Extension
It Starts With Us
Nutrition Education
Healthy Communities
Hull, Broderick, Stewart
Accessing Nutritious Foods (general)
Food Preservation
Plate It Up! Kentucky Proud
The majority of Americans fail to consume the recommended five to nine servings of fruits and vegetables per day for optimal health. According to the CDC State Indicator Report, only 14% of adults in the United States eat two or more servings of fruits and vegetables per day.
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.
Healthy living is one of three 4-H mission mandates. Components of Kentucky 4-H Health Core Curriculum include: physical activity, substance abuse, bullying, safety, and character education. Moderate physical activity can reduce the risk of developing heart disease, diabetes, colon cancer, stress and high blood pressure. Early substance use in childhood/adolescence affects later drug use (National Healthy Living Task Force). Almost 30% of youth in the United States (or over 5.7 million) are estimated to be involved in bullying as either a bully, a target of bullying, or both
(http://www.safeyouth.org/scripts/faq/bullying.asp).
More persons aged 1-34 years die as a result of injuries than any other cause of death with motor vehicle crashes accounting for approximately half of those deaths (National 4-H Healthy Living Task Force). Individuals, their organizations and their societies’ effectiveness and wellbeing depend on character development (Charactercounts.org).
•Gallatin County population will increase average fruit and vegetable consumption by 1 or more servings per day
•More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more.
•Kentuckians improve food management skills and healthy eating habits
•Youth will be food secure when school is not in session
•youth maintaining positive health habits;
•Increased number of youth at a lower risk for serious disease and illness;
•Increased number of youth at a lower risk for physical and emotional distress
•Youth will develop into competent, capable, contributing adults as important developmental assets are met through their participation in 4-H Health programs.
•Increase the number of Gallatin Countians who:
oAccess more local foods
oRedeem Farmer’s Market Nutrition Program benefit.
oPlant, harvest and preserve produce
oApply improved food preparation skills, food management skills, food safety and healthy eating habits
oYouth who access other food sources when not in school
oHouseholds accessing emergency food sources
•Increase the number of Gallatin County new mothers utilizing community services to support breastfeeding. Increase workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed
•Increased adoption and mastery of healthy behaviors that lead to a healthy lifestyle that include making healthy lifestyle choices, not engaging in risky behavior and handling stress.
•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
•New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
•Increase knowledge and understanding of healthy eating, food safety and food resource management
•Learn about community support services to increase food security
•Youth will identify healthy lifestyle choices
•Youth will understand risky behaviors and their consequences
•Youth will aspire to have higher self esteem
•Youth will identify healthy ways to handle stress
Long-term Outcome:
Indicator: Gallatin Countians consume more fruits and vegetables and have incorporated healthy eating habits in their daily diet.
Method: Observations, follow evaluations, Gallatin Co Health data
Timeline: 2-3 years
Intermediate Outcome:
Indicator: Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Method: Follow up evaluations
Timeline: 6 months- 1 year
Initial Outcome:
Indicator: Individuals reporting improved knowledge healthy eating, and food safety.
Method: End of program evaluations
Timeline: 1-3 months
Audience: Preschoolers
Project or Activity: Literacy, Eating and Activity for Primary
Content or Curriculum: LEAP Curriculum
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Throughout the School Year
Audience: Adults
Project or Activity: Gardening Programs
Content or Curriculum: Gardening at the Senior Center with raised bed gardens
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Summer 2018
Audience: Adults, KEHA members
Project or Activity: Plate it Up! Kentucky Proud
Content or Curriculum: Plate it Up! Kentucky Proud Recipe Cards and materials
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Ongoing
Audience: Adults, KEHA members
Project or Activity: Food Preservation
Content or Curriculum: So Easy to Preserve, USDA guidelines, UK publications and curriculum.
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Summer 2018, Ongoing
Audience: Adults- Women in child bearing age range
Project or Activity: Maternal & Infant Nutrition
Content or Curriculum: UK publications and curriculum, la leche league and Kellymom.
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Ongoing
Audience: Adults
Project or Activity: Farmer’s Markets
Content or Curriculum:
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Ongoing support
Audience: Adults, KEHA members
Project or Activity: Homebased Micro-processing Training
Content or Curriculum: Homebased Micro-processing Training
Inputs: Extension staff, Kentucky CES publications and resources, volunteers
Date: Spring 2018
Audience: Adults
Project or Activity: Senior Center, Monthly Nutrition Education
Content or Curriculum: KY NEP Healthy Choices for Every Body curriculum, KY My Plate, and various UK publications
Inputs: Extension staff, Kentucky CES publications and resources, volunteers, Senior Center staff,
Date: ongoing monthly
Audience: Youth Grades K-3
Project or Activity: In-School Enrichment
Content or Curriculum: 4-H Curriculum
Inputs: Extension Staff, Teachers,
Date: School year 2018-19
Audience: 4-H members (K-3)
Project or Activity: Cloverbuds
Content or Curriculum: 4-H Curriculum
Inputs: Extension Staff, Teachers
Date: School year 2018-19
Audience: 4-H members
Project or Activity: Cooking Creations
Content or Curriculum: 4-H Curriculum
Inputs: Extension Staff, Teachers
Date: School year 2018-19
Audience: 4-H Youth
Project or Activity: Gardening
Content or Curriculum: 4-H
Inputs: Extension Staff, volunteers
Date: 2018-2019
Audience: 4-H Youth
Project or Activity: Cooking Club
Content or Curriculum: 4-H
Inputs: Volunteer
Date: School Year 2018-2019
Author: Lora Stewart
Major Program: 4-H Health Core Curriculum
Every day young people make critical choices that affect their health. What they see and hear in the media can have a profound effect on their decisions, according to Media Smart Youth. The Upper Elementary Librarian asked for a program that would incorporate health and the media. The Media Smart Youth: Eat, Think, and Be Active! is designed to teach children the skills they need to understand and critically evaluate media messages. Every 3rd, 4th,and 5th grader in Gallatin County Uppe
Author: Sherri Broderick
Major Program: Food Preparation
The new electric pressure cookers are dominating the consumer small appliance market. Consumers see them as a way to streamline the cooking process. With the increased trend of chronic disease and obesity in Kentucky, individuals, and families, need tools and that support healthful dietary decisions. The versatility of the electric pressure cooker makes it an ideal cooking appliance tool for any household, but especially for those looking for quick and healthy ways to prepare meals.
Author: Sherri Broderick
Major Program: Food Preparation
The Centers for Disease Control estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States.The University of Kentucky and Kentucky State University Family and Consumer Sciences Extension Education Agents in Northern Kentucky partnered with the Northern Kentucky District and Three Rivers Health Departments’ sanitarians to stage “Mystery Dinner: The Uninvited Guest” in September 2019. The event was designed
