculum: myplate for mothers curriculum

Inputs: curriculum, lactation consultant, WIC office, materials

Date: Year round


Audience: General public

Project or Activity: master gardener lawn and gardener expo

Content or Curriculum: Farmer's Market, Horticulture

Inputs: staff, office equipment, materials, volunteers

Date: Spring


Audience: General public

Project or Activity: Food preservation workshops

Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques

Inputs: volunteers, materials, supplies, retired FCS Agents

Date: Summer


Audience: Extension Homemakers

Project or Activity: lesson leader training related to healthy choices

Content or Curriculum: lesson leader training

Inputs: staff, office equipment, materials

Date: year round



Success Stories

GO LOCAL Program Leads to Lifestyle Changes

Author: Sharon Flynt

Major Program: Local Food Systems

Coordinating with a local church, parks and recreation, and a youth learning center the horticulture program used a GO LOCAL movement to impact an underserved neighborhood and volunteers, in the spring of 2018.  Volunteers worked with the agent, and other leaders of the community to create raised beds for the youth, and helped in planting those beds with vegetables, fruits, and flowers. Those volunteers consisted of a young married couple with no gardening experience, community members and

Full Story
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