Extension
It Starts With Us
Making Healthy Choices
Making Healthy Lifestyle Choices
Susan Fox, Angie York, 4-H Vacant
4-H Leadership Core Curriculum
4-H Family and Consumer Science Core Curriculum
Making Healthy Lifestyle Choices (general)
Research shows that healthy body weight and regular physical activity are critically important to overall health and well-being both during childhood and later in life. According to reports from the Centers for Disease Control, overweight adolscents have a 70% chance of going on to become overweight or obese adults. Risk factors for heart disease, such as high cholesterol and high blood pressure, occur more frequently among overweight children than those with a healthier weight. Overweight is also closely linked to type-2 diabetes and can have emotional effects such as poor self-esteem and depression (National Survey of Children's Health).
HEEL data shows that Kentucky ranks at the bottom of the scale for physical activity and high on the scale for childhood obesity. The National Survey of Children's Health shows that Kentucky's childhood obesity rate is significantly higher in ages 10 to 17 and physical activity rate is significantly lower in organized sport (which helps increase physical activity).
KIP data in Lyon County continues to show a high percentage of youth try and/or use tobacco products. Through teen taught anti-tobacco programs, younger children are more likely to develop refusal skills that will help them say "NO" to tobacco, alcohol, and drugs. These skills can be used to make other healthy lifestyle choices.
Youth will become more healthy through the use of learned refusal skills to say "NO" to tobacco use and other unhealthy choices regarding nutrition and physical activity and mental and social health.
Youth will learn refusal skills to say "NO" to unhealthy all lifestyle choices. Participants will learn ways to increase the amount of physical activity, taste new foods and make wiser snack and meal choices, become intolerant of bullying and other mentally and socially unhealthy issues.
Youth will learn the importance of making wise decisions regarding nutrition and physical activity, tobacco and other drug use, bullying and other mental and social health issues.
Initial Outcome: Students will report learning refusal skills
Indicator: Discussion following TATU and other health related programs
Method: Self-reported data
Timeline: Winter 2019-2020
Intermediate Outcome: Students will use knowledge gained to choose new foods & physical activity, refuse tobacco and other drugs, and not participate in bullying and other socially unhealthy behaviors.
Indicator: Students will discuss their choices in open forums
Method: Discussion in classrooms
Timelline: 2019-2020
Long-Term Outcome: Students adopt practices that impact long term health
Indicator: Students will report eating a variety of foods & being physically active, refusing to partake of tobacco and other drugs, and refusing to be part of mentally and socially unhealthy behaviors.
Method: Surveys - Formal & Informal
Timeline: 2019-2020 School Year
Audience: 4-H Youth
Project or Activity: Health Month Promotions
Content or Curriculum: 4-H Curriculum
Inputs: Agent, Specialist, Volunteers
Date: Febrruary 2019-2020 school year
Audience: 4th & 5th Grades
Project or Activity: Classroom Club Health Tips
Content or Curriculum: 4-H Curriculum
Inputs: Agent, Teachers
Date: Throughout 2019-2020 school year
Audience: 4th & 5th Grades
Project or Activity: TATU (Teens Against Tobacco Use)
Content or Curriculum: American Lung Association Curriculum
Inputs: Agent, Teen Leaders, Teachers
Date: Spring 2019
Audience: 4th & 5th Grades
Project or Activity: Positive Self-image
Content or Curriculum: Mental Health Programs
Inputs: Agent, Teachers
Date: Dec 2019
Audience: 4th and 5th Grades
Project or Activity: Anti-Bullying Program
Content or Curriculum: Anti-Bullying Programs
Inputs: Agent, Teachers
Date: Jan 2020
Audience: High School Freshmen
Project or Activity: Truth & Consequences
Content or Curriculum: Extension Curriculum
Inputs: Agent, School Administrators, Teachers, Volunteers, Community Partners
Date: Fall 2019
Author: Angie York
Major Program: Food Preparation
For many years herbs and spices have been used for medicinal purposes, but in more recent years they have been valued for their ability to add flavor to a dish while reducing the amount of salt. According to the CDC, Hypertension, otherwise known as high blood pressure, increases the risk of heart disease and stroke. Reducing the amount of sodium intake can greatly improve blood pressure numbers in those suffering from Hypertension. In an effort to lower salt intake among parti
