Extension
It Starts With Us
SNAP Ed
SNAP Ed
Lora Lee Frazier Howard, Alissa Sebastian, Jeff Casada, Connie Downey
Food Preparation
Clay County is a small rural county in Eastern Kentucky, 10% of our population is 18-24 years old, 57% is 25-64 years of age and 12% is over 65 % years of age. Our medium household income is 23,445. According to 2014 statistics 43% of our county is obese with 18% of our adults being diagnosed with diabetes, and 33% of the adults don’t meet the standard activity level. Lifestyle choices impact the quality and years of life. 29% of our head of households are 65 or older, 66.4% of our households are husband wife with their own children, 33.6 % of our households are single parent with children under 18, 42% of our population is living below the poverty level. 11.9% is our unemployment rate. We have 4409 food stamp cases with average benefits of 227. 00 per month,
SNAP-Education programs help limited resource families increase access to affordable nutritious food, stretch food dollars, develop food preparation skills and improve food safety practices. SNAP-Education efforts also help communities address nutrition and obesity prevention issues related to the social, environmental, and policy work which supports limited resource individuals in making healthy lifestyle changes.
Individuals will reduce their risk for nutrition-related health problems, maintain a healthy weight, prepare meals at home 5 or more times a week. Fewer foodborne illnesses will be reported by healthcare providers, instance of food insecurity will decline in the community, increase food availability by accessing additional healthy foods via community systems and personal productivity.
Individuals will adopt one recommendation from the dietary guidelines, demonstrate food preparation skills, engage in good food safety practices, adopt one food resource management practice, engage in regular physical activity, utilize community support systems (farmers market, community gardens, WIC, food pantry, etc.) that provide access to healthy foods, will grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods.
Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans, will gain knowledge on food preparation techniques, food safety practices , identify food resource management practices, on the importance of physical activity as part of a healthy lifestyle, skills and knowledge grow their own garden and/or orchard.
Individuals will locate community support systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods.
Long-term Outcome: Individuals will reduce their risk for nutrition-related health problems. maintain a healthy weight, prepare meals at home 5 or more times a week, have improved food security, will increase consumption of fruits and vegetables through home gardens and orchards.
Indicator: Individuals will report reduced nutrition-related health problems as a result of making healthy eating. Choices increasing physical activity, report preparing meals 5 or more times a day, increase yields of produce grown. Quantity of food preserved
Method: Pre/Post written evaluation. Word of mouth, NEERS Report, Change in health/disease data from Kentucky County Healthcare Profile Data (CEDIK).
Timeline: 2016-2020
Intermediate Outcome: Individuals will adopt one recommendation from the dietary guidelines for the purpose of improving their diet, demonstrate food preparation skills, engage in good food safety practices, adopt one food resource management practice, engage in regular physical activity, grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods, reporting growing, producing, and preserving fruits and vegetables,
Indicator: Number of individuals who reported adopting healthy food practices related to food preparation, storage, handling, increasing physical activity.
Method: Pre/Post written evaluation, garden survey, Web-NEERS reports.
Timeline: 2016-2020
Initial Outcome: Individuals will gain knowledge to identify the components of a healthy diet, to identify food preparation techniques, to describe food safety practices, to identify food resource management practices, to recognize the importance of physical activity as part of a healthy lifestyle, to grow their own garden and/or orchard.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet, identifying food preparation techniques, describing food safety practices, identify resource management practice, identifying the importance of physical activity, and growing their own garden or orchard.
Method: Pre/Post written evaluation. Web-NEERS reports, garden survey, word of mouth.
Timeline: 2016-2020
Audience: SNAP ED Families/ Adults
Project: or Activity: SNAP Ed curriculum
Content or Curriculum: SNAP ED curriculum,
Inputs: SNAP ED Assistant, Faith and community Partnerships, Food Pantry, Nutrition Billboard Campaign, Chop Chop, Community Events, NEP Calendar Distribution
Date 2017-2018
Audience: Youth
Project or Activity: LEAP, Super Star Chef, Discover My Plate, Professor Popcorn, Fun with Foods
Content or Curriculum: LEAP, Super Star Chef, Discover My Plate, Professor Popcorn
Inputs: SNAP ED Assistant
Date 2017-2018
Audience: Adults, Families
Project or Activity: Plate It Up
Content or Curriculum: Plate It Up Recipes
Inputs: all agents
Date 2017-2018
Audience: Adults, Families
Project or Activity: Food Preservation, Weight the Reality Series Curriculum, Taking Ownership of Your Diabetes, Get Moving Manchester
Content or Curriculum: Food Preservation, Weight the Reality Series, Taking Ownership of Your Diabetes, Get Moving Manchester curriculum
Inputs: FCS Agent
Date 2017-2018
Audience: Adults, families, gardeners, Farmer’s Market
Project or Activity: Micro Processing Training
Content or Curriculum: UK Micro Processing videos and materials
Inputs Micro Processing Curriculum: All Agents
Date: Fall 2017
Audience: Youth
Project or Activity: International Foods Project
Content or Curriculum: International Foods Curriculum
Inputs: 4-H Agent, SNAP-Ed
Dates: Spring 2018
