Extension
It Starts With Us
Health, Nutrition and Development
Accessing Nutritious Foods
Cowles, Saylor
Faithful Families
Plate It Up! Kentucky Proud
Mastering Food Choices
Making Healthy Lifestyle Choices (general)
Health is a state of physical, mental, and social well-being. The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at risk for many chronic health conditions with type 2 diabetes, heart disease, stroke and some cancers being included. The goal of making healthy lifestyle choices is to reverse these trends by working with various organizations, agencies, and groups to promote better health and wellness and achieve and enjoy a higher level of health.
Increased quality of life for individuals with diabetes. Individuals will continue to take steps to manage their diabetes. Decreased number of individuals with diabetes related complications. Decrease in number of obesity.
Individuals will increase their readiness to manage their diabetes. Incorporate healthy food choices and ability to build a healthy eating plan.
Increase awareness of diabetes and problems faced with not managing the disease. Develop skills to improve self-management. Increase knowledge needed regarding obesity and reduction of chronic disease.
Initial Outcome: Increase knowledge of ways to reduce obesity
Indicator: Better eating habits
Method: Questionnaire
Timeline: Before and after program January 2020
Intermediate Outcome: Increase healthy food choices
Indicator: Diet change to improve health
Method: Questionnaire - Pre/Post
Timeline: May-June 2020
Long-term Outcome: Individuals will continue to take the steps to manage their diabetes
Indicator: Decrease in number of individuals with complications
Method: Survey, Pre/post test
Timeline: Beginning and end of program July 2019 - June 2020
Audience: Individuals with and without Pre Diabetes and Diabetes
Project or Activity: Reduce chronic disease risk
Content or Curriculum: Faithful Families
Inputs: CES, Health Dept, CDC, Diabetes Advisory Council
Date: May 2020
Audience: Adults
Project or Activity: Cooking with new products
Content or Curriculum: UK curriculum
Inputs: CEC, Health Dept, CDC, DAC
Date: Spring 2020
Audience: Adults
Project or Activity: KY Foods
Content or Curriculum: Plate It Up Proud
Inputs: KDA, CES, SNAP
Date: fall 2019
Audience: Preschoolers
Project or Activity: LEAP
Content or Curriculum: LEAP and SNAP materials
Inputs: CES, KEHA, SNAP
Date: July 2019-June 2020
Audience: Preschoolers
Project or Activity: Healthy Food Choices
Content or Curriculum: LEAP and SNAP materials, UK pubs
Inputs: CES, Health Dept, UK pubs
Date: 2019-2020
Audience: 4-Hers
Project or Activity: 4-H Cooking, Food Preservation
Content or Curriculum: 4-H curriculum
Inputs: Agent time, volunteer time
Date: July 2018, January 2019, May 2019
Audience: youth
Project or Activity: Teen Cuisine
Content or Curriculum: 4-H curriculum
inputs: staff and volunteer time
Date: Spring 2019
Author: Tracy Cowles
Major Program: Making Healthy Lifestyle Choices (general)
The U.S. Department of Health and Human Services statistics indicate 28% of Americans age six and over are physically inactive, and spend more than 7.5 hours in front of a screen daily. HHS.gov also indicates, “Empty calories from added sugars and solid fats contribute to 40% of total daily calories for 2–18 year olds and half of these empty calories come from six sources: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk.” To address these i
Author: Tracy Cowles
Major Program: Promoting Healthy Homes and Communities (general)
Covid 19“Grab Bag” programs during the Covid 19 became the new way of teaching and reaching our clientele.The Family & Consumer Science Agent, Nutrition Education Program Assistant, and the 4-H Youth Development Agent, partnered to provide 100-110 garden kits that included several SNAP recipes, Plate It Up recipes and material along with excepts from ID 128 as well as information on other publications about gardening. Teaching others were their food comes from, how to grow, and t
Author: Tracy Cowles
Major Program: Accessing Nutritious Foods (general)
Often limited resource families want to “do better” but don’t know how. The Family Resource Center reached out the Butler County FCS Agent and wanted to partner in a three-part series on food preparations, eating healthy, and incorporating kids in the kitchen.Each participant received incentives provided by the FRC. A slow cooker, electric skillet and electric pressure cookers were among the items they received. Average attendance was 35 at each section.Oral evaluation was cond
