Extension
It Starts With Us
Accessing Nutritious Foods
Strengthening and Sustaining Local Food Structure
Proctor
Accessing Nutritious Foods (general)
Youth Fruit & Vegetable Access
Trimble County has an obesity rate of 33.9%, 11.8% with diabetes and 34.8% of the population are inactive. Local schools are delivering free or reduced lunches at a high rate. Elementary schools assist 63% of the students and there is a 55% rate countywide. This is an economic issue, but shows the importance of children getting healthy meals. On any given day, less than 15 percent of school children eat the recommended servings of fruit; less than 20 percent eat the recommended servings of vegetables. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables. The dietary guidelines provide advice for making food choices that promote good health, a healthy weight, and ways to reduce risk of disease. Nutritional programs help families gain access to food and stretch food dollars; and local food assistance programs to educate recipients on healthy and safe food preparation methods.
- Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
- Obesity and burden of chronic disease will be reduced
- Improve food preparation skills, food management skills, food safety and healthy nutrition habits
- Kentuckians will prepare and enjoy more healthy, home cooked family meals.
- Adults make more nutritious foods available to youth.
- Youth make better food choices.
- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices
- Participants gather cooking knowledge and confidence in ability to prepare healthy meals.
- Kentuckians understand the importance of home cooked family meals to physical health and family health.
- Youth and adults are inspired to choose nutritious foods.
- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.
- 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: - Participants gather cooking knowledge and confidence in ability to prepare healthy meals.
- Kentuckians understand the importance of home cooked family meals to physical health and family health.
- Youth and adults are inspired to choose nutritious foods.
- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.
- 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.
Indicator:
37. Total number of families/caregivers reached with Extension-related information on accessing healthy foods.
38. Based on the total number of families/caregivers reached with information on accessing healthy foods, number of those who gained knowledge about eating healthy foods.
44. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those gaining knowledge about eating more healthy foods.
51. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who experienced a change in knowledge, opinions, skills, or aspirations regarding the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).
Method: Formal and informal surveys
Timeline: July-June
Intermediate Outcome: - Kentuckians will prepare and enjoy more healthy, home cooked family meals.
- Adults make more nutritious foods available to youth.
- Youth make better food choices.
- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices
Indicator:
39. Based on the total number of families/caregivers reached with information on accessing healthy foods, number that reported eating more of healthy foods.
42. Number of individuals adopting one or more recommended practices to increase access to food or make it more affordable.
45. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those who reported eating more healthy foods.
52. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who implemented recommended practices for the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).
Method: Formal and informal surveys
Timeline: July-June
Long-term Outcome: - Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
- Obesity and burden of chronic disease will be reduced
- Improve food preparation skills, food management skills, food safety and healthy nutrition habits
Indicator:
Method: Questionnaire on healthy eating habits; Pre and Post evaluation methods
Timeline: July-June
Audience: Headstart Youth and preschoolers
Project or Activity: Literacy, Eating, Activity for Preschoolers
Content or Curriculum: CES LEAP Series
Inputs: Trimble County Headstart and Preschool, Proctor, Trimble County Family Resource Center, LEAP curriculum
Date: September 2018-May 2019
Audience: Trimble County 5th Grade Students
Project or Activity: Recipe for Life
Content or Curriculum: CES resources, MyPlate, guidelines developed from the Search Institute/40 Developmental Assets
Inputs: Proctor, USDA materials, CES publications, Search Institute, Trimble County School teachers, Family Resource Center
Date: Spring 2019
Audience: Limited resource individuals and families, general public
Project or Activity: Commodity Day
Content or Curriculum: Nutrition information distribution
Inputs: Proctor, Kentucky CES publications and resources, Tri-County Community Action agency
Date: Monthly 2018-19
Audience: General public, limited resource individuals, families
Project or Activity: Food Preservation
Content or Curriculum: Canning 101, Freezing 101
Inputs: Proctor, CES publications and resources
Date: Summer 2019
Audience: Trimble County Students
Project or Activity: Elementary School Health Fairs
Content or Curriculum: USDA MyPate Guidelines
Inputs: Proctor, USDA Guidelines, Trimble County School District
Date: Spring 2019
Author: Jane Proctor
Major Program: Making Healthy Lifestyle Choices (general)
Diet quality indicators for Kentucky reflect low intake of fruit and vegetables among both adults and adolescents – 37% if adolescents consume fruit less than once daily, and 38.5% consume vegetables less than once daily, according to the Centers for Disease Control and Prevention. The CDC also reported a 19.7 percent obesity rate for Kentucky youth ages 10 to 17 years old, which is eighth highest in the nation. The Food Research and Action Center (FRAC) reports a positive correlati
Author: Ralph Hance
Major Program: Accessing Nutritious Foods (general)
Farmers markets are used by Kentucky growers of all farm sizes and scales. “Market gardeners” often tend less than an acre of land to sell produce only at the lo­cal farmers market. Larger farms, including Kentucky orchards, may use farmers markets as a secondary seasonal retail outlet to reach more local customers. Farmers markets are often viewed not only as impor­tant local food marketing locations, but also as gather­ing places that benefit the local community.Kentuck
