Making Healthy Lifestyle ChoicesPlan of Work

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Lee County CES

Title:
Making Healthy Lifestyle Choices
MAP:
Healthy Living/Healthy Lifestyles
Agents Involved:
Laken Campbell, Ted Johnson, Jacob Brandenburg
MAJOR PROGRAM 1:
Food Preservation
MAJOR PROGRAM 2:
4-H Family and Consumer Science Core Curriculum
MAJOR PROGRAM 3:
Home & Consumer Horticulture
MAJOR PROGRAM 4:
Accessing Nutritious Foods (general)
Situation:
For years eastern Kentucky has been identified as an unhealthy region in the United States, but also within the state. This proves true in Lee County where the obesity (33.4%), smoking (40.7%), diabetes (12.1%), and physical inactivity (36.3%) rates all hovering above the state rates for each category, with state rates for each category hovering above the national rates. A major area of focus is healthy living- specifically gardening, food preservation, nutrition education, drug education, and healthy relationships (bullying).
Long-Term Outcomes:

A decrease in obesity in the youth, adult, and elderly population in Lee County.

An increase in regular healthy lifestyle choices including increased physical activity, access to appropriate healthcare/screenings, and increase in healthy eating and nutrition.

An increase in physical infrastructure to promote and improve access healthy living and health lifestyle choices.

An increase in use of preventative healthcare concurrent with the decrease of reactive healthcare.

An increase in access to healthy foods.


Intermediate Outcomes:


Increase in practice of healthy eating and nutrition habits.

Increase in the number of households with a garden for fresh fruits and vegetables and increase in quality of those gardens and production skills


Initial Outcomes:

An increase in knowledge, skills and understanding of good nutrition, healthy eating, and appropriate physical activities for every age.

A change in attitudes and opinions around healthy habits and choices.

Increase in skills related to meal preparation and food preservation.

Knowledge and understanding of healthy relationships and interactions.

Gain knowledge in many aspects of home horticulture and gardening.

Participants become more aware of Extensions role in addressing the needs of producing and consuming fresh fruits and vegetables

participants understand procedures of production and processing of fresh fruit and vegetables.

Understand food safety and handling procedures

Understand raised bed gardening


Evaluation:
Long Term Outcome: Decrease in the rate of negative health indicators in Lee County including obesity, diabetes, inactivity, smoking, etc.
Indicator: Local and state data, A decrease in chronic health problems in Lee County, and increase in individuals reporting healthy lifestyle choices and habits.
Method: Observations, surveys, data
Timeline: On-going

Intermediate Outcome: Increase in the practice of healthy decision making in food choices and physical activity level on a regular basis.
Indicator: The number of individuals that adopt healthy lifestyle habits.
Method: Pre-post tests, survey, self-reporting
Timeline: Upon program completion, 1 year follow up after program completion.

Immediate Outcome: Increase in the knowledge and understanding of healthy nutrition, appropriate physical activity, and healthy relationships on a regular basis.
Indicator: The number of individuals that participate in programing related to educating clientele on healthy lifestyles and express increased knowledge.
Method: Pre-post test, survey, self-reporting
Timeline: Immediately following program completion.
Learning Opportunities:

Audience: Middle School Students

Project or Activity: Reality Store

Content or Curriculum: Reality Store Main Event

Inputs: Extension Staff

Date: Spring 2020


Audience: Adults

Project or Activity: Food Preservation Workshops

Content or Curriculum: FCS Curriculum/Publications

Inputs: Extension Staff

Date: Summer 2019


Audience: Adults and Youth

Project or activity : Gardening

Content or Curriculum: Ag. publications

Inputs: Extension Staff

Date: Spring 2020


Audience: Elementary

Project or Activity: Dollars and Sense

Content or Curriculum: Money Wise

Inputs: 4-H Agent and Community

Date: Spring 2020


Audience: School age kids

Project or Activity: Raised Bed Garden Project

Content or Curriculum: Ag publications

Inputs: Extension Staff

Date: Spring 2020


Audience: 

Project or Activity: Mushroom Workshop

Content or Curriculum: Mushroom Curriculum

Inputs: Ted Johnson

Date: Spring 2020


Audience: 4-6 grade

Project and Activity: 

Content and Curriculum: 

Inputs: 

Dates: 


Audience: K-5 grade

Project and Activity: 

Content and Curriculum:

Inputs: 

Date:

Audience: adults

Project and activity: Raised Bed Gardening

Content and Curriculum: Ag. Curriculum

Inputs: Agriculture Agent and specialist

Date: Spring 2020



Success Stories

Food Preservation Workshop

Author: Laken Campbell

Major Program: Food Preservation

Ten participants completed the 2019 Lee County Food Preservation Program where they were taught the pressure canning, water bath canning, freezing and drying methods of food preservation.  Almost half (44%) of the participants were new to Cooperative Extension programming.  Over a third (38%) of the participants reported never or rarely using food preservation methods, and another 38% reported using food preservation methods sometimes prior to the program.  Participants said that

Full Story

Healthy lifestyle choices gardening

Author: Ted Johnson

Major Program: Local Food Systems

Lee County Kentucky families have a median family income around $21,000.00 per year, poor health, and very little access to a wide variety of healthy foods such as fresh fruits and vegetables. We at the Lee County Extension Office have addressed this issue with the introduction of fruit and vegetable production utilizing raised beds. The last six years we have conducted over 40 programs, educating participants on construction, management, soils, vegetable plant varieties, disease and insect mana

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Food Safety Practices Keeps People Healthy

Author: Laken Campbell

Major Program: Accessing Nutritious Foods (general)

Food Safety Practices Keeps People Healthy The Center for Disease Control reports that around 48 million Americans are sickened by foodborne illnesses every year. Reports indicate that some forms of foodborne infections have increased over the last few years. Recently, some members of a local church became ill after a church potluck held on the church lawn, during a very warm Sunday afternoon. Four elderly members required hospitalization.  The Lee County Agent used this unfortunate in

Full Story
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