Making Healthy Lifestyle Choices (FCS/HORT)Plan of Work

Back to the Program

Boone County CES

Title:
Making Healthy Lifestyle Choices (FCS/HORT)
MAP:
Promote Healthy Lifestyles
Agents Involved:
Diane Mason, David Koester
MAJOR PROGRAM 1:
Making Healthy Lifestyle Choices (general)
MAJOR PROGRAM 2:
Faithful Families
Situation:

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. Minorities and individuals residing in Appalachia bear a heavier brunt of the obesity and chronic disease burden. The goal of the Making Healthy Lifestyle Choices Initiative is to reverse these trends by working with various organizations, agencies, and groups to promote the health and wellness in all Kentuckians.

Long-Term Outcomes:

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 built environment to promote physical activity and healthy eating

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.

Increase policies that address obesity, physical inactivity and promotion of poor nutrition

More people growing and eating their own fresh fruits and vegetables, gaining health benefits from more exercise (gardening) and from gaining easy access to healthier foods with more fiber and less fat, through fresh garden produce they grow at home.

Intermediate Outcomes:

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

Community members advocate for policy implementation and changes related to obesity, physical activity and healthy eating.

Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.

Practice healthy lifestyle decision-making that strengthen individuals’ ability to cope with normal life stressors.

Initial Outcomes:

Change in awareness, knowledge, opinions, skills, and attitudes needed to make informed choices regarding:

Healthy lifestyle choices

Childhood and youth obesity

Adult weight management

Healthy aging

Practice and promotion of daily physical activity

Policies that that reduce the level of obesity

Reduction of chronic disease

Evaluation:

Initial Outcome: Post program surveys

Indicator: Change in knowledge or attitude and intent to implement

Method: Post program surveys

Timeline: Immediately following program


Intermediate Outcome: Post Program Surveys

Indicator: Use of information from program and change in practice or behavior

Method: Mailed or on-line survey of participants

Timeline: 3 to 6 months following program


Long-term Outcome: Change in behavior that leads to change in health

Indicator: Community indicators for health

Method: Statistics from state and national organizations

Timeline: 4 years

Learning Opportunities:

Audience: Adults of general public

Project or Activity: Walk, Grill and Learn

Content or Curriculum: Plate it Up Kentucky Proud; 

Inputs: Farmers Market, Plate it Up Kentucky Proud recipes; 

Date: June 2020


Audience: Adults of general public

Project or Activity: Body Balance

Content or Curriculum: UK Body Balance Curriculum

Inputs: recipes; cooking supplies, farmers market

Date: December 2019, January, February, March, April, May, June 2020


Audience: Adults

Project or Activity: Baking for One, Two or a Few series

Content or Curriculum: UK handouts, speakers

Inputs: fact sheet

Date: October 2019


Audience: Adults, general public

Project or Activity: Hands-on Food Preservation for Adult Beginners to include fresh garden produce

Content or Curriculum: University of Kentucky curriculum

Inputs: Canning supplies, fact sheets

Date: July 2019


Audience: Adults

Project or Activity: All About Beans

Content or Curriculum: UK Publications

Inputs: publications

Date: October 2019

Audience: Adults, general public


Project or Activity: Friday Food Fun:  Increasing consumption of fruits, vegetables, whole grains, lean meats and essential nutrients

Content or Curriculum: Extension curricula; different topic each month

Inputs: Cooking supplies

Date: Monthly, July, August, September, October, November, December 2019; January, February, March, April, May, June 2020


Audience: Adults

Project or Activity: Food Safety Dinner Theater

Content or Curriculum: UK handouts, speakers

Inputs: Northern Kentucky District Health Department; Three-Rivers Health Department; Northern Kentucky Extension Homemakers Association

Date: September 2019


Audience: Adults

Project or Activity: Exploring the Mediterranean Lifestyle (Friday Food Fun audience)

Content or Curriculum: Pennsylvania Extension Curriculum

Inputs: food, curriculum

Date: July/August 2019


Audience: Adults

Project or Activity:Measuring Matters

Content or Curriculum: Super Star Chef Kneads a Little Dough; Learning Seed curriculum

Inputs: food, curriculum

Date: October 2019




Success Stories

Cook Smart, Eat Smart

Author: Diane Mason

Major Program: Accessing Nutritious Foods (general)

Cook Smart, Eat Smart

In 2010 a shift was seen by the United States Department of Agriculture’s Economic Research Service (ERS)* of more meals being eaten away from home. The trend continued, and continued to increase through the latest data release in 2017.  An article in a 2014 Journal of Nutrition Education and Behavior** indicates a “lack of cooking skills and food preparation knowledge as barriers to preparing home-cooked meals.” To help combat the issue, a three-part hands-on cooking prog

Full Story

Mystery Dinner: The Uninvited Guest

Author: Diane Mason

Major Program: Making Healthy Lifestyle Choices (general)

According to the Centers for Disease Control (CDC) approximately 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne disease each year in the United States. The CDC also states there are 31 pathogens known to cause foodborne illness. (CDC at https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html). Foodborne illness symptoms can occur anywhere from a few hours to a few weeks after a contaminated food is consumed often making it difficult to identify the s

Full Story

Baking for One, Two or a Few

Author: Diane Mason

Major Program: Securing Financial Stability (general)

The United States Department of Agriculture estimates that 30 to 40 percent of food in America is wasted. Wasted food wastes money and contributes to methane gas emissions from landfills.To help consumers who live alone or with one other person address the challenges of wasting food and money, a four-part, hands-on series, “Baking for One, Two or a Few,” was conducted for adults by the Boone County Cooperative Extension Service. University of Kentucky Extension “Baking for One,

Full Story

Select,Plant, and Grow the Best Fruit and Vegetables.

Author: David Koester

Major Program: Home & Consumer Horticulture

The non-commercial Boone County Horticulture Advisory Council requested we continue our programs of teaching classes on specific vegetable and fruit crops and provide attendees cultivars of plants discussed in class. The council recommended we cover onions, strawberries, and blueberries for spring 2020.  A fee was charged for each class to cover the wholesale cost of plants and materials.The reason for selecting these 3 crops was people continually plant the wrong type of onion for Kentucky

Full Story
Back to the Program