Extension
It Starts With Us
Snap Ed, LEAP, Farmers Market, Senior Nutrition
Accessing Nutritious Foods
Hazel Jackson, John McQueary, Rachel Wright
Youth Fruit & Vegetable Access
Food Preservation
Farmer's Markets
Food Preparation
According to the 2010 census, 20% of adults and 27% of children in Rockcastle County live in Poverty. Lower income families are not meeting the recommendations for fruit and vegetable consumption.
According to the Center or Disease Control and prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and Kentucky youth rank among the 10 highest for obesity in the us. 30% of Kentucky adults report not participating in any physical activity. The CC also reports that Kentucky is 10th highest for poor consumption of fruits and vegetables.
Families will be able to more effectively budget their snap ed benefits so that their food lasts throughout the month. Families will learn how to prepare more nutritious meals and will supplement their food budget with vegetables that are grown and preserved at home.
Families can feed their children throughout the summer months when there is no school. Children will learn to eat nutritious foods and will increase their consumption of fruits and vegetables.
Families will learn to safely preserve foods that they have grown.
Families will prepare meals at home at least 3 times a week.
Individuals will engage in regular physical activity.
Children will try fruits, vegetables and dairy products that they have never eaten. Adults and youth will learn to eat a healthier diet.
Initial Outcome: Youth and adults will learn basic cooking techniques.
Indicator: youth demonstrate basic skills
Method: Youth prepare foods during food preparation course
Timeline: Summer 2018
Intermediate Outcome: Youth and adults prepare nutritious meals at home.
Indicator: survey of youth and parents
Method:
Timeline: summer / fall 2018
Adult Food Preparation/ Nutrition Classes
Longterm Outcome: Adults improve their health with a more healthy diet
Indicator: number of adults who report lowered blood pressure, lower cholestrol, and health A1C levels.
Method: survey of adults who have attended classes
Timeline: Classes to be offered throughout the year; survey of results done in Early summer 2019
Audience: Youth, Adults, Seniors
Project or Activity: workshops
Content or Curriculum: LEAP, Snap ed workshops, Teen Cuisine
Inputs: teaching lessons
Date: year round
Audience: Youth
Project or Activity: field day (all 5th grades) in-class instruction (2nd gradeat Mt. Vernon Elementary)
Content or Curriculum: My plate, snap ed
Inputs: classes, food demos, tasting of fruits and vegetables
Date: Summer 2018 & 2019
Audience: Public; those attend farmers markets
Project or Activity: Food Demonstrations and samples at Farmers Markets
Content or Curriculum: Plate it Up; Snap ED; food preservation
Inputs: food demos by FCS agent; recruitment by SnapEd Assistant
Date: Summer 2018 & 2019
Audience: Youth,
Project or Activity: afterschool cooking classes
Content or Curriculum: Snap ed & Teen Cuisine
Inputs: teaching lessons agents and/or Snap Ed assistant
Date: Fall 2018
Author: Hazel Jackson
Major Program: Youth Fruit & Vegetable Access
During the Spring, the second grade curriculum has a unit on MyPlate. 2 schools requested that the FCS agent assist teachers in presenting the unit. The FCS agent taught MyPlate in a total of 8 second grade classrooms 162 students were present for the classes. In the classes, eating a variety of foods was on of the tips for health that was stressed. In the second session, students sampled 5 fruits that they might not have had before. During follow-up questions after
