Webster County CES

Title:

Nutrition from the Ground Up

MAP:

Accessing Nutritious Foods

Agents Involved:

Alexander

MAJOR PROGRAM 1:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Food Preparation

MAJOR PROGRAM 4:

Farmer's Markets

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:

Clientele will improve food management skills and healthy eating habits.

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

Clientele will become familiar with Plate It Up KY Proud recipes and increase purchasing produce and meats at the Webster County Farmers' Market

Intermediate Outcomes:

Number who: Access more local foods and prepare PIU recipes and shop more at Farmers Markets.

Plant, harvest and preserve produce.

Apply improved food preparation skills, food management skills, food safety and healthy eating habits.

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.

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

Evaluation:

Initial Outcome: Initial

Indicator: answer questions on information learned,

Method: paper evaluation, verbal question and answer, taste test/sticker vote

Timeline: All year

Intermediate Outcome: Intermediate

Indicator: repeat attendees to classes, using recipes, trying new foods

Method: verbal, paper evaluation

Timeline: monthly throughout the year

Long-term Outcome:

Indicator: Prepare foods at home, possibly teach a class or become future vendor at Farmers Market

Method: Verbal

Timeline: 2019

Learning Opportunities:

Audience: Beef producers and consumers, farmers, families

Project or Activity: Pasture to Plate and More

Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA

Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association

Date:Spring

Audience: Preschoolers

Project or Activity: LEAP

Content or Curriculum: LEAP, CES publications

Inputs: Agent, Program assistant, school teachers

Date: School year

Audience: Adults and children

Project or Activity: Ag Expo, Taste testing in the community, farmers market, food bank and schools, What’s Cooking Classes, POP Club at farmers market, PIU recipe challenge

Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications, curriculum/resources for POP club

Inputs: Agents, Family Resource Coordinator, community partners such as but not limited to local banks, KY Farm Bureau and County Extension Office

Date: All year

Audience: Adults that receive food from food pantry

Project or Activity: Lessons on food preparation, stretching food and food dollars

Content or Curriculum: SNAP materials, UK financial publications, PIU recipes

Inputs: Agent, assistant, food bank director

Date: 2019-2020

Success Stories